Well Sir, today I mixed my first sugar wash, followed your every detail and started off at 1.090, ph5.3, 85 F and yeast nutrients with dady. It is 5 hours later and it it fermenting beautifully....do you see what you’ve started George? I thought I may be too old for this but I seem to have excited my self about 10yrs younger .. so far, all good...real good.
I think everyone should strive to be like Alton Brown in their jobs and not only have a knowledge but also an understanding of their profession and hobbies
It’s just such a joy to listen to you explain all the things you do. Clearly you know more than you can ever fit into any of your videos so you’re providing a constant masterclass from a real Master. Thank you George, thank you.
Love the idea of invert sugar and corn syrup George. On a side note for anyone curious, raising the boiling point of water by sugar is slightly different from an azeotrope, which is a situation in which a mixture of two volatile liquids boil at a lower or higher temperature than individually (this is something that happens in real life due to forces between molecules that theoretically shouldn't happen). In this case, sugar acts as a nonvolatile substance which lowers the vapor pressure of the solvent (water) due to the molecular attraction. Lower vapor pressure means that a higher temperature is required for the vapor pressure of the solution to equal atmospheric pressure (which is when boiling occurs). The same thing would happen with salt for example. In regards to the high gravity, all cells have a certain concentration of stuff inside them. If you throw them into a too concentrated solution, it sucks water out of the cells and can stress and or kill them. This is why super high gravities aren't recommended. It is also why it is recommended to rehydrate yeast before pitching, because dry yeast pitched into high gravity will be more stressed than already hydrated yeast.
I can't help but wonder how much time and money you have invested in all this free information you give out? dude you are a home brewer on steroids! thanks for doing all you do. i' m just getting started and you keep it simple enough for the beginners.
Sugar washes are amazing. You can do so much with them. Here's a 2 gallon Still Spirits air still recipe listed below for those whom are interested. 4 pounds of white table sugar 1 tablespoon of Vanilla Extract (optional) 1 tablespoon of glucoamylase 1 small pack of Lavlin EC1118 yeast I low boiled the water and sugar for 30 minutes and then allowed it to cool for 1 hour but you can cool it down by adding cold water to your fementation vessel. Specific Gravity was: 1.120 Final Gravity was .990 after 7 days which equals 17.1% ABV Once I finished distilling with the Still Spirits air still and dilluted it down to 40% ABV or 80 proof, I got roughly around 1 liter of spirit. After dillution, I filtered it through a Zerowater filter pitcher which made it smooth as glass with a semi sweet taste and no harsh aftertaste or bite to it.
George, I can't tell you how much I have learned from your videos. Your detailed explanations and demos are always great! I am getting ready to ferment my first batch and have been taking lots of notes. I know it is hard but ignore the negative comments that you might get but what can I say. "IDIOTS ABOUND", screw em! Thanks for all you do. Idaho Leroy
Like always George. I appreciate the simple science. I to get some negative conversation when standing around with some associates. The science is the science no way around it. I really appreciate you and the great explanation Keith Snow
Great video George! Thank you for your time and effort to help the brewing community. I’ve learned more from you than any other source. Next sugar wash will be this one. 👏👏🏋️♀️
Ran this wash yesterday. First time stilling. Used a homemade pot out of a small keg. Had a sanitary fitting welded in it to run a small 110v heater element controlled by a pid. Stack is a 3ft copper 1/2” pipe. Into a homemade lebee(sp) condenser. The wash was fermented using 48 hr turbo yeast. The first quart and a half proofed out at 155 proof. Took FOREVER to run(im guessing due to the small diameter pipe) but came out nice. Thanks! Looking forward to next run.
This man is a genius. Thank God, you make videos! Sometimes I rewind a part four times until I have it burned into my brain. I don't follow recipies, don't ph checks, care about sterilzation, usually forget to check the SG 90% of the time, I'm the laziest wine maker you ever met, but... my wine is so good. Years doing it the way I do, people fight over my wine... but I do I agree that there's 'no right way to do the wrong thing'. lol I haven't found it yet, thank God. I am learning a lot, which I will eventually incorporate to solve many of wine's great mysteries... thank you for your numerous, professional, varied, solid, and funny! videos. Take care, and ty for helping everyone world-wide with wine and whiskey...
George, for a while I've wanted to get into moonshining, but it's seemed like such an intense daunting task. Thank you so much for simplifying, and helping me get into this. You're such a great help, sir.
Another great video George! I've watched most of yours at least 3 times and some double that. One of my best recipes recently was 6 pounds of Maris Otter liquid malt extract I use for beer brewing with 8 pounds of organic raw cane sugar in 6 gallons water back in December 2019. Yield was just under 1 gallon at an average of 130% in 20 days with Dady yeast in my Mighty Mini 3 gallon still in pot still mode. Very tasty and smooth at 110%. My typical recipe is 12 pounds raw cane sugar in 6 gallons water. Using Dady yeast exclusively now. It takes at least 3 weeks to ferment at that ratio.
3 weeks?.......I use 12lbs cane sugar, 6-7gallons of water, tablespoon of DAP , half a multivitamin, 2 tablespoons red star daddy and usually end up around 1.085sg. It ferments out in 7-9days at most
As a side note, hydrogen sulfide (rotten egg odor) ,is the result of the wash being low in sulfur based aminos ,(methionine cysteine) which won't be an issue with enough grain or oxygen.
