Still It I'd like to see a video fro. You showing the whole process. No matter how long of a video. Its difficult sometimes for newbies like my self to try and follow along with playlist because we dont always know which video should come next when making alcohol be it vodka whiskey or whatever. If you would do that I'd appreciate it and I'm sure other would. Keep up the good work
I'm impressed by the way you are able to pick up all those flavors! I have done my first rum a month ago and the smells and tastes where so strong, it was hard to make cuts. In the end it came out very well, might be the best thing I have made so far. Took a bottle to a BBQ with some friends and it did not last very long 😂
Full credit for the Spit vs Swallow chat. At the end of the day we can't get complacent when running a still. I have a personal rule of never drink while running mine. I have broken that rule a couple times and once had a really nasty accident. Safety is No Accident! I fully respect what you're doing brother.
This could not have come at a better time to get me pumped. I just started my first rum wash last night. I MAY have gone a little heavy, and I hope my yeast can handle it!
koorbloh yeast are hearty little critters if you take good care of them. Nutrients, Temperature and PH being ideal will let you ferment out any semi sane gravity wash. If you want to go very high like 15%+, you can add half your sugar/fermentables at first, let it go a few days, then add the rest. It'll let your yeast kick butt and multiply without being swamped in sugar. When adding the rest, be really careful to not move your temperature or PH too much and you'll be golden!
For your temp issue at 10:30: Buy a refractometer for measuring ABV. They only require 2-3 drops of distillate so it very quickly comes to room temp, no adjustment for temp needed. They are ~20USD on ebay/Amazon One caveat, they only measure up to 80%ABV, so don't throw out your alcometer for high proof measurements. But the spectrometer is hard to beat for taking measurements of dropping alcohol content as a run progresses. Just wave it under the output stream, collect a few drops and hold it up to the light.
A refractometer is a problem in distilling. It can be used effectively in beer because it is measuring a difference between OG before alcohol and FG in a given volume. Unlike beer though, distilling is separating the alcohol from the given volume. Also, a refractometer is distorted once alcohol is present as it reflects light differently with the alcohol, and requires you to calculate the "Measured" value to get the "True" value. For beer, it will be in the ballpark, for distilling, it isn't usually in the same zip code. If you think it works for you, go for it, but I suggest comparing it to a freshly dumped parrot with glass meter and you'll see it isn't even close.
Dude, I love your channel so much. Since distilling is illegal here in America, you should do some Applejack experiments. (Freeze distilling) I’d love to see what other recipes could be applied to freeze distilling. I suggest watching Bearded’s Applejack video. DON’T STOP!!! This channel feeds my distilling itch! XD
Still It Yeah?! I’ve been making some too recently. I have a brown sugar batch just done today and a white sugar batch about to be distilled. Thought about trying spices, charcoal filtering, smoking it etc.. so much fun. I DO wonder if making some sort of sugar wash and freeze distilling it would turn out like a white spirit from a still, since all that would be in it is some residual sugar, alcohol, water and a little CO2... Do you have any idea if that would work?!
What an awesome freaking idea, adding a little dunder to the finished product. I have generation one and two stripped and ready for the spirit run this weekend. Thank you so very much for your videos and inspiration. 👍👍
I noticed the orange on my run also but I blame the lemons, I got similar flavors from a gin I used to make from lemon peel and juice and I am glad they are present
@@danny84gee I've fermented apple juice into cider. It ferments very dry without a lot of flavour. Not sure adding it to the fermentation would make a lot of difference. Even adding to the distilling mash... distillers have said that distilled apple cider (brandy) doesn't have a lot of taste unless you put it though a thumper or something equivalent.
Doing a rum now. 12lb black strap in 5 gal. 1.088 Orig Grav. My question to you is: what wood toast level and or charred staves should I use if shooting for a Mt. Gay style?
Jesse when I've seen jamacain distilleries they all seem to use a thumper style process. Do they out the dumder in the thumper ? As a secondary flavoring component ?
Late to the comments, looking to your advice - is there any reason you couldn't make Dunder for other types of alcohol? For example Chinese Baiju always leaves some or returns the left over to the fermentation pits ... And it contributes a heap to the flavour. Just wondering if you could do it for other types of spirits, and if you've ever thought about this haha
Jesse, maybe a question for the vid where you made the wash, but if you were following Buccaneer Bob's method, how did you get a SG on this? He adds the raw sugar after a couple days, so if you take an SG at the beginning, then add more sugar, do you take a second gravity then? I made this wash back in the fall, and didn't take any gravities because I couldn't figure out how to get an accurate number.
