Not all grocery stores carry it, but you can get diastatic malt powder in some baking sections. (which is usually just flour made from malted barley) that can be a good source of enzymes
I think you'll find that it's the correct side (Brit here) it means that you don't have to take your domanite hand off the wheel to change gears (aslong as your normal /sorry lefties)
@@Streytey35 thats funny. My dominant hand is my right hand, but I steer with my left hand because I've learned to drive on a M/T. I also do other thing with my left that I can't do well with my right... wonder if it helped.
Hard part is the boiler. I found an old copper kettle then used copper pipe and fittings. Make sure you buy the water safe solder or you’ll get lead poisoning
What a fun video. I stumbled across your channel because I watch City Steading Brews. I've always been fascinated with the concept of brewing with everyday, store bought ingredients. Cheers!
Merry christmas Jesse. As we were sitting down to Christmas dinner last night, i was told she used my bourbon to brine the smoked salmon. The salmon was delicious! Love making something special from bits❤
A common mash I use is 12 ozs. Instant oats, 5 lbs. Grits, and a box (sorry can't remember the weight off top of my head) of family size shredded wheat biscuits. Add to 5 lbs white cane sugar, 1 lb golden cane sugar,and 4 lbs 50/50 mix of light/dark brown sugar. Ran thru my air still three cycles I come out to around 165 proof. Split 75% to age on a mix of toasted apple,pecan,and oak chips, 15% on jack daniels barrel chips and final 10% retained to cut in event of over aging. Cut with distilled water back about 85-90 proof and it makes a decent sipping drink for a cold winter evening.
I found that grocery store pearl (husked) barley will actually sprout and malt to some extent. Not full conversion but quite a bit. Then I kiln it in the clothes dryer inside a doubled up brew bag zip tied shut. A little ingenuity goes a long way.
Let me start off by saying I live in Canada 🇨🇦 and it is still cold and snowy here. Secondly, I think your videos and the information you provide are amazing. Lastly, and I am almost certain it’s unintentional, the birds chirping in the background. It is so nice when someone is 4 months deep in the winter to hear the sound of birds. So thanks for that as well.
Just getting into bourbon/American whiskey. I'm extremely ignorant of the processes involving production. I also don't have a well developed palate nor can I voice the plethora of descriptors on the nose. All that being said, I feel like I can broaden these shortcomings quickly by watching your channel. You have an extremely intelligent audience (judging by the comments), which is an excellent indicator of what kind of content producer you are. I look forward to digging into your videos.
Love these experiments, great way for new crafters to get away from the sugar wash & essence.The first Bourbon I made was using Cornflakes (Odins recipe) and it came out great. Next time you are at the supermarket get some Polenta, made one from that and it was a lot better than the Cornflakes and not too expensive.
Another supermarket source for corn is polenta, for rye ryevita crackers . puffed wheat works well too. Add a bit of liquid malt extract to the list and your supermarket becomes a great source for fermentables
That was the best manscaped ad I've ever seen. And I'm something of an aficionado when it comes to manscaped ads with my podcast predilections. I clicked the video wanting to hate on the long unkempt beard, to be honest. But that manscaped ad... You win. I'm a subscriber.
In Australia horse feed branded as Hygain Micrmaize appears to be a reasonable substitute for flaked maize or corn. MicrBarley is also available. No listing for wheat, oats or rye.
Excellent content, I've been making alcohol and running a still for years and am still learning all kinds of shit from your channel. Keep them coming and thanks.
I've just recently found your channel and I'm loving the content. I tried an experiment like this a few years ago. I used corn flakes, wheat bix and ryevita biscuits. I didn't let it age for any real amount of time, three weeks is what I let it age for. 2x 5litre demijohns with 40grams of ex bourbon barrel dominoes. I can't remember the exact amounts of each Cereal used. I have it written down in notes somewhere though. It is strange how the Cereals really come through on the taste.
3:10 where can i buy one of those thingys the pot shaped filter one or do i need to make one myself ? mostly due to that it would be really usefull while cooking soups and other type of food that burn and stick easly to the bottom
Ive seen a recipe doing the rounds on the distillery forums for a whisky made from just All-Bran cereal. Thats 80% cooked whole grain wheat plus some corn, some sugar and malt. Its got vitamins and minerals added too and some salt. Thats a pretty good safety net whisky recipe. Nutrients for the yeast and a bit of sugar to push the abv up a bit. The recipe is basically All-Bran, enzymes and yeast.
A great "cheat" for keeping a pure supermarket or grocery store recipe is utilizing a good Asian grocery can get every thing from malted barley to amalase and other enzymes as they're used alot in Chinese cuisine and traditional medicine recipes.
