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Home > PRACTICAL DISTILLER. > SECTION III. > To Mash Rye in the common mode.

To Mash Rye in the common mode.

Take four gallons cold water to each hogshead, add one gallon malt, stir it well with your mashing stick, until the malt is thoroughly wet—when your still boils, put in about sixteen gallons boiling water, then put in one and an half bushels of chopped rye, stirring it effectually, until there is no lumps in it, then cover it close until the still boils, then put in each hogshead, three buckets or twelve gallons boiling water, stirring it well at the same time—cover it close—stir it [Pg 45] at intervals until you perceive your rye is scalded enough, which you will know by putting in your mashing stick, and lifting thereon some of the scalded rye, you will perceive the heart or seed of the rye, like a grain of timothy seed sticking to the stick, and no appearance of mush, when I presume it will be sufficiently scalded—it must then be stirred until the water is cold enough to cool off, or you may add one bucket or four gallons of cold water to each hogshead, to stop the scalding.

I have known this process succeed well with an attentive distiller.


Todays Churchill Thought

Here is the answer which I will give to President Roosevelt... We shall not fail or falter; we shall not weaken or tire. Neither the sudden shock of battle nor the long-drawn trials of vigilance and exertion will wear us down. Give us the tools and we will finish the job.