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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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

By Samuel McHarry
Free
Book Description
Table of Contents
  • THE
  • PRACTICAL DISTILLER:
    • OR
      • DISTRICT OF PENNSYLVANIA,
    • DISTRICT OF PENNSYLVANIA,
    • CONTENTS
    • PREFACE.
    • INTRODUCTION.
  • PRACTICAL DISTILLER.
    • SECTION I.
      • Observations on Yeast.
        • ARTICLE II.
      • 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.
      • 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.
      • ART. V.
      • How to renew Yeast when sour.
        • ART. VI.
        • ART. VII.
      • ART. VI.
      • ART. VII.
      • Stock Yeast good for years.
        • ART. VIII.
      • ART. VIII.
      • To make the best Yeast for daily use.
    • Observations on Yeast.
      • ARTICLE II.
    • 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.
    • 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.
    • ART. V.
    • How to renew Yeast when sour.
      • ART. VI.
      • ART. VII.
    • ART. VI.
    • ART. VII.
    • Stock Yeast good for years.
      • ART. VIII.
    • ART. VIII.
    • To make the best Yeast for daily use.
    • SECTION II.
      • ARTICLE I.
      • Observations on Wood for Hogsheads.
      • White Oak.
        • ART. II.
      • ART. II.
      • To sweeten Hogsheads by scalding.
      • Hogsheads perfectly sweet.
        • ART. III.
      • ART. III.
      • To sweeten Hogsheads by burning.
    • ARTICLE I.
    • Observations on Wood for Hogsheads.
    • White Oak.
      • ART. II.
    • ART. II.
    • To sweeten Hogsheads by scalding.
    • Hogsheads perfectly sweet.
      • ART. III.
    • ART. III.
    • To sweeten Hogsheads by burning.
    • SECTION III.
      • ARTICLE I.
      • To Mash Rye in the common mode.
        • ART. II.
      • ART. II.
      • The best method of distilling Rye.
        • ART. III.
      • ART. III.
      • To Mash two thirds Rye and one third Corn in Summer.
        • ART. IV.
      • ART. IV.
      • To distill one half Rye and one half Corn.
        • ART. V.
      • ART. V.
      • To Mash one third Rye and two thirds Corn.
      • Mash as follows.
        • ART. VI.
      • ART. VI.
      • To Mash Corn.
        • ART. VII.
      • ART. VII.
      • To make four gallons from the bushel.
        • ART. VIII.
      • ART. VIII.
      • To know when Grain is scalded enough.
        • ART. IX.
      • ART. IX.
      • Directions for cooling off.
        • ART. X.
      • ART. X.
      • To ascertain when Rye works well in the Hogshead.
        • ART. XI.
      • ART. XI.
      • To prevent Hogsheads from working over.
    • ARTICLE I.
    • To Mash Rye in the common mode.
      • ART. II.
    • ART. II.
    • The best method of distilling Rye.
      • ART. III.
    • ART. III.
    • To Mash two thirds Rye and one third Corn in Summer.
      • ART. IV.
    • ART. IV.
    • To distill one half Rye and one half Corn.
      • ART. V.
    • ART. V.
    • To Mash one third Rye and two thirds Corn.
    • Mash as follows.
      • ART. VI.
    • ART. VI.
    • To Mash Corn.
      • ART. VII.
    • ART. VII.
    • To make four gallons from the bushel.
      • ART. VIII.
    • ART. VIII.
    • To know when Grain is scalded enough.
      • ART. IX.
    • ART. IX.
    • Directions for cooling off.
      • ART. X.
    • ART. X.
    • To ascertain when Rye works well in the Hogshead.
      • ART. XI.
    • ART. XI.
    • To prevent Hogsheads from working over.
    • SECTION IV.
      • ARTICLE I.
      • Observations on the quality of Rye for distilling.
        • ART. II.
      • ART. II.
      • Mode of chopping Rye and the proper size.
