How is there 12 dislikes on this video, this gentleman is nothing but kind and informative. Blows my mind that there are people that go out of their way to dislike this ! Keep it up food sir, you are appreciated!
Funny I've considered calling george myself but talked myself out of it. I just figured it would lead to more ? And he doesn't have the time to answere what I can find with a little effort.
it's possible the thumbs down are that the information presented could be given in 3 minutes instead of 15. I deeply appreciate the information but I kind of wish there was some descriptive info in the description because if I'm shopping around for some information, George's videos are sometimes a little harder to find the nuggets I'm after.
Very informative. Thanks George. I learned old school, from my great grandpa. that old mean bastard was born in 1893, and science wasn't exactly part of our run. I helped him plant corn, I spent plenty of nights as still tender. We ground grain, chopped fruit, whatever was available, filled those tubs and mashed up. When it quit bubbling, we strained with cheesecloth, lit the fire, and made the mortgage. Keep America strong, run a batch for freedom!
I've been doing this for 5 years and I always still watch every new video you do and always seem to learn something. I've always used turbo clear and it works great but I had no idea that you could buy it in bulk and how much money that would save me. Thanks again George
Ive called George twice this week for advice- I am new at this stuff- I gotta say its nice to have an expert on hand. George you ever think about charging $20 bucks per 15 min call? Heck Ill pay! Thanks again for all that you do for this community!
The phrase "do what works best for you" comes to mind. A wise man once said that on a video. lol As I understand you are explaining mash clarifying techniques in this video for those that might want to learn or those that want to expand their knowledge. There are other must/mash/wort/ clearing techniques like cold crashing like using simple gravity that you mentioned. It depends on how fast one wants to run.. The techniques talked about are possible ways of lowering the chance of scorch tainting the result a run. Good talk George, thanks for sharing your knowledge.
George... thank you for making a video like this.. makeing my first dandelion wine.. my first of any wine. Had tons on flowers in the yard and while being quarantined thought hey why not.. may need to pick your brain for a question soon... thanks!!
Not sure I ever mentioned this... But I been watching you since you first got your retail business. Still watching.... and learning. Thanks a bazillion. ;)
Great stuff as usual George. love this begginer series and have watched it all. Those just getting into the hobby will be able to avoid a lot of mistakes the rest of us learned the hard way just following this series.
Merry Christmas and a safe new year George. Things are getting busy, Just incase no more post before Christmas. Happy distilling. Happy consuming. Looking forward to your chanel next year. When I enjoy the fruits of my labour over christmas. My wife and I will think of what you have added to our enjoyment of life. Our life is much enriched by what I have learnt from your chanel. Thank you for all you have contributed.
I use a filter made for straining the comb out of honey when its harvested. It fits the 5-6 gallon bucket and has a nice fine mesh. Filters out large particles from wort, mash, etc. making clarifying easier and faster. The mesh is fine than the strainers found in grocery and department stores.
Hi George love yourvideos,need help I'm abeginner,made a mash today 5gal water,6 lb sugar,2lb barley and 5lb wheat,brought water to temp.mixed in sugar,put false btm in pot insta;led,straining cloth added grains stirred lots, temp up to 75celius shut of heat and continued to stir,left in pot to cool down before transfer to ferment pail,mash would not drain out of the bag looks like clear glue?what did i do wrong?should i continue or will it be a waste of yeast and time?
You know you don’t have to suck on the hose, if you have a 6’ piece. Still the entire hose in the mash except about 2” to 6” whatever you can grab a hold of, stick your finger over the end of the hose. Make sure you have a tight seal, and pull it out and over the side once you get almost to the bottom of your container let your finger of the end of the hose. It should start flowing if you did it right
I have had beer - kit and a kilo, ferment out in 3 days and the same product take 3 weeks, at the same temp, I don't care, it's done when it's done. I prefer to not add clearing agents to my beautiful mash. I cold crash in the fridge for 2-4 days in the summer and in the winter turn it off until clear. Patience is king.
