Thanks for all your help Kyle.I am only on my third mash and I have learnt a bunch from you. Getting stuck actually helps deepen your knowledge. My runs are only 25 litres but I have some great recipes mate. Thanks so much for all you do. God Bless you and Teddysad !
I have been using diatonic clay for clarification of my wine. It doesn't give any weird taste to wine, so it should work in the wash. I just made a slurry out of it, I can't remember how much clay to water but I added the package of clay to a quart jar and filled it with water, and shook it up. I just pour some in and swirl it up sediment and all and watch it clarify. In about an hour 1/3 of the carboy will clear, leave it overnight and the whole batch is done. If it's not clear by morning, you didn't put enough in.
So finally, you are just one step from some product...cool. About the foreshots..the way I do is to draw them at the stripping run (the major part of them). The reasoning behind this is: 1 they ain't supposed to be in the end product anyway and 2 As the stripping run is a lot faster than a spirit run, you'll have all the time in the world to do so. Finally 3 You won't have a whole lot of them left, as you're going to do the spirit run, so it will speed up the process (a lot). I think you'll know what I mean when you run a full charge in that keg, and look at the clock. For the spirit run...be prepared to start early in the day, cause it will take a lot of time...(especially if you fill that keg about 3/4 full). Remember to dilute the charge down to 40% ABV or below, for the spirit run. Happy stilling.
If you have done some tests and have decent temperature control, you can identify the temperature at which your foreshots and the starts of heads emerge, and limit the still to that temperature till output drops to zero. You can then discard what you've collected since it does no good to anyone going back into the mix. Then resume at your set temp for when tails normally start to be less interesting. Some folks recommend diluting down to 30% for the spirit run since 40% is still quite volatile and flammable.
Jesse, this was super helpful. I was struggling to understand the reason to strip but you explained it so well on this video that it makes total sense to now. Ty
I always take off 250ml/5gal of wash of forshots. It really is a good rule of thumb. Tastes better in the end too imo. Good video man, and nice chatting on the forum :).
Cheers man :) I'm pretty lucky having all these people helping me out! May as well share the love. Guarantee the time will come that you can help me out as well. Kinda the cool thing about this hobby, such a huge variety of skills that can be very helpful!
I love the colors of your baja hemp hoodie there! Also, thanks for sharing this. I'm going to share this in a few groups I belong to, because we often get this question
if you use unflavered jelletin to clear the wash at the after frementation mix it in and within 24 hours all the yeast will drop to the bottom leaving a clear wash
Thanks Jesse. What was configuration of still? I saw you had it capped for pot still mode. Did you pull packing from the column as well? Really enjoy your channel and enthusiasm for the hobby.
Hi Jessie. Awesome vid as always! Question on the still. It looks like a beer keg. I think they have a plastic (or something) lining simile to how a tim can does. How does that work out when hearing the still? Did you remove it first if so how? Cheers mate.
Hey bud just wondering what temperature you use for stripping run and spirit run thanks mate. I’m starting my first wash tomorrow and I’ll update you at each stage
Sorry guys, i'm also pretty new at this and i find you cannot dictate a temperature to run at......set up, light your boiler, and if things go okay, you will distill, look for a drippy run is the best for me to explain, boiler size, boiler thick/gauge gas rate, outside temp. inside temp, water hardness/softness..then you go on to your wash ,mash, is it right, or slightly less sugar, was it the right sugar ?did you fetch it up to temp on time, was everything perfect? mine is never...my acidity, i leave to the last, i should not, perfect yeast ? right temp ? did you clean all your gear with proper sterilising equipment.......it never stops...
You are an awesome individual, I always watch these videos to kill time when I'm donating plasma, and you make the time fly by. Really wish the United States allowed home stilling, but for now I've got you, keep it up!
Hey Jesse, love your videos gotten a ton of great information from them. Interesting thought with your technique of collecting fractions and deciding what to keep later why not distil the whole run with a ton of reflux keeping lots of heads and tails and recombining for flavor later? Thanks
So i have a 6 liter still. Its a small one. Now i have 2 questions. The teddysads fast fermenting vodka is for a 23liter wash. If i divide the ingredients by 4 it will be a little bit less than 6 liters. But how much room for the cap is needed? Also. Can i ferment in my stilling pot? Or should i use a different vessel for fermenting? (Like a bucket or picklejar/weckpot)
I like the longer videos! Looking forward to seeing more. How to you plan on determining the alcohol level after distillation? I have an Allihn Condensor that I got for really cheap, was planning on using it to set up a distillation setup before I decided it was too expensive for me right now. If be happy to share the lab supplier if your interested.
ahh, interesting man! I will have a look into them. To be honest I don't know a lot about them. Would be keen to see where you were looking at buying from. Flip me a message at the back end of the channel if you like. Alcometer / hydrometer :)
what about doing a video on all wheat recipe using 20% malted wheat and 80% hard red winter wheat.i was wounding if I cook the red wheat and what temperature and how long?
