The upcoming series sounds very informative and interesting. I would say I would like to see a little bit more on creating an all-grain wash. All-grain seems to produce lower gravity. So it would be nice to get tips and tricks on improving those numbers.
I agree… as an all grain distiller it is challenging getting enough grain for > 1.075 or so. I have a 20+ gallon mash tun and it maxes out at 45 lb of grain…
Hi, My request for your consideration is... I am currently transitioning from my T500 to a plated column on a milk can. I'd love to know the how more of less plates in the column or even just adjustments to how to run the still, effects the flavour of the spirt that comes off the still. I mostly make spirit to age with oak staves. Cheers Matt from Oz
Definitely interested in the different still types with the same wash! Also interested in the char comparison, especially for sweeter spirits. I have a little mizunara, interested in your thoughts for char and toast level on that for single malts.
Very interested in the different outcomes of the various distillation processes. I do pot still, reflux still and column still distillation, but usually not with the exact same mash. Thanks for keeping it interesting!
I think the matrix of toast and char will be great. I have wondered about it for a while. Always love your content and your shop. Keep up the great work!
Just getting started in the hobby! This series is exactly what I want! I have been brewing for a while but ready to take the next step. I only have an air still so far so seeing this would help me determine what I want and how to use it! What a huge wash! What do you do about temp control with the plastic fermenter? Trying to temp control such a huge amount seems like it would be an extreme investment in large stainless conical fermenters (at least from a beer perspective). Also say you want to go completely all grain, instead of capitalizing the wort, would you do three batches in the 20 gallon kettle to try and hit a larger volume? Hitting that volume of 1.10 gravity or higher in a 20 gallon kettle seems EXTREMELY difficult. Thanks for making all the amazing content. You have been a huge inspiration!
Great idea, looking forward to the series and seeing the difference in results from distilling with different still setups. btw: did you ever get a thumper?
Jesse this series info is worthy of book form. The general characteristics of toast vs char is in relation to the wood used. Not having done a 5 to 7 gallon batch of wash in almost 11 years has piqued my interest. 55 gallon batches have been a go to ever since using a 15 gallon boiler and stripping runs in pot mode. I mostly use dual 15 gallon kegs as a boiler and a thump, to get a smooth run every time. For a Flute: Using x3 pro cap 4" plates is a must when looking for higher abv with flavor for all grain... Scotch and Bourbon style. With the economy in mind, ANY MASH I make depends on what is on sale. Gone are the days of cheap sugar washes, everything in my neck of the woods (new england usa) is x2 to x2.5 of what it was 4 years ago. Cheers Buddy!
Super interested in matrix testing for sure. Would really appreciate if whenever you do a video covering pot/reflux/double distilling that you also cover how you can achieve the same result on smaller stills and where there might be some variance in method (if any outside of volume into the still). I'm often left wondering at times if I've led myself astray or if there's something I wasn't adequately considering whenever a run of mine doesn't go quite how I anticipated, especially when it comes to making cuts which feels like super tight windows.
I'm keen to see some 1 and done runs with a couple of plates. I've just added 2 bubble plates to my pot set-up and with 4 scrubbers above them I'm getting good abv for 1 and done. Thinking of adding a dephleg but am wondering if I'm just creating something that isn't going to give quality results in the end.
Yes I like to see those. I have a column/ reflux still with a couple of sight glasses I couldn't get plates that weren't going to cost a fortune so I've had to pack my column with copper mesh when using it as a reflex and because of your advice I have a sight glass at the bottom to watch for burping and another one at the top so I can see when I'm doing reflux that it's working. It's nothing fancy it's just a 5-gallon still with a 2-inch column can I have a chiller for it so I can recycle the water I'm using for cooling 10:24 I don't have fancy equipment I use 5 gallon buckets to make a batch I use 3 5 gallon buckets for each batch so my final run will be 5 gallons for stripping runs
Yes please, on the one and done reflux Also...if you want a stretch goal...I would love a series where you experiment with "volumes" I know we cannot reasonably say..."if you are pot stilling 15L of 1060 you will get x volume of heads x volume of hearts" because every still is different...but I think an experiment where you do 1040-1090 on different stills...make cuts and chart the volumes...would really help out new stillers who have no idea about what approximate volumes to expect.
YESSSS all of the video ideas sound awesome! I'm really interested in Char/Toast matrix idea. Another idea I think would be interesting is a series "chasing a flavor". One flavor profile that alludes me but big bourbon distillers get often is cherry notes. I assume it has something to do with the oak but is it seasoning, toast, char? dunno
Keen to see these tests mate! Appreciate the scientffic tests you do Because of your videos jesse i am a distiller in a local business in Townsville QLD! You have sparked my rabbit hole drive and enabled a career that was only a hobby at first :D Thanks mate If youre ever near Townsville In QLD let me know!
