The Practical Distiller by Samuel McHarry (best book recommendations TXT) 📕

for making good whiskey ... observe when the proof leaves the worm, that is when there is no proof on the liquor as it comes from the worm, if there be ten gallons in your doubling keg, if so, run out three more, which will make in all thirteen gallons first proof whiskey. If the proof leaves the worm at eight gallons, then run till eleven gallons and so on in proportion, to the larger or smaller quantity in your keg at the time of the ceasing of the proof. ART. III. Observations on the advantages of making strong and good Whiskey with stalement, &c.

The distiller who makes whiskey for a market under the government of inspection laws, too weak, sustains a loss of a cent for each degree it may be under proof ... and the disadvantages are increased in proportion to the extent of land carriage. If a distance of seventy miles, the price of carriage per gallon will be about six cents, paying the same price for weak or strong ... not only the disadvantage of paying for the carriage of feints or water, but the loss in the casks, which tho' small apparently at first view, yet if nicely attended to, will amount in the course of the year to a sum of moment to every distiller or proprietor. To convey my ideas, or render a more compleat exposition of my impressions as to the actual loss on one waggon load (predicated on a distance of seventy miles land carriage) of first proof whiskey, and that nine degrees under proof. I give the following statement.

300 gallons good first proof whiskey at 50 cents, $ 150 haling at six cents, 18 ________ $ 132 00 300 gallons whiskey nine degrees under proof at 41 cents, $ 123 haling 18 ________ $ 105 00 ________ difference $ 27 00

This difference of twenty-seven dollars in favor of the distiller, who sends first proof whiskey, is not the only advantage, but he saves in barrels or casks, what will contain fifty four gallons, nearly two barrels; which together with the time saved, or gained in running good whiskey only, of filling and measuring it out, loading, &c. will leave an advantage of I presume, three dollars in each load. Or to verify more satisfactorily, and I hope my readers will not think me too prolix, as economy cannot be too much attended to in this business, I add a statement predicated on a year's work, and on the foregoing principles:

The distiller of weak whiskey, in twelve months, or one year, distils at the rate of 100 gallons per week, or say in the year, he prepares for a market at the above distance, 5000 gallons, which ought to command $ 2,500 But he sustains a loss or deduction of 9 cents, 450 Then the first loss may safely be computed at   $ 450 150 empty barrels necessary to contain 5000 gallons, at 33-⅓ gallons to the barrel, estimating the barrel at 7s and 6d, is $ 150 This quantity of whiskey, when reduced to proof, is 4,100 gals. which would have occupied only 123 barrels, 123 27 Then the second loss may be estimated at $ 27 He ought to have made this quantity of 4100 gallons in nine months and three weeks, but we will say 10 months, sustaining a loss of two months in the year 3d item of loss. Hire of distiller for 2 months at $12 24 00 4th do. Rent of distillery do. at £15 per annum. 6 66 5th do. One sixth of the wood consumed, (at the rate of 100 cords per annum,) 16 cords, 20 00 6th do. One sixth of the Malt, do. say 90 bushels, 90 00 7th do. Is the wear and tear of stills, vessels, &c. 12 34 $ 630

Showing hereby a total annual loss to the careless distiller, of six hundred and thirty dollars, and a weekly loss of twelve dollars and three cents in the whiskey of nine degrees below proof—our ninth part of which is seventy dollars, which is the sum of loss sustained on each degree in this quantity of whiskey.

The foregoing I flatter myself will not only show the necessity of care, cleanliness, industry and judgment, in the business of distilling; a business professed to be known, by almost every body—but in reality quite a science, and so abstruse as to be but too imperfectly understood; and moreover, the value of time, so inestimable in itself, the economy of which is so rarely attended to.

ART. IV. Distilling of Buckwheat.

Buckwheat is an unprofitable grain for the distillers when distilled by itself, but when mixed with rye, it will yield nearly as much as rye; but I would by no means recommend the use of it when it can be avoided. Tho' sometimes necessity requires that a distiller should mash it for a day or two, when any thing is the matter, or that grain cannot be procured. In such event, the directions for distilling rye, or rye and corn may be followed, but it requires a much larger quantity of boiling water and if distilled by itself; it is necessary some wheat bran be mixed with it to raise it to the top of the hogshead: but by no means use buckwheat meal in making yeast.

ART. V. Distilling of Potatoes.