Just wanted to ask: can you use two of three different yeasts to get the desired flavour profile? Start with a yeast then once it stops producing alcohol, bung in another stronger yeast, which can also eat the remaining dead yeast and molasses. Just wondering what your thoughts were about this? Looking at creating some interesting rums this year, as the gin market here in Scotland is saturated, with over 200 gins! David
good day to you sir. I wish to add you (along with Barley And Hops George) into shedding light on to my rum related question .I have been making rum and taking heads/tails cuts chasing a distinct flavour. Then adding the finished product into one large vessel. i add these back into the following spirit run. My question is... am i wasting my time chasing this flavour by simply reintroducing these heads/tails back into the next spirit run? Should i collect a heap of heads/tails runs and do a one off run and call this a separate rum altogether?
No expert here, but I add the heads/tails back into the next spirit run, as it will still contain some hearts as per the image linked bellow, which you can extract in the next run, but it does mean you'll get more heads and tails in the next run also. www.google.com/search?q=taking+cuts+distilling&sxsrf=ALeKk01c8t2Lo61clBnXLBreFD1RwDWDGQ:1610275343829&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiowO-Ol5HuAhUB4HMBHXXnAP84ChD8BSgBegQIBBAD&biw=1600&bih=764#imgrc=2CW6rEnxh-mtkM
Hey Jesse, Just curious. If I have done 4x 20 litre washes and stripped them, kept all the low wines and want to do a 20 litre spirit run. Do I have to discard 4 litres as fore shots and heads?
4 litres is a lot to just get rid of. I tend to do it by flavor and smell. But if you drop 500ml as "fores" then do the heads by sense you will be golden. Just dont get greedy and try to squeeze more volume out of it :)
Hows it mate. Welcome then :) Its going to be different on every run. Thats why I go on taste and smell not numbers. Hard to go wrong that way, just dont get greedy ;)
Dude, I need help. Not sure what I did wrong but my rum tastes like a cheap ass perfume at 140 proof. I cut to 100 and its not much better. Any ideas? No crazy stuff added just brown sugar and molasses, 12 day ferment, 12%wash.
Almost like popuri? My rum was like that fresh off the still too. Give it a little time, my stuff is getting better and better even without wood. Also remember that pot stilling and going after flavour is VERY different to 95% of the commercial rum you may find in a store.
@@StillIt yes, that could be it. you say it goes away with time. maybe jar it up and give it lots of head room for oxidation, and come back to it in a month?
Hey man love your channel I subscribed to you. Of course I'm playing. Let me tell you a story, I had made a little distiller out of 3/8 gas copper pipe feed through a 1inch PVC pipe capped at both sides, used a 40 ounce beer bottle heated in a pot with cooking oil. I used a Ford Taurus windshield wiper reservoir ( i spliced a two pos switch.) Used a spark plug boot for a Honda as a adapter to connect the condenser to the bottle. ( they are high temp chemical resistant) So my friend throws a party and I help them clean up the following morning and found a lot open full beers. So i pour them all into 5 gal jug, take it home and start distilling it. So I got 3 layers the first was booze which made up about 10% then water 85% then this last layer at the bottom that wouldn't boil off. It was thick viscous oily.but thin clear sweet tasting liquid that was very consistent with ethylene glycol. Try it next time you throw a party and see if you can recreate the same results.
This is what I was thinking it could have been the sweetener for the wine coolers I that I poured in. But that doesn't account for the consistency of this liquid that remained. The hot plate I was using was for coffee so it would only so far. Anyways that was a real shocker, the beer of choice there was Budweiser, but there were many more types and brands. See if you can recreate these results next you throw a party.
People will argue the exact definition. But basicly it is what is left in the boiler after distilling a run. It is often re fermented with a bunch of different yeast and bacteria that can ferment the "unfermentable" sugars left over. It gets super SUPER funky and is then added back into the next run of rum.
I always make sure to click your ads and watch them all the way thru I want you to get your credit you deserve it!
Ah thanks man! Appreciate that :)
Still It I'd like to see a video fro. You showing the whole process. No matter how long of a video. Its difficult sometimes for newbies like my self to try and follow along with playlist because we dont always know which video should come next when making alcohol be it vodka whiskey or whatever. If you would do that I'd appreciate it and I'm sure other would. Keep up the good work
Yeah it’s like tasting wine taste spit rinse . I found your channel a day ago I love all your videos !!! I subscribed right away !
Excellent video editing and tons of great info! Your descriptions of the flavors are really helpful too. Great stuff:-)>
Cheers man!
