You're a legend George..I can watch the same episodes over and over and can always fine tune something because I might have missed it...because you are such a wealth of information not only by visual information but intellectually also. I'm glad you are back. I started this hobby when you were taking a break to do other things, I can definitely say my success on distilling is rooted in your passing of knowledge. Thanks for you time and effort.
George your enthusiasm for your craft is highly contagious!! Been watching your older videos and I'm happy to say I'm in!From the basics to the flavor infusion I am finding it more and more interesting!The reflux with the bubbler plates,gin baskets,flavors,mashes and all the science involved! Flat freaking awesome my friend! Eagerly waiting for new videos while catching up on old ones! Thank you for what you do!!
I love the vacuum idea. This will help save an old mans back from going out! I was using the vacuum method with the suction wand and hose method but I always had to lift one container higher than the other to transfer. Well those days are gone now! The old saying applies here: Work smarter not harder.
Great work as always George. I really appreciate the slow building of good practices and considered, measured methods. Thank you so much for your time and energy Bud.
George your an absolute gem, followed many people making moonshine, wine etc. This video just answered all my questions, being new to this distilling hobby. Made beer and wine back in the seventies all us coal miners had competitions who could brew the strongest alcohol, wow what day's they were. I've recently moved up a game and trying distilling from a mash, there is so many confusing tutorial video's on RUclips I have to be very honest I'm super happy your back, THANK YOU GEORGE. By the way I'm from South Wales in the UK. Thank You George.
George, Thank You for another great video and I’m not just polishing your Still when I say that! I’ve got a mash just about done fermenting and will let is sit a bit for the weather to cooperate ( its getting cold and going to rain so have to wait for a bit of warmer days to run it as I’m set up outside for that part of the process).You’ve dropped some Jems in here that clear up some of those ‘back of the mind’ questions not addressed elsewhere in videos or literature. It may seem that you ramble a bit but what your really doing is getting ALL the details worked out. Keep it up, were all in with your Chanel!
I found with clarifying if you use the part A and B it works really well. But I want to save the sediment so I won't use the part A and B. Instead I will just pour off the liquid saving the sediment at the bottom and use it again because it still has live yeast in it and if I do a UJSSM or Sugar wash, I don't need to add more yeast to my next mix, especially if I had previously used a turbo yeast or the premium yeast for whisky with the nutrients in it. In this case, it is not good to use the clarifier because when you add the new water or wash from the still and more sugar, the clarifier will try to drag it all to the bottom on day one. So Instead, what I do is use fermenters with taps and a couple of days before distilling, like just when it gets under 1.00 or when it stops bubbling or a day later, I carefully pour it off into another fermenter. I just make sure I don't shake the mix and pour it off until it gets down to the sediment. I want as little sediment in the second fermenter as possible. I then leave the second fermenter sit for a day or 2 and add a little bit of water in the first fermenter ready to reuse. I then set the first fermenter aside. After a couple of days there will be a new level of sediment in the bottom of the second fermenter. You can't get this by leaving it in the first fermenter because all of the liquid has its own weight and it will sit in layers on top of each heavier layer of liquid and not sink. Which is why you see the different colors or shades of the liquid from the bottom up to the top. Then when you pour off the liquid from the second fermenter it is the same but there is less sediment. Pour off your clean liquid from the second fermenter into your still until it gets down to the sediment then add that sediment with the first lot of sediment in the first fermenter. That is the start for your new batch. Boil the liquid you poured off of the second fermenter and when the still cools, you can use the left over water (Wash) in your next ferment back in the first fermenter. That is for a sugar wash. UJSSM is a little trickier but basically the same and just add the left over corn in the bag or colander into the first fermenter with the left over sediment before pouring in the wash from the still. Easy. Basically you got 2 30liter buckets and a 30 liter still. Ferment in the first bucket, pour into the second bucket saving the sediment in the first bucket. Set it aside. Let the second bucket sit for a couple of days to let the sediment settle and then pour the liquid off the top of the sediment into the still. Pour the sediment from bucket 2 into the first bucket with the original sediment. Set it aside. Boil the still and collect your spirits. Once the still is cooled you can use the left over water from the still (The wash) into the first bucket and add more sugar and start again. No need for yeast. If it is at 30 degrees and nothing happens by the next day, add more yeast. But you shouldn't have to.
