RUNNING THE MIGHTY MINI AND MAKING THE CUTS
ฝัง
- เผยแพร่เมื่อ 20 ส.ค. 2016
- See more about this still at www.milehidistilling.com
We ran this with all Mile High equipment and accessories and I must say I am very impressed. This is an exceptional piece of quality equipment.
![ความรักของยักษ์เขียว (ทศกัณฐ์) - เดี่ยว ไออุ่น [OFFICIAL MUSICVIDEO 4K]](http://i.ytimg.com/vi/yCCy-QVHqK8/mqdefault.jpg)
George, you are a good teacher. You seem like a good bloke also. Thank you.
Thank you for all these great videos!
George you've been extremely helpful. As soon as I can, I'm getting supplies from your shop
Thanks, George. I love your videos, they have been a lot of help to me in trying to approach this in a scientific manner.
Small trick on these column stills too - if you put a fan next to the column to continuously blow air onto your column throughout the run, then it cools the walls of the column, creating reflux, and raising the proof of your product.
In another video he shows putting insulation on the pot and column, mentions stills can be upset by opening door and letting cold air cause a temperature change.
It makes sense to have consistent temperatures.
I like your reflux by air cooling the column idea. But I feel we want to only fan cool the top part of the column.
@@LatinDanceVideos I think people might be getting the idea that that pre condensing area is too small.
I have a couple of color changing cups Just for the fun of it but they taught me something. When I've got it part way full with an ice cold drink and ice.
First there's the water line about a half inch to an inch above the water line there is a color band that represents just cold air, above that is the warmer air that can't affect the color.
Now that band does vary depending on how cold the liquid is but in a reflux still there's going to be one of those bands both below it and above it. So that pre condensing area is bigger than it appears.
I’m excited to try this out in the future . I like your teaching and enthusiasm. Thanks a lot .
I haven't watched this video in years! You're the reason why i bought a mile high still. Hands down the greatest stills know to man and a lot cheaper than youd think! I highly recommend the 8 or 16 gallon pro model. Great quality and amazing performance. If you have a homemade still and looking to upgrade then definitely check out mile high distilling. I'm not a paid spokesperson just a incredibly happy customer.
Cool I want this one..
@Ali Julio cmon man ive seen this phising scam all over the place 😒.
i like your style of teaching, in depth explanation without being too complicated, keep the video's coming please :)
Thank you. You are my favorite nerd. Great teacher. I really like your way of sharing knowledge. I nominate you for the Greatest Explainer Awards. Mahalo nui loa,
Ohia-lehua
Your videos are always informative and entertaining at the same time. Thanks
Thank you
George, I have really cleaned up my process watching your videos. I haven't upgraded to the PID controller but I have the parts. I'm waiting on the heating element. The quality of the ingredients is SO important. I did the cornflakes and sugar this past time and it is wonderful. I have a smaller 2.5 gallon secondary still which I have to use a propane burner. It's is very difficult to control the cuts with the propane burner. This video is getting me jumpy and ready for my PID controller to get the cuts cleaner. I got hearts mixed with forshots and hearts mixed with tails. I collected a quart of hearts alone this time. My grandad was a bootlegger who ran "Garland City Pride" out of Miller County, Ark. in the 1930's. Great great grandad came to Bowie County Texas in 1848 with Joseph and Jesse Daniel (Calloway Daniel's father and Jasper Newton's grandfather) and they mellowed their spirits with maple.
Very informative for the likes of myself being a beginner ,cheers!!👍 enjoying your experience.
I'm totally new, but learning fast. Your good George, and a great teacher.
Thanks 😀
Very nice George. Your method of running a still is working extremely well for me and has made cutting so much easier to do. I plan on just sticking with sugar washes from here on out mainly because it's extremely easy to get sugar and I get extremely clean fermentation results with a neutral taste to it. I'm in the process of changing from propane to an electric hot plate.
Once again as always great video George!
You are right in keeping the cooling water below the vapor temperature however it is best to keep the water at tap water temperatures ranging between 55°F and 65°F too cold and it will shock the alcohol giving it a harsh flavor and too hot will give the alcohol a hot flavor like you are running too fast. Just thought I'd throw that in there for ya!
