How To Make A Smooth Single Malt At Home
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- Опубликовано: 30 июл 2024
- Time to make a fruity, full-bodied, smooth single malt. I have 20 tips and 7 steps to help you make your own!
For more information on Cryer Malt:
cryermalt.com/
Further information Pinnacle Yeast:
distilled.abbiotek.com/
Technical Enquiries About Pinnacle Yeast
distillersinfo@abbiotek.com
My total recipe :
40 kg (88lb) of Barrett Burston pale ale malt
105 L (27.7 gal) of mash water
Mash at 65 c (149 f)
55 g (1.9 oz) of Pinnacle MG+ Yeast
Scaled Down Version (1x 50L mash tun):
13.3 kg (29.3) of Barrett Burston pale ale malt
35 L (9.2 gal) of mash water
Mash at 65 c (149 f)
19 g (6.7 oz) of Pinnacle MG+ Yeast
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00:00 Single Malt
00:58 Step 1
06:59 Step 2
13:03 Step 3
18:26 Step 4
21:53 Step 5
24:20 Step 6
36:55 Step 7
43:07 Tasty 
Хобби
Longer videos are definitely worth it from the viewers point of view. Great presentation.
Dude this was awesome. Sucks we gotta wait 2 years to get the real taste test. But well worth it.
Absolutely addicted. One of the best contents on the RUclips if you’re into distilling. And great entertainment value too
Thank you, Jesse! I really loved this linear presentation of the process enhanced with your tips in the appropriate places. I know this one took you a long time but it was worth it in the clear presentation of the massive amount of information you crammed into this video. You have endeared yourself once again to all us "chasers".
Great video Jesse. As a newbie into the hobby, I lean something new with every video you post. This longer video gave me a great deal of insight into the process and the tips will be very helpful.
I've been planning my first ever all grain whiskey mash this week, and I woke up this morning to this video...really helped me out with my recipe, and what to focus on in my process. Couldn't have been better timing! It's bubbling away happily as I type this. Thanks Jesse!
Cheers mate for making these videos. They are fantastic for us wanna be distillers. I've learnt alot from watching these, and finally this past week took the plunge into whole grain distilling.
Good stuff Jessee!! Best video on making shing that I've seen in a long time.
Shine On Man!!
Extraordinary work on this video! I've been watching your channel for about two years and have learned a lot from your content. I love to experiment, and do when I can, but often have little time to do as much as experimenting as I'd like to. That's where you've helped me out a ton. Great job on sharing so much information gained through your experiences while keeping it fluid and easy to follow. Thank you for what you do!
Hi, Jesse! Thank you so much for the explanation of water inlet/outlet setup on the condenser. I’m not a distiller but I did start my professional life as an organic chemist and didn’t know why your condenser setup was backward to how I was taught. Makes sense that you’d want more vapor/copper contact and make that happen by switching the water flow direction. Learned a lot from this long-form video. Keep doing what you’re doing!
Bob in Virginia
This is awesome, love these kinds of videos. I have some single malt wash fermenting rn that I'll hand off to the liquor ferry soon, so these tips will help greatly, it's almost like having another run under your belt without having to go through everything. From my first attempt to the second and third the amount of improvement is immense.
For any first timers that want great success out of the gate, I found that using peated malt is almost a bit of a cheatcode as it can hide some mistakes and still taste amazing (if you're into that tkinda thing).
Learned sooo much from this video, and it answered a lot of questions that I've always had about expectations on product volume. Don't worry about the length of the video, anyone who wants to learn will appreciate it. Keep chasing the craft
One of your best vids. Awesome. Good tip on the condenser temperature I hadn't really thought about that.
I have been watching your show from the beginning over the last 6 months or so. This was THE BEST episode to date! Actually I think this is the best full spectrum video on distilling i have seen, on this or any other plarform!!! Thank you
I would agree another amazing video! It's been fun to see the evolution of Jessie and the channel, been going back and rewatching some of the older videos, mate your production value, quality and just amount of amazing content and info you pack into one video is unbelievable!