nice vid. just an fyi. i usually let mine breath after pulling off. i use a coffee filter on top. you may find that usefull when you go to make your final cuts
Awesome I just scored some coffee filters too! The samples I took of this were purely for the hell of it haha. Being the first run where I could actually taste something and all ;) I dumped it all back into the low wines. Will use that for the CCVM spirit run cuts though :)
HAHAHA, got a hair cut. Dont need it now ;) I tried a little of the "hearts" of the second strip last night. Even that was acceptable to me as a vodka. I guess I am starting to understand the hype of craft/DIY vs mass produced ;)
According to most of the guys on r/firewater your spirit run with make a neutral spirit that puts most store bought vodka to shame. Since you're already at the passable vodka stage, I'd bet you're going to get some amazing stuff. I'm super jealous that your going to get to try that before me, lol:-)>
Thanks for these. There is one video I'm really looking forward to. Working with fruit pulps. One of my favorite fruits in spirit form is the Marula fruit. A small fruit found in the southern parts of Africa. Here in South Africa I can buy it in pulp form.Intense flavour, but really hard to work with. to date I have not found a flocculant able to to assist with cold crashing it. Cold crashing alone is not able to clear it up. the wash always looks like a slurry. I've tried filtering it, but it clogs up the filter almost instantly.
Wow! Sounds crazy! Could you get away with something less fine? like a BIAB bag? that you could squeeze? Im going to have to look up this fruit, never heard of it!
Hey Jessie. I would love to see a video of you and how you cool your condenser. Do you just run water continuously from the sink? I feel that wastes a lot of water. I've tried recirculating my cooling water in igloo cooler however I have to replace the water continuously which is also a pain any suggestions on how to run a more a efficient condenser. Love your videos.
What is it with TH-cam authors and filming the warming/heating of everything? 20 minutes to see a lead turn molten to make fishing weights, 15 minutes to heat up milk from fridge to make cheese - now we wait for the still to come to temp. Are youtube authors paid somehow by the minute? How does this work - editing software maybe?
It's more a case of TH-camrs are human. They learn and develop. They improve. Have a look at the date stamp on this video. In addition, perhaps you just are not the target market. Perhaps you don't want to invest your attention span into what a certain creater is making. That's cool, move on to something else. No questions asked refund policy at the door😊
@@StillIt I love it and if I were to ever open a legal micro distillery here in the US I have already learned so much by watching your videos. I can see how watching the process is so helpful for people who are totally new at this. It is good for people to know what to expect.
Great video, Ive just done one of these wash's and was wondering after fermenting has finished did you stir the wash to degas CO2 before letting the wash "cold crash" and settle??? Also when you racked off the remaining wash how long did you leave it before it cleared up where you were happy to distill? Any other advice before I distill this wash would be much appreciated?
Hows it mate. I have tried all of those things. Coming from beer I was all about having a super clear product go into the boiler! I have now also tried just throwing it straight into the still after fermentation slows down. Here is my gut feel on it . . . .. but it IS just a gut feel! have wash that's a little cloudy is not a big deal going into the boiler. BUT don't let it sit there for long. If the yeast falls out of suspension, then you heat it . . . .trouble. So I dont think I will bother with cold crashing anymore. What I still wonder about though is the yeasts ability to clean up after itself. So letting it sit for a week after you start getting consistent readings. That I want to experiment with!
Made the still (boiler pot, thump keg, condenser) Made the mash. Cooked it to do thr "cleaning run" and made some pretty potent alcohol that I tossed out. Now that I'm ready to run my next batch I'm wondering how to determine when foreshots are done? I cant find anything on it and I want to stay safe.
Thank you für the interesting video. I just wantet do ask, if there was a difference between the murkier "diry" mash and the clear mash. You werd talking about that at minute 3:30. Would be happy, if you could explain hat because i din t find the result in the video. Tanks alot !!
Hey, I was wondering if you would reccomend skipping the stripping run and just going strainght to the spirit run if I am doing a heavily peated whisky? I dont want to lose the flavour and smoke. But this is my first distillation and not sure if I have to do the stripping run to make it drinkable. Thanks so much for all your great info!
After stripping, can you fractional freeze/freeze distill it to get the same outcome as you would with a proper distillation rig? Is that something you've tried before and can offer some notes of quality comparison on?
