Last time I did a corn likker run, I tried "fast-aging" with Amer White Oak spirals that I toasted. I had the white whiskey in mason jars, and dropped a spiral in each one, then put them all in my freezer for 24h. I then took them out for 24h, and repeated that for a couple months, to imitate summer and winter of the barrel houses in TN and KY. It seemed to work pretty well.
Note on the bubble plates - We’ve done some testing and the interesting thing about perforated, single cap bubble plates is that they actually work similarly if you run them in a still with the cap facing up vs. facing down. If you run them with the cap facing down, the cap acts as a downcomer. Vapor rises through the perforations in the plate and liquid will pool and flow down into the cap. It will eventually fill the cap and the liquid will spill out of the cap slots into the chamber below. If you run them with the cap facing up, the cap acts as the riser. Because there is virtually no resistance for vapor moving through the cap, the vapor pressure will be much lower at the perforations and they will act as downcomers since liquid will actually slip down through them under these conditions. We currently recommend running the single cap, perforated bubble plates with the cap facing down. But like I said, and as you can see, it actually works well running them with the caps facing up. Maybe this could be an experiment for an upcoming video? Perhaps you could create a wash with a similar ABV and document exactly what kind of proof difference you see with the caps facing down vs. facing up.
That's great 🤣🤣🙏🙏 I never would have guessed that there is such a drop in pressure under the plates? Perhaps the bubbles from the upcomer breaks the surface tension, like in a diving pool? But why is pressure lesser through the cap than up the perforation? The steam has to travel through the same liquid? 🤔 My knowledge of thermo dynamics is far to rudimentary, but it is certainly intriguing this topic, I may have to test this 🤣🤣🙏🙏 Have a nice Day!
I haven't watched you since my wife passed, about 6 months ago. It was good to see you again, like seeing a reminder of my old life. Good video and you have more toys!
@@StillIt thanks. I had just received a still that I purchased and as soon as I return to Alaska I’ll be trying it out. I have 6 months of video s to catch up on!
Amazing video, Jesse. And a pleasure collaborating with you, sir. The charcoal mellowing part of this video is so awesome that it should be its own video!
this is my favourite video of yours. as someone who has never distilled, but love whiskeys this has helped me learn the process. admittedly i did have to lookup what "fractionate" means....also "jaggy". but top quality vid, bud.
Best charcoal for flavor stripping is activated stone charcoal, which is actually bituminous coal. It comes in granular and pelletized forms. It is best since it has micro pores/crevices necessary to trap various contaminants. Activated Coconut charcoal can be used, but it has larger pores/crevices and does not work as well. You can mix some coconut charcoal with the stone to achiever a blend. The ratio of coconut to stone should be 15-20% coconut and the balance of stone. Never use aquarium activated charcoal, it will not work. The filter should be at least two feet in length and no less than 1.25" inside diameter. Using a shorter or smaller diameter tube will result in the liquid channeling down the sides of the column thereby missing the filter medium. This is called the "Wall Effect". A good, activated stone charcoal filter is very nice when making neutral spirits like Vodka. I should add that any charcoal you use must first be rinsed of dust and used damp. Don't worry about the water in the charcoal diluting your spirits when running through the damp filter column. The spirits will force the water out first and there will be virtually no mixing. As liquid runs out, taste it off and on till you can tell when the water changes to spirits. Toss the water and keep the booze.
Also, would luv to see some update vids with people chasing the craft, like Eric Stroud and his old stills. Or the guys experimenting with Rapid Aging . Srry, I enjoy your relaxed Kiwi style of interview and conversation.
I only charcoal filtered once. I started with 77% and after triple filtering, it was only 62% and had lost all it's character. It's great for vodka and a few others, but I spent a lot of time developing those flavors. Then, filtered them out. 🙃
Hey Jesse just a comment on something I read this morning. Barley and Hops, George Duncan from what I read on Still'n The Clear had passed away last year. I think it would be fitting that you , Bearded & Bored and some of the others do a tribute to George for all he has done for the hobby. Thanks
To dial in your water speeds and not have to run to the finicky tap you should just install a clamp on the hose. You can tighten or loosen it to regulate speed and added advantage of being able to have it there at the still so you can see.