George.... We needed to see you add the part 1 and part 2. We need to see you not vigorously stir, just a gentle swish. I siphon mine off twice and then a third time into the still. Saves me on Turbo but then again im never in a hurry... I think that is a good quality to have when making Spirits. 👍
Great video George I just siphon off the good stuff into one container squeeze my grains into another to settle out again then reload my drum to start over again without throwing out my yeast I have to adjust my my ph but why throw out happy yeast just feed them and they jump right back into action after about 5 times I will remove everything and wash some of the yeast and start all over again. I very much agree with good in good out and only use the best ingredients I can get my fat fingers on and that doesn't include any type of animal feed at all ever and no bread yeast ether I only use that to make food for my good yeast maybe that would make a great video. Thanks for everything you do for us.
Chuck Don't know do ya id like hear about your yeast washing process...lots of beer guys claim it can’t be trusted since in distilling the wash isn’t sterile like it is in beer making. Kinda makes sense, but I bet a healthy yeast colony is fine?
The last time I re used yeast and threw it in some 5 gallon jugs it was fermenting like crazy and done in 4 days and came out reeking like alcohol/ champagne with champagne yeast in some corn. Only took an hour after pitching the yeast to release c02 Repeated the process with the same mash only had to throw out my old yeast. Opened some new packets and threw them in and it’s going slow as molasses. I also hear you can reuse yeast up to a year depending how you handle it. Just smell it if is smells funky or not.
Hi george properly started distiling now a great hobby to make hand sanitizer at COVID19 time i'm your biggest fan , we started on a 50 litre copper pot still and its mostly experemental at the moment with an emphasis on mental.......
Thanks for all your work George ! I have used Turbo Clear several times, it does an awesome job. I have also just let gravity do it's job, racking every few days... That works too, it all depends on how bad a guy wants to fire up the still 😁 Happy Distilling Sir and thanks again 👍
I used to use Turbo Clear back when I first started and was using flat bottomed fermenters. Once I discovered conical fementers, I realised I didn't need it. I've got six of them of various sizes. The only time I use finings of any kind now is when making wine as that is slow to clear. Everything else clears naturally.
George i started following your channel awhile ago and found it to be very informative. I'm a newbie in this hobby and i made most of the equipment but i lack the know how. My goal is to produce shine (in small batches) my question today is when your in the fermenting stage do i use a fermenting chamber or box and what equipment is used for that box. Thanks
If your not a fan of adding things to your mash to clear it you can also do a cold crash its a simple as putting it in a fridge for a day or 2 or sit it in a large vestle of ice cold water it speeds up the clearing process
If your distilling you don't need to clear the finished mash, just remove the solids and the other small particulate matter will not pass the vapor barrier.
I am a fan and a student. I would like to know if "cracked corn is cracked corn" Distiller packaged 5lb is about 100.00$ - 140'00cnd. I can buy 20kg from a farm supply 18.00$ cdn. I'm sure there is something I'm missing. THANK YOU very much for all your guidance and information
Thank you this was very helpful 🙂 I have the deluxe simple distiller 2 pail set up with the carbon syphon hose. Can't wait for my first batch. Just put my super kleer in
Good day George great video as always you touch base on everything just wondering what it be better for me to distil my alcohol at 15% or at 20% which is what I've been doing thank you i'm using a turbo 500
I've always used the estimates for time of fermentation that match the first and second digit to the right on the gravity. 1.040 = 4 days. 1.050 = 5 days...... 1.10 = 10 days. Easy to remember. Your estimates here line up well with that.
Number of days is dependent on the temp of the wort. Low temp means colder brewing temp.. faster is higher temp. That said.. George.. unlike brewing wine or beer.. do brewing temps for making a distillate make any difference.. because the wort is being distilled? IOW, can you brew at a higher temp without affecting the quality of the end product??
Hi Georges, I made my first grain mash with 6 kilos of 2 rows. I toped it with some dextrose and brown sugar to reach 1.10 gravity. Fermentation was strong and smell great. After 2 weeks, it smelled like vinegar... The PH 4.3 and gravity 1.00 Should I still distill it?
