- 24
- 245 824
Planet Moonshine
Spain
เข้าร่วมเมื่อ 27 มิ.ย. 2021
Planet Moonshine is all about the distillation of Whiskey, Gin, and other spirits using home distillation equipment in a microbrewery. Distilling equipment, recipes, how-to videos, its all here on the channel.
Another Planet Brewing is a professional microbrewery in the Murcia region of Spain making English and American style real ales and lagers. Mashing all grain beer recipes is our primary business. Whilst APB is licensed to produce and sell spirits the primary focus of Planet Moonshine is having fun, sharing knowledge and information, and personal enjoyment of making and drinking home made spirits and liqueurs.
Planet Moonshine will produce videos weekly that focus on making equipment, adapting equipment, distilling traditional and unique washes into spirits and gauging our level of success.
Another Planet Brewing is a professional microbrewery in the Murcia region of Spain making English and American style real ales and lagers. Mashing all grain beer recipes is our primary business. Whilst APB is licensed to produce and sell spirits the primary focus of Planet Moonshine is having fun, sharing knowledge and information, and personal enjoyment of making and drinking home made spirits and liqueurs.
Planet Moonshine will produce videos weekly that focus on making equipment, adapting equipment, distilling traditional and unique washes into spirits and gauging our level of success.
All Molasses Golden Rum
Today we are looking at rum. It going to be an all molasses rum using a famous proven recipe. Its going to be an estery golden rum, not spiced or flavoured with anything strange. No pirates, no historical recipes - just a really simple, easy to make, super pure smooth, flavourful golden rum.
The original recipe is from the home distiller's forum, and is called "SBB's All Molasses Rum" by Saltbush Bill.
homedistiller.org/forum/viewtopic.php?f=14&t=71293
The recipe in the description below is taken directly from Salty's instructions, and I will follow his advice to the letter in this video.
So to make a 27L first generation wash, you will need:
A 30L fermenter
8L of molasses
Contents of 1x vitamin B complex capsule or 1x ground up Vit B tablet.
1 good pinch Epsom Salts.
Lowens or other Bakers Yeast.
Boiling Water 4.5 L boiling or very hot water.
METHOD
• Start by putting the 8L/ 2.1Gal of molasses into the Fermenter.
• Tip the 5 L/1.3Gal of boiling water in on top and stir to fully dissolve the Molasses.
• Add cold water to around 25L/6.6 Gal mark and add Vitamin B and Epsom Salts. SBB uses a pressure washer to add the cold water as it really mixes everything up well. Sounds weird, but that’s what we are going to do.
• Add the Vit B in until this point too much heat may destroy the Vit B.
• Top fermenter up with cold water to the 27-28L/ 7.3 Gal mark.
• It should be around 35-38C at this point.
• Throw in a good handful of Lowans or other Bakers Yeast.
• Ferment until it stops fizzing (5-7 days at 30C)
IN ALL SUBSEQUENT WASHES REPLACE THE HOT WATER WITH 4.5L/ 1Gal OF VERY HOT DUNDER FROM THE LAST RUN.
Some thoughts on fermentation from reading the whole 14 page thread:
1. Don’t substitute an alternative yeast such as Lalvin EC-1118 - Do use baker's yeast. It prefers molasses.
2. Don’t substitute another yeast nutrient for the vit B and Epsom Salts.
3. Let it ferment hot - around 30C - if its too cold where you live, use a heat mat.
4. It should not make a huge krausen (foam on top of the wash) but do leave some headroom - 10 percent of the fermenter. It fizzes like coca-cola while its actively fermenting.
5. Don't worry about gravities. If you have blackstrap/animal food grade molasses it should take care of itself. You may need more if its agricultural fertiliser grade.
DISTILLATION
Salty recommends either:
• double distillation in Pot Still mode - Stripping run then Spirit Run.
• OR - reflux distillation, single run with 4 plates in the column
I am going to do a single slow run, with a 4 plated column. Make your cuts as you see fit, I am going to keep my hearts pure, avoiding too much heads and not digging into the tails. Discard your foreshots and keep your Feints in a rum-only feints jar, collecting until the distillate is cloudy, add this to the still on the next generation's spirit run.
