Can Wheat & Barley Make A Awesome Vodka?

Рет қаралды 56,461

Күн бұрын

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I've tried a handful of vodkas that are just plain better than what I have made so far. So I wanted to start a mission to change that. Enter the Barley and Wheat vodka! MOSTLY all-grain (there is a little sugar in there too) and distilled on 8 plates.
The Recipe (rough numbers on grain)
17 kg (37.4 lb) Wheat
13 kg (28.6 lb) Unmalted Barley
3kg Sugar (dose at your desired rate, I pushed it up to 1.071)
Cook:
Fill a large pot just under halfway with the milled grain.
Fill pot to the top with boiling water
And a small amount of HTA in to keep it thin
Start heating and bring to a simmer
Simmer for 30min
Add to the fermenter and insulate
Mash:
Get temp down to prescribed temp for your HTA enzymes
Dose with enzymes
Cover and insulate for 2 hours
Cool to prescribed Glucoamalayse temp
Dose with the prescribed amount
Cover and insulate overnight
Ferment:
Cooldown to pitching temp 30 c (86 f)
Pitch 40 g (1.4 oz) of yeast (I used angle AG-1)
Distil:
Separate the grain from the liquid.
Perform stripping runs (I needed 2)
Add low wines and any leftover wash back into still
Distil with 8 plates (for more neutral flavour try a packed section over plates)
Time Stamps:
0:0 Wait What Is It?
1:28 Mash Ingredients
2:53 Fire Up That Pot
4:08 Cleanse your palate
5:37 Mash Mash Baby
8:37 Bring On The Microbes
9:26 8 Plates Of Action
12:52 Did It Work?

Пікірлер: 173

@futurebillionairbitch6289 2 жыл бұрын

He looks likes a typical nord tavern owner you'd see in every rpg, not to mention his proficiency in making alcohol.

@stevemorris8545 2 жыл бұрын

In my best Skyrim innkeeper voice: "Welcome. Let me know if you want anything... think I got a clean mug around here somewhere."

@travelingman45 Жыл бұрын

Have… have I just met the rouge that will conveniently join my group regardless of how well our characters would actually get along because I need to move the plot or else my wife will get bored and start a weird side quest having something to do with freeing the house elves or something?

@planetmoonshine6223 2 жыл бұрын

Hey Jesse, my thoughts on the astringent notes are that your brains were all with husk, which is normal for lower temp mashes. Your grains were exposed to very high temps for a long long time. Astringency comes from barley husks exposed to high temps for too long. PS. I am a professional brewer so this is scientific fact not opinion.

@TheNnooop 2 жыл бұрын

Is there any evidence it comes across in the vapour though?

@planetmoonshine6223 2 жыл бұрын

@@TheNnooop according to Jesse, yes. He mentioned it and didn't know where it was coming from, which is why I commented.

@dukiemoto8676 2 жыл бұрын

I don’t distill, brew or for that matter drink all that often. That said, I never miss an episode👍

@HahaDamn 2 жыл бұрын

Yeah same, I just find it very interesting as a process

@kevin_ninja_jones2363 2 жыл бұрын

Yes me to but I wish I could because the process is interesting and sounds fun but also relaxing

@TheParanoidWaffel Жыл бұрын

Honestly thats pretty cool. Always admire a clean individual

@TheParanoidWaffel Жыл бұрын

@@kevin_ninja_jones2363 It is very relaxing, especially if you enjoy science and have the time to spare. Best enjoyed with music or maybe more episodes of Still It in my opinion lol

@peterolsen9131 4 ай бұрын

the hobby cured my alcholism strangely and ironically enough, having litres of the stuff from raw whitedog to various liqures and bailies irish cream lying around the house [ basically a full bar stocked to throw a fairly good 21st or wedding reception at any given moment, most of the time you are like " nah, dont feel like a drink.." dont drink at all these days , but enjoy gifting my friends with social lubricant upon my visits

@AndreiKucharavy 2 жыл бұрын

To get things clear. That's how quality vodka is supposed to be made - and the best one also throws in some rye into the fermentation mix. Once distilled, it also is supposed to smell like fresh (rye) bread when spread between hands.

