I love your excitement ! It makes me feel like it’s a hobby I could enjoy. I just did my first batch of wine. Cooking mash scares me a bit. I like the heating element method.
Columbo making alcohol while losing his pen, these videos have been good for my new hobby! My natural instincts were telling me to listen to this gentleman, and now I know that I have saved a lot of time for trusting them! Thank you* Fermal bag, that is a good touch, how can I do that cheaply please? I'm in England, you know the temperature changes all the time
Nicholas, For the few hours that the temperature does drop it may not be enough to affect your process. If it is the quick chill that worries you just wrap a blanket around it to preserve the residual heat until your home reaches a suitable temperature. You have so many questions and they are all good but you really don't have anything to worry about. This process is super easy and a great deal of fun. Let me know when you get your set-up in a few days. George
hey from new zealand watching your channel has inspired me to buy a distiller and make rum. I was woundering if you could do a show on dunder and how too use it properly
+Barley and Hops Brewing LLC oh sorry just me been stupid different words for different parts of the wold haha. I was talking about the liquid left in the distiller after the collection of the distillate
Thanks for rum mash video. I’ve made the rum mash with raw sugar and molasses. Haven’t made it with just molasses. Is there a major taste difference between the two different mash?
I am getting ready for a first batch of rum using molasses. I have read that the unfermentable parts of the molasses will affect the hydrometer reading. Do you agree... thoughts?
Looking to find a 1 gallon rum mash recipe to practice with in my small 1gallon carboy, before jumping up to my 6.5 gallon car boy thanks everywhere I look if for large mashes
@@chuckdontknowdoya6100 thanks for the reply but since then I have dusted off some of my great grandfathers journals and found a host of recipes....I've got a few runs under my belt since then
@@oxstien123 Glad to hear it was my great grandfather and grandfather that taught me how to make grappa, wine and brandy back in the early 70s and I love to see others keeping family traditions alive.
Some people say the lower final abv of wash improves quality of it and lower the amount of bad stuff, because higher alcohol is stressful for yeast. Isn't that true in your opinion? Thanks!
I am more comfortable with 11-12% ABV as opposed to the higher ones. I believe that there is a lot of truth to this. A high ABV is stressful for the yeast and will sometimes cause them to go dormant. George
I've been making Meads and Melomels. With Molasses it's the same 3lb (1quart) per gallon? I don't know how to get the rapid fermentation you get , and my house isn't cool this time of year. It's my feeling that plain white sugar would be too bland. I'd like to make an all Molasses batch. I bought some Blackstrap from a restaurant supplier but I found that with a tiny taste it's very astringent. Soon, after my carboys are done with the Arizona Watermelon Melomel...
Ran a 5 gal batch last weekend using the Mile High Pot Type I bought from Ray. Never tried home made rum before so I’ve got nothing to compare It against. It sure is sweet and carried a lot of molasses flavor with it. Not a big fan of molasses it turns out. 😣
Hello Mr.George what is the best sugar/starch-water ratio for a great wash that can yield the highest amount of alcohol, your answer is much appreciated.
umm if you use butter on said threads instead of of plumbers tape it might stop that bacteria build up.. the fats from the butter will seal the threads. like put it on 2/3 on said threads lightly so you dont push it to the inside of value when it seals.. or bee wax
George, your stupid question of the day. After fermentation in the fast fermenter, what did you use to clarify it with? If the alcohol is between 16 - 20% can it be bottled and then drank as a rum type liquor. Similarly as we bottle the wine from the fast fermenter?
please could you send me the ingredients, quantities and steps as well as instruments for making the rum. I'm not really understanding the videos so much and sorry. Please help out
Gotta ask, been doing some research not sure if it’s correct wanted to ask the professional, would I be possible to freeze distill this rum wash? Or would traditional methods be best if done with the correct paperwork in place?
George, love all of the videos. But I do have a molasses question. Should a guy use sourghum molasses if it is easier available. Does sourghum have a negative effect?
Hey George i was wonder if you distilled this mash??? I have a small rum destilery and i use ex burbon barrels for aging, do i get a better product if i use new barrels???
