I just started watching your content . It is great seeing your recent stuff compared to your old shows. The old ones are grear and educational, but you are leaps and bounds better now as a content creator. Thanks for all the content and knowledge.
@@StillIt sorry Jesse here in our region here in south Africa grapes are ripe round about February,what yeast could one use with that sweet,you can feel it in your ears tipe
I love watching your vids and you've been a great help to me. But bro, I almost unsubscribed when I saw you put ketchup on that sausage. Keep up the good work and happy distilling!
Love your Videos!!! I am a newbie and just finished my own CCVM Still, I learn so much from your videos and you make it fun to watch! Your excitement is contagious! Thanks!
I am not a stiller, and ran across you out of curiosity on the topic, but I am extremely motivated to say I love your chuckles and laughs. It makes me laugh with you every single time. LOL Thanks for the informative vids.
hey bud, just wanted to say, from the states, that i love your videos man you are doing a wonderful job. im pretty new to bartending and i have to say that watching your vids has helped me understand the art of distilling better then the metric fuck ton of reading material ive gone threw about alcohol. thanks bud and keep it up, you just earned yourself a new dedicated sub m8
How's it mate. Glad you Like em. Honestly hadn't thought that these videos would be interesting to those in the bar trade. But glad I could help out a little. Welcome 😀
funny shit watching this again.. love the early days.. definitely agree.. since watching your channel, and fixing the mistakes i was taught 15 years earlier... Now i can't enjoy a shop bought drink... lol Thanks again for all ya work n videos mate..
i soo look forward to your videos! the way you put things across makes perfect sense to me, i already know about the science side of things (the chemicals involved and how your set up will need different temps etc to my set up) but seeing to done practicaly, in any form, makes it so much easier to have an actually base to work from, i mean sure i read up on pages and pages of forums and watched countless videos before i started watching your channel but it all seemed like too much info for what seems like a simple process, keep it up man! everything your doing i super helpful! and were loving it!
+Dan Barber I appreciate that man. I think it kinda depends on how each person enjoys learning too. For some the thought of watching a 12 min vid is painful, but reading 4 pages of forms is easy. Done are the other way around.
If you know at wich temperature the heads vapors stays non condensed,you could put a shotgun cooler in the colum with water at that specific temperature runing through,the cooling water can be controlled by a sousvide boiler in a big pot
I test if there is heads by taking a spoon right off the worm and taste a tiny bit of the distillate, if there are any heads it will light up your whole mouth right away and kind of burn sometimes, it's a thin liquid and will feel just odd. General ideal is to spit it out you shouldn't to swallow it. Taste, Touch, Smell
Dude! I have mad respect for your integrity. I've watched most of your library, and appreciate that you're able to display your mistakes with as much honestly as your success. No where is that better demonstrated than ketchup on that sausage! 😂😂🤣 ... muttering to self... Please grant me the serenity... 🤣🤣😂
@@StillIt Indeed. Birds that don't fly and an absence of snakes have warped your sensibilities. Next you'll tell me Jedi is a religion, you have a wizard, and you bump heads as a greeting. 😉 Don't mind me. We have the worst fast food, the skunkiest beer, and lack the common sense to drive on the correct side of the road. 😂 Though I may question your condiment choice, I value your elevated contribution to the community. Have a kickass day!
Love your vids mate. Explained very simple for the prospective home distiller, Im gonna keep doing beer and when i nail the home brew lagers. Ill be doing a home made still for my bourbons. Thanks!
Im am addicted to your videos brother...your knowledge and humor is first rate. American lover of bourbon here and taking the plunge in this hobby. Been reading and reading and watching videos and googling distilling for 6+ months. Although my first still purchase (Turbo 500) came with reflux got copper dome for pot distilling. Have yet to do my first run, what would you recommend? Thanks and keep these videos coming!
Awesome man! Glad you enjoy the vids and even more pumped your digging the hobby. I'd say do something really simple first up. Focus on getting the process sorted ( the product will come naturally as you sort that)
try a thumper or doubler on your system. it run one on my system and use the "backings" that develop in the thumper to temper my final product to a drinkable proof. on average my product comes to of the condenser around 160-170 and runs like that the better part of the run till it drops completely off to my cut off point at 100. that keeps the run in total to be 130-140 on a 5 gal run. using the backings to temper down to 100 adds an additional flavor for the product that i find really desirable. its just a thought
figure on this... my rig runs 25 gal in the boiler to put out 5gal +/- at 130. that being said during the run the thumper produces almost 1.5 gal of backings. so, whatever you decide to put in your system be sure it can hold around 2.5 gal. the reason i say 2.5 is based on the fact i start with 1 gal of some liquid in the thumper. you can use fruit juice or as i do most times is tails cut with water or backings from a previous run of similar making. i would say it depends on your making, but something with alcohol is best. making a brandy some my choose the juice? the inline is pretty neat from the ones I've seen but I'm still trying to wrap my head around the concept. there's a lot of creative and intelligent people that have far better ideas and more experience than i. I'm glad you are here as a hub for such
+Josh Casey honestly dude, I don't really get it yet either! Haha. I have not looked into it a whole lot yet, just seen a few in action. It looks really appealing. I will need o do more research! That's cool man, would be nice to be able to experiment with what goes in it for sure!!
i have a few questions: 1. when you put UJSSM low wines into the boiler, do you water them down to 35% ABV with filtered water? Or could you do this with UJSSM wash to get more flavour? I guess the answer is "yes you can" because, it's home distilling and we can do whatever we want because it depends on our own opinions. Just checking what the most common method is, so I can make a close-to-the-truest "Internet Style" UJSSM product. 2. why do you take foreshots on a spirit run that is boiling distillate from a collection of stripping runs? don't you discard foreshots from the stripping runs? if you remove the chemicals that make up the foreshots in the stripping runs, how can the chemicals be in what you use for the spirit run? it seems to me it's a fallacy that you need to take foreshots from a spirit run if you've taken the foreshots from the stripping runs. Educate me please.
