Looks like another winner, Randy. I made your apple/rye and it might be the best thing I've made so far, even white. I love cooked pumpkin, but I cannot abide the smell of pumpkin guts. So I may have to make this one with canned pumpkin. Thanks for all you do.
Hi Dustin. I have found using the oak chips witch has a lot of surface area the oak flavor comes thru in my opinion now if I put in a mini barrel a higher proof would be better. Cheers
I think if you do some charcoal mellowing you can drink a stronger proof it also gives a nice mouth feel and calms the heat. Maybe get some clean charcoal and run it the a stack with coffee filter then start the aging process with wood etc.
Would love to know the spice blend and amts. that you used in your sight glass (thats how I add flavor too) . Really looks like a winner. Cried a little bit when you spilled some.
Hello Randy! I have a question-do you use a screen between the column and the distilling vessel to prevent the copper mesh from falling in? (If it slides into the pot?)
Hey Randy, great vid as always. Couple of questions: What type of gaskets do you use? Are they PTFE? Do you have a screen for that bottom spool to keep the copper packing in place? Thanks!
What was spice mix ingredients / quantities for a 6 gallon batch? I may run a similar batch but the spice's go in the thumper. Any plans for a Christmas or New Years run? Cheers Randy!
Staple egg carton to three boards. Arrange those boards facing you but directly behind the camera. It will eat up alot of the high end and back feed problems in that room.
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค2]](http://i.ytimg.com/vi/pZbsSDRrmXA/mqdefault.jpg)
good job I can't wait to try some of your recipes
Please do!
Thank you for sharing your knowledge
My pleasure
Looks tasty. Great job
Thanks Cheers!!
Looks like another winner, Randy. I made your apple/rye and it might be the best thing I've made so far, even white. I love cooked pumpkin, but I cannot abide the smell of pumpkin guts. So I may have to make this one with canned pumpkin. Thanks for all you do.
Fantastic!
Thank you Randy for all your info and hard work !! I can taste it already .
You are very welcome
Lost me at the proofing to 80….love the content still. Keep up the great work!!!
You will get more flavors from the oak when the proof is higher. You could always proof it down after…?
Hi Dustin. I have found using the oak chips witch has a lot of surface area the oak flavor comes thru in my opinion now if I put in a mini barrel a higher proof would be better. Cheers
Thank you.
Welcome! cheers
You make it look so easy bro... Merry Xmas to you and your family
Same to you. Cheers!!
I sure wish we could taste test with you.
what i have tasted so far going to be nice Cheers!!
Awesome video Randy. It's always a treat to see a new episode. What kind of material do you use for you pump tubes?
I got the hose and fittings from brewers hardware .com on line it is food grade and rated to take heat
Can you give us tasting notes in a follow up video in a few weeks? This looks great!
Absolutely! As soon as it's ready
I think if you do some charcoal mellowing you can drink a stronger proof it also gives a nice mouth feel and calms the heat. Maybe get some clean charcoal and run it the a stack with coffee filter then start the aging process with wood etc.
Nice ideas cheers
Would love to know the spice blend and amts. that you used in your sight glass (thats how I add flavor too) . Really looks like a winner. Cried a little bit when you spilled some.
Here you go
1.5 tsp Nutmeg
1 Tsp Allspice
1 Tsp Ginger
6 Cinnamon sticks broken
Cheers!!
@@stillworksandbrewing Outstanding!! Thank you.
Happy holidays. Just a guick guestion. Do you strain your mash when using fruit before distilling?
yes i do i will siphon to leave junk behind sometimes also add a mesh to catch anything
@@stillworksandbrewing awesome!!!!. That you again for everything you do.
@@bradfranko7927 thank you for watching
That sight glass is fantastic, It was kind of like refluxing coming back down again.Does that still go on in the middle of a run ? nIce job.
Hi Cameron once the whole heats up it will slow down on that reflux Cheers!!
Hello Randy! I have a question-do you use a screen between the column and the distilling vessel to prevent the copper mesh from falling in? (If it slides into the pot?)
my cone has a screen welded in just below the tri clamp
@@stillworksandbrewing OHHHHH! Good to know!! Many Thanks and Happy New Year!!
Hey Randy, great vid as always. Couple of questions:
What type of gaskets do you use? Are they PTFE?
Do you have a screen for that bottom spool to keep the copper packing in place?
Thanks!
The gaskets are what came with the still and there is a metal screen cone to keep copper in place cheers!
What was spice mix ingredients / quantities for a 6 gallon batch?
I may run a similar batch but the spice's go in the thumper.
Any plans for a Christmas or New Years run?
Cheers Randy!
Hi BigEdsGuns
1.5 tsp Nutmeg
1 Tsp Allspice
1 Tsp Ginger
6 Cinnamon sticks broken
Xmas or New Years run ? any suggestions?
Cheers!!
Where are the detailed recipes
Staple egg carton to three boards. Arrange those boards facing you but directly behind the camera. It will eat up alot of the high end and back feed problems in that room.
Audio is piercing and that's the swamp Yankee fix
thanks
Very interesting video. About how many MLs is each cut? How long did you air out the cuts?
around 1/2 pint and air our 24 hrs.
The big mason jars are they gallon size?
I believe I used pickle jars and they are one gallon
How long did that run take you? My setup is similar to yours.
I think it was 5 hours
130 is sippin liquor
My nice spot is 80 proof