I have to say, as i watch a few of your older videos I really enjoy the fact that you don't really get snobby about things, you seem willing to try pretty much anything. Pretty neat video!
Heres a tip for future: If you let the yeast ferment with the charcoal already in the water. It works better AND you wont have to shake it afterwards. Charcoal will fall out with the clearing agents as usual. in fact, that kit is the only one ive ever seen where it doesnt tell you to do it this way. just wanted to share the knowledge, keep up the good work; looking forward to tomorrows HBW.
I use to have the same problem of accidentally siphoning the sediment, then I spent $4.00 on ebay for an auto-siphon clip. Clips onto your auto-siphon then clips to your carboy/bucket and life becomes simple. I adjust it so the end of my siphon is about 2 inches above the sediment, then rack it into a new carboy. Then I get an additional container and lower the end of the siphon to get the rest. Lowering it usually pulls some sediment which is why I use a different carboy. With a 5 gallon batch I get one carboy with 4 1/2 gallons of crystal clear alcohol, and a demijohn with half a gallon of cloudy alcohol (my samplin' bottle.)
Nice job Craig, today I boiled a Brewhouse kit and put hop additions at 30, 15 and 5, 30 grams each of cascade, not sure what it will be like but smells good already, got to love the hops!!
Thank you. You are a very patient guy. Glad it turned out OK. I'm from Kentucky so I guess I won't be getting one of these. I'll pay the price. But I enjoyed watching the vid.
Great vid' Craig. I'm going to make the prohibition sloe gin kit and see how it compares to the genuine sloe gin I have made with gin and sloe berries. Making real sloe gin is expensive in UK even when using a cheap brand labelled gin as this too is expensive for some reason over here. I normally wait until the litre bottles of Gordons gin are on offer and keep hold of them until the first frost then get cracking on it! It's something special even though simple to make and I'm always itching to taste it before it's quite ready so I understand your eagerness to get stuck into your whisky! Thanks for the info'. Really enjoyed the vid'. Regards from the UK. Paul Bucky. Manchester.
Interesting kit. Never seen something like this around here but would like to try this myself even though I have nice collection of high end Single Malts.
to answer your question it would be considered a mash-less wash aka beer at the point when you add your yeast. befor that it would just be sugar water. and you want to shake not stir after adding the yeast not just to mix it but to oxygenate the mix for the yeast to help start its reproduction
Craig, Thanks for taking the trouble to show us how you made the Prohibition Whisky Kit. Started one earlier for the first time, and while waiting for the soccer to come on TV, I Googled reviews of the kit and came across yours. Loved it, ( I forget things too ! ) Tons better than some word perfect, infallible guy, preaching to me, Thanks again, much appreciated. Kevin
Use a funnel when pouring as it will definitely reduce any waste when pouring into a carboy or any jug. I've used the tactic myself & it really does help reduce spilling when filling a container (thermos, decanter, flask, etc.)(i.e.coffee, tea, etc)
Good video i live in Scotland where there is so much tax on it at least more than two thirds is tax. My friend in wales does his own whiskey so after seeing your video i will have a go. thanks taffy
Been watching your vids for a while now, didn't realize you were an ontario guy! cool! I'm from Kingston, Ont. I'm totally new to the brewing game, but your vids have been very helpful, thanks very much!
'...I gotta shake it 2 times a day for 3 days and you don't need to see that.' LMAO, love the vids Craig Thank you Sir for all the good info you have shared.
hi craig, hello from the UK.. just subbed your channel. i enjoy your videos, and want to let you know i have made four different types of the prohibition kits. cherry brandy is the best. coconut rum the worst.. i know they are just basic home brew vodka style kits with flavours, but i did have fun in the making, and the results were pleasant enough.. i am now getting into brewing beer. my first is on the go now, and i have learnt a lot from your videos to help me on my way. many thanks for inspiration, and keep making great vids.. regards..
