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I'm in need of some advice, but have no idea who to ask. So figured I would badger randoms on the internet in the blind hope that somebody can point me in the right direction. I'm planning on organizing a chicken Kyiv night to benefit EOD Volunteers Ukraine. I'd very much like to be able to offer a toast to the victory of Ukraine. However due to the superb nature of Australian Liquor laws. I can't realistically manufacture the authentic beverage, nor buy it anywhere in Australia. Does anybody happen to know somebody in Ukraine. Who makes the real deal, and might gift it to me. That would to my understanding be legal to sell at the event, and would intern benefit Ukraine. Not sending my dinner guests blind would be a distinct advantage.
I served in Ukraine with the international legion. Lost alot of good friends including my best friend. I will be doing runs of this to honor them. Working on starting a craft distillery
Hey Bearded! I'm from Ukraine. Thank you so much for this amazing recipe and support of Ukraine! Ukraine is reach for grain but my country is also reach for white sugar. There is also common recipe of mash for homemade horilka: white sugar, water and yeast. It needs to be distilled twice then with cutting heads and tails on second run. Будьмо!
I'm from Ukraine, thanks for the video btw. So could of notes. Budmo in this context means more like "we will be drinking" cause it's polite to take a shot together at once. Also we call Horilka all kinds of vodka
My Great Aunt from the Ukraine (Galicia), came over in the '20's, made vodka from taters & rye for the family pharmacopia up thru the '80's. She called it "Chaucha", which meant "Aunt" also. We called her Aunt Chaucha , somewhat redundant linguistically.
I must say I held my breath on your iodine test. The malting went fabulous but I was really worried about the conversion on the rye as it was an organic rye which tends to have more beta Gs than some of the other brewer strains out there.
I need to send you some of the mesquite smoked Emmer and Oak smoked Rye from my last few batches. Have about 25lb of regular malted Emmer and 8lb of each of the smoked you'd love.
Hey Bearded! Thanks so much for all you've done! Between you, Jesse and George getting me started and Cyrus from Still'n the Clear continuing what you 3 started, I've "hypothetically" built my own keg still and "Hypothetically" have done about 8 runs since you last posted. THANKS AGAIN FOR STARTING ME DOWN THIS PATH! ❤
Good to hear from you again brother. In truth, I most likely will never try any "hypothetical" stuff, but enjoy your channel immensely. :) Play the Horilka against pickled beets, you'll really be surprised at the flavor. Thanks again as always for your great videos. Peace. Rev. D.
I made a bourbon of 60% corn, 24% malted barley and, for the first time, used 16% MALTED rye, instead of the standard rye. It still has the peppery properties inherent in rye spirits, but the entire flavor and smoothness of this bourbon is far better quality than using just normal cracked rye. Try it in your next bourbon, my friend. You won't be sorry!!
Great to see you back or at least what is left of you! I hope all is well. Enjoyed the video, praying for peace in Ukraine. Thanks, Brother Bearded. Great stuff!
I made blackberry brandy, for a 5 - 6 gallon mash, I used 5 quarts of blackberries and 12 lbs of raw sugar, fermented it out, and even saved the barm for this year's batch. I got 4 1/2 qts of 40% spirit and put a large handful of fresh blackberries in each qt, until the blackberries were white. Strained it off with a coffee filter and it's unbelievable!!! Of course, I pureed the blackberries.
@@BeardedBored I left them in about a month and a half. It has a nice Natural color from the berries and still clear, and extra flavorful from fermenting on the Berry puree and also adding berries after the distillation
I have found that a sous vide (immersion heater) is perfect for a stepped mash when used with a brew in the bag. it will hold the temp right where you want it and you do not have to worry about burning the grain when you need to raise the temp. The brew in the bag is also easier to deal with if you ferment on the grain that I would hypothetically use for all my washes.
@@marvinharms1891 Not sure what the dilemma is. I have used mine for both mashing and cooking. You just need to get the sugar off the element after you get done with mashing.
Man I loved your channel before you commented on Ukraine, I agree with you on Ukraine and help them out when I can. Thanks again for your thoughtful channel.
