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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
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- Directions For Cooling Off
- To Recover Sour Ale
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
- Receipt For Making Honey Wine
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Yeast
- White Oak
- To Sweeten Hogsheads By Scalding
- Mash As Follows
- To Mash Corn
- Receipt To Prepare Potatoes For Distilling
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On Colouring Liquors
One pound of brown sugar burnt in a skillet almost to a cinder, add a
quart of water, which when stirred, will dissolve the sugar--when
dissolved, this quantity will color three barrels.
A pint of well parched wheat put into a barrel will colour it, and give
more the appearance of a naturally acquired colour, and an aged taste or
flavor.
Next: To Correct The Taste Of Singed Whiskey
Previous: On Fining Liquors
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