My man! Glad to have ya back bro. Looks like your surroundings have definitely improved, hope life is treating you well. As always good content, nice to see the methid behind what we all get told!
Thanks for doing this. I've always wondered whether there is a benefit to clearing wash prior to distillation, and now you've answered my question. Usually my wash self clears because of timing (can't get around to running still until weekends).
When I started I never really bothered clearing my washes and had some bad scorching on my elements which ruined a good few runs. I now cold crash and rack at least once, sometimes twice and then I use Turbo Clear to get the remainder out so my wash is totally clear of any sediment whatsoever. No more scorching nor off flavours since I’ve been doing this. Yes, it takes a couple of days extra per wash but in my opinion it’s well worth it. The addition of the Turbo Clear might be overkill and adds a little to the cost of the final product but works for me👍
Hi Widgets, I have to agree this is a hobby and atleast for me the goal is to make the best product I can make and taking the time always pays off. I find Bentonite clears the wash very well and it imparts no funny smells or flavours and it compacts the yeast cake very well.
Glad to see you back. Great video content. I clear my washes because I use direct fire heat and have lower chance in of scorching than with electric heat. The advantage of running a wash with yeast in it is you get a little more flavor but on the other hand it depends on what you’re looking for.
As I understand it, basically, the yeast organisms ‘explode’ in the still, and that’s why the funky smell and aftertaste. It’s all the dead yeasties ester. The cleaner, clearer the better- I’ve even heard that filtering the wash 1-4micron prior makes a top notch clean spirit 👍
Hi Beaver, Great video as always! I have a request for a possible video. I have a reflux still and I am experimenting with Sugar washes for liquers, rum, brandy and Whiskey. For whiskey I see most people recommend using a pot still which I don't have so I run my reflux still in potstill mode. The flavour usually comes out very strong and does not taste like the whiskeys you would buy in a shop. So I would like to request that you make 1 whiskey mash, ferment it and then do 2 runs, one through a real potstill and one through your reflux still and give us your thoughts on which is best and if it will be worth my while to buy a potstill. The whiskey recipe I used is 30L water, 5kg, flaked wheat, 1lg flaked barley, 1kg flaked oats, 12g alpha amylase and 12g gluco amylase enzymes with a bit of DADY yeast. I will also appreciate a few tips on getting my whiskey to taste like the real thing. Cheers
🤔 In my opinion when yeast is left in for the distillation process the heat is going to destroy their cellular membranes, releasing some of the unwanted compounds they sequester during the diacetyl rest just after the fermentation process is complete 🤷♂ That's when they help remove the 2,3-butanedione along with other unwanted compounds like higher alcohols, carboxylic acids, and unwanted esters, which cleans up the fermentation 👨🔬 If given that proper diacetyl rest, all those compounds can stay locked away in the yeast and thus be removed when the wash is cleared and separated from the trub/lees 🧪 If left in it defeats the purpose of both IMO plus, I'd also imagine fractured yeast particles would also end up partially steam-distilling through the distillation apparatus once ABV in the still drops over the process of the distillation ⚗ Would likely happen during the tails and that possibly results in some of the distinct tails flavors and smells in all distillations, though that's just a personal theory 🔬 No sources to cite for any of this shit 😂 though once I move in my new place and get my lab set up maybe I can work out what analytical chemistry processes and equipment would be necessary to test this theory and try to answer it for certain sometime in the future once I'm prepared for that level of research, though it is not far off what I want to research anyway so I'll see what I can do 😄 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
Great video. Maybe this is why they do a stripping run first ... I wonder if sodium carbonate has a beneficial effect after a stripping run, i.e. during a spirit run?
Awasome... I'm a rum guy so I'm voting for rum test.. funny I just watched a video today where they were saying how some rum distillerys will say if they do a short or long fermentation.. I really liked ur video of the 1.5 run.. where u held back 20% wash and did a maceration with low wines for a week.. (THINK THATS HOW IT WENT) The wife says I'm not the best listener haha Cheers
Glad to see you back brother I’d love to see a rum test my next run is going to be a rum so would be interested in seeing that before I do my run. Have a lacka day beaver
Hi Shaun, Yeah a RUM will be great to see as it is also one of the products that can be use clear or aged so maybe doing a test with both and aging both to see the difference
I have distilled both ways and personally thing the distillate is much smellier if not cleared prior to distilling. Smellier in a not good way but stinky feet funk. Love your channel!
Glad to see you’re back boet👌👍
Finally!!! Thank goodness your allright
Hi Jaco,
Been a while, still alive and kicking.
Glad to be back
Good video and it’s real good to see you Beaver.
Hi Slobber,
Thank you glad to be back, thank you for the comment
My man! Glad to have ya back bro. Looks like your surroundings have definitely improved, hope life is treating you well. As always good content, nice to see the methid behind what we all get told!
Glad ur back 👍🏻👍🏻💪🏻💪🏻💪🏻💪🏻
Thanks for doing this. I've always wondered whether there is a benefit to clearing wash prior to distillation, and now you've answered my question. Usually my wash self clears because of timing (can't get around to running still until weekends).