I've learned alot over the past couple of years watching you and you are the most detailed in the process. Never saw a vid were you worried about degasing so this is new to me. I siphon from bucket to pot still so I've never degased mine. Will see if it helped with the taste of product at the end. Thanks again and as always " happy distilling ".😊
Way back George had a vid about degassing. I recall the idea being,there can be particles trapped by the CO2, . Degassing allows those particles to drop out during your clarification. I'm not sure if it's bad enough to cause any kind of scorching, but George used to say clean in and clean out.
Love the vacuum method, for wines beers cider and mead if the line was longer to bottom of the clean vessel, would this avoid potential oxygenation? (I know this is not so much of a issue for "hyperthetical" distillation)
Welcome back George. I hope you can make a PID for controlling the water flow to the pre condenser. I find that if i give more heat to the pot, I will get to the tails sooner than if i just adjust the temperature in the column. It will drip more and more slowly, but stay in the hearts longer. Greetings from Denmark 🇩🇰
Very cool George. I use a small 3 gallon siphonless brewdemon fermentor that has a small tap on the bottom which is just above my sediment and I use Turbo Clear packs of pre-measured Kiesol and Chitosan which is pretty easy to use. You add part A and stir the living crap out of it and wait 1 hour. Then you gently stir in part B on the top and wait for it to clear.
Big fan. Almost ready to cook!! I ferment in a 35gal bucket (normally for wine, at least that how it was sold) on the grain, open (loose fit lid). A few days ago it was 1.005 and when I check it today the grain cap dropped, so I ran it. Used a pump to transfer. I didn't degas or clarify. Is there any specific off flavors that may get into the final product from skipping these steps?
It will be okay. Degas and clarify is alawys a best practice but if you skip it distillation will stil work. The only potential challenges comes with scortching if you have an over abundance of sediment mixed in with the mash. Just be carful and go slow to avoid this. Happy distilling George
Once again George, you have managed to take such basic information and present it in an extremely interesting way and show the relevant applications as it pertains to this awesome hobby; so awesome to have you back!!!!!
I like the vacuum technique, but wouldn't it work better if you switched where you attached the vacuum and the mash so the mash went straight into the still?
Appreciate the videos, George! Question, why do you worry about degassing? Theres a particular taste thats not really good nor bad coming from my still despite the mash bill. Which leads me to believe its fermentation issue. Im using DADY and nutrient to help boost fermentation speed, and the nutrient seemed to help this last run, but its still there. I usually use Chitosan/kieselsol (super kleer KC), the siphon off the cleared mash into the still directly. Always toss the first few ounces until the alcohol tastes clean off the still. I feel like im following all the best practices i can based on research, but was wondering if you had any ideas. I also feel like i keep everything clean and sanitized as much as i can before and after the still has ran. (Running a 13 gal pot still, 5-6gal mash, copper coil condenser, propane burner as the heat source havent noticed any scorching or burns in the still as i usually run high heat until around 150F then dial back until i start production
As an engineer, I noticed the strength of the microphone (wireless) signal can be modulated by the movement of your hands and arms. 😂 Thank you for being you, George.
George great video...i have a question i did corn and sugar many times ....but i never did a sour mash that way .....i did all grain that way and other stuff but never a corn and sugar mash .....have you and did you like it?......as always be well and blessings
Vacuum is a brilliant idea. Instead I use a transfer pump that I purchased from Northern Freight for around $60. One hose for the inport, one for the outport.
