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Mark Tompkins
เข้าร่วมเมื่อ 20 ธ.ค. 2012
วีดีโอ
Verifying Spark a185 HP Johnson Outboard without the Remote
มุมมอง 1212 ปีที่แล้ว
How I hot-wired the motor to verify spark and starter motor
Mark & Junior build a house - framing floors and walls
มุมมอง 953 ปีที่แล้ว
Mark & Junior build a house - framing floors and walls
Mark and Junior Build house, excavating and pouring the footings
มุมมอง 763 ปีที่แล้ว
Mark and Junior Build house, excavating and pouring the footings
Mark & Junior build a house Pt #2 - We get the permit and lumber!
มุมมอง 623 ปีที่แล้ว
Mark & Junior build a house Pt #2 - We get the permit and lumber!
Bourbon Revue
มุมมอง 8963 ปีที่แล้ว
Here's a revue of the 'Bourbon' whiskey, generously done by Glen.
Make Bourbon Whiskey at Home Part I
มุมมอง 204K4 ปีที่แล้ว
No nonsense step by step instructions for making Bourbon at home, grain to glass. Part I - sourcing grain to Stripping run.
هل نستطيع طبخ المكونات بدون طحن. وكله مملح. ذره وقمح وشعير.
This is why I don’t do All grains anymore, too much work. Out of All your runs, u came out with over 1 gal.?
My 2 runs of All grain was a Pain in the A**. 1, it takes A lot of Grain, 2, I didn’t run a Stripping Run or did I collect more volume from more runs to get more volume for thee final run. Out of my 7 gal mash, I got 16oz of decent product, proof around 80. 😂😂, I went back to the good Ol Cracked Corn and Sugar. Maybe, another day I will attempt this again. O, my 2nd run, I did add a bit of Sugar to get my SG up to a decent %. My Theory on this: Lots of grain, more cause when u add water to get volume, u lose your SG
How long do you age it for
@@Truckeronabudget they say 3 years or 3 months. Which ever comes first🤪
Pastry cook here. If you stir while adding in dries slowly, it wont clump.
@@IraqiManChan thanks for the tip. I've actually started doing that, much better!
Mark !!!! spit it out dam dude!! thanks but wtf.
@@chrisklemchuk5008 hey thanks, we all benefit from new and constructive ideas!
No sugar? Why
In order to be called 'whiskey' sugars cannot be added. Converting the starch in the grain into sugar is what's allowed (the mashing process). Adding more sugar will certainly increase production. Dextrose (corn sugar) is probably the best choice for that, at least it comes from grain. Other types of sugar may be caramelized, which caused them to resist fermentation.
Do you have digger the gash d gas it
I don't understand stand the question🤔
Are you making everything I want everything at 1? Are you mixing it into the pot all at once
I cook the corn at 195°F for 20 min, the cool it to 165°F then add the malted barley
Thank you sir for your information.
Wooow... Great idea
One of the best video series I've seen. Thank you
Great 2 part video Mark, thank you for sharing. Sorry for the late question, but did you char the oak yourself? Also, do you ever feel deflated when you consider that you effectively got 4ltrs from 8 mash runs equaling 144ltrs? :D Thank you again for your time
Yes I char the oak, either in the fireplace or with a propane torch. And yes, the small yield can be discouraging!
What about the heads?
Testing for cranking and spark on this vintage of engine (big red plug) is really pretty simple when you don't have a control box/nothing plugged into the big red plug. Simply connect two battery cables as they would be in the boat to battery positive and negative. Now, simply jump the red/yellow lead on the solenoid to the battery positive on the solenoid. This will crank the engine. This ignition system is not "powered by battery positive", so needs no input into that big red plug in order to provide spark. So, when you crank the engine this way, there should be spark.
I enjoyed your video . Very informative. Nice job 👏👍 thanks!
Straight alcohol
That is not a beverage good sir 😂
You are correct, but it is the basis for making a beverage!
Hi sir I had finished my first distiliton following ur whole process but I’m convincing about the second distiliton should I bring whole alcohol that what I already got and put them again in still pot and do another distiliton ?
Yes, after the first distillation (the stripping run) take all of the distillate you have collected and distill it again. The distillate will be much higher alcohol content. Keep collecting the distillate till it lowers to about 70° alcohol and keep that for aging etc. continue running the still till most of the alcohol is extracted and set that aside to use in your next batch. It won't taste good, but there is still considerable alcohol in it. I usually do 8 or so batches of fermenting and stripping runs, then redistill it all at one time. Thanks for the question, all the best!
Hi sir I did same ur amount of distiller how much did u cut at first of unusable alcohol?
The first cut of methanol happens between about 60-75° C. It's not much, maybe 150 ml.
At first when u cooked the corn did u turn off the fire for 40 minute or u keep th fire on for 40 minutes?
I bring the water to a boil, turn off the heat then stir in the corn. After a period of time when the temperature drops to 165° F then stir in the malted barley. Then I let it sit for at least one hour ( corn seems to take a long time to mash) . Then I sparge (rinse) the brain bed.
That looks cool.
Did I miss you saying anything about methane. The first jar must have the methane.
Methanol. Yes, the methanol vaporizes early, around 60 to 75 °C. I keep that separate, use it for cleaning things, etc. Definitely poisonous for sure.
@@marktompkins8519 Orange flame = methanol. Blue/clear flame = ethanol 👍👍
Holy shit you is a canuck.
Have u tried or used Brew Bags, they are great and clean(er). This is/was the longest short video ever 😂😂✌️. I might have missed something. Did u add Sugar and what was your SG before adding your yeast? 3 days to fermet😮? 80 proof, 40% on your final, not bad. I'm sure u dropped in % after your 1st. Your last mix looks a bit milky, u added your Tails?
