I think....(IMHO) you have to be one of the best teachers on TH-cam. I have only watched 2 of your videos and have already learned a TON!! Thanks for making them.
Cannot say enough about the quality of information you provide to us in this community. Every once in a while, we are so blessed to be able to meet, watch or experience a true mentor of our individual passions. Thank you George for being you. I send my respects from the "Great White North", Manitoba, Canada.
George, you are remarkable. I have learned more from you in a week than I learned in a year from other channels on this subject. You are a natural showman with a lot of heart and knowledge put into your videos. Your enthusiasm is quite catchy. Please continue as I am now a faithfully subscribed follower.
I’m was thinking about corn syrup and putting maple extract in syrup and plus wildflower honey and make a mead wine 👍👍 PID WORKING like a champ, Thank u sir once again❤️❤️👍🙏
George is Way cool, and so educational, I really enjoy these vids. I have been trying my hand at making wine for about a year-and-a-half now I have learned so much from his videos I thank ham for spending his time doing this, thank you George. Cheers my friend!
George, wherever you are I hope you're having a good time. Even if you never make another video you will have left us with an invaluable resource. I'm extremely grateful that I found your Channel.
Hi George,I thoroughly enjoyed your video as I do them all but what made it more interesting were the readings from the flakes as I have used cornflakes in a light lager before but was never sure on the gravity points on their own.Great stuff and have shared it on our homebrew forum.Keep up the good work 👍🍺
Your insights and knowledge are always welcome. You take complex ideas and present them in a way we can understand. Whiskey from frosted flakes their GREAT! :-) Not sure how it would taste. Materials cost compared to cracked corn might also be a question.
Great video and thank you Sir for your intellect. The man shows you how the magic happens, just not throwing crap in a pot and hoping you get lucky. Wish you were my neighbor. I’d talk with you non stop. Lol
George, you sure put a lot of work into this idea, I have made lots and lots of cornflake shine likker and it does in fact work and taste greaaaate!! But thanks very much for breaking it all down so I know WHY it works so well for me.
Although you’ve had it for years (and maybe don’t think of it this way), I have just added THE BEST piece of analytical machinery to my brew room ever! A re-writable white board. How I did without it I don’t know. Aids to memory such as pH, corn conversion factors, temps for various processes, gravity points for my mash buckets, reminders to sleep some time this week... And in the background of 90% of your videos....whiteboard! I’m a slow learner but I gets there in the end.. Love your work George. Keep it up.
Excellent upload as always ! Thanks George 👍Thanks for sharing so much knowledge !! I started a 5 gallon run of George Washington's Rye last night, but I only had 5 lbs of Rye. So I added an extra 1/2 lb of corn and an extra 1/2 lb of 6 row barley to make up for it. Oh yeah, I added 11 pounds of sugar also, (giving me a beginning SG of 1.140) so I guess it really ISN'T George Washington Rye, but a rye wash based on G. W.s recipe 😁
Thanks for the informative work. Precaution: prepared a batch of corn flakes and frosted flakes and did the amylase treatment like you did using the self same brand, and the iodine test failed. Had to add half a bottle of enzyme plus an extra hour of simmering at 160ºF + further resting for a few hours before the soupy texture turned more liquid. Suspect that some brands of flakes may have some extra preservatives that can interfere. If you think about it, the recommended amount of amylase based on water volume doesn't make sense: should be based on the amount of initial starch in the mix. In my case, 2.2 lbs (= 1 kilo) needed half the bottle.
Great stuff, you are able to take the same subject matter, essentially the conversion of starch to sugar, making it always interesting, informative where I manage to learn something. By focusing the base chemistry and math involved the base you build into those that follow is easily built on to then explore developing a specific flavor profile using mash components and various yeasts. Starch to sugar, sugar to alcohol, simple, yet so varied.
I never used "iodine" to test with. I used something every brewer should already have, Iodophor. Been using it for years. (Funny thing, when I was working at LHBS, we decided to move some shelves around. Where the iodophor was, a brown stain on the wall. Went away, after a few months. Wasn't a spill, the iodine sublimated through the plastic bottles, and stained the paint behind them.) steve
Hi George, this is starting to make sense for me. Now, the recipes need to be based on the expected gravity points per pound of ingredient and what is physically possible. For example, even though a 5 gal. batch with 15 lbs. of corn flakes will give the desired level of OG the amount of cereal would be too large to fit in the kettle with very much water. So, the amount of corn flakes also needs to have another fermentable sugar added to reach the target OG. Otherwise the mash would be impossibly thick. It becomes a balance between maximum flavor and output volume from the still.
having the same name for a measure of weight and volume that's different again to another countries measurement of the same name makes me glad i grew up in the metric system
George, I love your videos. One data point I think you missed here. That’s cost for feedstock. Ok, I can make beer from cornflakes, but really how much is that gonna cost me? Hehe. I just thought of that as you were mentioning datapoints early on in the video that cornflakes, boy that’s gotta be an expensive choice.
