Corn Whisky in a Pot Still
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- เผยแพร่เมื่อ 18 ม.ค. 2016
- With some simple equipment and a basic pot still from Portugal, you can make Corn Whisky at home. Just remember - what gets made at home, stays at home - for personal consumption only. Common sense applies...
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Thank You for the lesson, I just bought a one liter still from "copper masters" here in Portugal for 48Euros, and I am going to start practicing
Probably already mentioned. But amylase isn't needed if you're doing an all-grain mash bill, so long as you have the right proportion of malted barley.
The whole point of using malted barley is due to the amylase content.
Gelatinize your corn. Then drop temp to about 155f and add the barley. Maintain temp for about 90 minutes. Let your mash cool off and pitch your yeast.
that's a beautiful still my friend
Please tell me at what Celsius temperature you hold the pot still on fire. For how many minutes? What process exactly you follow?
Grits! Grits are ground white corn and can be used effectively. 🙏🦊
Great!!! I am a 2nd year hotel management student.. your explanation was very clear.. thankyou soo much..
Malcolm, How did that electric hot plate work? What is the wattage on it? Thx
Make it brown water, boy! GET IT!!! Make it long, good, and strong! Come on boy!!!! YEEEHHAAWWW! Delectable product!!!! Give me a jar there, boy.
Was hoping to see the final aged product!
Raoult's Law: states that the partial vapor pressure of each
component of an ideal mixture of liquids is equal to the vapor pressure
of the pure component multiplied by its mole fraction in the mixture.
How did you cool the condenser? Is there a cold water in and warm water out outlet on this model? I can’t see it.
So cool
you did not show how much of the heads you threw away? how much was it?
Great video. If you are going to use the leftover stillage for a future batch, how do you store it and how long can you store it and still use it for a future batch?
If you use the leftover "stillage" in the next run, you call it sour mash. Can you say Jack Daniels? Sure you can!
Yellow corn is on the oily side and doesn't ferment as well as the white corn.
I have a question I'm getting into redistilling my corn whisky can I add my first run to my next wash? Thanks, Will
How was it dealing with the company from Portugal and how was it to bring it into Canada would like to order one to Ontario
Beer Grains in Deep River ON,/Ottawa has grain and hardware great shipping .
Methanol boils at 67 say 68 degrees centigrade.
Alcohol boils at 75 odd degrees. so there is a formula to calculate from total volume how much of the first methanol that one needs to discard or use as fuel.
After that volume is collected of methanol one can start collecting the ethanol / or ethyl alcohol.
No there ain't. Your formula will be your nose and your taste buds. The boiling point of ethanol is 78,3 C at sea level. Methanol boils at 64,7 C. Besides methanol, there are a bunch of other nasty things in what we call foreshots, like acetone etc.
You want to draw the foreshots slow and steady (by the drip). Rule of thumb...if it smells like shit chances are it is. So when the penetrant odor of nail polish remover is gone, you're in the heads (still some impurities but you're getting there). Keep the heads for the next stripping run. When it starts to smell and taste like the real product, you're in the hearts (it's what you want). When things get watery and the abv % drops down to 40 or less tails are coming (keep them and throw them in with the heads on the next stripping run).
Cant thank you enough for turning me to the Portugal site! I know one of the "notes" you want to get is vanilla. Why not put a scraped clean vanilla bean case in the oak barrel?
How were you cooling the condenser?
As a Canadian is there any type of permit I would need before purchasing this still? I'm really looking forward to starting but I dont want to spend all the money just to have it stopped at the border.
I use Teflon tape to seal the onion dome
How did you connect the still to the worm
Wifi
Can you water it down more if you want 40-45% alcohol? Or do just do one run?
I would like to make something similar to store bought in strength
A lot of high volume is distilled once or twice and the rest of the proofing is done in the blending process, (if your drinking blends and not single malts) so if you want a higher quality I'd distill it twice and then you can adjust. I know one old codger who would lower the content by pouring half a bottle in a saucepan, simmering , then pouring it back in the bottle when it was cooled off.
Bob Smith off course you can. we are in Hungary do the same and we drop the alcohol till 51 % with ionized water, because it is the clearest! add it slowly step by step always check the alcohol.
Happy stillin' by the way....
stillage = backset great video bro...
Where do you get the temp resistant aplha beta amylase?
Very cool. They sell those spinners in a raw finish.
didn't tell people that the first part of distillation is to be discarded as it is poison. im very interested in trying my hand at this , but is alarming that alot of people leave that information out of their. how to videos.
I agree, but as with any hobby, you should look up the dangers yourself or succumb to what Darwin called natural selection.
This stuff is real expensive here in Chile. I brought most of my stuff from the USA, No license needed here in Chile to sell in small quantities. Jim
Nice video. Where in Portugal did you get the pot still from?
+Hans Nielsen You can get these stills from Mile High Distilling . milehidistilling.com/product-category/copper-alembic-whiskey-stills/ You want at least the 10 gallon. Mile High is one of the few reputable still companies. The ones that MH sells are the same as this one(They Import them)
Thank you
Hans Nielsen
Np I wish they could/would install heating elements in them. I would switch to an Alembic then
Can you tell me more about these "barrels" you use to put 1 liter of whiskey into for aging? Thank you in advance.
You can buy small oak barrels in that size, or you can age your whiskey in a glass container with oak or apple wood chips or sticks. You can buy the chips or sticks already toasted/charred, or do it yourself.
Pretty cool shit 😎
Hi how many liters of shine did you get out of how many litres of wash
so i live in ont i can make my own moonshine at home for my own consommation?
why did you not mention discarding the foreshots or methanol. Very very important.
.Making your cuts and collecting the ethenol only. Your tails can be re distilled with your next batch
Question.. Do you ferment on the grain or do you filter the mash and purely ferment the mash without the grain/cornmeal?
