Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here. Big thumb up from Croatia.
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
George you're Knowledge and videos are showing, Definitely a Retired Science Educator, Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos. The very best on the internet & Discovery for Stilling & Brewing. You're the #1👈
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Years ago they started processing all sugar juice to the white granulated state. They would then add some molasses back to the portion that was to be "brown" sugar.
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now. Such great knowledge. My T-500 is going to get a workout now. 🍻
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
@BarleyandHopsBrewing doing my first rum run and used raw cane sugar and unsulfered molasses with rum turbo yeast. On day 8 and bubbling stopped. How do I know when the fermentation is complete? I know it says 12-14 days, I just want to be certain. Thanks
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
Thank you. Great video. I'm currently fermenting my first ever wash and it's a rum wash. I do have a comment though. Most of the info on home distiller says that rum wash should be fermented at 75-95 deg. Most rum producing regions are hot and these are the traditional temps for rum fermentation. What sayeth thou?
I do agree. Keep in mind that rum yeast cultured for rum is used and is better resistant to higher temps as opposed to standard distillers yeast. You are correct though. This video was kept easy so that as many people as possible could make their own at home with little investment in additional things. I have the fermenter is a room set to 77 Degrees F and the fermenter is now 83. Yeast activity did raise it a little since yesterday but it smells wonderful so far. George
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
I’ve got a 5 gallon (reverse osmosis water) , 18lbs of cane sugar, I gallon of molasses. I have not added yeast yet, but tested gravity yet. Getting new hydrometer soon….I don’t want to go further without testing. Question is I in danger of ruining my mash if I let it sit for 4 days before adding yeast? Thank you for the help and appreciate the help
Yeast builds heat durning actavation, I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray ( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap .. You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice ( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them Gin baskets .. Ever had RootBeer Likk'r .😜👍
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
If you are doing a sugar wash only, do you still need to get to 5.2 PH level? I've seen some videos of people trying to raise PH levels to counter a stall. I wanted to ask Team George on this one. Thanks!
George! awesome video! were you a science teacher by any chance? you remind me of my high school science teacher. The only class I got straight A's in. He made it interesting and accessible like you do. keep it up!
Thank you! I have learned so much from you. You like an alcohol encyclopedia. Please don't drink before you do your videos...😉 BTW, what was it, was it good?
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
Thanks for the specification of the wheight. I bought a 5 gallon container of unsulphured molasses and I pour from that container straight on the scale so: how many onces do I need to wheight?
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
I really enjoy your program and it's not as hard as I thought but it's still confusing because just listening to you sometimes I was like especially when you were talking about you're still and the Pea something whatever controls the Heat and all that stuff I was a little confused cuz I just know the old fashioned way but this is cool I'm learning a lot thank you for your programming and thank you for sharing it with us in the next time I see your phone number down there I'm going to write it hahaha thank you keep up the good work
Hey George, Love all of your videos and have learned so much from them. I've watched your video on rum and read many recipes. I saw your video again on Mile hi distilling and something I don't understand is the part about re distilling the product. It seems like a waste of time. I noticed you didn't do it. Is it necessary, and if so could you please explain it? Thanks,
"Never take a sleeping pill and a laxative at the same time."
That's damn good advice!
Mat2001uk No shit! 😀
Damn it man, why you go and challenge me like that? Regards from South Africa.
@@craigweir4373 wtf. Ok.
@@sgtshultz13 🤔
A lot of shit actually.
Lmao @ this one.
Right on and your a fantastic teacher so full of ease info to take in but mostly you make it fun to do. Glad you found your calling!
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Hello from Davao Philippines. I truly enjoy watching your program. Keep up your wonderful form of giving out such good information.
Thanks
George
I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely. It gives farming a different meaning and a pleasing affect.
George
Brown sugar works? Nice. I smoke maple-browned sugar and think it would perfect for rum.
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
LloydieP n
Exactly brother I make some great homemade wine
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here.
Big thumb up from Croatia.
