SO IN SHORT 1. Fermentation Equipment: 2. Distillation Equipment: - 30L fermenter with airlock - 65L Digi Boil boiler - Firmzilla fermenter (optional for visibility) - ALCO engine copper pot still head - Fermentation heater wrap - Distilling parrot (optional) - Temperature controller - Collection jars - pH meter - Alcohol meter - Mixing paddle - Distilling conditioner (optional) - Drill 3. Ingredients: - 8L molasses - 5L boiling water - Yeast (EC 1118) - Yeast nutrient - Additional molasses for 2nd gen (16L) - Water - Oak aging spheres (optional, for aging) Instructions: 1.Preparation for Fermentation: 1. Sanitize the 30L fermenter. 2. Add 8L of molasses to the fermenter. 3. Mix in 5L of boiling water. Stir with a drill and mixing paddle. 4. Allow the mixture to cool to around 30°C. 5. Add a tablespoon of yeast nutrient. 6. Pitch 15g of EC 1118 yeast. 7. Check pH level; aim for around 5.2. If needed, adjust pH. 8. Set up the fermentation heater wrap and temperature controller to maintain a temperature of about 30°C. 2. Fermentation: 1. Allow fermentation to proceed for about 8 days. 2. Monitor the airlock for bubbling, indicating active fermentation. 3. After 8 days, check the temperature and consistency of the wash. 3. Distillation (First Generation): 1. Prepare the 65L Digi Boil boiler with the ALCO engine pot still head. 2. Add the fermented wash to the boiler (about 24L of wash). 3. Heat the boiler to begin distillation, setting the power to 2000W. 4. Collect the distillate in jars, separating into four shots, heads, hearts, and tails. 5. Discard the first two jars (four shots). 6. Collect heads and hearts separately, evaluating alcohol percentage with an alcohol meter. 7. Set aside tails and any remaining faints for future runs. 4. Creating Dunder for Second Generation: 1. Combine the first-generation rum with the dunder (leftover wash) for the second generation. 2. Add additional molasses (16L) and water to the fermenter. 3. Use yeast from the previous fermentation and repeat the fermentation process. 4. After the second fermentation is complete, proceed to the next distillation. 5. Distillation (Second Generation): 1. Repeat the distillation process using the second-generation wash. 2. Collect the distillate in jars, making cuts as before. 3. Evaluate the hearts and tails for final quality. 4. Adjust alcohol strength as needed by diluting with water. 6. Aging: 1. For aging, add American oak spheres to the rum. Use 1 sphere per 5L for medium oak intensity. 2. Age the rum for at least 4 months. For a faster process, use ultrasonic aging. 3. Fill a jar with rum and add oak spheres. 4. Place in an ultrasonic bath for 30 minutes to accelerate aging. 7. Final Steps: 1. After aging, check the rum for flavor and clarity. 2. Bottle the rum and label it. 3. Store in a cool, dark place for further aging if desired.
I will likely never try distilling, but I love following you on your endeavors. It is great to gain some knowledge through your narration and information sharing and your excitement is absolutely contagious. Love the work, and will eagerly await your next contributions to humanity.
Great video! Rum is a great way to learn new stuff when distilling. There are so many different processes that can totally change the end rum, even when you start with the same ingredients. Seeing as you know about jessie, i'm assuming you've seen badmotivator barrels. Those are a great story about a guy in a garage with an idea prototyping and refining his designs then giving his knowledge to the community.
You might be interested in my process, mainly talking aging in glass jars using many different types of aging woods, even tropical woods from where I live - coffee, cinnamon, water apple, guava, mango, cacao. As of now, August 2024, I have aged with 17 different woods. Also from trial and error I learned to make my hearts/tails cut by ABV. (Make sure you do a temperature adjustment!), consequently the cut is at 65%ABV. Heads/hearts cut is done manually by taste. I source my blackstrap molasses at the sugar factory. In the bottling process I add some liquid “tapa dulce” at a low level
hi, i really like to see your joy. One thing: you are using your Ultrasonic device in the wrong way which will lead to the destruction of the transducers. 1. You need to degas your machine first for 10min with water filled up to the inner water level edge / rim. Never place your jar / beaker or anything else directly on the bottom of the machine. Always 1 inch ( 2.5cm ) above the bottom. This will reduce the noise and raise the Ultrasound waves to maximum capacity and insures proper usage of your machine and best extraction. Cheers.
