Thanks for the shout out also mate. I appreciate it! Your totally right the subs really do help, but make sure you hit the bell icon as well team. RUclips are changing things up again so that matters a LOT too!
Hey thanks a million George! Congrats on getting 40,000 subs! You've earned it with all your solid advice and great content. Proud to be mentioned in the same company as you and Jesse:-)
Another great video George! Every time I get a notification that you have a new video out, I can’t wait to give it a listen. Even though I might think it’s about a topic I’m quite familiar with; I never hesitate to check it out. It never fails; even though I know a lot about what the video is about; I always learn a thing or three more. Priceless I tell ya my friends!! George, I don’t remember if I heard it from you or not, but every time someone asks me if I actually make the alcohol that I distill. I tell them No, the yeast does all the work for me: Yeast eats sugar, farts C O 2, and pisses alcohol. LOL! I just separate the alcohol from the water. Here’s an update for you all: Next week I’m going to start the fermenting process for a fantastic rum. A basic black strap molasses/ raw cane sugar rum wash. But I took several quart mason jars filled up with the dunder, back set, left over from my first ever rum. I rigged them with screen lids, with a plastic rain cup/cover over the screen lid. I then hung one in a banana tree cluster. One in an orange tree with new fruit on it. The last one in a Mango tree with new fruit on it. These Inoculation jars are picking up some fantastic scents. So once the rum wash is fermented and dumped into the boiler on run day; I’ll then add all of those jars of Live Dunder. This should be fun. This finished rum will end up being either this year’s Christmas gifts, or maybe next years. It all depends how fast I can get it all done and begin the aging process. These are my last few words; Happy distilling to all, and to all a good night!
Thank you George once again another helpful video you're turning me into a Master Distiller one video at a time. Have posted your link everywhere including forums on distilling hope it helps increase subscriptions if you haven't already done so you should nothing but good information here. And lots of it.
Well understood , this is one thing I’m comprehending thanks to u George 👍...thanks on the help on my PID fixin to play with it again since we talked wish me luck on this lol!! If I ever get it in this thick head I’m off and running.. 🥂🍻🥃🍹🍸I enjoy the science of it all👍
George, I do subscribe to Still It and bearded and bored, but you are my favorite and go to for all things info. Love your channel watch all your videos. Keep making and I'll keep watching!
I've just done a 2 stage fermentation. Takes longer on fermentation, but adding more sugar just before the yeast eats up everything in there really makes a difference and keeps the yeast happy.
A few notes on cutting: To cut a 1 litre bottle of 93% from a Turbo 500 down to 40%, I use digital kitchen scales and weigh 250 grams (Ethanol weighs 82% the weight of water at equal volume) and this actually puts 300ml of 93% into the bottle, Then I add purified water to top up to 700ml. If you're using a pot still, you'd be working with 70% max, so weigh 288 grams of your hooch to cut it to 40%. 60% is easy enough to work out yourself because it's 1.5x 40% and if you have 50%, just put some Rye Whiskey flavouring in and your friends will think you have the worlds best whiskey and won't know the difference after they taint it with Coca Cola. Note that I am working in grams, not fluid numbers. 350 grams of Water is 350ml.. 350ml of 40% weighs around 320 grams. I will email george my cheat sheet if anyone wants it.
I watched this George and at the end of whatever is done in the process, the alcohol will be either 10%abv, 94%abv or 40% abv. Why confuse the issue by having to half the Proof, when all and sundry know that if you half the proof, you will have the abv? For me in Australia, I will forever half the proof and know 100% that if the bottle reads 80 proof, it means 40% abv...confusion for the sake of confusion for mine. BTW I love your videos and have learned so much.
Clear as mud mate. I still don't get the relationship between volume ABV, to the proof thing. Will go look at some more vids. Just made some fruits and grapes liquids and did not see the first bit about measuring the SG at thge beginning. Bought one yesterday and measured the liquid today with the meter and they smell nice and measured zero...or the floatie thing, went right up to the last number in the tube and nearly popped out the top of the tube. Its a learning process for sure, but the thing is to start, get it to a stage, try to do the next bits and find out how much stuff you never noticed in the first attempt. I'm happy, I did squish up the fruit, with nothing but itself, and saw the bubly process happen, then etc etc. Finding a room with the right temp in your home is important and all those little things every expert takes as common knowledge. But I'm glad I saw a 5 min 'get it done now' vid, as the long ones make it too much to take in, in one go. Bit by bit is great. Thanks.