I’m doing a twist on this by making a grocery store Mountain Brandy (Whiskey+Apple Brandy hybrid) and I just made the mash. You just add organic apple juice into the water and apples into the mash. I plan on aging it with Jack Daniel wood chips and some chard and unchard apple wood. Wish me luck.
Great video Jesse. I have to admit...I usually fast forward through sponser shout-out's but I had to watch yours.... Merry Christmas from across the pond..
l remember a Kellogg's cereal made with Triticale sold in Canada in the 70s. l recall seeing Triticale flakes sold by another miller designed to be cooked like an oatmeal too. Have you ever made or looked into making a Triticale brew? That might be an interesting experiment! Merry Christmas, eh?
How come you didn’t leave the goop and bready/corny materials during fermentation? I feel like there was a ton of sugar in that stuff the yeast woulda loved to gobble up?
Love your videos, have learned a lot. I’ve made a “bourbon” using unhopped malt syrup and dextrose from my Pak n Save which turned out well. You could have used canned/frozen corn as well and there would have been wheat berries in the bulk food area or why not just wheat and barley flour from the baking section?
Jesse! Amazing video! I have been prepping to move from cider brewing to distilling for some time now but I have a couple of questions: What about the smells? Does the ferment smell? Does the Stillage smell? In my time at the lab our bottom's product used to smell super bad.
Thanks for all the work you put into the channel - I’m not allowed to distill, but it’s helped explain things I’ve noticed in local distilleries’ whiskies. If a spirit still tastes “hot” after aging, even after adding water, and I like cask strength whisky without water normally, what could cause that other than proof level / being too delicate?
As well as the impressive beard, an awesome wifey & loosing the teeth children- I'm extremely jealous of summertime you have over there. It's getting so freaking cold in northern hemisphere 🥶 Cheers, great content as per usual 😆😀. Merry Christmas (well, 2nd day at least) 😆
I know when I tried to get the rye flavor from rye bread that was fluffy "like the stuff you used" looking at the ingredients it doesn't have much actual rye grain in it and will darken it with molasses. Versus the traditional rye bread that's heavy and dense and gets dark from the low temp and long time cooking making the maillard reactions. Yours came out fine but putting the info out there for anyone looking for more rye flavor.
I get my groceries delivered. I ordered 4 bags of sugar but the delivered 4 bags of confection sugar. Which is fine ground sugar mixed with corn starch. I'm making a 2gal run using the confection sugar. Let's see how it goes.
Idk if Rye bread would be the best as it has already been fermented before baking. You should see if there is a bulk grocer/Cafe supplier near you. We have a family run grocery shop in the nearby industrial area that stocks every kind of flour/grain/nut Etc. They buy bulk Rye flour and break it down into kg bags in-house.
@@StillIt Sweet! Thanks for the reply. I can get all 3 from our local grocery in the US and my brewery store probably stocks the enzymes and can recommend a variety of yeast. I really like your channel, have a great weekend.
Fun experiment to watch! Almost akin to your pantry raid whiskey (is there an aged tasting short vid on that pending???). On HD site, Odin has some posted Tried & True recipes for Corn Flake whiskey & also a Rye Bread whiskey, but they are more sugarheads. Some interesting info on the "mallardization" of the grains in the rye thread. He recommended using the super-dense 500 gram loaf (well, actually it's more like a brick! Check out "Mestemacher"), not the "fluffy" bread. But that's all your grocery store had, so it worked almost as well... The rye recipe was one of my go-to's early on in chasing the craft.
It seems like there used to be a popular brand of malt powder used to make malted milkshakes that you can get right at the supermarket. I can't remember what it was called but it would have been in like the dessert section maybe? This was in American supermarkets though
I love how you can see the marmite on the shelves just after you walk away with the corn flakes... I love that stuff and definitely not many Americans who feel the same way
Thanks for the shout out, brother! Sounds like you put together a winner.
Not all grocery stores carry it, but you can get diastatic malt powder in some baking sections. (which is usually just flour made from malted barley) that can be a good source of enzymes
I’m just amazed you survived going to the supermarket while driving on the wrong side of the road!
lol
Good one ;)
He's clearly a Burnout pro
I think you'll find that it's the correct side (Brit here) it means that you don't have to take your domanite hand off the wheel to change gears (aslong as your normal /sorry lefties)
@@Streytey35 thats funny. My dominant hand is my right hand, but I steer with my left hand because I've learned to drive on a M/T. I also do other thing with my left that I can't do well with my right... wonder if it helped.