Jesse, as a newbie, when you do a stripping run and use the product to do a spirit run, aren't you suppose to only use a percentage of the stripping run in with your next batch of fermented product, say 40% stripping run product to 60% fermented product??? Thanks
Another awesome video dude, by the time I got my stuff together I was a week ahead of you but used a turbo yeast first and it tasted like shit so now I'm 2 weeks behind do you with a tomato wash. looking forward to taking this journey two steps behind you - just in case. This time next year we will no longer be newbies but....... pickled 😁
HAHA true that man! I get the feeling its the sort of hobby you are eternally a student of. Which is good by me :) Hope that TPW works out better dude ;)
@@StillIt While fermenting a grain and sugar mash to make alcohol I had the idea to run my grain mash through an ultrasound to decrease particle size to make the grain mash more bioavailable to the yeast. The results were incredible. I am wondering if you can also try this on a grain mash and measure the results between the ultrasound mash and a control. I did a very short clip showing my bubbler and fermentation bucket. th-cam.com/video/xlaGz_3mKhU/w-d-xo.html After this I tried a sugar wash through the ultrasound unit but it did not seem to increase the rate at all. Probably because the dissolved sugar was already at it's smallest size. It did seem to point to the fact that the yeast did better with the smaller particle grain mash than it did with the sugar wash. I really would like to see someone do more testing and research on this as it could have a huge impact in several fields like fuel and space travel. That and I like the idea of giving back to the yeast something it likes for its centuries of service to humankind. #Yeast lives matter. I would love a reply with your thoughts. Been working on soil and foliar fertilizers and making them more bioavailable to the plant microbiology and cell wall penetration. #Nano Nano
Jess, do u ever get steam coming from your condenser outlet? im just thinking what is stopping all the vapor from just flowing tru the top 2 internal pipes? @@StillIt
Question, please. Once I do the stripping run, I collect alcohol at a very high proof. Before I go for the spirit run, should I proof down to 40% or so to go back in the still? How high can I run safely? Thanks!
Hi Jesse Just running some Teddysad FFV,l and my hearts have a banana/caramel flavor. Super nice, warm but doesn’t burn. Is this scorching I’m tasting? I clarified the wash with turboclear and running a 3.5kva element. Any help would be much appreciated. Cheers!
Hey Jesse! Great video as always. I was wondering if you'd thought about putting a spigot or two on your fermenter. 1 in the middle and one closer to the bottom. Not sure if that would be worth it, but I effing hate using my racking siphon. Also, when I hitch hike to NZ, can I camp out in your shed? Ha ha:-)>
Yeah, thats a pretty solid idea. The thought had crossed my mind. Just didnt get around to it. I didnt however think about putting in more than one! I like! Sure :) . . . .Will move the booze first ! hahahah
Hey mate awesome channel. I have a t500 so could I remove all the packing from column for my stripping run. And then repack with ceramic and copper to return it to a reflux still. Would that make it a similar process to how you did it.
Hi Jesse, not sure if that's spelled right. So my question is when you do a stripping run is the product also called the "low wines"? I'm a little confused by the definition of "low wines" as being the first run that tastes bad and has a low alcohol content.
Yeah, so if you perform a stripping run the result is low wines. Low wines have been distilled, but not in a way that they are ready to be drunk. They need to go into the still again.
so if you don't pack the tower can you use it like a pot still?I think run tell o and save that water but I be in to flavor and mix with hi proof...I never go over 176 but that's just me .. whiskey or rum..It changes things going over ..nice work mate.
Yep this was running as a pot. No packing and capped at the top, so no active reflux (other than whatever happens "naturaly"). Will add these low wines to the next stripping run and then put the whole lot through in CCVM mode for the spirit run. Yeah I dont think I would ever go that low normally. I had the time, and it was just a stripping run.
I am surprised that your mash has such a low percentage of alcohol when you begin your run. Why didn't you add sugar before fermentation to increase your alcohol yield from that mash? Was it because of the yeast you used? Would it have changed the flavor of your distillate? I noticed in an earlier answer that you don't ever go for big ABV washes., and I was wondering why?
This is an ffv which means fast fermenting vodka. Sugar, ironically enough, is toxic to yeast after a certain point. The whole intent of this recipe is to keep the yeast happy so that it ferments through quickly. I use high abv for white lightning (10-15%), but trust the recipe on this one if you want it clean and quick.
Filter after. Filter twice after for that matter. Don't use a brita filter like I used to do. Use real activated stone carbon. Mile Hi Distillery has it pretty cheap. Search around on how to convert a 2 liter to use with a covfefe filter and the activated carbon.
You'll do great, dude. You've been pretty damn knowledgeable so far, I bet its exciting to be so close to some final product! I'm always excited for your videos to be posted. Great content, man
Still It I will post my low wine spirit run you will be stun by the collection rate! Has you know I’m a busy man carrier and 3 growing girls 🤯. I hope the twins are doing great! Stripping tomorrow can’t FCUKing wait!
@@1FrenchConnection1 Hi there,im in Quebec and im about to still the first time, i got my self a 100L Still and i want to do this Recipe but i dont know where to buy that BRAN.Im new to this and any help would be highly appreciated . Thank you
@@bradmcmahon3156 I hope so . I will try Club price Costco first Cuz my problem is : i got my self a 100L Still , so i need a place to get in BULK ,imagine the qty. i need. thats why i love this recipe for 100Liters, none has dne sonthing similar so far. Thanks
Just a quick question if I may, this may sound daft but im a newby and doing my first ever run this weekend. My question is, when doing a stripping run, at what temp do you do your stripping run at??? Also after doing a stripping run and you dumped whats left in the still, do you need to do anything else before you start ur spirit run?? Many thanks :-)
+ian latham how sit man! So first up, try to get out of the mindset of temp for any run. Think of it in terms of speed of offtake. I went through it a little in the induction cooker vid. Check that out :) Nope good to go, if you end up with anything over 40% from your stripping run, you may want to proof down to below 40% though.