I've made Rum since 2010. Seeing your reaction to your first distillate took me right back to my own first taste. I'm totally with you on this. My only tip would be to use the best molasses and keep an eye on the dunder/pH levels.... BTW Chase that Craft.
I use the same gear as you demonstrated and can with confidence let you know that the parrot always reads at least 5% lower than then actual ABV. It does this because of the upward pressure on the alcometer created by the alcohol stream entering from underneath. You can easily test this by taking an ABV reading then redirecting the alcohol flow away from the top of the parrot then taking another reading.
Great video. Highly recommend infecting your dunder by adding something like yakult or a probiotic tablet. The sour flavours from infected dunder are great. Also suggest doing a finishing age with some french after the us oak. Look forward to more of your videos!
Hoocho!!! Have enjoyed your backyard veggie growing vids for a long time, great to see you getting into this space, particularly the rum space and this SBB recipe.
Have you considered a 4" x 4-plate bubble cap & deflagmator setup yet? Might be an interesting comparison video to do and I suspect you might consider changing up afterwards. Lots of run to be had in this area.
Fantastic video, thank you. I'm currently busy with a similar run(Molasses dates syrup and unprocessed dark brown sugar). then while Distilling i added a can of coconut milk and some coconut flakes in a gin basket. Hoping for a good multi generation coconut rum
You've got a sweet setup across both your channels. Kind of my dream to live near the NSW/QLD border, have chickens, grow veggies and fruit, brew beer and other bevs, live off rain water and solar and muck around with gadgets that support those endeavours. I need to get my shit together.
as always great work mate! distilling is always something i've been keen to try never had the time. I'll happily live through you. if you ever need somone to help taste the product i'll be ready to offer my services!
Excellent video and an excellent job describing the process! As a kid, growing up in the South... I knew several moonshiners. Drinking their hooch was just as likely to make you blind as get you drunk! 😅
Hey mate, loved the video. Helped me choose Kegland for a lot of my gear. Just wondering if you had a link for where you got your oak balls from? Thanks for the videos.
FYI- EC118 *can* introduce some more acrid flavours to your rum. Bakers yeast is a much closer match for rum making and some are actually grown on molasses.
I have a 35l brewzilla and I have both the pot and reflux distilling heads for it. Running the pot still head at 500W gives slow but great results (I'm not really concerned with time/production capacity since I'm just distilling for my own use. I sometimes run a 1900W run with the pot still head to cut down volume and then a 500W as a spirit run. Now I really want to get some temperature probes that I can use to control the distillation run automatically. I have a big bucket of everything that I discard because I'm not 100% sure so all of that can go into a vodka distillation some day. I'd rather stay on the side of caution since I can brew more than I can drink anyway.
@@AllTheGear-NoIdea Apparently for methanol blindness they give you ethanol to solve it but there's not much there if using effectively sugar - bit more from fruits etc. Distillation doesn't make it just evaporates various fluids at different temperatures to eventually it's just pulling near pure water out of the wash.
@@rw-xf4cb yeah, it's not often pharm gets a script for vodka, but it does happen. I heard one time they didn't have any so they sent someone to the LC for a few bottles.
Hi great video. I’m using this recipe which I got all the ingredients from kegland. I made this recipe exactly but got a SG of 1.120. Is this to high? Will it affect the ferment? Cheers
Hi, I like your video, and will try to do this gerat stuff. I am wondering where you took the yeast from the old ferment? It looks like a milky substance in the measuring cup you presented. Also, the "old" dunder you put into the spirit run was somehow infected? And how old was it? Thanks, Alexander
Are you going to do an episode about how you can legally do it? Looked it up the licensing when you mentioned it thought one had to be a giant producer but doesn't look too onerous. Be interested in more about your Hinterland Distillery - guess just have to wait and see...
Fun video. There's no way you could ever produce anything molasses based on your little still that would come close to what can be done on a double retort. You can't use the Cousin's process to develop a proper ester profile for a funky run. Try using Panela or Jaggery for a great white rum instead.
