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- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
- Directions For Bottling
- How To Choose Malt
- How To Renew Yeast When Sour
Least Viewed
- Observations On Erecting Distilleries
- Observations On Water
- How To Order Apples In The Hogsheads
- Of Spirituous Liquors Or Spirits
- The Room For Fermentation
- Of The Urns
- How To Work Apples Slow Or Fast
- To Correct The Taste Of Singed Whiskey
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- Of The Areometer Or Proof Bottle
- To Make The Best Yeast For Daily Use
- White Oak
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Directions For Making Cider British Mode
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On Fining Liquors
Isinglass is almost universally used in fining liquors. Take about half
an ounce to the barrel--beat it fine with a hammer, lay it in a
convenient vessel, pour thereon two gallons whiskey, or a like quantity
of the liquor you are about to fine, let it soak two or three days, or
till it becomes soft enough to mix--then stir it effectually, and add
the white and shells of half a dozen eggs--beat them up together and
pour them into the cask that is to be fined, then stir it in the cask,
bung it slightly, after standing three or four days it will be
sufficiently fine, and may be drawn off into a clean cask.
Next: On Colouring Liquors
Previous: The Best Method Of Making Common Country Gin
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Informational
