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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry Wine
- How To Double And Single Peach Brandy
- Defects In The Usual Method Of Making Whiskey
- To Mash Two Thirds Rye And One Third Corn In Summer
- To Sweeten Hogsheads By Burning
- To Make Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Hogsheads Perfectly Sweet
- Directions For Bottling
- How To Double Apple Brandy
- Directions For Cooling Off
- To Recover Sour Ale
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- To Make The Best Yeast For Daily Use
- The Duty Of An Hired Distiller
- Of Brewing Beer
- Observations On Wood For Hogsheads
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Observations On Water
- Of The Diseases Of Hogs
- Receipt For Making Honey Wine
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Of Fermentation
- Of Ferments
- Observations On Yeast
- White Oak
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Of The Season For Brewing
The season for brewing keeping-beer is certainly best before Christmas,
for then your malt is in perfection, not having time to contract either
a musty smell, dust or weavels, (an insect that eats out the heart of
the malt) and the waters are then seldom mixed with snow; and then four
pounds of hops will go as far as five in the spring of the year: For you
must increase in the quantity of hops as you draw towards summer. But,
in short, chuse moderate weather as much as you can for brewing, and if
you have a kindly cellar besides to keep your liquor in, that will not
be much affected by extremity of heat or cold, you may reasonably expect
great satisfaction in your brewery.
Avoid as much as possible brewing in hot weather; but if you are
necessitated to brew, make no more than present drinking, for it will
not keep.
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