Berry Craig's Notebook: Hillbilly Stills
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- Опубликовано: 5 окт 2024
- For years in Kentucky, the term legal moonshine still would have been a contradiction in terms. Times have changed. Mike Haney, CEO of Hillbilly Stills, manufactures stills and he is Berry Craig's Guest. Berry and Mike compare and contrast the historical moonshine stills with today's modern units. Hillbilly Stills is a small family operation located in Barlow, Kentucky.
Berry Craig, a WKCTC professor of history, has been the host of Berry Craig's Notebook since 1989, the year he came to the college after spending a dozen years as a daily newspaper columnist. A 30-minute talk show, Berry Craig's Notebook features a variety of guests and topics. Craig has talked baseball with a New York Yankees scout with a quartet of World Series championship rings and has listened to a harrowing tale of a World War II B-17 bomber crewman shot down in the English Channel. In between, Berry and his guests have discussed politics, history, civil rights, women's rights, labor unions, movies, religion, humor, psychology, ecology, music, business, and more.
Paducah 2 Television is produced through the facilities and administration of West Kentucky Community and Technical College.
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Nice to hear a man (Mike H) talking about a subject he knows in depth. The big reflux still is a lovely piece of equipment, I want one.
good show.
nice ballance between possibilities and dangers of home distilling, without overemphasizing the one over the other.
very nice products, too.
gonna take me a peek at that site for sure.
i'm in the process of making a small pot, to make my own scotch in small quantities.
so, this could be quite interesting.
Great father and son success story! I'm sorry to say that I bought another brand still before I saw your video. I started with a combination 8 gallon. I've gotten a good deal of experience now, so I'm saving up to buy one of your Hillbilly Flute stills. Hope to meet you guys one day.
They make incredible products no doubt and will never question their build quality. That being said you can get similar stainless steel rigs at considerably less. I bought a 5 gallon rig that comes with a boiler, still head with built in thermometer, copper packing and a Liebig condenser for $350. All clamps and gaskets included. At my door in 4 days. All that's needed is a $20 1500w hot plate and a small aquarium pump with hoses for water management for the condenser. That 13 gallon with heating element is $1100? Pricey. Also, just a heads up, many still manufactures are beginning to report their sales of their larger rigs to the authorities. Not because they want to, because they HAVE to. Talked to a local guy who bought a good sized rig online and he had a visit 2 weeks later from an ATF agent with questions. No warrant but enough to scare the pizz out of him. I'm sure they have no interest in the smaller pot stills in the 5-8 gallon range but you can't tell me you're running a 26 gallon setup for personal consumption. And face it, 95% of all ethanol permits issued for fuel are for people making consumption spirits, hence the reason for the copper in all the setups you see. On paper they need to be legit however.
Very informative. I'm saving this one to the favorites.
That is a respectable number. Remeber only a high quality yeast can give you 20%. That's less than 1 quart per gallon
You could make this smaller and mire efficient and faster by adding a heat pump system that would remove the heat from the condensing alcohol and add it to the boiling mash
I have a 15.5 Gal. beer keg an probably need to make just 15 gallon of wash, how much of the turbo yeast should be used for the 15 gal. mash, 20 lb. cracked corn, 20 lb. sugar 2-4 Table spoonsfulls on Amylase enzimes, stir an let it cool to around 70-90 degrees then and turbo yeast. My question is how much turbo yeast do I need to add???
Great video. Thanks!
I think he has the small batch idea wrong. It's not alcohol from a small run that the bourbon comes from; it's bourbon from selected barrels from the warehouses. Each barrel of bourbon has a different flavor due to chemical variation in the the wood, time spent in the barrel, and the heat and barometric cycling of the barrel in the unheated warehouses.
I isolated my own yeast from a few drops of Holston pills beer and it turned into alcohol yeast, it actually works it’s not too over the top bubbly, everything I’ve added it to has fermented well, I put some into cherry coke, it actually worked, first I shook all of the gas from the cherry coke, and then shook oxygen into the flat liquid and added some yeast and tightened up the cap, it started producing gas the same day and every day I let the gas out, it’s been a week and i tasted it and it kept most of its flavour, it still tastes like cherry coke, still sweet with a slight bitter taste from the alcohol, like some vodka had been added, the colour the yeast makes it cloudy but I’m sure it could be filtered off, I’m going to filter and chill the liquid and maybe find a way to re carbonate, just thought I would share a little experiment I did 😂
I have one of the first ones he built.Its worth the money and makes awesome product.
My family always used a 55 gallon steel barrel a beer keg for thumper plastic for the worm
Very informative. Thanks!
I live in KY... i love this... i been researching this many of years ago as fuel. But... im wanting to distill and sell drinkable goods... I hope to vist these guys real soon to learn more about what im about to do ... :) thanks so much for this video... ... As they say... keep your shine on.... :)
"A little sugar and water..." 😂😂😂
yeah, also the T500 still is useless in my view, I buit one for under £100 that puts the T500 to shame....its not fit for purpose
Bourbon does not need to be made in KY to be called bourbon.
Nope just in the US.
wrong
Samuel Stephens It does to be called Kentucky bourbon
these things make them look like scrap metal i tell you now that their is alot more time and effort in something like this you wont get better
If you buy from them they will report you to the atf.
first run,out of 3 gals. mash, only got 2 quarts, how come it stoped runny.
Many variables in this art/science. watch?v=d_N3PbopL28 for good info.
Need to convert starch in corn to sugars as much as possible, fine grind increases surface area for enzyme to work on. In fermenting, allow enough time to convert sugars to alc. Some yeast strains will die off at lower alc. %. Use specialized strains for higher % alc. Distillation should be SLOW to carefully watch fractions coming off w/a thermometer IN the vapor at top of takeoff tube before condenser. See their website.
prove to me you need copper as to my knowledge and 37 years of experience you dont need it and it makes zero difference chemically or to taste . you just get to charge more,
100% facts
would like own one thes
The crap that appears here and elsewhere is just that, crap. Yeasts, and there are many of them, convert sugars, and there are many of them, into ethanol, drinkable alcohol and into some nastieas as well.
Yeasts do not feed on starch. Starches need an enzyme to convert them into useable sugar.
Do not waste time. Start with fermentable sugar, preferably glucose or dextrose but supermarket sugar, sucrose, will do.
There are many alcohols. Methanol is the two carbon atom alcohol which will kill you, pronto. Avoid it. Ethanol is the three carbon alcohol which we drink and, most of us anyway, enjoy. There are other four, five and plus alcohols which will give you a fucking hangover or worse. Avoid them too.
Start with right sugar, sucrose, dextrose maltose or fructose, basically six carbon sugars. Use a decent yeast, supermarket dried yeast will do the job.
Keep the mix sterile. That is; keep everything close to boiling point in the early stages. Put a lid on things and let it cool to blood heat before adding the yeast. Add it too soon and you will kill it. It is a living organism.
Lots of info out there but where to start.
Cape Barren Goose You are mistaken methanol is one carbon ethanol is two carbons
Cape Barren Goose three Carbon is proppel 4 carbons is butal five carbons is Pentol six carbon is hexyl
Pot still,, only 65 proof, guy I know gets 140 sweetfeed-155 off grape juice in a homemade keg still,, so I call BS!
I agree.... I pull 165 off a homemade keg running turbo yeast feed sugar wash
No