Directions for cooling off.
Much observation is necessary to enable the distiller to cool off with judgment—which necessity is increased by the versatility of our climate, the seasons of the year, and the kinds of water used. These circumstances prevent a strict adherence to any particular or specific mode; I however submit a few observations for the guidance of distillers in this branch.—If in summer you go to cool off with cold spring water, then of course the mashed stuff in your hogsheads must be much warmer, than if you intended cooling off with creek or river water, both of which are generally near milk warm, which is the proper heat for cooling off—In summer a little cooler, and in winter a little warmer.
When the mashed stuff in your hogsheads is brought to a certain degree of heat, by stirring, which in summer will feel sharp warm, or so warm, that you can hardly bear your hand in it for any length of time, will do for common water, but for very cold or very warm water to cool off with, the stuff in the hogsheads must be left colder or warmer, as the distiller may think most expedient, or to best suit the cooling off water.
When you think it is time to cool off, have a trough or conveyance to bring the water to your hogsheads ready—let the hogsheads be well stirred, then let the water run into them slowly, stirring them all the time the water is running in, until they are milk warm, then stop the water, and after stirring them perfectly, put in the yeast and stir it until completely incorporated with the mashed stuff, then cover your hogshead until it begins to ferment or work, then uncover it.[Pg 61]
|« prev||top||next »|