Full respect for your skills, Amanda. I encourage you to make more videos demonstrating your processes. A BUNCH of us will watch every one of them - and become better skilled for it.
Ran my blue corn and figs this morning I was hoping when I went back inside there would be a nice shine content video to watch Thanks for being right on time.
I love the way you break it down. You think exactly like I do as far as how it all goes together. Hell I could listen to you talk mash builds all day long hell just the education I get is awesome. You Digger and Richard I could listen to all day no issues and just learn so much. Plus y'all break it down just like I need it
Great video as usual. I bought a 20 gallon North Georgia still last year and I love it I also bought an infuser for the thumper and that’s a game changer. Love your simple way you explain things to make it very easy to understand.
Great video,I wish I had 1/10 of your knowledge, I have all the proper hardware, I do make a great bourbon, I want to make some brandy,it rough here in Colorado using fresh fruit,just too expensive, you're amazing!
Great video Amanda, I love mountain/split brandy, it's one of my favorite things to make, in fact I'm running my apple, rye and oat today. Keep up the good work and please keep making the videos.
@HillbillyGlassBarrels-gx7hw Hey Thank you so much for watching.. I really appreciate that. I have seen your product some of my friends use, they look pretty cool!
Howdy from Texas! Yourself and Digger are absolutely mash wizards to me🤩! I can't wait to try this recipe(& I will be😉). thanks for sharing your knowledge, & shine on!
@@tex2283 🫡🇺🇸Howdy from Tennessee! I appreciate that very much been trying to upload that video for 3 days now but beijgnon the road we have no wifi strong enough🤷.. working on it, and shine on!
I love the Raisin Bran idea! I’m working on a wheated bourbon with the addition of a type of edible sea grass I collected some grains from a few weeks ago. My hope is to make a uniquely Alaskan whiskey.
@CharlesRoss-bb4qb wow that's really really cool, a uniquely Alaskan whiskey with sea grass, I'd love to know how that turns out! Keep me updated! Good luck
@@AmandaBryantDistilling I may have stumbled upon a recipe that you can use. I tried to brew a spruce beer without hops. I mashed red wheat with malted 2 row barley. All grain, no hops, 5 gallon ferment. Medium saucepan of spruce tea. I think the grain bill was predominantly wheat, with enough malted barley to mash the wheat. The fermentation got infected (too sour for a beer) so I let it sit. I distilled it this evening. I haven’t blended my cuts yet, but so far it’s amazing! I mashed my sea grass grain last night. 45%wheat, 45% malted 2 row, 10% roasted goose tongue. On grain ferment. Angel Yellow Label yeast to pull out any flavors that the barley enzymes may have missed.
Great video....I have a similar grain crusher (got it for like $100 off Amazon). I can grind over 50lbs of corn in about 10 min. I'll have to give the raisin bran a go.....I usually go 3lbs per gallon.....ferment, then strain, then run!
Love the placement of the 7-Days (New Zealand TV Show Logo) in there :) hahaha... gave me a bit of home country feels! :) (which also - its legal to distil alcohol there for personal consumption)
@@AmandaBryantDistilling We don't live too far from North East in Erie county. We got a line on some cherries after the Cherry Festival. They grow some good cherries up by the lake.
I hope you do a Popped Popcorn run! If it works that would be an awesome recipe to try on Master Distiller. Fast and easy. No boiling of water needed and no cooking of the corn needed since it's popped. And there are lots of different heirloom varieties that all have different flavors. Glass gem popcorn, Amish popcorn, mini pink, mini blue, Dakota black, and the list goes on.
Awesome first time watching you. I make wines and beer I'm making a black berry and grape wine soon I like the video and I'm subscribed love what your doing ❤
Na thank you wish I would have found a woman like you we would be in the woods all the time I love this hobby runs in my veins thicker than my blood I think, I remember first time my pa took me to his still site on the creek I was just 8yrs old but it got me hooked just wish could do as my full time gig if know what I mean anyway sorry to ramble
I love caramel malt, but I learned recently that it has little to no dp... 😢 I had to rework my Bourbon mash bill because of it. I try to not use extra enzymes when mashing in and kept having issues with efficiency because corn if gelatinized properly will only convert it's self and I thought adding the caramel malt would help with the break down of the other grains... it didn't lol But if you're using enzymes, it shouldn't matter. Doing grain first, then water, do you deal with dough balls? Lol Brix is usually confusing to most Americans. Mash days usually end in the dark. Breakfast cereals are a great way to add both flavor and additional sugar to your Mash. I love that you use a Donna jug! Great Mash day video!
Excellent and so incredibly talented and amazing! Would love to see some moonshine cookbooks be published where you document everything in this video for the recipes?
I have been asked to write a book before but always thought who would read that lol, I also thought who would want to watch me or listen to me talk, but then I wind up on TV😅I am working on opening a distilling school where you can come tale classes in person. Thats my dream. the classes will come with a little handbook on what we went over.. so, I'm getting there.
