Just a South African girl watching from the highlands of Scotland!!! We've just made our very 1st sugar wash, it's fermenting and our still arrived today. So excited to start making gin Thanks so much for this video!!! Invaluable info! Liked and subbed xxx
You add lots of hints and tips that are so valuable and not found anywhere else, and that tip on how to take the alcohol edge off is very much appreciated.good work mate
I am amazed by the way you teach this subject. Absolutely engaging and the most informal on RUclips by a mile! Please keep going, you're helping uncover the 'black arts'....
George, just finished my first run at gin. Followed your process and it turned out awesome!! Ran my 8 gal Brewhaus with the botanicals at the head as you suggested. Great color, smell and taste. You could smell the juniper while everything was cooking. Appreciate the help.
Another example of success. Great news. This make is all worth it. I often get emails about how this doesn't work. I always say "it's a 10th grade science project" Sometimes they never get it. Good job Happy distilling George
Hi George. My name is Randy from Ohio. I really appreciate your videos. Your videos are very informative. I really like how you go through all the technicalities of the process. I have been watching your videos for the last couple years, and I must say they're really enjoyable. I have watched many other videos on the distillation process equipment techniques etc. You present your information in a very understandable way. The information that you present and the way you do so is indispensable. Keep up the good work George, you have many friends on RUclips that like myself will continue to enjoy your greet informing videos.
@ 1:53 my girl friend Kathy walked past and got totally freaked out. Her reaction was priceless. It took me 30 mins to get off the floor from laughing so hard.
I use the sight glass from mile hi on mine, this why I kind of get a idea what’s going on in my column... I always learn something from your videos George another great 👍
Excellent video. I am very interested in learning more about your heating element, power, and controls set up. I'll poke through your videos to see what I can find.
Missed your videos man good to see you making these videos again. The 2 inch sight glass is a really neat thing to watch your vapor condense into im glad i purchased the 2 inch pro tower which gives the still so much more versatility and flexibility and a fun thing to watch while you're making your product. You really don't need it but if you're a nerd like me and actually like science it just makes it that much more enjoyable to do. One thing i did notice with the 2 inch sight glass is you should make sure of and thats you be extra careful lining up the rest of the parts since the sight glass in my experience tends to slightly imbalance the tower if your not dead center which can cause vapour leakage and you run the potential of damaging your tower. Other than that i say its definitely worth the money to get one and if you don't like cheesecloth you can purchase a mesh screen where you can load in your botanicals.
Thank you George, for your knowledge, your interesting presentation and your enthusiasm. I have been making gins and other drinks, starting with Birdwatchers sugar wash, for about 18 months, but there is always something to learn about the craft. AquaSulisExile, UK
Hi George , i enjoy watching your videos and have learned a lot . Seeing you use the glass tube section in your column while making the Gin i thought i would pass you a tip , if you put a bubble plate inside that glass section you can turn your column into a plated column . Stack a couple up and it makes it easy to make vodka :)
Barley and Hops Brewing Thanks a lot for your response. can you clarify what the PID is controlling to produce the desired temperature at the thermocouple in the top. I can think of two options only: 1) the electrical current running through the pump which will govern the speed of the pump and subsequent the cooling water being pushed into the reflux cooler at the top of the distillation column. 2) the current running through the boiler at the bottom.
Thanks, I have had a chance to see a number of your other videos. I have learned a lot. I have answers to the the previous questions. Your videos are very well explained. I learned, thought and applied. Thank you for what you are giving.
I always infuse and then distill it with the ingredients in the pot. And i use way more stuff the just juniper. I use lingonberry, korriander, citrus of some sort, cinemon, Rosemary, and cloudberry. I have never tasted any storebought Gin that is as good as my own.
Copper at least will cause some fractionating. Copper does matter in some cases where you may have sulphur components after fermentation. Maybe not the case here but you should add some more stainless steel pot scrubbers to increase fractionating
@@ashimaarora2945 Pot scrubbers or mesh increase the surface where a partial condensation may occur.When a mixtures of components about to condensate is surrounded by rising vapours, the highest components will evaporate again until the next condensatio/vaporization step. Sorry if I can't make it clearer . Not easy to summarise.
