Andy I love your videos but as a distiller I need to point out, water in the condenser should go from bottom to top (not top to bottom) and your candy corn probably didn't ferment enough due to a lack of yeast nutrient, which a simple hydrometer check or add of nutrients would have probably resolved. Great fun video and I'm glad to see you got a side channel up for food and drink, peace and love from a long-time fan. Liked, followed, rang the bell!
Note: It is almost always only illegal to home distill over a certain amount, which is very small; depends exactly on the state, but the usual purpose of such is for educational purposes - and its like 100ml or less in most cases; which is enuf to prove you *can* do it, but not enuf to blow smth more than itself up if ya do it wrong But yeah, state laws vary a ton there and thats before considerin beyond USA; so best to chk there, but just bcuz its banned doesnt mean there arent exceptions
Such a fun project. I don't know why everyone pans this candy yet it still sells. Me, I like the stuff, but it makes me sugar sick pretty fast so I rarely enjoy it.
Also, you will possibly get demonitized as distilling your own spirits is still unlawful in canada, usa, and australia. While rarely enforced, the ATF could still make you miserable for this video.
The reason why it would be restricted for common folks is a combination. The excuse is the very real hazard of blinding and killing people by getting it wrong. The second is that the liquor companies can't make as much money if just anyone can do it and they will get competitors and competitive pricing. Jacko doean't want any other tennissee whiskey.
you are not going to produce dangerous amounts of methanol from candy corn. Even brandy or other distilled fruit wines, which have the highest amounts of methanol, are not going to blind or kill people. Moonshine that blinds people is stuff that has methanol intentionally added to it to reduce costs, whether added to the mash/wash or the finished product, like the IRS did during prohibition era to scare people away from moonshine. Please do your research . I'm sure this comment is well-intentioned, but it still contains disinformation.
2 weeks wasn't long enough with that concentration of sugar. Too much sugar was left in it. Then you run the risk of scorching the sugars, and any solids, when distilling, and carrying that unpleasant taste into your product. Unless you always wanted to double distill and remove pretty much any flavor.
@@mistermisanthropexenophobe technically it was for 26 days, and when fermentation appeared to be fully complete. Nevertheless a lot of sugar was noticeable left when it was tasted. Should it have been left to ferment longer? Honestly it was double distilled mostly because we overloaded the distiller and some of the mash boiled over over flowed into the first distillation run. So mostly wanted to recapture that alcohol on the second run.
Turning grass into fuel is next level genius, dude
Never heard of biofuel?
DokaRyan would love this
Andy I love your videos but as a distiller I need to point out, water in the condenser should go from bottom to top (not top to bottom) and your candy corn probably didn't ferment enough due to a lack of yeast nutrient, which a simple hydrometer check or add of nutrients would have probably resolved. Great fun video and I'm glad to see you got a side channel up for food and drink, peace and love from a long-time fan. Liked, followed, rang the bell!
This was a very interesting episode. I can imagine in a year you could open your own bar with what you have learned!
Candy corn Is So Supper YUMMY
Please, reach out to Rex with the whiskey tribe! You'll have so much fun with this!
The best candy corn whiskey is the candy corn whiskey you like, the way you like to drink it.
Make sure to check your local laws about home distilling, as it's legal to brew beer, but illegal to distill above a certain ABV.
Note: It is almost always only illegal to home distill over a certain amount, which is very small; depends exactly on the state, but the usual purpose of such is for educational purposes - and its like 100ml or less in most cases; which is enuf to prove you *can* do it, but not enuf to blow smth more than itself up if ya do it wrong
But yeah, state laws vary a ton there and thats before considerin beyond USA; so best to chk there, but just bcuz its banned doesnt mean there arent exceptions
Also get a good idea of the dangers of distilling, likes methanol.
Just wait until they find about the field of tobacco.
WHAT
I had no idea you had a food channel lmao
Oh, it's new lol
Nice.
Such a fun project. I don't know why everyone pans this candy yet it still sells. Me, I like the stuff, but it makes me sugar sick pretty fast so I rarely enjoy it.
Also, you will possibly get demonitized as distilling your own spirits is still unlawful in canada, usa, and australia. While rarely enforced, the ATF could still make you miserable for this video.
For super fast / easy aging.. add chips to a jar of alcohol and put it in an ultrasonic cleaner for a couple cycles. Years of aging in mere hours
super fun video
@nilered!
The reason why it would be restricted for common folks is a combination. The excuse is the very real hazard of blinding and killing people by getting it wrong. The second is that the liquor companies can't make as much money if just anyone can do it and they will get competitors and competitive pricing. Jacko doean't want any other tennissee whiskey.
you are not going to produce dangerous amounts of methanol from candy corn. Even brandy or other distilled fruit wines, which have the highest amounts of methanol, are not going to blind or kill people. Moonshine that blinds people is stuff that has methanol intentionally added to it to reduce costs, whether added to the mash/wash or the finished product, like the IRS did during prohibition era to scare people away from moonshine. Please do your research . I'm sure this comment is well-intentioned, but it still contains disinformation.
2 weeks wasn't long enough with that concentration of sugar. Too much sugar was left in it. Then you run the risk of scorching the sugars, and any solids, when distilling, and carrying that unpleasant taste into your product. Unless you always wanted to double distill and remove pretty much any flavor.
@@mistermisanthropexenophobe technically it was for 26 days, and when fermentation appeared to be fully complete. Nevertheless a lot of sugar was noticeable left when it was tasted. Should it have been left to ferment longer?
Honestly it was double distilled mostly because we overloaded the distiller and some of the mash boiled over over flowed into the first distillation run. So mostly wanted to recapture that alcohol on the second run.
🪵 and 🚀