Of Working The Liquor
In this, regard must be had to the water: liquor naturally grows warm in
working; therefore, in mild weather, it should be cold before it be set
on, but a little warm in cold weather. The manner of doing it, is to put
some good sweet yeast into a hand-bowl or piggin, with a little warm
wort; then put the hand-bowl to swim upon the wort in the working tub,
and in a little while it will work out, and leisurely mix with the wort,
and when you find the yeast is gotten hold of the wort, you must look
after it frequently; and if you perceive it begins to heat and ferment
too fast, lade some of it out into another tub; and when grown cold, it
may be put back again; or if you reserve some of the raw wort, you may
check it leisurely, by stirring it in with a hand-bowl. The cooler you
work your liquor, the better, provided it does but work well.
If you happen to check it too much, you may forward its working, by
filling a gallon stone bottle with boiling water, cork it close and put
the bottle into the working tub.--An ounce or two of powdered ginger
will have the same effect.
There are a variety of methods in managing liquors whilst they are
working.--Some people beat the yeast of strong beer and ale, once in two
or three hours, for two or three days together.
This they reckon makes the drink more heady, but withal hardens it so as
to be drinkable in two or three days; the last day of beating it in,
(stirring the yeast and beer together) the yeast, as it rises, will
thicken; and then they take off part of the yeast, and beat in the rest,
which they repeat as often as it rises thick; and when it has done
working, they tun it up, so as it may just work out of the barrel.
Others again do not beat it in at all, but let their strong drink work
about two days, or till they see the ferment is over; and then they take
off the top yeast, and either by a tap near the bottom, let it off sine,
or else lade it out gently, to leave the sediment and yeast at the
bottom.
This way is proper for liquor that is to be drank soon: but if it be to
keep, it will want the sediment to feed upon, and may probably grow
stale, unless you make artificial lees: This you may make of a quart of
brandy, and as much flour of wheat as will make it into dough; put them
in lumps into the bung hole as soon as it has done working. Or else take
a pound of the powder of oyster shells and mix it with a pound of
treacle or honey, and put it in soon after it has done working.
It would add to the goodness, as well as sining of your malt liquor, if
you took two quarts of wheat, and make them very dry and crisp in an
oven, or before the fire, and boil them in your first copper of
wort.--They would strain off with your hops, and might be put with them
into the second copper.
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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... Observations On Wood For Hogsheads
The cheapest and easiest wrought wood is generally most used for making mashing tubs, or hogsheads, and very often for dispatch or from necessity, any wood that is most convenient is taken, as pine or chesnut; indeed I have seen poplar tubs in use f... Observations On Yeast
That yeast is the main spring in distilling, is acknowledged by all distillers, tho' but few if them understand it, either in its nature or operation; tho' many pretend a knowledge of the grand subject of fermentation, and affect to understand the... Of Brewing Beer
As the following is intended principally for the use of private families, it will be necessary to begin with directions how to choose good Malt; for which, see page 67. Of the Brewing Vessels. To a copper that holds 36 gallons, the mash-tub oug... Of Fermentation
"Fermentation is a spontaneous and intestine motion, which takes place amongst the principles of organic substance deprived of life, the maximum of which always tends to change the nature of bodies, and gives rise to the formatio... Of Ferments
They are of two kinds; the very putrescent bodies, and those supplied by the oxigen. Animal substances are of the first kind: acids, neutral salts, rancid oils, and metallic oxids, are of the second. Were I obliged to make use of a ferment of th... Of Hogs
Raising, feeding and fattening hogs on potale, a business pursued and highly spoken of, but from my experience I have discovered that few good pigs can be raised entirely on potale--as it has a tendency to gripe and scour too much; but after they ar... Of Mashing Or Raking Your Liquors
Suppose you take six bushels of malt, and two pounds of hops, and would make of it one barrel of strong, and two barrels of small beer. Heat your first copper of liquor for mashing, and strew over it a double handful of bran or malt; by which you ... Of Spirituous Liquors Or Spirits
Spirituous liquors are the produce of vinous ones, obtained by the distillation of these last. The art of making wine is of the remotest antiquity, since it is attributed to Noah; but that of distilling it, so as to extract its most spirituous par... Of The Areometer Or Proof Bottle
This instrument is indispensable to the distiller: it ascertains the value of his spirits, since it shows the result of their different degrees of concentration. I will give the theory of this useful instrument, as it may be acceptable to those wh... Of The Art Of Brewing
