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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Make Rye Malt For Stilling
- To Make Elderberry Wine
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Mash Two Thirds Rye And One Third Corn In Summer
- Defects In The Usual Method Of Making Whiskey
- To Sweeten Hogsheads By Burning
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Precautions Against Fire
- Distilling Of Buckwheat
- How To Renew Yeast When Sour
- Hogsheads Perfectly Sweet
- Directions For Cooling Off
Least Viewed
- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- Observations On Weather
- Observations On Water
- To Make The Best Yeast For Daily Use
- Observations On Wood For Hogsheads
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
- The Best Method Of Setting Stills
- How To Order And Fill The Singling Still When Distilling Rye
- How To Prepare Peaches
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of The Room For Distillation
- To Distill One Half Rye And One Half Corn
- Mash As Follows
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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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