Thank you for all that; which was is a lot of work I imagine. I have both types of still head and you have answered a lot of questions I have been pondering upon! Very useful and thanks again.
Got a Airstill Pro myself and found if you want to open it grab the bottom of the coulomb and the jack where the plug goes and push toward each other. That breaks the seal and then very easy to open.
If you dilute your spirit with distiled water you will probably find it tastes more like the original spirit before being diluted minus the burn, it's amazing how much of a change in taste comes from the mineral content in the water used for diluting, hence they only use the local water in various whisky distilleries.
Thank you for these great videos. I'm a long time user of airstill but I never collected down to 30%. For about 2 years I only collect down to 60% . I'm not sure why but I get nasty smells in my spirits (after a while) if I collect after 60%. Thanks again for videos. I love it!
Love your videos ! I will be doing a Rhubarb myself tomorrow so thanks for the insperation! Just a little info about the Pot still mode, you have to remove the metal scrap yard out of the Air still so you can transfer more taste over to the end result, otherwise you will still be in reflux mode. Cheeers!
I would love to see you do an all grain whisky or an all molasses rum on the air still pro. Your videos are approachable and informative. Your great at it.
@@alldayidreamaboutsteak551 I'll next be distilling in the Winter, as it's currently fruit harvest time, so I'm preoccupied with cider and wine, but when I do still next, i'll keep those in mind. Your kind words are appreciated, cheers!
Thanks again for another quality video. I've the original air still I use already finished neutral spirit before making up into other things. My Abv numbers are typical to yours on your original as well I find using the already processed spirit means that I only have to remove the first 60 ml / 100 ml as it's quite "funky" when making gin. I finish when it starts to taste watery. Increase your juniper weight to around 10 g per litre keep all other additions to under 10 g per litre total .(20g all up / L) sometimes you end up with louching (whiteness) (oils come out of suspension) but that all flavour so don't be worried by it many thanks again for your enthusiasm and efforts cheers 🍺
Hi Rod, thnks so much for the comments and advice, it's very appreciated, I'll use those numbers on my next batch of gin (just bought a kilo of dried juniper berries).
Thanks for another example of your dedication to the art/hobby. The 'other' metal bits are stainless steel, and yes, they are a pain in the backside to remove for cleaning or swapping mode. And the Pro does require a bit of patience at first due to it being not so basic as the standard Air still. It can be a pain removing the head due to the seal being really good, but you will get the knack. The end result is generally a higher ABV (90%) and the foreshots are removed by the machine. And the Pro shuts off automatically when it stops detecting any alcohol. Cheers..
Thanks for the comment, yes I agree it is a great output, I've found that the head is best removed by placing a cork under the column then applying downwards pressure to break the vacuum seal. I've used it about 6 times now and am getting the knack of it's ways. Cheers!
I always add to many juniper berries which is around 15g crushed and slung into tank, with orange peel and cinnamon sticks. With 30% normally three litres and just collect down to 50% as it's only for our lass I hate gin.
Cheers Kev, just got a kilo of dried juniper berries so they should last me a good while. Our lass loves gin, so will be making more in future for her.
First off I love all your content especially the vampire chicken. Really appreciate all the effort you put into the 2 videos comparing pro vs. regular airstill, with all the side by side comparisons I'm definitely not going to rush into spending the extra money for the upgrade. Just stick with my original air still and keep doing what I already do. Cheers 🍻🍻🍻🍻🍻
Thanks very much, I'm glad that you like the films, it's appreciated that you say so. Yes, when I return the pro, I'll just be using the original air still.
Hm, Rhubarb and Rose is quite creatively beautiful idea for brewing especially Spirits! Something Japanese brewers would be proud of! XD Also, this seem to be obvious question but.. Even if yeast eat the sugar in say... wine, cider would flavour still be there as long it wasn't in syrups?
@@MossHomeandGarden :) Well, I mean is yeast eats all sugars even after it finishes fermenting does flavour remain intact or would it disappear in brews. Do you get that what I'm coming form?
![สาวเมืองเพชร - ธีเดช ทองอภิชาติ [Official MV]](http://i.ytimg.com/vi/kEt7F9PvO3I/mqdefault.jpg)
Thank you for all that; which was is a lot of work I imagine. I have both types of still head and you have answered a lot of questions I have been pondering upon! Very useful and thanks again.
Glad it was useful Doug!
Love the deathchant on the T-shirt, great vid
Cheers, I do like my T-shirts!!
Got a Airstill Pro myself and found if you want to open it grab the bottom of the coulomb and the jack where the plug goes and push toward each other. That breaks the seal and then very easy to open.
Thanks for the tip, appreciated 👍
If you dilute your spirit with distiled water you will probably find it tastes more like the original spirit before being diluted minus the burn, it's amazing how much of a change in taste comes from the mineral content in the water used for diluting, hence they only use the local water in various whisky distilleries.
OK, thanks for the info, next time I'll use bottled spring water.
