I Made Beetroot Vodka. . . . But Why?
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- เผยแพร่เมื่อ 17 ม.ค. 2024
- I have a very specific drink I want to make so I need to make beetroot vodka. Will it taste any different to any other vodka?
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Recipe
6kg (13.2 lb) whole, raw beetroot
12kg (26.4lb) sugar
Yeast ( I used angel red label)
70L (18.5 gal) water
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Its called Brum (beets rum) and used to be a big thing here in Northern France and Belgium. Beetroot country.
Aawwwwesome...
It is. And if you do it right it tastes like marshmallows !
if he could use actual sugar beets as he tries to mimick here, would that style be inländer rum (or tuzemak and I think it has a few other names), that used to be made around the austro-hungarian empire and successor states?
Fodder beet is a sugar beet if you can find a farmer growing it as a crop but would be more common in South Island and is ‘harvested’ in June-July
I couldn't help but notice the mushrooms that were growing on your birch tree during the presentation of your merch (large dark mass). I don't know those from New Zealand, but in Canada it is called Birch Conker (Inonotus oblicus) and it can be used as an infusion in water or alcohol. It made me want to try an infusion in whiskey.
In Poland the artisan distillers has started calling "vodkas" distilled to low alcohol is called "Okowita", which is a Polish attempt to pronounce Aquavit. 😀
Oh, and I did your Absinth recipe, that's a damn good Absinth.
make carrot vodka, celeriac vodka and parsnip vodka then mix all 5 root veg vodkas to make salad punch and claim it satisfys your 5 a day
Add in a rutabaga (i.e. a Swede)!!!
This is actually brilliant.
🥂 ‘to your health’ indeed!
My favorite vodka was Black Death vodka, and it was a french one distilled from beets. It was sold in the US, then banned, and then came back, and it was hilariously high quality tasty vodka for a hilariously low price ($7.99 per 750ml) and now its gone again. I have never seen another beetroot vodka since. I miss it.
I grew sugar beets and used them to make a vodka specially for bloody marys. The earthiness carries through and it really works for that. Be interesting to see how it plays with the wormwood
You can go to wrightsons anywhere in NZ and by dry flaked sugarbeet dude. It's used as stock and horse feed.
You could also drive alot farms and find it growing in entire paddocks full. Farmers grow entire fields for grazing cattle and sheep
Looks like summer is banging down south.😂🎉
I absolutely love your videos, they have helped me so much in my journey, I’ve gotten pretty good with apple brandy’s as I got as much as I could ever want for free in my area. Would love to see more of your recipes and suggestions for doing apple brandy’s. Thank you so much much for the most informative videos available.❤️
Love into the AM ordered some for Christmas super cool
Sir. Would you please try to make Gilbeys lemon gin Collins, I had this growing up in Canada and I would love to be able to have it again. I'm 71 and I would love to give it a shot. I hope you see this. Stay safe.
Awesome video thanks for the info as well. Gonna have to try it once at least lol. Yes ive been dying to do some absinth too cant wait . Well, Thanks and take care.
I've watched the Green Fairy video several times. Each time I take a nugget of goodness out of it. I thought you were heading in the Absinthe direction... Looking forward it!!!
I had a milk vodka last week, made from the leftover whey from cheesemaking. pretty nice and smooth vodka. definitely a first for me.
That's something I make on a regular basis - One gallon of whole milk gives me a pound or more of hard cheese: I use cultures and not vinegar or lemon juice and about 7 pints of whey. From that whey, I make a wine (12-13%% ABV ) from which I collect about 400 ml at 65 -68 % ABV. Makes delightful liqueurs - Hot cinnamon, elderflower, coffee, "Drambuie", and I am working on a version of Genepy. And apart from the price of using 2 lbs of sugar, whey is more or less a waste product, so a pint of liqueur is more or less free.
I believe that's called blaand
Love your channel! From Tauranga
A few years ago I made "Hot shots"
( A shooter we used to get here in ZA ) from a Beetroot distillation.
It was delicious.
Cinnamon infused with a hint of chilli.
The earthy base taste compliments perfectly
i made a beet vodka some time ago and it was really interesting. It made a smashing Moscow Mule but I have been thinking ever since that I want to do it again as the base spirit for an really grungy and earthy gin.
I've had commercially produced potato vodkas and beet vodkas. I can't remember the brand of the beet vodka but it was distilled in Idaho if I remember correctly. I know just about all premium vodkas today are distilled from grain but if I still drank vodka, I would buy potato vodka.
Why not simply call it beet root spirit?
And when will you make the Surströmming vodka?
Hmm, there are heirloom golden beets that seed catalogs sell, that supposedly are sweeter and have none of the earthiness of red beets. Might be interesting to do a comparison.
I reckon Manuka leaves would add some good funky notes to absynth.
