Has anyone ever called you the Mr Rodgers of distilling?? Lol You have a way of making everyone feel comfortable and accepted. Thanks George for all you do and have done.
George, every video I watch of yours just makes my day better! The knowledge and excitement you have for this craft is incredible! So glad you are back
Tickled with glee that OG George is back to giving us the wisdom of home distillation. Thanks so much for your lessons! This craft is a labour of love ❤
So glad you are back. I watched a ton of your videos last year before starting my first batch this year. It was absolute trash, but a good cleaning run…🤣 They get a little better each time, and i keep watching you, Jessie, and Bearded&Bored.
Absolutely brilliant George, i have played once recently with oates and used Amalaize, one of my best ferments yet, the timing of this video is wild, have been considering a Corn, Barley and Oat mash, now i'm getting excited. Thankyou
As a person who enjoys so many different hobbies I definitely understand the burnout When you feel like you've already said it all and it feels like every new day is just a repeat of the day before However I am so glad you enjoyed a break away from things for a while but I am even happier that you re kindled that flame You have a new clarity that I haven't seen in you before and it is soooo exciting Knowing that you have decided that you stil... have so much more knowledge to share with us Sir I am so glad th have you back with us You have been missed more than you know Love you brother And God bless
As I said before the stool is a guideline,first is be ready to process what you make,create a mash or wash,using the process,have a goal for starting gravity,then finish with the equipment,I know it works when the stool is complete,that part is like shaving one whisker on your face,it's still worth it.
My first-ever batch went real good until I got impatient with the draining through the bags. I ripped two bags. I managed to save everything using strainers. And in the end it turned out ok . I don't use the bags anymore. You Jesse and bearded are a wealth of knowledge. Thank you again.
@@seymourpro6097 after cooking I spun the top until it tightened up like ringing out a wet rag and the side split. Was using two pots it happened both times. The next day I bought a 10 gallon pot with a strainer.
Thank you very much for the video! You mentioned about amylase before and showed the option of purchasing it separately, however it is great that you showed us now an alternative for the newbies in this video. It would be great if you could make a video about different types of barley, because it escapes my understanding what those types you mentioned mean.
Thanks to YOU George, my distillate comes out GREAT, as a rule. My wife loves my Single Malt, corn is very tasty, and my brandies are EXCELLENT!! Id been making wine for several years, wanting to distill... Then i found George. 👍👍
I know that if I open your videos I'll find everything and everything about mash, fermentation, distilling and making distiller.... but I still love to watch your videos. So simply explained, tells all you need to know, says: this is how I do it, but, do how you want do it. No hidden agendas, just sharing the knowledge and experience. Glad you're back.
Thanks for bringing back the basic methods and allowing all of us to be refreshed with great knowledge. I look forward to see all of it and learning and enjoying what you have to teach.😎
Hey George, I'm loving the joy and enthusiasm you have for this process. Your manner is both instructive and welcoming, especially for those of us watching at home. I'm a long way from actually trying any distilling myself but watching you is always a treat. Excellent work as always bud. Please keep up the great work and I'll be here to absorb what I can.
Welcome back George! If you are looking for ideas... It would be great to see videos on RUM... from start to finish, including aging and bottling. Thanks for all your share!
Welcome back friend. Love the videos and appreciate the simplistic and educational way you do things. I honestly think this could be an amazing hobby if legitimized world wide. Happy stillin.
I watched every video you made before I ever tried. Didn't even realize you were gone. So glad you're back. I do 180 to 184 every time That's because of your videos. Thank you
Would chicken cracked corn work? I've made nothing but sugar washes and some cornmeal washes. More than a few. Thanks for all your knowledge. I'm messing with champaign yeast now with fruits
Hey George, not sure if it's a hard task, but if you have the time, could you start adding links in the description of products you use? Glad you're back!!
