I forgot to mention you never want to expose your Badmotivator barrel or any barrel for that matter to extreme temperatures they can bust or crack due to pressure it's recommended to keep them somewhere cooler like an interior closet or somewhere like a basement you still get temperature changes but not to severe....Shine On
Yes and no. I had one pop a nail/nail leaking, but the others have been OK. If you are exposing them to extreme temps, go and burp the barrel. Hold it upside-down and slowly open the valve to bleed some of the pressure off maybe once every other week. That high pressure helps with how far it goes into and interacts with the wood. It was after the leaky nail and a video from Alan Bishop that I learned this trick.
@@TheShineshack I’m only on my first year into running shine so I have been experimenting with everything trying to find something I really love. Doing my first full grain mash 100% corn this week coming. We don’t have much of a community surrounding this hobby here in Australia. My local brewing shop told me I was making life to hard and just do sugar washes and buy some essence… it’s the only one In my town 😆
I've never tried infusing my apple brandies using a thumper, but you've inspired me to experiment with it. This video series is fantastic, and I feel honored and humbled to be a part of it.
Thank you I'm very honored to have you a part of it as well your an awesome person and you make fantastic barrels Using a thumper to infuse works great as long as you pack as much flavor as possible into your infusions for example in the past I used just apple juice concentrate and it didn't help much at all actually tasted better with just a pot and worm the more flavor the more that can possibly transfer to the Spirit
Awesome blackberry turns out really good I also have a blackberry apple video on the RUclips channel as well you will really enjoy your new stillz I love mine 😁
As far as the BadMo barrels, I'm on my third. They really are a game changer! I have a panela rum in one and a single malt in the other. But you have to be patient! This is a long term aging process just like the big boys you are looking at years not months... Chris is always looking at new options for experimental woods and being able to play with different toast and char levels really opens up what you can do with your spirits!
Absolutely they are awesome but Everytime your Patience is rewarded dearly 😂 it's definitely worth the wait a stick in a jar doesn't even come close to badmo barrels...I know he does and what I love is it's always really good Quality air seasoned wood which really makes a difference
The 10 year yard aged Oregon oak is one of my favorite barrels! And that's a higher quality of oak than even the professionals are using at this point!
Hey red can you use a 5gal. Wide mouth glass jar with 3 or 4 maybe 5 sticks of american oak and add 2 sticks of charred sweet maple to age 5gal. Of whiskey or apple brandy for 2 to 3 years
Awesome run brother!! Quality, Quality , Quality!! Although I’m not smelling my wife lmao. You said treat your still like a fine woman. Touch taste smell and feel. lol
Yeah I drilled a 1/2 inch hole in the bottom of the jars and use a PTFE cork so I can refill them as much as I want it works really well I have a quart jar and a half gallon like that
I wonder how similar the flavor would be if you had just made a neutral spirit and the infuser vs a brandy and the infuser. Have you ever compared the two? I worry using an infuser pollutes the flavor that you worked so hard to create during fermentation. What do you think?
I have ran vodka sugar washes and tried to infuse multiple times To make like an infused fruit vodka and it never turns out unless you put a lot of extracts in the infuser I have also ran Brandys without the infuser sometimes it's better without the infuser it all depends on what you put in it you want as much flavor as possible when Infusing or it want do anything I do prefer to infuse my brandys I believe it really helps a lot especially on the nose of the Spirit but every fruit is different and every run is also but Natural extracts work extremely well in an infuser if you have large quantities of them
Just out of curiosity, would installing an agitator on the still solve the potential scorching problem with fine grain mashes and brandy mashes? Love the videos. Best on the tube!
Thank you for your support 😊 If installed properly to keep stuff off the bottom then absolutely you would actually be able to run solids in your pot which adds a ton more extra flavor in my opinion but is pretty much impossible to do without some sort of agitator like you mentioned
That filtering process is a PITA for sure. I ferment on-grain and have found that using a tall hop spider eliminates that problem. I also brew beer, so the cross-over functionality just makes it a more valuable tool. Just throw it over the side & put your siphon/pump stem into it. As the wash gets lower, I can actually push the spider into the grain bed. [knock wood] never had a scorch. Some models have an adjustable height, which you'd probably need because your fermenter is so tall.
Hell yeah I will definitely have to get one it was a pain in the ass On my grain ferments I also ferment on the grain. I never have an issue but every time I do apples or peaches or bananas, it is a super pain in the butt 😂 could you possibly send The link of the one you use and would it work in a 30 gallon barrel also?