Hey George I just found a rum wash, 3 years old.... It was the best EVER. Smelled amazing, totally clear, loads of flavor in the destilat, very deep and funky. I just made another one that i will distill in 3 years.... Thank you for doing what you are doing. You'er the best.
Happy Happy stillin George another homer love the way you keep hitting them out of the park keep them coming and Thank You for all the useful information and for taking the time to share. Closing in on 60k congratulations on that milestone.
OK, I just finished running first run of your recipe for sugar wash. And because of today's health climate, I made my cuts as follows. Greater than 60% for sanitizer and cleaning. 59-50% human consumption, and less than 50% gets tossed into the next batch. I'll admit, the vanilla flavor [hint of flavor] is pretty nice.
I used stage fermentation to make a VERY strong larger type beer. If I added all the sugar at the start it would not brew out and I had a terrible sweet brew. By waiting until the ferment was 1 day from bottling and then literally lobbing in another 2lbs into 20 quarts it went bonkers. Thumping banging and get hot very quickly. A cone of yeast foam would stand up above top of the tub! 3 days later it was ready to bottle... it was very strong stuff.
George, I always enjoy your very informative videos and your style is impeccable. I'm an avid reader but your videos simplify the process to the most common denominator, which makes it manageable to lamest of us. Thanks and keep up the good work.
George! Thank you so very much for this guidance! Produced a successful batch of 120 proof vanilla moonshine! My next endeavor will be a maple wash using 3 gallons melted northeast Ohio snow water, 12 lbs. Brown sugar and 32 oz local maple syrup! Flyin by the seat of my pants at this point, but trial and error brings knowledge to the kettle! Thanks again!
Thanks George for all your help and advice. Pucking problems, solved, over packed column, head coolant water control problems, solved, better flow controlled valve. Your channel is a must for us newbies, thanks to you I have a great product. Have a great Christmas and a good new year. Stay safe and warm George, all the best from Dave, Nottingham, England. Keep up the great work🍷👍🍻
Been watching the channel for a while, great info George! One small thing that bugs me as a biologist though: acetobacter is a bacteria, not a virus. Happy distilling!
Thanks for all the time and money youve already saved me by being such a wonderful teacher. That mash video was the first one of yours i had ever seen and it made me realise right then and there that the smart move was to watch your videos and I subscribed . One of the best decisions ive made !!! . But its only because you ARE such an amazing teacher George . Most people dont put the care in their content and explanaitions as you do ! Thanks again and Take care
Hello George. Love your channel. You have so much good information. Now I am seeking some input on my first sugar wash. Here are the details. 5 gallon fermenter. 10 pounds of sugar in 86 degrees F water. Cooled to 78 degrees F. SG was 1.088. Pitched 3 tbs bakers yeast at 78 degrees F. 1/2 tbs of yeast nutrients. maintained temperature at 78 using your fish tank heater method. Started fermenting vigorously in a few hours. Slowed to about 1 bubble burp every minute after 15 days. Took gravity measurement that read 1.010. Tasted and is still a bit sweet. closed it back up and now 20 day later and still fermenting. I would apprecate and information you can give me on what you think regarding the status of this batch. Do I run it or just let it set until it stops completely? Thanks for any input you may have. Take care and be safe.
Man, this may be the best video I ever watched on TH-cam. Not just for the content but, the damn mannerisms, accidents,(dropping lid) choice of words, sarcasm("yep you guessed it, 4") Absolutely love it! I love learning about making shine, and to have this level of teaching with unfiltered rawness, is like going to a show in Vegas for me.😁🍻 Thanks for the videos!
I thought it would be fun to make whiskey, so I got a still, and a book and everything I'd needed. started to read the book and thought of giving up before I started, then I watched your videos. Thank you for making it easier than the book. Instead of jumping into whiskey I'll start with a sugar wash and get some experience. Thanks again.
Recipes work for me George tried teaching a bit of what I have learnt from you to a friend of mine and she still has problems . Guess we all learn differently. Keep up the awesome videos. Cheers George. Craig AOTEAROA
I just bought 2 jars of the same syrup a couple of days ago to use in a different recipe... Looks like I'm heading back to the store to get more totry this one! Thanks George- Happy Distilling!
Great job George you never disappoint. I wish you would do a video on 💧 yes water and getting the right pH adding things like gypsum, limestone powder etc. It will change people's life who live in crappy water areas. 💧
You can always stick the neck of the Karo bottle into the hot water, suck some of it into the bottle, a quick tilt back upright, give it a shake and then pour it back in. Thins the Karo with the hot water.
Thanks for the video George, you explain the science with reasons, I always make a sugar wash but still found great facts in your presentation, always do. Brilliant job
Hey George I got to say , you by far the most! Informative on anything pertaining to beer, wine, and distillation. I enjoy every video you make. By the way I'm a newbie on distillation. I just bought a cheapie Vevor still, and made a Rum wash. Do you have any tips or tricks I should know. Thx . You rock man, and keep the videos rolling because you are the only guy that makes sense.
Another informative video in which I learned something new. Karo syrup - I forgot about that sweet tasting syrup. My mom use to use this a lot for baking when I was a young lad. Thanks for bring back a sweet memory of my mom!
