well that's it,,,,,,I just subscribed to this channel......not because it's anything new and unique.....but because these guys are guys......and they don't care if you like it or not.......this world needs more folks like that.......haven't heard language like that, since I retired from the factories of the midwest
@@bigeaze5711 So am I.....in the center of factoryland.....in a place where "f*ck you" with a smile on your face is a perfectly acceptable morning greeting.....
Big Eaze just grabbin random bottles off the shelf and drinkin those too LOL! Then you go off an expose Phil Billy's world to his personal hygiene habits! I haven't laughed so hard in months! Great video!
@@kurttrzeciak8326 Philbilly showers every day I just like giving him shit about everything. It’s pay back for the torment I endured as a kid from him.
@@bigeaze5711 You guys are the best channel on YT! Great videos because they are both informative and funny! And I love watching you guys give each other hell lol!
Big eaze you and fucking Phil is hilarious, I didn’t know he didn’t wear no shoes! Lmfao… I know round these parts I’m trying to strengthen my feets to be barefoot too… I wanna come hang out sometime… I live in nw Washington state…
Great vid and an easier recipe to try out next. Thanks PhilBilly! We like the sweet and smooth blended but usually keep the strong jar for a mixer and the rare few that just want the strong stuff.
@@bigeaze5711 I was laughing at that! reminded me of first my grandfather and me these days. Good memories, and good times, seem to come with this channel.
I switched over to pure cane sugar. They are little flat crystals that dissolve fast with minimal heat and stirring. I at least get a fruit fly in each bucket, never fails sealed and all. Baffles me.
Can i use producers pride cracked corn? To be specific.. sorry for all the questions, just ordered a bucket airlock and yeast online so i just wanted to make sure
How do u save your grain from your 1st fermentation till your next run. Do u leave the grain in the settlement from your 1st fermentation until you make your 2nd run, then to make the Sour Mash, start new with the 1st Mash grains + new ingredients for the Sour?
Great video! Really helps out some of us new guys. If I wanted to ferment during winter (my garage is 45-50 degrees) do I need to heat the mash, or will the yeast work at that temp just slower?
Good Info. Question: if you are going to add water wouldn't it be better to dissolve the sugar in the water so you can get it in solution before dumping it in the fermenter? Also, would you want to use inverted sugar as well? makes it better for the yeast.
This is going to be my first cook.. got a question about corn .. any corn ?? I get the cracked part .. is it the same corn is feed to the cows or chickens??
Thanks for this video.!! I read and try to learn but I learn better from watching or hands on. And now I can run some sour mash. You can run it to about 5 gen and after that it's pretty much spent and all the good is gone. Thanks 😊. And big easy is getting buzzed lol 😆 😂 🤣. But he is a cool as fuck guy I met him and I got me a Philly Billy shine shirt 👕 😎. Love it keep it up love all your videos.
Thanks for watching, i will run it 8 times before pitching it, by that 3rd run it starts getting great, i just doubled it to 10 gallons lol. Glad you got to meet Big Eaze, would be cool to meet some people off of the tube someday, i just don't like to travel but might get out to an event some day, or hell would even be cool to put one together.
@@philbillymoonshine7356 yes it would be nice to get together and do a meet and greet. I relly dont like to travel either but I just said hell I gotta go. But than you both for this grate channel you do.
Love it! Entertaining and educational!! Making shine with two good ok boys being themselves!!!!! Fucking love it!!! Australia??? Does it even boil the mash when in Australia?? :)
@@philbillymoonshine7356 so you said no need use yeast on second run in the video becausethere still live yeast left over. Do you not use yeast for all 8 mashes?
