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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
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- How To Renew Yeast When Sour

Least Viewed

- 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
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- The Duty Of The Owner Of A Distillery
- On Colouring Liquors
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- Of The Diseases Of Hogs



To Ascertain When Rye Works Well In The Hogshead






When mashed rye begins to work or ferment in the hogsheads, either in a
heavy, thick, or light bubbly top, both of which are unfavorable; when
it rises in a thick heavy top, you may be sure there is something wrong,
either in the grain, yeast, or cooling off. When the top (as called by
distillers) appear, with bubbles about the size of a nutmeg, rising and
falling alternately, with the top not too thick nor too thin, and with
the appearance of waves, mixed with the grain in the hogshead, rising
and falling in succession, and when you put your head over the steam,
and it flying into your nose, will have a suffocating effect, or when it
will instantly extinguish a candle when held over it, you may feel
assured, it is working well.

From these hints and the experience of the distiller, a judgment may be
formed of the state of fermentation and the quality.


Next: To Prevent Hogsheads From Working Over

Previous: Directions For Cooling Off



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