Cheers my friend!
George, I love your videos. I'm running my copper traditional still as I type this. Keep up the good work.,
Thank you so much for all the great info!!!!
Very informative. I liked to suggest something that I learned when using a “soxhlet” extractor and a “variable” temp hot plate.
It might prevent someone repeating the trail and error period to find the right temps. 1st, remove the “knob” from the temp control rotary control. 2nd, make a template on a computer (or draw by hand) of a small circle slightly larger than the diameter of the post the knob slides onto. 3rd, draw a circle larger than the outer diameter of the control knob. 4th, on the larger circle, draw evenly spaced “tick” marks with no numbers or letters on them. 5th, print it onto card stock, cut out the small circle and the outer circle (ensure you don’t cut off the tick marks). Then with a little tape, slide the circle over the post, tape in place (double sided tape works good), rotate to knob fully in either direction then place the knob on. With a pencil (to allow corrections), run a test and you can place marks on the approx or exact tick marks accordingly. You can note the temp locations for multiple types or “runs” then go back over and use a 4 color pen and note all the temps for each type in its own color...Just an idea and hope it added value to your efforts. I applaud the efforts to educate folks on this lost art. I had a misspent youth and was “Green” using ethanol for my “motor bike” since I was 15-16yo. I wish I had the internet back then but i wouldn’t have learned all that I did. Happy distilling.
I like this dude.
Haha I love the tangents you take sometimes. It gives us an idea of the conversations you have on the phone. I'm sure you get frustrated often. Just need to take a shot after some of these calls :-P
This is a really good video.
Well done my good man.
Love this video like all the others
Another great lesson.
Awsome awsome show. From South Africa. Vernon
Happy Distilling!
The all grain sweet feed at Tractor Supply has malted barley in it for Digestive Health and none of the other added ingredients. It's all natural
I've been using cracked corn from the feed store and it's been working great great flavors
Amazing video sir, much appreciated 👍👍🍻 your really helpful with your videos
Thanks George, you're explored me a lot. Many things I learned from you in youtube channel which doesn't have in Thailand (in Thai homebrew still an illegal 😂)
Good one for the beginner George!
Nice video. Although boiling points isnt quite the same as evaporation. Hell water will evaporate at room temperature. Cuts do smear more than youd think, thats why we run it slow to let vapors Separate but there gonna smear heads are not just heads theres a little bit of everything in there more so if you run it hot and fast. George is the man though most of this stuff makes so much more sense when your actually running it you get a better understanding than watching. Food for thought great video
Hi George and everyone. I am actually blind and I am new to Home distilling. I just received my brand new 3 gallon mighty many electric still. It’s been tough trying to make this still operate safe and efficiently for a blind distiller. But I’ve made many adaptations and it’s working out quite well for me now and I’m getting the hang of it! My question, George; what size jars are you using when you are running the still and making your cuts? Are they four ounce, 8 ounce, or 16 ounce mason jar‘s? Thanks a lot and I love your videos George! You’re helping a blind person enjoy this quite interesting and rewarding hobby!
This is the first time I’ve felt like I’ve had to say something in your vids, but if your running warm condenser water, even if it’s cooler than your vapor you can still lose a lot of distillate, so if the condenser is getting warmer I lower my temp slightly and slow my drip rate, that way I don’t lose as much steam. I could be wrong but I feel like since that’s how I run my molecular short path distillation system. Amazing video though, thank you for sharing all your amazing knowledge with us, you rock.
Absolutely. The temp of the condenser is important. It must be cool enough to condense in the time given as the vapor flows through it. If not you get vapor loss.
George
Thanks man.. I think I'm going to get this one. I'm looking for fuel as well as liker.
Ha ha ha... Your cool man. Welcome to Montana,brother.. I'm shareing.
Hey George! Great video as always. Quick question. Do you prefer running tails or wash in a thumper?
You are the boss
Great video George. It is not a myth that you can boil off selective parts of the wash/mash? The whole wash has a boiling point no?
Awesome
Have you tried a induction plate for the heat source? It makes for a precise temperature.
