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- 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 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 Work Apples Slow Or Fast
- How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
- Of Fermentation
- To Distill One Half Rye And One Half Corn
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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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