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Love the stories, Alan. A branch of my family has roots in North Carolina. When the father passed there was an auction of his farm equipment and livestock. The highest price offered in the auction was a still. The second highest, a mule. From the list on the bill of sale, one can conclude that there was a lot more distilling than farming going on. That was my fifth great grandfather.

Thanks Allan, I appreciate you bringing this history to us. Excited to keep tuned in to the rest of the story, sounds like there is a lot more to the story. My grandmother moved off the farm a few years ago after grandpa died and the house was built in the early 1900's , she said that when they bought the place there was a large copper still in the basement in a dirt room behind the cistern , they sold the still for scrap money and used the room to store canned vegetables and fruits . That is an example of a piece of moonshine history lost forever as we have no way to find out the story as everyone that could have known are now past away. This is in southern Saskatchewan Canada not all that far from moose jaw where Al Capone had large distilation operations going during prohibition so as a purley speculative thought mayber they were making liqour the them. Never know haha. Thanks again and keep at it with your channel its truly a gem

Yuck!!!

Excellent story, Alan. You have a way with a story and I hope to hear more.

Often lost in the "big picture" of our history are the individual lives, their loves and their passions, that make up our nation.

Fun Fact: The Biltmore mansion in Ashville was built using limestopne from Bedford Indiana.

Alright then Mr Alan, you want questions I got one.. asked previously for input on botanicals in whiskey. After many years I finally decided to incorporate a thumper into the set up after always doing strips/spirit or one and done with reflux. If you personally were going to give it a go with botanicals in the thumper, run low wines in the main pot or mash? The thumper charge? Obviously the botanicals, but what substrate to make up the volume? Simple neutral or something a bit more grungy, say early tails?

I have a lacto infection going on in a mash and it's smelling kinda bad. Will this clear up?

Hello Alan. I've had similar experiences with pH in hear in northeastern Oklahoma. I've always heard that the starting point should be the same as you referenced: 5.5 to 5.2. When doing so, it ends up at 3.6. I'm going to try a higher starting pH also. I was thinking about somewhere around 6.3 to 6.0. What are thoughts on this?

So to make sure I understand what you said about running a water jacket still, you have a direct element in the jacket that is 1/2-3/4 way full of water and it's adding only 20 minutes on heat up vs steam. Also it was as or more responsive to adjustments?

What effect can occur if a mash is left sitting, Under a filled airlock, for 4 to 6 months? Grains and added sugar ....

Random question, why do stills run left to right?

What is your Tic Toc user name?

Great video brother!

Did a mead destillation, that didn't really carry the flavor and got kind of neural. So I had a few cases of 1 year old cherry mead sitting around which was lovely (didn't have the cough sirup notes), but I rarely drink mead now a days. Even the dry once have a sweetness that is a little much for me. 1 glas and I am good. So i decided to fortify my cherry mead with my mead distillate to around 30% ABV and drop it in a Badmo heavy toast char 2 (was one of the last ben made) and it been sitting for a year and some. Absolutely fantastic stuff I think I will let it go another year but it is already at the point where it can get you in trouble. Very easy drinking and there is enough complexity that it does takes a few samples before you found everything in it.

I haven't been at this craft for long....but I've recently come up on the 1 year mark on a bourbon I made and put in a Ten30 barrel at 63%. Just tasted it and damn it's coming along. Also did the same with a single malt, put into an ex-bourbon and a new American oak Ten30.....that "scotch" characteristic is coming through already. My first BadMo barrel just came up on a year as well, filled that with just a corn whiskey and it is really coming along nicely! All total I have 5 BadMo barrels filled.....just mashed in a blue and white corn, rye and 2 row.....waiting for that to work off and run so I can fill another!

I'm 100% on board with BadMo barrels. I have several and just got the new big mo barrel for my first all grain Bourbon mash bill. One of my experiments in running right now I'm calling my monster mash. And it's coming up on a year in a BadMo barrel and for what it is is doing great! I'm taking spent grain from my homebrew buddy and remashing to get all of the conversion out of the grain and adding sugar to get the starting gravity i want, fermenting on grain and double pot stilling to get an almost scotch like spirit is amazing! It makes a good white dog and it's aging so well in those BadMo barrels!

I met Jeff Arnette at this new distillery in Townsend Tennessee and that's probably the only true legal master distiller I have met

I've got some apple brandy in an oregon oak badmo barrel. The hoosier apple you did at spirits of french lick is what inspired me to barrel mine. I'm no where near as experienced as you are but it's fun learning and trying to improve.

