قراءة كتاب The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by the Present Mode of Distilling, from the Produce of the United States

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‏اللغة: English

The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by the Present Mode of Distilling, from the Produce of the United States

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المؤلف:

McHarry Samuel

دار النشر: Project Gutenberg

الصفحة رقم: 2

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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

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