Sorry for the random question but since there will be people that have home stills, has anyone ever made proper applejack (freeze distilled) then ran what you get throw a still?
Well done mate. although I need to understand something. How can you be producing such good rum that can be drunk neat, but yet Bundaberg with their industrial stills can't do it?
I've been at this for about 4 years now. Never done a rum, so forgive my ignorance on this question: why are you making cuts on the stripping run? Just keep everything. Cuts are done on spirit run. And if you're triple distilling, keep everything from 1st & 2nd? It's a hotly debated topic on HD site, but silicon tubing is not recommended in the collection side of home distilling. High ABV alcohol is a solvent, which leaches nasties out of silicon. PTFE tubing is acceptable, but hard to find. I would not recommend reprocessing feints (heads/tails) stored in a plastic jug! As far as the dunder part: I admire your efforts here. Never seen those oak balls before. Do you have a link? Staves, spirals, cubes, chips is all I've seen!
I mentioned in the video… about the cuts on the first run, It was my first time using the still so I was just getting used to it. I put it all back through it was just an exercise for my own benefit. www.kegland.com.au/products/xoakers-american-oak-medium-plus-toast-5-spheres The tubing I used was all from Kegland and meets Australian standards. This is actually double distilled, I used the first distilled to create the Dunder. I added the full first run back into the second run. The first was just to create the Dunder for the second (first distilled) then a second distillation was done. Cheers
One truth; i have worked with a large spirits company, and they inducted me and trained me. I learnt they don't have time to brew or age, or else they would stay behind in the market. So they have labs. These labs use patented colours, flavours and age chemicals which are not healthy. This practice is what keeps them producing so much alcohol. Ok where do they buy ethyl alcohol in bulk? From the government. Ethyl alcohol is also part of the fossil fuel industry and the sugar industry. These spirits companies buy this ALCOHOL from the government at a few cents a litre. Then they add the flavouring and colouring and age chemicals. And they all look standard. If a company is brewing naturally, then you will find inconsistencies in flavour and colour. That is the natural way and a healthier way. Hope this helps.
@@AllTheGear-NoIdea ok now THAT is an original video we all need. Do not spare any detail, you going to do a video on it? Cos EVERYONE on the aus (water) distilling pages is effin confused about how to go about it
Часть барды после перегона нужно просто оставить на жаре чтобы заразилась бактериями, которые создадут кучу карбоновых кислот, которые при этерификации с этанолом создадут букет рома.
You be scared of what my muck looks like 😂 so was my wife . I take from beneath the thick carpeted surface and the contributions it offers are fruity & funky . Apple, banana , pineapple, and a dash of what can only be described as B.O. . As for the ultrasound 🤷♂️ been there done that. As much as we want to speed up the maturation of the spirt and the marriage with the wood nothing but time can get er done proper 👌. It really is worth the wait if you are patient. I would highly recommend at least a 6 months to a year sitting on previously used wood, I often use bourbon wood. 👌 especially for banana 🍌 rum . Makes the best egg nog I've tried. That 🍌rum combined with my lambanog (a Filipino shine made from coconut tree sap) which I proof down with coconut water and coconut milk then back sweeten with generous amount of coconut sugar make what I call "Filipina coladas" dangerously delicious . Pretty much fat ass in a glass.😂
It is if you haven’t got an excise licence and don’t report the alcohol you make. But that’s outside the scope of this video. My licence allows me to make as much alcohol as I like.
It’s just such a shame hoocho couldn’t leave his politics behind closed doors. I just can’t watch his stuff anymore. Such a shame, he makes good content. And from someone who used to make legit rum and barrel age it for years, I’d probably like this video, but I just can’t watch him. I blacklist anyone that preaches either religion or politics to me, I have my opinions, they’re mine, I won’t tell you what they are, and I expect the same in return. Such a shame he had to ruin perfectly good content by preaching election crap.
@@AllTheGear-NoIdea remember when you had that awesome gardening channel, then you decided to spew out your political crap and said in a comment that anyone who doesn’t vote like you can stop watching your stuff? I remember… Such a shame, I really liked your content, we actually have very similar interests, sense of humour, and we live close by one another, we’d probably get along fine if you didn’t preach to me.
