The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by ... from the Produce of the United States
Samuel McHarry
Language: English
Pages: 51
ISBN: 2:00047246
Format: PDF / Kindle (mobi) / ePub
"The Practical Distiller," first published in 1809 when spirit distillation legal in the United States, describes the methods for making whiskey and other forms of liquor from the 1600's onward. "The Practical Distiller" has some unique stories about some of the old distilleries, and explains many things that were no doubt helpful to the brewers of that day. Section one discussed yeast, how to know when it is good or bad, how to renew it when it is sour, and the best yeast for daily use. A second section deals with hogsheads and how to sweeten them by scalding or burning. The third section covers how to mash and distill rye or corn, how to know when grain is scalded enough, and how to prevent hogsheads from "working over." Section four covers choosing the best rye and malt, how to grind Indian corn, hops, and building a malt kiln. Section five talks about singling, stalement, and distilling of different crops including buckwheat, potatoes, pumpions, peaches, turnips, and apples. Section six addresses the best methods of setting stills and preventing cracking, doubling stills, and heating more than one still with one fire or furnace. Section seven covers how to clarify whiskey and making Rye Whiskey, Apple Brandy, a Jamaica Spirit, Holland Gin, and country gin. It also discusses fining and coloring liquors, as well as a way to correct the taste of singed whiskey and gave an aged flavor to whiskey. The succeeding sections of "The Practical Distiller"discuss weather, ways to prevent a fire in the distillery, duties of hired distillers, and profitability for the owner. The book ends with a number of general "recipes" on how to make honey wine, elderberry wine, "and excellent American wine.". While "The Practical Distiller" is primarily a historical book, it is fascinating to hear how things used to be done, and also tempting to wish that potatoes could still be bought for thirty-three cents a bushel as they could when this book was published!
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Country at large. Considerations such as those have combined to determine a publication of my work; fully apprised of the scoffs of pedants, kicks, bites and bruises of critics—but I hope they will find latitude for the exercise of a share of compassion, when I inform them candidly, that a mill and distillery, or still house, were substituted for, and the only college and academy in which I ever studied, and those studies were broken, and during the exercise of my business, as a miller and.
And make them very dry and crisp in an oven, or before the fire, and boil them in your first copper of wort.—They would strain off with your hops, and might be put with them into the second copper. Of the fining of Malt Liquors. It is most desirable to have beer fine of itself, which it seldom fails to do in due time, if rightly brewed and worked; but as disappointments some times happen, it will be necessary to know what to do in such cases. Ivory shavings boiled in your wort, or hartshorn.
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 vessel, (which take care shall be perfectly sweet) pour thereon four gallons scalding water, (be careful your water be clean) stir the malt and water with a well scalded stick, until thoroughly mixedtogether, then cover the vessel close with a clean cloth, for half an hour; then uncover it and set it in some convenient place to settle, after three.
Grain, for feeding or fattening either horned cattle or hogs—one gallon of corn pot ale being esteemed worth three of rye, and cattle will always eat it better—and moreover, corn is always from one to two shillings per bushel cheaper than rye, and in many places much plentier—so that by adopting this method and performing it well, the distiller will find at the close of the year, it has advantages over all other processes and mixtures of rye and corn, yielding more profit, and sustaining the.
Close, stir it every half hour, until you perceive it sufficiently scalded—then uncover it and stir it as often as your other business will permit, until ready to cool off. In this and every other mashing you must use sweet vessels only and good yeast, oryour labor will be in vain; and in all kinds of mashing you cannot stir too much. ARTICLE VI 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.