Degasing is only a benefit to clarifying. I've had several notes about this and may have not been clear enough. I will address this on the next video and hammer home what degasing does and why I covered it. Just to be clear, degasing is a side benefit and is helpful if no chemicals are used to clarify. Even if chemicals are used degasing can help but is not so important. Degasing has no effect on flavor or distilling. Anytime you use vaccum to transfer it will degas on its own just as a side benefit from the transfer process. George
Thank you for “clarifying”! I appreciate you taking the time respond. We tried to stop by your shop last time we were driving through Central. We had just missed you and the shop was no longer open. Big fans and really enjoy your approach to explaining your content.
Can you use a brew bag to act as a filter between two vessel and transfer back and forth through the bag a few times to achieve degassing and clarifying?
Whatever happened to your Chinese (Vevor Magnum) 'football' still? How was your success using it? I just got my 50 litre/13 gallon for an early Christmas. I found your videos from 4 years ago helpful, but lacking. Now I've had good success with the smaller Vevor three gallon still but my first attempt on the big one was a dismal failure. I loved the vacuum idea as I'm 71 and lugging around a full 5 gallon carboy is no longer fun.
I do but am trying to share other ideas for many who do not have one. It would be much easier to just use things I have here but if I focus on just those items it may not be beneficial to as many people. Really trying to share as much as possible and hammer process vs method as much as I can. George
Hey Gorge how would you recommend flavoring banana brandy. I got some banana flavoring but it tastes fake like banana Popsicles. I'm thinking about making some banana syrup like for cocktails. That way it will have that real banana flavor.
Hello George New to moonshine making and just wanted to let you know that I'm glad your back! I started to do this 4/5 yrs ago and got sidetracked along with your videos stopped 😂 but right off thank you for all the information you share. Did you get shed of the tabc? Any plans to reopen your shop?Anyway thanks and maybe one day we might meet. I live in Bosque county so you're real close!
Thanks. No problem with TABC or anything else. I just got overwhelmed with other stuff to get done and took a long, long break. We are in the same region of the great state of Texas. Happy distilling George
@@BarleyandHopsBrewing Good deal about tabc! Any plans for reopening your shop or do you sell products online? I will be needing a reliable source for sure. Thanks again!
george, try to make a test, how high you can transfer mash with vacuum? that will be interesting to see, application of vacuum transfer can help huge deal to everyone. imagine if anyone can use vacuum transfer from main floor to 1st or 2nd floor? I would really like to see math behind, like how much vacuum power one needs to transfer mash one or two floors up...really great use of vacuum. cheers.
I like the thought process here. This is a really good point. I may look into this. I am sure (positive) there is a math equation to figure this out. Sort of like pond pumps that have a head rating which is the maximum height it can pump. Hmmm, I am thinking now. Happy distilling George
@@BarleyandHopsBrewing I really do not know how to measure vacuum, if I have to call it somehow it will be negative pressure, right? but I am certain there is other name and specific unit to measure in. It has to be related to power needed to make go one unit up, all physics works that way. You see, this is just simple thinking, I am sure some other follower of yours understand exact math behind this and they can help you to explain to us and also help everyone understand what is needed to make our life easy. From my school I remember Bernoulli's pipe and flow, so with smaller diameter used in this application smaller vacuum power is needed, but on the other hand it can take forever...so, if you ever get into it, please do it like you explained "heating element", how much power one needs in relation to boiler size...2-3 videos? yeah, even better, it is so joy to watch your detailed explanations. cheers George, happy distilling.
Question- why would my shine come out with a yellow/tan tint? Doesn’t taste burnt- it tastes great. Ran vinegar through it and everything came out fine. Made a run of rum- it came out discolored. Happen to a rye too. Please help
Hey George, I have a challenge and request. I am using a pot and induction cooktop, but I can never keep my temp consistent. I'm chasing the temp and aren't getting good conversion. I was thinking about buying one of these beer making machines like anvil brewzilla etc. Can you please show me how to hook up my induction cooktop top to a rainbird if that's not feasible can you recommend anything else that would make life easier Thanks Tony
Hahaha- I was thinking exact same as I scrolled down and saw your comment. Moonshiner show is fun but 2/3rds B.S. I think but I agree with you. My take is that unlike making beer or wine the bad yeasts or bacteria have only days to operate so if your fermentation starts healthy it will be fine. Read the Brew Beer Like a Yeti book for context. On brew day I used to be so sanitized you could do surgery but now I’m just very clean and so far it’s all good.
