Welcome back! For the curious, one lb of DME in 1 gallon of water has a specific gravity of 1.040 or 40 gravity points. One lb. of milled barley malt is about 34 gravity points in 1 gallon of water at 80% efficiency. However, DME is $3 per lb compared to barley at $1.50. This is why we mash. DME is always handy to have around to boost gravity even if you are a whole-grain brewer or distiller. Happy distilling!
Hi George I’m a huge fan.. and watching your videos got me stilling spirits and having so much fun… Out of watching all of the videos from using a Hydrometer to making corn sugar wash into my US Solid Plastic 6.5 gallon buckets with front spigot but I’m having issues with the lids.. The original one that came with those buckets are a 1 times use only.. can you recommend a good brand in which I can open and close the buckets without wearing out the lid? I’m sure you have mentioned it in one of your videos but must have missed it can’t remember if you have one.. Sorry it’s so petty of a question to ask..
@@madeintheus6335 Hi, yes plastic fermenters are a pain. Even if you buy one with a seal in the lid they wear out. I bought a Fermzilla which is not expensive and has a good seal but is not a bucket per se. During active fermentation you don’t need a tight seal because the CO2 makes a blanket above your wort or wash. However, I do like to watch bubbles in the airlock! Good luck!
Hey George how about a sit and chat session we all miss your unique humor and great teaching skills. Thank you for sharing your experience and time God be with you and yours
We sure miss you George ! I've used left overs, plus recently used grain, add the right amount of sugar and voila ! I hope all is well with you and yours. We just had to bury mom a cplmof weeks ago. She had long, productive and wonderful life, will still miss her always. Happy Distilling !
I started my own Frankenstein brew this weekend, half Buccaneer Bob's wash and half grape concentrate, topped up today with 1k of white sugar to boost the yield. Be interesting to see your results.
Hi George, and everyone who watches these great videos. Hope you don't mind but have a quick question. The T500 can I use the alembic lid with the t500 reflux column? Can't see why not. Thanks all.
Your content is amazing!!! Thanks for the classes! I'm blown away by how much you know about brewing and distillation. I was wondering if you had all of your videos stored on a flash drive for sell for reference later? Don't mean anything bad by this but you're kind of a mix of Popcorn Sutton and Walter White. Thanks again.
Any reason why I can’t eat mash grains? Say if I add a pinch of salt and maybe add back a little sugar ? I’m southern, so this just looks like a bunch of mixed up grits and cream of wheat over here!! Keepin mind the cracked corn is from Tractor Supply. And I’m cooking off the grain, removing them before adding my yeast. Thanks sir!!!
I have some leftover sugar syrup from preserving peaches and fejoyers ,I also have some leftover turbo and sugar yeast mask , with the leftover yeast stuff from in the bottom of a bucket fermenter.....can I pore the syrup in and will the yeast wake up and start going again? I only have a small homemade pressure cooker still for now ,it works ok for me I can only run about 5 letters of mash at I time ,but it makes enough for just me
Off topic but I think I have a way for you to determine how well copper works during distillation. Do two runs distilling Heineken or Mickies Malt liquor. They both have a high Sulphur content which gives them their taste and aroma. First run through stainless column, then second run add as much copper as you can, keeping the same height. From there do a side by side comparison of the two finished products. I think this will help you put to bed the effects of copper on distillate.
George, you missed your chance to calculate expected/estimated gravity points from the supplies at hand to see if you even had enough to make 3 or if you could only make 2 batches. Then to see if the value was close to your measured starting gravity.
I keep seeing reconditions to make sure the lid is tight and to use an airlock during fermentation. However, I see a lot of big distilleries using open fermentation tanks. What is the difference?
