I tried your suggestion about glycerine with some doubts and hesitation at first. Now all I can say is, Wow! George you are a genius!. Adding a little glycerine to the finished product just takes it to another level. You da man George! You da man!
I'm just starting on my new hobby and I have found you and the homedistiller forums to be invaluable. Thank you so much. You are the Mr. Rogers of the fermenting/distilling world.
Mr Rogers, hahaha. George is awesome and I think he’s more like the Professor from “ the Hilarious House of Frightenstein”. It’s a Canadian show from the 70”s, very funny
Finding your channel just made last weekend like Christmas. over the last week i have killed a lot of time on here and it has been 100% worth it. very knowledgeable and very entertaining to watch.
George, I love the channel and you were a tremen ssf ous h et lp e DC ucating me to make my first still run. The reason I liked your channel is because you use scientific explanations, numbers as bd formulas... you tend toward exactness with explanations of what happens when you relax from that exactness. Exceot here, you just pour until its where you want it. I have bern searching for the dang formula to proof it exactly on the first try. This is the first time I have been frustrated by one of your process vids. I need the formula. I am a chef and wing it all the time, but knowing how to do it correctly and accurately allows me to wing it more successfully. I was hoping for an exact recipe I could vary from with confidence.
Hi George just a quick one , I see that you filter the un cut shine.As a result it clog the carbon pores. It's best to cut your spirits first to at least 50abv or less before filtering, just a tip
9:14 It's NO 'oxygen'. The bubbles are alcohol vapor. Mixing alcohol with water gives off quite significant amount of energy (you can feel the entire bottle gets significantly warmer), and when mixing highly concentrated alcohol, the temperature can locally exceed the alcohol boiling point creating those bubbles of alc. vapor, which soon cools down and condenses and is reabsorbed by the solution (notice that the bubbles do NOT usually get to the surface like gas in mineral water would, they just disappear in the middle of the solution).
I learn something new every video. *I'd add the booze to the water when proofing.less cloud. *ol boys on the distiller site swear on flavoring before you proof (less to flavour) I'm gonna get glycerin and try that out..and to make more sanitizer. Thanks again.
hi George my name is Willem from south africa well i am new to this i just made my first rum with molasses and it came out perfect at 86% now i want to know can i use rum essence to flavor my spirit i have watch almost all your videos you are the best here
I have noticed that if i do my cuts before i filter it, it stays cloudy for some reason. If i filter first and then do my cuts i dont have that problem. I remember that i had let sit for over 2 weeks a jar of unfiltered shine and when i picked it up it had some white gunk in the bottom, i filtered it and let it sit again for a few weeks and i never saw that white gunk again
You may be going to far into the tails. When you cut it the water and oils from the tails cloud. Filter it first and you get rid of some of the oils before you introduce water.
Could you extract the oils from the wood in the still then use that to cut your spirit possibly cheating the ageing process to remove the color but retain the aroma and flavor of the oak
If you were able to pop apart the filter you can take the charcoal by itself and heat in an oven carefully to re-energize it back to pure again, but be careful, and look it up on how to do and reuse it!
have you ever had your shine turn yellow after running it in the zero filter? i got a new one and put a gallon through it and it came out the same way it went in crystal clear. the next gallon and a half i put through the same time turned yellow. now it was all the same clear when i started and now its got a yellow tint to it, what the H did i do wrong??? ps is there any way to save or filter the discolored stuff, or is it screwed?
I'm a little confused about using an activated charcoal filter for what will become dark liquor. Wouldn't the filter remove flavors like it does with your water? And don't you want to keep those subtle flavors from your mash into the final product?
Filtering will not remove all subtle flavors. It works best for neutral spirits. All spirits are not filtered for exactly the reasons you state. Most of my runs are not filtered which leaves the basic flavors and enhanced taste I was looking for.
The American Distilling Institute (ADI) is the oldest and largest trade association dedicated to craft distilling in the world. Founded in 2003, ADI has become a beacon for the craft distilling community - providing their global network of small-batch, independently-owned distillers with a go-to source for any and all information on their craft.
Hi George. Did you try to mix the glicerin with aged still by oak chips? I did, but my still became cloudy, even 4 months in bottles didn't help. Any idea what should I do to make it clear? Thanks
I know you can do the math to calculate exactly how much water to add to get the proof you want, but I like how you do the trial and error method, it seems more fun.
I've heard to proof before filtering because high proof spirit will wash nasty stuff right through the filter but lower proof stuff will not. Anyone know anything about this?
in another video of yours you said you change the zero water filter every 10 gallon ,in this video you now say every couple of gallons ? massive difference especially in price ?
Not sure I ever said 10 gallons but if I did that was obviously a mistake. I normally run 3 gallons before changing but that is not the limit. It is a self induced limit I use.
great video as always, George. 2 points from a beginner: I thought cask ageing tended to be at 100 proof up. Also, undiluted spirit through a plastic filter...?
