{"product_id":"2940014752473","title":"The Practical Distiller - A Guide Book On Distilling Whiskey","description":"This is a great guide book for anyone who is interested in the art of distilling whiskey, gin, or whatever else. This book has a wealth of knowledge for anyone looking to make their own liquer \u003cbr\u003e\u003cbr\u003eCONTENTS\u003cbr\u003ePage\u003cbr\u003e\u003cbr\u003eSECTION I\u003cbr\u003eObservations on Yeast. 25\u003cbr\u003eReceipt for making stock Yeast. 27\u003cbr\u003eVessel most proper for preserving -do-.30\u003cbr\u003eTo ascertain the quality of -do-.31\u003cbr\u003eTo renew -do-. 32\u003cbr\u003eObservations on the mode in which distillers generally work -do-.33\u003cbr\u003eHow stock Yeast may be kept good for years. 34\u003cbr\u003eTo make best Yeast for daily use. 36\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION II\u003cbr\u003eObservations on the best wood for hogsheads.39\u003cbr\u003eTo sweeten by scalding -ditto-. 41\u003cbr\u003eDitto, burning -do-. 42\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION III\u003cbr\u003eTo mash rye in the common mode. 44\u003cbr\u003eBest method of distilling rye. 45\u003cbr\u003eTo mash one-third rye with two-thirds corn.47\u003cbr\u003e-Do-. an equal quantity of rye and corn. 49\u003cbr\u003e-Do-. two-thirds rye and one-third corn. 51\u003cbr\u003e-Do-. corn. 54\u003cbr\u003eTo make four gallons to the bushel. 55\u003cbr\u003eTo know when grain is sufficiently scalded.58\u003cbr\u003eDirections for cooling off. 59\u003cbr\u003eTo ascertain when rye works well. 61\u003cbr\u003eTo prevent hogsheads from working over.62\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION IV\u003cbr\u003eObservations on the quality of rye. 63\u003cbr\u003eMode of chopping rye. 64\u003cbr\u003e-Do-. or grinding indian corn. 65\u003cbr\u003e-Do-. malt. 66\u003cbr\u003eTo choose malt. 67\u003cbr\u003eTo build a malt-kiln. 67\u003cbr\u003eTo make malt for stilling. 69\u003cbr\u003eOf hops. 69\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION V\u003cbr\u003eHow to order and fill the singling still. 69\u003cbr\u003eMode of managing the doubling still. 71\u003cbr\u003eOn the advantages of making good whiskey. 73\u003cbr\u003eDistilling buckwheat. 77\u003cbr\u003eDistilling potatoes, with observations. 78\u003cbr\u003eReceipt to prepare potatoes for distilling. 82\u003cbr\u003eDistilling pumpions. 83\u003cbr\u003e-Do-. turnips. 83\u003cbr\u003e-Do-. apples. 84\u003cbr\u003eTo order do. in the hogsheads. 85\u003cbr\u003eTo work do. fast or slow. 86\u003cbr\u003eTo know when apples are ready for distilling. 87\u003cbr\u003eTo fill and order the singling still for apples. 88\u003cbr\u003eTo double apple-brandy. 90\u003cbr\u003eTo prepare peaches. 91\u003cbr\u003eTo double and single -do-. 92\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION VI\u003cbr\u003eBest mode of setting stills. 93\u003cbr\u003eTo prevent the planter from cracking. 98\u003cbr\u003eMethod of boiling more than one still by a single fire.99\u003cbr\u003eTo set a doubling still. 100\u003cbr\u003eTo prevent the singling still from rusting. 101\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION VII\u003cbr\u003eHow to clarify whiskey. 102\u003cbr\u003eTo make a brandy, from rye, spirits or\u003cbr\u003e \u003cbr\u003e\u003cbr\u003ewhiskey, to resemble French Brandy.103\u003cbr\u003eTo make a spirit from ditto, to resemble\u003cbr\u003eJamaica spirits. 104\u003cbr\u003e-Do-. Holland gin. 105\u003cbr\u003e-Do-. country gin, and clarifying same.107\u003cbr\u003eOn fining liquors. 110\u003cbr\u003eOn coloring liquors. 111\u003cbr\u003eTo correct the taste of singed whiskey. 112\u003cbr\u003eTo give an aged flavor. 113\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION VIII\u003cbr\u003eObservations on weather. 115\u003cbr\u003e-Do-. water. 117\u003cbr\u003ePrecautions against fire. 119\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION IX\u003cbr\u003eDuty of the owner of a distillery. 120\u003cbr\u003e-Do-. of a hired distiller. 123\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION X\u003cbr\u003eThe profits arising from a common distillery. 125\u003cbr\u003e-Do-. from a patent distillery. 127\u003cbr\u003eOf hogs. 129\u003cbr\u003eDiseases of hogs. 133\u003cbr\u003eFeeding cattle and milk cows. 134\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION XI\u003cbr\u003eObservations on erecting distilleries. 135\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION XII\u003cbr\u003eOn Wines. 139\u003cbr\u003eReceipt for making ditto, from the autumn blue grape. 140\u003cbr\u003e-Ditto-, from currants. 142\u003cbr\u003e-Do-. for making cider, British mode. 143\u003cbr\u003e-Do-. -do-. American mode.145\u003cbr\u003e-Do-. for an excellent American wine. 150\u003cbr\u003e-Do-. -do-. honey wine. 153\u003cbr\u003eTo make elderberry wine. 156\u003cbr\u003e-Do-. -do-. cordial. 157\u003cbr\u003e \u003cbr\u003e\u003cbr\u003eSECTION XIII\u003cbr\u003eOf brewing beer. 160\u003cbr\u003eOf the brewing vessels. 160\u003cbr\u003eOf cleaning and sweetening casks and brewing vessels.161\u003cbr\u003eOf mashing or raking liquors. 163\u003cbr\u003eOf working the liquor. 167\u003cbr\u003eOf fining malt liquors. 170\u003cbr\u003eSeason for brewing. 172\u003cbr\u003eTo make elderberry beer or ebulum. 173\u003cbr\u003eTo make improved purl. 174\u003cbr\u003eTo brew strong beer. 175\u003cbr\u003eTo make china ale. 176\u003cbr\u003eTo make any new liquor drink as stale. 177\u003cbr\u003eTo recover sour ale. 177\u003cbr\u003eTo recover liquor that is turned bad. 178\u003cbr\u003eDirections for bottling. 178\u003cbr\u003eTo make ale or beer of cooked malt. 179\u003cbr\u003eTo make treacle (or molasses) beer. 181","brand":"Mike Morley","offers":[{"title":"Default Title","offer_id":47168842596592,"sku":"2940014752473","price":1.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014752473_p0.jpg?v=1763614876","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014752473","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}