I was so happy to see you've made a channel! Loved the work you did with the Moonshiners crew, and I'm even more excited to see what you do in your own time! Much love from west KY :)
@@AmandaBryantDistilling Im happy it came out well. Im only Making Wine atm. But ive destilled earlier in Life and also Made some Beer 🖤 Im probbly your biggest fan btw :D haha
Dude- SCIENCE!!!! I made a corn flakes/raisin mash years ago- just because. Let the natural yeast that had settled on the raisins do it's thing. Nerding out with SCIENCE!! BillC :)
Silly me. We had a cherry orchard near where I lived as a kid. We used the cherries to make winter brandy, and I loved roasting and salting the pits. I had no idea at the time that that wonderful cherry/almond flavor was coming from the cyanide in them.
Hey Amanda. Spotted your video and just had to click on it. Sub'd now and am looking forward to more content. Just a note with the fruit prep. I like to freeze the fruit first and then por hot water on it to make it thaw. It makes it much easier to crush.
Don’t mean to be one of those neighbors, but can I borrow a cup of cherry whiskey, please😂 You were talking about using specialty malts I pretty much use it in everything I make little crystal 60 15% or so and little chocolate malt 2% give or take I like the fade the black at the end 😊
Yess! nice I have been using choc malt a lot recently I really like it, but opted to use the Carmel malt this time, I was really hoping to find a Salted Carmel Malt my Buddy Tracy Has its fantastic, but I couldn't get it where I live... So Standard Carmel Malt it was. If you were my neighbor you could certainly borrow a cup lol
@@AmandaBryantDistilling awesome, thank you, have tried a few different ways and always think "there's got to be a better way" so would like to see what you do.!!! You Rock!!!! SEPA HERE!
Hey Amanda, I really love this video series! It’s awesome watching you go through your process. Quick question, Do you have any tips or tricks you’ve learned over the years that really made a difference in your mash quality?
the quality of a mash, can be different things to different people, To me I Guess I would use less or no sugar, I would also try different yeast to improve the quality of your fermentation and in turn your mash itself. I have also learned to try to mimic Vintners in their process when it comes to fruit, simply because they are experts at creating a fruit mash, that tastes exceptionally like that fruit. Chris, you know we could go on all day about this stuff! great question, I feel like that may be a whole video!
I sat by the road for a while and just my luck there wasn't a fruit trailer wreck anywhere 🤷😆 on a serious note the bloody butcher is my regular along with caramel malted barley so I know your gonna have a great flavor profile 😋 and also I only use pure cane sugar versus Wally world beer sugar I know you know what I mean 😁 oh and I also do the raisin Bran box per barrel I got the idea from Mr Manor we've shared some cool ideas
Wow that's awesome you literally make the same stuff! Hey be patient a box of fruit will fall off the back of a truck sooner or later. Talk to your local farms for the uqlgy stuff they can't sell
@@AmandaBryantDistilling LOL thank God this was a good fruit year plenty of apples and peaches, that was supposed to have said beet sugar not beer sugar but you probably picked up on that
Hey Amanda! 😎👍🏻 Recipe sounds great! May give it a shot. May I ask since I gave a similar grinder/mill which sieve screen did you use on bottom. Mine has five I think I left the middle sized one on it came with. Just was wandering thanks! Keep up the great work! Cheers! 🍻 🙌🏻🤘🏻
Hey Amanda!! I’m a huge fan and absolutely love what you bring to traditional moonshine!! I am kinda in a bind with getting started in the moonshine hobby!! I got a really cool still from Adam at Copperstillco. My problem is I can watch videos and write stuff down until I know the whole history of damn moonshine but then when it comes to making a mash I need to be shown in person and actually be hands on to do the process. Once I do it and I understand it and then I can add my own twist and do things my way. Is there anyway you can help me? Shoot it could be a cool episode you can add to your TH-cam channel. I would appreciate all the help I can get because I know when I do it one time, I will be golden!!!! Please help me!!!
That was not meant to be a bad text I suggest making a cherry wine and adding the fresh cherry in the thumper for extra flavor regular mash is the best way to get were you want to be.
If I had enough cherries, I totally would have but with the amount I Had decided to make a whiskey and use the cherries to bring out some red fruit notes or some cherry in the whiskey itself. sometimes this works lovely sometimes its just adds a sweet fruitiness to the unaged whiskey, sometimes it does nothing at all. but I will definitely have cherries in the thumper you can bet on that. but your right an all-cherry mash I made a blood mead, it was one of my favorites I ever made. Thanks for watching I appreciate you.
I noticed a thread where you mentioned considering opening a training, and/or educational institution. I've worked in adult, technical vocational industry for quite some time. If this is something you want to research further, I'm your guy. Let me know... I think it my be something that could really take-off! Glad to help. 🙂
Holy crap! Lol I got your message just after I sent the last, and yes, there is a lot of info to share. I've worked technical education environment from start-up, methodology instructing, to composing curriculum. I really have to say this first, this is something I have considered too, for some time. There are a couple of attempts at it out there, but nothing that's taking off, or relevant. I think we should talk...
Good job!! Dig it! Thank you sooo much. The only suggestion I could offer is to have a good, emphasis on good, camera person do the recording for you. It provides a more realistic environment for the audience.
muscadines literally are my favorite, and I have just been digging the grain and fruit mash bills I like the grain forward flavor, but the sweet fruity finish is kind of nice.
