The Practical Distiller: Or An Introduction to Making Whiskey, Gin, Brandy, Spirits of Better Quality, and in Larger Quantities, Than Produced by the . From the Produce of the United States.

Samuel McHarry

ISBN 10: 1514216191 / ISBN 13: 9781514216194

Editore: CreateSpace Independent Publishing Platform, 2015

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126 pages. 9.00x6.00x0.29 inches. This item is printed on demand. Codice articolo zk1514216191

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Titolo: The Practical Distiller: Or An Introduction ...

Casa editrice: CreateSpace Independent Publishing Platform

Data di pubblicazione: 2015

Legatura: Paperback

Condizione: Brand New

Descrizione articolo

Riassunto:

“The first American volume of its kind...This old-timey comeback ain’t no joke.” -TimeOut New York

Originally published in 1809, McHarry's classic handbook is a nostalgic addition to the library of anyone interested in spirits. It is quaint and charming with just enough knowledge to make it fun to read. first American treatises on distilling Whiskey, Gin, Brandy, Beer, Wine and Cordials.

The Practical Distiller is the first American treatises on distilling Whiskey, Gin, Brandy, Beer, Wine and Cordials. Chapters on distilling rye, corn, buck-wheat, apples, peaches, potatoes, pumpions and turnips. Most aspects of distillation are covered. In this clear and carefully written guide, Samuel McHarry gives us the step by step method of preparing and distilling our own spirits: from brandies, to cordials, to whiskeys, to beer, this book describes the processes and materials involved. A thorough overview of the numerous processes by which whiskey and other alcohol varieties are derived, The Practical Distiller is also notable for detailing the history of alcohol and safety precautions associated with myriad distillation techniques.

"When I first entered on the business of Distilling, I was totally unacquainted with it. I was even so ignorant of the process, as not to know that fermentation was necessary, in producing spirits from grain. I had no idea that fire being put under a still, which, when hot enough, would raise a vapour; or that vapour when raised, could be condensed by a worm or tube passing through water into a liquid state. In short, my impressions were, that chop-rye mixed with water in a hogshead, and let stand for two or three days; and then put into a still, and fire being put under her, would produce the spirit by boiling up into the worm, and to pass through the water in order to cool it, and render it palatable for immediate use—and was certain the whole art and mystery could be learned in two or three weeks, or months at farthest, as I had frequently met with persons who professed a knowledge of the business, which they had acquired in two or three months, and tho' those men were esteemed distillers, and in possession of all the necessary art, in this very abstruse science; I soon found them to be ignorant blockheads, without natural genius, and often, without principle.

"Thus benighted, and with only the above light and knowledge, I entered into the dark, mysterious and abstruse science of distilling, a business professed to be perfectly understood by many, but in fact not sufficiently understood by any. For it presents a field for the learned, and man of science, for contemplation—that by a judicious and systematic appropriation and exercise of certain elements, valuable and salutary spirits and beverages may be produced in great perfection, and at a small expense, and little inconvenience, on almost every farm in our country." -Samuel McHarry

L'autore:

Samuel McHarry, an author who lived in the late 1700's and early 1800's, is best known for his book "The Practical Distiller" which was first published in 1809.