Flavoring Moonshine
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Time to flavor some moonshine! Today, we talk about different types of infusion for moonshine, the pros and cons of each type, and also we're going to be infusing moonshine to show you a few things you could try if you wanted to try to infuse spirits as well. We love putting fruit in moonshine and candy in moonshine for the best results, but encourage you to try some things that sound good to you!
#infusion #moonshine #moonshinestill #vodka #liquor #alcohol #booze #distillery #distiller #yummy #fruit #candy
I'm a big fan of how you kept all your flavoring ingredients natural 🤘
Too many people are using artificial crap these days IMO, in bootleg spirits and legitimate spirits...
I prefer using natural ingredients as well, but I'm not really a fan of bartending as a distiller 🤷♂
I try to challenge myself to create similar flavors as name brands, but do it all without the artificial ingredients or post distillation additives they use 😅
Basically, using that as a selling point: Competitive proof, flavor, and shelf life to store bought, with the same crystal-clear presentation, no extra crap ✨🤣
I'll do things like: Jam pack the mash with fruit, sometimes cooking it almost like one would homemade pie filling or something like that, sometimes add more of it in secondary fermentation like mead or wine for more pre-distillation flavor
Then during a spirit run distillation maybe add some dehydrated fruit or something full of flavor like that in the vapor path and blended up for the pot, also saving some for the thumper and multiple infusion dumps during the run as well
Being sure to first bypass the heads away from a fruit packed vapor path and thumper, then switching to the fruit packed after, with more fruit added throughout the run to all 3 spots (pot, vape path, and thumper) with ports and valves if possible for you to do them all for the best results ⚗
This method works for stronger flavors like pineapple and banana extremely well, and I also had good success with watermelon too.. although that's one fruit I recommend doing raw vs cooking it 🤢
I'm also experimenting with co-fermentation with certain bacteria and/or other yeasts (sometimes wild) and play with the remaining unfermentable sugar content; lately using amino acid nutrient sources to create more yeast ester production 🔬🧪
I've really found that using extremely selective yeast strains, sometimes co-fermented with other specific yeast strains; and maintaining a really healthy yeast colony with optimized oxygen, nitrogen, and mineral content can really help bring out the flavors of certain things, especially in fruits 💯👨🔬
Between all that, I just personally don't think it's really necessary to add anything artificial or after the distillation, the flavor opportunities and possibilities are so vast I just find it unnecessary most of the time 😄
Though I have been known to add natural ingredients in post, or use an artificial in my distillation infusion, but both are very rare for me and typically just for rushed and/or difficult requests 😂
--RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃
Awesome, Alchemist! I'm a fan of your methods, and couldn't agree more. Shine on!
All those combo's look great, I guess the sky is the limit. Thanks Boo and Team for another informative video. 👍.
Thanks for watching!
I want some of those coconut ones! Sounds really good!
Im known for my Blackberry brandy’ while I do my B B fermentation as usual through the distilling it does not carry the bold B B flavor in the end product ! Yes there is a slight profile’ but not dominate. Ive tried adding fresh B B’s in the boiler pre-distilling along with in the thumper. But Ive found post aging the product @ 2 cups fresh B B’s 1/2 cup sugar 750 mil of the distilled brandy product Cap and age for 2-3 weeks its a delicious bold taste and a true B B flavor. Patience is the key when aging.
Exactly! Post flavoring does a great job! Sounds like good stuff, by the way.
Ive found that the berry’s when aging absorb a lot of alcohol so when separating them at the end of aging I bag them up & freeze them. Then the next mash I add them back to the ferment a few pounds will increase the ABV slightly in the end run, a few people have said prob not but a few points ave increase I do see when compared to with out !
@@johnnyrockit100 That's an awesome idea I've never though about, Johnny! Thanks for the tip! I'm excited to try that!
@@johnnyrockit100 This sounds like a freaking awesome idea, Johnny! Thanks for the tip!
I am currently using banana and roasted pecans post distillation. I have also used Irish peat moss and oak chips post distillation as well. That one came out really good by the way.
Banana and pecans is a really interesting combo, and banana is hands down my favorite fruit flavor. I'll have to try this one! Plus an Irish whiskey through post infusion? Very cool stuff.
Great job! Now I need to make a few jars for a summer bbq / pool party...
Perfect sippin' weather! Have fun with the infusion, Terry!
