Ayyyyeeee, go the CCVM!

Not at all… Bran has got lots of B group vitamins, amino acids, minerals and provides yeast with fibres to stick to. See Nixon-McGraw “The Compleat Distiller” page 13… Please explain how bran works as a pH buffer “to reduce the magnitude of pH change”, sounds very magic. Ted adds some citric acid, I do not, it all depends on the water we are using. I have made several hectolitres of Ted’s recipe and one batch (3x Ted’s recipe, 70 litres) is currently completing its fermentation. I regularly qualify Ted’s recipe as bulletproof recipe, it’s the best recipe I’ve tried so far. No need to mention the recipe that is aiming at producing a ‘Bloody Mary’ cocktail directly out of your still, if you see what recipe I’m talking about…. I’m using rice bran, as we grow sticky rice here, and I get it for free. My still is a VM, so it produces a real neutral.

+Chapatedc awesome man! Yeah I'm really happy with it. Thoroughly recommend it. Welcome dude :)

Thanks man. And yes, yes he is!

Bearded & Bored would this work for your apple jack recipe?

Hi Jesse just did the recipe wondering something, all wheat bran fall at the bottom of the fermenter, is that ok, I could not see a dough like formation in the wash when that happens today is my first day of the fermentation.

+Arto Sevan Oksayan yeah that's normal man :) is the any bubbling going on yet?

it is bubbling yes but I still did not see anything like a dough yet :)

+Arto Sevan Oksayan cool! Yeah they all look different man. Sounds like it's doing well too me.

I thought or from what I saw It should look like a dough but it has been 4 days and the it did not appear took a reading today still 1.045 it is going down really slow there is definately something wrong I guess

+Jake Evans nice! Yep if you want speed it seems to deliver haha

+Rudyard Kipling yep, it's fermented out. And crashing to clear now :)

I don't have the patience to wait for it to clear, I filter out large particulates with fine cheese cloth and use as is. :-)

Nice! Hope it tastes great too.

haha fair enough dude. Yeah Teddy is awesome for sharing this!

+jvin248 I have seen it mentioned a bunch on forums etc. I have yet to see it for sale here though. Not that I have done too much looking haha. Give it a punch for me :)

Name brands are hard cause they are diff eberywhere. But I hear you.i will keep it in mind 😊

But then again not hard to do myself I ran a birdwatchers and did some experimenting added fruit to the mix turned out good

Thanks for the advice mate

That's probably about right, hit I have learned not to rely on fermentation going to my schedule. It's always when you "have to run on _____ day" that they get stuck or act funny haha

+Geno Boughter true that. Will see how I go next time. I'm thinking beer Smith may be the answer ;)

But when we do, we do it at tosche station

True, but would have been nice if I didn't have metric and volume to deal with - can just do it in metric, but seeing him do it in 100 liters adds a level of fog in my brain - would have been nice to see the 23L original version made since visuals are worth a lot

@@breenmt09 well dont be born in a country with a stupid measurement system hugely outdated. This meme was made by metric gang

rather spend some time lobbying the senate to implement the METRIC SYTEM :) :) :)

A man that talks sense ;)

@Steven McLenachen I concur! UK never went proper metric and then we have imperial measurements that sound like US ones but are slightly off. Some trades use US Imperial, others UK, and the rest (EU) metric. Godamned mess it is!

Thanks dude! Just getting to the fun stuff now :)

I subbed after watching the first video of yours that I had watched. I haven't started distilling yet, but definitely have an interest. You make it easy to understand and admit some mistakes you've made. To me, that makes for a great channel! I'm excited to see how this batch turns out for you!

Appreciate it :) As you know I am totally new as well. But I am HOOKED haha. Glad you can understand my droolings ;)

Yeah its interesting huh? That could be cool dude. Let us know how you get on?!

I have been hearing a bit about this lately. . . . . I have to say i am amazed by it. I need to find some and give it a go.

@@StillIt If interested, here is the alcofan.com/samogon-na-kodzi.html (Google Translate) After I switched to the column, I refused to sugar mash and made drinks only on cereals. Really yeast for the lazy.

+Luke Sanders I feel for you! We do have it good here ;)

You are allowed to distil alcohol in Australia you just have to register with the ATO and then pay tax on every litre of alcohol you make

Anything under 5L you dont need to tell ATO and you dont require a licence. Over 5L and yes, you "tell" ATO and apply for a free licence.

Don't make a video then but don't let government control you. We use the same stuff and concepts to make cheese, it's just food.

Luke, I live in Queensland. Home brew shop in my local town and no problems. You cant sell it. You can make as much as you want.

Bahshah I guess it was a good night. You have to be a fellow kiwi right? !?

Kiwi hard bro mean vids

Cheers cuz 🥃

+Toner Direct sweet! Is this one of your staples? Teddy said the same thing after watching the video haha. I will need to do a follow up :)

Yup, Makes a softer wheat Vodka with that "sweetness" of an all Sugar Wash..,,,,, Teddy is just up the road from me...:)

Sweet as mate. Thank Teddy Sad. It's his recipe. Sure do, same as any other :) if your not in the habit of taking full cuts and blending em with your nose and tounge I highly recommend it 😁

Ah ok cool. I will stick to those volumes for a little then and see if people find it helpful. Yep, hopefully, there is a change coming for the Americans!

+charlie knight nice man. So making whiskey most of the time?

Di ammonia phosphate I think

Glad it helped :)

+John Ivy gkg. My wife is from LA. She got me hooked ;) Thanks man.

Still It that's cool, I love my city, bro... can't wait to visit NZ, I hear the absolute vodka factory is there. Correct me if I'm wrong, lol. Regardless, it's a beautiful country... take care bro, looking foward to more vidz...

So you are from LA? It certainly is an amazing place to, especially for a holiday!

+charlie knight ah nice. What sort of still are you running?

We are not using the grain as a source of sugar. Just nutrtient and flavour :)

+MrDeathray117 no problem :)

Thanks mate,

Oh I see you have the heaters set up to blow hot air. I need to finish a video before I comment . I get excited 😆

Hows it going Geoff, welcome to that craft mate. Sorry man, no I do not :( I need to get onto that huh! I will work on it. Its 2' copper pipe + 2' stainless steel tri clamp ferrules.

The bakers yeast will handle this just fine. The point of this recipe is to make something tasty, not to push things to the limit. This yeast fermented this down to below 0 (if I remember correctly).

+Kalle Klæp yup good idea. I almost did a 30l just to get started. But thought a decent volume of neutral would be good video wise. That he is my man, that he is!

I have done dozens of these now, and the trick is just to keep it warm (I like to keep it around 30C) - once you realise that (and it took some hand holding before I did) it is virtually foolproof - I now do 150L batches. In fact it keeps itself warm for the first couple of days (as long as it is insulated), after that I just use a small fish tank heater. I don't even bother hydrating the yeast now - it seems to work fine without it.

Without some of those ingredients, your fermentation will probably stall. On Amazon look for "yeast nutrient" as an equivalent for the DAP. Epsom salts (non-scented bath salts) and multivitamins should be available at any drug store.

+Harley Siddall it will only start to clear after the fermentation is totally finished. And that tends to take about as long as it takes haha. There are a whole lot of factors that will push it longer or shorter but 5-10 days would be around the normal range.

+The Kush Connoisseur ah awesome 😁 glad to see you here.

+Naughty Goat Farm in this case it is a sugar wash. But the wheat is there to add nutrients and flavour. If you mean a "proper" all grain mash. Then some would say that it has improved flavour and smoothness etc. I have yet to do a all grin vodka. For me I think it really applies more to whisky etc. But I'm sure it's still a factor!