The Room Of Infusion





It is here that the liquor destined to make whiskey, should be prepared,

and made rich enough to procure a good fermentation. To this effect,

there must be a mill with a vertical stone, moved by a horse, or any

other means of motion. Those mills are too well known for me to describe

them more amply. The corn must be coarsely ground, so as scarcely to be

broke into three or four pieces: consequently the stone must not be too

heavy, for, at all events, the grain had better be too coarse than too

fine. That mill should be placed in the infusion room, so as not to keep

it dirty, nor to be too much in the way. It must grind, or rather break,

50 bushels per day.



There must be a square kettle, 4 feet broad, 5 feet long, 1 foot deep.

The kettle must be made in sheets of copper, one line thick, at least:

the bottom, although flat, should have a slight swell inside, so as to

avoid the expansion of the metal outside, from the action of the fire.

This kettle must be placed upon a brick furnace, so that the longest

parts should bear forwards, and the other against the chimney, from

which it must be separated by a brick wall eight or nine inches. The

sides, around which there must be a space to walk freely, should be

supported by a wall 1-1/2 feet deep; the fore part upon such a wall, in

the middle of which is an iron door, fifteen inches square, in an iron

frame, through which the fuel is introduced.



The kettle is mounted upon the furnace, so as to bear upon the four

walls about 4 inches, and rests upon a bed of clay, which must leave no

passage to the action of the fire; it is lined externally with bricks,

and must have a pipe on one of its sides, to draw off the liquor.



Under the kettle, 15 inches from the bottom, is a flue for the heat,

running through all its length. It is 2-1/2 feet wide at bottom,

extending like a fan at the top, about 6 inches on each side, so that

the flame may circulate in all the breadth of the kettle.



On the fore part of this flue, facing the door, is a hearth, occupying

all its breadth, and 2 feet long. The rest of the flue is paved with

bricks, and rises insensibly 4 inches towards the chimney, in which it

opens by two holes, 1-1/2 inches wide, 8 or 9 inches high.



Immediately under the hearth, is a mash hole 4 feet deep, occupying all

its capacity, and projecting 2 feet forward. This opening is necessary

to keep up a free circulation of air, and to take up the ashes. It

should be covered with strong boards, not to hinder the service of the

kettle. The hearth is made with an iron grate, more or less close,

according to the nature of the fuel; if for wood, the bars must be about

two inches apart; if for coals, half an inch is sufficient. The furnace

must be built with care. The parts most exposed to the action of the

fire must be built with soft bricks and potters' clay: soap stone would

be preferable, if easy to procure. The brick separating the kettle and

chimney, must be supported with flat bars of iron, as well as the part

over the door.





The Room For Fermentation To Ascertain When Rye Works Well In The Hogshead facebooktwittergoogle_plusredditpinterestlinkedinmail

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