I'm impressed by the way you are able to pick up all those flavors! I have done my first rum a month ago and the smells and tastes where so strong, it was hard to make cuts. In the end it came out very well, might be the best thing I have made so far. Took a bottle to a BBQ with some friends and it did not last very long 😂
Ayyyeeeeee! Nice man. Yeah the blending is weird hub!
Full credit for the Spit vs Swallow chat. At the end of the day we can't get complacent when running a still. I have a personal rule of never drink while running mine. I have broken that rule a couple times and once had a really nasty accident.
Safety is No Accident! I fully respect what you're doing brother.
Yeah, safety is no joke in this holiday!
I hope nothing to long lasting for the accident?!?!
Spitters are quitters. Nice one again dude. Doing a Still It marathon
This could not have come at a better time to get me pumped. I just started my first rum wash last night. I MAY have gone a little heavy, and I hope my yeast can handle it!
koorbloh yeast are hearty little critters if you take good care of them. Nutrients, Temperature and PH being ideal will let you ferment out any semi sane gravity wash.
If you want to go very high like 15%+, you can add half your sugar/fermentables at first, let it go a few days, then add the rest. It'll let your yeast kick butt and multiply without being swamped in sugar. When adding the rest, be really careful to not move your temperature or PH too much and you'll be golden!
Your killing me with the spitting and swallow comments! 😂
Im sure I have no idea what you mean . . . . . lol
I'm going to do my 1st rum very soon. Prob won't use backstrap for my 1st, but will try it eventually ! Thanks Jesse 👍
Awesome man. Enjoy :)
For your temp issue at 10:30:
Buy a refractometer for measuring ABV. They only require 2-3 drops of distillate so it very quickly comes to room temp, no adjustment for temp needed. They are ~20USD on ebay/Amazon
One caveat, they only measure up to 80%ABV, so don't throw out your alcometer for high proof measurements. But the spectrometer is hard to beat for taking measurements of dropping alcohol content as a run progresses. Just wave it under the output stream, collect a few drops and hold it up to the light.
A refractometer is a problem in distilling. It can be used effectively in beer because it is measuring a difference between OG before alcohol and FG in a given volume. Unlike beer though, distilling is separating the alcohol from the given volume.
Also, a refractometer is distorted once alcohol is present as it reflects light differently with the alcohol, and requires you to calculate the "Measured" value to get the "True" value.
For beer, it will be in the ballpark, for distilling, it isn't usually in the same zip code.
If you think it works for you, go for it, but I suggest comparing it to a freshly dumped parrot with glass meter and you'll see it isn't even close.
That slow-mo pen spin was awesome man. Love it!
Dude, I love your channel so much. Since distilling is illegal here in America, you should do some Applejack experiments. (Freeze distilling) I’d love to see what other recipes could be applied to freeze distilling. I suggest watching Bearded’s Applejack video. DON’T STOP!!! This channel feeds my distilling itch! XD
Awesome to hear my man. Definitely need to do something with the apple Jack side of things. I got to taste his jack, was good man
Still It Yeah?! I’ve been making some too recently. I have a brown sugar batch just done today and a white sugar batch about to be distilled. Thought about trying spices, charcoal filtering, smoking it etc.. so much fun. I DO wonder if making some sort of sugar wash and freeze distilling it would turn out like a white spirit from a still, since all that would be in it is some residual sugar, alcohol, water and a little CO2... Do you have any idea if that would work?!
There you go dude. That is the tasting vid:
ruclips.net/video/UTnJ_Ytz_ds/видео.html
Hmmm honestly I dont know. It could be fun to try it for sure.
So distilling isn't illegal in the US depending on your state. Some states it is some arent
LOL! Cool vid, lots of good science and technique going on. FYI, swallowed too many by 9:20 LOL! ~ but can't blame you, you earned it.
Shhhhhhh haha
Slowmo is back. Like this rum-journey.
I like rum tasty too!
Glad you like the slo mo man.
Cool slow motion and music..gj👍
Glad you liked it man :)
What an awesome freaking idea, adding a little dunder to the finished product. I have generation one and two stripped and ready for the spirit run this weekend. Thank you so very much for your videos and inspiration. 👍👍
Spitters are quitters. Awesome video.
Haha "dont swallow" oh how things can be taken out of context when laughing comes into play.
Nice work Jesse and love the slow mo.
I have no idea wahat you are talking about hahahaha
I was waiting for to start talking like a pirate or something 🤣🍻 but another good video man. All so need more slowmo lol
Garrrrrrrr!
