I found Jessie during Covid and built my still exactly like his. Every time I listen to tutorials I gather up great information. Thank you from Tennessee!
So I've been at this for a little over 2 years......still love watching these videos. And thank you for the knowledge you've imparted on all of us.....I've learned a TON from you, Jesse......thank you!
Awesome video, as always, Jessie. I had been interested in distilling and read so much over like 30ish years before I finally actually did something about it. It was your early videos that inspired me to actually get stuck in, and yours is my favorite distilling channel for sure. To those who said this video ran too long, there are probably many more who are new to this hobby, and a few old still hands who are on the edge of their seat taking notes. I would like to add a couple of tidbits for the new distillers who are interested enough to read this if that's alright. 9:00: more stripping runs, I definitely recommend this. In the beginning, I had this feeling of having put so much time in, do I really need to add more by doing stripping runs. Now, I double distill almost everything, for quality and surprisingly in the eyes of a new distiller, for time savings vs. volume and quality of what comes out. I do 4 stripping runs to 1 spirit run, and because stripping goes so much faster, I get 4 batches worth of higher quality product in around 2 - 3 single pass runs worth of time. 14:49, 17:33 and 19:15 to the new distiller, this translates to slower is better, or at least it did to me. This is not necessary true to the extent it would seem. Due to hydrogen bonding, this effect is somewhat limited. On top of that it is actually possible to take this the other way and wind up with heads smearing through the run from trying to go too slow. I and a few others I have met learned this the hard way. What I find best, is to start out slow through forshot, then pick up the pace through the rest of the run. The broken strem for about 5 gallons through to continuous pencil lead for 10 gallons you mentioned does seem about right to me. I just wanted to caution new diatillers against trying to go slower to improve seperarion, it doesnt exactly work like that. For a more detailed overview on this, look up Still Behind the Bench. He did some very detailed videos around the science behind distilation. Adam's videos can shead a lot of light on subjects like this, for those with the patience to watch something this complex in a bit of a dryer format.
Great video. I built a nice PID but found myself re-adjusting it for more power to finish the run. The PWM I built works much better. Instead of a parrot, I use a refractometer. A few drops right out of the spout tells me what's going on especially towards the end of a stripping run. Like you, smell and taste is the best way to make proper cuts. Oh and an "all feints run" can yield some yummy juice! Cheers
I requested this kind of info long ago, and at long last you have started into it. Thank you for helping explain things for me. I hope there are some more interesting details you can explain around the different parts and pieces you can buy for a still and if they are needed or not needed etc. For those of us that would like to distill but don't have anything yet, and what the right stuff is to get!
@ Mash bill was 70% Cherry Smoke Malt, 25% Unmalted Barley, 5% oats. The Cherry smoked malt was a bit under in the conversion testing so I did a bit of alpha amylase at the top of the mash temp and beta amylase as it cooled. Yes, the smoke does come through the distillation just as with Peat smoked barley. Though it is a bit milder than peat smoked and the cherry smoke brings out a bit more sweetness in the “Irish Style” using the unmalted barley.
Jesse. So glad to hear your “rubber” descriptor. Most people think I’m crazy but Buffalo Trace has an after taste that I could only describe as blowing up a new pool toy. Tried it 3 different times, in case a weird bottle. Nope. About 60 seconds after swallowing that swill all I can taste is a kids pool toy. Keep up the great videos.
PLEASE talk more about that beautiful copper onion head. I saw that it has a cooling coil inside to increase reflux like a dephlegmator. It would nice if you could provide a link to the manufacturer. Thank you!
This was an amazing video Jesse , I have a still and yet to do a run, your help in spotting all the things we need to know is really appreciated , I am now ready to start. thank you :)
I’m in the middle of my 5th of 6 planned stripping runs of a 4 generation UJSSM style Blueberry/Corn/oat. Instead of just corn and starting at 15 lb (6.8kg)of adjuncts for 7 1/2 gallon (28 L) washes & adding 8lb (3.6kg) of blueberry and corn for the 4th gen. Oh man. I had so much low wines I had to do the spirit run on the 1-3 gen and it is fantastic. Gen 4 will be blended in. Yay. Love your video man. Keep it up. Looking forward to your inevitable all feints run coming soon I imagine.
