Great video, added to my book of todo's.. And a helpful tip... I place a glass carboy on my grains in a brew bag, Then fill it with water... Saves me a bunch of. Time squezing them hat grains.. Cheers my friend
Keep putting content out. You’re getting better and better. Consistency is the key. Hey, how about a question and answer video? Keep up the great work!
Non distillers do not understand the work that goes into a quality mash. Especially on a brutally hot day. As you are going to do with apple I did a coffee bourbon and I cut it with cold brewed coffee. I gotta say it was rather awesome. Looking forward to seeing how yours turns out, but without a doubt it will be FANTASTIC!!
I built a small distillery shed. built a barn around it. electric, air, and heat in winter. @73, I don't handle heat or cold. either way, it is hard work. and it's dangerous work.
Awesome video as always Randy. I have an idea for a series, recreate ole smoky moonshine flavours. They got some that just sound fantastic and I'd like to see your take on them
This looks to be an awesome Mash Bill Randy! Love your channel and all that you do! I like the idea of cutting it with Apple Juice and look forward to seeing that!
Randy, I enjoy your videos and I have a question. I pressure cooked and blended about 40 pounds of apples into an applesauce. They are fermenting well right now. My question is, when it comes to distilling day, what is the best way to prevent any scorching when putting the fermented sauce in the still pot?
Randy, you've got it going on. Love your videos. Ive got a sugar wash going right now so I can do a cleaning run on my new condenser then the real fun will start. Ive already done a rum run but wasn't happy with my worm. Any recommendations for a 1st corn mash?
You talking HOT, I'm here in Fl., with this Humidity it's almost unbearable. I have 8 gal Corn Mash been ready for a few days now I need to run, can't get myself out in the garage to run this stuff. How much Barley + Rye=lbs and how much total water? I found your Grain Bill and I'm guessing 6gal water, since u mentioned something to yhat affect in the video. 👍👍✌️
How much heads did you take out? When I first started, it was tedious, but I did 50ml initial as heads, collected another 100ml (to be on safe side), and then did another 100ml cuts until it smelled & tasted of the hearts. If you did a sugar wash vodka type of mash, it'll smell weirdly of acetone but after letting sit with paper towels on top with rings on the bottles, it cleared up in about 12 hours or so. You can still save your run, add it back into the still with equal parts of good, clean water to redistill. It'll be much higher proof coming out on the second run (if you use a thumper then bypass it if ran before for a triple distill and so you don't take too much flavor out) but at worst, you can distill it (I would suggest using thumper here) a few more times to make it "grain neutral" vodka to then make gin, schnapps, or something out of first. Next run, go with straight 100% corn mashbill. Reason, it will smell like corn going in and coming out. Using one grain helps determine where those up-front bad smells/flavors end and the good stuff begins. You can always just use it to make several of Randy's flavored shine recipes, it'll be good. :)
@@clintonhoush1088 hey thanks Clinton you're right it does smell a lot better today but I am still scared of it LOL I will pretty much be following exactly what you said
Great video, added to my book of todo's..
And a helpful tip...
I place a glass carboy on my grains in a brew bag, Then fill it with water... Saves me a bunch of. Time squezing them hat grains.. Cheers my friend
That's a great idea!
Keep putting content out. You’re getting better and better. Consistency is the key. Hey, how about a question and answer video? Keep up the great work!
Great video I was just watching Mark and digger do a Apple, rye
Cool 👍
Non distillers do not understand the work that goes into a quality mash. Especially on a brutally hot day.
As you are going to do with apple I did a coffee bourbon and I cut it with cold brewed coffee. I gotta say it was rather awesome. Looking forward to seeing how yours turns out, but without a doubt it will be FANTASTIC!!
I hope it will be good i will let you all know
I built a small distillery shed. built a barn around it. electric, air, and heat in winter. @73, I don't handle heat or cold. either way, it is hard work. and it's dangerous work.
Thanks, Randy, for yet again, another fine video.
