Ive been told by a candy chef that i should try invertase enzyme...is anyone familiar with using it in brewing?? He says its amazing at breaking down most starches and complex carbs to fructose.also being he's in the food business its fine for consumption he knows his shit i just dont want to ruin a mash over food versus alcohol production techniques. According to Him, I could get another up to fifteen percent of sugar after the analyze 😅 id love to get some feed back from other experienced brewers/distillers
15% off what is basically just going to give you expensive urine. Bargain. Plugging t-shirts is one thing. This is just sad, lol. If you don't want a hangover, don't drink to excess and hydrate.
This is why I absolutely love the RUclips community. I'm in the Midwest USA and I forget how big the world is. Tequila and Mexican food are staples. Love you so much!
Greetings, I did my experiments with sweet potato. The flavor profile was very fruity, mainly pear. To get even closer to Tequila, you can inoculate latic batteries, you can also add cypress wood to the fermenter. Finally, I would recommend using white wine yeast. Thank you very much, I have learned a lot on this channel, and I have managed to transmit your knowledge to my Spanish-speaking audience.
As you started describing it I immediately thought of sochu rather than tequila but wild experiment! Can't wait to hear how the aged variant comes out!
Jessie, you crack me up! Lawd knows it would be a wild time sharing a few shots with you, I know there would be a lot of laughs! Keep up the great work.
Happy "co-birthday" Jesse! I've done this recipe, using both white & demerera sugar. The latter makes it taste also like a rumquila. Both are great oaked!
Just bottled my own tomato brandy aged with charred maple about 10 months. Actually turned out quite good. Used tomatoes, golden raisins and sugar for the mash with wine yeast. Give it a shot
Love it. And love all your work. Was wondering if you could do a vid on what you do with all.the leftover grains and crap and ways to transfer everything from fermenter to pots.
Curiously, I bet the blue agave would grow pretty well in the Australian outback.Not that I'm promoting introducing any new species to that realm, But if they could be brought up safely, I feel like they would do very well.
Hey just watching this one, and noticed it says it's been a year since, so maybe six months till looking out for the aged taste test then? Thanks, looking forward to it😁
This is *eerie!* I --JUST-- thought about trying to make a spirit with charred/smoked sweet potato as the base to mimic how how they roast agave pinas! Not even remotely joking. Did you mention planning this on another video and I might have heard it without realizing it?
I'm new to distilling, and new to your videos and I love them! Off topic for this video, If I wanted to use a hard candy and and dissolve it down ( I guess it's basically a sugar wash at this point) what yeast would be best to keep the candy flavor (say butterscotch)? I was thinking ec-1118??? Hope to hear from you! Love your vids!!! you do a fantastic job explaining everything you do!
Nice video! Honestly think you might have won more if you'd kept them whole and roasted them, the inside would have been juice and caramelized beautifully. Done one with just sweet potatoes and caramel sugar and added walnuts to the spirit after. Was amazing. Also, well played final from a South African fan.
Sweet potatoes Brown sugar and nuts!? You just made a typical Southern American side staple especially during the holidays. Usually topped with marshmallows and browned. I bet it tastes like dessert.
@dirtyfiendswithneedles3111 it was really good. Made it into a liquor for the wife. It's amazing how the starches convert and it caramelized. Straight into the juicer and yiu have a winner. Volumes are a problem though.....
Hey mate very new to brewing just been watching your Kentucky whiskey video and just wondering if you put it through a filtration system at all, cheers
Thise purple Asian/Japanese/Korean sweet potatoes with the white flesh are incredible. Way better than the yams/sweet potatoes we get in the US for Thanksgiving. I roast them whole for about 1.5 hrs at 350 F and slice them open and melt some butter on them. Just like that, they are amazing eating.
