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As soon as you can is always best but I wait a week or so all the time and it's fine but if it's really hot out run is as soon as possible....Shine On

It all depends there are a lot of different variables ABV of mash and mash ingredients is it fruit or grain how you make your cuts but a rough estimate between 1/2 - 1 gallon of good product after makeing proper cuts

You definitely can I just don't keep them there is alot of compounds in your heads that don't make a good whiskey a little bit helps mold and shape your final product into something special with the process it goes through in the barrel but to much doesn't help it hurts the final product in my experience makes it very harsh and not taste very well in my experience in the beginning when I first started I made the mistake of adding to much heads and tails and over time I found the middle ground and it made a huge difference

Absolutely he is the best person I have ever met really cares about what he is doing and the people buying BadMo...I really appreciate your support

@TheShineshack For sure man! Best of luck in all your endeavors!

Absolutely it works very well I love the compact size as I don't have a lot of space

I sure am I will be making plenty soon it's been super hot here in NC I have been waiting on it to cool down as I do everything outside in a building with no AC I will have plenty of videos this fall first being peach brandy 😁

Thanks I appreciate your support it really all depends on a bunch of variables the ABV of your mash and how you make your cuts but usually anywhere from 1/2 - 1 gallon of good hearts

@@TheShineshack Thank you for the reply bro. Keep up the great work. Shine on!

Yep it sure was this has to be my favorite stain of sweet corn all I grow is peaches and cream and silver king

No problem thank you for watching

Thank you for supporting the channel..Shine On

It really depends on a several variables the ABV of your mash what was used in your mash and how you make your cuts and how you run the still but usually a estimate would be from 1/2 - 1.2 gallons of good hearts that's how it is for me I also make vigorous cuts

It really depends on a bunch of variables what was the starting ABV of your Mash? What ingredients were used? How you run your still And how you make your cuts but usually anywhere from a half to 1 gallon of good hearts

That's awesome that's some pure stuff there 😁

Awesome you will love it it's a awesome still for the money that's for sure 😁

@@TheShineshack i do ty

Thank you 😊 It's awesome really tastes like fresh sweet corn in a jar. Totally different from using dried dent corn

I sure did by mistake the clip of me adding it didnt get recorded unfortunately but yes all I used was sweet corn amylase and dextrose provided by StillN The Clear

@@TheShineshack Thanks mate, looks interesting.

I really appreciate it bud. Can't wait to see you start posting videos 😂

Yep that has happened to me before if it's somewhere good and warm over time the alcohol can definitely evaporate out of the mash I hate to hear that I know that sucks

It's just a real good sweet corn flavor. It's not fruity or anything. It just has a real super sweet profile and a very good corn taste. Fresh sweet corn taste. It's totally different than dried yellow dent corn any good fresh sweet corn will work great as well

@@TheShineshack Why would my hydrometer hits the corn in my mash? Did I not add enough water? I did 10lbs corn and 3lbs malted barley. Is it too late to add more water? Been 3 days.

I really appreciate it brother. How have you been doing?

It definitely is semi-sweet with just the juices and the concentrate, but the part of North Carolina I'm in. Everybody loves their super sweet tea and they love anything that's super sweet. That's why I added the amount of sugar I did but it's definitely worth trying it without the added sugar and just the concentrates cuz I love that as well. I've made it that way before too but everybody in my family loves it with all that sugar 😂 when you have a lot of sugar you can't drink a whole lot of it at a time, but it sure is good That's why I perfected this recipe and just stuck with it over the years

Awesome! I'm glad to hear you like the videos. Randy's a good guy and has an awesome channel as well they'll be a lot more content coming soon as the weather starting to cool soon as we get in good middle of fall I'll start pumping them out like crazy. Again, I like that good cool fall fermentation weather 😂

No, it just is a waste. If you're babysitting a still for 5-7 hours or more but only get a quart or two, just a lot of waste for so little return. Just like Red said, he has a specific gravity he likes that is max yield to best flavor he likes. The only way to know is to play with a mash yourself to understand it truly. It is also way more fun to get more cuts to bring it back to what you envisioned. :) I tend to like the 1.065 to 1.080 gravity for my taste to production value on grain. Rum, I will crank up or sugar wash vodka for making extracts. Just have to find your sweet spot.

@clintonhoush1088 thanks for thr response. I'm doing a small experimental run and added too much water than I expected. Gravity was at 1.048 instead of the 1.065 I was shooting for. Decided to leave it as is instead of adding sugar and dilute the specific flavors I'm trying to get

@jasonacosta3860 You can or with that little difference, could do some sugar or honey is small batch enough. Sometimes mistakes turn into happy accidents. Just document in case it does do good. :) Light brown sugar, agave, corn syrup, barley syrup (more expensive though), dextrose, turbinado sugar, etc... all would be some alternatives to white sugar. :) If doing corn base, corn syrup would be rec.

The lower you go anything below. Really a 1.060 in my opinion is a waste of time as some of the guys have said you spent hours perfecting that product and you're going to have such a low yield. It's not going to be any reward to it. My flavors on as I like to call it is between 1.060 and 1.075 being the max gravity I'll go unless I'm making a vodka or a rum and then my gravity will be higher than that. But that's a good zone for good flavor but also good proof and a decent return But if you make a mash with 1.030, your flavor is not going to be any better than making a mash with a 1.060. but now if you make a mash. 1.090, your flavor is definitely going to be better with the lower gravity of 1.060 in my experience over the years But everyone's pilots different. There's nothing wrong with people who like their gravity at 1.090. there's not a right way and there's not a wrong way. You just have to play around with it and figure out what your palate likes I appreciate you supporting the channel. Shine on brother

I appreciate it brother. How you been? I ain't talked to you in a while

@@TheShineshack been really busy and about to move, haven’t ran anything in a good while. Looking forward to starting everything up again.

