One step I would add is checking and adjusting the ph of the water before you add the sugar. Also I do a quick shot of starstan to clean up everything as well first, bucket and spoon. Probably not super important like when brewing beer but I figure it can't hurt.
Great tips. I haven't ever had pH affect my washes so I honestly don't bother to check most times, but it might be a good idea to start to be sure. However, keep in mind StarSan is a sanitizer and not a cleaner. It keeps your bucket sanitized to prevent bacteria, but won't double as a cleaner. Sanitization isn't a huge deal in distilling since we're dealing with such high alcohol content, but it can never hurt either.
@@milehidistilling1 What is the desired PH? I can set the water PH from my filter. How much yeast? Does my baking yeast work? Is it crazy to ferment 1 gallon at a time? How long does it take to ferment?
@@claireglenham8220 Hi, Claire. I'd just go for basic, between 5-6 is fine. How much yeast all depends on the type of yeast you're using. For baking yeast, it'll work, but be extremely low yield and maybe not worth the trouble. I don't have a ton of experience with baker's yeast, but I'd recommend maybe about half a teaspoon per gallon of fermentation? You'll only achieve about 2-3% ABV with that baker's yeast though so I'd highly recommend switching the yeast out for something stronger or doing a larger batch than just a gallon. Your yeast will also determine fermentation times. That baker's yeast will likely take 2 maybe 3 weeks.
Yeah, I'd recommend adding nutrient with DADY. It can sometimes pop off without nutrient but I'd recommend adding it to sugar washes to be sure. A standard nutrient like DAP will be a good pick: milehidistilling.com/product/diammonium-phosphate-dap-yeast-nutrient-1lb/
sorry im a bit late to the video, but what temperature did you get the sugar/water to before adding the yeast and how long roughly until its turned into vodka? cheers.
Never too late! Every yeast is different, but the specific yeast I used thrives best at 75-80F. The back of your package of yeast should let you know what temperature is best for that specific strain! The yeast I used only takes about five days but some yeasts can take up to two weeks before they're ready to be distilled.
After I run this corn tomorrow, (edit: later this morning), then make my 1st rum, I'm going to do up a 6 gallon sugar wash and try my reflux process.👍 HAPPY NEW YEAR ! Thanks Mile Hi !
After adding yeast, wait 1 week (with turbo yeast) or two weeks with regular yeast. You will need a still and will have to distill this to create the vodka. This is just a vodka base and will still need to be distilled to get to the high alcohol proof.
If you follow the recipe and use the quantities and the yeast I did, this should yield about 20% which means as you throw it into the still, 20% of the volume will come out as 180-190 proof vodka in a reflux still or 100-140 proof in a pot still.
You may have used a 6 gallon bucket but only made a 4 gallon wash in each. I do 3 5 gallon bucket with 4 gallon wash @ 11 lbs sugar, 1/3 cup yeast and aeration with an aquarium stone for a minute. Add 3 bucket to a 15 gallon beer keg column still and get just under 2gal 184 proof ethanol. I then filter twice through carbon for the cleanest tasting vodka ever.
Hi, Ken. I'm not sure how far you got in the video, but it was definitely topped off to 6 gallons. It's hot water, add sugar, then top off with cold water to the 6 gallon mark to help cold crash for the yeast. I like your process and I'm going to attempt to reach 190 proof when we run this just to see if I can. Then, I'll filter it.
Though its time consuming, I double distill every time I make my shine. Its unbelievable how much it really cleans up the product. I get 194 proof regularly.
@@milehidistilling1 well I did watch the whole video and it looked to me that there was about another 2 gallons to be added, but let's not quibble. I must say that the latest 5lb bag of yeast I got from you guys worked off in 5 days as opposed to 12 days in previous bag. Keep up the good work and service, Ken
Carbon and clearing agents will always be a suggestion for any yeast. You can get away from using either. I personally don't use either. I just strain my mash/wash out through a cheesecloth, funnel, or bucket filter which replaces the need for a clearing agent and I choose to post-filter with carbon when necessary to eliminate the need for the carbon being added to the fermentation bucket.