This is a branch of distilling that I cannot too highly recommend to the attention of every American—nor can the cultivation of this valuable vegetable be carried to a too great extent, the value of which ought to be known to every planter and it some times has awakened my surprise that they are not more cultivated, as it is notorious that they will sustain, and be a tolerable food for every thing possessing life on this earth—and as they produce a brandy, if properly made, of fine flavour. I hope yet to see the day when it will take precedence of French brandy and West-India spirits, and thereby retain in our own country, the immense sums at present expended on those foreign liquors; which, tho' benefitted by the sea voyage, yet often reaches us in a most pernicious state, and is frequently adulterated here.

Could the American farmer be brought to raise a larger quantity of potatoes than necessary for his consumption at home, the price would be lowered, and the distiller might commence the distillation of them with greater propriety. That they contain a great deal and a very good spirit, I am certain, and moreover, after distillation will yield as great a quantity of good wholesome food for cattle or hogs, as rye or any other grain. If distillers could be brought to try the experiment of distilling ten or twelve bushels annually, I venture to predict that it would soon become a source of profit to themselves, encouragement to the farmer, and be of benefit to our country at large.

One acre of ground, if well farmed, will produce from fifty to one hundred bushels of potatoes, but say sixty on an average. One hundred farmers each planting one acre, would yield six thousand bushels, which will yield at least two gallons of spirit to each bushel; thus, twelve thousand gallons of wholesome spirit may be produced, and with care, as good as necessary to be drank. Each farmer proceeding in this way, would have one hundred and twenty gallons spirit, as much as he may have occasion to use in the year, which would save the price of some acres of wheat or one hundred and twenty gallons rye whiskey. Each acre worked in potatoes will be in better order to receive a crop of wheat, barley, rye, or any kind of grain, than from any other culture. The farmer often receiving the advantage of a double crop, at the expense of seed and labor. They grow equally well in every soil and climate, in poor as well as rich ground—provided the thin soil be manured, and the potatoes plastered with plaster of Paris; and moreover, they are easier prepared for distilling than either apples, rye or corn, as I shall show hereafter when I come to treat of the mode of preparation; and in order to demonstrate the advantages that would arise to the farmer and distiller; I add a statement of the probable profits of ten acres of potatoes, and that of a like number of acres of rye, to shew which offers the greatest advantages.

Potatoes DR. Ten acres at 60 bushels is 600 bushels at 33 cents $ 198 00 Rye. Ten acres of Rye, at 30 bushels per acre, is 300 bushels at 60 cents $ 180 00 CR. 600 bushels yielding 2 gallons to the bushel, 1200 gallons at 50 cents 600 $ 402 CR. 300 bushels yielding 3 gallons to the bushel, 900 gallons at 50 cents 450 $ 270 Balance in favor of Potatoes $ 132

Thus a balance of one hundred and thirty two dollars would appear in favor of the yield of potatoes.

I would not pretend to say that ten acres of Potatoes will not take more labor than ten acres of rye, but this far I will venture to say, that the profits arising from the sale of this brandy, will more than double pay the additional expense of raising them, besides the ground will be in much better condition to receive a crop of wheat, than the rye ground, nay, will be enriched from the crop, whilst the rye ground will be greatly impoverished.

ART. VI.

Receipt to prepare Potatoes for Distilling.

Wash them clean, and grind them in an apple mill, and if there be no apple mill convenient, they may be scalded and then pounded—then put two or three bushels into a hogshead and fill the hogshead nearly full of boiling water, and stir it well for half an hour, then cover it close until the potatoes are scalded quite soft, then stir them often until they are quite cold—then put into each hogshead about two quarts of good yeast and let them ferment, which will require eight or ten days—the beer then may be drawn off and distilled, or put the pulp and all into the still, and distill them as you do apples. I have known potatoes distilled in this way to yield upwards of three gallons to the bushel.

ART. VII. Pumpions

May be prepared by the same process used in preparing potatoes, with the exception of not scalding them so high, nor do they require so much yeast.

ART. VIII. Turnips

Will produce nearly as much spirit as potatoes, but not so good. They must be prepared in the same manner.

ART. IX.

How to distil Apples.

Apples ought to be perfectly ripe for distillation, as it has been ascertained from repeated trials, that they produce more and better spirit, (as well as cider), when fully ripe than if taken green, or the ripe and unripe mixed—if taken mixed it will not be found practicable to grind them evenly, or equally fine; those fully ripe will be well ground, whilst those hard and unripe will be little more than broken or slightly bruised—and when this coarse and fine mixture is put into a hogshead to work or ferment, that fully ripe and fine ground, will immediately begin, and will be nearly if not quite done working before the other begins, and of course nearly all the spirit contained in the unripe fruit will be lost—and if it is