The Practical Distiller, Samuel McHarry [the dot read aloud TXT] 📗

cover it close, and let it work or ferment until the day following, when you are going to cool off; when the cold water is running into your hogshead of mashed stuff, take the one third of this hogshead to every hogshead, (the above being calculated for three hogsheads) to be mashed every day, stirring the hogsheads well before you yeast them off. This process is simple, and I flatter myself will be found worthy of the trouble. ART. VIII.

To know when Grain is scalded enough.

Put your mashing stick into your hogshead and stir it round two or three times gently, then lift it out and give it a gentle stroke on the edge of your hogshead—if you perceive the batter or musky part fall off your stick, and there remains the heart of the grain on your mashing stick, like grains of timothy seed, then be assured that it is sufficiently scalded, if not too much, this hint will suffice to the new beginner, but experience and observation will enable the most correct judgment.

ART. IX.

Directions for cooling off.

Much observation is necessary to enable the distiller to cool off with judgment—which necessity is increased by the versatility of our climate, the seasons of the year, and the kinds of water used. These circumstances prevent a strict adherence to any particular or specific mode; I however submit a few observations for the guidance of distillers in this branch.—If in summer you go to cool off with cold spring water, then of course the mashed stuff in your hogsheads must be much warmer, than if you intended cooling off with creek or river water, both of which are generally near milk warm, which is the proper heat for cooling off—In summer a little cooler, and in winter a little warmer.

It will be found that a hogshead of mashed grain will always get warmer, after it begins to work or ferment.

When the mashed stuff in your hogsheads is brought to a certain degree of heat, by stirring, which in summer will feel sharp warm, or so warm, that you can hardly bear your hand in it for any length of time, will do for common water, but for very cold or very warm water to cool off with, the stuff in the hogsheads must be left colder or warmer, as the distiller may think most expedient, or to best suit the cooling off water.

When you think it is time to cool off, have a trough or conveyance to bring the water to your hogsheads ready—let the hogsheads be well stirred, then let the water run into them slowly, stirring them all the time the water is running in, until they are milk warm, then stop the water, and after stirring them perfectly, put in the yeast and stir it until completely incorporated with the mashed stuff, then cover your hogshead until it begins to ferment or work, then uncover it.

ART. X. To ascertain when Rye works well in the Hogshead.

When mashed rye begins to work or ferment in the hogsheads, either in a heavy, thick, or light bubbly top, both of which are unfavorable; when it rises in a thick heavy top, you may be sure there is something wrong, either in the grain, yeast, or cooling off. When the top (as called by distillers) appear, with bubbles about the size of a nutmeg, rising and falling alternately, with the top not too thick nor too thin, and with the appearance of waves, mixed with the grain in the hogshead, rising and falling in succession, and when you put your head over the steam, and it flying into your nose, will have a suffocating effect, or when it will instantly extinguish a candle when held over it, you may feel assured, it is working well.

From these hints and the experience of the distiller, a judgment may be formed of the state of fermentation and the quality.

ART. XI. To prevent Hogsheads from 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. Observations on the quality of Rye for distilling.

The best rye for distilling is that which is thoroughly ripe, before it is cut, and kept dry till threshed; if it has grown on high or hilly ground, it is therefore to be preferred, being then sounder and the grain fuller, than that produced on low level land—but very often the distiller has no choice, but must take that which is most convenient;—great care however ought to be observed in selecting sound rye, that has been kept dry, is clean and free from cockle, and all kind of dirt, advantages will result from fanning it, or running it through a windmill before it is chopped.

ART. II. Mode of chopping Rye and the proper size.

The mill stones ought to be burrs, and kept very sharp for chopping rye for distillation; and the miller ought to be careful not to draw more water on the wheel than just sufficient to do it well, and avoid feeding the stones plentifully; because in drawing a plentiful supply of water, the wheel will compel a too rapid movement of the stones, of course render it necessary they should be more abundantly fed, which causes part to be ground dead, or too fine, whilst part thereof will be too coarse, and not sufficiently broken, so that a difficulty arises in scalding—for in this state it will not scald equally, and of consequence, the fermentation cannot be so good or regular; and moreover as part of it will merely be flattened, a greater difficulty will arise in breaking the lumps, when you mash and stir your hogsheads. If burr stones are very sharp, I recommend the rye to be chopped very fine, but to guard against over-seeding, or pressing too much on them; but if the stones are not sharp, I would recommend the rye should be chopped about half fine. Distillers in general sustain a loss from having their rye chopped so coarse as I have observed it done in common.

