The Practical Distiller - A Guide Book On Distilling Whiskey [NOOK Book]

This is a great guide book for anyone who is interested in the art of distilling whiskey, gin, or whatever else. This book has a wealth of knowledge for anyone looking to make their own liquer

CONTENTS
Page

SECTION I
Observations on Yeast. 25
Receipt for making stock Yeast. 27
Vessel most proper for preserving -do-.30
To ascertain the quality of -do-.31
To renew -do-. 32
Observations on the mode in which distillers generally work -do-.33
How stock Yeast may be kept good for years. 34
To make best Yeast for daily use. 36


SECTION II
Observations on the best wood for hogsheads.39
To sweeten by scalding -ditto-. 41
Ditto, burning -do-. 42


SECTION III
To mash rye in the common mode. 44
Best method of distilling rye. 45
To mash one-third rye with two-thirds corn.47
-Do-. an equal quantity of rye and corn. 49
-Do-. two-thirds rye and one-third corn. 51
-Do-. corn. 54
To make four gallons to the bushel. 55
To know when grain is sufficiently scalded.58
Directions for cooling off. 59
To ascertain when rye works well. 61
To prevent hogsheads from working over.62


SECTION IV
Observations on the quality of rye. 63
Mode of chopping rye. 64
-Do-. or grinding indian corn. 65
-Do-. malt. 66
To choose malt. 67
To build a malt-kiln. 67
To make malt for stilling. 69
Of hops. 69


SECTION V
How to order and fill the singling still. 69
Mode of managing the doubling still. 71
On the advantages of making good whiskey. 73
Distilling buckwheat. 77
Distilling potatoes, with observations. 78
Receipt to prepare potatoes for distilling. 82
Distilling pumpions. 83
-Do-. turnips. 83
-Do-. apples. 84
To order do. in the hogsheads. 85
To work do. fast or slow. 86
To know when apples are ready for distilling. 87
To fill and order the singling still for apples. 88
To double apple-brandy. 90
To prepare peaches. 91
To double and single -do-. 92


SECTION VI
Best mode of setting stills. 93
To prevent the planter from cracking. 98
Method of boiling more than one still by a single fire.99
To set a doubling still. 100
To prevent the singling still from rusting. 101


SECTION VII
How to clarify whiskey. 102
To make a brandy, from rye, spirits or


whiskey, to resemble French Brandy.103
To make a spirit from ditto, to resemble
Jamaica spirits. 104
-Do-. Holland gin. 105
-Do-. country gin, and clarifying same.107
On fining liquors. 110
On coloring liquors. 111
To correct the taste of singed whiskey. 112
To give an aged flavor. 113


SECTION VIII
Observations on weather. 115
-Do-. water. 117
Precautions against fire. 119


SECTION IX
Duty of the owner of a distillery. 120
-Do-. of a hired distiller. 123


SECTION X
The profits arising from a common distillery. 125
-Do-. from a patent distillery. 127
Of hogs. 129
Diseases of hogs. 133
Feeding cattle and milk cows. 134


SECTION XI
Observations on erecting distilleries. 135


SECTION XII
On Wines. 139
Receipt for making ditto, from the autumn blue grape. 140
-Ditto-, from currants. 142
-Do-. for making cider, British mode. 143
-Do-. -do-. American mode.145
-Do-. for an excellent American wine. 150
-Do-. -do-. honey wine. 153
To make elderberry wine. 156
-Do-. -do-. cordial. 157


SECTION XIII
Of brewing beer. 160
Of the brewing vessels. 160
Of cleaning and sweetening casks and brewing vessels.161
Of mashing or raking liquors. 163
Of working the liquor. 167
Of fining malt liquors. 170
Season for brewing. 172
To make elderberry beer or ebulum. 173
To make improved purl. 174
To brew strong beer. 175
To make china ale. 176
To make any new liquor drink as stale. 177
To recover sour ale. 177
To recover liquor that is turned bad. 178
Directions for bottling. 178
To make ale or beer of cooked malt. 179
To make treacle (or molasses) beer. 181