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 for making good whiskey ...
observe when the proof leaves the worm, that is when there is no proof
on the liquor as it comes from the worm, if there be ten gallons in your
doubling keg, if so, run out three more, which will make in all thirteen
gallons first proof whiskey. If the proof leaves the worm at eight
gallons, then run till eleven gallons and so on in proportion, to the
larger or smaller quantity in your keg at the time of the ceasing of the
proof.
ART. III.
_Observations on the advantages of making strong and good Whiskey with
stalement, &c._
The distiller who makes whiskey for a market under the government of
inspection laws, too weak, sustains a loss of a cent for each degree it
may be under proof ... and the disadvantages are increased in proportion
to the extent of land carriage. If a distance of seventy miles, the
price of carriage per gallon will be about six cents, paying the same
price for weak or strong ... not only the disadvantage of paying for the
carriage of feints or water, but the loss in the casks, which tho' small
apparently at first view, yet if nicely attended to, will amount in the
course of the year to a sum of moment to every distiller or proprietor.
To convey my ideas, or render a more compleat exposition of my
impressions as to the actual loss on one waggon load (predicated on a
distance of seventy miles land carriage) of first proof whiskey, and
that nine degrees under proof. I give the following statement.
300 _gallons good first proof
whiskey at_ 50 _cents_, $ 150
_haling at six cents_, 18
________
$ 132 00
300 _gallons whiskey nine
degrees under proof at_ 41
_cents_, $ 123
_haling_ 18
________
$ 105 00
________
difference $ 27 00
This difference of twenty-seven dollars in favor of the distiller, who
sends first proof whiskey, is not the only advantage, but he saves in
barrels or casks, what will contain fifty four gallons, nearly two
barrels; which together with the time saved, or gained in running good
whiskey only, of filling and measuring it out, loading, &c. will leave
an advantage of I presume, three dollars in each load. Or to verify
more satisfactorily, and I hope my readers will not think me too prolix,
as economy cannot be too much attended to in this business, I add a
statement predicated on a year's work, and on the foregoing principles:
_The distiller of weak whiskey, in twelve months,
or one year, distils at the rate of_ 100 _gallons
per week, or say in the year, he prepares for a market
at the above distance,_ 5000 _gallons,
which ought to command_ $ 2,500
_But he sustains a loss or deduction of_ 9 _cents_, 450
_Then the first loss may safely be computed at_ $ 450
150 _empty barrels necessary to contain_ 5000 _gallons,
at_ 33-1/3 _gallons to the barrel, estimating the barrel
at 7s and 6d, is_ $ 150
_This quantity of whiskey, when reduced to proof, is
4,100 gals. which would have occupied only 123 barrels_, 123
-------
27
_Then the second loss may be estimated at_ $ 27
_He ought to have made this quantity of_ 4100
_gallons in nine months and three weeks, but we will say
10 months, sustaining a loss of two months in the year._
_3d item of loss. Hire of distiller for 2 months at_ $12 24 00
_4th do. Rent of distillery do. at £15 per annum._ 6 66
_5th do. One sixth of the wood consumed, (at the rate of
100 cords per annum,) 16 cords_, 20 00
_6th do. One sixth of the Malt, do. say 90 bushels_, 90 00
_7th do. Is the wear and tear of stills, vessels, &c._
12 34
-------
$ 630
Showing hereby a total annual loss to the careless distiller, of six
hundred and thirty dollars, and a weekly loss of twelve dollars and
three cents in the whiskey of nine degrees below proof--our ninth part
of which is seventy dollars, which is the sum of loss sustained on each
degree in this quantity of whiskey.
The foregoing I flatter myself will not only show the necessity of care,
cleanliness, industry and judgment, in the business of distilling; a
business professed to be known, by almost every body--but in reality
quite a science, and so abstruse as to be but too imperfectly
understood; and moreover, the value of time, so inestimable in itself,
the economy of which is so rarely attended to.
ART. IV.
_Distilling of Buckwheat._
Buckwheat is an unprofitable grain for the distillers when distilled by
itself, but when mixed with rye, it will yield nearly as much as rye;
but I would by no means recommend the use of it when it can be avoided.
Tho' sometimes necessity requires that a distiller should mash it for a
day or two, when any thing is the matter, or that grain cannot be
procured. In such event, the directions for distilling rye, or rye and
corn may be followed, but it requires a much larger quantity of boiling
water and if distilled by itself; it is necessary some wheat bran be
mixed with it to raise it to the top of the hogshead: but by no means
use buckwheat meal in making yeast.
ART. V.
_Distilling of Potatoes._
This is a branch of distilling that I cannot too highly recommend to the
attention of every American--nor can the cultivation of this valuable
vegetable be carried to a too great extent, the value of which ought to
be known to every planter and it some times has awakened my surprise
that they are not more cultivated, as it is notorious that they will
sustain, and be a tolerable food for every thing possessing life on this
earth--and as they produce a brandy, if properly made, of fine flavour.