@fionafiona1146 2 жыл бұрын

I wasn't really aware "Korn" counted as vodka, when I first bought anything

@marvinharms1891 2 жыл бұрын

Hi Andrie! I've seen vids or from TV, can't remember, people rubbing their hands with liquor and smelling it. It's obvious by doing that, the volatile stuff or other....🤔... stuff, would be identified. Am I near right😬?

@AndreiKucharavy 2 жыл бұрын

Hi Marvin! My understanding is that you use the neutral smell of your skin to absorbe the aromatic oils and ethers from the spirit, while evaporating the alcohol proper by rubbing it. It removes the alcohol smell and puts forwards flavors that would normally remain hidden.

@michellewilt4479 2 жыл бұрын

Love that experiment. Looks awesome

@BeardedBored 2 жыл бұрын

Awesome vid brother! Been wondering about all grain vodka for a while. Thanks for digging into this one🙂

@Smeltervillain420 Жыл бұрын

Hey thx for doing what y’all do man, most of my history on here is yer stuff, Jesse’s, n Geo’s..!!!! Trifecta I swear it lol !!!!

@MJIIRYU81 2 жыл бұрын

Today I made the best drink I ever made ..thanks to you jessie..learn so much from you

@MereCashmere 2 жыл бұрын

I’d love to see some “series” from you. Trying to make the best Vodka you can in three recipes or so would be a fun few videos.

@robertling9872 2 жыл бұрын

Thank you for again an intresting video. 👍

@russtycogg324 2 жыл бұрын

Yes! Old school with the advantages of experience. Great job, Jesse. Thx. :)

@jamesramey3549 2 жыл бұрын

I am really enjoying your content. Also the amount of videos you are putting out. I am jealous, I am in a spot right now where I can't distill. Hopefully soon I can start back up again.

@Rubberduck-tx2bh 2 жыл бұрын

Hey Jesse, an interesting comparison would be to test out the Yellow Label Angel Yeast vs enzymes. Also, wonder how rice vodka would compare... Cheers!

@cody9315 9 ай бұрын

new to brewing and distilling and i love the videos m8. Ive learned alot from u alone

@monto313 2 жыл бұрын

Much respect for your fortitude of using stills relatable to most of us. You could have easily used the Genio and not had to have strained the mash but you didn’t.

@jaygodfrey788 2 жыл бұрын

I'm sure it will be great thx Jesse

@sstem2169 2 жыл бұрын

I really enjoyed this one, and would love to see you explore what adding a packed column would do! Is that a 3" or 4" still that you are running? Were all the plates bubble caps, or were there any perforated plates involved? I'd sure like to see what might come out of a still set up to produce a CLEAN alcohol with a hint of taste. It would also be interesting to see what flavor profiles different types of plates might throw. Hope you'll consider trying it sometime!

@MischaU77 Жыл бұрын

love this.

@CraigLYoung 2 жыл бұрын

Thanks for sharing 👍

@vegoil 5 ай бұрын

Cool experiment!

@glleon80517 2 жыл бұрын

Great video, Jesse. Nice to see the still making an appearance. I would love to see a video where you explain how to balance your column. You may have covered this, but why raw grain rather than malted?

@theironduke9214 2 жыл бұрын

Hi Jesse I've done similar experiments but used a packed column instead of plates. In the mashes where I had added sugar I got the taste you described, so I've put it down to that. I might be wrong, but I don't believe in coincidence Really enjoying the vids.

