Back to basics are brilliant. Even the experienced distillers can forget things and these videos with keep the knowledge fresh. Looking forward to watching the upcoming videos thanks beaver.
A video on water treatment would be very nice. My water has a large amount of chlorine in it. I use campden tablets and boil all my water to get rid of the chlorine. I also have very hard water and the boil helps precipitate out the excess minerals. Some tips on water treatment options would be helpful. Thank you for being a big part of the world wide distilling community!
This covered most of the basics for fermentation well. I'd only add, either find a way to control the temperature of the ferment to keep the yeast happy and working at their best with no nasty flavours, or at least make sure you get a yeast that is happy in the temp range that the fermenter is going to be sat in. In the UK it's more about keeping the temp up most of the time, I imagine it's more about cooling in SA.
we all wait patiently for our top 3 or 4 distilling presentations (you, Jessie, Bearded, Adam - 'stillbehindthebench' ...we miss George) and yes we all love to learn tips on single malts or oak aging etc......but sometimes its great to get b2b's to reinforce the things we have forgotten .....also its good of you to recognize there are more and more folks getting into the scene and accurate, quality, well presented info is always needed. I look forward to more
Thank you. I have been doing this hobby for almost 2 years and some of my fermentations takes up to 3 months to finish. Hope I can see what I'm doing wrong. Can't wait for the rest.
I have been solely using bakers yeast thus far, it has been mostly very successful when keeping ph and temps all withing the goldilocks zone but can't wait to hear about different strains for different spirits. Haven't ventured into brandy yet and I know that bakers certainly won't work for them, like I said keen to hear your experience using different strains! As always thanks for tutorials brother, amazing and clear content.
Hi Dave, For my first 6 years of distilling I only used bakers or wild, RUclips and you guys with your awesome advise drove me into trying new things, brandy is awesome.
@@BEAVERDIY I've only been at this game for 18 months or so. Would never have got so far if it wasn't for you guys I affectionately call the outlaw 4! I shall certainly try brandy next after I've finished my single malt run with bakers yeast obviously! Thanks again brother.
Great sir Nice explained video. Thanks for sharing your knowledge. Sir I have send u a email for pdf file of alchometer and hyarometer printout. Please read and shear with. It will be helpful to me. Thanks again. Regards.
Howzit there can you give me a recipe for naartjie mampoer? I tried making lemon mampoer but had a stalled fermentation, it stopped at about 1040 I tried giving it yeast nutrient, reoxygenating it and adding more yeast but it would not start up again so I turned it into wine which is very lekker (I squeezed 8.5 lt of lemon juice so could not waste it) I have hundreds of naartjies and do not want to let them go to waste
Hi Gabriel, In the eyes of the government neither, but depending on the process it can be either, if you use a whisky base and bump sugar with molasses a few point then a whisky RUM, if you use a RUM base and flavor with grain a RUM whisky, Think a Molasses and Rye will be awesome.
@@BEAVERDIY i am using agriculture Molasses, Mexicans are not use to drink much whiskey or Rum. They like to drink Tequila. Today I took two samples to a small bar and I let them give it to their customers. I am assuming we have to create a new category for my spirit. I am going to usé rye and molasses to see how it taste. If one of those days you want to come to Mexico 🇲🇽 let me know and I will show you how beautiful it is, I am an expat from USA. You have a great channel, enjoy your videos. I been using agriculture molasses, sugar and oatmeal to give a creamy taste. Building a new still, 8 “ column and 500 litres capacity. I appreciate taking time to answer my question.
Hello, Just wondering if you've tried a batch without yeast nutrients? Does the yeast 'not get active' without the nutrient or it just takes longer for fermentation to be done without the nutrient? Thanks
Hi Tamer, When you say sweetness is this in store bought wine or a wine you made. Sweetness is present in 2 ways, stopping fermentation early to retain sweetness or back sweeting. Please adivse
Everyone needs a starting point. Very well done.
Back to basics are brilliant. Even the experienced distillers can forget things and these videos with keep the knowledge fresh. Looking forward to watching the upcoming videos thanks beaver.
Thank you Moe
A video on water treatment would be very nice. My water has a large amount of chlorine in it. I use campden tablets and boil all my water to get rid of the chlorine. I also have very hard water and the boil helps precipitate out the excess minerals. Some tips on water treatment options would be helpful. Thank you for being a big part of the world wide distilling community!
Great solid base of info Broer!
This covered most of the basics for fermentation well. I'd only add, either find a way to control the temperature of the ferment to keep the yeast happy and working at their best with no nasty flavours, or at least make sure you get a yeast that is happy in the temp range that the fermenter is going to be sat in. In the UK it's more about keeping the temp up most of the time, I imagine it's more about cooling in SA.