At 16:00, when you say that you periodically check to see what abv you are taking off to make sure you aren't taking off at too high an abv - can you explain this more? How would you adjust the abv of the product coming off?
Just getting into this - your videos are great. I guess the volume held back as foreshots doesn't really matter if you are taking plenty of cuts all the way through the run - I just wont taste the first few heads cuts.
hey man I hit subscribe! ive watched dam near every video on youtube related to distilling and today have finally built my baby! her name's dalihla and shes a georgous hunk of stainless steel and copper! gonna do my first run tonight with some wine just to take her for a spin.armed with the knowledge from your videos i feel fairly confident.so thanks again man! keep up the good work and shine on brotha! wish me luck✌
Hey not sure if it's been asked, but keen to know how much you started with in the boiler, how much you ended up with in the jars, and how long the run too to complete once you got up to Temp and started collecting.
LMAO outstanding video my friend. The off the cuff humor was awesome.. Considering I"m looking at about a foot of snow out the window at the moment, you can send some of that heat my way. Also on your idea for a live run, that would be outstanding but please announce when you're going to do it well ahead of time. I"d certainly like to catch that. Considering we live on opposite sides of the planet, I'll have to make sure I schedule that..
+Leadguitarman1 hahaha yeah good point on the schedule my man! Perhaps a neutral run would be a good idea. If it's 8hrs or so everyone that wants to tune in should be able too hahaha. I'm trade tou, love snowball or two our way! Haha
Could somebody tell me, when you have done a spirit run with neutral alcahol 40% ABV going into pot, do you throw what's left, or add to collection for feints run ??????
I don't see where you talk about turning the water on for condenser. Do you have the water running the whole time the wash is heating? I know you mentioned not using a thermometer but everything I have seen talks about 55c
I noticed something. When I first made booze from 19 ABV Turbo sugar mash I learned how to make good cuts..Then suddenly when I did the same to 10 ABV mash the cuts were all screwed up. I guess I will have to smell and taste every single time I change something. Sweet Nailpolish- Ethanol - Wet Socks Some call it Heads Harts Tails.
Hi. From my last run i noticed some odd floating in the tails. Looked brown and heavy. I strained, dried, burned, and once in a while got a green tinge. There was also a brown sticky substance left. My wash had brown sugar in it. Tails came out at about 30 abv in the stripping run. I bought a test kit (because autism) and seeing between 2-5 ppm in this run, as well as my previous stripling run control. I checked some gin i made a white ago and that has about 2ppm. Checked my tap water and it shows 0. My still (t500) copper torpedo inside was very dirty.... it looked silver. Took me many vinegar rinses to even see copper again. What ya all think? Previous run was ok to drink... im still alive haha I used some amazon heavy metals test kit.
I like your video for beginners but when I strip I just strip the lot wait til I have a amount to fill boiler then when I do my spirit run slow and low concentrate on cuts then Great effort champ Love the giggles
Good on ya Jesse , you make the learning part of the hobby so enjoyable to watch , look forward to seeing your video on aging or oaking an tasting this one , cheers
I have done my first stripping run (and I do mean first-first). Thinking ahead to the spirit run, even before I have had the chance to begin separating my cuts (that’s next and a week after first strip); an operational question comes to mind. Given that my stripping run of 8 gal US resulted in 11 pints (approx 473 ml) to cut, you obviously do not want to make a spirit run that completely empties your pot. Is it common to toss in a gallon (4L) of water so you don’t burn dry your pot?
When I collect my product I have a problem with the transition from heads to hart's but no problem recognizing the tails . My question is when u get 50% and lower don't your product get cloudy and stinky? not fit for drinking ! I had rather get a little head's off in my heart's than anything under 40/50% abv , do you put the low% in the final product ? And if so what about the cloudy look? I will say some of it tastes ok but does not smell very good . Maybe I'm doing something wrong ? Please let me know what you think or if you have any tips thanks
Jess, well done, great vid for a novice, you might concentrate on the rate of flow from the outlet for a novice to learn what is a good rate of flow - just an idea.
How do you think it would work out to make a pot still with a LG beer keg, designed to lay on its side? Would the larger heating area be beneficial or create problems?
he said that you don't do it by temperature. you want it to run at a steady speed so that you're not getting 'volatility' in the vapor as it comes out of the still, which will cause flavours to mix together. what you're aiming for is a nice calm process, so that when the flavours of the distillate naturally change, you can detect them in the many, small volumed collection jars you use to collect the distillate.
is there any way to get the "cards" from the top of the video placed in the description? I'm learning tons and love your videos, finding them very helpful. A quick hit list of the tangents helps me track down things I wanted to circle back to. Again, thank you!!
Hi Dennis. Check out Barley and Hops here on youtube. He has some videos about foreshots and he's easy to understand. He reckons you only need to take a few ounces (maybe 3 or 4? to be safe) from a 6 gallon (25L) run. I've also found if you're doing UJSSM and you're doing a strip run, you can pretty much smell and/or taste when the foreshots are finished. after about 100mL of foreshots it gets like a corny smell about it. Foreshots smell like chemically paint stripper.
Sitting here watching this I just realized that I may have a problem running spirit runs with small batches... will I have enough liquid to keep the element covered...
