I am drinking a batch of rum I made, following all the advice from the channel, it worked out great, there is room for improvement and I can't wait to do another batch. Thanks allot George.
Thanks for all the great information and videos George how about doing a video on barrel coils elements and how to determine what size elements to use. Please keep up the great work.
Hello George. Greetings from Great Britain. Thanks for making these videos. My first ever distiller arrived today! I've bought the Molasses. Getting the brown sugar tomorrow (I've got some Indian Jaggery that I'm also going to add). My main passion is growing Cannabis. 6 months ago I added an ounce of my ganga to a cheap bottle of supermarket rum. I added a vanilla pod for enhancement. Now I have my distiller which has a thumper too, I'm going to try experimenting with infusing my Cannabis flower with some roasted coffee beans. I feel like I've got a shit load to learn but you make it really enjoyable and encouraging. Without your videos I probably wouldn't have bought my first distiller. Cheers mate. Jim.
Hi George. Question: The molasses I purchased off Amazon is agricultural grade. Its my understanding that this is suitable for distilling for human consumption. I researched sugar cane production and cannot think why or how an agricultural molasses can't be consumed by humans, esp after distillation. Any thoughts? Cheers.
jim smith omg, are you the male, British me? My first distiller is arriving this week. And my Candyland strain just (first time grower, too) showed me she's a girl! George... I'm gonna be watching a LOT of you!
I watched a video of famous country music stars getting busted while highly intoxicated the other day. good stuff when it works. Thanks for being here mr. barley. I have yet to get my stills in motion due to honey do lists that are so long that I have to buy my brew.
Probably your volume. Very seldom do I get a comment about low volume. I always check on this end. Not sure how to fix it or make it better. So many viewers have no issue with it, it makes me wonder. George
Great video, going to try a batch. Recommend you don't use a vacuum; might spread contaminates everywhere (everything it has ever vacuumed will end up in your open bucket). A simple gravity fed syphon is what most home brewers use.
This would be true if you were using the vacuum cleaner exhaust. In this case we extract the atmosphere from the carboy and expel it to the room. No contamination at all. We are using the natural pressure in the atmosphere to move the liquid from one location to the other. George
Hey George. Have been following the videos for a while now and really appreciate the knowledge that gets shared here. Not sure if this is too involved, but ideas for the wash after you run it would help a ton. Most folks don't run things below 15%, but even then there's a lot of alcohol left, on top of the different esters in the tails that could be interesting. Have been reading up, and take the wash after the run and putting it back into the start of a new run seems to get an even more interesting product.
It does but I have chosen to just stop collection when tails show up. My time and effort to continue to collect is not worth it to me. I just stop and go on to the next run.
So how did this rum turn out ? Did enough of the brown sugar/molasses flavor come through in the final product or did you have to further flavor it in that regard ? How did you blend the final product ? How did the result of the 3" column compare to the Turbo 500 ? Fantastic channel !
Oh, you caught me off guard - I use the mini fridge for my collection of fine libations and the one next to it is a kegerator that I use primarily for cold crashing or storing spirits. Not sure what the model is but I think I got both at Dams or Home depot. George
Hi George... I was wondering if you have any experience or know much about Hopped Whiskey? I have read some add hops during the distillation process and some also just add hops to the whiskey afterwards( let it soak) to flavor it. I would like to try either and wondered if you had any input for ratios of hops to use or ideas for it?
Hi George. What do you think of the Fermentasaurus for pressurized fermentation and closed unit transfer. I was watching your videos on the Fastfermenter and ran across the Fermentasaurus.
The issue was the way the mic was placed, it was pointing right into your collar and muffling all the sound, instead of pointing out towards where your breath goes. Probably the shirt change threw you off haha
Hi George, have you ever put a thumper on your pot stills? I'm looking at making one to try out, any sergestions on size and what to run in the thumper? Thanks. David
David, I have done this in the past but thumpers are notorious for being problems so I've ended my relationship with them. The process changes somewhat and there is more art and feel to running one as opposed to a strict scientific approach. I had some successes but the challenge did not payoff as I had imagined. George
Do you know how to make home made yeast? I haven't found too much. If you do please make a video been taking my spin on home made wine been enjoying it a lot. But would love to make my own yeast. Thanks :)
Gday George ! Not sure if you have been asked this question before ? But for your Australian viewers that are growing in numbers, do you think it’s possible to starting the metric scale as well, litres and Grams, when doing your calculations, only if it’s easy enough of course. Thank you for all the amazingly informative videos !