Nuruk 누룩 is the traditional fermentation starter (Enzyme Power). You can find this at an Asian/Korean Market.
Now we just need a "how to build a still setup using items only found at Bunnings (hardware store) video
Hard part is the boiler. I found an old copper kettle then used copper pipe and fittings. Make sure you buy the water safe solder or you’ll get lead poisoning
What a fun video. I stumbled across your channel because I watch City Steading Brews. I've always been fascinated with the concept of brewing with everyday, store bought ingredients. Cheers!
Merry christmas Jesse.
As we were sitting down to Christmas dinner last night, i was told she used my bourbon to brine the smoked salmon.
The salmon was delicious!
Love making something special from bits❤
A common mash I use is 12 ozs. Instant oats, 5 lbs. Grits, and a box (sorry can't remember the weight off top of my head) of family size shredded wheat biscuits. Add to 5 lbs white cane sugar, 1 lb golden cane sugar,and 4 lbs 50/50 mix of light/dark brown sugar. Ran thru my air still three cycles I come out to around 165 proof. Split 75% to age on a mix of toasted apple,pecan,and oak chips, 15% on jack daniels barrel chips and final 10% retained to cut in event of over aging. Cut with distilled water back about 85-90 proof and it makes a decent sipping drink for a cold winter evening.
I found that grocery store pearl (husked) barley will actually sprout and malt to some extent. Not full conversion but quite a bit. Then I kiln it in the clothes dryer inside a doubled up brew bag zip tied shut. A little ingenuity goes a long way.
Good stuff.
Necessity is the mother of invention.👍🥃
Does that make the next batch of clothes smell, "malty"?
@@damo9997 I hope so
Let me start off by saying I live in Canada 🇨🇦 and it is still cold and snowy here. Secondly, I think your videos and the information you provide are amazing. Lastly, and I am almost certain it’s unintentional, the birds chirping in the background. It is so nice when someone is 4 months deep in the winter to hear the sound of birds. So thanks for that as well.
Just getting into bourbon/American whiskey. I'm extremely ignorant of the processes involving production. I also don't have a well developed palate nor can I voice the plethora of descriptors on the nose.
All that being said, I feel like I can broaden these shortcomings quickly by watching your channel. You have an extremely intelligent audience (judging by the comments), which is an excellent indicator of what kind of content producer you are.
I look forward to digging into your videos.
Massively underated comment my friend.
Watching your videos while fermenting mead. Sounds like a good time.
Love these experiments, great way for new crafters to get away from the sugar wash & essence.The first Bourbon I made was using Cornflakes (Odins recipe) and it came out great. Next time you are at the supermarket get some Polenta, made one from that and it was a lot better than the Cornflakes and not too expensive.
You can also get Corn meal ad use that also.
Another supermarket source for corn is polenta, for rye ryevita crackers . puffed wheat works well too.
Add a bit of liquid malt extract to the list and your supermarket becomes a great source for fermentables
Keep killing it brother...just rewatched your vid from 3 years ago...your game is on point..major evolution of the movement. Cheers mate.
That was the best manscaped ad I've ever seen. And I'm something of an aficionado when it comes to manscaped ads with my podcast predilections. I clicked the video wanting to hate on the long unkempt beard, to be honest. But that manscaped ad... You win. I'm a subscriber.
Merry Christmas from South Africa 🇿🇦
A breakfast Bourbon that's a great idea.
In Australia horse feed branded as Hygain Micrmaize appears to be a reasonable substitute for flaked maize or corn. MicrBarley is also available. No listing for wheat, oats or rye.
I posted the recipe of using the corn flakes a some videos ago. I am glad he used the idea. Its cheaper then flaked corn and its already gelentinzed.
Love these simple distillation videos you do Jesse especially with supermarket stuff 👍 keep up the good work.
Truly enjoy when you and your beautiful bride are on screen together! Cheers, mate!!
Excellent content, I've been making alcohol and running a still for years and am still learning all kinds of shit from your channel. Keep them coming and thanks.
Don't know if anybody mentioned this but you can buy bread improver in the bakeing section that usually contain at least the amalayse needed.
I've just recently found your channel and I'm loving the content.
I tried an experiment like this a few years ago. I used corn flakes, wheat bix and ryevita biscuits. I didn't let it age for any real amount of time, three weeks is what I let it age for. 2x 5litre demijohns with 40grams of ex bourbon barrel dominoes. I can't remember the exact amounts of each Cereal used. I have it written down in notes somewhere though. It is strange how the Cereals really come through on the taste.
