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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
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- 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
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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- The Following Receipt To Make An Excellent American Wine
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- To Make The Best Yeast For Daily Use
- Observations On Erecting Distilleries
- The Duty Of An Hired Distiller
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Of Brewing Beer
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Wood For Hogsheads
- To Sweeten Hogsheads By Scalding
- Observations On Water
- Of The Diseases Of Hogs
- Receipt For Making Honey Wine
- Of Fermentation
- The Room Of Infusion
- The Room For Fermentation
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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.
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