I have made mezcals from other edible cacti I roasted, using agave nectar as a base, at least a quarter roasted cactus by weight. I usually use 8-10 pounds of cactus, cut in planks, smoke roasted on my little grill, then blended smooth. I use my little air still, because as long as you boil down and concentrate the leftover slop in the still, and leave it all in for stripping after stripping, you get a really good spirit from your cuts run, regardless of the cactus you start with. To simulate larger, factory scale conditions, I mash the roasted cactus with alpha and beta amalayse, but pitch a ton of extra beta in with the ferment, as well as all the pulp, and leave it far too thick to ferment out. Then I periodically scoop out a gallon, pulp and all, and strip out the alcohol, and save it. Then I pitch all the slop back into the ferment and top it up with water. The amylase continues to convert starch, slowly. The yeast continuea to convert the sugars. It bubbles along pretty much indefinitely, getting darker as I repitch more and more slop. My longest batch ran for eight months, and I'd stripped maybe six liters of 50% out of just a four gallon batch before I decided to run out the ferment itself. For the final runs, virtually everything goes through the still, pulp and all. For my cuts run, I filter all the slop that came from the final stripping runs and add that to all the low wines, before the final cut runs, but I don't save the slop from those runs to concentrate it any further (though I guess I could). Tails cuts are tough, because there's a sweetness that lingers all the way down to 10-15% sometimes, but there's always a wet dog in there at the bottom, too. Depending on the cactus, the white spirit might be okay, but mostly I find they all improve with oaking. I find that the oak really overpowers the spirit in the first half year, but mellows continually after that. I usually get about 6-8 liters of 50-60% at the end, from my four gallon batches. I've used nopal, but I really want to try making prickly pear fruit and agave nectar mezcal. I always miss the season somehow. I've made prickly pear mead, so I know it would be an amazing wine, and certainly a wild brandy through a reflux. I wonder how it would do as a mezcal, though.
A while back, you did a gin show. At the end, I had no questions, because I thought I knew everything there was to know about gin... That was then... This is reality... When I'm thinking of making a batch... I wonder what portion to the gallon, quart, or say Liter (I could convert to either) But should I use the juniper in the ferment and at what proportion? Or... Add after the ferment making an aging infusion of all the herbals?... Or... Go all the way through the ferment, the distilling fairy process, as it were, and then add as an after the fact infusion checking to make sure it's not getting too over powering? Curious... I know you're busy... But sometime could you answer it when doing a gin special... Enjoy your shows...
Hold on~!! I found your 'How to make Gin at home' show, which answers my question... As Glenda Radner used to say on a comedy TV program back in the 1970s here in America... "Neeeever miiiiiiind..." But thanks... Sorry I bothered you...
Jerusalem artichokes or sunchokes store sugars as inulin, the same polysaccharide that is in agave but as with agave Inulin turns into fructose whi h is difficult for yeast. To handle
I love using agave syrup, the same kind you use, I do a still wine with six of those bottles and an entire pineapple is six gallon batch and it comes out at a decent ABV. Haven't tried distilling it yet.
@@MikeEwalt you just have to check your acidity but there's buffers if you need to bring the pH up. But I've only had an issue once and it wasn't with pineapple.
Happy Birthday 🎂 Cool pizza oven. I have a portuguese pizza oven. Great idea to use it for chasing the craft 😉 (do not think my wifie will agree 😬) See ya 🤓
In America the main thing I tend to look for if I want a good tequila is If it is part sugarwash. They can legally call it tequila if it's 51% agave and 49% sugar. It's a sub par drink at best
Use it on a bourbon distill first. Then use it on the rum. So heavy char, medium, to light toast. It might be all char no toast, because of the heavy charring toasts as well. But for a rum, it has to have been used in bourbon first.
The peach and apricot you are detecting come from the syrup, just because it says blue agave doesn't mean it's pure agave. Only reason i say that is, its an off brand or "store" brand
I don't know if you have already covered this or if it would be a better question for whiskey tribe but could you educate us on the difference between Vodka and Poitin? Both are made from potatoes but are somehow considered completely different. And/or between Poitin and Moonshine? Both are bootlegged but moonshine will get you F[excessively]ed u[inebriated]p. whereas "Irish mountain dew" is said to "keep yer thinkin' clean"
Hi Jessie it is awesome to watch your videos I really like the new one about sweet potato and agave syrup to make a inspired tequila, sort of. I bet that one taste awesome. I am really inspired about watching your videos, and really got into making more different kinds of spirits with different ingredients as well. I just wanna give you two thumbs up for doing a great job and being a big inspiration to me. I also wanted to just suggest do you or maybe just an idea that you have a great logo I just want to do maybe give you an idea about your wood background the 1x6 with the blue lights, highlighting the spaces in between the pieces of wood. You should have your logo Still it cut right into the wood background with the Blue Light Highlighting your Logo I think that would look just Awesome behind you as you are going on with your videos. My name is Matthew Zebrasky and I live in Winnipeg Manitoba Canada and I am a big fan of your videos. I Like and Subscribe to each one of your videos. Thanks Jessie. Have a great day.
