Making Bourbon With A Cheat Code
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- เผยแพร่เมื่อ 22 ต.ค. 2022
- Want to learn more about Angel Yellow Label?
en.angelyeast.com/blog/distil...
Mashing a bourbon wash can be a total pain in the but . . . . unless you have the cheat code!
This recipe lets you skip the tough parts and just get stuck into fermenting corn to make bourbon.
Recipe:
12 kg (26.5lb) of cracked corn
5kg (11 lb) of ale malt
1kg (2.2 lb) crystal malt
Add 75L (19.8 gal) of boiling water into a fermenter. Stir in all the grain slowly and then wait for it to cool down to 30c (86f).
Rehydrate 70g (2.5 oz) of Angel Yellow Label yeast in warm water and then pitch it into the fermenter. Let it ferment until fermentation is done.
Double distill and age on oak.
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hey Jesse, don’t know if you’ll ever get to this comment, but what you’re tasting is the mold activity in fermentation common in East Asian fermentation. Chinese recipes seem to rely on Rhizopus whereas Japanese recipes rely on Aspergillus. The Japanese distilled liquors like Shochu have a layer of umami from the Aspergillus. (It is a completely different beverage from Korean Soju so please take note. Soju is essentially vodka watered down.) I don’t have as much experience with Chinese liquors but that sharp taste is probably from the Rhizopus that Angel uses. This method of ferments relies on the mold enzymes breaking down the starches for the yeast to convert in a symbiotic relationship. The term Koji is used loosely in Japan but it’s basically a mix of mold, yeast, and bacteria to make everything from sake to miso and soy sauce.
last night i picked up a corn and a pot... today you post this... coincidence? I think not.
I have used Yellow label angel yeast for two runs now and have truly been impressed. 1st run was using unmalted rye, distillers malt and Wheat. Second run was using 100% bloody butcher corn. This yeast just simply works!
Bourbon recipe AND a puppet show about Yeast and Enzymes? Awesome stuff. Thanks Jesse :)
Been watching you for a while don’t comment much just wanted to say thank you for sharing the American measurements and all because I don’t know the European stuff very well
My pleasure mate! Sorry for when I slip up and forget haha
I love your Packman yeast eating starch analogy 👍🏼
Some tips to remove some of that yeast carry over (wine/sake) and get better conversion is to adopt partial cold mash directions.
1. Gently stir twice a day for a couple days and put those enzymes to work for the yeast to eat.
2. Rack off when ready and sit for a few days before racking again into still. It removes yeasty partials that have settled.
3. The original trub can have a sugar head run on top and the yeast will fire back up for a corn Fast fermenting vodka.
Depending on how far you've rung the mash originally, keep some of the primary liquid dregs and add to the settled residue from your secondary racking. Can be kept in fridge and thrown into next mash at 60-63°. Watch those enzymes thin the porridge. Yes, they are still there. Basic yeast rinsing but with enzymes included.
Any yeast is killed at 60 ish for a little extra nutrient.
It becomes a versatile option if space or equipment for traditional mashing is limited.
👍🏼🇦🇺
Ad2 It's possible to speed up the process even more, by stirring in gelatine/kysilol or by cold crashing ;)
I usually have a yellow label ferment quietly fermenting in the distillery cave. ( First started playing with it about 3 years ago). I can’t distill on the grain with my gear so have to strain the liquid from the grain. Best results are by leaving that strained liquid for a couple of weeks to settle solids out, even re racking it after a week sometimes. I have had good results by fermenting each grain separately and building up a stock of low wines for each grain, then blending and playing with ratios at the spirit run stage. I am still a fan of using high temp enzymes as well.
Nice idea running seperate low wines!
Awesome video as always. Watched this while siphoning a wash. Entertaining and informative. Cheers!
I am always happy to experiment but big thanks to you it’s nice to let someone take the risk and of course the cost so keep it coming 👍
Awesome! I've just got some YLAY and about to try the rice one you did with it a while ago. Since bourbon is my drink I've gotta give this a go too. Thanks for the idea and awesome video. You are a legend.
