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 will see when it begins to boil;
for it will break and curl, and then it is fit to be let off into the
mash tub, where it must remain till the steam is quite spent, and you
can see your face in it, before you put in your malt; and then you begin
to mash, stirring it all the while you are putting in the malt: but keep
out about half a bushel dry, which you are to strew over the rest, when
you have done stirring it, which will be as soon as you have well mixed
it with the liquor, and prevented it from clodding.
After the dry malt is laid on, cover your mash tub with cloths, to
prevent losing any spirit of the malt, and let it so remain for two
hours. Meanwhile have another copper of liquor hot; and at two hours end
begin to let off your first wort into the under-back. Receive a pailful
of the first running, and throw it again upon the malt.--You will find
that the malt has sucked up half of your first copper of liquor; and
therefore to make up your quantity of wort for your strong beer, you
must gradually lade out of the second copper, and strew bowl after bowl
over the malt, giving it time to soak thro', and keeping it running by
an easy stream, till you perceive you have about forty gallons, which in
boiling and working will be reduced to thirty-six.
If you throw into the under-back (whilst you are letting off) about half
a pound of hops, it will preserve it from foxing, or growing sour or
ropy.
Your first wort being all run off, you must soften the tap of the mash
tub; and take a copper of hot liquor for your second mashing, stirring
up the malt as you did at first, and then cover it close for two hours
more. Meanwhile you fill your copper with the first wort, and boil it
with the remainder of the two pounds of hops, for an hour and an half,
and then lade it off into the coolers.
Contrive to receive the hops in a sieve, basket, or thin woolen bag that
is sweet and clean; then immediately fill your copper with cold liquor,
renew your fire under it, and begin to let off your second wort, throw a
handful of hops into the under-back, for the same reason as before: you
will want to lade a few bowls full of liquor over the malt to make up
the copper full of second wort; and when you have enough, fasten the tap
and mash a third time after the same manner, and cover it close for
another two hours; and then charge your copper with the second wort,
boiling it for an hour with the same hops.
By this time you may shift your first wort out of the coolers into a
working tub, to make room for the second wort to come into the coolers;
and then your copper being empty, you may heat as much liquor as will
serve you to lade over the malt, or, by this time, rather grains, to
make up your third and last copper of wort, which must be bottled with
the same hops over again; and then your coolers are discharged of your
second wort, to make room for the third; and when they are both of a
proper coolness, they may be put together before you set them a working.
During the time of shifting your liquors out of the copper, it is of
consequence to take care to preserve it from receiving damage by
burning: you should always contrive to have the fire low, or else to
damp it at the time of emptying, and be very expeditious to put in fresh
liquor.
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Presuming this work may be rendered more desirable to farmers, from the introduction of some receipts for making domestic wine from the common hedge grapes, or such as are common on fence rows and on high rich grounds, and which are pleasantly flavo... Precautions Against Fire
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Profits arising from a distillery with two common stills, one containing 110 gallons, and one containing 65 gallons that is well conducted for 10 months. The calculations predicated on a site, distant about 60 miles from market. Due regard is paid t... Receipt For Making Honey Wine
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For a stock yeast vessel of two gallons, the size best adapted for that purpose. Take one gallon good barley malt, (be sure it be of good quality) put it into a clean, well scalded vessel, (which take care shall be perfectly sweet) pour thereon f... Receipt To Prepare Potatoes For Distilling
Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for ... Stock Yeast Good For Years
When the weather is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings of wheat flour, add small quantity of whiskey, in which, previously ... The Art Of Making Gin After The Process Of The Holland Distillers
Having indicated the most proper means of obtaining spirits, I will now offer to the public the manner of making Gin, according to the methods used by the distillers in Holland. It may be more properly joined to the art of making whiskey, as it ad... The Best Method Of Distilling Rye
Take four gallons boiling, and two gallons cold water--put it into a hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes, then add two gallons cold water, and one gallon malt, stir it effectually--let it stand till y... The Best Method Of Making Common Country Gin
Take of singlings a sufficient quantity to fill the doubling still, put therein ten or twelve pounds of juniper berries, with one shovel full of ashes, and two ounces alum--put on the bead, and run her off, as is done in making whiskey. This is the ... The Best Method Of Setting Stills
If stills are not set right, great injury may accrue to them, in burning and damaging the sides, singeing the whiskey, and wasting of fuel too, are not the only disadvantages; but more damage may be done in six months, than would pay a man of judgme... The Duty Of An Hired Distiller
Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still--to collect and put in order for mashing, his hogsheads--and as soon ... The Duty Of The Owner Of A Distillery
The main and first object of the proprietor of a distillery, is gain or profit--and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries--in both of which, neglec... The Following Is A Very Highly Approved American Mode Of Making Cider
Take care to have every necessary utensil to be made use of in the whole process, perfectly clean and free from every foreign smell. For this purpose, before you begin your work, let your mill, trough and press be made perfectly clean, by thoroughly... The Following Receipt To Make An Excellent American Wine
Was communicated to the Burlington Society for promoting domestic manufactures, by Joseph Cooper, Esq. of Gloucester county, state of New Jersey, and ordered to be published;--which, from its extreme simplicity, and economy, shewing the convenience ... The Room For Fermentation
The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be determined by the number of days necessary for the fermentation; 30 or... The Room Of Infusion
It is here that the liquor destined to make whiskey, should be prepared, and made rich enough to procure a good fermentation. To this effect, there must be a mill with a vertical stone, moved by a horse, or any other means of motion. Those mills a... To Ascertain When Rye Works Well In The Hogshead
When mashed rye begins to work or ferment in the hogsheads, either in a heavy, thick, or light bubbly top, both of which are unfavorable; when it rises in a thick heavy top, you may be sure there is something wrong, either in the grain, yeast, or co... To Brew Strong Beer
To a barrel of beer take two bushels of wheat just cracked in the mill, and some of the flour sifted out of it; when your water is scalding hot, put it into your mash-vat, there let it stand till you can see your face in it; then put your malt upon ... To Correct The Taste Of Singed Whiskey
Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the barrel. ...