I have not made the whisky but am on my third rum and coffee liqueur from the same company that makes the whisky flavoured drink and I have to say it tastes great and if you drink a bottle of it in one go you will know it. It is made the very same way as the whisky drink. The only difference is the flavouring that you put in. Now watching this chaps video the only thing I do different is I heat up the sugar to dissolve it rather than put it straight into the demijohn. To me it is a lot quicker and it has not effected the strength of the drink. At the end when you put in the flavouring what ever it is it tells you how much sugar to put in. Experiment and put less sugar in to see if you prefer it with less sugar as you cannot reverse the sweetness if you make it to sweet for your taste. Remember you can always add sugar to the drink at any stage after it is made. But if you make it too sweet for your taste you cannot un sweeten it. I will have a new batch of coffee rum ready in about 7/9 days time. Looking forward to it. By the way you need a constant temperature of between 18c/22c. I am lucky in that I have a cupboard that is within this temperature. Go above this temperature and you start to loose strength of the product. The best of luck who ever tries to make any of these liqueurs. I get mind from amazon.
I hope it's ok I try answer part of the question. If you worry about smells, try to get an airlock where you put active coal instead of water. There is (almost) no smell coming out into the room, while fermenting when using these. And NO sound! You get clean CO2 out, though, of course. I have also read about people putting active coal into a standard airlock. Eventually add an extra container to the top of a standard airlock, put the coal in that new part, and water in the down part as normal.
I make corn squeezin's and add a couple peppercorns to give it a little fire. It comes out around 20% (40 proof). I guess you would say it's more like moonshine wine than whiskey. Sure will light you up and make you feel warm and happy on a winter day. Oh, yeah...Craig's cool :)
we are allowed to freeze concentrate beer and wine here, there is a style of beer that is concentrated by freezing called an eisbock (that might be the wrong spelling). no distilling license is needed for this stile of beer here in BC (i don't know about ontario) home brewers make it all the time. There is an article in this months BYO magazine about this. In some US states making eisbocks is illegal though so beware your local laws I guess.
Craig you rock mate, i have watched all your vids, we are brewing beer atm and trying the apple cider.. cant wait to try it ... keep up the great work mate and remember, everyone makes mistakes :) x
Craig in alot fo your videos you have a little thing on top of the lids that you fill with water. i think its like a pressure cap or something like that. what is that for and also where do i get one i want to follow your cider steps by step but i need one of them. also what sites do you recommend for buying brewing supplies.
Hi Craig, watched lots of your great vids , question , you said about using different sets of equiptment for wine and beer making , if its all been sanitized what would the problem be , best regards Will
whats the name of the sender that sent you that? i would like to try that. Better yet if you know where to get it from could you let me know please. I'm also from Ontario. Cheers
The only prohibition liquor I knew of was made by making Moonshine and then somehow burning sugar to make it match a color of dark beer, This (if I recall right) was what Charlie Birger made in the mid 1900's-1920's.
craig your rendition of desperado was amazing your original losing my head is spot on ever thought about trying out for canadian idol? just a thought found you for the prohibiton whiskey subscribed for your musical talent your friend in vic b.c. michael b.
Some definitions; Kieselsol: Kieselsol liquid is negatively charged and settles out the positive charged particles in wine or pre distillation washes. Chitosan liquid:Chitosan is a non-proteinaceous fining agent derived from Chitosan extracted from shellfish. It works by a process of molecular adsorption where chitosan has an electric charge which attracts oppositely charged particles clouding the wine or wash, by binding with them an pulling them out of suspension. Also, on a personal note; he made it clear that this was a first use of the product...you know what? Nevermind. When a video that has a fairly straightforward purpose is misinterpreted it's operator error.
