Dude, you're awesome! I love your personality, and the little laughs you make. Even though I'm in recovery (been clean and sober for 2 years now) I still love watching the process of you making spirits. It's so fascinating. It doesn't trigger me at all, but I must admit, I would love to taste some of the stuff you've made. Cheers, my dude!
You should save the results of experiments like this and make an episode where you revisit them on a yearly or whatever basis. Wouldn't take up much space and it would be an interesting learning experience with unexpected results for sure!
I've always said the same thing about Corona. Is it my favorite beer for taste? No Is it a dang great cold beer on a hot day by the pool? Absolutely yes. Especially with a wedge of lime in it.
I misjudged the popularity of Corona when I planned my sons wedding. I bought all these good beers and all anyone wanted was Corona. The bar ran out in about a hour.
That frosty cold Corona you show looks delicious. I can't wait for summer so I can really enjoy one. Some of us aren't so lucky to be living in the Southern Hemisphere right now. Great video as always.
Awesome video Jesse! Almost seems like you make loaded Corona with Corona whisky. If you don't know a loaded Corona is where you grab a swig of Corona, top it back up with tequilla and drop a lime slice in. Plug the bottle with your finger, invert it and then drink. The idea of doing that with a Corona whisky sounds like fun. Thanks for the great video!
Skunking of beer happens a lot more in clear or green bottles, which is why most beers come in brow bottles as it helps prevent skunking more. It's also why if you ever decide to buy Heiniken you should avoid the bottled version and get the cans. The beer quality is so much better as the beer won't get skunked in the can. (Skunked in the can sounds really perverse)
I can't get that people that know more about beer than me actually think that Corona wants the beer slightly skunked and some think it's tasted better that way.
@@MostlyInteresting I think it's more about a huge percentage of their customers who don't know the beer is skunked and thus bad. They just assume that's what it's supposed to taste like since that's how it's been forever. They get used to it and end up wanting it to taste like that. Even today I still think most people don't even realize there's well over 100 different styles of beer since the majority just drink crappy versions of American Lager.
@@Mr.Batsu12 I wish I could remember the name of the specific video. But you can probably search for it. In a blind taste test the skunk and unskunked Corona was tasted and the ones that had been setting a while and a little skunked were actually preferred. Go figure. I don't drink the stuff myself.
@@MostlyInteresting Yep. Along with being familiar with the flavor there's also the marketing aspect. Like a long time ago they did huge Pepsi vs Coke taste tests and I think the majority preferred the taste of Pepsi. But people still continued to buy Coke over Pepsi. They liked the Coke experience which was more than just the flavor. It was the look and experience of Coke. Corona is known for those clear bottles, it's so important to the brand. I also don't drink Corona. There's so much better beer out there. If people want a light refreshing summer 'lawn mower' beer they should try a good Hefeweizen. it's perfect for a lawn mower beer. Light, refreshing and highly carbonated.
That’s what I told to everybody but they believe skunk is caused by heat, not sunlight, that’s why I avoid drinking Sol beer, it literally means sun in Spanish and as far as I remember, it’s skunkier than Corona
Me and my brother years ago did a freeze distillation process using steel reserve (beer) and it turned out great after several times of adding beer and removing the frozen water(it took over a week for this process). It had a very concentrated flavor and a much higher alcohol percentage.
@@1014p I wasnt commenting as in a question form if it was bad, we did it and it was good and there are commercial brewerys that do it too to achieve high abv and not lose taste do to distilling. So you can do whatever floats your boat!
@@derrickrice2010 Your assuming I responded to a question. I do not care if commercial facilities do it. Plenty of research explaining why its bad to do. Why do distillers remove a certain amount of distilled solution? Because its got bad alcohols in it that will harm you. The heads are always removed for that reason. So unless you used a special tool to remove that layer of bad stuff. You only concentrated it. In standard brewing it boils off mostly if not completely if allowed to age. Again just because a commercial group does something does not mean its a good idea. FDA is full of paid of to ignore bad stuff events. ATF is not a saint at all either.
