To Mash Two Thirds Rye And One Third Corn In Summer

This I have found to be the nicest process belonging to distilling--the

small proportion of corn, and the large quantity of scalding water,

together with the easy scalding of rye, and the difficulty of scalding

corn, makes it no easy matter to exactly hit the scald of both; but as

some distillers continue to practice it, (altho' not a good method in my

mind, owing to the extreme nice attention necessary in performing it.)

In the following receipt I offer the best mode within my knowledge, and

which I deem the most beneficial, and in which I shew the process and

mode pursued by other distillers.

Take four gallons cold water, put it into a hogshead, then stir half a

bushel corn into it, let it stand uncovered thirty minutes, then add

sixteen gallons boiling water, stir it well, cover it close for fifteen

minutes, then put in your rye and malt and stir it until there be no

lumps, then cover it and stir it at intervals until your still boils,

then add, eight, twelve, or sixteen gallons boiling water, or such

quantity as you find from experience, to answer best--(but with most

water, twelve gallons will be found to answer) stirring it well every

fifteen minutes until you perceive it is scalded enough, then uncover

and stir it effectually until you cool off; keeping in mind always that

the more effectually you stir it, the more whiskey will be yielded. This

method I have found to answer best, however, I have known it to do very

well, by soaking the corn in the first place, with two gallons warm, and

two gallons cold water, instead of the four gallons of cold water,

mentioned above--others put in the rye, when all the boiling water is in

the hogshead, but I never found it to answer a good purpose, nor indeed

did I ever find much profit in distilling rye and corn in this


To Mash Rye In The Common Mode To Prevent Hogsheads From Working Over facebooktwittergoogle_plusredditpinterestlinkedinmail