Haha. Well, this is a relatively small scale and will produce up to a gallon of vodka once distilled. However, if you're looking for a small scale than that, it's totally doable. I recommend using about 1.5- 2 LB. of sugar per gallon of fermentation you're looking to create.
I personally just use a second bucket that has a bucket filter or strainer over it like one of these: milehidistilling.com/product/bucket-filter/ milehidistilling.com/product/large-plastic-funnel-with-strainer/ However, you can also use a siphon like this: milehidistilling.com/product/easy-siphon/
There sure is! There's a card you can click at the end of this video and go right to it, or here's the direct link: ruclips.net/video/VvFFiOY7v9A/видео.html
The vodka takes a week (with turbo yeast) or two weeks to ferment and then run time to make the vodka from the fermentation depends on the still you use but should take an average of 8 hours.
The yeast we used is designed for the entire pack to work with a 6.5 gallon batch. That specific pack was 135 grams. You may have different quantities needed with different yeasts, but most yeasts will have instructions for portions.
So i am new to this i am going to try this in a pot still what is recommended temp range to get max yeild and i have heard not to worry about throwing out forshots is that accurate or should i trash first 300 ml out of still ?
@@garthnordgulen8089 I don't really follow temperatures too much because there's so many variables to dialing them in, but I'd say stay near 170F. Stills will really just produce by themselves at the temperature they require to hit the boiling point of the ethanol and you won't see the temperature really increase until the ethanol is spent and the higher boilers like propanol start coming through. ALWAYS throw out foreshots, regardless of the still or the process it will need to be done. I usually count the first 350ml in a pot still to be foreshots and the first 250ml to be foreshots in reflux stills.
Great job as usual Boo. I particularly liked and agree TOTALLY with having a sip per fermentation bucket. It shows the seriousness, dedication and total and absolute commitment with which you approach this process. 😉😉😉😉😉
Thanks, my man! This is a craft and the more dedication you have for it, the more it'll show in your end results. Thanks for watching and for the support.
The yeast is added to this sugar/water mixture and then the yeast eats the sugars to create alcohol. Then you have to distill it through a distiller to make vodka. You'll siphon out the yeast from the sugar base before you put it in the still, so your vodka won't have any yeast in it.
I don't personally use distilled water since 1. We have very clean drinking water in Colorado and 2. The water you put into the fermentation will be distilled anyways to clean it up. I'd recommend regular tap water for all fermentations and you can use distilled water once the vodka is distilled to dilute it down.
Do I have to use distillers yeast or can I just use my instant dry yeast and how much yeast did you use in that 6 gallon bucket? How long did you ferment before distilling?
You're totally free to use the yeast you have. Your sugar ratios will likely change with that yeast, though. Distiller's yeast (not turbo) need a lot less sugar to work properly. Your package of yeast should hopefully have some instruction, and there's lots of strains that require different amounts, but my initial guess is you'll be using only about 8 LB. of sugar for your batch.
@milehidistilling1 thank you for the reply I don't really have the room or a distiller big enough to do that big of a batch so I'm just going to quarter all of those measurements LOL as for the yeast I buy it in a container not packets because I do a lot of baking so that's why I was looking for a measurement. I was reading and it looks like turbo yeast you do about 48 hours but how would I know how long with just normal yeast. The only real directions on my yeast is 2 1/4 teaspoons equals 8 G package
@@HazzyHailz Sure thing, Hazzy! Quartering the measurements should work just fine. Oh, it's baker's yeast? Bakers yeast will only grant you around 3% ABV at highest (so, out of your volume, only 3% of it will come back as alcohol) so I'd recommend getting a higher ABV yeast so you get a somewhat decent yield. Something like DADY works very well: milehidistilling.com/product/dady-distillers-active-dry-yeast/ However, if you wanted to stick with that baker's yeast, I'd recommend about 1 tablespoon per 5 gallons, so I'd reckon this'll be about .25 tablespoons for your batch size?