The art of brewing consists: 1st. In the sprouting of a proportion of grain, chiefly barley. This operation converts into a saccharine matter, the elements of that same substance already existing in grains. 2dly. In preparing the wort. For that... Of The Diseases Of Hogs
The only disease that I know of which seems to be peculiar to hogs, is a kind of leprosy, commonly called measles, when it seizes them, they become dull and sleepy, if the tongue is pulled out, the palate and throat will be found full of blackish sp... Of The Distiller Of Whiskey
Whiskey is made either with rye, barley, or Indian corn. One, or all those kinds of grains is used, as they are more or less abundant in the country. I do not know how far they are mixed in Kentucky; but Indian corn is here in general the basis of w... Of The Fining Of Malt Liquors
It is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked; but as disappointments some times happen, it will be necessary to know what to do in such cases. Ivory shavings boiled in you... Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits
The art of extracting wine from the juice of the grape, not being the object of this book, I shall confine myself to what is necessary and useful to the distillers of whiskey; it is therefore of the vinous liquor extracted from grains, that I am g... Of The Proportions Of The Elements Necessary To Form A Good Vinous Liquor
What are the proportions of the elements necessary to form a good vinous liquor? We owe the important knowledge of those proportions to the celebrated and unfortunate Lavoisier, who has proved, by the most accurate experiments, that there must ... Of The Room For Distillation
We have hitherto considered the liquor as containing only principles upon which the air has no action, and from which it can only extract some watery vapors; and, in fact, all those principles contained in the liquor are fixed. The action of the f... Of The Season For Brewing
The season for brewing keeping-beer is certainly best before Christmas, for then your malt is in perfection, not having time to contract either a musty smell, dust or weavels, (an insect that eats out the heart of the malt) and the waters are then s... Of The Urns
These are copper vessels, thus called from their resembling those funeral vases of the ancients. Mine have a bottom of about 18 inches diameter; they are two feet high, have a bulge of 6 inches near the top, and then draw in to form an overture of a... Of Working The Liquor
In this, regard must be had to the water: liquor naturally grows warm in working; therefore, in mild weather, it should be cold before it be set on, but a little warm in cold weather. The manner of doing it, is to put some good sweet yeast into a ha... On Colouring Liquors
One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar--when dissolved, this quantity will color three barrels. A pint of well parched wheat put into a barrel will colour i... On Feeding Cattle And Milch Cows
Potale is a great creator of milk, and will increase the quantity greatly in cows yielding milk, but no so good. Young cattle thrive very well, that get hay or straw during the night. To fatten cattle there ought to be mixed with the slop, a little ... On Fining Liquors
Isinglass is almost universally used in fining liquors. Take about half an ounce to the barrel--beat it fine with a hammer, lay it in a convenient vessel, pour thereon two gallons whiskey, or a like quantity of the liquor you are about to fine, let ... On Wines
Presuming this work may be rendered more desirable to farmers, from the introduction of some receipts for making domestic wine from the common hedge grapes, or such as are common on fence rows and on high rich grounds, and which are pleasantly flavo... Precautions Against Fire
Cannot be too closely attended to. The store house, or cellar for keeping whiskey in, ought to be some distance from the distillery, and the liquor deposited, and all work necessary in it done by day, to avoid all possible danger arising from candle... Profits Of A Common Distillery
Profits arising from a distillery with two common stills, one containing 110 gallons, and one containing 65 gallons that is well conducted for 10 months. The calculations predicated on a site, distant about 60 miles from market. Due regard is paid t... Receipt For Making Honey Wine
I put a quantity of the comb from which the honey had been drained, into a tub, to which I add a barrel of cider, immediately from the press; this mixture was well stirred, and left to soak for one night. It was then strained before a fermentation t... Receipt For Stock Yeast
For a stock yeast vessel of two gallons, the size best adapted for that purpose. Take one gallon good barley malt, (be sure it be of good quality) put it into a clean, well scalded vessel, (which take care shall be perfectly sweet) pour thereon f... Receipt To Prepare Potatoes For Distilling
Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for ... Stock Yeast Good For Years
When the weather is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings of wheat flour, add small quantity of whiskey, in which, previously ... The Art Of Making Gin After The Process Of The Holland Distillers
Having indicated the most proper means of obtaining spirits, I will now offer to the public the manner of making Gin, according to the methods used by the distillers in Holland. It may be more properly joined to the art of making whiskey, as it ad... The Best Method Of Distilling Rye
