Good to have you back George. You inspired me to buy a Fast Ferment conical fermenter for making wine. Just like you said, it made everything so much easier. I will finish out this year having made about 200 bottles. Great fun and have learned so much from your videos. Thanks for everything you do brother!
George. There is no one absolutely, No one that can touch your information and tutorials in these videos. You are the Man with the experience and knowledge of this hobby. Many Thanks for your time. South Wales UK.
Just goes to show, I've been distilling for a while now and forgot all about the iondine test ....just got use to my mashes....cheers for the reminder George. Also my PID still working perfect👍
I noticed teh same thing here. I think it is the smallest of things we tend to forget or overlook as we get better at this. It is always good to go over basics to fine tune our art/hobby/skill.
The iodine test really helped me in the beginning and I still use it on occasion if I think something doesn't appear just right. Tried and true. Thanks for everything, George!!
i love how he shows how easy it actualy is, as long as you do it correctly. step by step, you thought me everything i know, and for the past few years didn't buy any alcoholic drinks from the shop. made every drop myself. No more headaches from the chemicals in the drinks, just pure natural corn liquor. I am using a very simple onion shaped copper still, 5 gallon, on an electric hotplate. At the start it gives my 65 to 70 % abv (130 to 140 proof) i stop collecting at about 50% (100 proof) . add some glicerine for smoothness, poor everything in a big glas jar with toasted oak chips, leave it until dark brown, add osmose water until it is 38% (76 proof) the most expencif thing in my whole process, is the turbo yeast. I have no idea what to call my drinks, whiskey, moonshine, rye, bourbon, rum or vodka, i use corn and sugar. Sometimes i poor 1 bottle of captain morgan spiced rum into the batch, and the whole batch tastes like captain morgan. Please tell me what the h*ll i am making, so i can label it correctly.
Sounds like you need to make up your own unique name. The corn and sugar could be called bourbon but adding spiced rum kind of changes the whole character. Good to hear a;ll is going well. Happy distilling George
Thanks, George! Today I learned something new. I've been distilling for some time and _never once_ thought to check the grain itself for unconverted starch!
Hey George. You are the reason I got into this hobby. I enjoy the way you present the nuts and bolts of home distilling. The way you present it makes it fun and quite entertaining. Can ya do me a favor? Pace yourself. I know making these videos take time and energy. Don't burn yourself out. We all want you to be around in the future. We can wait a month for each video to come out. I enjoy your content and wish you the best.
Great Video!!! When I do my corn mash I bring my water to a full boil, slowly add the ground up corn and let it boil for about 5 min (stirring constantly of course) and then I set the pot over on a 1" thick piece of styrofoam for insulation and wrap a moving blanket around the pot (with the lid on it). In about 45 minutes I can stick my thermometer in the corn starch and it will stand without me holding it. Then when the temp drops to 160 degrees F, I add my malted barley. I also boil three gallons of the water with a 4 pounds of sugar and some Citric Acid to invert the sugar while the corn mash is cooling. It all has to cool for a while before adding the yeast! The fermentation takes off and I think it goes faster with the inverted sugar!!! I use a Champaign Yeast for higher alcohol tolerance.
Hi George, welcome back! As a novice I really appreciate the new format of you videos. I'm trying my first mash, braking the process into individual videos, make it more timely for me to following. Appreciate what you are doing, I hope the community appreciates and respects your commitment. Cheers
Wow George! I am about to make my first batch of whiskey, and your explanation of the process is in depth and informative! Especially for someone like me that likes to know all the intricate details… Really enjoying these videos!!!😊
Thank you! You do a great job of explaining the process. I’m new to the craft ( yep stole that fromJessie). And have made some great paint thinner/ tool cleaner. I have a mash going today ( bourbonish style) and think/hope with some patience this may hit close to the mark.We all appreciate your experience and willingness to share your knowledge!!