This yeast was given to me I propagated it. But you can order some offline there's a photo in the video of exactly what it looks like. You can also culture yeast out of pretty much anywhere in your environment.
Corn syrup? Is pretty processed and in my opinion doesn't really have any corn flavor. Now you can use corn sugar but it's very expensive hard to find sometimes and will give a smoother neutral flavor but won't taste more like corn.
Thanks Amanda, i lappreciate the way you explain everything in sequence and the reasons behind the choices in the mash bill. It sounds amazing! I grow southwest mimbreno native corn and malt it for mashbills. Right now its fresh and in the green corn stage which is similar to sweet corn (before it hardens). It makes an amazing fresh indian corn mashbill and has the enzymes in tact so no need to malt. Its work to get off the cob but a very unique flavor. I bet the bloody butcher in this state would be awesome too. I appreciate you, Keep on rockin!
I raffle them off every now and then we will be raffling one off again here soon for a veteran charity. theres also ways to build something on a budget
I am making another Mash in now and haven't decided yet how to or if I will be documenting the distillation. since those parts not necessarily "legal" I have to cross me T's and dot my I's first.
Right. That's kinda why I stated it the way I did, but, I think you could show filtering, and discuss the final stages, maybe? It's fun to share, but you do what you're comfortable with... Either way, I enjoy what you offer.
@MidCalMark559 yea there's always plausible deniability..but I just have to figure out how I want to present this, and your very right you made a good point there's things I can show for sure
Great video, Amanda! 💯 I'm glad the mysterious TH-cam algorithm actually recommended me some new distillation content for a change, as my mind is forever hungry to learn as much knowledge and wisdom on distillation as others are willing to share ⚗🧠 All notifications on now, so I won't miss out on anything else you post from here on out 😁 Btw, that tip/trick about using cereal for additional Maillard reaction flavors like caramel 🤯🤌*chef's kiss* 🤌 Oh, and just in case you're curious... Cherries contain amygdalin, the same cyanogenic glycoside that's found in apple seeds. And that mystery process you mentioned which turns the amygdalin into cyanide, is actually just a very simple and common hydrolysis reaction beginning immediately upon contact with water and/or saliva(w/ any salivary enzymes helping catalyze the reaction to full completion). This breaks down the amygdalin molecules into its 3 component compounds, benzaldehyde (the ester responsible for artificial cherry flavors/scents), glucose, and cyanide 👨🔬😅 🌈The more you know🌠😆 --🧿RuneShine, Michigan's Norse-Druid Alchemist 🧪🥼🔬
@thealchemist-hr8me damn I'm glad you found me to! I just learned something! Thank you very much for sharing that explanation! Are you runeshinealchemist? I am also always hungry to learn myself! I totally get it. Thanks so much for commenting forreal
@@AmandaBryantDistilling 💪🧠 Of course! I'm always willing to share insight whenever I happen to be knowledgeable at all on a topic 💯 I'm not wealthy enough to buy peoples offerings and physically half crippled so not really good at helping with brawn. So, whatever it is that I got up in that brain of mine is basically all I have as a contribution to help better the community... But I'm always more than happy to help with that contribution whenever I get inquiries or see someplace where I could possibly help drop some knowledge 😅 I'm @RuneShine Alchemist (or very similar) on just about all major platforms, except X. And hopefully I'll have one on here to match soon, but that's also why I use my signature at the end of most comments and posts just to help confirm for people it's the same me😁 I just moved into a new place so been hella busy, but I'm working on some long form content for here just covering how I do things a little differently than most coming up first. Then maybe thinking about getting into some of the more advanced science stuff that goes into spirits like the microbiology of a mash and the chemistry happening during distillation that creates the flavors expressed by particular spirits 🤷♂ Idk, we'll see when I actually get that far 😂 Shine on, Amanda! Keep on chasing the craft 🥃🍻 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
It is now legal as of July this year in the state of West Virginia to distill for everyone. There are some stipulations of course, but none the less it's finally legal.
IIRC the heat from distilling breaks down the arsenic/cyanide. In any case you would need to drink a whole lot all at once for it to have an effect, and I am guessing the alcohol would have got you by them anyway! Just because it can be measured does not mean anything. Toxicity is the dose.
yea I'm not sure if the heat nullifies the toxin, I know with elderberries it does but haven't seen anything like this about apple seeds or cherry pits. worth researching further for sure.
@@AmandaBryantDistilling Take a look at how much seed it takes to cause issues. Down in OZ there were 2 cases of poisoning reported from people eating the pits... Accordingto the NYT 13-15 peach pits put you in the lethal range... Hard to get that many in a glass of shine ;)
marachino cherries are drained of their true cherry flavor, so what your tasting is sugar, fermenting them would draw more of a cane sugar or corn syrup result in the ferment and distillation, if you're looking for cherry flavor try just using cherries.. or like a vintner's cherry concentrate. Dried cherries work well. as many flavors get muddied through fermentation, if you're looking for an actual maraschino flavor think about post distillation flavoring.. Like soaking your maraschino cherries in your whiskey and letting them soak then you get cherry flavored whiskey and whiskey flavored cherries. If you can do Luxardo cherries, they are the best!