Speaking of leftovers, if you are separating your heads out properly, you can accumulate them. I think rye and hops and all that has enough chlorophyll in it to produce trace amounts of Diethylamine, a hard to come by and useful substance. It boils at 139.9 degrees faranheit, which could be easily separated with a digital hot plate at that temp. Methanol is 155 degrees faranheit and ethanol is 180 degrees faranheit for reference. Anyways this would end up in the heads in trace amounts if it's in there (it is, I did a little experiment to prove this) Initially I though these little crystals in the bottom of the tanks were diethylamine, but its not, the phosphorus drops off the chlorophyll which also loses some hydrocarbon bonds I think and it accumulates in the bottom... #themoreyouknow
George I just burnt My mash....😭. Had the ph right doing 4 gallons of water and sixish of corn meal in my fine Chinesium still as I did not have a pot big enough as a mash tun.(it comes with the bits to do all in one) The bag was a fine bag but not fine enough, the trivit was in and I made the mistake of not comming to a boil and working DOWN. If I had I could have gotten to a nice boil with no burning . Thank you so much. OK ON TO BATCH TWO!!!!
Thanks George...Question. What does it mean to have a triple grain distillate? I hope you have not covered it in a video. I try to stay current on watching your videos.
hey George, another little message from slovakia. I was wondering, everybody always talk about the quality of whiskeys, but can you realy taste the different if you cheat a bit. my idea for a test, 1 mash, just corn and barley up to 1.080, another mash, 1/3 of the gravety made with corn, and amylase. then filled up till 1.080 with sugar. both of them in a normal pot still, distilled the same way. then leave them in a jar with woodchips (both the same) for about a week. then do a blind taste test, maybe even with one of your YT friends. and see if they, or you taste it which is which. a good taste test is 3 glasses of each, and try to seperate the cheated one from the corn one. i hope you find this a fun test. plus, i make my shine this way, but most of the times i cheat with sugar, but i can't taste any big differences.
Hey George. Great video as always. Hypothetically if a person made a mash that the final gravity was 1.100 and let it ferment out and when finished was 1.010, could you add more water and expect it to ferment out the last .010? What if any pitfalls would there be in just distilling it at 1.010?
Distilling when it is not finished usually causes it to foam up and puke. You could add more water and allow it to finish out. Real question is why not just use an initial gravity that would ensure full fermentation?
Hi there I was wondering I’m at 6800 ft altitude does that effect the temperatures of the alcohol coming off like how my water boils at 198* f The best I can get is 180 to 182 proof I was going to call you but didn’t know if you still took calls and emails thanks for all the info your the reason I got in to this art
I have 1.005 in 10 gal trying to find what that is per gal. i will keep looking (making a mash from leftovers ) video may be the one I'm looking for thanks.where is the white board
George, I'm working in a gas station/convenience store. I deal with lots of boxes of soda syrup. It occurs to me that one could use a box of soda syrup for making a mash. Have you ever tried making Mountain Dew mountain dew?
Hi ser im one of your followers i whant to Ask you WE now that the salt separat the alcohol from water whate if WE add it befor distillin to get high proof
I still can’t any flavor! No matter what I do, I can’t get any flavor or smell! What am I doing wrong? High proof with no flavor, like drinking jet fuel
Dave, what kind of still are you running? This is something I’ve had to work through also. Maybe run it a little bit faster to get more congeners in your product.
Hi Friends, answer my questions. 1- Is there any danger in producing ethanol alcohol with sugar? 2- If the answer is negative, then why don't you use sugar to produce ethanol alcohol. 2- How much sugar should I use to produce wine?
Ordinary sugar (cane sugar) is sucrose, which is a disaccharide, and is non-fermentable. In water solution, it hydrolyses to form two monosaccharides. fructose & glucose, which are fermentable. This process is speeded up by the addition of an acid. The acids in fruit juice, lemon juice that's added, etc, accomplish this. Sometimes, cane sugar IS added, to boost the alcohol content of the mash. I do that with "hooch" that I make from apple or grape juice.
![[UNCUT] ฝันรักห้วงนิทรา | EP.8 (4/4)](http://i.ytimg.com/vi/RDYJYiDwsj0/mqdefault.jpg)
Glad your back! We all get concerned when you drop off our radar. Thanks and Happy Distilling!
George, you've got a lot of love out here. Keep the torch burning brightly!
Happy Distilling!
