How To Ferment & Distill . . .EVERYRTHING

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  • เผยแพร่เมื่อ 2 ธ.ค. 2024

ความคิดเห็น • 150

  • @ailkenllib
    @ailkenllib 3 ปีที่แล้ว +8

    Ahh-freaking-mazing! Best condensed video I've seen on fermentables. This should be a reference for every new Brewer and distiller, what it doesn't explain, you've touched on it and sent the viewer off in the right direction to find more details. You deserve a TH-cam award for this one bud!

  • @ZMan3k
    @ZMan3k 3 ปีที่แล้ว +2

    Great video, tons of info. I've always cooked my grains for my small batch honey bourbon. Grab some cracked corn from the feed store and cook it for about 90-120 minutes at 180*F, then add some 2 row barley from the brewery at 1 part barley to 4 parts cracked corn after bringing the temperature down to about 130*F and leave the barley in for about an hour, you can do a starch test if you want with iodine but it's really easy to tell when you're ready because the mash goes from porridge to soup (make sure you're stirring constantly to prevent scorching or get a pot with a tri clad bottom, its layered metals(copper and aluminum) to better distribute the heat, so you only need to stir every 5 minutes or so). I've always used the natural enzymes and had great success, never needed amylase. After that throw it in the fermenter to cool before adding whatever else you wanna add, or topping off with cool water to bring temp down.

  • @monto313
    @monto313 3 ปีที่แล้ว +3

    In our area there’s a distillery that once a year releases a limited batch of vodka made from Pączkis (Polish Doughnuts). Sells out within an hour.

  • @PatrickJaszewski
    @PatrickJaszewski 3 ปีที่แล้ว +1

    Great video! I used to homebrew and everything was spot on here - very simple and clear way to describe the enzyme cutting process.

  • @AgeWhiskey
    @AgeWhiskey 3 ปีที่แล้ว +3

    Jesse, I love your recent "Let's chat" videos. It's really helpful and informational. Much appreciated sir!

  • @BeardedBored
    @BeardedBored 3 ปีที่แล้ว +5

    Roasted pumpkin mashes really well with malted barley;-)

    • @benr8772
      @benr8772 3 ปีที่แล้ว +1

      There he is, quietly making an appearance. One might wonder if much of the pumpkin characteristics come through if one were to hypothetically distill the mash in a pot still?

    • @BeardedBored
      @BeardedBored 3 ปีที่แล้ว +1

      @@benr8772 You know I don't have a clue on that, so now you've got me thinking. I'd definitely recommend some sort of vapor path infusion or maceration of the spices if you're going for pumpkin pie flavor, or maybe a thumper with roasted pumpkin to get a boost in flavor. To me the beer I made had a pretty subtle amount of pumpkin flavor, but my wife could taste it more than me.

    • @kjdevault
      @kjdevault ปีที่แล้ว

      Pumpkin Brandy 12/29
      The Homie!!
      4 pumpkin variety diced.
      1 full pot
      16 c water to cook pumpkin dice
      2 gallons diced pumpkin mix to freeze for later
      Cool down til soft. Let sit overnight to cool and continue to soften
      12/30
      25# pumpkin total
      Boiled til soft and immersion blender
      20 oz raisins plumped with last batch of pumpkin cook
      1 lemon juiced
      3 oranges juiced
      Raisins blended in with pumpkin
      Citrus rinds chopped and thrown in after blended
      2 gal water 15# sugar
      2 gal water
      1 # malted barley
      SG 1.060 @ 134F
      PH brought to 5 with citric acid and lemon juice
      Pic #1. Pumpkin mush and fruit early 12/30
      12/31
      Still 130F at 9 am
      6:30pm 99F added pectic enzyme. Just picked up this afternoon.
      Pulled some hooch, added 1118 yeast to water and few tsp of hooch to activate.
      Homie and I stirred some.
      99F and SH 1.078
      1/12/23 start at 66F add 1.5 gal hot tap water to top off. Stirred in brought to 78F showing SG of 1.000 wrapped in blanket. Will check for further signs of fermentation this afternoon.
      Check again
      FG 0.997 at distillation on 1/14/23
      Eat Abv is 8.27
      10ish gal in pot
      Discarding about 300 ml of fores
      1/20/23 ran last 5 gallons of wash for stripping run. Added it all with previous batch. Finished with about 1 & 3/4 gallons.
      1/21/23 starting spirits run with thumper. All low wines and backwash.
      Thumper has
      1/4 c ginger
      4 cinnamon sticks
      2c pumpkin wash
      All heads
      1# pumpkin
      1/24/23 final spirit run. Thumper wouldn’t seal so I asses ‘stuff’ to grain bag in stainless colander off bottom and cooked. 7 pints, 3 quarts at the end.
      All diluted down to 35% for tasting.
      1- fruity & floral, 124 Pr
      2- same as above 128 Pr
      3-^ 118 PR
      4^ 110 PR
      5- 100 PR
      6- 96 PR
      7- 86 Pr
      8 - qt, 70 proof. Smoothest of all across palate, slight sweet, not floral added
      9- qt, didn’t record proof. Quite cloudy. Strained through 2 coffee filters. Flavors still slightly sweet and smooth. Nothing bad in the taste or scent.
      10- quite cloudy, no scent that was bad, just nothing great. Cutting this as tails, will age separately to see what happens.
      1qt white dog- plain,
      1qt 1 cinnamon stick/ vanilla/ ginger
      1/2 gal in medium toasted oak cubes
      1pt medium toasted applewood and dried apple pieces
      1qt tails on heavy charred oak chips
      Aging start today, 1/24/23