Excellent video, ....... WELL WORTH THE WAIT!!!! Glad to see you back and looking strong. Once again I can blame my addiction to this hobby on you and Still It thanks for your hard work, dedication to the art and great advice I'll be brewing this up this weekend.
Nice return video man. I had been missing your channel, so glad you are back. Especially like the nod to Ukraine, and the Vodka. Sounds great as a not so neutral Vodka. That said, a column "plumbing parts" build video could be fun... though there is not really that much to it... I mean "hypothetically."
Well, its about time lol jk. So glad to have the elusive bearded n bored back! Hopefully we don't have to wait months before the next video, I dunno if I can take another long wait lol. Hope all is well sir, cheers!🥃
Good to see you back and making quality content mate! Love the exploration into other spirits - but you are a brave man doing rye. I've been put off rye completely just because of that gloopiness you mentioned and I saw on Jessies channel.
Thanks man! It is a bit of a pain to work with, but you can always go the easy route and get some commercial beta glucanase enzyme to make sure you get good breakdown on the goop;-)
Great video! Super excited about the upcoming blackberry brandy video. I got a ton of them in my yard (weeds, some would say) that I plan on making wine of. Always a pleasure to watch your videos 🥃
@@BeardedBored damn that's impressive! Excited to see what you do with them. They're not ripe just yet over here (Denmark) but I can't wait to get started. Every year my grandmother makes something called romtopf (not sure if there's an English word). It's rum mixed with sugar and all kinds of berries, especially blackberries and cherries. It needs to sit for at least two months so it's ready in Christmas time. I can't recommend it enough, it's delicious
I was just fast forwarding through the video when I hit the fast forwarding comment. Made me smile. Now if only I could convince my wife that "Gluten" was not a thing in alcohol. This appears to be an impossible discussion.
If you don't want your upgraded grinder to fling grain everywhere, cut a hole in the bottom of a milk jug to fit the shaft housing, slice up the side to put it on the grinder over the grinding plates, trim off the top part you don't need. Happy grinding.
Great to have you back! I hope you’re well. You seem to have lost weight and I hope it’s for all the right reasons. I was wondering about something. Would you ever consider a “stop now… or carry on and…” kind of video. Example: Steam extract the juice of a fruit. Add X and it’s a nice drink/syrup. Stop… or continue. Add yeast, ferment, rack. Stop (and bottle)… or continue. Add something in secondary. Stop (and bottle)… or continue. (Optional step: bottle carbonate) Hypothetically have the liquor fairies to take over… Stop… or oak the result. The end. I’d be very much interested in that.
@@BeardedBored - Glad to know you’re all right! I got the idea through my daughter actually. She wanted to gift some home made mead to a teacher who went above and beyond for her this school year and enlisted someone’s help to find out about that teacher’s preference. Turns out said teacher is a teetotaller. Change of plans… I just added a few extra possible steps to our Plan B. LOL
I did a quick google for brands and there are several at most chain liquor stores. The trick is finding one that has rye, but there are a couple available.
Good stuff as always man👌👍Its nice that you doing all this in a pot still. "hypothetical"that painting or print at the end of the soldier and warship! Would make a nice t-shirt print🤔 don't get any ideas T-shirt makers! Kevlar is very expensive!
Man. Great. Freakin. Video. I wonder if the distilling fairies had an alcoengine reflux/digiboil combo that instructs to crank the boiler to 212F, would they burn the wort? Sounds like it just may. Going low and slow may be challenging but may be worth their risk to try. Appreciate you taking the time, and for the awesome content!
Should work fine, but 212F is a bit high. That's way past the end of a normal run. I go by flow rate (drips, not a full stream) not temp, but start around 165F-ish and slowly increase as your output slows down. If you'd rather go by temp, check out some great videos by George at Barley and Hops Brewing channel. Good luck and have fun:-)
On your corona mill, do you go flat out with the drill? Or slow? I’ve tried going hard with corn and it’s really hard on the drill, the mill and my wrists!!!! Or is smaller grain easier?
hey Bearded, please help me to make a smoother drinking likker... i heat slow and low I run a 5 gallon thumper and a 5 gallon worm and my pot is 15 gallons .my flavor is good and my proof is great but man it is hot !! lol how do i get a smooth drink?
