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 it is very apt to do when the beer

is cold, but when it comes to boil there is little danger, prevented by

the motion of boiling; have the head washed clean--when she is ready for

the head, clap it on and paste it; keep up a brisk fire, until she

begins to drop from the worm, then put in the damper in the chimney, and

if the fire be very strong, moderate it a little, by throwing ashes or

water on it, to prevent her throwing the head, which she will be very

apt to do if very full, and coming round under a strong fire, (should

the head come, or be thrown off, the spirit remaining will scarcely be

worth running off). When fairly round and running moderately, watch her

for half an hour; after which, unless the fire is very strong all danger

is over.

Should she happen to throw the head, it is the duty of the distiller to

take and (wash the head and worm--the latter will be found full of

stuff) clean, clap on the head, and paste it--but the moment the head is

thrown off, the fire should be drowned out, and water thrown into the

still to prevent her boiling over.

It is important that after every run, or rather before you commence a

run, the distiller should carefully clean out the still, wipe the

bottom dry, and grease her well, to prevent her from burning and

singeing the liquor.