My only comment is that you may want to reverse your connections when vacuuming into a still. If you have any packing in your still, vacuuming through the column would be the equivalent of a puke in reverse. You would be coating your plates/packing with the raw mash solution. Putting the vacuum on the column and the carboy directly into the pot should avoid that. At the very least, any vacuumed up solution would be at the bottom and should rinse off by doing a period of total reflux.
My thoughts exactly. I've thought about this quite a bit and figure that the counter weight of such a device is the problem as well as how to slow it down to a stop without mixing it. Oh well, maybe a topic for a future video. Who knows. George
George, have to check with Stockholm, but is there any chance to make you a candidate for Nobel Prize in category MOONSHINE I will submit this video... Man, simple vacuum to do two jobs so easily and quickly...😊
With them using the Nobel prize like a Grammy or an Oscar to promote products like Obama (who got one for doing nothing one month into his presidency) or the vax, I'm sure George could get one if the price was right, but for me the question is why you would even want such a tarnished "victory"... 🤔
As a novice you. make this all look way too complicated for me.. I think I will be selling my still. stainless steel, 5 gallon.. Tried twice. Just can't get it work right..
George where would I find a gasket and locking clamp for a pot measuring 11.75" I.D. or 30cm? I have looked all over amazon. It's just a plain old turkey fryer pot with a drain. You installed a 120v heating element a few years back in one just like it.I just can't find the dang locking ring/gasket. Thanks
I love how you have went back to the basics for those who have not made a mash yet, and gives us novice fermenters a reminder. Thank you George ❤️
Glad you back , thought I lost another one. Just glad you are back. THANX...
Thank you George never stop teaching and I will never stop learning. You keep clarifying and I will keep running .
I am glad you're back
I always enjoy your videos, George, even if it’s information, I already know I still watch you just enjoy you and your videos buddy👍🏼👍🏼
Best siphoning method I've ever seen, I tell you. You are a moonshining genius, and I appreciate all the tips and tricks I learned.
Every time l see a new video, l am so happy! Go George!
You're a legend George..I can watch the same episodes over and over and can always fine tune something because I might have missed it...because you are such a wealth of information not only by visual information but intellectually also. I'm glad you are back. I started this hobby when you were taking a break to do other things, I can definitely say my success on distilling is rooted in your passing of knowledge. Thanks for you time and effort.
I'm over here taking notes like I'm still in high-school.
Very cool... very smart... Thanks for this video.
This man is awesome. It’s great to see a master at work
So glad you're back! Thanks!
I like the use of vacuum for transferring the wash. I did wonder how I might manage lifting heavy buckets as I get older.
I love getting up to a new video! Thanks for the content. Things are not the same without you.
Sooooo happy to see you back my friend.
Awesome video George 🙂👍
Great tips for Transfer and Degassing a wash.
George your enthusiasm for your craft is highly contagious!! Been watching your older videos and I'm happy to say I'm in!From the basics to the flavor infusion I am finding it more and more interesting!The reflux with the bubbler plates,gin baskets,flavors,mashes and all the science involved! Flat freaking awesome my friend! Eagerly waiting for new videos while catching up on old ones! Thank you for what you do!!
genius. your a fantastic teacher, and an engineer thinker. I hope i can grow to be more like you. Cheers!
I love the vacuum idea. This will help save an old mans back from going out! I was using the vacuum method with the suction wand and hose method but I always had to lift one container higher than the other to transfer. Well those days are gone now! The old saying applies here: Work smarter not harder.
Welcome back, Sir! Great to see you making exceptional content again.