George, I've made a couple 5gal batches in the past with Turbo and beet sugar wash, My question is: am I going to really gain much if any going with a traditional grain mash/wash other than 'tradition'. I have built a reflux and it measured 195% ran low and slow for neutral spirit results. I know I can run a little hotter and faster to pull of wash flavors. What is your take on the grain verses sugar washes? Thanks
When using a reflux for high proof it is more economical to use a sugar wash since the reflux strips all flavor. Grains work well too but I stick to the simple approach. George
Should i filter all types of shine like flavored apple ,corn ,vodka etc i like the idea about all store bought liquor is charcoal filtered makes it smoother right??
Well, that is a very complicated topic. It is our opinion that if run correctly you should not have a need to filter as a routine. We sometimes filter and sometimes do not; it all depends on the run and how precise we are. Many different spirits are filtered many different ways and through many different mediums. Some use a 1 micron filter while others use charcoal. I prefer charcoal over filter pads. George
I would like to know what the purpose of putting In the glycerin in your spirit is. Iv never used it before and like to try new things what’s the advantage of doing it ?
Glycerin is a smoothing agent. It is available in most grocery stores in the medicinal section and you will find that it is an additive in almost everything we either consume or use. The best advantage is the removal of that harsh burn on the back of the pallet that is normal with moonshine. About 2 ounces per gallon (or to your liking) has a tremendous affect on the final product. It's been used for years but seldom shared with others. George
As it should be. Great work. Next time you make a run and have time you can do a taste test with and without glycerin and see if you can tell the difference. I definitely can. Happy distilling George
I also herd the glycerin makes the bubbles bigger in your distIlate. Old time moonshiners would cut their product down and add glycerin to lie about the final proof so they could make more after cutting. Just what I herd.
Hi George made my first batch of rum and all I can find over here in the uk is vegetable glycerin would his be ok ? Thanks again for your videos best out there
Could have been a function of where you were measuring the temp. A little too low in the column and it will be different from a little higher in the column. The most important thing is knowing what temp you produce at and measure from that same point each time. The still has as much to do with the operating temp as anything else (just like a cool breeze on teh back porch will affect it), each one is a little different so a firm temp is not available- that's why we always say around 179F and I always add that "your still may be a little higher or lower" Hope this helps clear it up. Keep at it, you are doing fine. George
I never heard that. I have heard that some do put a few scraps of copper in their kettle. I see no problem with this practice but also know of no boiling benefit from a rock in the kettle. George
What's interesting is that I was always under the impression (as I was told by a brewing shop) that the carbon filters (such as the ones you use) need the ABV to be pre-cut to below 100 proof as they do not work above this. What's your take on that George?
Hey George I got to tell you I love your passion that you pour out in your great vids. I have a question for you sometimes not all of the time when iam proofing my shine of malted corn, double distilled 160ish proof it gets kind of cloudy. Is the the spring water iam using and would you recommend to always use distilled water only? Thanks so much for all your help..
Be sure that the glycerine you use is a vegetable based glycerine. The glycerine carried by CVS pharmacy and others has a warning on the back that it isnt for internal consumption and that you should call poison control if you do ingest it.
What is the specific type of glycerin do you recommend ???? I looked a few up on Amazon and I read the usages of some and they mentioned that it is used for a quick enema ! Can you let me know what label you use so I can make sure to get that type? Thanks George !
Just picked up a set of zero water filters yesterday day . Opened the package and attached it to its proper container. Proceeded to filter out 170 proof and every time ran the shine through it it came out a brown tint but shade darker. Ps. Keep the videos coming!!!
Hey George, I've watched a few of your videos, one in particular where you talk about using a chemical tolerant hose when the distillate comes off the still to prevent it from stripping the plastic as it would in regular tubing. Does this same theory hold true when using a plastic filter? Also at what proof can a distillate be run through a regular hose? Can it be tempered down to a safe proof or is it best to just avoid that scenario all together? Thanks.
I think it is best to avoid regular hose of possible. Plastic filters are normally strong enough to handle the high alcohol. Brita and the zero water filter are two good examples. George
I leave my left over chips and add another handful chips in and just enough to cover it and let it rest in a cool cupboard as a mature extract and just add to my plain spirit the next time I distill.
I guess Cutting the product before aging in the barrel only makes it a little more enjoyable to drink? Any thoughts on aging a filtered 175 proof product?
I've watched this video when it first came out, I was new to the hobby. Now in 2024, I'm still new to hobby, but I realized one thing..... My spirit and water were sitting in basement next to each other, same temperature 20°C I used calculator to determine how much 93% product to mix with water to get 40%abv result. I mixes 2.150l with 2.8l and when I put alvometer in there it was off.... Well, I was "today years old" when I realized that chemical reaction between the two liquids brought temperature up to 26°C 😂 And I did try the same experiment couple of times and every time temperature raised by 6°c throwing off alcohol meter (hydrometer) 😂
You know what's good for chip aging...? Fall cut toasted maple chips. Toasted and chard hickory chips are really good also. They give it kinda a BBQ flavor. Oh yeah... It's cheaper to get the Jack Daniels chips at Walmart in the BBQ section. Just rinse them in cold water first. The pellets work also.