Great Video, if using a reflux still with a sugar wash, I take it that there should be no methanol, so by adding my bag of berries at the top of my column, I wouldn't expect methanol either, no doubt I would take samples to burn just to confirm it's colour, if my wash was made with berries as your video, show a tinted colour wash, then I would expect methanol and would probably strip the flavour out using the reflux still...........am I correct ? I am starting to build my still and would also like to confirm that the reflux column temperature is controlled by cooling the top of the column, saw one video my where George mention this but darned if I can find it again.......looking forward to any advice from fellow distillers....
You will always draw off the methanol first either in a pot or reflux still. There is no methanol in berries added to the column. Methanol is a by product of fermentation. Control of reflux activity is controlled by water flow through the reflux chamber. George
George I now know what my next spirit to make with my very own Mighty Mini will be! Another great and informative vid George, keep em coming! Hey, could either Ray or you make a complete series of vids on making a great Tequila? I mean all the way through from cooking up a Blue Agave wash, fermenting with the Fast Ferment, giving your choice on which yeast to use, clearing the wash, distilling through the Mighty Mini, cutting down the proof, filtering through your charcoal filter, and then aging? I just ran my probably way too high ABV Blue Agave wash through my Mighty Mini and before blending my jars and filtering; it tastes more like a Mexican Moonshine, rather than a Tequila? I think I need help with this Tequila thing.
I thought methanol burns blue and ethanol burns yellow. Please elaborate as it's extremely important. Thank you for a great video. I might give you a call to discuss my first purchase of a still.
@@BarleyandHopsBrewing I'm trying to find the buy who get me pointed the wrong way but this is an interesting video: ruclips.net/video/3jfXjG9q19Y/видео.html
@@BarleyandHopsBrewing Please watch this video and understand how people including myself can be confused at such a very important thing to get right: ruclips.net/video/_KtidykWj9o/видео.html
@@BarleyandHopsBrewing Now look at 1:22 in this video. They're saying Yellow is ethanol. Then fast forward to 2:56 and they're saying a blue tint is methanol! Apparently some people are drinking the wrong stuff! What are your thoughts? ruclips.net/video/koBiRzH0ztk/видео.html
I'm using a big copper still and just have some questions regarding temperatures. What temperatures should I be using in each section. For the cold water, Boiling water, etc...?
Okay first off I'd like to say great video George, glad to see you back doing videos. Secondly, the old timer moonshiners didn't have the Glycerine so what they'd do was let that stuff sit for a good period of time to let it mellow out, some would go as far as aerate when they were cutting it down and that took away that sharpness. Just thought I'd toss that at ya! Again great video as always and keep up what you're doing.
My research has turned up some very interesting information that says otherwise but you are correct, it was not as available as it is today so the method you describe was a normal practice. As always, thanks for the comment and your support. You've been with us for the past few years and I always enjoy your comments and the tips you share. Happy distilling George
I love you sharing your knowledge with us rookies ! I have a question I am a new distiller have only completed two runs with a stainless still reflux still. The problem I have is I have gotten a nail polish remover smell on both runs. First run was rum and the Oder wasn’t as bad as the last run of sugar vodka. Don’t know what could be causing it. The smell is in all stages of the run. If you might know what is going on I would greatly appreciate it . Keep up the great work.
Hi George, if I were to make gin using a kettle, thumper and worm/condenser set up, using the thumper as a gin basket, would the methanol in the heads affect the botanicals in the thumper which would then taint the rest of the run? Cheers
Nice job. Every other piece of information on the web suggested to use a finished product first, meaning 2 distillations. It would be easier to run a sugar wash through the botanicals to get what I want.
Hello George, again a wonderfull explanation on how to make gin. I think i never saw you making Rum, so therefore i would like to ask you to let us see how you would make an excellent rum with eighter the grainfather or the Turbo 500 still. And if you would consider to make video of this, please let us show everything, especially let us know what can go wrong. Thanks in advance. Gerard.
Thanks George! Love your channel! Sitting here in front of my still, with my column packed with juniper. as well a cornucopia of different botanicals associated with gin. Should be spectacular.
