Sir, I REALLY appreciate this series of vids!!! Every other vid I've watched tries to get super scientific, and deep into every rat hole of test this, and do that, but you just plainly describe the process in a very understandable, and easy way! You actually proved that what I had in my mind, and understood, was correct, and all the others were just confusing me!! Thank You!!
Thanks, glad the videos could be of help to you. I agree, there are a lot of people pumping out videos on this topic and making things entirely too complicated because they're too busy patting themselves on the back and trying to prove how smart they are. I don't know what the hell they're so proud of, this shit will work by accident. After all, that's how it was discovered in the first place.
@@PanhandlePonics Eggzactly! Making mash and fermenting alcohol is a natural process, and it.... Happens! I don't think folks in the crannies of mountains were measuring this, and testing that, and adding up lintners, specific gravity, doing iodine tests, and watching every degree. Again, THANKS for a very straight and simple series, that shows I knew what I knew, and didn't have to second guess everything!!!
Very good idea using the brew bag. No chance of scorching. Damn fine shine. Happy distilling! And raisins as a yeast nutrient works great, been using it forever, never had a mash stall! 👍
I got a homemade still 5 gallon haven't made a mash yet cause I'm not in a good spot but when i give it a go it will be like yours , god bless , thank you
Funny, I buy the same thing from the same place: cracked corn from Bomgaars, and I use a blender and grind it to just coarser than cornmeal and it works amazing for me.
Be sure to check out @Mason Jar Mafia and subscribe to their channel at: th-cam.com/users/MasonJarMafia, their videos will be a great help for beginners.
all stock sweet feed is good just don't use the pellets in there. or find sweet feed without pellets. pellets have stuff you don't want to ferment. i go to local feed mill and get the grains I want and have it mixed with molasses i buy 300 lbs at a time. picked up 300 lbs corn, barley, and wheat mixed with molasses for 70 bucks...
I'm not a rum guy, so I don't like sweet feed shine because of that rum taste that the molasses gives it. My go-to anymore is just cracked corn and Quaker Oats. I use high temperature liquid enzymes now and don't even need to bother with adding sugar anymore. I can get a 1.070 gravity reading from just converting the starch.
Depends on what you spend on your ingredients. Anything you make at home isn't burdened with taxes. With nothing but a 40 pound bag of cracked corn for $15 and high efficiency liquid enzymes, that corn alone could turn into 5 gallons of 80 proof clear moonshine. Try to buy even one gallon in a store for $15.
Would it be possible for you to specifically identify the make and models of your equipment, the types of hoses that you're using for your water, the make and model of the water pump. This looks like an awesome setup
Been too long to remember how much I spent on ingredients, I buy stuff in bulk and use what I need as needed. I think the third video in this playlist (the distillation) says how much I ended up with.
Whiskey makes about 10% as a mash. So a 25 litre mash would make about 2 litres. Only about a third of that is drinkable, although you can reuse the tails in the next wash.
Hey guys, I'm just getting into setting up my own setup and getting all confused on the ingredients. Looking at what I buy and enjoy, it's a single malt whisky (glenfiddich) from what i've seen, a single malt is made completely of barley. I'm wondering if buying flaked barley is ok. On another note, i've seen where electrolysis is used to age whisky and wondering if anyone has tried that with success?
Flaked is always better because it releases its starch faster than whole grain. As for electrolysis, I've never heard of that and don't see how it would work because electrolysis requires water and an electrolyte (salt) to make it more conductive. Not sure what you actually saw, but I guarantee that it wasn't electrolysis.
So what you want to do for a really good scotch or what I call a scotch is smoke half of your barley and roast half of your barley do not use flaked keep your temperature under 160 add yeast when it cools down to 90 I add corn also for a sweet flavor this will produce a really nice Scotch with caramel and vanilla notes. Rapid aging works quite well just like they did on moonshiners you are chosen wood I use white and red oak and then heat and cool your liquor each time you have a cycle it's supposed to be the equivalent of one rapid aged year I cut small chunks and char them with a torch. Haven't had a complaint about the whiskey yet... There's better videos than this to explain I believe one is called moonshine 101 another is called a hillbilly moonshine. I find both of these helpful when I started
I don't know, somebody would just have to do some research to see how much of which type of barley equals what I use. I don't use barley often because it makes things even thicker yet and harder to work with.
10% to 15%. The ratio is an entire conversation in itself but 1.5 pounds per 10 pounds of corn is a good place to start and I have not even mentioned 2 row vs 6 row. These nuances are what separate one whiskey from another. When I started distilling I began with 1.5 pounds and eventually worked up to 2 pounds. The increase improved my abv. But as the video shows, the corn steeping has to be done correctly; if not the barley doesnt matter
Maybe you say that because "whisky" in your terminology means "Kool Aid". But, the word I'm using is "Whiskey" (as in Bourbon) and the official rules say that it must be made with no less than 51% corn...First day on the internet?
Panhandle, so you go through the entire prep process, get a good reading on the Iodine Test, let it cool down to 90 and pitch the Yeast and Yeast Nutrient and nothing happens ???? what is going on please ?