As I learned over a few years with a certain Mash recipe your best results for the finished product is a 10% Mash or even less with the proper distilling process. You won't get as much as a 15% match but your product is amazingly better and you will pull out 192 proof
Are you doing a stripping run to get a proof that high? My reflux column seems to max out at 170-175 even packed with copper mesh and Berle saddles... 🤷♂️👍🥃
good afternoon George. hydrometer reading was initially 120 (april 2/20) this afternoon (arpril 5) we are at 1.04 almost 1. how long can that sit before i start to clear it ? as it may be a day or so before a can find some turbo clear. or is there something else i can readily use to clear it? thank you. first timers
Hey George can your gravity be to strong say like 20% and it will not go anywhere say if we don’t do step fermentation or is that only after it starts converting different yeast die off
Absolutely. The higher the gravity the more risk you have of creating an environment that will cause the yeast to just stop. Most commercial runs have an 11-13 % ABV as a goal.
Great video -------- And since I am new to the hobby I was wondering why would someone use a reflux still if you end up with the same volume and apparently more flavour with the pot still.
Love watching your videos George! You make it easy to understand how and why things work/ not work when fermenting and distributing. Even for someone that doesn't make any kind of alcohol just fun to watch. Keep it up
So, in a sense, it is the water that is left in the distillate that carries the flavors? And, the more the distillate is refluxed, the more water is taken out, thus creating a more "pure" spirit. In other words, less water, less flavor, but higher proof?
Your obvious love for the science and the craft has gotten me involved in this beautiful tradition of condensing the tears of the god's. I forgot exactly what the Irish and|or Scotch call it but, I'm sure, it's pretty focking Kool.
I've just FINALLY got started, using a Mr. Distiller. As I begin to get things going right I have every intention of upgrading to a better still. At 1 time George had a connection with Mile Hi Distilling. They have a cpl of stills I've been considering. At this point tho, I am open to other brands/designs. Any suggestions??? Thanks George! Great upload as always 👍👍
wldtrky38 I am a huge fan of Mile Hi. Their pricing is great for the exceptional quality you get with any of their products. Their shipping is fast, their customer service is fantastic and they are very knowledgeable on the fine art of Home Distilling. Bar none; Mile Hi Distilling!
@@blindguy63 Thanks ! So far my experience with them has been excellent. Wife bought me the Mr. Distiller from them, and I've bought some goodies to use with it, also from them. Now I want a real still. 😉 Been looking at 8 gallon jug with the dual purpose tower. I like how you can use any heat available...
I clicked on this video because I was intrigued about how you could make a 19 minute video about abv vs proof. Would have thought that could be solved in about 10 seconds. ABV = Proof/2
In a finished product, yeah. But when you're talking about testing throughout the process, nah. If you distill your mash, your final proof has nothing to do with the ABV of a fermented mash, really. The ABV of a mash just tells you an approximation of how much you may get out of it. It's a tool to know if you're through fermenting when compared to the initial ABV when you first mixed in all the sugars so you know how to adjust throughout the process. It's explained in the rest of the video.
Sir I need help I get the first dastility I get 60% alcohol I get the next round of alcohol I get only 20% alcohol Alcoholics Tell me what to do if I want to get the right amount of alcohol accordingly
KIITOS (means "thank you" in Finnish) I've been ask many times about this MANY times in the last 30+ years but never new and I will have to be honest I was not bothered BUT now I know
lets do a run on home made wine ,pot still to brandy . or lord ya may already did that . i make wine in winter and run 3 stills in summer . got 2- 15 gal and 1- 8 gaL.
Thank you, your video’s gone some way to help my allergic-to-math brain to understand the difference between these two things. I can’t help thinking it would be like, soooo much easier, if the explanation went metric🤔🤭 🤯😉
BEER-N-BBQ by Larry I know!! He is an amazing teacher, but if he did this presentation for high school kids, there would be too much giggling about the drawing to hear anything else! Love you, George!
Not so my friend. Proof is totally separate from % alcohol in the still. If you would like to discuss this give me a call 254-681-1760. I would really like to hear your point of view.
LOL, I was wondering when you were going to get to the ABV V proof part, eventually it became clear that it's because you mark your spirit bottles in proof whereas in Oz we mark it in ABV (also in the rest of the English speaking world I think) - I was hoping for a history lesson, e.g. origin of "proof" (UK) and the difference between US proof and UK proof. Oh well.
Ok i was just wanting a little more understanding of brewing Ethanol and bam you drew a penis on the white board! i am so on board now. but if i understand correctly... cooking the batch again and again until you boil out 200 proof ethanol. different temperatures and pressure with then cook or boil off the methanol or whatever else until a liquid that burns and yet burns pretty clean. Have i missed anything?