Mr.george i am designing my own distiller for gin and i need your help if you please , how long should be the pipe going up before the vapor goes into cooling stage , and can you give more information about temperatures needed and timing for gin , Sincerely
For gin you will no doubt need to use a reflux still since gin needs to be high in proof and neutral. The standard column length is 28-44 inches. Actually closer to the taller measurement is more efficient. You reflux chamber should be at least 1 inch from the exit point to the condenser and no more than 3 inches down from that point. The chamber can either be a jacket or piping that runs through the column for the (pre-condensing chamber) reflux. Hope this helps
I’m just getting into brewing. My brother has a pot still that the copper is inserted to the column from the bottom of the column. Can you use this technique of inserting the berries at the top of the column and copper underneath it from the bottom of the condenser or not?
Hey George!!! Really enjoy your show . i know you use a Zero water filter. I use one aswell , but i wanted to know when you are filtering your spirit does your spirit come out tan after a couple gal have been filtered? Im thinking the filter is breaking down at that point.
Never had that problem. I normally run about 2-3 gallons through it before I change the filter out. I've never seen anything like what you describe. George
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Why can't more people make videos like yours, that pass along a mountain of information while being so entertaining? Thank you!
George you are the distilling guru of RUclips. Thank you a million times over for all your help
Thank You! Your enthusiasm is truly contagious 😁
Thank you George! I'm at the very beginning of my distilling journey and this has been immensely helpful!
Hey man, I just came across your videos. You make distilling alcohol simple and easy to understand without any BS. Thank you
Cheers George for another class act in giving a class in gin distilling!
Just a South African girl watching from the highlands of Scotland!!! We've just made our very 1st sugar wash, it's fermenting and our still arrived today. So excited to start making gin
Thanks so much for this video!!! Invaluable info! Liked and subbed xxx
Excellent. I've been to Scotland many times. Love it there.
Enjoy the hobby and the fruits of your labor.
George
You add lots of hints and tips that are so valuable and not found anywhere else, and that tip on how to take the alcohol edge off is very much appreciated.good work mate
Anytime. My pleasure
George
I am amazed by the way you teach this subject. Absolutely engaging and the most informal on RUclips by a mile! Please keep going, you're helping uncover the 'black arts'....
Another great video George! Always educational and down to earth. Made so anyone can understand.
George loving the simple explanation
I have no clue why this has only 60K views. This is actually quite Educational! Thank you! :) Thank you for your time! keep it up!
cause it is very hard to listen to the bloke
George, just finished my first run at gin. Followed your process and it turned out awesome!! Ran my 8 gal Brewhaus with the botanicals at the head as you suggested. Great color, smell and taste. You could smell the juniper while everything was cooking. Appreciate the help.
Another example of success. Great news.
This make is all worth it. I often get emails about how this doesn't work. I always say "it's a 10th grade science project"
Sometimes they never get it.
Good job
Happy distilling
George
I love you. Great stuff. I really appreciate your honesty. This is a grrrrrrreaaat station.
Hi George. My name is Randy from Ohio. I really appreciate your videos. Your videos are very informative. I really like how you go through all the technicalities of the process. I have been watching your videos for the last couple years, and I must say they're really enjoyable. I have watched many other videos on the distillation process equipment techniques etc. You present your information in a very understandable way. The information that you present and the way you do so is indispensable. Keep up the good work George, you have many friends on RUclips that like myself will continue to enjoy your greet informing videos.
Thanks so much for the compliment. It is our community of distillers and brewers that keep us going.
Many thanks
George
@ 1:53 my girl friend Kathy walked past and got totally freaked out. Her reaction was priceless. It took me 30 mins to get off the floor from laughing so hard.
I don't get it
@@bigredinfinity3126 Her name "Kathy"
No.... No I don't think it was. I think her name was Cathy. With a C. Totally different.
Very informative, thank you, thank you from South Africa
I use the sight glass from mile hi on mine, this why I kind of get a idea what’s going on in my column... I always learn something from your videos George another great 👍
Hey George great vid mate. very informative, thanks alot. Im ready to start my first ever gin run.
You can do it!
If you had a reflux condenser would you run it while distilling gin ?
Great service for our beginners Larry
loving the videos please keep them going many thanks from your friends in the UK
Cheers my friends.
George
I'm glad you come on and tell us stuff Jen and different products thank you very much
Mt pleasure. The plus of all this is sipping the final product.