        • ART. III.
      • ART. III.
      • Chopping or Grinding Indian Corn.
        • ART. IV.
      • ART. IV.
      • Malt
        • ART. V.
      • ART. V.
      • How to choose Malt.
        • ART. VI.
      • ART. VI.
      • How to build a Malt kiln in every Distillery.
        • ART. VII.
      • ART. VII.
      • Hops.
    • ARTICLE I.
    • Observations on the quality of Rye for distilling.
      • ART. II.
    • ART. II.
    • Mode of chopping Rye and the proper size.
      • ART. III.
    • ART. III.
    • Chopping or Grinding Indian Corn.
      • ART. IV.
    • ART. IV.
    • Malt
      • ART. V.
    • ART. V.
    • How to choose Malt.
      • ART. VI.
    • ART. VI.
    • How to build a Malt kiln in every Distillery.
      • ART. VII.
    • ART. VII.
    • Hops.
    • SECTION V.
      • ARTICLE I.
      • How to order and fill the Singling still when distilling Rye.
        • ART. II.
      • ART. II.
      • Mode of managing the doubling Still when making Whiskey.
        • ART. III.
      • ART. III.
      • Observations on the advantages of making strong and good Whiskey with stalement, &c.
        • ART. IV.
      • ART. IV.
      • Distilling of Buckwheat.
        • ART. V.
      • ART. V.
      • Distilling of Potatoes.
        • ART. VI.
      • ART. VI.
      • Receipt to prepare Potatoes for Distilling.
        • ART. VII.
      • ART. VII.
      • Pumpions
        • ART. VIII.
      • ART. VIII.
      • Turnips
        • ART. IX.
      • ART. IX.
      • How to distil Apples.
        • ART. X.
      • ART. X.
      • How to order Apples in the Hogsheads.
        • ART. XI.
      • ART. XI.
      • How to work Apples slow or fast.
        • ART. XII.
      • ART. XII.
      • How to judge when Apples are ready for distilling.
        • ART. XIII.
      • ART. XIII.
      • How to fill and order the singling Still, when running Apple singlings.
        • ART. XIV.
      • ART. XIV.
      • How to double Apple Brandy.
        • ART. XV.
      • ART. XV.
      • How to prepare Peaches.
        • ART. XVI.
      • ART. XVI.
      • How to double and single Peach Brandy.
    • ARTICLE I.
    • How to order and fill the Singling still when distilling Rye.
      • ART. II.
    • ART. II.
    • Mode of managing the doubling Still when making Whiskey.
      • ART. III.
    • ART. III.
    • Observations on the advantages of making strong and good Whiskey with stalement, &c.
      • ART. IV.
    • ART. IV.
    • Distilling of Buckwheat.
      • ART. V.
    • ART. V.
    • Distilling of Potatoes.
      • ART. VI.
    • ART. VI.
    • Receipt to prepare Potatoes for Distilling.
      • ART. VII.
    • ART. VII.
    • Pumpions
      • ART. VIII.
    • ART. VIII.
    • Turnips
      • ART. IX.
    • ART. IX.
    • How to distil Apples.
      • ART. X.
    • ART. X.
    • How to order Apples in the Hogsheads.
      • ART. XI.
    • ART. XI.
    • How to work Apples slow or fast.
      • ART. XII.
    • ART. XII.
    • How to judge when Apples are ready for distilling.
      • ART. XIII.
    • ART. XIII.
    • How to fill and order the singling Still, when running Apple singlings.
      • ART. XIV.
    • ART. XIV.
    • How to double Apple Brandy.
      • ART. XV.
    • ART. XV.
    • How to prepare Peaches.
      • ART. XVI.
    • ART. XVI.
    • How to double and single Peach Brandy.
    • SECTION VI.
      • ARTICLE I.
      • The best method of setting Stills.
        • ART. II.
      • 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.
      • ART. III.
      • To set a doubling Still.
      • How to prevent the singling Still from burning.