3:10 where can i buy one of those thingys the pot shaped filter one or do i need to make one myself ? mostly due to that it would be really usefull while cooking soups and other type of food that burn and stick easly to the bottom
My go to as of supermarket enzymes is grape nuts cereal. Malted barley and wheat
Just starting out. Ive been watching your stuff for a while…Love your ad spot. Loved watching your “torture” you.
Just started my batch. I'm always amazed at how the enzymes really break down the thick gloop... I'm easily pleased ☺ lol
Merry Christmas from the USA 🇺🇸. BTW best ad ever.
Ive seen a recipe doing the rounds on the distillery forums for a whisky made from just All-Bran cereal. Thats 80% cooked whole grain wheat plus some corn, some sugar and malt. Its got vitamins and minerals added too and some salt. Thats a pretty good safety net whisky recipe. Nutrients for the yeast and a bit of sugar to push the abv up a bit. The recipe is basically All-Bran, enzymes and yeast.
I recommend buying an extra loaf of rye bread and making up some traditional Ruben sandwitches!
Thanks dude, when I'm not distilling I'm watching you distilling.
MERRY CHRISTMAS, Jesse to you and yours! Thanks for the interesting content!! BTW.. the first mash I did was with Cornflakes!
Lol cornflak my first run was sweet potato vodka
merry xmas Jesse, this ad-read was by far the funniest one ive seen. the first glitter blow made me literally spit out my drink
I’ll admit it: I did not skip the ad!!! HYSTERICAL!!!!
A great "cheat" for keeping a pure supermarket or grocery store recipe is utilizing a good Asian grocery can get every thing from malted barley to amalase and other enzymes as they're used alot in Chinese cuisine and traditional medicine recipes.
Merry Christmas , Thanks
Congrats on making the first ad I didn't skip in 15 years on YT
Merry Christmas from Canada 🇨🇦
I’m doing a twist on this by making a grocery store Mountain Brandy (Whiskey+Apple Brandy hybrid) and I just made the mash. You just add organic apple juice into the water and apples into the mash. I plan on aging it with Jack Daniel wood chips and some chard and unchard apple wood.
Wish me luck.
Great video Jesse. I have to admit...I usually fast forward through sponser shout-out's but I had to watch yours.... Merry Christmas from across the pond..
I didn't even fast forward through that ad! Well done!
Merry Christmas, great video and great family. Thank you for what you do. Oh man, glitter in the beard. LOL
What still would work well at home to make a four roses small batch style bourbon?
Great video, I would be interested in seeing a video using your favorite mash, and distilling method with different types of yeast used.
Could you please point me in the right place for a recipe of orange gin? I had some at a friends and LOVED it , many thanks
Bourbon is King. Merry Christman!
I would love to see an update on this on how it aged
Could you mix cherry wood after the oak or even during aging
That manscaped read made it for me. Subscribed.
Let’s take a moment to commemorate the real MVP of this vid! Your wife! she was stellar man! Loved how she got you with the glitter! 🤣👏🏻👏🏻👏🏻
Happy Christmas, thanks for the video.
I love how you involve the "cheeky assistant "
l remember a Kellogg's cereal made with Triticale sold in Canada in the 70s. l recall seeing Triticale flakes sold by another miller designed to be cooked like an oatmeal too.
Have you ever made or looked into making a Triticale brew? That might be an interesting experiment! Merry Christmas, eh?
Loved the bourbon video!
How come you didn’t leave the goop and bready/corny materials during fermentation? I feel like there was a ton of sugar in that stuff the yeast woulda loved to gobble up?
i made this , put white oak in and forced aged ( hot and cold ) I loved it and it was a hit at mu 50th
I love that I found this video, thank you.
Love your videos, have learned a lot. I’ve made a “bourbon” using unhopped malt syrup and dextrose from my Pak n Save which turned out well. You could have used canned/frozen corn as well and there would have been wheat berries in the bulk food area or why not just wheat and barley flour from the baking section?
Again, because of the extra work required to gelatinise and convert that corn and wheat
the beard decoration made my day.
I been following you for 3 dang years you cut your beard in that time and grew back a awesome beard in no time I'm so jealous man ,, keep it growing
Jesse! Amazing video! I have been prepping to move from cider brewing to distilling for some time now but I have a couple of questions: What about the smells? Does the ferment smell? Does the Stillage smell? In my time at the lab our bottom's product used to smell super bad.
2:11 Probably the differences from where we both live, but I would have preferred to use popping corn or corn meal instead of corn flakes.
Extra work to cook and gelatinise the corn
Merry Christmas Bruh.