Shoot, since my involvement, I have spent far more money on commercial spirits than I ever would have otherwise. Also, I only have anecdotal data, but my understanding is that commercial spirit sales in New Zealand increased when hobby distilling was legalized.

Love this. Badmo is legit.

So I've got some time on my hands this summer and could plan to spend some time at Old Homestead. It's far out of the way for me but could happen if there is something to do or see when I'm there. Will guests have a chance to tour the distillery, see some things, learn some things? I know you are just getting the place set up, but it could be fun an d I'm no stickler for schedules. Let me know.

If Texas is decriminalizing home distilling too are the dominoes starting to fall?

I keep telling people that have spirits in a BadMo - Let it go! Sure, sample at 6 months and 12 months. But these are longterm aging barrels. Not a bunch of staves in a jar. Not a cheap 2 gallon barrel. Unless you're working with a finishing wood barrel, let it fucking go. Put it in your garage and forget about it. I brought a couple to a meetup at BadMo last, but I also felt like those spirits were ready to share at only <1 year in the barrel. BadMo, imo, are for spirits that you want to put down for a LONG time. 3 years at least. And, of course, you need to have the patience to wait for it.

Fado

Amen!!!!!

HEAD ALCHEMIST!!!

In my opinion distilling is as much of an art as painting. The nuances and things people like you and other bring out in the spirit is a work of art. Made with passion, blood, sweat and tears. I think you are doing an amazing job. Keep it up and hopefully will be able to visit old home stead soon

When it comes to your Brandy making process, how long do you tend to allow the wine to ferment? And how much does that fermentation time change between apples, pears, and other fruits you've worked with? Thanks for the awesome videos, brother!

So, do you think they will overturn it and leave home distillers alone. I hope so, cause Arkansas has some stupid Lawson this.

God damn you alan bishop, how dare you disparage model trains. Jk. Great video brother

I know you’re a busy man. But I really appreciate you making these videos. Your ranting is correct… I’ve done well over a hundred runs on my 26 gallon still… With 2 amazing copper diamond heads from Wayne at Ozark still works. Subtle shout out to Wayne.🤣🤣🤣🤣 But even after that many runs I’m still learning, still making mistakes and still looking for my own footing and style to my distillations.🤷‍♂️ I’ll admit I’m getting very good at it… but I’m by no means a “master”. My runs are getting much smoother and more consistent… But I’ve got a LONG way to go. I suspect I’ll never be satisfied. I’ll be learning for a lifetime.👍 Man… I’d sure like a taste of that apple brandy. No lie.💪👍🥃 The Mad Mick.

Beautiful. Thank you for everything you share. You are appreciated.

That's why I'm the blue wizard, I'm working on a batch of brandy presently. 20lbs panela sugar, 30lbs of blueberries, 10 gallons of water. I'll distill in two 5 gallon batches, hunting down to the sweet water then I'll take the results and run it through my 3 gallon pot still. I'll be left with magic if done right. Any tips? I'm also trying my hand at using the magic stick method in future mashes and brews. I carved myself a hefty bit of birch, any advice is appreciated.

I noticed that most still setups with copper helmets have them large size up not down. Why is this? An alembic still has a built in onion top which is always the larger side down. thanks tom

What kind of pump are you using to transfer the mash to the still

Is there wash in the thumpers or dry. I know the answer but for the kids at home.

Great stuff find time to take a break and enjoy your path.

Really exciting to see this run. Congratulations Alan! I saw the open vent on the last thumper? Is that while running the foreshots to let some volatiles out?

Thank you for bringing us along on this journey of yours. And letting us see. The process.

Hello brother, I live in Iran and unfortunately I do not have access to corporate yeast (wine yeast is illegal in my country and cannot be imported)😔. I would like to make wine. Please name the ingredients that were in the bottle.🙏❤️

Hi brother, before you pour the heated water and sugar into the bottle, it was in the bottle, please write me the names of the dry flowers that were in the bottle.

Thanks for sharing this run with us. Things are looking really good there at Old Homestead.

Congrats on this first run! The sound is deafening❤

Glad to see another fine video.

Rockin' the double thumper! Nice... Did you charge them with water, mash, feints, etc...?

That's awesome!! Happy Forth of July 🎆🎇🧨

I LOVE IT! I'm so stoked for you! If you need assistance with the peaches I would volunteer any of my time you would need.

The corn crop in NC is looking at 80% destroyed due to lack of rain. What are your opinions as to how this will affect the distilling industry???

❤