I dont think so man. If you have more wash than will fit in the boiler its not a bad plan. Even save a little of the raw wash for the spirit run. On the other hand if you can fit it all in one run just roll with that.
Jesse, what temp do you run at for a stripping run? A still.... I am familiar with.... likes to run on a spirit run at 180f to 185f. Would you run a stripping run at 205f to 210f?
So there's not a precise temp for this because it depends on the alcohol content in the wash. I'm getting decent results at 190° but my abv was a bit lower so maybe you can run it at a lower temp. You just want a consistent flow, whether a stream or drip which depends on your column size. .
+Aaron cammon welcome dude. And thanks :). Don't forget to check the other comments. The pros and old timers around here are quick to point out when I mess up and set everyone straight :)
Keep at it my friend. I don't know your tastes, but I'd be interested in watching a couple rum vids and maybe a scotch style peated whiskey. Down the road a bit, I'm sure, but I want to give you some feedback for the future.
yesssssss! In terms of what I really want to make (personally) its most likely Islay>Highland>Gin>Burbon>Rum. But I thought it would be a good way to kick start the channel. Having neutral to play with seemed like easy videos to start haha.
My friend, I enjoyed watching a video about your beautiful, green country. You have a summer in December, and we have a cold and snowy winter. We share a distance of 16,400 kilometers, and the difference in time is +13 hours
I do wish you would stop using initials. Those if us not familiar as you are are left totally in the dark as to what the hell you are on about. My only complaint!
Skip the taste test on the stripping run. You are running so fast you will have bad smearing continuously and I'll all taste pretty bad. The spirit run is where the magic happens. I use 1 large glass carboy to run into during stripping. I purchased silicone stoppers for storage in these as well.
I was just taste testing for the sake of it. Just out of interest to see how things changed over time etc. It all got thrown together into a big stainless pot in the end to go back into the boiler :) I will DEFINITELY keep an eye out for the big glass carboys though.
Thanks for all your help Kyle.I am only on my third mash and I have learnt a bunch from you. Getting stuck actually helps deepen your knowledge. My runs are only 25 litres but I have some great recipes mate. Thanks so much for all you do. God Bless you and Teddysad !
It's awesome how, after 2 months in this business, I understan everything you say :)
Learning a lot!
I have been using diatonic clay for clarification of my wine. It doesn't give any weird taste to wine, so it should work in the wash. I just made a slurry out of it, I can't remember how much clay to water but I added the package of clay to a quart jar and filled it with water, and shook it up. I just pour some in and swirl it up sediment and all and watch it clarify. In about an hour 1/3 of the carboy will clear, leave it overnight and the whole batch is done. If it's not clear by morning, you didn't put enough in.
So finally, you are just one step from some product...cool. About the foreshots..the way I do is to draw them at the stripping run (the major part of them). The reasoning behind this is: 1 they ain't supposed to be in the end product anyway and 2 As the stripping run is a lot faster than a spirit run, you'll have all the time in the world to do so. Finally 3 You won't have a whole lot of them left, as you're going to do the spirit run, so it will speed up the process (a lot). I think you'll know what I mean when you run a full charge in that keg, and look at the clock. For the spirit run...be prepared to start early in the day, cause it will take a lot of time...(especially if you fill that keg about 3/4 full).
Remember to dilute the charge down to 40% ABV or below, for the spirit run. Happy stilling.
Thanks man.
Yeah I plan on getting up early to get started on this one. Will be interested to see just how long it takes!
As a noob, I wonder why you need to dilute the charge down to 40% for the Spirit run? What is the reasoning behind that?
If you have done some tests and have decent temperature control, you can identify the temperature at which your foreshots and the starts of heads emerge, and limit the still to that temperature till output drops to zero. You can then discard what you've collected since it does no good to anyone going back into the mix. Then resume at your set temp for when tails normally start to be less interesting.
Some folks recommend diluting down to 30% for the spirit run since 40% is still quite volatile and flammable.
Jesse, this was super helpful. I was struggling to understand the reason to strip but you explained it so well on this video that it makes total sense to now. Ty
I always take off 250ml/5gal of wash of forshots. It really is a good rule of thumb. Tastes better in the end too imo.
Good video man, and nice chatting on the forum :).
Thanks dude :)
I will do full fors in the CCVM run. Just figgered I would be OTT and take some now too.
What forum? I've been active on the aussie forum but would like something a bit more local..
cheers!
Thanks for the vid. Really helps a newbie like me when explaining a strip run. Top work fella
Cheers man :)
I'm pretty lucky having all these people helping me out! May as well share the love. Guarantee the time will come that you can help me out as well.
Kinda the cool thing about this hobby, such a huge variety of skills that can be very helpful!
Being the home home distilling/brewing fool that I am,this is definitely the channel for me
I love the colors of your baja hemp hoodie there! Also, thanks for sharing this. I'm going to share this in a few groups I belong to, because we often get this question
if you use unflavered jelletin to clear the wash at the after frementation
mix it in and within 24 hours all the yeast will drop to the bottom leaving a clear wash
Thanks Jesse. What was configuration of still? I saw you had it capped for pot still mode. Did you pull packing from the column as well? Really enjoy your channel and enthusiasm for the hobby.
