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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- To Make The Best Yeast For Daily Use
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Directions For Making Cider British Mode
- The Duty Of An Hired Distiller
- Of The Distiller Of Whiskey
- Of The Diseases Of Hogs
- Of The Fining Of Malt Liquors



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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