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.
There ought always to be in a distillery more vessels than are necessary
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.