Is there any other way to determine if the mash has been condensed into fermentable sugar?
The starches in the grains and corn are actually "converted" into sugars. Review the video where he mentions the iodine test. He appears to assume that viewers know what he means. Once the mash is finished, take about a teaspoon or so of the liquid. Do not take any grains. Have some household iodine ready and add a few drops. The liquid will turn black. Swirl the liquid to see what happens. If the black remains, starch is still present. If the black disappears, you have full starch conversion to sugars. Mashing is one of the harder steps to mess up. There is much room for error.
nice aguardiente copper still
could you use ice packs and water?
What is the capacity of the still?
Your malted barley and wheat have enough amalyse to do the job
GRIT'S!! White corn...
The still is a isrish type of still the us has a thumper
If I may ask. Can Brandy also be made from this Potstill?
Yes, I make waragi
@@cplpunishmntkane recipe?
Unless I've missed something is the grain bill only 90% ? What's the other 10%.
Corn 60%, wheat 15% barley 15% ?
I noticed this too. My interpretation is the wheat and barley are 1/4 each the quantity of the amount of corn used. I'll find out! LOL
I would love to try this but it seems like way to much work .Wish there was a easier way to get to the end result faster with my work schedule I just don't have the time to spend on all those steps.
Instead of double and triple distilling what if you froze the liquor and drained off the alcohol instead?
Freeze distillation is a valid technique, and is commonly used in a liquor called apple jack. The problem is a lot of the bad stuff that contributes to hangovers isn't removed as it is during heat distillation.
you didnt need amylase just add the grain
I thought the same thing. What do you need extra enzyme for when you’ve got malted barley? I’m a homebrewer though. I understand we’re more of a purist type than the whiskey makers. I don’t want nothing weird in my beer. All I want is grain, yeast, water and hops. I might be talked into fruit and or spices depending on the style. But, I don’t trust anything man-made.
Interested in distilling grain spirits ...👌👌
Please be sure to tell those just starting out to discard the heads or methanol.
How do you tell when it’s done?
I just priced this still out today. $650 to Sask.
I found white corn meal at Walmart
wana do it ez just skip the maltin n buy corn syrup add water and turbo yeast week later cookin shine
What else can we use to bring down the ph to 5
MOA Productions lemon juice or a product called “5.2”.
I remember reading in a news group posting Wayback in the day that there was a fellow who used to use ascorbic acid which is vitamin C to lower the pH of his mash. He swore up and down his beer was good for colds. Lol!
Hmmm... Couple things. First, I wish I saw your video about 3 weeks ago, just before heading out to Sask to visit some of my family.... Damn.... Second, you mentioned for your second run you took the ~3.5 litres of distillate from the first run and poured it back in the still and ran it again. Please tell me you watered it down to less than 50% before distilling? Anything above 50% is flammable, so potentially you loaded your still with a bomb..... When I do my spirit runs, I'll always do this, and get consistent 75% - 80% alcohol coming off first then tapering off to whenever I decide to shut it down.
JJ MacLellan he is using a hot plate....... No flame.... Flammable means nothing. Common Sense is dying in the modern world. Fml
Wrong..! One should dilute down to 40% or below. Anything from 40% and up is flammable. Besides that, the water is a great "filter"and holds a lot of impurities.
However, he didn't mention anything about cuts on that spirit run, neither did he mention discarding the foreshots on both runs in order to get a better product and eliminate as much methanol, acetone etc as possible.
how much was that still?
Should set you back about 200€
its called bread and butter sweet corn
Is the cornmeal Polenta?
Just buy a bottle of booze at the store , labor cost so high on this kind of process , a bottle of crown royal is so much cheaper and easy!!
Smiley's Ottawa ON
You could just get a wet cloth and time that around the seam. My granmother made her moonshine like that and it works very well. And you don't waste flour.
Gotta love it when the content creator never responds to their viewers questions and comments. What's the point of the video if questions regarding the video aren't answered?
Зачем единая проба ? Ты чё пиво кукуркзное варишь? 😁😁😁. Я думал у братьев с другого континета опыт перенять. А они ёдную пробу делают в заторе для бурбона .
Why is the fucking sample? What kind of beer cook cooks? 😁😁😁. I thought from the brothers from another continin to be taken over. And they make a sample in the Bourbon stroke
بيض
Now dump it back n n triple distill it
No way thats 20 litres
Here in the United States we still use the tried and true method of Fahrenheit, lol. So, I'm at a total loss when he says 'C'.
most of the world uses celsius. if america wants to increase trade and be great again, measure by world standards. Fahrenheit remains the official scale for only the following countries: the Bahamas, Belize, the Cayman Islands, Palau and the United States and associated territories (Puerto Rico, Guam and the U.S. Virgin Islands).
Maybe its time you caught up!
They’ve got some really cool apps for smart phones these days that will convert Fahrenheit to Celsius and back again. They also do grams to pounds and liters to ounces. If you ever run across a recipe for anything from a country that uses the metric system, those apps come in mighty handy.
it cant be burbon.
Uh, that paint stirring attachment is painted! Every time UT hits the bottom or sides of your pot you get small paint chips in your mash. No thank you
Jesus dude just show me how to make it
299$ for a 20 liter copper still. Really?
So, you have 60% corn, 15% barley, and 15% wheat.... 90 percent. Seriously, WTF?
Speech machine sorry !
You using the wrong still and technique for what you’re doing. You need a reflux setup with a column, that way you only have to run once for the same results. Pot stills are all about keeping flavor, you just stripped all that flavor by running it twice. You just made a neutral spirit
U are wrong. At first distill you aiming for max 25% overall, no cuts, 2nd run produce the 70 ish % and so on
You really talk too much