Hey, Maria. Around the 8:00 mark on this video, we got a gravity reading of about 14%, but we actually ended getting 18% after another reading the next day. I think we ended up getting close to 5 gallons yield throughout the four buckets we fermented in this video. Once we distilled it, it came out at 190 proof or 95%
For this video, I think it showed 1.110 (14%) but I wanted it a little higher, so ended doing a starter with 2 more LB of sugar and throwing in some food for the yeast and got it to 1.140 (18%)
@@michael-ms2od Haha unfortunately you'll need a distiller to get the alcohol strength. There are some very cheap distillers out there. There's always a gamble with them, as I know some that break within the first few runs and others that last years, but it's a cheap option to distill the vodka. I do recommend upgrading to on of your premium machines at some point or going big from the start with us though :)
Yep, you'll always have to worry about methanol with any fermentation. But, because this is just sugar with very little methanol content, there really won't be a lot at all.
Another thing with grains or potatoes is what to do with them after they've been spent. If I had livestock it wouldn't be a problem. I have started making juice wines with extra sugar for some extra punch. Costco sells huge bags of it cheap.
We took a small detour on the follow up video to film a customer requested video, but we did run this sugar wash for that video, which you can find here: ruclips.net/video/6ASGJk6pwYI/видео.html We just finished filming on the official follow up video where we achieved a 190 proof vodka from this recipe! It should be uploaded February 2nd on our channel, so stay tuned and keep those notifications on our channel on brotha! It was a good one!
I don't feel it makes much of a difference in a neutral spirit with a neutral base like this, but to each their own. I've tried nearly all 20 yeasts we sell here in our shop. I've tried this specific sugar wash with four different types of yeast now and have had the same results. In my experience, vodka always tastes like nothing but pure alcohol, regardless of the yeast I use.
@@milehidistilling1 Have you tried White Star Premium Vodka yeast? We like it over others. Also, using Dextrose corn sugar changes the taste profile and seems to take a bit of the bight out, but it takes a bit more since it does not have the same caloric value as white cane sugar.
@@rocketsroc No, I haven't! I'll have to give it a shot. Thanks for introducing me to that yeast company, I've never heard of them. I have noticed more Dextrose is needed when compared to cane sugar but didn't understand why, so I really appreciate the wisdom.
Hey, William. I have plans to filter the vodka through an actual stand-alone carbon filter system, This'll be filmed and be a video later. There wouldn't have been any harm in using the active carbon in the wash AND post-filtering but I honestly didn't think to do that at the time of fermenting this.
This wash turns into vodka. As mentioned in the video, this was the fermentation to make vodka and we'll be showing you how to distill it in a later video. Once you make the wash, you just have to distill it and you create vodka.
You did not add nutrient. The maker of the yeast clearly states on their info “ when combined with the proper yeast nutrient”. so your method is askew.
Hi, Teddy. Not sure what you're referring to, to be honest. I see no mention of using yeast nutrient on the packet, "Yeast nutrients" are included on the Ingredients list for that yeast packet, and I achieved 18% ABV without the use of yeast nutrient. Any yeast that needs nutrients wouldn't be able to get that high on it's own.
I see the old packaging for that yeast called for yeast nutrient, but this isn't the case with the newer stuff. I've used this yeast many times, never with a nutrient.
This recipe WILL make vodka, as you will see on February 2nd where we distill it and create a 190 proof alcohol. 190 proof alcohol is classified as a vodka by TTB standards. Everclear is made through grains, so that would not technically be right. You are correct that we only made a neutral spirit base on this video. That is the beginning of creating a vodka. Once it's distilled, provided it's at the right proof, you can create a vodka.
You can make vodka from just about anything. Fruit, grain potatoes. The key to vodka is getting the proof up to 195. Vodka is really just any alcohol that has been distilled to 190 or higher, you can then temper it down with water to whatever proof you prefer. But all vodka should be neutral in flavor (or like with the new USA rules from the gov, have very little flavor).