George
Great video. Love your enthusiasm. Looking in to distilling my own gin and this is a great place to start in the learning curve.
Thank you for your time you put into this 🙏
How much will you produce per run on that 3 gallon still
I like all the information in this, and all your videos. Love the cheesecloth satchel idea
New and loving your content
Good energy and fun to watch.
From 🇦🇺
Excellent video. I am very interested in learning more about your heating element, power, and controls set up. I'll poke through your videos to see what I can find.
Oh wow, again you've made a video that is simple and clear and I can't wait to try this! Thanks again.
George thank you for info. Gin next on our list. Popping onto your store to look for supplies. Cheers from Maine.
congrat's on 100K subscribers
you were at 80k when i starting stilling :)
keep up the good work, from down under
Excellent video! Thanks!
Man I want some green gin. That looks amazing.
Love your program good job keep it up
Where can I buy the heating element for the 8 GL moonshine still at so I can get rid of the hot plate it takes forever to heat up 😢😢
Fantastic video, as always. Why not use the sight glass as the gin basket? Thanks.
how do we make the mash to begin with...sugar and water?
George, you are a great salesman.
Great video George. Hope you come back soon
Thanks George, another great video.
Very informative. Thank you George. Joe
Missed your videos man good to see you making these videos again. The 2 inch sight glass is a really neat thing to watch your vapor condense into im glad i purchased the 2 inch pro tower which gives the still so much more versatility and flexibility and a fun thing to watch while you're making your product. You really don't need it but if you're a nerd like me and actually like science it just makes it that much more enjoyable to do. One thing i did notice with the 2 inch sight glass is you should make sure of and thats you be extra careful lining up the rest of the parts since the sight glass in my experience tends to slightly imbalance the tower if your not dead center which can cause vapour leakage and you run the potential of damaging your tower. Other than that i say its definitely worth the money to get one and if you don't like cheesecloth you can purchase a mesh screen where you can load in your botanicals.
SPOT ON.... I was about to buy a biomass retainer for the junipers, but I'll just put them in the condenser!
Cheers
Thank you George, for your knowledge, your interesting presentation and your enthusiasm. I have been making gins and other drinks, starting with Birdwatchers sugar wash, for about 18 months, but there is always something to learn about the craft. AquaSulisExile, UK
Thanks for the knowledge
I have to find a local supplier for a column distillery here thanks for this video. Using smaller equipment makes this video more practical for me
would it be possible to put the berrys in the riser to the worm on a pot still the vapour would contact the loosley packed berrys
Hi George , i enjoy watching your videos and have learned a lot . Seeing you use the glass tube section in your column while making the Gin i thought i would pass you a tip , if you put a bubble plate inside that glass section you can turn your column into a plated column . Stack a couple up and it makes it easy to make vodka :)
Oh sir, you are so right. I haven't got that far yet in video production but look forward to it when advanced processes come out.
Thanks
George
I wonder whether a sugar mash can produce methanol.. maybe acetone acetaldhyde as heads foreshots but no methanol because this is due to pectine
A sugar wash can most definitely produce Methanol.
Hello George, please can you show us how you made your electrical temperature regulator?
We have several videos on that. Check out our library of videos. We even have a playlist of nothing but heating and controlling videos.
Does the PID control the current running through the water pump?
What us the source of your cooling water?
No. The wtaer flow is full on and I use a submersible water pump (pond or fountain pump).
Barley and Hops Brewing
Thanks a lot for your response.
can you clarify what the PID is controlling to produce the desired temperature at the thermocouple in the top. I can think of two options only:
1) the electrical current running through the pump which will govern the speed of the pump and subsequent the cooling water being pushed into the reflux cooler at the top of the distillation column.
2) the current running through the boiler at the bottom.
Thanks,
I have had a chance to see a number of your other videos. I have learned a lot. I have answers to the the previous questions. Your videos are very well explained. I learned, thought and applied. Thank you for what you are giving.
Great video man, you do an awesome job.
Love the video... thank you for your time sir.
Great stuff george good to see you back making videos buddy
How come you did not run them through your copper mesh
Sometimes I do and other times I don't.
