@@BeardedBored Do your self a huge favor,when your juice is gone take the remaining apple(if they make it) an cover them with course sugar.Put the lid back on an set it where its cool.Some times up to several weeks.At the end you will have the most concentrated apple syrup to add to anther batch or to some plain alcohol.You will be rewarde. Applejack112
First off: LOVED the Iron Chef reference. I've got the whole series on disk! Second: To make something that your wife normally wouldn't like is truly awesome. :) So many ideas. I'm gonna have to win the lottery and come for a visit! LOL! Thanks again brother for the great vids. Rev. D.
I first watched your freeze distilled apple jack video a couple years ago, I recently started brewing beer and I'm now looking into spirits; so stoked to see that you're still posting content! I have a couple years of catching up to do 🍻
You Bring Alot to the table for Mutt &Jeff . The stove top Likk'r makers . Now this citric acid . For years I never had a Problem But I had access to a special water Lyme stone water . And a very nice apple pealer that decored the apple long process .. and a half cup Brewers Yeast . I still ran a pound of sugar per gallon some times I used Brown Sugar and with a two gallon copper Gin Basket put a jar of cinnamon sticks . Never had apple pie with nutmeg or cloves . Even made Pumpkin pie a few times for christmas thanks giving newyears ..big hit . I enjoy watching your shows .I do get some Ideas .keep up the good work .. the kiddies love you .
We tried boiling some apple slices we didn't cook them soft but we boild them in the amout of water we used to cut 192 down to 100 added that, and our spices for apple pie. We call it baked apple pie it definitely gives your apple pie shine a baked or cooked apple goodieness. Apple brandy I do a one time pot still with a gin basket I put 1/4 vanilla bean and like 1/8 of a cinnamon stick about half way threw the run I add dried apples to the gin basket. After I soak it in French oak and apple wood lightly toasted, then I proof to 100, I get a spirit that for 100 proof has hardly any bite. All of the normal woody notes and apple the cinnamon and vanilla are there but its more something you taste on the exhale. I usually make 12 gallons of wine and get right around 1 gallon of shine.
Nice work man. I just ran a batch of the apple pie. I used 9 lbs of gala apples and used a food processor and a little bit of spring water. I used 11 lbs of 2 Row and a pound a Munich malt and 2 lbs of rye. When I ran it, I put cinnamon sticks in a muslin bag and put it in my column and distilled through it. It turned out amazing. I also just did the same thing with Pumpkin. Same grain build but used 4 lbs of pumpkin puree. And then in the column I put cinnamon sticks, ginger, allspice, and nutmeg. It is also amazing. It's crazy how much flavor you get. Have a great day man.
Wait I have an idea. You need to try this. Take your apple cider and freeze distill it by putting it into an icemaker, take the ice nuggets and set them aside for another brew, take the concentrate at the bottom that has the unfrozen essentially freeze distilled applejack then stick that into the still to remove the foreshots then shut off the still and try that product.
i do pretty much the same with my semi-neutral spirits, to make apple pie liqueur, except i don't add any more juice or concentrate. i cut the apple slices super thin with a quisinart and really pack the jar, and let it sit for a month. you will get more of the aroma out of the skins that way, so use an aromatic variety...probably worth noting that i pack the jar with 150 proof spirits as well! mine doesn't last long either
I haven't done Apple Brandy yet, but it's on my list, lol. I still have to try my 1st Rum and use these blackberries. I make Apple Pie Shine for my wife, she LOVES it. It's tasty but too sweet for me. I use 1 gallon cider, I gallon Apple juice, 1/2 cup each white and brown sugar, brought to a boil and cooled overnight. Add 1 gallon of shine, usually high abv (150 proof +/-) of near neutral, usually multiple run tails. Add to quart jars with a dash of nutmeg, 2 or 3 whole cloves, 2 cinnamon sticks and 3 or 4 apple slices... Good stuff for sure 😉 The multiple woods in your brandy should be interesting !! Enjoy !! Thanks for bringing us along 😉
Just started watching your channel for this video and im quite impressed. Its also cool that you know george I've been watching his videos for 2 weeks.
Thanks bearded brother! BTW, currently listening to your latest track and loving it! bigbeard.bandcamp.com/track/get-high for anybody that comes across this comment to enjoy:-)
@@BeardedBored thanks man. It's defo a b side track, but just sticking out tracks when I get them finished. I love the end of your video with you and your other half enjoying the fruits of your labor. That's the look. Made me smile lots man. Much love
@@BeardedBored Don't be "afraid" of adding herbs and stuff to your "water purifier" before you distill. They use gin baskets, but you can also add herbs and stuff directly to your still too.
