Distilling red wine to see what happens
HTML-код
- Опубликовано: 19 окт 2024
- In an ongoing experiment involving putting common drinks through a water distiller, it's the turn of red wine.
If you enjoy these videos you can help support the channel with a dollar for coffee, cookies and random gadgets for disassembly at:-
www.bigclive.co...
This also keeps the channel independent of RUclips's advertising algorithms allowing it to be a bit more dangerous and naughty.
I love that a man best known for reverse engineering cheap electronics has now become a strange alcohol separator
It's (de)still reverse engineering ! ;)
It s a legit way to get pished
Wait until he starts reverse engineering DNA.
Reverse engineering cheap electronics you say?
You just earned this man a new subscriber.
@@snakezdewiggle6084 and coming with great syrup idea at the end LET'S GET RICH
These videos are so entertaining.
And educational!
Nope
I am waiting for dropshot :p
@@DoctorX17 and that beard waaow
@@zeguenful yes
Clive : It tastes like diluted vodka and lemon.
Ralfy: I taste lemon, oranges, vanilla,grass, pollen, cinnamon, oak, carbon and hydrogen
Ralfy: Also…hmm… about 3.75 rays of sunshine and an ant’s loving gaze.
Dude, that was funny!!!
Red wine tastes like fermented Ribena anyway. 🤷🏻♂️
Bold, yet insulting. Buoyant, yet flaccid.
You forgot the part where Ralphy says something mildly disparaging about Clive's palette.
I'd quite like to know what the syrup is like when rediluted with other things - for example lemonade (do you get a wine-style sparkling drink?), or if you redilute the red wine concentrate into white wine, do you get wine squared?
We need an atomic shrimp / big clive crossover episode once the pandemic is a distant memory. "What's the best (or weirdest) re-distilled alcohol to pair with a weird food in a can?" :V
@@serioushex3893 thanks! 🌈
I wanted to see the 95% alcohol moonshine red wine combo
Baiting a scammer using distilled emails.
ah, good to see my favorite youtuber is even more of a man of culture then i thought
The scotch video has 700k views and the Jager video has 250k. The soy face thumbnails are working.
Sliphantom here? No way!
Also thank god you're alive, 4 months is a long time.
yo, re-watching your automation videos always makes me laugh! thanks for making those!
Beer next? Could be interesting... Maybe you get Marmite as a concentrate... Who knows
Can't wait for some circuit board assembly video with similar thumbnail
Can't argue with the results.
I see you chose one of Australia's finest table fighting wines.
Ha ha.
Hmmm... the Grange or the Yellow tail?
It's not in a box, therefore fancy Aussie wine
@@joshgray9035 Look at Mr Fancy getting his wine in a box. Goonbag wine is where it's at!
Yes with a bouquet of an.... I think I’ll stop there.
Too bad you don't have better temperature control on that thing to avoid bringing over so much water. Because then you could further annoy Ralfy by claiming you've made your own cognac.
Im sure clive could work out some sort of variable speed control for the cooling fan, or possibly some sort of automatic functionality
It's fairly easy to calculate when to stop distilling if you just want the alcohol, but that was not what Clive was after.
Is he going to do a video on the distilling apparatus he is using or have I missed it?
@@johnpossum556 Search trash wine and you should find it.
I'm all in favor of that. One, because I always like trash-shine. And two, because I'm all for annoying Ralfy.
"Yes, I'd say that tastes like red wine."
Sommeliers all over the world screaming and crying in despair! "Noooo!"
i know that there once was an experiment where they made a bunch of sommeliers taste bleached red wine claiming its white wine and white wine with red food coloring claiming its red wine. most of them couldnt tell...
i wonder how many could identify reconstituted wine concentrate in a blind test where they dont even know that one bottle isnt normal.