This is due to the audio recorders we currently have. I'm working on a few alternative recording methods to try to limit this (you might not notice it in some videos) but nothing has really stuck. I'm hoping to upgrade our audio recording hardware soon that should hopefully put an end to it.
He's using two mics on his shirt, so any time he turns his head the audio channel shifts and you hear it as wandering. Honestly it bothered me as well on speakers, I don't know why he went this route when a single mono mic setup would be absolutely fine. Other than that and a minor confusion with the pours at the end - great content
@@IlkoAmbarev I've tried mono setup and this usually leads to the single mic not picking up certain audio as well as sometimes the mic craps out and no audio records at all. I think the videos might be stuck with this annoying transitioning audio until I can upgrade our audio equipment, but I'll try the mono setup again for future videos to see if I can work around it. Thanks for watching, glad you enjoyed.
There was a recent change to TTB's standard of vodka in 2020 to allow for more characters in vodka, but,vodka is 100% defined as a neutral spirit by professional standards in most cases. There are many vodkas that do have different tastes, and these are referred to as "residual flavor" vodkas.
@@milehidistilling1 That's bizarre. It seems like the two terms contradict themselves. If a neutral is supposed to be a flavorless and tasteless pure ethanol....huh... weird.
That all depends on how you distill, in my opinion. Ours came out very smooth. I'd recommend running low and slow and only collecting the best of the best. We also filtered for extra smoothness. You can see both of those videos here: ruclips.net/video/VvFFiOY7v9A/видео.html ruclips.net/video/ohpghSmCzp4/видео.html
Perhaps to someone ignorant to the craft and not willing to do the research, but I assure you this will make you 190 proof vodka if you have the right still. Here's proof: ruclips.net/video/VvFFiOY7v9A/видео.html
One step I would add is checking and adjusting the ph of the water before you add the sugar. Also I do a quick shot of starstan to clean up everything as well first, bucket and spoon. Probably not super important like when brewing beer but I figure it can't hurt.
Great tips. I haven't ever had pH affect my washes so I honestly don't bother to check most times, but it might be a good idea to start to be sure. However, keep in mind StarSan is a sanitizer and not a cleaner. It keeps your bucket sanitized to prevent bacteria, but won't double as a cleaner. Sanitization isn't a huge deal in distilling since we're dealing with such high alcohol content, but it can never hurt either.
@@milehidistilling1 What is the desired PH? I can set the water PH from my filter. How much yeast? Does my baking yeast work? Is it crazy to ferment 1 gallon at a time? How long does it take to ferment?
@@claireglenham8220 Hi, Claire. I'd just go for basic, between 5-6 is fine. How much yeast all depends on the type of yeast you're using. For baking yeast, it'll work, but be extremely low yield and maybe not worth the trouble. I don't have a ton of experience with baker's yeast, but I'd recommend maybe about half a teaspoon per gallon of fermentation? You'll only achieve about 2-3% ABV with that baker's yeast though so I'd highly recommend switching the yeast out for something stronger or doing a larger batch than just a gallon. Your yeast will also determine fermentation times. That baker's yeast will likely take 2 maybe 3 weeks.
If i use dady yeast for this wash do i need to add nutrients and if so what ??
Yeah, I'd recommend adding nutrient with DADY. It can sometimes pop off without nutrient but I'd recommend adding it to sugar washes to be sure. A standard nutrient like DAP will be a good pick: milehidistilling.com/product/diammonium-phosphate-dap-yeast-nutrient-1lb/
sorry im a bit late to the video, but what temperature did you get the sugar/water to before adding the yeast and how long roughly until its turned into vodka? cheers.
Never too late! Every yeast is different, but the specific yeast I used thrives best at 75-80F. The back of your package of yeast should let you know what temperature is best for that specific strain! The yeast I used only takes about five days but some yeasts can take up to two weeks before they're ready to be distilled.