My man is like the teacher I never had, you are amazing at keeping attention.
Thank you for doing what you do George!! This community wouldn't be what it is without you!
Thank you George for all you do. Your amazing and priceless for your dedication to distilling. Thank you
Life gets in the way sometimes! Good to se you in the shop. Happy Distilling Sir!
Thanks George, love the mix and match recipes good practice
I've been watching some of your old videos. Quality stuff! I learned a lot.
Thanks George your tips and advice has given me my best results yet thanks
Always Glad to see you George have a great day Cheers!!
Happy to watch your new videos on TH-cam! Happy distilling!
Always happy to see you on TH-cam!!
Great video George…miss your videos and you…so I am happy with re-runs!
Welcome back! For the curious, one lb of DME in 1 gallon of water has a specific gravity of 1.040 or 40 gravity points. One lb. of milled barley malt is about 34 gravity points in 1 gallon of water at 80% efficiency. However, DME is $3 per lb compared to barley at $1.50. This is why we mash. DME is always handy to have around to boost gravity even if you are a whole-grain brewer or distiller. Happy distilling!
Good point!
Hi George I’m a huge fan.. and watching your videos got me stilling spirits and having so much fun… Out of watching all of the videos from using a Hydrometer to making corn sugar wash into my US Solid Plastic 6.5 gallon buckets with front spigot but I’m having issues with the lids.. The original one that came with those buckets are a 1 times use only.. can you recommend a good brand in which I can open and close the buckets without wearing out the lid?
I’m sure you have mentioned it in one of your videos but must have missed it can’t remember if you have one..
Sorry it’s so petty of a question to ask..
@@madeintheus6335 hi, sorry, I am not Barley and Hops George, just another George who commented on his video.
@@glleon80517 😂👍 ok
@@madeintheus6335 Hi, yes plastic fermenters are a pain. Even if you buy one with a seal in the lid they wear out. I bought a Fermzilla which is not expensive and has a good seal but is not a bucket per se. During active fermentation you don’t need a tight seal because the CO2 makes a blanket above your wort or wash. However, I do like to watch bubbles in the airlock! Good luck!
Hey George and welcome back 😊 been looking forward to seeing your videos again 👍
Been curious about using spent grain from a brewery and mashing in some corn to bring up the gravity.
Hey George how about a sit and chat session we all miss your unique humor and great teaching skills. Thank you for sharing your experience and time God be with you and yours
Glad to see you !!!!!
Good stuff bud. 👍
Ya! I second that! We missed you man!
1st. Thanks for the great ideas George.
Happy memorial day to all our vets,past and present..
We sometime forget the sacrifice that was taken,for our freedom..
HAPPY DISTILLING..
We sure miss you George !
I've used left overs, plus recently used grain, add the right amount of sugar and voila ! I hope all is well with you and yours. We just had to bury mom a cplmof weeks ago. She had long, productive and wonderful life, will still miss her always. Happy Distilling !
I started my own Frankenstein brew this weekend, half Buccaneer Bob's wash and half grape concentrate, topped up today with 1k of white sugar to boost the yield. Be interesting to see your results.
Hi George, and everyone who watches these great videos. Hope you don't mind but have a quick question. The T500 can I use the alembic lid with the t500 reflux column? Can't see why not. Thanks all.
Your content is amazing!!! Thanks for the classes! I'm blown away by how much you know about brewing and distillation. I was wondering if you had all of your videos stored on a flash drive for sell for reference later? Don't mean anything bad by this but you're kind of a mix of Popcorn Sutton and Walter White. Thanks again.
That’s awesome. Can’t wait for the next one.
Dam sure going to save this one.
Ok. I save them all. Just a saying.
Any reason why I can’t eat mash grains?
Say if I add a pinch of salt and maybe add back a little sugar ?
I’m southern, so this just looks like a bunch of mixed up grits and cream of wheat over here!!
Keepin mind the cracked corn is from Tractor Supply. And I’m cooking off the grain, removing them before adding my yeast.
Thanks sir!!!
