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 level land--but very often the
distiller has no choice, but must take that which is most
convenient;--great care however ought to be observed in selecting sound
rye, that has been kept dry, is clean and free from cockle, and all
kind of dirt, advantages will result from fanning it, or running it
through a windmill before it is chopped.
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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
Put your hand down into the hogsheads amongst the apples as far as you can, and bring out a handful of pugs--squeeze them in your hand, through your fingers, observe if there be any core, or lumps of apples un-digested, if none, you may consider the... 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...