3:04 best explanation of how enzymes work ever
When you first described this yeast and how it worked my immediate thought was of sake and parallel fermentation. I was definitely curious if the yeast used contained an Aspergillus oryzae, but after hearing your description of the flavors at the end I almost guarantee it does.
Thanks for the helpful hint. I think I might give this a try.
I made a corn/rye whisky using angel yellow and had a similar experience. It has an extra flavour that to me tastes like sake (and smells familiar as it ferments).
Thank you for this video!!! Just bought a 50# bag of cracked corn and just received my angel yeast! Will be giving this a try for sure cheers 🥃
I'm learning so much
I bought 2 packets of Angel Yellow label because of this video and i will likely buy more. Proof that Advertising a good product on the appropriate Channel will lead directly to sales.
Like always your visit videos are great! I’m gonna try this technique this coming weekend thanks Jesse stay safe🥃🥃🥃
love it when I get a chance to brew it I will thankyou
I love the YLAY. Yes, it adds some cost vs normal yeast, but removing the heating/mashing/incomplete conversion works awesome (and I'm lazy...). And you can do a sugarhead on top of "spent" grain to help keep your paws off the A/G while it ages.
Using it with rice makes a fantastic neutral.
Fantastic!
I actually was doing UJSSM, about a year ago, and bought a bunch of rice just to play with the yellow label yeast.
Well I researched it a bit and said why not try straight up corn.
What was it going to do not work? Now I didn't add anything else because I didn't want to skew the results result but it worked fantastic.
No cook well temperature water, just the most streamlined process ever.
I have a model 200 plate grinder for the bulk of grinding then the roller for last pass. So much easier on equipment.
Damn I like how you explain things
As y’all know I have played around a fair bit with yellow label. And it’s great. But yea it gives an almost funk to the distillate. Not bad, but not traditional. I even tried to co pitch so4 and the yellow overtook it and the same result. But that’s what we do this stuff for to play around and find new cool ideas. Works super good on rice as well. Love the vid bro keep it up.
Thank you
Cool tip
AWESOME!
At the beginning of the video i thought, I bet it's angel yeast yellow label and of course it was haha i ordered some a few days ago and am gonna try it out on my first grain wash, love your videos bro from here in QLD one love
Love the dad visual with the rope lol
Please make another video with this experiment! I'd like to hear more details
Thanks for the video! I use YLY a lot for the time and energy savings compared to mashing corn. When fermented out there is very little corn left. YLY ferments need to be stirred once a day for the first three days. Yield will go up if this is done. They also need good temperature control. Temperature has a big effect on flavor with YLY. Feed grade corn can grow a secondary infection if not boiled to Pasteurize. I get best results using good quality flaked corn from a brew supplier. , second best is corn meal from a grocer.
Hi you seem to have used this yeast a bit, made a bourbon looked great diluted down to my normal 55% it clouded up, so put it though the still again , made hearts cut only. Diluted again same thing happens. So stilled it again now I have a 70% clear liquid that tastes OK although there a funk hiding in it. My question is do you think the mold that helps the yeast work could carry over into the distillate and causing the cloudiness.
Yaaaas, can't wait for the shop dude. Will be great to have a specialist distillery store rather than a brewery shop with distillery items 😁
That fruit press looks great. I'm going to have to get one. I love bourbon, Hate dealing with gelatinized corn.
Try using the high temperature enzymes; they work well at 90°C and make the mash so much easier to deal with (Sebstar HTL)
Jesse, it would be great if you took a SG reading of the fermentation from the beginning to get a data point of potential ABV and FG data point after the yeast has done it's fermentation in all your video's so that we can learn about efficiency it maximising yield especially for all of us who don't have a 120L barrel and do it in something smaller like a 25L bucket with say 23L mash to run on a 25L pot still. Great video cheers!
Who can forget this Contra NES cheat code
I have always wondered if using Yeast Balls like they use for Rice wine would work the same way
I did couples batches with YLAY of bourbon mash (60% corn, 15% oat and 25% Barley, all unmalted), and in my case what came out was smelling a lot like red licorice candy! Every one that Smelled the spirit has noticed it! :)
How did you work out the starting gravity and what did you actually achieve
@@lougriffiths you can’t really use the Starting and finish SG with this, as there is some starch conversion occurring at the same time than alcohol production by the yeast. So the alcohol content can’t be measured with gravity readings. You can use a refractometer that is calibrated to give %abv to know what will be the alcohol yield. I personally just guess it, and the final result in the still is what really matters. Usually with 3pounds per gallon of grain / water is giving some acceptable numbers in terms of alcohol production (between 8-10% if the conversion was good) so I go with that!