Its YAARR! ...Heathen! :-)
good video looking forward to watching the cuts video to come. What do you have planned next?
Another great vid and wooooow on the editing this one 😎😎👍🏻👍🏻
That’s the great thing about spirit run. The abv stays super high for a long time. Great video. Wish I could sample.
Yeah I do wonder if I should have run a little faster now that I think about it. Oh well, is what it is now :)
I noticed the orange on my run also but I blame the lemons, I got similar flavors from a gin I used to make from lemon peel and juice and I am glad they are present
Yeah it was actually really nice!
I love this. I've been waiting for you to join me on the rum train!
Choooooo choooooooo! I like this mode of drinksperation
Bro I’m telling you next Time, you need to add a gallon of apple juice to your mash. Complete next level of flavor
Interesting. I could see that being tasty!
Add it before or after fermentation ? Add it to the wash right before it is distilled ?
@@SomeTechGuy666 Good question
@@SomeTechGuy666 I would of said in with your ferment due to him saying adding it to your mash which is your primary ferment 👍
@@danny84gee I've fermented apple juice into cider. It ferments very dry without a lot of flavour. Not sure adding it to the fermentation would make a lot of difference. Even adding to the distilling mash... distillers have said that distilled apple cider (brandy) doesn't have a lot of taste unless you put it though a thumper or something equivalent.
Epic video my dude!
A good job and very interesting.
Cheers mate
Great video 👍
Doing a rum now. 12lb black strap in 5 gal. 1.088 Orig Grav.
My question to you is: what wood toast level and or charred staves should I use if shooting for a Mt. Gay style?
Jesse when I've seen jamacain distilleries they all seem to use a thumper style process. Do they out the dumder in the thumper ? As a secondary flavoring component ?
Love the slo mo!
Glad you dig it dude
looks interesting. I do like rum :) gives me many, many ideas :D
Late to the comments, looking to your advice - is there any reason you couldn't make Dunder for other types of alcohol? For example Chinese Baiju always leaves some or returns the left over to the fermentation pits ... And it contributes a heap to the flavour. Just wondering if you could do it for other types of spirits, and if you've ever thought about this haha
I always thought that spitting showed a lack of commitment. If you're gonna do something, follow it through...
Ahhhhhh hahahaha trust you to go there!
@@StillIt
;)
@@dirtyblond2332 My kind of woman 😉
Thats What i told Her! Lol!
Jesse, maybe a question for the vid where you made the wash, but if you were following Buccaneer Bob's method, how did you get a SG on this? He adds the raw sugar after a couple days, so if you take an SG at the beginning, then add more sugar, do you take a second gravity then? I made this wash back in the fall, and didn't take any gravities because I couldn't figure out how to get an accurate number.
Never saw a foreshot jar-change to a broken heads jar that looked so hot.
Great video. Jw are you going to do a brandy wash anytime soon?
Oooo. I like this idea. I second this
Looking great! Now the question becomes blending and how much back set to add to get the right flavors.
Yeah I know right! going to be interesting that one!
Just wanted to ask: can you use two of three different yeasts to get the desired flavour profile? Start with a yeast then once it stops producing alcohol, bung in another stronger yeast, which can also eat the remaining dead yeast and molasses. Just wondering what your thoughts were about this?
Looking at creating some interesting rums this year, as the gin market here in Scotland is saturated, with over 200 gins!
David
In this episode of still it watch jessy get blitzed while doing his best impression of a collage virgin
good day to you sir. I wish to add you (along with Barley And Hops George) into shedding light on to my rum related question .I have been making rum and taking heads/tails cuts chasing a distinct flavour. Then adding the finished product into one large vessel. i add these back into the following spirit run.
My question is... am i wasting my time chasing this flavour by simply reintroducing these heads/tails back into the next spirit run?
Should i collect a heap of heads/tails runs and do a one off run and call this a separate rum altogether?
No expert here, but I add the heads/tails back into the next spirit run, as it will still contain some hearts as per the image linked bellow, which you can extract in the next run, but it does mean you'll get more heads and tails in the next run also.
www.google.com/search?q=taking+cuts+distilling&sxsrf=ALeKk01c8t2Lo61clBnXLBreFD1RwDWDGQ:1610275343829&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiowO-Ol5HuAhUB4HMBHXXnAP84ChD8BSgBegQIBBAD&biw=1600&bih=764#imgrc=2CW6rEnxh-mtkM
Do you leave the lids off the jars overnight when you let them stand? I would have thought they might evaporate.
Do you refrain from certain foods and drinks prior to tasting?
