How To Distill Corn Moonshine On A Plated Still
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- Опубликовано: 2 ноя 2023
- Ever wanted to know how to distill a corn moonshine on a plated still? This is the video for you. I was lucky enough to hang out with the crew from @ClawhammerSupply and make a cracked corn moonshine mash. I replicated it here in New Zealand, today I am distilling it to make white whiskey or moonshine.
Check out Claw Hammers mash video:
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Хобби
Make sure to check out the mash video over on Claw Hammer Supply's channel:
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Can you confirm the recipe? Not much in the claw hammer and the recipe on their page lists corn and water. But I heard malt and oats in your tasting of it ...
we stil need alcohol made from paper
Have you ever looked into vacuum distillation? Was looking at your tootsie roll attempt where it burnt the sugars. I got my hands on a rotovap, don't know what I'm doing but put banana cake into it the other day and made banana cake vodka. was great.
When can we buy Clawhammer Supply stills in NZ ?
Thanks for dropping in on us Jesse! We had a blast and learned a lot about cracked corn mash techniques too. Also, this video is incredible. You’re a true master of the art!
Thanks mate, I had a blast too! Its almost like we need to do this again some time . . .
@@StillIt Yes please
Okay coming from the southern United States if you want something close to moonshine hypothetically don't use reflux, keep the 3 or 4 plates and it taste more like a thumper or a slobber box. It comes out around 140 or more and it has flavor and it's smoother. PLEASE try this. Just run it slow just like you explained in the video. Just try it and see.
will you make video on malting and maybe roasting specialty malts with actually doing stuff and showing us? it would be amazing.
Jesse been with you since the beginning.
I now enjoy reading the comments. Cheers Brother!!
Thanks for this interesting video. For me Moonshine means that have a higher alcohol percentage, because it has no regulations instead of the ones that percentage of alcohol is 40% abv. In Puerto Rico we called Pitorro and in Christmas season is legal or at least you won’t get arrested( of course if you sell tons of it yes) but our tradition allow us to drink and sell it.
I live on a farm, so I think you will understand just how amusing I am finding the sheep in this video. Silly things.
HAHA yup
Okay I’ve got 2 things to say.
1. I love how positive, supportive, and connected the brewing and distilling communities are. 2. That is one MAGNIFICENT beard, the growth I see from your vid 3 weeks ago to today is very impressive, and I love how you have a tie on it giving it a very nice shape with a cool little bottom part lmao.
Been watching for a while love your vids and the information you provide !!
Clawhammer Supply sent me!
Ayyeeee, nice. Welcome :)
You're finally becoming Ol George! 😂😂! I mean that with all due respect, he had it down.
Nice back to the basics vid Jesse. Thank you for all your hard work and great uploads. I appreciate you.
I can appreciate all the small gradients. That being said, I have an 8 gallon pot. Run 7 gallons. Pull off the first 8 pints, blend into a single gallon and its 100 proof every single time.
Just watched the Clawhammer supply video. now i'm here to watch you finish the job!
Ayyyeeeee nice mate!
Love this and love claw hammer supply. Good shit.
Thank you!
This was amazing. Love seeing the still work!
Your best video to date. Loads of great info and you are for sure starting to feel in your element there. keep it up ;-)
Awesome, and informative video. Thanks for all of your time that it takes to make an entertaining and interesting video.
Best explanation of this process I've seen. Nice work brother!
I want to thank you for all the information and knowledge that you have, I've just recently started back into the art of distilling spirits, thanks to the information on the "T" 500 with the reflux distilling instrument, I've been using it and I'm very impressed with the ABV that I've seen, my first run with the rum recipe that you provided some time ago, produced an ABV of 97.5%, thanks again and I'll keep following
Awesome mate and you are welcome
How do you measure your abv?
@danieldanielson2650 , I use a hydrometer in a parot
Awsome vid dude, nice info set
I love your content and information! You've got a great personality and it is an enjoyment to watch the shows.
Fantastic video, I just put my 3 inch 4 plate stack together, and waiting for my mash to clear. RIGHT ON TIME. Thanks!!!
Thank very much I have a bubble plate tower and I couldn’t find a video on how to use them now I do now it’s time to make up a batch and learn thank you very much
Nice one, Jessie.
Cheers mate
Tanks Jesse!
I think this one did or for me.
Whiskey time.