I have some leftover sugar syrup from preserving peaches and fejoyers ,I also have some leftover turbo and sugar yeast mask , with the leftover yeast stuff from in the bottom of a bucket fermenter.....can I pore the syrup in and will the yeast wake up and start going again?
I only have a small homemade pressure cooker still for now ,it works ok for me I can only run about 5 letters of mash at I time ,but it makes enough for just me
Off topic but I think I have a way for you to determine how well copper works during distillation. Do two runs distilling Heineken or Mickies Malt liquor. They both have a high Sulphur content which gives them their taste and aroma. First run through stainless column, then second run add as much copper as you can, keeping the same height. From there do a side by side comparison of the two finished products. I think this will help you put to bed the effects of copper on distillate.
George,
you missed your chance to calculate expected/estimated gravity points from the supplies at hand to see if you even had enough to make 3 or if you could only make 2 batches. Then to see if the value was close to your measured starting gravity.
Toujours intéressant!! On s'était ennuyé!!!
I keep seeing reconditions to make sure the lid is tight and to use an airlock during fermentation. However, I see a lot of big distilleries using open fermentation tanks. What is the difference?
You have a degassing whip for your drill. What about a paint mixer for the drill to mix everything up?
Speaking of leftovers, if you are separating your heads out properly, you can accumulate them. I think rye and hops and all that has enough chlorophyll in it to produce trace amounts of Diethylamine, a hard to come by and useful substance. It boils at 139.9 degrees faranheit, which could be easily separated with a digital hot plate at that temp. Methanol is 155 degrees faranheit and ethanol is 180 degrees faranheit for reference. Anyways this would end up in the heads in trace amounts if it's in there (it is, I did a little experiment to prove this)
Initially I though these little crystals in the bottom of the tanks were diethylamine, but its not, the phosphorus drops off the chlorophyll which also loses some hydrocarbon bonds I think and it accumulates in the bottom... #themoreyouknow
Awesome George! Frankenstein mash, I love it:-)
George I just burnt My mash....😭. Had the ph right doing 4 gallons of water and sixish of corn meal in my fine Chinesium still as I did not have a pot big enough as a mash tun.(it comes with the bits to do all in one) The bag was a fine bag but not fine enough, the trivit was in and I made the mistake of not comming to a boil and working DOWN. If I had I could have gotten to a nice boil with no burning . Thank you so much. OK ON TO BATCH TWO!!!!
2nd time running a sugar wash, got some brown specks in the bottom of the alcohol. Any idea what they are?
Thanks
Thanks George...Question. What does it mean to have a triple grain distillate? I hope you have not covered it in a video. I try to stay current on watching your videos.
What’s your opinion on malted corn that isn’t dry?
hey George, another little message from slovakia. I was wondering, everybody always talk about the quality of whiskeys, but can you realy taste the different if you cheat a bit.
my idea for a test, 1 mash, just corn and barley up to 1.080, another mash, 1/3 of the gravety made with corn, and amylase. then filled up till 1.080 with sugar.
both of them in a normal pot still, distilled the same way. then leave them in a jar with woodchips (both the same) for about a week.
then do a blind taste test, maybe even with one of your YT friends. and see if they, or you taste it which is which.
a good taste test is 3 glasses of each, and try to seperate the cheated one from the corn one.
i hope you find this a fun test. plus, i make my shine this way, but most of the times i cheat with sugar, but i can't taste any big differences.
Does DME contain amylase? Will it work to mix with corn meal and convert the starch to sugar?
Can the mash from your peach brandy be ran just like any sugar wash and end up with a strong ABV To drink? If not, why. Thanks Gramps
Hey George. Great video as always. Hypothetically if a person made a mash that the final gravity was 1.100 and let it ferment out and when finished was 1.010, could you add more water and expect it to ferment out the last .010? What if any pitfalls would there be in just distilling it at 1.010?
Distilling when it is not finished usually causes it to foam up and puke. You could add more water and allow it to finish out. Real question is why not just use an initial gravity that would ensure full fermentation?