Glycerol (normally referred to as glycerin) is made from both animal and vegetable sources. There is no appreciable differences between the two. The one I have is plant based but I've used the animal based product as well. George
Yes. I normally dilute to at least 95 proof first. Anything above 110 tends to run through the filter because it is so thin. Alcohol is much thinner than water and the effectiveness of filtering is lost at higher proofs. George
But dilution doesn't effect the substances you are trying to remove. I think the idea is that the higher abv has a higher reactivity and can leach some plastic and other nasties from the filter
Hey George! Great video I’ve watched it 10 times. What’s your thought on limestone water for mixing and finishing your bourbon? Have you ever used it, can you taste the difference, or do you know anyone who has?
Barley and Hops Brewing I do it to keep the corn, and whatever else I used for flavor out of my still. So the wash I put into my still is as free of material as possible. Should I not bother with that step?
The formula for dilluting is really easy and simple to do. Actual ABV % divided by Desired ABV % multiplied by Amount of Distillate you have minus that same amount = the amount of water needed. You can use any unit of measuring you want. I tend to favor Milliliters, Liters and Fluid Ounces myself but you can do it with U.S. Gallons and Quarts too. Here's a really good video on the dillution formula that makes things a lot easier: ruclips.net/video/h-_1f2Z8Vl0/видео.html
As far as aging. I’ve found a great method. I submerge the bottle into hot water for an hr and a half, and then put into the refrigerator. Works fantastic. You get a REAL dark whiskey look if you’re using Whiskey Chips. Do that a couple times per week, and after 4 weeks, you get a super smooth Whiskey
Sorry, that is not a great method. Ideal bottled-whiskey storage temperatures range between 59ºF and 68ºF. Even though whiskey goes through temperature changes when ageing in natural and protective Oaken casks, once bottled it becomes more temperature and UV sensitive. You also should avoid temperature fluctuation when storing whiskey, e.g don't place a bottle in line with an ac or heater vent. Heat can potentially cause the alcohol in your unopened bottles to expand and push up against the cork/stopper/cap which can lead to off flavors and damage to the cork or stopper, thus leading to evaporation of the alcohol. The whiskey's exposure to air is much less when in the neck or diameter width of the bottle, versus laying on its side with an airspace running for several inches linear. For this reason, bottled whiskey should always be stored vertically, and not on its side. Finally, once opened, drink it, don't let it sit around for months. An opened bottle of whiskey begins to oxidize immediately. If you want to keep a bottle long term, don't open it. Buy two, drink one, keep one, or buy three, drink two, keep one.
Hi George, I have a question? I just ran a sugar wash and used my reflex but couldn't get my head temp to 173 degree fahrenheit the best i could achieve was 160 to 165 and I'm worried my entire run is now methanol? I tried the burn test and its blue at the base and some yellow at the tip. Basically my question is if the head temp is below 169F does this mean i wasn't successful in achieving Ethanol? I have watched all your video's which are awesome thank-you for all the information. Not sure why i couldn't achieve the head temp? It was purchased as a complete kit from Mile Hi so I'm assuming the 2000 Watt burner will do the 8 Gallon kettle. I even installed a valve to control water flow to the condenser and reflex but to no success on achieving over 170F at the head. I did have the glass column directly under the reflex, so i could watch the reflex action and shot it with a inferred heat gun on the glass and the temp was 189F so basically the reflex was dropping my head temp over 20F. Didn't much mater when controlling the flow of cold tap water to the reflex and condenser tub. I have watch a few video's on line where a guy went out and purchased both Methanol and Ethanol and did the spool fire test and they both looked identical definitely no mayor clear difference, so this very much concerns me. Also you mention usually you only have to discard potentially 2 ounces as that's usually all the methanol in the mash it self on a standard 20-liter - 5 gallon mash. Again getting back to the question at hand. If the head doesn't achieve the 173F based on sea level to produce Ethanol Alcohol and was only between 160F-165F does this mean on a molecular level I have only achieve transforming all my ABV in my mash to Methanol? This has been my 1st run and I haven't done enough to distinguish by smell confidentiality. I'm going to try reversing my water connections to go through the condenser 1st then through the reflex on my next run in hopes of achieving a head temp of 173F or over. That being said if this doesn't work I will be very frustrated, as there really isn't much more I can do? Anyways sorry for the novel, but any advise or knowledge would be greatly appreciated.
Two glaring things I must address first. 1. You do not make methanol. So, there is a finite amount in your mash (usually about 1-2 ounces). 2. Yellow tip flame is normal when the flame interacts with the atmosphere or surround air. The base of the flame is where you should be focused. Now on to your temperature. You may have too much water flow through your reflux chamber. If the water flow is too great the temperature will never reach the target temp since you are condensing too early. If the water flow is too slow your proof will drop because you are not refluxing. A reflux requires a trickle of water that you can control to obtain the maximum reflux based on heat and water flow. Good luck George
@@BarleyandHopsBrewing Thank-you you for the info George. You are awesome and I really enjoy following your videos. I will address my issues based on your reply. Can't thank-you enough! 🙌👍
over filled and ran too fast so it splashing up into the condenser coming out when it shouldnt? thats one reason, other is if it were some nasty foreshots in the beginning maybe mixed with some chlorine from tap water or something else you dont want in there.
