One content creator has a channel about knives, and he welcomed people to contact his Facebook if they had questions. I went to go do that, and there was all this unnecessary stuff to fill out, because his account is as a "public figure". I decided it was a waste of time, but got a kick of out the dudes ego, since very few people have heard of him. I've definitely never heard of folks giving their phone number.
George, I have so much respect for you to publicly post your contact information like this. You have a true love for the craft. I just made my very first batch and stumbled on this video to make sure I was installing my airlock correctly. You've got a new subscriber from this new brewer.
Hi George, thanks for the great help concerning the s-airlock. I was looking for the correct answer to "How do you know when your wine finished fermentation?" Wow, everyone else I ran into on youtube was saying "It's done when the bubbling stops". Well they left out it needs to level back. Thank you for being here and keep up the good work Sir!
First time I see someone about fermentation really giving detailed tips of what to look for and what could go wrong and how to fix it. I'm not even trying to make liquor just wanted to watch some video on sauerkraut, but wow, now I can roleplay being a boot legger during the Prohibition era! Which will go great with my Franks topped with amazing sauerkraut.
Started watching your videos 08/08/2022 . I have learned so much watching and have remembered things that I had forgotten. Thanks for all you do to help this hobby with your information. Great job and I will definitely keep watching.🥃🥃💯
I stumbled across your video researching fermentation of hot sauces. Thank you so much for putting together such a video! It's very helpful and informative!
very sincerely, thank you. I'm making mead for the first time and I was unsure about how the liquid in the air lock should look at which point in the fermentation cycle. This video answered my every question. Thank you.
Congrats you gained a new subscriber! I enjoy genuine RUclips content, and I am currently a noob brewer. This helped so much and it’s not all BS either! Thank you very much
Excellent advice thanks buddy. I've got my first cider kit but i haven't started yet. Am at the looking at everything and checking i've got everything i need point.Haven't got a clue what i'm doing, Thank god for youtube.
Thank you, I’m starting to make and learn to make wine, my neighbor made wines in the nineties and he is passing his wisdom on to me. Well he said it would only take 30 minutes to pass it on, but he did give me some of his old stuff. But hey I’m ready to learn all I can, and I hope it taste good.
Your videos are very informative, thank you for putting all this information together, you gave me the confidence to give this hobby a try. I have been making ciders and beer for a few years and never had a leak so bad I saw no activity in the airlock, until this week! I was making my first Birdwatchers sugar wash, OG was 1.083, and I pitched 5 grams of champagne yeast. I opened my fermentation chamber and could hear the fizzing in the fermenter but nothing was coming out of the airlock. I opened up the bucket and could see gases shooting up the side of the film on top of the wash. It was very active, I changed my cheapo 5-gallon bucket snap lid with leakproof (lid with gasket) and the bubbler was humming along in just a couple of minutes. Can't wait to run this through my little air still and see how it tastes.
Thank you I was thinking it could explode & I wanted to make sure I did it right. Thought I had to take the fermenter cap off ? Other videos didn't show the fermenter. Great tutorial video thank you . Grandma is making this for relatives that like beer and wine coolers.
Thank you for this video George!!! Im making my very first cider and I have a lot of worries and questions, the most important one was to know when it's done fermenting, your video was wonderful at giving advice and being entertaining :)))
Great video I appreciate the information. On day two I noticed I forgot to add a little water to the airlock and it overflowed. Won’t make that mistake again.
Very well explained, clear explanation and the video is a great help also that's the thing i want to know about knowing the time when already permented ...thanks George
Hi George, hope you're doing well. That was an impressive video about fermentation , airlock. I'm planning to use a glass canister bottle for fermentation, it has a breathing cap. As per its features, gas inside the canister gets emitted thro air hole when fermentation takes place. In this situation do I need to have an airlock ?? And how do I get to know fermentation has actually taken place??
Tip: If you want to test if your airlock works other than blowing into it (which makes a mess) try opening a can of pop inside the container and close the lid as fast as possible. The carbonation should cause an imbalance in the two chambers of the airlock and might bubble
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey... 40L of water around 180 Degrees F or 82 Degrees C 15lbs of crushed Corn/corn meal 8lbs of crushed Wheat 2lbs of Malted Barley I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C. I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread. Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid over night a crack thinking it needed air. I closed it back up the next morning. When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold) It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005. Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me). I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast. thoughts?
Thanks for such great information George !! My airlock has started bubbling (yay) but every once in a while it squirts like Old Faithful ☹️. Should I remove some of the liquid in the container?