Ive been told by a candy chef that i should try invertase enzyme...is anyone familiar with using it in brewing?? He says its amazing at breaking down most starches and complex carbs to fructose.also being he's in the food business its fine for consumption he knows his shit i just dont want to ruin a mash over food versus alcohol production techniques. According to Him, I could get another up to fifteen percent of sugar after the analyze 😅 id love to get some feed back from other experienced brewers/distillers
Depends on the temp. The amylase in the potato "dies", denaturates at higher temps than 85C, he cooked it first to convert more starches. That's why he got the relatively high OG . :)
Except if you grow them yourself it's not too hard just time consuming I've got golden sweet potato growing at the moment and they're about bigger than a baseball at the moment hoping it'll be bigger by harvest time
Greeting from World Cup Champs. Try roasting the Sweet potatoes without cutting it up. 80-85C. 2hrs. It must be soft enough to push a bamboo tender through it. The smokey taste will be carried over by the ends and the amylaze under the skin will activate and do its thing.
Happy Bday ..hope you get lucky excluding that sheep in the background.. do your self a favour and get a Vevor commercial food processor I use the 350watt 19 inch shaft its a game changer I noticed you had alot of chunky waist that the yeast could have worked on .. think about it after you have ..well you know !
got recommended this channel this morning and have been enjoying your videos so far but uhh,,, are you aware that "chaser(s)" when referring to a person has another meaning? I'm not saying that you should stop using it but also I feel like you should be aware of the second meaning. (someone who fetishises transgender people (usually women) and almost exclusively tries to date/hookup with them)
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Ive been told by a candy chef that i should try invertase enzyme...is anyone familiar with using it in brewing?? He says its amazing at breaking down most starches and complex carbs to fructose.also being he's in the food business its fine for consumption he knows his shit i just dont want to ruin a mash over food versus alcohol production techniques. According to Him, I could get another up to fifteen percent of sugar after the analyze 😅 id love to get some feed back from other experienced brewers/distillers
15% off what is basically just going to give you expensive urine. Bargain.
Plugging t-shirts is one thing. This is just sad, lol. If you don't want a hangover, don't drink to excess and hydrate.
This is why I absolutely love the RUclips community. I'm in the Midwest USA and I forget how big the world is. Tequila and Mexican food are staples. Love you so much!
To fail successfully is the best part of every craft. Love this.
Very cool project! I'm really intrigued by the fruit notes...and the smoke. Might incorporate that into my next venture into tequila.
Greetings, I did my experiments with sweet potato. The flavor profile was very fruity, mainly pear. To get even closer to Tequila, you can inoculate latic batteries, you can also add cypress wood to the fermenter. Finally, I would recommend using white wine yeast. Thank you very much, I have learned a lot on this channel, and I have managed to transmit your knowledge to my Spanish-speaking audience.
I forgot to say that you can add lime peels to the kettle during the second distillation.
What will it be the quantity of white wine yeast let's imagine if we have a gallon of stuff for the fermentation process
As you started describing it I immediately thought of sochu rather than tequila but wild experiment! Can't wait to hear how the aged variant comes out!
Happy birthday Jesse! Really enjoy your videos.
Oh yeah, Happy Birthday🎉
I like the little laugh, awesome video man!
Jessie, you crack me up!
Lawd knows it would be a wild time sharing a few shots with you, I know there would be a lot of laughs!
Keep up the great work.
Happy "co-birthday" Jesse!
I've done this recipe, using both white & demerera sugar. The latter makes it taste also like a rumquila. Both are great oaked!
Just bottled my own tomato brandy aged with charred maple about 10 months. Actually turned out quite good. Used tomatoes, golden raisins and sugar for the mash with wine yeast. Give it a shot
Happy birthday to you appreciate what you do
Love it. And love all your work. Was wondering if you could do a vid on what you do with all.the leftover grains and crap and ways to transfer everything from fermenter to pots.
Curiously, I bet the blue agave would grow pretty well in the Australian outback.Not that I'm promoting introducing any new species to that realm, But if they could be brought up safely, I feel like they would do very well.
They grow so slowly he may could get a permit or something
Hes in new Zealand which is more like Scotland climate and 4 agave plants would make enough booze to get someone going for years
"Not that I'm promoting introducing any new species to that realm," *remembering the crisis with the cane toads *
@@domg.1011 Toads? I'dve called them "shazwozzers"!