Hey George, I use Vegetable Glycerin in my final product, there's petroleum bi products in normal Glycerin so I recommend VG and you can get a gallon for $20 usually from DIY E-cigarettes fluid like RTSVAPES.COM if you could get back to me on your opinion on which glycerin you prefer that'd be awesome. Thanks man.
filtering at high proof .....yes it does make a difference , a carbon filter has a set sieve size ethanol has smaller molecules than water , ethanol will pass through a charcoal filter almost untouched compared to 40% alcohol /water ( working on the british scale here ) you have to filter it mixed NOT neat , just what i have seen on you tube read about and its basic chemistry but if you think about it its not rocket surgery .
[Original ABV% x Orig. litres divided by required ABV % = total litres] - Orig litres = water to add to get requried ABV E.g.: 94% x 5 litres / 40% = 11.75 litres minus 5 litres = 6.75 litres water to add to get drinking strength of 40%ABV
This is an approximate formula (I think) because alcohol and water does not simply add by volume (100 ml ethanol + 100 ml water is not 200 ml but sth. like 195 ml, hence the ABV% is slightly higher than 50 as that 195 ml contains 100 ml ethanol). To get precise dilution, you need to measure ethanol concentration in wt%, then the dilution equation holds. But for practice (brewing), the above equation is more than sufficient.
I tried your suggestion about glycerine with some doubts and hesitation at first. Now all I can say is, Wow! George you are a genius!. Adding a little glycerine to the finished product just takes it to another level. You da man George! You da man!
I'm just starting on my new hobby and I have found you and the homedistiller forums to be invaluable. Thank you so much. You are the Mr. Rogers of the fermenting/distilling world.
Are you not worried about hi proof liquor in contact with plastics .
Mr Rogers, hahaha.
George is awesome and I think he’s more like the Professor from “ the Hilarious House of Frightenstein”. It’s a Canadian show from the 70”s, very funny
Hey George I truly enjoy your instructions on distilling. Keep up with the great work. Thanks
George...you are simply awesome!! Thanks so much for all your informative videos. RUclips is lucky to have you.
Finding your channel just made last weekend like Christmas. over the last week i have killed a lot of time on here and it has been 100% worth it. very knowledgeable and very entertaining to watch.
George, I love the channel and you were a tremen ssf ous h et lp e DC ucating me to make my first still run. The reason I liked your channel is because you use scientific explanations, numbers as bd formulas... you tend toward exactness with explanations of what happens when you relax from that exactness.
Exceot here, you just pour until its where you want it. I have bern searching for the dang formula to proof it exactly on the first try. This is the first time I have been frustrated by one of your process vids. I need the formula. I am a chef and wing it all the time, but knowing how to do it correctly and accurately allows me to wing it more successfully. I was hoping for an exact recipe I could vary from with confidence.
Hi George just a quick one , I see that you filter the un cut shine.As a result it clog the carbon pores. It's best to cut your spirits first to at least 50abv or less before filtering, just a tip
Did you filter it at 180 proof? Activated charcoal won’t work if it is above 100. Cut first.
It works to an extent. But it works better on diluted.
9:14 It's NO 'oxygen'. The bubbles are alcohol vapor. Mixing alcohol with water gives off quite significant amount of energy (you can feel the entire bottle gets significantly warmer), and when mixing highly concentrated alcohol, the temperature can locally exceed the alcohol boiling point creating those bubbles of alc. vapor, which soon cools down and condenses and is reabsorbed by the solution (notice that the bubbles do NOT usually get to the surface like gas in mineral water would, they just disappear in the middle of the solution).
I learn something new every video.
*I'd add the booze to the water when proofing.less cloud.
*ol boys on the distiller site swear on flavoring before you proof (less to flavour)
I'm gonna get glycerin and try that out..and to make more sanitizer.
Thanks again.
Can you use honey instead?
Hey George , how i make medical glycerine for vape shisha
hi George my name is Willem from south africa well i am new to this i just made my first rum with molasses and it came out perfect at 86% now i want to know can i use rum essence to flavor my spirit
i have watch almost all your videos you are the best here
If you add flavors during distillation with a thumper keg or gin basket.... will filtering remove/mess with the flavor?
I have noticed that if i do my cuts before i filter it, it stays cloudy for some reason. If i filter first and then do my cuts i dont have that problem. I remember that i had let sit for over 2 weeks a jar of unfiltered shine and when i picked it up it had some white gunk in the bottom, i filtered it and let it sit again for a few weeks and i never saw that white gunk again
You may be going to far into the tails. When you cut it the water and oils from the tails cloud. Filter it first and you get rid of some of the oils before you introduce water.
Is vegetable glycerin the same..
is there a certain type of glycerin that you should use for vodka or a brand that you like ?
Could you extract the oils from the wood in the still then use that to cut your spirit possibly cheating the ageing process to remove the color but retain the aroma and flavor of the oak
I have no idea.
Try it ..let us know ,my understanding nothing replaces seasoning time in or with chared oak.
