Jesse you need to make a log book. Date, Batch #, details, Character (what's the uniqueness?: wood type, charr, etc.). Then just put the batch # on the barrel/bottle.
Hey Jesse!!! First off, you are a huge inspiration in this stilling bussiness so much so that I have started a channel just yesterday called Moonshine and Roses. Yes there is literally just one super amature video on there yet of me and me wife stuggling to remove a valve from my newly procured 50 liter Keg. So that is where my journey starts and keeping you in mind as my inspiration. Hope I can pop in online in the future for a lot of advice. Yes Im green at this stilling bussiness and I know nothing yet but as the channel goes on I hope to get to be somewhat professional at this and also the making movie part aswell😅😅. Keep on stilling and a big Howzit from South Africa!!!
I had labled some of my aging containers with Avery printable labels. While moving everything to a new shed several of the labels fell off and were lost. I made new notes on the jars that I knew for sure, but had 3 mystery whiskey or whiskys or whiskey-rum hybrids that I just don't know. Tonight I'm sipping on a flavorful sharp spicy glass of anonymous hooch, but it's pretty darned good.
These update videos are great. I can replicate a gin you make or whatever white spirit in a couple weeks, but learning how different kinds of whiskey and rum age takes a lot longer!
Got my mixing suckers and some yellow angel on the way haha. On my 4th mash in 3 months since ive started! This time its all mango juice with a touch of watermelon shavings and red grapes from out back here. Its almost done!
I enjoy hearing the updates and being able to go back to the original video if what you are describing sounds good to me. Thank you for these types of videos, it helps a LOT!!
You are an inspiration. Thanks for loads of great content. It's been a bit of a dream of mine to get to review one of your products. Keep on with the good work.
That would be great if a couple of these content creators got together and tasted and reviewed each others products. Then explained the aging process of the best.
Hey bro, core group viewer here. Just finishing up a creamed corn ferment doing the final distil this weekend. Ran 8.4kg of creamed corn, some mono dex 3-4kgish (last I had) and 4kg of oat flour in a 60L fermenter. started the combined mash at 60-70c to drop in some alpha, then let it do its thing for 24hrs before pitching a half and half of red label angel and my fav LALVIN EC-1118 (it can go up to the 15+abv range but more importantly I find it is super hardy in late stage fermentation cycle in strange recopies. Either way ill jump on the forum later this weekend and post the results of the whole experiment.
Update on this brew, Ferment ran fo 6 days and plus 2 for some sour. split the 60L into 3 stripping runs in the t500 with basic column and shotgun condenser, total yield was super low for a 60l batch only about half of what I get with normal oat only recopies. cut the low wines with water to raise volume in the T500 and lower ABV for the main distil. I have a 5 plate 2inch bubbler stack and 200mm deflag condenser and then over to the 400mm condenser. final yield was at 77%ABV 3.4L after removing fore shots and tail cuts. This turned out REALLY interesting despite the really low yeild, the final product after down proof to 50% has this crazy rich sweetness and a bit of heat, def some small hints of that sweet corn in there but really just a great start for a bourbon. So I have stored it away with a decent number charred oak tonka blocks in the container. Looking forward to how it matures in 6mnths.
You could potentially add back some honey comb flavour by aging it in beeswax, its something ive done with rum and also whole cocktails to excellent results
I have watched still it for 3 years along with Barley and hops etc and it is a wealth of knowledge. But I find some of the info is wrong or is more likely personal preferences. Jessie doesn't clear a wash which is fine maybe in his still but is perhaps important in some peoples wash when putting into a T500 or even a digiboil with an alembic dome. Because once something burns onto the metal, the taste is there forever. Also, You may want to filter your spirits once brewed. I made a UJSSM corn mash 4 gen low wine mix and it was fine but with no filtering it has that home brew taste which maybe he likes. But it really just makes any spirit with that mix taste like home brew. Filtering really gives it a cleaner taste although thinner. Depending on what you are looking for. But apparently Jack Daniels filters so I will filter for that reason alone.
So I have an experiment idea for you so get a vacuum pump put the un aged alcohol in a container with oak stave and pull a vacuum then let air in pull a back again do it like 10 or so times and see if it pulled all that flavor from the wood faster
I love when you do these tastings , I have a 1.5 year vodka in a 5 gallon barrel (put it in at 62.5%) I think it taste like nice (bourbon) whiskey with cinnamon toothpick (fresh cut wood) , not bad but not good !!!
