LOL,,,, That Rye is not going to do much of anything unless you crack and grind it. The finer you grind it the more pronounced the Rye note will be. If your not going to grind and process it, then don't even bother to put it in. I'd almost be willing to bet Tickle knows that,,,, and I am damn sure that Tim Smith does. ..... If you really want to learn from these guys you have to be very observant. They will teach you everything you know and get you going alright. But they don't teach you everything THEY know. Watch Popcorn sometime, in his funnel filling jars, he always has two layers where you cant see but he has something under that first later. Now watch Mark and Digger filling jars. Ever notice they run there product over charcoal above the last filter, and we know Mark and Digger learned from popcorn...... But I have never heard a single soul on any of these shows mention using charcoal. But it makes perfect sense and it works very well at removing impurities. Now, lets go even more in depth. The higher the proof, the less effect the charcoal is going to have. So if your bottling at say 140 proof you may not see as big a change as you would if you were bottling at say 80 or 90. Why? Because activated charcoal filtering only effects the water in the product, its only effective on water soluble impurities, fortunately for us, that is exactly where most of them end up.........Not in the alcohol. I would be willing to bet people like Mark and Digger know that too.....But they are NOT going to explain it to you. ...... Why do the mason jar gin baskets work so much better than a convention design of placing the fruit on a rack above the boiling mash in the still? Look at the flow path, whats next after the still, the thump keg. What is the purpose of it? To give you a second distillation that further purifies and raise the proof. It also strips flavor, by distilling it again, so it just stripped out almost all the flavor from the gin basket and mash. Now look where there gin baskets are, there after the thump keg, and right before the final condenser, so every bit of flavor they impart into the vapor is going to make it into the product and the jar.,,,,, There is way way more to making this stuff than first appears on the surface. Lots to learn if you actually take to time to do it.
it doesnt at all, thats why they dumped 2 sacks of sugar in. this is rot gut sugar shine with some grain flavor added. Nowhere near how Tim actually does it.
Why not mash in a full can?. That won't cook off even a gallon the little bit they made. Not to mention the water should have been HOT. there's more wrong than I've said but these are the main two
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LOL,,,, That Rye is not going to do much of anything unless you crack and grind it. The finer you grind it the more pronounced the Rye note will be. If your not going to grind and process it, then don't even bother to put it in. I'd almost be willing to bet Tickle knows that,,,, and I am damn sure that Tim Smith does. ..... If you really want to learn from these guys you have to be very observant. They will teach you everything you know and get you going alright. But they don't teach you everything THEY know. Watch Popcorn sometime, in his funnel filling jars, he always has two layers where you cant see but he has something under that first later. Now watch Mark and Digger filling jars. Ever notice they run there product over charcoal above the last filter, and we know Mark and Digger learned from popcorn...... But I have never heard a single soul on any of these shows mention using charcoal. But it makes perfect sense and it works very well at removing impurities. Now, lets go even more in depth. The higher the proof, the less effect the charcoal is going to have. So if your bottling at say 140 proof you may not see as big a change as you would if you were bottling at say 80 or 90. Why? Because activated charcoal filtering only effects the water in the product, its only effective on water soluble impurities, fortunately for us, that is exactly where most of them end up.........Not in the alcohol. I would be willing to bet people like Mark and Digger know that too.....But they are NOT going to explain it to you. ...... Why do the mason jar gin baskets work so much better than a convention design of placing the fruit on a rack above the boiling mash in the still? Look at the flow path, whats next after the still, the thump keg. What is the purpose of it? To give you a second distillation that further purifies and raise the proof. It also strips flavor, by distilling it again, so it just stripped out almost all the flavor from the gin basket and mash. Now look where there gin baskets are, there after the thump keg, and right before the final condenser, so every bit of flavor they impart into the vapor is going to make it into the product and the jar.,,,,, There is way way more to making this stuff than first appears on the surface. Lots to learn if you actually take to time to do it.
Go to 58:46 in Popcorns video.. he specifically tells you he uses 'fire coals" aka charcoal.. ruclips.net/video/glQjCKAI4gA/видео.html
Well dang 😳
80% Corn, 10% on the rest, You still have 3 ingredients left, hmm
You're just doing that cold ? How well does this process convert starches to fermentable sugars, and then into alcohol ??
it doesnt at all, thats why they dumped 2 sacks of sugar in. this is rot gut sugar shine with some grain flavor added. Nowhere near how Tim actually does it.
Well if they're allowing it to sit cold like that some of the grain will Sprout and that will make the malt
Does anyone know if thats a 5gallon still? or 10?
Why not mash in a full can?. That won't cook off even a gallon the little bit they made. Not to mention the water should have been HOT. there's more wrong than I've said but these are the main two
What kind of yeast?
Probably Dady distillers yeast
Bakers
You're supposed to Malt something this is just basically shitty sugar shine
So much non-sense, pure garbage !