On 16th November, 1870, Mr. Shchapoff, a Russian squire, the narrator, came home from a visit to a country town, Iletski, and found his family in some disarray. There lived with him his mother and his wife's mother, ladies of about sixty-nine,... Read more of The Dancing Devil at Scary Stories.caInformational Site Network Informational
Privacy
   Home - Wine Making - On Beer Making - Whiskey Making - Grape Growing


Most Viewed

- 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
- On Colouring Liquors
- To Recover Sour Ale
- The Duty Of The Owner Of A Distillery
- To Make Improved And Excellent Wholesome Purl
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode



Receipt To Prepare Potatoes For Distilling






Wash them clean, and grind them in an apple mill, and if there be no
apple mill convenient, they may be scalded and then pounded--then put
two or three bushels into a hogshead and fill the hogshead nearly full
of boiling water, and stir it well for half an hour, then cover it close
until the potatoes are scalded quite soft, then stir them often until
they are quite cold--then put into each hogshead about two quarts of
good yeast and let them ferment, which will require eight or ten
days--the beer then may be drawn off and distilled, or put the pulp and
all into the still, and distill them as you do apples. I have known
potatoes distilled in this way to yield upwards of three gallons to the
bushel.


Pumpions

May be prepared by the same process used in preparing potatoes, with the
exception of not scalding them so high, nor do they require so much
yeast.


Turnips

Will produce nearly as much spirit as potatoes, but not so good. They
must be prepared in the same manner.


Next: How To Distil Apples

Previous: Distilling Of Potatoes



Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK


Viewed 1767