George you're Knowledge and videos are showing, Definitely a Retired Science Educator, Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos. The very best on the internet & Discovery for Stilling & Brewing. You're the #1👈
I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now. Such great knowledge. My T-500 is going to get a workout now. 🍻
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here. Big thumb up from Croatia.
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
Hi. Anyone still here ? Still .... Here ? Haha.... Sorry. Anyways.... I love these videos and I m just getting into this whole thing and rum is my next endeavor. Any tips !?
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
I just love brewing. In over 30 years of brewing, the only things I have not tried to make wine from is fish, cheese and mushrooms (although I did make some psilocybin mushroom wine in the 80's).... :)
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
Thank you. This is like my second or third video on distilling. And maybe you won't be coming back to this seeins how it's 5 yrs. old. BUT, I'd like to know WHY you want that 5.2 pH. I suspect it has to do with avoiding unwanted bacteria, but I don't know for a fact and I don't think you mentioned it. Nevertheless, Thanx for the vid.
Hi George from over the pond. I was just watching and listening to this video and something you said (that I almost missed) was to make sure that you clear your mash as best you can otherwise there is a possibility that if it isn’t as clean as it can be, it may scortch when we are distilling and alter the taste of the final product. Wow, does that make sense, 🤔 Well to me anyway. Thanks buddy, please keep up the fantastic work and knowledge that you bring to our hobby.👍👍👍
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
Love your videos! But what I really want to see is a video on how you avoid getting thrown into prison by the BAFTE for teaching people how to commit felony bootlegging on the internet. I've been a beer and cordial maker for nearly 3 decades (totally legal), and I still can't figure out how to distill without filing for all kinds of licenses that are technically impossible to get for anyone who is distilling on the "hobbyist" level...
its not illegal in most places either move or realise theirs nothing wrong with making your own shit and just do it stop letting people tell you what you can do
The sugar refining process removes the molasses from the cane juice. The sugar is crystallized without molasses in it. For brown sugar a bit of molasses is added back to the crystal. Sugar in the raw is crystallized raw cane juice and has not had the molasses refined out yet; this should make it an excellent ingredient for rum! I think your weight may be a bit off on the molasses, though. 32 oz is 2#, not 3, but I think you just misspoke, perhaps. Cheers!
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
My well water is delicious but it is 4.8. I use plain old blackboard chalk to raise the pH especially if a sour mash is hypothetically the intended goal . Because with such a low starting pH it tends to drop through the floor . I think it would stall on future generations 2 new sticks of chalk crushed
Thank you! I have learned so much from you. You like an alcohol encyclopedia. Please don't drink before you do your videos...😉 BTW, what was it, was it good?
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Yeast builds heat durning actavation, I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray ( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap .. You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice ( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them Gin baskets .. Ever had RootBeer Likk'r .😜👍
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
I really enjoy your program and it's not as hard as I thought but it's still confusing because just listening to you sometimes I was like especially when you were talking about you're still and the Pea something whatever controls the Heat and all that stuff I was a little confused cuz I just know the old fashioned way but this is cool I'm learning a lot thank you for your programming and thank you for sharing it with us in the next time I see your phone number down there I'm going to write it hahaha thank you keep up the good work
what about dunder? -- Thought that'd be covered. But, duck duck go filled me in: Dunder is backset used in progressive batches to develop the rum flavor, in the same way backset from a corn mash is used to develop sour mash whiskey flavor. Guessing for this reason that it'd take six batches before you'd really taste the original rum flavor. (If I were planning on really doing this I'd have to move to New Zealand, but then I'd be reading up on dunder on Home Distiller dot org's forum). I still enjoy watching your vids....
george i think i have found a discrepancy in your video,don't get mad i might be wrong.but 9LBS. of mollasses worked up to be 144oz. like i said i could be wrong,i used the recipie and am on my 2nd day of ferment,it's bubbling like hell so something is working.best of wishes,keep it up the best videos on this subject.
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
George! awesome video! were you a science teacher by any chance? you remind me of my high school science teacher. The only class I got straight A's in. He made it interesting and accessible like you do. keep it up!
"Never take a sleeping pill and a laxative at the same time."
That's damn good advice!
Mat2001uk No shit! 😀
Damn it man, why you go and challenge me like that? Regards from South Africa.
@@craigweir4373 wtf. Ok.
@@sgtshultz13 🤔
A lot of shit actually.
Lmao @ this one.
George you're Knowledge and videos are showing,
Definitely a Retired Science Educator,
Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos.
The very best on the internet & Discovery for Stilling & Brewing.
You're the #1👈
Thanks for the compliment.
George
George talks like a man who’s talked to a lot of stupid Privates in his day!
Since he’s a retired CSM, I have no doubt.