Hey just watching this one, and noticed it says it's been a year since, so maybe six months till looking out for the aged taste test then?
Thanks, looking forward to it😁
at 11:00 fermenting at 28 degrees F? Bit chiily
This is *eerie!* I --JUST-- thought about trying to make a spirit with charred/smoked sweet potato as the base to mimic how how they roast agave pinas! Not even remotely joking. Did you mention planning this on another video and I might have heard it without realizing it?
Google is reading our thoughts 100%
mescalito (Agave Mash) smells a lot like sweet potato. I am glad you posted this!!!
Jesse, thanks for the active and hard work. How did you install the false bottom at that still, and where did you get it?
Cheers
Need to order the five missions agava syrup and terpines. Plz go down this rabbit hole!
Sweet potato is one of my favorites! Happy birthday Jesse.
I'm new to distilling, and new to your videos and I love them! Off topic for this video, If I wanted to use a hard candy and and dissolve it down ( I guess it's basically a sugar wash at this point) what yeast would be best to keep the candy flavor (say butterscotch)? I was thinking ec-1118???
Hope to hear from you!
Love your vids!!! you do a fantastic job explaining everything you do!
Many happy returns, Jesse.
One of best drinks of ANY sort I've ever had was a smokey Mezcal. OMD...
Nice video! Honestly think you might have won more if you'd kept them whole and roasted them, the inside would have been juice and caramelized beautifully. Done one with just sweet potatoes and caramel sugar and added walnuts to the spirit after. Was amazing.
Also, well played final from a South African fan.
Sweet potatoes Brown sugar and nuts!? You just made a typical Southern American side staple especially during the holidays. Usually topped with marshmallows and browned. I bet it tastes like dessert.
@dirtyfiendswithneedles3111 it was really good. Made it into a liquor for the wife. It's amazing how the starches convert and it caramelized. Straight into the juicer and yiu have a winner.
Volumes are a problem though.....
Hey mate very new to brewing just been watching your Kentucky whiskey video and just wondering if you put it through a filtration system at all, cheers
Jesse could we get an update video on the straight corn whiskey you made? Been a year I'd be interested in the taste, especially in those badmos
i seen that comment about sweet potato you are on it before I'd even look on your page thank you will be trying this 😁
Thise purple Asian/Japanese/Korean sweet potatoes with the white flesh are incredible. Way better than the yams/sweet potatoes we get in the US for Thanksgiving.
I roast them whole for about 1.5 hrs at 350 F and slice them open and melt some butter on them. Just like that, they are amazing eating.
sweet potatoes are from S, America
Jesse with about $2k worth of Kumara at current prices...... 😂😂
Agreed! Who did he have to do to get that lot!
Sounds incredible really. Complex, vegetal, smoky taste, with a juicy fruit aftertaste?!
I'll take 8 litres thanks!!
Very cool! Thank you!
Apparently there’s a farm in golden bay that grows blue agave for a local distillery
I have made mezcals from other edible cacti I roasted, using agave nectar as a base, at least a quarter roasted cactus by weight. I usually use 8-10 pounds of cactus, cut in planks, smoke roasted on my little grill, then blended smooth. I use my little air still, because as long as you boil down and concentrate the leftover slop in the still, and leave it all in for stripping after stripping, you get a really good spirit from your cuts run, regardless of the cactus you start with.
To simulate larger, factory scale conditions, I mash the roasted cactus with alpha and beta amalayse, but pitch a ton of extra beta in with the ferment, as well as all the pulp, and leave it far too thick to ferment out. Then I periodically scoop out a gallon, pulp and all, and strip out the alcohol, and save it. Then I pitch all the slop back into the ferment and top it up with water. The amylase continues to convert starch, slowly. The yeast continuea to convert the sugars. It bubbles along pretty much indefinitely, getting darker as I repitch more and more slop. My longest batch ran for eight months, and I'd stripped maybe six liters of 50% out of just a four gallon batch before I decided to run out the ferment itself. For the final runs, virtually everything goes through the still, pulp and all. For my cuts run, I filter all the slop that came from the final stripping runs and add that to all the low wines, before the final cut runs, but I don't save the slop from those runs to concentrate it any further (though I guess I could). Tails cuts are tough, because there's a sweetness that lingers all the way down to 10-15% sometimes, but there's always a wet dog in there at the bottom, too. Depending on the cactus, the white spirit might be okay, but mostly I find they all improve with oaking. I find that the oak really overpowers the spirit in the first half year, but mellows continually after that. I usually get about 6-8 liters of 50-60% at the end, from my four gallon batches.