Sounds like you might be blending in to much heads and/or tails to you final hearts cut. To make sure you're finding the transition points, try this. Use small cuts jars and only let about 200ml drip into each one throughout the whole run and switch them out each time they hit 200ml, then cover them with paper towels over night to let them air out a little. Don't worry, you won't lose much alcohol to evaporation. The next day it's a lot easier to smell and taste the transitions between heads, hearts and tails. A straight hearts cut is usually really smooth. The main thing is to not get too greedy when you're blending. Better to have a smaller amount that is all smooth hearts, than to add too much from heads or tails to get more volume and end up with jet fuel;-) Also, check out the Still It channel for a video called "Kick ass cuts". Jesse made a great video on the subject. Also, if you are only doing sugar washes, they can be hot tasting. Try inverting your sugar like I did in my pot still vodka video. Very easy to do and really helps.
I have an idea to honey smoked corn but I don't know if that would ruin the corn for a mash. I mean like honey roasting the corn but in a smoker I would love your opinion bearded or anyone else would be great. I can't find anything like that or I just don't know where to look
You can cold smoke some corn malt to keep the enzymes intact, or just add 20% barley malt to your mash to convert everything if you hot smoke the corn.. Check on the Grain Bench channel because I think he did cold smoking at one point.
I got a question about those "liquor ferries" that you talk about and how you got in good with them. When I'm in my garage, where I've created a new unique type of electrical still. Every once in a while, I hear these faint little snickers/chuckles. Might that be some of those "liquor ferries" lurking in the shadows? How do I entice them in, to be my friends? Dennis
I've heard in USA you can buy Khortytsya, Ukrainian horilka. I had my birdswatchers tried by guy who worked at Khortytsya and he said my product is very high quality ;-)
Hmmm. That crunching sound of the pickle being eaten has me craving some now! Thanks for the step by step, especially the tip with the rice hulls. Is it not better drain and sparge the wort before fermenting to allow a cleaner product in the pot?
Yeah, I strained this one before the ferment to keep it cleaner. You could also use this same recipe for a whiskey and ferment on the grain for more flavor if you want.
Rye is one of those grains that when I want to use it in something, I just say screw it and get some LME. It's so much easier to work with. Even finally have some more room and equipment to mash, rye just isn't worth the hassle to me when I can just use a malt extract.
25 pounds of rye and 25 pounds of wheat should get you there. Probably get around 9%abv roughly, maybe 10% if you can tease it enough to ferment dry. Good luck, brother!
Hey Bearded, any chance a portion of that rye beer going to visit the liquor fairy??? Also, if you have the chance, try some of that Angel Yeast Yellow label. No mashing in required -- just mix & watch the magic happen... Enzymes & yeast in one dose. And that stamp at the end of the vid should be the label for your horilka bottle!!!
Would be interesting, I've been thinking nuts are basically big grains too ,I spent last week cracking a few . I'm just waiting to get some malted corn sorted and then I want to see if I can get them to turn to jelly or porridge like corn dose when making a mash
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Thanks man I will do exactly that and I will let you know.. we will speak soon
I'm in need of some advice, but have no idea who to ask. So figured I would badger randoms on the internet in the blind hope that somebody can point me in the right direction. I'm planning on organizing a chicken Kyiv night to benefit EOD Volunteers Ukraine. I'd very much like to be able to offer a toast to the victory of Ukraine. However due to the superb nature of Australian Liquor laws. I can't realistically manufacture the authentic beverage, nor buy it anywhere in Australia.
Does anybody happen to know somebody in Ukraine. Who makes the real deal, and might gift it to me. That would to my understanding be legal to sell at the event, and would intern benefit Ukraine. Not sending my dinner guests blind would be a distinct advantage.