Hey George 🤗 As always so glad to see and hear you 👌and looking forward to seeing the rest of the "story" of your grain to glass journey series 🥃 Cheers and happy distilling to one and all ☣
Please help me! I am getting ready to try making the scotch you posted 3 years ago. I am very new to using all grain. I am getting together the grain bill for the run, and I am confused about malted grain vs non malted. I understand using two row will convert the starches to sugars, but the rest of the grains can be bought as malted or un-malted. Should all of the grains be malted or just the peat. Such as the rye and oat grains. Thank you so much for your help! I really enjoy watching your videos.
Did you say where you get your corn George? Feed corn is like $12/50lb but dried sweet corn is like $20/10lb. I'll pay for quality but don't like to waste money either. Loving that you're back!!!
Feed corn will work but it is the lowest grade of corn available. Ingredients do make a difference. Sort of like junk in equals junk out. Even sweet feed will work which proves that almost anything can be fermented. The real question is - Should anything be fermented? I would offer that when we have a choice, and we do when we understand all the basics, we should make a good choice. Try distilling feed corn and high grade corn side by side and you will probably never use feed corn again. It is hard to make the comparison until you do. Happy distilling George
hi George ,i knew you will be back,you are amazing i want to ask you a long time ago, i have a fermentor wih agitator, is there any benefit to stirring the sugar wash during fermentation? thank you
Thanks. I did have that worry that I may have lost the flow of this after being gone for so long. I try hard to run these videos as a one shot routine without cutting and pasting during editing. For the most part I do. Normally just turn on the camera and go at it. Really appreciate the comment. Happy distilling George
@George Duncan, Lot's of good info. Expensive hobby. Does your gin recipe taste similar to Hendrix? On the Mile Hi bubble plate is the down comer approximately 3/4" ID? Thank you. Uvalde County.
HI George - I noticed that your mash kettle was very full before you added the barley (only about 1 inch of freeboard to the top). You stated that you added 5 lbs of malted barley. Did that cause a problem with the volume and overflow the kettle? The before and after pictures of the added volume of barley look to be the same. I would have been very worried about adding the malted barley with the level of liquid only an inch below the top of the kettle!
Not at all. I had room for the malted barley. I was a little concerned but it left about 1/2 inch of room to the top. I did not remove any liquid at all.
Hey George, welcome back. If you'd humor a hillbilly for a second please. I have a bag of pre-gelatinized corn. How does this change the process in the video with the application to the pre-gelatinized corn?
Yes, and in most cases the corn meal has been gelenatized already. The only problem is the mess it creates. Very difficult to remove the solids before fermentation and even after. Brewing in a bag seems to be the best method for using corn meal. Even then it is still a bit messy.
Hello George thanks fore all your god videos. But I have a few questions about a Stiller ju tested a 2 years ago know is There some way to contact you? True email ore some other way ? FILIP
Nuts are high fat, so it'll be a bit weird. You'll get allot of oils from it too. They tend not to have allot of sugar and starches, so it could be done, but it'll be overly expensive to get a quality product. 👍
Hi George, I've often wondered , if my strike temperature is to high for to long will it inoculate amylase enzyme to the point it wont work at all when it comes down to the optimum temperature ? Thanks for everything you do for this community you created.
George, I appreciate you, but could you dumb down the ph stuff (if possible)? brewing beer 10 yrs, drilling less. I just buy water from supermarket. Too many minerals where I am.
Will do. Ph is iimportant and even with spring water it is a good idea to check and adjuct it. The good thing is it is a one time thing you can do to start and then just forget about it. In most cases the spring water will be very close to neutral (7). If you added about 1/8 teaspoon citric acid per gallon (just open the top add it in) that should bring you close to 5.2 and you can use the water when ever you are ready. Citric acid is available in the isle where they sell canning jars (mason jars).
You know what I would like to see, George? Do you NEED to make vodka from wheat or potatoes? high quality, clean vodkas have been sold for decades. Let’s make some from whatever.
Vodka is a neutral spirit which really is just a baseless character (so to speak). Any grain or product that is starchy will produce a good vodka. It is the lack of a clear flavor profile that creates a neutral spirit, it is also high proof so a reflux still is almost a must.