Thanks for the video. Question: is there a practical reason you can't run the product through filter-paper when you are siphoning it out, in order to avoid the sediment problems? Something like a coffee filter
Can i use the regular airlock i already have or is there a special one made for active coal? Might be worth using a active coal airlock just to get rid of the bubbly sounds too :)
I posted this on the "waiting for whiskey" hbw video too, but i posted it a few weeks after the video: have you considered freeze "distilling" the 5g from the extreme alcohol base kit,? take it up to around 35-40% by straining out ice crystals as they form. I'm very interested to see what you come up with for that kit. I saw those prohibition kits on a website in the uk that will ship to canada but its about $80 just for the shipping. have not found a north american source for them.
I have a batch of the dark rum you mentioned going, and it seems to have stalled. SG was 1.132, after 3 weeks I racked it into another carboy it was reading 1.042, another week later 1.040. This will give me about 11.5% and not the 17% I was shooting for. Suggestions please. airlock is still bubbling steady every 10-13 secs or so, which tells me something is still going on. Any idea???
I havent brewed a beer in 6 months....time to get back into it. 11 batches under my belt and they all turned out great. Anyone have a good recipe for stout?
Im currently waiting for a Port to ferment out here that uses almost the same kit components bar the charcoal and it obviously has a port flavoring instead of whiskey. I have my fingers crossed.
well done craig. question for you though, im about to start having a go at making some brews, when they talk about distilling, the first 50ml you are supposed to dump having toxins in them, my question is where are those same toxins from when you drank straight from the mash. cheers mate.
My lhbs has those extreme alcohol kits, but after watching sjb's distilling videos there might be an issue with that though. when sjb's makes his he throws out the first 100 mls or something. I suspect this is because its mostly harsh tasting higher alcohols that might make you blind. The non distilling kits contain charcoal and other agents to help clear and clean up the higher alcohols but when concentrating the alcohols all of them will be concentrated. we would need some way around that.
Hey Craig! Love your video's. Just started making beer and have two brews brewing at the moment and I have been looking for this kit just for some fun! Where can I find this kit in Canada?? I live in Victoria BC.
ok craig this is what ive done and im crossing my fingers lol ive bought a big brewers bucket filled it with 22 L of apple juice added 5 1/2 cups of sugar one and a half table spoons of bread yeast will this work ?
to avoid "sediment drag" (its the short term for allowing gunk to be transferred from one container to another) all you need is a piece of nylon (from tights) or a piece of coffee filter paper over the "low" end of the syphon......... and keep the "high end" a millimeter above the gunk
Hi Craig there`s a channel called Wine works has great explantion for the same method - I was told it`s called -- sounds like DEE ES ALL & KITE ES AN clearing agent get at any wine store good vid they add the charcoal when it`s made if distilling it .
Great video Craig! Here's a question: After it's fermented, why is it ok to shake the whiskey with the charcoal? Wouldn't this oxidize the brew the same as beer or is it different for some reason? Cheers!
is there a faster way to get the left over corn meal out of your mash.and do you have to have a airlock to tell your mash is ready to run.and i like to know if your mash run out of your still fast or if you run it slower will it be storger.i use a presser cooker 4 quart cooker i only get 1/4 of shine out of it when i start runing sugar water i should be geting more out of it am i useing my mash to soon or such i wait longer more then 5 days. thank you john dealmaker43 thank all you guys on you tube for your help i am a new be
I use turbo yeast to do this type of stuff and had been using fruit to infuse taste but I have been experimenting with teas and lots of people who try it claim it is good. You could also freeze distill that and get higher alcohol content but this type of turbo yeast produces high levels of alcohol as it is.
+in that eravthey didn't have all that stuff. They only used fruitn,water and then cook the stuff. And then waited. And how I know my grandfather and my dad made some. Both of them are now passed on. It was good.
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I have to say, as i watch a few of your older videos I really enjoy the fact that you don't really get snobby about things, you seem willing to try pretty much anything. Pretty neat video!
NEVER NEVER NEVER ! ! ! Apologise for a long video Craig, they are always enjoyable to watch. Thank you sir Cheers !
Havent drank in years but always been intrigued by the whole process of making alcohol, its a art like making good dabs
Heres a tip for future:
If you let the yeast ferment with the charcoal already in the water.