Frank Mora i watched a beer maker using gelatin as a clearing agent and cold crashing. don't need a big frig.....where i'm at the high for tomorrow is 29
When I start my syphon I always catch the first part in a separate bucket till I get the height of the syphon right which usually is too deep causing there to be about a quart of muddy liquid. I stick that jar in the fridge to cold crash it and by the next day it is as clear as water. It's quite amazing.
What you got on the right is perfect to run just siphon off the top or pour it in slow with a cheese cloth.hell old moonshiners mashed in there still when it was done they lit it up I think that's half of where people mess up they look way to far into this.yes you need to know certain things but it takes trail an error to get YOUR liquor right.lot of people look past what is important tho like yeast is the main thing to give u a headache, malted corn in place.little things that help more then the big things.
What do you think the best way to degas wine is? (I'm new to this and plan on making some Christmas presents, some wine, maybe some spirits, like a brandy) FYI I love your videos, I'm not doing this to consume it, but to give away. I'm more interested in the science behind it and your videos are awesome, thank you.
Both ferments have taken about 3-4 weeks, ph 5.0, temps 15-17C, my guess is it's just too cold, but starts at 1.075-.080, finishes 0.990 and has a thick pile of yeast on the bottom so it seems to be happy
I started making 5 gallons of peach wine the first hydrometer reading was1.06 the finish reading is 0.990 i did the math and I came up with 7% i tasted it and it tastes like much.stronger than 7%. The wine started bubbling so fast the day after I added the yeast it bubbled out of the bubbler all over the top of the fermenter bucket stronger. Is me conciliation right? What math formula do you use to figure alcohol content I've made a lot of wine but this is my first peach wine but I've never ran into this problem. What are your thoughts on this problem? Mike
For years I’ve used a series of filtering devices. Starting with vibration, a tight mesh screen, and ending with a pillow case. I run approximately 15 gallons of wash a run. It takes a lot of time to use chemical methods and I seem to lose a good bit of alcohol as well. Is there an advantage to your process that I’m missing ? If so. Please comment. I’m always looking to improve my process.
So I've started a fermentation using Rye, malted Barley, cracked corn, sugar and wine yeast. The first few days smelled like sulphur (being stored at 70-72°f. Now it has stopped smelling, does this mean it has stalled?
George, I just made my first 10 gallon corn mash and only got about 4 gallons of strained mash and another 5 gallon bucket of pudding consistency mash that won’t separate. Pls help. Any tips to make it more liquid ?
Greetings from Greece... I would ask you a question, what is the difference in the final product (spirit) if we are distilling non clear mash vs clear mash?
I recently did a simple sugar wash. Ran it through and started out fine ,as usual, but towards the very end of the run, the last of the hearts gave a strong ammonia smell. When I went to clean out the pot, there was an oily residue build up around the start of the column. Looked almost like soap. I've never had this happen before. Any advise?
Nice informative vid!!!!!! There is one method not mentioned, not really good for anything above a 1gal. jug, it's called "Cold Crash", nothing required, only a frig and it works well until I moved up to 5gal + batches the frig is out and your other methods are required unless you go the route of time alone.....
I use a hand held Kerosene pump for filling the heaters in your house to pump out my mash but I think ima add this in to my mash as well from here on out.. and yes bf anyone ask it was a brand new pump 😂 now it’s just used for my Extracurricular projects
You could possibly use a 1 micron filter - it'll plug immediately though so you'd have to use a staged filtration system. Several hundred dollars vs $2.99.
Hi George. Gotta dumb question. I've used ''gellatin'' the same stuff you use for making jelly. I believe you call it jello in the U.S. This is great for a cheap practical way of clearing beer. (It's sold as finnings here in Australia but it's the same thing most people aren't aware of this). My question is will this work alright in a wash ??
All clarifiers work in much the same way. Gelatin has a positive charge and attracts negative particles. Some systems use both - 1 part negative followed by 1 part positive to take everything to the bottom. www.makewine.com/wp-content/uploads/2013/07/Fining.pdf
Hi george, how to remove h2s from mash?or how to prevent of increase h2s in my mash,do you think using chemical material such as dap (diammonium phosphate) can help to ruin the h2s?