I may not be George, but I'd say keep the old barrels. They would impart a more rounded flavor with depth than a new barrel. That's just my there though, I could just have different tastes
George I have built me another still it's cheaper to experiment with it's a five gollan still my other is a thirty five gollan pot still. But what I done was I had 50 pounds of old black malasses and I figured it would make some sort of likker so I cooked a gollan of it with five pounds of normal sugar and I picthed the yeast at 80 degrees it's fermenting slower than what I am used to seeing I am going to run it in the lil still I made it's got a big thumper and a Brandy basket I made is there any thing u no of I can do to make this a better run. Thanks Dave
I bought a 1 lb package of DADDY yeast and the first time I used it it worked great. I sealed it back up and put it back in fridge for a few months and now it doesn't seem to work very well. does it go bad that fast or am I just doing something wrong?
+Barley and Hops Brewing LLC I ended up using some wine yeast and it seems to work fine in this wash so I'm guessing it went bad I'll have to order some more
I'm new so are u saying when it finishes fermenting, is it rum or do u have to distill? Or do u ferment rum like wine or beer? Also need recipe in the description.
Get a Brix reader. You do not want your mix over 20 brix. Over 20 brix and you will get a lot of off flavors and the excess sugars will not ferment. 19 Brix is your best bet. Brix meters can be purchased on Amazon or eBay.
Hi , l just love your video as they are very informative, but l have a question l need answered if you can, l did a brew with molasses and the whole blew out through the out going hose. so l cut back the amount of molasses was cut down and l mean waaaaay down and still to some degree the molasses still came through the hose. Can you tell me what amount is the safe amount to brew with because l have got it all wrong stay blessed Khrissy
Not sure how much molasses you used but it sounds more like you didn't have enough head room in the fermenter. I fermented about 20 LBS of molasses without any problems but I also had about 12 inches of head room for foaming in the fermenter. My limit for molasses is by gravity points as opposed to amount and of course head room for expansion. Hope this helps Don't cut back on molasses, cut back on water and then add it back after fermentation. George
Chlorine is a substance that wants to naturally leave water in the first place so it does not carry over. If you have a sulfur flavor it may be something else in your system (likely inside your column or tubing). George
I use bottled distilled water. It's only about 88 cents a gallon at Walmart. I'm not out much extra, and it's plenty worth it to not take any chances on getting any off putting flavors into my finished product.
@10:37; High Sprites Rum Turbo Yeast, specs, Max ABV Tolerance of 12%.. so... all the talk of or attempts (i.e. additional sugar(s)) at an ABV above the 12% using this brand yeast is a waste?? Not trying to be critical, just trying to understand..
the fast fermentor is ok but I can't afford all the extra things you need and see and use here. like the stand, if you don't want to drill holes in your wall. and yes, the stand doesn't come with the unit from what I have seen.
George, i've watched about eight of your videos now and there is one thing you haven't mentioned. The source of your water. And i don't mean the tap water used to cool the condenser coil, i mean the water you are pouring into the batch. It is distilled, correct? Can you educate us a bit on water used in distillation? Thanks. Oh, and that thing for the collector you can't find, did you check your pocket?
I normally use tap water as our water profile here in town is fairly good. In order to achieve the 5.2 PH level I add a chemical I get from Ray at the store. It is available almost everywhere. It is a PH balance additive. PH runs on a scale of 0-14 with 7 being neutral. There are times when I do not use the PH balance ; that is when I am making a sugar wash since there is no requirement to draw anything from any grains or fruits. It is already sugars so the PH is not an issue. It is more important when making complex recipes. Thanks a bunch for the comment. P.S. I found it (smile) George
I thought you couldn't use tap water because it has chlorine in it just like the fish tank if I used tap water I always had to let it sit for a couple days with the lid off so the chlorine would reach out
On a Molasses wash your hydrometer is less than reliable as Molasses has a great deal of other nonfermentable sugars in it which will throw off the specific gravity with respect to fermentable sugar!
Most manufacturers of molasses these days have opted out of using sulfur dioxide in the production process. it is still a good practice to seek out unsulfured molasses since it is still around. The sulfur dioxide is used to lighten and purify the molasses as it kills of micro-organisms and sometimes leaves a bitter taste as opposed to unsulfered versions. If you use a sulfured brand you should distill it to a high alcohol content to separate as much of the sulfur as possible or you may be left with an off taste. Hope this helps George
Thank you actually i bought today 3 liters of molasses but after watching your video i asked my question because it has sulpher dioxide in it. I will probably try to add brown sugar along and i am using STILL SPIRITS Pure turbo yeast. And also will try to maintain PH before adding yeast. First time Rum.