OAKING AND AGEING.
This rum is pretty rough straight off the still, age it for as long as possible minimum three months, better 6 months, better again…..12 months and longer.
SBB recommends one 15cm stick of medium char oak per litre of spirit. Use your favourite. Better yet, get an oak barrel. I have ordered a 15L barrel for my rum. Which should be good for about 3 generations of rum, and keep my rum needs going for the foreseeable future.
The original recipe is from the home distiller's forum, and is called "SBB's All Molasses Rum" by Saltbush Bill.
homedistiller.org/forum/viewtopic.php?f=14&t=71293
The recipe in the description below is taken directly from Salty's instructions, and I will follow his advice to the letter in this video.
So to make a 27L first generation wash, you will need:
A 30L fermenter
8L of molasses
Contents of 1x vitamin B complex capsule or 1x ground up Vit B tablet.
1 good pinch Epsom Salts.
Lowens or other Bakers Yeast.
Boiling Water 4.5 L boiling or very hot water.
METHOD
• Start by putting the 8L/ 2.1Gal of molasses into the Fermenter.
• Tip the 5 L/1.3Gal of boiling water in on top and stir to fully dissolve the Molasses.
• Add cold water to around 25L/6.6 Gal mark and add Vitamin B and Epsom Salts. SBB uses a pressure washer to add the cold water as it really mixes everything up well. Sounds weird, but that’s what we are going to do.
• Add the Vit B in until this point too much heat may destroy the Vit B.
• Top fermenter up with cold water to the 27-28L/ 7.3 Gal mark.
• It should be around 35-38C at this point.
• Throw in a good handful of Lowans or other Bakers Yeast.
• Ferment until it stops fizzing (5-7 days at 30C)
IN ALL SUBSEQUENT WASHES REPLACE THE HOT WATER WITH 4.5L/ 1Gal OF VERY HOT DUNDER FROM THE LAST RUN.
Some thoughts on fermentation from reading the whole 14 page thread:
1. Don’t substitute an alternative yeast such as Lalvin EC-1118 - Do use baker's yeast. It prefers molasses.
2. Don’t substitute another yeast nutrient for the vit B and Epsom Salts.
3. Let it ferment hot - around 30C - if its too cold where you live, use a heat mat.
4. It should not make a huge krausen (foam on top of the wash) but do leave some headroom - 10 percent of the fermenter. It fizzes like coca-cola while its actively fermenting.
5. Don't worry about gravities. If you have blackstrap/animal food grade molasses it should take care of itself. You may need more if its agricultural fertiliser grade.
DISTILLATION
Salty recommends either:
• double distillation in Pot Still mode - Stripping run then Spirit Run.
• OR - reflux distillation, single run with 4 plates in the column
I am going to do a single slow run, with a 4 plated column. Make your cuts as you see fit, I am going to keep my hearts pure, avoiding too much heads and not digging into the tails. Discard your foreshots and keep your Feints in a rum-only feints jar, collecting until the distillate is cloudy, add this to the still on the next generation's spirit run.
OAKING AND AGEING.
This rum is pretty rough straight off the still, age it for as long as possible minimum three months, better 6 months, better again…..12 months and longer.
SBB recommends one 15cm stick of medium char oak per litre of spirit. Use your favourite. Better yet, get an oak barrel. I have ordered a 15L barrel for my rum. Which should be good for about 3 generations of rum, and keep my rum needs going for the foreseeable future.
มุมมอง: 37 681
วีดีโอ
The Lazy Man's Easy Bourbon Part 2
มุมมอง 3.8K2 ปีที่แล้ว
This is part 2 of the Lazy Man's Easy Bourbon where we used Angel Yellow Label Yeast to ferment an all grain corn and malt based bourbon with no mash. This video picks up after fermentation and deals with the distillation of the whisky in some detail and then looks at the final product and its ageing plan.
Making the TRUE Absinthe
มุมมอง 7K2 ปีที่แล้ว
Todays video is about making absinthe, but also about the myths and chequered history of Absinthe. We explore whats good and evil, talk about the green fairies etc. Making absinthe is not a walk in the park - its quite a complex process, so be warned. Anyway the very short version is like this: 4 main steps: Neutral Spirit. Make an 80% plus neutral spirit. Maceration - macerate absinthe herbs i...