@@TheScarvig ...it is difficult to impossible as long as the overall quality of both products is roughly the same. Taste very much depends on circumstances - what you had for lunch, how you are feeling, what the air is like today, etc. Especially when the taste of the products is very close to each other. Blind tests bring your ability to distinguish tastes to the limit and very often cross the limit into guessing and bullshitting territory.
I call myself an amateur Single Malt "Expert" - if you give me for example a random Islay Whisky and a random Orkney Whisky (I know both regions well) and then put a gun to my head and only let me live if I guess which island they are from .... well, I would have a 50:50 chance to die. Maybe I would beg you to use Islay vs. Speyside instead to give me a decent chance (maybe 80%).
The "tasting industry" is full of hubris. Often what you taste in a product says more about you than the product.
@@KonradTheWizzard Only way i can confirm you wouldn't die with the islay and orkney would be if the islay was Lagavulin 16 year lmao
@@lilybruggeman9634 Exactly. Though the Octomore might work as well (the only Whisky I know for which you have to soak the empty glass in hot soap water for an hour before the smoky taste/smell leaves).
@@TheScarvig mmmm bleach
I make merlot ice cream by boiling down the merlot into a syrup on the stovetop. Offhand, I don't remember if I halve it or more, but I do the calculation to ensure the resulting mixture has enough fat by volume to qualify as ice cream.
I use merlot because its usually the mildest red; anything with lots of tannins ends up being too harsh when cooked down. The resulting ice cream is... good? Good-ish. Mostly its a novelty. The wine flavor is strong, and the novelty comes from it being combined with the fat in the cream.
Wine syrup is usually not something someone would think of as syrup, unless it happens to be a sweet wine or you add sugar to it. It generally will just be an unpleasant astringent concentrate with a subtle fruity taste.
Kinda glad you are getting over the reluctance to show your face on the main channel. It made me smile as soon as the Bacardi’s ad ended.
The thumbnail is missing some random red circles and arrows. And maybe some emojis too like 😱😲😳
We need more Clickbait! :)
without doubt more = more better. 🤣❤🤦♂️❓🤢🔥🟣🟣💩👍😢⛈☂
Clivebait
“WINE VS DISTILLER YOU WON’T BELIEVE WHAT HAPPENS NEXT!”
Oh yeah some of those action lines and a red border, together with a stock photo of wine being compared to a stock photo of water with a red arrow would do wonders, but you have to censor the water bottle and put a big question mark over it
have to crank up the saturation, brightness, and contrast a bit too, and enlarge the eyes to really hijack the brain.
I laugh so hard every time Clive does that ‘pose’… lol 😆
I'm waiting for Ralfy to start dismantling electronics with a comically fake beard. In fact, I would love for this to happen.
Ralfy blows up the Bothy. 😂😂🤣
I second this motion!
He all love Ralfy and wish him no harm ...
@@ButlinsHistory 3:45
I think I'd pay to see that :)
As an Aussie, I appreciate that Clive not only used an Australian wine, but a fairly cheap Australian wine at that. Also, I sense a collaboration with one or more ChemTubers in this channel's future.
Now do it with a Grange Hermitage!
@@fattuspattus Philistine! 😆
Classic Yellowtail , Export Brand, cheap but generally pretty nice to drink.
@@Olderdingo We're bloody spoilt here, even the bottom of the barrel stuff isn't all that bad compared to elsewhere in the world. I'm told that some of the cheapest Euro and American wines can serve as a handy replacement for paint stripper, in a pinch. Cheers! ;)
We have a program over here in England called 'How its made' and this (Yellow Tail) was on it. It showed from delivery of the grapes to the bottling of the finished product, both white and red wines were shown. The red colour comes from the skin of the grape, i don't remember how exactly they get the colour out but you still get white wine out of a red grape, you just use another process to get the red out.
I do believe Big Clive has mastered the RUclips algorithm.
In the Netherlands there was an episode of the TV show "Keuringsdienst van Waarden" (Inspectionservice of Goods), where they found out that actually this is roughly what happens when transporting wine. I don't remember exactly, they either transport the 'must' of the wine and add the liquor and water at the destination, or they transport a distilled residue of the wine and re-add the liquor at the destination.