@@AmandaBryantDistilling I don't know anything about making and liquor, besides from what I've seen on TH-cam. But, I like adding Jim Beam and cherry Coca-Cola with maraschino cherries.
In reference to the bins or 5 gallon buckets that literally everyone uses to mash in with? 🤣I rinsed it out after emptying all the kerosene out of it, should be ok right?
All I want u to know is that if I hit lottery in n.c. I will find u give u 100000 an build u your own legal place to make u an I our own flavors whenever an wherever we want. Thank u for being such a great person wish there were more women like u the world would be a better place your awesome 👍👍👍👍✌️✌️✌️✌️
@jaytripp8166 wow thats so kind, I may or may not be trying to make a place where that could be possible.. 🤷🫙🥃🫡stay tuned I am going hard or going home..and I'm about yo drop the conclusion on this video here soon as I finish editing.. thank you again so much
Yea most of the time what a weird thing to ask a woman, I don't think it's really up to you when I do and don't feel like wearing makeup. But thanks for asking have a great day🫡
Full respect for your skills, Amanda. I encourage you to make more videos demonstrating your processes. A BUNCH of us will watch every one of them - and become better skilled for it.
@davidgaines3341 thank you so very much I'm working on!
Ran my blue corn and figs this morning I was hoping when I went back inside there would be a nice shine content video to watch Thanks for being right on time.
Thats awesome! how'd it turn out?
@@AmandaBryantDistilling Excellent I love the earthy flavor the figs put out. Pot still, no thumper.
Huge fan of you! Keep up the good work.
Thank you so much!
I'm so thankful that you have started your own channel! You are awesome!
@alabamahvacprofessional2946 Thanks so Much! I appreciate that
I love the way you break it down. You think exactly like I do as far as how it all goes together. Hell I could listen to you talk mash builds all day long hell just the education I get is awesome. You Digger and Richard I could listen to all day no issues and just learn so much. Plus y'all break it down just like I need it
@@catch22fishing65 damn thank you so much!
@@AmandaBryantDistilling just being honest
This is such an amazing video. You are really amazing! Really cool to see this
Thank you very much, I cringe watching myself lol so this was difficult to edit and post I appreciate you watching
Hey Amanda I love your video can't wait to watch another one of you.
Thank you!
@@AmandaBryantDistilling is this really Amanda that I'm chatting with right now.
Hey Amanda, I really enjoyed this video series! Looking forward to see the next one.
@@17rkelly thank you!
Even though I didn’t win the still from North Georgia, I’m still a fan and I love that you’re on TH-cam and making content.
Thank you so much! There will be other stills to win in the future. I really appreciate you helping with that cause and your continued support!
Great video as usual. I bought a 20 gallon North Georgia still last year and I love it I also bought an infuser for the thumper and that’s a game changer. Love your simple way you explain things to make it very easy to understand.
Thank you so much! Love the NGStillCo my self!
Awesome video thanks for all you do for the community
thanks So Much Michael Really appreciate you watching!
Great video! exactly what i was looking for. Keep it up!!
Great video,I wish I had 1/10 of your knowledge, I have all the proper hardware, I do make a great bourbon, I want to make some brandy,it rough here in Colorado using fresh fruit,just too expensive, you're amazing!
@@ronfussell8244 try to use dried fruit. I usually use dried cherries
Great job Amanda! Keep it up!
Thanks so much Man!🙂
Great video Amanda, I love mountain/split brandy, it's one of my favorite things to make, in fact I'm running my apple, rye and oat today. Keep up the good work and please keep making the videos.
@OzarkStillWorks Thanks so much Wayne!
@OzarkStillWorks your apple os delicious, I got some apples getting ripe myself
I am a newbie at this and you are definitely my Inspiration.. You are a genius.
@chrisjohnson3432 wow thanks so much that's so kind idk if I'm a genius but, I'm so happy to help inspire anybody to pursue rhe craft!
Enjoyed the video !! Knowledge Rocks !!
Thanks so much I appreciate that knowledge should be shared not hoarded
great video! love the way you explained the sugar/grain ratio and the reasoning behind it
@HillbillyGlassBarrels-gx7hw Hey Thank you so much for watching.. I really appreciate that. I have seen your product some of my friends use, they look pretty cool!
@@AmandaBryantDistilling thank you maam! i look forward to seeing more of your videos, its great content!
Wow what a clip! I am a big fan of yours and love watching you build a mash! Great work and keep it up.
@@davidcooksey8966 Thank you so much man!!
Great video thank you
thanks for watching!
Howdy from Texas! Yourself and Digger are absolutely mash wizards to me🤩! I can't wait to try this recipe(& I will be😉). thanks for sharing your knowledge, & shine on!
@@tex2283 🫡🇺🇸Howdy from Tennessee! I appreciate that very much been trying to upload that video for 3 days now but beijgnon the road we have no wifi strong enough🤷.. working on it, and shine on!
I love the Raisin Bran idea! I’m working on a wheated bourbon with the addition of a type of edible sea grass I collected some grains from a few weeks ago. My hope is to make a uniquely Alaskan whiskey.