@@1014p Dude, don't be a prick. Apple Jack is made from freezer distillation. The Amish kids stick a knife in the barrel of apple juice that's kept outside in the winter, and they skim off the alcohol behind their parents... All whisky starts as distiller's beer
This is a really cool video Jesse, I have a bunch of homebrewing friends that have tons of leftover beer and sometimes reject projects that I’ve been interested in distilling and this gives me a whole lot of ideas on how to play with it and come up with unique fortified beer or beer based spirits, Cheers!
If the flavours are very bad would it be better to use plates/reflux to make that kind of thing into a clean base spirit? Could imagine some wierd funky flavours adding complexity to a gin maybe
I absolutely love your out-of-the-box ideas! Now you get me thinking about doing they same thing with twisted tea, maybe it will turn out like a long island with a extra kick! Thanks again for sharing your passion Jesse!
Excellent chemistry lesson. Might try this concept with a 5 ltr jar of Old Rosie Cider that's been knocking about forever. Oh, yes, did you use ceramic saddles with your Corona ish brew. All the best for 2022 💖
I had a year old bier ferment on second - don't ask - however, because it still smelled good, tasted okay - so instead of bottling, we distilled it with the little airstill potstill -- Everyone said it would be terrible, hops, yadayada - IT WAS FANTASTIC!!
Dude you are great! I don't have the knowledge to do this nor can I even begin to afford the tools. I just really enjoy watching you do it. Great channel.
Fun video! Previously you put a lot of effort into describing the flavors which I really enjoyed trying to follow along from a distance. Keep it up! Also now that you've got some experience under your belt, have you considered making a video with tips for flavors that age well?
Rabbit Hole Brewing had a batch of their English Brown Ale distilled at Acre Distilling in Fort Worth, Hop Along Cassidy. Which turned into a lovely whiskey with notes of chocolate from the grain bill and the aroma of Columbus & EKG hops are awesome. The hop oils come across very well.
I have been a Homebrewer for a long time and built a small pot still a few years back, but I don't really drink liquor very often so I only used it a few times. The thing I love about home brewing is all the experimentation, I just purchased one of these countertop stills and with how much liquor I drink I am optimistic that it will be perfect for me to experiment with stuff like this, I am loving the channel and all the knowledge and ideas I am getting from you. I think one of my first experiments will be making a fortified stout or maybe porter with spirits distilled from that same brew, any advice?
Me too, … unless mr big beard sillit do it before I do 😜 I guess I will do that rather, although I already have 24 bottles of beer waiting for this same experiment…
The point of separating the heads and hearts and tails is to remove the oils and methanol but since its a beer that has already been distilled and most of that has been removed do you still have to seperate?
My ignorance here, but why collect heads a second time. Assuming you removed all the methanol and volatile alcohols the first go around, why would there be any significant amount the second time you are distilling this batch . OK there may be a thimbleful from the bottle of beer you added BUT does beer even have a molecule of methanol in it? Not made from fruit so no wood source in grain. What am I missing? Thanks Oh, and a happy and safe New Year.
I bought one of those air stills off amazon for 80$ all in. Entirely stainless inside and a PID control built in. Works a treat. I can set one temp to pull the meth out and then move it up to get the good stiff. Out of a 24 of Corona you might get an ounce ish.
Can you put a link up to where I can find a mini estal I have looked everywhere to find that sucker and can't. Your help would be awesome if you could point 👉 me in the right way my friend and love your videos. I watch all of them.
Best part of popping a Corona is that lively POP. Maybe the most satisfying thing about drinking a Corona!? About the lime wedge, living in Cali, I have always heard, that is to keep the flies ( "mosqua" in Spanish?) out of your beer. Handy trick, down in Baja California. Americans returning from Mexico had acquired the taste, and it stuck.