@@ToughDark OK that's that gives me somewhere to start
I've been wondering about this stuff for a while. I want to do more experiments with the various starch sources and the methods of converting them. I might have to do it now. I'm wondering how it would handle plantains.
I have a video idea for you. Packing peanuts! The biodegradable starch ones that are intended to be dissolved in water. Those should have fermentable sugars in them and it would be an interesting ghetto video.
One other thing with YLY. let the ferment clear before distilling. Found that works best for flavor.
I'm going to try a multi generational fermentation based bourbon with likely a 60% corn mix - and use AYL on the corn and use a different yeast (likely bread yeast) on the barley.
I'll marry the separate fermentations on the stripping runs.
Combined with other tips (like the daily stir and clarification), I wonder if I can minimize the impact of the mold flavors in the bourbon.
back when i was about 14 i used to get proper naval rum from a naval guy,the real deal deal.it wasnt watery nor too sweet.i will say it was a thick and heavy rum which killed the fumes burning your throat it also had spices added to it and when it hit your gut it warmed you inside out.the best and only rum i have ever been able to stomach as all the others i have tried have had that rebound effect that isnt too pleasant.the guy just called it navy rum but it had a different label than the watery stuff thats sold now
Great easy recipe for a great drink! But I see you have some new equipment in your shed! What about a quick tour at some stage!
Hmm, have you considered building a bigger, tougher mill that is powered on its own? That sounds like both a practical need and a good video right there :)
@@theworldisastage1984 I’m curious to look at it. Do you remember the name?
Yeah yellow lable has added some weird funky flavour every time I have used it. You can minimise it by really clearing the wash out.
Boil the grains before adding yeast and you will have 4-5 days in total. I tried hot water, cold water and boil. And with boiling it's fastest way. With cold water it's can take up to 4 weeks.
Just ordered some ayl yeast can't wait to try it, my main question is how do you judge what apv you are going to get
I have been doing extensive testing on yellow label and it is by far my favorite yeast ive been doing on and off grain and the difference between the both is very slight i get better flavor on grain but get more product off grain.
He had the old contra and life force code up up down down left right left right b a start on the screen 🤣🤣🤣🤣🤣🤣🤣🤣🤣👍
Hmm, you mention the wine touch.. Like a finished bourbon from a wine barrel ?
My last couple bourbon runs have been with that yeast. Youve really gptta stir it every 12 hours for the first 5 days and that removes a lot of that sake like finish you were talking about. I think its something with the c02 and other things given off by that strain of yeast that really need degassing more. I used it for a straight corn whisket (cheap bulk sweet feed from the farm shop and the yeast with no added sugars )and it was still effective enough to get me 135 off the worm. I will be trying it with ann all wheat build next to see how that sake notes take it in a sourdough wheat bread direction.
Hi you seemed to have used the yeast a bit, I was very disappointed with the result. It fermented really well but distillate went cloudy when diluted. Put it back though the still same thing happened. I now have a 70% bourbon which is OK but definitely has a little funk, so disappointed any ideas xx
I’ve used Chinese rice balls to ferment rice. May have to try this with corn…
Nice im gona test it :) Also im thinking to make a bit bigger distiller boiler and thinking to make Thumper :) What you think about that ?
I would like for you to try a "sweet feed whiskey"!
First of all, huge shout-out to you and equally huge fan of all your work, Jessie!
I've enjoyed a great deal of your videos (because I haven't seen them all as of yet 😉), and I've been wondering for while about legislation concerning distillation of alcohol. I Denmark (where I'm situated) it is absolutely prohibited (talk about 1920's USA prohibition) to do ANY kind of refining of alcohol. Not even freeze distillation. Only alcohol via natural fermentation process is allowed, being beer, wine or mead.
