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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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- Distilling Of Potatoes
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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
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- On Fining Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Of The Art Of Brewing
- The Duty Of An Hired Distiller
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To Distill One Half Rye And One Half Corn






This method of distilling equal quantities of rye and corn, is more in
practice, and is much better than to distill unequal proportions, for
reason you can scald your corn and rye to a certainty, and the produce
is equal if not more, and better whiskey, than all rye. The indian corn
is cheaper, and the seed is better than if all rye. I would recommend
this, as the smallest quantity of corn to be mixed with rye for
distillation, as being most productive, and profitable. The following
receipt I have found to answer all waters--yet there may be places where
the distiller cannot follow this receipt exactly, owing to hard or soft
water, (as it is generally termed) or hard flint or soft floury corn,
that will either scald too much or too little--but this the attentive
distiller will soon determine by experience.

Have your hogshead perfectly sweet, put into each, three gallons of cold
and three of boiling water, or more or less of each, as you find will
answer best--then stir in your corn--fill up your boiler, bring it
briskly to a boil--then put to each hogshead twelve gallons boiling
water, giving each hogshead one hundred stirs, with your mashing stick,
then cover close, fill up your boiler and keep a good fire under her, to
produce a speedy boil; before you add the last water, put into each
hogshead one pint of salt, and a shovel full of hot coals and ashes from
under your still, stir the salt and coals well, to mix it with your
corn, the coal will remove any bad smell which may be in the
hogshead--Should you find on trial, that rye don't scald enough, by
putting it in after your last water, you may in that case put in your
rye before the last water--but this should be ascertained from several
experiments. I have found it to answer best to put in the rye after all
the water is in the hogshead, especially if you always bring the still
briskly to a boil--then on your corn put twelve or sixteen gallons
boiling water, (for the last water,) then if you have not already mashed
in your rye, put it in with one gallon good malt to each hogshead,
carefully stirring it immediately very briskly, for fear of the water
loosing its heat, and until the lumps are all broken, which you will
discover by looking at your mashing stick; lumps generally stick to it.
When done stirring, cover the hogshead close for half an hour, then
stir it to ascertain whether your grain be sufficiently scalded, and
when nearly scalded enough, uncover and stir steady until you have it
cool enough to stop scalding; when you see it is scalded enough, and by
stirring that the scalding is stopped, uncover your hogsheads, and stir
them effectually, every fifteen minutes, until they are fit to cool
off--remembering that sweet good yeast, clean sweet hogsheads, with this
mode of mashing carefully, will produce you a good turn out of your
grain. The quantity of corn and rye is generally two stroked half
bushels of each, and one gallon malt.


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