Awesome work!
I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely. It gives farming a different meaning and a pleasing affect.
George
Brown sugar works? Nice. I smoke maple-browned sugar and think it would perfect for rum.
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
LloydieP n
Exactly brother I make some great homemade wine
Mint video mate...very watchable. The Walter white of rum
Nay the walter white of all spirits
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
`George, keep all your scientific knowledg coming. money cant buy what your putting out.as I will continue to say ITS PRICELESS.
Distilled my first rum this past weekend. Following your guidance. A 5 gallon ferment yielded 6 1/2 quarts of 80 proof. Thank you Sir.
The future is easy to predict but absolutely impossible to control....
That's one hell of a line!
Plans are what you make while life happens:-)
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Right on and your a fantastic teacher so full of ease info to take in but mostly you make it fun to do. Glad you found your calling!
Because of your vids I have made some of the best rum I have ever tasted. Thanks George.
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
bang bagi linknya hahaha
@@annes1991 ninggalin jejak deh
Awas lur rru wkwkw
Sini gua cariin ciu wkwkwk
illegal in the UK as well, good job I live in China.
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now.
Such great knowledge. My T-500 is going to get a workout now. 🍻
How it turn out ?
Hello from Davao Philippines. I truly enjoy watching your program. Keep up your wonderful form of giving out such good information.
Thanks
George
I don’t know what it is. But I really like this guy.
I subscribed purely on how real this is. He clearly knows how to edit, but keeps his "oopses" in. That and his kind demeanor.
Thanks a bunch. No one is perfect and I demonstrate that often.
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
This is what you ment when i asked for the full run throughs, PERFECT
Very few video cuts, extemporaneous teaching, at a high level. Love the videos and the knowledge.
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here.
Big thumb up from Croatia.
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Just got a still, and the first thing I wanted to make was this recipe, thanks for everything you do George! Happy distilling
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
Loving all this content. Almost feel like the Keurig machine in the background is there just to be funny and ironic.
Thanks for the videos!
Johnny Bravos DAD. This guy is awesome!
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
You are a great teacher...I also appreciate that you appear sober.
I appreciate that!
How did your channel not pop up on my feed before.. I salute you sir. Thank you for your videos!
I'm glad you found us.
George
you sir have taught me a wealth of knowledge.. i wish you a very blessed spirit.
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
Do you have a book with recipes for sale? Thanks for the entertaining videos.... you're the best
I love what you do George keep it going
Hi. Anyone still here ? Still .... Here ? Haha.... Sorry. Anyways.... I love these videos and I m just getting into this whole thing and rum is my next endeavor. Any tips !?
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
I about fell out of my seat as you give out Rays #. The last 4 digits are EXACTLY the same as my very first number I had as an adult on my own
. 🙂
I just love brewing. In over 30 years of brewing, the only things I have not tried to make wine from is fish, cheese and mushrooms (although I did make some psilocybin mushroom wine in the 80's).... :)
Thanks for the vid. I also guessed the hydrometer reading too. Kinda smug about that :P
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
Your the Man! Thank you for all your amazing knowledge. God Bless
Great video as always George! Very informative! Cheers!
I would give you double thumb up if I could, but youtube allows only one!! Great job man!!!
Thank you President Truman!
Two asses!? Having bronchitis and hearing that inflicted a lot of laughing pain. Thanks George!
Jayson Miller..lol
his best is... never take a sleeping pill and a laxative at the same time
I laughed hard at this too. "You don't wanna smell them asses inside!"
Gotta love this guys energy
Love your videos! Thanks for all the help.
Great show man I really enjoy watching , keep up the great vids brother this was great !!
I freaking love you George!!
Thank you. This is like my second or third video on distilling. And maybe you won't be coming back to this seeins how it's 5 yrs. old. BUT, I'd like to know WHY you want that 5.2 pH. I suspect it has to do with avoiding unwanted bacteria, but I don't know for a fact and I don't think you mentioned it. Nevertheless, Thanx for the vid.
A lot of great info. Thanks George
Good day all. I made a Rum mash. It is about 10 days old. It is still bubbling away but it is not sweet at all at this stage. Is this correct.
Hi George from over the pond.
I was just watching and listening to this video and something you said (that I almost missed) was to make sure that you clear your mash as best you can otherwise there is a possibility that if it isn’t as clean as it can be, it may scortch when we are distilling and alter the taste of the final product.
Wow, does that make sense, 🤔 Well to me anyway.
Thanks buddy, please keep up the fantastic work and knowledge that you bring to our hobby.👍👍👍
Like a computer; junk in junk out.....
George your a great teacher. Thanks for all your knowledge and experience!
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
Looking forward to trying this recipe!!!!
