The Practical Distiller by Samuel McHarry; Joe Henry Mitchell

Author:Samuel McHarry; Joe Henry Mitchell
Language: eng
Format: mobi
Tags: brandy, turnips, alcohol, rum, moonshine, whiskey, vodka, distill, pocheen, distil, beer, prohibition, historical, gin, homebrew, whisky, Brewery, shed, wine
ISBN: 9781452899060
Publisher: CreateSpace
Published: 2010-06-07T00:00:00+00:00

SECTION VII

ARTICLE I

How to clarify Whiskey, &c.

Take any vessel of convenient size, take one end out and make it clean, by scalding or otherwise; bore the bottom full of holes, a quarter of an inch in diameter—lay thereon three folds of flannel, over which spread ground maple charcoal and burnt brick-dust, made to the consistence of mortar,with whiskey, about two inches thick, pour your whiskey or brandy thereon, and let it filter thro' the charcoal, flannel, &c. after which you will find the spirit to have scarcely any taste or smell of whiskey.—Elevate the filtering cask so as to leave room to place a vessel to receive the spirit under it.

ARTICLE II

How to make a Brandy resembling French Brandy, from Rye Whiskey or Apple Brandy.

Clarify the whiskey as the above receipt directs, after thus purifying, add one third or one fourth of French brandy, and it will be then found strongly to resemble the French brandy in taste and smell—and if kept a few years, will be found more salutary and healthful than French brandy alone. Thismode of clarifying rids the spirit of any unpleasant flavour received in the process of distillation or from bad materials, and moreover, from all those vicious, poisonous properties contracted in the still or worm from copper; such as foetid oil from the malt, which frequently unites with the verdigris, and combines so effectually with whiskey, that it may possible require a frequent repetition of this mode of clarifying, to rid it completely of any unpleasant taste or property contracted as above stated.

ARTICLE III

How to make a Spirit resemble Jamaica Spirit out of Rye Whiskey.

This is done precisely in the manner laid down in the receipt for French brandy.

ARTICLE IV

How to make a resemblance of Holland Gin out of Rye Whiskey.

Put clarified whiskey, with an equal quantity of water, into your doubling still, together with a sufficient quantity of juniper berries, prepared; take a pound of unflacked lime, immerse it in three pints of water, stir it well—then let it stand three hours, until the lime sinks to the bottom, then pour off the clear lime water, with which boil half an ounce of isinglass cut small, until the latter is dissolved—then pour it into your doubling still with a handful of hops, and a handful of common salt, put on the head and set her a running; when she begins to run, take the first half gallon (which is not so good), and reserve it for the next still you fill—as the first shot generally contains something that will give an unpleasant taste and colour to the gin. When it loosesproof at the worm, take the keg away that contains the gin, and bring it down to a proper strength with rain water, which must previously have been prepared, by having been evaporated and condensed in the doubling still and cooling tub.

This gin when fined, and two years old, will be equal, if not superior to Holland gin.

The isinglass, lime water and salt, helps to refine it in the still, and the juniper berries gives the flavor or taste of Holland gin.

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