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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Make Elderberry Wine
- 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 Elderberry-beer Or Ebulum
- To Make Rye Malt For Stilling
- How To Choose Malt
- Directions For Bottling
- Hogsheads Perfectly Sweet
- How To Double Apple Brandy
- To Recover Sour Ale
- Directions For Cooling Off
- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
Least Viewed
- The Following Receipt To Make An Excellent American Wine
- To Make The Best Yeast For Daily Use
- Observations On The Quality Of Rye For Distilling
- Observations On Erecting Distilleries
- The Duty Of An Hired Distiller
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On Wood For Hogsheads
- To Distill One Half Rye And One Half Corn
- To Give An Aged Flavor To Whiskey
- Of Brewing Beer
- The Room Of Infusion
- Observations On Yeast
- To Sweeten Hogsheads By Scalding
- To Mash Corn
- To Set A Doubling Still
- How To Clarify Whiskey &c
- How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey
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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
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