I am from South Africa and have been following your channel for a while but never knew about Beaver. Imagine my surprise when I read this title. This is so awesome!
@@BeardedBored wow i was also surprised with this Title, way to go Bearded now i know of a fellow country man as well, lekker man lekker @kevin Neetling
I love watching both of you! This was fun! So... seems Beaver got his cake and ate it!! Lucky lad! Two bearded dudes... neither boring - always up for the challenge - and the fun! 😁🥃😂🥃😈 Have a lekker day!!
First class content. Informative and interesting to watch. Fun too. It's amazing what "amateur" TH-camrs put together. What's also amazing is that content this good never showed up on television in the 50 years it was popular. Keep up the good work.
I really enjoyed this still off mate, well done to you and Beaver. This community is awesome, I first found George which led me to Jesse then to you and now Beaver, I’m looking forward to your next videos.
I was doing some research for a work project utilizing vacuum distillation of glycol online and stumbled upon "home distillation"...A whole new world opened up! I went on E-Bay and found me a still...got it...Then stumbled on to TH-cam and George at Barley & Hops.....Wore him out with questions....HAHAHA...Got me a better still and expanded to multiple fermentation buckets....and practiced.....Then found Still It...started experimenting and practiced some more...then I found This Blogs NEAT.....experimented a lot...... Now I run across you. You are giving me even more ideas for tweaking my rum!!!! Thank you....I love your joy and passion for the hobby I'm having a blast learning and trying new and different spices and woods in my recipes for rum.....I have even put shelves in my back yard full of bottles that help with my "sun tea" fast aging process...LOL Now I only have one problem to deal with???.......My dunder buckets are starting to take over my garage?!? 🤪
Hi. Im a fan if both of you and am from South Africa. I actually had a funny feeling you guys were collaborating. Posting shorts at the same time and commenting on each others posts. Well done guys. This is an amazing community.
@@BeardedBored hahaha i see you got the lingo now :) between you, beaver and jesse, i have been getting alot of courage and knowledge to get into this craft
Oh my gosh... I am salivating at the idea of gingerbread spirits. Gingerbread and Vanilla would be amazing! Huge hats off for the THEY LIVE footage - an awesome movie.
I gave Beaver a full length watch, like, and subscribe. Small toll to pay for supporting such a great community! I found YOU through Still it so it goes to show what can be achieved with sharing, and this vid pushes the craft further with some friendly competition. Love it! Cheers!
@@BeardedBored this is my jam! Try new stuff, see what happens! BBQ sounds like an awesome run! Pork butt fat wash on smoked cane sugar with honey, mustard, with a bit of acid, sign me up
Just when I thought B&B had topped out on his entertainment and shenanigans, he ups his game. This channel has certainly become my favorite “theoretical” distilling channel. The creativity of the recipes keeps getting crazier. I think you handed the win to Beaver by giving him such wild ingredients, and he pulls it off!
@@BeardedBored you throw down the gauntlet to someone with bush ingenuity. Not to mention he’s already fermented a wash with sweetened condensed milk, no way he wouldn’t take the challenge. As a suggestion for future content, consider looking at grains that are more common in other parts of the world. Not that there is anything wrong with another bourbon, barley or rye shine, but it would be interesting to see what some more exotic grains can yield
You had me at rum and chile!! Really enjoyed the video, love the ingredients and what you did with them. Not sure on a cocktail but I will be thinking. Going to watch beavers video now.
Great video and competition, Bearded! I tried the ultrasonic thing once and was not convinced there was a benefit. Certainly cooling and heating the spirit works, but it seems like you can’t beat the hands of time for mellowing and infusing barrel notes vs. acrid notes. Were your jar lids sealed or loosely covered? A side by side test of the same spirit and wood done with and without ultrasound might be interesting...
Laughed @ the buttering up of the SWIMBO @22:05... You probably already read it on HD forums, but try a small hop bag of crushed oyster shells (avail @ Tractor Supply or any Feed/Grain store) to help prevent stalled ferments. It's cruise control for your pH...
Can't wait to try some of the things I learned from this video Thank you I'm sure you have tried and tested the untrasonic control out, but I used to use a simular one, Can you turn the timer dial anti clockwise to the On position?