Loving this beginner series mate, these sorts of videos are what first drew me to your channel. Back to basics, distilling 101. This sort of information is invaluable.
Thank you for these new videos to get me started out, I was going to just piece together based on your experiment videos and some Whiskey Tribe videos as I bought my first still components with the intent of getting into building and modifying the hardware as much as doing the actual distillation as I work in one trade that’s crucial to doing so at a company that also does the other trade. I feel like your video on the mechanics also gives just enough detail that I will be able to decide what I am and aren’t happy with as I go along. Have you ever gotten into discussing your opinion of the old still and thumper keg setup on a video yet?
One thing that I think might be helpful to the new comers is that in my opinion still cleanliness really does matter if you’re using a reflux still and going for a really neutral spirit because anything that’s left behind will affect the flavours. Personally in my hunt for a neutral flavour the only changes to the flavour should come from the wash recipe so I completely take the collum apart wash it well and clean the packing ( i use stainless steel rounds mixed with copper saddles) im a citric acid wash to clean the tarnish off the saddles so every run I start with the exact same setup. Once I started doing that I made more progress in tweaking my washes in 6 months than I did in years trying to chase down off tastes. But this is all hypothetical because where I live distilling is illegal
13:10 fun fact about setting up crates in 3 different positions: You can use Terms from Cinematography (where they setup apple boxes the same way). It's easy to remember, they just go by the height of the skyscrapers in various American Cities. So what you've setup in this video is the New York setup (highest), then there's Chicago (mid) and LA (lowest).
Appreciate the detailed breakdown! I need some advice: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Another Great video Jesse! Just one question on the Yeast: Here in Brazil, we use the same yeast multiple times to ferment sugarcane juice for Cachaça, only starting a "new" yeast when the acidity in the distillate starts to rise to undesirable levels. This is a common practice down there? And if so, can I do this also with Angel?
just a quick question when you did the striping runs { which i watched } did you get rid of the foreshots on those runs to ? thankyou for the videos they really help a lot cheers jay have a great christmas and new year
11:28 Absolutely can't stress enough DO NOT OVERTIGHTEN!! The metal will expand considerably and needs space to expand into. If you do it up too tight it will have nowhere to go and you will seriously damage your gaskets and sealing faces. Remember even if it is even slightly loose when cold, it will expand and seal as it heats up.
Could you tell me the wattage being output by the element in your pot still at full power? My boiler has one 1900w element and one 500w element, I can turn elements on or off individually, but I can only reduce the amperage on each by up to 50% but no lower than that.
I was wondering with the condenser does it matter how cold or warm the water is. I'm sure u don't want it to hot but is there any reason to not go to cold. Is ice cold good or bad?
Do you have a link to the fitting on the end of your shotgun? ive got a surge breaker that I run my parrot off and ive probably got a 3/4" fitting to run of that but wouldn't mind a 2" to barb fitting with a surge break pipe like you have
I know you've commented here and there on this before...but for a beginner, the first main fear is always going to be Methanol.... So, good rule of thumb to be safe for first timers....how much would one need to take off as foreshots please? Is there a rule of thumb of x ml. per liters distillate.....or ounces per gallon, etc? If someone were attempting this they would want to make extremely sure starting off they don't harm themselves or any friends. Asking for a friend.
I think Jesse is using the power controller from Clawhammer Supply. Does anyone who has this controller know if it has a separate PWM for the manual mode or just turns off the PID algorithm? Since the control methodology is on-off rather than pulse width control, I have found that the drip rate out of the condenser lessens when the controller switches off.
What are the benefits to putting the sight glass below the column as opposed to above? I put it above so I can see passive reflux as an indicator to see when im close to offtake
Wish I could find AM1 yeast here in the UK but there is no importer here that I can find, lots of local suppliers selling stills etc, but nothing but turbo yeasts or DADY :-(
Jessie. Have you considered doing a tour of other home distillers? Visit some other locations and show how some home set ups are? You would be welcome here to see how I operate and tell me just how badly I am fucking things up. lol
I wouldn't because it has things you don't want more concentrated such as heavier fusel alcohols/compounds, and aromatics you do want, distilled off. Try it though, only one way to find out!
