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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
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- 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 Clarify Whiskey &c
- How To Distil Apples
- 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
- On Colouring Liquors
- To Recover Sour Ale
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- Of The Distiller Of Whiskey
- Directions For Making Cider British Mode
- The Duty Of The Owner Of A Distillery
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale

Use Of The Kettle

The kettle is destined to make the infusion of the grain, and boil it so
as to convert it into wort. By that operation I make the liquor richer,
which I intend for fermentation, and bring it to divers degrees of

I put into the kettle 100 gallons of water, and 4 bushels of corn,
broken, as I said before, at the mill. I light a small fire, which I
increase gradually, until the water begins to boil; during that time,
the grain is stirred with a paddle. As soon as the ebullition is
established, the grain is taken up with a large skimmer, and put to
drain into a large basket hanging over the kettle; and when the grain
has been totally taken up, the fire is increased so as to bring the
water to boil again, until reduced to two-fifths, which degree of
concentration is not rigorous, and the distiller may augment it as his
experience shall direct. When thus concentrated, the liquor is drawn off
through the pipe, and received into a tub or vat containing 130 or 140

100 gallons more of water are put into the kettle, with 4 bushels of
corn; the fire conducted slowly, as before, until the degree of
ebullition; the corn is taken off, and the liquor concentrated in the
same proportions; then drawn off as above, in the same tub.

The same operation is repeated for the third time; the three united
liquors are slightly stirred, and, still warm, transported into one of
the hogsheads of fermentation, which it nearly fills up.

As there must be four of these hogsheads filled up daily, the work at
the kettle must be kept going on, without interruption, until that
quantity is obtained, which may be done in about twelve hours. The grain
which has been drained is carried to dry, either in the open air, or in
a granary, and spread thin. When dry, it is excellent food for cattle,
and highly preferable to the acid and fermented mash, usually used by
distillers to feed cattle and hogs: they eat the corn dried in the above
manner as if it had lost nothing of its primitive qualities and flavor.

Next: The Room For Fermentation

Previous: The Room Of Infusion

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