Just scored on 2 40% off bundle deals plus your 10% off the top of that!
I served in Ukraine with the international legion. Lost alot of good friends including my best friend. I will be doing runs of this to honor them. Working on starting a craft distillery
May your friends rest in peace. Good luck on the distillery brother 👍🙏
Im looking forward to the upcoming blackberry brandy video that is 1 think I can go pick because they grow all over around where I live
I can't wait til it's done:-)
Hey Bearded! I'm from Ukraine. Thank you so much for this amazing recipe and support of Ukraine!
Ukraine is reach for grain but my country is also reach for white sugar. There is also common recipe of mash for homemade horilka: white sugar, water and yeast. It needs to be distilled twice then with cutting heads and tails on second run.
Будьмо!
That's really cool! Thanks for that:-)
I'm from Ukraine, thanks for the video btw. So could of notes. Budmo in this context means more like "we will be drinking" cause it's polite to take a shot together at once. Also we call Horilka all kinds of vodka
Thanks for the information:-) Slava Ukraini.
My Great Aunt from the Ukraine (Galicia), came over in the '20's, made vodka from taters & rye for the family pharmacopia up thru the '80's. She called it "Chaucha", which meant "Aunt" also. We called her Aunt Chaucha , somewhat redundant linguistically.
What an awesome family legacy:-)
Awesome video, again never heard of this, sitting and waiting for Bearded to Bearded this video and boom, Pickle's....
Glad your are back
LOL! Got to Beard it up with the pickles😂
Man thanks for the shout out. Definitely about time you use those grains I sent you. Great vid my man.
Hahahaha, yeah I waited a while on them, but the good news is they converted perfectly and the flavor is spot on:-) Thanks again, brother!!!
I must say I held my breath on your iodine test. The malting went fabulous but I was really worried about the conversion on the rye as it was an organic rye which tends to have more beta Gs than some of the other brewer strains out there.
Me too, hahaha! But it worked like a charm:-)
I need to send you some of the mesquite smoked Emmer and Oak smoked Rye from my last few batches. Have about 25lb of regular malted Emmer and 8lb of each of the smoked you'd love.
Awesome!
Hey Bearded! Thanks so much for all you've done! Between you, Jesse and George getting me started and Cyrus from Still'n the Clear continuing what you 3 started, I've "hypothetically" built my own keg still and "Hypothetically" have done about 8 runs since you last posted. THANKS AGAIN FOR STARTING ME DOWN THIS PATH! ❤
Glad to hear we helped you jump in with both feet:-)
Ukraine was one of my favorite countries to visit. I'm hoping to go back one day.
Thanks for yet a new project I never knew I needed to make. Lol.
Thanks:-)
Good to hear from you again brother. In truth, I most likely will never try any "hypothetical" stuff, but enjoy your channel immensely. :) Play the Horilka against pickled beets, you'll really be surprised at the flavor. Thanks again as always for your great videos. Peace. Rev. D.
I've never had pickled beets, but I might try it since you suggested it:-)
How are you a Southern guy and never had pickled beets!? Dude you are MISSING out!!
Thanks a lot! Thanks for support of Ukraine!
New to the hobby, thanks for all the info. Glad you are back .Gary from NC
Thanks 👍
Yaaah ! your back and thanks for sharing!
Thanks!
Hey! Thank you! Your long time follower, born and raised Ukrainian:-)
I hope you and your family are safe and well:-)
BTW Like all the rest have already said. Glad to see your back posting again. Dennis
Thanks brother!
Soooo glad to see you back brother !! Great video and am looking forward to see the next ones. Btw, you seem a little thinner...?
Thanks brother:-)
I made a bourbon of 60% corn, 24% malted barley and, for the first time, used 16% MALTED rye, instead of the standard rye. It still has the peppery properties inherent in rye spirits, but the entire flavor and smoothness of this bourbon is far better quality than using just normal cracked rye. Try it in your next bourbon, my friend. You won't be sorry!!
It's nice to see you back man
Thanks!
Thanks for the video. Great stuff!
Thanks!
