Temperature matters when proofing. The temperature of the liquid proofing makes a difference. The temperature of the hydrometer makes a difference. The case the hydrometer came in is not the right size as it does not allow for the hydrometer to be free to float properly.
Also, rinse the hydrometer after each use. If you are really want accuracy, you don’t want cross contamination. Ideally, you want the hydrometer to float and not touch a side. The friction of being against a side will skew results a little. But you may not need lab accuracy. Hell, you can shake the bottles and get a rough proof based off the bubbles.
I just had the honor of meeting the legend in person. Phillbilly. What a crazy smart and nice guy. For about a year I have googled moonshine videos, and not once did I get directed here! Just the same old ones that always took you to an advertiser. I was beginning to think there weren't any good ones. Then along comes this guy and says check mine out. Are kidding? Awesome.
Proofing any liquor,..to be accurate, it must be at the right temperature...The perfect proofing temperature is 60 degrees...The air bubbles act just like air in a tire, so to speak...What happens to a tire in the cold temps of winter??...The tire may get slack, and you'll have to add air...The molecules slow done, because of the cold...In the warm temps of summer air pressure inside the tire, rises...Those air bubbles do the same thing as the tire does at different temperatures, so even if you are using a hydrometer, you have to be at or close to 60 degrees, to be accurate
No. It is pretty much the same thing except whisky is aged in charred oak barrels and usually proofed down to be around 80 proof on average. So you could take moonshine and turn it into whiskey.
They all break real easy, Big Eazy has broke 3 of them so far, he has footballs for thumbs and breaks everything, and then blames me for it when i bitch about it.
So there’s no indication of how much you poor into the tube? And you just let the hydrometer float or drop to get the reading? I mean there’s no real lessons here
80 proof is about the standard of what people mix their shine to. If you like it stronger by all means snag up the first jar of the hearts and keep it back for yourself.
The term "proof" came from alcohol taxation back around the 1500s in England - the term later finding it's way into other parts of the world. Alcohol can be ignited at or very near 100 proof. This was how they determined taxation rates, whether or not it would ignite. If it could ignite it was considered "over proof" and if it didn't it was "underproof." As mentioned earlier, proof is twice the alcohol by volume. So if a liquor is 50% abv it would be 100 proof. British soldiers used the term "proof" similarly several centuries later, but not in relation to taxation. They were given rum rations while serving to help keep scurvy at bay. When they'd stop into a port and find a rum they liked, they'd attempt to ignite some of the liquor to see if it caught fire. If it did that was "proof" it was a quality liquor that wasn't watered down and could hold up to being stored for long periods of time on a vessel at sea.
“You got your proof.....
then you got your....whatever”
😂 Spoken like a true Shine brother!
Sending well wishes from Kentucky!
Temperature matters when proofing. The temperature of the liquid proofing makes a difference. The temperature of the hydrometer makes a difference. The case the hydrometer came in is not the right size as it does not allow for the hydrometer to be free to float properly.
Also, it doesn't seem to be a hydrometer. It seems to be alcohol meter.
It is a hydrometer, has specific grav. On the other side. Spin it and let it settle. And it is accurate
Also, rinse the hydrometer after each use. If you are really want accuracy, you don’t want cross contamination. Ideally, you want the hydrometer to float and not touch a side. The friction of being against a side will skew results a little. But you may not need lab accuracy. Hell, you can shake the bottles and get a rough proof based off the bubbles.
I just had the honor of meeting the legend in person. Phillbilly. What a crazy smart and nice guy. For about a year I have googled moonshine videos, and not once did I get directed here! Just the same old ones that always took you to an advertiser. I was beginning to think there weren't any good ones. Then along comes this guy and says check mine out. Are kidding? Awesome.
Thanks Joe, you are by far the best conductor around, the boys loved the train ride, if you ever have any questions just give me a shout.
Your friend is doing double distillation to reach so high numbers !
I've seen high proof, but takes long time, run at 175 degrees. But taste like racing fuel
Do you have any tricks on getting high proof everytime
Hi! Sorry I'm new learner, how much alcohol is in that 185 read!? Is it like 60% vol
Maj Ghaz just half the proof.. so 185 equals 92.5% vol
Many thanks 👍
Proofing any liquor,..to be accurate, it must be at the right temperature...The perfect proofing temperature is 60 degrees...The air bubbles act just like air in a tire, so to speak...What happens to a tire in the cold temps of winter??...The tire may get slack, and you'll have to add air...The molecules slow done, because of the cold...In the warm temps of summer air pressure inside the tire, rises...Those air bubbles do the same thing as the tire does at different temperatures, so even if you are using a hydrometer, you have to be at or close to 60 degrees, to be accurate
U can only measure alcohol with an algometer not a hydrometer which is for reading gravity
there are multiple kinds of hydrometers a brix reads gravity, an the one in this video reads abv and proof.
Where can I buy an ideal prooferb for moonshine? Everything I see on amazon is best suited for lower ABV drinks like beer, wine, and mead
amzn.to/2XLqcDB
that’s a good one.
Home brew Ohio. Sandusky
185? That’s heads 😂
I'll have me some of that 80 proof, please. I like to remember my fun.
Gotta be running a reflux column to hit that purity
Double distillation also
Is moonshine stronger than whisky.......?
No. It is pretty much the same thing except whisky is aged in charred oak barrels and usually proofed down to be around 80 proof on average. So you could take moonshine and turn it into whiskey.
@@philbillymoonshine7356 I'm 20 and a girl 🤣🤣🤣🤣😄😄 and i don't drink
I want some of that hard-core shit
I wanna try that 185
180 proof how much would it take, to feel the essence of the situation.
oooh about, your vision. should do it.
For me the 80 proof perfect the other make me pass out I like 80/85 proof
I need a reliable alcohol meter to proof rum made from palm wine.
They all break real easy, Big Eazy has broke 3 of them so far, he has footballs for thumbs and breaks everything, and then blames me for it when i bitch about it.
185 fug that Sht, I like my esophagus not bleeding. That’s not even fun to drink liquor that high
「コンテンツを調整する必要があります」、
So there’s no indication of how much you poor into the tube? And you just let the hydrometer float or drop to get the reading? I mean there’s no real lessons here
I'm getting gut rot just looking at this ;)
40% ABV is pretty weak for corn liquor!
80 proof is about the standard of what people mix their shine to. If you like it stronger by all means snag up the first jar of the hearts and keep it back for yourself.
in real life ; whats proof means???? you explained = Nothing!! = Nonsense
The term "proof" came from alcohol taxation back around the 1500s in England - the term later finding it's way into other parts of the world. Alcohol can be ignited at or very near 100 proof. This was how they determined taxation rates, whether or not it would ignite. If it could ignite it was considered "over proof" and if it didn't it was "underproof." As mentioned earlier, proof is twice the alcohol by volume. So if a liquor is 50% abv it would be 100 proof.
British soldiers used the term "proof" similarly several centuries later, but not in relation to taxation. They were given rum rations while serving to help keep scurvy at bay. When they'd stop into a port and find a rum they liked, they'd attempt to ignite some of the liquor to see if it caught fire. If it did that was "proof" it was a quality liquor that wasn't watered down and could hold up to being stored for long periods of time on a vessel at sea.