Take four gallons boiling, and two gallons cold water--put it into a hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes, then add two gallons cold water, and one gallon malt, stir it effectually--let it stand till y... The Best Method Of Making Common Country Gin
Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum--put on the bead, and run her off, as is done in making whiskey. This is the ... The Best Method Of Setting Stills
If stills are not set right, great injury may accrue to them, in burning and damaging the sides, singeing the whiskey, and wasting of fuel too, are not the only disadvantages; but more damage may be done in six months, than would pay a man of judgme... The Duty Of An Hired Distiller
Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still--to collect and put in order for mashing, his hogsheads--and as soon ... The Duty Of The Owner Of A Distillery
The main and first object of the proprietor of a distillery, is gain or profit--and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries--in both of which, neglec... The Following Is A Very Highly Approved American Mode Of Making Cider
Take care to have every necessary utensil to be made use of in the whole process, perfectly clean and free from every foreign smell. For this purpose, before you begin your work, let your mill, trough and press be made perfectly clean, by thoroughly... The Following Receipt To Make An Excellent American Wine
Was communicated to the Burlington Society for promoting domestic manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New Jersey, and ordered to be published;--which, from its extreme simplicity, and economy, shewing the convenience ... The Room For Fermentation
The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be determined by the number of days necessary for the fermentation; 30 or... 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 a... To Ascertain When Rye Works Well In The Hogshead
When mashed rye begins to work or ferment in the hogsheads, either in a heavy, thick, or light bubbly top, both of which are unfavorable; when it rises in a thick heavy top, you may be sure there is something wrong, either in the grain, yeast, or co... To Brew Strong Beer
To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon ... To Correct The Taste Of Singed Whiskey
Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the barrel. ... To Distill One Half Rye And One Half Corn
This method of distilling equal quantities of rye and corn, is more in practice, and is much better than to distill unequal proportions, for reason you can scald your corn and rye to a certainty, and the produce is equal if not more, and better whis... To Give An Aged Flavor To Whiskey
This process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits. It may be done by clarifying the singlings as it runs from the stil... To Know When Grain Is Scalded Enough
Put your mashing stick into your hogshead and stir it round two or three times gently, then lift it out and give it a gentle stroke on the edge of your hogshead--if you perceive the batter or musky part fall off your stick, and there remains the hea... To Know When Yeast Is Good Or Bad
When you perceive your yeast working, observe if it works quick, sharp and strong, and increasing in bulk nearly double what it was before it began to work, with a sweet sharp taste, and smell, with the appearance of a honey comb, with pores, and al... To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
cooked Malt. Take five strike of malt not ground too small; put in some boiling water, to cover the bottom of your mashing-vat before you put in your malt; mash it with more boiling water, putting in your malt at several times, that it may be sure ... To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have... To Make China Ale
To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised--hang these in a tiffany, or coarse linen bag, in the vessel, till it has done working; and let it stand fourte... To Make Elderberry Wine
The editor is happy in introducing the following receipts which he is confident is hardly known in America. The great quantities of the Elderberry, which yearly goes to waste, might with very little trouble be manufactured into one of the most whole... To Make Elderberry Wine To Drink Made Warm As A Cordial
Equal quantities of berries and water boiled together, till the berries break, then strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (n... To Make Elderberry-beer Or Ebulum
Take a hogshead of the first and strong wort, and boil in the same one bushel of picked Elderberries, full ripe; strain off, and when cold, work the liquor in the hogshead, and not in an open tun or tub; and after it has lain in the cask about a yea... To Make Four Gallons From The Bushel
This is a method of mashing that I much approve of, and recommend to all whiskey distillers to try it--it is easy in process, and is very little more trouble than the common method, and may be done in every way of mashing, as well with corn or rye, ... To Make Improved And Excellent Wholesome Purl
Take Roman wormwood two dozen, gentian-root six pounds; calamus aromatics (or the sweet flag root) two pounds; a pound or two of the galen gale-root; horse radish one bunch; orange peal dried, and juniper berries, each two pounds; seeds or kernels o...