Smell and taste are your friends on cuts. Heads to hearts once you lose the sharp tingle on the tongue and nose and you pass the nail polish, rubber tire your getting into hearts. Trails, you're looking for wet cardboard, wet dog. Best rule of thumb over ever got was off you wouldn't drink it don't put it in your blend. Practice, practice it will come to you specially if you're running similar product. But each product will be softly different.
Exactly what he said lol I couldn't have said it better myself 🤣 It takes time to really learn it but it will happen as long as you get the foreshots tossed your ok until you fully learn it nothing will harm you but still try to make the best cuts as possible
Your heads are really sharp and burn when you taste and smell them like acetone and acidehyde also it will evaporate really fast off your hands when you rub them as you get into hearts the taste and smell will calm down and smooth out it will start to smell sweeter and not so harsh it will taste sweeter and want evaporate so quick off your hands you will really start to smell the grain or fruit it's made from also it does take time to learn to pick up on subtle differences but it gets more noticeable with Time you if you aren't sure jar it up label it and go back the next day and sample it again to make cuts
Dont toss the heads yiu can burn it as a fuel or as an aromatic flavor. We use the heads and make fire starters with parfin wax and cotton. Or fat wood ground up. This has to be my shack pull up a seat and watch. Thank you for your channel
I think that's what he said. You don't want to waste your infusions on heads. Once you're out of heads, then drop in your infusion. It's a way to bypass the heads and have the infusion only for hearts.
I forgot to mention you never want to expose your Badmotivator barrel or any barrel for that matter to extreme temperatures they can bust or crack due to pressure it's recommended to keep them somewhere cooler like an interior closet or somewhere like a basement you still get temperature changes but not to severe....Shine On
Yes and no. I had one pop a nail/nail leaking, but the others have been OK. If you are exposing them to extreme temps, go and burp the barrel. Hold it upside-down and slowly open the valve to bleed some of the pressure off maybe once every other week. That high pressure helps with how far it goes into and interacts with the wood.
It was after the leaky nail and a video from Alan Bishop that I learned this trick.
Yes sir! been waiting on this one..
sipping on some sweet feed shine ✨
Hey I'm doing a video on that soon sweetfeed makes some really good smooth likker and it's super simple to make ain't nothing wrong with that 😉
@@TheShineshack I’m only on my first year into running shine so I have been experimenting with everything trying to find something I really love.
Doing my first full grain mash 100% corn this week coming.
We don’t have much of a community surrounding this hobby here in Australia.
My local brewing shop told me I was making life to hard and just do sugar washes and buy some essence… it’s the only one In my town 😆
that brandy looking good my friend
It turned out Amazing my friend super good 😊 Thank you
I've never tried infusing my apple brandies using a thumper, but you've inspired me to experiment with it. This video series is fantastic, and I feel honored and humbled to be a part of it.
Thank you I'm very honored to have you a part of it as well your an awesome person and you make fantastic barrels Using a thumper to infuse works great as long as you pack as much flavor as possible into your infusions for example in the past I used just apple juice concentrate and it didn't help much at all actually tasted better with just a pot and worm the more flavor the more that can possibly transfer to the Spirit
Great video! About to mash in a blackberry brandy for my first run on my new Stillz 10 gallon. Thanks for many tips
Awesome blackberry turns out really good I also have a blackberry apple video on the RUclips channel as well you will really enjoy your new stillz I love mine 😁
Nice job Red!
Thank you I really appreciate it 😊
As far as the BadMo barrels, I'm on my third. They really are a game changer! I have a panela rum in one and a single malt in the other. But you have to be patient! This is a long term aging process just like the big boys you are looking at years not months...
Chris is always looking at new options for experimental woods and being able to play with different toast and char levels really opens up what you can do with your spirits!
Absolutely they are awesome but Everytime your Patience is rewarded dearly 😂 it's definitely worth the wait a stick in a jar doesn't even come close to badmo barrels...I know he does and what I love is it's always really good Quality air seasoned wood which really makes a difference
The 10 year yard aged Oregon oak is one of my favorite barrels!
And that's a higher quality of oak than even the professionals are using at this point!