Glad your back!!! I watched some your older video. You all used the turbo clear. I haven’t used it, but was wondering how much wash one pack will treat. 5gal-10gal and what to look for so you don’t over load or not enough???
Many thanks for the knowledge you have shared you made things that seemed very complicated to understandable levels . Thumpers i thought I'd never use became invaluable when i started vacuum distilling 👍🏿
Thanks George for this and all your content. It was very helpful and instrumental to me when I got started in this hobby. It’s always so informative and entertaining to watch. Looking forward to new content!!
So happy you are back and very grateful George! Because of you, I'm not just sitting in the easy chair since my retirement ;-) I'm very interested in Distilling, and finally getting set up on my first run. Something I'm considering because of a unique situation I'm in is to try to do some distance fermentation, meaning, I'll start the fermentation, and leave the shop for the winter. My plan is to monitor the activity, and temperature via wifi camera, and once it stops bubbling, go ahead and kill the heat via wifi thermostat and plug. Then let is settle through the winter, as it would still be in a cool, closed container, and when I return in the early spring, I should be able to run it right away. I can see the possibility of hiccups, such as stalling, but in theory, do you see any other issues? Maybe this could be some content for your future? LOL
I can second your statement about hand grinders being a workout. I've got a Country Living hand mill. It is a solid, sturdy, top of the line piece of equipment. But it is a handspun grinding wheel. I grind all of my thirty pounds of grain through that machine, and, boy, am I ever beat at the end of the process. I spread it out over two days, and still I am beat. It does save me the cost of gym membership which is a good thing.
Thank the spirts your back. i learn the way you teach. i stopped stillin when you were gone but now i dug up my stuff and will enjoy your words and some serious cleaning. Later George.
Thank you for coming back to us George. Let’s have some good times ahead. I have some ideas. Ideas for episodes. Unfortunately in your absence many extremely cheap under educated hoping for better results then possible have a 2 legged stool and purchased the in expensive counter top plug in stills. Not to call them out or make fun of them by name “Me”. But I think it would be fun if we can learn together what we can and can not do with them, what some of us are missing, recipes that work best, the internal gin basket test, do your magic with a George made carbon filter, etc. me and others like me tried the entry point to the craft to the maximum wife approval in her kitchen angle. We could use a little rub our nose in it and a little maybe it’s not so so bad- only George can do. We won’t listen to our results we listen to yours. Anyway. Thanks for everything. I think we all needed this.
Great video George :) But just to clear things up, it is supposed to be malted barley right? Just regular barley won´t have the enzymes, or have I gotten that part wrong?
THANKS, George for breaking it down i am new to this, but i have also learned a lot from you channel always good to hear from you looking forward for the next one.
Great video.....i been watching for some time now and you make it look a lot easier then it really is.......i like all grain most of the time but a sugar wash comes in handy for gin and other things .....well nice to see you back wishing you well and happiness......
Thank you George, I have been checking back every once in a while to see if you were coming back or not. When I saw you had new content, I got excited. I really enjoy the knowledge you share with everyone and I am pleased to see you are back. Thank you. With that, I have a question: Have you measured the sugar content between a coarse cut corn verses a fine cut corn after seperating it from the solids? I was curious if the coarse cut trapped sugars in the left over solids
When you are heating your corn to what you think is good (156 degrees), are you holding it at that temp for a certain length of time? Or are you raising to 156, then shutting off the heat, and then adding alpha-amylase and letting cool until yeast pitching at 90 degrees? Just unsure if I need to keep cooking for a length of time when I hit the 156 degree mark.
Thank you George theres 4 thing's that are essential to distilling. Starch, Water, Yeast and Enthusiasm and you sir you have that in spades. Folks that have these hobbies and are willing to share their knowledge are wonderful people. There's no need to gate keep the secrets because if someone makes something better than you then you yourself can learn from them and maybe make something even better next time. Still no still and will I buy a still well I'm still not sure but I am enjoying learning the process and what I learn here can be applied elsewhere like beer and wine making..
