This method is golden! I've been at it feverishly now for 8 months. I started my spirit run and had to shut down due to surgery the next am. My wife brought me the first hearts cut and aged it at 140f for 10 min on toasted oak 2nd use chips . It brought tears to my eyes. Grown man crying over not in my Irish style whiskey. Thank you so much for your videos. I've joined Chase the Craft. You'll be hearing more from me and I'd love to come meet you in your homeland which is in my bucket list already! Cheers!
@johnyoung70892 жыл бұрын
New craft chaser here. This recipe and method turned out great the first time. Thank you!
@BillMcGirr3 жыл бұрын
Here in the states… a company called “Bayou classic “ makes an 8 gallon pot with a false bottom, a thermometer and a spigot below the false bottom. This is ABSOLUTELY THE BEST mash pot I’ve ever found. It’s not cheap… probably $120-130 usd. But it is handy in EVERY way. No scorching, easy to sparge and a thermometer built in to watch temps. They even have a screen that screws into the spigot… great because I DO NOT ferment on grain. I believe they also make a 13 gallon that is obviously more expensive. I find the 8 gallon pot is perfect for a 5-7 gallon mash. Good stuff .👍🥃
@jaredkornelson18642 жыл бұрын
Perfect video Jesse. Makes a guy want to dig into the grain spirit world just a little bit more and more.
@synfirefly10 ай бұрын
I just tried speed aging buy using an ultrasonic clearer. I just dropped the oak in with the spirit in a jar and set the jar in the cleaner full of water. After 30 mins it tasted very close to a year of aging. You should try it at least once and see what you think. I would love to get your impressions. Love your channel and watch every episode. Keep up the awesome work man.
@The7thSonSteve-O3 жыл бұрын
Thank you for sharing the knowledge. It was too cute how your little helpers took So much pride that they get to help daddy. Enjoy it while it lasts
@StillIt3 жыл бұрын
They are awesome kids! Cheers mate.
@The7thSonSteve-O3 жыл бұрын
@@StillIt chips off the ‘ole block, Mrs. Still-it is awesome 🤣
@alexschuster16183 жыл бұрын
As a 'murican heathen, thank you for catering to our backwards measurements. The green apple flavor you're referring to is most likely the yeast byproduct, acetaldehyde. I have yet to make whiskey, so I don't know if that profile can be also part of the aging process, but chances are, if it's not already there, it might not show up. Maybe. But when I hear green apple I immediately think of acetaldehyde and yeast. You did the right thing by under pitching to try to dial it in. You could read up on brewers techniques to avoid it and do the exact opposite. Thanks for all the videos man.
@StillIt3 жыл бұрын
haha no danger mate:) Yeah I hear you. For me acetaldehyde always came across kinda piercing in beer. I guess like solvent apple or something? In a nice Irish whiskey its more juicy. Weather thats because its actually a different molecule I dont know. It could just be that its combined with other things that change the way it presents. Honestly couldnt say. In the last Irish I made it showed up later on. BUT that could be that other funky flavours got out of the way over time. . . .. . . sooooooo in other words . . . . I have no idea hahaha
@jasonmackintosh12533 жыл бұрын
Would that yeast process result in some of the other common flavours found in Irish whisky rather than the unsalted you reckon? Eg. Green spot or writers tears with that "coconutty" flavour?
@alexschuster16183 жыл бұрын
@@StillIt I don't actually know either. It's all speculation on my end. My guess is that it's part of it, and the effects aging and other compounds from distilling it, work together to make it more palatable. But again, this is all speculative, with yet another rabbit hole for me to fall into.
@alexschuster16183 жыл бұрын
@@jasonmackintosh1253 possibly. Yeast plays a heavy role in flavor compounds. Drink an American ale next to a Belgian and you'll see what I mean. Jack tasting like bananas is the esters coming through the distillation process. Could also be the wood being used, or something that's more than the sum of its parts... which is also probably the juicy green apple experience here.
@eddiedinel42603 жыл бұрын
ADORE this series. Would LOVE to see another in the series on fruit brandy / schnapps in the same style!
@scottclay42533 жыл бұрын
Thank you, Jesse! Your 200k subscribers is coming quickly. Congratulations in advance! Great video as always. Single pot stilled Irish whiskey is my favorite whiskey style. Your instruction is spot one! Please keep your content coming!
@StillIt3 жыл бұрын
Nice man, its definitly a underrated category IMO. Cheerrs mate :)
@michellewilt44793 жыл бұрын
Love this series. Thank you. And your helpers are adorable. The sooner-or-later father to be in me hopes to one day have my kids at my side when I'm working on my hobbies too. Wife and I will hopefully be working on our own little helpers soon, and hopefully I'll be building my still soon too.
@StillIt3 жыл бұрын
Awesome man, good luck with both!!
@michellewilt44793 жыл бұрын
@@StillIt thank you!
@diamondmidnightgardener2 жыл бұрын
Best giggle in the business!