I hate to ask stupid questions, but I think I'm about to. For your wash water and when you proof down, are you using using distilled or RO water, or just pure tap. Does that change if you are city water or well water, the later being higher in dissolved minerals? Just asking because I wanted to know if I have to do a couple of runs of water to get something "pure" to add to my wash or cut/proofing water.
A good question, not stupid at all. For proofing down, tap water is my last choice, preferred is distilled or good spring water. RO is also used by many commercial and hobbyists but I can't speak to that. For wash, I prefer spring/aquifier water, but tap water is also ok, depending on the quality I guess. Tap water can be more convenient.
If you don't think you have enough to cover the element, I always tell newbies to just fill with water to just the top of the element. That way, there will be plenty of liquid left.
I just made about 7 gallons of corn wash with my father but I only have a 5 gallon pot still. Can I save the rest of the wash some how? Anyone in this community as well.
I think he usually does, but that would add reflux. He is just trying to strait pot distill it which could mean he would want to avoid the reflux. Added copper scrubs is suggested as it will pull sulfur compounds out of the vapor. The packing you put in the more reflux potential but don’t put too much as it can start to block vapor.
I have the same problem and my solution is to portion out the 500 gram bag into 100-200 gram portions, vacuum seal the portions and then keep the sealed bags in the freezer.
If you look after it it does last at least 2 years and that’s from 1st hand experience,even after the 2nd year it was still good I just ran out of it 🤣
mate, i've always enjoyed yer videos. big ridd face says youve been enjoying the spirit a wee bit too much. Far be it from me to judge, it is merely an observation.
Tips while watching- If you have a yard or garden at all I highly recommend starting a compost pile for your veggie food waste, and that will include all of your yummy spent grain and can be kept moist with unneeded backset. The trash from our hobby makes incredible rich black potting soil surprisingly quickly. Putting any of this into a public sewer is asking for questions if there ever is a problem there. Still Power Control- SCR power controllers are not linear. What that means; on the vast majority of still or "motor speed" power controllers 75% on the Display is still almost full power and 50% on the might be near 70% of element rated power. Run your SCR through a 'Kill-a-Watt', VA, or Amp meter to get a better idea of what the control is really doing ;-) CUTS- Distilling is Cooking. How much nutmeg do you put in your Bechamel? White pepper, black, or a little cayenne? And when you are making a mornay? Distilling is Art, but both a creamy sea bass pan sauce and fiery chili for nachos have their place. You are the chef. Make what you like to taste. Basic Chinese Baijiu, most popular spirit in the world, has no cuts at all. Parrots are worse than useless on a small still. Just say No. Foreshots and heads are fuel, burn more aggressively than you might expect, more than 'rubbing alcohol. Save tails, I tun down to 10%, and later when you have gallons of them redistill just them into vodka, keeping only the cleanest hearts cut. Thank me later. Good vid, Jesse.
Just came across this video featuring Nile Red. Instant aging using ultrasound. Would love to see you repeat this experiment. ruclips.net/video/YlQT4ptwLKs/видео.htmlsi=WWo434Wef3LLUNFE
@@UncleCharlie2.0 learning to use your equipment is the only solution, Shy of having actual professional equipment. A hundred dollar chip doesn't equate years of skill
@ I agree, I have played with many stills, but having an element that’s just a bit over powered is annoying, would be nice to turn it down. A 6 plate flute still with fire is easier to control than something that is just on or off.
@@UncleCharlie2.0 if a pwm just for controlling your heat is what you are talking about, I completely agree. Upgrading to Electric is nearly useless without it, because you can't control anything.
This one is a long detailed tut by nature mate. If your wanting something more to the point they something like these. ruclips.net/video/1yO6iS5kFOc/видео.htmlsi=B0tOqzZFR3Y0Cz_T ruclips.net/video/Vy8NbMpAnGA/видео.htmlsi=5PJvsJqL2u5t_FTH ruclips.net/video/qmpm_xXyUF8/видео.htmlsi=czLUKEWI76_itBUz
@@StillIt I appreciate it fam, I love the long form content just not the boilerplate. Chapter marks would help, not telling you to change anything just my reaction for consideration. Cheers
Oh my God, excellent explanations, I'm not quite new anymore and still learn so much from you. Thanks Jessie!
I found Jessie during Covid and built my still exactly like his. Every time I listen to tutorials I gather up great information. Thank you from Tennessee!