    • @kjdevault
      @kjdevault ปีที่แล้ว

      Hypothetically this works, and leaves quite a fruity aroma throughout fermentation and distillation. Flavor as well, slightly sweet. Delicious right off the tap. Added 10 lbs of corn, 10 # sugar, and 2# of same barley, and remaining frozen pumpkin for another round. It’s bubbling in a 20 gallon can now.

  • @codyman630
    @codyman630 3 ปีที่แล้ว +2

    This was a great video!! Very informative. I am currently a simple mead brewer but have been considering adding distilling to my hobbies.
    I'd love to see you do a video of you going through every step of the distilling process as well as a review of distilling equipment and the difference between them.

  • @stefanluke2771
    @stefanluke2771 3 ปีที่แล้ว +2

    Love your work. Please finish your bench... its just one more board on the right hand side. Please.

  • @jeromeshort
    @jeromeshort 3 ปีที่แล้ว +1

    Bravo Jesse! This is essential info. I wish I had seen this one when I first started but this is not just for beginners. I enjoy the way you think about this subject.

  • @michellewilt4479
    @michellewilt4479 3 ปีที่แล้ว +19

    Dude, as someone who has literally just started their journey into making their own alcohol, that was very informative. Thank you. It's good to have someone break things down for us. It helps a lot. But I've already begun walking through the super market going "I can ferment that!" The bug has bit me... Let's see where it goes.

    • @heymulen1840
      @heymulen1840 3 ปีที่แล้ว

      Hey, and YEES it gets under your skin :-)

    • @BillMcGirr
      @BillMcGirr 3 ปีที่แล้ว +1

      Be careful… the rabbit hole gets deep.🤣🤣🤣🤣👍🥃

    • @michellewilt4479
      @michellewilt4479 3 ปีที่แล้ว +2

      @@BillMcGirr I'm down with that. One of the few times I've ever enjoyed being in a store contemplating getting something was the other day, standing beside a bunch of raspberries, cherries, and strawberries, contemplating what I could make with them. In the end I didn't leave with any of those, because there wasn't enough to make a decent sized fermentation, but I did grab some fruit juices to turn into (cheap) wines... But it's been fun so far. Experimenting with cheap stuff first, but working my way up. Plus I generally hate going shopping, but looking around and going "I can drink this" is making it much more enjoyable. But I've also got a slight mad scientist bend... Looking at tshirts and papers and such and saying "hmmm... I could turn that into alcohol with some work"

  • @srenjensen8832
    @srenjensen8832 3 ปีที่แล้ว +10

    α-amylase (Reaction products : Maltose, dextrin, etc - Optimum pH:5.6-5.8 :Optimum temperature in brewing : 68-74 °C (154-165 °F)
    β-amylase (Reaction products : Maltose - Optimum pH : 5.4-5.5 : Optimum temperature in brewing : 58-65 °C (136-149 °F)

    • @heymulen1840
      @heymulen1840 3 ปีที่แล้ว

      Hey Søren, are you a brewer of sort ?

