Whiskey Making
From Wine Cultivation. 106 indexed articles.
Visit winecultivation.informational.caTake four gallons boiling, and two gallons cold water--put it into a hogshead, then stir in one and a half bushels chopped rye, let it stand five minutes, then add two gallons cold...
Malt is chosen by its sweet smell, mellow taste, full flower, round body and thin skin. There are two kinds used, the pale and the brown--the pale is the best.
Put your mashing stick into your hogshead and stir it round two or three times gently, then lift it out and give it a gentle stroke on the edge of your hogshead--if you perceive th...
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...
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,...
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 i...
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...
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 Brew...
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...
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...
When the weather is moderately warm in autumn or the spring, take of your best stock yeast that has fermented about twenty four hours, and stir it thick with the coarsest middlings...
For a stock yeast vessel of two gallons, the size best adapted for that purpose. Take one gallon good barley malt, (be sure it be of good quality) put it into a clean, well scalded...
If the hogsheads ripens too fast for your stills, add every day to each hogshead four gallons cold spring water, putting it into a hole made in the centre of the apples, with a lar...
We have hitherto considered the liquor as containing only principles upon which the air has no action, and from which it can only extract some watery vapors; and, in fact, all thos...
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...
What are the proportions of the elements necessary to form a good vinous liquor? We owe the important knowledge of those proportions to the celebrated and unfortunate Lavoisier, wh...
"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...
Scald them twice, as above directed, then light a brimstone match, flick it on the ground, turn your hogshead down over it, let it stand until the match quits burning, this operati...
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...
Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the bar...
When you perceive your apples ready for distilling, fill the singling still with apples and water; using about half a hogshead apples in a still of 110 gallons, the residue water,...
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 le...
Take care to have every necessary utensil to be made use of in the whole process, perfectly clean and free from every foreign smell. For this purpose, before you begin your work, l...
Put your hand down into the hogsheads amongst the apples as far as you can, and bring out a handful of pugs--squeeze them in your hand, through your fingers, observe if there be an...
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, eig...
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 ma...
The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be det...
This instrument is indispensable to the distiller: it ascertains the value of his spirits, since it shows the result of their different degrees of concentration. I will give the th...
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 disadvan...
Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French bran...