I watched your build a still but I missed the important part, the boiler. I've looked around and can't find a pot with the kind of lid that works and no idea what you call the clamps that hold the lid down. And ideas ?.
Do an Activated carbon or wood charcoal filter off your run to remove any oils... I will definitely... wait... hypothetically do the wood smoke trick ... that’s pretty cool.
@@BeardedBored Take it easy on the "beaver " my friend. I'm sure your wife will,, I mean our distilling compatriot " Beaver " will appreciate it. LOL !!! Good job buddy !!!! Or should I say, " goeie werk"
I recently ran into this problem, i use quart sized mason jar for my thumpe4 and was afraid of puking. So the solution i came up with was to jack it or freeze distill just the pulpy stuff. Yeah i had to wait an extra 3 days before spirit run but i was able to use the freeze distilled in my mason jar thumper.
So I made this grape wine with honey yeast but I couldn’t fully ferment it. It’s still a little sweet but it came out to be 12%abv. You asked me earlier to give you an update on it but I don’t remember which video we discussed this from. It’s from awhile back, you probably don’t remember it. Btw, good job on the rum.
What do you do with the parts of ends & heads that aren't used for quality spirits? Seems like a good cleaning catalyst, or for sanitization. Spike tomato juice with it for a "bloody caesar" style drink, that is what first comes to mind in regards to ways of mixing the flavour profile of this elixer in a familiar way.
Now I’m wondering how an ultrasonic cleaner could help to age mead. I needed to free up a fermenter and racked it into swing top bottles. Those come with a long ageing process. Mmmmmm... pondering. I’ve got a small ultrasonic cleaner. Might test one bottle. Your video & collab are absolute TH-cam gold!
Hmm. For a pineapple bbq sauce cocktail I would try something like: 1.5 oz your pineapple rum or overproof rum infused with pineapple 0.5 oz honey syrup (0.25 oz raw honey) 0.25 oz demerara or brown sugar syrup (or more if you want it sweeter and less savory) 2 oz tomato juice (I'm kind of guessing here) 2-3 dashes Worcestershire sauce Dash soy sauce Combine in separate container and pour over cracked ice Maybe even smoke the serving glass with hickory (chill the glass first and invert over smoking wood chip) Garnish with pineapple wedge or rosemary if you like Feels like a boozy riff on a Bloody Mary. If you don't get enough pineapple add 0.25 to 0.5 oz juice. You might have to cut back on the sugar if the rum makes it sweet enough already.
I love the video! I would however be cautious with drinking anything from a glass subjected to intense vibrations from an ultrasonic cleaner. Im almost certain it chips glass. Please use stainless steel containers
B&B, Some rhum info: Just like "Backset" is called "Dunder" when making Rum. A "Thumper" is AKA a "Retort" when making Rum. Make a dunder pit. Drop in a Banana or two with some yogurt and brown sugar. Walk away until June. Cheers Man!
@@theworldisastage1984 It's the start of a dunder pit. When it is time to ferment another batch of "wort" for a rum. You can add some Dunder (A ladle for hobby scale) to the ferment to kick off wild fermentation. But most will put some dunder in the boiler when it is time to distill it. (Usually there are x2 Retorts so no puking) It adds another dimension of flavor to the rum. The Dunder (backset in the boiler) after distillation is then added back into the pit. Dunder pits are horrific infection to behold. But the cooked funk is what makes rum, rum... Some rum distilleries will add a small amount of fresh hot dunder back into the newly distilled rum for color & flavor. Then aged in oak barrels with spices. Some leave it silver. Some put it rite into oak barrels. Some add cane sugar and spices. Each rum distillery is different with their process and amounts they add. Cheers Chan Man!