Had some in Germany and what struck me is how 1-1 the entire beet flavour profile came through. Not all flavour compounds in a mash usually have the right boiling point to all make it into the end product, but with beets it was so much more copy paste than I had expected. Even my beet-hating chef BF saw potential (in a fine spray bottle as a finishing aroma for example) and it was one of the more memorable spirits I've tried.
Can't wait for the next part!
Beet white lightning or something? Can you use green leafy items like kale or collard greens to make spirits?
Not enough sugars present in the leaves, better just to get the hydrosol from them.
I wonder how much of that amazing beet-y dirt candy flavor would make it into this final product.
So excited for absinthe!!
I made absinthe for the first time recently and i'm hooked! It's delicious.
I grew up eating sugar from sugar beets and my dad made vodka from the same sugar,,, I think you made a right call for flavor profile,, almost,, to get it closer add dark molasses to that vodka then you will be spot on. Don't be shy the flavor is most important.. this will make great ferry juice.
Technically distilling a sugar wash makes a rum. But vodka is likely a better description.
Strictly speaking a rum is made of mostly dark sugars. Pure sucrose makes nothing that even resembles rum. I'd classify this as a White Spirit.
Spirit. Can't go wrong
A quick google shows you definitely can buy sugar beets in NZ. They’re not cheap but they’re there 🤙🏻
doc said drink less more veg 🤣
In Germany we have "Ansatzkorn" but its sitting at 80% ABV so i dont know if 85 would be too high.
“Its beat vodka and its delicious!”
Can you create a mash in a beer brewing machine, like a Grainfather or a Anvil Foundry?
Not sure what is more red, the beetroot or Jesse's face!
Sugar beets are one of the big crops near me. I'm going to have to try doing this!
Loving it brother!!!!
Did you know that most white sugar unless it says sugar cane comes from sugar beets
Not in parts of the world that have access to cane sugar, like Australia. I would expect that all sugar in NZ comes from Australia, if they don’t have their own sugar cane plantations.
Mate, I remember Sugar Beet was grown in NZ back in the 60's in commercial quantities near Napier and around Te Puke. Obviously the markets have changed in all those years but surely someone there still grows it.
If there isn't a commercial processing plant in operation, probably not. Making sugar from beets as a homestead supplement is worth nobody's time as it is equipment, labour and time intensive to do at a lesser scale.
The only exception might be making alcohol directly from the beets as they are 20% sucrose, but you'd have to be running a serious moon shine business, or be a functional alcoholic, to even consider the small saving in that.
Hey Jesse, I had left a comment on another post with a suggestion. I can't distill where I live but we can make wine and I branched out and made some beauty berry wine. Growing up I was always told to not eat them but upon doing research they can be used for jellies and wine. They are astringent so eating them raw is not recommended but the wine turned out amazing...
kind of an apple/cotton candy profile. According to Google they grow in NZ as well. Would love to see them turned into a brandy or used as a botanical to hear your thoughts. Don't let the pungent aroma of the raw berry fool you, it is delicious as a wine.
Keep making great content!
Thank you from the U.S
Beets vodka,ahh it's gooder better than before
Nice! thanks, might give it a try! Sugar beets? ... how about taro? that would be a REAL Kiwi P.I. Vodka?
Thanks for the share ….. I like it 😬 i’am kinda following the Absinth spirits and enchanted with lore as well as the beverage .
I’ll be waiting for the next show 4sure …..
Be well ✝️
What about a strawberry vodka? Made of just strawberries, I know Marysville Washington has a big Strawberry Festival in early summer
Fermenting strawberries will give terrible off-flavours, but it could be used as a macerate.
Sounds like a good idea too . Take care.
Strawberries aren't actually that sweet. You need a lot of them for very little end product
@@Shade.85I tried. Strawberry doesn't ferment a very nice flavour.
“Anarchic Beet Distillate”
Dude you're looking a bit beetroot yourself :o
Is currently summer in NZ, I'm guessing Jesse has been to the beach 🤔
Should try experimenting with esters. Adding straight butyric acid, acetic acid, or lactic acid to a vodka and then run it thru the mini pot still and see how predominate the flavors are
Have you tried distilling on a rocket stove? If the stove is well made itq amasing how fast you can brew and distill, burning only a few branches for a large batch
How the .. did you get a Amstel beer crate on the other side of the world?
Why are the phasing out some of the moonshine related shirts at into the am I really wanted the one with the astronaut setting on the whiskey barrels but they said they weren't going to make anymore 😢
It's old borsh soups. By the way propper way to eat borsh is with 100 grams of cold vodka a chilly, dark rye bread and sour cream and if possible salted cured spiced pork fat on that bread.
OG Ukrainian way. Although I don’t really get why people in comments are so hyped with “buryachyha”. It is known to be… nasty kind of vodka.