At least, you were spot on when mentioning that there is a use for the thick "wine syrup" for storage.
I subscribed to this channel because there was lots of electronics and electrical stuff. Now it's the funniest channel I ever visited. I'm all the more hooked!!
I'm so happy for your success as a creator, your content is always absolutely fascinating. Tippin' a jager to you.
I don't drink, but I found that this kind of experiments really fun.
I myself have quit drinking but love these experiments. Just such a silly concept, though I imagine if you needed an antiseptic in a post-apocalyptic world you could distill homemade mash using a solar-powered water still. I notice that Ralfy hasn’t confiscated this bottle like the results of the whisky experiment.
Another non-drinker here who loves these videos and looks forward to more of them!
Lots of camels in here 🐫
"This is just going to stain everything if I don't get it in right"
Very true, sir, very true.
RUclips Algorithm: *"here's a Scottish man distilling wine for science"*
Me: *"YAAAAS, click it!!"*
The staining power of red wine syrup is astounding. Two tastings down and not only his lip but a few of his teeth were still stained.
Finally a red hair dye that could last. Apparently red dye is hard to make permanent because of the size of the molecules needed and their ability to adhere permanently to a hair shaft.
I saw a lot of staining going on. It looked briefly forensic at times
I'm ten years sober... Why am I watching this? Ah yes, 'cause it's damn entertaining.
It's a miracle! Clive turned wine into... well, different wine.
He turned wine into vodka 🍸, and vodka into wine 🍷
He's not the Messiah, he's a very naughty boy.
...and then into urine.
THE OUTKAST REFERENCE. You’re actually a goat
A follow-up experiment to suggest: Some supermarkets sell little "red wine concentrate" stock pots, sold for the purpose of adding to a stew or casserole in place of real wine. According to the ingredients, they do contain some kind of wine concentrate, albeit with some herbs and a thickener to give it a jelly consistency, presumably to make it easier to get out of the little plastic pot. What isn't clear is the volume of red wine each pot is supposed to represent, so maybe you could experiment with these, adding more and more to the diluted vodka to see what happens?
Great idea!
Clive never stop giving with his Distillation series and i believe this is my favorite series from Clive, next to seeing him reviewing MRE. But hey, i'll watch anything with Clive in it
Shake that bottle like a Polaroid picture~ 😂
Your brother testing the jager was so funny. His face when he tasted the vodka was brilliant.
I really appreciate people that don't take themselves too seriously and act like a goofball! Great lead into the thumbnail pose.
I like that tiny taste of the wine concentrate turned you into a vampire. haha
These experiments continue to fascinate and delight me!
Yeah, I didn't spot the vampire blood until afterwards.
I thought it looked like Clive had a bloody lip, like he had been in a fight, probably in Glasgow.
@@bigclivedotcom I think you can start your own line of drinks and a microbrewery with all these experimental drinks and tweaking them
I have to agree: a very worthwhile experiment. Thank you.
I feel like that red wine syrup would be really useful in cooking. Spoonful of that in your bolognese or beef bourguinon, then just drink the boozy clear stuff.
Not such a silly idea. As far as I know no one has actually done it. The shelf life would be quite good due to the tanic acid and sugar content, so I'd say it's plausible.
@@Chris_the_Muso and no alcohol means no vinegar!
We did that once with the syrup they use in postmix Coke, marinated steak. A housemate at the time worked in a restaurant and he just changed a bag over a little early and brought home the almost-empty one. It was actually pretty nice!
The solvent properties of alcohol are also an important contribution of wine in cooking. Unless you are ideologically opposed to alcohol consumption, I would say it is better to just use the wine normally.
@@chancekahle2214 But red wine reductions are very common in a lot of sauces. Alcohol evaporates off very fast, so no solvent action is really possible in that case. So if you took that syrup and reconstituted it with a small volume of chicken stock, you'd have a rather simple culinary reduction.
shaking the polaroid actually did nothing to the picture
These distilling experiments are quite interesting.
