Most Viewed- Distilling Of Potatoes- The Art Of Making Gin After The Process Of The Holland Distillers - To Make Rye Malt For Stilling - How To Double And Single Peach Brandy - To Make Elderberry Wine - How To Build A Malt Kiln In Every Distillery - To Mash Two Thirds Rye And One Third Corn In Summer - Defects In The Usual Method Of Making Whiskey - To Sweeten Hogsheads By Burning - To Make Elderberry-beer Or Ebulum - How To Choose Malt - Directions For Bottling - Precautions Against Fire - Hogsheads Perfectly Sweet - Distilling Of Buckwheat - How To Renew Yeast When Sour - Directions For Cooling Off Least Viewed- Observations On Erecting Distilleries- The Following Receipt To Make An Excellent American Wine - Observations On Yeast - Observations On Water - Observations On Weather - To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of - Of Mashing Or Raking Your Liquors - To Make Four Gallons From The Bushel - The Best Method Of Making Common Country Gin - Receipt For Making Honey Wine - Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - Of The Areometer Or Proof Bottle - Observations On Wood For Hogsheads - To Sweeten Hogsheads By Scalding - To Mash Corn - To Prevent Hogsheads From Working Over |
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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