Now, I know that I could probably find some information myself by searching legislations in NZ (exceptional country, which I hope to visit in the future! ❤️🇳🇿), BUT could you perhaps go over (shortly) what makes the legislation more "humane" in NZ than, for example backwater Denmark (cough cough). It's almost like the old Reinheitsgebot in Germany here. Perhaps private Danish distillers could change that in the future. Sorry about the long write, but once in heart, twice on the lips. Cheers. 🍻
Kicker🤔👌👍
If you ran it direct through the still with two bubble plates, would it make a difference?
i like your rings just awe\some
Weird... I just recommended Angel yeast yellow label yesterday to Randy at "Still Works and Brewing" for all grain room temp brewing.
Great minds think alike. Cheers Jesse!
good on ya mate
Hi Jesse do you have any grain conversion rates so I can work out the potential starting gravity of the mash. I am planning to use flaked maise, oats and malted barley. Should be fun I will keep you posted
I got a packet of this for Animal feed molasses. Was hoping it would do a better job. Sadly no. Not worked out how to convert the un-fermentable sugars in molasses yet. Theres a video for you. Animal feed molasses rum.
Dude I used yellow yeast last year. 20kg flaked maze (rolled and pre-steamed), 10kg flacked barley and 10kg flacked oats. White dog of still was super grungy, at the time I liked it and drank it un-aged for a few weeks. I loaded it on French oak, white oak of various quality used and new at 60% in various jars. It’s now maybe 12 months old and it all tastes super grassy with hay notes. Not as nice as straight off the still. I’m hoping more age will bring something out that I like, but right now it’s mother in law quality.
Random questions can you brew with the monstera deliciosa fruit making a tasty tropical flavor like Malibu 😀
I Googled it but can't find out if someone has ever tried before.
Two quick questions from a newbie,
Should I bother clarify my cleaning run ?
And before buying my still, i used to strip water from my alcohol with the freezer, has anyone tried stripping this way and distilling once after ? Does it change flavors? Or is it not worth the effort
Any plans for grape/wine brandy in the near future?
I have made bourbon with this yeast several times. I used whole corn and de-germed corn grits. It actually smelled like white wine while it was fermenting. But after distillation, the taste seems a bit harsh to me, it hurts my throat a lot. After aging, the taste improved somewhat, but this drawback remained, although not so noticeable. I cannot understand the reason for this annoyance, where it comes from. I very carefully cut off the heads and tails. And my potstill is quite primitive
Hi all I made a bourbon using flake corn with ayl with barley and oats. All went well put it into the still made cut as per normal, anything 50% abv or lower very cloudy so though it. Diluted the rest to my normal 45% looked and tasted fab next day cloudy but tastes fine within a week awful. Put it back in the still looks great. Happens again trying to decide what to do either into the still again or down the sink what do you think is going on
What is the best (fanciest?) liquor that can be homemade?
After being at Iron Root I thought you might cut deeper into the heads this time. I think Badmo mentioned this as well. Giver a nudge😁
Hey Jesse: I just purched grain for a run of Wheated Bourbon. I find that I have a lot of Flaked Wheat and barley left over at the end. I will have about 15 lb of left over , What kind of alcohol can be made with this grain, All help will be appreaciated very much. Thank you from Penn, USA
Jess how are you mate. How can you get more Peat smell and Taste from a Scotch, I’m using Thomas Fac. Heavy but I want a little more. Thanks
Any yeast smell at the distillate?
Can you retest this to see the flavour changes please
Spectacular thumbnail lol, I wonder how many people are going to get the reference?
How long did you age the burbon?
Sorry I have another question do you need to use yeast nutrient
Ok, I think I finally figured out what's in Yellow label. Given your description of its flavor and behavior, I think it's a blend of a fairly run of the mill DADY, amylase B, and a koji starter, with maybe some blended nutrients.
If you try this would be nice to know if that gives a similar result
Where are these aging staves available for purchase?
Per cortesia risuscitereste a consigliarmi un modello sui 60 litri di hooloo con kit completo compresa di colonna , se ne vale la pena ? Grazie mille
У меня 65 литров в бочках стоит Бурбон на Кодзях! Отлично!!!