Yeah, came here to say that, too. Thumbscrew pinch clamp on the hose itself. Just get a good flow from the pipes, then step it down as needed with the clamp. I've set up lab drips with pinch clamps for precision chemical processes. You can get it incredibly precise that way.
You should really look into having a closed cooling system. I built my own and it works fantastic. Fontain waterpump, radiator from a car with fans running on 12v, and a big barrel with water. Using a system with alot of water is key to keep it cool through the whole run. And a big radiator.
I put my wort chiller coil in an ice bath & run the water through it to a split with a valve on each to the deflag & condenser. Between the PID & valves, I do ok. The cuts sit overnight, & the kept cuts are drip flitered through a 4 Brita filter setup. I prefer using malted corn/2 row/& chocolate malt. Cocoa nibs & vanilla beans in a gin basket between the deflag & last plate (usu 3). 6in column. Ultrasound clean equip between runs. Age on mesquite charcoal. Peated malt sometimes used to.
When "they" say that whiskey has to come off a still under 160 proof, does this include the foreshots portion? For example, is it okay to run slow at the beginning of the run to collect forshots that are higher than 160proof and then adjust the still to run lower than 160 proof? Or do they mean the average of the total amount that comes off the still should be less that 160?
Yeh, we have weet bix in the US. In general, unless it is some local "farmer on a mountain in the middle of nowhere" type of thing, you can get it in the US if not at the grocery store, online easily (usually with better shipping than most places too).
and the carbon is recyclable just heat it in an oven 200 degrees C will be heaps, much hotter and you risk it catching fire . Commercially it is done with steam denser carbons are harder to ignite hence safer
It's really nice to see intermediate techniques added to your videos. I'm sure the intro videos do far better with the algorithm but for those of us who have been watching for a few years it is nice to learn something new.
I have really enjoyed watching you grow over the past couple of years! God love ya friend, I have tried to run my water inline like this and I couldn't get it balanced... I just suck lol! can't wait to try this - I just got my clawhammer setup... super excited! till next time!
Thank you so much I brought a 2 inch bubble plate column with 4 plates that look exactly like the ones you have and though I had made a booboo so never used them now I know they work I can't wait to use them thanks again 😊
Hi Jesse Mate, I'm interested in what you said about heat treatment and ultrasounding the lighting, do you have any videos on this ? Definitely want to give it ago. Thanks mate
I love your channel. It seems like you would want it as cold as possible After the final exchanger. maybe it doesn't make as big of a difference, but it seems like you would lose more to evaporation the warmer it is?
I think the "Lincoln County Process" needs to be experimented with. I wonder if adding more Heads and tales through adds a more smoother but bolder flavor. I like my Whiskey bold but smooth. I say the best Liquors are the ones that if you're not paying attention to will mess you up while making you want more. I go by a Smoother/Harsher/sparkly as a texture descriptors and lighter/bolder/heavier as a Flavor descriptor. I good whiskey in my book is as smooth a Pure Water and as bold as Key Lime pie.
I might be wrong (Probably am) But I would have the water going into the copper pipe where the alcohol is coming out first and then over to where the steam is going up from the bubble plates. My theory (Probably wrong) Is that the cold water is wrapping around the outlet and just cooling the alcohol to drip into your receptacle. That water then goes to the other chrome pipe and although a little warmer will be less touchy. You will be able to adjust the temperature more easily. Having it the way you have it means the cold water is hitting the steam on the way up to the bend and is fully determined by how much water goes in and out. Whereas the water going into the copper pipe is warm if not hot so will not cool the alcohol coming out as much so you may be losing some alcohol there as well as having a tougher time regulating the temp. In my humble opinion.
