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 any particular or specific
mode; I however submit a few observations for the guidance of distillers
in this branch.--If in summer you go to cool off with cold spring water,
than if you intended cooling off with creek or river water, both of
which are generally near milk warm, which is the proper heat for cooling
off--In summer a little cooler, and in winter a little warmer.
It will be found that a hogshead of mashed grain will always get warmer,
after it begins to work or ferment.
When the mashed stuff in your hogsheads is brought to a certain degree
of heat, by stirring, which in summer will feel sharp warm, or so warm,
that you can hardly bear your hand in it for any length of time, will do
for common water, but for very cold or very warm water to cool off with,
the stuff in the hogsheads must be left colder or warmer, as the
distiller may think most expedient, or to best suit the cooling off
water.
When you think it is time to cool off, have a trough or conveyance to
bring the water to your hogsheads ready--let the hogsheads be well
stirred, then let the water run into them slowly, stirring them all the
time the water is running in, until they are milk warm, then stop the
water, and after stirring them perfectly, put in the yeast and stir it
until completely incorporated with the mashed stuff, then cover your
hogshead until it begins to ferment or work, then uncover it.
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A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller
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