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 - Of The Urns - How To Order Apples In The Hogsheads - To Correct The Taste Of Singed Whiskey - The Room For Fermentation - White Oak - How To Work Apples Slow Or Fast - Of Spirituous Liquors Or Spirits - Of Fermentation - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - Of The Areometer Or Proof Bottle - To Make The Best Yeast For Daily Use - To Sweeten Hogsheads By Scalding - Observations On The Quality Of Rye For Distilling - Mode Of Managing The Doubling Still When Making Whiskey - Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c |
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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