@@StillIt Dear Jesse, I have found myself revealed to make Alcohol. I doing the deep creative research of cosmetic production where I am doing quality bar soaps. While I was looking how to make 100% made in Rwanda, in order to get perfume of my soaps I found out that I had to get Alcohol to be mixed with my perfume. I started the project and used all remaining of fruits from my home. I created my our tools for distillation and imported the tester. My first result was 40 Vol of Alcohol. Waw! The second time I got 0 Vol the 3rd time I got 20 Vol. I am inspired to keep my research to have 100 vol and I am happy to have you for your guidence. This science is very precious for Rwanda and Africa.
No update on that front really. I put a video out a while back saying everything I know about the situation. As far as I can tell it was just time for him to step away.
Love your video's! Someone likely pointed this out, but since I live in Chattanooga, I feel obligated to say it's Jack Daniels that slow drips for 7 days (great tours there by the way), not Jim Beam :)
I guess my queston is this What kind of charcoal is in a britta water filter?? When i make corn wash with with Emily's to help the sugars I use a Brita filter
This has nothing to do with the video. I am new at the game and I just wanted to thank people like you, George Duncan and many others for the volumes of information and inspiration to get me involved in the craft. I enjoy the let’s see if we can distill this and that attitude. I find the calculators very helpful and saves me a lot of time. Hope your having a kick ass week and happy distilling.
Just curious from a refinery guy looking into the hobby wouldn't you all ways want your cooling water coming in the bottom and warmer water going out the top?
Jesse, this was one of your best videos yet. I loved the music portion even though it was short. Perhaps going forward I would add some time showing the still distilling along with the music.' Great Job....
I think the closest equivalent we have to Wheatbix here in America is Post Shredded Wheat. They look similar to each other in the images. I’ve never had Wheatbix, so I can’t say for sure.
I guess it depends where you live in the US but we actually do have Wheatbix cereal here. I actually like the texture of wheatbix cereal better than shredded wheat, but yes overall both are very similar cereals. If none of the stores in your area don't carry it Amazon might be the way to go if you are interested enough to try this cereal.
Another way to adjust the water flow if it is touchy is to get a Y connector from Bunnings and stick it on the hose just before it gets to the still. Then run a hose to your sink or to somewhere useful. What you do then is get the water going out at the tap maybe just a little too strong and open the second tap on the Y connector up to regulate the flow to the still. It is easier to regulate a flow already going and separating it than stop starting just the one tap outside. Waste of water I know but it is for a good cause. Cause I said so.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Last time I did a corn likker run, I tried "fast-aging" with Amer White Oak spirals that I toasted. I had the white whiskey in mason jars, and dropped a spiral in each one, then put them all in my freezer for 24h. I then took them out for 24h, and repeated that for a couple months, to imitate summer and winter of the barrel houses in TN and KY. It seemed to work pretty well.
Yeah! Wheatbix is a staple brekkie in South Africa.
Note on the bubble plates - We’ve done some testing and the interesting thing about perforated, single cap bubble plates is that they actually work similarly if you run them in a still with the cap facing up vs. facing down.
If you run them with the cap facing down, the cap acts as a downcomer. Vapor rises through the perforations in the plate and liquid will pool and flow down into the cap. It will eventually fill the cap and the liquid will spill out of the cap slots into the chamber below. If you run them with the cap facing up, the cap acts as the riser. Because there is virtually no resistance for vapor moving through the cap, the vapor pressure will be much lower at the perforations and they will act as downcomers since liquid will actually slip down through them under these conditions.
We currently recommend running the single cap, perforated bubble plates with the cap facing down. But like I said, and as you can see, it actually works well running them with the caps facing up. Maybe this could be an experiment for an upcoming video? Perhaps you could create a wash with a similar ABV and document exactly what kind of proof difference you see with the caps facing down vs. facing up.