ART. III. Chopping or Grinding Indian Corn.

Indian corn cannot be ground too fine for distilling.

ART. IV. Malt

Cannot be ground too coarse, provided it is done even—there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, it will be apt to be scalded too much in mashing. Malt does not require half the scalding necessary in rye. Let the distiller try the experiment of coarse and then of fine ground malt and judge for himself.

ART. V.

How to choose Malt.

Malt is chosen by its sweet smell, mellow taste, full flower, round body and thin skin. There are two kinds used, the pale and the brown—the pale is the best.

ART. VI. How to build a Malt kiln in every Distillery.

When setting up your stills, leave a space of about nine inches for a small furnace between the large ones, extend it to your chimney and carry up a funnel, there-from to the loft, then stop it—here build the kiln on the loft, about 4 or 5 feet square, the walls to be composed of single brick, 3 feet high—lay the bottom with brick, cover it with a plaster of mortar, to prevent the floor from taking fire. Turn the funnel of the chimney into, and extend it to the centre of the kiln, cover the top, leaving vent holes at the sides for the heat to escape thro'—Place on the top of the kiln, sheet iron or tin punched full of small holes, too small to admit the passage of malt; lay the malt on the top of the tin, when ready for drying. Put coals from under the still furnace into the small furnace leading to the kiln, which will heat the kiln and dry the malt above, by adding to or diminishing the quantity of coals, the heat may be increased or decreased, as may be found necessary. Malt for distilling ought to be dried without smoke.

ART. VII.

Hops.

Give a preference to hops of a bright green colour, sweet smell, and have a gummy or clammy effect when rubbed between the hands or fingers.

SECTION V. ARTICLE I. How to order and fill the Singling still when distilling Rye.

Scrape, clean, and grease the singling still, fill her up with beer, and keep a good fire under her, till she be warm enough to head, stirring her constantly with a broom, to prevent the grain from sticking to the bottom or sides, and burning, which it is very apt to do when the beer is cold, but when it comes to boil there is little danger, prevented by the motion of boiling; have the head washed clean—when she is ready for the head, clap it on and paste it; keep up a brisk fire, until she begins to drop from the worm, then put in the damper in the chimney, and if the fire be very strong, moderate it a little, by throwing ashes or water on it, to prevent her throwing the head, which she will be very apt to do if very full, and coming round under a strong fire, (should the head come, or be thrown off, the spirit remaining will scarcely be worth running off). When fairly round and running moderately, watch her for half an hour; after which, unless the fire is very strong all danger is over.

Should she happen to throw the head, it is the duty of the distiller to take and (wash the head and worm—the latter will be found full of stuff) clean, clap on the head, and paste it—but the moment the head is thrown off, the fire should be drowned out, and water thrown into the still to prevent her boiling over.

It is important that after every run, or rather before you commence a run, the distiller should carefully clean out the still, wipe the bottom dry, and grease her well, to prevent her from burning and singeing the liquor.

ART. II. Mode of managing the doubling Still when making Whiskey.

Let the doubling still be carefully cleaned and washed out, then be filled with singlings and low wines left from the run preceding, add thereto half a pint of salt and one quart of clean ashes, which will help to clear the whiskey, and a handful of Indian meal to prevent the still from leaking at the cock, or elsewhere—clean the head and worm, put on the head, paste it well; put fire under and bring her round slowly, and run the spirit off as slow as possible, and preserve the water in the cooling tub as cold as in your power.

Let the liquor as it runs from the worm pass thro' a flannel to prevent the overjuice from the copper, and the oil of the grain from mixing with the spirit. The first being poisonous, and the latter injurious to the liquor.

The doubling still cannot be run too slow