Congratulations buddy I’m here for all things whiskey 🥃 cheers 💥🤘🇨🇦
Thanks for all the work you put into the channel - I’m not allowed to distill, but it’s helped explain things I’ve noticed in local distilleries’ whiskies. If a spirit still tastes “hot” after aging, even after adding water, and I like cask strength whisky without water normally, what could cause that other than proof level / being too delicate?
Possibly could be they are using wider heart cuts that contain more heads maybe? That could result in more spiky, hot, ethanol in the spirit
Should you have used alkaline water for bourbon?
As well as the impressive beard, an awesome wifey & loosing the teeth children- I'm extremely jealous of summertime you have over there. It's getting so freaking cold in northern hemisphere 🥶 Cheers, great content as per usual 😆😀. Merry Christmas (well, 2nd day at least) 😆
Great job mate 👍
They label the bread in German "Roggenbrot" on the other side of the globe. The Kraut in me in rejoicing. 🤣
Great video, as always! ;)
Frozen corn is what I’m going to try next
When you said corn I thought of popcorn, definitely never would have thought of corn flakes.
Looks like a wonderful whiskey.
I know when I tried to get the rye flavor from rye bread that was fluffy "like the stuff you used" looking at the ingredients it doesn't have much actual rye grain in it and will darken it with molasses. Versus the traditional rye bread that's heavy and dense and gets dark from the low temp and long time cooking making the maillard reactions.
Yours came out fine but putting the info out there for anyone looking for more rye flavor.
Pumpernickel is great for the flavour, and kvass
I get my groceries delivered. I ordered 4 bags of sugar but the delivered 4 bags of confection sugar. Which is fine ground sugar mixed with corn starch. I'm making a 2gal run using the confection sugar. Let's see how it goes.
Honestly what a great sponsored ad haha - was really enjoyable to watch hahaha
You could try using Maltexo malt extract
Breaky Bourbs!
Worth a try!
Idk if Rye bread would be the best as it has already been fermented before baking. You should see if there is a bulk grocer/Cafe supplier near you. We have a family run grocery shop in the nearby industrial area that stocks every kind of flour/grain/nut Etc. They buy bulk Rye flour and break it down into kg bags in-house.
How do you know when you have collected enough for shots?
Cornflakes, weet-bix, and toast? Sounds like the breakfast of champions!
You can use beano for enzymes
Would you recommend this recipe for a beginner with an airstiller
Would cornmeal, wheat flour and rye flour work as well?
For sure. But your going to need to cook/gelitanize them. Decided to stay away from that in this one
@@StillIt Sweet! Thanks for the reply. I can get all 3 from our local grocery in the US and my brewery store probably stocks the enzymes and can recommend a variety of yeast. I really like your channel, have a great weekend.
What regulator do you use for the t500? I'm getting one and cant find ome that says they are comparable with anything but a fan
Thanks Jesse!
first ad i watched in a long time normally skip them. Good job your wife did
Wish you would do a video on making a very basic stil from house hold to hard ware store .
Im here in AMERICA And love your videos.
Can one use cornmeal instead of corn flakes?
You’re gonna find glitter in the bourbon even stuff you haven’t opened
If you can find a super market that sells dough conditioner/bread improver. That contains amylase that you could try to use.
now that you've tried this.. would you adjust the quantities of the rye bread or weetbix ??? more ???
or less??
how would bamboo work in place of oak wood?
Fun experiment to watch! Almost akin to your pantry raid whiskey (is there an aged tasting short vid on that pending???).
On HD site, Odin has some posted Tried & True recipes for Corn Flake whiskey & also a Rye Bread whiskey, but they are more sugarheads. Some interesting info on the "mallardization" of the grains in the rye thread. He recommended using the super-dense 500 gram loaf (well, actually it's more like a brick! Check out "Mestemacher"), not the "fluffy" bread. But that's all your grocery store had, so it worked almost as well... The rye recipe was one of my go-to's early on in chasing the craft.
@@theworldisastage1984 Not everyone has access to "feed stores".
It seems like there used to be a popular brand of malt powder used to make malted milkshakes that you can get right at the supermarket. I can't remember what it was called but it would have been in like the dessert section maybe? This was in American supermarkets though
Merry Christmas
Awesome vid. Why did you not use popcorn kernels or whole corn From the freezer section?
They would have required more work ie gelatinisation whereas the cornflakes are already done.
That ad with your wife was hilarious!
I love how you can see the marmite on the shelves just after you walk away with the corn flakes... I love that stuff and definitely not many Americans who feel the same way
How a it ryevita biscuits for the rye instead of bread