Definitely interested, I’d like to see the difference between bubble plates and spp for reflux as I use spp and am wondering if I should go ahead and buy bubble plates or not.
Very interested in the pot still how to, but also on ccvm/plated ccvm as I'm doing my research looking to building a ccvm, for pot still palinka, but also having the option to run reflux for vodka/neutrals as a base for gins and other botanicals. Thanks for doing everything you do mate! Cheers from a poor Hungarian in OZ!
Love the plan. If you end up with a bunch of spare spirit from one of the types of still that you don't know what to do with, maybe you could play with some fruit wood aging?
Definitely enjoy watching your channel and glad your doing what you enjoy I've been stillin for two years now more people are starting to shine in the uk so more basic starter episodes would help them
I have a 30L digiboil pot still without the Alembic dome, do they operate diffently? Or is the dome the same to run but with better results? Have an Airstill too and just made the 1800's Absinthe..... so good and I forgot to add water and it still did not burn
In the US, hypothetically, if you were getting into stilling for the first time and you bought a 5 gallon vevor still…how would you heat it? (Is there a good hot plate option?)
I am very interested in all the methods you mentioned plus a traditional strip/spirit run. Particularly if you blind test the results off the still and where applicable at the same ABV. My working theory is the same abv has the same taste/smoothness off the still (with equal dilution for sampling) especially if no water was added between runs (as some might do for a spirit run). Alan suggests the extra 'cooking' of additional runs can make a difference. But I have never seen any blind tests to confirm. Nor do I know if you or I would be able to detect the difference. When I say blind I mean: same glassware, same fills, ABV etc, double blind, and even that 3rdthe same thing you did a long time ago...
Look forward to the new series Jesse. This mwash may be good for some fruit or lollie/choc macerations perhaps? A rum of sorts must be on the cards surely.
yes Jesse , i like the idea of a beginner series, ( i'm guessing its a burbon ? ) . i would also like an explaination of why you put tomato juice ? into one of you ferments a while back ? and the unkle ? ssm, (super simple sour mash?). and a vodka made from : passionfruits, a vodka made from : fresh sqeezed sugarcane, a vodka made from : bannanas, a vodka made from : tomatos, a vodka made from : sugar only . a vodka made from : grapes, a vodka made from : potatoes. thank you.
One thing that I have been wondering is if the angle of the condenser matters at all. Is there any difference between having it at 45 degrees or 70 degrees or whatever. I don't really see why it would but you never know...
Jesse what type of nutrients are you using, I have two yeasts that I am going to order today, but just for a high sugar wash what would you recommend? By the way happy birthday for yesterday 🎂🍺🍺
I only have Yellow Label at the moment. Is it safe to assume that I can kind of follow this recipe (including the sugar safety net) with this yeast and expect good results?
Have you ever tried to use some... maybe unusual kind of grains and seeds? Something like toasted sesame or poppy seeds? I don't know if those are suitable at all. I mean, Sake is made of rice, why not trying something totally out of the box?
@ Jesse, i had an idea to put a 5 litre pipe on top of a still lid, the pipe has a 1inch valve on the top and bottom, you shut off the bottom valve and start you still, once the still gets towards the end , you fill the pipe with fermented liquid, shut the top valve, open the bottom valve and it fills the still again, fill, shut top, open bottom, repeat, to fill the still again and keep it running as long as you can stay awake, ( obviously you would have to go thru foreshots / heads process again) , but it would make a bigger batch from say a 35 liter still.
If someone can please explain something to me, because I'm confused. 18.7kg of sugar translates to roughly 5.9% in ABV (based on 190L of volume), because 1kg of sugar ferments into 0.6L of alcohol. So wouldn't that put the final % at just under 16, if the grains do ferment to maximum reasonable capacity? Thanks ahead!
The last 3 years I have been watching , So big Thanks ! I'm a paid subscriber. I am making some wine now that seems like it's getting to be consistently drinkable. Can we make Kambucha cider ?
Years ago, before TH-cam was even a thing, I didn't have $$$ to drop on a still so I made a basic still out of an old pressure cooker and some copper tubes and a bucket. A video on how to improvise a still would be nice. Edit: Australian here so stills aren't illegal, just not everyone can afford a full on still.
100% percent interested in an in depth video series on still setup and running a still
I am definitely looking forward to this series!!
Jesse, totally interested in these 101 videos as well as the char/toast matrix!! Thank you for what you do!
