The Practical Distiller

About this eBook

Author

McHarry, Samuel

Title

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

Credits

Produced by Robert Cicconetti, Marcia Brooks and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TP: Technology: Chemical technology

Subject

Distillation

Category

Text

eBook-No.

21252

Project Gutenberg

https://www.gutenberg.org/ebooks/21252

Release Date

April 29, 2007

Copyright

Public domain in the USA.

Contents

1. 1.THE — PRACTICAL DISTILLER: — OR — BY SAMUEL M c HARRY, OF LANCASTER COUNTY, PENN. — DISTRICT OF PENNSYLVANIA ,
2. 2.CONTENTS
3. 3.PREFACE.
4. 4.INTRODUCTION. — PRACTICAL DISTILLER.
5. 5.SECTION I. — Observations on Yeast. — ARTICLE II. — Receipt for Stock Yeast . — For a stock yeast vessel of two gallons, the size best adapted for that purpose . — ART. III. — ART. IV. — To know when Yeast is good or bad. — ART. V. — How to renew Yeast when sour. — ART. VI. — ART. VII. — Stock Yeast good for years. — ART. VIII. — To make the best Yeast for daily use.
6. 6.SECTION II. — ARTICLE I. — Observations on Wood for Hogsheads. — White Oak. — ART. II. — To sweeten Hogsheads by scalding. — Hogsheads perfectly sweet. — ART. III. — To sweeten Hogsheads by burning.
7. 7.SECTION III. — ARTICLE I. — To Mash Rye in the common mode. — ART. II. — The best method of distilling Rye. — ART. III. — To Mash two thirds Rye and one third Corn in Summer. — ART. IV. — To distill one half Rye and one half Corn. — ART. V. — To Mash one third Rye and two thirds Corn. — Mash as follows. — ART. VI. — To Mash Corn. — ART. VII. — To make four gallons from the bushel. — ART. VIII. — To know when Grain is scalded enough. — ART. IX. — Directions for cooling off. — ART. X. — To ascertain when Rye works well in the Hogshead. — ART. XI. — To prevent Hogsheads from working over.
8. 8.SECTION IV. — ARTICLE I. — Observations on the quality of Rye for distilling. — ART. II. — Mode of chopping Rye and the proper size. — ART. III. — Chopping or Grinding Indian Corn. — ART. IV. — Malt — ART. V. — How to choose Malt. — ART. VI. — How to build a Malt kiln in every Distillery. — ART. VII. — Hops.
9. 9.SECTION V. — ARTICLE I. — How to order and fill the Singling still when distilling Rye. — ART. II. — Mode of managing the doubling Still when making Whiskey. — ART. III. — Observations on the advantages of making strong and good Whiskey with stalement, &c. — ART. IV. — Distilling of Buckwheat. — ART. V. — Distilling of Potatoes. — ART. VI. — Receipt to prepare Potatoes for Distilling. — ART. VII. — Pumpions — ART. VIII. — Turnips — ART. IX. — How to distil Apples. — ART. X. — How to order Apples in the Hogsheads. — ART. XI. — How to work Apples slow or fast. — ART. XII. — How to judge when Apples are ready for distilling. — ART. XIII. — How to fill and order the singling Still, when running Apple singlings . — ART. XIV. — How to double Apple Brandy. — ART. XV. — How to prepare Peaches. — ART. XVI. — How to double and single Peach Brandy.
10. 10.SECTION VI. — ARTICLE I. — The best method of setting Stills. — ART. II. — How to prevent the Plastering round Stills from cracking. — The best method of boiling two, three or more Stills or Kettles with one fire or furnace . — ART. III. — To set a doubling Still. — How to prevent the singling Still from burning.
11. 11.SECTION VII. — ARTICLE I. — How to clarify Whiskey, &c. — ART. II. — How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy. — ART. III. — How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey . — ART. IV. — How to make a resemblance of Holland Gin out of Rye Whiskey. — ART. V. — The best method of making common country Gin. — On fining Liquors. — ART. VI. — On colouring Liquors . — ART. VII. — To correct the taste of singed Whiskey. — ART. VIII. — To give an aged flavor to Whiskey.
12. 12.SECTION VIII. — ARTICLE I. — Observations on Weather . — ART. II. — Observations on Water. — ART. III. — Precautions against Fire
13. 13.SECTION IX. — ARTICLE I. — The duty of the owner of a Distillery. — System and Method. — ART. II. — The duty of an hired Distiller
14. 14.SECTION X. — ARTICLE I. — Profits of a Common Distillery. — ART. III. — Of Hogs. — ART. IV. — Of the Diseases of Hogs. — ART. V. — On feeding Cattle and Milch Cows.
15. 15.SECTION XI. — ARTICLE I. — Observations on erecting Distilleries.
16. 16.SECTION XII. — ARTICLE I. — On Wines. — Receipt for making Domestic Wine from the Autumn Blue Grape. — Currant Wine — ART. II. — Directions for making Cider, British mode. — ART. III. — The following is a very highly approved American mode of making Cider. — The following Receipt to make an excellent American Wine, — Receipt for making Honey Wine. — To make Elderberry Wine. — To make Elderberry Wine, to drink, made warm, as a Cordial.
17. 17.SECTION XIII. — ARTICLE I. — To make Rye Malt for Stilling . — ART. II. — Of Brewing Beer . — Of the Brewing Vessels . — Of cleaning and sweetening Casks & Brewing Vessels. — Of mashing or raking your Liquors. — Of working the Liquor . — Of the fining of Malt Liquors. — Of the season for Brewing. — To make Elderberry-Beer or Ebulum. — To make improved and excellent wholesome Purl. — To brew Strong Beer. — To make China Ale. — To make Ale, or any other liquor, that is too new, or sweet, drink stale. — To recover sour Ale. — To recover Liquor that is turned bad. — Directions for Bottling. — To make a quarter of a hogshead of Ale, and a hogshead of Beer, of cooked Malt. — To make Treacle Beer. — FINIS

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