I make my own bitters all the time and have a whole pile of them going right now. Really enjoy mixing them with soda water and a dash of simple as a refreshing drink. Would recommend making a separate tincture for each ingredient and blending them to taste. This is because different things extract at completely different speeds, which will result in over extraction of some and under extraction of others. One of my current favorites is primarily tart cherry and cocoa nibs, with a dash of orange and a bunch of different spices.
For bitters, start with replicating angouratura and tiki bitters, make your own version of those. They are blends and have warm Caribbean spices that you can put twists on.
This experiment sounds like something I'd do. I started making cocktails and cocktail ingredients into mead. I love making bitters. Here's an aromatic bitters that sort of combines Angostura, Peychauds, and Regans orange: (wanted one bitter to rule them all, lol) Everclear: 8 oz Grape Root: .25 tsp Gentian: .5 tsp Cinchona: .25 tsp Clove: 2 Cardamom: 2 Cinnamon: 1 Allspice: 2 Anise: 1 Bitter orange: .5 tsp Tarragon: .25 tsp Sage: .25 tsp Mint: .25 tsp Dark(or Bourbon soaked) Cherry: 2 pitted Demerara syrup: 1 oz 6 oz water
If you do a part two Long Island Ice tea flaming Lamborghini fruit tingle I would also be interested if there is a difference in flavour profiles between distilling Grenadine and pomegranate juice
I would love to learn about making bitters! About the Szechuan sauce: First Szechuan is a province in China. Szechuan cuisine is well known, and flavouring you used probably reflects this definition. Szechuan peppercorns are a separate thing. (And technically not peppers!)
I'd like to see bitters made but what would be really cool is a series where you produce different liqueurs and mixers needed to stock one's own bar with homemade everything.
Thank you, inspiration and experimentation just going for it… awesome… I made wash with forest strawberries and also wild blueberries in sugar wash…and result was awesome…just made in little still like your 4L approximation but mine is from vevor with temp control and timer…excellent piece of a little still. 🎉 that honestly you should explore!:) fyi my wash was in total 16L. Awesome little still for a bottle Of 75Cl without needing to make more then 3 cuts. Even then heads hearts (tails/20%abv) mixed together, let it age…add some fruit…let it sit…make it around 45%ab. Delicious and it doesn’t require a days works🥳
Lemon oleo citrate is just lemon peels mascerated in citric acid until the lemon peel leeches into the citric acid. It’s used not just as a replacement for lemon juice but to really boost the lemon oil.
Idea for a video: Wood can be converted into sugar through a process of pressure-cooking with dilute acid, followed by evaporating the resulting sugar solution to create molasses. It would be interesting to make a wood sugar molasses and add it to some white UJSSM and let it sit, letting the sugars react with the alcohol to create flavor esters as an accelerated aging process
Bitters are crazy easy to make, check out the book “bitters” he’s got a ton of recipes in there Basically, just toss a bittering ingredient like gentian or dandelion root, then a flavor and let sit for a few weeks, or infuse with a whipped cream shaker for like 30 minutes. Toughest part is not overthinking it honestly
I'd love to see this become serialised. It's a really interesting idea. Also RE bitters, my fav small batch bitters was grapefruit and rosemary. Kicked wholesale arse with gin.