Great to see you making videos again, got a quick question for you about grain. My grain has been sitting around for awhile in air tight containers. It seems like its a little stinky in the final product, is this normal? Is fresh barley and rye, corn in ground up form better? Thank you again for the knowledge you bring to the c4raft, could not fave done it without your education.
Hi George I am so happy that you’re back I was wondering if it is possible to use fresh raw corn right off the cob to make a mash. I tried once a few years ago and failed. So I just gave it another try and it is fermenting very slowly and I’m afraid that it will rot/spoil before it ferments.
I need your opion about corn sugar. Among my friends the divide is if your sparging corn sugan out of corn why not just buy pure corn sugar from a supplier? I know that Jessie says it has a sharpness to sugar wash. My thought is most of us are making cuts for a neutral spirit so does corn add anything to the mix in the end? What is your opinion George? So glad your are back!!!
Welcome back George sure is good to see you I missed your videos you do amazing job on giving directions I'm recipes I hope you keep it up for a long time happy distilling
Excellent video George. I never did like corn whiskey mainly because it's a pain in the ass to break down into a fermentable sugar. Getting your grain crushed makes things a lot easier and most of your homebrew shops will do that for you. Oh before I forget, Mile High Distilling has a brand new reflux version of the Mr. Distiller air still. You should check that out. It also comes with a gin basket and foreshots glass too.
Sincerely appreciate all you do George! Long time subscriber who loves everything you do for this community. You put it up and we'll be there! 🙂
I have made countless number of runs, and I still love watching your videos. Thank you !!!!!!!+
Has anyone ever called you the Mr Rodgers of distilling?? Lol You have a way of making everyone feel comfortable and accepted. Thanks George for all you do and have done.
No! He's the Bob Ross of distilling! Instead of a happy little cloud it's a happy little still! 😂
@@gordlockwood1213 He is the George of distilling, a category unto himself! Bob Ross is just the George of painting
You teach confidence. Thanks George!
George, every video I watch of yours just makes my day better! The knowledge and excitement you have for this craft is incredible! So glad you are back
Again, so glad to see you back George. And I'd love to see some of your woodworking adventures too
Tickled with glee that OG George is back to giving us the wisdom of home distillation. Thanks so much for your lessons! This craft is a labour of love ❤
Really Enjoyed Your Video , Thanks ! 🐯🤠
Good to see you back George.
Love that ur back.
Looking good George buddy! 🥃
So glad you are back. I watched a ton of your videos last year before starting my first batch this year. It was absolute trash, but a good cleaning run…🤣 They get a little better each time, and i keep watching you, Jessie, and Bearded&Bored.
13:58 Haha, get wrecked Farenheit lovers, my guy speaking the truth.
SOOOOOOO glad to see you again George. I've been looking at the Clawhammer home brewing system. wow what a set up
I believe you missed the fact that the corn needs to be gelatinized in hot water (190-205 F) prior to introducing the amylase.
Absolutely brilliant George, i have played once recently with oates and used Amalaize, one of my best ferments yet, the timing of this video is wild, have been considering a Corn, Barley and Oat mash, now i'm getting excited. Thankyou
So happy you are back . Aloha
Thanks George, I appreciate your teaching
Ty, glad you are back
Awesome seeing you back, old friend. 🍻
I love your work, George. I've learnt so much from your videos. Thanks for all your amazing work.
Thanks George!!
Thank you, George!!
Always a pleasure to watch your content George!
Keep them coming thanks bud
As a person who enjoys so many different hobbies
I definitely understand the burnout
When you feel like you've already said it all and it feels like every new day is just a repeat of the day before
However
I am so glad you enjoyed a break away from things for a while but I am even happier that you re kindled that flame
You have a new clarity that I haven't seen in you before and it is soooo exciting
Knowing that you have decided that you stil... have so much more knowledge to share with us
Sir
I am so glad th have you back with us
You have been missed more than you know
Love you brother
And God bless
Keep going, it's always a delight
Hi George, I'm soooooo glad you started again... I enjoy your videos immensely. All the very best for you in the future.
