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



White Oak






Disapproving of black, tho' next in order to white oak staves for all
the vessels about the distillery ... as being the most durable of close
texture, easily sweetened ... and hard to be penetrated by acids of any
kind, tho' sometimes the best white oak hogsheads may sour, but two or
three scaldings will render them perfectly sweet ... if white oak cannot
be had, black oak being of the next best in quality may be used ... and
again I enter my protest against pine, chesnut, poplar, and every kind
of soft porus wood.

If possible, or if at all convenient, have the vessels iron bound and
painted, to prevent worms and the weather from injuring them, using one
good wood hoop on the bottom to save the chine.


Next: To Sweeten Hogsheads By Scalding

Previous: Observations On Wood For Hogsheads



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