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 filling--put fire under her and bring
her ready to head, as quick as possible, stirring the contents well with
a broom until ready to head, of which you can judge by the warmth of the
length of time. Wash the still head and worm clean, put on the head,
paste it, keeping a good fire until she runs at the worm; run off 14
gallons briskly, and catch the feints in a bucket to throw into the next
still full, if the singling still too fast, provided she does not smoke
at the worm. When the first still full is off, and before you go to fill
her the second time, draw or spread the coals that may be under her, in
the furnace, and fill the furnace with wood. Shut up your furnace door
and put in your damper; by proceeding thus, you cool the still and avoid
burning her; this plan I deem preferable to watering out the fire. When
empty, rinse the still round with cold water, scrape and grease her,
then she will be ready to receive a second charge.
Care is necessary in scraping and greasing your still every time she is
emptied, if this is neglected, the brandy may be burnt and the still
injured.
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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
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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
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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
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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
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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
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