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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
- Precautions Against Fire
- How To Distil Apples
- How To Clarify Whiskey &c
- 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 Elderberry Wine To Drink Made Warm As A Cordial
- Observations On Erecting Distilleries
- To Recover Sour Ale
- On Colouring Liquors
- The Duty Of The Owner Of A Distillery
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale



To Know When Yeast Is Good Or Bad






When you perceive your yeast working, observe if it works quick, sharp
and strong, and increasing in bulk nearly double what it was before it
began to work, with a sweet sharp taste, and smell, with the appearance
of a honey comb, with pores, and always changing place, with a bright
lively colour, then you may pronounce your yeast good; on the contrary,
if it is dead, or flat and blue looking, with a sour taste, and smell,
(if any at all,) then you may pronounce it bad, and unfit for use, and
of course must be renewed.


Next: How To Renew Yeast When Sour

Previous: Receipt For Stock Yeast



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