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 - To Make Elderberry Wine - How To Double And Single Peach Brandy - 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 - To Recover Sour Ale - Directions For Cooling Off - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller Least Viewed- The Following Receipt To Make An Excellent American Wine- Observations On The Quality Of Rye For Distilling - To Make The Best Yeast For Daily Use - Observations On Erecting Distilleries - The Duty Of An Hired Distiller - To Distill One Half Rye And One Half Corn - To Give An Aged Flavor To Whiskey - Of Brewing Beer - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Wood For Hogsheads - To Sweeten Hogsheads By Scalding - Observations On Water - Of The Diseases Of Hogs - Receipt For Making Honey Wine - Of Fermentation - The Room Of Infusion - Of Ferments |
The Room For FermentationThe 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. Next: Of The Room For Distillation Previous: Use Of The Kettle
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