Distilling RUM at Home using the Freezer
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- Опубликовано: 26 сен 2024
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Thanks to Derek, who shared this technique with us, today we see how to distill at home without using the still. In fact it will be a cold distillation, you will only need the freezer in your fridge. But first we must prepare the wine using water and sugar.
You will need:
Sugar 1 kg
Water 3 litres
Old yeast 1/2 glass (recovered from an old fermentation or you can use these www.amazon.com...)
Don't forget to share your experience by leaving a comment 👍🏼
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About some questions about methanol, hangover etc.
Methanol is a byproduct of ethanol fermentation, yeast consumes sugars like dextrose and sucrose to produce ethanol. methanol is a byproduct that is produced when yeast gets access to pectin sugar which is present in some fruits, especially grapes and apples. pectin is the sugar that makes your homemade wines hazy and homemade jams creamy. the professional way to reduce methanol production and wine haze is to add pectinase enzyme in must before fermentation to break pectin down to smaller molecules like fermentable sugars. this way yeast will not encounter pectin and naturally, can't eat them to produce methanol.
another way is not to use pectin present fruits. if you are using refined sugar, palm sugar, cane sugar, corn sugar, fructose, glucose syrups etc. these stuff doesn't contain pectin so methanol production would be very little, if any.
other thing is, methanol is not a horrifying compound when it's not concentrated. most common way to concentrate methanol is heat distillation, methanol will be one of the first things coming off from drip because it has lower boiling point than ethanol. think about 65 degrees celcius versus 78 degrees celsius, let's say 65 is the boiling point of methanol and 78 is the boiling point of ethanol and you got a a legal distiller certificate and turned your distiller on. you have a thermometer that shows which temperature the liquid at. it suddenly started dripping a clear liquid and you placed your cup under it and said oh yeah finally vodka dripping, you will get very serious health issues because the liquid came around 65 degrees celcius and methanol started boiling and evaporating like crazy, that thing you placed your cup under is almost pure methanol. that's why distillers dump "heads". if you don't use heat, you will not concentrate the methanol. drink this recipe without fear but with caution because this thing still has a lot of calories and ethanol in it :)
Very helpful! Appreciate it!
Would would have less methonal, brown sugar or molasses? How about acetone? Is this legal?
@@mrb4849 depends on where you live but generally this thing doesn't considered as distillation on paper so its pretty legal. you can also freeze condense store bought low abv stuff like malibu coconut rum. %21 to %35ish easily. about acetone, ethanol fermentation also known as acetone-butanol-ethanol fermentation. acetone and butanol are natural byproducts of ethanol fermentation even if there's no other thing present aside from fermentable sugars. about molasses and brown sugar, both aren't considered as pectin sources but in common sense its not very good to use molasses without heat distillation because it doesn't taste very good without aging or distilling. brown sugar is made from white refined sugar which is mostly pure from impurities like pectin. they mixing it with molasses to give color and flavor and silkyness. so its a refined product, almost %100 percent fermentable sugar with some molasses, it will be better in terms of flavor, fermentability and quality.
I'm in Canada so I'll have to research further; heat distillation is very illegal here, I've never seen a still and have never heard anybody doing it. So refined sugar is pretty safe, I might try brown sugar; I wonder how it would taste? My friend owns a wine station and gave me a yeast kit, I think it was turbo yeast which can create up tp 25% ABV I believe so I'll start with that.
Keep us updated 👍🏼
I read a long time ago that this was a medieval technique used in France to make brandy. They left barrels of wine out to freeze in the winter and called it "winter wine".
I will try to make it when I’m back in Italy 👍🏼 thanks for the idea
They also began doing it in Canada with cider to produce what is called Apple Jack
@@tylerstout1549it wasn't Canada. Pretty sure it was William Laird in 1698. In fact, Laird & Company of Scobeyville, New Jersey, was the only remaining producer of applejack until new companies opened in the 2000's, and we have extensive records of 4 US presidents consuming, trading, and gifting it. Abraham Lincoln got his recipe from Robert Laird, the great grandson of William Laird.