@CharlesRoss-bb4qb wow that's really really cool, a uniquely Alaskan whiskey with sea grass, I'd love to know how that turns out! Keep me updated! Good luck
@@AmandaBryantDistilling I may have stumbled upon a recipe that you can use. I tried to brew a spruce beer without hops. I mashed red wheat with malted 2 row barley. All grain, no hops, 5 gallon ferment. Medium saucepan of spruce tea. I think the grain bill was predominantly wheat, with enough malted barley to mash the wheat.
The fermentation got infected (too sour for a beer) so I let it sit. I distilled it this evening. I haven’t blended my cuts yet, but so far it’s amazing!
I mashed my sea grass grain last night. 45%wheat, 45% malted 2 row, 10% roasted goose tongue. On grain ferment. Angel Yellow Label yeast to pull out any flavors that the barley enzymes may have missed.
Great video....I have a similar grain crusher (got it for like $100 off Amazon). I can grind over 50lbs of corn in about 10 min. I'll have to give the raisin bran a go.....I usually go 3lbs per gallon.....ferment, then strain, then run!
Nice to see a longer video! Good explanation of what, why, and when, while building your mash. Kudos from a fellow Keystoner!
@@donaldbarr8300 heck yea PA proud
Love the placement of the 7-Days (New Zealand TV Show Logo) in there :) hahaha... gave me a bit of home country feels! :)
(which also - its legal to distil alcohol there for personal consumption)
@chrish7590 and it beautiful there, at least it looks that way in photos. Thanks so much for watching!
@@AmandaBryantDistilling They should do a Moonshiners Down under - come to NZ and show that its safe to distil at home, and how we do it down here :)
Great Video!
What up home girl. We are on the west side of PA. We made bounce last year. Love that stuff.
@Buddha-of8fk Nice! Cherry bounce is delicious! One of my favorite things to make.. PA proud💪
@@AmandaBryantDistilling We don't live too far from North East in Erie county. We got a line on some cherries after the Cherry Festival. They grow some good cherries up by the lake.
I hope you do a Popped Popcorn run! If it works that would be an awesome recipe to try on Master Distiller. Fast and easy. No boiling of water needed and no cooking of the corn needed since it's popped. And there are lots of different heirloom varieties that all have different flavors. Glass gem popcorn, Amish popcorn, mini pink, mini blue, Dakota black, and the list goes on.
I love the idea, a friend of mine does this popcorn shine its pretty good, I will have to try it out!
❤😊 you are a great person and an incredible human being positive energy and kind please stay strong keep safe stay focused 💯🙏
@Morti6m7p Thank you very much same to you Be good my Friend
Awesome first time watching you. I make wines and beer I'm making a black berry and grape wine soon I like the video and I'm subscribed love what your doing ❤
Great video very informative
awsome great to see it
@@waynedungey5491 Thanks for watching!
Great job on your 1st long content video. Keep it going
Thanks Mom!
This is the 🔥 📛 for put bandaid on after watching awesome please do more want see your still setup and run this mash off
@@wolfganggamer32 thank you
Na thank you wish I would have found a woman like you we would be in the woods all the time I love this hobby runs in my veins thicker than my blood I think, I remember first time my pa took me to his still site on the creek I was just 8yrs old but it got me hooked just wish could do as my full time gig if know what I mean anyway sorry to ramble
I love caramel malt, but I learned recently that it has little to no dp... 😢
I had to rework my Bourbon mash bill because of it. I try to not use extra enzymes when mashing in and kept having issues with efficiency because corn if gelatinized properly will only convert it's self and I thought adding the caramel malt would help with the break down of the other grains... it didn't lol
But if you're using enzymes, it shouldn't matter.
Doing grain first, then water, do you deal with dough balls?
Lol Brix is usually confusing to most Americans.
Mash days usually end in the dark.
Breakfast cereals are a great way to add both flavor and additional sugar to your Mash.
I love that you use a Donna jug!
Great Mash day video!
Fantastic I am so thrilled I came across this channel
Thanks so much for watching!! I appreciate that, I'm getting part 3 of this to publish by tomorrow morning
Excellent and so incredibly talented and amazing! Would love to see some moonshine cookbooks be published where you document everything in this video for the recipes?
I have been asked to write a book before but always thought who would read that lol, I also thought who would want to watch me or listen to me talk, but then I wind up on TV😅I am working on opening a distilling school where you can come tale classes in person. Thats my dream. the classes will come with a little handbook on what we went over.. so, I'm getting there.
I was so happy to see you've made a channel! Loved the work you did with the Moonshiners crew, and I'm even more excited to see what you do in your own time! Much love from west KY :)
thank you so much for saying that and for the support I appreciate you watching
@@AmandaBryantDistilling I appreciate you taking the time to reply! Wish you every success in the world!
I wish I could be there and experience this with you :) I love your work
Thank you! it came out really good.
@@AmandaBryantDistilling Im happy it came out well. Im only Making Wine atm. But ive destilled earlier in Life and also Made some Beer 🖤 Im probbly your biggest fan btw :D haha
Amanda is one of the best 👌🏽 👍🏽 would love to taste some of your work up here in SE, Michigan.
