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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
- The Art Of Making Gin After The Process Of The Holland Distillers
- Malt
- 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

Least Viewed

- 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
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- On Fining Liquors
- Of The Season For Brewing
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Recover Sour Ale
- Observations On Erecting Distilleries
- Of The Art Of Brewing
- The Duty Of An Hired Distiller
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of



To Prevent Hogsheads From Working Over






If the stuff is cooled off too warm, or too much yeast is put in the
hogsheads, they will work over, and of course lose a great deal of
spirit, to prevent which, take tallow and rub round the chine of the
hogsheads a little higher than they ought to work; it will generally
prevent them from rising any higher, but if they will work over in spite
of this remedy, then drop a little tallow into the stuff, it will
immediately sink the stuff to a proper height.


Next: Observations On The Quality Of Rye For Distilling

Previous: To Ascertain When Rye Works Well In The Hogshead



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