Newbie - Ive done a couple of stripping runs of a grain mash using my pot still and was ready to do my spirit run to make some whisky. Being new to the craft I have now realised I have a problem in that my turbo500 boiler only has one speed so will be hard to control the takeoff rate and get the cuts. Can I use my reflux still instead or am I going to lose most of the flavour which was the whole point of the exercise
I’ve watched this great video a few times, only issue i find is using ketchup instead of mustard on the sausages. Probably won’t effect the end product though.
Yup they would. But its going to take a lot of jars depending on the size of the boiler you are running. It's a trade-off. Smaller jars = better resolution. But also mean . . . . more jars! and more messing around. 500ml is the sweet spot for my setup and my preference.
So i'm wanting to build a pot still for as little as possible. do you have any idea's for a beginner still as cheap as possible. would be nice to be at least 1 gallon
The cheapest way is to reuse things you can get your hands on for cheap. The problem with that is no one knows what you are going to find to work with. Unfortunately the only way around that one is to learn all the principals yourself so you can redesign based on what you have to work with.
As I understand it the population reaches a somewhat stable point. Lag time will be reduced. And the yeast will get used to the conditions they are working in. So they will be more effective (assuming you keep pH and nutrients etc in check)
I've found that the ferment time of second generation onwards is faster (about 2 days faster for me). I actually just split the fermenter corn bed and yeast after doing 3 generations, so i turned 1 fermenter of UJSSM into 2 fermenters of it, using the same yeast i originally put in. i didn't know this was how yeast worked (that it multiplied as it did it's thing) so i'm now wondering how many times i could get away with doing this...
Well we’re in a German town I️n Texas so brats and there’s a local maker opas smoked meats. Make some killer. All bead. And my supermarket makes a mix of corn and flour. There great. Any thought on doing a beer recipe. Or making a wine and distilling.
Have you any plans on using corn malt made from popcorn? I did my first batch of corn this week and its a thing of beauty. And it is a good way around alpha amylase
I'm curious how that would be done. I didn't think popcorn would be a viable way to get any kind of mash from. I assumed the unpopped kernels would be too hard and the popping process would destroy anything that would make popped kernels useful either.
How are you later using the heads and tails, do you simply toss them into your next wash before distillation? If so, doesn't that change the characteristics of the final product if the heads/tails are from a whiskey run and the new distillation is rum? Thanks, man, you rock!
I am wondering if there is any correlation between your proof and the point you have selected as the beginning of your hearts, or at what point you feel the hearts have ended.
Nope, I do it all on flavour, taste and feel. If I was running exactly the same recipe over and over again then I may look at running more with numbers in mind.
@@jacobdaeffler4156 Ah. That is a concern that should be addressed when designing and building your pot (kettle, boiler, etc). The elements need to be located near the bottom but not low enough to scorch. Thereafter, the element should never be run when they aren't submerged or they will burn out. So when doing a run you should also account for liquid volume loss so it will still be under the liquid when distillation is finished.
Sorry for the slow reply man, getting to the business end of things with the twins haha. So I saved up the low wines from all 4 stripping runs and then ran the together in one spirit run. After that I stepped the ujssm up to a larger size.
@@StillIt did you water the strip run distillate down? my strip runs end up being about 58% ABV. I am tossing up whether to use water, or should i water it down with UJSSM wash? if you get back to me by this saturday (1.5 days time) you may sway my decision! ah hell... i just thought up another idea. why don't i do one of EACH?!!!?!!!
after you did the stripping run what do you do with your end product ? does that go into another mash ? or back into the mash that you took it from ? sorry for the dumb question.
Dont be sorry! If you are wondering Im sure others are too! Just store it untill you have enough to make it worth running. So this was literally just the strip from 4 generations, all mixed together and puit into the still.
Hey man, just wondering if you've seen or heard anything about the Still Spirits T500 still? I live in Australia and im finding it hard to find anything that looks better.( Most probably owing to the legality of home distillation here, it is technically illegal but in practice as long as you're doing it for home consumption and don't do anything too stupid its fine. My local homebrew shop sells this particular still, for example.) Ive heard mixed reviews about the T500 but ive also heard its basically foolproof.
+GaryDaveMikePhil how's it mate. Yup I would say it's the most well known commercial still for small production. There are a few issues with it. Lack of control of reflux. Under powered condenser Some questionable parts in terms of "safety". At the end of the day you can fix pretty much everything up with a little diy action and have a decent little still though. What sort of spirits do you want to make?
+Eric Kidd ah yup cool. People do that a lot, not just the heads but the tails too. Save everything that came out of the still (except for shots), anything you don't use in the blend call it "feints". You can either outthesein the next spirit run, or save up for a all feints run.
Who is this hippy? Where is the Still It Guy! hahahahaha thanks bro, needed your advice today and you always deliver... jeepers you needed that haircut and those sound beds...... come on dude..... go back in time and kick your own ass!!!!
Hi Jeremy, as far as I understand it, foreshots are something you don't want to drink. Gives you headaches and is not good for you. Smells like paint stripper to me, and it comes off first when you are distilling. On my UJSSM stripping runs I can get foreshots as low as 34C and they drip until somewhere up near the 70Cs. I actually just wait until about 100mL of foreshot is taken and then I can smell and taste a corny flavour in the distillate. You wanna run you still at a lower power or lower heat at the beginning once the wash is heated up so you dont mix those foreshots with the heads. Heads are the first part of the distillate that you want to keep. They are usually higher ABV, and sort of really burn in your mouth when you taste it. Usually they don't have much in the way of flavour. If you are doing stripping runs, try collecting in smaller bottles (I use 1 litres and get about 3.7L from a 25L ferment of UJSSM so I end up with 4 bottles of product). Let them sit a couple of days or a week and then have a smell/taste of them side by side. You will notice difference in the heads when comparing against the other 3 bottles and this is only from a stripping run. I'm setting up to do my first UJSSM spirit run this weekend. Can't wait to see/smell/taste what comes out and how much it varies from jar to jar. It's all pretty interesting.