Hi George how much corn in kg for 130L of water? How do you calculate that amount? I am a distiller from South Africa and would like to know how do you do that math?
Could you run the mash through a cheesecloth and then charcoal filter the Mash? Would this provide any benefit? Have you ever charcoal filtered the Mash prior to distilling? If not, maybe an idea for a new video!!! Love the channel!!!!
Last 2 days of brewing I tip my carboy right over to open the bottom corner put my clear sypon pipe into the corner clamp the top after settling start syponing as it gets down ever so gently lay flat again the Goper shxt will start sliding but you`ll salvage 97% of the product done this till I learn`t about Diesesol and Chitosan Funny how a shell fish or Some fish species can be used in that manner for us , Probably makes them from floating to the top hey ?? Thanks George , Merry HO HO .
Hey George!... I, for reasons I won’t go into added a teaspoon of sodium bicarbonate to a cloudy 5 gallon batch of 4 lb. mead. About 24 hrs later I checked it and, to my surprise, all the solids had crashed to the bottom of the carboy and it was completely clear! Clarification was not my intent but, that’s what happened and, all signs of fermentation stopped... Have you ever head of anyone using sodium bicarb to clarify?
I used some to help adjust a PH and by the time it's finished fermenting it's clear except the red from tomato paste, idk if it's from the bicarb though
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How is there 12 dislikes on this video, this gentleman is nothing but kind and informative. Blows my mind that there are people that go out of their way to dislike this ! Keep it up food sir, you are appreciated!
Funny I've considered calling george myself but talked myself out of it. I just figured it would lead to more ? And he doesn't have the time to answere what I can find with a little effort.
it's possible the thumbs down are that the information presented could be given in 3 minutes instead of 15. I deeply appreciate the information but I kind of wish there was some descriptive info in the description because if I'm shopping around for some information, George's videos are sometimes a little harder to find the nuggets I'm after.
Always has to be someone that hates or has to be a DI**.
They were the ones brewing 20 ABV, they didn't mean it
It’s just 6 Karen’s and 6 Chads.
Very informative. Thanks George. I learned old school, from my great grandpa. that old mean bastard was born in 1893, and science wasn't exactly part of our run. I helped him plant corn, I spent plenty of nights as still tender. We ground grain, chopped fruit, whatever was available, filled those tubs and mashed up. When it quit bubbling, we strained with cheesecloth, lit the fire, and made the mortgage. Keep America strong, run a batch for freedom!
What did you use as a pre treatment to break your mash down, I am going to start producing ethanol from food scraps and plant material
That's pretty badass, minus him being a prick
I find myself constantly smiling at your personal comments and refreshing delivery. Thank you.
I've been doing this for 5 years and I always still watch every new video you do and always seem to learn something. I've always used turbo clear and it works great but I had no idea that you could buy it in bulk and how much money that would save me. Thanks again George
Ive called George twice this week for advice- I am new at this stuff- I gotta say its nice to have an expert on hand. George you ever think about charging $20 bucks per 15 min call? Heck Ill pay! Thanks again for all that you do for this community!
George is the best plz don’t leave us
George, sir, you are timeless! Your videos will be the best videos for decades down the road as well.
Thank you uncle George. You have been the basis for 90% of my current process. So much appreciation!
Glad to help
Even helping me brush up on my imperial 🤣
The phrase "do what works best for you" comes to mind. A wise man once said that on a video. lol As I understand you are explaining mash clarifying techniques in this video for those that might want to learn or those that want to expand their knowledge. There are other must/mash/wort/ clearing techniques like cold crashing like using simple gravity that you mentioned. It depends on how fast one wants to run.. The techniques talked about are possible ways of lowering the chance of scorch tainting the result a run. Good talk George, thanks for sharing your knowledge.
GEORGE YOU ANSWERED A LOT OF MY QUESTIONS, THANKYOU, LOVE WATCHING YOUR VIDEOS.
I appreciate and enjoy your videos. You are a natural teacher.
your content is TOP KNOTCH and always thorough. Thank You Sir.
George... thank you for making a video like this.. makeing my first dandelion wine.. my first of any wine. Had tons on flowers in the yard and while being quarantined thought hey why not.. may need to pick your brain for a question soon... thanks!!
