I like the funkiness of beers that have been fermented with yeasts from the air Fun fact: in the medieval times people didn’t know what yeast is. But they knew that bakers make the best beer. This was because bread yeast was floating in the air. Thus the bread yeast spontaneously fermented the wort In German we have a saying: “Heut’ back ich, morgen brau’ ich” (today I’m baking, tomorrow I’m going to brew)
"Bread yeast" at that time (sourdough) came and comes from the outside of the grain. The yeast is a mix of bacteria and yeast. It did not come from the air. The air contains micro-organisms that could just as well make a boiled product rot. There are millions of yeasts that can turn your product into something potentially more toxic than alcohol. Sourdough makes stuff sour. It was never used to make anything other than bread. In many early 18th century recipes, a ginger bug was used. The yeast is present on the ginger skin. With this "bug", they made rootbeer, and other "small beers" which were generally consumed right as they got carbonated. If you left them for longer, they could get up to 4% alcohol in them. The idea that these yeasts come from the air is wrong.
I can't even express how timely this topic is dude. Not only because yeast is hard to come by, but I've got a new experiment brewing in my kitchen based on this topic. Crazy!
The only thing I will add is that when you are making your sugar wash to capture the yeast, make sure to make it acidic. Not all, but most pathogenic bacteria that we are gonna see in the wild don't like acidic conditions, they prefer neutral or slightly basic. So you want to be limiting their presence or ability to take hold inside that container, and potentially be propagated by you when you go to use it. I'd say try to keep the pH low, down around 4.5, you can do that with citric acid. 100mg (0.10g) of citric acid in 15L/4USgal of water, will give you a pH of 4.5. Yes, it's sorta a waste of water, but it's also hard to measure out very small amounts of powders unless you have a full on analytical scale, 100mg is doable with those small cheap scales people buy to measure pot, lol. So you can make up that 15L of sugar wash, with 100mg of citric acid thrown in. Sterilize some mason jars, transfer some of the liquid to them, cover them with a few layers of muslin/cheese-cloth, held in place with the metal screw on band that comes with it, or an elastic band. Voila. Also, it should be obvious, when you are placing the collection vessel somewhere, don't put it near anywhere that has a lot of animal feces, and try to keep it upwind from such a place.
Good point, we didnt cover the idea of pre-acidifying the solution to start with. We did talk about acidity especially in relation to botulism though. THanks mate :)
@@StillIt No problem. I've done some wild yeast collecting, and attempts at isolation, don't have a microscope yet, so I can't get good isolation. But I have discovered some nasties in my attempts, like what I am presuming were E. Coli, and Staph. That is until I decided to start acidifying my wash, and they haven't shown up yet when I plate them out. All that said, I was wondering if you'd be willing to do a sort of "behind the scenes" type of video, or attach it to the end of another video. Just showing how you setup your "studio". What kind of gear you use to make your videos. I've been thinking of starting my own youtube channel, and learning the intracacies about setting up lighting, and mic placement, is quite intimidating. Most videos showing it are more about people doing a sort of narrative work with the camera right in there face. Not further back, not more of a how-to/education video, working with "props", etc... I also went back and watched a bunch of your earlier videos, specifically with an eye on video production, and I noticed that over the videos the beak of your ball-cap slowly gets higher. Is that so you get better lighting on your face, and less shadow? lol. I only ask because I shave my head, and I'll probably wear a hat to cut back on shininess and glare.
@@derrickfoster644 Using lemon juice is kind of clunky and adds not just an acid. It's still a valid method, essentially titrating, but it would have a similar issue of making it difficult to properly alter pH in such small volumes. Most people can't afford (or justify) the $1500+ it costs to buy a new analytical scale, or the $500+ to buy a used one and have it calibrated. The kind of scale that can do 1mg, or even sub 1mg, with accuracy and precision. So with just a little jewelers scale, you can make up a large batch of yeast catching wash, that is acidic. Maybe too much, but you can always store it, or use the rest for an actual spirit wash.
Is it possible to just keep some of the sedimented yeast from your previous brew? How would you store this? Also is it possible to use ground charcoal for carbon?
Just a thought. If you want to catch wild yeast that will be able to give you higher ABV, say 10%+, then it stands to reason that you could add some vodka to your sugar water jars so that they're starting out at 10% ABV, and then you'd essentially be selecting for wild strains that can tolerate at least 10% ABV. Might want to set the jars out longer to make sure you get a diversity of yeast strains that makes it more likely you'll get one that can ferment to over 10%, but I don't see why this wouldn't work. Seems more straightforward than trying to do some sort of artificial selection on a low ABV strain to achieve your desired higher ABV. I might give this a try and report back!