It works out mathematically to almost 13%. The addition of 1 LB of sugar in a 5 gallon batch would increase the ABV by an addition 1.1% (that is for each LB added). Achieving 16% is not hard at all, it only takes patience and the right environment. George
@09:00; 1.076sg (just over 18brix) has a POTENTIAL ABV of approx 10%..., 1.176 (just over 25brix) has a Potential ABV of approx 14%,,,, @10:03, 1.098 (just over 21 Brix) is closer to a Potential ABV of 11.5% ..that is of course unless the scale on my triple scale hydrometer is wayyy out of cal.. I've watched many of your videos and appreciate the nfo (10-15% rNPV (real nfo per vid hahah).. but find the repetitiveness and lack of focus at times difficult.. and may be the reason for the some of the errors.. not trying to be critical 'in an offensive manner', just telling it like i see it..
+Barley and Hops Brewing LLC I've never seen those kinda plastic vessels. I've been making my own beer 12 years. What are those vessels called and do they come in different sizes like 1 gallon, 5 gallon, 10 gallon? I'm like a kid in a candy store when I see cool new equipment and this kid buys everything!
George you are the best! thee most highly educated person I have ever heard talking about the distillation process
Glenn Jaenisch i guess you haven't heard a process engineer talk about distillation.
Who else is it?
"I'm so country, our STOP sign said WHOA!"
"If your fast ferment smells like ass... sometimes it'll spell like two of em!"
I enjoy your videos so much
P.s. what is your nose doing so close to some-ones ASS.?.......
I love your excitement ! It makes me feel like it’s a hobby I could enjoy. I just did my first batch of wine. Cooking mash scares me a bit. I like the heating element method.
Columbo making alcohol while losing his pen, these videos have been good for my new hobby! My natural instincts were telling me to listen to this gentleman, and now I know that I have saved a lot of time for trusting them! Thank you*
Fermal bag, that is a good touch, how can I do that cheaply please? I'm in England, you know the temperature changes all the time
Not real sure how you can do this inexpensively.
Nicholas, For the few hours that the temperature does drop it may not be enough to affect your process. If it is the quick chill that worries you just wrap a blanket around it to preserve the residual heat until your home reaches a suitable temperature.
You have so many questions and they are all good but you really don't have anything to worry about. This process is super easy and a great deal of fun.
Let me know when you get your set-up in a few days.
George
"righty tighty, left loosey " lol ! In Australia we use clockwise or anticlockwise. Your way is easier to remember ! Well done George.
Nah we use that saying, you probably just never heard it till now
@@yeahmate6729 fair enough.
Love how you talk about the process. Subbed!
4kg molasses, 2kg brown sugar, 2L pineapple juice, 25L water, 100g yeast....
My favorite you tube channel.. I live in cali originally from Tulsa
Awesome! Thank you!
Hi George Would You have Your Rum Recipe Posted anywhere?
hey from new zealand watching your channel has inspired me to buy a distiller and make rum. I was woundering if you could do a show on dunder and how too use it properly
You use the term "dunder". This could mean just about anything. Could you be more specific?
+Barley and Hops Brewing LLC oh sorry just me been stupid different words for different parts of the wold haha. I was talking about the liquid left in the distiller after the collection of the distillate
Okay. I get it. We just toss it out since it is full of tails and other oils that are no good.
George
dunder, like back set from corn liquor, which is used to make sour mash. , can be used to deepen the flavor of rum.
Thanks for rum mash video.
I’ve made the rum mash with raw sugar and molasses. Haven’t made it with just molasses. Is there a major taste difference between the two different mash?
I'd recommend some raw sugar to balance the flavor. Yes there is a slight difference with and without it. Some like it and some don't.
George
I am getting ready for a first batch of rum using molasses. I have read that the unfermentable parts of the molasses will affect the hydrometer reading. Do you agree... thoughts?
Very, very little if at all
Whether it matters whether sugar cane molasses or beet molasses is used?
Is there a health danger in using Diammonium Phosphate in a ferment you plan to distill...
What RUM is good for Sire
Looking to find a 1 gallon rum mash recipe to practice with in my small 1gallon carboy, before jumping up to my 6.5 gallon car boy thanks everywhere I look if for large mashes
Just divide by 6.5 and you have a one gallon batch.