You know what I am having a kick ass week. Great and informative video
Thank you for this new series. I've been at this hobby for quite a few years but I always enjoy getting back to the basics. Good stuff.
So I've been at this for a little over 2 years......still love watching these videos. And thank you for the knowledge you've imparted on all of us.....I've learned a TON from you, Jesse......thank you!
Dang, first time I've watched the whole 'sponsored by' infomercial in ANY RUclips video. Good info and relevant.
Awesome video, as always, Jessie. I had been interested in distilling and read so much over like 30ish years before I finally actually did something about it. It was your early videos that inspired me to actually get stuck in, and yours is my favorite distilling channel for sure. To those who said this video ran too long, there are probably many more who are new to this hobby, and a few old still hands who are on the edge of their seat taking notes.
I would like to add a couple of tidbits for the new distillers who are interested enough to read this if that's alright.
9:00: more stripping runs, I definitely recommend this. In the beginning, I had this feeling of having put so much time in, do I really need to add more by doing stripping runs. Now, I double distill almost everything, for quality and surprisingly in the eyes of a new distiller, for time savings vs. volume and quality of what comes out. I do 4 stripping runs to 1 spirit run, and because stripping goes so much faster, I get 4 batches worth of higher quality product in around 2 - 3 single pass runs worth of time.
14:49, 17:33 and 19:15 to the new distiller, this translates to slower is better, or at least it did to me. This is not necessary true to the extent it would seem. Due to hydrogen bonding, this effect is somewhat limited. On top of that it is actually possible to take this the other way and wind up with heads smearing through the run from trying to go too slow. I and a few others I have met learned this the hard way. What I find best, is to start out slow through forshot, then pick up the pace through the rest of the run. The broken strem for about 5 gallons through to continuous pencil lead for 10 gallons you mentioned does seem about right to me. I just wanted to caution new diatillers against trying to go slower to improve seperarion, it doesnt exactly work like that.
For a more detailed overview on this, look up Still Behind the Bench. He did some very detailed videos around the science behind distilation. Adam's videos can shead a lot of light on subjects like this, for those with the patience to watch something this complex in a bit of a dryer format.
Great video. I built a nice PID but found myself re-adjusting it for more power to finish the run. The PWM I built works much better. Instead of a parrot, I use a refractometer. A few drops right out of the spout tells me what's going on especially towards the end of a stripping run. Like you, smell and taste is the best way to make proper cuts. Oh and an "all feints run" can yield some yummy juice! Cheers
Ran my first rum today, got ~a gallon of distillate after the stripping run so this is perfectly timed
I requested this kind of info long ago, and at long last you have started into it. Thank you for helping explain things for me. I hope there are some more interesting details you can explain around the different parts and pieces you can buy for a still and if they are needed or not needed etc. For those of us that would like to distill but don't have anything yet, and what the right stuff is to get!
Love theses long format video!!
I just did a double pot with cherry smoked malt and unmalted barley!
How much smoked malt did you use? Does the smoke aroma come through in the distillate?
@ Mash bill was 70% Cherry Smoke Malt, 25% Unmalted Barley, 5% oats. The Cherry smoked malt was a bit under in the conversion testing so I did a bit of alpha amylase at the top of the mash temp and beta amylase as it cooled.
Yes, the smoke does come through the distillation just as with Peat smoked barley. Though it is a bit milder than peat smoked and the cherry smoke brings out a bit more sweetness in the “Irish Style” using the unmalted barley.
loving this series, good to go back and revisit the basics!!
good video, better than your previous attempts at explaining cuts... age comes with experience...well done...
I've been watching your videos for 8yrs. since B and H and B and B introed you.
George is the GOAT
Jesse. So glad to hear your “rubber” descriptor. Most people think I’m crazy but Buffalo Trace has an after taste that I could only describe as blowing up a new pool toy. Tried it 3 different times, in case a weird bottle. Nope. About 60 seconds after swallowing that swill all I can taste is a kids pool toy. Keep up the great videos.
I think that taste is from a volatile compound that shares a similar composition as pvc
PLEASE talk more about that beautiful copper onion head. I saw that it has a cooling coil inside to increase reflux like a dephlegmator. It would nice if you could provide a link to the manufacturer. Thank you!