As a recycling coordinator, you had me at trash to alcohol! and now you’ve brought a solution to not waste my apples on applesauce (aka baby food). I’m subscribing and hoping you’ll see my comment and find a use for my concord grapes. I tried to make jelly but it’s more like syrup. I’d love to find out it would make a great seltzer or distilled something!
I learned from you on a hard cider video. I made a cyser (apple mead) that went dry. It didn't taste great. Instead of using sugar or honey I sweetened with apple juice concentrate. It obviously sweetened it and added apple flavor.
I made a pear brandy with fresh pressed Bartlet Pear, no added sugar. This was nice as a white dog, better aged with charred American white oak. OG was 1040.
THANK YOU FOR GIVING ME AN IDEA ON HOW TO take a "plain" unflavored bottle of CALVADOS and / or BRANDY and giving it the apple taste i remember from my time in GERMANY that i am not able to find here in the states!!! just subscribed!!
I’m came here from city steading after watching them taste and talk about your wood ages meads 🤤 theyre now on the list of meads I need to brew 👍🏻 this video was cool too. Liked and subbed ☮️ 🇬🇧💚
perfect timming man!! first apple harvest comming prolly 2nd week sept, moms apple dumplins and apple pie shine! did just take apple out fridge and made this pecipe minus the ginger i didnt have and mixed it with the malt likker just made (thats excellent) and c how it turns out.
I just ran Apple brandy from store juice. It came out great and VERY hot ~70 to 80%. I lit some in a tablespoon and the flame was a beautiful blue. When I blue the flame out, the spoon smelled exactly like it had a lump of apple pie on it.
Nice! Have fun, and consider doing a single long slow run instead of 2 runs. I think it would leave more fruit flavor in the finished product, but I haven't tested it to know for sure.
We were biking/hiking in South Eastern Alberta,went to Medicine Hat Alberta. Local breweries are using local ingredients to make Choke Cherry Wine's, Gins ,Beers Also from a wide range of of other Botanicals for different tastes. Sweet Grass/Sages Rose Hips in Gins.Wallet took a hit after the tasting room. Grit City Distillery and Medicine Hat Brew Company. Place to go.
You commented to George on his saving of yeast- my teacher years back use to “rack “ off the top water off the yeast - then just rack the yeast off the crap in the bottom of the jar to a separate jar and then rinse out the hose as we were very limited on yeast and had to re use it all the time
🚩,, 🤔,,,I'm going to give ur recipe a try..down south where I live we/I/ triple apple the shine..#1mash is apple,,#2 put chopped apples in the thumper #3 chopped apple in the jar..add spices in the Fall or Holidays...hell anytime is good really 😂the fruit in the jar is great to eat...Happy Brewing,,🤔,,also..the longer it sits the stronger the apple flavor gets.i usually make it in the summer months and 3-4months later (Thanksgiving or Christmas) the flavor is perfect,,not to sweet because most folks like the granny Smith apples and the shine stays pretty clear but I'm gonna try something sweeter this year😃
Mr. Board, the way I have maintained the apple flavor for my apple brandy is to proof my apple brandy down using 1:1 ratios of frozen apple juice concentrate and water to 75 proof, age on .5 oz med toast oak and 1 gram cinnamon for three day and strain. I don’t know how it is aged, it never lasts for more than a few weeks. Love what you are doing !!!!
Got a friend in alaska that makes a simple cherry liquor, by taking a pack of dried cherries, some honey, and a bottle of whiskey and lets it soak a couple days (quite tasty). But if you just dropped in a few dried cherries and apples, that might infuse like the wood to give you the heavier apple cherry notes you were going for. *shrug* might be worth a shot.
Wow, that m you for the info. I just ran my 1st run and I used apples/water/bread yeast! Sugar! Then ran it through the still! Man does it taste like something! Stings
Have not made apple pie in a year or so. Gonna run some cider this year with a twist. (Boiler 15.5 gal keg) But also put 5 gallons of fresh apple sauce in the thumper (thump 15.5 gallon keg). May also put some Black Cherry Concentrate in the thump halfway through the run. Cheers B&B!
I've been (hypothetically) using clawhammer supply's recipe for apple pie for years and it's great! Simmer 1 apple juice concentrate with a cinnamon stick and a teaspoon of brown sugar for a few minutes, then mix that with a quart. (Mine are usually %60) smooth and still high octane!
Make Pear brandy. (470 - 940 ml @ 80p). Oak for ~30 days on medium toast oak chips (or French oak) until color is medium brown. Remove oak and add piece of toasted Amburana wood with 50 -100 sq cm surface area. Leave until “cookie scent” is obvious. Remove Amburana and add 50 to 100 ml of FILTERED pear juice. (Juice from canned pears through a coffee filter works). Serve cold in a clear (crystal) glass. Spectacular.
