For all who try this, a tip: Before you boil the water, take some of it and mix it with the corn (not a lot, just enough to wet the corn). It's super easy to mix cold water with the corn, and when you add wet corn instead of dry to the hot water, clumps do not form as easily.
I will try this recipe. I made the following summary: For 19 liter wash with 1.045 gravity (around 6% potential) Max 3 day ferment for gravity 1.007 (around 1% potential) Stripping run should result in 2.2 liter @ 25% Cracked Corn 3.21 Kg rye kernels 1.07 Kg Malted Barley 0.935 Kg Mashing water 18 Liter Sparge water (hot) 12 Liter Yeast 5 gram
It was the price of the tsc corn then the Canadian tire pail and I knew your were also from the great North. Love the video definitely gonna try your recipe
Amazing how quickly you can geolocate someone based on products and language. That is a pretty amazing outcome with cracked corn with the grinder. That certainly makes sure the amylase gets to the starch.
If you’re not using American distillers malt you should give it a try. It has a lot more conversion power then brewers malt and will help convert the corn quicker.
Love the hand grinder for the grain, gonna get me one of those, and great advice using table salt when shaping the wort chiller coil. Great video, good practical knowledge, I appreciate your process, my friend
Have u tried or used Brew Bags, they are great and clean(er). This is/was the longest short video ever 😂😂✌️. I might have missed something. Did u add Sugar and what was your SG before adding your yeast? 3 days to fermet😮? 80 proof, 40% on your final, not bad. I'm sure u dropped in % after your 1st. Your last mix looks a bit milky, u added your Tails?
Hi Chris, thanks for the suggestion. I did try straining with those bags, a bit messy and not as effective, for me anyway. Re: adding sugar, technically whiskey can only consist of grain, in order to be considered whiskey. But if you want to add sugar to bump up the alcohol I would say use dextrose. Dextrose is corn sugar that's extracted with enzyme, whereas corn syrup is extracted using acid stripping which makes it fructose. Maybe none of this matters in the end, but why not make it right! About the 72 hour ferment, the commercial distillers ferment for 60-70 hours, then distill. I tried fermenting longer thinking I would get more alcohol, but the result was the whiskey tasted absolutely terrible. Something about the primary and secondary fermentation result. Also, not much more alcohol is produced by letting it sit longer. So I mash on Monday, pitch yeast Tuesday morning, distill Friday. Cheers!
The yeast you used EC-1118 is a high alcohol yeast ( also known as champagne yeast) It will work at up to 16 % . It however brings no flavour or character to the product
This is really cool and I appreciate you making it. For your next video though maybe you can work on making sure the camera is always in focus and there aren't those weird flickers in places (like around the 16/17 minute mark). Thanks again.
I understand that most large distillers run it after 60-70 hrs. I noticed it tastes better too, personally. Also, your giving up a very small amount of alcohol by shortening the fermentation. I do appreciate you comments though, we're all learning!!
hi, i can speak little english. we use kilograms and celsius. I want to ask. How many kg of corn, rye and malt did you use? and how many liters of water. and rye is malt? is it open for 3 days to be fermented?
Hi Ilker, in total I used 25 kg of corn, 10 kg of rye (unmalted) and 10 kg of malted barley. It's important to use malted barley. I fermented it in an open container for maximum 3 days, but I put a plastic sheet over the fermenter. For each batch I used 18 liters of water, because thats all my still can hold.
@@marktompkins8519 thanks for your answer... I think you mean 2.5 kg corn, 1 kg rye, 1 kg barley :) because the numbers are too high for 18 liters of water :) I guess it is not necessary to put it in another air-lock fermenter after 3 days and increase the alcohol level. We distill after 3 days? ...or? we don't have Quercus alba.. we have Quercus petraea and Quercus robur exist in our country. If you have information, which one should I use?
I bring the water to a boil, turn off the heat then stir in the corn. After a period of time when the temperature drops to 165° F then stir in the malted barley. Then I let it sit for at least one hour ( corn seems to take a long time to mash) . Then I sparge (rinse) the brain bed.