@@tylerstout1549just for reference purposes, Canada didn't have apples at all until the 1790's. They're not native to the Americas. They're actually from Kazakhstan. French Jesuits brought the first apple seeds here in the late 1600s. Mostly likely Massachusetts in 1620.
@@Appophustthere’s been apples in Britain since at least the Roman occupation
Amazing! I only thought distillation could be done with heat. Thanks for the excellent demonstration!
😉👍🏼 thanks to Derek
In some places in the US they commonly use a very similar technique with apple juice. They harvest the apples and press the juice and come winter it's cold enough to freeze the juice on the mud porch or in an out building. The finished product is 30-40% and called Apple Jack, and is famous for giving the unwary a horribly memorable hangover. I have used this technique along with my little stovetop pot still. I concentrate big batches with freezing first, which lets me get a lot more flavors in my stripping run, and yields a richer finish than just the pot still alone.
You don't see this technique remembered on forums much, probably because of the hangovers. Vacuum distillation is another that's rarely discussed, but also relatively easy.
Thanks 👍🏼for the info ℹ️
As always, another great video.
This same technique was (is?) a very common way to increase the alcohol of hard apple cider. In the US the process is called "jacking" ("upping" the alcohol content of a an alcoholic drink by freezing rather than boiling (distilling)), and before prohibition, folk used to leave their fermented apple juice outside in barrels and the freezing temperatures in the winter froze the 6 or 7 percent abv cider. The liquid was removed and allowed to re-freeze, and the process was repeated until an apple 'brandy" of about 25 -30% abv resulted. With a freezer, you have much more control and a faster process and if you begin with a 12% ABV wine, you are already further along the process.
Thanks for sharing this information 👍🏼
aweasome video using the freeze distilation, and straight to the point.
Thanks 👍🏼
Very smart technique for distillation. Thank you.
Thanks to Derek 👍🏼
Slightly dangerous, it doesn’t remove the methanol which can accumulate in the body and permanently blind you.
For all the illegal distillers in operation, there are reason they don’t use this unregulated technique
Well hell!
I just watched your video for Orange wine and suggested you try this with the orange. In the States this is known as Applejack. Over 200 years ago Americans would make hard apple cider. They discovered when the barrel was left outside in winter ice would form on top and the liquid below would kick your ass.
3 suggestions
1. Check a local farm supply for feed grade molasses. Fairly inexpensive gallon buckets.
2. Keep the ice and use it to start the next batch. It has dead yeast and other nutrients to feed the new yeast.
3. Because it is not distilled by heat, it will contain “the heads” or methanol. That’s where hangovers come from.
⚠️NOT telling you to do it ‼️⚠️
Methanol has lower distillation temperature- approximately 147 F
What I have done is place the liquor in a glass jar in the microwave.
I microwave it for about 3 minutes
checking the temperature EVERY 45-60 seconds until it reaches 150 degrees F. I cover with a coffee filter or towel for about an hour then put the lid back on.
I do this for three straight days then let it sit for a month or so.
IN THEORY the methanol will evaporate and give me a much better product.
Decide for yourself.
Ok 👍🏼 thanks 😉 I will try it but in normal pot my microwave is rubbish 😂
@@Spectacular-cuoredicioccolatofortunately his method has a simple hack, you can start smelling it when it gets to temperature. Just sprinkle in some cinnamon or other ground spices for flavor and the methanol will nucleate on the cinnamon and boil out into a froth that evaporates upon stirring
Never seen a distillation method simple as this. Th tip with cotton for cleaning the yeast residue is genius, many thanks 🎉
Yes 🥳 thanks to the advice of the persons that followed the channel
My chef You've upgraded !
