To Sweeten Hogsheads By Burning
When you have scalded your hogsheads well, put into each, a large
handful of oat or rye straw, set it on fire, and stir it till it is in
a blaze, then turn the mouth of the hogshead down; the smoke will purify
and sweeten the cask. This process should be repeated every other day,
especially during summer--it will afford you good working casks,
provided your yeast be good, and your hogsheads are well mashed.
for immediate use, that they may alternately be exposed to the frost and
air one night at least before brought into service, always bearing in
mind that the utmost attention to cleanliness is necessary, in order to
afford such yield from the grain, or fruit, as may be requisite to
compensate for the expense and labor of extracting spirits--and
moreover, that the exercise of the finest genius possessed by man is
scarcely capable of taking from small grain, all the spirit it
contains:.... good materials will not suffice ... the most marked
attention is indispensably necessary to yeast; a mind capable of judging
of fermentation in all its stages ... a close adherence to the manner of
using the ingredients ... preparing them, and the use of sweet vessels,
with great industry and a knowledge to apply it at the proper moment,
are all necessary to enable the accomplishment of the desired end.
Note ... In scalding your hogshead I would recommend the use of a shovel
full of ashes, which will scald more sharply.
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The Room Of Infusion
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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
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This method of distilling equal quantities of rye and corn, is more in practice, and is much better than to distill unequal proportions, for reason you can scald your corn and rye to a certainty, and the produce is equal if not more, and better whis... To Give An Aged Flavor To Whiskey
This process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits. It may be done by clarifying the singlings as it runs from the stil... To Know When Grain Is Scalded Enough
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When you perceive your yeast working, observe if it works quick, sharp and strong, and increasing in bulk nearly double what it was before it began to work, with a sweet sharp taste, and smell, with the appearance of a honey comb, with pores, and al... To Make A Quarter Of A Hogshead Of Ale And A Hogshead Of Beer Of
cooked Malt. Take five strike of malt not ground too small; put in some boiling water, to cover the bottom of your mashing-vat before you put in your malt; mash it with more boiling water, putting in your malt at several times, that it may be sure ... To Make Ale Or Any Other Liquor That Is Too New Or Sweet Drink Stale
To do this to the advantage of health, put to every quart of ale, or other liquor, 10 or 12 drops of the true spirit of salt, and let them be well mixed together, which they will soon do it by the subtile spirits penetrating into all parts, and have... To Make China Ale
To six gallons of ale, take a quarter of a pound or more of China root, thin sliced, and a quarter of a pound of coriander seeds, bruised--hang these in a tiffany, or coarse linen bag, in the vessel, till it has done working; and let it stand fourte... To Make Elderberry Wine
The editor is happy in introducing the following receipts which he is confident is hardly known in America. The great quantities of the Elderberry, which yearly goes to waste, might with very little trouble be manufactured into one of the most whole... To Make Elderberry Wine To Drink Made Warm As A Cordial
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
Take a hogshead of the first and strong wort, and boil in the same one bushel of picked Elderberries, full ripe; strain off, and when cold, work the liquor in the hogshead, and not in an open tun or tub; and after it has lain in the cask about a yea... To Make Four Gallons From The Bushel
This is a method of mashing that I much approve of, and recommend to all whiskey distillers to try it--it is easy in process, and is very little more trouble than the common method, and may be done in every way of mashing, as well with corn or rye, ... To Make Improved And Excellent Wholesome Purl
Take Roman wormwood two dozen, gentian-root six pounds; calamus aromatics (or the sweet flag root) two pounds; a pound or two of the galen gale-root; horse radish one bunch; orange peal dried, and juniper berries, each two pounds; seeds or kernels o... To Make Rye Malt For Stilling
Steep it twenty four hours in warm weather, in cold, forty eight, so in proportion as the weather is hot or cold; drain off the water, lay it in your malt cellar, about fifteen inches thick, for twelve hours; then spread it out half that thickness, ... To Make The Best Yeast For Daily Use
For three hogsheads take two handfuls of hops, put them into an iron pot, and pour thereon three gallons boiling water out of your boiler, set the pot on the fire closely covered half an hour, to extract the strength from the hops, then strain it in... To Mash Corn
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Take four gallons cold water to each hogshead, add one gallon malt, stir it well with your mashing stick, until the malt is thoroughly wet--when your still boils, put in about sixteen gallons boiling water, then put in one and an half bushels of cho... To Mash Two Thirds Rye And One Third Corn In Summer
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If the stuff is cooled off too warm, or too much yeast is put in the hogsheads, they will work over, and of course lose a great deal of spirit, to prevent which, take tallow and rub round the chine of the hogsheads a little higher than they ought to... To Recover Liquor That Is Turned Bad
If any liquor be pricked or fading, put to it a little syrup of clay, and let it ferment with a little barm, which will recover it; and when it is well settled, bottle it up, put in a clove or two, with a lump of loaf sugar. ... To Recover Sour Ale
Scrape fine chalk a pound, or as the quantity of liquor requires, more; put it into a thin bag into the ale. ... To Set A Doubling Still
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When you have scalded your hogsheads well, put into each, a large handful of oat or rye straw, set it on fire, and stir it till it is in a blaze, then turn the mouth of the hogshead down; the smoke will purify and sweeten the cask. This process shou... To Sweeten Hogsheads By Scalding
When you turn your vessels out of doors (for it is esteemed slothful and a lazy mode to scald them in the still house,) you must wash them clean with your scrubbing brush, then put in sixteen or twenty gallons boiling water--cover it close for about... Use Of The Kettle
The kettle is destined to make the infusion of the grain, and boil it so as to convert it into wort. By that operation I make the liquor richer, which I intend for fermentation, and bring it to divers degrees of strength. I put into the kettle ... White Oak
Disapproving of black, tho' next in order to white oak staves for all the vessels about the distillery ... as being the most durable of close texture, easily sweetened ... and hard to be penetrated by acids of any kind, tho' sometimes the best white...