Add a couple of mason jars as thumpers in your setup full of the fruit of your choice to add more of the flavors you Desire for the front and tail end flavors
My best brandy is made from cheap box vines. Both white and red are very good. Tried pot and reflux mode. Reflux gives the smoothest mouthfeel. You shuld realy try it. Just find som vine that is drinkable, and still it.....hypothetically ;-)
I’m currently making a banana, strawberry, and orange mead that I’m going to distill 1/3 into brandy make 1/3 into honey jack and keep the final 1/3 as the melomel.
I made a brandy from an inexpensive wine I wasn't expecting much I mostly just wanted the 4 l bottle😂 but the stuff turned out amazing. I have it resting on toasted white oak.
Hello sir. I started my distillation journey a few years ago. I learned a alot from George at b&h and your videos. I'd like to toss a recipe your way that I think you will enjoy. Ive found the secret ingredient to bring out the flavors of a ferment, from the still. I'm a fan of a brand of chewing gum called Thrills. If you know the brand. Tastes like soap lol. I wanted to end up with something of a similar flavor in a distillate. Rose water. I found that right out of the tap it has so much aroma and flavor even at very high proof. Cool thing is that I now you rose water in other mashes and I find that it's almost because the rose is so aromatic that other flavors seem to piggyback the smell and flavor. Try rose water. Let me know. I even did a sugar wash with a turbo yeast using rose hip, water, and it overpowered everything in a good way.
Just finished my first batch using the red delicious and roxbury russet apples from my yard. Got 16 gallons of cider. Yielded a quart per gallon at 95-130 proof. I want to enhance the fruitiness a little. What wood blocks did you find were best for apple? Alternatively, I could just make it all into apple pie, but then it'd be gone in a week!
@@BeardedBored Thanks Man! Actually, I ended up with 12 quarts total. The last run i did must've boiled hard enough to add some liquid to the thumper which had the apple juice concentrate in it. It spilled a little of that over into the distillate which gave it a very slight amber color. Still went up as high as 130 proof. Still clear, but it has a little hint of apple to it. Very nice. Wondering what would happen if I add a few apple slices to a quart of shine. Would be great if it stayed clear, but picked up some apple taste. cool link re wood - ruclips.net/video/QKMFRYXaGFk/видео.html
totally fine for it to have metabisulfite in it..just adjust your yeast..i will use any juice but just use lavlin ec-1118 and that stuff ferments everything
nice. what i do with it is fill a big jar with apples cut into thin slices...really thin. pack it in good and tight, and cover completely with 60-70% ABV spirits, and tuck in 1 piece of cinnamon (cassia actually). shake it daily for a week...maybe 2 if you have the patience, cuz damn its hard not to drink! it ends up somewhere between 30-40% ABV after soaking up all the juice from the fruit.
The way to get the flavor to carry over from the cider is by using Tennessee thumpers. 1/2 gallon mason jars (I use three) and set up in-line just like a thump keg. Put crushed fruit in the jars. You can place a couple flavors in each run if you'd like but the flavor is instilled after the distillation. Try it, you'll be amazed at the flavor carry-over. 👍😄
@@BeardedBored if you would like to talk to someone about fabricating a set of Tennessee thumpers, contact Chris Kelley at rockypointcopperstills.com. They were highlighted on "A Craftsman Legacy" on PBS. Chris and his son are great guys and build quality equipment at a really reasonable price. He'll take good care of you. If you'd like to make a go of fabricating some yourself, let me know. I will send you some specs along with a photo. We all got to stick together as we all bring new expertise to the table. Thank you for sharing via your vids.
Just speaking hypothetically, I think starting with apple cider, a grocery store bread yeast, and a fermenter with an airlock, is a good start. Then after it has fermented, run it twice, to get to about 40%, then age it in white oak. After three months in a one gallon barrel it, hypothetically, would taste great.
Hey bearded...I just made this yesterday and added some cider along with the juice so we shall see how that goes...I am curious to know if you do stripping runs with your mash / wash? I am terrible at making good cuts so in my mind, strip run then spirit makes it easier but does it take away from the flavour or profile in your opinion? What do you think proofing down with apple juice instead of water would add to the profile? Tks.
The thing about stripping runs is that if you're getting a decent abv, like barrel strength or better, from your still and don't need to condense a big wash into a single low wine batch, then, in my opinion, a strip isn't strictly necessary. It does remove some flavor, but in grain washes you barely notice it. In fruit washes though, it can make a big difference in flavor. As for proofing down with juice, it's a great idea.
Once again you have put out a phenomenal video brother. I have a suggestion for making more flavors pop in your brew... First know I have never distilled anything in my life so this idea might be an eye rolling experience for you. Have you ever added fresh fruit and or spices to your wash during the distillation process? Worth a try? Probably not... Take er easy Bro!
It's not a bad idea. I know folks will use a thumper or gin basket to infuse flavors into the vapor path of distillates, so it's definitely worth doing.
