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

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- 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
- On Fining Liquors
- To Mash One Third Rye And Two Thirds Corn
- The Following Receipt To Make An Excellent American Wine
- Of The Season For Brewing
- Observations On Erecting Distilleries
- To Recover Sour Ale
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- On Colouring Liquors
- Directions For Making Cider British Mode
- The Duty Of The Owner Of A Distillery
- Of The Diseases Of Hogs
- Of The Fining Of Malt Liquors

To Sweeten Hogsheads By Burning

When 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.

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Previous: Hogsheads Perfectly Sweet

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