    • @srenjensen8832
      @srenjensen8832 3 ปีที่แล้ว

      @@heymulen1840yes. I've made a "few" all grain brews

  • @MultiTut69
    @MultiTut69 3 ปีที่แล้ว +1

    Very informative, especially for those just starting out. 👍🏻

  • @pjoter2243
    @pjoter2243 3 ปีที่แล้ว

    Very good video. I didn't know about diastatic power and that you can measure this

  • @isaacfletcher3067
    @isaacfletcher3067 3 ปีที่แล้ว

    As a kiwi who hasn't had a successful mash for over a year now, this was a great video. I've distilled multiple stuff now but nothing drinkable although I've made some pretty good small beer.
    Post lockdown I'm going to have a field day

  • @sheldoniusRex
    @sheldoniusRex 3 ปีที่แล้ว +1

    You just helped my 12 year old with his first science project this year.

  • @dereklouw4310
    @dereklouw4310 ปีที่แล้ว

    Great overview. Thank you.

  • @scottclay4253
    @scottclay4253 3 ปีที่แล้ว

    Nice overview, Brother Jesse. It was an overwhelming subject to wrap my mind around years ago. Your video would have helped me a lot as it will assist many new to the Craft today. Thank you for providing a needed leg up.

  • @damianbannon6204
    @damianbannon6204 3 ปีที่แล้ว

    I brew all grain beer and this all makes sense to me cheers 🍻 good video mate

  • @TheSchmidt3000
    @TheSchmidt3000 3 ปีที่แล้ว

    Sir, I have looking for this exact break down of fermentables. Thank you!

  • @jaygodfrey788
    @jaygodfrey788 3 ปีที่แล้ว +1

    Love your videos Jesse

  • @gregshailer2702
    @gregshailer2702 3 ปีที่แล้ว

    Great lockdown vid Jesse certainly been filling in the days with brewing this week, looking forward to cereal mash one!

  • @thebeaglebeat3615
    @thebeaglebeat3615 3 ปีที่แล้ว +1

    Another gold award winning still it vid. Are you going to run a tour of you shed? Count me in, after lockdown, level 3 yay.

    • @StillIt
      @StillIt  3 ปีที่แล้ว +1

      Thanks man, Nah that gets impracticle and weird quick. One day perhaps I can grow to a "commercial" location. Then its all on :)

  • @SightForMemories
    @SightForMemories 3 ปีที่แล้ว +1

    @Still It Have you thought about the different potatoes from Peru? they would be fun to do :) I think they have about 1900 different potatoes.

  • @dteeboon
    @dteeboon 3 ปีที่แล้ว

    My Wedding cake, fijoa jam, Trinidad Scorpion spirit turned out pretty interesting, have aged it on charred second use (Rum) manuka for a couple months and now on so a small bit of oak for long term rest.

    • @bcbc8649
      @bcbc8649 3 ปีที่แล้ว

      How does the Manuka go for aging? Been wondering about that and Pohutukawa.

  • @raycox7337
    @raycox7337 3 ปีที่แล้ว

    Hey Jesse
    Built an awesome keg based still ...all copper...with a huge reflux...ran a sacrificial sugar wash through it...
    Did first run last night...but the entire run is very acetal and banana smelling...
    My transfer from the fermenter wasn't very clean and I probably got quite alot of the yeast cake off the bottom into the keg...
    Everything from heads to hearts came off at around 80 to 85 percent...imagine my shock when it is absolutely disgusting...
    Two questions...
    What you think I did wrong?
    If I water it back down and did another run...do you think it will come out better...
    Tastes like acetone...smalls like bananas

  • @frankvanleeuwen2943
    @frankvanleeuwen2943 3 ปีที่แล้ว

    There is a brewstore near me...it's mostly beers but he has some distill stuf also.
    I"m going to look in to doing some thing with.
    A new hobby...👍

  • @freyja4954
    @freyja4954 3 ปีที่แล้ว

    I have done everything from apple cider doughnuts to fruit and even lawn clippings.

  • @garrymcgaw4745
    @garrymcgaw4745 3 ปีที่แล้ว

    Another great vid Jesse you ticked a lot of my boxes . Chur bro.

  • @johnblack9582
    @johnblack9582 3 ปีที่แล้ว

    coco pops are good for chocolate flavoured rice wine

  • @TheGrainBench
    @TheGrainBench 3 ปีที่แล้ว

    Another good vid Jesse. Love the Chat series. You should do a Fireside Chat live Q&A style.

  • @QuietTom
    @QuietTom 3 ปีที่แล้ว +1

    Epic content delivered by a man with an epic beard. Thanks Jesse

  • @quarlow1215
    @quarlow1215 3 ปีที่แล้ว

    Two thumbs up Jesse.