@@lukejosselyn7706 heads give hangovers? i didn't know this. how does it go if you're distilling a sugar wash and you want to seperate heads to get neutral spirit that won't give you a hangover? how can we decide where to cut the neutral?
catphish81 drinking a lot of the head will give worse hangovers, if you drink too much of anything you’ll still get a hangover 😂 yes it’s the same with distilling a sugar wash, always best to make cuts & keep the hearts & keep the heads + tails for a feints run.
Sounds about what I do. For stripping runs ujssm I pull off about 1/2 gallon every 20 mins. On spirit run I pull less than half of that. Shooting for broken stream. Thanks!
@@johnhamerlick6711 wow that's fast man. well compared to what i do. how many litre/gallon is your still? i am able to take 1L (1/4 gallon?) every 22 min with my still which is a 25L.
I’m on my 5th Generation or UJSSM👍 it take me about 5 to 6hrs at a a slow drip 💧 when I get to the tails, I run at a needle stream down to adopt 40% and it starts smelling like from wet dogs to wet cardboard to a nasty pair of socks to a shit in a diaper lol! Lol 😂 another great one🥃🥃cheers
I just started watching your content . It is great seeing your recent stuff compared to your old shows. The old ones are grear and educational, but you are leaps and bounds better now as a content creator. Thanks for all the content and knowledge.
Thanks for all the work you put into these videos. They've been extremely helpful!
Love the great science behind how a run changes as time passes. Really cool stuff. cheers!
+Beer By The Numbers cheers my bro
Sitting here watching your vids while doing a run of Grappa, Really enjoying them and picking up a thing or two . Thanks from California!!
+fatalpulse1 awesome man! Hope the grappa turns out boss!
What tipe of grapes did you use for grappa
@@StillIt sorry Jesse here in our region here in south Africa grapes are ripe round about February,what yeast could one use with that sweet,you can feel it in your ears tipe
It's one thing to read all the theory but it's great to hear it explained - makes it much clearer. Thanks Jesse, keep up the great work
+Chris Ferris cheers mate ;)
Great video. Love the fact that your love for the craft comes out in your videos.
Thanks man.! Yeah this hobby is rather addictive! haha
I love watching your vids and you've been a great help to me. But bro, I almost unsubscribed when I saw you put ketchup on that sausage. Keep up the good work and happy distilling!
Keep doing what you are doing! Great that your not afraid to mess up and show it. We are all learning this craft together
Gotta be able to fuck it up if you want to get better. May as well let other people learn from my mistakes ;)
Love your Videos!!! I am a newbie and just finished my own CCVM Still, I learn so much from your videos and you make it fun to watch! Your excitement is contagious! Thanks!
AYYYYYEEEEEEEE!!!!! Congrats on the build man! What is your first run going to be?
So very cool. Keep us posted Lori. We love learning together
I am not a stiller, and ran across you out of curiosity on the topic, but I am extremely motivated to say I love your chuckles and laughs. It makes me laugh with you every single time. LOL Thanks for the informative vids.
Haha I'm glad you enjoy them!
hey bud, just wanted to say, from the states, that i love your videos man you are doing a wonderful job. im pretty new to bartending and i have to say that watching your vids has helped me understand the art of distilling better then the metric fuck ton of reading material ive gone threw about alcohol. thanks bud and keep it up, you just earned yourself a new dedicated sub m8
How's it mate. Glad you Like em.
Honestly hadn't thought that these videos would be interesting to those in the bar trade. But glad I could help out a little. Welcome 😀
funny shit watching this again.. love the early days..
definitely agree.. since watching your channel, and fixing the mistakes i was taught 15 years earlier... Now i can't enjoy a shop bought drink... lol
Thanks again for all ya work n videos mate..
i soo look forward to your videos! the way you put things across makes perfect sense to me, i already know about the science side of things (the chemicals involved and how your set up will need different temps etc to my set up) but seeing to done practicaly, in any form, makes it so much easier to have an actually base to work from, i mean sure i read up on pages and pages of forums and watched countless videos before i started watching your channel but it all seemed like too much info for what seems like a simple process, keep it up man! everything your doing i super helpful! and were loving it!
+Dan Barber I appreciate that man. I think it kinda depends on how each person enjoys learning too.
For some the thought of watching a 12 min vid is painful, but reading 4 pages of forms is easy. Done are the other way around.
If you know at wich temperature the heads vapors stays non condensed,you could put a shotgun cooler in the colum with water at that specific temperature runing through,the cooling water can be controlled by a sousvide boiler in a big pot
I test if there is heads by taking a spoon right off the worm and taste a tiny bit of the distillate, if there are any heads it will light up your whole mouth right away and kind of burn sometimes, it's a thin liquid and will feel just odd. General ideal is to spit it out you shouldn't to swallow it. Taste, Touch, Smell
Dude! I have mad respect for your integrity. I've watched most of your library, and appreciate that you're able to display your mistakes with as much honestly as your success. No where is that better demonstrated than ketchup on that sausage! 😂😂🤣 ... muttering to self... Please grant me the serenity... 🤣🤣😂
HAHAHAHAHA. THIS. IS. NEW. ZEALAND!!!!!!!