Lol, using ingredients youve never used before, to make a product youve never made before, on equipment youve never used before, with a process youve never done before... 🤔
SO IN SHORT
1. Fermentation Equipment: 2. Distillation Equipment:
- 30L fermenter with airlock - 65L Digi Boil boiler
- Firmzilla fermenter (optional for visibility) - ALCO engine copper pot still head
- Fermentation heater wrap - Distilling parrot (optional)
- Temperature controller - Collection jars
- pH meter - Alcohol meter
- Mixing paddle - Distilling conditioner (optional)
- Drill
3. Ingredients:
- 8L molasses
- 5L boiling water
- Yeast (EC 1118)
- Yeast nutrient
- Additional molasses for 2nd gen (16L)
- Water
- Oak aging spheres (optional, for aging)
Instructions:
1.Preparation for Fermentation:
1. Sanitize the 30L fermenter.
2. Add 8L of molasses to the fermenter.
3. Mix in 5L of boiling water. Stir with a drill and mixing paddle.
4. Allow the mixture to cool to around 30°C.
5. Add a tablespoon of yeast nutrient.
6. Pitch 15g of EC 1118 yeast.
7. Check pH level; aim for around 5.2. If needed, adjust pH.
8. Set up the fermentation heater wrap and temperature controller to maintain a temperature of about 30°C.
2. Fermentation:
1. Allow fermentation to proceed for about 8 days.
2. Monitor the airlock for bubbling, indicating active fermentation.
3. After 8 days, check the temperature and consistency of the wash.
3. Distillation (First Generation):
1. Prepare the 65L Digi Boil boiler with the ALCO engine pot still head.
2. Add the fermented wash to the boiler (about 24L of wash).
3. Heat the boiler to begin distillation, setting the power to 2000W.
4. Collect the distillate in jars, separating into four shots, heads, hearts, and tails.
5. Discard the first two jars (four shots).
6. Collect heads and hearts separately, evaluating alcohol percentage with an alcohol meter.
7. Set aside tails and any remaining faints for future runs.
4. Creating Dunder for Second Generation:
1. Combine the first-generation rum with the dunder (leftover wash) for the second generation.
2. Add additional molasses (16L) and water to the fermenter.
3. Use yeast from the previous fermentation and repeat the fermentation process.
4. After the second fermentation is complete, proceed to the next distillation.
5. Distillation (Second Generation):
1. Repeat the distillation process using the second-generation wash.
2. Collect the distillate in jars, making cuts as before.
3. Evaluate the hearts and tails for final quality.
4. Adjust alcohol strength as needed by diluting with water.
6. Aging:
1. For aging, add American oak spheres to the rum. Use 1 sphere per 5L for medium oak intensity.
2. Age the rum for at least 4 months. For a faster process, use ultrasonic aging.
3. Fill a jar with rum and add oak spheres.
4. Place in an ultrasonic bath for 30 minutes to accelerate aging.
7. Final Steps:
1. After aging, check the rum for flavor and clarity.
2. Bottle the rum and label it.
3. Store in a cool, dark place for further aging if desired.
Someone was paying more attention that the maker hahahahaha, there's also a recipe in description for more info :)
Top video. Hope you enjoy using the gear! We have a whole lot more new distillation hardware on the horizon too.
I didn't expect to see hydroponics man making Rum, but I guess this is a good addition to my project plans.
I will likely never try distilling, but I love following you on your endeavors. It is great to gain some knowledge through your narration and information sharing and your excitement is absolutely contagious. Love the work, and will eagerly await your next contributions to humanity.
You should try making wine/beer or cider it's really satisfying plus you get drunk lol
Great video! Rum is a great way to learn new stuff when distilling. There are so many different processes that can totally change the end rum, even when you start with the same ingredients. Seeing as you know about jessie, i'm assuming you've seen badmotivator barrels. Those are a great story about a guy in a garage with an idea prototyping and refining his designs then giving his knowledge to the community.
Someone I met started off with a mead he ran and added molases to the watered down, funky dunder. After several generations, its really good.