It works better AND you wont have to shake it afterwards.
Charcoal will fall out with the clearing agents as usual.
in fact, that kit is the only one ive ever seen where it doesnt tell you to do it this way.
just wanted to share the knowledge, keep up the good work; looking forward
to tomorrows HBW.
I use to have the same problem of accidentally siphoning the sediment, then I spent $4.00 on ebay for an auto-siphon clip. Clips onto your auto-siphon then clips to your carboy/bucket and life becomes simple. I adjust it so the end of my siphon is about 2 inches above the sediment, then rack it into a new carboy. Then I get an additional container and lower the end of the siphon to get the rest. Lowering it usually pulls some sediment which is why I use a different carboy. With a 5 gallon batch I get one carboy with 4 1/2 gallons of crystal clear alcohol, and a demijohn with half a gallon of cloudy alcohol (my samplin' bottle.)
Nice job Craig, today I boiled a Brewhouse kit and put hop additions at 30, 15 and 5, 30 grams each of cascade, not sure what it will be like but smells good already, got to love the hops!!
Thank you. You are a very patient guy. Glad it turned out OK. I'm from Kentucky so I guess I won't be getting one of these. I'll pay the price.
But I enjoyed watching the vid.
Great vid' Craig. I'm going to make the prohibition sloe gin kit and see how it compares to the genuine sloe gin I have made with gin and sloe berries. Making real sloe gin is expensive in UK even when using a cheap brand labelled gin as this too is expensive for some reason over here. I normally wait until the litre bottles of Gordons gin are on offer and keep hold of them until the first frost then get cracking on it! It's something special even though simple to make and I'm always itching to taste it before it's quite ready so I understand your eagerness to get stuck into your whisky! Thanks for the info'. Really enjoyed the vid'. Regards from the UK. Paul Bucky. Manchester.
Great job. it's been 20 years since I've done any homebrewing, I'm going to try it again. Thx
I had seen steve's vid in the side bar and was thinking of watching it.
I am glad you recommend it. thanks for your time making videos.
Interesting kit. Never seen something like this around here but would like to try this myself even though I have nice collection of high end Single Malts.
Awesome video!! Don't apologize for anything!
Glad to see the video go up. First time i have seen a video on one of these kits. Cheers for doing it Craig :)
made is in England over 15 years ago ( mine was gin). BOOTS used to sell it....came out pretty good
love the show . I found a way around the kit,s and a good drink. and it ends up like a tasty mix drink. and a good buzz, hey thanks for sharing.
to answer your question it would be considered a mash-less wash aka beer at the point when you add your yeast. befor that it would just be sugar water. and you want to shake not stir after adding the yeast not just to mix it but to oxygenate the mix for the yeast to help start its reproduction
Thanks for posting this Craig. After watching steve45ca's video I can see why you used the large fermenting vessel !
Craig, Thanks for taking the trouble to show us how you made the Prohibition Whisky Kit. Started one earlier for the first time, and while waiting for the soccer to come on TV, I Googled reviews of the kit and came across yours. Loved it, ( I forget things too ! ) Tons better than some word perfect, infallible guy, preaching to me, Thanks again, much appreciated. Kevin
Use a funnel when pouring as it will definitely reduce any waste when pouring into a carboy or any jug. I've used the tactic myself & it really does help reduce spilling when filling a container (thermos, decanter, flask, etc.)(i.e.coffee, tea, etc)
Great tutorial I've just finished doing beer now for the whisky
Great tasting notes - "Alcohol, with a hint of by-product ... and whisky flavour!"
Sounds sublime!! :)
excellent vid , im thinking of doing the coconut rum version, and this as been a real help, cheers andy,
Thanks for posting the infomercial. This gives me some ideas of things to toy with as I make my wines.
Good video i live in Scotland where there is so much tax on it at least more than two thirds is tax. My friend in wales does his own whiskey so after seeing your video i will have a go. thanks taffy
Been watching your vids for a while now, didn't realize you were an ontario guy! cool! I'm from Kingston, Ont. I'm totally new to the brewing game, but your vids have been very helpful, thanks very much!