What is the point of having uncooked cracked corn in both runs, without adding malted barley or amylase? There was no way for the corn to convert its starch to fermentable sugars without heat and amylase and the yeast couldn't get to any sugar in the corn on its own. The only thing you fermented was the added sugar. Was the corn just for the 'taste'?
the sugar in the corn will break down over time that is why you don't get any until the second run. Malted barley just speeds up the process this is what poor mountain folk have been doing for years, it is one of the most popular recipes in the whole world, that is why we made the video, we have some other videos coming up where we use malted barley and amylase. The point of our videos is to get people into it, and show how easy it can be, we have some next level vids coming up that you would probably like more.
Also this is what the old timers used back in the day. It's called sour mash and the corn will turn sour and add a much better flavor profile in the 2ed gen to the last is about 5th gen.
@@philbillymoonshine7356 I'm not doubting you. I've just seen on multiple other channels that the yeast can't get to the sugar in the corn without the enzyme. If you could, do a video on cracked corn and yeast without adding sugar and let us know how much alcohol was fermented over time. That would be great!
It works this way it just don't really happen until the second go round, i will do a couple videos just about malted barley coming up soon. In the states this is a very popular recipe, i however am in the process of making a potato vodka where i did use malted barley to help break down the taters.
@@hansfreundwich8331 I am sure you got your answer by now, but this really is just a sugar head recipe. The corn is used for flavoring only, and really does not contribute to the overall sugar content of the wash. The added sugar is where you get the fermentable sugars from. You are correct that without cooking the corn and getting a starch conversion, you will not get fermentable sugars from the corn. -- den
Why didn’t y’all use the mesh bags to make filtering out the corn and stuff more easy? Oh that’s right you just wanted to suck it out!🤣 Love y’all. So dam funny….. What I mean is just line the bucket with the bag then when it’s finished pull the bag.
That's what I use is a Brew Bag. I have Never made Sour Mash in the 2 yrs running. I was also curious, since I use the Brew Bag, How to save the grain, I pull the bag before the Sugar and yeast?
Matter of fact I kinda just did that. This will be my 1st attempt for Sour. I for last couple years cook the grain in a Brew Bag, your right makes life easier, just remove the bag when done. This time I left the bag and grain in after adding Sugar and Yeast. Over night, I was thinking how the Yeast was sticking to the bag, this morning, I emptied the bag and did away with it. I figured I have to separate the settlement anyway so I'll try it this way??
@@bigeaze5711 I see I started mine yesterday I was hoping to run it on Saturday late but I doubt she'll be ready. I'm trying a apple Jack's mix I read about on some forums.. so we will see what happens lol I appreciate the video and response
Sorry man, I struggled a bit with this video. I like the info. Had a hard time with how rude it came off. I will keep watching. I like the roll with it style. I know you can't please everybody. I appreciate your efforts, this one just rubbed me wrong. Keep up the good work. Look forward to more info. Thanks.
I agree, these guys are just a bit over the top with the Bevis and Butt head dialogue. Still a good information and they do seem to have good camaraderie with each other. Love the still.
Some peoples children i swear lol... Its not censored broadcast tv its a home video... Better to see real comfortable people over fakers any day great video guys
I’m getting an off taste and smell in my ujssm. Same recipe as used in this video. I use my tap water but My water tastes good and is a drilled well 300 ft deep. I’m going to try another batch with spring water I guess.
Did you maybe get some corn in your pot and it scorched? The water is definitely not the issue. Also was it warm enough for the yeast, keep in mind concrete garage floors stay cool even when its 90 outside, bucket warmers are like ten bucks and are awesome. I know in the video i say 3 days but i always let it go much longer, in theory you could run it after 3 days but i like to get as much alcohol as possible. 2 weeks is good measure on any run especially if you aint got no magic alcohol wand layin around. A lot of these guys out here want to make as much alcohol as quick as possible because they want to be duke boys, i care more about the taste because it is for me to drink, so it is worth some extra time and love.
I used DADY and let it ferment about 3 weeks. Gravity was .996. I strained it so no corn got in but some cloudy did get in. Mash smelled really good except for a faint off odor that got magnified by distilling. I am able to filter out the odor and taste but I want to be happy with it right off the still. Ps. Keep up the great work… cool channel!