I'm a lazy sod so I just usually make sugar shine. Tried making shine with corn syrup but screwed up somewhere and it ended up going down the drain. So just curious does moonshine taste any different really depending on the method used or is ethanol just ethanol? lol ok, just watched to the end so the answer is yes.
Happy Distilling, this video and some friends of mine gave me an idea. Going to give capt'n crunch wash a try. I'll thump it just to make sure i get a far amount of flavor with it
How about a video on different varieties of corn like yellow dent or red dent, sweet corn, hybrids and heirloom varieties and which will give us the best conversion and the highest available abv. per pound and the best flavor profiles and esters. Thanks for your hard work.
Can you make a mash from just corn syrup and sugar and water with yeast or do you have to convert the syrup with the malt I tried to make a mash from malted corn but the yeast didnt want to activate and ferment so I had to dump it any help
u are a very clever man, do you have a manual book? if u have, can u share me? keep it up and also if u can please write the recipe and steps a video below
George please can you give advice. I’ve just started really taking note of the ppg to aid my productivity. However I have just made a sugar wash of 1kg 2.2lb of table sugar into 5L 1gal approx of water. Sugar was fully dissolved in boiling water then topped up to 5L. With sugar having a ppg of 46 I was expecting a OG of around 1.100 but when tested at 21c others hydrometer is only reading 1.060. Where have I gone wrong.
Hi, I’ve recently gotten into distilling after many years of wanting to do so, as a new distiller I find these videos extremely informative and valuable. I just discovered your channel so forgive me if you already have videos on this topic but could you talk about how to avoid unwanted byproducts in moonshine? As an example, even after reflux distillation to the ethanol-water azeotrope and filtration through an activated carbon filter my vodka (after dilution obviously) still had a quite noticeable ‘chocolatey’ aftertaste. As I said I am quite new and am trying out new techniques I have researched but it would be great to know the main causes of such unwanted contaminants. Thanks for all of the entertaining and insightful videos.
I cant distill but I do make wine and have been wondering what the advantage of getting your sugars from corn and other sources rather than just using table sugar?
Awesome. I knew someone would actually guess on the mark or close. This is really simple when you understand it. Obviously you do. Happy distilling George
You are using sugar and cornstarch in the one . So the hydrometer is used to read sugar density only. What I’m saying is that the added corn starch biases the reading higher so I don’t think that reading is accurate.
What are your thoughts on using dextrose as opposed to regular sugar? I know sugar does not dissolve as completely as dextrose, but have you found one or the other adds any flavor..good or bad?
George is in fine form today! A bit of salt on those corn flakes? Thanks for all the work you do, George. Do you have a professional teaching background?
I am having a hard time sourcing out alpha Amylase but have Gluco Amylase. I understand the long chain vs short chain thing but will gluco work exclusively?
A question - and it may be a foolish one: can glass carboys be used as kettles? I ask because if the highest temperature they need to hold is around 175 F and if I can stand a carboy in a metal pot filled with water to use as a double boiler then I should be able to heat the contents of the carboy to that target temperature using boiling water as a heat source. Is this done? and if it isn't is there a reason that they are not used? (lab distillation kits are glass, aren't they?) Thanks
@@BarleyandHopsBrewingThanks for your really quick response. So the issue is only about the integrity of the glass (that it won't shatter because of stresses caused by heating or cooling) . and not about the expansion rate differences between glass and say , a copper lyne arm ?
Question: How many pounds of corn flakes do you use for 6 gallons water? Where can you buy corn flakes in large quantities? Yo keep adding sugar to get to 1.090? Do you still add amylase?
Dennis, this is just my opinion. I have never added amylase but can def see the point to it. I've used 3 boxes and enough sugar to get my 1.080 gravity and of course a yeast nutrient and it's always made a great neutral spirit.It's just a sugar head wash anyway.