Interesting to know how much techniques can be used to make alcools. Some questions : you never speak about separating ethanol and methanol, maybe it's normal, implicit, no concern, but I'm just "geek" (who can't try) ;). Second question, about aging : did you ever try to use wood dust (or sawdust, or wood chips, you know what I mean :p) ? It could help with more surface of contact / facilty to exchange flavors, that's my idea, maybe not... Thanks !
I did this but used colder temps and longer to ferment. The funk goes away.
You mentioned a couple of things that I noticed as well.
My fermenter took about 20 days. 80°F she'd temp.
And all of them had a lot of oil in them, probably partially due to not being cooked???
And yes with no other grains the Saki flavor and aroma was there.
But I actually found it quite pleasant. You could do a lot with it. It would have been a way less noticeable if I had used other grains with it.
And if you use the mop bucket squeeze method. Buy a metal one. My new Amazon going to be the easiest squeeze press of all time. Basically exploded on the third bag. So I bought a fruit press like you have.
Can you just use corn meal?
Or just use terrified maize, most brew shops sell it, it’s already gelatinised.
Torrified Stupid auto correct
I have done this process with both Bourbon (80% Corn 20% Rye) un-malted And an Irish whiskey (85% Barley 15% Oats) un-malted. I agree it makes all grain a lot easier but I seriously don't like the nose and the flavour of the yeast comes thru in the final product. I have gone back to scarification of the grain. Not quite sure what I am going to do with over a Kg of yellow angle yeast
So here's a question... Have you ever tried making a wash using corn syrup? How different is that from a corn-grain liquor?
is there something Similar that you can get easily in europ
How big is your pot?
I wonder if this would work to make your safety net Irish whiskey a bit easier if I have time for waiting, but not a ton of time for doing the up front stuff?
Yep, it will. I've done it several times: 40% Golden Promise, 40% rolled oats, 10% corn meal, 10% toasted oats makes great stuff. AND you can do a sugarhead on the spent grain. Just make sure to treat it like any other sugar wash: buffer pH, nutrients, etc...
@@Rubberduck-tx2bh awesome! Just toss it all together and let it go? Any special tips?
@@travelingman45 Put ~100F in your fermenter (grains will pull it down to the preferred 90-95F pitching temp). I add 2-3 lbs per pour with one hand while I have a drill mixer going in the other to prevent clumping. I do add some yeast nutrients, but with the grains in there, probably not needed. 7-10 days later, ferment is done. Now you'll have ~2-3" grain bed at bottom (I'm using 6 gal buckets). I use a hop spider as a filter & my auto siphon in it to pull off the wort.
@@Rubberduck-tx2bh thank you!
Could you make a video of your drunken chickens running around and partying after they eat the post-ferment grains? Or is their alcohol tolerance so high that they don't react any more?
I still have a working Game Genie.
I keep seeing stripping and spirit runs. I am a hobbyist running a 5 gallon still, do I need to do both?
Are you back in nz now bro? Want to chat some ferment kinetics and yeast genomics 🧬 with a winemaker fan?
I used a food processor
Whaaat???? How is that posible?????
Black magic! But it's actually room temperature enzymes & yeast that do a parallel fermentation. As the starches convert, the yeasties make alcohol.
Hmm, great video, I’ve done a few batches with that yeast and was honestly super disappointed every time with the quality and yield.
10kgs of grain was yielding me about a litre of finished spirit. That “other” aroma and flavour you mentioned I found extremely potent and unbearable, it overpowered everything. I also ended up with wild yeast infections on every brew despite meticulous sanitisation and starting with boiling water. I honestly wrote off the idea as a scam. Would be tempted to give it a go on a larger scale but definitely wouldn’t hold my breath.
did you get the strong vomit smell to?
@@woofnstuff kinda like bile I guess yeah. Dunno but every single person I’ve put the bottle in front of has turned their nose up at it.
For the corn use a nutribullet 3 to400 g at a time way quicker
Why dose every one when they say they are going to use cheats they show the old school contra cheat code for Nintendo
I never boil anything. I just let my corn germinate and barley germinate and then it's ready to go.....
Corn And Amylaze anyone?? 😳