Oh hell yes,to the testing,im wondering about that molasses and grain
How about running one test set up with a thumper?
11/10. This is the type of content that made StillIt the goto TH-cam channel. Happy Birthday mate, but it looks like we’re the ones getting the gift!
It will be interesting to see what the differences of each still are and pros and cons. Like can you get high abv with reflux but do you lose flavor?
Good stuff. I will be looking at your series. Regards from Argentina 🇦🇷
Please run some of the mash in your air still! (Maybe 2 batches)
Always wanted to see you do a grain mash to finished sprites on an air still
You included corn / maize in your grist but did not precook it. Was it a processed ( flaked / terrified) version to go straight to 65C. mash temp?
Its malted. Makes it super easy to deal with, almost no diastatic power though.
The upcoming series sounds very informative and interesting. I would say I would like to see a little bit more on creating an all-grain wash. All-grain seems to produce lower gravity. So it would be nice to get tips and tricks on improving those numbers.
I agree… as an all grain distiller it is challenging getting enough grain for > 1.075 or so. I have a 20+ gallon mash tun and it maxes out at 45 lb of grain…
Hi, My request for your consideration is... I am currently transitioning from my T500 to a plated column on a milk can.
I'd love to know the how more of less plates in the column or even just adjustments to how to run the still, effects the flavour of the spirt that comes off the still.
I mostly make spirit to age with oak staves.
Cheers
Matt from Oz
Thanks for starting this series - I am totally interested in your thoughts and techniques for still selection/use.
Will love to see the updated 101 series. Will you include a thumper still tutorial?
I would be interested in all the 101 videos. Looking to determine what would be the benefit of each. Thank you for this
Definitely interested in the different still types with the same wash! Also interested in the char comparison, especially for sweeter spirits. I have a little mizunara, interested in your thoughts for char and toast level on that for single malts.
Very excited for the new series! 🎉
Would love to see the new series. Love your channel and I am all in on what you want to do. 👍
Very interested in the different outcomes of the various distillation processes. I do pot still, reflux still and column still distillation, but usually not with the exact same mash. Thanks for keeping it interesting!
So excited for this next series! Thank you for all the hard work and making the craft fun.
Pot still setup, tips and tricks
It would be great to see an updated series on pot still and reflux still setup and operation. Thanks!
Sweet water wash.😊
Great idea Jesse. Those videos would be super valuable. Super stoked to see those video come out over the next couple months
I think the matrix of toast and char will be great. I have wondered about it for a while. Always love your content and your shop. Keep up the great work!
definetly interested in this kind of series.
I can’t wait to see these series!!! Hello from New York USA 🇺🇸
Just getting started in the hobby! This series is exactly what I want! I have been brewing for a while but ready to take the next step. I only have an air still so far so seeing this would help me determine what I want and how to use it!
What a huge wash! What do you do about temp control with the plastic fermenter? Trying to temp control such a huge amount seems like it would be an extreme investment in large stainless conical fermenters (at least from a beer perspective).
Also say you want to go completely all grain, instead of capitalizing the wort, would you do three batches in the 20 gallon kettle to try and hit a larger volume? Hitting that volume of 1.10 gravity or higher in a 20 gallon kettle seems EXTREMELY difficult.
Thanks for making all the amazing content. You have been a huge inspiration!
Great idea, looking forward to the series and seeing the difference in results from distilling with different still setups. btw: did you ever get a thumper?
Jesse this series info is worthy of book form.
The general characteristics of toast vs char is in relation to the wood used.
Not having done a 5 to 7 gallon batch of wash in almost 11 years has piqued my interest.
55 gallon batches have been a go to ever since using a 15 gallon boiler and stripping runs in pot mode.
I mostly use dual 15 gallon kegs as a boiler and a thump, to get a smooth run every time.
For a Flute: Using x3 pro cap 4" plates is a must when looking for higher abv with flavor for all grain... Scotch and Bourbon style.
With the economy in mind, ANY MASH I make depends on what is on sale.
Gone are the days of cheap sugar washes, everything in my neck of the woods (new england usa) is x2 to x2.5 of what it was 4 years ago.
Cheers Buddy!
Pumped for this series Jessie!
Your thought plan is spot on it's gonna be interesting set of videos
Definitely interested in the one and done technique.
Super interested in matrix testing for sure. Would really appreciate if whenever you do a video covering pot/reflux/double distilling that you also cover how you can achieve the same result on smaller stills and where there might be some variance in method (if any outside of volume into the still). I'm often left wondering at times if I've led myself astray or if there's something I wasn't adequately considering whenever a run of mine doesn't go quite how I anticipated, especially when it comes to making cuts which feels like super tight windows.