"It slaps you through the face..... and I like it.". Does the Mrs know about this? 😂 But seriously.... I wish I had your sense of taste an ability to discern the flavours
Question: What's a fruit that has a huge variety and you can get 10 varieties readily? (Ie, apples, you'd get 10 apple varieties)? Make a brandy with 10 different varieties. Run the gamut between sweet and sour. See what you get!!!
All grain is not just the way to go, it's the only way. Extracts and essence can't hold a candle to all grain in terms of flavor. Its not hard either. You're just making beer, but distilling just has different steps at the end once the beer is done.
Have you ever tried fermenting powdered lentils in anything? I feel that it would pair great with apricot and maple for an earthy, heady bourbon if you added brown sugar instead of white. Your thoughts?
If your fermentable was agave then its effectively a Tequila. Maybe not traditional only using agave. Mead by definition is 51% plus honey for fermentable. One may add other stuff then sub types like methogylin, melomel, and so on.
I have had a burning question that you may be interested in resolving. Wine has bits of methanol. I was wondering wondering what the affect of heating just enough to distill the methanol out would have on the taste?? Your air still would be perfect for this. I know it’s wine and not necessarily in your wheelhouse…. But it does involve some distillation. Thanks
I am new to the craft but I haven’t been able to age anything because my friends like it so much it all gets consumed. I have only done brandies so far. I hope to make some good wines and ciders, but everything else goes into the still.
When you use the flavoring from olivenation how do you use it I tried a couple of drops in a quart and it give it like a dry taste I don't know what I did wrong or if that's the way it is can you help me out like your videos keep them up
Can you do a video on how to do cut's and hearts on the air still and how much to throw out in the beginning of the run and when you should stop and a walk through of the process I just get a air still and there isn't a lot of information on it or the process please would greatly appreciate it
For the record, "maturating" is not a word. Maturation is a word, which describes the proces (i.e. it's an adjective, not a verb) but the verb (present tense) is "maturing". I know you're picky about the finer details of terminology in distilling, so I know you'll take this in the spirit in which it's offered.
Why all the jar lids has a rubber band on it? Doesn't it block oxigen to get in touch with the spirit, which is not the case when you are aging in barrels? What's your view on that?
There's a video somewhere on the channel but he wraps the "stock" silicone o-rings in a small bit of teflon tape to protect the silicone from the alcohol and get a small amount of oxygen.
"It slaps you through the face..... and I like it.". Does the Mrs know about this? 😂 But seriously.... I wish I had your sense of taste an ability to discern the flavours
Fun nostalgic throwback for those of us who have been following along for a while. Thanks bro🤘
Definitely, I was like "oh I remember that, nice!"
Great episode 👍👍
Jesse you need to make a log book. Date, Batch #, details, Character (what's the uniqueness?: wood type, charr, etc.). Then just put the batch # on the barrel/bottle.
For the brandy, we usually age it in mulberry casks back home.
Hey Jesse!!! First off, you are a huge inspiration in this stilling bussiness so much so that I have started a channel just yesterday called Moonshine and Roses. Yes there is literally just one super amature video on there yet of me and me wife stuggling to remove a valve from my newly procured 50 liter Keg. So that is where my journey starts and keeping you in mind as my inspiration. Hope I can pop in online in the future for a lot of advice. Yes Im green at this stilling bussiness and I know nothing yet but as the channel goes on I hope to get to be somewhat professional at this and also the making movie part aswell😅😅. Keep on stilling and a big Howzit from South Africa!!!
The follow-up is definitely a good thing.
I’m a big fan of the follow up videos. Looking forward to the next one.
You and Whiskey Tribe need to collaborate on a project. I'll bet they'd simply love to see what could be done with a combined recipe.
Thanks for the video! Love watching the process and the time you put into this craft.
I had labled some of my aging containers with Avery printable labels. While moving everything to a new shed several of the labels fell off and were lost. I made new notes on the jars that I knew for sure, but had 3 mystery whiskey or whiskys or whiskey-rum hybrids that I just don't know. Tonight I'm sipping on a flavorful sharp spicy glass of anonymous hooch, but it's pretty darned good.