Made this bitters recipe recently! it's the OG Dr Pepper flavor (kinda) except it's made as a bitters: 2 oz ground gentian root 2 oz ground bitter orange peel 2 oz ground wahoo bark (sub for dandelion root, this is poisonous) 1 oz sweet flag root 2 oz mandrake root (sub for burdock root, this is poisonous) 0.5 oz cardamom 0.5 oz cloves 0.5 oz coriander 0.5 oz cinnamon bark 3.5 gallons diluted alcohol 3 pints rich simple syrup 2 pints glycerin 5 gallons distilled water, plus extra as needed Macerate spices in dilute alcohol for five days, then filter and add syrup, glycerin, and water as needed. Dissolve 640g pepsin in 5 gallons of water and add it to alcohol mixture. Store in 16 oz bottles. (I omitted the pepsin as I'm not sure it's particularly safe to shove extra enzymes in your stomach)
Got make Chilli biters !!! for your own special bloody mary !! and some form of bitters , just so we can have building blocks for our owen cocktails !! love jeni xxx
Jesse, These Airstills, empressively, do a high ABV percentage right away. Did you proof it down, and at what proof did you, and your lovely bride, sample them at? Your reactions did not indicate a high alcohol "burn," which leads me to think the three samples were proofed down. Thank you, your inspirations lead me to experiment utilizing the whiskey fairy here in the USA, and in return impress many friends. Keep up the work, cheers🥃.
Re: Lavender - It always tastes like soap to me, and it always gives me an instant headache. If it's used in any recipe, I can pick it out. It's amazing how often it's used in dishes that would otherwise be fine without it.
What about just redistilling samples of the aged spirits that are ready to bottle and just do a side by side tasting with those spirits, see what is lost, what is enhanced and what is cleaned up.
Blanco tequila and Mezcal couldn't be further apart in taste. Blanco is light, grassy, floral. Mezcal, even the sweetened one, is dense, oaky and smoky.
I have a question. If I ferment 10 kg of sugar with 125 g of baker's yeast without mixing with water for 30 days, how many liters of vodka will I get when I distill it?
Hey Jesse, can't see anything below yet on this. Oleo Citrate is citrus oil and flavour extracted from skins using citric and mallic acid. It is an ingredient in "super juice": ruclips.net/video/2RA3AaCO7A8/видео.html
Probably caffeine free. Coffee beans are roasted at much higher temperature than even boiling water so it's highly unlikely that any reasonable amount of caffeine would evaporate up into the condenser and drip down into the jar.
I’d like to see bitters made.
Yes!
I second bitters. Also I would love to see those absinthe skills used to make an aperol like liqueur.
Agreed ❤
absolutely
The whiskey tribe has done a video with bitters. Both his and their channels do great weird distillations.
I make my own bitters all the time and have a whole pile of them going right now. Really enjoy mixing them with soda water and a dash of simple as a refreshing drink.
Would recommend making a separate tincture for each ingredient and blending them to taste. This is because different things extract at completely different speeds, which will result in over extraction of some and under extraction of others. One of my current favorites is primarily tart cherry and cocoa nibs, with a dash of orange and a bunch of different spices.
you should make kiwi bitters, but not the fruit, the essence of new zealand in bitters.
If you open the bottle, does a small flightless bird pop out?
For bitters, start with replicating angouratura and tiki bitters, make your own version of those. They are blends and have warm Caribbean spices that you can put twists on.
This experiment sounds like something I'd do. I started making cocktails and cocktail ingredients into mead.
I love making bitters. Here's an aromatic bitters that sort of combines Angostura, Peychauds, and Regans orange: (wanted one bitter to rule them all, lol)
Everclear: 8 oz
Grape Root: .25 tsp
Gentian: .5 tsp
Cinchona: .25 tsp
Clove: 2
Cardamom: 2
Cinnamon: 1
Allspice: 2
Anise: 1
Bitter orange: .5 tsp
Tarragon: .25 tsp
Sage: .25 tsp
Mint: .25 tsp
Dark(or Bourbon soaked) Cherry: 2 pitted
Demerara syrup: 1 oz
6 oz water
If you do a part two
Long Island Ice tea
flaming Lamborghini
fruit tingle
I would also be interested if there is a difference in flavour profiles between distilling
Grenadine and pomegranate juice
Making bitters would be a neat video!! Yes please.
I would reaaaly appreciate a video on amaro. There’s a lot of different techniques. Like when to add what.
But bitters are very interesting as well!