@@bigeaze5711 copper, maybe cleaning too much. Before and after every run. I have been told only to rinse out with water. I’m going to start fresh and try again. Thanks
well that's it,,,,,,I just subscribed to this channel......not because it's anything new and unique.....but because these guys are guys......and they don't care if you like it or not.......this world needs more folks like that.......haven't heard language like that, since I retired from the factories of the midwest
We’re from the Midwest 👀👀🤣🤣
@@bigeaze5711 So am I.....in the center of factoryland.....in a place where "f*ck you" with a smile on your face is a perfectly acceptable morning greeting.....
Blah blah blah blah blah, love your unssm video
I enjoyed the tasting part
Big Eaze just grabbin random bottles off the shelf and drinkin those too LOL! Then you go off an expose Phil Billy's world to his personal hygiene habits! I haven't laughed so hard in months! Great video!
@@kurttrzeciak8326 Philbilly showers every day I just like giving him shit about everything. It’s pay back for the torment I endured as a kid from him.
@@bigeaze5711 You guys are the best channel on YT! Great videos because they are both informative and funny! And I love watching you guys give each other hell lol!
We could tell. You were having such a good time at the end you were having trouble keeping it together. Looked like everything was becoming funny.
Big eaze you and fucking Phil is hilarious, I didn’t know he didn’t wear no shoes! Lmfao… I know round these parts I’m trying to strengthen my feets to be barefoot too… I wanna come hang out sometime… I live in nw Washington state…
I love the way he is drinking all your stuff . Free sipping.
One of there best videos
Awesome video guys 😆
🤣🤣🤣 you guys rock! Thnxs 4 the (sort of) recipe
You two cracked me up great recipe
Oi I'm in Aussie, I heard that!...lol. Love that sweat copper joint..
Great vid and an easier recipe to try out next. Thanks PhilBilly!
We like the sweet and smooth blended but usually keep the strong jar for a mixer and the rare few that just want the strong stuff.
The tasting was my favorite part
@@bigeaze5711 I was laughing at that! reminded me of first my grandfather and me these days. Good memories, and good times, seem to come with this channel.
@@BloodRaven1969 thanks for watching!!!!
As the tasting went on Lex started turning bright pink. Great video. Funny as hell.
I might’ve been taking too big of drinks…maybe….
Hell yeah he turns purple sometimes like an Umpa Lumpa, he loves to play with Willies wonka.
I switched over to pure cane sugar. They are little flat crystals that dissolve fast with minimal heat and stirring. I at least get a fruit fly in each bucket, never fails sealed and all. Baffles me.
I used coconut a pound of coconut sugar in mine and 4 pounds of white sugar.
Can i use producers pride cracked corn? To be specific.. sorry for all the questions, just ordered a bucket airlock and yeast online so i just wanted to make sure
How do you clean the keg?
Would love to drive up and learn in person, to make sure my rig is set up right and I learn hands on
Where you at?
Make a coolaid video next
@@jasonjeffers3929 koolaid is in production
Love your content
Lol Love y'all, y'all are some lunch boxes!
How do u save your grain from your 1st fermentation till your next run.
Do u leave the grain in the settlement from your 1st fermentation until you make your 2nd run, then to make the Sour Mash, start new with the 1st Mash grains + new ingredients for the Sour?
So true my friend
would it work if you add apples or pears to the mash along with the corn
Just got done with my 5th peated all grain …y’all should do one
Good job, it sounds very good, Thumbs up & I Subscribed, Cheers !
How many times can you reuse the sour mash
Great video! Really helps out some of us new guys. If I wanted to ferment during winter (my garage is 45-50 degrees) do I need to heat the mash, or will the yeast work at that temp just slower?
It will Ferment at lower temperatures but Ideally you want it between 60-80 degrees
I ferment mine in my living room at 67 degrees.