Love your videos George. Here's an off the wall question: When making some breads like pizza dough, it's recommended to ferment for a while in a cold environment to enhance flavor. Is the same true for any worts or mashes?
Fermenting at lower temps for longer periods increases ester production. Esters impart the scent and flavor of banana. Think banana bread beer, or a wash. Seem to recall turbo express being the yeast that seems for some reason to produce alot of esters of the banana aromatics
thanks for the great vid, please can you advise me, i want to make my own vanilla extract but i want to make it using my own home made triple distilled vodka, please can you advise me on how i make the vodka for it? also, what pot is that you are using? many thanks and best wishes from the uk xxx
If you get too ahead of yourself with sugar input cycles and ferment stalls ? I just add some water to dilute batch ASAP to restart ferment. This is why starting with a 20 % or more, larger fermenting vessel it comes in handy. I use a 30 L bucket for a 20-25 L batch.
Hi George ...we are all different taste bud wise. To discern the difference in the taste of corn, eat a corn tortilla as opposed to a flour tortilla. But I concede, I cannot tell a difference in corn-based moonshine as opposed to a sugar wash moonshine...unless someone diffuses a corn flavor into the distillate.. Oh..and the explanation about high gravity syrups was good. Another way to look at it is to examine why molasses is kept thick and at a high gravity while in storage. Yeast or bacteria can't start propagating due to the high dissolved solids gravity.
Hi Gorge, Just want to say I love your show it has been very helpfully I am very new to distilling. I have recently brought a 35L tank with a 3" Flute Distiller Set With Gin Basket Kit, Copper Plate Sets*4 Stainless Steel still. I have a few questions if that ok with you any help would be very much appreciated Q1. I have been putting approx. 25 L of a sugar mash recipe below into the pot and was wondering what kind % and how much alcohol should I be expecting to collect? 60L sugar mash recipe Sugar 13.5kg Tomato paste 590g Lemon juice 203ml Yeast 169g Epsom salts 0.38 Q2. How long do I leave the still in full reflux for and should the sight glass every get a level in them?
I can't tell you what to expect without knowing the type in yeast. Get a hydrometer which will tell you exactly how much alcohol you are starting with.I can't tell you what to expect without
George, take a corn cob clean, shuck, salt, put a spoon of butter or mayo (honestly you can't tell the difference). Rap in 1 layer of aluminum foil. Roast on low temp grill for about 30 min.. Remove from foil and finish or set aside and cook your entree. Best "tasting" corn ever.
I really do appreciate that you go step by step especially for us slow Folk but do you find when you use store-bought products do they have a lot of chemicals to keep them on the shelves long time and do they have some fructose in them
Where did you get that large electric stock pot? I want one! Thanks George, really am enjoying learning by watchiing all your videos and especially the mighty mini ones since I just ordered one from Mile High.
Hey George! Thanks so much for your videos. your instruction has given me the courage to invest. I've watched several of your videos but I'm curious if I'm going to ph after diluting with water, before adding yeast in the fermenter do i need to obtain 5.2before i start the wash initially? what does this ensure? thx again!
Beautiful thankyou for sharing on this platform, have enjoyed every moment of your presentation, and the intro music is superb too.Could you mention the artist please so that I can hear more.Thanks again
Aussie come late ~ but been following your Videos and this absolutely endorses what a mate and I agreed ~ e.g. ~relevant to preserving wash and a mirid you talked about ~ Thanks ~
Thanks George for all the great info. Longtime homebrewer here dipping my toe into distilling. I'm interested: what is that induction unit there that you're using?
Thanks for the info! I have watched a lot of your videos, new to distilling. I found your videos extremely informative. Can you tell me what type of heaters your using in your fermentation buckets? Thanks for the help! Happy stilling!
Couple of questions > yeast in bulk is that bakers yeast or a specialty yeast (in australia we only seem to get tiny sachets and its crazy expensive for brewing yeasts) > why worry so much about getting your sg the same if you plan on distilling it ? (will it change something or does it make the boil easier if they all the same? ) Thanks :)
Hi George! I am from Brazil! I already produce my homebrew beer, and this I just started to learn about distilling... Seems an amazing hobby as well. 😀🍻 Thanks for all information shared with us. One question about this vídeo... What is the final gravity normally? Cheers
hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..? any advice would be great many thanks..
Holy shit George you just went and taught me something. I thought I had a bad batch of yeast, used a starter glass and added the sugar water I was dissolving and it didn't kick off, it was to thick a solution and not enough water.
Happy Distilling! What type of electrical connector did you use in the lids of the fermentation buckets for the aquarium heaters in order to maintain an airtight seal?
If anyone is wondering about the benefits of inverted sugar over regular sugar: yeast has to convert sucrose to glucose and fructose before metabolizing it. This is why corn sugar (glucose) ferments so well. By heating sugar with an acid catalyst, it converts to glucose and fructose already. Corn syrup is already inverted industrially (with more fructose than glucose, hence the term high fructose corn syrup) as opposed to the 50:50 ratio you'd get with sucrose.
