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.