I love it
Ciao Ciao
😂👍🏼 thanks
Thanks for all the content in this channel! I'm from Brazil and I love infusions and anything that adds flavor to alcohol haha Distilling alcohol only with a freezer never had crossed my mind. Your ideas and techniques are so ingenious! Here in Brazil we have the famous "cachaça", known as "Brazillian Rum", that is made from fresh sugar cane, and it's highly appreciated here. I would highly recommend to try the "Homemade Malibu Rum" recipe that I discovered by accident: 1 liter of alcohol (white rum is perfect) in a supersaturated coconut infusion + 50g of coconut shell toasted at 150°C for 1 hour (per liter of alcohol), let it infuse for 15 days, strain it through a coffee filter, then add 250ml of simple syrup (if you make the simple syrup with coconut water instead of just water , is even better), mix it really well, and voilá: The best homemade Malibu ever. Leave it in the freezer for some hours, and tastes like exactly like what you want in a homemade Malibu: Stronger, more coconut flavor, sweeter and delicious. About 30% alcohol degree. I've made this recipe for myself and for friends and family, and everyone liked a lot, and praised very much. This channel is gold! I absolutely love your infusions and recipes!
Spectacular 🤩 thanks for sharing your recipe, if you tell me your name I will thanks you in the video 🤗👍🏼😎
@@Spectacular-cuoredicioccolato SPEC-TA-CU-LAR is this channel, no doubt about it haha My name is Bruno by the way. I love this channel! If you ever come to Brazil, let me know man!
Thanks 🥳👍🏼🤩 Bruno, only one question, what is it supersaturated coconut infusion ? Sorry 😬
@@Spectacular-cuoredicioccolato By supersaturated infusion, I mean the whatever alcohol you use, should be in the same level of volume the coconut and the alcohol. There's no exact amount of grams per liter of alcohol, the alcohol should not be above the coconut volume when the infusion is happening, should look like the coconut absorbed all the alcohol. Also, is better to finely grate the coconut, or slice it in really thin slices, to maximize the contact area and extract better the flavours. Really important to filter it after 15 days, throught a cloth and coffee filter, to get a really clear infusion, and only then, add the syrup. Also, the coconut really absorbs the alcohol, so its important to put the infused coconut in a cloth and twist it really good, to extract all the alcohol in it. And you don't need to throw the coconut away after the infusion, still good to do some recipes like the famous "cocada", as we call here in Brazil, made with finely grated coconut and condensed milk. Spetacular recipe!
Ok 🥳 perfect 🤩 I will make it this summer in Italy 😉 so after I can use it for cocktails 🍹
I 've just finished making it. I'm in Africa, had to use brown sugar. It came out with a light brown color. Thanks Derek and Andrea👍
Spectacular 🥃
I never managed to drink with Moderation because i never met him.
😂
Something new, cold crashing👍 Spectacular.
🥳 thanks
Really interesting technique! I'm surprised by how quickly your fermentation went, I'm in Brazil (where it is pretty hot) currently fermenting some fruit wines using the commercial yeast Red Star Premier Rouge, and in all of them after 5 days on the primary fermentation, they are still at around 1020 gravity, and it's taking more than two weeks to get below 1000 gravity, and yours is almost done after only one week.
Different yeast and already active 🤩
Fantastic. I love the windmill arm swing at the end--spectacular!
😂👍🏼🥳 thanks
I'm from Indonesia and never think about making it,thanks for the inspiration i will make it next time i get my hand on gula merah
Keep us updated 😉 you can use normal sugar too
I'm in Canada so I don’t need to waist energy! I can do it outside.This is amazing!
Dammit. The temperature just got above 0° here, but next week it will be below -10° again. Might've a project on hand 🙂
you need colder temperature than 0 celsius to ideally do this. freezer temperature is - 18, lower means higher abv at the end
You should have made it when it was -40° last week (if you live in the northern parts of Sweden). I´ve tried this method with homemade cider outside. But I live in the southern parts so it was at best -12° or so, perhaps I got 15-18% in the end. I made Apple Jackglögg/Äppelglögg from it, very good!
Spectacular 😂🥶🥳
Can't wait to try this. 😊
Brava 👏🏼 keep us updated
I love your videos. Many thanks from England!
Thanks for watching and sharing the videos 🥳
Nice practical example! Unfortunately, there are significant losses with this method. Some of the alcohol remains trapped in the water crystals. Productivity can be increased by precise temperature control. Another disadvantage is that there is no removal of unwanted components. I would definitely not use this procedure when processing kvass with stones (due to the methanol content). If you want to see more, look up Fractional freezing and Freeze Distilling.