Hows it John :)
Yup this was just straight up pot still mode. Caped and no packing.
Will run it in full CCVM with copper packing for the spirit run.
Hi Jessie. Awesome vid as always! Question on the still. It looks like a beer keg. I think they have a plastic (or something) lining simile to how a tim can does. How does that work out when hearing the still? Did you remove it first if so how? Cheers mate.
You answered my question perfectly. Cheers.
Hey bud just wondering what temperature you use for stripping run and spirit run thanks mate. I’m starting my first wash tomorrow and I’ll update you at each stage
Sorry guys, i'm also pretty new at this and i find you cannot dictate a temperature to run at......set up, light your boiler, and if things go okay, you will distill, look for a drippy run is the best for me to explain, boiler size, boiler thick/gauge gas rate, outside temp. inside temp, water hardness/softness..then you go on to your wash ,mash, is it right, or slightly less sugar, was it the right sugar ?did you fetch it up to temp on time, was everything perfect? mine is never...my acidity, i leave to the last, i should not, perfect yeast ? right temp ? did you clean all your gear with proper sterilising equipment.......it never stops...
You are an awesome individual, I always watch these videos to kill time when I'm donating plasma, and you make the time fly by. Really wish the United States allowed home stilling, but for now I've got you, keep it up!
I would say the awesome individual would be the one DONATING PLASMA! Nice work dude!
Thanks though man :) Hope that changes for you ASAP!
Depends on your state ..ga you can brew ethanol .without permit.
And nv really has no laws against it.
after weeks of watching now I'm watching this and doing my first bottle from Australia
Hey Jesse, love your videos gotten a ton of great information from them. Interesting thought with your technique of collecting fractions and deciding what to keep later why not distil the whole run with a ton of reflux keeping lots of heads and tails and recombining for flavor later? Thanks
So i have a 6 liter still. Its a small one. Now i have 2 questions. The teddysads fast fermenting vodka is for a 23liter wash. If i divide the ingredients by 4 it will be a little bit less than 6 liters. But how much room for the cap is needed?
Also. Can i ferment in my stilling pot? Or should i use a different vessel for fermenting? (Like a bucket or picklejar/weckpot)
I like the longer videos! Looking forward to seeing more. How to you plan on determining the alcohol level after distillation? I have an Allihn Condensor that I got for really cheap, was planning on using it to set up a distillation setup before I decided it was too expensive for me right now. If be happy to share the lab supplier if your interested.
ahh, interesting man! I will have a look into them. To be honest I don't know a lot about them. Would be keen to see where you were looking at buying from. Flip me a message at the back end of the channel if you like.
Alcometer / hydrometer :)
what about doing a video on all wheat recipe using 20% malted wheat and 80% hard red winter wheat.i was wounding if I cook the red wheat and what temperature and how long?
I was wondering if you’ve thought about an updated ‘what I’ve learned’ about stripping run viddy
Hi Jesse love the vids, so helpfull. What size elements are you running in the 50lt keg
Hi Jessie thanks for the explanation of a stripping run I'm a complete newbie and I'm trying to decide what I'm going to do first. Thanks.
nice vid. just an fyi. i usually let mine breath after pulling off. i use a coffee filter on top. you may find that usefull when you go to make your final cuts
Awesome I just scored some coffee filters too!
The samples I took of this were purely for the hell of it haha. Being the first run where I could actually taste something and all ;) I dumped it all back into the low wines.
Will use that for the CCVM spirit run cuts though :)
keep a little out so you can compare to you spirit run. you'll be amazed
also, wheres the hat
HAHAHA, got a hair cut. Dont need it now ;)
I tried a little of the "hearts" of the second strip last night. Even that was acceptable to me as a vodka. I guess I am starting to understand the hype of craft/DIY vs mass produced ;)
According to most of the guys on r/firewater your spirit run with make a neutral spirit that puts most store bought vodka to shame. Since you're already at the passable vodka stage, I'd bet you're going to get some amazing stuff. I'm super jealous that your going to get to try that before me, lol:-)>
Thanks for these. There is one video I'm really looking forward to. Working with fruit pulps. One of my favorite fruits in spirit form is the Marula fruit. A small fruit found in the southern parts of Africa. Here in South Africa I can buy it in pulp form.Intense flavour, but really hard to work with. to date I have not found a flocculant able to to assist with cold crashing it. Cold crashing alone is not able to clear it up. the wash always looks like a slurry. I've tried filtering it, but it clogs up the filter almost instantly.
Wow! Sounds crazy! Could you get away with something less fine? like a BIAB bag? that you could squeeze? Im going to have to look up this fruit, never heard of it!
Still It look for amarula gold. It is one of our biggest exports.
Biab bag is also to fine. Tried it, and it also clogged up.
wow, really gunky huh!?