My 2 runs of All grain was a Pain in the A**. 1, it takes A lot of Grain, 2, I didn’t run a Stripping Run or did I collect more volume from more runs to get more volume for thee final run. Out of my 7 gal mash, I got 16oz of decent product, proof around 80. 😂😂, I went back to the good Ol Cracked Corn and Sugar. Maybe, another day I will attempt this again. O, my 2nd run, I did add a bit of Sugar to get my SG up to a decent %. My Theory on this: Lots of grain, more cause when u add water to get volume, u lose your SG
Thanks for the tip! I was in a feed store the other day and they have sacks of corn, oats, and wheat mix. I wasn't sure about the oats, maybe I'll give it a try next time.
The rye was not malted. To your other point, whiskey (whisky) is made from the sugars derived from grain. I guess you could add dextrose (corn sugar) and still technically get 'whiskey'. If you add a different sugar (cane?) you would produce an alcoholic beverage, but couldn't really call it whiskey.
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Hi Mark, how are you? Much love from Portugal! So, those 2.2L are ready to be aged or is it the rest of what you´re going to distill next? I guess it´s what´s next, what comes out of the "doubler" at the 63% alc/vol. If I´m right, what are you going to do with those 2.2L?
In a way, yes. Because the 5 gal batch is so small, there isn't really enough volume especially of heads to do much with them. I find that the temperature rises quickly from 65c to 78c, and the volume is only 3 or 4 tablespoons, which includes methanol, which is poison, so I just throw out the 'heads'. If you had a larger still, one could take cuts, and blend that in. As to Tails, I just keep everything after the ABV drops below 70 separated, and use it in the next batch. That recovers the alcohol, and adds 'character'. Again, if one had a larger still, blending in cuts would be much easier.
Looking at the grain sacks, his pronunciation of some of his words and his units of measurement we are watching the making of Canadian Whisky, not Bourbon. That is unless he’s a Canadian transplant to the US. Good video either way.
Hi I'm sorry, but can you give me step by step how you did this. I saw recent comment what you used. Can you provide me the order you did this? I've been inspired by this video and I want to create my own bourbon.
Hi Edgar, I basically recorded all of this in step by step order, but very quickly, buy the grain, grind it, mash it, strain it, ferment it, distill it (stripping run). After you have used all your grain then run it all through the still again for the Spirit run and age it, which I explain in my other video in this series. Thanks for watching, and don't be afraid to make mistakes!
@@marktompkins8519 In the video I thought you were dumping the unfiltered mash into the still. I did that in my early first times. The mash scalded and the spirits were terrible and dumped.
@@marktompkins8519 I have seen the video. But course and fine flour would get through and end up on the bottom of the still. I have done it like I said, with a screen colander, and the flour would scorch and burn on the bottom. Yuck distillates. I think thats why they use steam jacketed stills instead of direct heat.
Next time for mashing & sparging drop few handfuls of rice hulls. They're "mechanically" lowering viscosity & reducing sparge times. Fermenting & distilling on grain is better for taste, but you'd need proper (distilling) equipment for it (extra thumper mostly). Also as you can, go for stainless (turkey steamer bucket with some ss cloth at the bottom). Cheers brother, happy stilling ;)
Whiskey is made from grain. Mashing (or cooking at certain temperature) with malted barley converts the starch in the grain into sugar, so you can ferment it.
Distiate will start coming out of the condenser at 65-70c. This is the methanol. Dispose of all distillate untill the temperature reaches 75c. It won't be very much. You can set it aside to use as a cleaning agent.
Not necessarily. The barley is quite soft compared to the rye grain for example, so I tighten up the grinder for the rye. At times I grind it twice, especially the harder grains.
I put about 18 liters of water for 8.5 liters of grain for mashing. But my equipment is smallish, can't put any more water in. Hot water sparging brings the volume up nicely.
Need an opinion. I've got a Corn, Barley, Rye mash that when I removed the lid to see if my Final Gravity was 1.00 (which it is)...the smell was TERRIBLE!! Smells like ASS!! Should I not expect anything to drink from this and run it for the alcohol only?