Ok 👍🏼 thanks for the advice 🤩 I’ll check
You can add a boiling step after the first fermentation to boil off the methanol.
Exactly ! if you hold your temp a couple of degrees over the boiling point of methanol for a period of time, it ought to drive off the methanol, without losing the ethanol. No idea how long though !
Put a drop or two on the palm of your hand - if the warmth of your hand will make it evaporate enough to light it with a match, it's at least 50% alcohol. Traditionally, we would pour the wine (or cider) into a wide but shallow bowl and skim the ice off the top as it froze on a very cold night until no more ice formed. The danger with using cider is the possibility of methanol - hence the nickname for applejack being "suicider"
Ok 👍🏼 thanks
😉 if you drink with moderation you will be fine
Fun fact, native peoples of the northern parts of the americas would also often use this freezing technique in the maple syrup/ sugar process. Instead of wasting tons of wood boiling down all the sap, you could just leave it out over night in wide mouth pots or bark trays, as it often still gets cold a night during sap season. Or you could bury it in a pile of snow which was still on the ground. In the morning you would just break the ice off the top by hand and chuck it. Then repeat. Only in the final stage would you use the fire, and so save a LOT of wood and work. Of course once metal cooking containers were more common and firewood far easier to gather in large amounts this method was abandoned.
Thanks for sharing this information 👍🏼🥳
Nice and cloudy like old school Pirate rum!☠️😂, your videos always put a smile on my face!🙂💜✌️
Spectacular 🥳
Thanks 😂
Your recipes are very nice.
In this video the material used for making Rum is *Jaggery*
Ok 👍🏼 thanks ☺️
First time I've heard about this technique, very interesting!
👍🏼😉 thanks to Derek
fusil oils and methanol are not an issue with this method for health. IF...You drink with a mixer in smaller quantities. Also if you are worried about them, remember drinking a shot of dry vodka will flush the oils and methanol out of your system at a last resort. Plus if you drink in moderation its fine. This method is the norm where we live and works well with grain brews. SPEC-TAC-ULAR VIDEO AS ALWAYS..GREETINGS FROM FINLAND
Thanks for the advice 👍🏼 I will try with malt in September 👍🏼🥃
I love this way of distilling!
Thanks 👍🏼
In Siberia, in the old days, in winter, large iron products, such as a cannon or swords, were placed outside. There, in winter the temperature drops to -50°C. And they poured the mash in a thin stream over the surface of the frozen metal. The result was Siberian vodka, which was called “vymorozki”, from the word “to freeze out”. And the temperature in your freezer does not drop below -24 - 27°C. But along with ethanol, such poisons as methanol, isoamylol, acetone and others are preserved in such vodka! Only a suicide can drink this kind of drink!
Thanks for the information 👍🏼
"Apple Palsy" Fractional freezing en.wikipedia.org/wiki/Fractional_freezing
Very very interesting recepie spectacular👍😊
🥳 thanks
This is fantastic and you can add molasses to the sugar !
You can sostitute the sugar with molasses 👍🏼
That is incredible
🥳👍🏼 spectacular
Public Service Announcement: Great video, but I feel morally obligated to make a couple of points.
1. If you're in the United States, this is illegal without a distiller's permit. Check your own state laws, as it may well be illegal there, too (and probably is - very few states allow distillation). What this means is that, if you live in a state where unlicensed distillation is prohibited, you can face criminal charges at the state level should you get caught. Even if your state does allow it, however (and some have, in fact, recently passed such laws), you still open yourself up to federal criminal charges, as it remains illegal at the federal level.
Now, if you're about to say ah, but this isn't distillation; it's freeze concentration - well, yes it is, and yes it is. Here's how the TTB (Alcohol and Tobacco Tax and Trade Bureau, an agency under the Department of Treasury) replied when asked about freeze concentration:
"However, wine and cider may not be frozen for the express purpose of increasing the alcohol content. TTB has previously held that freezing a mixture of alcohol and aqueous fermented material, like wine, causes some water to freeze and separate from the alcohol mixture. The resultant mixture has higher alcohol content than the original and is called a “high alcohol content wine fraction” and any person who separates alcoholic spirits from any fermented substance is known as a distiller. Because Federal law requires a permit to operate as a distiller and prohibits the operation of a distillery in a residence, in order to freeze wine or cider you will have to file an application with TTB and follow our regulations regarding the manufacturing processes approved for making distilled spirits."