I agree 150%
These are experiments that needed to be done.
I'm very curious about how a bourbon distillation would turn out. Anything but Jim Beam white label (the cheapest and sweetest stuff) and JD, which is not actually a bourbon despite what thousands of Asian bartenders seem to think. Jack Daniels is a whiskey, not a bourbon.
Clive, you have made me very happy. Thank you.
Now how about carbonating the white red wine and seeing what happens, you wont get drunk Clive trust me I am a professional, famous last words.
Clive should conduct this experiment on Saturday's live stream :D
Trust me, I'm with the government 😎
Hard part is carbonizing it since wine contains slight particles so it naturally fizzes up like hell when you start to decompress it..... Got to love experimenting with soda streams!
The Trampagne seems to take the CO2 just fine, but I would assume it's best to consume immediately, and in sufficient quantity. Hopefully we'll witness this on Saturday's stream.
On the subject of carbonation, my dad once carbonated a bottle of cheap store brand whisky. Would not recommend, that stuff was pretty bad to begin with, adding fizz made it quite vile.
Really love your Spiritual side,,, and that Expression? just like me when I reach the Wine and Spirits dpt. in the Supermarket
All this distillation reminds me of when @NileRed distilled toilette paper into alcohol. It wasn't used but he did give it a taste test.
I'm still gonna try that one of these days. If successful, I'm on to the Sunday paper. Pound per pound, it's gotta be cheaper than TP.
Ferment and distill*
@@sempertard The ink should give the distillate a unique character.
My dad keeps excitedly telling me about these experiments. Every time I ask him what kind of content Clive makes he just says “I don’t know it’s weird but he’s funny”. I get what he’s saying now.
One of these days the wind will change and you'll have to live out your remaining days as a Pixar movie poster
I think it would work if Pixar could make Big Clive into a wisened elder lightning dragon with a beard who loves to experiment in a new sequel to that dragon movie that just came out.
Answering questions nobody asked. I love it! These videos are fab, lol!
There is wine making kits popular in Australia where you brew the clear alcohol then add the concentrate... pretty much like you've done.
That reminds me of a product that was popular during prohibition in the USA. It was a block of dried grape juice concentrate with a clear "warning" telling you what process to avoid because it would turn it into wine.
proper savages
Finally man found the man behind that soothing voice in previous videos
(Note that I am new to this channel and went through some videos only mainly the verniear caliper , and the coffee carton cap video )
Shhh! You've just worked out how ole' Jesus did it.
I actually managed to turn wine into water.
@@bigclivedotcom Does that make you the Antichrist?
@@bigclivedotcom I turn wine into water on a regular occurance. Whether you choose to drink it is a different matter...
I bet you didn't know Jesus had a brother. Yeah, his name was Craig. Craig Christ. He didn't turn water into wine, but into cold Coors light.
@@zachaliles Did you hear about his other brother? Jesus' brother Bob. There's even a song on youtube and everything.
in a world of fear and uncertainty, these thumbnails are becoming comforting
I’m not quite sure why, but I LOVE these videos. Also I appreciate the “classic” pose!
Chemistry ala Clive. A hands on lesson.
I just love it!
I don't even drink, yet I look forward to these videos. I now see a future where Big Clive builds a drink dispenser filled with concentrates.
That's gone through my mind. A cocktail machine with a huge tank of spirit/sugar and concentrated flavours added on demand.
@@bigclivedotcom I'm actually surprised that that isn't a thing already. you could save decent amount of self space that way
even if it wasn't the highest quality end product
@@fish3977 it doesnt need to be the best quality remeber if youre already shitfaced youre not gona notice if it tastes sligtly off
@@msx0406 and especially if you made it into cocktails. tho there already exists different cocktail mixes to streamline it
You, sir, are a genuine treasure.