  • @shawnlewis9607
    @shawnlewis9607 3 ปีที่แล้ว +1

    I haven't watched this video, though I have watched others of yours. Very fun stuff. I've been a homebrewer for a couple years and am not planning on getting into distillation, but I had a question:
    Since alcohol evaporates at 172°F (78°C), and water at 212° F (100° C) why does distillation involved taking the mash (?) to the boiling point instead of just holding the temp at say 175 F?

    • @arvalb0
      @arvalb0 2 ปีที่แล้ว

      not sure what your asking for??

    • @shawnlewis9607
      @shawnlewis9607 2 ปีที่แล้ว

      @@arvalb0 because I want to know the answer

    • @arvalb0
      @arvalb0 2 ปีที่แล้ว

      @@shawnlewis9607 no I meant what’s your question is,
      It’s seems like you mean why won’t we cook it to 100c so the water evaporates, but that’s a no brainer so I think u meant something different.

  • @andyarmstrong81
    @andyarmstrong81 3 ปีที่แล้ว

    Maybe not the right place for the question but wondering if agitation during the fermentation stages is a good thing or a bad thing? O2 is a good thing early on in the fermentation process but what about later on? Would this speed up or slow down the overall process and would it produce a higher ABV final wash? Could set up an experiment, unagitated, agitated and whisked daily.

  • @deant6627
    @deant6627 3 ปีที่แล้ว +2

    The other big question, is it worth doing a mash vs doing a sugar only wash if your running a reflux still?

    • @monto313
      @monto313 3 ปีที่แล้ว

      He actually did a video on that. You should go through his earlier vids.

    • @monto313
      @monto313 3 ปีที่แล้ว

      th-cam.com/video/oPqEHm2Z9bY/w-d-xo.html

    • @arvalb0
      @arvalb0 2 ปีที่แล้ว

      @@monto313 Im not finding it

    • @monto313
      @monto313 2 ปีที่แล้ว

      @@arvalb0 Detroit City Distillery

  • @pizzaboy7570
    @pizzaboy7570 3 ปีที่แล้ว

    Wonderful vid my man! You are right, if I watched this before I geeked out on distilling, it would have been a blur and over my head. It was a nice summary of the options of what/how to distill what and how. I also enjoyed knowing what you plan to do next..."Halloween booze"...nice! Ya know, my wife is getting jealous cause Thursday nights I have to go hang out with Jessie! haha

  • @tazsnoop1044
    @tazsnoop1044 3 ปีที่แล้ว

    Still watching. But can you do a video on litma or what ever you said about in mashable malts

    • @colahandyman67
      @colahandyman67 3 ปีที่แล้ว +1

      Lintner the measure of Diastatic power. some of Jessies videos from 2 - 3 years ago on mashs had more on it.

  • @uprightape100
    @uprightape100 3 ปีที่แล้ว +1

    What about Tequila/Mescal? Cookable adjunct, right?

    • @adamw2785
      @adamw2785 2 ปีที่แล้ว

      Agave does not have starches in it, instead it uses a carbohydrate called inulin, same with chicory root. Like us humans, yeast cannot assimilate or ferment inulin. To us it is a dietary fiber. Inulin is more thermally unstable than starches, so cooking it in your oven should break down most of the inulin. It's essentially what Tequila/Mezcal distilleries do with their agave hearts, they roast them in big pits, or in large steel ovens, some of them put them in giant steam cookers. All options we could simulate.

  • @nigelwhite1483
    @nigelwhite1483 3 ปีที่แล้ว

    Great video mate do you know where I can get a list of grains fruits etc with a litna measurement I know there is a list somewhere but can't remember it is as I've got a ton of blackberry's up my field and wondered if they are fermentable or not
    ps being picky but try not to stand next to a light that was a bit too bright

    • @scottclay4253
      @scottclay4253 3 ปีที่แล้ว +1

      Blackberries are ok for a low carb diet so not much sugar but loads of flavor.

  • @PaulSmith-jr1qe
    @PaulSmith-jr1qe 3 ปีที่แล้ว +2

    Hi Jesse,
    I know you are usually in contact with George, have you any idea if he is ok he's not done any videos for a while, I'm hoping he is still in good health.

  • @qaker3
    @qaker3 3 ปีที่แล้ว +1

    Unfortunately ALL forms of distillation are prohibited where i live but i do enjoy your content.