Southern Shanty honey syrup 1/4 cup honey 1/4 cup water cocktail 1 1/2 ounces rum 1/4 ounces (1 teaspoon) pineapple juice 1/2 ounces (1 tablespoon) honey syrup 1 teaspoon vinegar-based, Sweet baby rays barbecue sauce 1/4 teaspoon honey, for rim 1 teaspoon hickory smoked sea salt ..................... instructions Make honey syrup. Dissolve honey in water in small saucepan over medium high heat. Let cool. Combine rum, pineapple juice, honey syrup and barbecue sauce in mixing glass. Stir. Prepare old-fashioned glass with honey and hickory smoked sea salt. Drizzle a little honey onto one half of a plate, and sprinkle sea salt on the other half. Rotate top of glass to coat rim in honey, then salt. Let honey drip down side of glass for effect. Add large cube of ice to glass, then pour cocktail over and enjoy
I would love to get a challenge I am quite new in this though and limited in almost anything but I see the fun in this video though haha! Would love to see you do more of these but why have the challenge at ingredients only? The tools you use and such could be in it as well, so I was wondering of a challenge for you and that is to try to use raisins as nutrient and Papaya peal for Pectice enzyme I see you get lots of comments and such but back when you made Hard apple cider, I could not get the stuff you used so I found alternatives maybe fun to try them out? :)
For someone who is contemplating setting up a small home still to make rum. I'd like to know what "oxygenating the mash" does for your ferment. Thanks for the video :)
@@BeardedBored eh, not sure if it's just my phone or TH-cam is being strange but the link you have to beavers channel returns with an error for me, specifically that there might be a typo in it. I found my way there and subscribed anyway though.
Hey I have an idea and I hope you consider it! What you do think about freeze distilling and then “hypothetically” ;) running it (a brew) through a still? Would there be difference in flavor profiles from “hypothetically” just running it through a still VS freeze distilling and then distilling that??
Both processes remove water. I've never tested it, but my assumption is that the freeze distilling wouldn't make too much difference in the flavor if you're going to heat distill it later.
I actually have a question, and I know you like to experiment, so can you convert the starches in legumes into fermentable sugar and then "hypothetically " make a spirit from that?
You can, but it's tough to get the yield since beans have way more protein than starch. BeaverDIY is actually doing some experiments with it right now:-)
This channel is severely underrated. Deserves way more views and subscribers.
Thanks!
Couldnt agree more Seth!
Like share and subscribe then!
Agreed
This is such gold lol
Winner should have to face off against you brov!
Thanks brother!
G'Day Still it and bearded you 2 need to do one of these challenges 👍🏼🍻
@@dylanwoods6643 Hmmm;-)
I love it!!!
I am from South Africa and have been following your channel for a while but never knew about Beaver. Imagine my surprise when I read this title. This is so awesome!
Kiff broer! Glad I could help you find a fellow countryman:-)
@@BeardedBored Haha, love the Afrikaans slang. Keep it up. Cheers boet!
@@thepwnr100 Jip!
@@BeardedBored wow i was also surprised with this Title, way to go Bearded now i know of a fellow country man as well, lekker man lekker @kevin Neetling
@@BesterJohan Glad to help:-)
Really well done! Great to see you having fun with these again too.
Thanks brother!
WOW! Awesome.. I am a big follower of both you, Beaver and Still-it.. I really like the smoke idea! Gonna use that in future!
I love watching both of you! This was fun!
So... seems Beaver got his cake and ate it!! Lucky lad!
Two bearded dudes... neither boring - always up for the challenge - and the fun!
😁🥃😂🥃😈
Have a lekker day!!
Lekker day broer!
Always good stuff man! I like the colab, I get to see another channel I wouldn't have found otherwise.
Thanks! Glad to hear:-)
First class content. Informative and interesting to watch. Fun too.
It's amazing what "amateur" TH-camrs put together. What's also amazing is that content this good never showed up on television in the 50 years it was popular.
Keep up the good work.
Thanks:-)
I really enjoyed this still off mate, well done to you and Beaver.
This community is awesome, I first found George which led me to Jesse then to you and now Beaver, I’m looking forward to your next videos.
I was doing some research for a work project utilizing vacuum distillation of glycol online and stumbled upon "home distillation"...A whole new world opened up!
I went on E-Bay and found me a still...got it...Then stumbled on to TH-cam and George at Barley & Hops.....Wore him out with questions....HAHAHA...Got me a better still and expanded to multiple fermentation buckets....and practiced.....Then found Still It...started experimenting and practiced some more...then I found This Blogs NEAT.....experimented a lot......
Now I run across you. You are giving me even more ideas for tweaking my rum!!!!
