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You have a grinder great so my suggestions for you to use popcorn it's the same as regular corn

i use bakers yeast, and a heavy amount to kick start.

So, you have 60% corn, 15% barley, and 15% wheat.... 90 percent. Seriously, WTF?

Did you weld an stainless steel clamp to the copper pipe ?

plastic funnel = no bueno. Alcahol Could dissolve plastic into contents.

isn't distilling a fruit after it's wine called a brandY?

you will need,,,you will need...bullshit,we need NOTHING,only Apple and Time. absolut Waste of Material. How have we survive without Scale and all the other Shit you use?? BULLSHIT

that's a beautiful still my friend

Gotta love it when the content creator never responds to their viewers questions and comments. What's the point of the video if questions regarding the video aren't answered?

I got a headache watching the poor camera work.

7/22/2022 Thank you! My very first still arrives Saturday, never used one before.

So finished abv would be less

But is that not accurate due to all the unforgettable things in molasses?

What happens if you just juice a potato and add yeast?..

Yes but why don't you show us how to distil it. All you've made really is a very strong beer/wine.

As a Canadian is there any type of permit I would need before purchasing this still? I'm really looking forward to starting but I dont want to spend all the money just to have it stopped at the border.

Pretty cool shit 😎

Now dump it back n n triple distill it

Kabbalah astrological day trading? Well, can’t say you don’t have a unique selling proposition. Good luck in this endeavour!

299$ for a 20 liter copper still. Really?

Let the process "unwined" 🤣🤣🤠 you definitely did!!

One way to get a sugar conversion from potatoes is to lower the pH with HCl aka Hydrochloric Acid. So when you added the calcium sulphate to raise the pH you may have been working against the process. Once you have a syrupy mash with a high brix then you add a measured amount of sodium hydroxide aka lye. This raises the mash back up to a fermentable pH but turns the HCl into table salt which yeast doesn't like but it is all a matter of needing only a small amount. Plus you might add lime (cement type) in which case the product would be calcium chloride a popular wine additive. "Cody's Lab" channel did the HCl acid conversion to make sugar- maybe his video is still there. I definitely works but I'm sure dummies could be very sorry using two dangerous things on the same day. The enzymes might still work with some acid to help. Don't know. Don't know if you can other acids in combination with enzymes- like citric acid. Starch is cheap and converting it to sugar needs to happen well for economy of production or you might as well just buy sugar.

I'm guessing you've been arrested since the making of this video?

You can buy a tilt instrument

Good video. Now im no keyboard expert but maybe if you boiled the potatoes to a mush to start with, maybe they would release more starch.

Brandi without flavor not vodka

You can not trust your reading on the hydrometer because there are a lot of unfermentable sugars in molasses but you'll be close ish. Feed store molasses is not a good idea. It can have antibiotics and other things in it even antifreeze!

Cool vidio

I would love to try this but it seems like way to much work .Wish there was a easier way to get to the end result faster with my work schedule I just don't have the time to spend on all those steps.

Malcolm, Nice video…I would like to chat about a problem you may help solve.

Hi how many liters of shine did you get out of how many litres of wash

Uh, that paint stirring attachment is painted! Every time UT hits the bottom or sides of your pot you get small paint chips in your mash. No thank you

You need baking potatoes not yukon gold. The baking ones have a lot more starch

Это пиздец!!! Друг посмотри как делать бурбон настоящий у русских

Зачем единая проба ? Ты чё пиво кукуркзное варишь? 😁😁😁. Я думал у братьев с другого континета опыт перенять. А они ёдную пробу делают в заторе для бурбона . Why is the fucking sample? What kind of beer cook cooks? 😁😁😁. I thought from the brothers from another continin to be taken over. And they make a sample in the Bourbon stroke

Did you really run that delicious rye whisky wash with 6 plates??

I saw hillibilly in distillery moron stop mislead people

Might try dried potato starch which is used to make instant mashed potato’s. They bring it into Portland harbor by the barge load.

I bought 5lbs apples boiled them mashed it up and fermented

This guy runs a distillery and uses potatoes to make vodka. You should ask him for some tips. th-cam.com/video/NlnP9HpCuN4/w-d-xo.html

Jesus fucking Christ. Government fucks everything up and goes overboard on regulation. Not knowing what is reasonable verses not reasonable.

Use imperial measurements man.

I would consider this brandy.. not vodka, butto each their own!

Your tails is at 80proof/40%abv. Typically on a 5gallon still you fill it with the whole 5gallons of must'. The first operating temperature should be held at temperature at 168°F until a 1/2 pint of heads are collected and is discarded or saved as a cleaning solvent. The heads usually have a bite or puckering effect on the tongue and insides of the mouth's cheeks, accompanied by a nail polish type of smell or odor. After this step, raise and hold the temperature to a range of 173-175°F and begin collecting your spirit. As time goes by you will see that the temperature will slowly raise on it's own. As it raises reduce the heat/temperature down slightly in order to try to maintain the temperature from rising but maintaining a constant drip or pour of alcohol spirit from the condenser/worm and to the collecting vessel. Repeat this process as many times necessary until the temperature reaches 180°F and the alcohol proof drops to 80proof/40%abv At which point you should stop collecting. Any additional collecting of alcohol spirit from the point of 80proof and lower, are considered tails and can turn your finished product cloudy/milky if diluted with water. And instead, should be included or added into the next run; or finished fermentation which is to be distilled.

How many gallons of water total??? 22plbs apricot 14-16plbs corn sugar

Explosion proof requirement for electrical is anything under 18" above finished floor as all combustible vapors settle to the floor as they are lighter than air. Sorry you are having to deal with unqualified personal making expensive and incorrect decisions. In my small distillery I built a 6" curb around the still area and pull ventilation along the floor and out of the building to insure that no ignitiable build up of vapors is present. Even know it is impossible to build up enough to ignite hahaha. I did this in an attempt to ward off the evil spirits you are dealing with. Best of luck to you guys!!!!

I would think your apple mash would have been better in pot still mode to carry the flavor and it would have made a nice apple brandy...to strip all the flavor for vodka?...just sayin'. ...and with 6 plates in reflux seems to me you should be able to achieve at least 92% (I believe 95% with that setup) which is totally comparable to 'professional' vodkas. Something is amiss with your logic 'bro

Thanks for the clear warning and info on the pits and cyanide. I knew not to eat them from when I was a very young child but I always wondered about the safety of using them as flavoring. Well said.

Interested in distilling grain spirits ...👌👌

Thank you for your comprehensive video. Could you please explain when you should add your LAFAZIM PRESS ? Before or after heating the mash?