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The Art of Making Whiskey

So As to Obtain a Better, Purer, Cheaper and Greater Quantity of Spirit, From a Given Quantity of Grain

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Published: 1819
Language: English
Wordcount: 11,893 / 42 pg
Flesch-Kincaid Reading Ease: 69.9
LoC Category: TS
Downloads: 4,882
Added to site: 2007.05.25 17089
Genre: Instructional

in water.

3dly. A certain quantity of water.

4thly. A temperature of 70° to 75°.

5thly. A sufficient mass.

When these are obtained, in a short time the liquor becomes turbid; it bubbles, from the disengaging of the carbonic acid gaz, and the heat increases considerably. After some days, these impetuous motions subside; the fermentation ceases by degrees; the liquor clears up; then it emits a vinous smell and taste. As soon as it ferments no more, it must be distilled. However, some distillers have asserted that a greater quantity of spirit is obtained when the liquor has acquired a certain degree of acidity. Others are of opinion that it must be distilled as soon as it is calm. I am of this opinion, because the acid can only be formed at the expense of a little of the spirit, which is one of the principles of the acetous acid. Besides, the longer the liquor remains in a mass, the more spirit is wasted by evaporation.



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Author of the Day

L.L. Collins
When L.L. Collins isn't wrangling 25 preteens during her day job as a teacher, she writes heartfelt, emotionally charged romance novels. Books in which the heroes are not always alpha males and the heroines everything but perfect. In her book, Snared, Collins also addresses tough subjects such as mental health and foster care. As our author of the day Collins reveals why she chose to write about a shy rock star, her own experience with foster care and talks about her journey as an author.
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