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   Home - Wine Making - On Beer Making - Whiskey Making - Grape Growing


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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
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- 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 Clarify Whiskey &c
- How To Distil Apples
- How To Renew Yeast When Sour

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- 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
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- On Colouring Liquors
- To Sweeten Hogsheads By Scalding
- To Make Improved And Excellent Wholesome Purl
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale



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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