Yer vids have helped me allot. I wish more people watched your stuff.
That's awesome to hear, Chris! Glad we can be there for you brother!
After I run this corn tomorrow, (edit: later this morning), then make my 1st rum, I'm going to do up a 6 gallon sugar wash and try my reflux process.👍 HAPPY NEW YEAR ! Thanks Mile Hi !
Sounds great, let us know how it turns out! Happy New Yearsr, brother
Now how long roes it have to sit after yeast!? Qlso can you drink it right after or do you still need a still
After adding yeast, wait 1 week (with turbo yeast) or two weeks with regular yeast. You will need a still and will have to distill this to create the vodka. This is just a vodka base and will still need to be distilled to get to the high alcohol proof.
liter system, thank you
How much alcohol % will that be when finisher
If you follow the recipe and use the quantities and the yeast I did, this should yield about 20% which means as you throw it into the still, 20% of the volume will come out as 180-190 proof vodka in a reflux still or 100-140 proof in a pot still.
You may have used a 6 gallon bucket but only made a 4 gallon wash in each. I do 3 5 gallon bucket with 4 gallon wash @ 11 lbs sugar, 1/3 cup yeast and aeration with an aquarium stone for a minute. Add 3 bucket to a 15 gallon beer keg column still and get just under 2gal 184 proof ethanol. I then filter twice through carbon for the cleanest tasting vodka ever.
Hi, Ken. I'm not sure how far you got in the video, but it was definitely topped off to 6 gallons. It's hot water, add sugar, then top off with cold water to the 6 gallon mark to help cold crash for the yeast. I like your process and I'm going to attempt to reach 190 proof when we run this just to see if I can. Then, I'll filter it.
Though its time consuming, I double distill every time I make my shine. Its unbelievable how much it really cleans up the product. I get 194 proof regularly.
@@milehidistilling1 well I did watch the whole video and it looked to me that there was about another 2 gallons to be added, but let's not quibble. I must say that the latest 5lb bag of yeast I got from you guys worked off in 5 days as opposed to 12 days in previous bag. Keep up the good work and service, Ken
@@kenbrown5217 Hi, Ken. You transparently might have had a bad batch of the yeast previously. 5 days is standard for that yeast, it's an all star!
@@chuckdock4436 Couldn't agree more!
is there a yeast without worrying about the carbon add or the clearing agent none of which are mentioned in your video ???
Carbon and clearing agents will always be a suggestion for any yeast. You can get away from using either. I personally don't use either. I just strain my mash/wash out through a cheesecloth, funnel, or bucket filter which replaces the need for a clearing agent and I choose to post-filter with carbon when necessary to eliminate the need for the carbon being added to the fermentation bucket.
Is it possible to make it on a way smaller scale? Asking for a friend.... totally
Haha. Well, this is a relatively small scale and will produce up to a gallon of vodka once distilled. However, if you're looking for a small scale than that, it's totally doable. I recommend using about 1.5- 2 LB. of sugar per gallon of fermentation you're looking to create.
@@milehidistilling1 Alright grand
So how do you siphon yeast from the sugar base before you distill it?
I personally just use a second bucket that has a bucket filter or strainer over it like one of these:
milehidistilling.com/product/bucket-filter/
milehidistilling.com/product/large-plastic-funnel-with-strainer/
However, you can also use a siphon like this: milehidistilling.com/product/easy-siphon/
Is there a video of the next step after it has sat for a week or twoo
There sure is! There's a card you can click at the end of this video and go right to it, or here's the direct link: ruclips.net/video/VvFFiOY7v9A/видео.html
How much time it takes to proces
The vodka takes a week (with turbo yeast) or two weeks to ferment and then run time to make the vodka from the fermentation depends on the still you use but should take an average of 8 hours.
how much yeast did you put in there
The yeast we used is designed for the entire pack to work with a 6.5 gallon batch. That specific pack was 135 grams. You may have different quantities needed with different yeasts, but most yeasts will have instructions for portions.