Mixing and jumping arnound too much - I have a feeling there is a 2:1 ratio in there somewhere which is really important, but it's not explained too well for this thicko!. Thanks for trying!
I enjoy your videos alot but just for fun I'll pick on you a little. Depending on the car you drive The octane of fuel will effect how fast your can ACCELERATE. High compression motors can have pre ignition on lower octane fuels. The higher octane more "premium" fuel detonates at higher pressure and temperature than a lower octane fuel. So you're technically right but it ruffled my jimmys!
first step, understand, George is the best to get us through this step
Thanks for the shout out also mate. I appreciate it! Your totally right the subs really do help, but make sure you hit the bell icon as well team. RUclips are changing things up again so that matters a LOT too!
What's up Jessie
Hey Jesse!
40K subs! George thats awesome! Congrats mate, and that big 5. 0. is just around the corner!
I like this guy, he genuinely loves the craft and shares all his stuff with you and doesn’t ask for a penny in return.
Hey thanks a million George! Congrats on getting 40,000 subs! You've earned it with all your solid advice and great content. Proud to be mentioned in the same company as you and Jesse:-)
You are the man. Great channel and full of great info.
Keep it up
George
Yes love the channel
Wow....this is Gold ❤....new subscriber from India ❤❤❤
Another great video George! Every time I get a notification that you have a new video out, I can’t wait to give it a listen. Even though I might think it’s about a topic I’m quite familiar with; I never hesitate to check it out. It never fails; even though I know a lot about what the video is about; I always learn a thing or three more. Priceless I tell ya my friends!!
George, I don’t remember if I heard it from you or not, but every time someone asks me if I actually make the alcohol that I distill. I tell them No, the yeast does all the work for me: Yeast eats sugar, farts C O 2, and pisses alcohol. LOL! I just separate the alcohol from the water.
Here’s an update for you all: Next week I’m going to start the fermenting process for a fantastic rum. A basic black strap molasses/ raw cane sugar rum wash. But I took several quart mason jars filled up with the dunder, back set, left over from my first ever rum. I rigged them with screen lids, with a plastic rain cup/cover over the screen lid. I then hung one in a banana tree cluster. One in an orange tree with new fruit on it. The last one in a Mango tree with new fruit on it. These Inoculation jars are picking up some fantastic scents. So once the rum wash is fermented and dumped into the boiler on run day; I’ll then add all of those jars of Live Dunder. This should be fun. This finished rum will end up being either this year’s Christmas gifts, or maybe next years. It all depends how fast I can get it all done and begin the aging process.
These are my last few words;
Happy distilling to all, and to all a good night!
Great video made things clearer
Thank you George once again another helpful video you're turning me into a Master Distiller one video at a time. Have posted your link everywhere including forums on distilling hope it helps increase subscriptions if you haven't already done so you should nothing but good information here. And lots of it.
Bless up George . great show today as usual. Peace and be safe out there.
Congrats on the 40K subscribers that fantastic great video
Thanks. Could not do it without the community and their gracious patience with me.
George
Thanks . Learning so much from your video’s . Really good education for new hobbyist.
Well understood , this is one thing I’m comprehending thanks to u George 👍...thanks on the help on my PID fixin to play with it again since we talked wish me luck on this lol!! If I ever get it in this thick head I’m off and running.. 🥂🍻🥃🍹🍸I enjoy the science of it all👍
Hi, Enzo from Australia l cannot find your final peach brandy video. Help please.
Great information George hey how can I go about getting one of those PID controllers for my equipment
George, I do subscribe to Still It and bearded and bored, but you are my favorite and go to for all things info. Love your channel watch all your videos. Keep making and I'll keep watching!
Awesome. Thanks
George
Dude you are amazing. Such a genuine soul. Bless you!!
I've just done a 2 stage fermentation. Takes longer on fermentation, but adding more sugar just before the yeast eats up everything in there really makes a difference and keeps the yeast happy.
A few notes on cutting:
To cut a 1 litre bottle of 93% from a Turbo 500 down to 40%, I use digital kitchen scales and weigh 250 grams (Ethanol weighs 82% the weight of water at equal volume) and this actually puts 300ml of 93% into the bottle, Then I add purified water to top up to 700ml.
If you're using a pot still, you'd be working with 70% max, so weigh 288 grams of your hooch to cut it to 40%.
60% is easy enough to work out yourself because it's 1.5x 40%
and if you have 50%, just put some Rye Whiskey flavouring in and your friends will think you have the worlds best whiskey and won't know the difference after they taint it with Coca Cola.