Mint video mate...very watchable. The Walter white of rum
Nay the walter white of all spirits
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
bang bagi linknya hahaha
@@annes1991 ninggalin jejak deh
Awas lur rru wkwkw
Sini gua cariin ciu wkwkwk
illegal in the UK as well, good job I live in China.
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
Loving all this content. Almost feel like the Keurig machine in the background is there just to be funny and ironic.
Thanks for the videos!
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
`George, keep all your scientific knowledg coming. money cant buy what your putting out.as I will continue to say ITS PRICELESS.
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
I don’t know what it is. But I really like this guy.
you sir have taught me a wealth of knowledge.. i wish you a very blessed spirit.
Very few video cuts, extemporaneous teaching, at a high level. Love the videos and the knowledge.
You are a great teacher...I also appreciate that you appear sober.
I appreciate that!
George you're Knowledge and videos are showing,
Definitely a Retired Science Educator,
Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos.
The very best on the internet & Discovery for Stilling & Brewing.
You're the #1👈
Thanks for the compliment.
George
Just bought a single still of E-bay, love your show eager to try, Australia
Because of your vids I have made some of the best rum I have ever tasted. Thanks George.
How did your channel not pop up on my feed before.. I salute you sir. Thank you for your videos!
I'm glad you found us.
George
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
The future is easy to predict but absolutely impossible to control....
That's one hell of a line!
Plans are what you make while life happens:-)
Years ago they started processing all sugar juice to the white granulated state. They would then add some molasses back to the portion that was to be "brown" sugar.
Great show man I really enjoy watching , keep up the great vids brother this was great !!
Distilled my first rum this past weekend. Following your guidance. A 5 gallon ferment yielded 6 1/2 quarts of 80 proof. Thank you Sir.
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now.
Such great knowledge. My T-500 is going to get a workout now. 🍻
How it turn out ?
George talks like a man who’s talked to a lot of stupid Privates in his day!
Since he’s a retired CSM, I have no doubt.
Awesome work!
A lot of great info. Thanks George
Great video as always George! Very informative! Cheers!
Do you have a book with recipes for sale? Thanks for the entertaining videos.... you're the best
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
I love what you do George keep it going
Just got a still, and the first thing I wanted to make was this recipe, thanks for everything you do George! Happy distilling
Looking forward to trying this recipe!!!!
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
Sure. Give me a call when you plan to stop in. I'll make sure I'm around.
254-681-1760
George
You are a cool guy!! Keep up the good work bro!!!!!!
@BarleyandHopsBrewing doing my first rum run and used raw cane sugar and unsulfered molasses with rum turbo yeast. On day 8 and bubbling stopped. How do I know when the fermentation is complete? I know it says 12-14 days, I just want to be certain. Thanks
Thanks, you are a great teacher.
Love it, well explained and informative.
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
love your channel! thanks for all the good information!
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Doing it today.
George
Barley and Hops Brewing, 👍🏻 can’t wait to see it.
I should have it finished by tomorrow afternoon. Will post it as soon as I can.
George
This is what you ment when i asked for the full run throughs, PERFECT
Great video thank you. Do you have a part 2 video to this on the distillation etc
Excellent must do this
That’s great I enjoy your videos
Another great video George. Tnx for sharing.
Thanks for the vid. I also guessed the hydrometer reading too. Kinda smug about that :P
Love the way you teach
Another awesome video George I'm leaning so much from you and your process ,very informative keep up the great work sir!, happy distilling! Bobby, VA
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
I would give you double thumb up if I could, but youtube allows only one!! Great job man!!!
Cant wait to see this through to the end, keep up the good work George. from Down under in OZ
Thanks, George for the great informative videos. I just started making my owe spirits, this information really helps.
Ideally, is the goal 5.2 before or after adding sugars to the wash? Just learning. Thank you!
This guy is great!!
Hello George, nice video.....and tips. I am wondering if the water PH to make the wash for whiskey single malt is the same.
Yes
Gotta love this guys energy
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
I like to check PH after adding all the sugar and molasses but before adding the yeast as it does seem to change PH after adding the fermentables
Thanks for your knowledge. I soaking it up. Don,t have the stil yet but i,m eating it up. Again thanks.