How do i put cream into my tequila batch? I wanted to make a tequila rose. It taste like a strawbary shake. Do i just heat up the cream inside the jars before botteling hot jars? Are is there a diffrent way to get a creamy taste. For rum too, is there a way to add cream for rum, and bottle? Also, can i age them in a gallon glass jar? I dont have wood :(
Cherry Bounce 2 - 46oz bottles of pure cherry juice from concentrate 2# wildflower honey 12# raw sugar Spring water to make the 5 gallons Dady yeast and 2 tsp yeast nutrient or 48 hr turbo yeast. Cut with distilled water with 4 oz of pure cherry extract and 2 T wildflower honey per 1/2 gallon heated distilled water and add half a dozen each sweet and tart cherries to each pint.
Video idea: show methods of sparging corn rye and barley all grain brew through a false bottom eg in a cooler mash tun. For those that dont ferment on the grain.
Could you make a video on distilling whiskey with the t500? A lot of folks say to not run it as a pot still, but I know you've had success using it for flavorful brandy.
Actually I just checked out your other video, which talks about how to run it. I still think the community would appreciate a video on whiskey, and I would personally love to see one on scotch.
sounds like someone added a digital compressor on the sound.. The release value is a bit high and its squashing the audio. Thats why it sounds hollow and the volume keeps crapping out. Thats my opinion anyway. I dont know if the sound is edited. Its that or the microphone on the camera is auto compressing.
@@BarleyandHopsBrewing didn't notice the age of the video. But yeah. If it ever goes hollow and thin and keeps capping out, it's a compression thing from my experience.
I'm on 24 of 43 of this play list "Running a still big and small" and have noticed that you have a lot of 'Part 2' before part 1, for future Viewers may I suggest that you sort them from Release date. Just MHO ;
It's three years down the pike, but here I am. I'm having audio issues with your narration. Seeing as there are no other complaints I'll assume it's me. On another note, there is a Rum distiller that uses an oak still that has been running for well over a hundted years. Could you give us an episode on how that would work and why it's desirable. I have consumed a few bottles of their product and find I like it better than most other rums. Even though it's not a premium spirit.
Some are blue and can be any color. They come already attached to the full 5 gallon water bottles you get from Wal-mart or your local grocery store. George
In all cases it will always start off as shine. Bourbon and whiskey are developed after distillation through the aging process. There are legal requirements to call a spirit Bourbon like it mus be 51% corn and made in the state of Kentucky but that is another story in itself. All spirits start off as a clear, high proof spirit with or without a character that you can accentuate or develop the final product you are looking for. george
Does anyone happen to know anything about freeze distillation? Ive seen a few videos and i just dont know anything about it. I am looking for a way to distill without a regular still method bieng where i am i cant really have a still. Any help would be greatly appreciated. Thank you.
Freeze distillation works but is tricky at best. The results are way different than regular distilling. With freeze distilling there is no separation of unwanted parts from the spirit and the unfrozen left over portion is low in alcohol content. It works but not very efficient. George
I added it after fermentation and directly to the kettle. I probably will not do that again. I think it aided the puking problem I experienced and not much gain in flavor. I will do another one without it to see if I am right. George
as i can not have access to rum or vodka or any kind of yeast except cake yeast is it still OK to make rum with that? ? ? consider that i can not buy these kinds of Liquor & Spirits .
HI, I'm starting this aventure of stilling, already getting some satisfactory results. and your videos really helped me on my journey!!! Thanks: You've asked for Ideias for new videos, so here's one. Can we keep using the rest of a mesh as yeast for the next one, as we do when we make bread? I ask this because Is dificult and a bit expensive to get good yeast where I live. I got a prestige yeast for a simple 8liter sugar batch, as I got about a liter from the batch left that didn't fit on the still, so I've added more sugar and water, and in the next day It's fermenting again, curious how much alcool % I'll get from this second batch using the same yest. But my thought was if it acts like the bread yeast I use to make bread (just keeping a bit of the dough for the next bread), I think if i keep giving food for the yeast, it will keep developing and fermenting? Or at some point i must add more vitamins to it so it can go to an higher alcool %? Now I took a bit from this batch and put it on apple mash, and it looks quite happy digesting that apple sugar. Keep it up with the nice content!! cheers!