@@StillIt Indeed. Birds that don't fly and an absence of snakes have warped your sensibilities. Next you'll tell me Jedi is a religion, you have a wizard, and you bump heads as a greeting. 😉
Don't mind me. We have the worst fast food, the skunkiest beer, and lack the common sense to drive on the correct side of the road. 😂
Though I may question your condiment choice, I value your elevated contribution to the community. Have a kickass day!
Love your vids mate. Explained very simple for the prospective home distiller,
Im gonna keep doing beer and when i nail the home brew lagers. Ill be doing a home made still for my bourbons.
Thanks!
Im am addicted to your videos brother...your knowledge and humor is first rate. American lover of bourbon here and taking the plunge in this hobby. Been reading and reading and watching videos and googling distilling for 6+ months. Although my first still purchase (Turbo 500) came with reflux got copper dome for pot distilling. Have yet to do my first run, what would you recommend? Thanks and keep these videos coming!
Awesome man! Glad you enjoy the vids and even more pumped your digging the hobby.
I'd say do something really simple first up. Focus on getting the process sorted ( the product will come naturally as you sort that)
Great Video 👍👍.
I plan on tomorrow cooking my 1st run ever with my Chinese Still.
I'm hoping to run it by temp and Hydrometer, no Parrot for my cuts.
Did it work with the Chinese still?
try a thumper or doubler on your system. it run one on my system and use the "backings" that develop in the thumper to temper my final product to a drinkable proof. on average my product comes to of the condenser around 160-170 and runs like that the better part of the run till it drops completely off to my cut off point at 100. that keeps the run in total to be 130-140 on a 5 gal run. using the backings to temper down to 100 adds an additional flavor for the product that i find really desirable. its just a thought
Thanks, mate.
Yeah its definitely on the radar in terms of things I want to try. I was toying with the idea of a in line thumper actually.
figure on this... my rig runs 25 gal in the boiler to put out 5gal +/- at 130. that being said during the run the thumper produces almost 1.5 gal of backings. so, whatever you decide to put in your system be sure it can hold around 2.5 gal. the reason i say 2.5 is based on the fact i start with 1 gal of some liquid in the thumper. you can use fruit juice or as i do most times is tails cut with water or backings from a previous run of similar making. i would say it depends on your making, but something with alcohol is best. making a brandy some my choose the juice? the inline is pretty neat from the ones I've seen but I'm still trying to wrap my head around the concept. there's a lot of creative and intelligent people that have far better ideas and more experience than i. I'm glad you are here as a hub for such
+Josh Casey honestly dude, I don't really get it yet either! Haha.
I have not looked into it a whole lot yet, just seen a few in action. It looks really appealing. I will need o do more research!
That's cool man, would be nice to be able to experiment with what goes in it for sure!!
i have a few questions:
1. when you put UJSSM low wines into the boiler, do you water them down to 35% ABV with filtered water? Or could you do this with UJSSM wash to get more flavour? I guess the answer is "yes you can" because, it's home distilling and we can do whatever we want because it depends on our own opinions. Just checking what the most common method is, so I can make a close-to-the-truest "Internet Style" UJSSM product.
2. why do you take foreshots on a spirit run that is boiling distillate from a collection of stripping runs? don't you discard foreshots from the stripping runs? if you remove the chemicals that make up the foreshots in the stripping runs, how can the chemicals be in what you use for the spirit run? it seems to me it's a fallacy that you need to take foreshots from a spirit run if you've taken the foreshots from the stripping runs.
Educate me please.
At 16:00, when you say that you periodically check to see what abv you are taking off to make sure you aren't taking off at too high an abv - can you explain this more? How would you adjust the abv of the product coming off?
Just getting into this - your videos are great. I guess the volume held back as foreshots doesn't really matter if you are taking plenty of cuts all the way through the run - I just wont taste the first few heads cuts.
First video of yours I’ve seen - the sausage sandwich made me have to like and subscribe instantly!
hey man I hit subscribe! ive watched dam near every video on youtube related to distilling and today have finally built my baby! her name's dalihla and shes a georgous hunk of stainless steel and copper! gonna do my first run tonight with some wine just to take her for a spin.armed with the knowledge from your videos i feel fairly confident.so thanks again man! keep up the good work and shine on brotha! wish me luck✌
Hey not sure if it's been asked, but keen to know how much you started with in the boiler, how much you ended up with in the jars, and how long the run too to complete once you got up to Temp and started collecting.
That's it your 100% correct what a fantastic video man thank you.
LMAO outstanding video my friend. The off the cuff humor was awesome.. Considering I"m looking at about a foot of snow out the window at the moment, you can send some of that heat my way.
Also on your idea for a live run, that would be outstanding but please announce when you're going to do it well ahead of time. I"d certainly like to catch that. Considering we live on opposite sides of the planet, I'll have to make sure I schedule that..
+Leadguitarman1 hahaha yeah good point on the schedule my man! Perhaps a neutral run would be a good idea. If it's 8hrs or so everyone that wants to tune in should be able too hahaha.
I'm trade tou, love snowball or two our way! Haha
Could somebody tell me, when you have done a spirit run with neutral alcahol 40% ABV going into pot, do you throw what's left, or add to collection for feints run ??????
Still it whats your thoughts on my question please ???
Watching this while I do my very first rum spirit run! I'm going to use the spirit of Master Jessie-san to get me through it!
I don't see where you talk about turning the water on for condenser. Do you have the water running the whole time the wash is heating? I know you mentioned not using a thermometer but everything I have seen talks about 55c
I noticed something. When I first made booze from 19 ABV Turbo sugar mash I learned how to make good cuts..Then suddenly when I did the same to 10 ABV mash the cuts were all screwed up. I guess I will have to smell and taste every single time I change something.