Hi George Can I dilute down a ferment that’s come out too high in ABV? Can I filter my mash after turbo clearing using say a water filter? Sugar wash not mash Thanks bud
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Good to have you back George. You inspired me to buy a Fast Ferment conical fermenter for making wine. Just like you said, it made everything so much easier. I will finish out this year having made about 200 bottles. Great fun and have learned so much from your videos. Thanks for everything you do brother!
This is the one aspect of distilling that no one ever explained carefully... Until now. Thanks G
Awesome
100% agree. Thanks so much
I'm so glad you're back, I learn so much from your videos. Your format is more like a lecture hall than entertainment, and that's perfect.
George I'm so happy that your back. I so much looked forward to your new videos and your energy. Thank you for giving another shot
Thanks for coming back George miss man😎
You are awesome sir. So glad to have you back!
Thanks
The community makes this a pleasure.
Happy ditilling
George
Really Enjoyed Your Video , Thanks ! 🐯🤠
George. There is no one absolutely, No one that can touch your information and tutorials in these videos. You are the Man with the experience and knowledge of this hobby. Many Thanks for your time. South Wales UK.
Excellent George. I would love to see you do a detailed video on peat smoked grains. Thanks so much.
George, so glad to have you back!! Have truly missed you! Thanks for all you do and have done for this great hobby and community!
Excellent review of the starch test. I like the corn and the water test.
Thanks for the new content. I enjoy the way you explain things simply.
Just goes to show, I've been distilling for a while now and forgot all about the iondine test ....just got use to my mashes....cheers for the reminder George. Also my PID still working perfect👍
I noticed teh same thing here. I think it is the smallest of things we tend to forget or overlook as we get better at this. It is always good to go over basics to fine tune our art/hobby/skill.
George thank you for returning, tou have been an inspiration to me and many other people in this hobby.
The iodine test really helped me in the beginning and I still use it on occasion if I think something doesn't appear just right. Tried and true. Thanks for everything, George!!
Any specific one? Comes in different “formulas” with additives.
@@timhoward7597 pure iodine shows the presence of starch that has yet to be converted to fermentable sugars.
YES , Yes , yes. Thanks George.
Thank you George. You sure break things down to a simple level. Keepup the great work. I missed you a lot.
i love how he shows how easy it actualy is, as long as you do it correctly. step by step, you thought me everything i know, and for the past few years didn't buy any alcoholic drinks from the shop. made every drop myself. No more headaches from the chemicals in the drinks, just pure natural corn liquor. I am using a very simple onion shaped copper still, 5 gallon, on an electric hotplate. At the start it gives my 65 to 70 % abv (130 to 140 proof) i stop collecting at about 50% (100 proof) . add some glicerine for smoothness, poor everything in a big glas jar with toasted oak chips, leave it until dark brown, add osmose water until it is 38% (76 proof) the most expencif thing in my whole process, is the turbo yeast. I have no idea what to call my drinks, whiskey, moonshine, rye, bourbon, rum or vodka, i use corn and sugar. Sometimes i poor 1 bottle of captain morgan spiced rum into the batch, and the whole batch tastes like captain morgan. Please tell me what the h*ll i am making, so i can label it correctly.
Sounds like you need to make up your own unique name. The corn and sugar could be called bourbon but adding spiced rum kind of changes the whole character.
Good to hear a;ll is going well.
Happy distilling
George
Keep going george! I love this!
Hell yeah! Getting my shoes on to run my sugar wash and get this notification?! It’s a sign. I’m using your PID controller. Thank you George ❤
Outstanding.
Happy distilling
George
Thanks, George!
Today I learned something new. I've been distilling for some time and _never once_ thought to check the grain itself for unconverted starch!
Hey George. You are the reason I got into this hobby. I enjoy the way you present the nuts and bolts of home distilling. The way you present it makes it fun and quite entertaining. Can ya do me a favor? Pace yourself. I know making these videos take time and energy. Don't burn yourself out. We all want you to be around in the future. We can wait a month for each video to come out. I enjoy your content and wish you the best.
Great to see you again! You have been both an instructor and an inspiration. I look forward to more.