So i am new to this i am going to try this in a pot still what is recommended temp range to get max yeild and i have heard not to worry about throwing out forshots is that accurate or should i trash first 300 ml out of still ?
@@garthnordgulen8089 I don't really follow temperatures too much because there's so many variables to dialing them in, but I'd say stay near 170F. Stills will really just produce by themselves at the temperature they require to hit the boiling point of the ethanol and you won't see the temperature really increase until the ethanol is spent and the higher boilers like propanol start coming through.
ALWAYS throw out foreshots, regardless of the still or the process it will need to be done. I usually count the first 350ml in a pot still to be foreshots and the first 250ml to be foreshots in reflux stills.
Great job as usual Boo. I particularly liked and agree TOTALLY with having a sip per fermentation bucket. It shows the seriousness, dedication and total and absolute commitment with which you approach this process. 😉😉😉😉😉
Thanks, my man! This is a craft and the more dedication you have for it, the more it'll show in your end results. Thanks for watching and for the support.
Do you keep the yeast in the vodka or do you take it out?
The yeast is added to this sugar/water mixture and then the yeast eats the sugars to create alcohol. Then you have to distill it through a distiller to make vodka. You'll siphon out the yeast from the sugar base before you put it in the still, so your vodka won't have any yeast in it.
Is it distilled water?
I don't personally use distilled water since 1. We have very clean drinking water in Colorado and 2. The water you put into the fermentation will be distilled anyways to clean it up. I'd recommend regular tap water for all fermentations and you can use distilled water once the vodka is distilled to dilute it down.
Do I have to use distillers yeast or can I just use my instant dry yeast and how much yeast did you use in that 6 gallon bucket? How long did you ferment before distilling?
You're totally free to use the yeast you have. Your sugar ratios will likely change with that yeast, though. Distiller's yeast (not turbo) need a lot less sugar to work properly. Your package of yeast should hopefully have some instruction, and there's lots of strains that require different amounts, but my initial guess is you'll be using only about 8 LB. of sugar for your batch.
@milehidistilling1 thank you for the reply I don't really have the room or a distiller big enough to do that big of a batch so I'm just going to quarter all of those measurements LOL as for the yeast I buy it in a container not packets because I do a lot of baking so that's why I was looking for a measurement. I was reading and it looks like turbo yeast you do about 48 hours but how would I know how long with just normal yeast. The only real directions on my yeast is 2 1/4 teaspoons equals 8 G package
@@HazzyHailz Sure thing, Hazzy! Quartering the measurements should work just fine. Oh, it's baker's yeast? Bakers yeast will only grant you around 3% ABV at highest (so, out of your volume, only 3% of it will come back as alcohol) so I'd recommend getting a higher ABV yeast so you get a somewhat decent yield. Something like DADY works very well: milehidistilling.com/product/dady-distillers-active-dry-yeast/
However, if you wanted to stick with that baker's yeast, I'd recommend about 1 tablespoon per 5 gallons, so I'd reckon this'll be about .25 tablespoons for your batch size?
@milehidistilling1 oh okay, I didn't realize that, I will definitely look into that stuff thanks again for all the replies appreciate it
@@HazzyHailz Sure thing, good luck!
Hey! How do you know how much alcohol % this is?
Hey, Maria. Around the 8:00 mark on this video, we got a gravity reading of about 14%, but we actually ended getting 18% after another reading the next day. I think we ended up getting close to 5 gallons yield throughout the four buckets we fermented in this video. Once we distilled it, it came out at 190 proof or 95%
What was you final gravity?
