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Blue Peter badge on its way to you sir! Though Aunty may not approve of the subject matter.

Coming in here much later. Your cracked corn was not already gelatinised as is flaked corn. Those recipes you see talking about lower temps are. For flaked corn / maize. Therefore to extract starches it must be cooked at around 88 to 90 C for at least an hour. Then cool to the temps for the amylases in the barley to do the conversion. Don’t aim for high abv. Most commercial distilleries work on around 6 to 8% abv in their wash. In addition that yeast will not bring anything to the party. Known as champagne yeast as is is very neutral in flavour addition. A whisk(e)y yeast would be much better. Also EC1118 will actually ferment at temps down to 12 or 15C

Pretty sure the vikings didnt have rasins

Does it taste sweet? Thanks

so sad this was your last video, hope you're around and healthy. All the best from a fellow aussie

Perfect 👌 hopefully i can remember where i put everything, im as drunk as 10 men 🤪🤪

I have slow acting at times and I remove the cover and when for gets to while I check phone it takes off goes for a day then slowes again with temp and air lock and pH at 5.5 not shure why the air helps it take off and sealing it slowes to a stop .any ideas any one!

If you get a 1.5" Bulkhead and a cheap stainless steel cook pot 15 or 20L you can just hook it up to that and use it as your Reservoir the cook pot will just sit on the bench somewhere you can put the bulkhead in the bottom or in the side and use an elbow on that filter

So when you put in through the carbon filter you'll still get the same volume come out?

I would' like to send you a video on how you distill it's quite ingenious the absolute best part is you get you see the steam rise it gathers on the bottom of a bag shaped like a reservoir. Which is secured around your bucket,bin,container with a th8ck strong piece of elastic,roughly 1-1½ litres of water sitting on that bag.So the bag is pressed down slightly and you should know it's even all sides so the water 💧 sits edge edge

I'm pretty sure that clawhammer used flaked maize which has already been gelatinised. Cracked corn will need to be cooked for the enzymes to access the starch.

Beginning you state 350g citric. End you state 35g. For your viewers, which is it please? I do a similar process, however add equal amounts of course salt as citric acid and thoroughly dissolve. The process works equally well on stainless steel. I purchase 1kg bags of citric acid from Amazon - much more economical and never expires. Cheers.

Is it distilled water ? Even when I add that it goes white ? What am I doing wrong

Is there any particular activated carbon I should buy? Not sure if there’s a difference but making sure!

Hey Paul I hope everything is going OK haven't seen much from you in awhile,

96 to 40 how much water ?

The mistake you made was adding extra sugar at the begining. You should have waited a few days before adding more sugar.

So I do have a little bit of confusion here, Let us say we need to make ABV 40% of ABV 60%, liquid volume is 1000ml) After the calculations the water needed to added is 500ml So does 500ml of water and 500ml of alcohol (60%ABV) makes ABV 40%?

Thanks, I’m struggling with a stalled sugar wash, first I tried tomato paste, then I added some more yeast, it went down from 1.055 to 1.045, a couple of weeks later I checked the ph and it was 2.5 so I diluted it I little and split it and added some oyster shells, ones bubbling away happily the other is as slow as a wet week. The slow one is at 1.015 down from 1.035 when I split it. I thinks I’ll mix them up when they both stop bubbling. I’m only in it for a bag of sugar and some yeast, my wife calls it my science experiment. I’m happy to play until I get mould on it 😊

Where is part one ,making the was with baker's yeast

what is the carbon filtering btw? and why should it? thanks

Hope you're doing okay

Just found your videos. My search was for activated carbon filter . Disappointed no mention. I presume the column is filled with clean activated carbon, not just a coffee filter. Otherwise a waste of time,effort and money.

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Gday Paul,I no this is an old video but it's good for beginners to watch.Have you made any changes to this recipe since to improve it.I noticed in some comments you were going to give the EC1118 a run Cheers

Thank you sir , this was much appreciated

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When it comes to tiles to know if you are going into tails with the oils dripping into the alcohol think about when you looked down tar Road on a very hot day you can see a heat Haze you will start to notice something similar going into the alcohol it's the oils not dissipating into the alcohol smoothly switch to collecting tiles and keep it for another run. Going back to your foreshots with that size still if it's a 30 L you're probably need to collect 50ml or up to 100ml to be safe then you should be in Heads no expert but that's just some stuff I've picked up hopefully some of that might have helped you in some way shape or form

What brand and where did you get that power temperature control unit Also how many litres is your boiler 👍

After running it through the filter does it still have the flavour of the whisky do you need to add wood chips because you could just use alcohol from reflux and put wood chips in it and do the same thing is that right

With your pot still do you filter the finished product through carbon or you just drink the hearts straight from the still🤔

Instead of throwing away the tails put it in your next wash and collect the alcohol from it

Bro u dont need half a cup of yeast for 5 gallons

Wonderful informative video mate cheers mate

Hey Paul....Its been a while. We hope you and your family are doing well.

That stuff looks amazing!

So Cool

Would it work if I just use water, honey and fresh fruits? Would the fresh fruits have enough yeast to start the fermentation?

This guy went to Woolworths?? Yet it's gone .?? Wtf video 2years ago 😮

Can someone tell me how the yeast in the bread works for making alcohol since the bread has already been cooked? I see in his recipe he adds uncooked yeast… but I’ve been watching other videos as well, where they do not add additional dry/uncooked yeast. Thank you to anyone who could shed some light ☺️

I do a stripping run , and a spirit run and add a doubler on the spirit run to infuse with more watermelon flavor I fill the doubler with the pulp which I reserved from making the wash and added about 2 liters of spring water to pulp . My wash recipe also calls for the juice of 8 limes.

so much easier using a blender to puree the watermelon and straining the pulp using a fine mesh brew bag or jelly bag.

Thanks for the research -exactly what I was after!

At 4 minutes you eft one of the stainless bits out! Nice vid, cheers, very helpful.

What a great video. Thanks so much 👍

Hi there thanks for the good video Love you mate 🇮🇷

Thanks for sharing this information 👍

If corn is cheap, use corn. This is why people use animal feed corn. Take well crushed corn and make a thick porridge with it, using only just enough boiling water. Let it cool it naturally . THEN add malted barley or malted corn. A mash aimed at 10% ABV is usually the sweet spot for yield vs fermentation stopping due to alcohol stopping the yeast.

The first hot water is to open the corn's starches up -just like making porridge. This makes the starch accessible to the malt enzymes that turn it into sugars in cool solutions. Corn can also be malted. Corn vs Sugar -first it was a cost based decision.

It,s not just you my friend. I watched four videos read a couple recipes and they all said things like, no watermelon flavor or essence, smelled like cucumbers, etc. With the exception of running it again and then adding a watermelon essence which some good ones online sugar free, i wouldn't buy watermelons for making anything other than enjoying on a hot day. Bananas, are inexpensive and amazing flavors. Keep up the good work. It's a great hobby for sure! tom