Hi Dennis, I don't know if 3 boxes is 3 lb's is or not. It's just an easy amount to gather ya know?? Nowthen, you asked how much and what proof...well the amount is really gonna depend on how much wash you make, like a 5 gallon or ten gallon wash, you see it now right??Then you asked proof, and that is directly related to your still and how you collect your distillate...period!!!!!If you run a tower that is packed with copper mesh it will cause lots of reflux and that will leave behind more water and hence raise the proof.
Is this really a useful number? The conversion is: Weight of product * 2.2 = To get your Kilos, then take that number * 3.8 to convert to Litres. Or to break it down, Multiply the weight of product by 8.36 or divide the Gravity Points by 8.36 to get the number of kilos you required to attain it.
@@JesusisJesus most of the world uses metric system. America uses a lot of metric units: seconds, amperes, volts, herts, lumens... America has metric systems more then the tip up there life, why the struggle? Just relax and enjoy the full extent of the metric system. Ask Nasa what units they use and how much it cost in 1999 a small conversion mistake. Is gravity points per kilogram per litre a useful number? All i can say it is more useful than gravity points per pound per gallon. If you disagree use imperial unit of time, convert all the other metric units that is currently used in to fill imperial systems gaps, and tell me how that go.
@@BarleyandHopsBrewing everything I've read about distilling says NO IRON PERIOD! Only copper or stainless materials! Well, I remember back in 5th grade science that we each took one of those single serving size boxes of Kellogg's Cornflakes (each), you remember, the you could open up and use as a bowl? Anyway we crushed it up in a mortar and pestle and drug a magnet around in it to pull out about a pinch of Iron powder! There's got to be more than a pinch in three pounds of it!
The only channel I don't skip ahead. The knowledge and info you provide is so reassuring. Thanks for this George.
I love these videos! I feel like a mesmerized, wide eyed kid sitting on the floor watching his favorite cartoon!! Thanks, George!
I agree
I think....(IMHO) you have to be one of the best teachers on TH-cam. I have only watched 2 of your videos and have already learned a TON!! Thanks for making them.
Cannot say enough about the quality of information you provide to us in this community. Every once in a while, we are so blessed to be able to meet, watch or experience a true mentor of our individual passions. Thank you George for being you. I send my respects from the "Great White North", Manitoba, Canada.
George, you are remarkable. I have learned more from you in a week than I learned in a year from other channels on this subject. You are a natural showman with a lot of heart and knowledge put into your videos. Your enthusiasm is quite catchy. Please continue as I am now a faithfully subscribed follower.
I’m was thinking about corn syrup and putting maple extract in syrup and plus wildflower honey and make a mead wine 👍👍 PID WORKING like a champ, Thank u sir once again❤️❤️👍🙏
George is Way cool, and so educational, I really enjoy these vids. I have been trying my hand at making wine for about a year-and-a-half now I have learned so much from his videos I thank ham for spending his time doing this, thank you George. Cheers my friend!
Mr, you're a brave man to give out your phone number with all the nuts out there! Thanks for the video.
George, wherever you are I hope you're having a good time. Even if you never make another video you will have left us with an invaluable resource. I'm extremely grateful that I found your Channel.
Hi George,I thoroughly enjoyed your video as I do them all but what made it more interesting were the readings from the flakes as I have used cornflakes in a light lager before but was never sure on the gravity points on their own.Great stuff and have shared it on our homebrew forum.Keep up the good work 👍🍺
“Just rewind” George, your a classic!!! Thank you for sharing your knowledge!!!
Your insights and knowledge are always welcome. You take complex ideas and present them in a way we can understand.
Whiskey from frosted flakes their GREAT! :-)
Not sure how it would taste. Materials cost compared to cracked corn might also be a question.
Everything that runs through my head, you seem to have covered in a video.
I love your cozy-looking shop
Thank you so much, that clears things up. You're like the super helpful, mildly dangerous grandpa that I never had.
Great video and thank you Sir for your intellect. The man shows you how the magic happens, just not throwing crap in a pot and hoping you get lucky.
Wish you were my neighbor. I’d talk with you non stop. Lol
George, you sure put a lot of work into this idea, I have made lots and lots of cornflake shine likker and it does in fact work and taste greaaaate!! But thanks very much for breaking it all down so I know WHY it works so well for me.
Sorry George ! I stand corrected on weight v volume in oz . I love your video and learning alot . THANK YOU VERY MUCH !
Although you’ve had it for years (and maybe don’t think of it this way), I have just added THE BEST piece of analytical machinery to my brew room ever!
A re-writable white board. How I did without it I don’t know.
Aids to memory such as pH, corn conversion factors, temps for various processes, gravity points for my mash buckets, reminders to sleep some time this week...
