Great raw video from Start to Finish with common speech we can all understand and your dedication to help us all on our goal of distillation. One I’ll be working with in the future for sure. Slainte from the Mojave!
Thank you. I am very new to brewing and still have a lot to learn. This has been one of the most informative videos I’ve seen so far. I am putting together an oat run now and researching mash processes for it. I will definitely be following some of your procedures to create a better product. Thanks again for your contribution.
Hi Randy. This whisky is really delicious! Just made a small batch this week. 3 kg oats. 1 kg Vienna malt, and 2% chocolate malt. Strippin and sprit run in a small copper potstill. Now its ageing with two oven-toasted oak sticks at 51,5 % I also think i'll make this again :-D
Hey Randy ! Greetings from NH. Once again, very nicely done my friend, very nicely done. It's always a pleasure watching you and George, Jesse and Bearded. I truly appreciate your willingness to experiment, and it is always rewarding to see and hear about the results you get. Keep up the good work. -- den
Looks like a good one! I loved the color and I like the idea of a buttery flavor. BTW was so glad to see that you put in new copper. The old stuff looked like it had seen a few too many distillations. Good on ya!!
Very informative as always. Your method of doing cuts is great... starting from the middle before your taste buds get "put off". When testing heads/tails, it's not a bad idea to taste a squirt of the middle reference diluted to 40% to "refresh" your palate's reference. Don't sweat the yield as long as the quality is there. It's a lesson we all learn over time.
@@stillworksandbrewing It smells kinda funky right now but it’s just a small test batch. I’m gonna proceed with a pot distillation in a couple more days and see what comes out😁
Thank you I just learned that I was doing my cuts right. Oat is something I want to try. I also want to try rye and barley also that six row. But I'm having a hard time finding them anywhere except on line. Just been doing corn with amyleas then sugar. Oh also been doing homemade wine that I run to.
The Butter flavor is likely Diacetyl. I get it during gen 4 - 10 of sweet feed mashes. To increase and carry on the butter flavor, put those feints into the still along with your next batch of oat wash. The more you reuse, the yield will increase. Those feints will then be, x2 distilled, then x3 distilled, and so on. You should read the butter rum thread on HD. Interesting info on Diacetyl. Also alarming. homedistiller.org/forum/viewtopic.php?f=101&t=70778 Cheers Randy!
Hey Randy! Love the channel Wanting to get into distillery but the math and whatnot throws me off. In this video I’m wondering where you got the 131.25 from? Is that to do with the specific gravity?
I see you take out 4 oz for the foreshots. What about the heads that have lots of acetone and other undesirables in it? Do you pull anything out for those? I want to try an oat mash soon
I pull 4 oz on grain mashes and 6 oz for any mash that has fruit in it and i consider that my foreshots and heads that just rule of thumb use your taste and smell
I want to do a 100% oatmeal mash similar to this but with alpha amylase. Can you direct me to where to find out how to do this. TImes and temperatures for gelatinizing and adding the alpha and gluco enzymes?
What are you doing to always get you mash to ferment out all the way? I can't seem to do this anytime. I feel it at the right temps put in nutrients and sometimes over pitch my DADY and still can't get all the way down 😫
@@stillworksandbrewing I do adjust pH with citric acid to around 5.2. I have a spare bathroom that I use to ferment in. I have inkbirds controlling hot and cold.
Great job Randy! Do you have any recommendations for oak chip sources? Have you ever toasted/charred your own? I appreciate you sharing your experiments and results.
I have not toast my own yet but I have charred oak sticks that worked well I get my chip from my local brew shop med. toast oak chips thanks for watching cheers!!
I've been doing some experiments with using different woods to age my white dog , walnuts give a really awesome color ,I'm only a few weeks in I'm trying plum, apple , oak now but I been trying to find stuff that's easy to get hold of and doesn't cost anything
Great raw video from
Start to Finish with common speech we can all understand and your dedication to help us all on our goal of distillation. One I’ll be working with in the future for sure. Slainte from the Mojave!
Thank you Cheers!!
Thank you. I am very new to brewing and still have a lot to learn. This has been one of the most informative videos I’ve seen so far. I am putting together an oat run now and researching mash processes for it. I will definitely be following some of your procedures to create a better product. Thanks again for your contribution.
Glad it was helpful!
Hi Randy. This whisky is really delicious! Just made a small batch this week. 3 kg oats. 1 kg Vienna malt, and 2% chocolate malt. Strippin and sprit run in a small copper potstill. Now its ageing with two oven-toasted oak sticks at 51,5 %
I also think i'll make this again :-D
Cool I liked it too Cheers!!
Hey Randy ! Greetings from NH. Once again, very nicely done my friend, very nicely done. It's always a pleasure watching you and George, Jesse and Bearded. I truly appreciate your willingness to experiment, and it is always rewarding to see and hear about the results you get. Keep up the good work. -- den
Hi Den first thanks for watching and it is exciting to be included with George,Jesse,and Bearded Cheers!!
Looks like a good one! I loved the color and I like the idea of a buttery flavor.
BTW was so glad to see that you put in new copper. The old stuff looked like it had seen a few too many distillations.
Good on ya!!
Thanks Cheers!!
Very informative as always. Your method of doing cuts is great... starting from the middle before your taste buds get "put off". When testing heads/tails, it's not a bad idea to taste a squirt of the middle reference diluted to 40% to "refresh" your palate's reference. Don't sweat the yield as long as the quality is there. It's a lesson we all learn over time.