Can you tell me where I can get those fermenting bottles that you have on a website? Or what's the name of them and ill look them up.... Thanks Don.
Not sure I ever mentioned this... But I been watching you since you first got your retail business. Still watching.... and learning. Thanks a bazillion. ;)
Great stuff as usual George. love this begginer series and have watched it all. Those just getting into the hobby will be able to avoid a lot of mistakes the rest of us learned the hard way just following this series.
I have used plain unflavored gelatin and it works great in a beer mash!
Merry Christmas and a safe new year George. Things are getting busy, Just incase no more post before Christmas. Happy distilling. Happy consuming. Looking forward to your chanel next year. When I enjoy the fruits of my labour over christmas. My wife and I will think of what you have added to our enjoyment of life. Our life is much enriched by what I have learnt from your chanel. Thank you for all you have contributed.
George, thanks for taking my call today...I know you're a busy man, but I'd love to see you do a mash clearing video using gelatin
Best video I’ve seen yet on fining and clarifying and didn’t even show it in the video:)
I use a filter made for straining the comb out of honey when its harvested. It fits the 5-6 gallon bucket and has a nice fine mesh. Filters out large particles from wort, mash, etc. making clarifying easier and faster. The mesh is fine than the strainers found in grocery and department stores.
I've used a maple syrup filter to do the same thing although it gets clogged quickly.
Hi George love yourvideos,need help I'm abeginner,made a mash today 5gal water,6 lb sugar,2lb barley and 5lb wheat,brought water to temp.mixed in sugar,put false btm in pot insta;led,straining cloth added grains stirred lots, temp up to 75celius shut of heat and continued to stir,left in pot to cool down before transfer to ferment pail,mash would not drain out of the bag looks like clear glue?what did i do wrong?should i continue or will it be a waste of yeast and time?
You know you don’t have to suck on the hose, if you have a 6’ piece. Still the entire hose in the mash except about 2” to 6” whatever you can grab a hold of, stick your finger over the end of the hose. Make sure you have a tight seal, and pull it out and over the side once you get almost to the bottom of your container let your finger of the end of the hose. It should start flowing if you did it right
I have had beer - kit and a kilo, ferment out in 3 days and the same product take 3 weeks, at the same temp, I don't care, it's done when it's done.
I prefer to not add clearing agents to my beautiful mash. I cold crash in the fridge for 2-4 days in the summer and in the winter turn it off until clear. Patience is king.
Excellent video, well articulated, and I feel like I learned a lot!
What a wealth of information and perfect explanation thank you so much for your videos
Highly informative, excellent tutorials. Thanks for your time and contribution to educational media.
Your a excellent teacher. Thank you for these videos 👍🏻
George.... We needed to see you add the part 1 and part 2. We need to see you not vigorously stir, just a gentle swish. I siphon mine off twice and then a third time into the still. Saves me on Turbo but then again im never in a hurry... I think that is a good quality to have when making Spirits. 👍
Thanks for all you do to help the hobbyist distiller crowd always a pleasure , merry Christmas sgtmajor
Thanks George.
I hope you are well and having a great time.. As this year goes
On for you
Great video George I just siphon off the good stuff into one container squeeze my grains into another to settle out again then reload my drum to start over again without throwing out my yeast I have to adjust my my ph but why throw out happy yeast just feed them and they jump right back into action after about 5 times I will remove everything and wash some of the yeast and start all over again. I very much agree with good in good out and only use the best ingredients I can get my fat fingers on and that doesn't include any type of animal feed at all ever and no bread yeast ether I only use that to make food for my good yeast maybe that would make a great video. Thanks for everything you do for us.
Chuck Don't know do ya id like hear about your yeast washing process...lots of beer guys claim it can’t be trusted since in distilling the wash isn’t sterile like it is in beer making. Kinda makes sense, but I bet a healthy yeast colony is fine?
The last time I re used yeast and threw it in some 5 gallon jugs it was fermenting like crazy and done in 4 days and came out reeking like alcohol/ champagne with champagne yeast in some corn. Only took an hour after pitching the yeast to release c02
Repeated the process with the same mash only had to throw out my old yeast. Opened some new packets and threw them in and it’s going slow as molasses.