We love you so much George! Thank you for everything you do!! The true G.O.A.T.!!!!
Great to see you back George, cheers from NZ
As I said before the stool is a guideline,first is be ready to process what you make,create a mash or wash,using the process,have a goal for starting gravity,then finish with the equipment,I know it works when the stool is complete,that part is like shaving one whisker on your face,it's still worth it.
My first-ever batch went real good until I got impatient with the draining through the bags. I ripped two bags. I managed to save everything using strainers. And in the end it turned out ok . I don't use the bags anymore. You Jesse and bearded are a wealth of knowledge. Thank you again.
Sometimes it is simple but the experience is worth it.
Happy distilling
I've seen mash bags used in a fruit press.
@@seymourpro6097 after cooking I spun the top until it tightened up like ringing out a wet rag and the side split. Was using two pots it happened both times. The next day I bought a 10 gallon pot with a strainer.
2:42 Wahey, I just switched to that 8 gallon from their 3 gallon, a worthy buy I will admit...
And I was just sat there moments before having it remind me of the box mine came in, funny...
I like these back to basics videos.
Thanks. It ia always a good time to revisit the basics
George
Thank you very much for the video!
You mentioned about amylase before and showed the option of purchasing it separately, however it is great that you showed us now an alternative for the newbies in this video. It would be great if you could make a video about different types of barley, because it escapes my understanding what those types you mentioned mean.
You were greatly missed Mr Duncan and I am so pleased by your return! Greetings from England.
Thanks to YOU George, my distillate comes out GREAT, as a rule. My wife loves my Single Malt, corn is very tasty, and my brandies are EXCELLENT!! Id been making wine for several years, wanting to distill... Then i found George. 👍👍
When I'm eating corn, I always say, "I'll see you tomorrow"!
ha
😂
Good to see you again George......Hope all is good in Texas.......Greetings from Ireland.....
george, the one take king. who needs to edit when you can teach so seamlessly. thanks for all you do!
I know that if I open your videos I'll find everything and everything about mash, fermentation, distilling and making distiller.... but I still love to watch your videos. So simply explained, tells all you need to know, says: this is how I do it, but, do how you want do it. No hidden agendas, just sharing the knowledge and experience. Glad you're back.
It is wonderful to see you back! I have learned a lot from you and hope to learn much more.
If you've mastered a challenging but valuable skill, then helped someone else do the same, you've made a difference in the world!
Thanks George it's wonderful having you back.
Thanks for bringing back the basic methods and allowing all of us to be refreshed with great knowledge. I look forward to see all of it and learning and enjoying what you have to teach.😎
Thanks George, I am Glad to have your knowledge & expertise back again... I missed not seeing your new content...
So glad to see you back, George!!! Your a great teacher, with your vast knowledge!
The only true failure I had was using rolled rye. When I started using malted rye, everything worked smoothly.
Hey George, I'm loving the joy and enthusiasm you have for this process. Your manner is both instructive and welcoming, especially for those of us watching at home. I'm a long way from actually trying any distilling myself but watching you is always a treat. Excellent work as always bud. Please keep up the great work and I'll be here to absorb what I can.
Thanks George, for the content, but I'm just happy you're "still" alive.😂
5:34 reminds me from the movie Lawless they describe using stump wood, basically breaking down wood cellulose into something fermentable...
George! Welcome back. Dumb question here. Do you need malted barely or just regular two row? Thanks. Happy Distilling!
My first batch was a plum brandy was delicious thanks George for the info
I followed your basic instructions from my beginning and I hav3 always been successful. So glad you are back.
Thanks for the temperature conversion....we freak out with Fahrenheit😁
What I can't figure out is why flaked corn is $1.50 per pound but corn flake cereal is $5 per pound. Must be the fancy box.😃
Liebig , worm , or shotgun condenser , what works better????