Hey broh, I actually was waiting for someone to do this, I bought 24 bottles of beer for distilling about 3 months ago, but a friend told me that that can’t be done because of the hopps and it will actually just increase the bitterness, what is your feeling? I am waiting for the 3rd so i can get my newly acquired still once the shop opens… So what do you say…. do or don’t? I was aware of the fact one gets a little less for what you put in , I am actually not a beer drinker so I don’t like beer all that much, my molasses is fermenting away your Buccaneer BOB’s recipe, I can’t wait will be my 3rd generation!
I distilled about 70 gallons of Oktoberfest over several months (friend owns a brewery lol) and after two distillations, the hops for sure came through. It was weird and not for me. Though not objectively bad. Triple distillation cleaned it up into a reasonable single malt. It's worth trying either way. Run it!
@@joshuagoodsell9330 Thanks Joshy so triple distillation it is , waiting till Monday for my new still then I will give it a go , always wanted to make a single malt 🤤
I concentrated regular deutch lager 3:1 appr. 15% abv, and when added with carbonated sodastream water, the result was identical with the original Baiern lager!
Yuengling is also done for it it comes from the beer being brewed cold and then going to distributors and cooling it then letting it warm up and then cooling it again then letting it warm up and cooling it again and ready to warm up creates that flavor
I used to add a shot of Bacardi limon to corona to give it a kick and replace the lime I would typically put in the bottle. Would be curious to see that combo as the rum would raise the abv
I’d like to see more quality freeze distilled and fortified lagers on the market. Some of us want a refreshing lager to have strong flavor and yet not taste like espresso and oatmeal or grapefruit peel and pine tar.
@01:20 "Whiskey Business" -- did anyone else expect to see B-roll footage of Jesse sliding across a hardwood floor in a button down shirt, white underwear, & a pair of Ray-Ban sunglasses??? Another Corona urban legend: supposedly bartenders starting using the lime to clean up the lip of the bottle because the brewery didn't really clean the bottles well. Before you already went there, I was thinking 1.5 distillation technique, but maybe top it up to 4L mark with beer to get a more "usable" amount of end product??? Regardless, hilarious experiment to watch.
Fun video! I’ve gone the other way a little while back, I took a few Oktoberfest Blue Moon’s and froze them, stuck the beer ice in a salad spinner, and repeated until I got what I estimated was around 30% ABV. It was pretty good, a colder freezer could have gotten higher proofs and might be interesting to explore in another meme spirit video.
I would love to see you distill the beer Blaecorn Unidragon brewed by Clown Shoes. It's a fairly high ABV Russian Imperial Stout with delicious flavor notes...... Just an Idea
Feel like you should have put your forshots from stripping into the spirit run, and made finer cuts on the spirits, that seemed like alot of good booze for such a low abv
This has given me a great idea. I have 16L left of the roasted/spiced pumpkin whiskey that I turned into beer. (Total mash volume was ~80L.) It’s been a huge hit, everybody love’s it and each fall now my work’s going to be cut out for me. The remaining ~55L is sitting waiting to be run. When done I’m going to sample some of the run in the beer and see how she goes.
Corona seems to improve taste wise when you add a twist of lime/ lemon to it. Which I would say is the go to for helping to mask the skunky flavor of corona beer. Not a good beer by any standards, but better then say Natural ice beer. Now if the abv was 10% for the same price for either beer I doubt anyone would care about the taste as much; especially college students. As far as cheap beers Pabst blue ribbon, Schlitz or Black Label are easily more drinkable.
I've watched a few of ur vids now but not seen you drink during them. It was funny seeing u try to talk after ingesting ur results...lol!! Fyi, I'd love if you did something that showed more about gluten free (gluten friendly) beer. Could be the brewing itself, how to's, or anything. Not a home brewer, but I'm curious about the process given I discovered I was gluten intolerant about 10 years ago and it's hard to find many options where I live (very rural area in the south in the US).
Light struck beer is what you said, sunlight reacting to hop oils. Corona had obviously packaged this beer to get that skunk profile and folks that drink it love it. Its considered an off flavor in the brewing world and with that being said, if off flavors make good beer then I should be king!
A while ago, I distilled a high ABV stout similar to Bourbon County and the result was a phenomenal tasting spirit. It would not qualify as a whisky or any traditionsl spirit classification but rather a new class of spirits that is very flavorful.