Great to see you back or at least what is left of you! I hope all is well.
Enjoyed the video, praying for peace in Ukraine.
Thanks, Brother Bearded. Great stuff!
Thanks Scott:-)
Glad to see ya back brother
Thanks!
Nice to see you back !
Hey, thanks!
Good to see you back
Thanks!
I made blackberry brandy, for a 5 - 6 gallon mash, I used 5 quarts of blackberries and 12 lbs of raw sugar, fermented it out, and even saved the barm for this year's batch. I got 4 1/2 qts of 40% spirit and put a large handful of fresh blackberries in each qt, until the blackberries were white. Strained it off with a coffee filter and it's unbelievable!!! Of course, I pureed the blackberries.
Sounds amazing! I was planning to soak some berries in mine. How long does it take to turn them white?
@@BeardedBored I left them in about a month and a half. It has a nice Natural color from the berries and still clear, and extra flavorful from fermenting on the Berry puree and also adding berries after the distillation
@@wiseguysoutdoors2954 Nice! Thanks!
I have found that a sous vide (immersion heater) is perfect for a stepped mash when used with a brew in the bag. it will hold the temp right where you want it and you do not have to worry about burning the grain when you need to raise the temp. The brew in the bag is also easier to deal with if you ferment on the grain that I would hypothetically use for all my washes.
That's a really awesome idea! Thanks:-)
SD O, I was just searching for a homemade sous vide machine last week! Ohhh! now I'm in a dilemma of the size, between ribeye steak, or grain🙈
@@marvinharms1891 Not sure what the dilemma is. I have used mine for both mashing and cooking. You just need to get the sugar off the element after you get done with mashing.
@@sdo5517 quantity. It's all about quantity.😉🍻
Bearded its great to see you back on here , I really enjoyed the video and all you hypothetically do , take care and all the best from Kentucky
Much appreciated!
Bearded and Bored , Buddy you are very welcome
So good to see you back brother!
Thanks!
You just became my favourite youtuber) Дякую❤
Good to see ya back.
Thanks! Good to be back:-)
Keep up the great content, it's super appreciated bearded!
Thanks Nic!
I’ve missed you. Glad to see your back!
Hey, thanks!
Man I loved your channel before you commented on Ukraine, I agree with you on Ukraine and help them out when I can. Thanks again for your thoughtful channel.
love to see ya back
Thanks!
Good to see you back Bearded.
Thanks Mike!
Great video as always Mr Bearded!
Thanks Marcelo!
Thanks Bearded!
Any time!
Awesome to have you back and with such an interesting regional spirit. 👍🏼
Thank you kindly!
Excellent video, ....... WELL WORTH THE WAIT!!!! Glad to see you back and looking strong. Once again I can blame my addiction to this hobby on you and Still It thanks for your hard work, dedication to the art and great advice I'll be brewing this up this weekend.
Thanks Kipp! Good luck on your brew:-)
Nice return video man. I had been missing your channel, so glad you are back. Especially like the nod to Ukraine, and the Vodka. Sounds great as a not so neutral Vodka. That said, a column "plumbing parts" build video could be fun... though there is not really that much to it... I mean "hypothetically."
Thanks Jake! Yeah, a column build might be in my future. Really want to branch out, hypothetically of course;-)
Wait, had to recheck what you said. Who fast forwards and doesn't watch BnB to the end? Glad you are back brother.
LoL, it's pretty common for folks to fast forward. I get it, I can be long winded:-)
Your videos are my absolute favorite among the distilling crowd. Well done!
Wow, thank you!
Well, its about time lol jk. So glad to have the elusive bearded n bored back! Hopefully we don't have to wait months before the next video, I dunno if I can take another long wait lol. Hope all is well sir, cheers!🥃
Haha, don't worry. Got several more videos in the pipeline already:-)
The bearded one is back! That’s great!
Thanks!
Good to see you back and making quality content mate! Love the exploration into other spirits - but you are a brave man doing rye. I've been put off rye completely just because of that gloopiness you mentioned and I saw on Jessies channel.