And in the background of 90% of your videos....whiteboard! I’m a slow learner but I gets there in the end..
Love your work George. Keep it up.
Another runaway success George.......What more can i say..!!! Thumbs up all round....
Excellent upload as always ! Thanks George 👍Thanks for sharing so much knowledge !! I started a 5 gallon run of George Washington's Rye last night, but I only had 5 lbs of Rye. So I added an extra 1/2 lb of corn and an extra 1/2 lb of 6 row barley to make up for it. Oh yeah, I added 11 pounds of sugar also, (giving me a beginning SG of 1.140) so I guess it really ISN'T George Washington Rye, but a rye wash based on G. W.s recipe 😁
WOW
cheers george your explanations are easy to understand and simple
Best science class online!
Thanks for the informative work. Precaution: prepared a batch of corn flakes and frosted flakes and did the amylase treatment like you did using the self same brand, and the iodine test failed. Had to add half a bottle of enzyme plus an extra hour of simmering at 160ºF + further resting for a few hours before the soupy texture turned more liquid. Suspect that some brands of flakes may have some extra preservatives that can interfere.
If you think about it, the recommended amount of amylase based on water volume doesn't make sense: should be based on the amount of initial starch in the mix. In my case, 2.2 lbs (= 1 kilo) needed half the bottle.
Kellogs is going to love you George!!! Great video!
Great stuff, you are able to take the same subject matter, essentially the conversion of starch to sugar, making it always interesting, informative where I manage to learn something. By focusing the base chemistry and math involved the base you build into those that follow is easily built on to then explore developing a specific flavor profile using mash components and various yeasts. Starch to sugar, sugar to alcohol, simple, yet so varied.
I never used "iodine" to test with.
I used something every brewer should already
have, Iodophor. Been using it for years. (Funny
thing, when I was working at LHBS, we decided
to move some shelves around. Where the iodophor
was, a brown stain on the wall. Went away, after
a few months. Wasn't a spill, the iodine sublimated
through the plastic bottles, and stained the paint
behind them.)
steve
Nice demo George.
I am sure Tony the Tiger would say about your video "Its Great!"
Greeeeeat! comment
Its "There're Great"!!! My favorite cereal for 40 years
Hi George, this is starting to make sense for me. Now, the recipes need to be based on the expected gravity points per pound of ingredient and what is physically possible. For example, even though a 5 gal. batch with 15 lbs. of corn flakes will give the desired level of OG the amount of cereal would be too large to fit in the kettle with very much water. So, the amount of corn flakes also needs to have another fermentable sugar added to reach the target OG. Otherwise the mash would be impossibly thick. It becomes a balance between maximum flavor and output volume from the still.
Exactly
"Odin's Corn Flakes Whisky" recipe calls for 1 kilo of flakes plus 3.5 kilos of sugar to top up the gravity for 20 litres of water.
I think you are a smart and generous man. Thanks for lessons.
Also wondering about the difference between using corn syrup vs high fructose corn syrup?
having the same name for a measure of weight and volume that's different again to another countries measurement of the same name makes me glad i grew up in the metric system
Yep, the sooner the US joins us the better.
You're GREAT.
George,
I love your videos. One data point I think you missed here. That’s cost for feedstock. Ok, I can make beer from cornflakes, but really how much is that gonna cost me? Hehe.
I just thought of that as you were mentioning datapoints early on in the video that cornflakes, boy that’s gotta be an expensive choice.
Another great one George! thank you!
very informative
fruit loops whiskey sounds mighty interesting, and possibly marketable.
I love those solid data points!
I'm a lazy sod so I just usually make sugar shine. Tried making shine with corn syrup but screwed up somewhere and it ended up going down the drain. So just curious does moonshine taste any different really depending on the method used or is ethanol just ethanol? lol ok, just watched to the end so the answer is yes.
What works best, cracked corn or frozen sweet corn from the supermarket
Happy Distilling, this video and some friends of mine gave me an idea. Going to give capt'n crunch wash a try. I'll thump it just to make sure i get a far amount of flavor with it
Update 12lb of captn crunch has a reading of 1090 in 6 gallons ofwater
after fermentation got an ABV of 14. The odd thing was a yellow oil film on top
@@bobthetall2548 Did you add any sugar? Was it good?
Watching from Michigan ✋
Thanks George!
Great info George, keep’em coming!!
great video as always thanks for info
How about a video on different varieties of corn like yellow dent or red dent, sweet corn, hybrids and heirloom varieties and which will give us the best conversion and the highest available abv. per pound and the best flavor profiles and esters. Thanks for your hard work.