Completely appreciate the time you take for these full of content videos. Thanks a lot man! Was like watching a documentary :)
Had to watch it twice to get it all in. Love it all in one. Have received my 3" 4 bubble plate still and cannot wait to test it. been following you for +- 6jrs and I'm hooked. Cheers mate.
As always jam packed with easy to understand tips and explanations. Looks like its gonna be a good one!
This was awesome, thank you much. I’m thinking of getting back into distillation, when I didn’t have the information from you, and others. I also was a home beer maker, this will help me out a lot. I’m chasing the craft, cheers.
As someone looking to get started with chasing the craft, thank you. I love all your videos as they are a great instruction and starting point as I'm trying to figure out what I want to do. Love your videos and engagement with the community.
I appreciate these longer form videos. Thanks for your effort to make them.
Another great video! Can’t wait to try a single malt!
I love everything about this video. While I am not distilling myself at this point, it is instructive about process, method, and the factors that go into developing flavor of Single Malt. Love it.
I thank you for doing this video Jesse. It reminds me that it's time to break out the old cooler mash ton and mix up 14 lbs. of malted barley, and make some fine whisky! What better way to celebrate our 4th of July here in the USA.
I love these forms of videos jesse keep up the great work!!!
Your comments on the cut points are totally on point, they are hard to describe. Even in commercial examples, that headsy, rubbery, plastic tasting fruitiness... There is some parts of it that appeal, but then its somewhat the aftertaste that taste fake, artificial and just wrong.
My prime example would be Bundy select vat for any Aussies... Plastic fruit is my only way to describe it. Almost peach, plum maybe... But the aftertaste...
Thanks Jesse that was a ball tearer of a video, all the little tips and tricks in the same place I'll be using this vid to refer to in the future. Thank you for putting it together for us, Cheers mate 💯% rapt 👍.
The tips were awesome. The idea of being less worried about specific gravity rather than maximizing your sugars is brilliant. Thanks!
Hi Jesse, I really like these in-depth videos. Thank you for what you do! I've been doing a series of rums: one light refluxed rum, one more-or-less Buccaneer Bob's, and currently working on a Jamaican style rum that I'm trying to make as funky as possible. This will be a challenge because I'll have to take way wider cuts than I'm comfortable with! I'd love it if you revisited rum some time. Thanks again for the video, cheers!
I was just thinking the same thing! It's been a dirty min since Jessie did anything with rum.... I think the last was the pirate rum...
Great vid. Perfect mix of technical knowledge and experienced but the grungy textures of DIY spirit make it approachable with a solid base of obvious love of the craft. Well done mate.
I REALLY appreciated your video!! Really! those kind of videos, when you are explaining precisly many different stuffs are just amazing to learn! I am learning so much thanks to you! I send you a long kiss in your beard from Belgium! 😀
Thank you for the great video - I realy like these longer ones
Need to watch this again to write down some notes. Thanks Jesse!
Just awesome, thank you for your time I learned a lot here.
love these videos :D keep it up big man
Learnt so much from this one..thanks Jessie.
Struggling to find a good video I’m interested in rn, and RUclips knew to take me to ol’ reliable. Thanks mate
Great work Jesse! Nice tips for all those who wants to try thid kind of recipe
Jess, Loved it Loved it, One of your best. It was like somehow you were saying what my brain thinks when I brew up. Cheers mate Swany from OZ
You had me at that crazy tag photo, that’s awesome dude.
Great work!
Good stuff! Makes me want to try one! So I finally ran that blackberry wine last night! I started at 7pm and quit and cleaned up by 1am.. I ran 15 gal in my main and 5 gal plus canned blackberries in my thumper and I ran it low and slow… I have three total chambers in my system so I didn’t strip and re run it I did it old school and it came off at 80% and btt the heads were gone it was 70% and stayed so sweet and delicious smelling until the tails at which point it turned to wet dog/old dirty cardboard like instantly. Different spirit but same wet dog tails… wonder if that’s just a fermented sugar thing. After the liquid is stripped of the goods the left overs are all the same no matter what it came from.
I was finally able to get a BadMo barrel the other day. I also did a single malt a month ago and it turned out really nice. I have it aging in a ten30 barrel of used Weller.....we'll see how it turns out in year!