Thanks man! It is a bit of a pain to work with, but you can always go the easy route and get some commercial beta glucanase enzyme to make sure you get good breakdown on the goop;-)
@@BeardedBored got so.e quality alpha and beta which I used on a few whisky. Thanks for the tip!
Love the video. I really hope to see more soon. You have been missed
Working on it:-)
Great video! Super excited about the upcoming blackberry brandy video. I got a ton of them in my yard (weeds, some would say) that I plan on making wine of. Always a pleasure to watch your videos 🥃
I just finished picking the last berries off the bushes I let grow wild in my backyard. Got about 10 pounds!
@@BeardedBored damn that's impressive! Excited to see what you do with them. They're not ripe just yet over here (Denmark) but I can't wait to get started.
Every year my grandmother makes something called romtopf (not sure if there's an English word). It's rum mixed with sugar and all kinds of berries, especially blackberries and cherries. It needs to sit for at least two months so it's ready in Christmas time. I can't recommend it enough, it's delicious
@@TheKruse601 Sounds AMAZING!
Welcome back miss the videos hope all is good with you and yours god bless
Thanks David!
Glad your back 👏🙏
Thanks so much!
Hey Bearded! Love the video even if I don’t ever try what you do, I can’t wait to see what’s next!
Awesome! Thank you!
Great video, I am giving that a try.
Have fun:-)
I was just fast forwarding through the video when I hit the fast forwarding comment. Made me smile. Now if only I could convince my wife that "Gluten" was not a thing in alcohol. This appears to be an impossible discussion.
Haha!
Sounds very tasty. Love the stamp closer.
It is a cool stamp:-)
Looks like an interesting project. May give it a whirl. Probably go good with the pickled horseradish I just made😁
Welcome back!
Pickled horseradish sounds awesome! I need to try that:-)
If you don't want your upgraded grinder to fling grain everywhere, cut a hole in the bottom of a milk jug to fit the shaft housing, slice up the side to put it on the grinder over the grinding plates, trim off the top part you don't need. Happy grinding.
Thanks for the tip!!!
Great to have you back! I hope you’re well. You seem to have lost weight and I hope it’s for all the right reasons.
I was wondering about something. Would you ever consider a “stop now… or carry on and…” kind of video. Example:
Steam extract the juice of a fruit. Add X and it’s a nice drink/syrup.
Stop… or continue.
Add yeast, ferment, rack.
Stop (and bottle)… or continue.
Add something in secondary.
Stop (and bottle)… or continue.
(Optional step: bottle carbonate)
Hypothetically have the liquor fairies to take over…
Stop… or oak the result.
The end.
I’d be very much interested in that.
I just stopped eating so much:-)
Thanks for the great idea Edda!
@@BeardedBored - Glad to know you’re all right!
I got the idea through my daughter actually. She wanted to gift some home made mead to a teacher who went above and beyond for her this school year and enlisted someone’s help to find out about that teacher’s preference. Turns out said teacher is a teetotaller. Change of plans…
I just added a few extra possible steps to our Plan B. LOL
Your description of the taste of horilka sounds good. I'll try to look for some horilka next time i go to the liquor store.
I did a quick google for brands and there are several at most chain liquor stores. The trick is finding one that has rye, but there are a couple available.
Love the old brewing TV background music
Yeah, me too:-)
Great to see you back! Looking forward to the next video, blackberries are about a month out in Virginia and looks like a bumper crop this year!
I'm jealous! My vines are all done for the season here. Berries were smaller, but I still got 10 pounds. Good luck with your picking:-)
Great video I have made almost the exact same thing except I threw in some oats for mouth feel perfect with pickled herring keep up the great work 👍
I'll add oats to my next one. Great idea:-)
Good Video, I love pickled juice in a Ceaser!
It's so good!
Thanks Broer!
Will try, good tip on using a BA (big ass) boiler !
