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Home > PRACTICAL DISTILLER. > SECTION XIII. > To make Rye Malt for Stilling.

To make Rye Malt for Stilling.

Steep it twenty four hours in warm weather, in cold, forty eight, so in proportion as the weather is hot or cold; drain off the water, lay it in your malt cellar, about fifteen inches thick, for twelve hours; then spread it out half that thickness,[Pg 160] sprinkling water on it at the same time; after that, it is to be turned three times a day with care, sprinkling water on as before. The thickness of the bed in this stage, must depend on the weather; work it in this way till the sprout is half as long as the grain, then throw it on your withering floor, wither it there for forty eight hours; then put it on your kiln to dry.

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The British and Americans do not want war with races or governments as such. Tyranny, external or internal, is our foe