2:48 the one thing we can all agree on, is store bought moonshine is not moonshine🤣
Here in the American Appalachian mtns we typically think of moonshine as an illegally made corn liquor at or above 120 proof served clear or proofed down for cough syrup or mixed lemonade but yes it definitely different based on location 😉
25:01 mandatory kiwi background noise 😂
23:19 😂😂😂
A thermo probe above the reflux condenser is the best way to run a reflux still. Controlling the temperature of the vapor passing the reflux condenser via reflux amount and heat input is what is needed. Keep that temp between 80 and 90C is where the hearts (and heads) exist.
Hey Jesse
Well explained video.
I have not seen a video from anyone yet that separates the different alcohols to get a better yield.
I spend approx 2 to 3 hours balancing my column and taking product with the temp sensor at the top of the column reading less than 78 degree C (ethol alcohol boiling point). I take every drop possible and try hold the column at between 65 to 75 degree C. This removes methanol (boiling point 64C and) and other unwanted alcohols that have the lower boiling points. This means it is not spread throughout the good ethol alcohol in the early stages of the run. Better yield, no headaches. Takes a while more but we’ll worth it.
I forgot to mention, I run a column packed with copper wool. Longer the column, easier to control. The wider the column is, the quicker you can do the run once you have separated the lower boiling point stuff (headaches)
This obviously works best with sugar wash neutral but also with all grain
Great, operational video, Jesse!
What effect does it have on your cuts when you shut the system down (because of a flooded plate) then restart it?
Love me some moonshine on plates...😮
Hey jesse great vid, been following for a long time, thank you for sharing you experience :)
I got 2 questions for you, the first is whats in your opinion gonna be the difference if you use a top reflux position so it sits higher then the lyne arm/the way to the product condenser? To me that sounds like more flavor and maybe less of the higher alcohols but im really not sure.
Second is how much you think its important to keep separate water flow control for both condensers? I know more control is always nice but when im usually running a reflux im just feeding the product condenser first and then the flow goes into the reflux one.
Jesse, this was a great, informative video. It also left me with some questions. So, when making corn liquor, I was under the impression that it should be run in a pot still or, in a still that can be run as a pot still. This would help the congeners interact with the vapors and add flavor to the condensed product. However, I see that you have run this corn mash in a 3 plate reflux still and you are still getting flavor. It even appeared that the flavor was cleaner than that of a pot still. That is understandable being that a reflux removes a lot of impurities. But, are you sacrificing more flavor for a cleaner product? Also, if you ran your condenser a little warmer or cooler than normal, could you let more congeners (esters, phenols, and isomers) either condense and add more flavor or stay vaporized and travel back to the dephlegmator and purify on their way back down through the plates? I understand there is a lot to my question and I apologize for that. I am just trying to wrap my head around pot still for flavor vs reflux for a neutral spirit. Thank you for your time. You do a great job! Don’t change a thing.
Hi, and greets from Germany. My Question: doesnt the ammount of plates you add reduces the flavour of the spirit?
Yes, it will. The more plates, the less the flavor.
That foam looks a lot like hotbreak. Common in beer making. If you were to bring the mash up to the boil before fermentation, those proteins that cause the foaming should be broken down.
Do you add liquid to the plates or do you start with dry plates?
As an American who may or may not have family that makes moonshine, it’s only moonshine if you make and sell it illegally, if you abide by the law it’s just corn liquor. Taxable alcohol ain’t shine
Agreed if it wasn't made under the light of the moon, then it shouldn't have the moniker.
Agreed, but I'm also going to add, most of your "bootlegger-shine" outlaw stuff, not bought in a store is also about 190 proof, which is 95% alcohol, also another reason it's not in stores, because most states don't allow the sales of alcohol, of ANYTHING over 151proof.
My take on moonshine: The cheapest and/or most readily available source of starch/sugar and bakers yest, fermented thoroughly and distilled exactly pretty enough to be drinkable without making a weird face. Heads and tails go into the next batch to extract even more, until the buildup of heads and tails becomes unmanageable, and you start over. Distribution strength is production strength (typically ~80%) to cut down on bottle cost, weight and volume.
10kg of beet sugar + 1kg of oatmeal + 200g of fresh bakers yeast and away you go. You're not obliged to wear an eyepatch and go "Yaaarrgh! when you deliver the goods in the dead of the night, but it does help your street cred.
Extra street cred if you have a multi-fuel furnace in your fermentation room that runs (mostly) on your waste product. Having a wood fired still and a water re-circulation system keeps the five-o from spotting your enterprise, and going out of your way to shop at diverse locations is a must because shop keepers be snitches.
Hey Jesse, can you get ahold of Worther's in New Zealand?
Pardon my ignorance. If you don't, they're a hard toffee drop candy that everyone's grandparents have here.