When I started I never really bothered clearing my washes and had some bad scorching on my elements which ruined a good few runs. I now cold crash and rack at least once, sometimes twice and then I use Turbo Clear to get the remainder out so my wash is totally clear of any sediment whatsoever. No more scorching nor off flavours since I’ve been doing this. Yes, it takes a couple of days extra per wash but in my opinion it’s well worth it. The addition of the Turbo Clear might be overkill and adds a little to the cost of the final product but works for me👍
Hi Widgets,
I have to agree this is a hobby and atleast for me the goal is to make the best product I can make and taking the time always pays off. I find Bentonite clears the wash very well and it imparts no funny smells or flavours and it compacts the yeast cake very well.
Very interesting....would definitely be interested in a whiskey to see if there's a difference.
Glad to see you back. Great video content. I clear my washes because I use direct fire heat and have lower chance in of scorching than with electric heat. The advantage of running a wash with yeast in it is you get a little more flavor but on the other hand it depends on what you’re looking for.
4:20 would love a whiskey comparison and your ABV details off the still. Thanks for comparison
As I understand it, basically, the yeast organisms ‘explode’ in the still, and that’s why the funky smell and aftertaste. It’s all the dead yeasties ester. The cleaner, clearer the better- I’ve even heard that filtering the wash 1-4micron prior makes a top notch clean spirit 👍
Befok yes brother was so glad to see you back
great to see you back Beaver, hope you are well
Hi Beaver, Great video as always! I have a request for a possible video. I have a reflux still and I am experimenting with Sugar washes for liquers, rum, brandy and Whiskey. For whiskey I see most people recommend using a pot still which I don't have so I run my reflux still in potstill mode. The flavour usually comes out very strong and does not taste like the whiskeys you would buy in a shop. So I would like to request that you make 1 whiskey mash, ferment it and then do 2 runs, one through a real potstill and one through your reflux still and give us your thoughts on which is best and if it will be worth my while to buy a potstill. The whiskey recipe I used is 30L water, 5kg, flaked wheat, 1lg flaked barley, 1kg flaked oats, 12g alpha amylase and 12g gluco amylase enzymes with a bit of DADY yeast. I will also appreciate a few tips on getting my whiskey to taste like the real thing. Cheers
🤔 In my opinion when yeast is left in for the distillation process the heat is going to destroy their cellular membranes, releasing some of the unwanted compounds they sequester during the diacetyl rest just after the fermentation process is complete 🤷♂
That's when they help remove the 2,3-butanedione along with other unwanted compounds like higher alcohols, carboxylic acids, and unwanted esters, which cleans up the fermentation 👨🔬
If given that proper diacetyl rest, all those compounds can stay locked away in the yeast and thus be removed when the wash is cleared and separated from the trub/lees 🧪
If left in it defeats the purpose of both IMO plus, I'd also imagine fractured yeast particles would also end up partially steam-distilling through the distillation apparatus once ABV in the still drops over the process of the distillation ⚗
Would likely happen during the tails and that possibly results in some of the distinct tails flavors and smells in all distillations, though that's just a personal theory 🔬
No sources to cite for any of this shit 😂 though once I move in my new place and get my lab set up maybe I can work out what analytical chemistry processes and equipment would be necessary to test this theory and try to answer it for certain sometime in the future once I'm prepared for that level of research, though it is not far off what I want to research anyway so I'll see what I can do 😄
--🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
Would be interested in a corn whiskey test.
Hi Robert,
Yeah it will be interesting to see if it makes a whiskey better.
@@BEAVERDIY I always clear mine so it would be very interesting to see what happens if one would not do it. Thanks for coming back!
Very interesting
Great video. Maybe this is why they do a stripping run first ... I wonder if sodium carbonate has a beneficial effect after a stripping run, i.e. during a spirit run?
Great info! I usually try to get my wash a clear as possible. But never see through.
Awasome... I'm a rum guy so I'm voting for rum test.. funny I just watched a video today where they were saying how some rum distillerys will say if they do a short or long fermentation..
I really liked ur video of the 1.5 run.. where u held back 20% wash and did a maceration with low wines for a week.. (THINK THATS HOW IT WENT) The wife says I'm not the best listener haha
Cheers
Good to se you back sir.
welcome back brother
Ons is baie bly jy is terug, hoop dit gaan goed met Jou..
Hi Pieter,
Ja my maat, dinge begin beter gaan maar het nog n paar goed wat in plek moet val.
Bly om terug te wees.
Glad to see you back brother I’d love to see a rum test my next run is going to be a rum so would be interested in seeing that before I do my run. Have a lacka day beaver
Hi Shaun,
Yeah a RUM will be great to see as it is also one of the products that can be use clear or aged so maybe doing a test with both and aging both to see the difference
Great vidéo man ils interesting stuff
I have distilled both ways and personally thing the distillate is much smellier if not cleared prior to distilling. Smellier in a not good way but stinky feet funk.
Love your channel!
Amazing, hands on review, that's a sub from me!
Lekker man, Welkom terug.
I would like to know the proof off the still. The higher the proof the cleaner the product
What else can you use to clear the wash