Hey, not to be rude, but the idea that usable yeast comes from the air is wrong. Yeasts that were/ are used for brewing are present on fruits, and even vegetables. Sourdough bread (bread how everyone used to make it before we discovered what micro-organisms were), is made by mixing wholegrain flour with water. The yeast is present on the skins of the wheat, and the starch in the water is what it consumes, to produce CO2 gas and sidr products. I say "yeast", but there are many different yeasts and bacterial spores on the wheatberry. Another example: Smashed grapes, together with water to lower the sugar percentage, will ferment naturally in an anaerobic enviroment to produce alcohol and other molecules that give wine their flavor. Ginger beer and other "small beers" (very low abv beers) were made using a ginger bug. The yeast is present on the skins of the ginger root, and they consume certain sugars and certain carbohydrates and ferment them, producing CO2, flavors and a small amount of alcohol (for longer ferments). This was the way to cure water back then, and the reason sailors almost only drank these beers. Now, back to the video. If you were to put a bunch of sugarwater jars under a tree, it is likely that they will all start to grow a layer of mold. Even if you cover them with a cloth of some sort. There are an unknown amount (a HUGE amount) of different micro-organisms floating in the air, and every single one of them produces a different result. You might get a liquid with some yeasts with a thick layer of mold on top, which could properly ferment the sugar, but you wouldn't know if that produced any harmful compounds. That's like giving puddle water a shot. The skins/outsides of basically any fruit, vegetable, root, you name it, contain yeasts. In the right environment, they can sort of be isolated. Fruit juice needs to be pasteurized before bottling, otherwise the juice would start to ferment. A last example: In a 2% salt (NaCl) environment, lactobacilli thrive. They are present almost everywhere, like on cabbage. That's how kimchi and sauerkraut is made. I hope you learned something :) Be sure to fact check stuff like this. It's really easy to accidentally misinform a lot of people. That could be dangerous in this case.
Can you take yeast off of the surface of a fruit or something else, sure. Is it the only way? no. Do you really think the stuff that is in the air is not on the fruit too? I agree, you could hurt your self blindly drinking things out of those jars. Which is why I have a disclaimer in the video saying to listen to the full podcast where we discuss this in more depth. I suggest you have a look around here. You might learn something :) www.milkthefunk.com/wiki/Wild_Yeast_Isolation#Preparation
Glad you took the time and effort to say what was on our mind. IMO the "method" was poorly described or marked out in the video and I was left wondering when it was going to deliver the magical 'how to'... but from your reply I can gather the brewer's 'wisdom' was as you said - basically just leave a couple of jars of cloth-covered sweet water around and see if you manage to find any that 'strike'. Lol - I guess if I was desperate; maybe.
@@StillIt Hey, be nice to your viewers man. He has a point. The title of the video makes it sound like this is a tutorial. Fact is that trying to capture a useable strain of yeast from the air, is very risky, and comparably unsafe as canning without a pressure cooker. The man you were talking to does not state the right facts about the origin of the yeasts used for beer or bread back then. It's wrong information, it isn't correct, and it can easily be proven by performing what he suggests they did yourself. I love your channel, but please, don't act like some sort of gatekeeper of something you are giving the wrong information on. Even if it is/was unintended.
Ok mate, none of this is meant to be rude to you. Im going to try and explain the situation you have walked into. I get a ton of comments every day. I have no idea who you are. All I know is you are a channel with 0 content and 1K subs. That sets my "it's a troll" radar of right away. I also know you do not subscribe to my channel. . . .. . once again .. . .. troll senses tingling. I deal with a metric but load of comments on a daily basis. So I have almost no time to make a call on how to deal with someone that seems unhappy or is being controversial. I am being nice to my viewers. A little short, true, perhaps I got that wrong. Im human, its going to happen. Like I said, a but load of comments. Reading back through your comments I think this is the stance that you are taking. - This is not likely to provide you with a clean strain of Sach. - It is potentially dangerous. You could end up growing Botulism, black mould or something worse Sound about right? If thats what you are saying you are WAY behind the curve on what we are talking about. We know that, as I said disclaimer. Full podcast. This hobby is not tiddlywinks. Its the way it is mate. You can grow some nasty things making sourdough starter too. I'm not sure where you learned your knowledge in this subject, that is probably effecting outlook on the topic. Like I said I don't know you. I have no idea what your credentials are. You are an anonymous random person on the internet. I know Jason, I know his beer, I know his training. He knows his stuff. Milk the funk know their stuff.