I found that it should only ferment for 70 hours at most. In fact that's what commercial distillers do. At first I fermented longer, thinking I didn't want to waste any alcohol, but it was bad. Even after running it through the still a number of times, it was just nasty. 70 hours my friend, that's the key. However if your making brandy or rum, let it ferment till you get to 0, it's just the grain alcohol that the 70 hours of fermentation applies to.
Hi John, with the amount of grain I used, I mashed and stripped 8 batches at about 18 liters each. Each stripping run yielded about 2.2 liters at 22%. After all the stripping runs I re distilled all the liquor that I had from my 8 stripping runs, and this is called the spirit run. If one wanted to, after the spirit run you can re distill again and really clean up your product, but you will lose about 18-20% Hope that answers your questions!
In order to be called 'whiskey' sugars cannot be added. Converting the starch in the grain into sugar is what's allowed (the mashing process). Adding more sugar will certainly increase production. Dextrose (corn sugar) is probably the best choice for that, at least it comes from grain. Other types of sugar may be caramelized, which caused them to resist fermentation.
This is true. The initial fermentation process is inherently anaerobic, as it requires no oxygen. However if one were to leave the fermented batch exposed to air for a length of time airborne vinegar bacteria (yeast cells?) will begi converting the alcohol to vinegar. Not much risk of that occurring though when you distill within 70 hours of the start of fermentation.
You really want to go all out? Learn how to malt your own grain. Pappow didn't even have to use yeast. It occurs naturally with corn and if you sourmash it multiples and b4 long it will be just as good as the store bought yeast. I malt my corn in burlap sacks and grind it myself. Until you use malted corn you've not lived
For all who try this, a tip:
Before you boil the water, take some of it and mix it with the corn (not a lot, just enough to wet the corn). It's super easy to mix cold water with the corn, and when you add wet corn instead of dry to the hot water, clumps do not form as easily.
Hey that sounds like a great tip. Thanks!
I have done this many times and doing this before adding to the hot water is much easier!!!
Great watch, sounds like listening to Clint Eastwood brewing 👍😂
He does sound like Clint damn
After.
Watching this. I am feeling lucky.
I will try this recipe. I made the following summary:
For 19 liter wash with 1.045 gravity (around 6% potential)
Max 3 day ferment for gravity 1.007 (around 1% potential)
Stripping run should result in 2.2 liter @ 25%
Cracked Corn 3.21 Kg
rye kernels 1.07 Kg
Malted Barley 0.935 Kg
Mashing water 18 Liter
Sparge water (hot) 12 Liter
Yeast 5 gram
Looks, good, let me know how it turns out! Incidently what I made earlier turned out very well, folks love it!
Made it your way. It was extremely relaxing and rewarding. I will do that again, thank you:)
Glad to hear it
I enjoyed your video . Very informative. Nice job 👏👍 thanks!
Excellent, I feel like my dad would like this.
do u have fb id?
@@support-humilitybyshadmans6616 Stop being a simp.
It was the price of the tsc corn then the Canadian tire pail and I knew your were also from the great North. Love the video definitely gonna try your recipe
Lol that’s what I said luv the CT BUCKET
Amazing how quickly you can geolocate someone based on products and language. That is a pretty amazing outcome with cracked corn with the grinder. That certainly makes sure the amylase gets to the starch.
Another clue is the label on the bag of Rye grain. It's local.
@@marktompkins8519 or the Canadian Tire bucket.
If you’re not using American distillers malt you should give it a try. It has a lot more conversion power then brewers malt and will help convert the corn quicker.
28:15 - this idea of putting table salt there - ingenious, man. Thanks!
Actually, I don't need the chiller, but I'm going to make it anyways, because I love the idea :D
Love the hand grinder for the grain, gonna get me one of those, and great advice using table salt when shaping the wort chiller coil. Great video, good practical knowledge, I appreciate your process, my friend
👍
If you don't recall drinking the first stuff you made, it couldn't have been that bad. Lol
Have u tried or used Brew Bags, they are great and clean(er).
This is/was the longest short video ever 😂😂✌️.
I might have missed something.
Did u add Sugar and what was your SG before adding your yeast?
3 days to fermet😮?
80 proof, 40% on your final, not bad.
