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 ...
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A Comparison Of The Processes Of The Brewer With Those Of The Whiskey Distiller How To Order Apples In The Hogsheads To Sweeten Hogsheads By Burning Distilling Of Buckwheat Of The Formation Of Vinous Liquors With Grains In Order To Make Spirits Of Hogs Distilling Of Potatoes How To Build A Malt Kiln In Every Distillery

Use Of The Kettle To Set A Doubling Still To Make The Best Yeast For Daily Use The Best Method Of Setting Stills To Mash Rye In The Common Mode The Following Receipt To Make An Excellent American Wine On Fining Liquors Of The Season For Brewing