I'm keeping all our apple cores in the freezer for a brew starter. Hoping to get some flavour in there too. I used to make cider and there's no shortage of yeast in them ;)
just look up how to make activated charcoal and powder it (more like send less like clay) then put it into some permeable container (cheese cloth, a strainer etc; something that can allow the liquid to flow through but not the charcoal) and you should be good to go
Only thing I heard that bothered me and I could be wrong..... but I believe it’s the bacteria that he mentioned, Lacto bacillus, is the bacteria that causes fruit musts to turn to vinegar. So it seems to reason that it would turn any sugar wash to vinegar as well ?!
The yeast is not found in the air, but on the fruit. For boozemaking, it's never a lactobacillus. Lactobacilli produce lactic acid in an anaerobic environment, which is sour... acidic. They also only produce trace amounts of alcohol under certain conditions when certain nutrients are not available.
Lactobacillus turn sugars into lactic acid. Vinegar, aka acetic acid, is produced both by yeast and by acetic acid producing bacteria like gluconobacter (sugar) and acetobacter (ethanol).
Yup, lacto will not create alcohol. It creates lactic acid. Listen to the full podcast for more context. But when you do something like this you are not going to end up with one specific strain of anything. It will be a mix. Sach, lacto, ped, perhaps bret. That's what makes it fun and gives such varying results. Its the Sach that creates the ethanol.
But it was your Anderson Cooperish delivery the only New Zealand figure is old so you probably not know who he is Peter Arnett he joined my family for dinner when I was a kid. I was told he was New Zealand’s Walter Cronkite. And he won a Pulitzer Prize I was in sixth grade and was excited because I had just got a school Assignment of doing a report on someone who won Pulitzer Prize. He gave a bunch of info his Managment company compiled. My report was done for me fortunately he told me I should rewrite it in my own words. I would’ve got nailed for plagiarism I was not a very bright kid.
No sweat mate lol. My question was. Can you use a aluminium coil for an condenser for a still I wanna make a small still to still small amounts of alcohol don't want to pour 750ml in a 50liter still.
@@willemhorn7583 Yes you can, however the aluminium reacts with ethanol, thus corroding the heat exchanger. So it is definitely better to go with a copper coil as this will ensure longevity and a better product. I'd like to play around and build an aluminium coil as well if I had the time and resources, might be fun to see how quickly it corrodes :)
@@StillIt I am a chemical engineering student here in South Africa... of course I have something on the go 😂 I fermeted a batch of feed molasses for hand sanitizer, but I have to admit it came out so good that we're considering using it for throat sanitizer. This was using a distillation column that I built from tuna cans, copper pot scrubbers and a pressure cooker. 😅 (from about 12%ABV to 76%, so I'm quite happy considering the bad design.)
![Gunna - HIM ALL ALONG [Official Video]](http://i.ytimg.com/vi/w7Wf0h1Q8a4/mqdefault.jpg)
I like the funkiness of beers that have been fermented with yeasts from the air
Fun fact: in the medieval times people didn’t know what yeast is. But they knew that bakers make the best beer.
This was because bread yeast was floating in the air. Thus the bread yeast spontaneously fermented the wort
In German we have a saying: “Heut’ back ich, morgen brau’ ich” (today I’m baking, tomorrow I’m going to brew)
Agreed man. I love funk.
"Bread yeast" at that time (sourdough) came and comes from the outside of the grain. The yeast is a mix of bacteria and yeast. It did not come from the air. The air contains micro-organisms that could just as well make a boiled product rot. There are millions of yeasts that can turn your product into something potentially more toxic than alcohol.
Sourdough makes stuff sour. It was never used to make anything other than bread.
In many early 18th century recipes, a ginger bug was used. The yeast is present on the ginger skin. With this "bug", they made rootbeer, and other "small beers" which were generally consumed right as they got carbonated. If you left them for longer, they could get up to 4% alcohol in them.
The idea that these yeasts come from the air is wrong.
@@starshot5172 I think he meant that yeast was floating about inside bakeries having come from the grain
I can't even express how timely this topic is dude. Not only because yeast is hard to come by, but I've got a new experiment brewing in my kitchen based on this topic. Crazy!