@@chuckdontknowdoya6100 thanks for the reply but since then I have dusted off some of my great grandfathers journals and found a host of recipes....I've got a few runs under my belt since then
@@oxstien123 Glad to hear it was my great grandfather and grandfather that taught me how to make grappa, wine and brandy back in the early 70s and I love to see others keeping family traditions alive.
At what point is the Turbo clear added ? And is it a nessecity ?? What is the purpose of clear ???
Some people say the lower final abv of wash improves quality of it and lower the amount of bad stuff, because higher alcohol is stressful for yeast.
Isn't that true in your opinion?
Thanks!
I am more comfortable with 11-12% ABV as opposed to the higher ones. I believe that there is a lot of truth to this.
A high ABV is stressful for the yeast and will sometimes cause them to go dormant.
George
I've been making Meads and Melomels. With Molasses it's the same 3lb (1quart) per gallon? I don't know how to get the rapid fermentation you get , and my house isn't cool this time of year.
It's my feeling that plain white sugar would be too bland. I'd like to make an all Molasses batch. I bought some Blackstrap from a restaurant supplier but I found that with a tiny taste it's very astringent.
Soon, after my carboys are done with the Arizona Watermelon Melomel...
Do you have to distill your rum
Why would you enclose the brew in a cover to keep it warm and put in a bottle of cold water to keep it cold?
What is the ingredients of the rum mash
So no need for any kind of nutrient for the yeast?
Ran a 5 gal batch last weekend using the Mile High Pot Type I bought from Ray. Never tried home made rum before so I’ve got nothing to compare It against. It sure is sweet and carried a lot of molasses flavor with it. Not a big fan of molasses it turns out. 😣
Run it again, it will lose some of the molasses taste each time you distill it.
Hello Mr.George what is the best sugar/starch-water ratio for a great wash that can yield the highest amount of alcohol, your answer is much appreciated.
12-14 LBS sugar to 5 gallons of water.
Hi great segment
My question is
Do I need to put my fermented rum through a distiller before drinking ???
umm if you use butter on said threads instead of of plumbers tape it might stop that bacteria build up.. the fats from the butter will seal the threads. like put it on 2/3 on said threads lightly so you dont push it to the inside of value when it seals.. or bee wax
George, your stupid question of the day. After fermentation in the fast fermenter, what did you use to clarify it with?
If the alcohol is between 16 - 20% can it be bottled and then drank as a rum type liquor.
Similarly as we bottle the wine from the fast fermenter?
Hey George where's the best place to get unsulphured molasses from?
You can get it from feed stores for pretty cheap, or order online.
please could you send me the ingredients, quantities and steps as well as instruments for making the rum. I'm not really understanding the videos so much and sorry. Please help out
Gotta ask, been doing some research not sure if it’s correct wanted to ask the professional, would I be possible to freeze distill this rum wash? Or would traditional methods be best if done with the correct paperwork in place?
can we replace molasses and sugar with syrup/ honey?
Do you know how many gallons are in 15lbs of molasses? When I look online I’m only finding molasses that states fluid measurements.
If memory serves me I believe it is 3 LBS equals 32 ounces. That would mean that 15 LBS would be about 1 3/4 gallons.
Barley and Hops Brewing
Awesome! Thanks. I appreciate the very quick response.
George, love all of the videos. But I do have a molasses question. Should a guy use sourghum molasses if it is easier available. Does sourghum have a negative effect?
Hey George i was wonder if you distilled this mash???
I have a small rum destilery and i use ex burbon barrels for aging, do i get a better product if i use new barrels???
I may not be George, but I'd say keep the old barrels. They would impart a more rounded flavor with depth than a new barrel. That's just my there though, I could just have different tastes
I use borax or even sodium percarbonate with warm water for cleaning..Makes it easy.
Have you ever used sorghum syrup in distillation?
George I have built me another still it's cheaper to experiment with it's a five gollan still my other is a thirty five gollan pot still. But what I done was I had 50 pounds of old black malasses and I figured it would make some sort of likker so I cooked a gollan of it with five pounds of normal sugar and I picthed the yeast at 80 degrees it's fermenting slower than what I am used to seeing I am going to run it in the lil still I made it's got a big thumper and a Brandy basket I made is there any thing u no of I can do to make this a better run. Thanks Dave
David, it sounds like you have this under control. Should be interesting and I'd like hear about your results.