I've used nopal, but I really want to try making prickly pear fruit and agave nectar mezcal. I always miss the season somehow. I've made prickly pear mead, so I know it would be an amazing wine, and certainly a wild brandy through a reflux. I wonder how it would do as a mezcal, though.
I find a little scorching in the still actually helps.
I'm jealous, you getting ready for spring and we got our first snow storm and below -10°C 😢 start of 5 month winter
HAPPY BIRTHDAY, Jesse!! From another MB...
A while back, you did a gin show. At the end, I had no questions, because I thought I knew everything there was to know about gin... That was then... This is reality... When I'm thinking of making a batch... I wonder what portion to the gallon, quart, or say Liter (I could convert to either) But should I use the juniper in the ferment and at what proportion? Or... Add after the ferment making an aging infusion of all the herbals?... Or... Go all the way through the ferment, the distilling fairy process, as it were, and then add as an after the fact infusion checking to make sure it's not getting too over powering? Curious... I know you're busy... But sometime could you answer it when doing a gin special... Enjoy your shows...
Hold on~!! I found your 'How to make Gin at home' show, which answers my question... As Glenda Radner used to say on a comedy TV program back in the 1970s here in America... "Neeeever miiiiiiind..." But thanks... Sorry I bothered you...
Jerusalem artichokes or sunchokes store sugars as inulin, the same polysaccharide that is in agave but as with agave Inulin turns into fructose whi h is difficult for yeast. To handle
happy birthday my friend!
Why not freeze some of the water out before distillation?
I love using agave syrup, the same kind you use, I do a still wine with six of those bottles and an entire pineapple is six gallon batch and it comes out at a decent ABV. Haven't tried distilling it yet.
Now you have me wondering if you can make a mash with pineapple. I have never thought of it before.
@@MikeEwalt you just have to check your acidity but there's buffers if you need to bring the pH up. But I've only had an issue once and it wasn't with pineapple.
@@ryefry Does the pineapple flavor come through after distillation?
@@MikeEwalt never distilled, just made the wine
@@ryefry I've never made alcohol, just consumed large quantities.
I've always thought of diacetyl (butter, butterscotch) being a major flavor component of tequila. Any of that?
Happy birthday Jesse!🥃🎂
Would using aloe vera work to create a tequila??
I am amazed by the craft
But when will you make a Surströmming gin?
Surstromming gin???
Run and never look back!
Oh hell nah
Is it tequila. No. Does it taste like tequila. No. I love it. I know you’ve wanted to do this for some time I’m glad now is that time.
Ok I’m not a jealous man, but dude! That pizza oven 🤤
Happy birthday!
Happy Birthday 🎂 Cool pizza oven. I have a portuguese pizza oven. Great idea to use it for chasing the craft 😉 (do not think my wifie will agree 😬) See ya 🤓
Time for an update video on this!
In America the main thing I tend to look for if I want a good tequila is If it is part sugarwash. They can legally call it tequila if it's 51% agave and 49% sugar. It's a sub par drink at best
Thank you
What is a good stave to use with a rum. chare or toast level?
Use it on a bourbon distill first. Then use it on the rum. So heavy char, medium, to light toast. It might be all char no toast, because of the heavy charring toasts as well. But for a rum, it has to have been used in bourbon first.
The amylase in a person's spit will convert almost all convertible starch. You just need to chew them the spit out the potato.
Happy birthday 🎉, you need to get yourself some Bardi Grubs, did you mean Celcius not Fahrenheit on the temp of the fermenter.
1:16 Crikey Jesse, how big a fire are you starting???
10:59, did you mean 28 C?
Sounds lovely, but agave and I have ... history. I was injured in an automotive collision.
I was on foot and the car was, well, parked. Be careful! 🤠
Does it actually taste like taquila
3:28 is freaking jam
you should do more videos outside
The peach and apricot you are detecting come from the syrup, just because it says blue agave doesn't mean it's pure agave. Only reason i say that is, its an off brand or "store" brand
Since you roasted the sweet potato i would say you are closer to mezcal than tequila.