Aging overnight. When you started down that road I fell off my chair laughing. Why? I immediately thought of the scene from the Henry Fonda film "Mister Roberts" where he and Doc are marking "red label scotch" for Ens. Pulver to take ashore. Recipe: Distilled medicinal spirits, a splash of Coca-Cola for the "red label" color, 1 drop of iodine for flavor, 1 eye drop of hair tonic with coal tar base for age. All they missed was a splash of Corona for that skunky finish. 🤠
![ATEEZ(에이티즈) - [GOLDEN HOUR : Part.2] Preview](http://i.ytimg.com/vi/X4PfgRPBUVo/mqdefault.jpg)
Dude, you're awesome! I love your personality, and the little laughs you make. Even though I'm in recovery (been clean and sober for 2 years now) I still love watching the process of you making spirits. It's so fascinating. It doesn't trigger me at all, but I must admit, I would love to taste some of the stuff you've made. Cheers, my dude!
Nice mate, Good work getting things under control! Keep up the good work.
Would be fun to see more of these but trying different beers (Guinness, Saporro, Killians/Smithwicks, etc.)
You should save the results of experiments like this and make an episode where you revisit them on a yearly or whatever basis. Wouldn't take up much space and it would be an interesting learning experience with unexpected results for sure!
I've always said the same thing about Corona.
Is it my favorite beer for taste? No
Is it a dang great cold beer on a hot day by the pool? Absolutely yes. Especially with a wedge of lime in it.
Don't forget the clamato
@@sykesgeo132 Not my favorite but I know lots of people love it. You do you :)
I misjudged the popularity of Corona when I planned my sons wedding. I bought all these good beers and all anyone wanted was Corona. The bar ran out in about a hour.
I prefer Pacifico for the same reason. It's the best Mexican lager for a hot day and with Mexican food.
Love a good Corona or Modelo with lime
I actually enjoy that skunkyness from the corona, gives it a different taste than other beers. Especially when its ice cold
That frosty cold Corona you show looks delicious. I can't wait for summer so I can really enjoy one. Some of us aren't so lucky to be living in the Southern Hemisphere right now. Great video as always.
The other day it was warmer in Houston at 2am in winter, than in my tropical state in australia at 6pm
@@thomasa5619 I'm currently sitting in -50. This climate change is a motherfucker.
@@PickledAndFermented I hear ya.
Awesome video Jesse! Almost seems like you make loaded Corona with Corona whisky. If you don't know a loaded Corona is where you grab a swig of Corona, top it back up with tequilla and drop a lime slice in. Plug the bottle with your finger, invert it and then drink. The idea of doing that with a Corona whisky sounds like fun. Thanks for the great video!
You can do the same thing with a dry cider and top it with rum or even spiced rum
@@jasonmackintosh1253 that sounds amazing. Gonna try that soon.
Bacardi limon is the best loaded corona imo
I love your playfulness and jolliness. You're the only man with a beard I've ever liked😊👍
Love the idea behind this. Thanks for taking a chance and rolling with this.
Skunking of beer happens a lot more in clear or green bottles, which is why most beers come in brow bottles as it helps prevent skunking more. It's also why if you ever decide to buy Heiniken you should avoid the bottled version and get the cans. The beer quality is so much better as the beer won't get skunked in the can. (Skunked in the can sounds really perverse)
I can't get that people that know more about beer than me actually think that Corona wants the beer slightly skunked and some think it's tasted better that way.
@@MostlyInteresting I think it's more about a huge percentage of their customers who don't know the beer is skunked and thus bad. They just assume that's what it's supposed to taste like since that's how it's been forever. They get used to it and end up wanting it to taste like that. Even today I still think most people don't even realize there's well over 100 different styles of beer since the majority just drink crappy versions of American Lager.
@@Mr.Batsu12 I wish I could remember the name of the specific video. But you can probably search for it. In a blind taste test the skunk and unskunked Corona was tasted and the ones that had been setting a while and a little skunked were actually preferred. Go figure. I don't drink the stuff myself.