@@PanhandlePonics Not sure, I pitched yeast yesterday morning at around 7am and this morning (Monday @ 8am) I have no gassing off, I do have a light tan colored foam but no bubbling, any info would be appreciated
How did you measure your starting gravity and what was the reading? If you have no activity after 24 hours, either the yeast is dead or you had no actual sugar content in your mash. Also, I thought you were referring to the fact that I pitched the yeast and the video showed nothing happening.
@@PanhandlePonics I did not measure starting gravity prior to pitching yeast, I assume I could have done that with my hydrometer ??, I did add 3 Lbs of sugar in 3 gallons, Had I measured and received a low reading, would this indicate the conversion from starch to sugar never happened and I should have cooked it longer ??
If your iodine test showed it go from black to clear, then the starch conversion completed. I add the sugar after that, but I also check the gravity before and after the sugar. Either way, with or without checking the gravity, 1 pound of sugar per gallon is definitely going to get you some yeast activity in a few hours and most definitely after a day. So I'm going to have to say that the yeast is dead. Try activating the yeast in a cup of warm water, half teaspoon of sugar, and a teaspoon of yeast. If it doesn't start foaming in 30 minutes, your yeast is bad.
More useful information than any video I have seen so far. Actually step by step to help beginners.
Sir, I REALLY appreciate this series of vids!!! Every other vid I've watched tries to get super scientific, and deep into every rat hole of test this, and do that, but you just plainly describe the process in a very understandable, and easy way! You actually proved that what I had in my mind, and understood, was correct, and all the others were just confusing me!! Thank You!!
Thanks, glad the videos could be of help to you. I agree, there are a lot of people pumping out videos on this topic and making things entirely too complicated because they're too busy patting themselves on the back and trying to prove how smart they are. I don't know what the hell they're so proud of, this shit will work by accident. After all, that's how it was discovered in the first place.
@@PanhandlePonics Eggzactly! Making mash and fermenting alcohol is a natural process, and it.... Happens! I don't think folks in the crannies of mountains were measuring this, and testing that, and adding up lintners, specific gravity, doing iodine tests, and watching every degree. Again, THANKS for a very straight and simple series, that shows I knew what I knew, and didn't have to second guess everything!!!
I agree!
Thanks for posting this looking forward to trying this recipe.
Very good idea using the brew bag. No chance of scorching. Damn fine shine. Happy distilling! And raisins as a yeast nutrient works great, been using it forever, never had a mash stall! 👍
I really appreciate these videos, I feel you explained everything very well
I got a homemade still 5 gallon haven't made a mash yet cause I'm not in a good spot but when i give it a go it will be like yours , god bless , thank you
Bro is doing Gods work 🫠🎄😇🙏🏽
That mash looks like breakfast, amazing job
Amazing video thank you so much for making these videos it helped me out a lot
Funny, I buy the same thing from the same place: cracked corn from Bomgaars, and I use a blender and grind it to just coarser than cornmeal and it works amazing for me.
Great job 👍
Great video. 👍
looking forward to more
Looks like you might have missed the second one added to this playlist. Here's the URL th-cam.com/video/q6u3KQvG3H0/w-d-xo.html
Thank you: My first steel will be delivered 7/22/2022. I was ready to use store bought Cornmeal!
Be sure to check out @Mason Jar Mafia and subscribe to their channel at: th-cam.com/users/MasonJarMafia, their videos will be a great help for beginners.
If you have cornmeal then mix it with cold water then heat with stirring. The grains stay separate better than any other way.
all stock sweet feed is good just don't use the pellets in there. or find sweet feed without pellets. pellets have stuff you don't want to ferment. i go to local feed mill and get the grains I want and have it mixed with molasses i buy 300 lbs at a time. picked up 300 lbs corn, barley, and wheat mixed with molasses for 70 bucks...
I'm not a rum guy, so I don't like sweet feed shine because of that rum taste that the molasses gives it. My go-to anymore is just cracked corn and Quaker Oats. I use high temperature liquid enzymes now and don't even need to bother with adding sugar anymore. I can get a 1.070 gravity reading from just converting the starch.
Like your video and was wondering about the rye you use? Where can I get it? I’m a newbie to making shine and all this is new to me!
You can get that stuff off Amazon, or from the Adventures In Homebrewing website. www.amazon.com/gp/product/B07CLGNZN2/
Also what’s the ingredient cost vs actually buying a bottle from the spirits store?
Depends on what you spend on your ingredients. Anything you make at home isn't burdened with taxes. With nothing but a 40 pound bag of cracked corn for $15 and high efficiency liquid enzymes, that corn alone could turn into 5 gallons of 80 proof clear moonshine. Try to buy even one gallon in a store for $15.
What would flavored oat meal packets do?
Likely kill the yeast. Any preservatives that end with "ite" or "ate" will kill yeast as well as salt.
Would it be possible for you to specifically identify the make and models of your equipment, the types of hoses that you're using for your water, the make and model of the water pump. This looks like an awesome setup
Just curious, aside from the equipment, how much do you have in all the ingredients of this batch and about how much product will you end up with?