That sounds like a lucky person who isn't you. Someone who isn't me was advised against using apple wood because it has a tendency to go bitter. Did someone who isn't you notice any problems like that?
@@BeardedBored no bitterness at all! My friend toasted one cube at a light toast for more fruit flavour, and one at a darker toast for the deeper notes. They're going to be using it to fortify a hard cider and make like an apple port with some concentrated apple juice. As well as just enjoying out on ice and in cocktails
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I hypothetically enjoyed this video.
I'm hypothetically glad you liked it;-)
@@BeardedBored Allegedly!
@@anonymousbastard2981 That reminds me of Squirrely Dan from Letterkenny:-)
@@BeardedBored Do your self a huge favor,when your juice is gone take the remaining apple(if they make it) an cover them with course sugar.Put the lid back on an set it where its cool.Some times up to several weeks.At the end you will have the most concentrated apple syrup to add to anther batch or to some plain alcohol.You will be rewarde.
Applejack112
@@jalleman61 Thanks Jack:-)
You are the kind of neighbor i am always wishing for.
Neighbor "Here, Try this one!"
Me "Sure!"
We should bring "Bearded and Bored" together with "Bald and bankrupt" 😂 You guys would have a really good time.
Haha, he looks like a fun guy! Thanks for that:-)
It was nice to see you all the three masters in one frame... I follow your videos and enjoy making different alcohol forms...it's fun
Thanks
Thanks:-)
First off: LOVED the Iron Chef reference. I've got the whole series on disk! Second: To make something that your wife normally wouldn't like is truly awesome. :) So many ideas. I'm gonna have to win the lottery and come for a visit! LOL! Thanks again brother for the great vids.
Rev. D.
Thanks Preacher:-)
I first watched your freeze distilled apple jack video a couple years ago, I recently started brewing beer and I'm now looking into spirits; so stoked to see that you're still posting content!
I have a couple years of catching up to do 🍻
I'm stoked to hear that you're expanding your hobby;-)
You should try Jacking your home brew Beer
I understand what it is like to refrain from touching the product when it tastes soooo good 😁
Very well done. Enjoyed and learned from this video. Keep them coming.
Thanks George!
Hypothetically this was an incredible video. I may, hypothetically, try this.
Thanks man. Have hypothetical fun:-)
Your thanksgiving is going to be tremendous.
AAAAAAgreed!
Thank you for the great recipe's and wood combo's. Enjoy your "Apple Hand Sanitizer"...
It sanitizes and has it's own scent;-)
Nice , you know what else would be interesting ? A Bananas Foster moonshine 😍🤤
You Bring Alot to the table for Mutt &Jeff . The stove top Likk'r makers . Now this citric acid . For years I never had a Problem But I had access to a special water Lyme stone water . And a very nice apple pealer that decored the apple long process .. and a half cup Brewers Yeast . I still ran a pound of sugar per gallon some times I used Brown Sugar and with a two gallon copper Gin Basket put a jar of cinnamon sticks . Never had apple pie with nutmeg or cloves .
Even made Pumpkin pie a few times for christmas thanks giving newyears ..big hit .
I enjoy watching your shows .I do get some Ideas .keep up the good work .. the kiddies love you .
Thanks Lucky:-)
When i make something awesome i immediately make the biggest repeat batch i can! It goes fast and you day dream of it once its gone.
Solid Advice!
We tried boiling some apple slices we didn't cook them soft but we boild them in the amout of water we used to cut 192 down to 100 added that, and our spices for apple pie. We call it baked apple pie it definitely gives your apple pie shine a baked or cooked apple goodieness. Apple brandy I do a one time pot still with a gin basket I put 1/4 vanilla bean and like 1/8 of a cinnamon stick about half way threw the run I add dried apples to the gin basket. After I soak it in French oak and apple wood lightly toasted, then I proof to 100, I get a spirit that for 100 proof has hardly any bite. All of the normal woody notes and apple the cinnamon and vanilla are there but its more something you taste on the exhale. I usually make 12 gallons of wine and get right around 1 gallon of shine.
Wow! That sounds amazing!!!
Nice work man. I just ran a batch of the apple pie. I used 9 lbs of gala apples and used a food processor and a little bit of spring water. I used 11 lbs of 2 Row and a pound a Munich malt and 2 lbs of rye. When I ran it, I put cinnamon sticks in a muslin bag and put it in my column and distilled through it. It turned out amazing. I also just did the same thing with Pumpkin. Same grain build but used 4 lbs of pumpkin puree. And then in the column I put cinnamon sticks, ginger, allspice, and nutmeg. It is also amazing. It's crazy how much flavor you get. Have a great day man.
I'm going to have to try that! Thanks for the tip!