Hey red can you use a 5gal. Wide mouth glass jar with 3 or 4 maybe 5 sticks of american oak and add 2 sticks of charred sweet maple to age 5gal. Of whiskey or apple brandy for 2 to 3 years
Awesome run brother!! Quality, Quality , Quality!! Although I’m not smelling my wife lmao. You said treat your still like a fine woman. Touch taste smell and feel. lol
Absolutely! 😂 I appreciate it bud.... My stills name is Cindy luhoo how about yours 😆
Also your jars youbare using for your infusion. Is there a hole in bottom to allow air? It seems there is a plug in it. If so where did you get them
Yeah I drilled a 1/2 inch hole in the bottom of the jars and use a PTFE cork so I can refill them as much as I want it works really well I have a quart jar and a half gallon like that
North Georgia Still Company sells an infuser that's different than this one.
I wonder how similar the flavor would be if you had just made a neutral spirit and the infuser vs a brandy and the infuser. Have you ever compared the two? I worry using an infuser pollutes the flavor that you worked so hard to create during fermentation. What do you think?
I have ran vodka sugar washes and tried to infuse multiple times To make like an infused fruit vodka and it never turns out unless you put a lot of extracts in the infuser I have also ran Brandys without the infuser sometimes it's better without the infuser it all depends on what you put in it you want as much flavor as possible when Infusing or it want do anything I do prefer to infuse my brandys I believe it really helps a lot especially on the nose of the Spirit but every fruit is different and every run is also but Natural extracts work extremely well in an infuser if you have large quantities of them
First timer, you used 100 lbs of apples, I have a 13 gallon still, how many apples should I use, thanks.
The more you add the better the flavor in the end I recommend 2-5 lbs per gallon of mash your making
That Great Value is ok, but I am a Clover Vally man myself. lol
just because it reaches 150degF dont mean all the methanol is gone, so how long do you wait before capping it? judgment call
Just out of curiosity, would installing an agitator on the still solve the potential scorching problem with fine grain mashes and brandy mashes?
Love the videos. Best on the tube!
Thank you for your support 😊 If installed properly to keep stuff off the bottom then absolutely you would actually be able to run solids in your pot which adds a ton more extra flavor in my opinion but is pretty much impossible to do without some sort of agitator like you mentioned
That filtering process is a PITA for sure. I ferment on-grain and have found that using a tall hop spider eliminates that problem. I also brew beer, so the cross-over functionality just makes it a more valuable tool. Just throw it over the side & put your siphon/pump stem into it. As the wash gets lower, I can actually push the spider into the grain bed. [knock wood] never had a scorch.
Some models have an adjustable height, which you'd probably need because your fermenter is so tall.
Hell yeah I will definitely have to get one it was a pain in the ass On my grain ferments I also ferment on the grain. I never have an issue but every time I do apples or peaches or bananas, it is a super pain in the butt 😂 could you possibly send The link of the one you use and would it work in a 30 gallon barrel also?
new sub. Thanks
Thank you for supporting the channel...Shine On
I just got done with my second ever run of straight corn and still not sure about my cuts
Smell and taste are your friends on cuts. Heads to hearts once you lose the sharp tingle on the tongue and nose and you pass the nail polish, rubber tire your getting into hearts. Trails, you're looking for wet cardboard, wet dog. Best rule of thumb over ever got was off you wouldn't drink it don't put it in your blend. Practice, practice it will come to you specially if you're running similar product. But each product will be softly different.
Exactly what he said lol I couldn't have said it better myself 🤣 It takes time to really learn it but it will happen as long as you get the foreshots tossed your ok until you fully learn it nothing will harm you but still try to make the best cuts as possible
How can you tell when you are past heads
Your heads are really sharp and burn when you taste and smell them like acetone and acidehyde also it will evaporate really fast off your hands when you rub them as you get into hearts the taste and smell will calm down and smooth out it will start to smell sweeter and not so harsh it will taste sweeter and want evaporate so quick off your hands you will really start to smell the grain or fruit it's made from also it does take time to learn to pick up on subtle differences but it gets more noticeable with Time you if you aren't sure jar it up label it and go back the next day and sample it again to make cuts
Awesome... I'll ha e to look up how to drill jars and make a couple
Dont toss the heads yiu can burn it as a fuel or as an aromatic flavor. We use the heads and make fire starters with parfin wax and cotton. Or fat wood ground up.
This has to be my shack pull up a seat and watch. Thank you for your channel
are you starting out with an empty thumper until heads are done?
I think that's what he said. You don't want to waste your infusions on heads. Once you're out of heads, then drop in your infusion. It's a way to bypass the heads and have the infusion only for hearts.
Exactly 💯