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- A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
- How To Order Apples In The Hogsheads
- To Sweeten Hogsheads By Burning
- Distilling Of Buckwheat
- Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
- Of Hogs
- Distilling Of Potatoes
- How To Build A Malt Kiln In Every Distillery
- Malt
- To Make Rye Malt For Stilling
- The Art Of Making Gin After The Process Of The Holland Distillers
- Profits Of A Common Distillery
- Of Spirituous Liquors Or Spirits
- How To Clarify Whiskey &c
- How To Distil Apples
- Precautions Against Fire
- How To Renew Yeast When Sour

Least Viewed

- To Set A Doubling Still
- Use Of The Kettle
- The Best Method Of Setting Stills
- To Mash Rye In The Common Mode
- To Make The Best Yeast For Daily Use
- On Fining Liquors
- The Following Receipt To Make An Excellent American Wine
- To Mash One Third Rye And Two Thirds Corn
- Of The Season For Brewing
- To Sweeten Hogsheads By Scalding
- To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
- Observations On Erecting Distilleries
- To Make Elderberry Wine To Drink Made Warm As A Cordial
- To Know When Yeast Is Good Or Bad
- On Colouring Liquors
- Directions For Making Cider British Mode
- To Recover Sour Ale

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 hogsheads are in the highest state of
fermentation, the working will nearly cease, and the stuff begin to
contract an acidity. And when in the spring the frost is coming out of
the ground, it is unfortunate when the distiller is obliged to use water
impregnated with the fusions of the frost, such being very injurious to
fermentation--Those changes and occurrences ought to be marked well, to
enable a provision against their effects. This will be found difficult
without the assistance of a barometer, to determine the changes of the
weather--a thermometer, to ascertain correctly the heat of the
atmosphere, and to enable a medium and temperature of the air to be kept
up in the distillery; and from observation to acquire a knowledge of the
degree of heat or warmth, in which the mashing in the hogsheads ferments
to the greatest advantage, and when this is ascertained, a distiller may
in a close house sufficiently ventilated, and provided with convenient
windows, always keep up the degree or temperature in the air, most
adapted to the promotion of fermentation, by opening his windows or
doors to admit air, as a corrective; or by keeping them closed in
proportion to the coldness of the weather:--And a hydrometer, useful in
measuring and ascertaining the extent of water. Instructions for the
management of those instruments generally attend them, it is therefore
unnecessary for me to go into a detail on this subject.--But it is
absolutely necessary that the careful and scientific distiller should
possess them, especially the two former, to guard against the changes of
the weather, and preserve the atmosphere in the distillery, always
equally warm.

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