Design I. We here present a farm house of the simplest and most unpretending kind, suitable for a farm of twenty, fifty, or an hundred acres. Buildings somewhat in this style are not unfrequently seen in the New England States, and in New Yor... Read more of Farm House at Scary Stories.caInformational Site Network Informational
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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 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
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- Observations On Erecting Distilleries
- To Recover Sour Ale
- On Colouring Liquors
- The Duty Of The Owner Of A Distillery
- Of The Distiller Of Whiskey
- To Make Improved And Excellent Wholesome Purl
- To Sweeten Hogsheads By Scalding



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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