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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

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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
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- To Sweeten Hogsheads By Scalding
- Observations On Erecting Distilleries
- On Colouring Liquors
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- To Know When Yeast Is Good Or Bad
- To Give An Aged Flavor To Whiskey

To Give An Aged Flavor To Whiskey

This 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

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.

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Previous: To Correct The Taste Of Singed Whiskey

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