Hey, I'm new here and I wanted to know if my batch of wine is any good. Because I forgot to put water in my airlock on the first day. I didn't realize it until the third day. And after stirring and placing the lid back on it smelled like eggs. Thanks for sharing!!
Hi I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today. I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask: If this quicker completion of fermentation process is due to colder weather? Is it due to larger amount of liquid (20 liters) and less yeast (10 g)? Or shall I add some more yeast while the brew is already 10 days older? I thank you in advance, and hope that you would be able to answer as soon as you could. (whatsapp +923007003492)
Now that we are in this covid pandemic and locked in our houses. I decided to make some home booze using a gallon water jug, I threw about 3 cups of sugar, half cup of cooked oatmeal. And two tables of bakers yeast sold shook it all up and let it set.. I let the top cap unscrews but just sitting on top of the jug. I left and came back 30 minutes and saw that the head spilled everywhere on my floor, I've never done this before... but I just cleaned it up and put a half tablespoon more yeast in there. It's been fermenting I suppose very well for the past day and a half. I open the top and can clearly smell the alcohol, smells like an sweat oaty I'd say 5 percent so far. It's still going.. how long usually does this process last.. thanks and you be safe. Ps. I plan to drink the wash as is. I'm not an expert on how to distill, I have heard bad things for those that dont know what they're doing
I know this was 5 years ago but I just bought an airlock yesterday and I haven't tried it yet. Do you have a step-by-step video to how you got to where you are at in this video recipe how you mixed when you mixed what you mixed. Even how you put your air luck on the bucket. Is there a step-by-step somewhere
Hello. Great video and thanks for that. A quick question. Is there a possibility during the fermentation the airlock to blow from the pressure and the liquid to escape?
I have one bucket of black grapes and one with white grapes, they have stopped bubbling after only a week. I did use a hydrometer. What should I do now
Wondered why my wine wasn’t bubbling. Bucket was tight but airlock a bit loose, so I put Vaseline around it. Seems to be working now. Hope this is an ok thing to do.
Hey George what about a surgery wash that has slow action but working when sealed ,but when I take the lid of and look it takes off churning is that normal!
I have a quick question, If you didnt have that glass piece at the top of your fermentor.. could you still ferment the sugar and yeast and make alcohol?
I just made my first cider and the airlock has some gunk in it and bubbling over the lid. Can I rinse and sanitize and put it back on? Is there anything I can do to calm down the bubbling?
Airlock is nice but not necessary for 2 reasons. #1. Co2 is heavier than O2 and will rest on top of your ferment, creating a gaseous seal if left undisturbed (not blown away). 2. If you leave your lid on loosely, it will perform the same function as an airlock. Now remember, during the fermentation process, you have a positive pressure environment. So oxygen can't get in anyway.
Hello I have quick questions. I notice after 10th day pressure i level up. Then because of low temperature 16.5C I mix up a little bit and put on 19C..Now is again some pressure from buttle but gravity is 1.007..is it done or not? 12th day is now
Can i please ask should the air lock have a screw top or a push lid, mines open, was nothing else in the kit. Its not fermenting at all im concerned ive ruined the beer. Its been in the bucket for 4 days
So how often should it bubble lol about every 4-5 seconds is how often mine is letting co2 out on day 6 how far apart should I look for them before ik it’s done and if I run it early and it’s not completely done will I not end up with something good
ive another question, when the airlock is bubbling away for weeks and slows down to near a stop about 3 weeks in, say once ever 10-16 second sometimes longer is than an indation your brew is done but theres a small amount of active yeast?? i use a 5ltr demijohn 1kg honey and 1 pack of yeast, it bubbles coninuesly for weeks ever few seconds then gradually slowed down it its last week, its my 2nd brew and i have no hydrometer but i know theres alcohol, last glass nearly layed me out hahaha does it always need to be full stop equalibrium?? its not beer its mead but i presume the principles are similar thanks
Does the airlock matter as much if the final product is for distillation? Also if a good way to start up a stalled fermentation is to stir it, why is it so important to keep oxygen out? If it isn't sealed will it affect the amount of alcohol you produce? My brother in-law makes shine and all he does is set the lid on the bucket. No seal at all. But he also doesn't know a whole lot more about it than I do. If I'm going to do it, I'm going to do it properly.