@Cerevisi Жыл бұрын

Very nice stuff Jesse! I took a distillery tour in Seattle WA about 8 years ago and had a fantastic single malted 2-row vodka from Sound Spirits, it was buttery and smooth, with a great full roundness in mouthfeel. Skip ahead and Covid took them out of the game, lame (I guess switching to making hand sanitizer didn't save them). Then while in Scotland I visited Holyrood distillery and sure enough they are selling "newmake" spirits which is essentially malted barley (while the rest is kegged in oak for aging) and they print the grains and starting gravity/yeast strains used and ferment schedule on the bottle, LOVE IT! So now I'm doing the same for my vodkas from my local maltster (Skagit Valley Malting), I'm sure it's going to be great, I have 10 gallons (38 liters) fermenting away right now, can't wait to process it!

@bryanwilbur7876 2 жыл бұрын

Hey Jessy great vid. I love them all How much water in this one, container size ect. Will work ?

@h0mestill 2 жыл бұрын

The flavor you mentioned in the end is a result of using plates vs packing to hit your vodka ABV. Remember, plates act like little thumpers as it collects and pools the impurities/flavor left behind, infusing the new vapor coming in, eventually letting a little pass on to the product. Packing micro-refluxes (comparatively speaking) which creates a more flavorless vapor. Neither are wrong, only correct to what you are trying to achieve.

@yurydelorenzis-polezhaev2036 2 жыл бұрын

Eventually in our area (Russia) the best vodka is concerned wheat vodka, without barley, anyway good video, cheers)

@johnbritcher8561 2 жыл бұрын

Could you please send me ypur recipe for Russian vodka that you make I would really lije to try making some Many Thanks John

@yurydelorenzis-polezhaev2036 2 жыл бұрын

@@johnbritcher8561 Basically you can replace barley with wheat and use the recioe Jesse has provided, but maybe this could help also: - spirit should be not distilled but rectified (column or plates still ) - you can add some sugar and or citric acid in the deluted spirit (a little bit to improve the drinking qualities) - sometimes the deluted spirit is passed through charcoal filter before spirit run) The point is to use the most neutral grains to avoid powerful aroma & taste => wheat is just fine, because barley has its own , as I'd say not-vodka-profile, but tastes differ you know))

@natebunn9664 2 жыл бұрын

Hey man! Recently started watching your videos and really enjoy them. I was wondering if potato chip vodka would be an interesting meme spirit? You'd have to decide on what type of potato chip (classic, kettle, pringle, muncho, puffed)... but thought it might be cool to consider trying :) Thanks for all the great content!

@garrymcgaw4745 2 жыл бұрын

Nice one Jesse 👍.

@rldays9179 2 жыл бұрын

Your camera is loving that box on the shelf behind you and I pretty much missed everything you said watching the focus going in and out. But no worries I am a newbie and it all went over my head anyway. I do my sugar washes and thats about it until I learn to do my corn mash. Next on the list 80% corn 8% rye and 12% Barley. Guess what that makes.

@adammitchell3462 2 жыл бұрын

Also jesse, I definitely agree on the point that ppl get way to crazy about precise measurements of recipes and even ingredients.

@tectonicbrewing4168 2 жыл бұрын

Great video Jessie, I have always wondered: doe boiling and fermenting barley on grains bring high astringency, if so, does astringency come through distillation. Are there publications on astringency and distillation that can be shared? Thanks

@Qraze69 2 жыл бұрын

I just ran rum yesterday, used only molasses and dady yeast. I got 2 and a half gallons at 86 proof/43 percent

@grahambate3384 2 жыл бұрын

How many wash did U have

@johnfox2709 2 жыл бұрын

I made a potato vodka several years ago that was delicious - did it in a 1.5" column packed with copper scrubbies and ran it through carbon afterwards. Downside was sitting at the kitchen stove stirring two five gallon pots of mashed potatoes for an hour (this was before I learned about HTA). Had an atrocious yield (about 750 mL of 90 proof), but it was quite tasty...but I'd never do that again

@PoppaLongroach 2 жыл бұрын

Me and friend made beer out of malted barley while back. I used the leftover barley and malted corn to make a mash out of. Sugars and starch was already gone from the barley so I added sugar to get to 1.055 and was a really good vodka style taste. Good stuff Jesse

@norme2681 2 жыл бұрын

Several years ago a company called Bong Vodka in Florida mainly to distribute a bottle that could be made into a bong. Surprising the vodka was really good, and I suspect this was made with wheat/corn mix cause it was extremely smooth had a slightly sweet finish. I wish the contents of my bottle lasted longer cause I haven't found any since. This was at 40% alc but I would have loved to try a 50%alc version. I still have the bottle but no holes are drilled into it, lol.

