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Mile Hi Distilling
United States
เข้าร่วมเมื่อ 25 ม.ค. 2023
Small business with a big passion for distilling. Supplying the world with high quality stills and brewing supplies for 20 years. Colorado based. Proudly American made. Follow us for informational and instructional videos on not only our products, but distilling in general.
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Making A "Frankenstein" Fermentation Using Ingredients I Found In A Closet
Visit our shop: milehidistilling.com/
Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling
Get in contact with us:
Email - customerservice@milehidistilling.com
Phone number - 303-987-3955
Aw, yeah, boy! It's finally spooky season and we're starting off by making a monster. Here at Mile Hi Distilling, we have a special closet filled with different parts, ingredients, and...perhaps even some trapped souls. This closet has ingredients we either decided not to sell or couldn't sell for one reason or another. Today, we'll take them all and create an abomination of a mash... a Frankenstein fermentation. Watch us make our tequila-whiskey-gin and we also had a spark of creativity with some of these ingredients, so we have a few surprises in store. Enjoy!
Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling
Get in contact with us:
Email - customerservice@milehidistilling.com
Phone number - 303-987-3955
Aw, yeah, boy! It's finally spooky season and we're starting off by making a monster. Here at Mile Hi Distilling, we have a special closet filled with different parts, ingredients, and...perhaps even some trapped souls. This closet has ingredients we either decided not to sell or couldn't sell for one reason or another. Today, we'll take them all and create an abomination of a mash... a Frankenstein fermentation. Watch us make our tequila-whiskey-gin and we also had a spark of creativity with some of these ingredients, so we have a few surprises in store. Enjoy!
มุมมอง: 724
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How To Make Dunder Rum - Traditional Jamaican Style Rum
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Visit our shop: milehidistilling.com/ Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling Get in contact with us: Email - customerservice@milehidistilling.com Phone number - 303-987-3955 Dunder is a "muck" made up of semi-solids or "lees" found in the bottom of a rum fermentation base and backset from the end of a rum dis...
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มุมมอง 77314 วันที่ผ่านมา
Visit our shop: milehidistilling.com/ Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling Get in contact with us: Email - customerservice@milehidistilling.com Phone number - 303-987-3955 Watermelon and chamoy - name a better pair. Today, in honor of Mexican Independence Day (and because it honestly sounds so tasty) we're ...
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Visit our shop: milehidistilling.com/ Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling Get in contact with us: Email - customerservice@milehidistilling.com Phone number - 303-987-3955 Today, we show you how to build a Thumper the Mile Hi Distilling way. List of parts used: 8 Gallon Boiler with lid, clamp and gasket: mi...
How To Make A High Quality, Flavorful Rum EASILY - How To Make Panela Rum
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Visit our shop: milehidistilling.com/ Follow our other social media: www.tiktok.com/@milehidistilling milehidistilling milehidistilling Get in contact with us: Email - customerservice@milehidistilling.com Phone number - 303-987-3955 You can find the Panela sugar here!: milehidistilling.com/product/sugar-panela-j3b/, milehidistilling.com/product/panela-sugar-44lbs/ Th...
Distilling 101: Recipe Creation - Part 2 (Tips & Tricks and Final Touches)
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This is a fun idea. Even if it isn't great it's better than in a landfill.
🤷♂️ no offense but I clicked an email link to watch a video about rum dunder . What happened?
Fun. Interesting video.
a refreshing, no too alcoholy tasting beverage. too many people forget drinks are meant to be enjoyed... not JUST get you drunk. if you wanna get smashed, go buy some Mad Dog 2020
Lovely blue drink...blue sugar as well! So cool. Also like your hat and the background instrumental. Good job Boo
What is that about 5-8% ABV? Thats a pretty good cocktail for parties and events. I cant wait to try this
Does it need to be white lining vodka, or would any vodka work?
Needs way more alcohol compared to how much juice was put into it that mf bout to be sweet af 😅
I can't wait to see how this one turns out..... Cheers Boo 🍻👍.
Sounds like a great opportunity to develop a piece of equipment that will allow a bypass around the gin basket until hearts are reached, good luck
We've been researching hard on different bypass valves for Thumpers, gin stills etc. Our schedule has been a little crazy, but we hope to have a prototype out some time in 2025
I was just given a great starting rum recipe.....gotta give it a try soon.
