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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 Rye Malt For Stilling
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Hogsheads Perfectly Sweet
- How To Double Apple Brandy
- Directions For Cooling Off
- To Recover Sour Ale
- 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
- To Sweeten Hogsheads By Scalding
- To Set A Doubling Still
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Observations On Water
- Of The Diseases Of Hogs
- Receipt For Making Honey Wine
- Of Fermentation
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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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