Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - How To Build A Malt Kiln In Every Distillery - How To Double And Single Peach Brandy - To Make Elderberry Wine - 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 - How To Double Apple Brandy - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller - Directions For Cooling Off - To Recover Sour Ale Least Viewed- The Following Receipt To Make An Excellent American Wine- Observations On The Quality Of Rye For Distilling - Observations On Erecting Distilleries - To Make The Best Yeast For Daily Use - To Distill One Half Rye And One Half Corn - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Yeast - Observations On Wood For Hogsheads - To Mash Corn - The Duty Of An Hired Distiller - Profits Of A Common Distillery - Receipt For Making Honey Wine - Of Brewing Beer - Of Fermentation - The Room Of Infusion - To Sweeten Hogsheads By Scalding - To Prevent Hogsheads From Working Over |
Stock Yeast Good For YearsWhen the weather is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings of wheat flour, add small quantity of whiskey, in which, previously dissolve a little salt, when you have stirred the middlings with a stick, rub it between your hands until it becomes pretty dry, then spread it out thin, on a board to dry in the sun ... rubbing once or twice in the day between your hands until it is perfectly dry, which will be in three or four good days--taking it in at night before the dew falls--when it is properly dried, put it up in a paper and keep it in a dry airy place for use. Thus yeast will keep good, if free from moisture, for any length of time, and it is the only effectual mode of preserving stock yeast pure and sweet ... when put up conformably to the foregoing instructions, the distiller may always rely on having it good, and depend on a good turn out of his grain, provided he manages the other parts of his distilling equally well. About two hours before you mean to use the dried yeast, the mode is to take two gills, place it in any convenient vessel, and pour thereon milk-warm water, stir and mix it well with the yeast, and in two or three hours good working yeast will be produced. In the spring every distiller ought to make as much as would serve 'till fall, and every fall as much as will serve thro' the winter, reckoning on the use of one pint per week, three gills being sufficient to start as much stock yeast as will serve a common distillery one week. Next: To Make The Best Yeast For Daily Use Previous: How To Renew Yeast When Sour
Viewed 71 |
||||||||||||||||||||