These update videos are great. I can replicate a gin you make or whatever white spirit in a couple weeks, but learning how different kinds of whiskey and rum age takes a lot longer!
Great to see the "down the road" timeline of some of your creations, fun and informative video. Thanks for all you do.
Got my mixing suckers and some yellow angel on the way haha. On my 4th mash in 3 months since ive started! This time its all mango juice with a touch of watermelon shavings and red grapes from out back here. Its almost done!
I love seeing these update videos. I often wonder what happened with some spirits when i look back at the videos
"after you swallow however, you're absolutely smacked around the face" rough time for my wife to walk in on my TH-cam watching session
Love the way you describe the flavor profiles. Can almost taste them!
I enjoy hearing the updates and being able to go back to the original video if what you are describing sounds good to me. Thank you for these types of videos, it helps a LOT!!
any solutions for heating up the barrel to 20-30 *C ? i dont think my angel yellow will survive at 3-6 *C days are getting colder blankets wont cut it
Woohoo finally part 2 :) Really enjoyed it, thanks Jesse!
Anther great video
I predict: yes. Very.
Vanilery. My distillers dictionary has got a new word.
Thanks for your knowledge, I bottle an apricot moonshine and a pear moonshine
You are an inspiration. Thanks for loads of great content. It's been a bit of a dream of mine to get to review one of your products. Keep on with the good work.
That would be great if a couple of these content creators got together and tasted and reviewed each others products. Then explained the aging process of the best.
Hey bro, core group viewer here. Just finishing up a creamed corn ferment doing the final distil this weekend. Ran 8.4kg of creamed corn, some mono dex 3-4kgish (last I had) and 4kg of oat flour in a 60L fermenter. started the combined mash at 60-70c to drop in some alpha, then let it do its thing for 24hrs before pitching a half and half of red label angel and my fav LALVIN EC-1118 (it can go up to the 15+abv range but more importantly I find it is super hardy in late stage fermentation cycle in strange recopies. Either way ill jump on the forum later this weekend and post the results of the whole experiment.
Update on this brew, Ferment ran fo 6 days and plus 2 for some sour. split the 60L into 3 stripping runs in the t500 with basic column and shotgun condenser, total yield was super low for a 60l batch only about half of what I get with normal oat only recopies. cut the low wines with water to raise volume in the T500 and lower ABV for the main distil. I have a 5 plate 2inch bubbler stack and 200mm deflag condenser and then over to the 400mm condenser. final yield was at 77%ABV 3.4L after removing fore shots and tail cuts.
This turned out REALLY interesting despite the really low yeild, the final product after down proof to 50% has this crazy rich sweetness and a bit of heat, def some small hints of that sweet corn in there but really just a great start for a bourbon. So I have stored it away with a decent number charred oak tonka blocks in the container. Looking forward to how it matures in 6mnths.
Jesse has jumped the shark and made a sitcom clip show! 😅
Love these update videos! They are experiments I totally forgot about.
Place a fan blowing over your glass for awhile...the flavor you experience is amazing!
Very cool hey with the one you are torn on bottling why not just bottle half of it and let the rest keep going 😊
Love these videos, great to know how all these whiskeys are going.
I'm keen to see how your rums are going
Happy to see a part 2! Looking forward to more.
7:00 Try replacing the oak with mulberry wood in that berry mix. It will make it sweeter, go to a butter yellow tint and probably compliment that ash.
You could potentially add back some honey comb flavour by aging it in beeswax, its something ive done with rum and also whole cocktails to excellent results
I have watched still it for 3 years along with Barley and hops etc and it is a wealth of knowledge.
But I find some of the info is wrong or is more likely personal preferences.
Jessie doesn't clear a wash which is fine maybe in his still but is perhaps important in some peoples wash when putting into a T500 or even a digiboil with an alembic dome. Because once something burns onto the metal, the taste is there forever.
Also, You may want to filter your spirits once brewed. I made a UJSSM corn mash 4 gen low wine mix and it was fine but with no filtering it has that home brew taste which maybe he likes. But it really just makes any spirit with that mix taste like home brew. Filtering really gives it a cleaner taste although thinner. Depending on what you are looking for. But apparently Jack Daniels filters so I will filter for that reason alone.
How is the Love Child coming?
