Hey i like yer vids, i usually ferment the apples and rye seperatly then mix the two and cook it . This way is better for me for some reason , keep on stillin.
Hi randy, i'm from IRAN , saleing and drinking of alcohol is prohibited in my country, and we have to buy low quality and even dangerus and of course super expensive! alcoholic beverages here.so, i was wondering could you please make some videos about making softer drinks like beer and win too?
@@stillworksandbrewing Yeah I'm going back to review some of your older video's, And seen it in many of them... Look's like it chews the fruit up nicely...
After fermenting is done the solids settle to bottom and I use a siphon to remove the clear and leave junk behind I believe I used toasted oak chips for aging usually around 2 to 3 weeks
Hi Randy! Love your videos. Super helpful. I have a question. Do you have to have the high temperature enzymes? Or can you just use the malted barley to convert the starches into sugar? Thanks for the advice! -Glen
That looks like it should be good. I have 1 off topic question. What size valves and piping did you use for the cooling modification you did on the still?
Thanks Randy! Question, When I’m transferring everything to the FURminator I noticed you just ran the liquid into the firm manner. Do I also dump what’s in the bag in there as well or do I just collect the liquid underneath the Sparge bag?
Hey Randy, is there any trick you know of, to help strain rye? I’ve tried several times and no matter how long I leave it, it seems like it’s just damed up. Any help would be greatly appreciated.
There’s another enzyme that helps, or if you can step mash, stepping up the temps I’ve heard helps. I haven’t tried the step mash though, I don’t have the equipment.
@@stillworksandbrewing Thank you ! I'm thinking I will do my usual corn/barley/sugar mash with a couple pounds of rye malt added for flavor. I just prefer shine over whiskey. My personal preference.
Do you have to malt all the grains? I have rye and barley but it isn't sprouted . Does the grain have to be sprouted and milled to be used ? If not when do you have to
@stillworks and brewing perfect... there are tons of videos and information but a lot is so vague. Like when to use a thumper and not to or even if it's needed. I appreciate the response thank you
I believe so as long you did not add any sweetener or sugar in your finishing you are talking about a ABV refractometer not a specific gravity refractometer
Hey Randy....good stuff. I will try this one next. I have ran back to back of the apple pie "hybrid" whiskey and the "hybrid" pumpkin pie as well. They turned out fabulous. Do you mind telling me which high temp enzymes you are using. I am thinking of switching. Thank you sir.
@@stillworksandbrewing yeah, the pumpkin is my favorite too I think. It's sitting on charred oak now so it all should be ready by Thanksgiving. This apple pie recipe will be a great one for Christmas. Your eggnog recipe and this apple one should make for a nice Holiday. lol. Cheers sir.
"I'm a home distiller and I can do what I want". You're doing it right.
yep
I've got 10 gallons of 2nd gen UJSSM I'm going to run this weekend, then I'm gonna whip up some of this. It sounds amazing.
Cool this is a great hobby Cheers!!
Man, you sure are going to town with that knife. :)
still have all ten fingers
It's apple season! Can't wait to try this one Randy!
Me too the smell is fantastic Cheers!!
Digital thermometers work amazing
yes they do had one it broke have not replaced it yet guess need too Cheers!!
That one sounds like winner. Will have to try after I run my fall apple brandy.
Cool Cheers!!
Hey i like yer vids, i usually ferment the apples and rye seperatly then mix the two and cook it . This way is better for me for some reason , keep on stillin.
They say their is 1000 way's of doing something Cheers
We'd love to see the recipe spelled out. Many of the guys put the recipe right in the show notes. Thanks.
Noted!
I'm late to the responses. Solid recipe Randy.
Make sure to shoot it with perhaps Hard Cider on a cold fall night.
Cheers!
Camping this weekend i see nice bourbon and campfire in my future Cheers Big EdsGuns
@@stillworksandbrewing It is times like that are memories of love, and wish to experience with others time and time again.
Best of times!
Randy! What a recipe! Cheers!
So good!
OMG that is gonna be good!
I think so Cheers!!
nice video…..sounds like it should taste good when distilled.
I'll let you know Cheers!!
You need to put the mash bill please. What rye did you use? Great video though
How did you separate the solids after fermentation...and the run......
Hi randy, i'm from IRAN , saleing and drinking of alcohol is prohibited in my country, and we have to buy low quality and even dangerus and of course super expensive! alcoholic beverages here.so, i was wondering could you please make some videos about making softer drinks like beer and win too?
Hi I do make a few beer videos and I will make more as far as wine I am not a wine maker sorry nice to hear from you Cheers!!
@@stillworksandbrewing thank you, i appreciate it.
@@ahooraahoorai5344 I had no idea alcohol is illegal in Iran , that’s no fun . Are you allowed to grow/smoke weed ?
What kind of water do you use?
Great Job Randy! What brand is your foid processer? Model?
Thanks from a Northern Distiller....
It is a Ninja food processor not sure of model I have had it awhile
@@stillworksandbrewing Yeah I'm going back to review some of your older video's, And seen it in many of them...
Look's like it chews the fruit up nicely...
it dose a nice job
Always enjoy ur vids👌js a question,was that malted rye,wheat n barley u used?
Yes it was Cheers!!