Lazy Man's Bourbon - ALL GRAIN - NO MASH
มุมมอง 6K2 ปีที่แล้ว
Want to make an ALL GRAIN bourbon? Want to do it the LAZY way? Here's how. We are going to use 80% corn, and 10% each of Rye and Malted Barley. Lots of folk make bourbons with a similar grain bill, but we are going to do it without making a mash. When you mash bourbons traditionally, there is a need to cook or gelatinise the corn, then add enzymes to force the starch conversion and then mash in...
FLAVOURED GINS (Make your own!)
มุมมอง 2.9K2 ปีที่แล้ว
This video is about making flavoured gins. You can use your own distilled gins or use shop bought gins. If you do the latter just use a standard un-flavoured gin as the base. I will make 4 gins - my recipes are below but in truth you can just experiment. I used 2 litre jars. All the fruits are steeped in gin for approximately 2 weeks then strained and filtered. Keep the fruit to make ice cream ...
Making Baijiu (Part 2)
มุมมอง 9222 ปีที่แล้ว
Baijiu is biggest selling spirit on the Planet. If you have never heard of it, you are not alone. Most westerners are in the same camp. In the last video we made the red rice wine and got it up to the point of starting fermentation. If you want the recipe for the red rice wine, here is the video for that….Making Red Rice Wine Baijiu th-cam.com/video/p17b5HdKRHU/w-d-xo.html This video focuses on...
Easy Gin Recipe
มุมมอง 5K2 ปีที่แล้ว
In this video we make a large batch of a reasonably standard GIN so that we can go on to use that gin to make flavoured Gin Infusions. The recipe is based on ODIN's Easy Gin from the Home Distiller forums. I have added a few tweaks based on my own preferences, and my version is below - if you want to make Odin's original version, you will find it on the home distiller forum as a tried and trust...
Making Baijiu (part one)
มุมมอง 1.5K2 ปีที่แล้ว
Baijiu is biggest selling spirit on the Planet. If you have never heard of it, you are not alone. Most westerners are in the same camp. So in this video we taste some baijius and start making some rice baijiu. Making Red Rice Wine Baijiu So here is the recipe in a nutshell… 10 Kg Sweet Fragrant Thai Rice 4x400g packs of Red Yeast Rice 2 small packs of wine yeast Some DAP or other yeast nutrient...
My Still wants a Mini-Me
มุมมอง 20K2 ปีที่แล้ว
In this video we convert a 30L beer keg into a boiler for a still. Because we made a 50L MODULAR build last time, we can re-use all the expensive parts and just swap them into whichever boiler is best for the job! SUPPORT If you like the content, please hit the thumbs up button - the more likes the video gets the more people TH-cam suggests the video to. Please subscribe, and hit the bell for n...
Upcoming videos
มุมมอง 2162 ปีที่แล้ว
Just a quick video to say I am back again making videos, and to tell you what's coming up.
I Distilled Nasty Wine
มุมมอง 9K2 ปีที่แล้ว
This is a video about making bad wine into good cherry brandy. I distil the bad wine with some cherries in the gin basket of my little alembic. This is cheap wine bought by a friend who didn't like it, so gave it to me to have fun with. We get about 400ml of finished product from about 1.5L of nasty wine. SUPPORT If you like the content, please hit the thumbs up button - the more likes the vide...
Whiskey Update 2
มุมมอง 5972 ปีที่แล้ว
This is an update on three whiskeys that I am currently ageing in slightly different ways. The Dark Side Whiskey, Two 5L oak barrels, and a jar with some wood. Regarding the Barrels - this page discusses ageing in different size barrels redheadoakbarrels.com/why-do-small-oak-barrels-age-liquor-faster/ SUPPORT If you like the content, please hit the thumbs up button - the likes the video gets th...
DARK SIDE WHISKEY
มุมมอง 1.1K2 ปีที่แล้ว
What happens when you distil an Imperial Porter called THE DARK SIDE? Well, strange and wonderful things as it turns out. Watch along as we are seduced by the DARK SIDE of distilling. SUPPORT If you like the content, please hit the thumbs up button - the likes the video gets the more people TH-cam suggests the video to. Please subscribe, and hit the bell for notifications of new videos as they ...