With my experience, limited as it may be. If I don't invert the bag, I have to scoop the sugar out. So maybe yeast prefer eating sugar upside down. I know, go sit in the corner until I can behave, LOL. But thanks for the tidbit of info. I have an idea for a test batch of wine now. I have 1000 mg Vit. C pills. distilled white vinegar, sugar and water. Think this would do the conversion and how long boiling?
I found my answer www.homebrewersassociation.org/how-to-brew/invert-syrups-making-simple-sugars-complex-beers/ Making Invert Sugar In the inversion process, a solution of sugar is heated in the presence of an acid until it reaches 236° F (114° C). Clear invert syrup starts with white sugar and is heated very slowly to minimize Maillard reactions that would otherwise develop color and flavor in the syrup. Once inverted, this pale, corn syrup-like sugar can be refrigerated and stored for months. Use a relatively unprocessed cane sugar for maximum flavor. Raw cane sugar-with variations such as turbinado, demerara, and evaporated cane crystals-all work well, each contributing a slightly different character to the final product. Plain white sugar, be it cane, beet, or otherwise, tends to disappear into beer, bolstering alcohol, drying the finish, and lightening the palate. That’s just the thing with styles like Belgian golden strong ale and West Coast IPA, where caramel, dark rum, and raisin characteristics are unwanted. The clear stuff is probably also the confectioner’s and baker’s choice. We’ll start there, then focus on the dark side. Begin with a heavy, deep saucepan. Add 2 cups (473 mL) carbon-filtered water, 2.2 lb. (1 kg) white cane sugar, and 1/4 teaspoon (1.23 mL, usually about 1 g) of food-grade acid. The acid can be potassium bitartrate (cream of tartar), citric acid, or even ascorbic acid if you have some vitamin C handy. If you prefer a liquid preparation of 88% lactic acid, use 3 mL (just over half a teaspoon). Brave souls and purists can stop there, but I strongly recommend adding about 4 tablespoons of corn syrup or Lyle’s Golden Syrup as added protection against crystallization. After mixing it with water, the sugar will be wet and slushy. Add low to medium heat to begin dissolving. Slow, gentle, even application of heat is the best way to avoid the biggest issue with syrup-making: crystallization. You want to go slowly enough to make sure all crystals disappear into solution before the syrup boils. Chefs often say to use a wet pastry brush to wet down any sugar crust that forms at the side of the syrup; I’ve found a spray bottle or mister does a good job here as well. Just know that the more water you introduce at this point, the longer it will take to get to the correct temperature.
Also, does agitating the yeast during the process hurt it? When I made wild berry wine I would swirl the mix every so often and it seemed to bubble faster and enjoy it
Well Sir, today I mixed my first sugar wash, followed your every detail and started off at 1.090, ph5.3, 85 F and yeast nutrients with dady. It is 5 hours later and it it fermenting beautifully....do you see what you’ve started George? I thought I may be too old for this but I seem to have excited my self about 10yrs younger .. so far, all good...real good.
I’m doing the same run tomorrow can’t wait
I’m about to start my first mix to so excited
you are alton brown of home distilling. just perfect amount of science to clarify the actions
I think everyone should strive to be like Alton Brown in their jobs and not only have a knowledge but also an understanding of their profession and hobbies
Great comparison. Folks should always understand the basic science of what they’re doing - cooking, distilling, whatever.
Yes George, I'm following you.🌷
It’s just such a joy to listen to you explain all the things you do. Clearly you know more than you can ever fit into any of your videos so you’re providing a constant masterclass from a real Master. Thank you George, thank you.
We'd pay you for a book of info.
Recepies included.
George you rock!
this needs to happen
I’d buy the book
I’d buy that
I'd buy it
He recommended the book how to brew by John palmer
Love the idea of invert sugar and corn syrup George. On a side note for anyone curious, raising the boiling point of water by sugar is slightly different from an azeotrope, which is a situation in which a mixture of two volatile liquids boil at a lower or higher temperature than individually (this is something that happens in real life due to forces between molecules that theoretically shouldn't happen). In this case, sugar acts as a nonvolatile substance which lowers the vapor pressure of the solvent (water) due to the molecular attraction. Lower vapor pressure means that a higher temperature is required for the vapor pressure of the solution to equal atmospheric pressure (which is when boiling occurs). The same thing would happen with salt for example. In regards to the high gravity, all cells have a certain concentration of stuff inside them. If you throw them into a too concentrated solution, it sucks water out of the cells and can stress and or kill them. This is why super high gravities aren't recommended. It is also why it is recommended to rehydrate yeast before pitching, because dry yeast pitched into high gravity will be more stressed than already hydrated yeast.
Lemon or lime juice in the water will lower the ph and breakdown the sugar way faster especially the disaccahrides..
The way you pause after simple questions......and I answer......it's like I'm in my favorite High school class.
This is, by far, the BEST distilling channel in existence!! I hope you come back soon George.
hes back
I can't help but wonder how much time and money you have invested in all this free information you give out?
dude you are a home brewer on steroids! thanks for doing all you do. i' m just getting started and you keep it simple enough for the beginners.
Sugar washes are amazing. You can do so much with them. Here's a 2 gallon Still Spirits air still recipe listed below for those whom are interested.
4 pounds of white table sugar
1 tablespoon of Vanilla Extract (optional)
1 tablespoon of glucoamylase
1 small pack of Lavlin EC1118 yeast
I low boiled the water and sugar for 30 minutes and then allowed it to cool for 1 hour but you can cool it down by adding cold water to your fementation vessel.