I know this vid is old, but still awesome. I've been watching your vids non stop for about a month
Can you make a mash from just corn syrup and sugar and water with yeast or do you have to convert the syrup with the malt I tried to make a mash from malted corn but the yeast didnt want to activate and ferment so I had to dump it any help
Thanks 👍
Great videos, Thanks,
If 32oz is more than two pounds my math is close nuff 😁. I was lookin 4 that conversion...Woo!
u are a very clever man, do you have a manual book? if u have, can u share me? keep it up and also if u can please write the recipe and steps a video below
Doesn't confectioners sugar have corn starch to keep it from clumping? Probably not enough to be worth converting, but maybe
Is it possible to make a mash from frozen sweet corn
George please can you give advice. I’ve just started really taking note of the ppg to aid my productivity. However I have just made a sugar wash of 1kg 2.2lb of table sugar into 5L 1gal approx of water. Sugar was fully dissolved in boiling water then topped up to 5L.
With sugar having a ppg of 46 I was expecting a OG of around 1.100 but when tested at 21c others hydrometer is only reading 1.060. Where have I gone wrong.
Hi, I’ve recently gotten into distilling after many years of wanting to do so, as a new distiller I find these videos extremely informative and valuable. I just discovered your channel so forgive me if you already have videos on this topic but could you talk about how to avoid unwanted byproducts in moonshine? As an example, even after reflux distillation to the ethanol-water azeotrope and filtration through an activated carbon filter my vodka (after dilution obviously) still had a quite noticeable ‘chocolatey’ aftertaste. As I said I am quite new and am trying out new techniques I have researched but it would be great to know the main causes of such unwanted contaminants. Thanks for all of the entertaining and insightful videos.
I cant distill but I do make wine and have been wondering what the advantage of getting your sugars from corn and other sources rather than just using table sugar?
What about corn sugar. Why confectioners sugar? Homebrew shop should have some damn corn sugar.
High five George!!!
Can you use cornstarch ?
I'm getting good at that!! I guessed 34 gp on the frosted flakes, lol
Awesome. I knew someone would actually guess on the mark or close. This is really simple when you understand it.
Obviously you do.
Happy distilling
George
I had a thought chicken feed or wild bird seed . Those flock blocks are half sweet. How bad tasting would something like that turn out
What if you used amylase with the confectioners sugar to convert the corn starch?
What about just straight corn starch?
THANK YOU
unrelated topic, can a thumper be used to flavor,like a gin basket?
Almost the same. Only difference is the amount of energy needed to make the thumper work.
If I'm not mistaken frosted flakes has Malted barley in it
Water weighs 8.336 pounds per gallon, divided by itself = 100% or 1, 1.090 times 8.336 = 9.08624 pounds per gallon
Ever done maple flakes? Dint know that was a thing until today.
You are using sugar and cornstarch in the one . So the hydrometer is used to read sugar density only. What I’m saying is that the added corn starch biases the reading higher so I don’t think that reading is accurate.
What are your thoughts on using dextrose as opposed to regular sugar? I know sugar does not dissolve as completely as dextrose, but have you found one or the other adds any flavor..good or bad?
I find that dextrose ferments cleaner and has a more crisp flavor profile.
George
So, distilled alcohol products truly are the breakfast of champions.
Exactly
George is in fine form today! A bit of salt on those corn flakes? Thanks for all the work you do, George. Do you have a professional teaching background?
No background teaching. Just a good ole country boy
How did you get 1 gallon gravity points from you making a 2 gallon batch. Or did I miss something
2 lb in 2 gallons is the same as 1 lb in one gallon. That is the same as 3 lb in 3 gallons and so on.
Like Cory I am still a little confused. Wouldn't you divide your gravity in half to get the 1 gallon per 1 pound?
Never mind... I just watched your video on specific gravity.
Now I'm wondering about the PPG of just corn starch and amylase!
Now that would be an interesting experiment
I am having a hard time sourcing out alpha Amylase but have Gluco Amylase. I understand the long chain vs short chain thing but will gluco work exclusively?
Gluco will not work exclusively.
Sorry
George
@@BarleyandHopsBrewing Thanks.