Does this still have reflux plates. I know the ones with sight gasses do, but there are several stills with columns on the market, yet I do not see them talking about internal plates . Can you define a pot still and refulx still. It seems that I could take four small rods and attach two or three plates to the rods and slide the construction into an open column.
Would you say that shorter columns are harder to get balanced, as the temperature difference between the top and the bottom of the column tends to be smaller?
Many little tip Equals One big tip. Thanks.
can you use the first 2 ounces for disinfectant or cleaning? Nice tutorial thanks....
I want one!
These are really good for small runs and are very dependable
George
George has anyone tried making a mash with pecan pie ? If you can or if it sounds like a good idea, how about doing a video using pecan pie ?
George, what is the title and artists name of the introductory song to this video?
How do you get the mush up in value, for a higher output?
Hi George, what is the bench top made out of to take the heat of the still? Thanks Phill 🇦🇺
is there a hose to hose thermometer with a digital read out to monitor the temp from the condensor
Can the 220V Variable Single Element Temperature Controller be used with the 3 Gallon with Copper Mighty Mini Pro Distiller?
On the sweet feed ,,,, I would bet the “grain byproducts” are spent grains from breweries 🤔🤔🤔
how long should your column be?
George, Great video. I know Ice is really not all that expensive, but since you already have frozen bottles of water for the Fast ferment, couldn't you just add those frozen bottles to your water bath and then swap them out as needed? Just a thought.
Yes, that would be a good use for the frozen bottles.
George
how do i get the heat up i have a thumper
Sweet feed whiskey is usually made as a sugarhead. For a five gallon batch - 7 lb sweet feed, 7 lb sugar, and enough water to bring it up 5 gallons. The two product examples you gave aren't the correct products. It needs to be an all grain sf, or you can make your own from equal amounts of corn, oats, and barley (COB) and about 10 percent molassass. You can also make an AG mashed version and add the molly just before fermentation. It's good stuff if made properly with the correct ingredients.
George goes over in a few videos about sweetfeed and how its really not that good for distilling. Look up a all grain whiskey recipe and you can make great stuff but hey if you're stuck on sweetfeed by all means do it. Ive been distilling whiskey for over 10 years now and I personally think rye whiskey and plain malt barley and corn with a few pounds of peat smoked grain is the best. I never really cared for sweetfeed washes and think its a waste of money. Cheers mate
Wher do you buy the mite miny?
am i to assume that keeping the temp around 169 F the bad stuff will run until there is no more then when the still stops producing i heat the still up to get all hearts?
Put into consideration once you reach 180 the temp will go up a few degrees a hour so it really is a balancing act and after a few times you'll figure out what to do so just learn from this video and once you feel confident try doing it for real. Best of luck to you bud. Enjoy.
Out of a 2 gallon still how much of the head should I dump
Could you use a variable speed router controller plugged into a turbo 500 unit instead of the mile hi still controller to hold the temperature?
The T-500 is operated by a thermal transistor to obtain the proper temperature for operation. Controlling teh water flow controls the column temperature which is how the T-500 works. Adding any other control mechanism would complicate the still and make it virtually unusable.
Good video but want to comment on the sweet feed. All depends on brand and how you use it. For example is it just for flavor and you are adding sugar (basically a sugar wash with grain flavors) or are you inverting it? What is the sweet feed made from? Is it just corn oats, barley or wheat?
Excellent run down. Much appreciated.
What would you use in the mash for an Irish whisky flavor like Jamison's ?
Peated malt.
George
George, another great educational video. Can you help me out and tell me what I can expect. I started a sugar wash at 1.086 and it finished at 1.020. Based on that, it currently has an ABV of about 8.5... right? If I have a 5 gallon batch, about what amount of finished shine should i end up with? I'm guessing about 1 gallon. Thoughts?
If your measurements are correct I would guess you may get about 1 1/2 quarts.
+Barley and Hops Brewing LLC thanks and my math was way off. Your predicted yield is much more accurate than what I thought
So, what happened to the aging and adg. sections on your store page?
Not sure. I'll need to check on that but Ray owns and runs the store now. He may have other plans.