Thank you....I love your joy and passion for the hobby
I'm having a blast learning and trying new and different spices and woods in my recipes for rum.....I have even put shelves in my back yard full of bottles that help with my "sun tea" fast aging process...LOL
Now I only have one problem to deal with???.......My dunder buckets are starting to take over my garage?!? 🤪
You dove in with both feet:-) I think you need to build a "hobby shed" for that dunder.
Like uncle Bennie would say - Bloody marvelous! Nice video and great challenge to both of ya!
Thanks!
I ran across Beaver DIY the other day. Then this comes up!
I was watching his videos and have a hankering for the Banana Rum now...
I know, that stuff sounds great!
Great vid bearded! Love the competition, going over to watch beavers now 👌
Thanks!
Hi. Im a fan if both of you and am from South Africa. I actually had a funny feeling you guys were collaborating. Posting shorts at the same time and commenting on each others posts. Well done guys. This is an amazing community.
Kiff broer! Glad you're enjoying the videos:-)
@@BeardedBored hahaha i see you got the lingo now :) between you, beaver and jesse, i have been getting alot of courage and knowledge to get into this craft
Oh my gosh... I am salivating at the idea of gingerbread spirits. Gingerbread and Vanilla would be amazing!
Huge hats off for the THEY LIVE footage - an awesome movie.
Beaver is super cool love that guy. That rum looks yummy and mad props for thinking out of the box. What a fun video thanks for posting it.
Thanks Spike!
LOVE IT!! I had horrible experiences trying to ferment pineapple. I'm glad it worked out for ya man
It's definitely a bit finicky. Just glad I got the flavor to come through:-)
Great video Beared love your channel,have to say Beaver was much easier on you for choosing ingredients, well done keep it up
I totally agree. I did give him the option of using chocolate syrup, but he said nope and stuck with the cake:-)
Mad props for both doing videos and sharing his
Thanks!
Great video Mr Bearded!!! I finally got to know what you were smoking lol
LoL:-)
I really miss these collaborations you chaps do some amazing stuff when you come together 😊
Yeah, need to do some more.
I gave Beaver a full length watch, like, and subscribe. Small toll to pay for supporting such a great community!
I found YOU through Still it so it goes to show what can be achieved with sharing, and this vid pushes the craft further with some friendly competition.
Love it! Cheers!
P.S. Hope you guys can mail each other a mini bottle of your "gift sanitizer". 😉
Thanks so much:-)
@@Donavin1976 Risky, but maybe;-)
@@BeardedBored Jess was able to meet customs guidelines when sending samples to the whiskey tribe. Shoot him a message.
A min or two in and I'm hooked! Can't wait to see how this turns out!
Definitely a fun challenge:-)
@@BeardedBored this is my jam! Try new stuff, see what happens!
BBQ sounds like an awesome run!
Pork butt fat wash on smoked cane sugar with honey, mustard, with a bit of acid, sign me up
@@balkamp8888 Stop giving me delicious ideas!
wow, I watched Beavers video, you really gave him a challenge 🍰, excellent video to both of you!
I still feel bad that I gave him that. He's amazing to get it to work:-)
Thank you for getting me back into homebrewing!
Happy to help!
Just when I thought B&B had topped out on his entertainment and shenanigans, he ups his game. This channel has certainly become my favorite “theoretical” distilling channel. The creativity of the recipes keeps getting crazier. I think you handed the win to Beaver by giving him such wild ingredients, and he pulls it off!
Beaver really surprised me by going in on the cake. I told him he could use chocolate syrup, but he flatly refused:-)
@@BeardedBored you throw down the gauntlet to someone with bush ingenuity. Not to mention he’s already fermented a wash with sweetened condensed milk, no way he wouldn’t take the challenge.
As a suggestion for future content, consider looking at grains that are more common in other parts of the world. Not that there is anything wrong with another bourbon, barley or rye shine, but it would be interesting to see what some more exotic grains can yield
@@desertriderukverun1002 You're right about that. He's definitely willing to try anything:-)
I'm building a list of new grains to try right now;-)
Great job. Some interesting uses for an air pump. 😁. I'm rooting for my South African brother though. 😜
Jip broer, me too;-)
You had me at rum and chile!! Really enjoyed the video, love the ingredients and what you did with them. Not sure on a cocktail but I will be thinking. Going to watch beavers video now.