I believe that is the mr. Fusion by ozark stillworks
Yeah, like dude above said. It’s the mr fusion from Wayne at ozark still works.
Thanks. Learned a lot and fact checked it with my own experience. Worth the watch as always!
I feel you definitely under rate how awesome foreshots are at starting fires for pizza ovens or campfires
And cleaning glasses (eye), killing ants, cleaning records (LPs)
This was an amazing video Jesse , I have a still and yet to do a run, your help in spotting all the things we need to know is really appreciated , I am now ready to start. thank you :)
I’m in the middle of my 5th of 6 planned stripping runs of a 4 generation UJSSM style Blueberry/Corn/oat. Instead of just corn and starting at 15 lb (6.8kg)of adjuncts for 7 1/2 gallon (28 L) washes & adding 8lb (3.6kg) of blueberry and corn for the 4th gen. Oh man. I had so much low wines I had to do the spirit run on the 1-3 gen and it is fantastic. Gen 4 will be blended in. Yay. Love your video man. Keep it up. Looking forward to your inevitable all feints run coming soon I imagine.
Such a beautiful and educational video ❤
The Art of the Distiller, good video!
Yes the still wizard returns
You are the master love your channel
Ooooo...the mr. Fusion 😮...I hope you use that in a future video Jessie
Excellent video tutorial. So liooking forward to your reflux still tutorial. ❤
best one so far buddy !
Loving this beginner series mate, these sorts of videos are what first drew me to your channel. Back to basics, distilling 101. This sort of information is invaluable.
Thank you for these new videos to get me started out, I was going to just piece together based on your experiment videos and some Whiskey Tribe videos as I bought my first still components with the intent of getting into building and modifying the hardware as much as doing the actual distillation as I work in one trade that’s crucial to doing so at a company that also does the other trade.
I feel like your video on the mechanics also gives just enough detail that I will be able to decide what I am and aren’t happy with as I go along.
Have you ever gotten into discussing your opinion of the old still and thumper keg setup on a video yet?
Awesome tutorial, dude.
One thing that I think might be helpful to the new comers is that in my opinion still cleanliness really does matter if you’re using a reflux still and going for a really neutral spirit because anything that’s left behind will affect the flavours. Personally in my hunt for a neutral flavour the only changes to the flavour should come from the wash recipe so I completely take the collum apart wash it well and clean the packing ( i use stainless steel rounds mixed with copper saddles) im a citric acid wash to clean the tarnish off the saddles so every run I start with the exact same setup. Once I started doing that I made more progress in tweaking my washes in 6 months than I did in years trying to chase down off tastes. But this is all hypothetical because where I live distilling is illegal
Oh damn!! Jesse got a Mr. Fusion from Ozark Still works!!!
Great overview. Maybe a future video could be a deep dive into how still shapes can affect what comes out?
I would love to see a comparison video of the taste of single vs double pot distillation from the same wash.
13:10 fun fact about setting up crates in 3 different positions: You can use Terms from Cinematography (where they setup apple boxes the same way). It's easy to remember, they just go by the height of the skyscrapers in various American Cities. So what you've setup in this video is the New York setup (highest), then there's Chicago (mid) and LA (lowest).
I thought Chicago had the sears tower ?
Cant you get a heating element whats submerged in oil? Like a stainless pipe what you can screw inside as a whole unit?
Appreciate the detailed breakdown! I need some advice: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Do you have a preference for the water when proofing? RO, Distilled, Spring, DI?
Another Great video Jesse! Just one question on the Yeast: Here in Brazil, we use the same yeast multiple times to ferment sugarcane juice for Cachaça, only starting a "new" yeast when the acidity in the distillate starts to rise to undesirable levels. This is a common practice down there? And if so, can I do this also with Angel?
this is awesome, thank you :)
Just wondering what was the proof or percent of the low wines ?
Is there not a recommended value ?
Great video, I've just done some stripping runs for an apple brandy, question - what would cause distillate to taste bitter?
Peals maybe?
just a quick question when you did the striping runs { which i watched } did you get rid of the foreshots on those runs to ? thankyou for the videos they really help a lot cheers jay have a great christmas and new year
11:28 Absolutely can't stress enough DO NOT OVERTIGHTEN!! The metal will expand considerably and needs space to expand into. If you do it up too tight it will have nowhere to go and you will seriously damage your gaskets and sealing faces. Remember even if it is even slightly loose when cold, it will expand and seal as it heats up.