George. To you what is better. The Mighty mini or the T500. for producing the highest ABV . And what is the cheaper still.
The T-500 is premier for your purpose. Costs a few dollars more but is well worth it.
George
Are the tails bad for you?
Why do you objects to the column? If you had a solid copper column would it be necessary to add anything to the inside of the column?
Objects in the column are there as an aide to reflux. It offers an increased surface area for pre-condensing to take place and separation of alcohols prior to the vapor escaping through the condenser. Even in a copper column we add mesh, marbles or raching rings for this purpose.
George
Is it pertinent to add a medium to the column if it's a pot still?
not necessary.
George
What was the actual final proof of quart and and half?? Was it 110 proof ( that seems low to me only 55 %?????)
It has been a long time since I did this. I can't remember but it would be normal for the final quart or 2 to be at 110.
How do you properly dispose of the head and parts you don't want?
You can pour them out. Down the drain or in the yard it doesn't matter.
George
Use them as a cleaning agent, I put the heads in a spray bottle and it works great as paint remover and grease degreaser or if you're a pyro like me i use it as a fire starter
on the mighty mini if you have a 5gal.wash can you split the was and run back to back?
Absolutely. That is what I did for the video. I ran it once with the PID and once with the variable controller back-to-back. Took a total of about 5 hours and since it was a smaller still it was easy to empty and refill.
George
Question, when doing this, first did you take out all the back-set or just add the remaining new wash to it. also
when you re-heated the second batch, you had to go through the 169 degree range again, so I assume you had to remove heads again?
Are heads bad? I know the foreshots have methanol but what about heads? Why not keep heads?
Heads are the middle alcohols between methanol and ethanol and are laced with bad flavor. They are easy to identify because they will be very high proof ( sometimes 10-15 proof points). The end of these will cause a drop in proof.
They are separated because we can separate them and they can be the reason your shine has a bad taste.
George
Can you use the mighty mini on a stove top
yes
Can I use stainless steal mesh instead of copper.
Absolutely
recommend copper since only copper will react and remove all sulfites
George are you independent now or still tied to barley and hops
Independent.
can't get my heat up in my 15 gl. beer keg still with propane my max heat is 155 f.
If you are using a turkey fryer burner I understand why. They are usually around 35000 BTUs.
Don't you want the tails for the flavor of the mash?
No thanks. I'd much rather run a fresh batch.
Tails are not fit to drink so I feel as though they offer little is no value to the next batch except a little more alcohol and for my efforts the little left in tails is not worth it.
This is just my take on it.
George
OK, Thank you. And thank you for the master class lessons of your page.
As far as mash ingredients go... garbage in, garbage out.
just found mile high saving now for a 8 gal with reflux. dont tell the wife lol
Do rice moonshine have methanol too?? Cuz vietnam make moonshine and never throw out the foreshot and they collect every drop of moonshine and been drink for many year and noone say anything about sick or died because of methanols ???
thanks and rip
I am a newbie and made a corn meal mash. In trying to make the appropriate cuts. I collected right at about 300ml before switching jars. Do you think this is appropriate amount of Foreshots and heads to discharge? Or should I discard the second collection as well, which is 300 ml as well.
I love the channel by the way
I notice you pull very little off which you call heads. Everything I've read indicates that 20-30% of a run is heads. It seems you never pull anywhere close to that off.
Exactly. 2-3 ounces of foreshots and depending on the mash around 6 ounces of heads.
This guy is like the bill nye of alcohol.
except no gender problems lol
2:14 you Always are going to need hoes....... welllll saidd....... nobody made that joke??/??? cricket sound*****
Very astute. You caught it. I just watched it again and laughed so hard.
George
Wow, you must have a scientific background, ya know your shit.
Nice video. Although boiling points isnt quite the same as evaporation. Hell water will evaporate at room temperature. Cuts do smear more than youd think, thats why we run it slow to let vapors Separate but there gonna smear heads are not just heads theres a little bit of everything in there more so if you run it hot and fast. George is the man though most of this stuff makes so much more sense when your actually running it you get a better understanding than watching. Food for thought great video
thanks and rip