Wait I have an idea. You need to try this. Take your apple cider and freeze distill it by putting it into an icemaker, take the ice nuggets and set them aside for another brew, take the concentrate at the bottom that has the unfrozen essentially freeze distilled applejack then stick that into the still to remove the foreshots then shut off the still and try that product.
Can’t wait to try
i do pretty much the same with my semi-neutral spirits, to make apple pie liqueur, except i don't add any more juice or concentrate. i cut the apple slices super thin with a quisinart and really pack the jar, and let it sit for a month. you will get more of the aroma out of the skins that way, so use an aromatic variety...probably worth noting that i pack the jar with 150 proof spirits as well! mine doesn't last long either
I haven't done Apple Brandy yet, but it's on my list, lol. I still have to try my 1st Rum and use these blackberries. I make Apple Pie Shine for my wife, she LOVES it. It's tasty but too sweet for me. I use 1 gallon cider, I gallon Apple juice, 1/2 cup each white and brown sugar, brought to a boil and cooled overnight. Add 1 gallon of shine, usually high abv (150 proof +/-) of near neutral, usually multiple run tails. Add to quart jars with a dash of nutmeg, 2 or 3 whole cloves, 2 cinnamon sticks and 3 or 4 apple slices... Good stuff for sure 😉 The multiple woods in your brandy should be interesting !! Enjoy !! Thanks for bringing us along 😉
Thanks for the recipe, brother!
Same recipe I use,but all spiceinstead of nutmeg and cloves,two cinnamon sticks per quart,simmered all together from start,add "shine" in when cool.
Jesse put me on to you dude, shout out to the three of you guys, awesome stuff, cheers
Thanks!
I know what I'm doing for Thanksgiving. Thanks Bearded. Loved the video!
Thanks Kevin!
Was just turned on to ya . Enjoyed you apple video. I’ll keep tuned 👍🏻
Thanks so much:-)
Oh I'm definitely going to try the double apple pie! Thanks for sharing!
I like this. George and Jessie recommended you. Finally come and looked. Subscribed now. ;)
Thanks!
Just started watching your channel for this video and im quite impressed. Its also cool that you know george I've been watching his videos for 2 weeks.
Thanks so much!
@@BeardedBored your welcome sir
I can't wait for the follow up on this
Me too!
You have the best brewing videos!
Thanks so much!
It's great to see how your channel has grown. Well deserved. Awesome video. I wants me some double Apple pie moonshine.
Thanks bearded brother! BTW, currently listening to your latest track and loving it! bigbeard.bandcamp.com/track/get-high for anybody that comes across this comment to enjoy:-)
@@BeardedBored thanks man. It's defo a b side track, but just sticking out tracks when I get them finished.
I love the end of your video with you and your other half enjoying the fruits of your labor. That's the look. Made me smile lots man.
Much love
Keep playing and I'll keep smiling, too:-)
I just want to see awesome stuff like this 🤘🏼🤘🏼🤘🏼
Thanks man!
Great video! thanks for posting the recipe, gotta teach George that trick... ;)
Happy distillin' !
Thanks:-)
Awesome....! You've got your "water purifier" working. My water purifier works great two. Corn mash....turns out soo sweet.... can't go wrong.
It makes essential oils too:-)
@@BeardedBored Don't be "afraid" of adding herbs and stuff to your "water purifier" before you distill. They use gin baskets, but you can also add herbs and stuff directly to your still too.
As a recycling coordinator, you had me at trash to alcohol! and now you’ve brought a solution to not waste my apples on applesauce (aka baby food).
I’m subscribing and hoping you’ll see my comment and find a use for my concord grapes. I tried to make jelly but it’s more like syrup. I’d love to find out it would make a great seltzer or distilled something!
Hey Carla, how about some sparkling wine with those grapes? Then you can use the pressed grape skins for grappa:-) Thanks for the subscription!
I learned from you on a hard cider video. I made a cyser (apple mead) that went dry. It didn't taste great. Instead of using sugar or honey I sweetened with apple juice concentrate. It obviously sweetened it and added apple flavor.
Nice! I'll have to try that next time I get a dry cider done:-)
Love your vids! Just bought a new place with two apple trees. Gonna try cider this fall. Keep them coming!
You lucky dog! Have a good harvest:-)
Blessings on your family and your new home
Chuck Naturale Thank you
@@lazyknapper No worries brother napped a few arrowheads in my time also
I made a pear brandy with fresh pressed Bartlet Pear, no added sugar. This was nice as a white dog, better aged with charred American white oak. OG was 1040.
Nice:-)
THANK YOU FOR GIVING ME AN IDEA ON HOW TO take a "plain" unflavored bottle of CALVADOS and / or BRANDY and giving it the apple taste i remember from my time in GERMANY that i am not able to find here in the states!!! just subscribed!!