@barmyarmy935 2 жыл бұрын

Perhaps try half of the Vodka and run it through Carbon filtration, taste this and see if the astringent flavour has been removed, try blending the two together as you would with doing cuts to achieve an acceptable flavour profile..? Great video Jesse.. The Barmy Army

@liamhamm8591 Жыл бұрын

Barrel it. Aged vodka is becoming increasingly popular and I hear it’s quite delightful

@cheekysaver 2 жыл бұрын

When making beer step mash is a way to get the most out of your enzymes. It is relatively easy to do. Cutting the heat and giving rests at certain temps. I am nowhere near a pro… so maybe that won’t work because the barley was not malted. 🤷‍♀️

@dack4545 2 жыл бұрын

Hey Jessie ,love the videos 📹 have a small tip for you maybe, a wash in the Still is like Soup in a pot if you want a lot of flavour run it on a slow boil, if you want less flavour run it faster because steam takes flavour away not Alcohol steam water steam ,Linus Tech Alco tip of the week 👍🎅🇦🇺

@dopstjom701 2 жыл бұрын

Interesting. Always thought the opposite. Still a novice distiller so will give it a try.

@BESHYSBEES 2 жыл бұрын

@@dopstjom701 the slower distillation gives more time for the vapours to reflux and purify, giving better flavour because less volatile substances like fusel oil is carried over past the point of no return, however the column height, dephlegmator and 8 bubble plates in this setup should negate any need to slow boil.

@smalllicks 2 жыл бұрын

Awesome stuff and great knowledge. Is it possible for fermentor to use non plastic barel and would it make a difference in overall taste to let say use wooden barel for a fermentor?

@jfbri9665 2 жыл бұрын

Nice video Jesse. Do you think your SG have change after adding gluco amylase ?

@FrontYardGardener 2 жыл бұрын

Have you ever done a partigyle? Use for the extra 4 liters is Gin!

@IrikanjiToys 2 жыл бұрын

Hey Jesse, how do the solids affect the hydrometer? I saw you using the bucket and pressing your grains - mate, grab a 15L stainless steel hydrolic fruit press and out the grain in a fairly large micron biab bag, best investment I ever made and you can get them in eBay for about $100-$150. Also, the astringency you mentioned - instead if boiling the pearl barley, soak it over night and steam it (not in a pressure pot, in a basket steamer) this way you avoid the occasional harsher tastes that come off it when you boil it 🙂

@RobnKath 2 жыл бұрын

I make a potato vodka that’s that smooth it makes your mixers and liqueurs taste smother and sweeter. 2.5kg barley 11.5kg potato’s 2x lemons 35L water 20g yeast ec1118 Wash and cut potato’s into 1” cubes bring it to the boil and until potato’s are soft use a masher or paint mixer to mash them up then cover them up and allow to cool to 65C add milled barley and let it rest for a couple of hours then add to fermenting barrel bump the abv up to 1080 with table sugar if needed and add lemons then add yeast once temp has dropped below 30C let it ferment out and and distill I use a jacketed boiler but I did used to use a brew bag to strain before distilling it’ll make the best vodka you have ever tasted.

@trenthammel4717 2 жыл бұрын

As you said yourself when walking down the grocery isle, you notice things that could be used for distilling. I’d love to see you do a cornflake and weetbix mash. Or even a crunchy nut corn flake mash to possibly make a honey bourbon. Love what your doing mate

@ride5600 2 жыл бұрын

Wheatbix works really well

@theblobfish9614 Жыл бұрын

Btw enzymes wont stop working below the given temp on your packaging, those are just the optimal ranges, they will keep on working at room temp

@ride5600 2 жыл бұрын

I make my easy home distilled vodka from wheat bix. Comes out awesome.