Hi Jesse, thenk you so mach for the osum video. I have sam tip for you to try that i find afectiv. To avoid puking try leaving the lid of whene you're boiling the wosh antil it gets to 50c and then pot it on and bistill.
absolute legend, thanks for the content sir, keep it coming
Would love to see videos like this on a smaller scale - like 20L
This video is absolutely underviewed!
Great one, Jesse! Thank you.
Looved this, Jessie... I'm going to do my first time attempt using a Maris Otter mash tomorrow... Wish me luck!
Doing the same today! How did it go flavour wise etc?
Super good video Jesse thank you so much.
Great video! Lots of useful tips.
Great vid, thanks! One question, when using oak chips, is there a good starting point regarding the amount of oak per litre? I've seen 15g/l, is that about right?
I love your still it looks like a bong in my daughter's house hmmm thT gives me an idea
Much appreciated segment!
Thank you.
Hi Jessy, great info on kg to litres and kg to final product, was just what i was looking for.Thanks.!
Thank you for another great video!
Please consider doing a vid (like this one) on the different yeasts. e.g. does it really make a difference? maybe a small batch horizontal tasting, what about fermenting under vacuum?
That would make for an amazing video! Four Roses has something similar to this idea with the different yeast used, but can't ever find all of them to do side by side testing....
Sounds like a good one to get into. I also didn't realise you had a whiskey helmet. Good stuff!
Excellent information, can't wait to see you, Bearded and George collaborate on a recipe and brewing session once again. Thanks for for the inspiration.
That was great Jesse
Another awesome vid Jesse! Inspired me to get off my a$$ and get another ferment going :) for another single malt - 'Father I would like to confess it's been 6 months since my last distillation'
Great video will be trying that one when I can afford to get that yeast 😂🎉
thanks for your great content
I love it! I personally really want to start distilling but I'm really afraid of methanol... do you test the percentage of methanol in the liquid before drinking? how do I know what to throw away?
Awesome. Thank you!
Great episode, learned a lot, thanks.
Hi Jesse. Lovin' your stuff. Going a bit off piste but whiskey related. Has the how, when & in what form do you add the coffee for the Coffee/Vanilla whiskey you distilled? Looks like you do not recommend using straight beans b/c of the 'peppers taste you discussed. This leaves either brewed espresso or ground beans. If espresso, would you add it during fermentation or add it when distilling? If in the fermentation, when. Early or late? If ground beans, when would you add the grind, at the start or late in the fermentation? Have made your Next Step & it's, as you say, kick arse'. It was my first whiskey distillation & it was 'choice'. Any info would be appreciated. Cheers Daz
Awsome video, keep chasing the craft👍
Thanks mate 👍
Awesome Long and interessting video
I think I've got a project to try once I get my distilling license.
Especially now that we just bought a house where we can do this now!
Potato vodka\whiskey comes first though.
More videos like this please
Might be long but a whole lot of good information. I personally like single malt and seems to be something I would like to try. Question about your onion what is you thoughts on the size yours looks to be 8” on the bottom and 3” on top. If I ever get mine in it 3” on both ends also do you think it makes a difference on which way it’s positioned? I know it's about Copper contact and sulfides. Keep on with the craft the wife loves your giggle lol
Great video, I learned allot. Quick question, did this malt already have peat in it or? I was wondering where the single malt smokiness comes from, if any, on this recipe.
Thank you this was absolutely FASCINATING!!!
Quick question...what did you do or do you do with the tails you had here? Is there a way to recycle them or do you throw them out?
Thank you in advance, New Subscriber here today!!
CC
Dude! Just seen you've got the Brewzilla gen 4 and I'm super keen to find out how good it is as a standalone still using the wattage control. Can you please do a vid?
Hey Jesse, you said you stayed up to around 130am what did you do with the tails and hearts do you leave them out or put them in a sealed jar over night? I'm learning, watching all the tips. still haven't boughten a still yet but definitely going to eventually.
Hi mate, love your videos!