Hey Jessie. I would love to see a video of you and how you cool your condenser. Do you just run water continuously from the sink? I feel that wastes a lot of water. I've tried recirculating my cooling water in igloo cooler however I have to replace the water continuously which is also a pain any suggestions on how to run a more a efficient condenser. Love your videos.
freeze bottles and put them in cooler
What is it with TH-cam authors and filming the warming/heating of everything? 20 minutes to see a lead turn molten to make fishing weights, 15 minutes to heat up milk from fridge to make cheese - now we wait for the still to come to temp.
Are youtube authors paid somehow by the minute? How does this work - editing software maybe?
Combination of yes, more viewtime means more money and lazy editing. 90 percent of youtube videos could be atleast twice as short it really sucks.
View time means more $$$. If people don't like it they don't watch it which means less $$$. So your whole argument falls apart.
It's more a case of TH-camrs are human. They learn and develop. They improve. Have a look at the date stamp on this video.
In addition, perhaps you just are not the target market. Perhaps you don't want to invest your attention span into what a certain creater is making. That's cool, move on to something else. No questions asked refund policy at the door😊
@@StillIt i wouldnt agree, a video can be longer than it has to be without people clicking off
@@StillIt I love it and if I were to ever open a legal micro distillery here in the US I have already learned so much by watching your videos. I can see how watching the process is so helpful for people who are totally new at this. It is good for people to know what to expect.
Great video, Ive just done one of these wash's and was wondering after fermenting has finished did you stir the wash to degas CO2 before letting the wash "cold crash" and settle???
Also when you racked off the remaining wash how long did you leave it before it cleared up where you were happy to distill?
Any other advice before I distill this wash would be much appreciated?
Hows it mate.
I have tried all of those things. Coming from beer I was all about having a super clear product go into the boiler! I have now also tried just throwing it straight into the still after fermentation slows down.
Here is my gut feel on it . . . .. but it IS just a gut feel!
have wash that's a little cloudy is not a big deal going into the boiler. BUT don't let it sit there for long. If the yeast falls out of suspension, then you heat it . . . .trouble.
So I dont think I will bother with cold crashing anymore.
What I still wonder about though is the yeasts ability to clean up after itself. So letting it sit for a week after you start getting consistent readings. That I want to experiment with!
Made the still (boiler pot, thump keg, condenser) Made the mash. Cooked it to do thr "cleaning run" and made some pretty potent alcohol that I tossed out. Now that I'm ready to run my next batch I'm wondering how to determine when foreshots are done? I cant find anything on it and I want to stay safe.
Hey Jesse what abv do you run the spirit run to after you've done the stripping run? Couldn't find the spirit run video.
Thank you für the interesting video. I just wantet do ask, if there was a difference between the murkier "diry" mash and the clear mash. You werd talking about that at minute 3:30. Would be happy, if you could explain hat because i din t find the result in the video. Tanks alot !!
Hey, I was wondering if you would reccomend skipping the stripping run and just going strainght to the spirit run if I am doing a heavily peated whisky? I dont want to lose the flavour and smoke. But this is my first distillation and not sure if I have to do the stripping run to make it drinkable. Thanks so much for all your great info!
After stripping, can you fractional freeze/freeze distill it to get the same outcome as you would with a proper distillation rig? Is that something you've tried before and can offer some notes of quality comparison on?
Not something I have tried. This is purely a guess, but I would assume it is a much less precise process.
No. You could make a few runs and make cuts to get it cleaned up and more neutral tho. Freezing will concentrate the flavor and is not very efficient
If you are looking for vodka go for a reflux still.
Jesse, as a newbie, when you do a stripping run and use the product to do a spirit run, aren't you suppose to only use a percentage of the stripping run in with your next batch of fermented product, say 40% stripping run product to 60% fermented product??? Thanks
Only started watching so don't know your heating method(s) but wondering if you've ever at least considered induction being instant n all
How much of the foreshots do you actually throw out? Like is it around 100mls each time or was that based on his volume of the still
Awesome videos and being a south islander good to hear a kiwi voice
Another awesome video dude, by the time I got my stuff together I was a week ahead of you but used a turbo yeast first and it tasted like shit so now I'm 2 weeks behind do you with a tomato wash. looking forward to taking this journey two steps behind you - just in case. This time next year we will no longer be newbies but....... pickled 😁
HAHA true that man! I get the feeling its the sort of hobby you are eternally a student of. Which is good by me :)
Hope that TPW works out better dude ;)
@@StillIt
While fermenting a grain and sugar mash to make alcohol I had the idea to run my grain mash through an ultrasound to decrease particle size to make the grain mash more bioavailable to the yeast. The results were incredible. I am wondering if you can also try this on a grain mash and measure the results between the ultrasound mash and a control. I did a very short clip showing my bubbler and fermentation bucket. th-cam.com/video/xlaGz_3mKhU/w-d-xo.html After this I tried a sugar wash through the ultrasound unit but it did not seem to increase the rate at all. Probably because the dissolved sugar was already at it's smallest size. It did seem to point to the fact that the yeast did better with the smaller particle grain mash than it did with the sugar wash. I really would like to see someone do more testing and research on this as it could have a huge impact in several fields like fuel and space travel. That and I like the idea of giving back to the yeast something it likes for its centuries of service to humankind. #Yeast lives matter. I would love a reply with your thoughts. Been working on soil and foliar fertilizers and making them more bioavailable to the plant microbiology and cell wall penetration. #Nano Nano
How big is your condenser
5 internal pipes, 2 inch outer jacket, 50cm long
Jess, do u ever get steam coming from your condenser outlet? im just thinking what is stopping all the vapor from just flowing tru the top 2 internal pipes? @@StillIt
Nope, it dose not happen to me unless I try to at Max power 4kw. The coil knocks it all back down ;)
Question, please. Once I do the stripping run, I collect alcohol at a very high proof. Before I go for the spirit run, should I proof down to 40% or so to go back in the still? How high can I run safely? Thanks!