@@MostlyInteresting Yep. Along with being familiar with the flavor there's also the marketing aspect. Like a long time ago they did huge Pepsi vs Coke taste tests and I think the majority preferred the taste of Pepsi. But people still continued to buy Coke over Pepsi. They liked the Coke experience which was more than just the flavor. It was the look and experience of Coke. Corona is known for those clear bottles, it's so important to the brand.
I also don't drink Corona. There's so much better beer out there. If people want a light refreshing summer 'lawn mower' beer they should try a good Hefeweizen. it's perfect for a lawn mower beer. Light, refreshing and highly carbonated.
That’s what I told to everybody but they believe skunk is caused by heat, not sunlight, that’s why I avoid drinking Sol beer, it literally means sun in Spanish and as far as I remember, it’s skunkier than Corona
Me and my brother years ago did a freeze distillation process using steel reserve (beer) and it turned out great after several times of adding beer and removing the frozen water(it took over a week for this process). It had a very concentrated flavor and a much higher alcohol percentage.
Freeze distillation is a bad idea. Still It has a video as to why.
@@1014p I wasnt commenting as in a question form if it was bad, we did it and it was good and there are commercial brewerys that do it too to achieve high abv and not lose taste do to distilling. So you can do whatever floats your boat!
I’ve thought of trying that with mead.
@@derrickrice2010 Your assuming I responded to a question. I do not care if commercial facilities do it. Plenty of research explaining why its bad to do. Why do distillers remove a certain amount of distilled solution? Because its got bad alcohols in it that will harm you. The heads are always removed for that reason.
So unless you used a special tool to remove that layer of bad stuff. You only concentrated it. In standard brewing it boils off mostly if not completely if allowed to age. Again just because a commercial group does something does not mean its a good idea. FDA is full of paid of to ignore bad stuff events. ATF is not a saint at all either.
@@1014p Dude, don't be a prick. Apple Jack is made from freezer distillation. The Amish kids stick a knife in the barrel of apple juice that's kept outside in the winter, and they skim off the alcohol behind their parents... All whisky starts as distiller's beer
This is a really cool video Jesse, I have a bunch of homebrewing friends that have tons of leftover beer and sometimes reject projects that I’ve been interested in distilling and this gives me a whole lot of ideas on how to play with it and come up with unique fortified beer or beer based spirits, Cheers!
Same here! Just dumped a reject 5 gallon batch that totally could have been distilled 😂
If the flavours are very bad would it be better to use plates/reflux to make that kind of thing into a clean base spirit? Could imagine some wierd funky flavours adding complexity to a gin maybe
I absolutely love your out-of-the-box ideas! Now you get me thinking about doing they same thing with twisted tea, maybe it will turn out like a long island with a extra kick! Thanks again for sharing your passion Jesse!
Excellent chemistry lesson. Might try this concept with a 5 ltr jar of Old Rosie Cider that's been knocking about forever. Oh, yes, did you use ceramic saddles with your Corona ish brew.
All the best for 2022 💖
Yes, don`t waste your money when product is drinkable. Happy New Year to all Homebrewers! 🥂🥃🍷🍸🍾
Adding the distilled crown back to fresh beer is a good idea and an interesting taste!!!
Thanks for the idea to use oil. Very comfortably.!
I had a year old bier ferment on second - don't ask - however, because it still smelled good, tasted okay - so instead of bottling, we distilled it with the little airstill potstill -- Everyone said it would be terrible, hops, yadayada - IT WAS FANTASTIC!!
I prefer fresh 'Veronica' cerveza over 'Corona'. Currently freeze distilling my Doppelbock that I made in March (14.2 gallons) into an Eisbock.
Dude you are great! I don't have the knowledge to do this nor can I even begin to afford the tools. I just really enjoy watching you do it. Great channel.
Fun video! Previously you put a lot of effort into describing the flavors which I really enjoyed trying to follow along from a distance. Keep it up! Also now that you've got some experience under your belt, have you considered making a video with tips for flavors that age well?