Nice. This little series will be fun to watch
I'm keen to see some 1 and done runs with a couple of plates.
I've just added 2 bubble plates to my pot set-up and with 4 scrubbers above them I'm getting good abv for 1 and done. Thinking of adding a dephleg but am wondering if I'm just creating something that isn't going to give quality results in the end.
Yes I like to see those. I have a column/ reflux still with a couple of sight glasses I couldn't get plates that weren't going to cost a fortune so I've had to pack my column with copper mesh when using it as a reflex and because of your advice I have a sight glass at the bottom to watch for burping and another one at the top so I can see when I'm doing reflux that it's working. It's nothing fancy it's just a 5-gallon still with a 2-inch column can I have a chiller for it so I can recycle the water I'm using for cooling 10:24 I don't have fancy equipment I use 5 gallon buckets to make a batch I use 3 5 gallon buckets for each batch so my final run will be 5 gallons for stripping runs
Heck YES! Please make videos on the basics of distilling!
What kind of wash is this
hell yeah do em all sounds awesome !!!
Looking forward to the testing.
Yes please, on the one and done reflux
Also...if you want a stretch goal...I would love a series where you experiment with "volumes"
I know we cannot reasonably say..."if you are pot stilling 15L of 1060 you will get x volume of heads x volume of hearts" because every still is different...but I think an experiment where you do 1040-1090 on different stills...make cuts and chart the volumes...would really help out new stillers who have no idea about what approximate volumes to expect.
Looking forward to all them videos
Super excited to see where all this goes!
YESSSS all of the video ideas sound awesome! I'm really interested in Char/Toast matrix idea. Another idea I think would be interesting is a series "chasing a flavor". One flavor profile that alludes me but big bourbon distillers get often is cherry notes. I assume it has something to do with the oak but is it seasoning, toast, char? dunno
Given that most newbies distill on 5-8g batches, I'd love to see some 5-8g content!
5 to 8 grams doesn't sound like much mash
Would love more videos...keep up the awesome content.
I would definitely be interested in this. I am learning so much from this channel!
Keen to see these tests mate!
Appreciate the scientffic tests you do
Because of your videos jesse i am a distiller in a local business in Townsville QLD!
You have sparked my rabbit hole drive and enabled a career that was only a hobby at first :D
Thanks mate
If youre ever near Townsville In QLD let me know!
Definitely interested, I’d like to see the difference between bubble plates and spp for reflux as I use spp and am wondering if I should go ahead and buy bubble plates or not.
It would be super cool to, Not only use the char and toast testing but with different variety of woods! Oak, Maple, Cherry, etc. Cheers!
Very interested in the pot still how to, but also on ccvm/plated ccvm as I'm doing my research looking to building a ccvm, for pot still palinka, but also having the option to run reflux for vodka/neutrals as a base for gins and other botanicals. Thanks for doing everything you do mate! Cheers from a poor Hungarian in OZ!
Love the plan. If you end up with a bunch of spare spirit from one of the types of still that you don't know what to do with, maybe you could play with some fruit wood aging?
Was? That's hilarious sir! Typo's even exist for youtube. Thanks for brightening my day!
Definitely enjoy watching your channel and glad your doing what you enjoy I've been stillin for two years now more people are starting to shine in the uk so more basic starter episodes would help them
running up toward a half million subs! holy smokes Jesse, you're killing it big guy!!
I have a 30L digiboil pot still without the Alembic dome, do they operate diffently? Or is the dome the same to run but with better results?
Have an Airstill too and just made the 1800's Absinthe..... so good and I forgot to add water and it still did not burn
Great Idea! Looking forward to this
In the US, hypothetically, if you were getting into stilling for the first time and you bought a 5 gallon vevor still…how would you heat it? (Is there a good hot plate option?)
Jessie, yes do the pot still and plated reflux still, as I have 4 plated 3" still.
Great news, I've been wanting to see some still comparisons for ages now - given you seem to have half a dozen 😁
I am very interested in all the methods you mentioned plus a traditional strip/spirit run. Particularly if you blind test the results off the still and where applicable at the same ABV. My working theory is the same abv has the same taste/smoothness off the still (with equal dilution for sampling) especially if no water was added between runs (as some might do for a spirit run). Alan suggests the extra 'cooking' of additional runs can make a difference. But I have never seen any blind tests to confirm. Nor do I know if you or I would be able to detect the difference. When I say blind I mean: same glassware, same fills, ABV etc, double blind, and even that 3rdthe same thing you did a long time ago...