Mead is awesome I have a batch of vikings blood that's near ready after aging. I'd love to taste them after run throw a still
You might be interested in my process, mainly talking aging in glass jars using many different types of aging woods, even tropical woods from where I live - coffee, cinnamon, water apple, guava, mango, cacao. As of now, August 2024, I have aged with 17 different woods. Also from trial and error I learned to make my hearts/tails cut by ABV. (Make sure you do a temperature adjustment!), consequently the cut is at 65%ABV. Heads/hearts cut is done manually by taste. I source my blackstrap molasses at the sugar factory. In the bottling process I add some liquid “tapa dulce” at a low level
Cheers. A joy to watch, love your passion. WOOF 🐶
hi, i really like to see your joy. One thing: you are using your Ultrasonic device in the wrong way which will lead to the destruction of the transducers. 1. You need to degas your machine first for 10min with water filled up to the inner water level edge / rim. Never place your jar / beaker or anything else directly on the bottom of the machine. Always 1 inch ( 2.5cm ) above the bottom. This will reduce the noise and raise the Ultrasound waves to maximum capacity and insures proper usage of your machine and best extraction. Cheers.
I've made Rum since 2010. Seeing your reaction to your first distillate took me right back to my own first taste. I'm totally with you on this. My only tip would be to use the best molasses and keep an eye on the dunder/pH levels.... BTW Chase that Craft.
I use the same gear as you demonstrated and can with confidence let you know that the parrot always reads at least 5% lower than then actual ABV. It does this because of the upward pressure on the alcometer created by the alcohol stream entering from underneath. You can easily test this by taking an ABV reading then redirecting the alcohol flow away from the top of the parrot then taking another reading.
I have since tested this and can confirm you are correct…
Great video. Highly recommend infecting your dunder by adding something like yakult or a probiotic tablet. The sour flavours from infected dunder are great. Also suggest doing a finishing age with some french after the us oak.
Look forward to more of your videos!
Hoocho!!! Have enjoyed your backyard veggie growing vids for a long time, great to see you getting into this space, particularly the rum space and this SBB recipe.
Have you considered a 4" x 4-plate bubble cap & deflagmator setup yet? Might be an interesting comparison video to do and I suspect you might consider changing up afterwards. Lots of run to be had in this area.
@@benkincade5254is a bubble cap that same as bubble plates on a column still?
Nice 1 Mr Hoocho. Interesting process of the different blends
a big yes!!!! I really enjoyed it. and thanks for posting the recipe👍
Fantastic video, thank you. I'm currently busy with a similar run(Molasses dates syrup and unprocessed dark brown sugar). then while Distilling i added a can of coconut milk and some coconut flakes in a gin basket. Hoping for a good multi generation coconut rum
Киприловая и киприновая кислоты в кокосовом молоке дадут с этанолом ароматы ананаса
Love these types of videos, keep it up!
Great work Hoocho
Great video! You just earned yourself a sub, love rum and love what you're doing
One of the better videos on rum making. But muck is way more than just old dunder. I was hoping to see you use a double retort still.
You've got a sweet setup across both your channels. Kind of my dream to live near the NSW/QLD border, have chickens, grow veggies and fruit, brew beer and other bevs, live off rain water and solar and muck around with gadgets that support those endeavours. I need to get my shit together.
as always great work mate! distilling is always something i've been keen to try never had the time. I'll happily live through you.
if you ever need somone to help taste the product i'll be ready to offer my services!
Excellent video and an excellent job describing the process!
As a kid, growing up in the South... I knew several moonshiners. Drinking their hooch was just as likely to make you blind as get you drunk! 😅
You said you would hook a kiwi up and so you have, legend Hoocho
Hey mate, loved the video. Helped me choose Kegland for a lot of my gear. Just wondering if you had a link for where you got your oak balls from? Thanks for the videos.
awesome vid. think this might take a bit of effort using the two air stills i have but definitely keen to give it a go
Google vevor water distiller… they’re $100 and you can run a couple at a time for the same price 😊
FYI- EC118 *can* introduce some more acrid flavours to your rum. Bakers yeast is a much closer match for rum making and some are actually grown on molasses.
Great vid thanks fir sharing, Any chance you could let us know where you get the 10L glass containers from.
Sweet video dude, keep at it 👏👏
Great video bro!
Very good stuff. Thanks for uploadin. A new subscriber here. Keep it up!
