The Complete Distiller / Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molasses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind...

Chapter 24: CHAP. XIV. Of the proper Season for Distilling.

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About This Book

The treatise delivers a practical, step‑by‑step manual for producing spirits, simple floral waters, and compound cordials, combining methods of fermentation, brewing, distillation apparatus, and rectification. It describes how to draw alcohol from malt, fruits, molasses, and sugars, offers techniques for imitating continental brandy colours and flavours, and gives recipes adapted to both commercial distillers and domestic practitioners. Supplementary sections explain selection and preparation of botanical ingredients, the virtues and uses of preparations, and principles behind processes so readers can refine technique and scale recipes for small batches.

CHAP. XIV.
Of the proper Season for Distilling.

Flowers of all Kinds must be distilled in their proper Seasons. To begin with the Violet. Its Colour and Smell can only be extracted when it is in its greatest Vigour, which is not at its first Appearance, nor when it begins to decay. April is the Month in which it is in its greatest Perfection; the Season being never so forward in March, as to give the Violet its whole Fragrancy.

The same must be observed of all other Flowers. And let them be gathered at the hottest Time of the Day; the Odour and Fragrancy of Flowers being then in their greatest Perfection.

The same Observation holds good, with regard to Fruits; to which must be added, that they are the finest, and of the most beautiful Colour, especially those from whence Tinctures are drawn; they must be free from all Defects, as the Goods would by that Means be greatly detrimented.

Berries and Aromatics may be distilled at any Season, all that is necessary being a good Choice. But in this Distillers are sometimes mistaken, as may easily happen without a very accurate Knowledge. We shall therefore, in the Sequel, lay down more particular Directions for making a proper Choice of Materials.