Been too long to remember how much I spent on ingredients, I buy stuff in bulk and use what I need as needed. I think the third video in this playlist (the distillation) says how much I ended up with.
Whiskey makes about 10% as a mash. So a 25 litre mash would make about 2 litres. Only about a third of that is drinkable, although you can reuse the tails in the next wash.
Hey guys, I'm just getting into setting up my own setup and getting all confused on the ingredients. Looking at what I buy and enjoy, it's a single malt whisky (glenfiddich) from what i've seen, a single malt is made completely of barley. I'm wondering if buying flaked barley is ok. On another note, i've seen where electrolysis is used to age whisky and wondering if anyone has tried that with success?
Flaked is always better because it releases its starch faster than whole grain. As for electrolysis, I've never heard of that and don't see how it would work because electrolysis requires water and an electrolyte (salt) to make it more conductive. Not sure what you actually saw, but I guarantee that it wasn't electrolysis.
So what you want to do for a really good scotch or what I call a scotch is smoke half of your barley and roast half of your barley do not use flaked keep your temperature under 160 add yeast when it cools down to 90 I add corn also for a sweet flavor this will produce a really nice Scotch with caramel and vanilla notes. Rapid aging works quite well just like they did on moonshiners you are chosen wood I use white and red oak and then heat and cool your liquor each time you have a cycle it's supposed to be the equivalent of one rapid aged year I cut small chunks and char them with a torch. Haven't had a complaint about the whiskey yet... There's better videos than this to explain I believe one is called moonshine 101 another is called a hillbilly moonshine. I find both of these helpful when I started
@@johnraymaker5885 how much corn vs smoked barley vs roasted barley for the scotch? Thanks....Great Vid.
Hello. How many kg of malted barley need to be added to your recepie instead of Amylase Enzyme Formula?
I don't know, somebody would just have to do some research to see how much of which type of barley equals what I use. I don't use barley often because it makes things even thicker yet and harder to work with.
Not a lot. As a rough estimate, I'd say that a couple kg. For a more thorough answer, just research diastatic power of malted barley for the math.
10% to 15%. The ratio is an entire conversation in itself but 1.5 pounds per 10 pounds of corn is a good place to start and I have not even mentioned 2 row vs 6 row. These nuances are what separate one whiskey from another. When I started distilling I began with 1.5 pounds and eventually worked up to 2 pounds. The increase improved my abv. But as the video shows, the corn steeping has to be done correctly; if not the barley doesnt matter
How many gallonsnof water did you start with
Back when I had that still, I could only run 5 gallons.
Can I use whole materials as flour?
No, the enzymes can't eat through the skins to convert the starch to sugar
Did you make the Jack Daniel`s Rye?
Is that intended for somebody else or me? My name is Larry. I don't know if somebody here named Ray commented.
@@PanhandlePonics sorry I meant rye
I ended up making 4-1/2 quarts. Two with the JD barrel chips and the remainder with the southern whiskey essence.
LOL that 1lb in Australia is $65
Move to the usa
Parallax error is what you get After drinking this......😆🤣😁
Is that 12% sweet feed?
No, the video says exactly what's in it.
No corn is used to make whisky!
Maybe you say that because "whisky" in your terminology means "Kool Aid". But, the word I'm using is "Whiskey" (as in Bourbon) and the official rules say that it must be made with no less than 51% corn...First day on the internet?
Frenky you don't have a clue what your talking about. Please don't attempt any distilling on your own. Just go to the liquor store for your alcohol.
@@PanhandlePonics "Whisky" is made in the UK, respectively scotland.
Good thing I made whiskey rather than whisky.
Panhandle, so you go through the entire prep process, get a good reading on the Iodine Test, let it cool down to 90 and pitch the Yeast and Yeast Nutrient and nothing happens ???? what is going on please ?
Exactly how fast do you think yeast actually starts working?
@@PanhandlePonics Not sure, I pitched yeast yesterday morning at around 7am and this morning (Monday @ 8am) I have no gassing off, I do have a light tan colored foam but no bubbling, any info would be appreciated
How did you measure your starting gravity and what was the reading? If you have no activity after 24 hours, either the yeast is dead or you had no actual sugar content in your mash. Also, I thought you were referring to the fact that I pitched the yeast and the video showed nothing happening.
@@PanhandlePonics I did not measure starting gravity prior to pitching yeast, I assume I could have done that with my hydrometer ??, I did add 3 Lbs of sugar in 3 gallons, Had I measured and received a low reading, would this indicate the conversion from starch to sugar never happened and I should have cooked it longer ??
If your iodine test showed it go from black to clear, then the starch conversion completed. I add the sugar after that, but I also check the gravity before and after the sugar. Either way, with or without checking the gravity, 1 pound of sugar per gallon is definitely going to get you some yeast activity in a few hours and most definitely after a day. So I'm going to have to say that the yeast is dead. Try activating the yeast in a cup of warm water, half teaspoon of sugar, and a teaspoon of yeast. If it doesn't start foaming in 30 minutes, your yeast is bad.