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 - Of Brewing Beer - 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 Fermentation - The Room Of Infusion - To Sweeten Hogsheads By Scalding - To Prevent Hogsheads From Working Over |
The Best Method Of Distilling RyeTake four gallons boiling, and two gallons cold water--put it into a hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes, then add two gallons cold water, and one gallon malt, stir it effectually--let it stand till your still boils, then add sixteen gallons boiling water, stirring it well, or until you break all the lumps--then put into each hogshead, so prepared, one pint coarse salt, and one shovel full of hot coals out of your furnace. (The coals and salt have a tendency to absorb all sourness and bad smell, that may be in the hogshead or grain;) if there be a small quantity of hot ashes in the coals, it is an improvement--stir your hogsheads effectually every fifteen minutes, keeping them close covered until you perceive the grain scalded enough--when you may uncover, if the above sixteen gallons boiling water did not scald it sufficiently, water must be added until scalded enough--as some water will scald quicker than others--it is necessary to mark this attentively, and in mashing two or three times, it may be correctly ascertained what quantity of the kind of water used will scald effectually--after taking off the covers, they must be stirred effectually, every fifteen minutes, till you cool off--for which operation, see "Cooling off." To those who distill all rye, I recommend this method, as I have found it to answer every kind of water, with one or two exceptions. Distillers will doubtless make experiments of the various modes recommended and use that which may prove most advantageous and convenient. Next: To Mash Two Thirds Rye And One Third Corn In Summer Previous: To Mash Rye In The Common Mode
Viewed 70 |
||||||||||||||||||||
Informational.ca
