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 your still boils, then add
sixteen gallons boiling water, stirring it well, or until you break all
the lumps--then put into each hogshead, so prepared, one pint coarse
salt,
and salt have a tendency to absorb all sourness and bad smell, that may
be in the hogshead or grain;) if there be a small quantity of hot ashes
in the coals, it is an improvement--stir your hogsheads effectually
every fifteen minutes, keeping them close covered until you perceive the
grain scalded enough--when you may uncover, if the above sixteen gallons
boiling water did not scald it sufficiently, water must be added until
scalded enough--as some water will scald quicker than others--it is
necessary to mark this attentively, and in mashing two or three times,
it may be correctly ascertained what quantity of the kind of water used
will scald effectually--after taking off the covers, they must be
stirred effectually, every fifteen minutes, till you cool off--for which
operation, see "Cooling off." To those who distill all rye, I
recommend this method, as I have found it to answer every kind of water,
with one or two exceptions.
Distillers will doubtless make experiments of the various modes
recommended and use that which may prove most advantageous and
convenient.
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Equal quantities of berries and water boiled together, till the berries break, then strain off the liquor, and to every gallon thereof, put three pounds of sugar, and spice, to your palate, boil all up together, let it stand till it becomes cool, (n... To Make Elderberry-beer Or Ebulum
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