Need to add Amylase enzyme, or use malted 2 row barley ( it has amylase in it )and set grain for 90 min at 155 f to convert starch to sugar, then you only need half the sugar .your just flavoring a sugar wash instead of seeping grain to get your sugar and gravity , your product will be smother and have a true taste... great job love the Chanel if ya want I can link ya to a good channel learn all about converting starch to sugars your wash be clearer because starch won’t be there making it cloudy, so make it easy do just as you are hydrolyze your grains with the hot water as it cooling at 155 put in your amylase and that’s it as it cools it break your starch down to sugars by time your temp right to pitch your yeast great job on the channel really enjoy it
Great video man,I'm getting a still this month.I want to try making my own.You guys make it look so easy & fun.Two thumbs up & keep the video's coming. 👍👍🔥🔥
You are going above and beyond on the process. Good to know stuff. I don't add corn and rye to my brandy, flavor preference is all. Thank you for posting
Ill tell you a cool way i found to cool down my condenser. If you have a double sink near by you can use a constant flow of cold water with no ice. You fill up one side of the sink with cold water and put the pump in. Then, you allow it to drain out the warm water into the empty side of the sink. As the water level drops in the pump side of the sink, you just let your faucet drizzle till it balances out. This keeps a constant flow of cold water going into the condenser and all warm water is dispelled into the other side of the sink. It works even better than ice as mine stays cold the whole time without touching anything. None of this will work if you dont have a sink near by.
Great Video, great recipe. Thanks for sharing. If I could share a tip, you may know but if not, I'd suggest removing the fiber filter in the pump. It's nearly impossible to clean it, so after running anything through it besides pure distilled water, it can become a home for bacteria to grow. Great video man.
Got my still ready. I'm gonna to attempt a full grain/ rye forward/secret corn blend sour mash run....and age it with smoked oak and Japanese peach blossoms . And my experimental is a wine with organic honey and juniper. Keep on keeping on
So does a higher starting gravity produce more final product? Or does it only matter what it is once you run it? Also what is the ideal starting gravity? Thanks.
higher gravity does produce more liquor if you let it finish, and the best starting gravity is 1.080 or 1.070 ... 1.060 is good but you wont end up with as much liquor however it will taste better in my opinion. I usually always shoot for 1.080
Thanks for the video fellas, I liked seeing the full process and I learned from it. Question: my wife is from western NC and of course some of her family friends make shine. I was told they made some white apple brandy without needing to add any sugar. I didn't get the whole process, but could you make a brandy with no added sugar if you don't use any cereal grains? All I really know is that brandy was the best white liquor I've ever tasted and I'd like to be able to make it on my own.
I burn my heads in my ole pick em truck ...wont work on these newer models but does great in the 83 chevy
ปีที่แล้ว
Great video! There is one thing i dont understand. You are not using malt or an enzyme to break down the corn and rye. Is there a reason for that? But its an incredible idea to mix the grain with the fruit!
I been growing my peaches this year with this video in mind . Just picked my fruit and started getting my materials together and then i noticed thst he throwz corn and rye in dry ? Is this ok?
Can you use the first jar for sanitizing surfaces or even cuts? if needed? I know its poison but is it that bad that you couldn't use it to avoid infection if need be?
Theoretically yes, and you want to proof it down to 140'ish (70%) - it kills nasties better that way. But I'd apply it only to something without contact with food, skin etc. It's mostly acetone, acetate etc. so perfect stuff for stickers removal etc 😜
Great vid men, I love all your content, 1question: What are those screw connectors called that you connect the condenser to the column, and again when you joint the lyne arm to the thumper, they look like and nut on one piece and a thread to the other piece, I'm in Aussie and none of our plumbers have ever seen them before. If you could tell me where I can purchase them I would be eternally grateful. Cheers mate.