@@stillworksandbrewing thank you ! I’ll b trying your recipe
Maybe a good idea to put your recipe in your description field for future use
I do a tasting video and that where i give the recipe
Hey Randy. I hope all is well. Nice recipe. I need to try this one. Have you distilled it yet?! Cheers!!
Yes I did but I had a camera problem but will have a tasting soon
How did you separate the solids after fermentation, how did you get that color, and for how long, and the run........
After fermenting is done the solids settle to bottom and I use a siphon to remove the clear and leave junk behind I believe I used toasted oak chips for aging usually around 2 to 3 weeks
Don’t you have a problem with filtering that cornmeal? I’ve learned a lot from your channel👍
it can be challenging
Hi Randy! Love your videos. Super helpful. I have a question. Do you have to have the high temperature enzymes? Or can you just use the malted barley to convert the starches into sugar? Thanks for the advice!
-Glen
Hi Glen ,no you do not have to use high temp just watch your temps malt barley top of range is 155 F
Perfect. Thanks so much!
That looks like it should be good. I have 1 off topic question. What size valves and piping did you use for the cooling modification you did on the still?
1/4 inch
@@stillworksandbrewing thanks for the reply
Where did you find your recipes?
I find on line and change them to meet my taste
Hi Randy, I was just wondering why you didn't measure the pH this time of your mash in water? And why not gypsum before fermentation?
one reason, I messed up I should have.
Whats gypsum
@@jamesgrey8093 it’s a solvent that can add the hardness of your water
Thanks Randy! Question, When I’m transferring everything to the FURminator I noticed you just ran the liquid into the firm manner. Do I also dump what’s in the bag in there as well or do I just collect the liquid underneath the Sparge bag?
Just the liquid
Hey Randy, is there any trick you know of, to help strain rye? I’ve tried several times and no matter how long I leave it, it seems like it’s just damed up. Any help would be greatly appreciated.
The only way I know of is to use rice hulls and a brew in bag bag it is a pain but I love rye
@@stillworksandbrewingthanks man, I’ll try that out. I do love rye as well.
There’s another enzyme that helps, or if you can step mash, stepping up the temps I’ve heard helps. I haven’t tried the step mash though, I don’t have the equipment.
@@kjdevault do you know what that enzyme is called?
Could I use this recipe for moonshine ? Do you think it would turn out good ? Thanks for the video.
Hi Tom, this is a whiskey recipe and have to say tasty To me moonshine is a neutral spirit then flavored to your liking both are very good Cheers!!
@@stillworksandbrewing Thank you ! I'm thinking I will do my usual corn/barley/sugar mash with a couple pounds of rye malt added for flavor. I just prefer shine over whiskey. My personal preference.
@@tomfile3131 Sounds good and yes we drink what we like Cheers!!
Are you from Philly?
Do you have to malt all the grains? I have rye and barley but it isn't sprouted . Does the grain have to be sprouted and milled to be used ? If not when do you have to
You can use unmalted grains but you need to use a enzyme to convert the starch into sugar and yes needs to be milled
@stillworks and brewing perfect... there are tons of videos and information but a lot is so vague. Like when to use a thumper and not to or even if it's needed. I appreciate the response thank you
Can you use a refractometer to check a finished product say 70%abv
I believe so as long you did not add any sweetener or sugar in your finishing you are talking about a ABV refractometer not a specific gravity refractometer
if I dont have high temp enzymes can I let it cool and just use Amylase
Yes you can
Have you tried using apple juice in the food processor instead of water?
no but thats interesting
It looks like the High Temp Enzymes have 2 stages. How long do you wait between the treatments?
i put second after temp. cools below 145 deg.
Thanks so much for all the help
@@jlew1753 you bet
Hey Randy....good stuff. I will try this one next. I have ran back to back of the apple pie "hybrid" whiskey and the "hybrid" pumpkin pie as well. They turned out fabulous. Do you mind telling me which high temp enzymes you are using. I am thinking of switching. Thank you sir.
I'll get back to you with name of HT enzymes the pumpkin is my favorite
@@stillworksandbrewing yeah, the pumpkin is my favorite too I think. It's sitting on charred oak now so it all should be ready by Thanksgiving. This apple pie recipe will be a great one for Christmas. Your eggnog recipe and this apple one should make for a nice Holiday. lol. Cheers sir.
@@mr.distiller That's the plan I did taste the eggnog over the weekend wow! Cheers!!
www.amazon.com/SEBstar-Liquid-High-Temperature-Amylase/dp/B0759V73QV/ref=sr_1_5?crid=237LALZJC8415&dchild=1&keywords=high+temp+enzymes&qid=1603316072&sprefix=hight+temp+enz%2Caps%2C189&sr=8-5
SEBstar HT I got off of Amazon
Where can we find some high temperature enzyme?
amazon sebstar htl
It looks like there are 2 stages to the high temp enzymes. How long do you want between treatments?
Where can I get the iodine for the starch test?.
I get it at local pharmacy first aid section
@@stillworksandbrewing ok thank you
@@stillworksandbrewing can it be any kind or does it have to have potassium in it ?.
@@cliffordreinhart3436 I use Iodine Tincture
@@stillworksandbrewing ok thank you sir
Please next time make a video using bread yeast an distill it.. big request
I'll put on my to do list Cheers