George
I always infuse and then distill it with the ingredients in the pot. And i use way more stuff the just juniper. I use lingonberry, korriander, citrus of some sort, cinemon, Rosemary, and cloudberry. I have never tasted any storebought Gin that is as good as my own.
Copper at least will cause some fractionating. Copper does matter in some cases where you may have sulphur components after fermentation. Maybe not the case here but you should add some more stainless steel pot scrubbers to increase fractionating
Hey Bernard, can you elaborate / explain more about the fraction process and the need of stainless steel scrubber for this home brewing.
thanks
@@ashimaarora2945 Pot scrubbers or mesh increase the surface where a partial condensation may occur.When a mixtures of components about to condensate is surrounded by rising vapours, the highest components will evaporate again until the next condensatio/vaporization step. Sorry if I can't make it clearer . Not easy to summarise.
Do you have a complete video on just the pid with links to all the parts used to set the temp etc?
ruclips.net/p/PLA2Iwq46qNNORUIFnRoorBlHLDbvWYnlu
This is the link to playlist of all our videos on PIDs and setting parameters.
George
5:15 that gesture after you said "they'll rise thourgh the copper" haha :D
In the video you never show the top of the still. Are you running it as a Pot Still or Reflux Still?
How much would you fill the still. 1/2 or 3/4. I have a 3 but I don't want to over fill it
Great Video, if using a reflux still with a sugar wash, I take it that there should be no methanol, so by adding my bag of berries at the top of my column, I wouldn't expect methanol either, no doubt I would take samples to burn just to confirm it's colour, if my wash was made with berries as your video, show a tinted colour wash, then I would expect methanol and would probably strip the flavour out using the reflux still...........am I correct ? I am starting to build my still and would also like to confirm that the reflux column temperature is controlled by cooling the top of the column, saw one video my where George mention this but darned if I can find it again.......looking forward to any advice from fellow distillers....
You will always draw off the methanol first either in a pot or reflux still. There is no methanol in berries added to the column. Methanol is a by product of fermentation.
Control of reflux activity is controlled by water flow through the reflux chamber.
George
You still getting views . . Really good info .ty
Thank you George. You are as informative as ever. Have you looked at the Boka Stills at all?
Does Methanol not burn blue and Ethanol yellow? You said the other way around
What all did you put in the still?
Love Gin so much thank you bro for video....
Question, don't you have to first ferment the juniper berries add sugar yeast then distil it? I'm so confused
This is very helpful ... thank you
George I now know what my next spirit to make with my very own Mighty Mini will be! Another great and informative vid George, keep em coming! Hey, could either Ray or you make a complete series of vids on making a great Tequila? I mean all the way through from cooking up a Blue Agave wash, fermenting with the Fast Ferment, giving your choice on which yeast to use, clearing the wash, distilling through the Mighty Mini, cutting down the proof, filtering through your charcoal filter, and then aging? I just ran my probably way too high ABV Blue Agave wash through my Mighty Mini and before blending my jars and filtering; it tastes more like a Mexican Moonshine, rather than a Tequila? I think I need help with this Tequila thing.
We'll see where we can fit it in.
George
Love your work! :-)
Thank you George !
Could i put malted barley in my infusion to get whiskey flavor from a sugar wash?
Use barley as the base and only add sugar if you need it.
how would you do honey infusion?
can you put juniper berries in that chinese still with the football?
Do I have to re distill the moonshine , inorder to be safe?
I thought methanol burns blue and ethanol burns yellow. Please elaborate as it's extremely important. Thank you for a great video. I might give you a call to discuss my first purchase of a still.
You got it backwards.
@@BarleyandHopsBrewing I'm trying to find the buy who get me pointed the wrong way but this is an interesting video: ruclips.net/video/3jfXjG9q19Y/видео.html
@@BarleyandHopsBrewing Please watch this video and understand how people including myself can be confused at such a very important thing to get right: ruclips.net/video/_KtidykWj9o/видео.html
@@BarleyandHopsBrewing Now look at 1:22 in this video. They're saying Yellow is ethanol. Then fast forward to 2:56 and they're saying a blue tint is methanol! Apparently some people are drinking the wrong stuff! What are your thoughts? ruclips.net/video/koBiRzH0ztk/видео.html
Can fresh juniper berries be used?