Is that a 16 gallon keg and how how many gallons do you put in it
15 gallons
I understood 5 gal,
3.75 New water + 1.25 Backset = 5 gal.
How much wash to put in still with no grain. 5 gals , 10 or 20 gallons?
Good Info. Question: if you are going to add water wouldn't it be better to dissolve the sugar in the water so you can get it in solution before dumping it in the fermenter? Also, would you want to use inverted sugar as well? makes it better for the yeast.
Great video fellas
Looking good guys what are they in them jars behind you be safe out there your buddy from Nebraska
Some Bourbon and some Kool Aid shine.
How many runs of sour mash do you run before you start another sweet mash
If you wanted to make a 10 gallon run would you just double the ingredients?
"Hey you guys" are All grown up..Chunk grew a beard and Sloth hasn't changed a bit
Hi, what kind of yeast was or does it matter?
Be nice to know . Looks like it was less than 10 gal. Love the way you interact with the pirate ☠️ from Goonies!!!!!!
Fly's are good for the enzymes 😎👍💯🇺🇲🍺
You can see Big Easy is having a good time at the end. He was having a hard time keeping his shit together.
You remind me of an older teenager keeping his younger sibling how to make Top Ramen or something LOL it's f****** hilarious
The world is what!!???😭🤣🤣🤣🤣🤣 lord these folks need you!!
What was the last ingredient and is it necessary?
Nothing like fermented pool water! 😆
What is the Sg I want before ferment and after the bubbler stops?
1.075 before 1.000 at the end
Big eaze what temp do you guys run your still at?
I don’t run by temp run it by the drip and use the thermometer as a reference
This is going to be my first cook.. got a question about corn .. any corn ?? I get the cracked part .. is it the same corn is feed to the cows or chickens??
Yes you can use feed corn it is great.
Thanks for this video.!! I read and try to learn but I learn better from watching or hands on. And now I can run some sour mash. You can run it to about 5 gen and after that it's pretty much spent and all the good is gone. Thanks 😊. And big easy is getting buzzed lol 😆 😂 🤣. But he is a cool as fuck guy I met him and I got me a Philly Billy shine shirt 👕 😎. Love it keep it up love all your videos.
Thanks for watching, i will run it 8 times before pitching it, by that 3rd run it starts getting great, i just doubled it to 10 gallons lol. Glad you got to meet Big Eaze, would be cool to meet some people off of the tube someday, i just don't like to travel but might get out to an event some day, or hell would even be cool to put one together.
@@philbillymoonshine7356 ok thanks I am glad you told me 8 or would have wasted 3 more runs.
@@philbillymoonshine7356 yes it would be nice to get together and do a meet and greet. I relly dont like to travel either but I just said hell I gotta go. But than you both for this grate channel you do.
Were do I get Cracked Corn?
What's up "Bombshed Bitches" . Enjoyed your show. Sweet feed is my game. Great stuff. Hint of molasses.
Yeah
These guys are amazing funny as hell.
That's a healthy friendship right there I tell u what
How do they not cook it . doesn't it have to cook to turn onto stream ??
how many times can you reuse the corn and yeast
about 8
@@philbillymoonshine7356 damm i thought the yeast would die off at 4 that is good to know new to this thanks
Do you have a karmelcorn recipe?
Yes he is the world. If he starts turning around he'll be one year older when he finishes.
I had a question about the mass being in the darkness is that the girl be dark will that work or does it have to be in a dark room
Doesn’t have to be dark
My favorite video so far! TAKE A SHOWAH MUH FUH!! :D
You can do this process 5 or 6 times b4 buying new corn right
You use corn meal ?? What is that recipe
I followed your steps and added my yeast and it’s been over 24 hours and still not working. Suggestions?
y'all are a hoot....
You guys are hilarious
Love it! Entertaining and educational!! Making shine with two good ok boys being themselves!!!!! Fucking love it!!!