Could you tell me the wattage being output by the element in your pot still at full power? My boiler has one 1900w element and one 500w element, I can turn elements on or off individually, but I can only reduce the amperage on each by up to 50% but no lower than that.
Hi Jesse, does the "fake hearts" part appear only in grain mashes or also in fruit mashes?
I was wondering with the condenser does it matter how cold or warm the water is. I'm sure u don't want it to hot but is there any reason to not go to cold. Is ice cold good or bad?
Do you have a link to the fitting on the end of your shotgun? ive got a surge breaker that I run my parrot off and ive probably got a 3/4" fitting to run of that but wouldn't mind a 2" to barb fitting with a surge break pipe like you have
I know you've commented here and there on this before...but for a beginner, the first main fear is always going to be Methanol....
So, good rule of thumb to be safe for first timers....how much would one need to take off as foreshots please?
Is there a rule of thumb of x ml. per liters distillate.....or ounces per gallon, etc?
If someone were attempting this they would want to make extremely sure starting off they don't harm themselves or any friends.
Asking for a friend.
I think Jesse is using the power controller from Clawhammer Supply. Does anyone who has this controller know if it has a separate PWM for the manual mode or just turns off the PID algorithm? Since the control methodology is on-off rather than pulse width control, I have found that the drip rate out of the condenser lessens when the controller switches off.
Golldang man.. He tossed a whole quart... That's $30-40!!!
Must be nice to be a gazillionaire.
😉😁
Why the change in offput in still size?
Hi mate, where did you get this particular still from? Im in aus and having trouble finding parts or complete still's the same as this one.
I get 'Industrial grease' notes in that fake hearts step.
I put a stainless heating element made for heating injection molds in my little pot.
Is home made apple cider work?
JESSE! SUNBLOCK!
we have nutigran in amarica
Do you send items like distillators if I order them to North Africa? To Morocco?
What if you cant smell anymore
What are the benefits to putting the sight glass below the column as opposed to above? I put it above so I can see passive reflux as an indicator to see when im close to offtake
To see the start of a puke.
@ Ahhh smart. Might do that then
Wish I could find AM1 yeast here in the UK but there is no importer here that I can find, lots of local suppliers selling stills etc, but nothing but turbo yeasts or DADY :-(
Jessie. Have you considered doing a tour of other home distillers? Visit some other locations and show how some home set ups are? You would be welcome here to see how I operate and tell me just how badly I am fucking things up. lol
Do you use water temp from the tap or do you ice the hose down?
in the condenser
Hi Jesse, of we distill a basic beer to create a whiskey can we then carbonate the back set to make a low - non alcoholic beer??
Never thought of that but now I am intrigued 🤔
I wouldn't because it has things you don't want more concentrated such as heavier fusel alcohols/compounds, and aromatics you do want, distilled off. Try it though, only one way to find out!
I hate to ask stupid questions, but I think I'm about to. For your wash water and when you proof down, are you using using distilled or RO water, or just pure tap. Does that change if you are city water or well water, the later being higher in dissolved minerals? Just asking because I wanted to know if I have to do a couple of runs of water to get something "pure" to add to my wash or cut/proofing water.
A good question, not stupid at all. For proofing down, tap water is my last choice, preferred is distilled or good spring water. RO is also used by many commercial and hobbyists but I can't speak to that. For wash, I prefer spring/aquifier water, but tap water is also ok, depending on the quality I guess. Tap water can be more convenient.
Sorry for the question why do you have krate from dutch beer in New Zeeland
Gr from holland
Lots of Dutch people in NewZealand and lots of Dutch beers
If you don't think you have enough to cover the element, I always tell newbies to just fill with water to just the top of the element. That way, there will be plenty of liquid left.
I just made about 7 gallons of corn wash with my father but I only have a 5 gallon pot still. Can I save the rest of the wash some how? Anyone in this community as well.
Is the column packed?
I think he usually does, but that would add reflux. He is just trying to strait pot distill it which could mean he would want to avoid the reflux. Added copper scrubs is suggested as it will pull sulfur compounds out of the vapor. The packing you put in the more reflux potential but don’t put too much as it can start to block vapor.