Thanks for another awesome idea , getting my vac. ready !!! ...By the way ...WELCOME BACK ...l really missed your vids. !!!
Great work as always George. I really appreciate the slow building of good practices and considered, measured methods. Thank you so much for your time and energy Bud.
George your an absolute gem, followed many people making moonshine, wine etc. This video just answered all my questions, being new to this distilling hobby. Made beer and wine back in the seventies all us coal miners had competitions who could brew the strongest alcohol, wow what day's they were. I've recently moved up a game and trying distilling from a mash, there is so many confusing tutorial video's on RUclips I have to be very honest I'm super happy your back, THANK YOU GEORGE. By the way I'm from South Wales in the UK. Thank You George.
Happy distilling
Thanks
George
yea!
thanks , George.
Thanks George, I really enjoy your teaching.
Thank you, George!
All i can say is Fantastic ❤❤😂🎉😊😊
George, Thank You for another great video and I’m not just polishing your Still when I say that! I’ve got a mash just about done fermenting and will let is sit a bit for the weather to cooperate ( its getting cold and going to rain so have to wait for a bit of warmer days to run it as I’m set up outside for that part of the process).You’ve dropped some Jems in here that clear up some of those ‘back of the mind’ questions not addressed elsewhere in videos or literature. It may seem that you ramble a bit but what your really doing is getting ALL the details worked out. Keep it up, were all in with your Chanel!
Just getting started in the hobby and really appreciate your videos!
Thanks George
Haa I love it ! Never really thought of this system.
Really Enjoyed Your Video , Thanks ! 🐯🤠
I found with clarifying if you use the part A and B it works really well. But I want to save the sediment so I won't use the part A and B. Instead I will just pour off the liquid saving the sediment at the bottom and use it again because it still has live yeast in it and if I do a UJSSM or Sugar wash, I don't need to add more yeast to my next mix, especially if I had previously used a turbo yeast or the premium yeast for whisky with the nutrients in it.
In this case, it is not good to use the clarifier because when you add the new water or wash from the still and more sugar, the clarifier will try to drag it all to the bottom on day one.
So Instead, what I do is use fermenters with taps and a couple of days before distilling, like just when it gets under 1.00 or when it stops bubbling or a day later, I carefully pour it off into another fermenter. I just make sure I don't shake the mix and pour it off until it gets down to the sediment. I want as little sediment in the second fermenter as possible.
I then leave the second fermenter sit for a day or 2 and add a little bit of water in the first fermenter ready to reuse. I then set the first fermenter aside.
After a couple of days there will be a new level of sediment in the bottom of the second fermenter.
You can't get this by leaving it in the first fermenter because all of the liquid has its own weight and it will sit in layers on top of each heavier layer of liquid and not sink. Which is why you see the different colors or shades of the liquid from the bottom up to the top.
Then when you pour off the liquid from the second fermenter it is the same but there is less sediment.
Pour off your clean liquid from the second fermenter into your still until it gets down to the sediment then add that sediment with the first lot of sediment in the first fermenter. That is the start for your new batch.
Boil the liquid you poured off of the second fermenter and when the still cools, you can use the left over water (Wash) in your next ferment back in the first fermenter.
That is for a sugar wash. UJSSM is a little trickier but basically the same and just add the left over corn in the bag or colander into the first fermenter with the left over sediment before pouring in the wash from the still.
Easy.
Basically you got 2 30liter buckets and a 30 liter still.
Ferment in the first bucket, pour into the second bucket saving the sediment in the first bucket. Set it aside.
Let the second bucket sit for a couple of days to let the sediment settle and then pour the liquid off the top of the sediment into the still.
Pour the sediment from bucket 2 into the first bucket with the original sediment. Set it aside.
Boil the still and collect your spirits.
Once the still is cooled you can use the left over water from the still (The wash) into the first bucket and add more sugar and start again.
No need for yeast.
If it is at 30 degrees and nothing happens by the next day, add more yeast. But you shouldn't have to.
Awesome points. I hope others read this as well.