You have to get a rice press instead of a potato grinder
Happy Birthday
8kg of gold Kumara! Have you won lotto bro
I don't know if you have already covered this or if it would be a better question for whiskey tribe but could you educate us on the difference between Vodka and Poitin? Both are made from potatoes but are somehow considered completely different. And/or between Poitin and Moonshine? Both are bootlegged but moonshine will get you F[excessively]ed u[inebriated]p. whereas "Irish mountain dew" is said to "keep yer thinkin' clean"
they use corn not potatoes which both are from the Americas
Oak is common in parts of Mexico, and should balance the flavors
Hay Jesse how about just using the syrup, and add smoke to the finished product. Wouldn’t it taste like the real thing?
Thanks again :-)
Fun fact: Kumara in finnish is Hunch, or being really drunk, for pretty obvious reason :D
Nice
Hi Jessie it is awesome to watch your videos I really like the new one about sweet potato and agave syrup to make a inspired tequila, sort of. I bet that one taste awesome. I am really inspired about watching your videos, and really got into making more different kinds of spirits with different ingredients as well. I just wanna give you two thumbs up for doing a great job and being a big inspiration to me. I also wanted to just suggest do you or maybe just an idea that you have a great logo I just want to do maybe give you an idea about your wood background the 1x6 with the blue lights, highlighting the spaces in between the pieces of wood. You should have your logo Still it cut right into the wood background with the Blue Light Highlighting your Logo I think that would look just Awesome behind you as you are going on with your videos. My name is Matthew Zebrasky and I live in Winnipeg Manitoba Canada and I am a big fan of your videos. I Like and Subscribe to each one of your videos. Thanks Jessie. Have a great day.
I really want to see where this one goes, you defiantly need to follow up with the aged spirit!!!
How long did it really take to get that fire going? Lol
Ive been told by a candy chef that i should try invertase enzyme...is anyone familiar with using it in brewing?? He says its amazing at breaking down most starches and complex carbs to fructose.also being he's in the food business its fine for consumption he knows his shit i just dont want to ruin a mash over food versus alcohol production techniques. According to Him, I could get another up to fifteen percent of sugar after the analyze 😅 id love to get some feed back from other experienced brewers/distillers
Did you even need the alpha amylase? I thought sweet potato contains enzymes to convert itself.
Depends on the temp. The amylase in the potato "dies", denaturates at higher temps than 85C, he cooked it first to convert more starches. That's why he got the relatively high OG . :)
holy crap....would have been cheaper to trade in a kumera for a bottle of tequila given how much they cost in the shops lol
Except if you grow them yourself it's not too hard just time consuming I've got golden sweet potato growing at the moment and they're about bigger than a baseball at the moment hoping it'll be bigger by harvest time
That's how I make my tequila.
Agave syrup, and that's it.
1 per gallon.
Happy Birthday (Belated?)
These sweets are good to work with, on sale. Criminal use of pure Agave sugar.
You've got "kids" as in your progeny, or goats? 🐐Is that what I hear 4:28 or is that a sheep?! 🤔
Those knife skills scream resturant work?
You will go straight to hell for using your guiness glass as a heads collection vessel 😂
Sounds like sweet vodka with hints of fruit...
just simply call it golpes
Lol only in NZ would someone try to make booze out of kumara
Greeting from World Cup Champs.
Try roasting the Sweet potatoes without cutting it up. 80-85C. 2hrs. It must be soft enough to push a bamboo tender through it. The smokey taste will be carried over by the ends and the amylaze under the skin will activate and do its thing.
Happy Bday ..hope you get lucky excluding that sheep in the background.. do your self a favour and get a Vevor commercial food processor I use the 350watt 19 inch shaft its a game changer I noticed you had alot of chunky waist that the yeast could have worked on .. think about it after you have ..well you know !
😂❣️
С Днем Рождения!!!
1st lol😉Aloha
got recommended this channel this morning and have been enjoying your videos so far but uhh,,, are you aware that "chaser(s)" when referring to a person has another meaning? I'm not saying that you should stop using it but also I feel like you should be aware of the second meaning. (someone who fetishises transgender people (usually women) and almost exclusively tries to date/hookup with them)
You not made tequila. To even sugest you made it with sweet potatoes as in the title shows your complete ignorance about tequila and its history.
It would seem you are ignorant of what I said and made in the video.
CAN YOU TRY MAKING A 2 MINUTE NOODLE SPIRIT?? (With or without the seasoning before the stilling)
ruclips.net/video/etvmPLVaytM/видео.html Ramen 2 minute noodles
I've noticed that if you stay drunk everyday.. you don't really get hung over
Happy birthday