Thanks so much brother! Say hi to Beaver!
@@BeardedBored I did, always watch and comment on his videos
To avoid excessive sodium, I use blackboard chalk ( same thing in rolaids antacid) -crushed- to raise my pH has worked well for me
Cherry and rum go together like peas and carrots . Love my sailor Jerry with cherry 7up
Yum!
Thanks Bearded, so proud of my Saffa brother Beaver, he's really good. Thanks for the exposure
Happy to shine the light on such a good guy:-)
Great video and competition, Bearded! I tried the ultrasonic thing once and was not convinced there was a benefit. Certainly cooling and heating the spirit works, but it seems like you can’t beat the hands of time for mellowing and infusing barrel notes vs. acrid notes. Were your jar lids sealed or loosely covered? A side by side test of the same spirit and wood done with and without ultrasound might be interesting...
I've actually attempted to inverte molasses ,when adding table suger to a wash,I always mix the molasses in it,seems to do fine
Been looking forward to this, ok now I'll watch it!!
Finally finished it!
@@BeardedBored better late than never, the smelling notes and tastes sound amazing!
@@jamesramey3549 Definitely a lot more flavor profile than I expected:-)
Very motivating!
Awesome, now to watch Beaver’s.
Thanks!
Mix like a Bloody Mary for a Bloody Larry.
Finally the colab vid👌‘‘twas a battle well faught lol
Twas indeed :-)
Laughed @ the buttering up of the SWIMBO @22:05...
You probably already read it on HD forums, but try a small hop bag of crushed oyster shells (avail @ Tractor Supply or any Feed/Grain store) to help prevent stalled ferments. It's cruise control for your pH...
I love you both... Inspiring. Good luck.
Thanks:-)
I love trying odd stuff.
Cactus pear
Hot honey
Even made rum from nothing but ham glaze ( delicious)
Thumper for the pulp, awesome idea.
They come in handy:-)
When you use in your ultrasonic cleaner put the liquor directly into the ultra sonic cleaner with your wood without any jars make it darker
Can't wait to try some of the things I learned from this video
Thank you
I'm sure you have tried and tested the untrasonic control out, but I used to use a simular one, Can you turn the timer dial anti clockwise to the On position?
I just went to check, and unfortunately it doesn't. I think it's a safety feature to keep the parts from wearing out.
I watched your build a still but I missed the important part, the boiler. I've looked around and can't find a pot with the kind of lid that works and no idea what you call the clamps that hold the lid down. And ideas ?.
Would love to of tried the final product 👍🏻🇦🇺
Do an Activated carbon or wood charcoal filter off your run to remove any oils...
I will definitely... wait... hypothetically do the wood smoke trick ... that’s pretty cool.
Not first but almost.
Haha, there he is! Had a blast getting to do this project with you:-)
Love what you are doing. Glad you and Bearded finally hooked up " so to speak " . -- den
@@BeardedBored Take it easy on the "beaver " my friend. I'm sure your wife will,, I mean our distilling compatriot " Beaver " will appreciate it. LOL !!! Good job buddy !!!! Or should I say, " goeie werk"
I enjoyed it my friend.
Thanks!
I recently ran into this problem, i use quart sized mason jar for my thumpe4 and was afraid of puking. So the solution i came up with was to jack it or freeze distill just the pulpy stuff. Yeah i had to wait an extra 3 days before spirit run but i was able to use the freeze distilled in my mason jar thumper.
You ("hypothetically:) and Jesse need to do one of these one day!
Subbed damn this is great. Damn I love rum too!
keep going you can do it
Cool people, awesome video
Thanks!
Y'all crack me up!
So I made this grape wine with honey yeast but I couldn’t fully ferment it. It’s still a little sweet but it came out to be 12%abv. You asked me earlier to give you an update on it but I don’t remember which video we discussed this from. It’s from awhile back, you probably don’t remember it. Btw, good job on the rum.
Glad it turned out well:-)
What do you do with the parts of ends & heads that aren't used for quality spirits? Seems like a good cleaning catalyst, or for sanitization.
