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This video and the stripping run video are two of the best out there. Keep it up man I love the content.

Loving the new videos ty guys

Love my Mile High 3" Copper Torpedo Pro !!!

Hey boo love the videos man and let the #1 pick accidentally fall in a box and ship it to me. Lol. Question how come yall don’t have any size between 8 and 16 gallons?

That is a deep, deep rabbit hole. Nice job.

Finally something on the 53 gallon, nice!

Boo in da house... Have a great weekend my friend...

Definitely, better ingredients = better shine, hands down! My thoughts and opinions basically mirror your own, I give slightly different advice though... I started brewing with wine and found fruits to be an easy starting place, so typically I advise starting there or with some kind of sugar cane product to make rum same as you mentioned. The sugar wash is where we differ though, I typically don't recommend starting with any non-inverted sugar (or just plain invert sugar even tbh) as many have found it harsher and difficult to remove certain flavors it can leave behind from the yeasts enzymatic inversion process which it has to do prior to being able to ferment any of the sugar anyway. I've helped quite a few newbies find more enjoyment in their own shine after teaching about that one simple step that typically ends up helping them in more way than one 😁 I only used some lower quality ingredients once following someone else's recipe, I'll never do that again... It turned out absolutely awful, but through some ingenuity and a LOT of hard work. I was able to salvage it and turn it into a decent spirit, though would have been sooo much faster and less work to just start it right. From then on I've been using better ingredients, as well as not following recipes anymore. I just make my own now, the world is absolutely full of possibilities. I've got a few spirits on my list nobody I've ever heard of has ever made before, so they could be interesting nobody knows tho 🤷‍♂😅 Since I started distilling a few years ago, I've overhauled everything more than once and I learned real quick how to make and/or modify equipment to suit my needs. I also preach people go modular, but also bigger than they think they'll need. So that they can grow INTO the still and more parts, not OUT of it completely then have to buy or build another shortly after the first because most people love it and will continue headfirst into this wonderous and exciting hobby with is many aspects to explore and enjoy 💯😂 And one thing specifically that I see new distillers have non-stop issues with is cuts breakdown and understanding. I've been making a list of things I can bring to the table on the topic, with my science background I've been thinking about a few aspects of simple analytical chemistry people can do at home that can help new distillers differentiate the cuts and their contents. That's one of my more ambitious projects as of right now. Though geared towards beginners, that video is one I think really has the ability to help both the new distillers and the more adept ones as well because there's some analysis methods most people won't even know are possible let alone think about using it on their spirits, I think that'll be fun🔬👨‍🔬😋 That'll probably be one of my first videos at the new place next month though, I think the new background would make a good set and setting for it and a month is a good bit of time to prepare all what I want to cover in it as well 😄 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

MAN! I need to make some more spirit with pineapple, last batch is almost gone! 😬 Pineapple is always a hit with everyone because its flavor carries through in the distillation decently well ⚗🧪 Just a few things I wanted to mention though, since I make tons of what I call "fruit rum" (fruit fermented with sugar from sugar cane or with sugar cane byproducts like molasses) that's just what I call them since brandy doesn't typically chapatalize to increase the specific gravity of a mash, but regardless of what it's called I have some great tips to share on the topic 😄 First off, a good immersion blender can be one's best friend for fruit ferments! It pulverizes everything which really increases surface area and flavor potential🤫😅 And generally, with any fruit. it's really advantages to freeze & thaw the fruit prior to mashing which breaks open the cellular walls and releases more flavor Cooking can also do the same thing, but some fruits take an extremely long time to cook properly, though I often like to invert my sugar then cook the fruit in it🤤 If you're worried about wild yeast, you can either cook it or use Metabisulfite (Campden) to sanitize the wash itself prior to fermenting... Though personally I think it's unnecessary especially if you're using a modern brewing yeast strain and if using a fruit specific yeast that can even often enhance the flavor of the distillation Plus, EC-1118 and K1-V1116 are two killer strains (I believe the champagne yeast you used is as well tbh) which are sure to wipe out any other yeast that could be present if one just wanted to go that route, though they can be less flavorful than others it really just depends on what you're looking for🤷‍♂ Whenever you're dealing with fruits it's generally a good idea to add pectinase enzyme because when yeast ferment with an excess of pectin they can begin to ferment the pectin into methanol, so to keep this from happening as much or at all the pectinase just goes in and breaks the polysaccharide bonds down into fermentable sugars that the yeast can ferment without producing as much methanol. Though even if pectinase isn't used the methanol can just get cut out during distillation so it's not really a huge deal but it's certainly helpful and handy for fruits. Pineapple enzymes themselves have proteolytic properties though which may itself act similarly to pectinase in that it can possibly break down saccharides like pectin 👨‍🔬 There are two main factors I find plaguing fruit fermentations with stalling and slow fermentation speed.. one is the lack of nutrients as fruits generally do not contain sufficient nitrogen which is like the fuel yeast use to ferment the sugar to alcohol, so nutrients are vital to keep most fruit fermentations as healthy as possible. It can be done without them but it's not ideal for the yeast. Neither is DAP though if I'm honest, it's like caffeine to the yeast and may give them a short and fast burst of fermentation but due to the non-organic nature of the diammonium phosphate is detrimental to yeast health in larger doses and in later stages of fermentation. So, I think there's much better alternatives out there that work much better and produce a much better flavor and product overall. I personally try to avoid it or only put a dash in at the beginning of primary to kick off the fermentation when the osmotic pressure is high from all the excess sugar in the water which is a harsh environment for the yeast, I'm sensitive to phosphates though and can easily tell the difference when it's used without even needing to add much Secondly is definitely pH, specifically too low. Because typically fruits tend to be high in natural acids which are what gives them their sourness and tartness😋 A quick side note on that; Citric Acid lowers pH and is typically the exact opposite of what's needed for already acidic fruit ferments, what you'd be looking for if it's too acidic with a low pH is sodium bicarbonate (baking soda) which has a higher pH and would raise it, calcium carbonate like in oyster shells or eggshells is a higher pH as well which is a great addition to help stabilize and buffer the pH in the fermentable zone. Definitely stay away from that off the shelf 5.2 pH buffer shit though IMHO, the mix of phosphate salts contained in them is not ideal for fermentations and is detrimental to the smell and flavor of the mash and spirit without even having that much actual buffering capability 🤦‍♂ Hopefully you can learn a little something from the knowledge I share, it's much easier learning from other people's mistakes rather than doing it yourself the hard way 😁 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