If you were able to pop apart the filter you can take the charcoal by itself and heat in an oven carefully to re-energize it back to pure again, but be careful, and look it up on how to do and reuse it!
This is correct.👍
Thank ypu for the quick comments you r the man happy brewing thanks a ton u have a guaranteed subscriber lol
Never added glycerine , I will try it definitely, cheers mate
After going the ageing with the chips can glycerol be added to the moonshine
yes
George, If I have a traditional pot still and not a reflux do I need to filter it? I have read a lot of thoughts on it and it seems it depends?
Hey George,do you by chance have a link to the water pressure regulator you use? Thanks !
would it screw up the proof test to just toss the tester into the jug?
Oneofdazzz not that i can think of. but your hydrometer could sink past the bottle neck
Glycerin is also a primary ingredient in soap.
hey george, thoughts about using plastics with high proof shine? you dont mind as long as its not hot, and has low contact time?
have you ever had your shine turn yellow after running it in the zero filter? i got a new one and put a gallon through it and it came out the same way it went in crystal clear. the next gallon and a half i put through the same time turned yellow. now it was all the same clear when i started and now its got a yellow tint to it, what the H did i do wrong??? ps is there any way to save or filter the discolored stuff, or is it screwed?
Love the vids george can you please do a vid on different yeasts and their uses
I'm a little confused about using an activated charcoal filter for what will become dark liquor. Wouldn't the filter remove flavors like it does with your water? And don't you want to keep those subtle flavors from your mash into the final product?
Filtering will not remove all subtle flavors. It works best for neutral spirits. All spirits are not filtered for exactly the reasons you state.
Most of my runs are not filtered which leaves the basic flavors and enhanced taste I was looking for.
@@BarleyandHopsBrewing Thanks for the reply.
Hi George if I’m trying to get the rum extract.... do I need to do the distilling process after the run mash
Is it ok to use a carbon filter when filtering your shine? Can you use any food grade glycerine?
The American Distilling Institute (ADI) is the oldest and largest trade association dedicated to craft distilling in the world. Founded in 2003, ADI has become a beacon for the craft distilling community - providing their global network of small-batch, independently-owned distillers with a go-to source for any and all information on their craft.
our farm well water is amazing tasting.. but very high pH.. reason to filter? reason to use distilled water??
Just lower the ph with citric acid or lemon juice. Very simple solution.
Merry Christmas
Happy Distilling
George
Hi George. Did you try to mix the glicerin with aged still by oak chips? I did, but my still became cloudy, even 4 months in bottles didn't help. Any idea what should I do to make it clear? Thanks
I know you can do the math to calculate exactly how much water to add to get the proof you want, but I like how you do the trial and error method, it seems more fun.
Hey great videos George. I tried to find the Charter Oaks Staves and Heading LLC but nothing. Are the gone?
Not sure why you were looking for that. Can you explain a little more?
@@BarleyandHopsBrewing you promoted www.bizapedia.com/al/charter-oaks-stave-and-heading-llc.html for Hugh's Jack Daniels oak barrel staves
Oh! I remember now. I have no idea if he is still in business. Haven't heard from him in a few years,
Sorry it didn't ring a bell at first.
I've heard to proof before filtering because high proof spirit will wash nasty stuff right through the filter but lower proof stuff will not. Anyone know anything about this?
All the literature I've read says water down to 50% ABV before filtering 🤷
Hi George,
I assume this "shine" was already cut to remove feints, heads and tails? You just filtered & diluted the hearts?
You are correct.
George
in another video of yours you said you change the zero water filter every 10 gallon ,in this video you now say every couple of gallons ? massive difference especially in price ?
Not sure I ever said 10 gallons but if I did that was obviously a mistake.
I normally run 3 gallons before changing but that is not the limit. It is a self induced limit I use.
whats the cutting formula?
great video as always, George. 2 points from a beginner: I thought cask ageing tended to be at 100 proof up. Also, undiluted spirit through a plastic filter...?
Lab-grade plastic is OK to pass through when stone cold, though definitely not for storage. Hot is definitely a problem though. Just my experience.
George, I've made a couple 5gal batches in the past with Turbo and beet sugar wash, My question is: am I going to really gain much if any going with a traditional grain mash/wash other than 'tradition'. I have built a reflux and it measured 195% ran low and slow for neutral spirit results. I know I can run a little hotter and faster to pull of wash flavors. What is your take on the grain verses sugar washes? Thanks
When using a reflux for high proof it is more economical to use a sugar wash since the reflux strips all flavor. Grains work well too but I stick to the simple approach.
George
Sounds good, I'm going to cut and add some barrel chips some day, kinda sounds fun to try!
Should i filter all types of shine like flavored apple ,corn ,vodka etc i like the idea about all store bought liquor is charcoal filtered makes it smoother right??
Well, that is a very complicated topic. It is our opinion that if run correctly you should not have a need to filter as a routine. We sometimes filter and sometimes do not; it all depends on the run and how precise we are.
Many different spirits are filtered many different ways and through many different mediums. Some use a 1 micron filter while others use charcoal.
I prefer charcoal over filter pads.
George
Great video. Thanks.