Australia??? Does it even boil the mash when in Australia?? :)
Do u keep the heads everything I lookup says dont drink the heads
Heads are poison and should be dumped out
Yall got the best damn videos
Phil i like your friend
I love the sour mash style it gets better on the 4th run. Then I toss it.
Some people go 10 times says Donnie Benton.
I will let it go up to 8, and its great.
@@philbillymoonshine7356 so you said no need use yeast on second run in the video becausethere still live yeast left over. Do you not use yeast for all 8 mashes?
@@jdyup1563 You only need yeast on the first run, as long as when you add the backset when you make it sour mash you let it cool down first.
@@philbillymoonshine7356 thanks for the reply brother 😁
How did y'all get so much off just 4 days of fermentation?
So no boiling the water at all?
No sir not with uncle jesses
You're out of your element Donny! ... Almost a little The Big Lebowski lol
I watched this before I really knew what ujssm was, I think I need to try it for sure. I love big ez losing his shit at the end 😂😂😂 thanks mate
That was hilarious.
Was it about moonshine? 😂
What is the point of having uncooked cracked corn in both runs, without adding malted barley or amylase? There was no way for the corn to convert its starch to fermentable sugars without heat and amylase and the yeast couldn't get to any sugar in the corn on its own. The only thing you fermented was the added sugar. Was the corn just for the 'taste'?
the sugar in the corn will break down over time that is why you don't get any until the second run. Malted barley just speeds up the process this is what poor mountain folk have been doing for years, it is one of the most popular recipes in the whole world, that is why we made the video, we have some other videos coming up where we use malted barley and amylase. The point of our videos is to get people into it, and show how easy it can be, we have some next level vids coming up that you would probably like more.
Also this is what the old timers used back in the day. It's called sour mash and the corn will turn sour and add a much better flavor profile in the 2ed gen to the last is about 5th gen.
@@philbillymoonshine7356 I'm not doubting you. I've just seen on multiple other channels that the yeast can't get to the sugar in the corn without the enzyme. If you could, do a video on cracked corn and yeast without adding sugar and let us know how much alcohol was fermented over time. That would be great!
It works this way it just don't really happen until the second go round, i will do a couple videos just about malted barley coming up soon. In the states this is a very popular recipe, i however am in the process of making a potato vodka where i did use malted barley to help break down the taters.
@@hansfreundwich8331 I am sure you got your answer by now, but this really is just a sugar head recipe. The corn is used for flavoring only, and really does not contribute to the overall sugar content of the wash. The added sugar is where you get the fermentable sugars from. You are correct that without cooking the corn and getting a starch conversion, you will not get fermentable sugars from the corn. -- den
Phil if you would of turned your heat down you would of gotten a little higher proof and a little more yield
Looks like the bald guy is trying to get a jag on 😂😂
A man after my own heart.... Gravity aint shit, the spirit level is the only bitch that counts, the world gets flat when you sip that 180 proof cuz!
No amalaze?
Crack me up, absolutely love your videos 👍👍👍👍
How many times do you keep reusing the leftovers, can you make a video to specify on that so i can milk out the most money
The spent corn is just the floating crap?
It's covered in the video.. rewatch and comprehend
Why didn’t y’all use the mesh bags to make filtering out the corn and stuff more easy? Oh that’s right you just wanted to suck it out!🤣
Love y’all. So dam funny…..
What I mean is just line the bucket with the bag then when it’s finished pull the bag.
That’s a great idea but I prefer the hose 🤣🤣
That's what I use is a Brew Bag.
I have Never made Sour Mash in the 2 yrs running.
I was also curious, since I use the Brew Bag, How to save the grain, I pull the bag before the Sugar and yeast?
Matter of fact I kinda just did that.
This will be my 1st attempt for Sour.
I for last couple years cook the grain in a Brew Bag, your right makes life easier, just remove the bag when done.