I hope yet to see the day when it will take precedence of French brandy
and West-India spirits, and thereby retain in our own country, the
immense sums at present expended on those foreign liquors; which, tho'
benefitted by the sea voyage, yet often reaches us in a most
pernicious state, and is frequently adulterated here.
Could the American farmer be brought to raise a larger quantity of
potatoes than necessary for his consumption at home, the price would be
lowered, and the distiller might commence the distillation of them with
greater propriety. That they contain a great deal and a very good
spirit, I am certain, and moreover, after distillation will yield as
great a quantity of good wholesome food for cattle or hogs, as rye or
any other grain. If distillers could be brought to try the experiment of
distilling ten or twelve bushels annually, I venture to predict that it
would soon become a source of profit to themselves, encouragement to the
farmer, and be of benefit to our country at large.
One acre of ground, if well farmed, will produce from fifty to one
hundred bushels of potatoes, but say sixty on an average. One hundred
farmers each planting one acre, would yield six thousand bushels, which
will yield at least two gallons of spirit to each bushel; thus, twelve
thousand gallons of wholesome spirit may be produced, and with care, as
good as necessary to be drank. Each farmer proceeding in this way, would
have one hundred and twenty gallons spirit, as much as he may have
occasion to use in the year, which would save the price of some acres
of wheat or one hundred and twenty gallons rye whiskey. Each acre worked
in potatoes will be in better order to receive a crop of wheat, barley,
rye, or any kind of grain, than from any other culture. The farmer often
receiving the advantage of a double crop, at the expense of seed and
labor. They grow equally well in every soil and climate, in poor as well
as rich ground--provided the thin soil be manured, and the potatoes
plastered with plaster of Paris; and moreover, they are easier prepared
for distilling than either apples, rye or corn, as I shall show
hereafter when I come to treat of the mode of preparation; and in order
to demonstrate the advantages that would arise to the farmer and
distiller; I add a statement of the probable profits of ten acres of
potatoes, and that of a like number of acres of rye, to shew which
offers the greatest advantages.
_Potatoes_ DR.
_Ten acres at_ 60 _bushels is_
600 _bushels at_ 33 _cents_ $ 198 00
_Rye._
_Ten acres of Rye, at_ 30
_bushels per acre, is_ 300
_bushels at_ 60 _cents_ $ 180 00
CR.
600 _bushels yielding_ 2 _gallons
to the bushel,_ 1200
_gallons at_ 50 _cents_ 600
-----
$ 402
CR.
300 _bushels yielding_ 3 _gallons
to the bushel_, 900
_gallons at_ 50 _cents_ 450
-----
$ 270
_Balance in favor of Potatoes_ $ 132
Thus a balance of one hundred and thirty two dollars would appear in
favor of the yield of potatoes.
I would not pretend to say that ten acres of Potatoes will not take more
labor than ten acres of rye, but this far I will venture to say, that
the profits arising from the sale of this brandy, will more than double
pay the additional expense of raising them, besides the ground will be
in much better condition to receive a crop of wheat, than the rye
ground, nay, will be enriched from the crop, whilst the rye ground will
be greatly impoverished.
ART. VI.
_Receipt to prepare Potatoes for Distilling._
Wash them clean, and grind them in an apple mill, and if there be no
apple mill convenient, they may be scalded and then pounded--then put
two or three bushels into a hogshead and fill the hogshead nearly full
of boiling water, and stir it well for half an hour, then cover it close
until the potatoes are scalded quite soft, then stir them often until
they are quite cold--then put into each hogshead about two quarts of
good yeast and let them ferment, which will require eight or ten
days--the beer then may be drawn off and distilled, or put the pulp and
all into the still, and distill them as you do apples. I have known
potatoes distilled in this way to yield upwards of three gallons to the
bushel.
ART. VII.
_Pumpions_
May be prepared by the same process used in preparing potatoes, with the
exception of not scalding them so high, nor do they require so much
yeast.
ART. VIII.
_Turnips_
Will produce 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 and unripe will be little more than broken or
slightly bruised--and when this coarse and fine mixture is put into a
hogshead to work or ferment, that fully ripe and fine ground, will
immediately begin, and will be nearly if not quite done working before
the other begins, and of course nearly all the spirit contained in the
unripe fruit will be lost--and if it is left standing until the ill
ground unripe fruit is thoroughly fermented, and done working, you will
perceive that a large portion of the spirit contained in the ripe well
ground fruit is evaporated and of course lost.
But if the fruit be all ripe and evenly ground, of course then it will
work regularly and can be distilled in due and right order, and will
produce the greatest quantity of spirit, and much superior to that
produced from uneven, ill-ground or unripe fruit.
Apples cannot be ground too fine.
ART. X.
