The Art Of Making Whiskey So As To Obtain A Better Purer Cheape

The first of all, is derived from the composition of a vinous liquor, richer, and more proper to raise a vigorous fermentation, than that which is obtained by the usual method....

510 parts in the whole, which produce 57 parts of dry alcohol; that is, containing no more water than is necessary to its formation, and consequently as strong as it can be. Let...

The art of extracting wine from the juice of the grape, not being the object of this book, I shall confine myself to what is necessary and useful to the distillers of whiskey; i...

We have hitherto considered the liquor as containing only principles upon which the air has no action, and from which it can only extract some watery vapors; and, in fact, all t...

1st. The most hurtful of all for the interests of the distillers, is undoubtedly the weakness of the vinous liquor. We have seen that the proportion of spirit is in a ratio to t...

Although the still might contain 400 gallons, there must be only 200 gallons put into it: the rest remaining empty, the vapors develops themselves, and rise. In that state, the...

"Fermentation is a spontaneous and intestine motion, which takes place amongst the principles of organic substance deprived of life, the maximum of which always tends to change...

It is here that the liquor destined to make whiskey, should be prepared, and made rich enough to procure a good fermentation. To this effect, there must be a mill with a vertica...

This instrument is indispensable to the distiller: it ascertains the value of his spirits, since it shows the result of their different degrees of concentration. I will give the...

They are of two kinds; the very putrescent bodies, and those supplied by the _oxigen_. Animal substances are of the first kind: _acids_, neutral salts, rancid oils, and metallic...

The kettle is destined to make the infusion of the grain, and boil it so as to convert it into wort. By that operation I make the liquor richer, which I intend for fermentation,...

From the experiments of one of the most learned chymists of Europe, it has been demonstrated, that the proportions the most advantageous to the formation of a good vinous liquor...

The room destined to the fermentation must be close, lighted by two or three windows, and large enough to contain a number of hogsheads sufficient for the distillery. It may be...

As it is demonstrated that the spirit is the more abundant in proportion to the richness of the vinous liquor,* it is therefore necessary to enrich that of the distillery* which...

Spirituous liquors are the produce of vinous ones, obtained by the distillation of these last. The art of making wine is of the remotest antiquity, since it is attributed to Noa...