There was once a great king of England who was called Wil-liam the Con-quer-or, and he had three sons. One day King Wil-liam seemed to be thinking of something that made him feel very sad; and the wise men who were about him asked him w... Read more of THE SONS OF WILLIAM THE CONQUEROR at Stories Poetry.comInformational 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
- 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 Duty Of An Hired Distiller






Is to rise at four o'clock every morning. Wash and clean out the boiler,
fill her up with clean water, put fire under her, and to clean, fill and
put fire under the singling still--to collect and put in order for
mashing, his hogsheads--and as soon as the water is warm enough in the
boiler to begin mashing, which he ought to finish as early in the day as
possible; for when the mashing is done, he will have time to scald and
clean his vessels, to attend his doubling and singling still, to get in
wood for next day, and to make his stock yeast, if new yeast is wanting.
In short, the distiller ought to have his mashing finished by twelve
o'clock every day, to see and have every thing in the still house, under
his eye at the same time; but he ought never to attempt doing more than
one thing at once--a distiller ought never to be in a hurry, but always
busy. I have always remarked that the bustling unsteady distiller
attempts doing two or three things at once, and rarely ever has his
business in the same state of forwardness with the steady methodical
character.


Next: Profits Of A Common Distillery

Previous: The Duty Of The Owner Of A Distillery



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 1687