'...I gotta shake it 2 times a day for 3 days and you don't need to see that.' LMAO, love the vids Craig Thank you Sir for all the good info you have shared.
hi craig, hello from the UK.. just subbed your channel. i enjoy your videos, and want to let you know i have made four different types of the prohibition kits. cherry brandy is the best. coconut rum the worst.. i know they are just basic home brew vodka style kits with flavours, but i did have fun in the making, and the results were pleasant enough.. i am now getting into brewing beer. my first is on the go now, and i have learnt a lot from your videos to help me on my way. many thanks for inspiration, and keep making great vids.. regards..
I have not made the whisky but am on my third rum and coffee liqueur from the same company that makes the whisky flavoured drink and I have to say it tastes great and if you drink a bottle of it in one go you will know it. It is made the very same way as the whisky drink. The only difference is the flavouring that you put in. Now watching this chaps video the only thing I do different is I heat up the sugar to dissolve it rather than put it straight into the demijohn. To me it is a lot quicker and it has not effected the strength of the drink. At the end when you put in the flavouring what ever it is it tells you how much sugar to put in. Experiment and put less sugar in to see if you prefer it with less sugar as you cannot reverse the sweetness if you make it to sweet for your taste. Remember you can always add sugar to the drink at any stage after it is made. But if you make it too sweet for your taste you cannot un sweeten it. I will have a new batch of coffee rum ready in about 7/9 days time. Looking forward to it. By the way you need a constant temperature of between 18c/22c. I am lucky in that I have a cupboard that is within this temperature. Go above this temperature and you start to loose strength of the product. The best of luck who ever tries to make any of these liqueurs. I get mind from amazon.
watched all your videos, really great stuff. i started my first batch of wine a few weeks ago and used your videos for help, thanks very much!!
I hope it's ok I try answer part of the question. If you worry about smells, try to get an airlock where you put active coal instead of water. There is (almost) no smell coming out into the room, while fermenting when using these. And NO sound! You get clean CO2 out, though, of course. I have also read about people putting active coal into a standard airlock. Eventually add an extra container to the top of a standard airlock, put the coal in that new part, and water in the down part as normal.
I make corn squeezin's and add a couple peppercorns to give it a little fire. It comes out around 20% (40 proof). I guess you would say it's more like moonshine wine than whiskey. Sure will light you up and make you feel warm and happy on a winter day. Oh, yeah...Craig's cool :)
I would love to try this. I like to drink Whiskey and water so a slightly watered down 20% version would be quite nice I think.
we are allowed to freeze concentrate beer and wine here, there is a style of beer that is concentrated by freezing called an eisbock (that might be the wrong spelling). no distilling license is needed for this stile of beer here in BC (i don't know about ontario) home brewers make it all the time. There is an article in this months BYO magazine about this. In some US states making eisbocks is illegal though so beware your local laws I guess.
I made couple of these kits way back probly 10 years ago found it at cheers to you in Windsor Ontario I don't now if they still have them tho
thanks for your videos craig, i no longer have to pay extorted syn tax prices when i want to have a drink, your the best!
Hay Craig I’ve recently subscribed to you home brewing and I have been trying to get on of these kits do you know how I can get my hands on one
Craig you rock mate, i have watched all your vids, we are brewing beer atm and trying the apple cider.. cant wait to try it ... keep up the great work mate and remember, everyone makes mistakes :) x
Craig in alot fo your videos you have a little thing on top of the lids that you fill with water. i think its like a pressure cap or something like that. what is that for and also where do i get one i want to follow your cider steps by step but i need one of them. also what sites do you recommend for buying brewing supplies.
thanks Craig, i will be making some of this soon, any ideas where to get some?
Thanks for the video Craig it was great please keep them coming.