Absolutely ❤
Ohhhhh yeah! All the way. Big world out there when it comes to amaros.
yes, please make bitters!
I would love to learn about making bitters! About the Szechuan sauce:
First Szechuan is a province in China. Szechuan cuisine is well known, and flavouring you used probably reflects this definition. Szechuan peppercorns are a separate thing. (And technically not peppers!)
I'd like to see bitters made but what would be really cool is a series where you produce different liqueurs and mixers needed to stock one's own bar with homemade everything.
Thank you, inspiration and experimentation just going for it… awesome… I made wash with forest strawberries and also wild blueberries in sugar wash…and result was awesome…just made in little still like your 4L approximation but mine is from vevor with temp control and timer…excellent piece of a little still. 🎉 that honestly you should explore!:) fyi my wash was in total 16L. Awesome little still for a bottle Of 75Cl without needing to make more then 3 cuts. Even then heads hearts (tails/20%abv) mixed together, let it age…add some fruit…let it sit…make it around 45%ab. Delicious and it doesn’t require a days works🥳
Yes on making a bitters video.
Lemon oleo citrate is just lemon peels mascerated in citric acid until the lemon peel leeches into the citric acid. It’s used not just as a replacement for lemon juice but to really boost the lemon oil.
Yes to the bitters!! Also MOJITO!! Lime and mint distilled has got to be killer
I'm keen on seeing ya make some bitters Jesse
Yes! Please make a bitters and/or an amaro! Would love to see where you take it
I haven't done whole cocktails but I have done Coca-Cola, fruity pebbles, and a few others that I forget atm. Flavors came over beautifully!
Idea for a video: Wood can be converted into sugar through a process of pressure-cooking with dilute acid, followed by evaporating the resulting sugar solution to create molasses. It would be interesting to make a wood sugar molasses and add it to some white UJSSM and let it sit, letting the sugars react with the alcohol to create flavor esters as an accelerated aging process
Love this. So cool. But I agree need some bitters recipes
It’s Fall here in the USA… so PUMPKIN SPICE is taking over everything again! I’d like to see a punkin mash distilled.. not a macerated neutral spirit.
Farout mate, i subbed after your diy shotgun condenser vid all those years ago havent looked for a while and your at 420k subs. Awesome work!
Bitters are crazy easy to make, check out the book “bitters” he’s got a ton of recipes in there
Basically, just toss a bittering ingredient like gentian or dandelion root, then a flavor and let sit for a few weeks, or infuse with a whipped cream shaker for like 30 minutes.
Toughest part is not overthinking it honestly
Thanks again for another excellent video.
I'd love to see this become serialised. It's a really interesting idea.
Also RE bitters, my fav small batch bitters was grapefruit and rosemary. Kicked wholesale arse with gin.
Man, we cook the same way! Totally have to taste stuff even if you know it’s going to punch you in the mouth!!
And yes, bitters!!!!
I made ginger bitters about a year or so ago and it turned out good, albeit too strong with the star anise. Give it a try!
I wish I could try something like this, it sounds amazingly fun
Made this bitters recipe recently! it's the OG Dr Pepper flavor (kinda) except it's made as a bitters: 2 oz ground gentian root
2 oz ground bitter orange peel
2 oz ground wahoo bark (sub for dandelion root, this is poisonous)
1 oz sweet flag root
2 oz mandrake root (sub for burdock root, this is poisonous)
0.5 oz cardamom
0.5 oz cloves
0.5 oz coriander
0.5 oz cinnamon bark
3.5 gallons diluted alcohol
3 pints rich simple syrup
2 pints glycerin
5 gallons distilled water, plus extra as needed
Macerate spices in dilute alcohol for five days, then filter and add syrup, glycerin, and water as needed. Dissolve 640g pepsin in 5 gallons of water and add it to alcohol mixture. Store in 16 oz bottles. (I omitted the pepsin as I'm not sure it's particularly safe to shove extra enzymes in your stomach)
Got make Chilli biters !!! for your own special bloody mary !! and some form of bitters , just so we can have building blocks for our owen cocktails !! love jeni xxx
Jesse,
These Airstills, empressively, do a high ABV percentage right away. Did you proof it down, and at what proof did you, and your lovely bride, sample them at?