@@BarleyandHopsBrewing Actually a mess up. First time but won't do it again. Lol
well i was kind of hoping for a spend grain and back set video.
Hey George, I haven’t seen any new videos lately.
Miss you. Please come back.
I was yelling at the screen when you were adjusting the starsan bottle. TIGHTEN IT!
Can someone tell me how long after your mash is done ready for cooking do you have to cook it?
Hi there I was wondering I’m at 6800 ft altitude does that effect the temperatures of the alcohol coming off like how my water boils at 198* f The best I can get is 180 to 182 proof I was going to call you but didn’t know if you still took calls and emails thanks for all the info your the reason I got in to this art
Great video George! Will the DME mash make a whiskey/ bourbon when it’s in the still?
Yes
Whiskey yes. Bourbon no. Bourbon by definition must be at least 51% corn
You should try sloe brandy if you can get a grip on. ;)
What is that amazing song you play at the beginning?
I always boil my filtered water in my 35l Brewzilla. Perfect way to get good water 💧👌
Does anyone know why George is not making any more videos
I have some really old fruits that are canned frome my pasted-away folks... I'm thinking about fermenting it ang making wine... any thoughts?
I have 1.005 in 10 gal trying to find what that is per gal. i will keep looking (making a mash from leftovers
) video may be the one I'm looking for thanks.where is the white board
George can you give me a recipe and making some apple jack with the peels and Coors from left over for making apple pie
George, I'm working in a gas station/convenience store. I deal with lots of boxes of soda syrup. It occurs to me that one could use a box of soda syrup for making a mash. Have you ever tried making Mountain Dew mountain dew?
Is dme (dry malt extract) the same thing as "malted powder" for putting in milkshakes?
No
How about honey shine would 2 row work good with honey
Hi ser im one of your followers i whant to Ask you WE now that the salt separat the alcohol from water whate if WE add it befor distillin to get high proof
How can i talk to you about a issue that i have been having with distilling, problem with distilling..thanks
Guessing even with this batch you were looking for the 5.2- 5.4 ph before adding yeast ? Welcome back George 😁
Absolutely.
Are you still building pids boxes let me know?
Hope all is well with you. Miss your content.
tried 5 times to watch this and won't load. did it get taken down?
No one else has reported that yet. There are many comments so others are able to view the video. Not sure but it may be on your end.
@@BarleyandHopsBrewing it's working today.
1/4 tsp per quart.
so gorge it my sound dumb but does dme still have the power to convert you no what I mean
How about Iodine?
Have you ever done a mash with corn and amylase? Happy Distill'n!!!
Hello George ! Just Wondering about You? How are You Doing ?
Making me worried again George...hope all if good!
I still can’t any flavor! No matter what I do, I can’t get any flavor or smell! What am I doing wrong? High proof with no flavor, like drinking jet fuel
Dave, what kind of still are you running? This is something I’ve had to work through also. Maybe run it a little bit faster to get more congeners in your product.
Small 10 gall with thumper
@@davebooth5608 I’ve never run a thumper so can’t comment on that.
Hey George. Are you still active?
Is George ok haven't heard from him in awhile 🤔
HEAD SPACE very important especially if you ask your wife to move the carboy. It wasn't pretty. For me. Help p/s the dog's not HAPPY WITH ME ether
George I've been trying to reach you all phone numbers are disconnected is there a way to contact you
Hi
Friends, answer my questions.
1- Is there any danger in producing ethanol alcohol with sugar?
2- If the answer is negative, then why don't you use sugar to produce ethanol alcohol.
2- How much sugar should I use to produce wine?
Ordinary sugar (cane sugar) is sucrose, which is a disaccharide, and is non-fermentable. In water solution, it hydrolyses to form two monosaccharides. fructose & glucose, which are fermentable. This process is speeded up by the addition of an acid. The acids in fruit juice, lemon juice that's added, etc, accomplish this. Sometimes, cane sugar IS added, to boost the alcohol content of the mash. I do that with "hooch" that I make from apple or grape juice.
Love your videos. I have a question about making a mash from a bulk ingredient I have. Can I email you?