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 Spirituous Liquors Or Spirits
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- The Room For Fermentation
- Of The Areometer Or Proof Bottle
- 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 Fermentation
- To Distill One Half Rye And One Half Corn
|
To Make Elderberry Wine To Drink Made Warm As A Cordial
Equal quantities of berries and water boiled together, till the berries
break, then strain off the liquor, and to every gallon thereof, put
three pounds of sugar, and spice, to your palate, boil all up together,
let it stand till it becomes cool, (not cold); then put in a piece of
toasted bread, spread thick with brewer's yeast, to ferment, and in two
or three days, it will be fit to put in the barrel, then stop it close.
This will be fit to drink at Christmas, but the older the better.
Next: To Make Rye Malt For Stilling
Previous: To Make Elderberry Wine
Viewed 249
|
Informational