@Mittenman313 Thank you, I'm working on having some legal products available hopefully pretty soon
Dude- SCIENCE!!!! I made a corn flakes/raisin mash years ago- just because. Let the natural yeast that had settled on the raisins do it's thing. Nerding out with SCIENCE!! BillC :)
Yesss! Science! lol I really appreciate you watching Man! Ill I'm working on More as we speak
Silly me. We had a cherry orchard near where I lived as a kid. We used the cherries to make winter brandy, and I loved roasting and salting the pits. I had no idea at the time that that wonderful cherry/almond flavor was coming from the cyanide in them.
😮😅lol
Hey Amanda. Spotted your video and just had to click on it. Sub'd now and am looking forward to more content. Just a note with the fruit prep. I like to freeze the fruit first and then por hot water on it to make it thaw. It makes it much easier to crush.
@scottmcneill6333 yes I have done that before thank you so much! I was just excited to mash those in I didn't even think to freeze em.
Keep it up.
You make it sound so easy lol
Thank you so much for watching my videos!
I'm diggin this...
@rogerwilco59 Thank you part 3 coming as soon as I get some good enough wifi for the upload lol!
@@AmandaBryantDistilling Good news, I've been a fan of yours on Moonshiners and look forward to watching all the videos.
@@rogerwilco59 thanks so much!
Wow
Don’t mean to be one of those neighbors, but can I borrow a cup of cherry whiskey, please😂
You were talking about using specialty malts I pretty much use it in everything I make little crystal 60 15% or so and little chocolate malt 2% give or take
I like the fade the black at the end 😊
Yess! nice I have been using choc malt a lot recently I really like it, but opted to use the Carmel malt this time, I was really hoping to find a Salted Carmel Malt my Buddy Tracy Has its fantastic, but I couldn't get it where I live... So Standard Carmel Malt it was. If you were my neighbor you could certainly borrow a cup lol
Nice!!!
@@chriselliott5349 Thank you Man!
any chance you will do a part 3...i'm really interested in how you separate your spent grain from liquid when you are ready to add it to your still.
I may do a video to prep for the run. thanks for watching
@@AmandaBryantDistilling awesome, thank you, have tried a few different ways and always think "there's got to be a better way" so would like to see what you do.!!! You Rock!!!! SEPA HERE!
Hey Amanda, I really love this video series! It’s awesome watching you go through your process. Quick question, Do you have any tips or tricks you’ve learned over the years that really made a difference in your mash quality?
the quality of a mash, can be different things to different people, To me I Guess I would use less or no sugar, I would also try different yeast to improve the quality of your fermentation and in turn your mash itself. I have also learned to try to mimic Vintners in their process when it comes to fruit, simply because they are experts at creating a fruit mash, that tastes exceptionally like that fruit. Chris, you know we could go on all day about this stuff! great question, I feel like that may be a whole video!
@@AmandaBryantDistilling I want to watch that video ❤
Thank you! You rock! Great video, with really helpful suggestions - right up to the Raisin Bran.
@@alexforbes1000 I really appreciate that I was very nervous to post this 😅
@christopherconrad1129 thanks man it's on the Roster!
I sat by the road for a while and just my luck there wasn't a fruit trailer wreck anywhere 🤷😆 on a serious note the bloody butcher is my regular along with caramel malted barley so I know your gonna have a great flavor profile 😋 and also I only use pure cane sugar versus Wally world beer sugar I know you know what I mean 😁 oh and I also do the raisin Bran box per barrel I got the idea from Mr Manor we've shared some cool ideas
Wow that's awesome you literally make the same stuff! Hey be patient a box of fruit will fall off the back of a truck sooner or later. Talk to your local farms for the uqlgy stuff they can't sell
@@AmandaBryantDistilling LOL thank God this was a good fruit year plenty of apples and peaches, that was supposed to have said beet sugar not beer sugar but you probably picked up on that
@billywhitt4338 yea i knew what you ment.. we have tonsnof apples up here
@@AmandaBryantDistilling ❤️
You should check out how to make moon shine in the freezer,has to do with freezing the water and removing it
Yes that's called "jacking" where Apple jack came from.. but it will give yiu a horrible hang over
❤
Hey Amanda! 😎👍🏻 Recipe sounds great! May give it a shot. May I ask since I gave a similar grinder/mill which sieve screen did you use on bottom. Mine has five I think I left the middle sized one on it came with. Just was wandering thanks! Keep up the great work! Cheers! 🍻 🙌🏻🤘🏻
It os the one it came with never changed it.
Hey Amanda!! I’m a huge fan and absolutely love what you bring to traditional moonshine!! I am kinda in a bind with getting started in the moonshine hobby!! I got a really cool still from Adam at Copperstillco. My problem is I can watch videos and write stuff down until I know the whole history of damn moonshine but then when it comes to making a mash I need to be shown in person and actually be hands on to do the process. Once I do it and I understand it and then I can add my own twist and do things my way. Is there anyway you can help me? Shoot it could be a cool episode you can add to your TH-cam channel. I would appreciate all the help I can get because I know when I do it one time, I will be golden!!!! Please help me!!!
Lmk what I can help you with if I can I'll try
That was not meant to be a bad text I suggest making a cherry wine and adding the fresh cherry in the thumper for extra flavor regular mash is the best way to get were you want to be.