Love this video!!!!
For those who like bananas, Tech Ingredients did a video about banana alcohol a few years ago (Ugandan Waragi)
I have a 35l brewzilla and I have both the pot and reflux distilling heads for it. Running the pot still head at 500W gives slow but great results (I'm not really concerned with time/production capacity since I'm just distilling for my own use. I sometimes run a 1900W run with the pot still head to cut down volume and then a 500W as a spirit run. Now I really want to get some temperature probes that I can use to control the distillation run automatically. I have a big bucket of everything that I discard because I'm not 100% sure so all of that can go into a vodka distillation some day. I'd rather stay on the side of caution since I can brew more than I can drink anyway.
Mad bastard. Great video. Its illegal to distill where i am. Id be nervous id go blind
The blindness is a tale the tax man tells the working man to scare him away from making his own liquid gold.
@@AllTheGear-NoIdea Apparently for methanol blindness they give you ethanol to solve it but there's not much there if using effectively sugar - bit more from fruits etc. Distillation doesn't make it just evaporates various fluids at different temperatures to eventually it's just pulling near pure water out of the wash.
@@rw-xf4cb yeah, it's not often pharm gets a script for vodka, but it does happen. I heard one time they didn't have any so they sent someone to the LC for a few bottles.
Hi great video. I’m using this recipe which I got all the ingredients from kegland. I made this recipe exactly but got a SG of 1.120. Is this to high? Will it affect the ferment? Cheers
It’s hard to get an accurate original gravity reading for a molasses wash which is why I didn’t do it in this video.
It should be fine mate.
Hi, I like your video, and will try to do this gerat stuff. I am wondering where you took the yeast from the old ferment? It looks like a milky substance in the measuring cup you presented. Also, the "old" dunder you put into the spirit run was somehow infected? And how old was it? Thanks, Alexander
On the second and third generation did you adjust the Ph to 4.5 or there abouts?. Great vid mate Cheers from Adelaide 🦘👍.
Nice video. Shouldn't be sweet after ferment...should be stale beer/wine. I think discovered that. LOL
Are you going to do an episode about how you can legally do it? Looked it up the licensing when you mentioned it thought one had to be a giant producer but doesn't look too onerous. Be interested in more about your Hinterland Distillery - guess just have to wait and see...
That’s next!
Fun video. There's no way you could ever produce anything molasses based on your little still that would come close to what can be done on a double retort. You can't use the Cousin's process to develop a proper ester profile for a funky run. Try using Panela or Jaggery for a great white rum instead.
Sorry for the random question but since there will be people that have home stills, has anyone ever made proper applejack (freeze distilled) then ran what you get throw a still?
Sugarcane originated up the road a bit in PNG and had reached the middle east before 0 BC
Sailor Jerry's, the alpha and omega.
You can swap out distilling conditioner for some coconut oil l/MCT oil to limit the foaming on top.
I’ve been using butter ever since this. Coconut oil is a good one though 👌🏻
@@AllTheGear-NoIdea Genius idea dude! I think it’s just a case of having some kind of food safe oil or fat and you’re golden.
Once i bought bundaberg rum in bahrain
Makes me want to try with whisky
Well done mate. although I need to understand something. How can you be producing such good rum that can be drunk neat, but yet Bundaberg with their industrial stills can't do it?
🤣
🔥🔥🔥🔥🔥
❤️
Can see some collaboration events with Jesse Still-It
Does this taste like real rum or that Bundy stuff? I hate Bundy rum but love a good Caribbean rum.
This is proper Caribbean rum cultured rum.
What are those timelapse cameras?
BIG DOG!! lets fucking go!
I've been at this for about 4 years now. Never done a rum, so forgive my ignorance on this question: why are you making cuts on the stripping run? Just keep everything. Cuts are done on spirit run. And if you're triple distilling, keep everything from 1st & 2nd?
It's a hotly debated topic on HD site, but silicon tubing is not recommended in the collection side of home distilling. High ABV alcohol is a solvent, which leaches nasties out of silicon. PTFE tubing is acceptable, but hard to find. I would not recommend reprocessing feints (heads/tails) stored in a plastic jug!
As far as the dunder part: I admire your efforts here.