Supply Giant DDDV0012 1/2" Nominal Size Lead Free Straight Union with Sweat Sockets for Use with 5/8" OD Copper Pipe, 28 www.amazon.com/dp/B016Y8O6DS/ref=cm_sw_r_cp_api_glt_fabc_DYA4R1M9KKZA8EDYGB13
It would be impossible to recharge the thumper without shutting the still down… or having some sort of bypass system using valves and a secondary bypass pipe. Once you prime it on this type of system… that’s it unless you shut the still off and disconnect the thumper.👍🥃
Why not convert the grain? Why did you not invert the sugar? Pectin enzymes should be used 24 hr before pitching the yeast. How cold is it there? Properly pitched DADY should work off in 3 days.
Over All this is a Great Video but why not mash the corn with a malted rye and extract the starch in the corn and be more traditional. Your not getting the full benefit of the corn and rye? Nice still too but if you ever scorch something in that keg it will be extremely difficult to clean - you have gone to a lot of expense but a copper pot would help remove more of the bad stuff and if it was made right it would clean up easier. Thanks for taking the time and effort to put the video together - always great to see how others make their flavored shine!
I understand that for a beginner that would possibly the best. I didn't have anything like TH-cam to learn from. I came from the Home Brew Beer background and learned mashing grain there. Not an easy task and had several failures but got it figured out! LOL !!!
Why don't you use fresh peaches it's truly sad to see someone say their a moonshine and not use real peaches instead almost all you youtubers use who make these videos use store bought canned crap it's disgraceful
Need to add Amylase enzyme, or use malted 2 row barley ( it has amylase in it )and set grain for 90 min at 155 f to convert starch to sugar, then you only need half the sugar .your just flavoring a sugar wash instead of seeping grain to get your sugar and gravity , your product will be smother and have a true taste... great job love the Chanel if ya want I can link ya to a good channel learn all about converting starch to sugars your wash be clearer because starch won’t be there making it cloudy, so make it easy do just as you are hydrolyze your grains with the hot water as it cooling at 155 put in your amylase and that’s it as it cools it break your starch down to sugars by time your temp right to pitch your yeast great job on the channel really enjoy it
Full conversion video is coming soon. Thanks you so much for watching and also providing valuable information for people to learn from. Shine on!!!!!
You said it. Just watch George, he knows all!
Possible channel name
Great video pal think it's your best one yet. Keep them coming.
Really enjoyed seeing the whole process and the explanation! Great video!
No l look oooi I ioio9o99ki
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No
This makes so much more sense to me after talking to you! Thanks for the help!
Man I love the back wall for the taste test. Two buddies quality control true friendship. Can't wait to buy ya still mill....
Awesome thank you. You guys are the best 👍
Love this video you broke down it all to show how everything went and how it worked. Verry nice video loved it. Keep up the good work.
Great Job Eaze! That's was a big mash in by yourself. Least Phil showed up for the taste test 😁
Great video man,I'm getting a still this month.I want to try making my own.You guys make it look so easy & fun.Two thumbs up & keep the video's coming. 👍👍🔥🔥
I like the way you tell what you're putting in show it until exact amount
Another great video!
Phil dropping that knowledge at the last seconds 🤣😃. Shine on, bros!! 🤘
Really enjoyed this. Gave me a few ideas. Really good I bet. Yummy
Want a jar?
This is what was in the jar I gave you
@@bigeaze5711 yep I still got it too. Thanks
i love this set
Looks nice
I love how he looked around before he took a hit off the jar. Looking out for the man! I guess.
You are going above and beyond on the process. Good to know stuff. I don't add corn and rye to my brandy, flavor preference is all. Thank you for posting
cant you do this without the corn and rye?
Ill tell you a cool way i found to cool down my condenser. If you have a double sink near by you can use a constant flow of cold water with no ice. You fill up one side of the sink with cold water and put the pump in. Then, you allow it to drain out the warm water into the empty side of the sink. As the water level drops in the pump side of the sink, you just let your faucet drizzle till it balances out. This keeps a constant flow of cold water going into the condenser and all warm water is dispelled into the other side of the sink. It works even better than ice as mine stays cold the whole time without touching anything. None of this will work if you dont have a sink near by.
Great job, did you build the system?
