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 - A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller - Directions For Cooling Off - To Recover Sour Ale 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 - Of Brewing Beer - Observations On Wood For Hogsheads - To Distill One Half Rye And One Half Corn - The Duty Of An Hired Distiller - Receipt For Making Honey Wine - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Observations On Yeast - To Sweeten Hogsheads By Scalding - To Mash Corn - Receipt To Prepare Potatoes For Distilling - To Set A Doubling Still - How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey - To Give An Aged Flavor To Whiskey |
To Give An Aged Flavor To WhiskeyThis process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits. It may be done by clarifying the singlings as it runs from the still--let the funnel be a little broader than usual, cover it with two or more layers of flannel, on which place a quantity of finely beaten maple charcoal, thro' which let the singlings filter into your usual receiving cask. When doubling, put some lime and charcoal in the still, and run the liquor thro' a flannel--when it loses proof at the worm, take away the cask, and bring it to proof with rain water that has been distilled. To each hogshead of whiskey, use a pound of Bohea tea, and set it in the sun for two weeks or more, then remove it to a cool cellar, and when cold it will have the taste and flavor of old whiskey. If this method was pursued by distillers and spirits made 2d and 3d proof, it would not only benefit the seller, but would be an advantage to the buyer and consumer--and was any particular distiller to pursue this mode and brand his casks, it would raise the character of his liquor, and give it such an ascendancy as to preclude the sale of any other, beyond what scarcity or an emergency might impel in a commercial city. If distillers could conveniently place their liquor in a high loft, and suffer it to fall to the cellar by a pipe, it would be greatly improved by the friction and ebullition occasioned in the descent and fall. Next: Observations On Weather Previous: To Correct The Taste Of Singed Whiskey
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