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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
Least Viewed
- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Observations On Water
- Observations On Weather
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Of Mashing Or Raking Your Liquors
- Observations On Wood For Hogsheads
- To Make Four Gallons From The Bushel
- The Best Method Of Making Common Country Gin
- Receipt For Making Honey Wine
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- Of The Areometer Or Proof Bottle
- To Sweeten Hogsheads By Scalding
- To Mash Corn
- To Prevent Hogsheads From Working Over
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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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