We will certainly do one on this. Thanks, just give us a couple weeks to get it in. One way to capture and reuse yeast is the way you've done it. A more cleaner way is to remove all the sediment and by products first. To do this, put all the yeast (trub) in a mason jar and fill it with clean water, shake it vigorously and then put it in the fridge. This will ensure the yeast does not become active and the cold temp will separate the yeast from the junk. It takes about a day and you can do this as many times as you like until you have clean white (light colored) yeast; anything dark is either excrement or residue from your mash. This clean yeast is ready to use as soon as you feed it. Happy distilling. George
@@BarleyandHopsBrewing I just wanted to add, this is done in beer brewing too. It's called, "washing the yeast". The way I like to do it is with a gallon of boiled and cooled water, in a carboy, laying on its side for 30 min. The bad stuff settles out first. The good stuff stays in the water longer. Carboy on its side is easier to pour out gently. Lots of good videos on it. I learned this one from a video by Don Osborn.
Hey George I was wondering and I hope you didn't already make a video on this but can you store liquor inside of a coconut long-term without negative side effects would it be the same as aging and a barrel mrwright1018 looking forward to your response and thank you for you videos
I'm thinking of trying it I can let you know how it goes if you like hoping to accomplish something of the same of making coconut flavor drinks I think it would be a interesting video for your fans
Could be. Let me know how it works out I may do a video after testing this when you tell me how it worked. Of course you would get the credit and a big shout out. George
There's a documentary video on banana moonshine being made in Uganda, Africa. I would like to know how to distill anything by using bananas, coconuts, dates, or persimmons. It would be appreciated if you would show something involving one of those fruits. Please?!?
Absolutely. I am not opposed to it at all. There are several recipes that truly benefit from it. Thanks a bunch for sharing. Sorry about the original post, now that I look at it is sounded like I was opposed - oops. George
Now that's cross talk. Glad you two got to meet and discuss this - it was captivating and entertaining. I really mean that. This comment section serves a very important purpose and everyone doesn't agree sometimes. I get it and the audio comment was well received and appreciated but the defense was also appreciated. You two are great. Thanks Happy distilling George
Let's get George a new microphone
Must be the shirt LOL
Agreed! Thought there was something wrong with my head phones.
Agree. Made by brain glitch a bit 😬
Eh !
I am overjoyed to have found this channel, great content and thanks for all of the information. Truly appreciated
Thank you for the all functional and effective tutorials.You are a genuine academic professor!
Glad you like them!
I am drinking a batch of rum I made, following all the advice from the channel, it worked out great, there is room for improvement and I can't wait to do another batch.
Thanks allot George.
Thanks for all the great information and videos George how about doing a video on barrel coils elements and how to determine what size elements to use. Please keep up the great work.
Videos are very interesting, i stop drinking spirits 40 years ago but this make me want to brew some just for the fun of it. Great job.
Hello George. Greetings from Great Britain. Thanks for making these videos. My first ever distiller arrived today! I've bought the Molasses. Getting the brown sugar tomorrow (I've got some Indian Jaggery that I'm also going to add). My main passion is growing Cannabis. 6 months ago I added an ounce of my ganga to a cheap bottle of supermarket rum. I added a vanilla pod for enhancement. Now I have my distiller which has a thumper too, I'm going to try experimenting with infusing my Cannabis flower with some roasted coffee beans. I feel like I've got a shit load to learn but you make it really enjoyable and encouraging. Without your videos I probably wouldn't have bought my first distiller. Cheers mate. Jim.
Hi George. Question: The molasses I purchased off Amazon is agricultural grade. Its my understanding that this is suitable for distilling for human consumption. I researched sugar cane production and cannot think why or how an agricultural molasses can't be consumed by humans, esp after distillation. Any thoughts?