@lazyplumber1616 2 жыл бұрын

I appreciate how you call out the "Freedom Units" for the less precise. When you say "let us know" who is "US" exactly?

@andersenglund502 2 жыл бұрын

The bitterness/astringency could be a bit of amyl alcohol coming through. That's one of the most difficult things to get rid of as home distillers since it appears as a bigass smudge across the plates. Along with a higher number of plates, most NGS distilleries will have a separate column specifically for removing amyl alcohol from their distillate.

@theworldisastage1984 2 жыл бұрын

The only thing that I made that I haven't noticed it in is my straight corn whiskey

@jacobdeslattes3519 2 жыл бұрын

50/50 rice and malted white wheat. No sugar added is my go to vodka recipe.

@BanksBuilt 2 жыл бұрын

I’ve been wanting to make a wheat vodka, guess this is my sign. Im thinking of trying kveik yeast since it’s so fast and clean.

@theworldisastage1984 2 жыл бұрын

Starting a 50 gallon wash today of wheat

@dopstjom701 2 жыл бұрын

Would suggest you use a kveik strain that gives off less esters like lutra or oslo etc (the ones home brewers use to make pseudo lagers)

@grahambate3384 2 жыл бұрын

Russian drink their vodka cold, here in Australia they keep it in the freezer. The best vodka I had was medical spirit, my neighbour brought it back from Russia. It was 96% and he watered it down 50 50. So smooth with no taste.

@Teddysad 2 жыл бұрын

That is not how a good vodka should be

@Ansis99 2 жыл бұрын

In this year I grow super sweet corn and it is the best product (vodka) I have until now. Of course I cheating, because of sugar add. But the taste is like apple vodka.

@love3peace3truth3 2 жыл бұрын

I'm new love you guys and channel

@totoarteaga4176 2 жыл бұрын

Hey Jesse, I am new to the destilation game. I want to make my first batch of vodka. Any tips or things I need to know before starting my first fermentation batch?

@semdevisser5227 2 жыл бұрын

I've done vodka with raw barley and i came to the same conclusion. Cooking barley husks imparts a harshness that's not there with oats, corn or even malted barley (not cooked). Also adding sucrose is never a completely free gravity bump!

@collinheble709 Жыл бұрын

"in metric and freedom units." My man!!

@RiggerBrew 2 жыл бұрын

I've got a 100% malted white wheat fermenting currently off grain, only have 4 plates... might have to run it through 2x

@z135210 2 жыл бұрын

i get 190 off 4 plates but i do stripping runs first

@nicholaskarako5701 2 жыл бұрын

This is kind of like an Irish Poitin which is traditionally made with varying ingredients of either barley, sugar beet, molasses and potatoes.

@jekobe11 Жыл бұрын

Hey Jessie, how big is your pot you’re utilising for cooking mate?

@williamarmstrong7199 Жыл бұрын

what about useing the angel yellow yeast rhat has the emzymes in it that work from cold?

@warmen123321 2 жыл бұрын

What HTA brand do you use, and where do you buy it? I can't find it on Amazon. Thanks!

@luiscastaneda5481 2 жыл бұрын

Might be nice to look into a fruit press throw your mash through a grain bag and squeeze the bag in the fruit press.

@MinersMoonshine1977 Жыл бұрын

Jessie, What size of fermentation vessel did you use for this as I have a 50 gallon or 190 litre plastic barrel for fermenting

@makhloufdahmani9019 2 жыл бұрын

Hi Jesse iam makhlouf from Algéria thank you you are my hero

@1014p 2 жыл бұрын

Forgotten Weapons guy?

@roycesjourney37 2 жыл бұрын

I’m so jealous that I home distilling is legal where you’re at, but I’m sure you’ve heard that a lot. You may or may not be looking for another project, but if you’re going to be doing more and more all grain stuff, have you ever considered building a steam wand? You can mash right in your fermentation vessel…

@scottbatty8017 Жыл бұрын

might be a silly question, if you've mashed your grain to extract sugar do you need to add your grain to the ferment or would you just discard it?