If I had enough cherries, I totally would have but with the amount I Had decided to make a whiskey and use the cherries to bring out some red fruit notes or some cherry in the whiskey itself. sometimes this works lovely sometimes its just adds a sweet fruitiness to the unaged whiskey, sometimes it does nothing at all. but I will definitely have cherries in the thumper you can bet on that. but your right an all-cherry mash I made a blood mead, it was one of my favorites I ever made. Thanks for watching I appreciate you.
I noticed a thread where you mentioned considering opening a training, and/or educational institution. I've worked in adult, technical vocational industry for quite some time. If this is something you want to research further, I'm your guy. Let me know... I think it my be something that could really take-off! Glad to help. 🙂
Hey Mark I am actually doing this as we speak but would certainly appreciate any advice you may have. Thank you for reaching out
Holy crap! Lol I got your message just after I sent the last, and yes, there is a lot of info to share. I've worked technical education environment from start-up, methodology instructing, to composing curriculum. I really have to say this first, this is something I have considered too, for some time. There are a couple of attempts at it out there, but nothing that's taking off, or relevant. I think we should talk...
🍷🧚
Good job!! Dig it! Thank you sooo much. The only suggestion I could offer is to have a good, emphasis on good, camera person do the recording for you. It provides a more realistic environment for the audience.
@MidCalMark559 thank you very much I'll try to make that happnen.
Im about to do a wheat and muscadine mash
muscadines literally are my favorite, and I have just been digging the grain and fruit mash bills I like the grain forward flavor, but the sweet fruity finish is kind of nice.
Hello great video thanks. Where are you finding that yeast?
This yeast was given to me I propagated it. But you can order some offline there's a photo in the video of exactly what it looks like. You can also culture yeast out of pretty much anywhere in your environment.
Loved this! You will get better with the production as you go, keep the great content and you'll be fine!
@@Succumbed2Rum thank you so much! I'm gonna keep my nose to the grind stone
What are your thoughts on bumping up a whiskey mash gravity with corn syrup instead of sugar?
I would think you get more corn flavor with the syrup.
Corn syrup? Is pretty processed and in my opinion doesn't really have any corn flavor. Now you can use corn sugar but it's very expensive hard to find sometimes and will give a smoother neutral flavor but won't taste more like corn.
Got some Indian corn I raised going run soon
I love the Indian corns they are earthy and nutty some of them. All so different and unique.
Thanks Amanda, i lappreciate the way you explain everything in sequence and the reasons behind the choices in the mash bill. It sounds amazing! I grow southwest mimbreno native corn and malt it for mashbills. Right now its fresh and in the green corn stage which is similar to sweet corn (before it hardens). It makes an amazing fresh indian corn mashbill and has the enzymes in tact so no need to malt. Its work to get off the cob but a very unique flavor. I bet the bloody butcher in this state would be awesome too. I appreciate you, Keep on rockin!
I really want to do what you do , I’ve wanted a setup for bout 3 years just can’t afford it
I raffle them off every now and then we will be raffling one off again here soon for a veteran charity. theres also ways to build something on a budget
@@AmandaBryantDistilling I understand that I want a Georgia steel co setup lol
Will you create another video of how you prepare the final mash to transfer into your "beer mug." 🙂
I am making another Mash in now and haven't decided yet how to or if I will be documenting the distillation. since those parts not necessarily "legal" I have to cross me T's and dot my I's first.
Right. That's kinda why I stated it the way I did, but, I think you could show filtering, and discuss the final stages, maybe? It's fun to share, but you do what you're comfortable with... Either way, I enjoy what you offer.
@MidCalMark559 yea there's always plausible deniability..but I just have to figure out how I want to present this, and your very right you made a good point there's things I can show for sure
Very well said, and thought... The things we do for fun, lol. Gotta love it!
Enjoying your Videos! Definitely will try the Raisin Bran trick in my next brandy mash. Cheers
thanks for watching
Great video, Amanda! 💯
I'm glad the mysterious TH-cam algorithm actually recommended me some new distillation content for a change, as my mind is forever hungry to learn as much knowledge and wisdom on distillation as others are willing to share ⚗🧠
All notifications on now, so I won't miss out on anything else you post from here on out 😁
Btw, that tip/trick about using cereal for additional Maillard reaction flavors like caramel 🤯🤌*chef's kiss* 🤌
Oh, and just in case you're curious... Cherries contain amygdalin, the same cyanogenic glycoside that's found in apple seeds. And that mystery process you mentioned which turns the amygdalin into cyanide, is actually just a very simple and common hydrolysis reaction beginning immediately upon contact with water and/or saliva(w/ any salivary enzymes helping catalyze the reaction to full completion). This breaks down the amygdalin molecules into its 3 component compounds, benzaldehyde (the ester responsible for artificial cherry flavors/scents), glucose, and cyanide 👨🔬😅
🌈The more you know🌠😆
--🧿RuneShine, Michigan's Norse-Druid Alchemist 🧪🥼🔬
@thealchemist-hr8me damn I'm glad you found me to! I just learned something! Thank you very much for sharing that explanation! Are you runeshinealchemist? I am also always hungry to learn myself! I totally get it. Thanks so much for commenting forreal
@@AmandaBryantDistilling 💪🧠 Of course! I'm always willing to share insight whenever I happen to be knowledgeable at all on a topic 💯
I'm not wealthy enough to buy peoples offerings and physically half crippled so not really good at helping with brawn. So, whatever it is that I got up in that brain of mine is basically all I have as a contribution to help better the community... But I'm always more than happy to help with that contribution whenever I get inquiries or see someplace where I could possibly help drop some knowledge 😅
I'm @RuneShine Alchemist (or very similar) on just about all major platforms, except X. And hopefully I'll have one on here to match soon, but that's also why I use my signature at the end of most comments and posts just to help confirm for people it's the same me😁
I just moved into a new place so been hella busy, but I'm working on some long form content for here just covering how I do things a little differently than most coming up first. Then maybe thinking about getting into some of the more advanced science stuff that goes into spirits like the microbiology of a mash and the chemistry happening during distillation that creates the flavors expressed by particular spirits 🤷♂ Idk, we'll see when I actually get that far 😂
Shine on, Amanda! Keep on chasing the craft 🥃🍻
--🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
It is now legal as of July this year in the state of West Virginia to distill for everyone. There are some stipulations of course, but none the less it's finally legal.
