Hey, i'm a recent fan...love your videos. wondering why you cut the camera at around 10:54 after you taste the product you just made... am I the only one that noticed? cheers
So, if I hear correctly, you put the bananas into the still? You didn't put them in a fermenter for a few days first? They didn't scorch or burn in the still? How was the cleanup?
I've got some ideas that I feel could be worth trying after this one! I was thinking a Nutella whiskey and maybe a grape jelly brandy? Not sure how that would work but I love your videos!
I've been sitting on 2 lbs of PB2. I intended to make beer but didn't want to get stuck with 5 gallons of peanut butter beer if none of my friends didn't like it. Now it looks like I will do this recipe instead! Thanks for sharing! Cheers!
How about a bananas foster theme? Pecans, brown sugar, cinnamon, cardamom, vanilla and bananas. Or Velvet Elvis; Toasted bread, peanut butter, banana and bacon.
Jesse, curious when you added the pb powder and banana peels to the 2nd run, how did you keep it from scorching? Assuming you are using an electric element to heat your still? Thx
Hi Jessy, what was the SG of the mash ? Did it ferment out eg dry? Just working out the conversion of the grain plus also the honey included to see proposed Alcohol, cheers
I've been working over 5 years to do what they do on moonshiners. Keep your gravity below 1.060, leave the thumper empty, very low heat and very cold worm water. These few things make a massive difference. Check out the review of my shine on one piece at a time distilling institute with Alan Bishop. The show is great but they leave out a bunch of steps
Yeah... I've made peanut butter wine and it was fairly tasty, but good golly it was a mess. It never clears up and there's always a weirdness to it from the oils. The whole thing with peanut flour is that all the oil has been removed for other purposes, so yes it works extremely well for all sorts of things. Including fermenting and distilling. Also, at least in my part of the US it's the same cost or even a bit less than good peanut butter.
When I worked in Saudi in the mid 90s, I used to make a great banana lecture, I just added bananas to Sid ( Saudi moonshine), and sweetened it with a little honey, great stuff.
Hi jesse , watch all your videos , learning heaps, tell me , i have never sean you use carbon is that only needed with sugar washes. Are your spirits not rather rough and raw to start with, i thought whisky etc needed a few years to mallow out before they were drinkable ??
For brewing beer, people who want to use peanuts. The best results is to use PB powder that way you do not have deal with all that oil and its already in powder form so it will easily dissolve.
I made Mark & Diggers Legacy Likker, but as an all grain (they add a load of sugar). Man, is that recipe legit. 60% corn, 24% malted barley, 16% malted rye, aged on American white oak. It turned out like a very, very good burbon.
Hey. Not a fan of peanuts 🤐 But great recipe thinking 👍 Just sipping a Gin Haas made with (I call it) uncle Jesse's kawa kawa Gin 🍹 GREAT 🤪 Has anyone here tried making rum with sugar beet molasses ?? And if so, how did it turn out ?? SEE YA 👀
Now that I’ve hit it, it’s definitely a you problem, shot was out of focus, that’s why there is so much b-roll, he’s not gonna go back and reshoot something from in the moment. Quit being a baby
Are you familiar with Marvin "Popcorn" Sutton? He used popcorn in his mash (not sure of the amount) and it was so tasty, his whiskey always brought a *_huge_* premium! Quite often, if you could actually get your hands on some, it was setting you back about $80-100 (USD) per 750ml. Would you be interested in trying some popcorn mash for us sometime in the future?
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thanks brother!! I appreciate you doing the video and the podcast. Everyone, Jesse knows his stuff!! Listen to him!
I've used powdered peanut in homebrew, to make a PB&J beer. Turned out quite well.
How’d you do the jam flavour brother?
@@BulletsnBroadheads Magnum hops
Hey, i'm a recent fan...love your videos. wondering why you cut the camera at around 10:54 after you taste the product you just made... am I the only one that noticed? cheers
My favourite sandwich is banana honey and peanut butter on dark rye bread - I wonder how it would go with a rye based mash?
This sounded delicious! Thanks for sharing.
So, if I hear correctly, you put the bananas into the still? You didn't put them in a fermenter for a few days first? They didn't scorch or burn in the still? How was the cleanup?
Good Morning and Merry Christmas Jesse.
always amazed still it GOOD
Hell yea. Nick is the man. Put it on the list as well.
I've got some ideas that I feel could be worth trying after this one! I was thinking a Nutella whiskey and maybe a grape jelly brandy? Not sure how that would work but I love your videos!
Thanks Jesse can’t wait to give that one a try.
