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 Sweeten Hogsheads By BurningWhen you have scalded your hogsheads well, put into each, a large handful of oat or rye straw, set it on fire, and stir it till it is in a blaze, then turn the mouth of the hogshead down; the smoke will purify and sweeten the cask. This process should be repeated every other day, especially during summer--it will afford you good working casks, provided your yeast be good, and your hogsheads are well mashed. There ought always to be in a distillery more vessels than are necessary for immediate use, that they may alternately be exposed to the frost and air one night at least before brought into service, always bearing in mind that the utmost attention to cleanliness is necessary, in order to afford such yield from the grain, or fruit, as may be requisite to compensate for the expense and labor of extracting spirits--and moreover, that the exercise of the finest genius possessed by man is scarcely capable of taking from small grain, all the spirit it contains:.... good materials will not suffice ... the most marked attention is indispensably necessary to yeast; a mind capable of judging of fermentation in all its stages ... a close adherence to the manner of using the ingredients ... preparing them, and the use of sweet vessels, with great industry and a knowledge to apply it at the proper moment, are all necessary to enable the accomplishment of the desired end. Note ... In scalding your hogshead I would recommend the use of a shovel full of ashes, which will scald more sharply. Next: To Mash Rye In The Common Mode Previous: Hogsheads Perfectly Sweet
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