Evertime i have a problem with my chase you just drop a solution on the cannel.
Man i am glad you have this channel
The only thing I will add is that when you are making your sugar wash to capture the yeast, make sure to make it acidic. Not all, but most pathogenic bacteria that we are gonna see in the wild don't like acidic conditions, they prefer neutral or slightly basic. So you want to be limiting their presence or ability to take hold inside that container, and potentially be propagated by you when you go to use it. I'd say try to keep the pH low, down around 4.5, you can do that with citric acid.
100mg (0.10g) of citric acid in 15L/4USgal of water, will give you a pH of 4.5. Yes, it's sorta a waste of water, but it's also hard to measure out very small amounts of powders unless you have a full on analytical scale, 100mg is doable with those small cheap scales people buy to measure pot, lol.
So you can make up that 15L of sugar wash, with 100mg of citric acid thrown in. Sterilize some mason jars, transfer some of the liquid to them, cover them with a few layers of muslin/cheese-cloth, held in place with the metal screw on band that comes with it, or an elastic band. Voila.
Also, it should be obvious, when you are placing the collection vessel somewhere, don't put it near anywhere that has a lot of animal feces, and try to keep it upwind from such a place.
Good point, we didnt cover the idea of pre-acidifying the solution to start with. We did talk about acidity especially in relation to botulism though. THanks mate :)
@@StillIt No problem. I've done some wild yeast collecting, and attempts at isolation, don't have a microscope yet, so I can't get good isolation. But I have discovered some nasties in my attempts, like what I am presuming were E. Coli, and Staph. That is until I decided to start acidifying my wash, and they haven't shown up yet when I plate them out.
All that said, I was wondering if you'd be willing to do a sort of "behind the scenes" type of video, or attach it to the end of another video. Just showing how you setup your "studio". What kind of gear you use to make your videos.
I've been thinking of starting my own youtube channel, and learning the intracacies about setting up lighting, and mic placement, is quite intimidating. Most videos showing it are more about people doing a sort of narrative work with the camera right in there face. Not further back, not more of a how-to/education video, working with "props", etc...
I also went back and watched a bunch of your earlier videos, specifically with an eye on video production, and I noticed that over the videos the beak of your ball-cap slowly gets higher. Is that so you get better lighting on your face, and less shadow? lol. I only ask because I shave my head, and I'll probably wear a hat to cut back on shininess and glare.
Why not make up your wash and then add lemon juice until you reach the desired pH, that is how I would do it and I do have a full on analytical scale.
@@derrickfoster644 Using lemon juice is kind of clunky and adds not just an acid. It's still a valid method, essentially titrating, but it would have a similar issue of making it difficult to properly alter pH in such small volumes. Most people can't afford (or justify) the $1500+ it costs to buy a new analytical scale, or the $500+ to buy a used one and have it calibrated. The kind of scale that can do 1mg, or even sub 1mg, with accuracy and precision.
So with just a little jewelers scale, you can make up a large batch of yeast catching wash, that is acidic. Maybe too much, but you can always store it, or use the rest for an actual spirit wash.
@@adamw2785 How much sugar for 100ml water?
I read somewhere that the infamous 'M' strain was originally cultured from Apple trees. Makes sense to me! 🥃🌾
Is it possible to just keep some of the sedimented yeast from your previous brew? How would you store this? Also is it possible to use ground charcoal for carbon?
We use Honey half diluted with water. we do this because Honey is a natural antibiotic. So the yeast can grow but the bacteria will die.
First think came to mind use in this was honey.
Just a thought. If you want to catch wild yeast that will be able to give you higher ABV, say 10%+, then it stands to reason that you could add some vodka to your sugar water jars so that they're starting out at 10% ABV, and then you'd essentially be selecting for wild strains that can tolerate at least 10% ABV. Might want to set the jars out longer to make sure you get a diversity of yeast strains that makes it more likely you'll get one that can ferment to over 10%, but I don't see why this wouldn't work. Seems more straightforward than trying to do some sort of artificial selection on a low ABV strain to achieve your desired higher ABV. I might give this a try and report back!
Loved the pissing contest between brewer and distiller 😂 good shit mate
Did this with ginger beer once, turned out great.
Nice man
Interesting Jesse, thank you. Just have to make sure it's above the dog leg cocking level under the lemon tree......
Hey, not to be rude, but the idea that usable yeast comes from the air is wrong. Yeasts that were/ are used for brewing are present on fruits, and even vegetables.