@silveraven1 Жыл бұрын

Great video, Jesse. However, I’m wondering about inverted sugar. If you can make a smooth vodka without converting the sugar, why bother for other spirits?. Is it worth it?

@josefchesney3477 2 жыл бұрын

Is it typical for distillers to ferment on the grain vs. pulling the wort off as is done in homebrewing?

@jasonlahti7211 2 жыл бұрын

Yes! That was one of the differences I noticed right away and asked the same question. It is a pretty common practice as it can increase efficiency, flavor, and yeast health.

@pierresteyn3500 2 жыл бұрын

Hey , at wat abv did it came of the still, running 8 plates.

@deankundrata2300 2 жыл бұрын

What size is your blue barrel you use for fermentation?

@the_whiskeyshaman 2 жыл бұрын

I have found that corn gives a sweetness and less bitterness.

@Teddysad 2 жыл бұрын

The enzyme would very likely have been viable at 60 to 70C ideally 66c. No need to take the grains so high and introduce the astringency from the barley.

@thomashafner2224 2 жыл бұрын

Did you charcoal filter it after distillation? I’ve yet to attempt vodka but it’s my understanding that many commercial vodka distilleries charcoal filter the vodka before bottling

@jamesramey3549 2 жыл бұрын

I was thinking this to but the charcoal will pull out the good flavors with the bad.

@RDLondon2023 2 жыл бұрын

Hi can i also use 20% malted barley instead of the alpha amylase?

@mohammedabushoog4898 8 ай бұрын

Should I grind the wheat and unmelted barely?

@stevemeiners2226 2 жыл бұрын

If you use plates and packing which goes on top?

@KowboyUSA 2 жыл бұрын

A good vodka is a pleasure to drink neat.

@BeastOfTraal 2 жыл бұрын

There is a distillery in Louisiana that makes a rice vodka.

@nickhope9563 2 жыл бұрын

How.did tounfind your rice spirit as comparison to the barley wheat vodka?

@user-pt9gr3fe1p 9 ай бұрын

hey, did you end up doing the packing over plates? I have a 500mm packed section of spp and 3 bubble plates (4" column), i am really interested to know if packing over plates works well or not.

@danchaplin2911 5 ай бұрын

I did this last week. I had six 2" plates --> 1.5m packed column --> dephlegmator (this setup was literally 3.5 meters tall including the boiler). Everything was going smoothly until out of nowhere wash started to spew out of the condenser into my collection jar. It was a torrent of liquid, had to stop the still. This happened I believe toward the end of the hearts, I lost a lot of product. I think what happened was that with all the extra reflux in the column it was flooding the plates, so much so that the column actually started filling with distillate until it shot out the other side. Next time I'll be putting the plates ABOVE the column.

@craig147680 2 жыл бұрын

Gray Goose is made from wheat.

@joshwilliams8765 2 жыл бұрын

Please review the blicmann engineering hellfire burner. 😆

@4wdinsanity496 2 жыл бұрын

i was wondering could you do the same process and get a similar result without putting grain into the fermenter

@4wdinsanity496 2 жыл бұрын

i have 2 50l conical fermentors

@jasonlahti7211 2 жыл бұрын

I apologize if I missed something, but was there a reason that the mashing in wasn't done at something low temp like 148f at the beginning for an extended time using the natural enzymes in the malted wheat instead of using that added enzymes? Thanks!

@McNuggets88 2 жыл бұрын

Both the wheat and the barley were non-malted, so he needed to the add enzymes

@jasonlahti7211 2 жыл бұрын

@@McNuggets88 ah. Yup, I missed that. Thank you for pointing that out!

@brandaddy5150 2 жыл бұрын

I have lots of unmalted wheat, oats, and barley! I wanted to do a whisky but not sure how the unmalted grain will turn out?

@brandaddy5150 2 жыл бұрын

Been trying to research mashing unmalted grains but cant find much. Thank you for the video!