That's great 🤣🤣🙏🙏
I never would have guessed that there is such a drop in pressure under the plates? Perhaps the bubbles from the upcomer breaks the surface tension, like in a diving pool? But why is pressure lesser through the cap than up the perforation? The steam has to travel through the same liquid? 🤔
My knowledge of thermo dynamics is far to rudimentary, but it is certainly intriguing this topic, I may have to test this 🤣🤣🙏🙏
Have a nice Day!
I haven't watched you since my wife passed, about 6 months ago. It was good to see you again, like seeing a reminder of my old life. Good video and you have more toys!
Super sorry to hear about your loss mate :(
@@StillIt thanks. I had just received a still that I purchased and as soon as I return to Alaska I’ll be trying it out. I have 6 months of video s to catch up on!
Amazing video, Jesse. And a pleasure collaborating with you, sir. The charcoal mellowing part of this video is so awesome that it should be its own video!
Thanks team, so much fun!
this is my favourite video of yours. as someone who has never distilled, but love whiskeys this has helped me learn the process. admittedly i did have to lookup what "fractionate" means....also "jaggy". but top quality vid, bud.
Really nice to see you being back at trying new whiskeys, and aging in jars 👍
I am already excited for the follow up!
You and me both!
Yes we have Wheetbiix in the United States and I buy it every once in a while.
Best charcoal for flavor stripping is activated stone charcoal, which is actually bituminous coal. It comes in granular and pelletized forms. It is best since it has micro pores/crevices necessary to trap various contaminants. Activated Coconut charcoal can be used, but it has larger pores/crevices and does not work as well. You can mix some coconut charcoal with the stone to achiever a blend. The ratio of coconut to stone should be 15-20% coconut and the balance of stone. Never use aquarium activated charcoal, it will not work. The filter should be at least two feet in length and no less than 1.25" inside diameter. Using a shorter or smaller diameter tube will result in the liquid channeling down the sides of the column thereby missing the filter medium. This is called the "Wall Effect". A good, activated stone charcoal filter is very nice when making neutral spirits like Vodka.
I should add that any charcoal you use must first be rinsed of dust and used damp. Don't worry about the water in the charcoal diluting your spirits when running through the damp filter column. The spirits will force the water out first and there will be virtually no mixing. As liquid runs out, taste it off and on till you can tell when the water changes to spirits. Toss the water and keep the booze.
Also, would luv to see some update vids with people chasing the craft, like Eric Stroud and his old stills. Or the
guys experimenting with Rapid Aging . Srry, I enjoy your
relaxed Kiwi style of interview and conversation.
I only charcoal filtered once.
I started with 77% and after triple filtering, it was only 62% and had lost all it's character.
It's great for vodka and a few others, but I spent a lot of time developing those flavors. Then, filtered them out. 🙃
Great future project. Thank you.
trying adding a valve to the water inlet on the condensor so that you can manage the water at the still.
We use a water pressure pump regulator thingy and it keeps the cooling so easy...
Hey Jesse just a comment on something I read this morning. Barley and Hops, George Duncan from what I read on Still'n The Clear had passed away last year. I think it would be fitting that you , Bearded & Bored and some of the others do a tribute to George for all he has done for the hobby. Thanks
That’s very unfortunate to hear. I watch George and Jesse videos all the time. RIP George, and thank you for all the great videos and information
To dial in your water speeds and not have to run to the finicky tap you should just install a clamp on the hose. You can tighten or loosen it to regulate speed and added advantage of being able to have it there at the still so you can see.
Yeah, came here to say that, too. Thumbscrew pinch clamp on the hose itself. Just get a good flow from the pipes, then step it down as needed with the clamp. I've set up lab drips with pinch clamps for precision chemical processes. You can get it incredibly precise that way.
Even better - use a small pump.
@@shoutatthesky Consistent pressure is definitely a must.
I use an in-line valve from Home Depot that works great.
