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 - 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 - To Make The Best Yeast For Daily Use - Observations On The Quality Of Rye For Distilling |
To Mash Two Thirds Rye And One Third Corn In SummerThis I have found to be the nicest process belonging to distilling--the small proportion of corn, and the large quantity of scalding water, together with the easy scalding of rye, and the difficulty of scalding corn, makes it no easy matter to exactly hit the scald of both; but as some distillers continue to practice it, (altho' not a good method in my mind, owing to the extreme nice attention necessary in performing it.) In the following receipt I offer the best mode within my knowledge, and which I deem the most beneficial, and in which I shew the process and mode pursued by other distillers. Take four gallons cold water, put it into a hogshead, then stir half a bushel corn into it, let it stand uncovered thirty minutes, then add sixteen gallons boiling water, stir it well, cover it close for fifteen minutes, then put in your rye and malt and stir it until there be no lumps, then cover it and stir it at intervals until your still boils, then add, eight, twelve, or sixteen gallons boiling water, or such quantity as you find from experience, to answer best--(but with most water, twelve gallons will be found to answer) stirring it well every fifteen minutes until you perceive it is scalded enough, then uncover and stir it effectually until you cool off; keeping in mind always that the more effectually you stir it, the more whiskey will be yielded. This method I have found to answer best, however, I have known it to do very well, by soaking the corn in the first place, with two gallons warm, and two gallons cold water, instead of the four gallons of cold water, mentioned above--others put in the rye, when all the boiling water is in the hogshead, but I never found it to answer a good purpose, nor indeed did I ever find much profit in distilling rye and corn in this proportion. Next: To Distill One Half Rye And One Half Corn Previous: The Best Method Of Distilling Rye
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