Sourdough bread (bread how everyone used to make it before we discovered what micro-organisms were), is made by mixing wholegrain flour with water. The yeast is present on the skins of the wheat, and the starch in the water is what it consumes, to produce CO2 gas and sidr products. I say "yeast", but there are many different yeasts and bacterial spores on the wheatberry.
Another example:
Smashed grapes, together with water to lower the sugar percentage, will ferment naturally in an anaerobic enviroment to produce alcohol and other molecules that give wine their flavor.
Ginger beer and other "small beers" (very low abv beers) were made using a ginger bug. The yeast is present on the skins of the ginger root, and they consume certain sugars and certain carbohydrates and ferment them, producing CO2, flavors and a small amount of alcohol (for longer ferments). This was the way to cure water back then, and the reason sailors almost only drank these beers.
Now, back to the video.
If you were to put a bunch of sugarwater jars under a tree, it is likely that they will all start to grow a layer of mold. Even if you cover them with a cloth of some sort. There are an unknown amount (a HUGE amount) of different micro-organisms floating in the air, and every single one of them produces a different result. You might get a liquid with some yeasts with a thick layer of mold on top, which could properly ferment the sugar, but you wouldn't know if that produced any harmful compounds. That's like giving puddle water a shot.
The skins/outsides of basically any fruit, vegetable, root, you name it, contain yeasts. In the right environment, they can sort of be isolated. Fruit juice needs to be pasteurized before bottling, otherwise the juice would start to ferment.
A last example: In a 2% salt (NaCl) environment, lactobacilli thrive. They are present almost everywhere, like on cabbage. That's how kimchi and sauerkraut is made.
I hope you learned something :)
Be sure to fact check stuff like this. It's really easy to accidentally misinform a lot of people. That could be dangerous in this case.
Can you take yeast off of the surface of a fruit or something else, sure.
Is it the only way? no. Do you really think the stuff that is in the air is not on the fruit too?
I agree, you could hurt your self blindly drinking things out of those jars. Which is why I have a disclaimer in the video saying to listen to the full podcast where we discuss this in more depth.
I suggest you have a look around here. You might learn something :)
www.milkthefunk.com/wiki/Wild_Yeast_Isolation#Preparation
Glad you took the time and effort to say what was on our mind. IMO the "method" was poorly described or marked out in the video and I was left wondering when it was going to deliver the magical 'how to'... but from your reply I can gather the brewer's 'wisdom' was as you said - basically just leave a couple of jars of cloth-covered sweet water around and see if you manage to find any that 'strike'. Lol - I guess if I was desperate; maybe.
So what your saying Retep, is that you want a easy way to do something? A trick that makes it work?
Your in the wrong hobby. Find something else :)
@@StillIt Hey, be nice to your viewers man. He has a point. The title of the video makes it sound like this is a tutorial. Fact is that trying to capture a useable strain of yeast from the air, is very risky, and comparably unsafe as canning without a pressure cooker. The man you were talking to does not state the right facts about the origin of the yeasts used for beer or bread back then. It's wrong information, it isn't correct, and it can easily be proven by performing what he suggests they did yourself. I love your channel, but please, don't act like some sort of gatekeeper of something you are giving the wrong information on. Even if it is/was unintended.
Ok mate, none of this is meant to be rude to you. Im going to try and explain the situation you have walked into.
I get a ton of comments every day. I have no idea who you are. All I know is you are a channel with 0 content and 1K subs. That sets my "it's a troll" radar of right away. I also know you do not subscribe to my channel. . . .. . once again .. . .. troll senses tingling. I deal with a metric but load of comments on a daily basis. So I have almost no time to make a call on how to deal with someone that seems unhappy or is being controversial. I am being nice to my viewers. A little short, true, perhaps I got that wrong. Im human, its going to happen. Like I said, a but load of comments.
Reading back through your comments I think this is the stance that you are taking.
- This is not likely to provide you with a clean strain of Sach.
- It is potentially dangerous. You could end up growing Botulism, black mould or something worse
Sound about right? If thats what you are saying you are WAY behind the curve on what we are talking about. We know that, as I said disclaimer. Full podcast.
This hobby is not tiddlywinks. Its the way it is mate. You can grow some nasty things making sourdough starter too. I'm not sure where you learned your knowledge in this subject, that is probably effecting outlook on the topic.
Like I said I don't know you. I have no idea what your credentials are. You are an anonymous random person on the internet. I know Jason, I know his beer, I know his training. He knows his stuff. Milk the funk know their stuff.
