you are alton brown of home distilling. just perfect amount of science to clarify the actions

The way you pause after simple questions......and I answer......it's like I'm in my favorite High school class.

We'd pay you for a book of info. Recepies included. George you rock!

I can't help but wonder how much time and money you have invested in all this free information you give out? dude you are a home brewer on steroids! thanks for doing all you do. i' m just getting started and you keep it simple enough for the beginners.

Well Sir, today I mixed my first sugar wash, followed your every detail and started off at 1.090, ph5.3, 85 F and yeast nutrients with dady. It is 5 hours later and it it fermenting beautifully....do you see what you’ve started George? I thought I may be too old for this but I seem to have excited my self about 10yrs younger .. so far, all good...real good.

Love the idea of invert sugar and corn syrup George. On a side note for anyone curious, raising the boiling point of water by sugar is slightly different from an azeotrope, which is a situation in which a mixture of two volatile liquids boil at a lower or higher temperature than individually (this is something that happens in real life due to forces between molecules that theoretically shouldn't happen). In this case, sugar acts as a nonvolatile substance which lowers the vapor pressure of the solvent (water) due to the molecular attraction. Lower vapor pressure means that a higher temperature is required for the vapor pressure of the solution to equal atmospheric pressure (which is when boiling occurs). The same thing would happen with salt for example. In regards to the high gravity, all cells have a certain concentration of stuff inside them. If you throw them into a too concentrated solution, it sucks water out of the cells and can stress and or kill them. This is why super high gravities aren't recommended. It is also why it is recommended to rehydrate yeast before pitching, because dry yeast pitched into high gravity will be more stressed than already hydrated yeast.

This is, by far, the BEST distilling channel in existence!! I hope you come back soon George.

Happy Happy stillin George another homer love the way you keep hitting them out of the park keep them coming and Thank You for all the useful information and for taking the time to share. Closing in on 60k congratulations on that milestone.

It’s just such a joy to listen to you explain all the things you do. Clearly you know more than you can ever fit into any of your videos so you’re providing a constant masterclass from a real Master. Thank you George, thank you.

Great video George! Thank you for your time and effort to help the brewing community. I’ve learned more from you than any other source. Next sugar wash will be this one. 👏👏🏋️‍♀️

Thank you for helping me out on my quarantine. You're a king, George!

Like always George. I appreciate the simple science. I to get some negative conversation when standing around with some associates. The science is the science no way around it. I really appreciate you and the great explanation Keith Snow

George, for a while I've wanted to get into moonshining, but it's seemed like such an intense daunting task. Thank you so much for simplifying, and helping me get into this. You're such a great help, sir.

George, I always enjoy your very informative videos and your style is impeccable. I'm an avid reader but your videos simplify the process to the most common denominator, which makes it manageable to lamest of us. Thanks and keep up the good work.

Thank you George, this recipe is fantastic! I will look forward to all the great knowledge that you share.

This man is a genius. Thank God, you make videos! Sometimes I rewind a part four times until I have it burned into my brain. I don't follow recipies, don't ph checks, care about sterilzation, usually forget to check the SG 90% of the time, I'm the laziest wine maker you ever met, but... my wine is so good. Years doing it the way I do, people fight over my wine... but I do I agree that there's 'no right way to do the wrong thing'. lol I haven't found it yet, thank God. I am learning a lot, which I will eventually incorporate to solve many of wine's great mysteries... thank you for your numerous, professional, varied, solid, and funny! videos. Take care, and ty for helping everyone world-wide with wine and whiskey...

Another informative video in which I learned something new. Karo syrup - I forgot about that sweet tasting syrup. My mom use to use this a lot for baking when I was a young lad. Thanks for bring back a sweet memory of my mom!

Thanks for the video George, you explain the science with reasons, I always make a sugar wash but still found great facts in your presentation, always do. Brilliant job

Hello George, thank you for another wonderful video.

Thanks for all the knowledge, George!

One of your best videos. Thank you!!!!

Ran this wash yesterday. First time stilling. Used a homemade pot out of a small keg. Had a sanitary fitting welded in it to run a small 110v heater element controlled by a pid. Stack is a 3ft copper 1/2” pipe. Into a homemade lebee(sp) condenser. The wash was fermented using 48 hr turbo yeast. The first quart and a half proofed out at 155 proof. Took FOREVER to run(im guessing due to the small diameter pipe) but came out nice. Thanks! Looking forward to next run.

Man, this may be the best video I ever watched on KZfaq. Not just for the content but, the damn mannerisms, accidents,(dropping lid) choice of words, sarcasm("yep you guessed it, 4") Absolutely love it! I love learning about making shine, and to have this level of teaching with unfiltered rawness, is like going to a show in Vegas for me.😁🍻 Thanks for the videos!

Thanks for all the tips George..All the way from Cape Town South Africa

Once Again George, Thanks Again. I learn something new every video. Thank you for sharing your knowledge. You are my go to..

Another Awesome video! Thanks George.

"If you can't explain it simply, you don't understand it well enough" Albert Einstein. Never heard it explained better.