  • @thebeaglebeat3615
    @thebeaglebeat3615 3 ปีที่แล้ว +1

    Ps love the kiwi ingenuity (the wharehouse Tarp) Gold

    • @StillIt
      @StillIt  3 ปีที่แล้ว +1

      Lol does the job well ;)

  • @tectonicbrewing4168
    @tectonicbrewing4168 3 ปีที่แล้ว

    Jesse, I have been researching starch types and their need for enzymes to convert to fermentable sugars. Basically, are all starches the same? Do they all need enzymes?
    For example corn and all cereals, we all know that after gelatinization we need enzymes, but how about Agave pena (penia)? To make tequila, all you need is to roast Agave pena, and walla, we got fermentable sugars without anyenzymes. Can you shed some light on this subject?
    Cheers

  • @simonjohn7944
    @simonjohn7944 3 ปีที่แล้ว

    Maximum excellent. Cheers...

  • @YaBoiTaeWu
    @YaBoiTaeWu 3 ปีที่แล้ว +1

    As far as enzymes go, what about distiller's yeast? Or is that a separate thing entirely?

    • @jacobplasmeyer8789
      @jacobplasmeyer8789 3 ปีที่แล้ว +2

      Totally different, unless you're talking about the Angel Yellow Label yeast. Enzymes break complex carbs down into simple carbs. Yeast metabolizes (breaks down) simple sugars into alcohol and CO2.

    • @jacobplasmeyer8789
      @jacobplasmeyer8789 3 ปีที่แล้ว +1

      *Yellow label Angel yeast has some low temperature enzymes added. so just conducts both steps simultaneously.

    • @StillIt
      @StillIt  3 ปีที่แล้ว +1

      Yup Jacob has you sorted! yeast is a living single celled organism that will basically eat the sugar and spit out alcohol and carbon dioxide. But it cant eat starch.
      Enzymes are used to break the starch down Into sugar during the mash so the yeast can do their thing.

    • @YaBoiTaeWu
      @YaBoiTaeWu 3 ปีที่แล้ว +1

      @@StillIt& Jacob I appreciate the feedback sirs! Got a still 3 weeks ago and so far have only been dabbling in various runs of Gin. Your channel has been nothing but infinitely informative. Cant wait to have a go at running a mash. Thanks again gentlemen!

    • @StillIt
      @StillIt  3 ปีที่แล้ว +1

      @@YaBoiTaeWu awesome man welcome to the craft

  • @thefluf
    @thefluf 3 ปีที่แล้ว

    I want to try to ferment some cannabis
    I am not sure how to approach it

  • @craigbryant9925
    @craigbryant9925 3 ปีที่แล้ว +7

    I walked into a store the other day where they sell recovered foods that have reached their sell by date and saw an entire wall of corn flakes and my little brain just went "I gotta distill that shit!". And then got covid and haven't been able to make it back, hopefully there's still some left.

    • @GooglePlusPages
      @GooglePlusPages 3 ปีที่แล้ว

      We're you vaccinated?

    • @TheKruse601
      @TheKruse601 3 ปีที่แล้ว +2

      Can you distill covid?

    • @LP23D6
      @LP23D6 3 ปีที่แล้ว +1

      Corn flakes are like biting into a ear of sweet corn. Frosted flakes even better. More sugars!

    • @HeartPumper
      @HeartPumper 3 ปีที่แล้ว

      @@TheKruse601 You can even distill the whole human being. Hint: "Parfume - The story of a murderer" 😎😂

  • @kevinhorstmann1435
    @kevinhorstmann1435 3 ปีที่แล้ว

    Hey this is something that i thought of:
    Ferment and distill beverages when you are bored, such as coke, Fanta, Sprite, etc and see what happens. You could even try milk and wild things like ice tea or flavored tonic water. Could turn it into a series. Cant try it myself, i live in germany and all of the destilling is illeagl

    • @Tyresio12
      @Tyresio12 3 ปีที่แล้ว +1

      Milk may be difficult, as lactose is not digested by yeasts. Regarding fermentation of sodas, IIRC Jesse already tried some Scottish one. In general, 'artificial' beverages produce not so great distillates because of their flavouring additives.

    • @andrewburchill5212
      @andrewburchill5212 3 ปีที่แล้ว +1

      @@Tyresio12 Also most commercial sodas have preservatives which inhibit yeast growth. However, it's still definitely possible, even if you have to baby the yeast!

  • @dougbrokeit7406
    @dougbrokeit7406 3 ปีที่แล้ว

    Starch to dextrose hmm think about it really cook the same

  • @derrickdownie5996
    @derrickdownie5996 3 ปีที่แล้ว

    Can you turn corn starch into alcohol? It’s just need turned into sugars with enzymes right?