How about just getting cracked corn? Will that do the job the same?
Welcome back George! If you are looking for ideas... It would be great to see videos on RUM... from start to finish, including aging and bottling. Thanks for all your share!
Welcome back friend. Love the videos and appreciate the simplistic and educational way you do things. I honestly think this could be an amazing hobby if legitimized world wide. Happy stillin.
I watched every video you made before I ever tried. Didn't even realize you were gone. So glad you're back. I do 180 to 184 every time That's because of your videos. Thank you
Yep we’ve all seen that corn again. Lol so glad you’re back my friend. 🤙🏻
Would chicken cracked corn work? I've made nothing but sugar washes and some cornmeal washes. More than a few. Thanks for all your knowledge. I'm messing with champaign yeast now with fruits
Hello George enjoyed all your videos looking forward looking forward for your great knowledge in our craft and your DIY projects you were truly missed
My. George Leed me to the electric bulkheads you used in the 5 gal fermenters. Thanks Chuck
I had a thought from the first comeback video. "Yeast left for long becomes unviable". Will george learn to cultivate yeast? Microbiology
Thank you George. You explain this extremely well
I have a question. I have a couple buckets of flaked maize and 2 row that are probably 2 years old. Any good still do you think?
Hey George, not sure if it's a hard task, but if you have the time, could you start adding links in the description of products you use? Glad you're back!!
Glad your back!!! I watched some your older video. You all used the turbo clear. I haven’t used it, but was wondering how much wash one pack will treat. 5gal-10gal and what to look for so you don’t over load or not enough???
Many thanks for the knowledge you have shared you made things that seemed very complicated to understandable levels . Thumpers i thought I'd never use became invaluable when i started vacuum distilling 👍🏿
Man, I'm sure glad you're back and making videos again! I'll look forward to them all
Thanks George for this and all your content. It was very helpful and instrumental to me when I got started in this hobby. It’s always so informative and entertaining to watch. Looking forward to new content!!
So happy you are back and very grateful George! Because of you, I'm not just sitting in the easy chair since my retirement ;-)
I'm very interested in Distilling, and finally getting set up on my first run.
Something I'm considering because of a unique situation I'm in is to try to do some distance fermentation, meaning, I'll start the fermentation, and leave the shop for the winter. My plan is to monitor the activity, and temperature via wifi camera, and once it stops bubbling, go ahead and kill the heat via wifi thermostat and plug. Then let is settle through the winter, as it would still be in a cool, closed container, and when I return in the early spring, I should be able to run it right away. I can see the possibility of hiccups, such as stalling, but in theory, do you see any other issues? Maybe this could be some content for your future? LOL
Kind of off topic, but I was wondering if you could introduce an oil/steam jacket still, pros/cons and techniques for running?
Welcome back George u sure we’re missed. And thanks for this kick ass or ass kickin video. ❤❤
I can second your statement about hand grinders being a workout. I've got a Country Living hand mill. It is a solid, sturdy, top of the line piece of equipment. But it is a handspun grinding wheel. I grind all of my thirty pounds of grain through that machine, and, boy, am I ever beat at the end of the process. I spread it out over two days, and still I am beat. It does save me the cost of gym membership which is a good thing.
Thank the spirts your back. i learn the way you teach. i stopped stillin when you were gone but now i dug up my stuff and will enjoy your words and some serious cleaning. Later George.
Thank you for coming back to us George. Let’s have some good times ahead. I have some ideas. Ideas for episodes. Unfortunately in your absence many extremely cheap under educated hoping for better results then possible have a 2 legged stool and purchased the in expensive counter top plug in stills. Not to call them out or make fun of them by name “Me”. But I think it would be fun if we can learn together what we can and can not do with them, what some of us are missing, recipes that work best, the internal gin basket test, do your magic with a George made carbon filter, etc. me and others like me tried the entry point to the craft to the maximum wife approval in her kitchen angle. We could use a little rub our nose in it and a little maybe it’s not so so bad- only George can do. We won’t listen to our results we listen to yours. Anyway. Thanks for everything. I think we all needed this.