OLD BEER TO WHISKEY - A tale of Screw-ups and Shortcuts
มุมมอง 1.2K2 ปีที่แล้ว
OLD BEER TO WHISKEY - A tale of Screw-ups and Shortcuts
OLD BEER TO NEUTRAL GRAIN SPIRIT - A SPIRIT RUN
มุมมอง 2.2K3 ปีที่แล้ว
OLD BEER TO NEUTRAL GRAIN SPIRIT - A SPIRIT RUN
Converting a beer keg into a home distillation boiler
มุมมอง 95K3 ปีที่แล้ว
Converting a beer keg into a home distillation boiler
Yeah distillers yeast is called that for a reason 😂😂
that mollases you might of been better warming it in some water x
Pressure washer is one way to aerate lol
Thanks for sharing your process. I was born into a family that made their own bevies simply for the pleasure and pride the results produced. Dad would say you can make spirits from anything, even a pile of dirty socks. So.... dandilions, rose petals, patatoes.. you name it. If made with love and attentive handling, well gosh its gonna be great. Now ive gone and gotten a still. Im not sure if using it is legal here, but im retired and im gonna get back into the spirit of spirits again. Havent a clue how to work it. Wish me luck
@sandraethier5550 have fun with your new adventure, it gets easier after every run. Xx
Great video. its time for a follow up. if possible can you try the same over a few generations. in the thread they say it gets better with every generation aswell
Don’t put boiling hot water onto the molasses. You will caramelise the molasses and also potentially denature it. Use up to 60 degrees C.
nice
Use a 55 gallon barrel for your dunder. Let it look nasty. It always will smell good. It always make rum better.
Must a gin contain common juniper, or could it be substituted by using some other species of edible juniper? Juniperus Virginiana for instance? Or would that be a "gin-like?"
Great question! I have only ever used common juniper, and if u are making gin for commercial sale for sale then I believe by definition it must contain juniper berries. But this is a hobby, so have a go and let us know what happens
@@planetmoonshine6223 nice! Makes sense to me. I also just made a gallon of sassafras gin-like. Absolutely divine. And a traditional absinthe. And since I live in Missouri, it's legal to make up to 100 gallons per year. Although I have no idea what I'd do with it. But thank you very much for your answer, time, and effort.
How to get thee licence here in Spain? is it needed for own consume?
@somathebest getting a licence in Spain is not so difficult as in UK or US but you need to apply to the department of special taxes, get a visit from an inspector, prove that your volume and strength measurement equipment is adequate for commercial use, prove that your bottling and labelling meet legal requirements, and agree to annual re- inspections, and examinations of your stock volumes to ensure they tally with your tax returns. THAT is needed if you plan to sell. For self consumption, it's technically still illegal in Spain, but AFAIK there has not been a prosecution for self consumption in 150 years. You must make your own decision, and I cannot advise anything other than compliance with the law.
@@planetmoonshine6223 that's what i though. Where do you have the destilerry, is it open for getting a shot?
@@somathebest sadly the brewery/ distillery is now closed. Covid and brexit killed the business.
@@planetmoonshine6223 Sad news, where do you had the destillery? Here on Galicia, there is a lot of home destillation speccially on small villages
GNS and ABB - bye bye and thumbs down.
Ear protection! that grinder noise is bad for the ears... 🙂 Nice work though!
Thank you. Very informative.
Note to self....remove soap containers from the pressure washer....
Where can I buy this molasses?
hey planet moonshine. I like your clear instructional video. I do have a question, and I hope you have the answer for me. Many people use water to reduce the alcohol percentage. but I have a lot of fruit, wouldn't it be better for the taste to repeat the flavor extraction step again, or simply dilute it with fruit juice? I look forward to a response. love your videos, keep making them
oh tayberry would be good, with thanks
Did you end up recording the follow up? Great video
A good informative video and I have to say they look delicious and I want to taste them all. I am definitely going to try these ... for christmas gifts ... if I can manage not to drink them all for myself :D .