I'm sure u dropped in % after your 1st.
Your last mix looks a bit milky, u added your Tails?
Hi Chris, thanks for the suggestion. I did try straining with those bags, a bit messy and not as effective, for me anyway. Re: adding sugar, technically whiskey can only consist of grain, in order to be considered whiskey. But if you want to add sugar to bump up the alcohol I would say use dextrose. Dextrose is corn sugar that's extracted with enzyme, whereas corn syrup is extracted using acid stripping which makes it fructose. Maybe none of this matters in the end, but why not make it right! About the 72 hour ferment, the commercial distillers ferment for 60-70 hours, then distill. I tried fermenting longer thinking I would get more alcohol, but the result was the whiskey tasted absolutely terrible.
Something about the primary and secondary fermentation result. Also, not much more alcohol is produced by letting it sit longer. So I mash on Monday, pitch yeast Tuesday morning, distill Friday. Cheers!
Pastry cook here. If you stir while adding in dries slowly, it wont clump.
@@IraqiManChan thanks for the tip. I've actually started doing that, much better!
Know its an old video but still great to prevent the grain balling add the grain in stages stirring and adding this will prevent balls forming as much
You can also mix the grain with cold water before, to prevent this.
Holy filled to the brim Batman.
The yeast you used EC-1118 is a high alcohol yeast ( also known as champagne yeast) It will work at up to 16 % . It however brings no flavour or character to the product
هل نستطيع طبخ المكونات بدون طحن. وكله مملح. ذره وقمح وشعير.
This is really cool and I appreciate you making it. For your next video though maybe you can work on making sure the camera is always in focus and there aren't those weird flickers in places (like around the 16/17 minute mark). Thanks again.
I think u need a Bigger stir Paddle😂😂.
Great video.
The Rye is only for flavor and the Malted Barley to convert Sugars?
Yes and yes.
Awesome teacher
Rocking it buddy and I noticed the Canadian tire bucket that’s cool ha good Canadian boy
You don’t need to run through the still in 72 hours if you have a clean closed fermentation. If you get wild yeast then you will have issues.
I understand that most large distillers run it after 60-70 hrs. I noticed it tastes better too, personally. Also, your giving up a very small amount of alcohol by shortening the fermentation. I do appreciate you comments though, we're all learning!!
@@marktompkins8519 kñg. G
Are you making everything I want everything at 1? Are you mixing it into the pot all at once
I cook the corn at 195°F for 20 min, the cool it to 165°F then add the malted barley
Zabardast just love you work
Great video! It was informative and is really helpful video.Thanks
Did u use limestone water
hi, i can speak little english. we use kilograms and celsius.
I want to ask.
How many kg of corn, rye and malt did you use? and how many liters of water.
and rye is malt? is it open for 3 days to be fermented?
Hi Ilker, in total I used 25 kg of corn, 10 kg of rye (unmalted) and 10 kg of malted barley. It's important to use malted barley. I fermented it in an open container for maximum 3 days, but I put a plastic sheet over the fermenter. For each batch I used 18 liters of water, because thats all my still can hold.
@@marktompkins8519 thanks for your answer...
I think you mean 2.5 kg corn, 1 kg rye, 1 kg barley :) because the numbers are too high for 18 liters of water :)
I guess it is not necessary to put it in another air-lock fermenter after 3 days and increase the alcohol level. We distill after 3 days?
...or? we don't have Quercus alba..
we have Quercus petraea and Quercus robur exist in our country. If you have information, which one should I use?
@@ilkerk01 I thought you meant how much in total. Per batch I used 4.5 liters of corn, 1.5 each of rye and barley.
@@ilkerk01 ilker abi selamlar damıtım yaptinızmı sonuç nasıl oldu acaba
Thanx Man. I'm a starter for Bourbon!!
Ya got yourself a new sub.
Hi sir I did same ur amount of distiller how much did u cut at first of unusable alcohol?
The first cut of methanol happens between about 60-75° C. It's not much, maybe 150 ml.
Thanks for sharing, this is one of the most complete videos I have seen. Do you have a conversion for volume to weight for your recipe?