What % Glycerine are you using? Ive seen 99.5, 99.7 and 100% will any work?
Do i still have the foreshots heads and tails in a sugar wash?
Yes
www.moonshine-still.com/still.pdf
I would like to know what the purpose of putting In the glycerin in your spirit is. Iv never used it before and like to try new things what’s the advantage of doing it ?
Glycerin is a smoothing agent. It is available in most grocery stores in the medicinal section and you will find that it is an additive in almost everything we either consume or use.
The best advantage is the removal of that harsh burn on the back of the pallet that is normal with moonshine. About 2 ounces per gallon (or to your liking) has a tremendous affect on the final product.
It's been used for years but seldom shared with others.
George
I never filter my product unless I soak it in wood chips. Otherwise it’s as clear if not clearer than spring water.
As it should be. Great work.
Next time you make a run and have time you can do a taste test with and without glycerin and see if you can tell the difference. I definitely can.
Happy distilling
George
I will definitely try It on my next run.
I also herd the glycerin makes the bubbles bigger in your distIlate. Old time moonshiners would cut their product down and add glycerin to lie about the final proof so they could make more after cutting. Just what I herd.
I have to ask. Why would you want to dilute the product? Seems to be self defeating, in a way.
Hi George made my first batch of rum and all I can find over here in the uk is vegetable glycerin would his be ok ? Thanks again for your videos best out there
Perfect.
When I started to distill my mash, nothing happened until the temp reached 205 deg. Why didn't it boil at 275? Thank you. Like your videos.
I mean 175. Deg
Could have been a function of where you were measuring the temp. A little too low in the column and it will be different from a little higher in the column. The most important thing is knowing what temp you produce at and measure from that same point each time. The still has as much to do with the operating temp as anything else (just like a cool breeze on teh back porch will affect it), each one is a little different so a firm temp is not available- that's why we always say around 179F and I always add that "your still may be a little higher or lower"
Hope this helps clear it up. Keep at it, you are doing fine.
George
+Barley and Hops Brewing LLC thank you. I heard that if I put a rock in my still, it will boil better. Is that true? Thanks for responding.
I never heard that. I have heard that some do put a few scraps of copper in their kettle. I see no problem with this practice but also know of no boiling benefit from a rock in the kettle.
George
+Barley and Hops Brewing LLC ok. Thanks. I don't think I let the fermentation process finish. I got in a hurry. Came out at 70 proof. 😔
What's interesting is that I was always under the impression (as I was told by a brewing shop) that the carbon filters (such as the ones you use) need the ABV to be pre-cut to below 100 proof as they do not work above this. What's your take on that George?
I don't this is true the filter will work on any proof.
@@kent4928 not true, atleast it wont work properly. need to cut it to UNDER 110 proof.
its true, cut it to 110 proof or lower before filtering if you want the filter to work properly. He himself mentions this in future video.
Has Barley and Hops Brewing closed?
Yes. It does not affect this channel
Barley and Hops Brewing thats good. I’ve learned a lot here. I hope you continue your distilling/brewing videos.
Hey George I got to tell you I love your passion that you pour out in your great vids. I have a question for you sometimes not all of the time when iam proofing my shine of malted corn, double distilled 160ish proof it gets kind of cloudy. Is the the spring water iam using and would you recommend to always use distilled water only? Thanks so much for all your help..
Be sure that the glycerine you use is a vegetable based glycerine. The glycerine carried by CVS pharmacy and others has a warning on the back that it isnt for internal consumption and that you should call poison control if you do ingest it.
What is the specific type of glycerin do you recommend ????
I looked a few up on Amazon and I read the usages of some and they mentioned that it is used for a quick enema !
Can you let me know what label you use so I can make sure to get that type? Thanks George !
2 ounces per gallon to start
Hey George does your zero filter turn shine a brownish tint???
No, it never has. What did you use the filter for (if at all) before this?
I have never had this happen.
Just picked up a set of zero water filters yesterday day . Opened the package and attached it to its proper container. Proceeded to filter out 170 proof and every time ran the shine through it it came out a brown tint but shade darker. Ps. Keep the videos coming!!!
@@davidromero5846 dont filter high proof alcohol man...for one it wont filter properly and it can pickup bad things from the plastics of filters.
Hey George, I've watched a few of your videos, one in particular where you talk about using a chemical tolerant hose when the distillate comes off the still to prevent it from stripping the plastic as it would in regular tubing. Does this same theory hold true when using a plastic filter? Also at what proof can a distillate be run through a regular hose? Can it be tempered down to a safe proof or is it best to just avoid that scenario all together? Thanks.
I think it is best to avoid regular hose of possible. Plastic filters are normally strong enough to handle the high alcohol. Brita and the zero water filter are two good examples.
George
I leave my left over chips and add another handful chips in and just enough to cover it and let it rest in a cool cupboard as a mature extract and just add to my plain spirit the next time I distill.
I guess Cutting the product before aging in the barrel only makes it a little more enjoyable to drink? Any thoughts on aging a filtered 175 proof product?
Steve, why would you drink 175 proof? (smile). Cut it down a little so others can enjoy it.