Big Ass Boiler:-)
Great vid ...would also love to see a potato vodka recipe
Jesse knocked that one out of the park on his channel. I'll have to think about it to see if I can put a twist on the idea:-)
Acidity from pickles prevents to get drunk to quickly. Eastern Europe people use fat cream or cucumbers in brine or Herring in Vinegar 🤘
Interesting:-)
Good video! Can't go wrong with Low and Slow
Gets you across the finish line every time:-)
As always you and the liqueur fairy 🧚🏻♀️ are always enlightening 👍
Thanks!
Glad to see you back brother. Been thinking about making some wheat vodka but its too damn hot now.
Definitely a good fall project:-)
Good stuff as always man👌👍Its nice that you doing all this in a pot still. "hypothetical"that painting or print at the end of the soldier and warship! Would make a nice t-shirt print🤔 don't get any ideas T-shirt makers! Kevlar is very expensive!
That picture is actually an official postage stamp of Ukraine now:-)
Man. Great. Freakin. Video.
I wonder if the distilling fairies had an alcoengine reflux/digiboil combo that instructs to crank the boiler to 212F, would they burn the wort? Sounds like it just may. Going low and slow may be challenging but may be worth their risk to try.
Appreciate you taking the time, and for the awesome content!
Should work fine, but 212F is a bit high. That's way past the end of a normal run. I go by flow rate (drips, not a full stream) not temp, but start around 165F-ish and slowly increase as your output slows down. If you'd rather go by temp, check out some great videos by George at Barley and Hops Brewing channel. Good luck and have fun:-)
Bravo!
Thanks!
So tanks bro ♥️
😎👍
Very good video, I will be showing this to my Ukrainian wife.
BTW, budmo is pronounced budma, or at least that's how my family in Ukraine say it.
Thanks for the info!
Good to see another great video. Glory to Ukraine!
On your corona mill, do you go flat out with the drill? Or slow?
I’ve tried going hard with corn and it’s really hard on the drill, the mill and my wrists!!!!
Or is smaller grain easier?
I had to go slow for the same reason, plus it throws grain like crazy if I go too fast.
hey Bearded, please help me to make a smoother drinking likker... i heat slow and low I run a 5 gallon thumper and a 5 gallon worm and my pot is 15 gallons .my flavor is good and my proof is great but man it is hot !! lol how do i get a smooth drink?
Sounds like you might be blending in to much heads and/or tails to you final hearts cut. To make sure you're finding the transition points, try this. Use small cuts jars and only let about 200ml drip into each one throughout the whole run and switch them out each time they hit 200ml, then cover them with paper towels over night to let them air out a little. Don't worry, you won't lose much alcohol to evaporation.
The next day it's a lot easier to smell and taste the transitions between heads, hearts and tails. A straight hearts cut is usually really smooth. The main thing is to not get too greedy when you're blending. Better to have a smaller amount that is all smooth hearts, than to add too much from heads or tails to get more volume and end up with jet fuel;-)
Also, check out the Still It channel for a video called "Kick ass cuts". Jesse made a great video on the subject.
Also, if you are only doing sugar washes, they can be hot tasting. Try inverting your sugar like I did in my pot still vodka video. Very easy to do and really helps.
I have an idea to honey smoked corn but I don't know if that would ruin the corn for a mash. I mean like honey roasting the corn but in a smoker I would love your opinion bearded or anyone else would be great. I can't find anything like that or I just don't know where to look
You can cold smoke some corn malt to keep the enzymes intact, or just add 20% barley malt to your mash to convert everything if you hot smoke the corn.. Check on the Grain Bench channel because I think he did cold smoking at one point.
Glad you’re back! Do you have a link to the liquor fairies? Next three videos sounds great
Still working on those vids, but I should have the next one up in a week or two. Waiting on my corn to malt and blackberries to ferment:-)
Very good 👍
Thank you 👍
Beta glucans in the rye made it thick, need to use beta glucanase to break them down and thin the mash out.
The malted rye has some beta glucanase in it, but I might try some commercial enzymes for it next time.
I mix rice hulls into my potting soil for the exact same reason!