Unless you have a by pass you can just keep on running

Where were your sanitation steps?

How much video can you waste showing pineapples being cut up?

Hey boo sent u a email hadn’t got my reply back. Ain’t like u busy or anything. Lol

Bla bla bla

Don't waste those peels. You can make Tepache from them

I wonder if you could harvest the yeast off of the pineapple. There is a Mexican (wine) that they make from pineapple rind, skin what ever you want to call it. My spelling will probably be wrong but they call it Tapche

I'm late to the party, very interesting. I've added fruit to fresh fruit brandies that have come out very tasty. Im trying to figure out how to add a gin type basket to my Mile Hi 8 gallon dual purpose still. I havent really checked it out yet, with the solid condenser it would have to just go between the pot and the column. Off to the website, lol. Thanks man, some cool ideas here 👍👍 Edit: I gues I could add some ingredients to the reflux chamber..

Just can't lose that finger nail polish taste. I've tried everything I can think of. Using sugar and yeast, that's it. Ready to give up. Filtered it like crazy. Only good for windshield washer anti-freeze solution.

Very informative video, thankyou.

How to buy turbo yeast. From Thailand thanks

I'm not experienced with thick copper. But that looks and sounds like copper plated steel.

Dropping that hydrometer makes my butt pucker

Yeast do not literally fight each other directly. They compete for resources. One strain may eat a sugar faster than another. Or one strain may release a waste product that's toxic to another

I have alcohol metre which is from 0 to 100 three pieces. Piece number one from to 40, then 40 to 70, then 70 to 100. I have a question, does it read the abv or proof.. I’m confused

Hey Boo...Here's just a quick tip I've learned after many batches of running straight fruit and water - Cook the chopped up fruit in a pot with just enough water to cover the fruit at 180 degrees for an hour. This helps to release flavor compounds as well as convert longer chain sugars into short chain sugars (AND kill those competitive wild yeast you talk about), very similar to preparing all-grain whiskey mash. It makes a big difference in flavor AND yield...at least I've seen anyway...

WTF......pineapple brandy??!!! GET OUT OF MY BRAIN HOLE!!!!! I just started this the other day..😅 Cheers!! 🤠🥃

I have a shot nearby. I have a shot of apple pie. Cheers.

I will be with mile high distilling till my time comes

Love your shirt and cheers!

That helmet is pure artwork, thanks for the presentation Brother Boo...

I picture a helmet like an arrow, pointing in the direction the flow prefers to travel ⬆⬇ If the arrow points up it should produce easier flow, allowing the vapor as well as the flavors to be pushed up more quickly⬆ If the arrow points down it puts the expansion chamber higher up and further from the heat source, increasing the amount of reflux resulting in less flavor⬇ At least, that's the fluid dynamics I see when I look at a helmet... though I'm no mathematician, just a scientist without one for myself to experiment with 👨‍🔬😅🤷‍♂ So by no means am I an expert, nor do I know that for certain... That's just my opinion on the matter 😄 Eventually I'll be able to spring for something like that to find out for sure, but that'd be my best guess until then 😂 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

Great video brother Boo...

