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How to Prepare Mash
water to make a thin paste. Then boil two ounces of hops in a quart of water, and when cold take out the hops and throw them away. Then dilute one quart of malt in a quart of water. Mix, cold, the hop water, paste and malt well together, and add half a pound of leaven. Cover the jar containing the mixture with a piece of cloth, and keep it three or four hours in some warm place until it rises. The fermentation will be perfect after the whole has risen and then sunk down. Then add two gallons of the mash, stir the whole, mix it with 80 gallons of the mash, and begin the fermentation. This recipe is the very best for Rye Whiskey. No. 2.
To 80 gallons mash, add one gallon brewer's yeast, and half a pound carbonate of ammonia dissolved in a pint of water. Stir well, and begin the fermentation. Good for New England Rum.
No. 3.
To 80 gallons of mash, add one gal. yeast, five quarts of malt and one pound of molasses. Dilute the malt with two quarts of water, and add the molasses. Keep the whole in a warm place until it rises, as described in No. 1. Add the yeast to the mash and stir, afterwards add the molasses and malt and stir again. Then begin the fermentation. Good for Rye Whiskey.
How to Prepare Mash for New England Rum.
FOR A STILL BY STEAM OR FIRE.
To prepare 80 gallons mash, reduce the molasses 18 degrees by the saccharometer, add yeast No. 2, and stir 256 DISTILLATION WITH OR WITHOUT A HEATER. well. Let it ferment at a temperature of 75 degrees Fahrenheit, until the mash is reduced to 0. But as it is very difficult to get such a reduction, the operator may begin to distil when the mash marks 2 or 3 degrees by the saccharometer. Charge three-fourths of the still, and begin distilling.
How to Prepare Mash for Rye Whiskey.
FOR A STILL BY STEAM OR FIRE.
To prepare 80 gallons mash, grind the rye into coarse powder, then charge the fermenting tubs in the proportion of 110 lbs. of rye to 80 gals. of water, and mix yeast No. 1 or 3. Let it ferment at a temperature of 75 or 80 degrees Fahrenheit, until the fermentation is completed. The fermentation will be perfect after the mash rises and sinks. When this is done, charge threefourths of the still and begin distilling. *** In preparing the mash, the operator may use all rye, as directed above-this makes the best quality of whiskey-or use three-fifths rye and two-fifths corn, or three-fifths corn and two-fifths rye.
Distillation With or Without a Heater.
Distillers usually employ a heater to hasten the process of distillation. When the heater is employed, the mash passes from the fermenting tubs into the heater. During the time occupied in distilling over the charge of the still, it is necessary to keep a heat of 125 degrees in the heater. The mash passes directly from the heater into the still by means of a pipe or gutter, according to the general arrangement of the apparatus. Distil until the spirit which runs from the worm