Good day George i would like you to know how fermenting temperature has an effect on the alcohol production and how the temperature has an effect on tast and smell of the finished product using a grain or corn wash for making moonshine. Terry
It's quite late and I gave George here a phone call about my airlock, he was helpful, kind, and understanding about the time. I appreciate your help!
WHAT????!!!!! youtuber offering his own personal phone number? this guy has so much love to give. I will NEVER call you, but thanks for the offer
Yeah....this guy is a King!
He said he doesn’t mind lol
Test
One content creator has a channel about knives, and he welcomed people to contact his Facebook if they had questions. I went to go do that, and there was all this unnecessary stuff to fill out, because his account is as a "public figure". I decided it was a waste of time, but got a kick of out the dudes ego, since very few people have heard of him. I've definitely never heard of folks giving their phone number.
This is the best RUclipsr and a lifesaver your the best ❤
Best guy on RUclips for instructional video, your the man George
One of the best explanations I've found on the internet. Thank you!!
George, I have so much respect for you to publicly post your contact information like this. You have a true love for the craft. I just made my very first batch and stumbled on this video to make sure I was installing my airlock correctly. You've got a new subscriber from this new brewer.
This guy has given me reassurance that what I’m doing is absolutely the right thing. First time brewer so really pleased I found him!
Great to see someone who knows what they are talking about.
George, thank you for being so generous with your time and knowledge. best on youtube and beyond.
Just got in wine making / beer /cider and all the groups on Facebook ect . I've learnt so much more from your videos . Top fella 👍🏾
Love Barley hops channel always got great informative information inspired me to start my own home brewing and channel
Hi George, thanks for the great help concerning the s-airlock. I was looking for the correct answer to "How do you know when your wine finished fermentation?" Wow, everyone else I ran into on youtube was saying "It's done when the bubbling stops". Well they left out it needs to level back. Thank you for being here and keep up the good work Sir!
First time I see someone about fermentation really giving detailed tips of what to look for and what could go wrong and how to fix it. I'm not even trying to make liquor just wanted to watch some video on sauerkraut, but wow, now I can roleplay being a boot legger during the Prohibition era! Which will go great with my Franks topped with amazing sauerkraut.
Thank you George. You are truly a teacher for this community. Family
I love how you make it feel like anyone can do this thanks for All your hard work
Started watching your videos 08/08/2022 . I have learned so much watching and have remembered things that I had forgotten. Thanks for all you do to help this hobby with your information. Great job and I will definitely keep watching.🥃🥃💯
I stumbled across your video researching fermentation of hot sauces. Thank you so much for putting together such a video! It's very helpful and informative!
Best explanation I’ve actually heard. Thank you 😊
very sincerely, thank you. I'm making mead for the first time and I was unsure about how the liquid in the air lock should look at which point in the fermentation cycle. This video answered my every question. Thank you.
Glad to have ya back George 👍🏻
Great tip about using coffee in the airlock, especially when you have your fermentation vessels in a dimly lit under-stair hideaway!
Just want to say thanks for all of your videos. Truly a great teacher in the RUclips Academy
Wow, thank you!
Congrats you gained a new subscriber! I enjoy genuine RUclips content, and I am currently a noob brewer. This helped so much and it’s not all BS either! Thank you very much
I hope you are doing well Gorge.
Thank you kindly for all youwor help and advice and hard work .
Good to see these videos are back, always love your videos George, always very informative thanks
Great information for this newbie truly appreciated..stay blessed
I love your video because you choose the topic which people realy need to know.... great job sir....
Excellent advice thanks buddy. I've got my first cider kit but i haven't started yet. Am at the looking at everything and checking i've got everything i need point.Haven't got a clue what i'm doing, Thank god for youtube.
Thank you, I’m starting to make and learn to make wine, my neighbor made wines in the nineties and he is passing his wisdom on to me. Well he said it would only take 30 minutes to pass it on, but he did give me some of his old stuff. But hey I’m ready to learn all I can, and I hope it taste good.
Your videos are very informative, thank you for putting all this information together, you gave me the confidence to give this hobby a try. I have been making ciders and beer for a few years and never had a leak so bad I saw no activity in the airlock, until this week! I was making my first Birdwatchers sugar wash, OG was 1.083, and I pitched 5 grams of champagne yeast. I opened my fermentation chamber and could hear the fizzing in the fermenter but nothing was coming out of the airlock. I opened up the bucket and could see gases shooting up the side of the film on top of the wash. It was very active, I changed my cheapo 5-gallon bucket snap lid with leakproof (lid with gasket) and the bubbler was humming along in just a couple of minutes. Can't wait to run this through my little air still and see how it tastes.
