Probably the most informative and condensed video I have seen on the making of mash etc. I aim to be as knowledgeable as this man someday, however unlikely that may be! Respect!
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Hi.. nice video...why not use an aquarium pump to circulate the water for your condenser. That is what I'm using, it saves me water and loads of work. ..just a suggestion...
How do you deal with the mesh bag clogging up? I can usually only get a couple of scoops filtered before i have to invert the bag and rinse it. Especially with softer fruits. Mango, banana etc... I’m looking for a better filtering process. Been thinking of a multi stage filter, starting with nylon greenhouse shade net, going finer and finer until i get to the final stage which is cheese cloth. Would love to hear your thoughts.
Your tails is at 80proof/40%abv. Typically on a 5gallon still you fill it with the whole 5gallons of must'. The first operating temperature should be held at temperature at 168°F until a 1/2 pint of heads are collected and is discarded or saved as a cleaning solvent. The heads usually have a bite or puckering effect on the tongue and insides of the mouth's cheeks, accompanied by a nail polish type of smell or odor. After this step, raise and hold the temperature to a range of 173-175°F and begin collecting your spirit. As time goes by you will see that the temperature will slowly raise on it's own. As it raises reduce the heat/temperature down slightly in order to try to maintain the temperature from rising but maintaining a constant drip or pour of alcohol spirit from the condenser/worm and to the collecting vessel. Repeat this process as many times necessary until the temperature reaches 180°F and the alcohol proof drops to 80proof/40%abv At which point you should stop collecting. Any additional collecting of alcohol spirit from the point of 80proof and lower, are considered tails and can turn your finished product cloudy/milky if diluted with water. And instead, should be included or added into the next run; or finished fermentation which is to be distilled.
Probably the most informative and condensed video I have seen on the making of mash etc. I aim to be as knowledgeable as this man someday, however unlikely that may be! Respect!
My pigs would love the left over apricot. Ciao from Chile. Jim
7/22/2022 Thank you! My very first still arrives Saturday, never used one before.
beautifully explained !
thanks for sharing. excellent content! especially the pectin and head subject! geeked out a little hahaha cheers and thanks!
jason fraser to
jason fraser 😎😎🙂🙂😎🙂😃😄😃😍😄☻☹☻☻👻☻☻☹☻☹☻☹☹☹☹☹☹☹☹☹☹☹☹👿☹☹☹☹☹☹☹😱😱😱👿👿😱👿👿👿👿😾👩👩😾😾😾👩👴👴👴😾😿😿😽💂💂💂💂💂🙊👶🙊👶🙊👶🙊🙊👶👶🙊🙊👶👶🙉🙉🙉🙉🙉🙉🙉👵🙉👵👶👵👵👶🙉🙉🙉🙉🙉🙈🙈🙈🙈🙈👴🙈🙈🙈🙉🙈🙈🙈🙈🙉🙉🙉🙉🙉🙈🙈🙈👴🙈👴🙉🙉🙉🙈🙈🙈🙈🙈🙈👷👷👷👷👷👷👷👴👴👴👴👴
Thank you for your comprehensive video. Could you please explain when you should add your LAFAZIM PRESS ? Before or after heating the mash?
Hi.. nice video...why not use an aquarium pump to circulate the water for your condenser. That is what I'm using, it saves me water and loads of work.
..just a suggestion...
How do you deal with the mesh bag clogging up? I can usually only get a couple of scoops filtered before i have to invert the bag and rinse it.
Especially with softer fruits. Mango, banana etc...
I’m looking for a better filtering process. Been thinking of a multi stage filter, starting with nylon greenhouse shade net, going finer and finer until i get to the final stage which is cheese cloth.
Would love to hear your thoughts.
Thanks for going over the Brix contact and sugar content goals for the mash.
HI Malcolm! great video! you got a bit more of a liter schnaps from how much fermented apricots, was it 20 liters? thanx
Your tails is at 80proof/40%abv.
Typically on a 5gallon still you fill it with the whole 5gallons of must'. The first operating temperature should be held at temperature at 168°F until a 1/2 pint of heads are collected and is discarded or saved as a cleaning solvent. The heads usually have a bite or puckering effect on the tongue and insides of the mouth's cheeks, accompanied by a nail polish type of smell or odor. After this step, raise and hold the temperature to a range of 173-175°F and begin collecting your spirit. As time goes by you will see that the temperature will slowly raise on it's own. As it raises reduce the heat/temperature down slightly in order to try to maintain the temperature from rising but maintaining a constant drip or pour of alcohol spirit from the condenser/worm and to the collecting vessel. Repeat this process as many times necessary until the temperature reaches 180°F and the alcohol proof drops to 80proof/40%abv
At which point you should stop collecting. Any additional collecting of alcohol spirit from the point of 80proof and lower, are considered tails and can turn your finished product cloudy/milky if diluted with water. And instead, should be included or added into the next run; or finished fermentation which is to be distilled.
Thank you very much for all the detailed information. It is very well explained.
I have a question:
How long do you heat at 40º to denature?
About a hour n a half
Do you need to age the distillate in barrels?
That is a perfect video, tons of information that I was looking for and not anything that was superfluous.
Do you age your brandy?
Thanks!
Did you say "Prohibition University" ??
Hi professor at what temperature you run the distillation process ?
So nice 👍, I want to purchase this kit capacity 30 litters.can you tell me?
How many gallons of water total???
22plbs apricot 14-16plbs corn sugar
why don't you use a thump keg?
good video but no taste test, with opinion on how it tastes.
6:23 after having Taco Bell for dinner
I'm guessing you've been arrested since the making of this video?
And your lovely bride thinks what about all this mess
What goes on in the garage... stays in the garage
Use imperial measurements man.
Can you please give your measurements in pounds gallons not to smart with Canada measurements