For this video, I think it showed 1.110 (14%) but I wanted it a little higher, so ended doing a starter with 2 more LB of sugar and throwing in some food for the yeast and got it to 1.140 (18%)
does it need to be distilled to drink it
@@michael-ms2od yes sir, it will
@@milehidistilling1 can i like diy distill it or do i have to buy a distiller
@@michael-ms2od Haha unfortunately you'll need a distiller to get the alcohol strength. There are some very cheap distillers out there. There's always a gamble with them, as I know some that break within the first few runs and others that last years, but it's a cheap option to distill the vodka. I do recommend upgrading to on of your premium machines at some point or going big from the start with us though :)
I noticed you didn't add any nutrients or are they in with the yeast?. Nice one Boo have a great New Year 💯💥.
That's right. The yeast strain I used doesn't require a nutrient, it's actually already loaded into the yeast strain. Happy New Years, Garry!
No it does not. Nutrient must be added
Do you have to worry about methanol?
Yep, you'll always have to worry about methanol with any fermentation. But, because this is just sugar with very little methanol content, there really won't be a lot at all.
I’m a little confused. After I add the yeast, do I not have to let it sit? It sounds like you said it instantly turns into vodka once I add the yeast
Hi there. It'll have to sit a week to two weeks after adding yeast to fully ferment and then run through a still to produce a vodka or moonshine.
Another thing with grains or potatoes is what to do with them after they've been spent. If I had livestock it wouldn't be a problem. I have started making juice wines with extra sugar for some extra punch. Costco sells huge bags of it cheap.
Good point!
where's the follow-up video?
We took a small detour on the follow up video to film a customer requested video, but we did run this sugar wash for that video, which you can find here: ruclips.net/video/6ASGJk6pwYI/видео.html
We just finished filming on the official follow up video where we achieved a 190 proof vodka from this recipe! It should be uploaded February 2nd on our channel, so stay tuned and keep those notifications on our channel on brotha! It was a good one!
The strain of yeast is important because some are better than others when making a neutral spirit like Vodka.
I don't feel it makes much of a difference in a neutral spirit with a neutral base like this, but to each their own. I've tried nearly all 20 yeasts we sell here in our shop. I've tried this specific sugar wash with four different types of yeast now and have had the same results. In my experience, vodka always tastes like nothing but pure alcohol, regardless of the yeast I use.
@@milehidistilling1 Have you tried White Star Premium Vodka yeast? We like it over others. Also, using Dextrose corn sugar changes the taste profile and seems to take a bit of the bight out, but it takes a bit more since it does not have the same caloric value as white cane sugar.
@@rocketsroc No, I haven't! I'll have to give it a shot. Thanks for introducing me to that yeast company, I've never heard of them. I have noticed more Dextrose is needed when compared to cane sugar but didn't understand why, so I really appreciate the wisdom.
@@milehidistilling1 If you try the White Star, please let me know what you think about it.
You're knowledgeable Boo. Thank you for sharing. Love your T-shirt! And your tatoos
Thanks, I'm a pretty cool guy B)
Boo why didn't you use the active carbon in with your wash
Hey, William. I have plans to filter the vodka through an actual stand-alone carbon filter system, This'll be filmed and be a video later. There wouldn't have been any harm in using the active carbon in the wash AND post-filtering but I honestly didn't think to do that at the time of fermenting this.
to skip the inconvenience of math for you guys two or three ounces of sugar for 1 cup of water
You made 6 gallons of wash - not six gallons of vodka.
This wash turns into vodka. As mentioned in the video, this was the fermentation to make vodka and we'll be showing you how to distill it in a later video. Once you make the wash, you just have to distill it and you create vodka.
You’ll get almost a gallon of actual vodka from 6 gallons of wash, right?
@@milehidistilling1you said 6 gallons of vodka not wash.
In this video you made no vodka 😅
@@MrFancyFingers Yep, if you follow this recipe! It all depends on the yeast you use
@@jimathybindlenim6359 There's no way to create vodka without a wash or mash first. This is the wash that will make vodka.
You did not add nutrient. The maker of the yeast clearly states on their info “ when combined with the proper yeast nutrient”. so your method is askew.