Hmm, if only they made a device to control the flow of liquid coming out of a pipe..... SMH
Dropped by because of tec ingredients to see what your up to! Having knowledge about this art makes it interesting to keep watching !
Great vid. Ive never drunk so much commercial whisk(e)y and bourbon until you taught me how distill.
You should really look into having a closed cooling system. I built my own and it works fantastic. Fontain waterpump, radiator from a car with fans running on 12v, and a big barrel with water. Using a system with alot of water is key to keep it cool through the whole run. And a big radiator.
I took some black oak and torched it to a toasty brown then put them in the bottle. Unique whiskey flavor
Hi, i'm a artisanal professionnellal distiler in a vineyard. We use 4 stage bell cooper still during our second still, from 40(low wine) to 78%
I put my wort chiller coil in an ice bath & run the water through it to a split with a valve on each to the deflag & condenser. Between the PID & valves, I do ok. The cuts sit overnight, & the kept cuts are drip flitered through a 4 Brita filter setup. I prefer using malted corn/2 row/& chocolate malt. Cocoa nibs & vanilla beans in a gin basket between the deflag & last plate (usu 3). 6in column. Ultrasound clean equip between runs. Age on mesquite charcoal. Peated malt sometimes used to.
We have Weetabix in Vancouver, BC Canada... I noticed it yesterday at the grocery store after watching your other video on Weetbix
ENJOYED VERY MUCH!! Thanks!!
I live close enough to the weatbix factory. I smell them making them when the wind is right 🤙
You should try living near a sugar mill when it’s milling season
When "they" say that whiskey has to come off a still under 160 proof, does this include the foreshots portion? For example, is it okay to run slow at the beginning of the run to collect forshots that are higher than 160proof and then adjust the still to run lower than 160 proof? Or do they mean the average of the total amount that comes off the still should be less that 160?
I’d love to see you try it again now that a year has passed. Do you prefer the unfiltered or do you still prefer the filtered version now?
Good to see a BD syringe in use. If you need any let me know.
hahaha, that one may have come home from Massey.
Yeh, we have weet bix in the US. In general, unless it is some local "farmer on a mountain in the middle of nowhere" type of thing, you can get it in the US if not at the grocery store, online easily (usually with better shipping than most places too).
I was eating super. I had some sweet peas on my plate. So i thought these are very sweet. I would love to see a mash and distilled using sweet peas.
Also, would you do a weetbix fermentation and run that??
and the carbon is recyclable just heat it in an oven 200 degrees C will be heaps, much hotter and you risk it catching fire .
Commercially it is done with steam denser carbons are harder to ignite hence safer
It's really nice to see intermediate techniques added to your videos. I'm sure the intro videos do far better with the algorithm but for those of us who have been watching for a few years it is nice to learn something new.
Just ordered the airstill kit. Also on nz.
I'm American and I've never heard of that wheat thingy you mentioned. However,being a home distiller I am familiar with wheat bran.
Here in Canuckistan we have weetabix marketed as a UK cereal
Nestle Shredded Wheat is the USA version of Weetabix
oh Jesse, top notch timing bro, just finished the clawhamer vid about 5 mins before you posted yours. legend!
cheers from across the ditch 🍻
Wheat Bix is alot like our Shredded Wheat. So I totally got your reference.
I have really enjoyed watching you grow over the past couple of years! God love ya friend, I have tried to run my water inline like this and I couldn't get it balanced... I just suck lol! can't wait to try this - I just got my clawhammer setup... super excited! till next time!
Would love an update on this!
JD is made in Lynchburg, Tennessee
Love it brother. I like that set up.
Solid little setup. I need to use it more I think'
Good stuff brother. Im not into Gin and Vodkas so Iv been waiting for this
Awesome. Yeah we have had a bit of a gin heavy content schedule lately. I have more whiskey ish type content planned :)
We have "shredded wheat" here inda USA ... have used it in a copy of yer "grocery store mash" 👌
Ahhh nice nice
Have you ever tryed making toasted wheat bran and filter throught it for the flavor you like so much ...