Glad I stayed until the End that exit was great 😂
Great Video, great recipe. Thanks for sharing. If I could share a tip, you may know but if not, I'd suggest removing the fiber filter in the pump. It's nearly impossible to clean it, so after running anything through it besides pure distilled water, it can become a home for bacteria to grow. Great video man.
You talking about on the pond pump?? If so I pop it out spray the mess out of it and soak it in heads
Does have heads like shine does
Got my still ready. I'm gonna to attempt a full grain/ rye forward/secret corn blend sour mash run....and age it with smoked oak and Japanese peach blossoms .
And my experimental is a wine with organic honey and juniper.
Keep on keeping on
So does a higher starting gravity produce more final product? Or does it only matter what it is once you run it? Also what is the ideal starting gravity? Thanks.
higher gravity does produce more liquor if you let it finish, and the best starting gravity is 1.080 or 1.070 ... 1.060 is good but you wont end up with as much liquor however it will taste better in my opinion. I usually always shoot for 1.080
is the corn malted? rye malted?? looks delicious!!
A professional production......am i on the right channel?
Thanks for the video fellas, I liked seeing the full process and I learned from it. Question: my wife is from western NC and of course some of her family friends make shine. I was told they made some white apple brandy without needing to add any sugar. I didn't get the whole process, but could you make a brandy with no added sugar if you don't use any cereal grains? All I really know is that brandy was the best white liquor I've ever tasted and I'd like to be able to make it on my own.
Use about 4 pounds per gallon of water to do all fruit and be prepared to strain and strain it’ll make the best shine you ever tasted
You can use crushed oyster shells to help balance your pH
I am making that as soon as it warms up some
That rye gives it that spicey flavor.
Yes it does!!!! It’s delicious
I burn my heads in my ole pick em truck ...wont work on these newer models but does great in the 83 chevy
Great video! There is one thing i dont understand. You are not using malt or an enzyme to break down the corn and rye. Is there a reason for that? But its an incredible idea to mix the grain with the fruit!
I just used it as flavor in the video to keep it real simple for a beginner to follow. Later on they could convert the corn if they want to.
Thank you for your answer! Keep up the good work!@@bigeaze5711
Nice
How do you get the kegs clean after use? I know in beer, cleanliness is key.
Hey man where did you get that pour spout lid for the Mason jar?
I been growing my peaches this year with this video in mind . Just picked my fruit and started getting my materials together and then i noticed thst he throwz corn and rye in dry ? Is this ok?
Rock on Big E
The mixer!! Lol …. My dude!!!
Homemade, you want to buy one?
I wonder how the brandy tasted before you ran the stil:)
Good job on the vid
Super bitter beer
😂... thanks to you sir I have my own corn jora recipe.thanks a lot brou.
How you make a still out of beer kegs
💪Those guns, lol.
“I’m done so sucking on hoses!!” 😂😂😂
Can you use the first jar for sanitizing surfaces or even cuts? if needed? I know its poison but is it that bad that you couldn't use it to avoid infection if need be?
Theoretically yes, and you want to proof it down to 140'ish (70%) - it kills nasties better that way. But I'd apply it only to something without contact with food, skin etc. It's mostly acetone, acetate etc. so perfect stuff for stickers removal etc 😜
Yall keep talking about Jimmy, but you forget that most people don't care if he cracks his own corn or not.
Great vid men, I love all your content, 1question: What are those screw connectors called that you connect the condenser to the column, and again when you joint the lyne arm to the thumper, they look like and nut on one piece and a thread to the other piece, I'm in Aussie and none of our plumbers have ever seen them before. If you could tell me where I can purchase them I would be eternally grateful. Cheers mate.
Copper unions
Supply Giant DDDV0012 1/2" Nominal Size Lead Free Straight Union with Sweat Sockets for Use with 5/8" OD Copper Pipe, 28 www.amazon.com/dp/B016Y8O6DS/ref=cm_sw_r_cp_api_glt_fabc_DYA4R1M9KKZA8EDYGB13
@@bigeaze5711 Thanks for that mate
Is that a hydrometer that you check gravity with? Also what yeast did you use? Thanks guys good video.
