Of Working The Liquor





In this, regard must be had to the water: liquor naturally grows warm in

working; therefore, in mild weather, it should be cold before it be set

on, but a little warm in cold weather. The manner of doing it, is to put

some good sweet yeast into a hand-bowl or piggin, with a little warm

wort; then put the hand-bowl to swim upon the wort in the working tub,

and in a little while it will work out, and leisurely mix with the wort,

and when you find the yeast is gotten hold of the wort, you must look

after it frequently; and if you perceive it begins to heat and ferment

too fast, lade some of it out into another tub; and when grown cold, it

may be put back again; or if you reserve some of the raw wort, you may

check it leisurely, by stirring it in with a hand-bowl. The cooler you

work your liquor, the better, provided it does but work well.



If you happen to check it too much, you may forward its working, by

filling a gallon stone bottle with boiling water, cork it close and put

the bottle into the working tub.--An ounce or two of powdered ginger

will have the same effect.



There are a variety of methods in managing liquors whilst they are

working.--Some people beat the yeast of strong beer and ale, once in two

or three hours, for two or three days together.



This they reckon makes the drink more heady, but withal hardens it so as

to be drinkable in two or three days; the last day of beating it in,

(stirring the yeast and beer together) the yeast, as it rises, will

thicken; and then they take off part of the yeast, and beat in the rest,

which they repeat as often as it rises thick; and when it has done

working, they tun it up, so as it may just work out of the barrel.



Others again do not beat it in at all, but let their strong drink work

about two days, or till they see the ferment is over; and then they take

off the top yeast, and either by a tap near the bottom, let it off sine,

or else lade it out gently, to leave the sediment and yeast at the

bottom.



This way is proper for liquor that is to be drank soon: but if it be to

keep, it will want the sediment to feed upon, and may probably grow

stale, unless you make artificial lees: This you may make of a quart of

brandy, and as much flour of wheat as will make it into dough; put them

in lumps into the bung hole as soon as it has done working. Or else take

a pound of the powder of oyster shells and mix it with a pound of

treacle or honey, and put it in soon after it has done working.



It would add to the goodness, as well as sining of your malt liquor, if

you took two quarts of wheat, and make them very dry and crisp in an

oven, or before the fire, and boil them in your first copper of

wort.--They would strain off with your hops, and might be put with them

into the second copper.





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