    • @wadenewcombe967
      @wadenewcombe967 3 ปีที่แล้ว

      You can with red label angel yeast

    • @adamw2785
      @adamw2785 2 ปีที่แล้ว

      Technically yes, but it is a pain in the ass to work with. Remember to mix it with cold water slowly so it doesn't clump, if you are going to try it.

  • @Mr.BobsDog
    @Mr.BobsDog 3 ปีที่แล้ว +8

    “This is it.”
    “What?”
    “If I take one more step, I'll be the farthest away from home I've ever been.”
    “Come on, Sam”

  • @PaulSmith-jr1qe
    @PaulSmith-jr1qe 3 ปีที่แล้ว

    Hi Jesse, Have you any idea how George is getting on ?.

  • @fft99mf3724171
    @fft99mf3724171 3 ปีที่แล้ว

    If i had a still, id be making a candy apple brandy for Halloween

  • @danthemann
    @danthemann 3 ปีที่แล้ว

    Good but 3 things: There must be no preservatives in the ingredient list;: nzymes care a lot about temperature at mash time; and how to estimate/calculate how much starch/sugar you have compared to using straight grain or sugar. Oh, and 4: it's rice 'crispies' ;) :)

  • @abdullahal-hthlol9229
    @abdullahal-hthlol9229 3 ปีที่แล้ว

    Hi Mr.Jesse
    .
    Methanol temperature starts from 145 F
    Ethanol temperature starts from 172 F
    The question is:
    Is this the temperature of the liquid or the temperature of the vapor ???

    • @tomblankendaal3228
      @tomblankendaal3228 3 ปีที่แล้ว

      It is its boiling point. (When it starts to bubble) this is when it starts to transition from liquid form to gas form.

    • @abdullahal-hthlol9229
      @abdullahal-hthlol9229 3 ปีที่แล้ว +1

      @@tomblankendaal3228 Thank you.

    • @adamw2785
      @adamw2785 2 ปีที่แล้ว

      I imagine you are talking about the boiling point, so it would be the temperature at which the liquid turns into a gas. That said, those temperatures are only for pure solutions of that compound. Once you mix them with anything else, those temperatures no longer apply, and both boiling and evaporation, which are different processes, come into play.

  • @markrunge509
    @markrunge509 3 ปีที่แล้ว

    I’m still waiting for a video on dry fermentation. Don’t need to see it done but I have struggled to find any info outside of watching docos on Chinese Moutai. Not trying to be demanding. Just chasing the craft.

  • @Certawin
    @Certawin 3 ปีที่แล้ว +1

    Remember seeing a moonshiners. One of them used pumkin in the mash. But I don't think he got a chance to distill it. Due to getting a mouse in the mash.

    • @colahandyman67
      @colahandyman67 3 ปีที่แล้ว +1

      What was the problem? the mouse wouldn't have drunk too much

  • @dack4545
    @dack4545 3 ปีที่แล้ว +2

    Hmmm ANZAC biscuits?

  • @sydthegoat88
    @sydthegoat88 3 ปีที่แล้ว

    Makes perfect sense, cheers, it's not that hard. I guess at the end of the day you need a good sense of smell and taste like a cook or chef

  • @joelvaughn5286
    @joelvaughn5286 3 ปีที่แล้ว

    Can you ferment legumes? Asking for a friend.

  • @lougriffiths
    @lougriffiths 3 ปีที่แล้ว

    Very entertaining xxx

  • @the_whiskeyshaman
    @the_whiskeyshaman 3 ปีที่แล้ว

    Bro that was insitefull

  • @Churbas
    @Churbas 3 ปีที่แล้ว

    While not distilling, it is a cousin of it - a Microbiologist friend of mine once, in what I can only presume was a fit of utter madness, decided to make beer from chicken. And I'll be damned if he didn't manage to do it - the mad bastard made a drinkable...or, let me rephrase, a potable beer from a chicken. It apparently tasted UTTERLY vile, a big smack of chicken flavor gone wrong, then carbonated, but it did meet the minimum standard of being a successful beer that you could drink without dying(even if it made you want to.)

    • @colahandyman67
      @colahandyman67 3 ปีที่แล้ว

      I think that was the point of the video, with the correct process most (a lot of ) things can be fermented then distilled. I wonder what chicken vodka would taste like.

  • @mmerrill5
    @mmerrill5 3 ปีที่แล้ว +2

    Crazy idea, why not use frozen waffles/pancakes and maple syrup as ingredients for a distilled breakfast

    • @michellewilt4479
      @michellewilt4479 3 ปีที่แล้ว

      Sounds like fun. Try it man and let us know how it goes!