So I have an experiment idea for you so get a vacuum pump put the un aged alcohol in a container with oak stave and pull a vacuum then let air in pull a back again do it like 10 or so times and see if it pulled all that flavor from the wood faster
I love when you do these tastings , I have a 1.5 year vodka in a 5 gallon barrel (put it in at 62.5%) I think it taste like nice (bourbon) whiskey with cinnamon toothpick (fresh cut wood) , not bad but not good !!!
Sounds like you should make some apple pie 😀
Thanks for the great sale just received everything can't wait to use the am1 yeast
"It slaps you through the face..... and I like it.". Does the Mrs know about this? 😂
But seriously.... I wish I had your sense of taste an ability to discern the flavours
Question: What's a fruit that has a huge variety and you can get 10 varieties readily? (Ie, apples, you'd get 10 apple varieties)?
Make a brandy with 10 different varieties. Run the gamut between sweet and sour. See what you get!!!
All grain is not just the way to go, it's the only way. Extracts and essence can't hold a candle to all grain in terms of flavor.
Its not hard either. You're just making beer, but distilling just has different steps at the end once the beer is done.
It's probably easier than beer too, because you don't need to bother with hops or sanitation
Love this for sure.
Have you ever tried fermenting powdered lentils in anything?
I feel that it would pair great with apricot and maple for an earthy, heady bourbon if you added brown sugar instead of white.
Your thoughts?
If your fermentable was agave then its effectively a Tequila. Maybe not traditional only using agave. Mead by definition is 51% plus honey for fermentable. One may add other stuff then sub types like methogylin, melomel, and so on.
Hello big fan , here's a idea for a recipe, tiger nuts , they are rich in sugar, their are used for carp fishing ,good day
We used to just call it day drinking. I mean the, "I need to taste a bunch of booze" thing works though. XD
I have had a burning question that you may be interested in resolving.
Wine has bits of methanol. I was wondering wondering what the affect of heating just enough to distill the methanol out would have on the taste??
Your air still would be perfect for this.
I know it’s wine and not necessarily in your wheelhouse…. But it does involve some distillation.
Thanks
I am new to the craft but I haven’t been able to age anything because my friends like it so much it all gets consumed. I have only done brandies so far. I hope to make some good wines and ciders, but everything else goes into the still.
Ok maybe I missed it, but have you tried a savoury version e.g. basil or rosemary etc.
When you use the flavoring from olivenation how do you use it I tried a couple of drops in a quart and it give it like a dry taste I don't know what I did wrong or if that's the way it is can you help me out like your videos keep them up
I'm about to run a molasses wash tomorrow. Should be a good day!
i know its not distilled but have you/would you ever do a batch of mead?
Can you do a video on how to do cut's and hearts on the air still and how much to throw out in the beginning of the run and when you should stop and a walk through of the process I just get a air still and there isn't a lot of information on it or the process please would greatly appreciate it
For the record, "maturating" is not a word. Maturation is a word, which describes the proces (i.e. it's an adjective, not a verb) but the verb (present tense) is "maturing". I know you're picky about the finer details of terminology in distilling, so I know you'll take this in the spirit in which it's offered.
Hi am looking for help mashing malted rye it turns int slime
Dont have this problem with other grains
Appreciate any help thanks
What spices are typically used when making a spiced rum
Is there a video on here that shows the equipment a new distiller should have?
Ok I’m all round in on distilling mead! How do I age it though when it’s so good young?
Do you ever make non alcohol stuff on your channel?
Can you age a spirit with a honey comb?
Why all the jar lids has a rubber band on it? Doesn't it block oxigen to get in touch with the spirit, which is not the case when you are aging in barrels? What's your view on that?
There's a video somewhere on the channel but he wraps the "stock" silicone o-rings in a small bit of teflon tape to protect the silicone from the alcohol and get a small amount of oxygen.
Instead of naming it Sweet potato Tequila, how about Two Sheilas?
Take the peated wood out of the fruit spirit, and put in a more neutral piece of wood!
7:26 not a tequila mate…😂
5th? Lol
You have random spurts all over the studio? Ew!! Use a sock! xD
"It slaps you through the face..... and I like it.". Does the Mrs know about this? 😂
But seriously.... I wish I had your sense of taste an ability to discern the flavours