@@BarleyandHopsBrewing Good to see you back George.
Hey George big fan here.
Thank you so much George.
You explain these things a lot better then Jesse and bearded
I've learned alot over the past couple of years watching you and you are the most detailed in the process. Never saw a vid were you worried about degasing so this is new to me. I siphon from bucket to pot still so I've never degased mine. Will see if it helped with the taste of product at the end. Thanks again and as always " happy distilling ".😊
Degasing has no flavor effect it is for assisting in clarification, especially when someone has little to no checmical means to do this.
George
Way back George had a vid about degassing. I recall the idea being,there can be particles trapped by the CO2, . Degassing allows those particles to drop out during your clarification. I'm not sure if it's bad enough to cause any kind of scorching, but George used to say clean in and clean out.
Love the vacuum method, for wines beers cider and mead if the line was longer to bottom of the clean vessel, would this avoid potential oxygenation? (I know this is not so much of a issue for "hyperthetical" distillation)
Welcome back George. I hope you can make a PID for controlling the water flow to the pre condenser. I find that if i give more heat to the pot, I will get to the tails sooner than if i just adjust the temperature in the column. It will drip more and more slowly, but stay in the hearts longer.
Greetings from Denmark 🇩🇰
Very cool George. I use a small 3 gallon siphonless brewdemon fermentor that has a small tap on the bottom which is just above my sediment and I use Turbo Clear packs of pre-measured Kiesol and Chitosan which is pretty easy to use. You add part A and stir the living crap out of it and wait 1 hour. Then you gently stir in part B on the top and wait for it to clear.
excelent. This works very well
George
Big fan. Almost ready to cook!!
I ferment in a 35gal bucket (normally for wine, at least that how it was sold) on the grain, open (loose fit lid). A few days ago it was 1.005 and when I check it today the grain cap dropped, so I ran it. Used a pump to transfer. I didn't degas or clarify. Is there any specific off flavors that may get into the final product from skipping these steps?
It will be okay. Degas and clarify is alawys a best practice but if you skip it distillation will stil work. The only potential challenges comes with scortching if you have an over abundance of sediment mixed in with the mash. Just be carful and go slow to avoid this.
Happy distilling
George
God bless all the fallen and living servicemen and women on this armistice day 11.11.23 🇬🇧🇺🇸
Once again George, you have managed to take such basic information and present it in an extremely interesting way and show the relevant applications as it pertains to this awesome hobby; so awesome to have you back!!!!!
Midnight special 😎
I like the vacuum technique, but wouldn't it work better if you switched where you attached the vacuum and the mash so the mash went straight into the still?
This would also be a good method.
Appreciate the videos, George!
Question, why do you worry about degassing?
Theres a particular taste thats not really good nor bad coming from my still despite the mash bill. Which leads me to believe its fermentation issue.
Im using DADY and nutrient to help boost fermentation speed, and the nutrient seemed to help this last run, but its still there.
I usually use Chitosan/kieselsol (super kleer KC), the siphon off the cleared mash into the still directly.
Always toss the first few ounces until the alcohol tastes clean off the still.
I feel like im following all the best practices i can based on research, but was wondering if you had any ideas.
I also feel like i keep everything clean and sanitized as much as i can before and after the still has ran.
(Running a 13 gal pot still, 5-6gal mash, copper coil condenser, propane burner as the heat source havent noticed any scorching or burns in the still as i usually run high heat until around 150F then dial back until i start production
Degasing is to assist in clarifying (only).
As an engineer, I noticed the strength of the microphone (wireless) signal can be modulated by the movement of your hands and arms. 😂
Thank you for being you, George.
I noticed that as well. Looking for a way to avoid that.
Thank you George. What happens when you don’t separate the yeast before distilling?
The point is to try and keep solids ( trub)out of the still, they can off flavor your spirit in a negative way and ruin the run.