Could be an interesting brew.
Foreshots = Laquer thinner, cleaning fluid.
👏🏾👏🏾👏🏾 Great video Master Teacher!🥃🥃🥃🥃 how big is your pot? The reflex is bad ass! I must upgrade my reflex!
Hey Brother. I love your channel. I have something you might wanna look into. Should the foreshots and heads be removed before you load the plates. Seems to me that if you don't, the foreshots & heads will be mixed in with whatever is on the plates. Just a thought. If you can let me know what you come up with I'd truly appreciate it
Kudos… Love these video’s!
I am super keen to buy a still to start my journey into the craft.
I am considering a plated still because of the modularity but I have a question.
I understand the size of the column makes a difference to the speed of distillation but does it make a difference to the quality of the distillate?
As George would say on the stream... dripdripdrip Spuuurrrrrrrrrt.
Ещё и воду шаровым краном регулировать😃. Купи игольчатый кран, там степень регулировки земля и небо
My country outlawed home destilling. Not really outlawed but you need a licence and the whole process is not really ment for hobby destillers but full on commercial destilling. Just a lot of constant paperwork and inspection stuff you need to keep up with. Officially they did it for tax reasons, the law is written so that every drop of spirit produced needs to be taxed and there is just no way to enforce this law on hobby destillers so they made it so complicated that only commercial destillers can realistically do it. I still find this extremely interresting even if there is little chance i ever get to use anything ive learned here. There is beer and mead production that is allowed in limited quantity that is something i might get into one day, i like them more than spirits anyways.
Hey Jesse. Great video, like everything you do. I was under the impression that the colder end of a condenser should be farther from the boiler. For the product condenser, this is in at the bottom and out at the top, but for the reflux condenser, shouldn't it be in at the top and out at the bottom? Just checking for a friend. ;)
That's how i would set it up :)
or actually from the bottom of the reflux condenser might be more suitable come to think of it
As it is coming up to Christmas and you undoubtedly have access to clear brandy maybe try replicating a port with a cheap wine kit?
Current ABV (Divided) by desired ABV (Times) by current volume in ml (minus) Current volume in ml = Amount of water to add. Say you have 2liters of finished product at 90% and want to bring it down to 40%.--- 90 divided by 40= 2.25. Times 2000 (ml) = 4500. Minus 2000 (ml) = 2500. AKA 2500 ml of water will dilute your 2l of 90% down to 40%
I like your style
If your making moonshine (corn likka ) wouldn’t running it reflux with bubble plates strip the flavour ? I’m confused here 😅
What are those controllers on the wall ? Power regulators ?
It would be really interesting if you sent your foreshots off to a lab to see what % would actually be methanol. Maybe even the first couple of heads samples
The host could make boiling water fun
In KY, the definition of moonshine is just clear distilled alcohol, and generally not aged much if any. In fact what comes out of a bourbon still would be moonshine, not becoming bourbon until it ages in a white oak barrel blah blah blah. The stereotypical moonshine would be high test. In the old old days, you needed to know your distiller to ensure the still being used didn't include an old lead car radiator.
Can you collet all the Tails from all your brews for the next year and them make a Frankenstein Shine for next Halloween
Is this a Clawhammer supply still you used? If so, can you list out what all hardware and options you have on your set up you used here?
Thank you in advance!!!
CC
Sheep invasion 😂 Really enforcing the kiwi stereotype, that's like if a kangaroo jumped into the shed while filming over here in aus :-)
Will the bubble plate fit a t500? Asking for a friend 😂
Did you mean 1kw? I have a 4" 50ltr plate still and when its running it's usually around 2000w/2kw.
How many plates do you use? Cheers
@@patrikr1276 depends what I'm running. If I'm doing neutral i use 6 and 50cm packed column. Probably the overkill. When I did a rum I used 5 but think next time I'll try three.
I would like to see if you could make moonshine out of a shit ton of cornstarch powder.
Fore shots, tiny bit of dish soap, distilled water, = eyeglass cleaner?
Jesse is distilling while Shaun the Sheep is leading an insurrection on the shed.
Will you use this moonshine to still Surströmming?
If you have a lot of Methanol then what about making Diesel from the heads and old Chip fat and process it so you can run you car on it assuming you car is a Diesel engined vehicle.
I'd love to know how many litres of distilled spirits he has sitting around at any one time?
I've got no interest in doing my own distilling but still find the processes fascinating.
Random reminder. When it comes to reflux condensers and product condensers. Cold water in at the BOTTOM. very easy to mix up the flow and if you dont know better you will have a very rough time should you get it wrong.