Hi there you all HOW can I find a still setup Bible for equipment setup and the know how's for making the koolaid.any one please.
I'm using a big copper still and just have some questions regarding temperatures.
What temperatures should I be using in each section. For the cold water, Boiling water, etc...?
Okay first off I'd like to say great video George, glad to see you back doing videos.
Secondly, the old timer moonshiners didn't have the Glycerine so what they'd do was let that stuff sit for a good period of time to let it mellow out, some would go as far as aerate when they were cutting it down and that took away that sharpness. Just thought I'd toss that at ya!
Again great video as always and keep up what you're doing.
My research has turned up some very interesting information that says otherwise but you are correct, it was not as available as it is today so the method you describe was a normal practice.
As always, thanks for the comment and your support. You've been with us for the past few years and I always enjoy your comments and the tips you share.
Happy distilling
George
Thank you George! I'm a beginner in distillation. Can You please tell me why my gin is opaque after mixing with water?
Generally means you have some tails mixed in
I love you sharing your knowledge with us rookies ! I have a question I am a new distiller have only completed two runs with a stainless still reflux still. The problem I have is I have gotten a nail polish remover smell on both runs. First run was rum and the Oder wasn’t as bad as the last run of sugar vodka. Don’t know what could be causing it. The smell is in all stages of the run. If you might know what is going on I would greatly appreciate it . Keep up the great work.
What type of yeast are you using?
Hi George, if I were to make gin using a kettle, thumper and worm/condenser set up, using the thumper as a gin basket, would the methanol in the heads affect the botanicals in the thumper which would then taint the rest of the run? Cheers
Should not since they would just transfer to the thumper and then out again. This happens at a lower temp (145F) so you should do just fine.
Barley and Hops Brewing Thank you George!
Nice job. Every other piece of information on the web suggested to use a finished product first, meaning 2 distillations. It would be easier to run a sugar wash through the botanicals to get what I want.
great work
Hi Bob on the rum I used bread yeast and on vodka I used. distillers yeast .
George, why do you carbon filter? What are the benefits?
great explanation by the way really useful
George, I have the 8 gallon out back. how many berries would I need if I was doing a 6 gallon wash ?
I would recommend 1/2 ounce (about ~45-55 berries).
Good luck and have fun
Happy distilling
George
Love your video they're very informative
Hello George, again a wonderfull explanation on how to make gin.
I think i never saw you making Rum, so therefore i would like to ask you to let us see how you would make an excellent rum with eighter the grainfather or the Turbo 500 still.
And if you would consider to make video of this, please let us show everything, especially let us know what can go wrong.
Thanks in advance.
Gerard.
Check out our video on making rum the easy way Part 1 and 2.
George
Great show thanks I learned something new.
Glad you enjoyed it
Could you pack the juniper berries with copper mesh in the glass?
Certainly
Thanks George! Love your channel!
Sitting here in front of my still, with my column packed with juniper. as well a cornucopia of different botanicals associated with gin. Should be spectacular.
Mr.george i am designing my own distiller for gin and i need your help if you please , how long should be the pipe going up before the vapor goes into cooling stage , and can you give more information about temperatures needed and timing for gin , Sincerely
For gin you will no doubt need to use a reflux still since gin needs to be high in proof and neutral. The standard column length is 28-44 inches. Actually closer to the taller measurement is more efficient. You reflux chamber should be at least 1 inch from the exit point to the condenser and no more than 3 inches down from that point.
The chamber can either be a jacket or piping that runs through the column for the (pre-condensing chamber) reflux.
Hope this helps
I always learn from your channel
It's a pleasure doing these and I hope it helps.
George
I’m just getting into brewing. My brother has a pot still that the copper is inserted to the column from the bottom of the column. Can you use this technique of inserting the berries at the top of the column and copper underneath it from the bottom of the condenser or not?
Hey George!!! Really enjoy your show .
i know you use a Zero water filter. I use one aswell , but i wanted to know when you are filtering your spirit does your spirit come out tan after a couple gal have been filtered? Im thinking the filter is breaking down at that point.
Never had that problem. I normally run about 2-3 gallons through it before I change the filter out.
I've never seen anything like what you describe.
George
What kind of wash did you use
Ok a sugar wash
I used a sugar wash made with corn sugar.
George