Dude, wish I saw this comment before yes yes yes, completely forgot to mention that, will 100% be adding it to the next video. Thank you
we all wait patiently for our top 3 or 4 distilling presentations (you, Jessie, Bearded, Adam - 'stillbehindthebench' ...we miss George) and yes we all love to learn tips on single malts or oak aging etc......but sometimes its great to get b2b's to reinforce the things we have forgotten .....also its good of you to recognize there are more and more folks getting into the scene and accurate, quality, well presented info is always needed. I look forward to more
Hi Derek,
Thank you for the super comment, I miss George a lot, what a complement placing me in the realm of the greats.
Cheers
I need this series badly.
Thanks, I planned to use your hydrometer, but bought one whilst waiting on my pill holder,
Thanks for that anyway, appreciate it
Dankie oom
Freaking awesome man. Keep it up.
Thanks Whiskey
That was so super epic and so fascinating to watch :) I loved the video so much! :)
This is a great idea for a series, loved this video, can't wait for the upcoming ones! Thank you 🤩
Thank you Beaver
Definitely keep with the B2Bs! I’ll b watching n taking notes 👍thank you
Thank you Puffs,
Thank you. I have been doing this hobby for almost 2 years and some of my fermentations takes up to 3 months to finish. Hope I can see what I'm doing wrong.
Can't wait for the rest.
Hope the new video helps
Nice! 🥂
I have been solely using bakers yeast thus far, it has been mostly very successful when keeping ph and temps all withing the goldilocks zone but can't wait to hear about different strains for different spirits. Haven't ventured into brandy yet and I know that bakers certainly won't work for them, like I said keen to hear your experience using different strains! As always thanks for tutorials brother, amazing and clear content.
Hi Dave,
For my first 6 years of distilling I only used bakers or wild, RUclips and you guys with your awesome advise drove me into trying new things, brandy is awesome.
@@BEAVERDIY I've only been at this game for 18 months or so. Would never have got so far if it wasn't for you guys I affectionately call the outlaw 4! I shall certainly try brandy next after I've finished my single malt run with bakers yeast obviously! Thanks again brother.
Great sir
Nice explained video.
Thanks for sharing your knowledge.
Sir I have send u a email for pdf file of alchometer and hyarometer printout.
Please read and shear with.
It will be helpful to me.
Thanks again.
Regards.
DId you get the mail
Aloha!
Hi Jovahs,
Hi Beaver , hope all ok, havent seen any vids for a while
Howzit there can you give me a recipe for naartjie mampoer? I tried making lemon mampoer but had a stalled fermentation, it stopped at about 1040 I tried giving it yeast nutrient, reoxygenating it and adding more yeast but it would not start up again so I turned it into wine which is very lekker (I squeezed 8.5 lt of lemon juice so could not waste it) I have hundreds of naartjies and do not want to let them go to waste
Howzit,
Naartjie, yes it make a super brandy, how many litres are you looking at and do you have a way to process it.
If you distill molasses and oats, is consider Rum or Whisky? Thank you
Hi Gabriel,
In the eyes of the government neither, but depending on the process it can be either, if you use a whisky base and bump sugar with molasses a few point then a whisky RUM, if you use a RUM base and flavor with grain a RUM whisky, Think a Molasses and Rye will be awesome.
@@BEAVERDIY i am using agriculture Molasses, Mexicans are not use to drink much whiskey or Rum. They like to drink Tequila. Today I took two samples to a small bar and I let them give it to their customers.
I am assuming we have to create a new category for my spirit. I am going to usé rye and molasses to see how it taste.
If one of those days you want to come to Mexico 🇲🇽 let me know and I will show you how beautiful it is, I am an expat from USA.
You have a great channel, enjoy your videos. I been using agriculture molasses, sugar and oatmeal to give a creamy taste. Building a new still, 8 “ column and 500 litres capacity.
I appreciate taking time to answer my question.
Hello,
Just wondering if you've tried a batch without yeast nutrients? Does the yeast 'not get active' without the nutrient or it just takes longer for fermentation to be done without the nutrient?
Thanks
Hi Back to Square,
Just uploaded a video, yes the yeast will go active it will just take a very very long time, the test I did took 15days
@@BEAVERDIY oh wow haha! 15 days is a very long time!
hi
How to reduce sweetness from wine ?
Adding water helps, it dilutes the sugar in the jar
@@alcoholyouback thanks
@@tamertamer4930 no problem!
Hi Tamer,
When you say sweetness is this in store bought wine or a wine you made.
Sweetness is present in 2 ways, stopping fermentation early to retain sweetness or back sweeting.
Please adivse
@@BEAVERDIY I meant sweet taste in banana wine I made