Thank you I was thinking it could explode & I wanted to make sure I did it right. Thought I had to take the fermenter cap off ? Other videos didn't show the fermenter.
Great tutorial video thank you .
Grandma is making this for relatives that like beer and wine coolers.
I too thought the cap had to be left off
I took a logical chance and left mine off. Anyone know for sure?
George, absolutely love your channel. Thanks for sharing your wealth of knowledge (and enthusiasm)
Thank you for this video George!!! Im making my very first cider and I have a lot of worries and questions, the most important one was to know when it's done fermenting, your video was wonderful at giving advice and being entertaining :)))
Thanks for the info! Just bought some airlocks and had no idea how to use them. cheers!
No problem 👍
OMG, thanks a lot George, you're the man. It explained it to me perfectly.
Great video I appreciate the information. On day two I noticed I forgot to add a little water to the airlock and it overflowed. Won’t make that mistake again.
what a great guy. cheers my man. currently making 1.5 gallons of apple
Thank you so much 🙏💋 this is my first time time an you helped me a lot it’s working great now 👍.
Very well explained, thanks!
George. Thanks for the video instruction. I am just about ready
You are the best! Thank you master. Just started brewing, and this really helped me. Thank you again!
Some more great info,thanks George.
This man is amazing
Thanks Buddy! I appreciate the help!
Subbed and liked. I really enjoyed this video. You have some great knowledge. Thanks for sharing it.
First guy I’ve seen give out his number that’s cool but this video was very helpful thank you
I'm just ordered a still and watching your videos thank you
what a fantastic video tutorial.
Very well explained, clear explanation and the video is a great help also that's the thing i want to know about knowing the time when already permented ...thanks George
Brilliant! Thanks for this, about to make my first brew (Yorkshire Elderflower champagne)
Hi George, hope you're doing well. That was an impressive video about fermentation , airlock. I'm planning to use a glass canister bottle for fermentation, it has a breathing cap. As per its features, gas inside the canister gets emitted thro air hole when fermentation takes place. In this situation do I need to have an airlock ?? And how do I get to know fermentation has actually taken place??
Great video.
Just started today thanks for your advice!
Tip: If you want to test if your airlock works other than blowing into it (which makes a mess) try opening a can of pop inside the container and close the lid as fast as possible. The carbonation should cause an imbalance in the two chambers of the airlock and might bubble
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey...
40L of water around 180 Degrees F or 82 Degrees C
15lbs of crushed Corn/corn meal
8lbs of crushed Wheat
2lbs of Malted Barley
I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C
Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C
Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C.
I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread.
Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid over night a crack thinking it needed air. I closed it back up the next morning.
When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold)
It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005.
Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me).
I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast.
thoughts?
Thanks for such great information George !! My airlock has started bubbling (yay) but every once in a while it squirts like Old Faithful ☹️. Should I remove some of the liquid in the container?
If you pop the lid to test and let oxygen in, wont that halt fermentation? Or does it pick back up after resealing?
Thank you so much this video really helped me
Hi im from phillipines...nice vedio'
Great video mate, thabk you!
Hey, I'm new here and I wanted to know if my batch of wine is any good. Because I forgot to put water in my airlock on the first day. I didn't realize it until the third day. And after stirring and placing the lid back on it smelled like eggs. Thanks for sharing!!
Hi
I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today.
I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask:
If this quicker completion of fermentation process is due to colder weather?
Is it due to larger amount of liquid (20 liters) and less yeast (10 g)?
Or shall I add some more yeast while the brew is already 10 days older?
I thank you in advance, and hope that you would be able to answer as soon as you could.
(whatsapp +923007003492)
Thank you George!!
What a great video super informative 💪
Thank you George a million times
Great! Thanks George.
Cheers dude. Great simply explained use and possible issues of no bubbles are there
Very helpful, thank you!
Now that we are in this covid pandemic and locked in our houses. I decided to make some home booze using a gallon water jug, I threw about 3 cups of sugar, half cup of cooked oatmeal. And two tables of bakers yeast sold shook it all up and let it set.. I let the top cap unscrews but just sitting on top of the jug. I left and came back 30 minutes and saw that the head spilled everywhere on my floor, I've never done this before... but I just cleaned it up and put a half tablespoon more yeast in there. It's been fermenting I suppose very well for the past day and a half. I open the top and can clearly smell the alcohol, smells like an sweat oaty I'd say 5 percent so far. It's still going.. how long usually does this process last.. thanks and you be safe.