Never seen those oak balls before. Do you have a link? Staves, spirals, cubes, chips is all I've seen!
I mentioned in the video… about the cuts on the first run, It was my first time using the still so I was just getting used to it.
I put it all back through it was just an exercise for my own benefit.
www.kegland.com.au/products/xoakers-american-oak-medium-plus-toast-5-spheres
The tubing I used was all from Kegland and meets Australian standards.
This is actually double distilled, I used the first distilled to create the Dunder. I added the full first run back into the second run.
The first was just to create the Dunder for the second (first distilled) then a second distillation was done.
Cheers
!!!
One truth; i have worked with a large spirits company, and they inducted me and trained me. I learnt they don't have time to brew or age, or else they would stay behind in the market. So they have labs. These labs use patented colours, flavours and age chemicals which are not healthy. This practice is what keeps them producing so much alcohol. Ok where do they buy ethyl alcohol in bulk? From the government. Ethyl alcohol is also part of the fossil fuel industry and the sugar industry. These spirits companies buy this ALCOHOL from the government at a few cents a litre. Then they add the flavouring and colouring and age chemicals. And they all look standard. If a company is brewing naturally, then you will find inconsistencies in flavour and colour. That is the natural way and a healthier way. Hope this helps.
Ballsy, not scared of AFP? I mean love ya work, I just thought here in aus we use the still to get pure water 😉
Got a licence from the ato 👌🏻 it’s all legit.
@@AllTheGear-NoIdea ok now THAT is an original video we all need. Do not spare any detail, you going to do a video on it? Cos EVERYONE on the aus (water) distilling pages is effin confused about how to go about it
his totes pissed
Часть барды после перегона нужно просто оставить на жаре чтобы заразилась бактериями, которые создадут кучу карбоновых кислот, которые при этерификации с этанолом создадут букет рома.
Kids, remember you need an excise manufacturers licence and proper record keeping otherwise the ATO will be in touch.
Fuck the ATO
Not if you don’t make TH-cam videos and run around telling everybody you meet 🤷♂️😉
The Pee-Hache
You be scared of what my muck looks like 😂 so was my wife . I take from beneath the thick carpeted surface and the contributions it offers are fruity & funky . Apple, banana , pineapple, and a dash of what can only be described as B.O. .
As for the ultrasound 🤷♂️ been there done that. As much as we want to speed up the maturation of the spirt and the marriage with the wood nothing but time can get er done proper 👌. It really is worth the wait if you are patient. I would highly recommend at least a 6 months to a year sitting on previously used wood, I often use bourbon wood. 👌 especially for banana 🍌 rum . Makes the best egg nog I've tried.
That 🍌rum combined with my lambanog (a Filipino shine made from coconut tree sap) which I proof down with coconut water and coconut milk then back sweeten with generous amount of coconut sugar make what I call "Filipina coladas" dangerously delicious . Pretty much fat ass in a glass.😂
4weeks?????
I'm pretty sure this is defrauding the government of tax
It is if you haven’t got an excise licence and don’t report the alcohol you make.
But that’s outside the scope of this video.
My licence allows me to make as much alcohol as I like.
@@AllTheGear-NoIdea❤❤❤
dude open a window, ur getting high off the fumes
you make it look so difficult, why???
It’s just such a shame hoocho couldn’t leave his politics behind closed doors. I just can’t watch his stuff anymore. Such a shame, he makes good content. And from someone who used to make legit rum and barrel age it for years, I’d probably like this video, but I just can’t watch him. I blacklist anyone that preaches either religion or politics to me, I have my opinions, they’re mine, I won’t tell you what they are, and I expect the same in return. Such a shame he had to ruin perfectly good content by preaching election crap.
What bro?
Thanks for telling us your opinion.
@@AllTheGear-NoIdea remember when you had that awesome gardening channel, then you decided to spew out your political crap and said in a comment that anyone who doesn’t vote like you can stop watching your stuff? I remember…
Such a shame, I really liked your content, we actually have very similar interests, sense of humour, and we live close by one another, we’d probably get along fine if you didn’t preach to me.
Lol, using ingredients youve never used before, to make a product youve never made before, on equipment youve never used before, with a process youve never done before... 🤔
Is it safe to age the rum in a plastic container?