I myself never tried and was even spoken away from trying to ferment and still it as it can give the same flavor to the whole brewer. Anyway I have a goal to try to make tasty variety of this drink. I guess the secret lies in juice - one must push beet through juicer, then heat it to 30-40° Celsius, throw the pulp in, measure the sugar content, add the sugar for complete 25° gravity, add yeast and then wait.
Classic method involves boiling beets. I suspect what happens is that sugars start to caramelize and burn and this might give unpleasant notes
Is that Chaga (dont know if it can grow ghere..) on the tree behind you?
If so you should make something with it in the spirit of chasing the craft 😉
Hey my bro nothing wrong with calling it a vodka in my books if it's really weighing heavy on ya just call it a beetroot neutral spirit or just beetroot spirit. But realistically if you bypass the technicalities it is a vodka lol.
I made a vodka from Berry Sugar; it came out good
I'm here for it, chase the flavor man.
Also, you look good man, like healthier, lifestyle change? Keep it up.
🙂
Just… 'Beetroot spirit'?
Yea buddy. That’s super cool.
Curious to see how the sugar beet works out for Alan. I have heard less than positive things about using sugar beets as a source of fermentable sugar.
Question Jesse, Will you take a trip to Indiana and hang out with Alan? Now that would make a video or two!
I put mine in a blender and the cooked it I also made use of amylase and also add sugar. It came out well.I drink it with an Iron Brew soda.
Hi, Jesse! I did try beetroot wine with rhubarb and apple and pear. Beetroot aroma goes through too much and it is not pleasant... What kind of flavor do you get? Is it nasty or more "touch of beetroot flavor"? Thank you!
Need more whiskey videos
I'm just a fan. Have you ever distilled a spicy spirit- something with habanero or spicier?
So what would carrots or parsnips do?
Hi Jessie ,I also distilled Beetroot.
I would just consider it a White Spirit, as it's high enough ABV that you only get hints of what it was made of. Now, where you make that cutoff is entirely up to the ingredients used. For things that don't come over particularly strongly, as low as the tails will allow is fine, but for ingredients that do wonky things a ton of plates and stringent cuts are needed, which naturally gives a high ABV. If it tastes anything like "a heavily fortified wine or ale" it isn't a White Spirit. If it tastes like ethanol with a hint of something, it is.
There is a Sugar beet processor about 20 mins away from me that turns Beets into table sugar. You can smell it way before you even see the processing plant, the aroma is so pungent.
Hey i had idea, what if you would distil wiskey through wood in gin basket ??????
It's funny that i watched another of your videos and was thinking how a beetroot drink would work
I wonder what would happen if you used sugar beets?
How much Angel Red yeast was used?
I love beetroot and vodka! Lol
Hey Jesse, why don’t you add the potato vodka and the beetroot vodka together in the air still and see what that creates for you. You’re awesome fan Matthew.
Beetbooze...lol
Ja the Beetroot has a earthy flavour
I like beat root brandy
Have you tried taro root?
Very interesting. However sugar beets are not that earthy at all. Beetroot of all beets are quite earthy. Not that it really matters. Would probably use it in a bloody mary.
Sigh. Of course I must now try this.... wonder if juicing a further 6kg and doing a starch conversion on it would add to the flavour.
How did it come out clear with DEEP RED beetroot????
the "e" to "i" thing in NZ is it just random?
I made use of a Pot still
FYI the color grading is jumpy in this video - especially when you have text overlay like at 1:10 - flashing between flat mid gray, but probably not all the way to rawlog, and well graded/saturated. There's also slow up down oscillating saturation which is especially pronounced after 8:45. It looks like a, not very good, auto exposure algorithm, but for saturation.
how about saled perfume
Oi mates that must taste like heaven!! Hmmmmmm!❤
Hello sir i love your channel ❤ i havr a suggestion , remove the blue color from your studio , add a warm light to it instead of blue
I’d call it Beet Grappa or Beet Eau-de-Vie
Do parsnip. 😎
If the sugar came from sugar cane, it's a rum ;)
beet liquor or beet spirits
didn't watch but I'm predicting it's a KiwiBurger cocktail?
Beetroot lowers blood pressure, lets see if this still works aha
broccolie whiskey?
Ever since I first heard the song Dandelion Wine (th-cam.com/video/QbR4aNW0nCk/w-d-xo.html), I've wondered what it would taste like. It would be cool to see you make it - or at least, a dandelion-ish wine!
Occasionally when I'm in a good cocktail bar I'll ask the barman to make me an "Atomic Borsch". It's not a cocktail that exists, I just tell them to create whatever they think it should be from the name. Sounds like this beetroot vodka would be a perfect ingredient!
Beetmoon.
Open toe crocs while pouring 17 liters of boiling liquid.....
👍