No I just went by volume
Do you have an opinion about the stills that are available to buy these days? There seems to be a significant amount To choose from
Great video
At first when u cooked the corn did u turn off the fire for 40 minute or u keep th fire on for 40 minutes?
I bring the water to a boil, turn off the heat then stir in the corn. After a period of time when the temperature drops to 165° F then stir in the malted barley. Then I let it sit for at least one hour ( corn seems to take a long time to mash) . Then I sparge (rinse) the brain bed.
My 2 runs of All grain was a Pain in the A**.
1, it takes A lot of Grain, 2, I didn’t run a Stripping Run or did I collect more volume from more runs to get more volume for thee final run.
Out of my 7 gal mash, I got 16oz of decent product, proof around 80.
😂😂, I went back to the good Ol Cracked Corn and Sugar.
Maybe, another day I will attempt this again.
O, my 2nd run, I did add a bit of Sugar to get my SG up to a decent %.
My Theory on this: Lots of grain, more cause when u add water to get volume, u lose your SG
Wooow... Great idea
Very helpful. How larger are the holes you drill into the bucket to create the "strainer"?
I think about 1/8"
If you add some malted corn,you will be pleasantly surprised. I add 15 pounds of corn then wheat,oats and rye it’s delicious.
Thanks for the tip! I was in a feed store the other day and they have sacks of corn, oats, and wheat mix. I wasn't sure about the oats, maybe I'll give it a try next time.
Nice setup 👍
Beautiful Victory Mill...
I am just a beginner and would like to make small batches first.
Was the rye malted when you ground it? You can run your mash twice if you at more sugar. Why through it away after one run?
The rye was not malted. To your other point, whiskey (whisky) is made from the sugars derived from grain. I guess you could add dextrose (corn sugar) and still technically get 'whiskey'. If you add a different sugar (cane?) you would produce an alcoholic beverage, but couldn't really call it whiskey.
You can't get the Sugars from the grain without the amylase in malted grain.
You're correct. I added malted barley (2 row) for amylase
Really well done no doubt how to do it after you lay it all out good teacher!
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Hi Mark, how are you? Much love from Portugal! So, those 2.2L are ready to be aged or is it the rest of what you´re going to distill next? I guess it´s what´s next, what comes out of the "doubler" at the 63% alc/vol. If I´m right, what are you going to do with those 2.2L?
I will age them by inserting white oak in the bottles. Also, I love Portugal, was in Portimao last year.
Entao temos aqui um portugues. Boas destilacoes do Porto, Portugal.
I never heard you say how much of the Malted Barley you used.
1.5 liters
do you cut the heads and tails??
In a way, yes. Because the 5 gal batch is so small, there isn't really enough volume especially of heads to do much with them. I find that the temperature rises quickly from 65c to 78c, and the volume is only 3 or 4 tablespoons, which includes methanol, which is poison, so I just throw out the 'heads'. If you had a larger still, one could take cuts, and blend that in. As to Tails, I just keep everything after the ABV drops below 70 separated, and use it in the next batch. That recovers the alcohol, and adds 'character'. Again, if one had a larger still, blending in cuts would be much easier.
I always ferment for a week to 10 days
Or till my sg is 1.000
Does it have to be stainless steel I wonder if aluminum pot is ok
no sorry. Copper or Stainless.
How many times do you use this mash? 8 or 9 times until it's depleted all the sugars?
I just use it once, never heard of or thought of reusing the mash.
@@marktompkins8519 do you have to wait for the crust layer to settle before you start the still process?
@@marktompkins8519 I believe that is how sour mash differs.
I'm confused should it be by pounds not liters
I used liters (dry measurement). A liter is about a quart.
Looking at the grain sacks, his pronunciation of some of his words and his units of measurement we are watching the making of Canadian Whisky, not Bourbon. That is unless he’s a Canadian transplant to the US. Good video either way.
On the amounts of cracked corn and rye and barley: are the measured before or after being ground?
Before grinding.
We dont have rye by here... coud it be replaced ???
You can leave out the rye, it wl just affect the flavor a bit
This lad is good 👌👍
Is it possible to ad melasses? And when should that be? Thanks anyway.