Specific Gravity was: 1.120
Final Gravity was .990 after 7 days which equals 17.1% ABV
Once I finished distilling with the Still Spirits air still and dilluted it down to 40% ABV or 80 proof, I got roughly around 1 liter of spirit. After dillution, I filtered it through a Zerowater filter pitcher which made it smooth as glass with a semi sweet taste and no harsh aftertaste or bite to it.
ممكن ما هو اختبار الجاذبيه؟ وكيف نقوم به.
George, I can't tell you how much I have learned from your videos. Your detailed explanations and demos are always great! I am getting ready to ferment my first batch and have been taking lots of notes. I know it is hard but ignore the negative comments that you might get but what can I say. "IDIOTS ABOUND", screw em! Thanks for all you do. Idaho Leroy
Like always George. I appreciate the simple science. I to get some negative conversation when standing around with some associates. The science is the science no way around it. I really appreciate you and the great explanation Keith Snow
Great video George! Thank you for your time and effort to help the brewing community. I’ve learned more from you than any other source. Next sugar wash will be this one. 👏👏🏋️♀️
Ran this wash yesterday. First time stilling. Used a homemade pot out of a small keg. Had a sanitary fitting welded in it to run a small 110v heater element controlled by a pid. Stack is a 3ft copper 1/2” pipe. Into a homemade lebee(sp) condenser. The wash was fermented using 48 hr turbo yeast. The first quart and a half proofed out at 155 proof. Took FOREVER to run(im guessing due to the small diameter pipe) but came out nice. Thanks! Looking forward to next run.
This man is a genius. Thank God, you make videos! Sometimes I rewind a part four times until I have it burned into my brain. I don't follow recipies, don't ph checks, care about sterilzation, usually forget to check the SG 90% of the time, I'm the laziest wine maker you ever met, but... my wine is so good. Years doing it the way I do, people fight over my wine... but I do I agree that there's 'no right way to do the wrong thing'. lol I haven't found it yet, thank God. I am learning a lot, which I will eventually incorporate to solve many of wine's great mysteries... thank you for your numerous, professional, varied, solid, and funny! videos. Take care, and ty for helping everyone world-wide with wine and whiskey...
George, for a while I've wanted to get into moonshining, but it's seemed like such an intense daunting task. Thank you so much for simplifying, and helping me get into this. You're such a great help, sir.
Another great video George! I've watched most of yours at least 3 times and some double that. One of my best recipes recently was 6 pounds of Maris Otter liquid malt extract I use for beer brewing with 8 pounds of organic raw cane sugar in 6 gallons water back in December 2019. Yield was just under 1 gallon at an average of 130% in 20 days with Dady yeast in my Mighty Mini 3 gallon still in pot still mode. Very tasty and smooth at 110%. My typical recipe is 12 pounds raw cane sugar in 6 gallons water. Using Dady yeast exclusively now. It takes at least 3 weeks to ferment at that ratio.
3 weeks?.......I use 12lbs cane sugar, 6-7gallons of water, tablespoon of DAP , half a multivitamin, 2 tablespoons red star daddy and usually end up around 1.085sg. It ferments out in 7-9days at most
As a side note, hydrogen sulfide (rotten egg odor) ,is the result of the wash being low in sulfur based aminos ,(methionine cysteine) which won't be an issue with enough grain or oxygen.
Holy smokes can i please be your friend? You sound so fin pro!
Enjoy your educational video's ... Thank you, George
Hey George
I just found a rum wash, 3 years old.... It was the best EVER. Smelled amazing, totally clear, loads of flavor in the destilat, very deep and funky. I just made another one that i will distill in 3 years.... Thank you for doing what you are doing. You'er the best.
Happy Happy stillin George another homer love the way you keep hitting them out of the park keep them coming and Thank You for all the useful information and for taking the time to share. Closing in on 60k congratulations on that milestone.
Thank you for helping me out on my quarantine. You're a king, George!
"If you can't explain it simply, you don't understand it well enough"
Albert Einstein.
Never heard it explained better.
OK, I just finished running first run of your recipe for sugar wash. And because of today's health climate, I made my cuts as follows. Greater than 60% for sanitizer and cleaning. 59-50% human consumption, and less than 50% gets tossed into the next batch. I'll admit, the vanilla flavor [hint of flavor] is pretty nice.
Hello George, thank you for another wonderful video.
Just heard on Still It that you may not be back on TH-cam. Hope all is well George. You've taught me everything i know about this great hobby
I used stage fermentation to make a VERY strong larger type beer. If I added all the sugar at the start it would not brew out and I had a terrible sweet brew. By waiting until the ferment was 1 day from bottling and then literally lobbing in another 2lbs into 20 quarts it went bonkers. Thumping banging and get hot very quickly. A cone of yeast foam would stand up above top of the tub!
3 days later it was ready to bottle... it was very strong stuff.
George, I always enjoy your very informative videos and your style is impeccable. I'm an avid reader but your videos simplify the process to the most common denominator, which makes it manageable to lamest of us. Thanks and keep up the good work.
Thanks for all the tips George..All the way from Cape Town South Africa
Thanks for all the knowledge, George!