I suspect adding the banana sticker to the wash (8:00) adds a little something special... 😉
Did you use your jacketed still or one with a heating element inside. If the later, how did you prevent the scorching?
I've been sitting on 2 lbs of PB2. I intended to make beer but didn't want to get stuck with 5 gallons of peanut butter beer if none of my friends didn't like it. Now it looks like I will do this recipe instead! Thanks for sharing! Cheers!
Отлично 🎉🎉🎉
How about a bananas foster theme? Pecans, brown sugar, cinnamon, cardamom, vanilla and bananas. Or Velvet Elvis; Toasted bread, peanut butter, banana and bacon.
Wow going to go for this one thank you Jessy
Jesse, curious when you added the pb powder and banana peels to the 2nd run, how did you keep it from scorching? Assuming you are using an electric element to heat your still? Thx
so much going here ,, I like this clip !
Hope ur havin' a kick ass week mate
Hi Jessy, what was the SG of the mash ? Did it ferment out eg dry? Just working out the conversion of the grain plus also the honey included to see proposed Alcohol, cheers
I've been working over 5 years to do what they do on moonshiners.
Keep your gravity below 1.060, leave the thumper empty, very low heat and very cold worm water. These few things make a massive difference.
Check out the review of my shine on one piece at a time distilling institute with Alan Bishop. The show is great but they leave out a bunch of steps
I've been wanting to try a marzipan wash. it's just crushed peanuts and powder sugar so it shouldn't be a problem to ferment I don't think
Peanut butter and honey is also great lol. My favorite no effort sandwich.
Wish this was the full sammy Elvis liked with the bacon and marshmallows
Yeah... I've made peanut butter wine and it was fairly tasty, but good golly it was a mess. It never clears up and there's always a weirdness to it from the oils. The whole thing with peanut flour is that all the oil has been removed for other purposes, so yes it works extremely well for all sorts of things. Including fermenting and distilling.
Also, at least in my part of the US it's the same cost or even a bit less than good peanut butter.
When I worked in Saudi in the mid 90s, I used to make a great banana lecture, I just added bananas to Sid ( Saudi moonshine), and sweetened it with a little honey, great stuff.
Did something similar a month ago, just a gin version with powedered walnuts and baked apples.
Hi jesse , watch all your videos , learning heaps, tell me , i have never sean you use carbon is that only needed with sugar washes. Are your spirits not rather rough and raw to start with, i thought whisky etc needed a few years to mallow out before they were drinkable ??
For brewing beer, people who want to use peanuts. The best results is to use PB powder that way you do not have deal with all that oil and its already in powder form so it will easily dissolve.
Do you have a video for best beginner equipment?
❤❤❤ Have you ever tried Distilling whiskey and coke ❤❤❤
You should do more of our recipes, see if they hold up or not. -Mr. Hyde
Why not also mix banana in the mash to be fermented ?
I made Mark & Diggers Legacy Likker, but as an all grain (they add a load of sugar). Man, is that recipe legit. 60% corn, 24% malted barley, 16% malted rye, aged on American white oak. It turned out like a very, very good burbon.
That sounds reflux inducing!
A bananas foster drink would be killer
What would you change if using an Air Still?
Nevermind. Watched a few others and that was a stupid question.
🍻 Great Video!
Whatcha 3d printing?
Can you do a video where you re-create Popcorn Sutton’s moonshine? :-)
Bring back the whiskeyyy
There are some red thing in one of the bananas
Isnt peanut full of oil ? Just thinking of Rudolph Diesels (i think) idea he he
No more secrets
Hey. Not a fan of peanuts 🤐 But great recipe thinking 👍 Just sipping a Gin Haas made with (I call it) uncle Jesse's kawa kawa Gin 🍹 GREAT 🤪 Has anyone here tried making rum with sugar beet molasses ?? And if so, how did it turn out ?? SEE YA 👀
all right 👉
Please stop the blur, I had to check my glasses 3 times
Sounds like a you problem
Now that I’ve hit it, it’s definitely a you problem, shot was out of focus, that’s why there is so much b-roll, he’s not gonna go back and reshoot something from in the moment. Quit being a baby
i mean those shirts better feel great at that price :P
Are you familiar with Marvin "Popcorn" Sutton?
He used popcorn in his mash (not sure of the amount) and it was so tasty, his whiskey always brought a *_huge_* premium! Quite often, if you could actually get your hands on some, it was setting you back about $80-100 (USD) per 750ml.
Would you be interested in trying some popcorn mash for us sometime in the future?
How much sugar and yeast do I add to a 15 gallon mash?
can we get a wedding cake meme spirits?
watch?v=MT8A2LBv0vA