    • ARTICLE I.
    • The best method of setting Stills.
      • ART. II.
    • 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.
    • ART. III.
    • To set a doubling Still.
    • How to prevent the singling Still from burning.
    • SECTION VII.
      • ARTICLE I.
      • How to clarify Whiskey, &c.
        • ART. II.
      • ART. II.
      • How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy.
        • ART. III.
      • ART. III.
      • How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey.
        • ART. IV.
      • ART. IV.
      • How to make a resemblance of Holland Gin out of Rye Whiskey.
        • ART. V.
      • ART. V.
      • The best method of making common country Gin.
      • On fining Liquors.
        • ART. VI.
      • ART. VI.
      • On colouring Liquors.
        • ART. VII.
      • ART. VII.
      • To correct the taste of singed Whiskey.
        • ART. VIII.
      • ART. VIII.
      • To give an aged flavor to Whiskey.
    • ARTICLE I.
    • How to clarify Whiskey, &c.
      • ART. II.
    • ART. II.
    • How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy.
      • ART. III.
    • ART. III.
    • How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey.
      • ART. IV.
    • ART. IV.
    • How to make a resemblance of Holland Gin out of Rye Whiskey.
      • ART. V.
    • ART. V.
    • The best method of making common country Gin.
    • On fining Liquors.
      • ART. VI.
    • ART. VI.
    • On colouring Liquors.
      • ART. VII.
    • ART. VII.
    • To correct the taste of singed Whiskey.
      • ART. VIII.
    • ART. VIII.
    • To give an aged flavor to Whiskey.
    • SECTION VIII.
      • ARTICLE I.
      • Observations on Weather.
        • ART. II.
      • ART. II.
      • Observations on Water.
        • ART. III.
      • ART. III.
      • Precautions against Fire
    • ARTICLE I.
    • Observations on Weather.
      • ART. II.
    • ART. II.
    • Observations on Water.
      • ART. III.
    • ART. III.
    • Precautions against Fire
    • SECTION IX.
      • ARTICLE I.
      • The duty of the owner of a Distillery.
      • System and Method.
        • ART. II.
      • ART. II.
      • The duty of an hired Distiller
    • ARTICLE I.
    • The duty of the owner of a Distillery.
    • System and Method.
      • ART. II.
    • ART. II.
    • The duty of an hired Distiller
    • SECTION X.
      • ARTICLE I.
      • Profits of a Common Distillery.
        • ART. III.
      • ART. III.
      • Of Hogs.
        • ART. IV.
      • ART. IV.
      • Of the Diseases of Hogs.
        • ART. V.
      • ART. V.
      • On feeding Cattle and Milch Cows.
    • ARTICLE I.
    • Profits of a Common Distillery.
      • ART. III.
    • ART. III.
    • Of Hogs.
      • ART. IV.
    • ART. IV.
    • Of the Diseases of Hogs.
      • ART. V.
    • ART. V.
    • On feeding Cattle and Milch Cows.
    • SECTION XI.
      • ARTICLE I.
      • Observations on erecting Distilleries.
    • ARTICLE I.
    • Observations on erecting Distilleries.
    • SECTION XII.
      • ARTICLE I.
      • On Wines.
      • Receipt for making Domestic Wine from the Autumn Blue Grape.
      • Currant Wine
        • ART. II.
      • ART. II.
      • Directions for making Cider, British mode.
        • ART. III.
      • 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.
    • ARTICLE I.
    • On Wines.
    • Receipt for making Domestic Wine from the Autumn Blue Grape.
    • Currant Wine
      • ART. II.
    • ART. II.
    • Directions for making Cider, British mode.
      • ART. III.
    • 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.
    • SECTION XIII.
      • ARTICLE I.
      • To make Rye Malt for Stilling.
        • ART. II.
      • 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
    • ARTICLE I.
    • To make Rye Malt for Stilling.
      • ART. II.
    • 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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