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
- How To Order Apples In The Hogsheads
- Of The Urns
- To Correct The Taste Of Singed Whiskey
- Of Spirituous Liquors Or Spirits
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- To Make The Best Yeast For Daily Use
- White Oak
- To Sweeten Hogsheads By Scalding
- Mode Of Managing The Doubling Still When Making Whiskey
- How To Work Apples Slow Or Fast
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of Fermentation
- Of The Areometer Or Proof Bottle
- Observations On The Quality Of Rye For Distilling
|
To Know When Grain Is Scalded Enough
Put your mashing stick into your hogshead and stir it round two or three
times gently, then lift it out and give it a gentle stroke on the edge
of your hogshead--if you perceive the batter or musky part fall off your
stick, and there remains the heart of the grain on your mashing stick,
like grains of timothy seed, then be assured that it is sufficiently
scalded, if not too much, this hint will suffice to the new beginner,
but experience and observation will enable the most correct judgment.
Next: Directions For Cooling Off
Previous: To Make Four Gallons From The Bushel
Viewed 247
|
Informational