Cheers.
jim smith omg, are you the male, British me? My first distiller is arriving this week. And my Candyland strain just (first time grower, too) showed me she's a girl! George... I'm gonna be watching a LOT of you!
Your Doing good,Thank u for the information
I watched a video of famous country music stars getting busted while highly intoxicated the other day. good stuff when it works. Thanks for being here mr. barley. I have yet to get my stills in motion due to honey do lists that are so long that I have to buy my brew.
I wondered if it was my computer speakers volume, Not to worry this is a great teaching moment, well done!
Probably your volume. Very seldom do I get a comment about low volume. I always check on this end. Not sure how to fix it or make it better. So many viewers have no issue with it, it makes me wonder.
George
One small point George, how about a hydrometer reading after the ferment and before the distillation? Davox, Au.
I wish my collage professors were like you
I would like to see a video of different ways to start up a live yeast pitch bucket for large batch fermentation. 100 gallon and up fermenters.
Apparently that yeast is good for your dogs' coat and digestion, so......it has a use if you don't wanna recycle it.
Great video, going to try a batch. Recommend you don't use a vacuum; might spread contaminates everywhere (everything it has ever vacuumed will end up in your open bucket). A simple gravity fed syphon is what most home brewers use.
This would be true if you were using the vacuum cleaner exhaust. In this case we extract the atmosphere from the carboy and expel it to the room. No contamination at all.
We are using the natural pressure in the atmosphere to move the liquid from one location to the other.
George
Toasted coconut would be interesting to try!
Wondering George, if you can add the coconut extract liquid in the mash, or after distillation..?
Hey George. Have been following the videos for a while now and really appreciate the knowledge that gets shared here.
Not sure if this is too involved, but ideas for the wash after you run it would help a ton. Most folks don't run things below 15%, but even then there's a lot of alcohol left, on top of the different esters in the tails that could be interesting. Have been reading up, and take the wash after the run and putting it back into the start of a new run seems to get an even more interesting product.
It does but I have chosen to just stop collection when tails show up. My time and effort to continue to collect is not worth it to me. I just stop and go on to the next run.
how about making a second rum and using a dunder pit for the sediment from the first run
Are there mini stills ? 👍🥰I sure hope so ! Thank you for sharing.Happy brewing !👍👍👍👍👍👍👍
Mile High distilling offers a 3 gallon mighty mini.
George
So how did this rum turn out ?
Did enough of the brown sugar/molasses flavor come through in the final product or did you have to further flavor it in that regard ? How did you blend the final product ?
How did the result of the 3" column compare to the Turbo 500 ?
Fantastic channel !
I would love to see you make some Tequila
Hi mate, can you show how you made this t500 to “pot still”
George, do you use the mini-fridge on the left in the background for a fermentation chamber? If so, do you like it and what brand/model is it?
Oh, you caught me off guard - I use the mini fridge for my collection of fine libations and the one next to it is a kegerator that I use primarily for cold crashing or storing spirits. Not sure what the model is but I think I got both at Dams or Home depot.
George
Hi George... I was wondering if you have any experience or know much about Hopped Whiskey? I have read some add hops during the distillation process and some also just add hops to the whiskey afterwards( let it soak) to flavor it. I would like to try either and wondered if you had any input for ratios of hops to use or ideas for it?
The hop ratio is totally dependent on your taste and your target.
Just as in beer I would use 2 ounces of a light hop to see what results you get.
Hi George. What do you think of the Fermentasaurus for pressurized fermentation and closed unit transfer. I was watching your videos on the Fastfermenter and ran across the Fermentasaurus.
I haven't used it yet so I would be guessing if I commented on this.
If you have one; give it a try and let us know.
George
The issue was the way the mic was placed, it was pointing right into your collar and muffling all the sound, instead of pointing out towards where your breath goes. Probably the shirt change threw you off haha
Hi George, have you ever put a thumper on your pot stills? I'm looking at making one to try out, any sergestions on size and what to run in the thumper? Thanks. David
David,
I have done this in the past but thumpers are notorious for being problems so I've ended my relationship with them. The process changes somewhat and there is more art and feel to running one as opposed to a strict scientific approach.
