The Art of Making Whiskey
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In our eReader you can find the full English version of the book. Read The Art of Making Whiskey Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Art of Making Whiskey
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The furnacemust be built with care. The parts most exposed to the action of thefire must be built with soft bricks and potters' clay: soap stone wouldbe preferable, if easy to procure. The brick separating the kettle andchimney, must be supported with flat bars of iron, as well as the partover the door.
CHAPTER IX.
USE OF THE KETTLE.
The kettle is destined to make the infusion of the grain, and boil it soas to convert it into wort. By that operation I make the liquor richer, which I intend for ...fermentation, and bring it to divers degrees ofstrength.
I put into the kettle 100 gallons of water, and 4 bushels of corn, broken, as I said before, at the mill. I light a small fire, which Iincrease gradually, until the water begins to boil; during that time, the grain is stirred with a paddle. As soon as the ebullition isestablished, the grain is taken up with a large skimmer, and put todrain into a large basket hanging over the kettle; and when the grainhas been totally taken up, the fire is increased so as to bring thewater to boil again, until reduced to two-fifths, which degree ofconcentration is not rigorous, and the distiller may augment it as hisexperience shall direct.
What to read after The Art of Making Whiskey?
You can find similar books in the "Read Also" column, or choose other free books by Boucherie Anthony to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The furnacemust be built with care. The parts most exposed to the action of thefire must be built with soft bricks and potters' clay: soap stone wouldbe preferable, if easy to procure. The brick separating the kettle andchimney, must be supported with flat bars of iron, as well as the partover the door.
CHAPTER IX.
USE OF THE KETTLE.
The kettle is destined to make the infusion of the grain, and boil it soas to convert it into wort. By that operation I make the liquor richer, which I intend for ...fermentation, and bring it to divers degrees ofstrength.
I put into the kettle 100 gallons of water, and 4 bushels of corn, broken, as I said before, at the mill. I light a small fire, which Iincrease gradually, until the water begins to boil; during that time, the grain is stirred with a paddle. As soon as the ebullition isestablished, the grain is taken up with a large skimmer, and put todrain into a large basket hanging over the kettle; and when the grainhas been totally taken up, the fire is increased so as to bring thewater to boil again, until reduced to two-fifths, which degree ofconcentration is not rigorous, and the distiller may augment it as hisexperience shall direct.
What to read after The Art of Making Whiskey?
You can find similar books in the "Read Also" column, or choose other free books by Boucherie Anthony to read onlineMoreLess
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