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- 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
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

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- 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 Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

The Room For Fermentation

The room destined to the fermentation must be close, lighted by two or
three windows, and large enough to contain a number of hogsheads
sufficient for the distillery. It may be determined by the number of
days necessary for the fermentation; 30 or 40 hogsheads may suffice,
each of 120 or 130 gallons.

In the middle of the room must be a stove, large enough to keep up a
heat of 75 deg. to 80 deg., even in winter. A thermometer placed at one end of
the room, serves to regulate the heat.

As soon as the liquor is in the hogshead, the yeast, or fermenting
principle, is put into it, stirred for some moments, and then left to
itself. A liquor as rich as the above described ferments with force, and
runs with rapidity through all the periods of fermentation. It is fit to
distil as soon as that tumultuous state has subsided and
the liquor is calm.

The essential character of the spirituous fermentation, is to exhale the
carbonic acid gaz in great quantity. This gaz is mortal to mankind, and
to all the living creation. Thirty hogsheads of fermenting liquor
producing a great deal of this gaz, the room should be purified of it by
opening two opposite windows several times a day. This is the more
essential, as the pure air, or oxigen, contributes to the formation of
the spirit, of which it is one of the constituting principles. A short
time, however, suffices to renew the air of the room.

It is useless to remark, that the hogsheads must be open at one end, and
rest upon pieces of wood elevating them some inches from the ground.
They must remain uncovered during the fermentation; and afterwards be
covered with a flying lid, when the liquor is calm.

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