Did you ever hear about aging spirits by vibrating the container? It is claimed to improve it by effecting the molecules.
Love your videos! But what I really want to see is a video on how you avoid getting thrown into prison by the BAFTE for teaching people how to commit felony bootlegging on the internet. I've been a beer and cordial maker for nearly 3 decades (totally legal), and I still can't figure out how to distill without filing for all kinds of licenses that are technically impossible to get for anyone who is distilling on the "hobbyist" level...
its not illegal in most places either move or realise theirs nothing wrong with making your own shit and just do it stop letting people tell you what you can do
The sugar refining process removes the molasses from the cane juice. The sugar is crystallized without molasses in it. For brown sugar a bit of molasses is added back to the crystal. Sugar in the raw is crystallized raw cane juice and has not had the molasses refined out yet; this should make it an excellent ingredient for rum! I think your weight may be a bit off on the molasses, though. 32 oz is 2#, not 3, but I think you just misspoke, perhaps. Cheers!
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
Sure. Give me a call when you plan to stop in. I'll make sure I'm around.
254-681-1760
George
Cant wait to see this through to the end, keep up the good work George. from Down under in OZ
Thanks for the videos!
My well water is delicious but it is 4.8. I use plain old blackboard chalk to raise the pH especially if a sour mash is hypothetically the intended goal . Because with such a low starting pH it tends to drop through the floor . I think it would stall on future generations 2 new sticks of chalk crushed
You are a cool guy!! Keep up the good work bro!!!!!!
Thank you! I have learned so much from you. You like an alcohol encyclopedia. Please don't drink before you do your videos...😉
BTW, what was it, was it good?
I like to check PH after adding all the sugar and molasses but before adding the yeast as it does seem to change PH after adding the fermentables
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Doing it today.
George
Barley and Hops Brewing, 👍🏻 can’t wait to see it.
I should have it finished by tomorrow afternoon. Will post it as soon as I can.
George
Thanks, you are a great teacher.
For pH you could also use aquarium test strips or test kit. The API brand kit is best/most accurate in my experience
That’s great I enjoy your videos
This guy is great!!
Yeast builds heat durning actavation,
I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray
( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap ..
You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice
( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them
Gin baskets ..
Ever had RootBeer Likk'r .😜👍
I used to drink a blackstrap rum, but can not remember the name of it now. Ditto with a Scotch single malt I loved. Grrrr.
Another awesome video George I'm leaning so much from you and your process ,very informative keep up the great work sir!, happy distilling! Bobby, VA
love your channel! thanks for all the good information!
Another great video George. Thanks. I have simple question: How long can you store a ferment before distilling? Thank you.
Great George. I used sulfured molasses once before I knew any better and the final distillate was very bitter.
George! Watch your head on those open cupboards!
Thanks George!
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
Thanks for your knowledge. I soaking it up. Don,t have the stil yet but i,m eating it up. Again thanks.
Thanks gorge a another good one keep on you might make a good teacher ho ho
man i love this guy\
Thanks
George
Excellent must do this
I really enjoy your program and it's not as hard as I thought but it's still confusing because just listening to you sometimes I was like especially when you were talking about you're still and the Pea something whatever controls the Heat and all that stuff I was a little confused cuz I just know the old fashioned way but this is cool I'm learning a lot thank you for your programming and thank you for sharing it with us in the next time I see your phone number down there I'm going to write it hahaha thank you keep up the good work
what about dunder? -- Thought that'd be covered. But, duck duck go filled me in: Dunder is backset used in progressive batches to develop the rum flavor, in the same way backset from a corn mash is used to develop sour mash whiskey flavor. Guessing for this reason that it'd take six batches before you'd really taste the original rum flavor. (If I were planning on really doing this I'd have to move to New Zealand, but then I'd be reading up on dunder on Home Distiller dot org's forum).
I still enjoy watching your vids....
You are a dick young man!
Love it, well explained and informative.
george i think i have found a discrepancy in your video,don't get mad i might be wrong.but 9LBS. of mollasses worked up to be 144oz. like i said i could be wrong,i used the recipie and am on my 2nd day of ferment,it's bubbling like hell so something is working.best of wishes,keep it up the best videos on this subject.
Fluid -vs- weight.
I saw a gallon(128oz) on amazon and it says it weighs 11 lbs for $24
Can you recommend a decent ph meter, like the one you're using here? There are so many options on ebay with varied reviews.
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
Thanks, George for the great informative videos. I just started making my owe spirits, this information really helps.
Ideally, is the goal 5.2 before or after adding sugars to the wash? Just learning. Thank you!
George! awesome video! were you a science teacher by any chance? you remind me of my high school science teacher. The only class I got straight A's in. He made it interesting and accessible like you do. keep it up!