I love this!I felt like I was having a glass of wine while learning something new:)
Hi Craig, watched lots of your great vids , question , you said about using different sets of equiptment for wine and beer making , if its all been sanitized what would the problem be , best regards Will
whats the name of the sender that sent you that? i would like to try that. Better yet if you know where to get it from could you let me know please. I'm also from Ontario. Cheers
The only prohibition liquor I knew of was made by making Moonshine and then somehow burning sugar to make it match a color of dark beer, This (if I recall right) was what Charlie Birger made in the mid 1900's-1920's.
craig your rendition of desperado was amazing your original losing my head is spot on ever thought about trying out for canadian idol?
just a thought found you for the prohibiton whiskey subscribed for your musical talent your friend in vic b.c.
michael b.
Some definitions;
Kieselsol: Kieselsol liquid is negatively charged and settles out the positive charged particles in wine or pre distillation washes.
Chitosan liquid:Chitosan is a non-proteinaceous fining agent derived from Chitosan extracted from shellfish.
It works by a process of molecular adsorption where chitosan has an electric charge which attracts oppositely charged particles clouding the wine or wash, by binding with them an pulling them out of suspension.
Also, on a personal note; he made it clear that this was a first use of the product...you know what? Nevermind. When a video that has a fairly straightforward purpose is misinterpreted it's operator error.
On a scale from 1 to Canadian. How friendly are most of your casual brews?
Thanks for the video. Question: is there a practical reason you can't run the product through filter-paper when you are siphoning it out, in order to avoid the sediment problems? Something like a coffee filter
Can i use the regular airlock i already have or is there a special one made for active coal? Might be worth using a active coal airlock just to get rid of the bubbly sounds too :)
I posted this on the "waiting for whiskey" hbw video too, but i posted it a few weeks after the video: have you considered freeze "distilling" the 5g from the extreme alcohol base kit,? take it up to around 35-40% by straining out ice crystals as they form. I'm very interested to see what you come up with for that kit. I saw those prohibition kits on a website in the uk that will ship to canada but its about $80 just for the shipping. have not found a north american source for them.
"Sugar is amazing it goes everywhere" thanks Craig that was hilarious.. i love your videos...
Great video Craig, cheers.
I have a batch of the dark rum you mentioned going, and it seems to have stalled. SG was 1.132, after 3 weeks I racked it into another carboy it was reading 1.042, another week later 1.040. This will give me about 11.5% and not the 17% I was shooting for. Suggestions please. airlock is still bubbling steady every 10-13 secs or so, which tells me something is still going on. Any idea???
Where is the link to the rum making video?
Great video. I was really sceptical when you added the coal. ;-) Turned out super clear. :-)
wish i could find this kit in the USA
ever consider trying to freeze distill this sort of mix? increase the alcohol content? just asking.
I havent brewed a beer in 6 months....time to get back into it. 11 batches under my belt and they all turned out great. Anyone have a good recipe for stout?
Can you add 20% grain alcohol to bring it up to 40% ABV / 80 proof like traditional whiskey?
Nice Vid Craig,.Cheers, Graham.
Im currently waiting for a Port to ferment out here that uses almost the same kit components bar the charcoal and it obviously has a port flavoring instead of whiskey. I have my fingers crossed.
well done craig. question for you though, im about to start having a go at making some brews, when they talk about distilling, the first 50ml you are supposed to dump having toxins in them, my question is where are those same toxins from when you drank straight from the mash. cheers mate.
The toxins are very concentrated in the first 50ml. When in the mash, they are too diluted to harm you.
thanks mate, just one more question, im making a 25 litre batch to distill, is 50ml still safe or should I take out at least 100ml
I'm going to send you to someone who knows more about this than me... SteveJamesBarr.
***** Hello mate, Just out of curiosity what would happen if you didn't put the stuff in that stops fermentation?
Craig sir you are a legend !
My lhbs has those extreme alcohol kits, but after watching sjb's distilling videos there might be an issue with that though. when sjb's makes his he throws out the first 100 mls or something. I suspect this is because its mostly harsh tasting higher alcohols that might make you blind. The non distilling kits contain charcoal and other agents to help clear and clean up the higher alcohols but when concentrating the alcohols all of them will be concentrated. we would need some way around that.