Cant you use potassium sorbate to drop the yeast like wine ??
Hi Jesse
Just running some Teddysad FFV,l and my hearts have a banana/caramel flavor. Super nice, warm but doesn’t burn. Is this scorching I’m tasting? I clarified the wash with turboclear and running a 3.5kva element. Any help would be much appreciated. Cheers!
Hey Jesse! Great video as always. I was wondering if you'd thought about putting a spigot or two on your fermenter. 1 in the middle and one closer to the bottom. Not sure if that would be worth it, but I effing hate using my racking siphon.
Also, when I hitch hike to NZ, can I camp out in your shed? Ha ha:-)>
Yeah, thats a pretty solid idea. The thought had crossed my mind. Just didnt get around to it. I didnt however think about putting in more than one! I like!
Sure :) . . . .Will move the booze first ! hahahah
Hey mate awesome channel. I have a t500 so could I remove all the packing from column for my stripping run. And then repack with ceramic and copper to return it to a reflux still. Would that make it a similar process to how you did it.
Yep
Is it worth turbo fining and okay with t500 reflux still
Stay safe down under
Not sure what you mean mate?
Think he means using a floculent to clear the yeast
Hi Jesse, not sure if that's spelled right. So my question is when you do a stripping run is the product also called the "low wines"?
I'm a little confused by the definition of "low wines" as being the first run that tastes bad and has a low alcohol content.
Yeah, so if you perform a stripping run the result is low wines. Low wines have been distilled, but not in a way that they are ready to be drunk. They need to go into the still again.
@@StillIt thanks Jesse, i went back and watched your FAQ video and heard that. Makes sense. Keep on rocking!
Coffee filters to get the yeast out??
so if you don't pack the tower can you use it like a pot still?I think run tell o and save that water but I be in to flavor and mix with hi proof...I never go over 176 but that's just me .. whiskey or rum..It changes things going over ..nice work mate.
Yep this was running as a pot. No packing and capped at the top, so no active reflux (other than whatever happens "naturaly"). Will add these low wines to the next stripping run and then put the whole lot through in CCVM mode for the spirit run.
Yeah I dont think I would ever go that low normally. I had the time, and it was just a stripping run.
How do you get 14L or alcohol out of a 40L wash?
Why are you talking about tomatoes? Wash etc
I am surprised that your mash has such a low percentage of alcohol when you begin your run. Why didn't you add sugar before fermentation to increase your alcohol yield from that mash? Was it because of the yeast you used? Would it have changed the flavor of your distillate? I noticed in an earlier answer that you don't ever go for big ABV washes., and I was wondering why?
This is an ffv which means fast fermenting vodka. Sugar, ironically enough, is toxic to yeast after a certain point. The whole intent of this recipe is to keep the yeast happy so that it ferments through quickly. I use high abv for white lightning (10-15%), but trust the recipe on this one if you want it clean and quick.
Well said Jason. Seems I missed this one 5 months back haha
Im going to make this as soon as my stills welded up
Hi am really like what you do man ...i just wonna some help with fig distillation if you can give a help
When you are running in pot still mode do you have the column packed with copper mesh ?
Normally its just empty
What's stripping?
I was told that you can filter the stripping run before the sprit run, takes a lot of bad stuff out.
Filter after. Filter twice after for that matter. Don't use a brita filter like I used to do. Use real activated stone carbon. Mile Hi Distillery has it pretty cheap. Search around on how to convert a 2 liter to use with a covfefe filter and the activated carbon.
Congrats on the successful strip! You'll be swiggin' super clean vodka in no time.
Thanks :)
Pretty happy to be getting stuff done finally!
Another great video, man!
Thanks, man :) . . . . bit nervous about the next one! haha
You'll do great, dude. You've been pretty damn knowledgeable so far, I bet its exciting to be so close to some final product! I'm always excited for your videos to be posted. Great content, man
awww shucks! haha thanks dude.
Yeah . . .. Im fizzing!
Hey Jess, mate would love to see you do a spirit run on your rig
A reflux run you mean? Yeah I really need to do that!
@@StillIt Yep that is the one
That would be my next move as vodka. Did you enjoy that vodka in comparison of the Tomato paste Wash.
I lived the TFFV. I am "still getting around to" the bird watchers haha
Still It I will post my low wine spirit run you will be stun by the collection rate! Has you know I’m a busy man carrier and 3 growing girls 🤯. I hope the twins are doing great! Stripping tomorrow can’t FCUKing wait!