Whiskey helmets also slow down the vapor speed, allowing more contact time with the copper helping to remove the sulphides. Helping to produce a cleaner distillate.

I'm interested in brandy mostly but looking into the 8 gallon or 16 gallon multi purpose still. I was given the advice of going 1 size bigger than you think you want so you don't have to upgrade later. My question is how do the baskets compare to a thumper for flavor? I was set on a thumper from the start but the baskets sound nice as well. Thanks for your guidance.

I would like to see a demo. I’m interested

Sorry about your dad!

You do a great job Moo. Bro in the few weeks ive found you ive gotten more solid answers than ADI or Home distiller's forum could ever give me in the past 2 years.

Resistance Hot plates with some sort of an SCR or IGBT controller are probably most common, as the boiling vessel material is not an issue. However, using an Induction hot plate that is more efficient in that the heat is induced into the bottom of the vessel. The only "catch" is when using stainless steel, the alloy of the material is important. Not inso far as quality of the product, but the materials ability to be inductively heated. One would want a vessel that that a magnet is attracted to, material like a 400 series stainless. 300 series is less magnetic and harder to heat inductively, In that 400 series SS is generally cheaper, so my Amazon Vevor "China" still heats well using a 1500 watt, induction hot plate. So Boo, do you know the alloy of the stills that Mile Hi provides? Thank You for your time.

Hey Boo, great episode. So, I was reading the comments as always, so Mike sold the company? Just curious. Talk soon, and great job on all of the videos...

Is it distilled water?

Thanks I was just wondering if there was

Here's a small detail to think about. Coffee snobs insist that there are chemicals or something in those paper coffee filters. They say if you don't believe this, the try running some plain water through a coffee filter, then drink that water. Supposedly you will be able to taste the chemicals. The solution is to give the coffee filters a good rinse in hot water before you use them. Very clever project!

What's the best way to make whiskey if u don't have a still? The simple way Thank You Tom Minnesota

I'm a big fan of how you kept all your flavoring ingredients natural 🤘 Too many people are using artificial crap these days IMO, in bootleg spirits and legitimate spirits... I prefer using natural ingredients as well, but I'm not really a fan of bartending as a distiller 🤷‍♂ I try to challenge myself to create similar flavors as name brands, but do it all without the artificial ingredients or post distillation additives they use 😅 Basically, using that as a selling point: Competitive proof, flavor, and shelf life to store bought, with the same crystal-clear presentation, no extra crap ✨🤣 I'll do things like: Jam pack the mash with fruit, sometimes cooking it almost like one would homemade pie filling or something like that, sometimes add more of it in secondary fermentation like mead or wine for more pre-distillation flavor Then during a spirit run distillation maybe add some dehydrated fruit or something full of flavor like that in the vapor path and blended up for the pot, also saving some for the thumper and multiple infusion dumps during the run as well Being sure to first bypass the heads away from a fruit packed vapor path and thumper, then switching to the fruit packed after, with more fruit added throughout the run to all 3 spots (pot, vape path, and thumper) with ports and valves if possible for you to do them all for the best results ⚗ This method works for stronger flavors like pineapple and banana extremely well, and I also had good success with watermelon too.. although that's one fruit I recommend doing raw vs cooking it 🤢 I'm also experimenting with co-fermentation with certain bacteria and/or other yeasts (sometimes wild) and play with the remaining unfermentable sugar content; lately using amino acid nutrient sources to create more yeast ester production 🔬🧪 I've really found that using extremely selective yeast strains, sometimes co-fermented with other specific yeast strains; and maintaining a really healthy yeast colony with optimized oxygen, nitrogen, and mineral content can really help bring out the flavors of certain things, especially in fruits 💯👨‍🔬 Between all that, I just personally don't think it's really necessary to add anything artificial or after the distillation, the flavor opportunities and possibilities are so vast I just find it unnecessary most of the time 😄 Though I have been known to add natural ingredients in post, or use an artificial in my distillation infusion, but both are very rare for me and typically just for rushed and/or difficult requests 😂 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

Thanks for sharing your knowledge Boo!

It will be BATF (Bureau of Alcohol, Tobacco, and Firearms) that has jurisdiction, not DEA nor FBI

Great video Boo, as always, very informative for the novice...

Don't go cheap because you will end up spending more money in the end. I love my dual purpose 8 gallon combo pack it's amazing.

Go watch George he is the godfather he will teach you everything you need to know. Hey Boo you should invite him up for a video

I think you mean ATF. I'm not sure if you are old enough, but before weed became legal, we would go to a headshop to buy a bong, and the guy would say it's a water pipe, not a bong.