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 hogshead, it will chill the

fermentation, and thereby prevent the fruit from becoming ripe sooner

than it may suit the convenience of the distiller. But I think it

advisable that distillers should take in no more apples than they can

properly manage in due time.

If the weather be cold, and the apples do not ripen so fast as you wish,

then add every twelve hours, four gallons boiling, or warm water, which

will ripen them if the weather be not too cold in four days at farthest.