@hornetlm42 2 жыл бұрын

Hi guys Where in the UK is best for alpha and gluco amylase enzymes

@vintagechemist9427 2 жыл бұрын

Try Murphy & Sons. You need to blag to set up a trade account mind and there's min charges

@BankStreetBrewery Жыл бұрын

What do you think the difference would be if you used malted barley and wheat instead of unmarked? 2:26

@joshuagoodsell9330 Жыл бұрын

I've made some sugar wash vodkas in the past that had what I thought was a sugar bite and a cloying sweetness, even when making really tight cuts, distilling to 95%, and doing everything "right" in fermentation. Then I made an all grain wheat vodka with no sugar and it's very smooth but still has a cloying sweetness to it. Does anyone know why this is? I know ethanol is a little sweet but I've never had a commercial vodka with this sweetness. Anyone experienced this before? It's otherwise very smooth and has very little flavor other than sweetness. Maybe I shouldn't complain 😂

@elementaryFlame 2 жыл бұрын

I wonder what any old sugar wash low wines with 15L of wheat/barley wash would end up like.

@Finwolven 2 жыл бұрын

How about trying rye and wheat, or maybe even the traditional vodka ingredient, poe-tay-to? Boil'em, mash'em, stick'em in a stew?

@Teddysad 2 жыл бұрын

Actually potato is not a usual traditional ingredient. Only in those few regions wheat does not grow, and is far from efficient

@robertbarnes9005 2 жыл бұрын

He already did a Potato vodka. Check the video history.

@Finwolven 2 жыл бұрын

@@robertbarnes9005 Yes, but now his technique is advanced!

@Finwolven 2 жыл бұрын

@@Teddysad Umm... You do realize Vodka is made also in regions that are far too Arctic for wheat to really grow, and is a traditional drink there, too? Potato is a traditional ingredient, it's not the _only_ traditional ingredient.

@w00dyalien 20 күн бұрын

did I get it correct? 30kg grains for 100 liters batch?

@andy1982222 2 жыл бұрын

Where are you getting your high temp alpha struggling to find a supplier

@bolverker Жыл бұрын

Larry with stilldragon recommends at least 10 plates for a neutral

@henrymiley1318 10 ай бұрын

One way to stop bitterness use torrified wheat and whole wheat leave out the barley

@darkonedbc 2 жыл бұрын

What about sweet potato( kumera)?

@gmrbison7316 2 жыл бұрын

Time to crack some wheat!!👍

@joshuarogers7029 2 жыл бұрын

Shiiiii.... That's creepy Jesse! I literally just did *exactly* this. I followed Ian Smiley's recipe/method. Soft (low protein) wheat, alpha and gluco, ferment on grain, turbo500 SPP column for strip, proofed with shop bought filtered spring water to 30% for carbon filter then restilled with alambic for spirit run, proofed again with shop/filtered water to 40%. The finished product was on a different planet to anything I've done before. To me, it tastes like buttered popcorn. Constructive criticism, I was at 1.04 so I'll add about 4kg of sugar next time. Also, seperating grain from ferment was a b*tch! Was fun cause I've been a turbo/sugar bro up until that point so this was a first time doing grain mash. Will be doing again for sure!!!

@rohanlorange3660 Жыл бұрын

My favourite vodka, Finlandia is made from barley

@PhyleXTension82 2 жыл бұрын

Hmmmm, a good trial for Angel Yellow methinks... Remove the high temps and possible astringency perhaps?

@Teddysad 2 жыл бұрын

It works well. I have a few KZfaq videos up on it

@PhyleXTension82 2 жыл бұрын

@@Teddysad I've actually been watching some of your vids on it recently!

@BeerWineandShine 2 жыл бұрын

I like the recipe videos the most. Not enough of that out there. At least not good ones. On a side note. You should seriously get more stuff in your shop bro. Personally i would like some wall art or stuff to decorate my bar and still area like a "Still It" sign. Be badass. Just a suggestion.