_How to order Apples in the Hogsheads._
When the apples are ground put them into open hogsheads to ferment,
taking care not to fill them too full, or they will work over; set them
under cover, as the sun will sour them too soon, if permitted to operate
on them, and by his heat extract a considerable quantity of the spirit,
if the weather be warm they will work fast enough, provided you have a
sufficient supply of hogsheads to keep your stills agoing in due time
and order; about twenty hogsheads are sufficient to keep one singling
still of one hundred and ten gallons agoing, if you distil the pumice
with the juice, but if you press off the apples after they are done
working, you must have three times that number.
In warm weather five or six days is long enough for apples to work, as
it is always better to distil them before they are quite done working,
then to let them stand one hour after the fermentation ceases.
ART. XI.
_How to work Apples slow or fast._
If the hogsheads ripens too fast for your stills, add every day to each
hogshead four gallons cold spring water, putting it into a hole made in
the centre of the apples, with a large round stick of wood; by thus
putting it into the centre of the hogshead, it will chill the
fermentation, and thereby prevent the fruit from becoming ripe sooner
than it may suit the convenience of the distiller. But I think it
advisable that distillers should take in no more apples than they can
properly manage in due time.
If the weather be cold, and the apples do not ripen so fast as you wish,
then add every twelve hours, four gallons boiling, or warm water, which
will ripen them if the weather be not too cold in four days at farthest.
ART. XII.
_How to judge when Apples are ready for distilling._
Put your hand down into the hogsheads amongst the apples as far as you
can, and bring out a handful of pugs--squeeze them in your hand, through
your fingers, observe if there be any core, or lumps of apples
un-digested, if none, you may consider them as sufficiently fermented
and quite ready for distilling. It may also be ascertained by tasting
and smelling the cider or juice, which rises in the hole placed in the
centre; if it tastes sweet and smells strong, it is not yet ready, but
when quite fermented, the taste will be sour, and smell strong, which is
the proper taste for distilling. A nice discriminating attention is
necessary to ascertain precisely, when the fermentation ceases, which is
the proper moment for distillation, and I would recommend, rather to
anticipate, than delay one hour after this period.
ART. XIII.
_How to fill and order the singling Still, when running Apple
singlings._
When you perceive your apples ready for distilling, fill the singling
still with apples and water; using about half a hogshead apples in a
still of 110 gallons, the residue water, first having cleaned the still
well, and greased her previous to filling--put fire under her and bring
her ready to head, as quick as possible, stirring the contents well with
a broom until ready to head, of which you can judge by the warmth of the
apples and water, which must be rather warm to bear your hand in it any
length of time. Wash the still head and worm clean, put on the head,
paste it, keeping a good fire until she runs at the worm; run off 14
gallons briskly, and catch the feints in a bucket to throw into the next
still full, if the singling still too fast, provided she does not smoke
at the worm. When the first still full is off, and before you go to fill
her the second time, draw or spread the coals that may be under her, in
the furnace, and fill the furnace with wood. Shut up your furnace door
and put in your damper; by proceeding thus, you cool the still and avoid
burning her; this plan I deem preferable to watering out the fire. When
empty, rinse the still round with cold water, scrape and grease her,
then she will be ready to receive a second charge.
Care is necessary in scraping and greasing your still every time she is
emptied, if this is neglected, the brandy may be burnt and the still
injured.
ART. XIV.
_How to double Apple Brandy._
Fill the doubling still with singlings, and add a quart of lime, (which
will clear it) put fire under her and bring her to a run briskly--after
she runs, lessen the fire and run her as slow as possible. Slow running
will prevent any of the spirit from escaping, and make more and better
brandy, than fast running.--Let the liquor filter thro a flannel cloth
from the worm.
ART. XV.
_How to prepare Peaches._
Peaches like apples ought to be equally ripe, in order to insure an
equal and regular fermentation--for where ripe and unripe fruit are
thrown into the same hogshead, and ordered for distillation in this way
a disadvantage is sustained. I therefore recommend to farmers and
distillers, when picking the peaches to assort them when putting them in
hogsheads, all soft ripe peaches may go together, as also those which
are hard and less ripe--this will enable a more regular fermentation,
and though the hard and less ripe, will take a longer time, than the
soft and ripe to ferment, and yield less, yet the disadvantage will not
be so great, as if mixed.
They ought to be ground in a mill with metal nuts, that the stone and
kernel may be well broken. The kernel when thus broken will give a
finer flavor to the brandy, and increase the quantity.
When they are ground they must be placed in hogsheads and worked in the
same way with apples, but distilled sooner or they will lose much more
spirit by standing any time after fermentation than apples. It is
therefore better to distil them a short time before they are done
working than at any period after.
ART. XVI.
_How to double and single Peach Brandy._
The same process must be observed in running off peaches as in apples,
except that the singling still ought not to be run so fast, nor so much
fire kept under her, and more water used to prevent burning.