What came before that "however" was the rule for making ice beer, which is slightly different but still prohibits jacking up the ABV by removing more than 0.5% of the total volume of the beer in ice.
2. Make and drink sugar wine if you want. Buy and drink rum if you want. Hell, if you're cool with breaking the law or somehow live somewhere where this isn't, in fact, illegal, then distill your own rum the right way (actual heat distillation, a process by which different substances boil off at different temperatures). PLEASE FOR THE SAKE OF YOUR HEALTH DO NOT DRINK FREEZE CONCENTRATED BOOZE!
A whole bunch of nasty things other than ethanol are produced naturally during fermentation. Generally speaking, however, in beers, wines, ciders, etc., the concentration is so low it's almost impossible to drink enough of the fluid for them to get you - never mind alcohol poisoning from the ethanol itself. Assuming you know what you're doing, when you distill using heat and a still, then condense and collect the distillate for consumption, you let the bad stuff boil out and be disposed of before you start keeping the good stuff, thus mostly eliminating the issue.
When you freeze concentrate, however, all you do is pull water out of the solution, which results in more ethanol - and more of the far more dangerous chemicals, like methanol and other potentially lethal impurities.
Thanks for the information 👍🏼ℹ️
Spectacular Derek and Andrea!!
thanks
Thanks 🥳
I love your channel! Your English is perfect, thank you. Keep up the amazing videos brother!!
Thanks Daniel for your support 🥳
One more brilliant alcohol recipe. I could make out from the colour that your base ingredient was palm sugar, mainly from the Palmyra palm. One of the best for quality and nutrients.
Very interesting video. Thank you Chef!
Thanks 👍🏼 yes 🙂 very nice color from palm sugar
Do my chef know that this is an old Scottish way of making Rum,
But they only use actual molasses,,
I will write you a mail explaining
Hope you don't mind
Regards
Des
Mail sent 😅
Spectacular 🤪🥃 thanks I will check it
Very happy to learn about it 🥳
You should try make Pinga (Brazilian Spirit) made with sugar cane juice, and after that make the most famous drink Caipirinha (taste like mojito but much better)😊
Thanks 👍🏼 for the idea
Best distillation without danger
Thanks 😉🥃
I love the chemistry of this freeze technique. #alchemist
😂👍🏼 thanks
This was used in the early days of America to but with Hard Cider, hence, making "Applejack".
Thanks 👍🏼
You can do a similar thing with home brew cider. Apple juice (anything that doesn't have preservatives in it) and sugar, freeze to get scrumpy jack.
Thanks 👍🏼 I will try when I am back in Italy
You need to boil off the methanol. That starts at 148 degrees Fahrenheit until 174 degrees Fahrenheit when the ethanol begins to boil off.
Somewhere between 8-10% of the liquid by volume.
Thanks 👍🏼 I will try 🥃
that is a nifty way to do freeze distilling.
😂
great work!
That looks very very strong!
Yes 😂 it’s very strong we should drink it with moderation
Definitely going to try this with some of my mead!
Keep us updated 🥳👍🏼😉
@@Spectacular-cuoredicioccolato It didn't really work as well as it should because the mead I used was still very sweet, so I think because of that it stopped freezing but still wouldn't show a reading on an alcoholmeter. It did get a little stronger and tasted spectacular though.
This looks so good. I am going to make this. The only extra step I would do is add a clarifyer after fermentation to make the wine a little clearer. Do you recommend to sweeten after freezing?
After freezing you can make limoncello 😉 or something similar
Spectacular, I use carbon to filter my alcohol when its done.