You are certainly on a roll with the distillery!
Electronics and drinking - what's not to like!
try the distiller you can adjust to 173F (78C) (or a little more) and you can strip just the alcohol out (and its strong and tastes like unflavored moonshine, burns like it too) and leaves you with about 2/3 bottle hot grape juice in the distiller
Brandy? btw, 00s of Australian winemakers: HOW DARE YOU REDUCE OUR NATIONAL DRINK TO A STICKY MESS! THAT'S OUR JOB!
How can you say Aussie and Yellow tail at the same time?
Usually by chundering
Nothing is better than wine in a box... you get a free pillow.
@@mgb961
What does that mean????🤔
@@wobblysauce I like to fill a bottle labeled as a fancy wine with box wine when I have company. Most folk don't notice.
The thing is a “water distiller “ will basically boil, what ever you put in it, at about 210-220 degrees F. When you distill alcohol you run the still from about 188f to 198f, temps above that and water vapor starts to come out with the alcohol as does the flavors. Im sure you know this, just wanted to put in my 2 cents.
Try Bailey's / cream based liqueur next!
Instantly had to click and was not disappointed! Great stuff! Red beret is a nice touch! LOL!
Bonus: “the carpet is roughly wine-colored anyway”. Cheers!
I think Clive is going to end up inventing some kind of super liquid if he keeps this up.
After watching Ralphy taste the results, I think he wants to disown Clive and adopt Kevin as his new sibling.
Clive, 'Ralfy the next one's ready, but are you?'
Someone is probably already doing this to avoid shipping huge amounts of water from Australia/SA/California/Chile to your local costcutters for the £5 wine range. ‘Bottled in the UK’ - with tap water from Croydon, and potato spirit brewed in a lockup round the corner.
That is a fancy X-Ray machine you have in that form factor tray on our top right of that cabinet sir.
So you turned one of our Aussie 5buck bottles of red liquid into something that tastes like wine! I'm impressed!
Now, how could clive combine ionisers, led lamps and distilation into one video. that'd be epic!
Don't forget some sort of fire or explosion.
The LED's were visible and the ioniser was switched on but just out of shot
Maybe fermenting something, killing off the yeast at some point by bubbling ozone through it. Add some UV to really get the job done. Then distill and see what comes out in the end. Would be mildly dangerous (ozone and UV can be a bit nasty), but might not make great video material?
Dont forget to expose the contents to the Disko Shart to kill all bacteria
I am totally buying one of these!
brilliantly fun videos these distilling ones. thanks clive!
Next step - carbonation test!
BigClive revolutionizing wine industry since 2021.
Is Ralfy also going to test this?
I'm hoping so.
@@bigclivedotcom I must admit, your thumbnails have become a lot more amusing.
It is by will alone I set my mind in motion. It is by the juice of Sapho that thoughts acquire speed, the lips acquire stains, the stains become a warning. It is by will alone I set my mind in motion.
Copper Swing Press cameo in the background 👍🏻
An AVE special ?
Dank Sticky Schmoo! That is sooo absolutely Scottish. A brilliant description if ever there was one. Loved the video Clive. My mother in law was from Larkhall and I could hear her using that phrase. Her term for Earl Grey tea was “Scented Muck”. 😂😂
Now you know how they make the ever popular Manischewitz series of fruit wines.
I absolutely love these recent videos
You should do a video with a professional wine taster and trick them into tasting the reconstituted wine!
Wonderful stuff. Thank you Sir.
Shipping red wine as syrup from cheap countries to France and adding water and alcohol... They wouldn't right? Right....
Or from France.
@@bigclivedotcom was that the aussie yellow tail 2 buck chuck ??
First time viewer here! Strangely..Without looking around the room first, and focussing on what you were doing; my brain thought the light board on the top left screen was a window with a green tree blowing in the wind!!
Neat video though...
Cheers from N.W.T Canada.
So THAT'S how they make non-alcoholic red wine: by mixing brandy distilling residue to water!
