Hey kul fitta. I am going to be retiring soon and have already dropped to working a 4 day week. My body is 67 and reminds me that I need to start slowing down, maybe working 1 or 2 days a week. I have thought about doing the weekly videos and Monetization thing, but pushing out a weekly video to satisfy RUclips paying $'s is not for me. I'd rather make a video when I have something interesting, rather than pumping out weekly videos because I have to to keep the cash flowing.
Very interesting, can’t wait to see it come out of the still. Didn’t think that amount of watermelon would yield that much water. Maybe a coldpress juicer would leave the pulp? When the Hungarians make Palinka, they leave the plums in the wash and let it ferment naturally so I wonder if the same would work for the watermelon if you didn’t use the Campden tablets to inhibit the wild yeast? Of course it would take a lot longer.....
Very coincidental that you should mention that about using Natural yeast. I have put about 3 ltrs of additional melon juice in a Carboy, added Dextrose to make 10%, threw in Dap yeast nutrient, shoved a cork with a bubbler lock and put it in a warm place. It started bubbling slowly and is still going. This will be a separate video when it either succeeds or fails... Stay tuned...
Hey James.... One worked for me but you could use more if you wish. As soon as there was Zero Ferment activity, I knew it had completelt stopped fermenting.
It's my understanding that one camden tablet is only enough to do a little less than 4 liters. I've never used them before. I use them already in powder form called Potasium Metabisulfite. In order to sterilize 23 liters (6 gallons) I need 1/4 tsp to give 50 ppm.
Hey Jim I also use PM powder and I may have been a little under the recommended dose for the Campden tablets but it was sufficient to do the job. Recommendations from the tab maker was one tablet per 5 ltrs.
Hey there A sugar density that will give you a Specific Gravity of 1.038 will only offer you 5% of the volume of your wash as Distillate. Using a 25 ltr ferment barrel at 5% will give you 1.25ltrs. Discarding your Foreshots, Heads and Tails could end up giving you a small volume of hearts at a potential 80% to 90% ABV. Adding a little water to it to bring it to 40%ABV will certainly potentially double your volume, but you still end up with a small quantity of product (say 1 ltr) Adding more sugar increases the Specific Gravity offering you a chance to double or triple your end volume. You have to know the operating efficiency of the yeast you are using. Bakers yeast usually only allows you to go up to 10%, some winemakers Yeasts allow you to go upto 15%. I try to only use sufficient sugar to yeast ratio that allows complete use of the sugar. Hope this has helped.
I made this comment in your corn flakes whiskey video. Where you are located do they have pop corn. If you have pop corn you could probably use pop corn to make the whiskey. Bearded and board have done that.
Interesting Daniel..... I am drawn to the idea but with Bearded and Bored doing it I think it will not be original enough. I try to do stuff that I have not yet seen on RUclips. Bearded and Bored is subscribed to me and me to him.
Popcorn is a derivative of Corn. Corn is starch and popping it results in Popped Starch. Distilling it means distilling sugars derived from (popped) corn. Though the idea of making booze from Popcorn is interesting, it still resorts back to using corn. Popcorn Booze is interesting but probably wont be doing it (sorry)
With watermelons I've found that it's not worth squeezing every bit of liquid out of them. The first mash-up and press produces the sweetest, most flavorful juice, and after that it starts getting very watery and tasteless.
Good news Rhian, I just invented Taste-a Vision........ The part 2 vid following will accurately describe what it tastes like..... (p.s. - thanks for watching)
I did this same thing last fall. Very disappointed. Spirit smelled and tasted like the green watermelon rind. Still have it in the corner until I find a use for it. Taste is not pleasant.
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Welcome back!!
Looks interesting indeed. Can't wait for part two.
Hey Will, I have been trying to put out at least 1 video a month since December. When my work slows down I will be doing more.
Another fantastic video mate. Loving your content. This is fantastic.
Thanks M8harry..... I am fighting the RUclips algorithm. Gonna make a vid in the near future about this.......... Cheers Mate.....
Good vid mate. Lots of details
Skip the job and start youtube full time! 💯 you can go far in here! You such a humble guy!
Hey kul fitta. I am going to be retiring soon and have already dropped to working a 4 day week. My body is 67 and reminds me that I need to start slowing down, maybe working 1 or 2 days a week.
I have thought about doing the weekly videos and Monetization thing, but pushing out a weekly video to satisfy RUclips paying $'s is not for me. I'd rather make a video when I have something interesting, rather than pumping out weekly videos because I have to to keep the cash flowing.
@@pauljacobs5390 i am 75 still making shine and branduy
Can't wait to see what still you're going to run this through.
Hey Mathew, I am limited to what I can squeeze into my laundry. I'd love to have a Man Shed to put in all the fancy gear, but alas I don't.
@@pauljacobs5390 Ha, you and me both. Don't even sweat it!
Lots of work,but it pays at the end, waiting for part 2
I can nearly taste that Sweeet Melony Success....