George great video...i have a question i did corn and sugar many times ....but i never did a sour mash that way .....i did all grain that way and other stuff but never a corn and sugar mash .....have you and did you like it?......as always be well and blessings
Vacuum is a brilliant idea. Instead I use a transfer pump that I purchased from Northern Freight for around $60. One hose for the inport, one for the outport.
I was waiting for that word of advice, "Don't take sleeping pills and a laxitive" lol😂
Thanks for the video…I’m sorry if I missed it, but why is it necessary to degass for distilling?
Degasing is only a benefit to clarifying.
I've had several notes about this and may have not been clear enough. I will address this on the next video and hammer home what degasing does and why I covered it. Just to be clear, degasing is a side benefit and is helpful if no chemicals are used to clarify. Even if chemicals are used degasing can help but is not so important. Degasing has no effect on flavor or distilling.
Anytime you use vaccum to transfer it will degas on its own just as a side benefit from the transfer process.
George
Thank you for “clarifying”! I appreciate you taking the time respond.
We tried to stop by your shop last time we were driving through Central. We had just missed you and the shop was no longer open. Big fans and really enjoy your approach to explaining your content.
Can you use a brew bag to act as a filter between two vessel and transfer back and forth through the bag a few times to achieve degassing and clarifying?
Can you use bentnite over?😮
love ya George TY SIR
Whatever happened to your Chinese (Vevor Magnum) 'football' still?
How was your success using it?
I just got my 50 litre/13 gallon for an early Christmas. I found your videos from 4 years ago helpful, but lacking.
Now I've had good success with the smaller Vevor three gallon still but my first attempt on the big one was a dismal failure.
I loved the vacuum idea as I'm 71 and lugging around a full 5 gallon carboy is no longer fun.
What dont you use the fastferment fermentor anymore?
I do but am trying to share other ideas for many who do not have one. It would be much easier to just use things I have here but if I focus on just those items it may not be beneficial to as many people.
Really trying to share as much as possible and hammer process vs method as much as I can.
George
@@BarleyandHopsBrewing thank you! I just wanted to know if you found any issue with fast ferment as I am looking to buy 2
Happy Polish Independence Day 🇵🇱
Have you made gluten beer?
I use an electric pump from my old Chinese still that circulated the water for the worm to transfer my mash.
Hey Gorge how would you recommend flavoring banana brandy. I got some banana flavoring but it tastes fake like banana Popsicles. I'm thinking about making some banana syrup like for cocktails. That way it will have that real banana flavor.
Hello George
New to moonshine making and just wanted to let you know that I'm glad your back! I started to do this 4/5 yrs ago and got sidetracked along with your videos stopped 😂 but right off thank you for all the information you share. Did you get shed of the tabc? Any plans to reopen your shop?Anyway thanks and maybe one day we might meet. I live in Bosque county so you're real close!
Thanks. No problem with TABC or anything else. I just got overwhelmed with other stuff to get done and took a long, long break.
We are in the same region of the great state of Texas. Happy distilling
George
@@BarleyandHopsBrewing Good deal about tabc!
Any plans for reopening your shop or do you sell products online? I will be needing a reliable source for sure.
Thanks again!
You got me started doing this so thank you. That said I’d love to see a tequila batch using all agave.
NSTEAD of siphoning, what about a tap above the sediment?
🧐🤨🤔
Can I or Should I clearly in my primary fermenter, then xfer to my boiler then degass?
george, try to make a test, how high you can transfer mash with vacuum? that will be interesting to see, application of vacuum transfer can help huge deal to everyone. imagine if anyone can use vacuum transfer from main floor to 1st or 2nd floor? I would really like to see math behind, like how much vacuum power one needs to transfer mash one or two floors up...really great use of vacuum. cheers.
I like the thought process here. This is a really good point. I may look into this. I am sure (positive) there is a math equation to figure this out. Sort of like pond pumps that have a head rating which is the maximum height it can pump. Hmmm, I am thinking now.