I had some successes but the challenge did not payoff as I had imagined.
George
Do you know how to make home made yeast? I haven't found too much. If you do please make a video been taking my spin on home made wine been enjoying it a lot. But would love to make my own yeast. Thanks :)
Gday George !
Not sure if you have been asked this question before ? But for your Australian viewers that are growing in numbers, do you think it’s possible to starting the metric scale as well, litres and Grams, when doing your calculations, only if it’s easy enough of course. Thank you for all the amazingly informative videos !
I realized my error about a year ago and have since been doing this. Thanks for the comment.
George
How do i put cream into my tequila batch? I wanted to make a tequila rose. It taste like a strawbary shake. Do i just heat up the cream inside the jars before botteling hot jars? Are is there a diffrent way to get a creamy taste. For rum too, is there a way to add cream for rum, and bottle? Also, can i age them in a gallon glass jar? I dont have wood :(
Hi George, great videos! I've learned alot! Could you please help me, I'm not sure how to calculate how much yeast to use per gallon. Thanks John
1 tablespoon per 5 gallons
Do you use any oak chips in your rum
Did I miss you turbo clearing the mash in this video or the last one?
Cherry Bounce
2 - 46oz bottles of pure cherry juice from concentrate
2# wildflower honey
12# raw sugar
Spring water to make the 5 gallons
Dady yeast and 2 tsp yeast nutrient or 48 hr turbo yeast.
Cut with distilled water with 4 oz of pure cherry extract and 2 T wildflower honey per 1/2 gallon heated distilled water and add half a dozen each sweet and tart cherries to each pint.
Hey George , is there a way to color that Rum ?
How long did you ferment in bucket?
Video idea: show methods of sparging corn rye and barley all grain brew through a false bottom eg in a cooler mash tun. For those that dont ferment on the grain.
Great idea. That is one we can definitely do.
Thanks
George
Hey George. Can I run an all molasses recipe through the t-500?
Could you make a video on distilling whiskey with the t500? A lot of folks say to not run it as a pot still, but I know you've had success using it for flavorful brandy.
Actually I just checked out your other video, which talks about how to run it. I still think the community would appreciate a video on whiskey, and I would personally love to see one on scotch.
We'll get there I promise
George
sounds like someone added a digital compressor on the sound.. The release value is a bit high and its squashing the audio. Thats why it sounds hollow and the volume keeps crapping out. Thats my opinion anyway. I dont know if the sound is edited. Its that or the microphone on the camera is auto compressing.
I've been working on audio issues for a while but I think I resolved it issue.
@@BarleyandHopsBrewing didn't notice the age of the video. But yeah. If it ever goes hollow and thin and keeps capping out, it's a compression thing from my experience.
What would happen if you put all that sludge at the bottom of your bucket in the gin basket? Like using a mesh bag to hold it.
I'm on 24 of 43 of this play list "Running a still big and small" and have noticed that you have a lot of 'Part 2' before part 1, for future Viewers may I suggest that you sort them from Release date. Just MHO ;
Do I need that huge metal contraption?? Can’t I just bottle it after I finish it’s 2 week fermentation process?
It's three years down the pike, but here I am. I'm having audio issues with your narration. Seeing as there are no other complaints I'll assume it's me.
On another note, there is a Rum distiller that uses an oak still that has been running for well over a hundted years. Could you give us an episode on how that would work and why it's desirable. I have consumed a few bottles of their product and find I like it better than most other rums. Even though it's not a premium spirit.
hey George can you check out Philippine Lambanog and share your opinion.
I did not understand the "Green cap" thing, where you get it from, Them the Green Cap with the side hole for Vac. Thanks
Some are blue and can be any color. They come already attached to the full 5 gallon water bottles you get from Wal-mart or your local grocery store.
George
OK ! :) thanks
George I know this video is old, but when you ran this did you have to make cuts? Or did you have to shut it down when it got to tails?
I strain my mash through a pillow case liner and squeeze out all liquid before distillation.
Have you ever tried the coconut flower? I did and it really gave my rum a wonderful coconut flavor!
Did you mixed it in the mash?
George, can I use that vacuum process with a Demi- jon or is the glass too thin ? I'm worried about it imploding.... thanks !!!!