Nice! What is it?
@@milehidistilling1 10Gl Ferment 1Gl Blackstrap 9Gl Water 5Lbs Panela 2Tbsp Baker's Yeast 2 Multivitamin 2 small pinches of epsom salt Strip it, then add .5gl of white vinegar to the spirit run.
@@SteveRix78 Vinegar in the spirit run, really interesting. Good luck! Seems like a nice recipe. Let me know how it turns out if you ever get the chance! Curious what that vinegar will do!
Is there any reason you couldn't pull the foreshots.and heads from the stripping run and just do your distillation run, without having to stop mid stride?
Hi, Pat. Yes, this is typically how spirit runs go. You'll collect your foreshots and heads in your stripping run and then not include them in your spirit run. Putting the heads in for this video was really just a mistake on my part.
I want a job there too
You can take my job and I'll demote myself to full time cocktail drinker if you want. Send me your resume! Haha
I just wanted to come for happy hour
@@abrad3061 Next time you're in Colorado, I've got you. Any day or time, since any time can be happy hour here at Mile Hi Distilling.
Now we're talking, I love the topic of rum. Thanks for the "shout out" my brother. I need to email you but I forgot the correct email that goes specifically to you. Great video, as always. This dunder stuff is magic. Also, to you new rum makers, save a jar of dunder after you've extracted the alcohol out of the run, filter it a couple times and add an equal amount of freshly distilled rum to it and now you have a rum essence. The rum essence is used sparingly to darken your rum, it's amazing. Boo is correct when using the 20% rule for dunder. I do a 20 gallon ferment with 3.5 gallons of hot dunder PLUS a half gallon of hot dunder to rinse the molasses jugs. Once you've completed a run and distilled all that you want, use the hot dunder in the boiler to dissolve your panela sugar and molasses for your next ferment. Great job Boo, I'm tipping one back in your honor as I type. Thanks for everything, Navy Mark...
No problem on the shout out, Mark. Always appreciate you brother. You can always email me at boo@milehidistilling.com. Amazing tips on dunder, thanks for contributing. Cheers to you, Marky Mark.
The hornets got ya a subscription, looking forward to more vids
Sounds like those bastards are good for something, then! Thanks a ton! Glad you enjoyed.
Everly says eeeee
EEEEEE to you too, Everly!
Sorry to correct you " I think you mean Muck pit" Dunder and Muck are not the same. Normally you would scrape that sludge in the bottom of the still in to your muck pit along with old sugarcane stocks and let it rot for a month or more. I hope you guys put together a double retort still to run your rum.
Thanks, I always get these two confused. Man, that'd be a dream to build one. I'll have to talk with the lead welder here and see if he's up for it. Thanks for watching!
Cheers brother
Cheers my brother!
Cheers Boo. You nailed another one. 🍻.
Thank you! Cheers!
Your pits are muck. Dunder is what's left in the still after a run, what you would call backset. Most of the dead bodies tend to be more old wives' tales and accidents when animals fall in and die. But they do use a lot of fruit and fruit skins. Thanks for the call out, brother! Yeah, from my experience, 25-30% is the sweet spot. Save the leaves in the bottom of your muck pit, and it will help start your next generation, the left over yeast and bacteria will help feed your next batch and enrich your flavor and acid content which is what you're looking for in a muck pit is the acids you creat. They are magical once mixed with ethanol during the distillation process! Remember, there will be non- fermentable sugars in your mash, so if you go a little higher because you may not ferment out to dry/1.000. 1.100- 1.200 I've found to be a great starting gravity so if you end about 1.010 you still get the alcohol % you want. But yes 10-12% is a great goal range for potential alcohol %. Over pitching is not a bad thing with your yeast. Nitrogen is very important with rum ferments. To airate your ferment look at using a power drill and a paint stirrer they work really well! Cheers man! Another great video!
Gotta love the shout outs by Boo...
Ah, thanks. I always switch those up. I know the stories of bats falling in from the smell or stories but I thought carcasses being used for muck pits are a bona-fide truth. Guess I have more research to do! Thanks for all in the info my man! Had to shout you out on this one, you've always got lots of info in your comments!