Rabbit Hole Brewing had a batch of their English Brown Ale distilled at Acre Distilling in Fort Worth, Hop Along Cassidy. Which turned into a lovely whiskey with notes of chocolate from the grain bill and the aroma of Columbus & EKG hops are awesome. The hop oils come across very well.
Not silly at all! I love this kind of video inspired by pure curiosity! And I'm sure I'm not alone
love that you mentioned Charlie Bamforth, I had him as a professor at university and he was magnificent
Your bottle opening skillz are legitmas...😋
I like this video. Easy going, no pressure experience. The way we like it
What's your upkeep on your still? How often do you clean it, what do you use? 🤔
I smiled all the way through this video. You’re the best!👏 thank you, and have a wonderful New Year‼️
Super cool video, been doing the beer to whiskey series and had a few failures HAHA.
Will go look at yours too , 😜
Corn flakes and Wheaties whiskey! And I've subscribed watched a few videos and loved every minute
This seems like just the technique to make a recursive somaek! Do they sell Hite/Cass down there?
When using that type of still how much methanol do you remove from a full still at the beginning?
I have been a Homebrewer for a long time and built a small pot still a few years back, but I don't really drink liquor very often so I only used it a few times. The thing I love about home brewing is all the experimentation, I just purchased one of these countertop stills and with how much liquor I drink I am optimistic that it will be perfect for me to experiment with stuff like this, I am loving the channel and all the knowledge and ideas I am getting from you. I think one of my first experiments will be making a fortified stout or maybe porter with spirits distilled from that same brew, any advice?
Those beers went off like a 12 gauge! 🤣
Cool process!...Love the into the A.M t-shirts, im also a fan!
Corona sells "Corona Familiar" in a brown bottle to give you a taste of how fresh Corona tastes.
Is that why i like the brown bottle better?
Hell I thought it was like a lager
@@TheDramethis it's just a 40 oz
This is also known as "Pacifico" - which is essentially the same as Corona, but in a brown bottle. It's more tolerable to my palette.
Or bit is British
I absolutely love your videos! Thank you so much for always bringing us top notch content. I always look forward to you uploading new videos!
This may be a dumb question, but is there a risk of anything nasty coming through in the foreshots with something like this?
Do u have a detailed explaination of how to access where the 4 forshot vs head, heart and tail can be speculated? Pretty Please!?
I've wondered this for a long time, but I'd love to see a chocolate, peanut butter, porter distilled.
You may have found the BEST use for Corona ;-) Cheers Jesse, Happy New Year !!
I often thought about trying this with a box port
Me too, … unless mr big beard sillit do it before I do 😜
I guess I will do that rather, although I already have 24 bottles of beer waiting for this same experiment…
The point of separating the heads and hearts and tails is to remove the oils and methanol but since its a beer that has already been distilled and most of that has been removed do you still have to seperate?
Is it really whiskey if the beer has rice sugar in it?
Do you reckon I could distill nice liqour from cheap 5% cider? How do I remove the acidity whilst distilling?
My ignorance here, but why collect heads a second time. Assuming you removed all the methanol and volatile alcohols the first go around, why would there be any significant amount the second time you are distilling this batch . OK there may be a thimbleful from the bottle of beer you added BUT does beer even have a molecule of methanol in it? Not made from fruit so no wood source in grain. What am I missing? Thanks Oh, and a happy and safe New Year.
Gr8 video. If U put the wash in pan on the stove untill it get to 60°C and put couple cups of water in still. Takes 5 mins and cut over 30 mins off
I bought one of those air stills off amazon for 80$ all in. Entirely stainless inside and a PID control built in. Works a treat. I can set one temp to pull the meth out and then move it up to get the good stiff. Out of a 24 of Corona you might get an ounce ish.
Fascinating video.
The grain bill of corona is really high in corn so the outcome didn’t surprise me, regardless a good journey.
Thanks for sharing
New Zealand had some nice beers. I was a fan of the Steinlager, but can't find it here in my area of the US.