Hi Chris, thanks for the suggestion. I did try straining with those bags, a bit messy and not as effective, for me anyway. Re: adding sugar, technically whiskey can only consist of grain, in order to be considered whiskey. But if you want to add sugar to bump up the alcohol I would say use dextrose. Dextrose is corn sugar that's extracted with enzyme, whereas corn syrup is extracted using acid stripping which makes it fructose. Maybe none of this matters in the end, but why not make it right! About the 72 hour ferment, the commercial distillers ferment for 60-70 hours, then distill. I tried fermenting longer thinking I would get more alcohol, but the result was the whiskey tasted absolutely terrible. Something about the primary and secondary fermentation result. Also, not much more alcohol is produced by letting it sit longer. So I mash on Monday, pitch yeast Tuesday morning, distill Friday. Cheers!
I think u need a Bigger stir Paddle😂😂. Great video. The Rye is only for flavor and the Malted Barley to convert Sugars?
Yes and yes.
If you add some malted corn,you will be pleasantly surprised. I add 15 pounds of corn then wheat,oats and rye it’s delicious.
Thanks for the tip! I was in a feed store the other day and they have sacks of corn, oats, and wheat mix. I wasn't sure about the oats, maybe I'll give it a try next time.
The yeast you used EC-1118 is a high alcohol yeast ( also known as champagne yeast) It will work at up to 16 % . It however brings no flavour or character to the product
thanks, if you don't have the best bourbon, you certainly have the best video about making it...
Well done! You got a subscription. Thanks!
don't you have to discard the first 3% of the methyl?
The methyl alcohol starts producing first, at around 60°c. I collect this till about 78°c and keep it aside, don't drink it. Good as a cleaning agent.
try toasting the oak instead of char. Big difference. Plus, you can then mix those for different tastes. Char is sharper, toast is sweeter, more vanillins.
I agree. Charting makes things happen faster though, which is something.
Great watch, sounds like listening to Clint Eastwood brewing 👍😂
He does sound like Clint damn
After. Watching this. I am feeling lucky.
Hey dude, I think if you used just a little of the enzymes to boost your barley it would make a difference. Corn has a lot of starch and if your barley has lost any of its diastatic power it may not be enough.
Awesome teacher
Boring
Making whiskey is boring. Drinking it, not so much.
Hi, I just watched your video and I really enjoyed it. However I have two questions: 1. You mentioned that you distill the mash not later than 72 hours after starting the fermentation process. Is it really matters if the distillation is made later? If so, how big is the difference? 2. Do you reduce the strenght od alkohol after the aging or during the aging process? Looking forward to your reply. Grestings from Poland, Greg
Hi Grzegorz, glad you liked the video. If you let the mash ferment longer than 72 hours it will affect the taste negatively. Something to do with secondary fermentation that introduces some nasty components into the mash. I've tried longer fermentations and have been disappointed with the result. As a result I have to make sure my schedule will allow me to distill right on time. After it is distilled it will be about 80% alcohol on average. Then I reduce it to 65% for aging, then down to 40-45% for drinking. All the best!
Hi Mark, many thanks for your reply. I am going to make my first homemade bourbon, so this video as well as your replies to my questions will be definitely helpful. All the best! Greg
Get a smaller paint mixer
Hey I just use what's at hand, keeping thing simple. But you do have a point.
I am just a beginner and would like to make small batches first.
I did enjoy your all grain mashing and distilling videos. They were much more straightforward and less pretentious than many other sources that I have seen.
Thanks, hope you get to try making some!
The thumbnail looked like he was cooking macaroni
Was the rye malted when you ground it? You can run your mash twice if you at more sugar. Why through it away after one run?
The rye was not malted. To your other point, whiskey (whisky) is made from the sugars derived from grain. I guess you could add dextrose (corn sugar) and still technically get 'whiskey'. If you add a different sugar (cane?) you would produce an alcoholic beverage, but couldn't really call it whiskey.
You can't get the Sugars from the grain without the amylase in malted grain.
You're correct. I added malted barley (2 row) for amylase
I have been aging cocktails in 2L and 5L barrels for over 3 years now, mostly Old Fashioneds and Manhattans, and I love it. There is a small distiller in my town and I bought some Corn Whiskey from him to age. I put it in a brand new 2L charred oak barrel and kept topping it up as the angels kept tasting it along with me. After a month, it was pretty darn good, after 2 months it was amazing. I decanted it back into the original bottles and sadly, it didn't fill them all back up. So, I brought the partially full bottle back the distillery and shared it with him. His only comment, other than it was damn good, was that it was a bit one note. Your series makes me want to try distilling my own whisk(e)y. Now, I just have to figure out a way to keep it from my wife...
Go for it
The big bottle...that you put away...have you still got it lol ?
I never heard you say how much of the Malted Barley you used.
1.5 liters
For all who try this, a tip: Before you boil the water, take some of it and mix it with the corn (not a lot, just enough to wet the corn). It's super easy to mix cold water with the corn, and when you add wet corn instead of dry to the hot water, clumps do not form as easily.
Hey that sounds like a great tip. Thanks!
I have done this many times and doing this before adding to the hot water is much easier!!!
Made it your way. It was extremely relaxing and rewarding. I will do that again, thank you:)
Glad to hear it
Do you plan to make another one alcohol making video? I find it highly relaxing. I like to listen to your calm Clint Eastwood voice and observe how grain becomes whisky... I watched this video a few times and I kind of know the plot already :D
A bunch of process for such a small return .
Absolutely beautiful Mark