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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Make Rye Malt For Stilling
- To Make Elderberry Wine
- How To Double And Single Peach Brandy
- How To Build A Malt Kiln In Every Distillery
- To Mash Two Thirds Rye And One Third Corn In Summer
- Defects In The Usual Method Of Making Whiskey
- To Sweeten Hogsheads By Burning
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Precautions Against Fire
- Hogsheads Perfectly Sweet
- Distilling Of Buckwheat
- How To Renew Yeast When Sour
- Directions For Cooling Off
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- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Observations On Weather
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- To Make The Best Yeast For Daily Use
- Observations On Water
- Observations On Wood For Hogsheads
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
- The Best Method Of Setting Stills
- To Distill One Half Rye And One Half Corn
- How To Order And Fill The Singling Still When Distilling Rye
- How To Prepare Peaches
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- Of The Room For Distillation
- Of The Areometer Or Proof Bottle
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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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Previous: Of The Fining Of Malt Liquors
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