@12:17 tasting the switch from heads to hearts, what are you tasting for Jessie?
Isn’t grape juice oil not supposed to be heated?, how hot do those mini stills get?
The cooling fan of the distiller seems not to be connected. I don't hear it.
Is it for some particular reason ?
Doesn't the Sulphur from campden react with copper?
Can you put a link up to where I can find a mini estal I have looked everywhere to find that sucker and can't. Your help would be awesome if you could point 👉 me in the right way my friend and love your videos. I watch all of them.
Best part of popping a Corona is that lively POP. Maybe the most satisfying thing about drinking a Corona!?
About the lime wedge, living in Cali, I have always heard, that is to keep the flies ( "mosqua" in Spanish?) out of your beer. Handy trick, down in Baja California. Americans returning from Mexico had acquired the taste, and it stuck.
Hey broh,
I actually was waiting for someone to do this, I bought 24 bottles of beer for distilling about 3 months ago, but a friend told me that that can’t be done because of the hopps and it will actually just increase the bitterness, what is your feeling?
I am waiting for the 3rd so i can get my newly acquired still once the shop opens…
So what do you say…. do or don’t?
I was aware of the fact one gets a little less for what you put in ,
I am actually not a beer drinker so I don’t like beer all that much, my molasses is fermenting away your Buccaneer BOB’s recipe, I can’t wait will be my 3rd generation!
I distilled about 70 gallons of Oktoberfest over several months (friend owns a brewery lol) and after two distillations, the hops for sure came through. It was weird and not for me. Though not objectively bad. Triple distillation cleaned it up into a reasonable single malt. It's worth trying either way. Run it!
@@joshuagoodsell9330
Thanks Joshy so triple distillation it is , waiting till Monday for my new still then I will give it a go , always wanted to make a single malt 🤤
Gotta say, I generally don't like Corona, but a hot day working outside in Texas and you just can't beat it!
I concentrated regular deutch lager 3:1 appr. 15% abv, and when added with carbonated sodastream water, the result was identical with the original Baiern lager!
Subscribed after half-way through this video. Love your personality and presentation!
Question. Would this work with 7.2% Kingfishers or Haagens? Asking for a mate who's a bit of a dero.
I'm sure I'm late to ask and you've probably answered it a hundred times. But where do you get one of those little pot stills
I'd be interested to see what you can get with distilling cheap 'goon bag' or $3 a bottle white wine.
I have done this with Guinness, It makes great whiskey
That's a good idea
Thanks. I'll try it.
I love watching you do these "experimental" videos. I don't like beer but still an interesting video.
I never really thought of corona as skunky before but I had one on hand and you’re right
How much of the 'White' did you add to a necked corona? Wanting to try and maybe play around with it some more
Love the experimentation dude, made me smile, thank you :-)
Yuengling is also done for it it comes from the beer being brewed cold and then going to distributors and cooling it then letting it warm up and then cooling it again then letting it warm up and cooling it again and ready to warm up creates that flavor
I wonder if you would consider doing this with guinness? Or would the nitrogen affect it somehow?
I used to add a shot of Bacardi limon to corona to give it a kick and replace the lime I would typically put in the bottle. Would be curious to see that combo as the rum would raise the abv
Do yall ever put a lemon or lime wedge in your corona's in Australia?
What's the name of this little table top still? Where can you buy one??
Nice video! Really enjoy it when you do these fun/experimental videos.
Would you say the air still is worth it?
loaded coronas: take a couple sips, fill it back up with tequila and add a lime. Great summer drink.
This with Guiness??
I’d like to see more quality freeze distilled and fortified lagers on the market. Some of us want a refreshing lager to have strong flavor and yet not taste like espresso and oatmeal or grapefruit peel and pine tar.
or you could try a barley wine, they're a great style of strong beer that has none of that. sadly no one knows about them so they don't get made often
Maybe you can brew your own at home. And don't add any goddam oatmeal espresso fruit.
What still is this? It seems super convenient
I tried this last night the flavor was good but yhe abv was null. Where did i fuck up? I have a vevor 5 gal still with no thumper
What kind of still are you using if you don't mind me asking
How about distilling white claw or any other hard seltzer
Can you do budlight or something similar?