Whiskey can only have grain in it. But if you want to use molassas you can ferment it with brown sugar, then distill for a great rum.
@@marktompkins8519 Thanks but i'm gonna ad it to this recipe. Other people say it would be nice to ad molasses. Thanks any way!
@@dierare8500 Will you call it Rumskey or Wiskum? ? ? ?
you need to use a cordless drill or even a corded one if you need more torque but all that hand grinding is labor intensive
actually it only takes about 20 minutes per batch, I do it while the water for mashing is heating up.
Also, I'm around machines all day. I like doing things by hand occasionally. I know, sounds wierd.
I'm sure the hand grind creates a more authentic feel.
Don't you think it better to fergment it with the mash to get more concentrate alochol percentage rather than filtering it
Great job 💖
don't you have to discard the first 3% of the methyl?
The methyl alcohol starts producing first, at around 60°c. I collect this till about 78°c and keep it aside, don't drink it. Good as a cleaning agent.
Hi I'm sorry, but can you give me step by step how you did this. I saw recent comment what you used. Can you provide me the order you did this?
I've been inspired by this video and I want to create my own bourbon.
Hi Edgar, I basically recorded all of this in step by step order, but very quickly, buy the grain, grind it, mash it, strain it, ferment it, distill it (stripping run). After you have used all your grain then run it all through the still again for the Spirit run and age it, which I explain in my other video in this series.
Thanks for watching, and don't be afraid to make mistakes!
ruclips.net/video/dq4JdIqEnTk/видео.html
Why not slow down fermentation by using cold fermentation
What do you do to offset the burnt taste from the grain in the bottom of the still pot??? Yuck..
I don't distill on the grain. When I mash I keep a close eye, bring the water to temp first then add grain, haven't had a problem with burning
@@marktompkins8519 In the video I thought you were dumping the unfiltered mash into the still. I did that in my early first times. The mash scalded and the spirits were terrible and dumped.
No, I sparged the mash first. I pour it through a strainer (5 gal bucket with holes in it) the rinse with boiling water. It's in the video.
@@marktompkins8519 I have seen the video. But course and fine flour would get through and end up on the bottom of the still. I have done it like I said, with a screen colander, and the flour would scorch and burn on the bottom. Yuck distillates. I think thats why they use steam jacketed stills instead of direct heat.
Next time for mashing & sparging drop few handfuls of rice hulls. They're "mechanically" lowering viscosity & reducing sparge times.
Fermenting & distilling on grain is better for taste, but you'd need proper (distilling) equipment for it (extra thumper mostly). Also as you can, go for stainless (turkey steamer bucket with some ss cloth at the bottom).
Cheers brother, happy stilling ;)
Why is grain in the mash for barboun??
Whiskey is made from grain. Mashing (or cooking at certain temperature) with malted barley converts the starch in the grain into sugar, so you can ferment it.
When it reached 190 you added the wheat.. is 190 the temp you wanted,
What percent corn did you use?
I added corn at 190, not wheat
Gonna hook my Milwaukee Hole Hawg up to my grinder< or take it to the coffee shop?
Sir how to remove methanol from your distillation
Distiate will start coming out of the condenser at 65-70c. This is the methanol. Dispose of all distillate untill the temperature reaches 75c. It won't be very much. You can set it aside to use as a cleaning agent.
Where are you? I see the corn has French sign on it.are you in Quebec?
London Ontario
Do corn and rye need to be malted?
No they don't. The malted barley has enough enzyme to do the conversion.
What size holes do you drill in the bucket
I think they were 1/8", maybe 3/16.
Do you mill everything at the same grind setting?
Not necessarily. The barley is quite soft compared to the rye grain for example, so I tighten up the grinder for the rye. At times I grind it twice, especially the harder grains.
what is the percentage of cereals compared to the water to be added in the beginning??
I put about 18 liters of water for 8.5 liters of grain for mashing. But my equipment is smallish, can't put any more water in. Hot water sparging brings the volume up nicely.