Me too, LoL:-)
I got a question about those "liquor ferries" that you talk about and how you got in good with them. When I'm in my garage, where I've created a new unique type of electrical still. Every once in a while, I hear these faint little snickers/chuckles. Might that be some of those "liquor ferries" lurking in the shadows? How do I entice them in, to be my friends? Dennis
It's tricky. I use little bits of grain. The next day, the grain is gone. So either I have liquor fairies....or mice😬
@@BeardedBored I see. I live in a rural area. So, I'll try your idea and put out mice traps too. ;-)
The caraway comment made me think of a rye bread or marble rye vodka sort of like a Kvass beer.
I've heard in USA you can buy Khortytsya, Ukrainian horilka.
I had my birdswatchers tried by guy who worked at Khortytsya and he said my product is very high quality ;-)
Nice! That's a great achievement!
Could you Smoke the rice hauls? reasoning i have is they could add some flavor but not actually physically stay in the mash
I'm sure that would work. They're porous so the smoke flavor would stick well. Good idea!
Hey B&B, it's been awhile but GREAT video brother, I really enjoyed it. Navy Mark...
Thanks brother:-)
How much husks did you use... About Da Much
The highly precise "fistful" measurement:-)
добре здоров'я
і тобі здоров'я👍
Hmmm. That crunching sound of the pickle being eaten has me craving some now! Thanks for the step by step, especially the tip with the rice hulls. Is it not better drain and sparge the wort before fermenting to allow a cleaner product in the pot?
Yeah, I strained this one before the ferment to keep it cleaner. You could also use this same recipe for a whiskey and ferment on the grain for more flavor if you want.
Rye is one of those grains that when I want to use it in something, I just say screw it and get some LME. It's so much easier to work with. Even finally have some more room and equipment to mash, rye just isn't worth the hassle to me when I can just use a malt extract.
It's definitely a lot more work. I'll try of the LME:-)
Greetings from the Ukraine
Stay safe:-)
Hypothetically. I fear the liquor fairy's are using your kitchen. SO glad you are back! Cheers and greetings from Denmark:-)
Their kitchen looks similar to my kitchen, but it's in a different mirror dimension where distilling is legal:-)
Welcome back brother, I am about to run a teddy thinking about trying this recipe. How much grains would you recommend for a 60 liter batch?
25 pounds of rye and 25 pounds of wheat should get you there. Probably get around 9%abv roughly, maybe 10% if you can tease it enough to ferment dry. Good luck, brother!
@@BeardedBored thank you
1:30 am is where all the best mashing happens!!
Hahaha, true!
Hey Bearded thank for your recipe, can you tell were can I get all the ingredians t0 make Voodka
I put Amazon links in the video description in the recipe:-)
Good stuff, subscribed to grain bench
Awesome! Thank you!
Still waiting for Tepache 💖
Me too! Thanks for reminding me. Need some for this HOT weather!
Hey Bearded, any chance a portion of that rye beer going to visit the liquor fairy???
Also, if you have the chance, try some of that Angel Yeast Yellow label. No mashing in required -- just mix & watch the magic happen... Enzymes & yeast in one dose.
And that stamp at the end of the vid should be the label for your horilka bottle!!!
The rye beer is just a beer:-)
I really want to try yellow label. Just haven't decided on the project for it.
Great idea!
Can you make wodka from sunflower seeds?
Just wondering. 🤔 🌻
Ooooh, cool idea!
@@BeardedBored You bring out the best in me. 😜
@@BeardedBored doooooo iitthhhhhhh
@@pieterpopster5549 Likewise:-)
Would be interesting, I've been thinking nuts are basically big grains too ,I spent last week cracking a few . I'm just waiting to get some malted corn sorted and then I want to see if I can get them to turn to jelly or porridge like corn dose when making a mash
just a thought? how about putting a pickle in the Horilka and letting it rest for a week or so?
they go nice together in the mouth!
MIGHT? be good?
Tried a fresh chili pepper already. Spicy goodness:-)
we are sponsoring a refugee family from Kiev Ukraine in our basement suite and i will make some of that for them
Awesome:-) I'm sure they'll appreciate a taste of home.