Appreciate you, Mark! You've been a long time customer of ours and you seem to know a lot about the craft. I appreciate you watching and all your comments!
Cheers!
Cheers!
I’m working on my own dunder. Blending in rum backset with backset from my previous whiskey runs.
That's right on! Hope it comes out good for you, Shotgun!
That's exciting! When do you think the distilling video will come out?
We're hoping some time in October! We've got a special plan for it if it turns out good!
It would be cool to see the same style recipe done with mango.
Love that idea!
Great video Boo! I've struggled with an adequate cleaning method. This works!
Glad it was helpful!
This is a strange comment situation, for some reason they just get deleted with no explanation of why. Boo, why not just answer the question or ask me to contact you by email?
HI, not sure what you're even referring to. What question? Email me if you want. boo@milehidistilling.com
Great video!
Thanks, Pat! Glad you enjoyed! This videos going to come in handy when you get that new Torpedo Pro delivered soon!
Нет там никакого метанола. Метанол метанол метанол в каждом видео. Хроматограммы хоть раз посмотрите. Эфирно альдегидная фракция это, потому и сладкая. Нет пектина- практически нет метанола.
I’ve started using an epoxy mixer bit in a cordless drill to mix and aerate. Saves your arms 😜
That's a great idea! Creating some automatic system like this as a mixer on the cheap is a project I've really wanted to do. Good thinking!
@@milehidistilling1 really helped break down my corn as I cooked it as well.
Fantastic video eries!
Thanks so much! Glad you enjoyed!
It's your camera sensor trying to adjust to the sudden change in intensity of light, Since you are welding in a dark place.Add to this the barrel is moving.
Okay, thanks! That's what we were thinking, but don't know enough about cameras. Are you aware of a way to adjust it to where it doesn't do this? It sounds like we're SOL
Keep the recipes coming guys! Good choice Noe!
Thanks, we will!
Love peach rings!!!
They added a really nice element to the cocktail! Thanks for watching!
Yummm!
Watermelon sucks shit as a wine or anything alcohol related.. is big resion why there is NO big brand names using Watermelon
Haha! Yeah, it was a fun experiment, but we don't feel like it's a viable recipe to produce regularly. The yield is pretty low in fermentation without adding a bunch of extra sugar, the breakdown of the ingredients in fermentation messes with the flavor, and the watermelon flavor itself is too subtle. We still had fun though. Hope you at least enjoyed us running!
lol the intro was funny
Wow 6 gallons of vodka without even using a still 😅.
So you don't have to wait for mash to cool to 145 degrees before adding starch conversion?
A el
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: th-cam.com/video/VvFFiOY7v9A/w-d-xo.html
Thanks for uploading👌 I've built my own still recently from a 50lt keg and 2" column, I purged all my pipes before welding.
Nice, Marvin! Hope it's turned out nice for you. Good job on back purging everything.
Excellent presentation. No bs intro. Strait to the point. Commendable.
Thank you my friend! I try to keep all the bs out and just make an enjoyable straight forward video.
Question: I see you making rum with Panela. How does Turbinado or demerara sugars compare?
The main difference is the amount they're processed. Panela sugar is the least processed out of all the can sugar and I believe is going to have a bigger molasses content compared to the other two. I want to say there's also more minerals and nutrients in the panela compared to other sugars, but I could be wrong on that. I think you'd still make a nice rum using another type of sugar! In this case, I'd consider trying both. One run of panela wash, one run of turbinado wash, and blind taste test with your friends and family to see if they notice a difference
Where would the copper packing go in this unit?
Usually in the Traditional Head
Wow looks like nuclear waste
Haha! Luckily, definitely didn't taste like it at all
I could go wild in that shop!😇🙃
Does anyone ever use lemon juice instead of lime?
Depends on the cocktail but I don't see why you couldn't substitute it just be a slightly different taste.
@@ryefry i agree with @MrEfel1, give it a shot!
Great welding Boo, by the welder, he sure has a steady hand. Thanks Team. 👍.
@@garrymcgaw4745 Thanks for watching, brother!
@@garrymcgaw4745 I am watching this channel and finish every single video
Thank you..good video
@@IceglacierArnar thanks for watching! Hope you enjoyed!
Ooh nice and shiny