The Practical Distiller Part 7

One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar--when dissolved, this quant.i.ty will color three barrels.

A pint of well parched wheat put into a barrel will colour it, and give more the appearance of a naturally acquired colour, and an aged taste or flavor.

ART. VII.

_To correct the taste of singed Whiskey._

Altho' this cannot be done effectually without clarifying, as prescribed, but Bohea tea will in a great measure correct a slight singe--a quarter of a pound may be tried to the barrel.

ART. VIII.

_To give an aged flavor to Whiskey._

This process ought to be attended to by every distiller, and with all whiskey, and if carefully done, would raise the character, and add to the wholesomeness of domestic spirits.

It may be done by clarifying the singlings as it runs from the still--let the funnel be a little broader than usual, cover it with two or more layers of flannel, on which place a quant.i.ty of finely beaten maple charcoal, thro' which let the singlings filter into your usual receiving cask. When doubling, put some lime and charcoal in the still, and run the liquor thro' a flannel--when it loses proof at the worm, take away the cask, and bring it to proof with rain water that has been distilled. To each hogshead of whiskey, use a pound of Bohea tea, and set it in the sun for two weeks or more, then remove it to a cool cellar, and when cold it will have the taste and flavor of old whiskey.

If this method was pursued by distillers and spirits made 2d and 3d proof, it would not only benefit the seller, but would be an advantage to the buyer and consumer--and was any particular distiller to pursue this mode and brand his casks, it would raise the character of his liquor, and give it such an ascendancy as to preclude the sale of any other, beyond what scarcity or an emergency might impel in a commercial city.

If distillers could conveniently place their liquor in a high loft, and suffer it to fall to the cellar by a pipe, it would be greatly improved by the friction and ebullition occasioned in the descent and fall.

SECTION VIII.

ARTICLE I.

_Observations on Weather._

Some seasons are better for fermentation than others. Should a hail storm occur in the summer, the distiller should guard against cooling off with water in which hail is dissolved, for it will not work well.

If a thundergust happens when the hogsheads are in the highest state of fermentation, the working will nearly cease, and the stuff begin to contract an acidity. And when in the spring the frost is coming out of the ground, it is unfortunate when the distiller is obliged to use water impregnated with the fusions of the frost, such being very injurious to fermentation--Those changes and occurrences ought to be marked well, to enable a provision against their effects. This will be found difficult without the a.s.sistance of a barometer, to determine the changes of the weather--a thermometer, to ascertain correctly the heat of the atmosphere, and to enable a medium and temperature of the air to be kept up in the distillery; and from observation to acquire a knowledge of the degree of heat or warmth, in which the mas.h.i.+ng in the hogsheads ferments to the greatest advantage, and when this is ascertained, a distiller may in a close house sufficiently ventilated, and provided with convenient windows, always keep up the degree or temperature in the air, most adapted to the promotion of fermentation, by opening his windows or doors to admit air, as a corrective; or by keeping them closed in proportion to the coldness of the weather:--And a hydrometer, useful in measuring and ascertaining the extent of water. Instructions for the management of those instruments generally attend them, it is therefore unnecessary for me to go into a detail on this subject.--But it is absolutely necessary that the careful and scientific distiller should possess them, especially the two former, to guard against the changes of the weather, and preserve the atmosphere in the distillery, always equally warm.

ART. II.

_Observations on Water._

Distillers cannot be too particular in selecting good water for distilling, when about to erect distilleries.

Any water will do for the use of the condensing tubs or coolers, but there are many kinds of water that will not answer the purpose of mas.h.i.+ng or fermenting to advantage; among which are snow and limestone water, either of which possess such properties, as to require one fifth more of grain to yield the same quant.i.ty of liquor, that would be produced while using river water.

Any water will answer the distillers purpose, that will dissolve soap, or will wash well with soap, or make a good lather for shaving.

River or creek water is the best for distilling except when mixed with snow or land water from clay or ploughed ground. If no river or creek water can be procured, that from a pond, supplied by a spring, if the bottom be not very muddy will do, as the exposure to the sun, will generally have corrected those properties inimical to fermentation. Very hard water drawn from a deep well, and thrown into a cistern, or reservoir and exposed to the sun and air for two or three days, has been used in mas.h.i.+ng with success, with a small addition of chop grain or malt. I consider rain water as next in order to that from the river, for mas.h.i.+ng and fermentation. Mountain, slate, gravel and running water, are all preferable to limestone, unless impregnated with minerals--many of which are utterly at variance with fermentation. With few exceptions, I have found limestone, and all spring water too hard for mas.h.i.+ng, scalding or fermenting.