@Hello Miguel T, How are you doing?
George! Thank you so very much for this guidance! Produced a successful batch of 120 proof vanilla moonshine! My next endeavor will be a maple wash using 3 gallons melted northeast Ohio snow water, 12 lbs. Brown sugar and 32 oz local maple syrup! Flyin by the seat of my pants at this point, but trial and error brings knowledge to the kettle! Thanks again!
3 years old and still worth watching and listening to
Thanks George for all your help and advice.
Pucking problems, solved, over packed column, head coolant water control problems, solved, better flow controlled valve.
Your channel is a must for us newbies, thanks to you I have a great product.
Have a great Christmas and a good new year.
Stay safe and warm George, all the best from Dave, Nottingham, England.
Keep up the great work🍷👍🍻
Once Again George, Thanks Again. I learn something new every video. Thank you for sharing your knowledge. You are my go to..
Been watching the channel for a while, great info George! One small thing that bugs me as a biologist though: acetobacter is a bacteria, not a virus. Happy distilling!
OOPS
@@BarleyandHopsBrewing The only one who was perfect we hung on a cross.
@@chuckdontknowdoya6100 Thats awesome man !!! lmao
@@timyates807 One of my favorite sayings feel free to use it.
@@chuckdontknowdoya6100 Thanks ,I will man.. thats the best one ive heard in a long time . so good lol !
Thanks for all the time and money youve already saved me by being such a wonderful teacher. That mash video was the first one of yours i had ever seen and it made me realise right then and there that the smart move was to watch your videos and I subscribed . One of the best decisions ive made !!! . But its only because you ARE such an amazing teacher George . Most people dont put the care in their content and explanaitions as you do ! Thanks again and Take care
Thanks so much for the kind words.
George
Hello George. Love your channel. You have so much good information. Now I am seeking some input on my first sugar wash. Here are the details. 5 gallon fermenter. 10 pounds of sugar in 86 degrees F water. Cooled to 78 degrees F. SG was 1.088. Pitched 3 tbs bakers yeast at 78 degrees F. 1/2 tbs of yeast nutrients. maintained temperature at 78 using your fish tank heater method. Started fermenting vigorously in a few hours. Slowed to about 1 bubble burp every minute after 15 days. Took gravity measurement that read 1.010. Tasted and is still a bit sweet. closed it back up and now 20 day later and still fermenting. I would apprecate and information you can give me on what you think regarding the status of this batch. Do I run it or just let it set until it stops completely? Thanks for any input you may have. Take care and be safe.
Man, this may be the best video I ever watched on TH-cam. Not just for the content but, the damn mannerisms, accidents,(dropping lid) choice of words, sarcasm("yep you guessed it, 4") Absolutely love it! I love learning about making shine, and to have this level of teaching with unfiltered rawness, is like going to a show in Vegas for me.😁🍻
Thanks for the videos!
I am learning so much from your videos. Thank you. Thank you. Thank you.
I really enjoy your videos and your willingness to share your knowledge! Thanks!!!
My pleasure
Just wanted to thank you again for taking time to teach us how to do it right
Thank you George, this recipe is fantastic! I will look forward to all the great knowledge that you share.
I thought it would be fun to make whiskey, so I got a still, and a book and everything I'd needed. started to read the book and thought of giving up before I started, then I watched your videos. Thank you for making it easier than the book. Instead of jumping into whiskey I'll start with a sugar wash and get some experience. Thanks again.
George your an awesome guy never stop being you
Recipes work for me George tried teaching a bit of what I have learnt from you to a friend of mine and she still has problems . Guess we all learn differently. Keep up the awesome videos. Cheers George. Craig AOTEAROA
I just bought 2 jars of the same syrup a couple of days ago to use in a different recipe... Looks like I'm heading back to the store to get more totry this one! Thanks George- Happy Distilling!
Thanks for your explanatorie præsentation, still I can’t wait to get the still finished
Great explanation. Lots of knowledge in one video. We're new to the hobby and we're learning a lot from you. Thanks so much
Great job George you never disappoint. I wish you would do a video on 💧 yes water and getting the right pH adding things like gypsum, limestone powder etc. It will change people's life who live in crappy water areas. 💧
thank you carefully reviewing all you videos before i begin my new found hobby
Love love, well done George, I don’t think we can by corn syrup in Australia, but I use near the same as corn sugar!
From my understanding it the same as glocose syrup. If you really wanted Karo it is available at speciality suppliers of USA products like USAfoods
They sell Karos corn syrup at our local IGA supermarket
You can always stick the neck of the Karo bottle into the hot water, suck some of it into the bottle, a quick tilt back upright, give it a shake and then pour it back in. Thins the Karo with the hot water.
Thanks for the video George, you explain the science with reasons, I always make a sugar wash but still found great facts in your presentation, always do. Brilliant job
Lol..3:27 we all heard you say " $hi+ " 🤣🤣🤣
So much quality content in such a "distilled" product. Gold 👌
George thank you very much for your instruction.
I think corn tastes like a warm tortilla
Fantastic..”Always consider the source” loving your style and educational content.
Dude is a legend. So much interesting info.
Hey George I got to say , you by far the most! Informative on anything pertaining to beer, wine, and distillation. I enjoy every video you make.