  • @superdupermax
    @superdupermax 3 ปีที่แล้ว

    Old neighbor runs a cake shop. Hmmmmmmmmmmmmmmmmmmmm 😆

  • @BabyMakR
    @BabyMakR 2 ปีที่แล้ว

    Toilet paper can be mashed and fermented. Ditto for cotton.

  • @ledzep331
    @ledzep331 3 ปีที่แล้ว

    Going to the food cupboard and thinking, what can I put in to a fermentation/distillation, can get weird really quick. Anyone fancy tasting my Marmite spirit? I've got 750ml that's just going to stay in the bottle.

  • @reaverman
    @reaverman 3 ปีที่แล้ว

    Ok, I want to make a Banana Rum, use the Buccaneer bobs recipe. I was going to use about 10KG's of banana's (as it's 28grams of Carbs/100g). Since the normal recipe has you putting in 2.5KG's after three days fermenting the molasses . I I was going to use Glucoamylase, as well as letting the fruit go overripe to kick it off. Would this work?

    • @andrewburchill5212
      @andrewburchill5212 3 ปีที่แล้ว +1

      I'm pretty sure bananas have "high diastatic power." When people make banana wine/beer, it usually ends up very dry, because I think bananas naturally have enzymes that turn their starch to sugar (ripening).

    • @reaverman
      @reaverman 3 ปีที่แล้ว +1

      @@andrewburchill5212 Yeah, I thought as much. I just wanted to make sure.

    • @tomblankendaal3228
      @tomblankendaal3228 3 ปีที่แล้ว

      The enzymes come from the skin of the banana. It helps if you slightly bruise them...

    • @arvalb0
      @arvalb0 2 ปีที่แล้ว

      @@andrewburchill5212 if the product already has enzymes in it, how would you Gelatinize the starch without killing the enzymes, cause the enzymes dies when boiling and Gelatinizing only happens when boiling.?
      I mean base malts also needs to be Gelatinized thus klling the enzymes or am I missing something?

  • @qaker3
    @qaker3 3 ปีที่แล้ว

    Peated whiskey right? the grain and whatnot is "cooked" by the smoke

    • @TheGrainBench
      @TheGrainBench 3 ปีที่แล้ว

      No

    • @copewy22
      @copewy22 3 ปีที่แล้ว

      They are drying the malted grain with cool to warm smoky air, it is not hot the cooking is in a pot of water.

    • @lilinguhongo2621
      @lilinguhongo2621 3 ปีที่แล้ว +1

      What I think I learned on that so far: the malted ("sprouted") grain (for scotch single malt: 100% barley) is dried in a "kiln", heated by burning peat. Warm air and smoke passing the malted grain, taking away humidity and leaving more or less smoke residues. During malting enzymes are produced, but not active yet.
      Not a part of your recipe, more of a treatment for some possible ingredients (grain/malt...)
      "Cooking"/mashing is a separate process, where at different temperatures starches are gelatonised (water & heat) and converted to sugars (heat & enzymes).

    • @colahandyman67
      @colahandyman67 3 ปีที่แล้ว

      @@lilinguhongo2621 Sounds like you are getting it correct so far.

    • @lilinguhongo2621
      @lilinguhongo2621 3 ปีที่แล้ว +1

      @@colahandyman67 know your drink... ;)

  • @kirkstinson7316
    @kirkstinson7316 3 ปีที่แล้ว +1

    A lot of people put way to much thought in to it. Do you really think those old moonshiners did all this? How about even further back? Like the Scott's? A hydrometer us great to have but people went by smell and taste for 100s of years. None of them did an iodine test or used a refractometer. They had no thermometer on their still. All of this helps a lot, especially for a beginner, but it's not really all that hard

    • @PoppaLongroach
      @PoppaLongroach 3 ปีที่แล้ว

      Exactly!! Well said.

    • @adamw2785
      @adamw2785 2 ปีที่แล้ว

      Doesn't mean what those "old timers" were making, was actually any good, by todays standards. People like to romanticize the past.

  • @clementmoulin3531
    @clementmoulin3531 3 ปีที่แล้ว

    Hey Jesse, french guy here. Because of law, I'm pretty much unable to distill anything here. But I just wanted to tell you that your explanations are cristal clear, and your way of taking pauses and even apologizing make this video a real pleasure. And of course, as always, it's great entertainement ! Love all that you're doing. Cheers !

  • @peterrobak
    @peterrobak 3 ปีที่แล้ว

    What about how to ferment fruit???????

