Directions For Cooling Off





Much observation is necessary to enable the distiller to cool off with

judgment--which necessity is increased by the versatility of our

climate, the seasons of the year, and the kinds of water used. These

circumstances prevent a strict adherence to any particular or specific

mode; I however submit a few observations for the guidance of distillers

in this branch.--If in summer you go to cool off with cold spring water,

then of course the mashed stuff in your hogsheads must be much warmer,

than if you intended cooling off with creek or river water, both of

which are generally near milk warm, which is the proper heat for cooling

off--In summer a little cooler, and in winter a little warmer.



It will be found that a hogshead of mashed grain will always get warmer,

after it begins to work or ferment.



When the mashed stuff in your hogsheads is brought to a certain degree

of heat, by stirring, which in summer will feel sharp warm, or so warm,

that you can hardly bear your hand in it for any length of time, will do

for common water, but for very cold or very warm water to cool off with,

the stuff in the hogsheads must be left colder or warmer, as the

distiller may think most expedient, or to best suit the cooling off

water.



When you think it is time to cool off, have a trough or conveyance to

bring the water to your hogsheads ready--let the hogsheads be well

stirred, then let the water run into them slowly, stirring them all the

time the water is running in, until they are milk warm, then stop the

water, and after stirring them perfectly, put in the yeast and stir it

until completely incorporated with the mashed stuff, then cover your

hogshead until it begins to ferment or work, then uncover it.





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