Ok 👍🏼 thanks for the advice
Amazing 🎉
🥳 thanks to Derek
I made apple jack before and the tales of hangovers are true. Freeze distilling does not remove impurities in the alcohol and can cause brutal hangovers. It's lovely to drink but beware; freeze distilling can cause hangovers so bad, you want to kill yourself. I will try this recipe also but limit my intake to one or two drinks maximum. Love your channel BTW. Thank you from the Maritimes Canada
yes..."apple palsy" is really a thing!
It is not the freeze distilling that causes the hangover, but that your wine is already high in methanol to begin with.
Apple = high in pectin = high methanol content
As somebody wrote in another comment, use enzymes to break down the pectin, so you do not poison yourself.
Bravo 👍🏼
Drink with moderation 3 glasses of wine are equal to 1 glass of rum 🍹😉 be careful
@@Spectacular-cuoredicioccolato no it's not!
1 12 oz beer=5 oz wine=1 1/2 oz 80 proof liquor..."freeze distilled" liquor is a maximum of 65-70 proof
you should have mentioned in the video that "freeze distilling" doesn't remove the methanol...
so while you might make a strong alcoholic drink...that tastes exactly like rum...it's not "rum" ask any "Rummelier"
I have watched dozens of your videos
you're batting .995
Amazing technique Andrea ! Thank you for sharing, just started mangosteen wine (they are in season now in Bali).
cant wait for the mangosteen wine tasting... my pisangraja wine was very good in color, aroma and taste.....
Bravo 🥳 keep us updated
Spectacular
Sir can we keep our collected yeast together in one jar , which yeast we were taken from the different fermentetor ??
Yes 👍🏼 but I prefer keep them separate because if one is bad all the jar will be bad
Brilliant thankyou!
Please share the video 🥳🥃
I will try that with the passion fruit wine that didn’t fizz
Bravo 👍🏼 keep us updated, you will be surprised
This is like American Apple Jack.
I bet that the hangovers from this are phenomenal just like real Apple Jack.
If you drink with moderation there will be not hangovers
You’re the man!
😂 more Derek than me
Amazing!
🥳👍🏼 thanks
Nice clever way and work!
You always amaze with great work! Cheers Cu🍻👍🎉
Thanks to Derek
Apple cider frozen in barrels, yields a liqueur called scrumpy jack.
Thanks for sharing the information 👍🏼 I will try in the future with apple 🍏
This technic gives very interesting taste results with freezing strong kinds of beer like RIS or porter.
I will try 👍🏼 thanks
Very good
Thanks 👍🏼
Spectacular i run out of rum.i drink with moderatione.😅😊
Bravo 🤩 be careful
Very nicely done :)
Thanks ☺️
using this method also can capture methanol, going from sugars, methanol should be minimal
Yes 👍🏼
I enjoy watching your videos so much I subscribed. QUESTIONS: 1) Can the finished rum be stored on a shelf (room temperature) 2) Can fresh package yeast (store bought) also work 3) I assume brown sugar will work what is your opinion.
Thanks for all the great videos I have learned a lot.
1 yes 👍🏼
2 yes but the taste will be different 😬 better brewing yeast or wine yeast
Than you@@Spectacular-cuoredicioccolato
After boiling the sugar wash how many time we keep it for reache the room temperature
I don’t know because it’s depends on the temperature that you have at home 🏠
Thanks for your reply 😍😍
Thanks for watching and sharing the video 🤩
How much water should be used with 430g sugarcane honey?
1.5 liters
This is like the old process to make "apple jack" with "jacking" being the freezing you do to cider. Gives you a heck of a headache apparently
Yes 👍🏼 maybe I will try to make Apple Jack when I can buy the apples 🍎
@vindelanos8770 Yes yes, the trace methanol and other non-ethanol-substances!
Merci😊
Welcome 🤗
Hi, how did you put this tap into the bottle? Doesn't it screw on the other side? Does such distillation produce no harmful compounds (methanol) as in hot distillation?