What is the result if you left the sparge water in for an extended length of time at temp. 😮
Hello from Montana...
Yes I love these kind of videos! They were the whole reason I got stuck here :D
Look forward to the new series Jesse. This mwash may be good for some fruit or lollie/choc macerations perhaps? A rum of sorts must be on the cards surely.
I'd like to buy an H...
It was shot a while ago.
What does that mean?
@@madchem184 original title said was instead of wash.
You only have to buy vowels
@festerallday Unfortunately not in this economy. :3
yes Jesse , i like the idea of a beginner series, ( i'm guessing its a burbon ? ) . i would also like an explaination of why you put tomato juice ? into one of you ferments a while back ? and the unkle ? ssm, (super simple sour mash?). and a vodka made from : passionfruits, a vodka made from : fresh sqeezed sugarcane, a vodka made from : bannanas, a vodka made from : tomatos, a vodka made from : sugar only . a vodka made from : grapes, a vodka made from : potatoes. thank you.
Would also love to see you try some freezerjacking for comparison. See if it tastes decent afterwards and maybe also after aging.
Would love the new series.....however anymore meme spirit vids always appreciated 😂
I have a bunch of rice that I've been planning to distill and make rice wine just wondering if I should age some of it in oak or not
Yes please Jesse! Very tired of seeing you play with your wee air still. I am hardly a beginner but love too see these kinds of videos. Cheers!
One thing that I have been wondering is if the angle of the condenser matters at all. Is there any difference between having it at 45 degrees or 70 degrees or whatever. I don't really see why it would but you never know...
Was that grain bill for the entire mash or for each separate mash?
This might sound crazy but how about using the airstill pro with this wash.
sound like fun videos to watch
I love your videos no matter what still I personally use a pot still but love all still
Isn't fermentation anaerobic? Why stir it to get oxygen in the wash?
Any chance to try out a thumper in this experiment???
Jesse what type of nutrients are you using, I have two yeasts that I am going to order today, but just for a high sugar wash what would you recommend?
By the way happy birthday for yesterday 🎂🍺🍺
All those topics sound really good.
you should also run your two air stills head to head to clarify and explain their differences.
I only have Yellow Label at the moment. Is it safe to assume that I can kind of follow this recipe (including the sugar safety net) with this yeast and expect good results?
Have you ever tried to use some... maybe unusual kind of grains and seeds? Something like toasted sesame or poppy seeds? I don't know if those are suitable at all. I mean, Sake is made of rice, why not trying something totally out of the box?
@ Jesse, i had an idea to put a 5 litre pipe on top of a still lid, the pipe has a 1inch valve on the top and bottom, you shut off the bottom valve and start you still, once the still gets towards the end , you fill the pipe with fermented liquid, shut the top valve, open the bottom valve and it fills the still again, fill, shut top, open bottom, repeat, to fill the still again and keep it running as long as you can stay awake, ( obviously you would have to go thru foreshots / heads process again) , but it would make a bigger batch from say a 35 liter still.
If someone can please explain something to me, because I'm confused.
18.7kg of sugar translates to roughly 5.9% in ABV (based on 190L of volume), because 1kg of sugar ferments into 0.6L of alcohol.
So wouldn't that put the final % at just under 16, if the grains do ferment to maximum reasonable capacity?
Thanks ahead!
Tahnk you for the amazing channel - i found that chasing the craft is super fun and my friends think im a wizzard when they taste the products 🍸🥃
Could do different kinds of wood on top of the today and char levels
Yeah, I want you to do those videos, please
New to all this.. have a nice copper 15 gallon pot w/thumper .. would love to see how the heck I break in this nice virgin copper.
Can you get back into estery rum?
I'd like to see how a 1.5 distillation compares to the others
I’d love to see you use an onion head lambic still one day to see what I could do better on mine.
The last 3 years I have been watching , So big Thanks ! I'm a paid subscriber. I am making some wine now that seems like it's getting to be consistently drinkable. Can we make Kambucha cider ?
Kambucha is made with mother of vinegar. I can't picture that stilling out very well.
Love it and yes I wanna see it all. 😂😂
Years ago, before TH-cam was even a thing, I didn't have $$$ to drop on a still so I made a basic still out of an old pressure cooker and some copper tubes and a bucket.
A video on how to improvise a still would be nice.
Edit: Australian here so stills aren't illegal, just not everyone can afford a full on still.
A one and done please , no plates, just good old fashion pot still for full flavour ....
Please make a video on aquavit
Will you ever consider making sea aged whiskey?
Let's go . Big Ass Wash !