Glad I could help:-)
I ("Hypothetically") like this video
LoL, thanks:-)
This is what I was talking about earlier about y'all 3 getting together and doing small batch distillery.
That would be nice.
I’m came here from city steading after watching them taste and talk about your wood ages meads 🤤 theyre now on the list of meads I need to brew 👍🏻 this video was cool too. Liked and subbed ☮️ 🇬🇧💚
Awesome! Thank you!
perfect timming man!! first apple harvest comming prolly 2nd week sept, moms apple dumplins and apple pie shine! did just take apple out fridge and made this pecipe minus the ginger i didnt have and mixed it with the malt likker just made (thats excellent) and c how it turns out.
I just ran Apple brandy from store juice. It came out great and VERY hot ~70 to 80%.
I lit some in a tablespoon and the flame was a beautiful blue. When I blue the flame out, the spoon smelled exactly like it had a lump of apple pie on it.
Thanks for the great video, already bought the ingredients and making this wash tomorrow!
Nice! Have fun, and consider doing a single long slow run instead of 2 runs. I think it would leave more fruit flavor in the finished product, but I haven't tested it to know for sure.
Thanks for the advice, will do ;) Hypothetically
@@hick-a-rican1260 ;-)
Ran it long and slow! Great results. Aging some in American and French oak (couldn't find apple wood) will make this recipe again, thanks Bearded 👍
@@hick-a-rican1260 Awesome!!
We were biking/hiking in South Eastern Alberta,went to Medicine Hat Alberta. Local breweries are using local ingredients to make Choke Cherry Wine's, Gins ,Beers Also from a wide range of of other Botanicals for different tastes. Sweet Grass/Sages Rose Hips in Gins.Wallet took a hit after the tasting room. Grit City Distillery and Medicine Hat Brew Company. Place to go.
Thanks for the tip:-)
Delicious ideas, thank you for sharing :)
Thanks:-)
"She does not like Spirits at all"...
Especially when they Wine at night 🧟♂️🧟♀️🙍♀️🙅♀️ lol great video
LoL!
Sounds wonderful!!!!
Pretty darn good:-)
You commented to George on his saving of yeast- my teacher years back use to “rack “ off the top water off the yeast - then just rack the yeast off the crap in the bottom of the jar to a separate jar and then rinse out the hose as we were very limited on yeast and had to re use it all the time
Yeah, I finally did some yeast harvesting. It's a pretty cool process:-)
This was a great first timer video to watch as a new subscriber. Kudos on the Dbl Applepi 😍
Thanks!
Lady Bearded & Bored likes it and we’ll never know if you drink it now and show us a different jar come thanksgiving, so bottoms up
She does like it a lot. She said we should make some for family Christmas gifts, so hopefully I'll get some more done and be able to save that jar;-)
🚩,, 🤔,,,I'm going to give ur recipe a try..down south where I live we/I/ triple apple the shine..#1mash is apple,,#2 put chopped apples in the thumper #3 chopped apple in the jar..add spices in the Fall or Holidays...hell anytime is good really 😂the fruit in the jar is great to eat...Happy Brewing,,🤔,,also..the longer it sits the stronger the apple flavor gets.i usually make it in the summer months and 3-4months later (Thanksgiving or Christmas) the flavor is perfect,,not to sweet because most folks like the granny Smith apples and the shine stays pretty clear but I'm gonna try something sweeter this year😃
Mr. Board, the way I have maintained the apple flavor for my apple brandy is to proof my apple brandy down using 1:1 ratios of frozen apple juice concentrate and water to 75 proof, age on .5 oz med toast oak and 1 gram cinnamon for three day and strain. I don’t know how it is aged, it never lasts for more than a few weeks. Love what you are doing !!!!
That sounds delicious! Thanks for the details:-)
Got a friend in alaska that makes a simple cherry liquor, by taking a pack of dried cherries, some honey, and a bottle of whiskey and lets it soak a couple days (quite tasty). But if you just dropped in a few dried cherries and apples, that might infuse like the wood to give you the heavier apple cherry notes you were going for. *shrug* might be worth a shot.
Good idea:-)
Wow, that m you for the info. I just ran my 1st run and I used apples/water/bread yeast! Sugar! Then ran it through the still! Man does it taste like something! Stings
Glad it was helpful:-)
Good video! I like a little allspice and a piece of vanilla bean in my apple pie..hypothetically of course
If I had some I definitely would have used it. Going to try some tinkering next time after I restock my spices...hypothetically:-)
I got to say I love these videos. One way I like to bring up the gravity is by using condensed apple juice that way I don't have to use sugar
Good idea:-)
OK thanks
I made it like that and it was awesome! Thanks😊
Best video so far, love it brother...
Glad to hear it
Have not made apple pie in a year or so.