Actually, I don't think that's too far off. It's in principle how they make non-alcoholic beer. But you have to do cold distilling for the best result.
These distilling experiments are fascinating. Just a thought for the ones that have a ABV lower than the vodka use to reconstitute, maybe try mixing it with the volume of vodka first, then adding the water to dilute to proper ABV. Might help with dissolving the syrup easier.
Wheeeeee Clive I really do love that silly hat! Thank u for making me smile today.
What's wrong with the hat?
@@captainchaos3053 nuffin muffins I approve ! Prolly because I own a pink one myself lol
Cool. I don't normally wear pink. I'm just not wired that way but I do like things that are just a little bit different.
Your distilling videos are mint. Your face tasting that sticky wine residue 🤣
I think the slightly fruity flavour you got in your 'clear wine' is Ethyl Acetate
"This tastes like red wine"
"I don't drink much red wine"
This is why I love Clive's channel, it's never extremely serious, it's all light-hearted fun.
Scrolling through the comments, each and everyone has a like. (:
Makes you feel part of a community.
In the livestreams he's mentioned that there is too many comments to respond, so he'll try and heart as many as possible.
And I'm mostly still managing to keep up.
Keep these coming please. Always an excellent experiment that I didn't know I wanted to know.
Dude, I'm getting beard envy from your badger hair chin lol
Yeah...Clive could make a shaving brush from his own beard...but what would he use it for?
In italy we distill wine, the result is called acquavite, we use this liquor for correct the coffee
In theory, distilled wine is grappa so i think the clear liquid should taste like grappa. Or if you're not into grappa, that diluted vodka flavour with a touch of citrus is exactly the taste of grappa
That were my thoughts as well, he basically made Grappa or Rakia!
Clive de verdad sabes captar la atención de las personas, conparti tus videos con mis amigos que no me creían que tu hacías eso y se quedaron con la boca abierta ajajajajajajj gracias feliz día
Es divertido. Deberías probarlo.
Fun fact: "Yellow Tail" takes its name from the phenomenon of incontinent kangaroos having yellow tails stained with urine, because kangaroo piss is exactly what it tastes like. Source: Am Aussie.
So why were you tasting kangaroo piss? And don't say, "for scientific reasons".
when you empty a bottle into the distiller give it a swirl as you're doing it to make it go faster and look cool!
PS, do you brew alcohol yourself?
I was going for the gluggy drama. I don't really do much brewing.
Love from Dufftown and Lossiemouth
If you intend to continue these distilling project videos I'd recommend to think about a camera mount for the pot.
When you swhirl the bottle when it is upside down, you get a whirlpool sort a thing. The liquid and the air move at the same time. So the process of pouring is quicker
The winemaker for California's Bonded Winery #1 once told me that he makes his wines the Clive way, by mixing grape-juice concentrate to azeotropic ethanol and water along with a bit of glycerine and oak chips. Clive's winery, by the way, is an Australian version of California's BW1.
Chemist here. A more effective way to dissolve the residue is to divide the solvent(vodka in this case) into small patches. like 3 or 4 parts. this is because the multiple extraction law. Each patch added fresh can take up more of the residue than added in one go. As strange as it sounds.
Im not shure what it is about this guys voice but its butter in my ears
Turning wine into water as opposed to turning water into wine... is somewhat disturbing, haha. Always unique, this channel and especially amazing BigClive!
Clive, doing the experiments we never thought of, and never will!
You're a loony. A well loved loon!
Here in America, we have an invention that we call "a spoon" that can be used to stir liquids.
Here in Norway, we have something called a "whisk", that is specifically designed for stirring. Well, actually, it's called a "visp", since we speak Norwegian here. ;)
Grappa is knockout juice, but brilliant for steadying tum after a big meal. Locals around here (rural northern Italy) distil it from wine dregs using moonshine-style gear based around a big pressure cooker.
in portugal we call it aguardente vinicula