I noticed the quick connect fittings on your water supply hose. Could you tell me what they are called and where you found them?
Did you strip out the foreshots during the stripping run or were they included in your spirit run?
If I was to embark on this, can you start a dunder pit from scratch? Or do you need to brew a clean one first and use that as dunder.
hmmmm good question. I think perhaps the acidity will help to stop really nasty stuff from growing in there.
Hey Jesse,
Just curious. If I have done 4x 20 litre washes and stripped them, kept all the low wines and want to do a 20 litre spirit run. Do I have to discard 4 litres as fore shots and heads?
4 litres is a lot to just get rid of. I tend to do it by flavor and smell. But if you drop 500ml as "fores" then do the heads by sense you will be golden. Just dont get greedy and try to squeeze more volume out of it :)
I,m new to this out of the still what is left in and how much % is drinkable
Hows it mate. Welcome then :)
Its going to be different on every run. Thats why I go on taste and smell not numbers. Hard to go wrong that way, just dont get greedy ;)
Any broken jars MUST go. Trust me bro
Dude, I need help. Not sure what I did wrong but my rum tastes like a cheap ass perfume at 140 proof. I cut to 100 and its not much better. Any ideas? No crazy stuff added just brown sugar and molasses, 12 day ferment, 12%wash.
Almost like popuri? My rum was like that fresh off the still too. Give it a little time, my stuff is getting better and better even without wood. Also remember that pot stilling and going after flavour is VERY different to 95% of the commercial rum you may find in a store.
@@StillIt yes, that could be it. you say it goes away with time. maybe jar it up and give it lots of head room for oxidation, and come back to it in a month?
You didnt say what you put in your batch to get all thoughs flavor
Just to clarify, are you adding your live dunder to your stripping run or spirit run?
I put anti-freeze in mine to give it a little kick! Makes it taste better from what I hear. ( I don't drink that crap!)
I do hope this is a joke? Ethylene glycol poisoning is no joke.
Hey man love your channel I subscribed to you. Of course I'm playing. Let me tell you a story, I had made a little distiller out of 3/8 gas copper pipe feed through a 1inch PVC pipe capped at both sides, used a 40 ounce beer bottle heated in a pot with cooking oil. I used a Ford Taurus windshield wiper reservoir ( i spliced a two pos switch.) Used a spark plug boot for a Honda as a adapter to connect the condenser to the bottle. ( they are high temp chemical resistant) So my friend throws a party and I help them clean up the following morning and found a lot open full beers. So i pour them all into 5 gal jug, take it home and start distilling it. So I got 3 layers the first was booze which made up about 10% then water 85% then this last layer at the bottom that wouldn't boil off. It was thick viscous oily.but thin clear sweet tasting liquid that was very consistent with ethylene glycol. Try it next time you throw a party and see if you can recreate the same results.
This is what I was thinking it could have been the sweetener for the wine coolers I that I poured in. But that doesn't account for the consistency of this liquid that remained. The hot plate I was using was for coffee so it would only so far. Anyways that was a real shocker, the beer of choice there was Budweiser, but there were many more types and brands. See if you can recreate these results next you throw a party.
Buttery mouth coating is diacetyl.
I have my empty bottle ready!!!!!
HAHA
I feel like it needs to be said "If you can't swallow, shut up bitch gargle". Sorry, Middle School memories of Top 40 radio came back to me.
What is dundar?
Ever made a black berry rum
I have not . . . . but now I am thinking about it!
What was the wash for this run?
This is Buccaneer Bobs Rum :)
I was really looking for the component aspect. But I'll look up Buccaneer Bob's Rum
@@deppedyDogg oh sorry mate. It's all black strap molasses. With some live dunder.
Thanks!
Still It how much live dunder was added?
What is "Low Wines"??????
How did bring colour in this rum's???
Such as burnt senna
Thank you sir 🙏
The colour comes from the wood :)
@@StillIt thank you sir ji 🙏
❤️You sir ji 🙏😘
👉Can we used rum directly after making rum???
Thank you
What on earth is "umami" ??
What is dunder?
People will argue the exact definition. But basicly it is what is left in the boiler after distilling a run. It is often re fermented with a bunch of different yeast and bacteria that can ferment the "unfermentable" sugars left over. It gets super SUPER funky and is then added back into the next run of rum.
What the hell is DUNDER❔
Dope ass slow no
anyone one else keep saying that is what she said?
music
Hello Jesse. Do you have a contact email address.
Wtf is Dunder?
By min 7:00 you’re drunk af
Unwatchable channel. All videos are 90% talking with very little demonstration of the process...