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- Distilling Of Potatoes
- The Art Of Making Gin After The Process Of The Holland Distillers
- To Make Rye Malt For Stilling
- To Make Elderberry Wine
- How To Build A Malt Kiln In Every Distillery
- How To Double And Single Peach Brandy
- To Mash Two Thirds Rye And One Third Corn In Summer
- Defects In The Usual Method Of Making Whiskey
- To Sweeten Hogsheads By Burning
- To Make Elderberry-beer Or Ebulum
- How To Choose Malt
- Directions For Bottling
- Precautions Against Fire
- Distilling Of Buckwheat
- How To Renew Yeast When Sour
- Hogsheads Perfectly Sweet
- Directions For Cooling Off
Least Viewed
- Observations On Erecting Distilleries
- The Following Receipt To Make An Excellent American Wine
- Observations On Yeast
- Observations On Weather
- Observations On Water
- Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
- To Make The Best Yeast For Daily Use
- Observations On Wood For Hogsheads
- To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
- Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
- The Best Method Of Setting Stills
- How To Order And Fill The Singling Still When Distilling Rye
- How To Prepare Peaches
- Of The Room For Distillation
- To Distill One Half Rye And One Half Corn
- Mash As Follows
- Mode Of Chopping Rye And The Proper Size
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To Recover Liquor That Is Turned Bad
If any liquor be pricked or fading, put to it a little syrup of clay,
and let it ferment with a little barm, which will recover it; and when
it is well settled, bottle it up, put in a clove or two, with a lump of
loaf sugar.
Next: Directions For Bottling
Previous: To Recover Sour Ale
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