I also hear you can reuse yeast up to a year depending how you handle it. Just smell it if is smells funky or not.
Look at George's video that's where I learned to wash it before that I just harvested everything to start again
I have yeast that's been in my family for over seven generations that my great grandfather brought to this country that I'm still using.
If you wash it and put it in the refrigerator in a mason jar it will keep a good long time.
Very nice explanation George. Thanks from a Portuguese in Switzerland 👍👍👍
I am a newbie have learnt all aspects and more to go thanks to you..
Hi george properly started distiling now a great hobby to make hand sanitizer at COVID19 time i'm your biggest fan , we started on a 50 litre copper pot still and its mostly experemental at the moment with an emphasis on mental.......
I have heard in wine making that using gelatin can be used as a good clarifier. What are your thoughts?. Thanks George. Keep up the awesome Work.
Thanks for all your work George ! I have used Turbo Clear several times, it does an awesome job. I have also just let gravity do it's job, racking every few days... That works too, it all depends on how bad a guy wants to fire up the still 😁 Happy Distilling Sir and thanks again 👍
I used to use Turbo Clear back when I first started and was using flat bottomed fermenters. Once I discovered conical fementers, I realised I didn't need it. I've got six of them of various sizes. The only time I use finings of any kind now is when making wine as that is slow to clear. Everything else clears naturally.
I love this guy. Got an app for TH-cam so I could save his videos for after the zombies come.
George i started following your channel awhile ago and found it to be very informative. I'm a newbie in this hobby and i made most of the equipment but i lack the know how. My goal is to produce shine (in small batches) my question today is when your in the fermenting stage do i use a fermenting chamber or box and what equipment is used for that box.
Thanks
If your not a fan of adding things to your mash to clear it you can also do a cold crash its a simple as putting it in a fridge for a day or 2 or sit it in a large vestle of ice cold water it speeds up the clearing process
Got a real dirty wash ..came back to visit george for knowledge...thanks you and miss ya
Hi George can you please explain what size of mash would you stop using airlock?
Hi George, thank you for the great video. Have you tried geletin? I think it works great.
Have you tried crushed eggshells (sterilized in oven first) to help clear the wash?
If your distilling you don't need to clear the finished mash, just remove the solids and the other small particulate matter will not pass the vapor barrier.
I just did that and it tasted like yeast.....
In my sugar wash I use turbo carbon and turbo clear really works so well it’s so clear looks like water
I am a fan and a student. I would like to know if "cracked corn is cracked corn" Distiller packaged 5lb is about 100.00$ - 140'00cnd. I can buy 20kg from a farm supply 18.00$ cdn.
I'm sure there is something I'm missing. THANK YOU very much for all your guidance and information
Simple wisdom as usual George.
Good morning, where did you purchase your equipment when first starting out, Thanks.
Thank you this was very helpful 🙂 I have the deluxe simple distiller 2 pail set up with the carbon syphon hose. Can't wait for my first batch. Just put my super kleer in
You are amazing. Hilariously informative. Thank you.
Hey, George. I'm from south Texas. Just wondering with this Texas heat can your pot outside ? With Temps over 100 degrees?
Good day George great video as always you touch base on everything just wondering what it be better for me to distil my alcohol at 15% or at 20% which is what I've been doing thank you i'm using a turbo 500
this recipe is very nice my friend
Thanks George, you are a star.
Quick question - could you also filter it? If so, what can I use?
Love your videos, very helpful and informative!!!
I've always used the estimates for time of fermentation that match the first and second digit to the right on the gravity. 1.040 = 4 days. 1.050 = 5 days...... 1.10 = 10 days. Easy to remember. Your estimates here line up well with that.
I never thought of it like that. Makes perfect sense for a ballpark guide. Thanks Mike
That does make sence.
My 1st reading 1.052 now reads
.092 and it took 4 days 👍
Number of days is dependent on the temp of the wort. Low temp means colder brewing temp.. faster is higher temp. That said.. George.. unlike brewing wine or beer.. do brewing temps for making a distillate make any difference.. because the wort is being distilled? IOW, can you brew at a higher temp without affecting the quality of the end product??