It will be fine. You don't need to draw a complete vacuum. The glass can handle quite a bit.
George
thank you !!!!
Hay man! Me and the wife love what you do/we do. I have a ? Have you ever tryed to make something like Jagermeister? I would love to see that
There are 32 (I believe) additives to make jagermeister.
Haven't done that yet
Would this work with the coconut flakes in a "thumper" for those that do not have a gin-basket?
Not sure. Sounds like a good idea to try.
George
@@BarleyandHopsBrewing Might not be exactly the same but probably wonderful in its own right!
George, did I miss it or do you not clear the Rum mash ?
Spirit from coconut..... we called it lambanog
I have a 5.8 gallon stainless still by vevor football style just need some guidance
What is the difference when makin shine, whiskey, and rum? You’ve possibly answered it but I didn’t catch it or miss understood it
In all cases it will always start off as shine. Bourbon and whiskey are developed after distillation through the aging process. There are legal requirements to call a spirit Bourbon like it mus be 51% corn and made in the state of Kentucky but that is another story in itself. All spirits start off as a clear, high proof spirit with or without a character that you can accentuate or develop the final product you are looking for.
george
Barley and Hops Brewing thank you sir, I appreciate the information
Does anyone happen to know anything about freeze distillation? Ive seen a few videos and i just dont know anything about it. I am looking for a way to distill without a regular still method bieng where i am i cant really have a still. Any help would be greatly appreciated. Thank you.
Freeze distillation works but is tricky at best. The results are way different than regular distilling. With freeze distilling there is no separation of unwanted parts from the spirit and the unfrozen left over portion is low in alcohol content. It works but not very efficient.
George
@@BarleyandHopsBrewing Thank you for your helpful information sir. I will keep this in mind.
Wouldn’t the dust from the shop vacuum still transfer into the wine? Sounds nasty and contaminated.
Yeah. Anything sucked out of the carboy is blown out into the room. There is no contact with and atmosphere at all.
Hi George, there seems to be a little problem with the audio, keeps fading in and out...
Did I miss the missing part?
Did you add the coconut milk before or after fermentation? Did you clear the wash if added after?
I added it after fermentation and directly to the kettle. I probably will not do that again. I think it aided the puking problem I experienced and not much gain in flavor. I will do another one without it to see if I am right.
George
Barley and Hops Brewing Thanks for the advice. I'll just add the extract as a flavor after distilled.
as i can not have access to rum or vodka or any kind of yeast except cake yeast is it still OK to make rum with that? ? ?
consider that i can not buy these kinds of Liquor & Spirits .
You can. I understand your geographical restrictions.
Be safe
George
@@BarleyandHopsBrewing thanks
Why should you double distill?
Sound is breaking up. THANKS GEORGE
Thanks. I'm working on it.
George
HI, I'm starting this aventure of stilling, already getting some satisfactory results. and your videos really helped me on my journey!!! Thanks:
You've asked for Ideias for new videos, so here's one. Can we keep using the rest of a mesh as yeast for the next one, as we do when we make bread?
I ask this because Is dificult and a bit expensive to get good yeast where I live.
I got a prestige yeast for a simple 8liter sugar batch, as I got about a liter from the batch left that didn't fit on the still, so I've added more sugar and water, and in the next day It's fermenting again, curious how much alcool % I'll get from this second batch using the same yest.
But my thought was if it acts like the bread yeast I use to make bread (just keeping a bit of the dough for the next bread), I think if i keep giving food for the yeast, it will keep developing and fermenting? Or at some point i must add more vitamins to it so it can go to an higher alcool %?
Now I took a bit from this batch and put it on apple mash, and it looks quite happy digesting that apple sugar.
Keep it up with the nice content!! cheers!
We will certainly do one on this. Thanks, just give us a couple weeks to get it in.
One way to capture and reuse yeast is the way you've done it. A more cleaner way is to remove all the sediment and by products first. To do this, put all the yeast (trub) in a mason jar and fill it with clean water, shake it vigorously and then put it in the fridge. This will ensure the yeast does not become active and the cold temp will separate the yeast from the junk. It takes about a day and you can do this as many times as you like until you have clean white (light colored) yeast; anything dark is either excrement or residue from your mash.