Yes there’s a link to the exact hydrometer on our website and the dady red star yeast I used www.Philbillymoonshine.com
Does the length and size of pipe from make a difference?
So how do I get this Still Kit in Detroit?
The blender sounded like a wood chipper!
That vitamix might as well be a wood chipper
I heard it's illeagle in most states of America to distill liquor without wearing blue buckle-up overalls
LMAO it is, i am an outlaw.
@@philbillymoonshine7356 and don't forget to cast the foreshots at some trees (in hatred of foreshots)
How much total water was used
🤙🏻🤙🏻
Just curious how long is your liebeg and around about how many bags of ice do you go through with that setup?
3’ and 100 pounds of ice
Do you recharge you're thumper during the run or no?
Yes there’s a part in the video where I talked about priming my thumper with peaches and alcohol
At the 15:00 mark
Thanxs going to watch again
It would be impossible to recharge the thumper without shutting the still down… or having some sort of bypass system using valves and a secondary bypass pipe.
Once you prime it on this type of system… that’s it unless you shut the still off and disconnect the thumper.👍🥃
I need some good corn!!!
What is the stick called that ur putting in the mash to measure if it's done.
A brix hydrometer, amzn.to/3Vi7G11
u need a longer mixer
I got one now.
Thanks too philbilly I got a deal from Jimmy 👍
HeLP! I can't find flatliner stills....? I need some parts!
He is on facebook
Flatlander stills
👍
HEY YOU GUY'S!!!!
Why not convert the grain? Why did you not invert the sugar? Pectin enzymes should be used 24 hr before pitching the yeast. How cold is it there? Properly pitched DADY should work off in 3 days.
Over All this is a Great Video but why not mash the corn with a malted rye and extract the starch in the corn and be more traditional. Your not getting the full benefit of the corn and rye? Nice still too but if you ever scorch something in that keg it will be extremely difficult to clean - you have gone to a lot of expense but a copper pot would help remove more of the bad stuff and if it was made right it would clean up easier. Thanks for taking the time and effort to put the video together - always great to see how others make their flavored shine!
I just used the grain as flavor to keep it simple for a beginner to replicate.
I understand that for a beginner that would possibly the best. I didn't have anything like TH-cam to learn from. I came from the Home Brew Beer background and learned mashing grain there. Not an easy task and had several failures but got it figured out! LOL !!!
BIG EZ gettn' er Done y'all!!!
Big E , are you related to Phil? If so ,you could Have done done a lot worse. I love both of ya'll. Keep up the good work hope to see ya'll in Maggie.
Hay Easy you got coon eyes in the tasting part of this video.
@@jimmelton7299 yeah Philbilly is my cousin. I get them coon eyes every year from the sunglasses
Awesome video but I can’t make my brandy with all that high technology
It’s not needed, do it the old school way
Why do you call it peach brandy and not just peach moonshine
If it's still bubbling it's still working and it's not ready
50 ml per 5 gallon of mash heads ratio. Then multiply by 3 for 15 gallons =150 MLS of heads, not 750
50 ml per gallon
OH...
I-O
@@bigeaze5711 It always has been 🤣😂
You can't put anti-freeze in your moonshine to up the alcohol content anymore.
You can, and only you should drink it.
Why don't you use fresh peaches it's truly sad to see someone say their a moonshine and not use real peaches instead almost all you youtubers use who make these videos use store bought canned crap it's disgraceful
50 mills not 750 Bro
I'm sorry to be the one to tell you but that's not mountain brandy old time mountain brandy is made with just peaches and water and yeast nothing else
That’s straight brandy, mountain brandy or sometimes called split brandy is made with 50% grain and 50% fruit
The guy in the hat im sure you don't give alcohol to a special-needs person poor fella
Skip the RYE please.
Bud you need to throw that damn drill away and go get you a damn boat paddle to stir that s*** with and you got to cook your grain at 160°
Bro you are losing a lot of alcohol
If you're putting anything other than peaches and yeast and water you ain't making peach brandy
you have democrat political adds on you site