What's the best still for beginner to get into it?
Wonder what it would be like if you were to try distilling guiness
Love the videos brother!... 120 twister ice pops 4kg sugar 25ltr water trust me brother 🙏 mind blowing! Much love from Ireland 😎
Jess - off topic but do you know what happened to George from barley and hops? He seems to have disappeared
.
@01:20 "Whiskey Business" -- did anyone else expect to see B-roll footage of Jesse sliding across a hardwood floor in a button down shirt, white underwear, & a pair of Ray-Ban sunglasses???
Another Corona urban legend: supposedly bartenders starting using the lime to clean up the lip of the bottle because the brewery didn't really clean the bottles well.
Before you already went there, I was thinking 1.5 distillation technique, but maybe top it up to 4L mark with beer to get a more "usable" amount of end product???
Regardless, hilarious experiment to watch.
Talk about HOT!, it's 39c here in Adelaide. Great vid mate, have a great N Y.
Fun video! I’ve gone the other way a little while back, I took a few Oktoberfest Blue Moon’s and froze them, stuck the beer ice in a salad spinner, and repeated until I got what I estimated was around 30% ABV. It was pretty good, a colder freezer could have gotten higher proofs and might be interesting to explore in another meme spirit video.
Having too much fun with those caps, brother!!! Lol
What’s the still used in the video? I’d like to buy one
Where did you get that machine
I would love to see you distill the beer Blaecorn Unidragon brewed by Clown Shoes.
It's a fairly high ABV Russian Imperial Stout with delicious flavor notes...... Just an Idea
Feel like you should have put your forshots from stripping into the spirit run, and made finer cuts on the spirits, that seemed like alot of good booze for such a low abv
This has given me a great idea. I have 16L left of the roasted/spiced pumpkin whiskey that I turned into beer. (Total mash volume was ~80L.) It’s been a huge hit, everybody love’s it and each fall now my work’s going to be cut out for me. The remaining ~55L is sitting waiting to be run. When done I’m going to sample some of the run in the beer and see how she goes.
How did this project of yours pan out my man?
Corona seems to improve taste wise when you add a twist of lime/ lemon to it. Which I would say is the go to for helping to mask the skunky flavor of corona beer. Not a good beer by any standards, but better then say Natural ice beer. Now if the abv was 10% for the same price for either beer I doubt anyone would care about the taste as much; especially college students. As far as cheap beers Pabst blue ribbon, Schlitz or Black Label are easily more drinkable.
I've watched a few of ur vids now but not seen you drink during them. It was funny seeing u try to talk after ingesting ur results...lol!!
Fyi, I'd love if you did something that showed more about gluten free (gluten friendly) beer. Could be the brewing itself, how to's, or anything. Not a home brewer, but I'm curious about the process given I discovered I was gluten intolerant about 10 years ago and it's hard to find many options where I live (very rural area in the south in the US).
Light struck beer is what you said, sunlight reacting to hop oils. Corona had obviously packaged this beer to get that skunk profile and folks that drink it love it. Its considered an off flavor in the brewing world and with that being said, if off flavors make good beer then I should be king!
A while ago, I distilled a high ABV stout similar to Bourbon County and the result was a phenomenal tasting spirit. It would not qualify as a whisky or any traditionsl spirit classification but rather a new class of spirits that is very flavorful.
I wondered about just a normal stout - something cheap like Guinness.
Not sure if it's a different recipe but Corona familiar is in brown bottles
Aging overnight. When you started down that road I fell off my chair laughing. Why? I immediately thought of the scene from the Henry Fonda film "Mister Roberts" where he and Doc are marking "red label scotch" for Ens. Pulver to take ashore. Recipe: Distilled medicinal spirits, a splash of Coca-Cola for the "red label" color, 1 drop of iodine for flavor, 1 eye drop of hair tonic with coal tar base for age. All they missed was a splash of Corona for that skunky finish. 🤠