George
LOL... Point taken.
i tried aging mine at full power... 95%. it turned into a nice dark red colour, but turned to beautiful amber after proofing it down
I've watched this video when it first came out, I was new to the hobby.
Now in 2024, I'm still new to hobby, but I realized one thing..... My spirit and water were sitting in basement next to each other, same temperature 20°C
I used calculator to determine how much 93% product to mix with water to get 40%abv result.
I mixes 2.150l with 2.8l and when I put alvometer in there it was off....
Well, I was "today years old" when I realized that chemical reaction between the two liquids brought temperature up to 26°C 😂
And I did try the same experiment couple of times and every time temperature raised by 6°c throwing off alcohol meter (hydrometer) 😂
You know what's good for chip aging...? Fall cut toasted maple chips. Toasted and chard hickory chips are really good also. They give it kinda a BBQ flavor. Oh yeah... It's cheaper to get the Jack Daniels chips at Walmart in the BBQ section. Just rinse them in cold water first. The pellets work also.
if I wanted to call you George what would be the best time ( Eastern) thanks
Around noon
lol i had to read that twice......
well, his name IS George, so you should call him George all the time ;)
One more thing.. is glycerin u use vegetable glycerin?
Glycerol (normally referred to as glycerin) is made from both animal and vegetable sources. There is no appreciable differences between the two.
The one I have is plant based but I've used the animal based product as well.
George
Good stuff, but have to disagree on filtering high proof. Plastics can melt and or release nasty chemicals with high proof booze.
Pacific NorthWest agreed keep 50% abv or lower
I was told to dilute prior to charcoal filtering. Just my not so smart comment. Thanks for your videos.
Yes. I normally dilute to at least 95 proof first. Anything above 110 tends to run through the filter because it is so thin. Alcohol is much thinner than water and the effectiveness of filtering is lost at higher proofs.
George
But dilution doesn't effect the substances you are trying to remove. I think the idea is that the higher abv has a higher reactivity and can leach some plastic and other nasties from the filter
Hey George ,
How often do you change the filter?
About every 2-3 gallons
Dont drink the koolaid eh! 🤣🤣 Glad to see you are back with your new vids buddy!
Hey George! Great video I’ve watched it 10 times. What’s your thought on limestone water for mixing and finishing your bourbon? Have you ever used it, can you taste the difference, or do you know anyone who has?
I am totally clueless about this. Please let us know what the results are.
That's simply the best water you can possibly use for shine !!!
Could I use the zero water filter. When i filter my wash before putting it in my still
Why would you want to do that? If you’d rather filter 5 gallons than 1ish, then I suppose you could.
Barley and Hops Brewing
I do it to keep the corn, and whatever else I used for flavor out of my still. So the wash I put into my still is as free of material as possible. Should I not bother with that step?
I think it’s an unnecessary step. I don’t think it’ll hurt anything but it’ll take a lot of time to run five gallons through your water filter.
Barley and Hops Brewing
Thank you
The formula for dilluting is really easy and simple to do.
Actual ABV % divided by Desired ABV % multiplied by Amount of Distillate you have minus that same amount = the amount of water needed. You can use any unit of measuring you want. I tend to favor Milliliters, Liters and Fluid Ounces myself but you can do it with U.S. Gallons and Quarts too. Here's a really good video on the dillution formula that makes things a lot easier: ruclips.net/video/h-_1f2Z8Vl0/видео.html
Glycerine is absorbed and metabolized very similar to sugar
As far as aging. I’ve found a great method. I submerge the bottle into hot water for an hr and a half, and then put into the refrigerator. Works fantastic. You get a REAL dark whiskey look if you’re using Whiskey Chips. Do that a couple times per week, and after 4 weeks, you get a super smooth Whiskey
Sorry, that is not a great method. Ideal bottled-whiskey storage temperatures range between 59ºF and 68ºF. Even though whiskey goes through temperature changes when ageing in natural and protective Oaken casks, once bottled it becomes more temperature and UV sensitive. You also should avoid temperature fluctuation when storing whiskey, e.g don't place a bottle in line with an ac or heater vent. Heat can potentially cause the alcohol in your unopened bottles to expand and push up against the cork/stopper/cap which can lead to off flavors and damage to the cork or stopper, thus leading to evaporation of the alcohol. The whiskey's exposure to air is much less when in the neck or diameter width of the bottle, versus laying on its side with an airspace running for several inches linear. For this reason, bottled whiskey should always be stored vertically, and not on its side. Finally, once opened, drink it, don't let it sit around for months. An opened bottle of whiskey begins to oxidize immediately. If you want to keep a bottle long term, don't open it. Buy two, drink one, keep one, or buy three, drink two, keep one.
it's a fantastic method. it's science. You're exciting the particles. There's a whole new industry based around it
@@barrybrum you can shoot some argon gas in the bottle [wine people do it to keep oxygen off wine]
Thanks !!
dont use the same water filter for shine and regular water :D "George! the grandkids are gettin rowdy again with their lemonade stand!"
there is an online calculator for proofing spirits down you know
You should invest in a refractometer if you haven't got one and make a video as it compensating the difference in temperature when reading the abv
I think higher proof will bring out wood aging quicker
Hi George,
I have a question? I just ran a sugar wash and used my reflex but couldn't get my head temp to 173 degree fahrenheit the best i could achieve was 160 to 165 and I'm worried my entire run is now methanol? I tried the burn test and its blue at the base and some yellow at the tip. Basically my question is if the head temp is below 169F does this mean i wasn't successful in achieving Ethanol?