Great video George :) But just to clear things up, it is supposed to be malted barley right? Just regular barley won´t have the enzymes, or have I gotten that part wrong?
THANKS, George for breaking it down i am new to this, but i have also learned a lot from you channel always good to hear from you looking forward for the next one.
Great video.....i been watching for some time now and you make it look a lot easier then it really is.......i like all grain most of the time but a sugar wash comes in handy for gin and other things .....well nice to see you back wishing you well and happiness......
Thank you George, I have been checking back every once in a while to see if you were coming back or not. When I saw you had new content, I got excited. I really enjoy the knowledge you share with everyone and I am pleased to see you are back. Thank you. With that, I have a question: Have you measured the sugar content between a coarse cut corn verses a fine cut corn after seperating it from the solids? I was curious if the coarse cut trapped sugars in the left over solids
Happy Distilling Again!! Great to have you back! You are the reason I was able to do this and get it right several years ago. Thank you.
Thank you sir for all that you do for and have given to our community.
When you are heating your corn to what you think is good (156 degrees), are you holding it at that temp for a certain length of time? Or are you raising to 156, then shutting off the heat, and then adding alpha-amylase and letting cool until yeast pitching at 90 degrees? Just unsure if I need to keep cooking for a length of time when I hit the 156 degree mark.
Thank you George theres 4 thing's that are essential to distilling. Starch, Water, Yeast and Enthusiasm and you sir you have that in spades.
Folks that have these hobbies and are willing to share their knowledge are wonderful people. There's no need to gate keep the secrets because if someone makes something better than you then you yourself can learn from them and maybe make something even better next time.
Still no still and will I buy a still well I'm still not sure but I am enjoying learning the process and what I learn here can be applied elsewhere like beer and wine making..
Thanks again George! Love Ya! Glad to hear your voice again!
Great to see you making videos again, got a quick question for you about grain. My grain has been sitting around for awhile in air tight containers. It seems like its a little stinky in the final product, is this normal? Is fresh barley and rye, corn in ground up form better? Thank you again for the knowledge you bring to the c4raft, could not fave done it without your education.
Hi George I am so happy that you’re back I was wondering if it is possible to use fresh raw corn right off the cob to make a mash. I tried once a few years ago and failed. So I just gave it another try and it is fermenting very slowly and I’m afraid that it will rot/spoil before it ferments.
George, you’ve been away for 2+ years yet your new videos present like you never left. Smashing it mate! Keep em comin’
I need your opion about corn sugar. Among my friends the divide is if your sparging corn sugan out of corn why not just buy pure corn sugar from a supplier? I know that Jessie says it has a sharpness to sugar wash. My thought is most of us are making cuts for a neutral spirit so does corn add anything to the mix in the end? What is your opinion George? So glad your are back!!!
Welcome back George sure is good to see you I missed your videos you do amazing job on giving directions I'm recipes I hope you keep it up for a long time happy distilling
Excellent video George. I never did like corn whiskey mainly because it's a pain in the ass to break down into a fermentable sugar. Getting your grain crushed makes things a lot easier and most of your homebrew shops will do that for you. Oh before I forget, Mile High Distilling has a brand new reflux version of the Mr. Distiller air still. You should check that out. It also comes with a gin basket and foreshots glass too.
Thank you George! Glad to be hearing more golden information from you.
George Welcome back! You have been sorely missed.
So pumped that George is back!!! Thank you
Great video George. Still searching for pid controller 😅
If you are lazy just go to your local store and get a bag of chops. (Cracked Corn). lol😛😜🤪
George can teach dog for 1 wick to ferment and distil whiskey .