I'm keeping all our apple cores in the freezer for a brew starter. Hoping to get some flavour in there too. I used to make cider and there's no shortage of yeast in them ;)
Don't use apple cores unless you can get rid of the seeds. Apple seeds contain cyanide.
I got one jar with some bubbles now, how satisfying 😁
I hope you give me the best way and steps for making the best wine yeast please ?
Could you please do a video about building your own carbon/charcoal filter for cleaning alcohol?
just look up how to make activated charcoal and powder it (more like send less like clay) then put it into some permeable container (cheese cloth, a strainer etc; something that can allow the liquid to flow through but not the charcoal) and you should be good to go
Only thing I heard that bothered me and I could be wrong..... but I believe it’s the bacteria that he mentioned, Lacto bacillus, is the bacteria that causes fruit musts to turn to vinegar. So it seems to reason that it would turn any sugar wash to vinegar as well ?!
Lacto bacillus needs oxygen to make vinegar
The yeast is not found in the air, but on the fruit. For boozemaking, it's never a lactobacillus. Lactobacilli produce lactic acid in an anaerobic environment, which is sour... acidic. They also only produce trace amounts of alcohol under certain conditions when certain nutrients are not available.
Lactobacillus turn sugars into lactic acid. Vinegar, aka acetic acid, is produced both by yeast and by acetic acid producing bacteria like gluconobacter (sugar) and acetobacter (ethanol).
Yup, lacto will not create alcohol. It creates lactic acid. Listen to the full podcast for more context. But when you do something like this you are not going to end up with one specific strain of anything. It will be a mix. Sach, lacto, ped, perhaps bret. That's what makes it fun and gives such varying results.
Its the Sach that creates the ethanol.
Thanks very much man I was really worrying about this , feeling good about that rum now 😂😉🔥
No problem 👍 Hope it goes well man!
Thanks for starting a podcast 👍
How much in a 5 gallen batch shine
i just bought a 2L container of bread yeast and a 2L of brewers yeast, can i still make rum or whiskey from that?
Yep for sure!
@@StillIt thank fnck ! Picked up 100kg of sugar today and molasses, if you have any rum advice,? I ordered 120L barrel like yours.
Jeebus, that's a funk ton of rum!
Wow id love to learn about this
Go have a look around here:
www.milkthefunk.com/wiki/Main_Page
Great bit of information
Jason knows his stuff :)
But it was your Anderson Cooperish delivery the only New Zealand figure is old so you probably not know who he is Peter Arnett he joined my family for dinner when I was a kid. I was told he was New Zealand’s Walter Cronkite. And he won a Pulitzer Prize I was in sixth grade and was excited because I had just got a school Assignment of doing a report on someone who won Pulitzer Prize. He gave a bunch of info his Managment company compiled. My report was done for me fortunately he told me I should rewrite it in my own words. I would’ve got nailed for plagiarism I was not a very bright kid.
Sorry I got wordy tried to edit it would not let me. Was attempting to say you a had a very professional and authoritative air about you
A new door to open, could be fun to explore. Yeast in your beard is where I draw the line tho. Just saying!
HAHAHA, I mean . . . . .
Raw honey
Still waiting for your response
Sorry man, I have no idea what your referring too . . .
No sweat mate lol. My question was. Can you use a aluminium coil for an condenser for a still I wanna make a small still to still small amounts of alcohol don't want to pour 750ml in a 50liter still.
@@willemhorn7583 no, aluminum is not a material considered safe for distilling.
@@willemhorn7583 Yes you can, however the aluminium reacts with ethanol, thus corroding the heat exchanger.
So it is definitely better to go with a copper coil as this will ensure longevity and a better product.
I'd like to play around and build an aluminium coil as well if I had the time and resources, might be fun to see how quickly it corrodes :)
Thanks for information mate
Anyone else also always running out of mason jars?
Have a few things on the go mate ?
@@StillIt I am a chemical engineering student here in South Africa... of course I have something on the go 😂
I fermeted a batch of feed molasses for hand sanitizer, but I have to admit it came out so good that we're considering using it for throat sanitizer.
This was using a distillation column that I built from tuna cans, copper pot scrubbers and a pressure cooker. 😅 (from about 12%ABV to 76%, so I'm quite happy considering the bad design.)
Too many jokes about catch wild yeast, none appropriate to youtube :D To be serious, should try to catch some, few potential places came into mind :)