@@1FrenchConnection1 Hi there,im in Quebec and im about to still the first time, i got my self a 100L Still and i want to do this Recipe but i dont know where to buy that BRAN.Im new to this and any help would be highly appreciated . Thank you
@@ciine70 I just did a google search and found you should be able to get wheat bran at any grocery store in Canada.
@@bradmcmahon3156 I hope so . I will try Club price Costco first Cuz my problem is : i got my self a 100L Still , so i need a place to get in BULK ,imagine the qty. i need. thats why i love this recipe for 100Liters, none has dne sonthing similar so far. Thanks
Just a quick question if I may, this may sound daft but im a newby and doing my first ever run this weekend. My question is, when doing a stripping run, at what temp do you do your stripping run at??? Also after doing a stripping run and you dumped whats left in the still, do you need to do anything else before you start ur spirit run?? Many thanks :-)
+ian latham how sit man!
So first up, try to get out of the mindset of temp for any run. Think of it in terms of speed of offtake. I went through it a little in the induction cooker vid. Check that out :)
Nope good to go, if you end up with anything over 40% from your stripping run, you may want to proof down to below 40% though.
What StillIt said. But I'm running mine around 90°C. Do the research and enjoy the results.
I’m making scotch for the first time would I take out too much flavor with a striping run
I dont think so man. If you have more wash than will fit in the boiler its not a bad plan. Even save a little of the raw wash for the spirit run.
On the other hand if you can fit it all in one run just roll with that.
can you help me where to buy all the ingredients online please?
Amazon.ca has everything you need including the small tools like hydrometers, pH test strips, etc. DAP = yeast nutrient.
Amazon.ca has everything, including the small tools like hydrometers and pH test strips. For DAP, use "yeast nutrient".
Jesse, what temp do you run at for a stripping run? A still.... I am familiar with.... likes to run on a spirit run at 180f to 185f. Would you run a stripping run at 205f to 210f?
So there's not a precise temp for this because it depends on the alcohol content in the wash. I'm getting decent results at 190° but my abv was a bit lower so maybe you can run it at a lower temp. You just want a consistent flow, whether a stream or drip which depends on your column size. .
@@no-sway3709 Thanks.
Love the way you say “Teddy”, to my ears it sounds like you’re saying “titty”!
Thanks, awsome infos.
Is that a prestone jug
Recipe keithemms.com/mash-recipe-teddys-fast-fermenting-vodka-ffv/
Thanks mate! Pitty about NZHD :(
Great channel. Learning alot. Thanks
+Aaron cammon welcome dude. And thanks :). Don't forget to check the other comments. The pros and old timers around here are quick to point out when I mess up and set everyone straight :)
Anyone burnt a sugar wash .
Iv got very small particles that look like rust but it absolutely cant be.
How many Liters is your Still??
50L still
@@StillIt Thank you brother!!
Thats a nice shed you got there , hey wana switch lives. Lol. P.s how, yer sound guy.....
Real good
This is were I have trouble
+charlie knight how so?
Why not stop what you're doing and mix some wood ash into the mix and give it a day or 2 to settle?? Or am I a dumbass??
Keep at it my friend. I don't know your tastes, but I'd be interested in watching a couple rum vids and maybe a scotch style peated whiskey. Down the road a bit, I'm sure, but I want to give you some feedback for the future.
yesssssss!
In terms of what I really want to make (personally) its most likely Islay>Highland>Gin>Burbon>Rum. But I thought it would be a good way to kick start the channel. Having neutral to play with seemed like easy videos to start haha.
3:28
Хорошо бежит, как из водопровода!
+Василий Якименко 😀
You have a creative approach to our common cause, very much like watching your video. And where do you live in what country?
+Василий Якименко thank you. I live in New Zealand 😀
My friend, I enjoyed watching a video about your beautiful, green country. You have a summer in December, and we have a cold and snowy winter. We share a distance of 16,400 kilometers, and the difference in time is +13 hours
"arse" not "ass" ... I love Kiwis :-)
teddy not titty LOL Kiwis
Pls translate in hindi
I do wish you would stop using initials. Those if us not familiar as you are are left totally in the dark as to what the hell you are on about. My only complaint!
Yeah fair enough, il keep it in mind.
Skip the taste test on the stripping run. You are running so fast you will have bad smearing continuously and I'll all taste pretty bad.
The spirit run is where the magic happens.
I use 1 large glass carboy to run into during stripping. I purchased silicone stoppers for storage in these as well.
I was just taste testing for the sake of it. Just out of interest to see how things changed over time etc.
It all got thrown together into a big stainless pot in the end to go back into the boiler :)
I will DEFINITELY keep an eye out for the big glass carboys though.
Don't know why I really don't like this guy. Keep your fooking hands still man
Had you enjoy the alcohol short time before filming? You could talk less and so make the info valuable not boring!
If we still this vid we'd have 8% making alcohol and the other is just talking.
You should consider doing politics.
How's the yelp career going? Thanks a bunch for the support :)
@@StillIt it's feedback to make batter videos but thank you