A question - and it may be a foolish one: can glass carboys be used as kettles? I ask because if the highest temperature they need to hold is around 175 F and if I can stand a carboy in a metal pot filled with water to use as a double boiler then I should be able to heat the contents of the carboy to that target temperature using boiling water as a heat source. Is this done? and if it isn't is there a reason that they are not used? (lab distillation kits are glass, aren't they?) Thanks
Use them at your own peril. Glass is a bit dangerous but it will work
@@BarleyandHopsBrewingThanks for your really quick response. So the issue is only about the integrity of the glass (that it won't shatter because of stresses caused by heating or cooling) . and not about the expansion rate differences between glass and say , a copper lyne arm ?
Is there anybody help me to figure out 2 pounds in ?? water? I wanna know how much syrup i need to add in 20 litres for 1090
now the corn syrup might be cheaper than flaked corn or even barley for that matter
Omg. Corn syrup
Confectionery sugar has a little corn starch in it, would it be worth adding amylase to it?
I covered that. You missed it.
Hi George, where are you located?
Hi I'm George we gonna crack some corn........ flakes heheh
Question: How many pounds of corn flakes do you use for 6 gallons water? Where can you buy corn flakes in large quantities? Yo keep adding sugar to get to 1.090? Do you still add amylase?
Dennis, this is just my opinion. I have never added amylase but can def see the point to it. I've used 3 boxes and enough sugar to get my 1.080 gravity and of course a yeast nutrient and it's always made a great neutral spirit.It's just a sugar head wash anyway.
Timmy Persky thanks Tim you said 3 boxes is that 3 lbs or more? How much did it yield and what proof? Thanks for your reply.
Hi Dennis, I don't know if 3 boxes is 3 lb's is or not. It's just an easy amount to gather ya know?? Nowthen, you asked how much and what proof...well the amount is really gonna depend on how much wash you make, like a 5 gallon or ten gallon wash, you see it now right??Then you asked proof, and that is directly related to your still and how you collect your distillate...period!!!!!If you run a tower that is packed with copper mesh it will cause lots of reflux and that will leave behind more water and hence raise the proof.
Are there preservatives in the corn flakes that would kill the yeast?
No. I checked the ingredients. No issues.
Could you use beans then?
How about an All Bran hooch. lol
😁🌽
what do you use graco lubricant for ?
I have a paint sprayer. I use this when I finish and store it.
George
it costs more for the cereal than it does just buying flaked or cracked corn lol
Good morning George I think 1.090 is closer to 11.8125 good morning George
Sorry George I guess a bit goes all the way dry to 0.990 it would be 13 something sorry about that George love your videos
Sorry George I know you’re the expert forgive me have a wonderful day Vernon
Gravity points per kilogram per litre?
Is this really a useful number?
The conversion is: Weight of product * 2.2 = To get your Kilos, then take that number * 3.8 to convert to Litres.
Or to break it down, Multiply the weight of product by 8.36 or divide the Gravity Points by 8.36 to get the number of kilos you required to attain it.
@@JesusisJesus most of the world uses metric system. America uses a lot of metric units: seconds, amperes, volts, herts, lumens... America has metric systems more then the tip up there life, why the struggle? Just relax and enjoy the full extent of the metric system. Ask Nasa what units they use and how much it cost in 1999 a small conversion mistake. Is gravity points per kilogram per litre a useful number? All i can say it is more useful than gravity points per pound per gallon. If you disagree use imperial unit of time, convert all the other metric units that is currently used in to fill imperial systems gaps, and tell me how that go.
Mindaugas Vaskevicius Huh?
What’s your point?
You’re the one who asked so I gave you the formula.
Are you implying that I’m American?
@@JesusisJesus 1) point was: yes, it is a very useful number. 2). Thank you for the formula. 3). I really don't care.
George, Is it Really? More? Lol
I don’t see a video for instant potatoes : )
Happy distilling!
Adam, I appreciate the comments. Have you thought about subscribing?
Totally free.
George cracked corn and we DO care! 😛
LOL👍
What about the Iron in the Corn/Frosted Flakes?
What about it?
@@BarleyandHopsBrewing everything I've read about distilling says NO IRON PERIOD! Only copper or stainless materials! Well, I remember back in 5th grade science that we each took one of those single serving size boxes of Kellogg's Cornflakes (each), you remember, the you could open up and use as a bowl? Anyway we crushed it up in a mortar and pestle and drug a magnet around in it to pull out about a pinch of Iron powder! There's got to be more than a pinch in three pounds of it!
give hell brother
You lost me at put them in a glass to wet.
Dirty tree and a third.
Too much science, you make the whole process sound to complicate. To just make BOOZS
So I need 28 or 30 boxes of cereal for a 10 gallon mash