Happy distilling
George
@@BarleyandHopsBrewing I really do not know how to measure vacuum, if I have to call it somehow it will be negative pressure, right? but I am certain there is other name and specific unit to measure in. It has to be related to power needed to make go one unit up, all physics works that way. You see, this is just simple thinking, I am sure some other follower of yours understand exact math behind this and they can help you to explain to us and also help everyone understand what is needed to make our life easy. From my school I remember Bernoulli's pipe and flow, so with smaller diameter used in this application smaller vacuum power is needed, but on the other hand it can take forever...so, if you ever get into it, please do it like you explained "heating element", how much power one needs in relation to boiler size...2-3 videos? yeah, even better, it is so joy to watch your detailed explanations.
cheers George, happy distilling.
Good to see you back man
Question- why would my shine come out with a yellow/tan tint? Doesn’t taste burnt- it tastes great. Ran vinegar through it and everything came out fine. Made a run of rum- it came out discolored. Happen to a rye too. Please help
Hey George, I have a challenge and request. I am using a pot and induction cooktop, but I can never keep my temp consistent. I'm chasing the temp and aren't getting good conversion. I was thinking about buying one of these beer making machines like anvil brewzilla etc. Can you please show me how to hook up my induction cooktop top to a rainbird if that's not feasible can you recommend anything else that would make life easier
Thanks Tony
What would happen if I skipped this step? What if I just dumped the whole thing in my pot and distilled it?
What a clever way to de-gas without mixing a bunch of air (oxygen) into the wash!
I might clarify my Meade. Tempting to just distill Meade. Don't burn guys.
I can almost smell it.
Wondering, what happened to cause you to use all the StarSan ? Nobody on the moonshine show uses it and I'm sure Popcorn didn't.
Hahaha- I was thinking exact same as I scrolled down and saw your comment. Moonshiner show is fun but 2/3rds B.S. I think but I agree with you. My take is that unlike making beer or wine the bad yeasts or bacteria have only days to operate so if your fermentation starts healthy it will be fine. Read the Brew Beer Like a Yeti book for context. On brew day I used to be so sanitized you could do surgery but now I’m just very clean and so far it’s all good.
My only comment is that you may want to reverse your connections when vacuuming into a still. If you have any packing in your still, vacuuming through the column would be the equivalent of a puke in reverse. You would be coating your plates/packing with the raw mash solution. Putting the vacuum on the column and the carboy directly into the pot should avoid that. At the very least, any vacuumed up solution would be at the bottom and should rinse off by doing a period of total reflux.
Point well taken. This is also possible.
Centrifuge, eh? Hmmm......I wonder what an old Tilt-a-Whirl from the carnival would cost? lol
My thoughts exactly.
I've thought about this quite a bit and figure that the counter weight of such a device is the problem as well as how to slow it down to a stop without mixing it. Oh well, maybe a topic for a future video. Who knows.
George
George, have to check with Stockholm, but is there any chance to make you a candidate for Nobel Prize in category MOONSHINE I will submit this video...
Man, simple vacuum to do two jobs so easily and quickly...😊
With them using the Nobel prize like a Grammy or an Oscar to promote products like Obama (who got one for doing nothing one month into his presidency) or the vax, I'm sure George could get one if the price was right, but for me the question is why you would even want such a tarnished "victory"... 🤔
Or just chuck in half a glass of diet coke and within 5 minutes your mash will be as clear as water.
Are there any other poisons you'd recommend we pollute our drinks with? 🤔
As a novice you. make this all look way too complicated for me.. I think I will be selling my still. stainless steel, 5 gallon.. Tried twice. Just can't get it work right..
You probably don't read the comments, but i find out hard to concentrate on the process because you keep going out on a tangent. To much talking
get to the point
George have you seen the myvodkamaker it's a continuous still
George where would I find a gasket and locking clamp for a pot measuring 11.75" I.D. or 30cm? I have looked all over amazon. It's just a plain old turkey fryer pot with a drain. You installed a 120v heating element a few years back in one just like it.I just can't find the dang locking ring/gasket. Thanks