Thanks🙂
Great Video!!! When I do my corn mash I bring my water to a full boil, slowly add the ground up corn and let it boil for about 5 min (stirring constantly of course) and then I set the pot over on a 1" thick piece of styrofoam for insulation and wrap a moving blanket around the pot (with the lid on it). In about 45 minutes I can stick my thermometer in the corn starch and it will stand without me holding it. Then when the temp drops to 160 degrees F, I add my malted barley. I also boil three gallons of the water with a 4 pounds of sugar and some Citric Acid to invert the sugar while the corn mash is cooling. It all has to cool for a while before adding the yeast! The fermentation takes off and I think it goes faster with the inverted sugar!!! I use a Champaign Yeast for higher alcohol tolerance.
Hi George, welcome back! As a novice I really appreciate the new format of you videos. I'm trying my first mash, braking the process into individual videos, make it more timely for me to following. Appreciate what you are doing, I hope the community appreciates and respects your commitment.
Cheers
Thanks
George
Wow George! I am about to make my first batch of whiskey, and your explanation of the process is in depth and informative! Especially for someone like me that likes to know all the intricate details…
Really enjoying these videos!!!😊
Look who's back ❤
good to see you again George
Damn good to see you again bro!
Excellent….love it. 😎
Thank you George, you taught me how to make the best rum ever! Thank you for everything!
Anytime
George
Great to see you back and making videos, George!!!
Thank you! You do a great job of explaining the process. I’m new to the craft ( yep stole that fromJessie). And have made some great paint thinner/ tool cleaner. I have a mash going today ( bourbonish style) and think/hope with some patience this may hit close to the mark.We all appreciate your experience and willingness to share your knowledge!!
Keep at it. success will follow immediately.
George
Welcome back George. You started me on a journey which I have nothing but joy with so far but have yet to arrive. Keep up the good work
Time to get there and enjoy the fruits of your labor.
Happy ditilling
🙂
Thanks George 😊
Thank you, George!!
Just wunderfull!
Duncan 2 Duncan
Well I blew hard on my phone sorry George it didn't seem to help.
It's great news that your back
Kiwi Rod
So happy your back! So nice to hear the lessons I study. Keep it coming. ❤
great information.
Thanks, George. :-D
Hey George 🤗 As always so glad to see and hear you 👌and looking forward to seeing the rest of the "story" of your grain to glass journey series 🥃 Cheers and happy distilling to one and all ☣
Thanks
George
Happy distilling
Love it.
Please help me! I am getting ready to try making the scotch you posted 3 years ago. I am very new to using all grain. I am getting together the grain bill for the run, and I am confused about malted grain vs non malted. I understand using two row will convert the starches to sugars, but the rest of the grains can be bought as malted or un-malted. Should all of the grains be malted or just the peat. Such as the rye and oat grains. Thank you so much for your help! I really enjoy watching your videos.
Replied via email.
George
Great upload George, as always. I use the iodine test for every run of corn, thanks to you, of course. HAPPY DISTILLING !
Happy distilling
George
Thanks George!!
Did you say where you get your corn George? Feed corn is like $12/50lb but dried sweet corn is like $20/10lb.
I'll pay for quality but don't like to waste money either.
Loving that you're back!!!
Feed corn will work but it is the lowest grade of corn available. Ingredients do make a difference. Sort of like junk in equals junk out. Even sweet feed will work which proves that almost anything can be fermented. The real question is - Should anything be fermented? I would offer that when we have a choice, and we do when we understand all the basics, we should make a good choice. Try distilling feed corn and high grade corn side by side and you will probably never use feed corn again. It is hard to make the comparison until you do.
Happy distilling
George
Happy happy!
hi George ,i knew you will be back,you are amazing
i want to ask you a long time ago, i have a fermentor wih agitator,
is there any benefit to stirring the sugar wash during fermentation?
thank you
Thank you George. Glad to see you have not lost the "touch".😁
Thanks. I did have that worry that I may have lost the flow of this after being gone for so long. I try hard to run these videos as a one shot routine without cutting and pasting during editing. For the most part I do. Normally just turn on the camera and go at it.