Ps. I plan to drink the wash as is. I'm not an expert on how to distill, I have heard bad things for those that dont know what they're doing
I know this was 5 years ago but I just bought an airlock yesterday and I haven't tried it yet. Do you have a step-by-step video to how you got to where you are at in this video recipe how you mixed when you mixed what you mixed. Even how you put your air luck on the bucket. Is there a step-by-step somewhere
Nice video
Hello. Great video and thanks for that. A quick question. Is there a possibility during the fermentation the airlock to blow from the pressure and the liquid to escape?
I have one bucket of black grapes and one with white grapes, they have stopped bubbling after only a week. I did use a hydrometer. What should I do now
Wondered why my wine wasn’t bubbling. Bucket was tight but airlock a bit loose, so I put Vaseline around it. Seems to be working now. Hope this is an ok thing to do.
Hey George what about a surgery wash that has slow action but working when sealed ,but when I take the lid of and look it takes off churning is that normal!
I have a quick question, If you didnt have that glass piece at the top of your fermentor.. could you still ferment the sugar and yeast and make alcohol?
I just made my first cider and the airlock has some gunk in it and bubbling over the lid. Can I rinse and sanitize and put it back on? Is there anything I can do to calm down the bubbling?
Good video. Answerd my questions :)
Very helpful
Hi George, i have question for you...does a mash or wash need to be cleared after fermentation...??
Brilliant!
Airlock is nice but not necessary for 2 reasons.
#1. Co2 is heavier than O2 and will rest on top of your ferment, creating a gaseous seal if left undisturbed (not blown away).
2. If you leave your lid on loosely, it will perform the same function as an airlock.
Now remember, during the fermentation process, you have a positive pressure environment. So oxygen can't get in anyway.
What’s the preferred liquid to use in an airlock?
I'm at the end of my fermentation. There is 1 bubble every 20 seconds. When is it done? 1 bubble per minute? Thanks to any answer.
Can I keep the mash sealed in a bucket after I cook the wash if I don't want to do another batch right away
What song was at the beginning. I've been trying to figure that out for a good bit now.
Do you always leave the lid on the airlock?
Hello, trust all is well. Would you know how to pasteurize canned Kombucha?
Thank you Sir.
Sir is it oka to keep that air lock( twin bubbler) for 1-2 years? Without opening even once
Hello I have quick questions.
I notice after 10th day pressure i level up. Then because of low temperature 16.5C I mix up a little bit and put on 19C..Now is again some pressure from buttle but gravity is 1.007..is it done or not? 12th day is now
Can i please ask should the air lock have a screw top or a push lid, mines open, was nothing else in the kit. Its not fermenting at all im concerned ive ruined the beer. Its been in the bucket for 4 days
Do you need to put holes in the cap? Mine came without holes ??
So how often should it bubble lol about every 4-5 seconds is how often mine is letting co2 out on day 6 how far apart should I look for them before ik it’s done and if I run it early and it’s not completely done will I not end up with something good
So what would you say if I was getting 1 bubble every 10 seconds. Close to done, Done or wait till it stops?
Thanks again.
ive another question, when the airlock is bubbling away for weeks and slows down to near a stop about 3 weeks in, say once ever 10-16 second sometimes longer is than an indation your brew is done but theres a small amount of active yeast?? i use a 5ltr demijohn 1kg honey and 1 pack of yeast, it bubbles coninuesly for weeks ever few seconds then gradually slowed down it its last week, its my 2nd brew and i have no hydrometer but i know theres alcohol, last glass nearly layed me out hahaha does it always need to be full stop equalibrium?? its not beer its mead but i presume the principles are similar thanks
Does the airlock matter as much if the final product is for distillation? Also if a good way to start up a stalled fermentation is to stir it, why is it so important to keep oxygen out? If it isn't sealed will it affect the amount of alcohol you produce? My brother in-law makes shine and all he does is set the lid on the bucket. No seal at all. But he also doesn't know a whole lot more about it than I do. If I'm going to do it, I'm going to do it properly.
Oxygen will turn it to vinegar which will only distill into more vinegar, not alcohol
do i put the plastic cap on the airlock during fermentation?
Good day George i would like you to know how fermenting temperature has an effect on the alcohol production and how the temperature has an effect on tast and smell of the finished product using a grain or corn wash for making moonshine. Terry