How to Make Whiskey Liquors & Wines Secrets Revealed CD

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1. The Practical Distiller, by Samuel McHarry (1809)

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 RECEIPTS FOR MAKING CIDER, DOMESTIC WINES, AND
BEER.
BY SAMUEL McHARRY, OF LANCASTER COUNTY, PENN.
PUBLISHED AT HARRISBURGH, (PENN.) BY JOHN WYETH. ----1809.----

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2. THE COMPLETE PRACTICAL DISTILLER: (1880) 250 pages

COMPRISING THE MOST PERFECT AND EXACT THEORETICAL AND
PRACTICAL DESCRIPTION OF THE ART OF DISTILLATION AND RECTIFICATION;
INCLUDING ALL OF THE MOST RECENT IMPROVEMENTS IN DISTILLING APPARATUS;
INSTRUCTIONS FOR PREPARING SPIRITS FROM THE NUMEROUS VEGETABLES, FRUITS, ETC.
DIRECTIONS FOR THE DISTILLATION AND PREPARATION OF
ALL KINDS OF BRANDIES AND OTHER SPIRITS, SPIRITUOUS AND OTHER COMPOUNDS, ETC., ETC.
BY
M. LA FAYETTK BYRN, M.D.,
GRADUATE OF THE UNIVERSITY OF THE CITY OF NEW YORK.

CONTENTS

DESCRIPTION of a Distillery 9 Some Directions to the Distiller 11 Of Distillation, and the Apparatuses made use of. ... 17
Continuous Distillation 26 Mode of Working the Apparatus 32, 39, 43 Apparatus used principally in American and English
Distilleries 44 Instrument to prevent Inequality of Heat in Distillation 59 Of the Process of Malting, etc 63
French Method 79 English Method 81 Fermentation 84 Kectilication 89 Common Process of Malt Distilling 91
French Process of Distilling and Preparing Brandy.. 93 Method of Preventing the Deterioration of Brandies. 95
Malt Whisky 96 Process for Making Dutch Geneva 98 Process for Brewing Hollands Gin 101
Process for Kectification into Hollands Gin. . . 103 Distillation of Common Gin 106
Spirit of Potatoes 106 Apparatus made use of in the Distillation of Potato Spirit 107
Reduction of the Potatoes 112 (5)

CONTENTS.

Mashing- of Potatoes 114 Rasping Potatoes 116 Separation of the Fecula 116 Draining 1 18
Arrack, or Spirits of Rice. . a 124 Spirits of Beet-Roots 127 The Beet Rasp 128 Kirsch-Wasser, or Spirits of Cherries 133
Of some of the Products of this Country which afford Spirits by Distillation 135 Cider Spirits, or Apple Brandy 135
Peach Brandy 136 Of the Preparation and Distillation of Rum 137 Process made use of in Great Britain and Ireland for
Fermenting and Distilling Molasses 140 Raisin Spirits 143 Flavoring and Coloring of Spirits 143
Process for Making Rum Shrub 144 Process for Making Brandy Shrub 145 Elder Juice 145
Method of Making Cherry Brandy 146 Eau de Luce 147 Irish Usquebaugh 148 Process of Making Nectar 149
Imperial Ratafia ' 149 Method of Making Lovage Cordial 150 Process of Making Citron Cordial 150
Cinnamon Cordial , 151 French Noyau 151 Peppermint Cordial 152 Process of Making Aniseed Cordial 152
Method of Making Caraway Cordial , 153 French Vinegar 153 Method of Making English Vinegar 154

