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 Choose Malt - How To Renew Yeast When Sour Least Viewed- Observations On Erecting Distilleries- Observations On Water - How To Order Apples In The Hogsheads - Of Spirituous Liquors Or Spirits - The Room For Fermentation - Of The Urns - How To Work Apples Slow Or Fast - To Correct The Taste Of Singed Whiskey - Of Fermentation - Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor - 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 Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy - How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey |
To Mash CornThis is an unprofitable and unproductive mode of mashing, but there may be some times when the distiller is out of rye, on account of the mill being stopped, bad roads, bad weather, or some other cause; and to avoid the necessity of feeding raw grain to the hogs or cattle, (presuming every distillery to be depended on for supplying a stock of some kind, and often as a great reliance for a large stock of cattle and hogs,) in cold weather I have found it answer very well, but in warm weather it will not do. Those who may be compelled then from the above causes, or led to it by fancy, may try the following method. To one hogshead, put twelve gallons boiling water, and one and an half bushels corn, stir it well, then when your water boils, add twelve gallons more, (boiling hot,) stir it well, and cover it close, until the still boils the third time, then put in each hogshead, one quart of salt, and sixteen gallons boiling water, stir it effectually, cover it close until you perceive it nearly scalded enough, then put in two, or three gallons cold water, (as you will find to answer best,) and two gallons malt, or more if it can be spared--stir it well, then cover it for half an hour, then uncover and stir it well, until cold enough to cool off. Next: To Make Four Gallons From The Bushel Previous: Mash As Follows
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