Thank you for these great videos. I'm a long time user of airstill but I never collected down to 30%. For about 2 years I only collect down to 60% . I'm not sure why but I get nasty smells in my spirits (after a while) if I collect after 60%. Thanks again for videos. I love it!
Thanks for commenting, I tend to get the bad smells in the foreshots and then it gets musty when the ABV drops low. I'm glad you like the films! :)
your reviews / videos are class , i only brew beer using kits but i find your honesty and the way you do the making superb
Thanks Scott, that’s really kind of you to say, cheers!! 👍🍻
Love your videos ! I will be doing a Rhubarb myself tomorrow so thanks for the insperation! Just a little info about the Pot still mode, you have to remove the metal scrap yard out of the Air still so you can transfer more taste over to the end result, otherwise you will still be in reflux mode. Cheeers!
Thanks for the comment mate, appreciated as is the tip, cheers!
Really like your vids on the Air Still pro, love to see more
Thanks a lot. I'm not doing any new stilling films for a while, but there will be more at some point.
I would love to see you do an all grain whisky or an all molasses rum on the air still pro. Your videos are approachable and informative. Your great at it.
@@alldayidreamaboutsteak551 I'll next be distilling in the Winter, as it's currently fruit harvest time, so I'm preoccupied with cider and wine, but when I do still next, i'll keep those in mind. Your kind words are appreciated, cheers!
Thanks again for another quality video. I've the original air still
I use already finished neutral spirit before making up into other things. My Abv numbers are typical to yours on your original as well
I find using the already processed spirit means that I only have to remove the first 60 ml / 100 ml as it's quite "funky" when making gin. I finish when it starts to taste watery. Increase your juniper weight to around 10 g per litre keep all other additions to under 10 g per litre total .(20g all up / L) sometimes you end up with louching (whiteness) (oils come out of suspension) but that all flavour so don't be worried by it many thanks again for your enthusiasm and efforts cheers 🍺
Hi Rod, thnks so much for the comments and advice, it's very appreciated, I'll use those numbers on my next batch of gin (just bought a kilo of dried juniper berries).
Great informative video ! Your explanations are spot on. Thanks
Cheers mate, that's appreciated.
thank you for your honest, it was was very helpful and I have an air destailler an do not know how I would use it.
You are welcome Patrick, I’m glad that it was useful.
Thanks for another example of your dedication to the art/hobby.
The 'other' metal bits are stainless steel, and yes, they are a pain in the backside to remove for cleaning or swapping mode.
And the Pro does require a bit of patience at first due to it being not so basic as the standard Air still.
It can be a pain removing the head due to the seal being really good, but you will get the knack.
The end result is generally a higher ABV (90%) and the foreshots are removed by the machine. And the Pro shuts off automatically when it stops detecting any alcohol.
Cheers..
Thanks for the comment, yes I agree it is a great output, I've found that the head is best removed by placing a cork under the column then applying downwards pressure to break the vacuum seal. I've used it about 6 times now and am getting the knack of it's ways. Cheers!
Great video. Love your content.
Thanks Jen, that's really kind of you to say :)
I always add to many juniper berries which is around 15g crushed and slung into tank, with orange peel and cinnamon sticks. With 30% normally three litres and just collect down to 50% as it's only for our lass I hate gin.
Cheers Kev, just got a kilo of dried juniper berries so they should last me a good while. Our lass loves gin, so will be making more in future for her.
Awesome 👍👍👍
Cheers Rex!
First off I love all your content especially the vampire chicken. Really appreciate all the effort you put into the 2 videos comparing pro vs. regular airstill, with all the side by side comparisons I'm definitely not going to rush into spending the extra money for the upgrade. Just stick with my original air still and keep doing what I already do. Cheers 🍻🍻🍻🍻🍻
Thanks very much, I'm glad that you like the films, it's appreciated that you say so. Yes, when I return the pro, I'll just be using the original air still.
Gin infusion looks fun but I've already got too much brew gear round the flat to get into distilling.
I feel your pain Steve!!!
Could u pls post the recipe for Tomato wash ?
Hello, there is one here: th-cam.com/video/9VxOjJSz6dY/w-d-xo.html
@@MossHomeandGardenThankz really appreciate that..👍
Distillation Adventures !
Indeed!
Hm, Rhubarb and Rose is quite creatively beautiful idea for brewing especially Spirits!
Something Japanese brewers would be proud of! XD
Also, this seem to be obvious question but.. Even if yeast eat the sugar in say... wine, cider would flavour still be there as long it wasn't in syrups?
Yes rhubarb and rose is a good combo. As for your question, I'm not 100% sure what you mean?
@@MossHomeandGarden :)
Well, I mean is yeast eats all sugars even after it finishes fermenting does flavour remain intact or would it disappear in brews.
Do you get that what I'm coming form?
@@aaronweyl2272 I think it depends upon what you are brewing, if all the sugars have gone then yes the flavour definitely changes.
What is 4 shots? Is it necessary procedure?
Yes, you need to remove the foreshots, they are the nasty bits that are high in ethanol. Google search 'foreshots when distilling'.
I do believe that he means high in methanol not high in ethanol.