This clean yeast is ready to use as soon as you feed it.
Happy distilling.
George
Many Thanks George, I will do that separation next time for sure!!! waw really happy I can keep growing this yeast. Greetings from Portugal.
Anytime
Happy distilling
@@BarleyandHopsBrewing I just wanted to add, this is done in beer brewing too. It's called, "washing the yeast". The way I like to do it is with a gallon of boiled and cooled water, in a carboy, laying on its side for 30 min.
The bad stuff settles out first. The good stuff stays in the water longer.
Carboy on its side is easier to pour out gently.
Lots of good videos on it. I learned this one from a video by Don Osborn.
Where can I get a four inch gin basket ?
Hey George I was wondering and I hope you didn't already make a video on this but can you store liquor inside of a coconut long-term without negative side effects would it be the same as aging and a barrel mrwright1018 looking forward to your response and thank you for you videos
I have no idea. Never stored anything inside a coconut before.
George
I'm thinking of trying it I can let you know how it goes if you like hoping to accomplish something of the same of making coconut flavor drinks I think it would be a interesting video for your fans
If it comes out good and you make a video make sure you give me a shot out haha
Could be. Let me know how it works out I may do a video after testing this when you tell me how it worked. Of course you would get the credit and a big shout out.
George
Lightly toasting the Coconut flakes would add to the flavor
How about a Dark Spiced Rum.... Like the Captain Morgans dark spiced rum...
how about a video on vacuum distillation?
bobby gee ge has one go look through his videos
There's a documentary video on banana moonshine being made in Uganda, Africa. I would like to know how to distill anything by using bananas, coconuts, dates, or persimmons. It would be appreciated if you would show something involving one of those fruits. Please?!?
Sounds delicious. I may give that a try in the near future.
Thanks for the idea.
George
What is the still, and heating element you are using here?
I am using an 8 gallon 3 inch column with a 3500 watt heating element wired for 240V.
George
What brand/type is the heating element? I've been searching for a while, but can't find an element with an adequate output/element size.
Just go to Lowes or Home depot in teh water heater isle. They have plenty. The one I had for this video was a 3500 watt 240 volt element.
George
Ok. How do you orient the element for contact with the still?
I’m in
Could I freeze distill rum?
yes
can you do beer.
haveyou tried mason jar thumpers
images.search.yahoo.com/search/images?p=masonjar+thumper&imgurl=https%3A%2F%2Fi.ebayimg.com%2Fimages%2Fg%2FUBMAAOSwE6VcXYMD%2Fs-l300.png#id=25&iurl=https%3A%2F%2Fstampedestills.com%2Fcontent%2Fimages%2Fthumbs%2F0000330_stampede-stills-copper-2-gallon-thumper-herd-four-mason-jar-thumper-kit-with-diffusers-half-gallon12_550.jpeg&action=click
nice work... audio is quite bad.
The sound is going up and down :( The other one is better that shows the items that make it up !!!
Just sharing an idea
Absolutely. I am not opposed to it at all. There are several recipes that truly benefit from it.
Thanks a bunch for sharing. Sorry about the original post, now that I look at it is sounded like I was opposed - oops.
George
Barley and Hops Brewing No worries. Thanks for everything
Please mind the backlighting, video taping, Window and light behind you... thank you
Thanks. Sometimes I overlook the obvious when I get excited about doing these.
I'll fix that on the next one.
George
Great content. Worthless with the poor audio quality.
I cant follow along audio is so bad i miss half of what you say
www.barleyandhopsbrewing.com has expired!
Audio is not good.
Yeah, I need to work that out.
Ummmm!
George
traci beacer
you'd probably complain if you got run over by a new BMW. click on CC
traci ..you need to go to some kind of anger management classes
sorry i triggered your millie snowflake ass.
four
LOL bless..
Now that's cross talk. Glad you two got to meet and discuss this - it was captivating and entertaining.
I really mean that. This comment section serves a very important purpose and everyone doesn't agree sometimes. I get it and the audio comment was well received and appreciated but the defense was also appreciated.
You two are great.
Thanks
Happy distilling
George
George fix your microphone can't hear you