I have watched all your video's which are awesome thank-you for all the information. Not sure why i couldn't achieve the head temp? It was purchased as a complete kit from Mile Hi so I'm assuming the 2000 Watt burner will do the 8 Gallon kettle. I even installed a valve to control water flow to the condenser and reflex but to no success on achieving over 170F at the head. I did have the glass column directly under the reflex, so i could watch the reflex action and shot it with a inferred heat gun on the glass and the temp was 189F so basically the reflex was dropping my head temp over 20F. Didn't much mater when controlling the flow of cold tap water to the reflex and condenser tub. I have watch a few video's on line where a guy went out and purchased both Methanol and Ethanol and did the spool fire test and they both looked identical definitely no mayor clear difference, so this very much concerns me. Also you mention usually you only have to discard potentially 2 ounces as that's usually all the methanol in the mash it self on a standard 20-liter - 5 gallon mash. Again getting back to the question at hand. If the head doesn't achieve the 173F based on sea level to produce Ethanol Alcohol and was only between 160F-165F does this mean on a molecular level I have only achieve transforming all my ABV in my mash to Methanol? This has been my 1st run and I haven't done enough to distinguish by smell confidentiality. I'm going to try reversing my water connections to go through the condenser 1st then through the reflex on my next run in hopes of achieving a head temp of 173F or over. That being said if this doesn't work I will be very frustrated, as there really isn't much more I can do? Anyways sorry for the novel, but any advise or knowledge would be greatly appreciated.
Two glaring things I must address first.
1. You do not make methanol. So, there is a finite amount in your mash (usually about 1-2 ounces).
2. Yellow tip flame is normal when the flame interacts with the atmosphere or surround air. The base of the flame is where you should be focused.
Now on to your temperature. You may have too much water flow through your reflux chamber. If the water flow is too great the temperature will never reach the target temp since you are condensing too early. If the water flow is too slow your proof will drop because you are not refluxing.
A reflux requires a trickle of water that you can control to obtain the maximum reflux based on heat and water flow.
Good luck
George
@@BarleyandHopsBrewing Thank-you you for the info George. You are awesome and I really enjoy following your videos. I will address my issues based on your reply. Can't thank-you enough! 🙌👍
Hey, George.
Why are my moonshine cloudy ?
Got 1L crystal clear and from there on it looks a bit cloudy, any reason you can think of?
over filled and ran too fast so it splashing up into the condenser coming out when it shouldnt? thats one reason, other is if it were some nasty foreshots in the beginning maybe mixed with some chlorine from tap water or something else you dont want in there.
if its gets cloudy when diluted: tails. so ive heard from george
7:50 Did he just make a duck dynasty reference?
Hey George, I use Vegetable Glycerin in my final product, there's petroleum bi products in normal Glycerin so I recommend VG and you can get a gallon for $20 usually from DIY E-cigarettes fluid like RTSVAPES.COM if you could get back to me on your opinion on which glycerin you prefer that'd be awesome. Thanks man.
Bob ross of moonshine!
filtering at high proof .....yes it does make a difference , a carbon filter has a set sieve size ethanol has smaller molecules than water , ethanol will pass through a charcoal filter almost untouched compared to 40% alcohol /water ( working on the british scale here ) you have to filter it mixed NOT neat , just what i have seen on you tube read about and its basic chemistry but if you think about it its not rocket surgery .
My friend gets mad at me because i'd be getting rid of 140 proof abv give it to him (rookie shinner)I am
Dude I'd love to just work with you for a few weeks. You are awesome! #bellyrubapproved #ragermike
[Original ABV% x Orig. litres divided by required ABV % = total litres] - Orig litres = water to add to get requried ABV
E.g.: 94% x 5 litres / 40% = 11.75 litres minus 5 litres = 6.75 litres water to add to get drinking strength of 40%ABV
This is an approximate formula (I think) because alcohol and water does not simply add by volume (100 ml ethanol + 100 ml water is not 200 ml but sth. like 195 ml, hence the ABV% is slightly higher than 50 as that 195 ml contains 100 ml ethanol).
To get precise dilution, you need to measure ethanol concentration in wt%, then the dilution equation holds.
But for practice (brewing), the above equation is more than sufficient.
I can hear you now lol
Not sure what happened to the first one I posted. I had to re-post it to get it to work right.
George
aren’t you afraid that the cops might drop by and say “hi, come with me
sir”. Next thing you know you’re making booze for inmates
He is making fuel for his lawnmower. Not for consumption* (wink)
Damn dude, you sure make me thirsty.
Somebody send me some free oak! :p
you look a lot like walter white lol
Nice! haven't branched off to crack yet LOL......
George