Hey George, I love your videos by the way.. can I use reg white sugar with brown sugar.. will it change anything?
Going back and watching some of your previous videos. Always Top Notch ! What would be good additives to make a quality Dark Jamaican Rum?
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
Love your style! Subscribed..
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
Good day all. I made a Rum mash. It is about 10 days old. It is still bubbling away but it is not sweet at all at this stage. Is this correct.
Thank you. Great video. I'm currently fermenting my first ever wash and it's a rum wash. I do have a comment though. Most of the info on home distiller says that rum wash should be fermented at 75-95 deg. Most rum producing regions are hot and these are the traditional temps for rum fermentation. What sayeth thou?
I do agree. Keep in mind that rum yeast cultured for rum is used and is better resistant to higher temps as opposed to standard distillers yeast. You are correct though.
This video was kept easy so that as many people as possible could make their own at home with little investment in additional things.
I have the fermenter is a room set to 77 Degrees F and the fermenter is now 83. Yeast activity did raise it a little since yesterday but it smells wonderful so far.
George
@@BarleyandHopsBrewing I followed this exact recipe. How long do you ferment? I know one answer is when it's done, but how long is that usually?
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
Another great video George. Thanks. I have simple question: How long can you store a ferment before distilling? Thank you.
Thanks for the videos!
I’ve got a 5 gallon (reverse osmosis water) , 18lbs of cane sugar, I gallon of molasses. I have not added yeast yet, but tested gravity yet. Getting new hydrometer soon….I don’t want to go further without testing. Question is I in danger of ruining my mash if I let it sit for 4 days before adding yeast?
Thank you for the help and appreciate the help
Can you recommend a decent ph meter, like the one you're using here? There are so many options on ebay with varied reviews.
Im new to this hobby ,,, and was wondering ,how do i see all of your vids or is there a list of titles i can see anywhere ???
Amazing! What is title of the NEXT video?
Great video once again, Do you filter the distillate when making rum and do you double distill?
Yeast builds heat durning actavation,
I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray
( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap ..
You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice
( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them
Gin baskets ..
Ever had RootBeer Likk'r .😜👍
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
For pH you could also use aquarium test strips or test kit. The API brand kit is best/most accurate in my experience
How much water are u putting in the bucket? I watched several times but never heard how much water, just PH...Thx!
He sayd 6 galons
George your a great teacher. Thanks for all your knowledge and experience!
If you are doing a sugar wash only, do you still need to get to 5.2 PH level? I've seen some videos of people trying to raise PH levels to counter a stall. I wanted to ask Team George on this one. Thanks!
George! awesome video! were you a science teacher by any chance? you remind me of my high school science teacher. The only class I got straight A's in. He made it interesting and accessible like you do. keep it up!
Did you ever hear about aging spirits by vibrating the container? It is claimed to improve it by effecting the molecules.
Thank you! I have learned so much from you. You like an alcohol encyclopedia. Please don't drink before you do your videos...😉
BTW, what was it, was it good?
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
Thanks for the specification of the wheight. I bought a 5 gallon container of unsulphured molasses and I pour from that container straight on the scale so: how many onces do I need to wheight?
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
Iv noticed that shine makes things jump out of my hands too...Say how many moles does it take to make that much moleasses?
Could you also add coconut rum or flakes with a bit of mash in your thumper?
I freaking love you George!!
I really enjoy your program and it's not as hard as I thought but it's still confusing because just listening to you sometimes I was like especially when you were talking about you're still and the Pea something whatever controls the Heat and all that stuff I was a little confused cuz I just know the old fashioned way but this is cool I'm learning a lot thank you for your programming and thank you for sharing it with us in the next time I see your phone number down there I'm going to write it hahaha thank you keep up the good work
Hey George,
Love all of your videos and have learned so much from them.
I've watched your video on rum and read many recipes.
I saw your video again on Mile hi distilling and something I don't understand is the part about re distilling the product.
It seems like a waste of time.
I noticed you didn't do it.
Is it necessary, and if so could you please explain it?
Thanks,
Johnny Bravos DAD. This guy is awesome!