To Make The Best Yeast For Daily Use

For three hogsheads take two handfuls of hops, put them into an iron

pot, and pour thereon three gallons boiling water out of your boiler,

set the pot on the fire closely covered half an hour, to extract the

strength from the hops, then strain it into your yeast vessel, thicken

it with chopped rye, from which the bran has been sifted ... stir it

with a clean stick until the lumps are all well broken and mixed ...

cover it close with a cloth for half an hour, adding at the time of

putting in the chopped rye, one pint of good malt when the rye is

sufficiently scalded, uncover and stir it well until it is milk-warm,

then add one pint good stock yeast, stirring until you are sure it is

well mixed with the new yeast. If your stock yeast is good, this method

will serve you ... observing always, that your water and vessels are

clean, and the ingredients of a good quality; as soon as you have cooled

off and emptied your yeast vessel, scald and scour, and expose it to the

night air to purify. Tin makes the best yeast vessel for yeast made

daily, in the above mode.

In the course of my long practice in distilling I fully discovered that

a nice attention to yeast is absolutely necessary, and altho' I have in

the foregoing pages said a great deal on the subject, yet from the

importance justly to be attached to this ingredient in distilling, and

to shew more fully the advantages and disadvantages arising from the use

of good and bad yeast, I submit the following statement for the

consideration of my readers.

Advantages in using good yeast for one month,

at 5 bushels per day; 30 days at 5 bushels,

is 150 bushels at 60 cents, costs $ 90 00


150 bushels yield 3 gallons per bushel, at

50 cents per gallon--450 gallons,

225 00


Profit $ 135 00

Disadvantages sustained during the above period.

150 bushels at 60 cents, $ 90 00


150 bushes yielding 1-1/2 gallons to the

bushel--225 gallons at 50 cents, 112 50


Profit $ 21 50

Thus the owner or distiller frequently sustains in the distillation of

his produce, a loss, equal and in proportion to the foregoing--from the

use of indifferent yeast, and often without knowing to what cause to

attribute it. This statement will shew more forcibly, than any other

mode--and is made very moderate on the side of indifferent yeast, for

with bad sour yeast the yield will be oftener under one gallon to the

bushel than above one and an half--whereas with good yeast the yield

will rarely be so low as three gallons to the bushel. It is therefore, I

endeavor so strongly to persuade the distiller to pay every possible

attention to the foregoing instructions, and the constant use of good

yeast only, to the total rejection of all which may be of doubtful


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