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 - How To Work Apples Slow Or Fast - 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 Make A Resemblance Of Holland Gin Out Of Rye Whiskey - Of Fermentation - To Distill One Half Rye And One Half Corn |
To Mash Rye In The Common ModeTake four gallons cold water to each hogshead, add one gallon malt, stir it well with your mashing stick, until the malt is thoroughly wet--when your still boils, put in about sixteen gallons boiling water, then put in one and an half bushels of chopped rye, stirring it effectually, until there is no lumps in it, then cover it close until the still boils, then put in each hogshead, three buckets or twelve gallons boiling water, stirring it well at the same time--cover it close--stir it at intervals until you perceive your rye is scalded enough, which you will know by putting in your mashing stick, and lifting thereon some of the scalded rye, you will perceive the heart or seed of the rye, like a grain of timothy seed sticking to the stick, and no appearance of mush, when I presume it will be sufficiently scalded--it must then be stirred until the water is cold enough to cool off, or you may add one bucket or four gallons of cold water to each hogshead, to stop the scalding. I have known this process succeed well with an attentive distiller. Next: The Best Method Of Distilling Rye Previous: To Sweeten Hogsheads By Burning
Viewed 248 |
||||||||||||||||||||