Really appreciate the comment.
Happy distilling
George
@George Duncan, Lot's of good info. Expensive hobby. Does your gin recipe taste similar to Hendrix? On the Mile Hi bubble plate is the down comer approximately 3/4" ID? Thank you. Uvalde County.
I really like that business with the iodine as well, never seen that before
This is one of the easiest ways to test your mash during the process and it gives instant feedback.
George
HI George - I noticed that your mash kettle was very full before you added the barley (only about 1 inch of freeboard to the top). You stated that you added 5 lbs of malted barley. Did that cause a problem with the volume and overflow the kettle? The before and after pictures of the added volume of barley look to be the same. I would have been very worried about adding the malted barley with the level of liquid only an inch below the top of the kettle!
Not at all. I had room for the malted barley. I was a little concerned but it left about 1/2 inch of room to the top.
I did not remove any liquid at all.
how to know which iodine to buy? They come with other things added in.
Hey George, welcome back. If you'd humor a hillbilly for a second please. I have a bag of pre-gelatinized corn. How does this change the process in the video with the application to the pre-gelatinized corn?
What is the name of the Harry McClintock song you play at the beginning of most of your videos?
here's a question. can you use corn meal to this too? the kind you use for baking corn bread.
Yes, and in most cases the corn meal has been gelenatized already. The only problem is the mess it creates. Very difficult to remove the solids before fermentation and even after. Brewing in a bag seems to be the best method for using corn meal. Even then it is still a bit messy.
Hello George thanks fore all your god videos. But I have a few questions about a Stiller ju tested a 2 years ago know is There some way to contact you? True email ore some other way ?
FILIP
george.duncan76@gmail.com
New to Distillation, and have a Question.
Can Nuts ferment like Grains??
Nuts are high fat, so it'll be a bit weird. You'll get allot of oils from it too. They tend not to have allot of sugar and starches, so it could be done, but it'll be overly expensive to get a quality product. 👍
@@Bildo1986 I agree. Too much oil residue. Bottom line: Can you? yes - Should you? probably not.
Thank you
If you ever want a topic I would like to hear your thoughts on the different types of condensers and how they differ
Coming to a video soon
Hi George, I've often wondered , if my strike temperature is to high for to long will it inoculate amylase enzyme to the point it wont work at all when it comes down to the optimum temperature ? Thanks for everything you do for this community you created.
George, instead of buying a different source for
iodine, use what most brewers already have.
Iodophor. You already have some.
steve
Back by popular demand, eh?
George, I appreciate you, but could you dumb down the ph stuff (if possible)? brewing beer 10 yrs, drilling less. I just buy water from supermarket. Too many minerals where I am.
Will do. Ph is iimportant and even with spring water it is a good idea to check and adjuct it. The good thing is it is a one time thing you can do to start and then just forget about it. In most cases the spring water will be very close to neutral (7). If you added about 1/8 teaspoon citric acid per gallon (just open the top add it in) that should bring you close to 5.2 and you can use the water when ever you are ready. Citric acid is available in the isle where they sell canning jars (mason jars).
@@BarleyandHopsBrewing Awesome, wonderful! Thank you!!!
You know what I would like to see, George? Do you NEED to make vodka from wheat or potatoes? high quality, clean vodkas have been sold for decades. Let’s make some from whatever.
Vodka is a neutral spirit which really is just a baseless character (so to speak). Any grain or product that is starchy will produce a good vodka. It is the lack of a clear flavor profile that creates a neutral spirit, it is also high proof so a reflux still is almost a must.
@@BarleyandHopsBrewing Roger dodger. I’m gonna have to attempt some of that top, top shelf stuff and see what I can do. 👍🏻
With this mash mate, let us know how much you end up Spurgin it
Final volume was just over 8 gallons
Hi George
Can I dilute down a ferment that’s come out too high in ABV?
Can I filter my mash after turbo clearing using say a water filter?
Sugar wash not mash
Thanks bud
Thanks George!
Thank you George