Sweet Nailpolish- Ethanol - Wet Socks
Some call it Heads Harts Tails.
Hi.
From my last run i noticed some odd floating in the tails. Looked brown and heavy.
I strained, dried, burned, and once in a while got a green tinge. There was also a brown sticky substance left. My wash had brown sugar in it.
Tails came out at about 30 abv in the stripping run.
I bought a test kit (because autism) and seeing between 2-5 ppm in this run, as well as my previous stripling run control.
I checked some gin i made a white ago and that has about 2ppm.
Checked my tap water and it shows 0.
My still (t500) copper torpedo inside was very dirty.... it looked silver. Took me many vinegar rinses to even see copper again.
What ya all think?
Previous run was ok to drink... im still alive haha
I used some amazon heavy metals test kit.
I like your video for beginners but when I strip I just strip the lot wait til I have a amount to fill boiler then when I do my spirit run slow and low concentrate on cuts then
Great effort champ
Love the giggles
Good on ya Jesse , you make the learning part of the hobby so enjoyable to watch , look forward to seeing your video on aging or oaking an tasting this one , cheers
+J & C Mining I can't wait to taste it either! Haha cheers man
For spirt run, does any fermentation medium / wash go into the still or just distillate from stripping run?
I love this video. Very helpful mate. This will be my first build. thank you
I have done my first stripping run (and I do mean first-first). Thinking ahead to the spirit run, even before I have had the chance to begin separating my cuts (that’s next and a week after first strip); an operational question comes to mind. Given that my stripping run of 8 gal US resulted in 11 pints (approx 473 ml) to cut, you obviously do not want to make a spirit run that completely empties your pot. Is it common to toss in a gallon (4L) of water so you don’t burn dry your pot?
When I collect my product I have a problem with the transition from heads to hart's but no problem recognizing the tails . My question is when u get 50% and lower don't your product get cloudy and stinky? not fit for drinking ! I had rather get a little head's off in my heart's than anything under 40/50% abv , do you put the low% in the final product ? And if so what about the cloudy look? I will say some of it tastes ok but does not smell very good . Maybe I'm doing something wrong ? Please let me know what you think or if you have any tips thanks
Great video, my man. Thank you for doing what you do. Love the content!
+k Bosell cheers mate. And merry xmas
Do you adjust your temperature towards the end of the run
Jess, well done, great vid for a novice, you might concentrate on the rate of flow from the outlet for a novice to learn what is a good rate of flow - just an idea.
+Jimy Dee yep, and a good idea at that ;)
How do you think it would work out to make a pot still with a LG beer keg, designed to lay on its side? Would the larger heating area be beneficial or create problems?
Hi there.....very good for biginners..... what is the temperature I should be maintain in the shotgun
he said that you don't do it by temperature. you want it to run at a steady speed so that you're not getting 'volatility' in the vapor as it comes out of the still, which will cause flavours to mix together. what you're aiming for is a nice calm process, so that when the flavours of the distillate naturally change, you can detect them in the many, small volumed collection jars you use to collect the distillate.
is there any way to get the "cards" from the top of the video placed in the description? I'm learning tons and love your videos, finding them very helpful. A quick hit list of the tangents helps me track down things I wanted to circle back to. Again, thank you!!
So do you collect 100m then change jars
Great stuff mate really enjoy your videos greetings from the UK
Merry xmas man Derek!
Jesse I’m a beginner on distilling. You take off how many ounces of foreshots and heads for a 6 gallon run.
Hi Dennis. Check out Barley and Hops here on youtube. He has some videos about foreshots and he's easy to understand. He reckons you only need to take a few ounces (maybe 3 or 4? to be safe) from a 6 gallon (25L) run.
I've also found if you're doing UJSSM and you're doing a strip run, you can pretty much smell and/or taste when the foreshots are finished. after about 100mL of foreshots it gets like a corny smell about it. Foreshots smell like chemically paint stripper.
Sitting here watching this I just realized that I may have a problem running spirit runs with small batches... will I have enough liquid to keep the element covered...
Newbie - Ive done a couple of stripping runs of a grain mash using my pot still and was ready to do my spirit run to make some whisky. Being new to the craft I have now realised I have a problem in that my turbo500 boiler only has one speed so will be hard to control the takeoff rate and get the cuts. Can I use my reflux still instead or am I going to lose most of the flavour which was the whole point of the exercise
I’ve watched this great video a few times, only issue i find is using ketchup instead of mustard on the sausages. Probably won’t effect the end product though.
😂😂
Pork snags need apple sauce
I too am just here for the sausage 😉
How do you compare this type of run to just using a reflux still with two or three plates rather than using a pot still?
Why do you insulate your column bro ?
How fast is your water running and when did you turn it on?
Would like baby food jars work for the cuts jars or are those too small?
Yup they would. But its going to take a lot of jars depending on the size of the boiler you are running.
It's a trade-off. Smaller jars = better resolution. But also mean . . . . more jars! and more messing around.
500ml is the sweet spot for my setup and my preference.
So i'm wanting to build a pot still for as little as possible. do you have any idea's for a beginner still as cheap as possible. would be nice to be at least 1 gallon
The cheapest way is to reuse things you can get your hands on for cheap. The problem with that is no one knows what you are going to find to work with.
Unfortunately the only way around that one is to learn all the principals yourself so you can redesign based on what you have to work with.
Awesome video! Can't wait for the blending:-)>
+Bearded & Bored too late! Hahaha
As the amount of yeast grows over generations does the fermentation get faster?