I watched this one and had my first go at making an all grain single malt, I got a bit excited and filled a 5l barrel.. Now I’m trying to be patient and let time do it’s thing but I fear I went a little to far into tails.. just wanted to ask is it likely that the slight tails flavour will change over time? Or would it be wise to re distil it? Bearing in mind it’s only been in the barrel for 3 days I’m asking more from a peace of mind side of things haha!
Cheers!
Ps. All replies welcome!
Great Video! Single Malt Scotch is my jam like yours. How much money did you have invested in all the materials, malts, yeast and oats? And how much liquid did you end up with? I am so going to make this my first recipe when I decide which Still I want to purchase. Any suggestions on a beginner still? And should it be Copper if I am going to do more Whiskeys?
What’s your thoughts on using manuka as a wood left in the 40% spirit instead of oak.
Great vid. One question though. Did you leave the sous vide at 50 degrees for 24 hours?
Is there a list of the equipment you use(d) to make a Single Malt Scotch style Whisky?
I am bottling rum today, any suggestions for flavouring? Vanilla, cinnamon... Etc
Please tell me more about the onion , what it really does is it worth the money
Thanks for all the in depth tips in the process of a single malt or all grain in general. I would like to get your thoughts on how or if you think you will proof it down in the end. Just assume you are going to proof it down to say 40% abv and it comes out of the barrel at 55%. How would you go about that? Not necessarily the kind of water but the process. Are you just going to dump in the appropriate amount of water and let it sit for a while or what? Again, thanks for the video.
I've seen the dump and wait, I've also see a slow drip over time so it doesn't fracture the spirit. Different people have worldly different opinions.... I'd say try both and see which works better for you.
Is there any benefit to copper contact once your back down to a liquid phase or is the sulfide removal something that only happens to a appreciable degree while still in a vapor state? Also how do you think electric forced aging interacts with the grungy flavors?
I believe the copper only benefits while the alcohol is still a vapour, only relaying information I got while at a roseisle distillery tour so if I'm wrong I'm sorry!
Hi Jesse (or some of the watchers) I watched this great video three times but I seem to have missed what the actual yield was after the stripping run(s) and after the spirit run? Did it actually add up?
Maybe a dumb question but, could I use Allocasuarina, commonly known hear in Australia as She-oak and probably because of its structure being so much like true oak, for the timber to age whiskeys, and similar style drinks. I have really old, dead trees of Allocasuarina on my property as well as next door and it would be so easy to take a heap with the battery powered circular saw and toast it.
Any thoughts on this would be most welcome.
While on the subject, couldn't you use any non poisonous timber to add color and flavor to these drinks. Ok, they may not be traditional flavours but they will, hopefully, look and taste great. ?
I'm absorbing lots of this lovely info, resisting my 1st attempt until I feel more familiar with the technics. Does anyone know if I can use the foreshots for cleaning, and medical use? Cheers
Cleaning your windows yes, medical no.
I'd love to see you try to work some Pedro Ximénez into this, to somehow mirror the flavour added by old sweet sherry barrels. Not sure where - maybe in the wood?.
At what point/proof did the fusel oils appear?
Where there any floating in any of the samples you had at ~ 36:00?
Great stuff!!! Where did you get that Onion? Looks like a 4in to 2in?
Have you ever had a run come out with a green tint? I had a few a while back. I think it was from the chloramine in my tap water. Some people said it was from the copper. Do you think something like that can be saved?
I've always been told it's from the copper.... Try taking all of your copper parts and doing them in some 551 solution. Bored and Bearded and George both talk about this cleaner. It's basically distilled water hydrogen peroxide and citric acid. Does wonders on your copper and all you have to do is soak it and rinse it clean when you're done!
Hope this helps... But with the green spirit I'd be a little worried about it... It's just extra copper impact but there may be some other grunge in there too...
Tx Another will informed video. What is your estimated values for the spirit run in Liter and % ABV.
Good looking helmet there, Jesse!
Have you distilled malt extract brew?
Did you add any water to the spirit run.?
Can you use four shots collected and run through a still to get drinkable spirit?
I try all of his vodka recipes I think it’s time I try whiskey and scotch
I was determined to keep away from Single malt whiskey because I’d want to do it properly but distilled a wash with Maltexo in it, that just shouted put me on oak. Next purchase is a barrel!