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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
- How To Build A Malt Kiln In Every Distillery
- Distilling Of Potatoes
- To Make Rye Malt For Stilling
- Malt
- 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
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- On Fining Liquors
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- The Duty Of An Hired Distiller
- Directions For Making Cider British Mode
- Of The Distiller Of Whiskey
- Of The Fining Of Malt Liquors
- On Colouring Liquors



To Make The Best Yeast For Daily Use






For three hogsheads take two handfuls of hops, put them into an iron
pot, and pour thereon three gallons boiling water out of your boiler,
set the pot on the fire closely covered half an hour, to extract the
strength from the hops, then strain it into your yeast vessel, thicken
it with chopped rye, from which the bran has been sifted ... stir it
with a clean stick until the lumps are all well broken and mixed ...
cover it close with a cloth for half an hour, adding at the time of
putting in the chopped rye, one pint of good malt when the rye is
sufficiently scalded, uncover and stir it well until it is milk-warm,
then add one pint good stock yeast, stirring until you are sure it is
well mixed with the new yeast. If your stock yeast is good, this method
will serve you ... observing always, that your water and vessels are
clean, and the ingredients of a good quality; as soon as you have cooled
off and emptied your yeast vessel, scald and scour, and expose it to the
night air to purify. Tin makes the best yeast vessel for yeast made
daily, in the above mode.

In the course of my long practice in distilling I fully discovered that
a nice attention to yeast is absolutely necessary, and altho' I have in
the foregoing pages said a great deal on the subject, yet from the
importance justly to be attached to this ingredient in distilling, and
to shew more fully the advantages and disadvantages arising from the use
of good and bad yeast, I submit the following statement for the
consideration of my readers.

Advantages in using good yeast for one month,
at 5 bushels per day; 30 days at 5 bushels,
is 150 bushels at 60 cents, costs $ 90 00

Contra
150 bushels yield 3 gallons per bushel, at
50 cents per gallon--450 gallons,
225 00
--------
Profit $ 135 00

Disadvantages sustained during the above period.
150 bushels at 60 cents, $ 90 00

Contra
150 bushes yielding 1-1/2 gallons to the
bushel--225 gallons at 50 cents, 112 50
-------
Profit $ 21 50

Thus the owner or distiller frequently sustains in the distillation of
his produce, a loss, equal and in proportion to the foregoing--from the
use of indifferent yeast, and often without knowing to what cause to
attribute it. This statement will shew more forcibly, than any other
mode--and is made very moderate on the side of indifferent yeast, for
with bad sour yeast the yield will be oftener under one gallon to the
bushel than above one and an half--whereas with good yeast the yield
will rarely be so low as three gallons to the bushel. It is therefore, I
endeavor so strongly to persuade the distiller to pay every possible
attention to the foregoing instructions, and the constant use of good
yeast only, to the total rejection of all which may be of doubtful
quality.


Next: Observations On Wood For Hogsheads

Previous: Stock Yeast Good For Years



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