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Distilling Whisky From Molasses

Take five gallons of Molasses, mix

thoroughly with twenty-five gallons soft Water in a barrel. Stir in

one-half gallon Brewer's Yeast; let it set from five to seven days in a

warm place, say 70 degrees. During this time fermentation will proceed,

which is known by a bubbling sensation. When this subsides it is ready

for distilling. To distill use a common washing boiler, with the top

well closed and a hole in the same,
or thimble soldered on for the

steam to pass through a pipe. Connect a tin pipe, say two inches in

diameter and ten feet long with a short elbow end to the boiler; let

the other end incline downward. Fill the boiler one-half full of the

fermented wort, boil slowly and regularly until there is no taste of

spirits left. The atmosphere condenses the steam. In this case if it

should not entirely condense it lengthen or enlarge the pipe. The

liquid thus obtained is low wines, and to use the same process of

running proof spirits can be obtained. To continue this daily any given

amount of molasses, etc., can be mixed, say one barrel each day. Five

quarts can be obtained from four quarts of common molasses.

Intoxicating liquors of any and all kinds are the father of crime, the

mother of abomination, the devil's best friend, and God's worst enemy.