    • @wadenewcombe967
      @wadenewcombe967 3 ปีที่แล้ว

      Look at his video on peach brandy

  • @dannylee9138
    @dannylee9138 3 ปีที่แล้ว

    I would like to see someone do a true 1900s moonshine recipe and distilling no modern technology or products propane burner ok

  • @ryansill6343
    @ryansill6343 3 ปีที่แล้ว

    You look like Yukon Cornelius from Rudolph

  • @hilbo4809
    @hilbo4809 3 ปีที่แล้ว

    Grass is abundant in NZ can it be fermented efficiently and effectively?

  • @AnneOnamiz
    @AnneOnamiz 3 ปีที่แล้ว

    theoretically.. could you distill eggs? what would an egg alcohol taste like besides disgusting?

    • @tomblankendaal3228
      @tomblankendaal3228 3 ปีที่แล้ว

      Nope, no carbs. They consist mostly of protein.

    • @adamw2785
      @adamw2785 2 ปีที่แล้ว

      I see you got a reply, but it wouldn't load for me, so I figured I would reply anyways.
      Technically speaking, you can distill chicken eggs, but there is only about 7/100ths of a gravity point, per 2 large eggs, per 1L of water. So, it would take something like 200 large eggs, per 1 liter of water (or 760 large eggs per gallon of water), to get a 10% ABV wash, to distill. Not really worth it, financially speaking. I don't know how well it would ferment either. You may have to cook all those eggs first, then liquify them, then do a bunch of other processing, again, probably not worth it in terms of the time it would take.

  • @lilinguhongo2621
    @lilinguhongo2621 3 ปีที่แล้ว

    breaking down fermentation to "feeding yeast", it's all about the sugar. Besides natural or processed sugar or fruit, there are starches. Breaking down starches with enzymes, we're back at the sugar again. Shouldn't we be talking about the point where the flavour enters our little universe?
    For sure there's a difference between whole fruit and just plain sugar, as well as between a malt mash and one based on corn, but (most) flavours contributed by other things besides the sugar itself. Raiding the supermarket, right in the baking aisle, there's corn starch, wheat starch and potato starch, sometimes even tapioka and rice. But those are the sources only, there shouldn't be much difference in the starches, right? So I would expect the final product to be less "profiled" than one made from whole corn or potato mash..? Seems obvious somehow, but is it?

  • @Xerxis1988h
    @Xerxis1988h 3 ปีที่แล้ว

    Now I want to try to ferment ketchup just to try what I will get out of it

  • @stevenmonkman1500
    @stevenmonkman1500 3 ปีที่แล้ว +1

    Pivoting due to a recent global situation. Is it the pandemic? Is that still considered recent?

    • @craigbryant9925
      @craigbryant9925 3 ปีที่แล้ว +1

      Well. It's still going on so, yeah, you can't really get any more recent than what is currently occurring.

    • @stevenmonkman1500
      @stevenmonkman1500 3 ปีที่แล้ว +1

      @@craigbryant9925 Ok. I just wanted to make sure I wasn't misunderstanding. Either way, a course on pivoting sounds interesting. Thanks. By the way, I love the information you provide. I've had an interest in distilling for a while now. As soon as I came across your channel I subscribed.

  • @samwillock8453
    @samwillock8453 3 ปีที่แล้ว

    How the hell does your beard get that long so quickly? I'm jealous.

  • @kimodland
    @kimodland ปีที่แล้ว

    cobwebs 😁

  • @demsrchildabusers7959
    @demsrchildabusers7959 3 ปีที่แล้ว

    Best part is nothing has to go to waste. Stale bread, stale cereal, over ripe fruit - all good!

  • @vtbn53
    @vtbn53 3 ปีที่แล้ว

    Why do you keep pointing to nothing?

    • @wadenewcombe967
      @wadenewcombe967 3 ปีที่แล้ว

      He is pointing to the link in the top corner

  • @luke5029
    @luke5029 3 ปีที่แล้ว

    So what's the taste difference ? do a simple compare vid please , sugar, grain ,garbage shit u find like sugared cereals or the like .

  • @fidtysix2930
    @fidtysix2930 3 ปีที่แล้ว

    Sort out that spelling

  • @prissprissy2251
    @prissprissy2251 3 ปีที่แล้ว

    You talk too much get to the point

  • @platinumplum
    @platinumplum 3 ปีที่แล้ว

    Nice vid, you can also get enzymes for breaking down starch in bananas and mangos, squish them up and chuck them in rather, job done, every store has them and they're cheap.