After long time mate, waiting for the next vid.
Hey Redshack, I have been trying to put out at least 1 video a month since December. When my work slows down I will be doing more.
@@pauljacobs5390 no worries sir take your time. We will wait. God bless you & ur family 🙏
Very interesting, can’t wait to see it come out of the still. Didn’t think that amount of watermelon would yield that much water. Maybe a coldpress juicer would leave the pulp?
When the Hungarians make Palinka, they leave the plums in the wash and let it ferment naturally so I wonder if the same would work for the watermelon if you didn’t use the Campden tablets to inhibit the wild yeast? Of course it would take a lot longer.....
Very coincidental that you should mention that about using Natural yeast. I have put about 3 ltrs of additional melon juice in a Carboy, added Dextrose to make 10%, threw in Dap yeast nutrient, shoved a cork with a bubbler lock and put it in a warm place.
It started bubbling slowly and is still going.
This will be a separate video when it either succeeds or fails... Stay tuned...
@@pauljacobs5390
Looking forward to the outcome and update.🤞
Can't wait for part 2
It's coming Matt, just need to wait for the yeast to do its thing and the wash to settle.
I look forward to your follow up on this.
Have already recorded most of the followup, have to wait for this Sunday with Work interruptions. Fingers crossed I can finish it this weekend.
Great video! I always look forward to your video's
Thanks Kevin, have more coming.....
sounds very delicious its gunna be interesting to see the results
You and me both HerrWayne45
So Cool
Wouldn’t you need more than one Camden tablet? I thought one tablet per gallon? Great video
Hey James.... One worked for me but you could use more if you wish. As soon as there was Zero Ferment activity, I knew it had completelt stopped fermenting.
It's my understanding that one camden tablet is only enough to do a little less than 4 liters. I've never used them before. I use them already in powder form called Potasium Metabisulfite. In order to sterilize 23 liters (6 gallons) I need 1/4 tsp to give 50 ppm.
Hey Jim
I also use PM powder and I may have been a little under the recommended dose for the Campden tablets but it was sufficient to do the job. Recommendations from the tab maker was one tablet per 5 ltrs.
so much easier using a blender to puree the watermelon and straining the pulp using a fine mesh brew bag or jelly bag.
Why did you add sugar? 5% ABV should be enough for 40% ABV after distilling..?
Hey there
A sugar density that will give you a Specific Gravity of 1.038 will only offer you 5% of the volume of your wash as Distillate. Using a 25 ltr ferment barrel at 5% will give you 1.25ltrs.
Discarding your Foreshots, Heads and Tails could end up giving you a small volume of hearts at a potential 80% to 90% ABV.
Adding a little water to it to bring it to 40%ABV will certainly potentially double your volume, but you still end up with a small quantity of product (say 1 ltr)
Adding more sugar increases the Specific Gravity offering you a chance to double or triple your end volume.
You have to know the operating efficiency of the yeast you are using. Bakers yeast usually only allows you to go up to 10%, some winemakers Yeasts allow you to go upto 15%.
I try to only use sufficient sugar to yeast ratio that allows complete use of the sugar.
Hope this has helped.
@@pauljacobs5390 thanks a lot for an elaborated answer.. 👍
I made this comment in your corn flakes whiskey video. Where you are located do they have pop corn. If you have pop corn you could probably use pop corn to make the whiskey. Bearded and board have done that.
Interesting Daniel..... I am drawn to the idea but with Bearded and Bored doing it I think it will not be original enough. I try to do stuff that I have not yet seen on RUclips. Bearded and Bored is subscribed to me and me to him.
Popcorn is a derivative of Corn.
Corn is starch and popping it results in Popped Starch.
Distilling it means distilling sugars derived from (popped) corn.
Though the idea of making booze from Popcorn is interesting, it still resorts back to using corn.
Popcorn Booze is interesting but probably wont be doing it (sorry)
With watermelons I've found that it's not worth squeezing every bit of liquid out of them. The first mash-up and press produces the sweetest, most flavorful juice, and after that it starts getting very watery and tasteless.
I wish he put ingredients and measurements in the description box.
Hey Mike, have just added the ingredients and process to the Description Box below the Video.
Paint stirrer probably would have mashed the melon
Good idea Andy, I used a mixer in the sack and it tangled and broke......
Haha I’m keen on trying a brandy but getting my hands on bulk cheap fruit is proving difficult and I live near fruit farms to
Pretty sure it's been shown over and over that raisins don't function as yeast nutrient.
Only downside is that I don't get to taste the eventual Melon Brandy - so sad !
Good news Rhian, I just invented Taste-a Vision........ The part 2 vid following will accurately describe what it tastes like..... (p.s. - thanks for watching)
Why not use a juicer?
I did this same thing last fall. Very disappointed. Spirit smelled and tasted like the green watermelon rind. Still have it in the corner until I find a use for it. Taste is not pleasant.
Hey Timothy, thought of that and have a contingency plan. After all this effort I really hope for a good taste.