ART. III.

_Precautions against Fire_

Cannot be too closely attended to. The store house, or cellar for keeping whiskey in, ought to be some distance from the distillery, and the liquor deposited, and all work necessary in it done by day, to avoid all possible danger arising from candles or lamps, from which many serious calamities have occurred. Suppose the cellar or place of deposit to be entered at night by a person carrying a lamp or candle, and a leaking cask takes his attention, in correcting the leak, he may set his lamp on the ground covered with whiskey, or he may drop by chance one drop of burning oil on a small stream of whiskey, which will communicate like gun powder, and may cause an explosion, which may in all likelihood destroy the stock on hand, the house, and the life of the individual.--On this subject it is not necessary I should say much, as every individual employed about a distillery must have some knowledge of the value of life and property.

SECTION IX.

ARTICLE I.

_The duty of the owner of a Distillery._

The main and first object of the proprietor of a distillery, is gain or profit--and the second, it is natural, should be the acquiring a character or reputation for his liquor, and a desire to excel neighboring distilleries--in both of which, neglect and sloth will insure disappointment.

The active, cleanly, industrious and attentive proprietor uses the following means.

First. He provides his distillery with good sound grain, hogsheads, barrels, kegs, funnels, brooms, malt, hops, wood, &c. of all of which he has in plenty, nicely handled, and in good order. He also provides an hydrometer, thermometer, and particularly a barometer, duly observing the instructions accompanying each, their utility and particular uses.

Secondly. He is careful that his distiller does his duty, of which he can be a.s.sured only, by rising at four o'clock, winter and summer, to see if the distiller is up and at his business, and that every thing is going well--and to prepare every thing and article necessary--to attend and see the hogs fed, and that the potale or slop be cold when given, and that the cattle be slopped--that the stills are not burning, nor the casks leaking, &c. &c. He observes the barometer, points out any changes in the weather, and pays an unremitted attention, seeing that all things are in perfect order, and enforcing any changes he may deem necessary.

On the other hand, indolence begets indolence--The proprietor who sleeps till after sun rise, sets an example to his distiller and people, which is too often followed--the distillery becomes cold from the want of a regular fire being kept up in her--the hogsheads cease to work or ferment, of consequence, they will not turn out so much whiskey--and there is a general injury sustained. And it may often occur, that during one, two or three days in the week, the distiller may want grain, wood, malt, hops or some necessary--and perhaps all those things may be wanting during the same day ... and of course, the distiller stands idle. The cattle, hogs, &c. suffer; and from this irregular mode of managing, I have known the proprietor to sink money, sink in reputation, and rarely ever to attribute the effect to the right cause.

_System and Method._

A well timed observance of system and method are necessary in all the various branches of business pursued, and without which none succeeds so well.

And whilst the industrious, attentive and cleanly proprietor, may with certainty, calculate on a handsome profit and certain advantages to result from this business. He who conducts carelessly, may as certainly reckon on sustaining a general loss.

ART. II.

_The duty of an hired Distiller_

Is to rise at four o'clock every morning. Wash and clean out the boiler, fill her up with clean water, put fire under her, and to clean, fill and put fire under the singling still--to collect and put in order for mas.h.i.+ng, his hogsheads--and as soon as the water is warm enough in the boiler to begin mas.h.i.+ng, which he ought to finish as early in the day as possible; for when the mas.h.i.+ng is done, he will have time to scald and clean his vessels, to attend his doubling and singling still, to get in wood for next day, and to make his stock yeast, if new yeast is wanting.

In short, the distiller ought to have his mas.h.i.+ng finished by twelve o'clock every day, to see and have every thing in the still house, under his eye at the same time; but he ought never to attempt doing more than one thing at once--a distiller ought never to be in a hurry, but always busy. I have always remarked that the bustling unsteady distiller attempts doing two or three things at once, and rarely ever has his business in the same state of forwardness with the steady methodical character.

SECTION X.

ARTICLE I.