Whiskey Making
From Wine Cultivation. 106 indexed articles.
Visit winecultivation.informational.caFrom the experiments of one of the most learned chymists of Europe, it has been demonstrated, that the proportions the most advantageous to the formation of a good vinous liquor, a...
When the apples are ground put them into open hogsheads to ferment, taking care not to fill them too full, or they will work over; set them under cover, as the sun will sour them t...
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 hogshea...
Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the...
The art of extracting wine from the juice of the grape, not being the object of this book, I shall confine myself to what is necessary and useful to the distillers of whiskey; it i...
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...
This is a branch of distilling that I cannot too highly recommend to the attention of every American--nor can the cultivation of this valuable vegetable be carried to a too great e...
When setting up your stills, leave a space of about nine inches for a small furnace between the large ones, extend it to your chimney and carry up a funnel, there-from to the loft,...
Cannot be ground too coarse, provided it is done even--there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, i...
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 inc...
Profits arising from a distillery with two common stills, one containing 110 gallons, and one containing 65 gallons that is well conducted for 10 months. The calculations predicate...
Having indicated the most proper means of obtaining spirits, I will now offer to the public the manner of making Gin, according to the methods used by the distillers in Holland. It...
Spirituous liquors are the produce of vinous ones, obtained by the distillation of these last. The art of making wine is of the remotest antiquity, since it is attributed to Noah;...
Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter--lay thereon three...
Apples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe t...
Cannot be too closely attended to. The store house, or cellar for keeping whiskey in, ought to be some distance from the distillery, and the liquor deposited, and all work necessar...
About two hours before you begin to make your beer, take one pint of the sour yeast, put it into a clean dish or vessel, and pour clean cold water over it--changing the water every...
The same process must be observed in running off peaches as in apples, except that the singling still ought not to be run so fast, nor so much fire kept under her, and more water u...
You must have firm corks, boiled in wort, or grounds of beer; fill within an inch of the cork's reach, and beat it in with a mallet; then, with a small brass wire, bind the neck of...
Give a preference to hops of a bright green colour, sweet smell, and have a gummy or clammy effect when rubbed between the hands or fingers. CCHAPTE RSECTION V.
Presuming this work may be rendered more desirable to farmers, from the introduction of some receipts for making domestic wine from the common hedge grapes, or such as are common o...
1st. The most hurtful of all for the interests of the distillers, is undoubtedly the weakness of the vinous liquor. We have seen that the proportion of spirit is in a ratio to the...
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,...
Peaches like apples ought to be equally ripe, in order to insure an equal and regular fermentation--for where ripe and unripe fruit are thrown into the same hogshead, and ordered f...
Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded--then put two or three bushels into a hogshead and...
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, migh...
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 t...
I put a quantity of the comb from which the honey had been drained, into a tub, to which I add a barrel of cider, immediately from the press; this mixture was well stirred, and lef...
This method of making water proof plastering on stills, is done entirely in making the mortar, and putting it on, in making which, good clay and lime are absolutely necessary. When...
These are copper vessels, thus called from their resembling those funeral vases of the ancients. Mine have a bottom of about 18 inches diameter; they are two feet high, have a bulg...