CONTENTS. 7

Some General Directions for the Distillation of Simple
Waters, etc . , 155 Of the Stills used for Simple Waters 156 Cinnamon Water 158 Peppermint Water 158
Damask-Kose Water .' . 158 Orange-Flower Water 158 Orange Wine 159 Simple Lavender Water 159
Compound Lavender Water 1 60 Hungary Water 160 Some General Directions for the Distillation of Spirituous
Waters 161 Jessamine Water 162 Eau de Beaute" 162 Some Remarks on the Uses of Feints, and their General
Character 163 Rules for Determining the Relative Value and Strength of Spirits 164
Observations on Distillations of a Special Character, and on the Selection of Apparatus most useful. 165
Remarks on an Instrument intended for Testing Wines. 184 Some General Directions for the Preparation of various
Cordials, Compounds, etc 187 On some of the Plans resorted to for the purpose of Adulterating Brandy 188
Process for Making Lime Water 191 Process of Making Sulphuric Ether 191 Instructions for Making Infusions, Spirituous Tinctures,
etc 1 94= Tonic arid Alterative Cordial 195 A romatic Bitters 196 Process for Making a Diuretic and Stomachic Compound
196 Process for Making Tincture of Musk. . . 197

8 CONTENTS.
APPENDIX.
PRACTICAL DIRECTIONS FOB DISTILLING. FROM THE FRENCH OF TH. FLINZ, BREWER AND DISTILLER.
PART FIRST. PRELIMINARY OBSERVATIONS.
PAGE
I. Maceration 200
II. Fermentation 202
III. Distillation 204
IV. Rectification 205
PART SECOND.
SPECIAL OBSERVATIONS.
I. Buildings 207
II. Utensils 208
III. Maceration 208
IY. Fermentation, Distillation, Rectification 209
Y. Yeast 210
YI. Malt 211
VII. Preservation of Spirituous Liquors 213
VIII. Raw Materials 214
Index 215

"THE COMPLETE PRACTICAL DISTILLER"

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3.  L .A. O O U R, ' S  (1868)  318 pages
CHEMICAL WORKS
Manufactures Flavorings for Liquors, viz:
Oil of Cognac, Oil of Rye,
Oil of Peach, Essence of Malt,
Bourbon Whiskey Flavor, Apple Oil,
Grape Sugar, Coloring, etc., etc.

THE MANUFACTURE OF , WINES, AND CORDIALS, WITHOUT THE AID OF DISTILLATION.
EFFERVESCING BEVERAGES AND SYRUPS, VINEGAR, AND BITTERS. PREPARED AND ARRANGED EXPRESSLY FOR THE TRADE
BY
PIERRE LACOUR, OF BORDEAUX.

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4.  Wine and Spirits  the Connoisseur's Textbook BY ANDRE L. SIMON (1919) 304 pages

CONTENTS
PAGE
INTRODUCTION :
ANTIQUITY AND UBIQUITY OF THE VINE vii
PORT, SHERRY
CLARET -  21
BURGUNDY  . 32
CHAMPAGNE -  46
MADEIRA 58
MARSALA  69
CAPE WINES  80
THE WINES OF CALIFORNIA 93
AUSTRALIAN WINES . IO8
BRANDY 123
WHISKY. I36
RUM  149
GIN ,4 159
PUNCH - * * !68
LIQUEURS - - - 178

CONTENTS

BEER - - - 190
CIDER - - - 201
WATER - '* 209
THE CARE OF WINE - V 218
How TO BUY WINE - - * 221
How TO KEEP WINE - - 228
How TO DECANT WINE - -^ - - 232
How TO SERVE WINE - - 234
DRINK A PHYSIOLOGICAL NECESSITY - - 237
OFFICIAL CLASSIFICATION OF THE GROWTHS
OF THE MEDOC - - 260
A LIST OF PORT SHIPPERS - - 263
SOME NOTES ON PAST VINTAGES * - * 269

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5. The Art of Compounding and Blending Liquors and Wines (1885)

BY JOSEPH FLEISCHAM

SHOWING HOW ALL THE FAVORITE BRANDS AND VARIOUS GRADES OF WHISKEYS
BRANDIES WINES AC &C ARE PREPARED BY DEALERS AND RECTIFIERS
FOR THE TRADE GIVING DIRECTIONS FOR MAKING ALL THE
INGREDIENTS USED IN THEIR PREPARATION
AND VALUABLE INFORMATION CONCERNING
WHISKEYS IN BOND.

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