I was wondering the same, as I thought you discarded the first part of the distilled alcohol.
methanol isn't a compound that produced while distilling, its a byproduct of yeast. when yeast consumes table sugar (sucrose) it makes ethanol from it, when yeast consumes dextrose (also known as corn sugar) it makes ethanol from it but when yeast consumes pectin (found in fruits, especially grapes and apple) it makes methanol from it.
to reduce methanol production, there's an enzyme named pectinase (also known as pectic enzyme) which converts pectin into smaller molecules like regular sugars that yeast can use to produce ethanol.
in this method there's no main pectin source present, we don't use grapes or apple or fruit peels so methanol production is very minimal. its safe to consume wine with made straight from grapes that very high in pectin, let alone this recipe. its very dangerous to consume heat distillation methanol because its not around %0,1 amount like that, it has a lower boiling point than ethanol which leads it to concentrate while heat distilling. when you distill spirits the first thing coming off is methanol and other lower boiling point stuff because they will evaporate dominantly in lower temperatures than ethanol.
Bravo 👏🏼🥳👍🏼🤩👌🏼🤪 thanks again
Check this video ruclips.net/video/6YMqbpjRVUc/видео.htmlsi=Z2kXO3-JcboftpaT
@@derekpappalardo6809 Thanks for the comprehensive answer. So we just need to use different sugar.
i believe that's either palm or coconut sugar
Palm 👍🏼
How do you ensure that there is no methyl alcohol produced. How will you remove the methyl alcohol by this method. It seems very risky. Many people in my country die by drinking locally distilled alcohol.
1 glass have the same quantity of 3 glass of wine, please drink with moderation
You should control alcohol. Alcohol should not control you 🙏🏼
Love your videos about wine 🍷
👍🏼 bravo 🤩
So for this recipe I don't have old yeast, so what can I use? A regular wine yeast or a turbo yeast?
Turbo yeast 👍🏼
Is it possible to make grappa without a distillation machine ?
You can use this technique but better with the machine because you can remove the bad alcohol
Panels can be used
What it is?
Don’t use the freezer to concentrate alcohol. The methanol is also concentrate and you can end blind or dead
Silence. Don't type if you're ignorant on the topic 😡
@@StupidInternetPeople i had a chemistry degree and i do mead and kavass at home…
Thanks for the advice 👍🏼 we need to Drink with moderation
3 glasses of wine are equal to 1 glass of rum
You should only freeze distill ONCE. This video is bordering on dangerous, as it didn’t specify the fermentation temperature of around 75-78* Fahrenheit. The problem is that if your not specific on your fermentation temperature, and your not specific on your distillation temperature, as we’re using freeze distillation, which is totally inclusive of all alcohols including the ones (amyl & butyl) produced by fermentation at higher temperatures.
Each re-distillation concentrates any toxic alcohols as well as ethyl (the least toxic) alcohol, the one you want. People have died in this manner.
Be specific on fermentation temperature, and only freeze distil once!
Thanks for the advice 👍🏼
Hello is there a yeast taste like there is with white sugar wine ice refraction
What kind of yeast do you want to use?
@@Spectacular-cuoredicioccolato I use Lalvin EC-1118 but find there is a yeast taste with sugar wine that I don’t like
@garygreen226 you should wait longer and the taste will disappear 😉 usually
Beautiful video 🍷🍸🍹🍺
Thanks 🥳
You might enjoy the Vevor brand. They sell some pretty decent alcohol stills. They may even ship to your area or somewhere nearby.
Yes 👍🏼 but in many countries it’s illegal 🥺😩 sorry
vevor also sell lead solder, but not silver solder? I wonder why
@@NullElemental the lead solder is for replacing or repairing the worm/condenser. It should never come in contact with your alcohol. It's used to seal the hole in the cooling water pot. It's not for the all stainless football column model. You should use acid flux cored and sand the surfaces before soldering, or it doesn't form a bond.
@@NullElemental if the lead solder is at least 50% tin it works as good as silver solder for braising/soldering steel to copper.
Be careful, this is not distillation, with this method you DO NOT separate methanol from ethyl alcohol so drink only moderate amounts of this product
actually you don't need to separate methanol because there's no pectin present, which is the main source of methanol during fermentation. don't use pectin rich fruits while doing this and you will be fine, still moderate drinking recommended though. this thing is high in calories and ethanol.