Note that I am working in grams, not fluid numbers. 350 grams of Water is 350ml.. 350ml of 40% weighs around 320 grams.
I will email george my cheat sheet if anyone wants it.
Always good to watch, don’t think iv missed one video of yours George, your a gentleman and a great tutor, keep em coming, thumbs up from the UK 🇬🇧👍
Cheers Mate
Great presentation
I watched this George and at the end of whatever is done in the process, the alcohol will be either 10%abv, 94%abv or 40% abv. Why confuse the issue by having to half the Proof, when all and sundry know that if you half the proof, you will have the abv? For me in Australia, I will forever half the proof and know 100% that if the bottle reads 80 proof, it means 40% abv...confusion for the sake of confusion for mine. BTW I love your videos and have learned so much.
Ok distillers help me understand! Why distill to remove water to only add water in the end?
Thank you!
Clear as mud mate. I still don't get the relationship between volume ABV, to the proof thing. Will go look at some more vids. Just made some fruits and grapes liquids and did not see the first bit about measuring the SG at thge beginning. Bought one yesterday and measured the liquid today with the meter and they smell nice and measured zero...or the floatie thing, went right up to the last number in the tube and nearly popped out the top of the tube. Its a learning process for sure, but the thing is to start, get it to a stage, try to do the next bits and find out how much stuff you never noticed in the first attempt. I'm happy, I did squish up the fruit, with nothing but itself, and saw the bubly process happen, then etc etc. Finding a room with the right temp in your home is important and all those little things every expert takes as common knowledge. But I'm glad I saw a 5 min 'get it done now' vid, as the long ones make it too much to take in, in one go. Bit by bit is great. Thanks.
Thank you, recently subscribed, you have assisted me massively. I find you easy to understand and I enjoy learning from you.
As I learned over a few years with a certain Mash recipe your best results for the finished product is a 10% Mash or even less with the proper distilling process. You won't get as much as a 15% match but your product is amazingly better and you will pull out 192 proof
Outstanding
Are you doing a stripping run to get a proof that high?
My reflux column seems to max out at 170-175 even packed with copper mesh and Berle saddles...
🤷♂️👍🥃
good afternoon George. hydrometer reading was initially 120 (april 2/20) this afternoon (arpril 5) we are at 1.04 almost 1. how long can that sit before i start to clear it ? as it may be a day or so before a can find some turbo clear. or is there something else i can readily use to clear it?
thank you.
first timers
Leave it as long as you want . It will no go bad
Saw the phallic shape on the thumbnail, got curious what was going on here 🤣 very educational
Thanks George
Anytime
Hey George can your gravity be to strong say like 20% and it will not go anywhere say if we don’t do step fermentation or is that only after it starts converting different yeast die off
Absolutely. The higher the gravity the more risk you have of creating an environment that will cause the yeast to just stop.
Most commercial runs have an 11-13 % ABV as a goal.
George can you please make a Video describing gravity points.that would be great
Hi George great as always i follow you, Jesse and bearded so Thanks great info
Great video -------- And since I am new to the hobby I was wondering why would someone use a reflux still if you end up with the same volume and apparently more flavour with the pot still.
Making vodka in particular requires a higher proof as does any neutral spirit.
Lol. Gotta say George, bless your heart for your patience.
What is Pollo loco and how is it made 13.9 % alcohol by volume
ABV ok! Gravity specifique ok ! but PROOF i don't understand! how mesure this value ? Thanks mr George, best regards.....
Hey man, can you answer why its called "proof" after destilled, seems to me its still just the "abv" butt in dubble % 😅
Thx for all your videos🎉
Love watching your videos George! You make it easy to understand how and why things work/ not work when fermenting and distributing. Even for someone that doesn't make any kind of alcohol just fun to watch. Keep it up
Thanks
So, in a sense, it is the water that is left in the distillate that carries the flavors? And, the more the distillate is refluxed, the more water is taken out, thus creating a more "pure" spirit. In other words, less water, less flavor, but higher proof?
Your obvious love for the science and the craft has gotten me involved in this beautiful tradition of condensing the tears of the god's. I forgot exactly what the Irish and|or Scotch call it but, I'm sure, it's pretty focking Kool.
I've just FINALLY got started, using a Mr. Distiller. As I begin to get things going right I have every intention of upgrading to a better still. At 1 time George had a connection with Mile Hi Distilling. They have a cpl of stills I've been considering. At this point tho, I am open to other brands/designs. Any suggestions??? Thanks George! Great upload as always 👍👍
wldtrky38 I am a huge fan of Mile Hi. Their pricing is great for the exceptional quality you get with any of their products. Their shipping is fast, their customer service is fantastic and they are very knowledgeable on the fine art of Home Distilling. Bar none; Mile Hi Distilling!