This time I left the bag and grain in after adding Sugar and Yeast.
Over night, I was thinking how the Yeast was sticking to the bag, this morning, I emptied the bag and did away with it.
I figured I have to separate the settlement anyway so I'll try it this way??
You guys are baked!
Only 4 days??
Well, What is the proof of the one u like?
I like all of em….🤣🤣
Hey philbilly!,,
So take some of those cake's
I want to get drunk with y'all
This only took 4 days from making the mash to running it ??????
It was summer time and hot so it fermented fast
@@bigeaze5711 I see I started mine yesterday I was hoping to run it on Saturday late but I doubt she'll be ready. I'm trying a apple Jack's mix I read about on some forums.. so we will see what happens lol I appreciate the video and response
Why not a 1:1:1 ratio with corn sugar water
If you ain’t using enzymes to break that corn down then all your doing is making moldy sugar wash.
That was a tablespoon of what?
I'm jumping around on messages to you. Reduced the size of my still from 30 to 20 an making it fat like your pot.
Five or six tablespoons of what ??
Sorry man, I struggled a bit with this video. I like the info. Had a hard time with how rude it came off. I will keep watching. I like the roll with it style. I know you can't please everybody. I appreciate your efforts, this one just rubbed me wrong. Keep up the good work. Look forward to more info. Thanks.
Relax man, they say the most creative people swear a lot... Or something like that
I agree, these guys are just a bit over the top with the Bevis and Butt head dialogue. Still a good information and they do seem to have good camaraderie with each other. Love the still.
Some peoples children i swear lol... Its not censored broadcast tv its a home video... Better to see real comfortable people over fakers any day great video guys
I’m getting an off taste and smell in my ujssm. Same recipe as used in this video. I use my tap water but My water tastes good and is a drilled well 300 ft deep. I’m going to try another batch with spring water I guess.
Did you maybe get some corn in your pot and it scorched? The water is definitely not the issue. Also was it warm enough for the yeast, keep in mind concrete garage floors stay cool even when its 90 outside, bucket warmers are like ten bucks and are awesome. I know in the video i say 3 days but i always let it go much longer, in theory you could run it after 3 days but i like to get as much alcohol as possible. 2 weeks is good measure on any run especially if you aint got no magic alcohol wand layin around. A lot of these guys out here want to make as much alcohol as quick as possible because they want to be duke boys, i care more about the taste because it is for me to drink, so it is worth some extra time and love.
I used DADY and let it ferment about 3 weeks. Gravity was .996. I strained it so no corn got in but some cloudy did get in. Mash smelled really good except for a faint off odor that got magnified by distilling. I am able to filter out the odor and taste but I want to be happy with it right off the still. Ps. Keep up the great work… cool channel!
Make sure your still is good and clean are you using copper or stainless steel?
@@bigeaze5711 copper, maybe cleaning too much. Before and after every run. I have been told only to rinse out with water. I’m going to start fresh and try again. Thanks
@@robertbeauchesne9148 I’d proof that run down to 40 and rerun it
No need to cook the corn?
Not with this recipe the corn is mainly for flavor and not sugar content
Got to start calling cush, jesse.
I just want to know what his kid found
your buddy looks like sloth from the goonies, great video gonna try this out
LMAO Thanks for watching brother.
George Orwell 1984
4:00 ha. Why you think he don't wear shoes... ;-}>
I stop catching at 120 and to taste. 👍… hey take a dam shower 😂
Lmfao, that was awesome
Yes world flat most prob hard to swollow we round and water dont fall bottom and how every think was made from nothing
Amylase is so cheap, you may as well use some, or throw in some bananas.
We would have but the tradition recipe only calls for corn
Theres a reason they didn’t. He explained it. Repeatedly.
What do bananas do for it?
@@upsidedown1986 Those and others have the miracle enzyme that converts starch to sugar. Africans make moonshine from bananas.