Bob as always thanks for the info Cheers!!
Thank you for sharing Randy, awesome work!!!!!!
Thanks for watching
I love the videos I run a 5 gallon kettle pot still
Great content Randy. Try putting your coffee filters in a colander resting in your funnel it will filter much quicker.
Thanks for the tip Cheers!!
I have a big old bag of oats...now I have an idea. Great video. Thanks.
Hope you enjoy
@@stillworksandbrewing It smells kinda funky right now but it’s just a small test batch. I’m gonna proceed with a pot distillation in a couple more days and see what comes out😁
@@CC-wq8yz yes that is the same as mine cheers!!
Excellent !!! I like your style Sir. Ty
Thank you kindly!
Nice
Thank you I just learned that I was doing my cuts right. Oat is something I want to try. I also want to try rye and barley also that six row. But I'm having a hard time finding them anywhere except on line. Just been doing corn with amyleas then sugar. Oh also been doing homemade wine that I run to.
Cheers!!
That looks like a good one. Wish I was there.
after a wile in the bottle the taste will be fantastic
Been looking forward to this :-)
I like the taste I will be making this again
Thanks for posting this.
You're welcome
Love it! Great job.....
Thanks so much!
Great video I was wondering what do you think about using bubble plate tower would do what do you think Randy?
The Butter flavor is likely Diacetyl. I get it during gen 4 - 10 of sweet feed mashes.
To increase and carry on the butter flavor, put those feints into the still along with your next batch of oat wash.
The more you reuse, the yield will increase. Those feints will then be, x2 distilled, then x3 distilled, and so on.
You should read the butter rum thread on HD. Interesting info on Diacetyl. Also alarming.
homedistiller.org/forum/viewtopic.php?f=101&t=70778
Cheers Randy!
Hey Thanks Cheers!!
Word to the wise "You should never use sweet feed for distilling". Read the label if you don't believe! lots of nasty things in it.
Nice!
Thanks!
How long did it sit on oak before you bottled?
It doesn't have risk of produce methanol?
Randy, I may have missed it but how long did it sit on the oak?
just little over a week
Hey Randy! Love the channel
Wanting to get into distillery but the math and whatnot throws me off. In this video I’m wondering where you got the 131.25 from? Is that to do with the specific gravity?
Hi Bootsmalone don't stress the math the 131.25 came from someone that knows too much about numbers so i don't know (OG-FG)X131.25 =ABV CHEERS!!
Randy do you use distillers active dry yeast for all your grain whiskies?
Yes I do! DADY yeast is my go to
How much sugar you use in a 5 gallon batch
If you age it at a higher proof the polymers in the wood brake down fastest then make it a 80 proof
Thanks Cheers!!
Why anyone would bring the abv down to 40% is beyond me.
that where i enjoy my sprits I bet 90 % of whiskeys and bourbons are at 80 proof 40 % abv cheers
I see you take out 4 oz for the foreshots. What about the heads that have lots of acetone and other undesirables in it? Do you pull anything out for those? I want to try an oat mash soon
I pull 4 oz on grain mashes and 6 oz for any mash that has fruit in it and i consider that my foreshots and heads that just rule of thumb use your taste and smell
I like the bottles you are using. Where do you get them?
The company name on line Berlin packaging
yeah i like those style of bottles too
do you make your own oak wood chips
I want to do a 100% oatmeal mash similar to this but with alpha amylase. Can you direct me to where to find out how to do this. TImes and temperatures for gelatinizing and adding the alpha and gluco enzymes?
next time I will add Sebstar htl enzymes at 190 deg. let cool to 155 then add alpha and gluco goes in 90 and below Deg..
Thank you sir!
How long did you let it age?
let it set on oak for 2 weeks bottled the after about 6 months started to enjoy
How much does a still set up like that cost and where would one purchase it? thanks
Check out Mile high distilling.com
What are you doing to always get you mash to ferment out all the way? I can't seem to do this anytime. I feel it at the right temps put in nutrients and sometimes over pitch my DADY and still can't get all the way down 😫
do you adjust PH ? I do have a fermentation room with controlled temp.
@@stillworksandbrewing I do adjust pH with citric acid to around 5.2. I have a spare bathroom that I use to ferment in. I have inkbirds controlling hot and cold.
Hey Randy what size are these bottles
750ml
Great job Randy! Do you have any recommendations for oak chip sources? Have you ever toasted/charred your own?
I appreciate you sharing your experiments and results.
I have not toast my own yet but I have charred oak sticks that worked well I get my chip from my local brew shop med. toast oak chips thanks for watching cheers!!
I've been doing some experiments with using different woods to age my white dog , walnuts give a really awesome color ,I'm only a few weeks in I'm trying plum, apple , oak now but I been trying to find stuff that's easy to get hold of and doesn't cost anything
How long did you age it?
Only week on oak chips now let it stay in bottle a wile but I had to taste it
@@stillworksandbrewing I would have done the same.
Where do ya get the bottles?
I got them from Berlin containers got 4 cases it was free shipping
Was there ever a mash recipe posted?
in description box
@@stillworksandbrewing Sorry - not on my mobile TH-cam.
I'll try my desktop later.
Moonshine
Cheers!!
do you make your own oak wood chips
some times