Yes 👍🏼 drink with moderation 1 glass of rum is equal at 3 glass of wine 🍷
Thank you for the great video.
Question: if sugar cane is not available, can i use brown sugar??
Yes 👍🏼
neato
🤔 ?
Can grain or sugar fermented liquids be distilled
In theory 👍🏼 yes
make sure to check your local laws. in the USA all 50 states it is illegal to distil alcohol this includes fractional freezing method without a distilling license. no idea why but that just is how it is. we can brew our own bear, mead, wine and such but no distilling/fractional freezing sadly. not sure what the penalties are i am not willing to risk it so i only brew.
also fractional freezing does not remove anything like distillation does thus you get severe hangovers since all those things are concentrated as well. this was known as apple palsy back in the old days because they used to put hard apple cider in barrels and burry them in the snow over the winter. then go open them and break the ice on top and pump out the now concentrated apple jack. taste great, smooth, has a kick, but will put you in a rather unpleasant state later.
so know your laws, and know the risks with this.
Thanks for the information 👍🏼
IN THE USA THIS IS TECHNICALLY ILLEGAL WITHOUT A LICENSE!!!
It may or may not be enforced and you are unlikely to get caught unless you do it regularly but I thought I would post a warning here just in case.
Thanks to let us know 👍🏼
very nice idea ! thank you ... but i have one doubt , if you ever did distillation for sugar its create so much acetone (on heads) and im not sure this process will get rid of it 🤢
Drink with moderation 😉 3 glasses of wine are equal to 1 glass of rum
Neat!
👍🏼
was caught off guard to see host wearing casual t shirt
anyway thank u for video
😂👍🏼🥃 thanks for watching and sharing the videos
If it's palm sugar it isn't rum but arrack...
True, original RUM is only from sugarcane. Arak is from pal juice
Cap Tikus in Manado
I'm curious as to whether you can taste the palm sugar. How sweet is the final product? And if I try this with a fruit wine, I'm wondering how much of the fruit flavor will be discernible in the final product. I think the usual heat distillation leaves behind a lot of those flavors, but this freezing method seems to retain the flavors. Any information about that?
I was doing it with the grape and fruit wine. It makes wine more intensive in taste and of course more strong. Better are sweet wines, because this method concentrates also fruit acids in product.
@@marekkubala7254 Thanks for the insight. Will keep that in mind. Really looking forward to trying this with various fruit from the yard.
Yes 👍🏼 because you remove the water everything will be concentrated
Tnx dear but I tried this method by mixture of santising methanol and water but at the end of process both was freezed and I had low concentrate methanol
Don’t drink it 😱
Sir one more question that when we collect 1 litre rum and then when we keep this 1litre rum again into the freezer for double check then how many time we should wait
2 days
@@Spectacular-cuoredicioccolato Thank you sir for your reply
Welcome 👍🏼
Wow! Can I make this with regular wine?
Yes 👍🏼
Sir can we use this fridge distillation technique on other fruit wine i mean can we make this 40% alcohol beverage by other fruit wine with this fridge distillation technique??
Yes 👍🏼
@@Spectacular-cuoredicioccolato sir one more question that when we completely make this 1 litre rum at home and then can we do the heat distillation with this 1 litre rum for increasing the percentage of alcohol and convert this 1 litre rum to the vodka??
How did you instal the water tap from inside the container?
Check this video ruclips.net/video/6YMqbpjRVUc/видео.htmlsi=MpLgp61WWmL1XS7d
If I want to make a 21L mash with the sugar, water and DRY yeast, what will the ratio of the ingredients be?
Multiple all the ingredients per 7
@@Spectacular-cuoredicioccolato Will that be: 21L of water, 7kg sugar and 35g of brewers yeast?
@pedroluna8172 in this way it will be 28 liters more or less. Multiply per 5 all the ingredients
Hey can you use dry yeast? What kind and how much to use? Thanks!
WINE YEAST : amzn.to/3fa7Lzq
1 tablespoon
www.cuoredicioccolato.it/en/distilling-rum-at-home-using-the-freezer/
انت رهيب
Grazie 🥳