Yeah it's been so hot in NC here lately. I always stop running in the summer and pick back up in the fall when it starts to cool down as I do everything outside and the elements make an impact I love a good cool, slow fermentation when it's super hot. I don't like how the ferment goes, especially on a brandy I have played around with bloody butcher and Jimmy red some. It's been a few years but I'm always looking for heirloom grains. I just hate paying $80 to $100 for a 50 lb bag. I always try to see if I can find it cheaper and buy in bulk. Just ain't been able to here lately

Ya said u spen alot of time in the garden so do i, i grew some Jimmy red and bloody butcher dried it ground it up, and fermented it, have not ran it yet, its the original moons corn give it a go.

I appreciate you watching...Shine On

No problem usually gen 1 is good it's the sweet run Just tastes like good sweet corn liquor as you progress in generations. You really start noticing a difference around the third generation, which is the third time you sour mash in really starts to get that good sour sweet corn flavor. A very unique flavor that I love sour mash is one of my favorite spirits as you get around generation 5. That is your best you'll have and I usually stop at generation five or six. After that it just isn't worth the return.in my opinion Doesn't taste as good starts to dull out but between 1st and 2ng generation there is not a huge difference but you definitely can tell the sour profile is starting to be front and center and is a lot smoother on the pallet then the first generation it's really good you can't go wrong with a good ole sour mash...Shine On

@TheShineshack thank you for the feed back sir.

When I do sour mash, I never convert the malted grain. It's strictly added for the multi flavor but I usually do between 1 and 2 lb per gallon. I like my gravity to be no higher than 1.075 and no lower than 1.065. that's the flavor range for me. Most of the time I add about a pound or a pound and a half of sugar per gallon and this particular video I just did 1 lb per gallon. Wasn't looking for a huge return, just good flavor product in my opinion. The lower the gravity the more flavor you have in the product, but also the less alcohol you get I really appreciate you liking the channel and supporting the channel. I always try to be straightforward with no bullshit and not wasting anybody's time. We're all here to make good likker and have fun doing it...Shine On

Ughh IDK 😂 I will have to look into it. It would be pretty cool to make fuel. It's definitely a possibility I could do a video on that. I work in the mechanic field also so may have a car or 2 to see if it will run 😆

When it comes to sampling your numbered jars if your new to it you don't want to start tasting at jar number 1 the highest proof it can burn you pallet out and then everything will taste the same it's best to start at your last jar and work towards the first jar so start with your Lowest proof then work towards the highest you also can do a 50/50 blend with water to open it up and drop the proof some as you do it for awhile your pallet gets use to it and it doesn't really matter where you start its less likely to burn your pallet out Also drink plenty of water in between each jar so you can really taste the differences from jar to jar

I don't with grains I just let it roll without doing anything I only knocked the cap down once a day if I'm doing a brandy or fruit-based Mash

You can turn it down to wear it makes a really fine corn mill for sure close to flour but not quiet flour if that makes sense 😂 you also can turn it up to a large crack grain for my purpose I like a coarse corn mill consistency

I appreciate it thank you for watching....Shine On

Yep that is a really good price for these stills you really can't beat it at all

I sure can I have the recipe in the description box below the video if you just use 1/4 of all the ingredients that will give you 5 gallons of mash

It's a little small yes but it definitely works this setup is a low budget setup but I never follow the 1/3 rule for thumper on my 25 gallon still I have a 8 gallon and a 4 gallon thumper I prefer to use the 4 the still runs better in my opinion it's all about personal preference but if it's super small and way to big It definitely can cause issues like puking etc

Awesome I have seen the electric one been wanting to try it out Italy you get them good grapes then

@@TheShineshack it cuts down run time, plus you can regulate to stay at a certain tempreture to get the most out of the ferment/mash.

Im glad it helped you are right vevor could deff do better on the paper instructions but for the price this is a really good still

Awsome i love the stillz stills i have they have been put through the ringer and are still perfect dont have a single complaint...Shine On

I just showed the basics it's a budget still it says in the listing what size tubing it is and I said in the video I want to run it how vevor recommends to see how it goes I also said you can run it how ever you want 😂

It varies a ton from batch to batch all depends on what's in your mash is it fruit or grain did you use sugar what's the ABV of the mash etc but for this particular still if you toss half a quart that will get the methanol out of the way and a full quart to 1 1/2 quarts will be heads these are not exact measurements it varies just a starting ball park figure in most of my videos I explain how I make cuts hope this helps...Shine On

@@TheShineshack I will be using grape wine

@@T.RockTx Ok just toss the first half quart then sample everything to make your cuts you can always number your jars and go back as many times as you need to you don't have to make cuts on the fly also you can do a 50/50 dilution with water to help to cuts I would make sure the wine didn't have sulfates added the can make some off flavors in the final product but if it's homemade I'd run it for sure 😁

Hey if it works that's all that matters you don't have to have a perfect $5000 setup as long as you like it and enjoy it that's all that matters... Shine On

I sure did 🤣 I'm sorry I believe it was 5-10 lbs of red wheat I'm at work I can check when I get home I write everything down Also that pumpkin spice whiskey is fantastic. I did a light age on it really really light and it turned out amazing I will definitely do it again this October

@@TheShineshack I will be trying this for sure. Thanks man

Its a 25 gallon in this video I also have a 10 gallon I will be using in some videos as well I have a brew shop I buy from they have an online store as well as a FB page it's Alternative beverage in Belmont NC