Gonna run some cider this year with a twist. (Boiler 15.5 gal keg)
But also put 5 gallons of fresh apple sauce in the thumper (thump 15.5 gallon keg).
May also put some Black Cherry Concentrate in the thump halfway through the run.
Cheers B&B!
Careful Ed. You might make something *_too_* delicious:-)
Thanks for that, brother:-)
Awesome. Love your videos and recipes
Thanks!!
HE SAID, ITS GOOD WE HAVE ALL THESE MINDS TO GET KNOWLEDGE FROM, yep. george, jesse and you, all ove found.
I used unfiltered apple juice..it came out wonderful..used Apple wood..i like it better than grape...cheers
I use jack Daniels bar b Q wood chips for aging and coloring,nice flavor, made from whiskey barrels
I've used those a bunch:-)
I've been (hypothetically) using clawhammer supply's recipe for apple pie for years and it's great! Simmer 1 apple juice concentrate with a cinnamon stick and a teaspoon of brown sugar for a few minutes, then mix that with a quart. (Mine are usually %60) smooth and still high octane!
Theirs is one of the recipes I used for inspiration:-)
@@BeardedBored I've also been known to throw few slices of fresh jalapeno into the simmer (then remove) for "hot apple pie"
@@unsane78 Hmmm, interesting;-)
Love it. Gotta make some.
Make Pear brandy. (470 - 940 ml @ 80p). Oak for ~30 days on medium toast oak chips (or French oak) until color is medium brown. Remove oak and add piece of toasted Amburana wood with 50 -100 sq cm surface area. Leave until “cookie scent” is obvious. Remove Amburana and add 50 to 100 ml of FILTERED pear juice. (Juice from canned pears through a coffee filter works). Serve cold in a clear (crystal) glass. Spectacular.
Awesome! Thanks for the recipe:-)
Add a couple of mason jars as thumpers in your setup full of the fruit of your choice to add more of the flavors you Desire for the front and tail end flavors
Thank you very much sir for good info . would you do a video about
making Jäermeister (the famous German spirit ) thanks again
I'll look into it:-)
My best brandy is made from cheap box vines. Both white and red are very good. Tried pot and reflux mode. Reflux gives the smoothest mouthfeel. You shuld realy try it. Just find som vine that is drinkable, and still it.....hypothetically ;-)
Hypothetically, I may have tried that and found the same results;-)
I have seen you before but I have been missing out I just scribed I am making plum Brandy right now might try plum Pye
Sounds delicious:-)
I'd recommend cream of tartar in lieu of citric acid if you prefer less tart or if your mash is already low pH .
I’m currently making a banana, strawberry, and orange mead that I’m going to distill 1/3 into brandy make 1/3 into honey jack and keep the final 1/3 as the melomel.
Awesome! That sounds great:-)
additional malic acid is common in the juice in Aus , it does not inhibit yeast and is the principal acid in apples anyway
Yep.
Awesome, Let's make a batch.
I made a brandy from an inexpensive wine I wasn't expecting much I mostly just wanted the 4 l bottle😂 but the stuff turned out amazing. I have it resting on toasted white oak.
Haha, nice!
@copewy22 did u distill indoors or outdoors?
Hello sir. I started my distillation journey a few years ago. I learned a alot from George at b&h and your videos. I'd like to toss a recipe your way that I think you will enjoy. Ive found the secret ingredient to bring out the flavors of a ferment, from the still. I'm a fan of a brand of chewing gum called Thrills. If you know the brand. Tastes like soap lol. I wanted to end up with something of a similar flavor in a distillate. Rose water. I found that right out of the tap it has so much aroma and flavor even at very high proof. Cool thing is that I now you rose water in other mashes and I find that it's almost because the rose is so aromatic that other flavors seem to piggyback the smell and flavor. Try rose water. Let me know. I even did a sugar wash with a turbo yeast using rose hip, water, and it overpowered everything in a good way.
Thats one of the reasons shiners use a thumper, you can load it with cherry skins and get some flavour carried over into the distillate
Yes please
Just finished my first batch using the red delicious and roxbury russet apples from my yard. Got 16 gallons of cider. Yielded a quart per gallon at 95-130 proof. I want to enhance the fruitiness a little. What wood blocks did you find were best for apple? Alternatively, I could just make it all into apple pie, but then it'd be gone in a week!
Apple wood if it's well seasoned, charred white oak.
@@BeardedBored Thanks Man! Actually, I ended up with 12 quarts total. The last run i did must've boiled hard enough to add some liquid to the thumper which had the apple juice concentrate in it. It spilled a little of that over into the distillate which gave it a very slight amber color. Still went up as high as 130 proof. Still clear, but it has a little hint of apple to it. Very nice. Wondering what would happen if I add a few apple slices to a quart of shine. Would be great if it stayed clear, but picked up some apple taste.
cool link re wood - ruclips.net/video/QKMFRYXaGFk/видео.html
totally fine for it to have metabisulfite in it..just adjust your yeast..i will use any juice but just use lavlin ec-1118 and that stuff ferments everything
Love ya vids,binged n subbed 👌
Thanks so much!
