Defects In The Usual Method Of Making Whiskey
1st. The most hurtful of all for the interests of the distillers, is
undoubtedly the weakness of the vinous liquor. We have seen that the
proportion of spirit is in a ratio to the richness of the fermenting
liquor; that Lavoisier, by putting one-fifth of the mass of dry sugar,
obtained twice as much spirit as the rum distiller, who puts in the same
quantity, but drowns it in water. From those principles, which are not
part of sweet matter, obtains the less spirit, and loses as much of it
as he gets.
2dly. Another defect is joined to this: bodies are dissolved by reason
of their affinity with the dissolving principle; the mucilaginous
substance is as soluble in water as the saccharine substance. A mass of
100 gallons of water having only 16lbs. of sugar to dissolve, exerts
it's dissolving powers upon the mucilaginous part which abounds in
grains, and dissolves a great quantity of it. There results from that
mixture, a fermentation partaking of the spirit and the acid, and if the
temperature of the atmosphere is moderate, the acid invades the spirit,
which is one of its principles: nothing remains but vinegar, and the
hopes of the distiller are deceived.
Some distillers have been induced, by the smallness of their products,
to put in their stills, not only the fluid of the liquor, but the flour
itself. Hence result two important defects. 1st. The solid matter
precipitates itself to the bottom of the still, where it burns, and
gives a very bad taste to the whiskey. In order to remedy this
inconvenience, it has been imagined to stir the flour incessantly, by
means of a chain dragged at the bottom of the still, and put in motion
by an axis passing through the cap, and turned by a workman until the
ebullition takes place. This axis, however well fitted to the aperture,
leaves an empty space, and gives an issue to the spirituous vapors,
which escaping with rapidity, thereby occasion a considerable loss of
spirit.
3dly. The presence of the grain in the still, converted into meal, is
not otherwise indifferent. It contains a kind of essential oil, more or
less disagreeable, according to its nature; which distils
with the spirit. That of Indian corn, in particular, is more noxious
than that of any other grain; and it is the presence of meal in the
stills, which causes the liquors obtained from grains to be so much
inferior to that of fruits.
4thly. There is a fourth defect, at which humanity shudders, and which
the laws ought to repress. Vinous liquors are more or less accompanied
with acetone acid, or vinegar; but those proceeding from grain contain
still more of this acid. The stills are generally made of naked copper;
the acid works upon that metal, and forms with it the acetate of
copper, or verdigrise, part of which passes with the whiskey. There is
no distiller, who, with a little attention, has not observed it. I have
always discovered it in my numerous rectifications, and at the end of
the operation, when nothing more comes from the still but what is called
the sweet oil of wine. An incontestable proof of this truth is, that as
the stills of the distillers are of a green color in their interior
part; that they are corroded with the acid, and pierced with numberless
little holes, which render them unfit for use in a very short time. It
is easy to conceive how hurtful must be the presence of verdigrise to
those who make use of whiskey as a constant drink: even those who use it
soberly, swallow a slow poison, destructive of their stomach; while to
those who abuse it, it produces a rapid death, which would still be the
consequence of abuse, if the liquor was pure, but is doubly accelerated
by the poison contained in the whiskey. It is easy to remedy so terrible
an evil. The acetous acid has no action upon tin. By tinning the stills,
the purity of the liquor will be augmented, and the distilling vessels,
already so expensive, will be longer preserved. This operation must be
renewed every year. The worms must likewise be tinned, if they are
copper; but they are better of tin, or of the purest pewter.
Such are the defects of the present method of distilling whiskey. Having
exposed them, I must present the means of bringing to perfection the
fabrication of a liquor of such general use.
