Most Viewed
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Sweeten Hogsheads By Burning
- Precautions Against Fire
- To Mash Two Thirds Rye And One Third Corn In Summer
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- Of Hogs
- How To Build A Malt Kiln In Every Distillery
- To Make Elderberry-beer Or Ebulum
- Defects In The Usual Method Of Making Whiskey
- Malt
- Hops
- Directions For Bottling
- How To Renew Yeast When Sour
- How To Choose Malt
Least Viewed
- Observations On Erecting Distilleries
- Observations On Water
- How To Order Apples In The Hogsheads
- Of The Urns
- To Correct The Taste Of Singed Whiskey
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- To Make The Best Yeast For Daily Use
- White Oak
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Work Apples Slow Or Fast
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of Spirituous Liquors Or Spirits
- Of Fermentation
- Of The Areometer Or Proof Bottle
- Observations On The Quality Of Rye For Distilling
|
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
Viewed 252
|
Informational
