The Practical Distiller: Or, An Introduction to Making Whiskey, Gin, Brandy, Spirits, &c. &c.
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Published in 1809 when distillation of spirits was legal, The Practical Distiller provides recipes and distillation methods for homemade whiskey, gin, and brandy as well as history of the various ways that alcohol has been made since the 1600s. This tome includes entire sections devoted to yeast, choosing the best rye and malt, hogsheads, methods for setting stills, clarifying whiskey and recipes for making honey wine, elderberry wine and American wine. With an effluence of recipes, methods, and historical information, The Practical Distiller is quaint and charming combined with useful and practical distilling techniques. This edition of The Practical Distiller was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
not produce in every distillery the quantity above mentioned, will certainly produce more whiskey from the bushel, than any other mode I have ever known pursued. Mash your grain in the method that you find will yield you most whiskey—the day before you intend mashing, have a clean hogshead set in a convenient part of the distillery; when your singling still is run off, take the head off and fill her up with clean water, let her stand half an hour, to let the thick part settle to the bottom,
working over. IF the stuff is cooled off too warm, or too much yeast is put in the hogsheads, they will work over, and of course lose a great deal of spirit, to prevent which, take tallow and rub round the chine of the hogsheads a little higher than they ought to work; it will generally prevent them from rising any higher, but if they will work over in spite of this remedy, then drop a little tallow into the stuff, it will immediately sink the stuff to a proper height. SECTION IV. ARTICLE I.
nearly as much spirit as potatoes, but not so good. They must be prepared in the same manner. ART. IX. How to distil Apples. APPLES ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed—if taken mixed it will not be found practicable to grind them evenly, or equally fine; those fully ripe will be well ground, whilst those hard
fermentation—this degree of heat, then correctly ascertained by the distiller, he may by a close attention to his duties, fires and the thermometer, always keep the air of the house in nearly that same and most approved state; and even by a well timed observation guard against storms and casualties. To effectuate this grand and important object, some have divided the stills, placing the boiler at one end, and a singling and doubling still at the other; this mode will ensure, in cold weather, the
universally in use, and much of which so adulterated, as to be followed, when freely used, with unhappy consequences. Would men of capital and science, turn their attention to distillations, from the produce of our own country, preserve the liquor until age and management would render it equal, if not superior to any imported; is it not probable that it would become an article of export, and most sensibly benefit our country at large. Considerations such as those have combined to determine a