VIEW THE MOBILE VERSION of Informational Site Network Informational
   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
- How To Clarify Whiskey &c
- Precautions Against Fire
- How To Distil Apples
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Make The Best Yeast For Daily Use
- To Mash Rye In The Common Mode
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- To Know When Yeast Is Good Or Bad
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- On Colouring Liquors
- To Give An Aged Flavor To Whiskey

The Best Method Of Distilling Rye

Take 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

Next: To Mash Two Thirds Rye And One Third Corn In Summer

Previous: To Mash Rye In The Common Mode

Add to Add to Reddit Add to Digg Add to Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network

Viewed 1846