Jesse do you think you could make some alcohol out of lentils?
Does clarifying or cold crashing help prevent puking?
I suppose it would help, Puking in cereal distillation comes from the proteins in the wort coagulating in the rolling boil, while clarifying could help it could also reduce flavour from the cereal wort, which if your making whisky you want some of that. knob of butter or distilling conditioner would see you right. Ive only had one puke ever with a cereal whisky because i added a lot of adjunct's stuck in the ferment
my first time distilling corn whiskey for bourbon didn't end up so great. I had an overwhelming odor and taste of sulphur or rotten eggs. why is that?
На алиэкспрес их уже лет 5 продают😂. Какие это новые технологии
could yall distill some mead at some point maybe a Viking blood mead?
Cadbury n others are using it, so I dare you to make a Vegemite spirit 😅😂
10kw is 50% power for that little still?
Nothing can live in those jars
When are you going to distill Durian fruit?
50% is 10KW?? How big is that pot?
Looked into buying something but all the prices are 25~50% over what you can find in other online retailers. What is going on?!
IMO your reflux piping is backwards. Just my2cents. Keep up the good work.
Water in the top out the bottom you mean? I do run it that way on some of the other stills. Seems to work best this way on this setup. Cheers mate :)
Makes it quite difficult to fill the RC with water for controlling reflux.
Having the water feeding from the top will usually leave the condenser 90%empty and/or cause air to build up in it.
The incoming water will also channel down one side and allow unrefluxed vapour to go straight up the tubes on the other side of the condenser.
The most reliable way is to have water entering from the bottom and filling up the entire condenser and exiting out the top, this also allows any air to also escape.
If you're having issues with controlling the reflux condenser with it being too efficient, you can pre heat it by running it through the product condenser first
Normally have the thumbs up and the thumbs down option. My screen only has the thumbs down option which I don't want to use. edit: I have worked it out in that I click on the numbers next to the thumb down sign to add my like vote.
Огонь,братиш.
I see you don't talk much about temp... but what is the hottest you would want the mash to be?
Omg, it's actually sheep. Idk why it surprised me as much as it did.
You make this look overly simple. I'm interested in getting a still and trying to make some product. I'm in the states and I know that selling any alcohol is illegal however for personal use I believe it's legal as long as you don't make over a certain amount. Certainly interested in rum and corn liquor. So what size still would be best to make say 15 gallons over a few weeks.
Would love to see Shaun the sheep make an appearance hahaha
Нижняя тарелка так и не заработала ноомально
Something
Sheep Invasion? how did they not get included in the video?
I kicked them out too fast to get the camera haha
just for shits and gigs, my interpretation of moonshine is, "any whiskey that isnt aged in barrels"
That would be white lightning. Moonshine is pretty much just any form of alcohol(usually distilled) that is illegal.
Jesse, if you ever get the chance to smell some ethyl acetate, I highly suggest it. If your reaction is anything like mine, you'll say, "Oh wow, that smells like heads!"
Why is everything so expensive there and rent weekly is insane
In North America, if you paid taxes, it isn't moonshine. Other than that, depends on the region.
Shootgun
Recently you said that home-distilling alcohol was illegal in the USA. It's not. It is illegal to sell more than a certain amount without getting a proper license for taxation purposes. Seriously, we can own switchblades and rocket launchers here. We can own stills.
This is 100% false. It is a federal offense to distill spirits for human consumption in all states without exception. Can carry a penalty of up to 5 years in federal prison.
www.ttb.gov/distilled-spirits/penalties-for-illegal-distilling#:~:text=While%20individuals%20of%20legal%20drinking,26%20United%20States%20Code%20(U.S.C.)
The SHEEP INVASION. Jesse, until now your accent (and Erin's formerly-American one) was the best evidence that your channel is pure New Zealand. But now you've been INVADED by BLEATING SHEEP.
isn't moonshine just a non taxed ( illegal ) production of alcohol through distillation
reasoning for this assumption is all the equipment you have mentioned are in fact used in legal ( countries where there are inhibiting laws )
in comercial distillation production
Indeed. There are many different views on what moonshine is. But back in the days of prohibition corn was an abundant starch source in the states compared to anything else available. so people picture corn whiskey as being the moonshiners choice in prohibition
For me "moonshine" just needs to be mostly grains and it has to be made illegally. Since it got its name "moonshine" from being made mostly at night, or at least away from prying eyes.
The fact that distilling is illegal in the USA but legal in NZ makes me ashamed to be an American. Lol