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
This is an unprofitable and unproductive mode of mashing, but there may be some times when the distiller is out of rye, on account of the mill being stopped, bad roads, bad weather, or some other cause; and to avoid the necessity of feeding raw grai... To Mash One Third Rye And Two Thirds Corn
This I deem the most profitable mashing that a distiller can work, and if he can get completely in the way of working corn and rye in this proportion, he will find it the easiest process of mashing. That corn has as much and as good whiskey as rye o... To Mash Rye In The Common Mode
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
This I have found to be the nicest process belonging to distilling--the small proportion of corn, and the large quantity of scalding water, together with the easy scalding of rye, and the difficulty of scalding corn, makes it no easy matter to exact... To Prevent Hogsheads From Working Over
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
As spirits can hardly be burned or singed in a doubling still, if not before done in singling, all the precaution necessary is to set them in the best method for saving fuel, and preserving the still. The instructions given for setting a singling st... 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 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 ...
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