Hi, Teddy. Not sure what you're referring to, to be honest. I see no mention of using yeast nutrient on the packet, "Yeast nutrients" are included on the Ingredients list for that yeast packet, and I achieved 18% ABV without the use of yeast nutrient. Any yeast that needs nutrients wouldn't be able to get that high on it's own.
I see the old packaging for that yeast called for yeast nutrient, but this isn't the case with the newer stuff. I've used this yeast many times, never with a nutrient.
Wow 6 gallons of vodka without even using a still 😅.
I don’t think you made vodka. You made a neutral spirit alcohol. You made Everclear. Everclear is not considered vodka.
This recipe WILL make vodka, as you will see on February 2nd where we distill it and create a 190 proof alcohol. 190 proof alcohol is classified as a vodka by TTB standards. Everclear is made through grains, so that would not technically be right.
You are correct that we only made a neutral spirit base on this video. That is the beginning of creating a vodka. Once it's distilled, provided it's at the right proof, you can create a vodka.
U know wat your doin sir don't let acknowledgement of defiling your skills make u have to prove yourself.. I making videos he don't have a face!
@@VBSN22219 Thank you brotha! I really appreciate the words of encouragement! It's no sweat, everyone has their opinion on the internet.
You can make vodka from just about anything. Fruit, grain potatoes. The key to vodka is getting the proof up to 195. Vodka is really just any alcohol that has been distilled to 190 or higher, you can then temper it down with water to whatever proof you prefer. But all vodka should be neutral in flavor (or like with the new USA rules from the gov, have very little flavor).
Why does the audio wander left to right? Pretty annoying on earbuds.
This is due to the audio recorders we currently have. I'm working on a few alternative recording methods to try to limit this (you might not notice it in some videos) but nothing has really stuck. I'm hoping to upgrade our audio recording hardware soon that should hopefully put an end to it.
@@milehidistilling1 thanks for the explanation. The content otherwise is great.
@@Doctor_Al Thank you, brother! We only have room to improve from here, so appreciate the feedback.
He's using two mics on his shirt, so any time he turns his head the audio channel shifts and you hear it as wandering. Honestly it bothered me as well on speakers, I don't know why he went this route when a single mono mic setup would be absolutely fine. Other than that and a minor confusion with the pours at the end - great content
@@IlkoAmbarev I've tried mono setup and this usually leads to the single mic not picking up certain audio as well as sometimes the mic craps out and no audio records at all. I think the videos might be stuck with this annoying transitioning audio until I can upgrade our audio equipment, but I'll try the mono setup again for future videos to see if I can work around it. Thanks for watching, glad you enjoyed.
If a vodka is a neutral then all vodkas would taste the same and the base is irrelevant. And obviously that’s not the case.
There was a recent change to TTB's standard of vodka in 2020 to allow for more characters in vodka, but,vodka is 100% defined as a neutral spirit by professional standards in most cases. There are many vodkas that do have different tastes, and these are referred to as "residual flavor" vodkas.
@@milehidistilling1 That's bizarre. It seems like the two terms contradict themselves. If a neutral is supposed to be a flavorless and tasteless pure ethanol....huh... weird.
Great video. Follow up ?
Thanks, glad you enjoyed! The follow up is here: ruclips.net/video/VvFFiOY7v9A/видео.html
is it a really rough sort of taste or is it smooth once you distill it
That all depends on how you distill, in my opinion. Ours came out very smooth. I'd recommend running low and slow and only collecting the best of the best. We also filtered for extra smoothness. You can see both of those videos here:
ruclips.net/video/VvFFiOY7v9A/видео.html
ruclips.net/video/ohpghSmCzp4/видео.html
made nothing.
Perhaps to someone ignorant to the craft and not willing to do the research, but I assure you this will make you 190 proof vodka if you have the right still. Here's proof: ruclips.net/video/VvFFiOY7v9A/видео.html
Ewwww
I in fact did pause the video and get a shot to take with you 🤌🏻
Ayyyy, that's what I'm talking about! Cheers!