By the way I'm a newbie on distillation. I just bought a cheapie Vevor still, and made a Rum wash. Do you have any tips or tricks I should know. Thx . You rock man, and keep the videos rolling because you are the only guy that makes sense.
Prior to meeting you (you tube) I used bread yeast used a lot of it too 1/3cup anxious to try a good yeast and a tablespoon only. Ty
Another informative video in which I learned something new. Karo syrup - I forgot about that sweet tasting syrup. My mom use to use this a lot for baking when I was a young lad.
Thanks for bring back a sweet memory of my mom!
Your videos are awesome. I'm new to this and your videos have helped me immensely. Thank you
A bit of advice...
Keep a log of all your process.
You are now a scientist, notes help you win. Best of luck bro
@@punkenough4u you are very right, I'm in the business myself, notes are so important 👍
I'm new to all this and I am loving your videos. Great information and very easy to understand.
Love your videos George. Here's an off the wall question: When making some breads like pizza dough, it's recommended to ferment for a while in a cold environment to enhance flavor. Is the same true for any worts or mashes?
No. Unless you are making a lager beer. They ferment in the sub 50s
Fermenting at lower temps for longer periods increases ester production. Esters impart the scent and flavor of banana. Think banana bread beer, or a wash. Seem to recall turbo express being the yeast that seems for some reason to produce alot of esters of the banana aromatics
Thank you George for the excellent information you always provide
Learning alot from you George.
Starter home brewer
Durban South Africa.
thanks for the great vid, please can you advise me, i want to make my own vanilla extract but i want to make it using my own home made triple distilled vodka, please can you advise me on how i make the vodka for it? also, what pot is that you are using? many thanks and best wishes from the uk xxx
If you get too ahead of yourself with sugar input cycles and ferment stalls ? I just add some water to dilute batch ASAP to restart ferment. This is why starting with a 20 % or more, larger fermenting vessel it comes in handy. I use a 30 L bucket for a 20-25 L batch.
Hi George ...we are all different taste bud wise. To discern the difference in the taste of corn, eat a corn tortilla as opposed to a flour tortilla. But I concede, I cannot tell a difference in corn-based moonshine as opposed to a sugar wash moonshine...unless someone diffuses a corn flavor into the distillate.. Oh..and the explanation about high gravity syrups was good. Another way to look at it is to examine why molasses is kept thick and at a high gravity while in storage. Yeast or bacteria can't start propagating due to the high dissolved solids gravity.
Hi Gorge,
Just want to say I love your show it has been very helpfully
I am very new to distilling. I have recently brought a 35L tank with a 3" Flute Distiller Set With Gin Basket Kit, Copper Plate Sets*4 Stainless Steel still.
I have a few questions if that ok with you any help would be very much appreciated
Q1.
I have been putting approx. 25 L of a sugar mash recipe below into the pot and was wondering what kind % and how much alcohol should I be expecting to collect?
60L sugar mash recipe
Sugar 13.5kg
Tomato paste 590g
Lemon juice 203ml
Yeast 169g
Epsom salts 0.38
Q2. How long do I leave the still in full reflux for and should the sight glass every get a level in them?
I can't tell you what to expect without knowing the type in yeast. Get a hydrometer which will tell you exactly how much alcohol you are starting with.I can't tell you what to expect without
thank you for the guidance. my washes have been very successful.
George, take a corn cob clean, shuck, salt, put a spoon of butter or mayo (honestly you can't tell the difference). Rap in 1 layer of aluminum foil. Roast on low temp grill for about 30 min.. Remove from foil and finish or set aside and cook your entree. Best "tasting" corn ever.
I really do appreciate that you go step by step especially for us slow Folk but do you find when you use store-bought products do they have a lot of chemicals to keep them on the shelves long time and do they have some fructose in them
Where did you get that large electric stock pot? I want one! Thanks George, really am enjoying learning by watchiing all your videos and especially the mighty mini ones since I just ordered one from Mile High.
One of your best videos. Thank you!!!!
Hey George! Thanks so much for your videos. your instruction has given me the courage to invest. I've watched several of your videos but I'm curious if I'm going to ph after diluting with water, before adding yeast in the fermenter do i need to obtain 5.2before i start the wash initially? what does this ensure? thx again!
Beautiful thankyou for sharing on this platform, have enjoyed every moment of your presentation, and the intro music is superb too.Could you mention the artist please so that I can hear more.Thanks again
The music is Kentucky Moonshine, George Tucker.
Your a badass George.. Thank You for all your knowledge!!! We talked a few times and I Trully Apprciated it. God Bless..
Aussie come late ~ but been following your Videos and this absolutely endorses what a mate and I agreed ~ e.g. ~relevant to preserving wash and a mirid you talked about ~ Thanks ~
Thanks George for all the great info. Longtime homebrewer here dipping my toe into distilling. I'm interested: what is that induction unit there that you're using?
Nuwave Pic Titanium cook top
Thanks for the info! I have watched a lot of your videos, new to distilling. I found your videos extremely informative. Can you tell me what type of heaters your using in your fermentation buckets? Thanks for the help! Happy stilling!
aquarium heaters
@@BarleyandHopsBrewing Thank you!