George
How long did you let it sit in room temperature before closing it in the thermo bag for 7 through 10 days?
That was almost immediately. Probably a day or so. I used the thermo bag to maintain the temperature.
Janeth Valadez z
Can using light brown sugar still be considered "Rum"? i.e. 7 lb light brown sugar to 5 gal water. (+small can of tomato paste)
Sure. It would be a light rum (smile).
George
Thank you for that affirmation. Ive been calling it Light rum. Pretty tasty too.
what happen if i try it with a simple turbo yeast ?
I bought a 1 lb package of DADDY yeast and the first time I used it it worked great. I sealed it back up and put it back in fridge for a few months and now it doesn't seem to work very well. does it go bad that fast or am I just doing something wrong?
Not sure what you are doing. The yeast will last a long, long time. I had my yeast in a zip-lock bag that lasted 2 years until I used it all.
+Barley and Hops Brewing LLC I ended up using some wine yeast and it seems to work fine in this wash so I'm guessing it went bad I'll have to order some more
This is really odd. The yeast is very resilient. Maybe it go wet or contaminated somehow.
George
I store my yeast in a airtight bag with some salt, so no water can do something with the yeast. Works great.
Hi George,
Can I use agricultural grade molasses??
Loads cheaper....
I am not sure but it would be worth a try. I would imagine that you could.
George
Is that a pilfered shopping cart holding the fermenter?
I KNOW , this is an old video ,, just for reference = our fingers/fingernail's edge can detect down to 3 microns , thanks george .
I'm new so are u saying when it finishes fermenting, is it rum or do u have to distill? Or do u ferment rum like wine or beer? Also need recipe in the description.
You must distill in order to get Rum.
where in va are you from? im in southwest virginia
North west of Richmond about 30 miles.
Get a Brix reader. You do not want your mix over 20 brix. Over 20 brix and you will get a lot of off flavors and the excess sugars will not ferment. 19 Brix is your best bet. Brix meters can be purchased on Amazon or eBay.
Hi , l just love your video as they are very informative, but l have a question l need answered if you can, l did a brew with molasses and the whole blew out through the out going hose. so l cut back the amount of molasses was cut down and l mean waaaaay down and still to some degree the molasses still came through the hose. Can you tell me what amount is the safe amount to brew with because l have got it all wrong stay blessed Khrissy
Not sure how much molasses you used but it sounds more like you didn't have enough head room in the fermenter.
I fermented about 20 LBS of molasses without any problems but I also had about 12 inches of head room for foaming in the fermenter. My limit for molasses is by gravity points as opposed to amount and of course head room for expansion.
Hope this helps
Don't cut back on molasses, cut back on water and then add it back after fermentation.
George
You said you used tap water? Isn't that bad to distill?
Why would tap water be bad?
Would like to hear about it if so.
George
Doesn't chlorine continue to the distillate?
Ive had problems with sulphury, off flavor with tap water
Chlorine is a substance that wants to naturally leave water in the first place so it does not carry over. If you have a sulfur flavor it may be something else in your system (likely inside your column or tubing).
George
I use bottled distilled water. It's only about 88 cents a gallon at Walmart. I'm not out much extra, and it's plenty worth it to not take any chances on getting any off putting flavors into my finished product.
@10:37; High Sprites Rum Turbo Yeast, specs, Max ABV Tolerance of 12%.. so... all the talk of or attempts (i.e. additional sugar(s)) at an ABV above the 12% using this brand yeast is a waste?? Not trying to be critical, just trying to understand..
Where do you get your molasses
From Barley an Hops. Ray carries it in the store. 254-300-8226
Goprge
Hmm i think is neat kit pretty neat
Or I doubt black strap ?
It's easier to use two jars for one end to the other and back and forth back and forth until it's gone you know what I mean Jelly Bean
Just put the lid back on and shake
the fast fermentor is ok but I can't afford all the extra things you need and see and use here. like the stand, if you don't want to drill holes in your wall. and yes, the stand doesn't come with the unit from what I have seen.
George,it seem you put a lot yeast in it ,trying to keep all the ducks in a r
George, i've watched about eight of your videos now and there is one thing you haven't mentioned. The source of your water. And i don't mean the tap water used to cool the condenser coil, i mean the water you are pouring into the batch. It is distilled, correct? Can you educate us a bit on water used in distillation? Thanks. Oh, and that thing for the collector you can't find, did you check your pocket?