Loved this. Just made a bit of my own. Hypothetically how long can this stay in the fridge?
Thanks and keep pumping out the great work!
Ever thought of using a gin pot or a few gin pots with sliced very ripe apples and or apple juice to run your distillate through before condensing?
I'm doing some research on that very thing:-)
nice. what i do with it is fill a big jar with apples cut into thin slices...really thin. pack it in good and tight, and cover completely with 60-70% ABV spirits, and tuck in 1 piece of cinnamon (cassia actually). shake it daily for a week...maybe 2 if you have the patience, cuz damn its hard not to drink! it ends up somewhere between 30-40% ABV after soaking up all the juice from the fruit.
Nice!
that intro HAHAHAHAHAH
I love me some Iron Chef Japan! Chairman Kaga is the tits!
The way to get the flavor to carry over from the cider is by using Tennessee thumpers. 1/2 gallon mason jars (I use three) and set up in-line just like a thump keg. Put crushed fruit in the jars. You can place a couple flavors in each run if you'd like but the flavor is instilled after the distillation. Try it, you'll be amazed at the flavor carry-over.
👍😄
Thanks Phil:-)
@@BeardedBored if you would like to talk to someone about fabricating a set of Tennessee thumpers, contact Chris Kelley at rockypointcopperstills.com. They were highlighted on "A Craftsman Legacy" on PBS. Chris and his son are great guys and build quality equipment at a really reasonable price. He'll take good care of you.
If you'd like to make a go of fabricating some yourself, let me know. I will send you some specs along with a photo. We all got to stick together as we all bring new expertise to the table. Thank you for sharing via your vids.
Just speaking hypothetically, I think starting with apple cider, a grocery store bread yeast, and a fermenter with an airlock, is a good start. Then after it has fermented, run it twice, to get to about 40%, then age it in white oak. After three months in a one gallon barrel it, hypothetically, would taste great.
'Holy crap that's good' LMAO! Thanks for that, I guess it's good eh?
So tasty I couldn't believe it:-)
Keep up the great videos.
Thanks, brother:-)
Brilliant vid love the sound of the double apple pie definitely got to try that myself 👍 quick question do you think it would go well with a rum also?
As long as it's not a competing flavor like coconut rum, it'll probably work. You can make a small test batch to see if it'll work.
Nooooooooo I was team french Oak! hahahaha
What?! French oak and cherry probably work great together...maybe¯\_(ツ)_/¯
Hey bearded...I just made this yesterday and added some cider along with the juice so we shall see how that goes...I am curious to know if you do stripping runs with your mash / wash? I am terrible at making good cuts so in my mind, strip run then spirit makes it easier but does it take away from the flavour or profile in your opinion? What do you think proofing down with apple juice instead of water would add to the profile? Tks.
The thing about stripping runs is that if you're getting a decent abv, like barrel strength or better, from your still and don't need to condense a big wash into a single low wine batch, then, in my opinion, a strip isn't strictly necessary. It does remove some flavor, but in grain washes you barely notice it. In fruit washes though, it can make a big difference in flavor.
As for proofing down with juice, it's a great idea.
Once again you have put out a phenomenal video brother. I have a suggestion for making more flavors pop in your brew... First know I have never distilled anything in my life so this idea might be an eye rolling experience for you. Have you ever added fresh fruit and or spices to your wash during the distillation process? Worth a try? Probably not... Take er easy Bro!
It's not a bad idea. I know folks will use a thumper or gin basket to infuse flavors into the vapor path of distillates, so it's definitely worth doing.
Somebody who isn't me made an apple brandy and aged it on toasted apple wood and it is the most apple flavored thing I've ever drank.
That sounds like a lucky person who isn't you. Someone who isn't me was advised against using apple wood because it has a tendency to go bitter. Did someone who isn't you notice any problems like that?
@@BeardedBored no bitterness at all! My friend toasted one cube at a light toast for more fruit flavour, and one at a darker toast for the deeper notes. They're going to be using it to fortify a hard cider and make like an apple port with some concentrated apple juice. As well as just enjoying out on ice and in cocktails
@@bensoulsby86 Awesome!
your vids are awesome subbed
Thanks man! Killer username, hahaha:-)
Sounds pretty darn tasty to me, my friend!!!
It is:-)
Very good video!
Thanks!
Nice SG-1 hat!
Indeed;-)
What kind of equipment do you hypothetically use for distilling? I'm curious for a friend...
Pot still for anything with flavor.