Enjoy your educational video's ... Thank you, George

Thanks George for all your help and advice. Pucking problems, solved, over packed column, head coolant water control problems, solved, better flow controlled valve. Your channel is a must for us newbies, thanks to you I have a great product. Have a great Christmas and a good new year. Stay safe and warm George, all the best from Dave, Nottingham, England. Keep up the great work🍷👍🍻

Thanks for all the time and money youve already saved me by being such a wonderful teacher. That mash video was the first one of yours i had ever seen and it made me realise right then and there that the smart move was to watch your videos and I subscribed . One of the best decisions ive made !!! . But its only because you ARE such an amazing teacher George . Most people dont put the care in their content and explanaitions as you do ! Thanks again and Take care

Thank you George for the excellent information you always provide

I just bought 2 jars of the same syrup a couple of days ago to use in a different recipe... Looks like I'm heading back to the store to get more totry this one! Thanks George- Happy Distilling!

Just wanted to thank you again for taking time to teach us how to do it right

I was a chef when I was young. I can tell you what corn tastes like. It’s amazing. You’re welcome, The PUNisher

George, I can't tell you how much I have learned from your videos. Your detailed explanations and demos are always great! I am getting ready to ferment my first batch and have been taking lots of notes. I know it is hard but ignore the negative comments that you might get but what can I say. "IDIOTS ABOUND", screw em! Thanks for all you do. Idaho Leroy

Another great video George! I've watched most of yours at least 3 times and some double that. One of my best recipes recently was 6 pounds of Maris Otter liquid malt extract I use for beer brewing with 8 pounds of organic raw cane sugar in 6 gallons water back in December 2019. Yield was just under 1 gallon at an average of 130% in 20 days with Dady yeast in my Mighty Mini 3 gallon still in pot still mode. Very tasty and smooth at 110%. My typical recipe is 12 pounds raw cane sugar in 6 gallons water. Using Dady yeast exclusively now. It takes at least 3 weeks to ferment at that ratio.

Thanks for your explanatorie præsentation, still I can’t wait to get the still finished

Hey George I just found a rum wash, 3 years old.... It was the best EVER. Smelled amazing, totally clear, loads of flavor in the destilat, very deep and funky. I just made another one that i will distill in 3 years.... Thank you for doing what you are doing. You'er the best.

I really enjoy your videos and your willingness to share your knowledge! Thanks!!!

Fantastic..”Always consider the source” loving your style and educational content.

Thank you George!

I am learning so much from your videos. Thank you. Thank you. Thank you.

So much quality content in such a "distilled" product. Gold 👌

Great explanation. Lots of knowledge in one video. We're new to the hobby and we're learning a lot from you. Thanks so much

Recipes work for me George tried teaching a bit of what I have learnt from you to a friend of mine and she still has problems . Guess we all learn differently. Keep up the awesome videos. Cheers George. Craig AOTEAROA

Thank you so much. This is exactly what I was looking for.

Hey George I got to say , you by far the most! Informative on anything pertaining to beer, wine, and distillation. I enjoy every video you make. By the way I'm a newbie on distillation. I just bought a cheapie Vevor still, and made a Rum wash. Do you have any tips or tricks I should know. Thx . You rock man, and keep the videos rolling because you are the only guy that makes sense.

I'm new to all this and I am loving your videos. Great information and very easy to understand.

As a side note, hydrogen sulfide (rotten egg odor) ,is the result of the wash being low in sulfur based aminos ,(methionine cysteine) which won't be an issue with enough grain or oxygen.

Just heard on Still It that you may not be back on KZfaq. Hope all is well George. You've taught me everything i know about this great hobby

George! Thank you so very much for this guidance! Produced a successful batch of 120 proof vanilla moonshine! My next endeavor will be a maple wash using 3 gallons melted northeast Ohio snow water, 12 lbs. Brown sugar and 32 oz local maple syrup! Flyin by the seat of my pants at this point, but trial and error brings knowledge to the kettle! Thanks again!

I thought it would be fun to make whiskey, so I got a still, and a book and everything I'd needed. started to read the book and thought of giving up before I started, then I watched your videos. Thank you for making it easier than the book. Instead of jumping into whiskey I'll start with a sugar wash and get some experience. Thanks again.

Dude is a legend. So much interesting info.

Learning alot from you George. Starter home brewer Durban South Africa.

OK, I just finished running first run of your recipe for sugar wash. And because of today's health climate, I made my cuts as follows. Greater than 60% for sanitizer and cleaning. 59-50% human consumption, and less than 50% gets tossed into the next batch. I'll admit, the vanilla flavor [hint of flavor] is pretty nice.

Hey George 👋 I really like the video you make for us and the time and effort with all the extra explanation 👍

Great content George. Love your channel!

Thanks for the video 😊

George your an awesome guy never stop being you

Your a badass George.. Thank You for all your knowledge!!! We talked a few times and I Trully Apprciated it. God Bless..