Thanks! It would be great to reuse the yeast special when making rum.
Hi Georges, I made my first grain mash with 6 kilos of 2 rows.
I toped it with some dextrose and brown sugar to reach 1.10 gravity.
Fermentation was strong and smell great.
After 2 weeks, it smelled like vinegar...
The PH 4.3 and gravity 1.00
Should I still distill it?
George, your thoughts on clearing by cold crashing? Other then needing a larger fridge.
Frank Mora
i watched a beer maker using gelatin as a clearing agent and cold crashing. don't need a big frig.....where i'm at the high for tomorrow is 29
When I start my syphon I always catch the first part in a separate bucket till I get the height of the syphon right which usually is too deep causing there to be about a quart of muddy liquid. I stick that jar in the fridge to cold crash it and by the next day it is as clear as water. It's quite amazing.
What you got on the right is perfect to run just siphon off the top or pour it in slow with a cheese cloth.hell old moonshiners mashed in there still when it was done they lit it up I think that's half of where people mess up they look way to far into this.yes you need to know certain things but it takes trail an error to get YOUR liquor right.lot of people look past what is important tho like yeast is the main thing to give u a headache, malted corn in place.little things that help more then the big things.
What do you think the best way to degas wine is? (I'm new to this and plan on making some Christmas presents, some wine, maybe some spirits, like a brandy) FYI I love your videos, I'm not doing this to consume it, but to give away. I'm more interested in the science behind it and your videos are awesome, thank you.
Both ferments have taken about 3-4 weeks, ph 5.0, temps 15-17C, my guess is it's just too cold, but starts at 1.075-.080, finishes 0.990 and has a thick pile of yeast on the bottom so it seems to be happy
Thats exactly what my Hydrometer read.090 and it took 3-4 days to get there?
You deserve a thumbs up.. here ya go
would a cone fermenter be a good option or just another fancy, gadget that isn't worth the money?
George I missed the one on how to make the water 💦. Awesome brother thanks
I started making 5 gallons of peach wine the first hydrometer reading was1.06 the finish reading is 0.990 i did the math and I came up with 7% i tasted it and it tastes like much.stronger than 7%. The wine started bubbling so fast the day after I added the yeast it bubbled out of the bubbler all over the top of the fermenter bucket stronger. Is me conciliation right? What math formula do you use to figure alcohol content I've made a lot of wine but this is my first peach wine but I've never ran into this problem. What are your thoughts on this problem?
Mike
Does addition of a flocculant/clarifying agent add sulphites to the wash or do the sulfites precipitate? J Marshall
George, what do you think about using coffee filters for filtering a rum wash?
Great videos, have u ever used sweet corn like butter & sugar or silver queen? If so please tell us how.
For years I’ve used a series of filtering devices. Starting with vibration, a tight mesh screen, and ending with a pillow case. I run approximately 15 gallons of wash a run. It takes a lot of time to use chemical methods and I seem to lose a good bit of alcohol as well. Is there an advantage to your process that I’m missing ? If so. Please comment. I’m always looking to improve my process.
Is the Turbo clear for formatting getting rid of the gas are just after you get through fermenting cleaning your moonshine
Where did you find the 30 qt slow cooker as illustrated in "GEORGE'S FAVORITE SUGAR WASH RECIPE"... cant find online.
BTW... STELLAR work!!!
After u Clarify with Turbo Clear, do u strain 1 more time before putting into the Still?????
So I've started a fermentation using Rye, malted Barley, cracked corn, sugar and wine yeast. The first few days smelled like sulphur (being stored at 70-72°f. Now it has stopped smelling, does this mean it has stalled?
If you clear a corn mash, can you still use that mash to make a sour mash or would it be better to not clear it?
George, I just made my first 10 gallon corn mash and only got about 4 gallons of strained mash and another 5 gallon bucket of pudding consistency mash that won’t separate. Pls help. Any tips to make it more liquid ?
How much Kieselsol and Chitosan do you add to a 5 gallon mash to clarify??
