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 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 Spirituous Liquors Or Spirits
- Of Fermentation
- Of The Areometer Or Proof Bottle
- Observations On The Quality Of Rye For Distilling
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To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
To do this to the advantage of health, put to every quart of ale, or
other liquor, 10 or 12 drops of the true spirit of salt, and let them be
well mixed together, which they will soon do it by the subtile spirits
penetrating into all parts, and have proper effect.
Next: To Recover Sour Ale
Previous: To Make China Ale
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