Your reactions did not indicate a high alcohol "burn," which leads me to think the three samples were proofed down.
Thank you, your inspirations lead me to experiment utilizing the whiskey fairy here in the USA, and in return impress many friends. Keep up the work, cheers🥃.
need to see you attempt bitters
Distilled margaritas? I'll try i think
Yes, I would like to see some bitters videos
How about a show about Poitin. History and process. Thanx
Re: Lavender - It always tastes like soap to me, and it always gives me an instant headache. If it's used in any recipe, I can pick it out. It's amazing how often it's used in dishes that would otherwise be fine without it.
I've always been curious about how bitters are made. And how the strength of the flavor could be adjusted per batch.
I really wanna see you make bitters!
What about just redistilling samples of the aged spirits that are ready to bottle and just do a side by side tasting with those spirits, see what is lost, what is enhanced and what is cleaned up.
i made a liquor from fermenting pecans and its MUSKY!!!!
You are a beautiful pair!😊😊😊😊😊
Make Bitters!!! That would be a great video
Could you make "tequilla" by distilling a wash made from agave syrup?
Blanco tequila and Mezcal couldn't be further apart in taste. Blanco is light, grassy, floral. Mezcal, even the sweetened one, is dense, oaky and smoky.
yes, do bitters so i may do the same.
Would love to see you make a Cachaca
Here's my favorite:
Dandelion Root Bitters
Dandelion root dried and ground - 1 tablespoon
Gentian root dried and ground - 1 teaspoon
Citrus peel (orange or lemon) - peel from 1 small citrus, avoid pith
Cinnamon stick - 1 small stick
Cardamom pods - 5-6 pods, lightly bruised
Cloves - 3 whole cloves
High-proof alcohol - 1 cup
Infuse for 2-3 weeks, stain and bottle. Enjoy
I have a question. If I ferment 10 kg of sugar with 125 g of baker's yeast without mixing with water for 30 days, how many liters of vodka will I get when I distill it?
You're a lucky man Jesse,a wife like that is a rare find,,very cool! Whats the latest on George?
Bug spirit?! Can you possibly meme spirit a tea made from like crickets or whatever bulk insect you can purchase?
What is schezwuan syrup?
I like how he said dragon tales a cute little book it used to be a cartoon show
Where do I purchase a small electric still like you are using in this video?
can you distill jello?
Distill a Long Island Iced Tea
Make some bitters so we can watch~!!
Hey Jesse, can't see anything below yet on this. Oleo Citrate is citrus oil and flavour extracted from skins using citric and mallic acid. It is an ingredient in "super juice": ruclips.net/video/2RA3AaCO7A8/видео.html
I'm here for a bitters video
Make bitters!
What about Europe?
CAN YOU PLEASE DISTILL SORGHUM BEER TO SPIRIT
No air quotes unreal
Anyone know if the caffeine distills out or if the product will be caffeine free?
Probably caffeine free.
Coffee beans are roasted at much higher temperature than even boiling water so it's highly unlikely that any reasonable amount of caffeine would evaporate up into the condenser and drip down into the jar.
Day 3 asking for distilled kvass :)
bitters bitters bitters bitters bitters
Banana Rum??????
Want an excuse. just do it.
Erin pretty, you're punchin'
I wonder does psilocybin mushrooms if distilled carry over the um fun time as tbey would if u generally ate them lol
Bitters suk, do something more inspired
This reminded me heavily of an @howtodrink episode.
I think Greg should get a small still and try this, his ice cream episode went amazingly well
Gooseberry like grapes but not lol do you have them over there ????