Thank you so much I brought a 2 inch bubble plate column with 4 plates that look exactly like the ones you have and though I had made a booboo so never used them now I know they work I can't wait to use them thanks again 😊
I was pretty pleased with how they worked. Enjoy :)
14:09 Lincoln County Process
We have "Weetabix" in the UK
Hi Jesse
Mate, I'm interested in what you said about heat treatment and ultrasounding the lighting, do you have any videos on this ?
Definitely want to give it ago.
Thanks mate
I love your channel. It seems like you would want it as cold as possible After the final exchanger. maybe it doesn't make as big of a difference, but it seems like you would lose more to evaporation the warmer it is?
so what characteristics do you see to determine the column is "in balance"?
Iceland, the way other side of the world has Wheatbix ;-) I appreciated eating it while living in Australia.
Jesse, we have Wheatbix here in America.
Thanks for the video! Always enjoy watching them!
Jim Beam does the Lincoln county process? I thought it was Jack Daniels that was known for it?
Weetabix cereal is up here in Canada.
ok it's been a year. Is there a taste test video out yet?
So what’s the benefit of Charing maple wood ect, over say just using a carbon filter, which will still achieve that clean up, smoothness?
Can you use something like Royal Oak lump Charcoal to put into bottle to age?
I plan on doing 15 gallon batch of whiskey at 100 proof at 60% corn 30% rye 10% malt can you tell in pounds how much grain I'll need
Why don't you char the ends of the staves? I've noticed people doing this, but never explain why.
Not sure why you just didnt put the charcoal straight into the jars - where the volume is ! Then filter it in batches .....
I think the "Lincoln County Process" needs to be experimented with. I wonder if adding more Heads and tales through adds a more smoother but bolder flavor. I like my Whiskey bold but smooth. I say the best Liquors are the ones that if you're not paying attention to will mess you up while making you want more. I go by a Smoother/Harsher/sparkly as a texture descriptors and lighter/bolder/heavier as a Flavor descriptor. I good whiskey in my book is as smooth a Pure Water and as bold as Key Lime pie.
genuinely curious of the select nomenclature with white lighting on store shelves these days.
I might be wrong (Probably am) But I would have the water going into the copper pipe where the alcohol is coming out first and then over to where the steam is going up from the bubble plates.
My theory (Probably wrong) Is that the cold water is wrapping around the outlet and just cooling the alcohol to drip into your receptacle. That water then goes to the other chrome pipe and although a little warmer will be less touchy. You will be able to adjust the temperature more easily.
Having it the way you have it means the cold water is hitting the steam on the way up to the bend and is fully determined by how much water goes in and out. Whereas the water going into the copper pipe is warm if not hot so will not cool the alcohol coming out as much so you may be losing some alcohol there as well as having a tougher time regulating the temp. In my humble opinion.
No wheatbix here in Texas.
Your not missing out on much mate hahah
I just live in missouri state allows 200 gal a yr for private consumption
Have you played with Manuka on its own to see what you get, would seem appropriate for Mead or Mead spirit aging
Greetings from Kigali. Following all your video much inspiring
hows it :) Im going to say this is the first comment I have seen from Kigali!
@@StillIt Dear Jesse, I have found myself revealed to make Alcohol. I doing the deep creative research of cosmetic production where I am doing quality bar soaps. While I was looking how to make 100% made in Rwanda, in order to get perfume of my soaps I found out that I had to get Alcohol to be mixed with my perfume. I started the project and used all remaining of fruits from my home. I created my our tools for distillation and imported the tester. My first result was 40 Vol of Alcohol. Waw! The second time I got 0 Vol the 3rd time I got 20 Vol. I am inspired to keep my research to have 100 vol and I am happy to have you for your guidence. This science is very precious for Rwanda and Africa.
Any idea on how George Duncan is doing?
same thought here when Jesse quoted "smells like a**" for tails... a "classic" George phrase...