Beet rum is excellent, but you just have to age it enough.
Save the fruit for dessert topping.
I've use distillers yeast but I used both equal but check your ph 5.2 5.5 optimum conditions I used reflux and make a great pineapple rum or caramel cheers
So all this stay out at room temperature or needs refrigeration?
After it is made, it keeps fresher looking for longer in the fridge. Its mainly the colours that fade, as the alcohol prevents infections.
Hi, ur video is very impressive and educational as well 👍🏽 Can this method be applied to any fruit ? Even pulpy fruits like mangoes and Beal ?
Yes, but you will need a muslin bag to strain the liquid off the pulp.
th-cam.com/video/KQLlHyVC5dg/w-d-xo.html
Mistletoe is a fungus.
Muchas gracias
Great video! Question: it is said that once you have developed your final recipe and you want to upscale the recipe from 1 liter to, let's say, 10 liter, there is more to it than simply multiplying the used botanicals by 10 and get the same result as your 1 liter recipe. Is this true?
Great question. Some botanicals are more potent than others, but directly upscaling is a good start point for fine tuning. Of course you probably shouldn't upscale by 10x as an experiment, but double it, try it, tune it, double that etc. You will find out pretty quick.
If you know a painter he would welcome the heads and fores. We pay for denatured alcohol at the hardware store. Free or cheap would make a friend AND save the planet 😀
Bonjour avez vous une adresse pour les ingrédients svp
I'm late to the vidja but it sure was a darn great vidja!! Thanks for sharing!! I was just gifted a keg... I'll be doing the same conversion.
Only just come across this video I know it’s a year old I’m just wondering why Robert plants brother didn’t mill the corn whilst he was milling the rye and the rest of the grains . Then at the end of the video said it could of been better if ya milled the corn . Then why didn’t you whilst you had the mill out . Can’t even blame it on been a lazy man as then recipe name States ..
A small amount of rye mills quick, a huge amount of corn is much harder to mill. The corn was already kibbled. Next time I would mill the corn, but it was an experiment.
Great video. Thank you . Mark , Barbados
Do you worry about the silicone seal in the lids of the jars?
Not at all. There are silicone seals on almost every joint in my still, just keep an eye on all silicone and replace any lid or gaskets that degrade.
Using your calculation for proofing down, shouldn't you be using the volume of only the water content of the syrup, not the total?
Very difficult to get this accurate when sugar is in solution, so an approximation is the best guess. Go with water volume or total volume as you prefer.
Love the way you simplify it , great video , ant recommended brands for animal food grade molasses in the uk 🇬🇧 ? Thanks
Do you siphon out the solids or do you put everything in the still?
All in
I have never put sugar in the berries after leaving them sit for a week, I have always just thrown them away. I was amazed at how much more liquid you got back. I am just ready to mix a batch, I will give it a go. Thank you fine sir, a most excellent video
We need an update on the rum!
Any concerns about smearing your hearts with heads by leaving the parrot on from the start?
The parrot does have a drain if you feel so inclined, but IMO since the parrot introduces fresh liquor from the bottom, and what you taste to pick when heads are done comes from the top, the chances are smearing are very slim.
Brilliant video, really inspiring! I just started my first mash for my airstill and I can't wait!!!
Just pointing out that you have your water connections reversed. Cold at the collection end and hot at the vapour end. Great video though, thanks.
you collected head and everything ?
That’s makes the worst bourbon ever it has the worst flavor it’s horrible There’s no shortcuts when it comes to making liquor especially this recipe it is god awful nasty
When making a fruit liqueur using home-stilled grain shine, is there a shelf life involved after bottling? I have never ventured to this but loved your video on liqueur
Sweet gin is a thing, it's called Old Tom gin from bathtub back street gin makers
Thank you for great content. I will run 3 columns copper still to produce just white rum from Arenga sap. Could you explain more details how did you run your column still to get 60-70% abv in single run?
And what abv did you get sir? Right now I'm fermenting about 18 liters wash of borassus flabellifer sugar(really thick form of syrup, a bit thick than molasses) And I'm going to run it using simple pot still which is the one only I have
Fantastic video!
Coffee liqueur like Kahlua.