More
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A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
From the experiments of one of the most learned chymists of Europe, it has been demonstrated, that the proportions the most advantageous to the formation of a good vinous liquor, are, one part of dry sweet substance to four parts of water; that is... Advantages Of My Method
The first of all, is derived from the composition of a vinous liquor, richer, and more proper to raise a vigorous fermentation, than that which is obtained by the usual method. Now, as it is proved that the quantity of spirit is in proportion to t... Defects In The Usual Method Of Making Whiskey
1st. The most hurtful of all for the interests of the distillers, is undoubtedly the weakness of the vinous liquor. We have seen that the proportion of spirit is in a ratio to the richness of the fermenting liquor; that Lavoisier, by putting one-f... Description Of The Process The Most Advantageous To Make Whiskey
[TR: The next two paragraphs were cut short, however attempted re-constructed for clarity] As it is demonstrated that the spirit is the more abundant in proportion to the richness of the vinous liquor,* it is therefore necessary to enrich that ... Directions For Bottling
You must have firm corks, boiled in wort, or grounds of beer; fill within an inch of the cork's reach, and beat it in with a mallet; then, with a small brass wire, bind the neck of the bottle, bring up the ends, and twist them over with a pair of pi... 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 ... Directions For Making Cider British Mode
The apples after being thrown into a heap should always be covered from the weather. The later the cider is made the better, as the juice is then more perfectly ripened, and less danger to be feared from fermentation. Nothing does more harm to cider... Distilling Of Buckwheat
Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the use of it when it can be avoided. Tho' sometimes necessity requires t... Distilling Of Potatoes
This is a branch of distilling that I cannot too highly recommend to the attention of every American--nor can the cultivation of this valuable vegetable be carried to a too great extent, the value of which ought to be known to every planter and it s... Effects Of This Apparatus
Although the still might contain 400 gallons, there must be only 200 gallons put into it: the rest remaining empty, the vapors develops themselves, and rise. In that state, the vinous liquor is about one foot deep, on a surface of 20 feet square: ... Hogsheads Perfectly Sweet
Scald them twice, as above directed, then light a brimstone match, flick it on the ground, turn your hogshead down over it, let it stand until the match quits burning, this operation is necessary once a week--a method I have found effectual. ... Hops
Give a preference to hops of a bright green colour, sweet smell, and have a gummy or clammy effect when rubbed between the hands or fingers. CCHAPTE RSECTION V. ... How To Build A Malt Kiln In Every Distillery
When setting up your stills, leave a space of about nine inches for a small furnace between the large ones, extend it to your chimney and carry up a funnel, there-from to the loft, then stop it--here build the kiln on the loft, about 4 or 5 feet squ... How To Choose Malt
Malt is chosen by its sweet smell, mellow taste, full flower, round body and thin skin. There are two kinds used, the pale and the brown--the pale is the best. ... How To Clarify Whiskey &c
Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter--lay thereon three folds of flannel, over which spread ground maple charcoal and burnt ... How To Distil Apples
Apples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed--if taken mixed it w... How To Double And Single Peach Brandy
The same process must be observed in running off peaches as in apples, except that the singling still ought not to be run so fast, nor so much fire kept under her, and more water used to prevent burning. ... How To Double Apple Brandy
Fill the doubling still with singlings, and add a quart of lime, (which will clear it) put fire under her and bring her to a run briskly--after she runs, lessen the fire and run her as slow as possible. Slow running will prevent any of the spirit fr... How To Fill And Order The Singling Still When Running Apple Singlings
When you perceive your apples ready for distilling, fill the singling still with apples and water; using about half a hogshead apples in a still of 110 gallons, the residue water, first having cleaned the still well, and greased her previous to fill... How To Judge When Apples Are Ready For Distilling
Put your hand down into the hogsheads amongst the apples as far as you can, and bring out a handful of pugs--squeeze them in your hand, through your fingers, observe if there be any core, or lumps of apples un-digested, if none, you may consider the... How To Make A Brandy Resembling French Brandy From Rye Whiskey Or Apple Brandy
Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French brandy in taste and smell--and if kept a few years, will be found more sa... How To Make A Resemblance Of Holland Gin Out Of Rye Whiskey
Put clarified whiskey, with an equal quantity of water, into your doubling still, together with a sufficient quantity of juniper berries, prepared; take a pound of unflacked lime, immerse it in three pints of water, stir it well--then let it stand t... How To Make A Spirit Resemble Jamaica Spirit Out Of Rye Whiskey
This is done precisely in the manner laid down in the receipt for French brandy. ... How To Order And Fill The Singling Still When Distilling Rye
Scrape, clean, and grease the singling still, fill her up with beer, and keep a good fire under her, till she be warm enough to head, stirring her constantly with a broom, to prevent the grain from sticking to the bottom or sides, and burning, which... How To Order Apples In The Hogsheads
When the apples are ground put them into open hogsheads to ferment, taking care not to fill them too full, or they will work over; set them under cover, as the sun will sour them too soon, if permitted to operate on them, and by his heat extract a c... How To Prepare Peaches
Peaches like apples ought to be equally ripe, in order to insure an equal and regular fermentation--for where ripe and unripe fruit are thrown into the same hogshead, and ordered for distillation in this way a disadvantage is sustained. I therefore ... How To Prevent The Plastering Round Stills From Cracking
This method of making water proof plastering on stills, is done entirely in making the mortar, and putting it on, in making which, good clay and lime are absolutely necessary. When the mortar for the first coat is thoroughly worked, put as much b... How To Renew Yeast When Sour
About two hours before you begin to make your beer, take one pint of the sour yeast, put it into a clean dish or vessel, and pour clean cold water over it--changing the water every fifteen minutes, until the acid be extracted, have it then in readin... How To Work Apples Slow Or Fast
If the hogsheads ripens too fast for your stills, add every day to each hogshead four gallons cold spring water, putting it into a hole made in the centre of the apples, with a large round stick of wood; by thus putting it into the centre of the hog... Malt
Cannot be ground too coarse, provided it is done even--there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, it will be apt to be scalded too much in mashing. Malt does not requir... Mash As Follows
Have sweet hogsheads, good yeast and clean water in your boiler; when the water is sharp, warm, or half boiling, put into every hogshead you mean to mash at the same time, six, eight or as many gallons of the half boiling water, as will completely w... Mode Of Chopping Rye And The Proper Size
The mill stones ought to be burrs, and kept very sharp for chopping rye for distillation; and the miller ought to be careful not to draw more water on the wheel than just sufficient to do it well, and avoid feeding the stones plentifully; because in... Mode Of Managing The Doubling Still When Making Whiskey
Let the doubling still be carefully cleaned and washed out, then be filled with singlings and low wines left from the run preceding, add thereto half a pint of salt and one quart of clean ashes, which will help to clear the whiskey, and a handful of... Observations On Erecting Distilleries
Those who are about to erect distilleries, have a handsome subject for consideration; the advantages, and the probable disadvantages that may arise from building on a particular site, or seat. The contiguity to a chopping mill is a material consider... Observations On The Advantages Of Making Strong And Good Whiskey With Stalement &c
The distiller who makes whiskey for a market under the government of inspection laws, too weak, sustains a loss of a cent for each degree it may be under proof ... and the disadvantages are increased in proportion to the extent of land carriage. If ... Observations On The Quality Of Rye For Distilling
The best rye for distilling is that which is thoroughly ripe, before it is cut, and kept dry till threshed; if it has grown on high or hilly ground, it is therefore to be preferred, being then sounder and the grain fuller, than that produced on low ... Observations On Water
Distillers cannot be too particular in selecting good water for distilling, when about to erect distilleries. Any water will do for the use of the condensing tubs or coolers, but there are many kinds of water that will not answer the purpose of m... Observations On Weather
Some seasons are better for fermentation than others. Should a hail storm occur in the summer, the distiller should guard against cooling off with water in which hail is dissolved, for it will not work well. If a thundergust happens when the hogsh...