No update on that front really. I put a video out a while back saying everything I know about the situation. As far as I can tell it was just time for him to step away.
Hope he is well.
Great video!!
Love your video's! Someone likely pointed this out, but since I live in Chattanooga, I feel obligated to say it's Jack Daniels that slow drips for 7 days (great tours there by the way), not Jim Beam :)
Oh shit. . . . did I say Jim beam? hahahahahah oh noooooo! Muppet
great video (again!) could you make a short video about ultrasound???? gracias!!!
I guess my queston is this
What kind of charcoal is in a britta water filter?? When i make corn wash with with Emily's to help the sugars I use a Brita filter
Actually Im not too sure mate
Brita filters use a fine coconut based carbon plus an ion exchange resin. They won’t bring the maple (or any other) flavours to the party.
This has nothing to do with the video. I am new at the game and I just wanted to thank people like you, George Duncan and many others for the volumes of information and inspiration to get me involved in the craft. I enjoy the let’s see if we can distill this and that attitude. I find the calculators very helpful and saves me a lot of time. Hope your having a kick ass week and happy distilling.
Just curious from a refinery guy looking into the hobby wouldn't you all ways want your cooling water coming in the bottom and warmer water going out the top?
Jesse, this was one of your best videos yet. I loved the music portion even though it was short. Perhaps going forward I would add some time showing the still distilling along with the music.'
Great Job....
Glad you liked it dude :) Suggestion noted.
thanks
Those bubble caps are very similar to the procaps from still dragon.
Have you ever tried using a copper pipe dehumidifing dryer for distillation?
You should try filtering it through a Britta filter.
I think the closest equivalent we have to Wheatbix here in America is Post Shredded Wheat. They look similar to each other in the images. I’ve never had Wheatbix, so I can’t say for sure.
I guess it depends where you live in the US but we actually do have Wheatbix cereal here. I actually like the texture of wheatbix cereal better than shredded wheat, but yes overall both are very similar cereals. If none of the stores in your area don't carry it Amazon might be the way to go if you are interested enough to try this cereal.
South Africa has Weet-bix.
Weetbix is in South Africa
Lekker man, lekker.!!! Van Melbourne.
When you made your filtering tube did you use stainless steel tube or can you use a copper pipe with an drip spout tap
A question if bought a whisky already aged I could keep it aging
It's a year later now. How did the aging turn out?
Couple questions. 1 st What is rye wheat? In my area, rye is a grain, and wheat is a grain. 2nd, does the Charcoal need to be activated Charcoal?
Why use a column bubble plate which is a fancier reflux still and strip the flavour?
Uk has weetabix. I live only 4 mile away from they 1st started making them back in 1932
dear Sir do you also know how to make vinegar ??????
Another way to adjust the water flow if it is touchy is to get a Y connector from Bunnings and stick it on the hose just before it gets to the still. Then run a hose to your sink or to somewhere useful. What you do then is get the water going out at the tap maybe just a little too strong and open the second tap on the Y connector up to regulate the flow to the still. It is easier to regulate a flow already going and separating it than stop starting just the one tap outside.
Waste of water I know but it is for a good cause. Cause I said so.
I am wondering if you would explain your quick aging process in a little more detail. That will help with with QA work.
We have Wheatbix in Canada!
Hi, so do we in South Africa
Sir why my wine brandy getting bad smell when I distilled
I already done that, after 12 months the grainy flavor will be there, only after 2.5 years the grainy and oily flavor starts to gone
I wonder what the flavor difference between a hardwood blend and the strait sugar maple is…🤔
Needle Valve on the reflux condenser output may help?
Right on, especially to control the reflux condenser or a dephlegmator.
Checked a ton of comments before I ask this....where would one get a proof reader like you have? Looks like it's quite handy
Rewatching on a larger screen I was able to pay better attention, I now have to justify the 400 bucks , Thanks Jesse