Spike tomato juice with it for a "bloody caesar" style drink,
that is what first comes to mind in regards to ways of mixing the flavour profile of this elixer in a familiar way.
Always enjoy your videos, I've been using a cold smoke pistol to incorporate color and smoke flavor
Had to look up "smoke pistol" haha, very cool:-)
The cool part is you can get damn near any flavor of pellets you want and even mix and match (cherry and apple) (peach and pecan) love my new hobby
Cool dual release
Thanks Rick!
A large coffee filter would work too, but it will be slow going..
Now I’m wondering how an ultrasonic cleaner could help to age mead. I needed to free up a fermenter and racked it into swing top bottles. Those come with a long ageing process.
Mmmmmm... pondering. I’ve got a small ultrasonic cleaner. Might test one bottle.
Your video & collab are absolute TH-cam gold!
Look for ultasonic aging videos. There is one guy that tested cider and liquor. He noticed a difference in the cider so it should work for mead.
@@BeardedBored - Thanks! I will!
Thank you cheers
Thanks!
Killer recipe!
Great stuff. Very entertaining. Which Tetra air pump is that?
It's a Tetra Whisper for 10 gallon aquariums:-)
Haha I wondered why both you and beaver had been releasing shorts recently
Hmm. For a pineapple bbq sauce cocktail I would try something like:
1.5 oz your pineapple rum or overproof rum infused with pineapple
0.5 oz honey syrup (0.25 oz raw honey)
0.25 oz demerara or brown sugar syrup (or more if you want it sweeter and less savory)
2 oz tomato juice (I'm kind of guessing here)
2-3 dashes Worcestershire sauce
Dash soy sauce
Combine in separate container and pour over cracked ice
Maybe even smoke the serving glass with hickory (chill the glass first and invert over smoking wood chip)
Garnish with pineapple wedge or rosemary if you like
Feels like a boozy riff on a Bloody Mary. If you don't get enough pineapple add 0.25 to 0.5 oz juice. You might have to cut back on the sugar if the rum makes it sweet enough already.
Nice, thanks for the recipe!
I would TOTALLY help you ferment a 1986 Toyota... just sayin
hypothetically... I need to start with that stuff...
:-)
I love the video! I would however be cautious with drinking anything from a glass subjected to intense vibrations from an ultrasonic cleaner. Im almost certain it chips glass. Please use stainless steel containers
OH this is inspiring. I just finished a hypothetical batch and was going to take a break but damn if this is not tempting me.
The good thing about this one it the longer this one sits the better:-) It'll keep until your ready.
@@BeardedBored Sold! Ill share a video once it is complete.
Super boss
B&B, Some rhum info:
Just like "Backset" is called "Dunder" when making Rum.
A "Thumper" is AKA a "Retort" when making Rum.
Make a dunder pit. Drop in a Banana or two with some yogurt and brown sugar. Walk away until June.
Cheers Man!
@@theworldisastage1984 It's the start of a dunder pit.
When it is time to ferment another batch of "wort" for a rum. You can add some Dunder (A ladle for hobby scale) to the ferment to kick off wild fermentation.
But most will put some dunder in the boiler when it is time to distill it. (Usually there are x2 Retorts so no puking) It adds another dimension of flavor to the rum.
The Dunder (backset in the boiler) after distillation is then added back into the pit.
Dunder pits are horrific infection to behold. But the cooked funk is what makes rum, rum...
Some rum distilleries will add a small amount of fresh hot dunder back into the newly distilled rum for color & flavor. Then aged in oak barrels with spices. Some leave it silver. Some put it rite into oak barrels. Some add cane sugar and spices.
Each rum distillery is different with their process and amounts they add.
Cheers Chan Man!
Southern Shanty
honey syrup
1/4 cup honey
1/4 cup water
cocktail
1 1/2 ounces rum
1/4 ounces (1 teaspoon) pineapple juice
1/2 ounces (1 tablespoon) honey syrup
1 teaspoon vinegar-based, Sweet baby rays barbecue sauce
1/4 teaspoon honey, for rim
1 teaspoon hickory smoked sea salt
.....................
instructions
Make honey syrup. Dissolve honey in water in small saucepan over medium high heat. Let cool.
Combine rum, pineapple juice, honey syrup and barbecue sauce in mixing glass. Stir.