@@blindguy63 Thanks ! So far my experience with them has been excellent. Wife bought me the Mr. Distiller from them, and I've bought some goodies to use with it, also from them. Now I want a real still. 😉 Been looking at 8 gallon jug with the dual purpose tower. I like how you can use any heat available...
Love the videos. Keep it up.
i agree like them too. but your on my top sight. and thank you for your service.
I clicked on this video because I was intrigued about how you could make a 19 minute video about abv vs proof.
Would have thought that could be solved in about 10 seconds. ABV = Proof/2
I agree
In a finished product, yeah. But when you're talking about testing throughout the process, nah. If you distill your mash, your final proof has nothing to do with the ABV of a fermented mash, really. The ABV of a mash just tells you an approximation of how much you may get out of it. It's a tool to know if you're through fermenting when compared to the initial ABV when you first mixed in all the sugars so you know how to adjust throughout the process. It's explained in the rest of the video.
Sir I need help I get the first dastility I get 60% alcohol I get the next round of alcohol I get only 20% alcohol Alcoholics Tell me what to do if I want to get the right amount of alcohol accordingly
KIITOS (means "thank you" in Finnish)
I've been ask many times about this MANY times in the last 30+ years but never new and I will have to be honest I was not bothered
BUT now I know
I'm making every rookie mistake in the book
. Urm. Thanks for the lessons ...
At least I know where I've gone wrong
.. lol
lets do a run on home made wine ,pot still to brandy . or lord ya may already did that . i make wine in winter and run 3 stills in summer . got 2- 15 gal and 1- 8 gaL.
Thanks
Thank you, your video’s gone some way to help my allergic-to-math brain to understand the difference between these two things. I can’t help thinking it would be like, soooo much easier, if the explanation went metric🤔🤭 🤯😉
Thanks !!
There's 3 kinds of people in this world. Those who can do math and those who can't.
You drew male genitalia at 11:15 ! LOL!! Great video, BTW. Keep it up!
BEER-N-BBQ by Larry I know!! He is an amazing teacher, but if he did this presentation for high school kids, there would be too much giggling about the drawing to hear anything else! Love you, George!
Have you ever thought of creating a checklist for us whole hearted half minded people?
Still dont see any reason for using proof instead of precentage
just the info I was after thanks
One does affect the other.. if % alcohol by volume expected is low u will get less product and lower proof.
Not so my friend. Proof is totally separate from % alcohol in the still.
If you would like to discuss this give me a call 254-681-1760. I would really like to hear your point of view.
@@BarleyandHopsBrewing I'd love to see you run the test. Run a 5% wash and a 15% wash, and see how the output compares.
LOL, I was wondering when you were going to get to the ABV V proof part, eventually it became clear that it's because you mark your spirit bottles in proof whereas in Oz we mark it in ABV (also in the rest of the English speaking world I think) - I was hoping for a history lesson, e.g. origin of "proof" (UK) and the difference between US proof and UK proof. Oh well.
Ok i was just wanting a little more understanding of brewing Ethanol and bam you drew a penis on the white board! i am so on board now. but if i understand correctly... cooking the batch again and again until you boil out 200 proof ethanol. different temperatures and pressure with then cook or boil off the methanol or whatever else until a liquid that burns and yet burns pretty clean. Have i missed anything?
You cannot achieve 200 proof through normal distillation.
More heat and pressure is needed
REMEMBER CHASING GRAVITY POINTS oh yea remind them . i will cook all day at 160 and love it .
Awesome
My god you can talk the talk I luv ya
what if you use more sugar
You are kidding!
Happy distilling
George
Mixing and jumping arnound too much - I have a feeling there is a 2:1 ratio in there somewhere which is really important, but it's not explained too well for this thicko!. Thanks for trying!
You and still it are awesome . Haven’t checked out the bearded dude
Check him out. He is good value!
I enjoy your videos alot but just for fun I'll pick on you a little. Depending on the car you drive The octane of fuel will effect how fast your can ACCELERATE. High compression motors can have pre ignition on lower octane fuels. The higher octane more "premium" fuel detonates at higher pressure and temperature than a lower octane fuel. So you're technically right but it ruffled my jimmys!
Andrew Morgan BTW: with a higher octane fuel you can also kick up the timing and make more horsepower. With aluminum heads preignition is almost nil.
Tri fecta here
AWESOME.
George
Barley and Hops Brewing: Great video as usual George! Thanks.
Bro, just yapping away
Too much talking ....blah blah blah