Hey George 👋 I really like the video you make for us and the time and effort with all the extra explanation 👍
Thank you so much. This is exactly what I was looking for.
Glad it was helpful!
Couple of questions > yeast in bulk is that bakers yeast or a specialty yeast (in australia we only seem to get tiny sachets and its crazy expensive for brewing yeasts)
> why worry so much about getting your sg the same if you plan on distilling it ? (will it change something or does it make the boil easier if they all the same? )
Thanks :)
Hi George! I am from Brazil! I already produce my homebrew beer, and this I just started to learn about distilling... Seems an amazing hobby as well. 😀🍻
Thanks for all information shared with us.
One question about this vídeo... What is the final gravity normally?
Cheers
Fantastic!
hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..?
any advice would be great many thanks..
Great content George. Love your channel!
Another Awesome video! Thanks George.
"batshit" I don't know why I find it funny to hear George swear lol
Holy shit George you just went and taught me something. I thought I had a bad batch of yeast, used a starter glass and added the sugar water I was dissolving and it didn't kick off, it was to thick a solution and not enough water.
Love it George, thanks man! Great recipe!
NICE VULCAN !
we called them the phalynx
@@sisimons7998 MOLON LABE!
Glad you like !
I love real Fire Power .
Happy Distilling! What type of electrical connector did you use in the lids of the fermentation buckets for the aquarium heaters in order to maintain an airtight seal?
Hi I'm new to home brewing
What video do you recommend I start off with
His videos are so informative, certainly packed with info. My only criticism is the gift of gab. The batches are fermented by the end of the videos
If I put 2 tablespoons in 5 gallons, how many do I put in 10? The look on your face, classic
It happens...
Haha, I was waiting for it, then it happened, "Yup. Four."
simple double the amount and so on and so on...
Do you HAVE to have a heater? Is room temp ok for fermentation?
If anyone is wondering about the benefits of inverted sugar over regular sugar: yeast has to convert sucrose to glucose and fructose before metabolizing it. This is why corn sugar (glucose) ferments so well. By heating sugar with an acid catalyst, it converts to glucose and fructose already. Corn syrup is already inverted industrially (with more fructose than glucose, hence the term high fructose corn syrup) as opposed to the 50:50 ratio you'd get with sucrose.
With my experience, limited as it may be. If I don't invert the bag, I have to scoop the sugar out. So maybe yeast prefer eating sugar upside down. I know, go sit in the corner until I can behave, LOL. But thanks for the tidbit of info. I have an idea for a test batch of wine now. I have 1000 mg Vit. C pills. distilled white vinegar, sugar and water. Think this would do the conversion and how long boiling?
I found my answer
www.homebrewersassociation.org/how-to-brew/invert-syrups-making-simple-sugars-complex-beers/
Making Invert Sugar
In the inversion process, a solution of sugar is heated in the presence of an acid until it reaches 236° F (114° C). Clear invert syrup starts with white sugar and is heated very slowly to minimize Maillard reactions that would otherwise develop color and flavor in the syrup. Once inverted, this pale, corn syrup-like sugar can be refrigerated and stored for months.
Use a relatively unprocessed cane sugar for maximum flavor. Raw cane sugar-with variations such as turbinado, demerara, and evaporated cane crystals-all work well, each contributing a slightly different character to the final product. Plain white sugar, be it cane, beet, or otherwise, tends to disappear into beer, bolstering alcohol, drying the finish, and lightening the palate. That’s just the thing with styles like Belgian golden strong ale and West Coast IPA, where caramel, dark rum, and raisin characteristics are unwanted. The clear stuff is probably also the confectioner’s and baker’s choice. We’ll start there, then focus on the dark side.
Begin with a heavy, deep saucepan. Add 2 cups (473 mL) carbon-filtered water, 2.2 lb. (1 kg) white cane sugar, and 1/4 teaspoon (1.23 mL, usually about 1 g) of food-grade acid. The acid can be potassium bitartrate (cream of tartar), citric acid, or even ascorbic acid if you have some vitamin C handy. If you prefer a liquid preparation of 88% lactic acid, use 3 mL (just over half a teaspoon). Brave souls and purists can stop there, but I strongly recommend adding about 4 tablespoons of corn syrup or Lyle’s Golden Syrup as added protection against crystallization.
After mixing it with water, the sugar will be wet and slushy. Add low to medium heat to begin dissolving. Slow, gentle, even application of heat is the best way to avoid the biggest issue with syrup-making: crystallization. You want to go slowly enough to make sure all crystals disappear into solution before the syrup boils. Chefs often say to use a wet pastry brush to wet down any sugar crust that forms at the side of the syrup; I’ve found a spray bottle or mister does a good job here as well. Just know that the more water you introduce at this point, the longer it will take to get to the correct temperature.
pretty dope idea and much less messy than regular sugar makes it easier to melt than regular sugar I assume, will try it out soon
Also, does agitating the yeast during the process hurt it? When I made wild berry wine I would swirl the mix every so often and it seemed to bubble faster and enjoy it
ANYBODY ELSE WISH HE WAS YOUR UNCLE , LIKE I DO ? GET'EM GEORGE WELL DONE !
George, whats the upper end of beginning GP that yeast can tolerate? whats the upper limit for a decent taste?
11:00
@Hello Adam Flowers, How are you doing?