Scott you are number one lol
@@stillworksandbrewing That's what my momma says.lol
I learn many things from you dear Randy. Much thanks.
glad i could help
Great Job on this video Randy, Waiting with anticipation for distilling day. & The tasting notes...
will let you know cheers
Wow, that sounds very tasty...
let you know
Awesome video as always Randy. I have an idea for a series, recreate ole smoky moonshine flavours. They got some that just sound fantastic and I'd like to see your take on them
neat idea thanks
This looks to be an awesome Mash Bill Randy! Love your channel and all that you do! I like the idea of cutting it with Apple Juice and look forward to seeing that!
me too will let you know
Thanks Randy , great video
thanks
Sounds great! Thanks Randy. Apple and rye mate well.
i think so too
Love your content Randy!
I appreciate that!
Great vidya
cheers
Randy, I enjoy your videos and I have a question. I pressure cooked and blended about 40 pounds of apples into an applesauce. They are fermenting well right now. My question is, when it comes to distilling day, what is the best way to prevent any scorching when putting the fermented sauce in the still pot?
some how you are going have to filter it out it will scorch
Randy, why is the name of your mills? is the big one ran by a drill?
ill have to check
Looks like a " Barley Crusher"
Randy, is there a reason you used 6 row instead of 2 row? just curious to your thoughts on that.
6 row has more deistic power i wanted all the help i could
Randy, you've got it going on. Love your videos. Ive got a sugar wash going right now so I can do a cleaning run on my new condenser then the real fun will start. Ive already done a rum run but wasn't happy with my worm. Any recommendations for a 1st corn mash?
the only i can say dont rush it some times the conversions from starch to sugar can be slow
Have you tried using frozen 100 apple concentrate instead of the fresh? What did you find out?
no but i like that idea
Hey Randy, love the videos, can I ask the specifics of the high temp enzyme, I can’t find anything rated for more than 140 degrees
Sebstar
Hey Randy,another great video. im also on the east coast and just getting started in the hobby, was wondering where you get your grains? on line?
Hi Eric I get my corn at local tractor supply and been getting other grain at online morebeer
You talking HOT, I'm here in Fl., with this Humidity it's almost unbearable.
I have 8 gal Corn Mash been ready for a few days now I need to run, can't get myself out in the garage to run this stuff.
How much Barley + Rye=lbs and how much total water?
I found your Grain Bill and I'm guessing 6gal water, since u mentioned something to yhat affect in the video.
👍👍✌️
I put the grain amounts in description box and for the water i sparge till i collect 6 gallons
Great content - as always! Question: What is that mill you used to break down your corn?
that is a old coffee grinder a friend gave me works good
Great video, maybe find a hydraulic fruit press.
im working on a idea on that lines
where did you get malted rye from?? i have hard enough time just finding rye
i get it on line at place called morebeer.com
@@stillworksandbrewing wonder if they deliver to canada
I did my first distillation today and it smells of acetone through the entire run unfortunately
How much heads did you take out? When I first started, it was tedious, but I did 50ml initial as heads, collected another 100ml (to be on safe side), and then did another 100ml cuts until it smelled & tasted of the hearts. If you did a sugar wash vodka type of mash, it'll smell weirdly of acetone but after letting sit with paper towels on top with rings on the bottles, it cleared up in about 12 hours or so.
You can still save your run, add it back into the still with equal parts of good, clean water to redistill. It'll be much higher proof coming out on the second run (if you use a thumper then bypass it if ran before for a triple distill and so you don't take too much flavor out) but at worst, you can distill it (I would suggest using thumper here) a few more times to make it "grain neutral" vodka to then make gin, schnapps, or something out of first.
Next run, go with straight 100% corn mashbill. Reason, it will smell like corn going in and coming out. Using one grain helps determine where those up-front bad smells/flavors end and the good stuff begins. You can always just use it to make several of Randy's flavored shine recipes, it'll be good. :)
i think Clinton helped you out
@@clintonhoush1088 hey thanks Clinton you're right it does smell a lot better today but I am still scared of it LOL I will pretty much be following exactly what you said
@@stillworksandbrewing thanks for bringing the community together I look forward to your videos when they come out