Sugar washes are amazing. You can do so much with them. Here's a 2 gallon Still Spirits air still recipe listed below for those whom are interested. 4 pounds of white table sugar 1 tablespoon of Vanilla Extract (optional) 1 tablespoon of glucoamylase 1 small pack of Lavlin EC1118 yeast I low boiled the water and sugar for 30 minutes and then allowed it to cool for 1 hour but you can cool it down by adding cold water to your fementation vessel. Specific Gravity was: 1.120 Final Gravity was .990 after 7 days which equals 17.1% ABV Once I finished distilling with the Still Spirits air still and dilluted it down to 40% ABV or 80 proof, I got roughly around 1 liter of spirit. After dillution, I filtered it through a Zerowater filter pitcher which made it smooth as glass with a semi sweet taste and no harsh aftertaste or bite to it.

thank you for the guidance. my washes have been very successful.

Thanks for the education

pretty dope idea and much less messy than regular sugar makes it easier to melt than regular sugar I assume, will try it out soon

Great job George you never disappoint. I wish you would do a video on 💧 yes water and getting the right pH adding things like gypsum, limestone powder etc. It will change people's life who live in crappy water areas. 💧

Smart man, very knowledgeable

YOUR AMAZING I LOVE YA GEORGE

I used stage fermentation to make a VERY strong larger type beer. If I added all the sugar at the start it would not brew out and I had a terrible sweet brew. By waiting until the ferment was 1 day from bottling and then literally lobbing in another 2lbs into 20 quarts it went bonkers. Thumping banging and get hot very quickly. A cone of yeast foam would stand up above top of the tub! 3 days later it was ready to bottle... it was very strong stuff.

Best videos and host ever!!!!

Great video George

George thank you very much for your instruction. I think corn tastes like a warm tortilla

Your videos are awesome. I'm new to this and your videos have helped me immensely. Thank you

Wanted to that I did my first run of sugar wash in my pot still that I built and turned out fine thanks for all your help

Thank you,

Great video

Love love, well done George, I don’t think we can by corn syrup in Australia, but I use near the same as corn sugar!

3 years old and still worth watching and listening to

You’re Fantastic!😁

Love it George, thanks man! Great recipe!

Where did you get that large electric stock pot? I want one! Thanks George, really am enjoying learning by watchiing all your videos and especially the mighty mini ones since I just ordered one from Mile High.

excellence

Lol..3:27 we all heard you say " $hi+ " 🤣🤣🤣

Prior to meeting you (you tube) I used bread yeast used a lot of it too 1/3cup anxious to try a good yeast and a tablespoon only. Ty

Tks George

Holy shit George you just went and taught me something. I thought I had a bad batch of yeast, used a starter glass and added the sugar water I was dissolving and it didn't kick off, it was to thick a solution and not enough water.

This is just the one of the best lessons in history

hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..? any advice would be great many thanks..

I like your work shop :)

If you get too ahead of yourself with sugar input cycles and ferment stalls ? I just add some water to dilute batch ASAP to restart ferment. This is why starting with a 20 % or more, larger fermenting vessel it comes in handy. I use a 30 L bucket for a 20-25 L batch.

I really do appreciate that you go step by step especially for us slow Folk but do you find when you use store-bought products do they have a lot of chemicals to keep them on the shelves long time and do they have some fructose in them

You can always stick the neck of the Karo bottle into the hot water, suck some of it into the bottle, a quick tilt back upright, give it a shake and then pour it back in. Thins the Karo with the hot water.

It's interesting how commercial producers make low gravitty beers. b/c on their scale it makes sense from an economical perspective. I think they usually ferment like 3 days or so max. For home distillers that calculus is different.

His videos are so informative, certainly packed with info. My only criticism is the gift of gab. The batches are fermented by the end of the videos

I like the color of your shirt.

Happy Distilling! What type of electrical connector did you use in the lids of the fermentation buckets for the aquarium heaters in order to maintain an airtight seal?

Awesome Video George . . . from a newbie to the Hobby. I noticed in this video you add yeast nutrient and yeast to your wash’s . . . is there another video where you educated on making a yeast nutrient and what type of yeast your using for this technique? Thanks Again . . . and I am slowly working my way through your library and taking notes . . . thanks again for all the content.

Been watching the channel for a while, great info George! One small thing that bugs me as a biologist though: acetobacter is a bacteria, not a virus. Happy distilling!

Hello George. Love your channel. You have so much good information. Now I am seeking some input on my first sugar wash. Here are the details. 5 gallon fermenter. 10 pounds of sugar in 86 degrees F water. Cooled to 78 degrees F. SG was 1.088. Pitched 3 tbs bakers yeast at 78 degrees F. 1/2 tbs of yeast nutrients. maintained temperature at 78 using your fish tank heater method. Started fermenting vigorously in a few hours. Slowed to about 1 bubble burp every minute after 15 days. Took gravity measurement that read 1.010. Tasted and is still a bit sweet. closed it back up and now 20 day later and still fermenting. I would apprecate and information you can give me on what you think regarding the status of this batch. Do I run it or just let it set until it stops completely? Thanks for any input you may have. Take care and be safe.

16:00 agree with this obsession about minutia that doesn't really effect final outcome and is over debated; but that being said, I do think I'd gently just sprinkle the yeast on the top in this application, no stir.

I often put vanilla, rose water and honey in my recipes to smooth things off.