I normally use tap water as our water profile here in town is fairly good. In order to achieve the 5.2 PH level I add a chemical I get from Ray at the store. It is available almost everywhere. It is a PH balance additive. PH runs on a scale of 0-14 with 7 being neutral.
There are times when I do not use the PH balance ; that is when I am making a sugar wash since there is no requirement to draw anything from any grains or fruits. It is already sugars so the PH is not an issue. It is more important when making complex recipes.
Thanks a bunch for the comment.
P.S. I found it (smile)
George
Would love to see a mead video
Have you ever made a mead and then distilled it?
Yes. Turned out great.
George
Don't use commercial yeast without activating to make sure it's ACTIVE.
this was so funny! \
I thought you couldn't use tap water because it has chlorine in it just like the fish tank if I used tap water I always had to let it sit for a couple days with the lid off so the chlorine would reach out
Re read your comment . Also it takes 1 min or so for chlorine to clear .It is gas .
Would it be ok to use white sugar?
The character and flavor of rum comes from molasses.There is molasses in brown sugar. White sugar will not produce the same results.
can you send me the recipe for spiced rum ?
On a Molasses wash your hydrometer is less than reliable as Molasses has a great deal of other nonfermentable sugars in it which will throw off the specific gravity with respect to fermentable sugar!
always smart ass around
At least the rum's not gone now
What if i have got sulphur in molases
Sulfur is a yeast inhibitor.
Most manufacturers of molasses these days have opted out of using sulfur dioxide in the production process. it is still a good practice to seek out unsulfured molasses since it is still around. The sulfur dioxide is used to lighten and purify the molasses as it kills of micro-organisms and sometimes leaves a bitter taste as opposed to unsulfered versions. If you use a sulfured brand you should distill it to a high alcohol content to separate as much of the sulfur as possible or you may be left with an off taste.
Hope this helps
George
Thank you actually i bought today 3 liters of molasses but after watching your video i asked my question because it has sulpher dioxide in it. I will probably try to add brown sugar along and i am using STILL SPIRITS Pure turbo yeast. And also will try to maintain PH before adding yeast. First time Rum.
Also will add yeast nutrient
Am I missing somethig???? 1.087=14 % ABV?????
Correct me If I wrong but
1.087-1.000*131.25=11.41%abv Right?????
Yeah, sometimes I am a little off when I do math in my head.
Felix Leal by
Phew thanks for the reply George. Thought my conversionrsion charts where way off for a minute there.
Why not just use Wet Sugar? It's molasses with the sugar still in.
Wow, that much for molasses in the UK? It's $40 for 25kg here. Try animal feed stores for the inexpensive un-sulphured molasses
Unless i am missing something here, 1.098 is around 12% not 16.....
It works out mathematically to almost 13%. The addition of 1 LB of sugar in a 5 gallon batch would increase the ABV by an addition 1.1% (that is for each LB added). Achieving 16% is not hard at all, it only takes patience and the right environment.
George
Thanks !!
Can you make Brandy from store-bought wine
OK unsulphured molasses Like golden
He’s making the rum
@09:00; 1.076sg (just over 18brix) has a POTENTIAL ABV of approx 10%..., 1.176 (just over 25brix) has a Potential ABV of approx 14%,,,, @10:03, 1.098 (just over 21 Brix) is closer to a Potential ABV of 11.5% ..that is of course unless the scale on my triple scale hydrometer is wayyy out of cal.. I've watched many of your videos and appreciate the nfo (10-15% rNPV (real nfo per vid hahah).. but find the repetitiveness and lack of focus at times difficult.. and may be the reason for the some of the errors.. not trying to be critical 'in an offensive manner', just telling it like i see it..
If you start losing things or lose your ability to do simple math you need to cut back on the amount of sampling you do. ;-)
Very astute. LOL😀
I want that vessel
Call Ray at 254-317-1584 to order one.
George
+Barley and Hops Brewing LLC I've never seen those kinda plastic vessels. I've been making my own beer 12 years. What are those vessels called and do they come in different sizes like 1 gallon, 5 gallon, 10 gallon? I'm like a kid in a candy store when I see cool new equipment and this kid buys everything!
Smells like 2 of em'😂🤣
2 of wat titz
Use Pbw and star-San and that thing will me clean as a dog ass
Why bother making a video if you're not ready?