As I understand it the population reaches a somewhat stable point. Lag time will be reduced. And the yeast will get used to the conditions they are working in. So they will be more effective (assuming you keep pH and nutrients etc in check)
I've found that the ferment time of second generation onwards is faster (about 2 days faster for me). I actually just split the fermenter corn bed and yeast after doing 3 generations, so i turned 1 fermenter of UJSSM into 2 fermenters of it, using the same yeast i originally put in. i didn't know this was how yeast worked (that it multiplied as it did it's thing) so i'm now wondering how many times i could get away with doing this...
Great video I️ almost always have sausage will running. But in Texas we use tortillas. And mustard
+Randall Janc nice man. What kinda sausage?
And flour? Corn?
Well we’re in a German town I️n Texas so brats and there’s a local maker opas smoked meats. Make some killer. All bead. And my supermarket makes a mix of corn and flour. There great. Any thought on doing a beer recipe. Or making a wine and distilling.
+Randall Janc you mean actually make a beer? Or as in distill a beer?
Nice man! Sounds much nicer than what we get hold of most of the time! Haha
Yea I️ know it’s stillit. But you said you came from brewing. I’m going to distill some wine to start a absinthe soon.
+Randall Janc dude that will be cool! I'm really Keen to try all the grape based stuff!
Hey, found your videos just a moment ago.....you talk like you taste ever drop......i like that style ;) subbed
hahaha, I do like a good taste!
love your style. 1 ? why the water ? you Chang the ABV at the point you put water in it.
Same with commercial whisky distillers, barrel proof might be 60-65% but they water it down to 30-35% to sample before blending/bottling
Have you any plans on using corn malt made from popcorn? I did my first batch of corn this week and its a thing of beauty. And it is a good way around alpha amylase
I'm curious how that would be done. I didn't think popcorn would be a viable way to get any kind of mash from. I assumed the unpopped kernels would be too hard and the popping process would destroy anything that would make popped kernels useful either.
When you use those acronyms, please can you say what they mean also. UJSSN
uncle jessies simple sour mash :)
I want to get into this past time, I've got myself a still. Fair Bloody Dinkum, I have no idea what he's talking about
sorry for being crazy ---- what the (F) does CCVM stand for?
Coil controlled vapour managed. Basically (when in reflux mode) the reflux ratio is controled by the height of the coil.
Great vid. Why would you not want some fruity esters in there?
How are you later using the heads and tails, do you simply toss them into your next wash before distillation? If so, doesn't that change the characteristics of the final product if the heads/tails are from a whiskey run and the new distillation is rum? Thanks, man, you rock!
Merry Christmas Jesse. Cheers
+gordon6029 cheers mate. Merry Xmas!
You mentioned in this video to use smaller cut glass...i was about to order 500ml beakers and masson jars...your recommendation for when newbies?
Yeah depends on your boiler size really.
I use 500ml with a 50l boiler :). I'm too cheap to buy fancy beakers, I use jam jars etc haha
@@StillIt yeah...collecting mason jars as well...thanks and keep these videos coming...best on TH-cam! Cheers...
Sweet! Crazy how many you need huh!
@@StillIt 5 gallon turbo 500? To make my cuts to get to heads?
I am wondering if there is any correlation between your proof and the point you have selected as the beginning of your hearts, or at what point you feel the hearts have ended.
Nope, I do it all on flavour, taste and feel. If I was running exactly the same recipe over and over again then I may look at running more with numbers in mind.
What size fitting did you use for the fill port on your Boiler?
Kudos Jesse!
With the electric heating element and doing a spirit run is there ever a concern of exposing the element?
The elements normally used are stainless. So they don't taint the product.
@@ThinkFreely2012 Sorry I meant boiling off enough liquid to expose the element to the air and ruin the element
@@jacobdaeffler4156 Ah. That is a concern that should be addressed when designing and building your pot (kettle, boiler, etc). The elements need to be located near the bottom but not low enough to scorch. Thereafter, the element should never be run when they aren't submerged or they will burn out. So when doing a run you should also account for liquid volume loss so it will still be under the liquid when distillation is finished.
What do you do with the strip? As the last 4 runs you have done you never said what you did with the strip.
Sorry for the slow reply man, getting to the business end of things with the twins haha.
So I saved up the low wines from all 4 stripping runs and then ran the together in one spirit run. After that I stepped the ujssm up to a larger size.
@@StillIt did you water the strip run distillate down? my strip runs end up being about 58% ABV. I am tossing up whether to use water, or should i water it down with UJSSM wash? if you get back to me by this saturday (1.5 days time) you may sway my decision!
ah hell... i just thought up another idea. why don't i do one of EACH?!!!?!!!
A very hot day and the boiler is wrapped in blankets.
WHY?
Just curious. In this vid, what would've bee the temperature off the still of your collection jars, please?
Do you mean the temp of each jar mate?
Yes that's the one Jesse.
Shucks mate.....no idea now! Haha
No worries. Just thought I'd try.
Jesse, do you have a name for your still?
love it jesse you explain it well thank you
+travis fanelli cheers man!
I like tasting with a spoon as the run progresses. If it tastes good it’s good.
after you did the stripping run what do you do with your end product ? does that go into another mash ? or back into the mash that you took it from ? sorry for the dumb question.
Dont be sorry! If you are wondering Im sure others are too!
Just store it untill you have enough to make it worth running. So this was literally just the strip from 4 generations, all mixed together and puit into the still.
thank you so much it makes sense now ! you the best love your videos !!!!