Thanks George
1 1/2 ounce of kieselsol and 3 ounces of chitosan
Greetings from Greece...
I would ask you a question, what is the difference in the final product (spirit) if we are distilling non clear mash vs
clear mash?
I fermented pineapple. Now when I run it, can I put some pieces of pinapple in the bottom. Of the jar that I'm running my shine into
I recently did a simple sugar wash. Ran it through and started out fine ,as usual, but towards the very end of the run, the last of the hearts gave a strong ammonia smell. When I went to clean out the pot, there was an oily residue build up around the start of the column. Looked almost like soap. I've never had this happen before. Any advise?
Nice informative vid!!!!!! There is one method not mentioned, not really good for anything above a 1gal. jug, it's called "Cold Crash", nothing required, only a frig and it works well until I moved up to 5gal + batches the frig is out and your other methods are required unless you go the route of time alone.....
Could I use a fast ferment to help get some of the solids out?
Yes
Ty just found you I'm so glad I did this is amazing I love
I use a hand held Kerosene pump for filling the heaters in your house to pump out my mash but I think ima add this in to my mash as well from here on out.. and yes bf anyone ask it was a brand new pump 😂 now it’s just used for my Extracurricular projects
Instead of using turbo clear could I use cheesecloth and other strainers to just clear it out
Nope
You could possibly use a 1 micron filter - it'll plug immediately though so you'd have to use a staged filtration system. Several hundred dollars vs $2.99.
@@kenniclown3103 that's the problem I'm having, it's white gray cloudy, not sure what to do ?
Kenni Clown l
Thanks George! How much of each product do you add and what order?
Hi George.
Gotta dumb question. I've used ''gellatin'' the same stuff you use for making jelly. I believe you call it jello in the U.S.
This is great for a cheap practical way of clearing beer. (It's sold as finnings here in Australia but it's the same thing most people aren't aware of this). My question is will this work alright in a wash ??
All clarifiers work in much the same way. Gelatin has a positive charge and attracts negative particles. Some systems use both - 1 part negative followed by 1 part positive to take everything to the bottom. www.makewine.com/wp-content/uploads/2013/07/Fining.pdf
Hi george, how to remove h2s from mash?or how to prevent of increase h2s in my mash,do you think using chemical material such as dap (diammonium phosphate) can help to ruin the h2s?
Cool thank you sir..
Hi George how much corn in kg for 130L of water? How do you calculate that amount? I am a distiller from South Africa and would like to know how do you do that math?
My wine has a slight level of clear liquid on top of the juice. It's clear and floats like oil on water. Is it vinegar?
Thanks for sharing! What is the name of the guy singing in the background! I love that old time music!
Makes me think of soggy bottom boys
How do u sanitize your equipment and with what?
Could you run the mash through a cheesecloth and then charcoal filter the Mash? Would this provide any benefit? Have you ever charcoal filtered the Mash prior to distilling? If not, maybe an idea for a new video!!! Love the channel!!!!
That's what I'm gonna do. With the cheese cloth
Last 2 days of brewing I tip my carboy right over to open the bottom corner put my clear sypon pipe into the corner clamp the top after settling start syponing as it gets down ever so gently lay flat again the Goper shxt will start sliding but you`ll salvage 97% of the product done this till I learn`t about Diesesol and Chitosan Funny how a shell fish or Some fish species can be used in that manner for us , Probably makes them from floating to the top hey ?? Thanks George , Merry HO HO .
Just wondering why your store is closing. Is that just a rumor?
Not my store. I sold the store about 3 years ago.
Hey George!...
I, for reasons I won’t go into added a teaspoon of sodium bicarbonate to a cloudy 5 gallon batch of 4 lb. mead. About 24 hrs later I checked it and, to my surprise, all the solids had crashed to the bottom of the carboy and it was completely clear!
Clarification was not my intent but, that’s what happened and, all signs of fermentation stopped...
Have you ever head of anyone using sodium bicarb to clarify?
I used some to help adjust a PH and by the time it's finished fermenting it's clear except the red from tomato paste, idk if it's from the bicarb though