The Practical Distiller An Introduction To Making Whiskey, Gin, Brandy, Spirits, &c. &c. of Better Quality, and in Larger Quantities, than Produced by ... from the Produce of the United States

by Samuel McHarry

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

Genres: Cooking, Food, Beverages, Food and Drink, History, Nonfiction, Reference

102 pages, Kindle Edition

First published July 4, 2008

Reviews

[James Mcginnis]

A good start. albeit outdated.

[SD Myers]

An interesting look into the past

Very interesting look at the past as far as alcoholic beverages are concerned. This is not a DIY guide to making whisky. If your looking for that look elsewhere. If you have knowledge and experience distilling then this book could be very useful to you.

[M]

This book is funny

It has lots of practical advice about distilling and brewing, but the author is also quite entertaining with his writing.

[Benjamin Elliott]

This was an interesting look at the views of the time period both about brewing and other areas of farm life. The author feels that running a proper distillery was essential for any farmer to maintain profitability, provide proper food for his livestock, ensure healthy beverages for his family, and do his duty as a patriot (to end reliance on imported spirits). I was surprised to find sections on how to properly feed the boiled mash to pigs and other livestock among other things. He wrote at a time when he felt his work was integral to the lives of all American farmers. I don't know if that was true or not, but he presents his case fervently.
In terms of someone today looking to gain information about distilling spirits or brewing wine or beer today, this book is pretty worthless. The language is vague, relies on a great deal of assumed knowledge (that may have been widely known at the time of his writing but isn't any longer), assumes a scale of operation that isn't feasible for a hobbyist, and contains a lot of language that has changed meaning or gone out of use. The only useful advice is that you should always use well cleaned and sterilized materials and good quality ingredients, which is always a good idea.

[Corey]

Oh, historical distilling manuals how I love thee. Best line had to be about making domestic wine to replace the evil breakfast import known as coffee. The author then goes on to state all the horrible things coffee does to people.

[Aaron Carlberg]

Not what I was thinking it was. If I was living in the 1800s and needing to build a still out in the woods and make my own hops, rye, and malt it would be great. Maybe if the economy collapses I will read it again.

[Ken]

Product Description

AN INTRODUCTION TO MAKING WHISKEY, GIN, BRANDY, SPIRITS, &c. &c. OF BETTER QUALITY, AND IN LARGER QUANTITIES, THAN PRODUCED BY THE PRESENT MODE OF DISTILLING, FROM THE PRODUCE OF THE UNITED STATES:SUCH AS RYE, CORN, BUCK-WHEAT, APPLES, PEACHES, POTATOES, PUMPIONS AND TURNIPS. WITH DIRECTIONS HOW TO CONDUCT AND IMPROVE THE PRACTICAL PART OF DISTILLING IN ALL ITS BRANCHES. TOGETHER WITH DIRECTIONS FOR PURIFYING, CLEARING AND COLOURING WHISKEY, MAKING SPIRITS SIMILAR TO FRENCH BRANDY, &c. FROM THE SPIRITS OF RYE, CORN, APPLES, POTATOES, &c. &c. AND SUNDRY EXTRACTS OF APPROVED RECEIPTSFOR MAKING CIDER, DOMESTIC WINES, AND BEER.

About the Author

SAMUEL McHARRY