Do you have digger the gash d gas it
I don't understand stand the question🤔
Need an opinion. I've got a Corn, Barley, Rye mash that when I removed the lid to see if my Final Gravity was 1.00 (which it is)...the smell was TERRIBLE!! Smells like ASS!! Should I not expect anything to drink from this and run it for the alcohol only?
I found that it should only ferment for 70 hours at most. In fact that's what commercial distillers do. At first I fermented longer, thinking I didn't want to waste any alcohol, but it was bad. Even after running it through the still a number of times, it was just nasty. 70 hours my friend, that's the key. However if your making brandy or rum, let it ferment till you get to 0, it's just the grain alcohol that the 70 hours of fermentation applies to.
@@secra4 from when you pitch the yeast. If the temp is around 80f it will start fermenting right away
why would you do a stripping and spirit run with such a small amount of alcohol on a still whose capacity will fit all your mash?
all youre doing is losing flavor by doing an extra distillation.
wait edit: i see at the end of the video youre planning on multiple mashes and other runs. ok fine. cheers mate. makes sense now
Hi John, with the amount of grain I used, I mashed and stripped 8 batches at about 18 liters each. Each stripping run yielded about 2.2 liters at 22%. After all the stripping runs I re distilled all the liquor that I had from my 8 stripping runs, and this is called the spirit run. If one wanted to, after the spirit run you can re distill again and really clean up your product, but you will lose about 18-20% Hope that answers your questions!
No sugar? Why
In order to be called 'whiskey' sugars cannot be added. Converting the starch in the grain into sugar is what's allowed (the mashing process). Adding more sugar will certainly increase production. Dextrose (corn sugar) is probably the best choice for that, at least it comes from grain. Other types of sugar may be caramelized, which caused them to resist fermentation.
Get an immersion blender, it probably cost less than the paint stir attachment and much more versatile
hi, what are all the qty's please, ingredients and end product
On second thought.....I'll just buy the damn stuff lol.
nice
Did I miss you saying anything about methane. The first jar must have
the methane.
Methanol. Yes, the methanol vaporizes early, around 60 to 75 °C. I keep that separate, use it for cleaning things, etc. Definitely poisonous for sure.
@@marktompkins8519 Orange flame = methanol. Blue/clear flame = ethanol 👍👍
Has anyone told you that you sound like Clint Eastwood?
Go ahead... Make my day
@@marktompkins8519 🤣🤣🤣
Why not use a larger pot? Less mess and work.
That's the pot I had! Of course larger capacity equipment makes more sense, but cost more money too!
The thumbnail looked like he was cooking macaroni
Fermentation should be anaerobic. Otherwise alcohol will be converted to vinegar.
This is true. The initial fermentation process is inherently anaerobic, as it requires no oxygen. However if one were to leave the fermented batch exposed to air for a length of time airborne vinegar bacteria (yeast cells?) will begi converting the alcohol to vinegar. Not much risk of that occurring though when you distill within 70 hours of the start of fermentation.
A bunch of process for such a small return .
Похоже на пиво .
Get a smaller paint mixer
Hey I just use what's at hand, keeping thing simple. But you do have a point.
FYI...distilling is illegal in Canada without a permit.
I didn't see him pull off the foreshot? You don't want to go blind. be sure to remove the foreshot!
Run mine enough to be happy with a "Blue" Fame every time!
Very long process sir !!
And your wife asks you why your gas bill is so high.
Mark !!!! spit it out dam dude!! thanks but wtf.
@@chrisklemchuk5008 hey thanks, we all benefit from new and constructive ideas!
You really want to go all out? Learn how to malt your own grain. Pappow didn't even have to use yeast. It occurs naturally with corn and if you sourmash it multiples and b4 long it will be just as good as the store bought yeast. I malt my corn in burlap sacks and grind it myself. Until you use malted corn you've not lived
Does wife no t hat still can blow up her kitchen ???? ha
It won't blow up just watch it it is safer to do it outside with a turkey burner
lots of work for some whisky
Yes, it is! I could see getting a larger still, as it's basically the same amount of work and time.
Its a hobby
Brew bag
This is really not use full information talking too much nonsense.
Boring
Making whiskey is boring. Drinking it, not so much.
Your video was out of focus for a mildly infuriating amount of time