I understand the effect, I just wanted to know if he packed the column in spite of it.
31:30 "water pressure has a sneaky..." So, you aint put a cistern in yet 😜
He said inch!!! Honorary American!
I so wish angel would make smaller packets of AM-1 yeast… I just do not use enough for it to make sense… 500grams is a lot.
I have the same problem and my solution is to portion out the 500 gram bag into 100-200 gram portions, vacuum seal the portions and then keep the sealed bags in the freezer.
If you look after it it does last at least 2 years and that’s from 1st hand experience,even after the 2nd year it was still good I just ran out of it 🤣
23:06 *heads. Not hearts.
yeah lets do it
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
mate, i've always enjoyed yer videos. big ridd face says youve been enjoying the spirit a wee bit too much. Far be it from me to judge, it is merely an observation.
Tips while watching- If you have a yard or garden at all I highly recommend starting a compost pile for your veggie food waste, and that will include all of your yummy spent grain and can be kept moist with unneeded backset. The trash from our hobby makes incredible rich black potting soil surprisingly quickly. Putting any of this into a public sewer is asking for questions if there ever is a problem there. Still Power Control- SCR power controllers are not linear. What that means; on the vast majority of still or "motor speed" power controllers 75% on the Display is still almost full power and 50% on the might be near 70% of element rated power. Run your SCR through a 'Kill-a-Watt', VA, or Amp meter to get a better idea of what the control is really doing ;-) CUTS- Distilling is Cooking. How much nutmeg do you put in your Bechamel? White pepper, black, or a little cayenne? And when you are making a mornay? Distilling is Art, but both a creamy sea bass pan sauce and fiery chili for nachos have their place. You are the chef. Make what you like to taste. Basic Chinese Baijiu, most popular spirit in the world, has no cuts at all. Parrots are worse than useless on a small still. Just say No. Foreshots and heads are fuel, burn more aggressively than you might expect, more than 'rubbing alcohol. Save tails, I tun down to 10%, and later when you have gallons of them redistill just them into vodka, keeping only the cleanest hearts cut. Thank me later. Good vid, Jesse.
to bad this is on youtube the playback doesn't run more than two minutes before sputtering to stop. Rumble does not have this problem.
The fake hearts taste / smell your looking for is mushroom.
Just came across this video featuring Nile Red. Instant aging using ultrasound. Would love to see you repeat this experiment. ruclips.net/video/YlQT4ptwLKs/видео.htmlsi=WWo434Wef3LLUNFE
Is that what you tell you missus that an inch is 5cm 😂 cunning
What does toe jam smell like? lol
Yep so i got cancelled from your Facebook page for saying that pid was stupid years ago. My job now is making whisky
Pid is stupid. I have also agreed. People want a magic button that makes everything work for a hundred bucks.
It doesn't work like that.
I used an inkbird a couple times, it just caused too much fluctuation, a PWM would have been better.
@@UncleCharlie2.0 learning to use your equipment is the only solution,
Shy of having actual professional equipment. A hundred dollar chip doesn't equate years of skill
@ I agree, I have played with many stills, but having an element that’s just a bit over powered is annoying, would be nice to turn it down. A 6 plate flute still with fire is easier to control than something that is just on or off.
@@UncleCharlie2.0 if a pwm just for controlling your heat is what you are talking about, I completely agree. Upgrading to Electric is nearly useless without it, because you can't control anything.
omg too much front matter, i lost interest by 2:37
Please consider chapter marks or getting to the point sooner
Cheers
Skill issue bozo
@@ffwast Haha you're right i should gatekeep my subscriptions better, thanks for your input cheers
This one is a long detailed tut by nature mate. If your wanting something more to the point they something like these.
ruclips.net/video/1yO6iS5kFOc/видео.htmlsi=B0tOqzZFR3Y0Cz_T
ruclips.net/video/Vy8NbMpAnGA/видео.htmlsi=5PJvsJqL2u5t_FTH
ruclips.net/video/qmpm_xXyUF8/видео.htmlsi=czLUKEWI76_itBUz
@@StillIt I appreciate it fam, I love the long form content just not the boilerplate. Chapter marks would help, not telling you to change anything just my reaction for consideration. Cheers