How to work Apples slow or fast.
If the hogsheads ripens too fast for your stills, add every day to each hogshead four gallons cold spring water, putting it into a hole made in the centre of the apples, with a large round stick of wood; by thus putting it into the centre of the hogshead, it[Pg 87] will chill the fermentation, and thereby prevent the fruit from becoming ripe sooner than it may suit the convenience of the distiller. But I think it advisable that distillers should take in no more apples than they can properly manage in due time.
If the weather be cold, and the apples do not ripen so fast as you wish, then add every twelve hours, four gallons boiling, or warm water, which will ripen them if the weather be not too cold in four days at farthest.
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