Hey Craig! Love your video's.
Just started making beer and have two brews brewing at the moment and I have been looking for this kit just for some fun! Where can I find this kit in Canada?? I live in Victoria BC.
Gonna have to try this!
I'd like to try one of these kits, but its impossible to find in the US. Why the heck is that? I guess doing it from scratch is the only option...
Craig, Nicely done! And thanks for sharing!
ok craig this is what ive done and im crossing my fingers lol ive bought a big brewers bucket filled it with 22 L of apple juice added 5 1/2 cups of sugar one and a half table
spoons of bread yeast will this work ?
to avoid "sediment drag" (its the short term for allowing gunk to be transferred from one container to another) all you need is a piece of nylon (from tights) or a piece of coffee filter paper over the "low" end of the syphon......... and keep the "high end" a millimeter above the gunk
Craig, can you buy liquid charcoal in the wine supply stores.
The other stuff I have bought!
Seems interesting!
Adrian, Calgary
Hi Craig there`s a channel called Wine works has great explantion for the same method
- I was told it`s called --
sounds like DEE ES ALL & KITE ES AN clearing agent get at any wine store good vid they add the charcoal when it`s made if distilling it .
cheers Craig ,people appreciate your honesty
intro riff is bad ass man , nice
could u run the 20% alcohol liquid through a still ? if its legal in your country ofc. Then water down to desired proof and add the flavor bottle?
Great video Craig!
Here's a question: After it's fermented, why is it ok to shake the whiskey with the charcoal? Wouldn't this oxidize the brew the same as beer or is it different for some reason? Cheers!
Another great upload ! Is that your own material playing in the background at 12:00 ??
is there a faster way to get the left over corn meal out of your mash.and do you have to
have a airlock to tell your mash is ready to run.and i like to know if your mash run out of
your still fast or if you run it slower will it be storger.i use a presser cooker 4 quart cooker i only get 1/4 of shine out of it when i start runing sugar water i should be geting
more out of it am i useing my mash to soon or such i wait longer more then 5 days.
thank you john dealmaker43 thank all you guys on you tube for your help i am a new be
Great exspirence video. I thought you did Great And the video wasn't to long. Thank you bro
Great video Craig! Cheers
Btw, the citric acid is a ph neutralizer
what i want to know if you keep it longer does it age with time
looks like fun to try.
Cant find these kits in canada.
what happens to the charcoal? Do we end up drinking it?
Totally off topic; how much does brewing beer smell compared to wine?
Craig: Could you freeze this (like apple jack) and make a stronger version more like "real" whisky?
Making one now
so your not aloud to produce your own full strength liquor where your from ?
would just like to point out that your shirt is inside out,
Awesome vid.
what's the song? it goes hard
Craig maybe a dogfish head 120 minute ipa clone can be brewed with this yeast. Cheers!
I enjoyed the video. Thanks for the upload buddy!
Great video!!!
I use turbo yeast to do this type of stuff and had been using fruit to infuse taste but I have been experimenting with teas and lots of people who try it claim it is good. You could also freeze distill that and get higher alcohol content but this type of turbo yeast produces high levels of alcohol as it is.
Where did you buy Prohibition Whiskey Kit? I have look every where
Gilbert Ehret look on Ebay and type in Prohibition Whiskey Kit you will find them.
+in that eravthey didn't have all that stuff. They only used fruitn,water and then cook the stuff. And then waited. And how I know my grandfather and my dad made some. Both of them are now passed on. It was good.
If one were so inclined, a 20% abv. mash is ready for the still..... I just started a 25 gallon batch of apple "wine" a few minutes ago. ; )
Thanks for sharing Craig. Shame about the sediment!
Got 5 gallons of basic wash witch I had to some cola flavoured soda stream syrup and it sort of ok.