I can't speak for every commercial distiller, but most all of them do post flavor infusion. I've distilled many types of grains and fruits, and IMO, unless the grain or fruit have a very strong flavor (like corn), fermenting them thinking you will get their flavor is going to be disappointing. Example, if you ferment and distill fresh peaches thinking you will get a rich peach flavor, you won't. Again, IMO, if you want flavored spirits, the best way is to add the flavor post distillation. This can be done by adding fruits or commercial flavor extracts to the spirits. Even doing this is problematic since flavoring is an art. What to add, how much, and for how long is a trial-and-error process. I have had the best success just making Vodka and then converting it to a flavored spirit, but it is extremely difficult to get a really pure and good tasting flavored spirit.
Agree 100%!
I'm late to the party, very interesting. I've added fruit to fresh fruit brandies that have come out very tasty. Im trying to figure out how to add a gin type basket to my Mile Hi 8 gallon dual purpose still. I havent really checked it out yet, with the solid condenser it would have to just go between the pot and the column. Off to the website, lol. Thanks man, some cool ideas here 👍👍
Edit: I gues I could add some ingredients to the reflux chamber..
Oh yeah, it can make a big difference for flavor! Yeah, adding some to your reflux and keeping it in place with copper mesh might be your best bet in the one piece Dual Purpose you have. I'd give it a shot! Keep in mind that the "soaking" method for gin also exists which would basically be post infusing with your botanicals in the jar.
G'day from Australia. They all look great. The cherry and coconut sound like the go. Cheers
G'day, my Australian brotha! That one was a favorite here. Thanks for watching!
I might add that if you add any type of liquid flavor or extract to your spirits, what you are basically doing is making a cocktail! To me that is silly. Getting the flavor from the mash is the real art.
What's the best way to do that?
The thumper??
I'm not in favor of thumpers. I have found it is pretty much disappointing to try to get flavor to pass along with the distillate when distilling anything unless it has a strong flavor to begin with. Best method I've found is adding flavors pro-distillation.
Elderberry works great.
I bet it does! That's a really good one!
Boo you really know your stuff! I love your shirt!
Hahaha thank you!
Did I miss how much shine you were adding per jar?
I didn't specifically say, just had the zoom on the jars. Totally spaced mentioning my alcohol volumes. It was 200ml of shine for each jar.
Nice job Boo! Gud flavor combos.
Hard root beer barrel candies dissolve in 100+proof and notibly cancels the alcohols heat.
And don't forget jolly ranchers, i can usually get the grandkids to unwrap them for me😂
Hi, Tom. Thanks, man! My go to's for flavoring are usually fruit or candies! The "Shrek's Bathwater" we did in this video had some sour apple jolly ranchers, and it's probably my second favorite in this batch I did. My favorite was the "Black Dragon" with black licorice. Candies do an awesome job at infusion!
I love bloody mary so I do a post Infusion with 20% Habanero, 70% Jalapeno and 10% peppercorn. Then mix with straight tomato and celery juice. My wife loves Lemon drop. So I put a handful of Lemon heads and let soak until dissolved, use also watermelon jolly rancher.
Man... that sounds amazing. I've never thought about doing a bloody mary infusion. That's a wonderful idea!
Have you used any of the liquid flavoring like from Oliver Nation I tried it and it didn't turn out very good but I'm just a beginner I don't know a lot about it I like your videos if you can use them and make a video would be really neat thank you keep your videos on coming
I know people that have good success with Olive Nation! It's all about finding the right ratios, which can take a tiny bit. I'd recommend to start small, add a little bit of sugar to activate the flavor a bit more if you haven't already and sort of dial in the right flavor profile from there. We're actually launching a video on a new essence supplier we've been working with in just a few days so stay tuned!
@@milehidistilling1 good I would like to be able to add and flavor without a bunch of problems
Yes they all look good. but how did they taste
All were delicious, I got the whole team's approval on them :p
Unless you have a by pass you can just keep on running
After I use fruit for infusion I mash them in to a rum mash.
That is an amazing idea as well! I bet you make some awesome stuff, Bryan.
Around nc when u say moonshine it has to be clear so if you add anything like peaches it’s a big mess to me. So I found using concentrate like olive nation you trick them a lot easier. We been busy so I hadn’t had much time making any. Remember the bourbon I made didn’t last long sold out fast making some more soon
I totally hear that, Jay. Gotta be careful with how your moonshine looks in NC, that can get you into some trouble down there I bet! I like the essence trick!
I didn’t mean moonshine it’s cool aid
@@jaybeeman3628 Haha! That must be some North Carolina slang, but I got you now. I hope you continue to make some good Koolaid. Nothing beat some high proof Koolaid.
They all look tasty. What proof did you start with?
Can confirm - they all are! These were actually all 100 proof because I like some bite to my spirits
Man, that's a horrible shirt!😂
Please don't make fun of my shirt, my dad is dead
Well brad you're horrible for saying that. Jerk
Mean comment brad. Jerk