Prepare old-fashioned glass with honey and hickory smoked sea salt. Drizzle a little honey onto one half of a plate, and sprinkle sea salt on the other half. Rotate top of glass to coat rim in honey, then salt. Let honey drip down side of glass for effect.
Add large cube of ice to glass, then pour cocktail over and enjoy
I would love to get a challenge I am quite new in this though and limited in almost anything but I see the fun in this video though haha! Would love to see you do more of these but why have the challenge at ingredients only? The tools you use and such could be in it as well, so I was wondering of a challenge for you and that is to try to use raisins as nutrient and Papaya peal for Pectice enzyme I see you get lots of comments and such but back when you made Hard apple cider, I could not get the stuff you used so I found alternatives maybe fun to try them out? :)
Very cool alternatives! That's some serious ingenuity:-)
Cool beans
You you don't know that movie, you need a stick of bubble gum.
I'm all out of bubble gum.
sugar beet Irish "shine" about to try it.....maybe you could think about it?
Awesome idea!
That ultra sonic cleaner will also work on cleaning your AR15 BCG, just sayin
What was the ABV when you put in the staves? The higher the ABV the quicker it ages in my opinion
About 56%
I am dying to get a ginger beer recipe !!!! help me o bearded one !( cant find the link for the others guys channel )
I have a ginger beer video, and click on the video description "show more" and it'll drop down to show the link to Beaver's channel:-)
For someone who is contemplating setting up a small home still to make rum. I'd like to know what "oxygenating the mash" does for your ferment. Thanks for the video :)
The yeast needs oxygen in the beginning to start off healthy.
Splash of pineapple and chicken broth
LoL!
Lekker brew, Bru!
Thanks Broer!
@@BeardedBored eh, not sure if it's just my phone or TH-cam is being strange but the link you have to beavers channel returns with an error for me, specifically that there might be a typo in it. I found my way there and subscribed anyway though.
@@onerimeuse th-cam.com/video/kK5gY88RW_I/w-d-xo.html Try this one.
Should make a spiced rum with some of the unaged stuff
I should, shouldn't I;-)
Awesome stuff #BayBay
@Beardednbored How much did yuh stilling license cost fi operate legally
@Bearded and bored , or do yuh nuh haff one???
This would make a banging rum and coke
Yes it does:-)
A fellow Dr. WHO fan
For sure:-)
Hey I have an idea and I hope you consider it! What you do think about freeze distilling and then “hypothetically” ;) running it (a brew) through a still? Would there be difference in flavor profiles from “hypothetically” just running it through a still VS freeze distilling and then distilling that??
Both processes remove water. I've never tested it, but my assumption is that the freeze distilling wouldn't make too much difference in the flavor if you're going to heat distill it later.
Banana comes from the yeast.
Bearded where are you brother? We haven't heard from you since the Texas storm.
I'm alive, just been busy. Got several videos in the editing software right now;-)
@@BeardedBored ok cool glad to hear it.
Beardy did you have to use solution or just water in the ultrasonic cleaner?
Plain water.
@@BeardedBored thanks , gonna buy one to try it
This is gonna' be fun. Ultrasonic cleaner. Dang, I just happen to have one big enough for carburetors. Ultrasonic 101.
You might be able to get 4 jars in there...hypothetically:-)
I'll have to try that tomorrow.
@@BeardedBored I can fit 6 quart jars fit in it.
@@LP23D6 Nice!
Sweet tea rum BBQ cocktail??
where do you get untreated oak or hickory?
There is a link in the video description to Barrel Char Wood Products. They supply a bunch of different wood types specifically for liquor aging.
Try a Memphis Mary with your rum.
Good idea:-)
I actually have a question, and I know you like to experiment, so can you convert the starches in legumes into fermentable sugar and then "hypothetically " make a spirit from that?
You can, but it's tough to get the yield since beans have way more protein than starch. BeaverDIY is actually doing some experiments with it right now:-)
Now where can I get that straw?
Well, mine is monogrammed with a tiny beard on it. Very exclusive McDonald's, hahaha!
Nice broer
Dankie broer!
Cheers brother
I'd love to do this, but it would be literally a dozen felonies... The USG has to get their beak wet.