Kirshwasser is made with the cherry stones in the mash and hasn't poisoned anyone.
Should I use Post or Kellogg's raisin bran ?😅
@@kirkstinson7316 lol! Even the store brand works😅
When will part three come out?
I am uploading it as we speak.. should be uploaded by tonight or tomorrow morning.
I like you a lot, good looking and makes liquor. And does work! That's what's up
I appreciate that
IIRC the heat from distilling breaks down the arsenic/cyanide. In any case you would need to drink a whole lot all at once for it to have an effect, and I am guessing the alcohol would have got you by them anyway! Just because it can be measured does not mean anything. Toxicity is the dose.
yea I'm not sure if the heat nullifies the toxin, I know with elderberries it does but haven't seen anything like this about apple seeds or cherry pits. worth researching further for sure.
@@AmandaBryantDistilling Take a look at how much seed it takes to cause issues. Down in OZ there were 2 cases of poisoning reported from people eating the pits... Accordingto the NYT 13-15 peach pits put you in the lethal range... Hard to get that many in a glass of shine ;)
Missouri allows 200 gallons per person of beer, wine and spirits per year
Family of 3? 600 gallons
That's awesome!! I wish that was where i live
You could time this run with the next super moon
Funny you say that. I was just checking the date of it this morning😅
@@AmandaBryantDistilling never seen chit corn, you keep on top of the craft !
Can one make maraschino cherry whiskey/moonshine that tastes like sweet maraschino cherries one would buy at a store?
marachino cherries are drained of their true cherry flavor, so what your tasting is sugar, fermenting them would draw more of a cane sugar or corn syrup result in the ferment and distillation, if you're looking for cherry flavor try just using cherries.. or like a vintner's cherry concentrate. Dried cherries work well. as many flavors get muddied through fermentation, if you're looking for an actual maraschino flavor think about post distillation flavoring.. Like soaking your maraschino cherries in your whiskey and letting them soak then you get cherry flavored whiskey and whiskey flavored cherries. If you can do Luxardo cherries, they are the best!
@@AmandaBryantDistilling I don't know anything about making and liquor, besides from what I've seen on TH-cam. But, I like adding Jim Beam and cherry Coca-Cola with maraschino cherries.
@garybarnett7284 Hey, you drink what you like man!
@@AmandaBryantDistilling Yes ma'am! 👍
Unless you’re in the land of the truely free New Zealand🤣 it completely legal here!!!
Yea I wish man!
Someone isn't worried about food safe plastic.
In reference to the bins or 5 gallon buckets that literally everyone uses to mash in with? 🤣I rinsed it out after emptying all the kerosene out of it, should be ok right?
@@AmandaBryantDistilling Yep, you're good.
All I want u to know is that if I hit lottery in n.c. I will find u give u 100000 an build u your own legal place to make u an I our own flavors whenever an wherever we want. Thank u for being such a great person wish there were more women like u the world would be a better place your awesome 👍👍👍👍✌️✌️✌️✌️
@jaytripp8166 wow thats so kind, I may or may not be trying to make a place where that could be possible.. 🤷🫙🥃🫡stay tuned I am going hard or going home..and I'm about yo drop the conclusion on this video here soon as I finish editing.. thank you again so much
I know I just got here but I hope you don’t if I tell you that you are a badass. ❤
@NealDavid-t7k Hey Thanks man I appreciate that
How have I been here for years chasin shine recipes and just now ran up on you ma’am? Nice to meet you.
This was as much fun as watching the YT channel "Barley and Hops Brewing" except you're a mite younger and much better looking.
@patmancrowley8509 aww thanks 😊
Maybe some day I will meet up with you and compare some spirts
Is there ever a time where you don't wear a ton of makeup 🙄🙄
Yea most of the time what a weird thing to ask a woman, I don't think it's really up to you when I do and don't feel like wearing makeup. But thanks for asking have a great day🫡
O by the way I have no makeup at all on in this video or on the cover Photo😅
Well technically it takes 2 cherry pits to kill you
Really?
In my head *no YOURE a dirty little pot. SHHHhhhhhh
I want that cherry❤
It's the pits...😊