+SavageNY no danger mate )
Hey man, just wondering if you've seen or heard anything about the Still Spirits T500 still? I live in Australia and im finding it hard to find anything that looks better.( Most probably owing to the legality of home distillation here, it is technically illegal but in practice as long as you're doing it for home consumption and don't do anything too stupid its fine. My local homebrew shop sells this particular still, for example.) Ive heard mixed reviews about the T500 but ive also heard its basically foolproof.
+GaryDaveMikePhil how's it mate.
Yup I would say it's the most well known commercial still for small production.
There are a few issues with it.
Lack of control of reflux.
Under powered condenser
Some questionable parts in terms of "safety".
At the end of the day you can fix pretty much everything up with a little diy action and have a decent little still though.
What sort of spirits do you want to make?
What would happen if you distill, made a run with, the head?
+Eric Kidd as in save up the heads and re run it? Or did you mean something else man?
Yes that is exactly what i meant
+Eric Kidd ah yup cool. People do that a lot, not just the heads but the tails too.
Save everything that came out of the still (except for shots), anything you don't use in the blend call it "feints". You can either outthesein the next spirit run, or save up for a all feints run.
Thank you so much you've been a great help
Who is this hippy? Where is the Still It Guy! hahahahaha thanks bro, needed your advice today and you always deliver... jeepers you needed that haircut and those sound beds...... come on dude..... go back in time and kick your own ass!!!!
kya spirit banana Hindi me video bana ke bta skte hooo plz sir
as medidads dos tubos?
The yoga mat had me rolling.
I make my own hard cider and when 12fl oz a beers worth cost me a quarter a pop I can’t see myself ever buying cider again outside a restaurant.
I'm confused... isnt heads and foreshots the same thing?
jeremy knox no they aren't.
Hi Jeremy, as far as I understand it, foreshots are something you don't want to drink. Gives you headaches and is not good for you. Smells like paint stripper to me, and it comes off first when you are distilling. On my UJSSM stripping runs I can get foreshots as low as 34C and they drip until somewhere up near the 70Cs. I actually just wait until about 100mL of foreshot is taken and then I can smell and taste a corny flavour in the distillate. You wanna run you still at a lower power or lower heat at the beginning once the wash is heated up so you dont mix those foreshots with the heads.
Heads are the first part of the distillate that you want to keep. They are usually higher ABV, and sort of really burn in your mouth when you taste it. Usually they don't have much in the way of flavour.
If you are doing stripping runs, try collecting in smaller bottles (I use 1 litres and get about 3.7L from a 25L ferment of UJSSM so I end up with 4 bottles of product). Let them sit a couple of days or a week and then have a smell/taste of them side by side. You will notice difference in the heads when comparing against the other 3 bottles and this is only from a stripping run.
I'm setting up to do my first UJSSM spirit run this weekend. Can't wait to see/smell/taste what comes out and how much it varies from jar to jar. It's all pretty interesting.
catphish81 foreshots are toxic whereas the heads will taste nasty & yes give you a hell of a headache + hangover.
@@lukejosselyn7706 heads give hangovers? i didn't know this. how does it go if you're distilling a sugar wash and you want to seperate heads to get neutral spirit that won't give you a hangover? how can we decide where to cut the neutral?
catphish81 drinking a lot of the head will give worse hangovers, if you drink too much of anything you’ll still get a hangover 😂 yes it’s the same with distilling a sugar wash, always best to make cuts & keep the hearts & keep the heads + tails for a feints run.
Awesome job Jesse! What do you estimate your spirit run takeoff rate was. As in how long per average cut jar? Great stuff....keep it coming.
+John Hamerlick hmmmm dud sorry I'm at work don't have it on me. I guess man 15 min per 500ml
Sounds about what I do. For stripping runs ujssm I pull off about 1/2 gallon every 20 mins. On spirit run I pull less than half of that. Shooting for broken stream. Thanks!
+John Hamerlick cool! I really need to sort out my scr. That is running it as low as possible. Would be nice to be able to adjust a bit more
@@johnhamerlick6711 wow that's fast man. well compared to what i do. how many litre/gallon is your still? i am able to take 1L (1/4 gallon?) every 22 min with my still which is a 25L.
Looking good!
+Uncle Jesse thanks mate! I just made my first ujssm white dog cocktail. I am happy!
Sausage cooking tutorial, please.
nice job. merry xmass
+Nuntius01 merry Xmas mate!
I’m on my 5th Generation or UJSSM👍 it take me about 5 to 6hrs at a a slow drip 💧 when I get to the tails, I run at a needle stream down to adopt 40% and it starts smelling like from wet dogs to wet cardboard to a nasty pair of socks to a shit in a diaper lol! Lol 😂 another great one🥃🥃cheers
+charlie knight hahahaha yeah tails can get funky eh? These ones were actually pretty mellow though. Not sure why.
THANK YOU
The only gripe I have with this video is using Ketchup on a Bratwurst. LOL. The rest was great! :)
It's an Aussie and N Zedder thing we love dead horse (tomato sauce) on our snags (sausages). Fair Bloody Dinkum Aussie here.
Last time I sweat like that sitting down I was sipping on some clear myself
seams simple realy,fine cuts gives you the flavours you want, large gives you volume ???? yes
do you want flavours or volume????
i do like your still, i may need to kick it up some from little 2 gl job,,
the size is nice man ;)
ketchup on sausage, it is clear now, you are a heathen! lol
Its the guilty pleasures in life . . . . .
Yeah but only kids are allowed to eat ketchup on their sausages
Sweet chilli habenaro with coconut sauce is awesome,don’t judge me you churchy smooch.
🤣 I'm typically anti-ketchup, but sometimes it just works. Kinda like distilling and blending...
para o barril de choop.
My only issue with this video was the ketchup, where’s the mustard?