@ToastedSynapseGaming22 күн бұрын
I love that in every video you give us crazy new ideas for Foreshots. Here's another one - I didn't use my car for a while and winter came (low temps) so I was worried about the window washing fluid freezing (because it was full with summer liquid) -> So I poured some foreshots in there. It didn't freeze and it also gave a nice "extra" smell whenever I used the wiper fluid. Luckily no cop stopped me to ask if I had been drinking :))
@dougshelton693 жыл бұрын
I like my digiboil with 2 inch column and sight glass with flat marbles....wouldnt be here without your videos...😁
@jimmarsden59112 жыл бұрын
Tried this and it worked out really well! Aging it in a barrel. Thanks Jesse
@StillIt2 жыл бұрын
Awesome! Glad yo hear you are happy with it :)
@glleon805172 жыл бұрын
One fun fact I learned from the channel Liquid Antiquarian channel is that unmalted barley was used in Irish whiskey because it carried a lower tax than malted barley. This was not strictly legal at the time but the practice survives to this day. Those canny Irish!
@quinnlindsey1353 жыл бұрын
Thank you for coverage all the measurements for the USA
@StillIt3 жыл бұрын
No danger mate 👍🥃
@colahandyman673 жыл бұрын
@@StillIt Gotta luv dem "Freedom units"
@shpeen8835 Жыл бұрын
I've given myself a year to educate before I choose a distilling system and this is my go to channel for that education.
@PalemagpieАй бұрын
How's it going a year on?
@shpeen8835Ай бұрын
@@Palemagpie Still being educated. 😁
@TheGrainBench3 жыл бұрын
Oh snap. I went in to the "Awe" Grandad mode almost immediately at your little helpers. That was so awesome. Great vid. Had to 100% agree with your wood selection. Irish begs to let the shortbread, honey, baking flavored ingredients shine thru rather than wood compounds. Spot on man.
@sagoodman9882 жыл бұрын
Definitely a thumbs up Jesse! Made a George Washington rye and added 5lb of corn sugar for a safety net, turned out delicious! Thanks for all the great info, irish whiskey is next!!
@pjoter22432 жыл бұрын
Big thumb up for the metric system! And another big for the detailed recipe!
@NetworkGeek2804 ай бұрын
I made this recipe. Bottled after 11 months. Not the quick turn around expected. But the result was a great representation of an Irish.
@TheStadeyT3 жыл бұрын
I have literally just put down my third version of the first next step whiskey, the timing of this is perfect - I know what I'm doing this weekend
@StillIt3 жыл бұрын
Awesome man! How have the other 2 turned out? Did you do any experimenting / development on them?
@TheStadeyT3 жыл бұрын
@@StillIt one is nearly gone which is a testament to how it turned out - aged on white oak chips for three months The second one is the same recipe but ageing on charred bourbon staves, will bottle it in late November I think. Hopefully some of the first survives for a comparison by the time the second is bottled! The one I put down yesterday is a change in that I used 50% gladfield Manuka smoked grain as an out of left field experiment - garage smells of bacon and peppery beef. Will see how it turns out! Also tried the LME whiskey early this year, the initial fermentation had an infection with a skin of lacto or something, gives it a not bad but sour taste - I kept and froze some of the stuff in the fermenter so I can hopefully inoculate something later on to bring that taste into future generations
@StillIt3 жыл бұрын
@@TheStadeyT very nice man! I'm guessing that manuka one is going to be fun! I recently opened up a little bottle of the peated Irish I aged on manuka wood. Was pretty tasty, fun sticky sweetness too it. That could be fun to age the manuka smoked on manuka wood. . . .
@TheStadeyT3 жыл бұрын
@@StillIt solid! I was lucky enough to receive a Barry's barrel in August, looking forward to using that, but if I can get my hands on some Manuka wood I think that would be a goer. Also interested in doing a wooded gin, perhaps with a FFV base for the neutral to get some graininess coming through
@nellynelson9653 жыл бұрын
Your vids are normally pretty good. But this was one of the better ones.
@StillIt3 жыл бұрын
You had me worried for a second there hahaha. Cheers mate.
@Lubberboy2 жыл бұрын
This video is bad ass. I’m just recently getting really into whiskey and would like to try my hand at making my own. Thanks for all your hard work making this video! I greatly appreciate it!!!
@yoguimasterof693 жыл бұрын
This will be a great series of videos!! Thanks Jesse!
@StillIt3 жыл бұрын
Glad to see people dig the concept. Cheers mate
@bennoyce37003 жыл бұрын
I know what my next batch will be... Just started my first batch of rum. Think I need to play a little catch-up here.... Cheers Mate from Tennessee!
@StillIt3 жыл бұрын
Ayyyyeeeee nice. Makes me happy to know Irish style will be made in Tennessee!
@justinmitchell56602 жыл бұрын
Definitely giving this a try! Will see how it turns out in a few weeks!
@justdavedoindavestuff34792 жыл бұрын
That effin' dog in the background made me rush through the house thinkin' I left my mutts outside. Damn, bro... didn't need that 😜
@karlmyers65183 жыл бұрын
I just want to say a massive shout out to you and barley&hops. I had my first real success with, a homemade 50ltr keg still thats slightly too efficient if that's possible. 25ltr with 1 can of coopers amber malt extract . 250g of peated malt barley and enough sugar to get to 1.1 uncooked and fermented at 28c with grain left in and with still spirits whiskey yeast + 1 spoon of dap . Only in oak for 1 week and I could not wait as it was smelling so good from pitching yeast to running the still. 100% positive feed back from everyone who's tasted it! #INLOVEWITHTHECRAFT
@StillIt3 жыл бұрын
Awesome man! Welcome to the craft
@karlmyers65183 жыл бұрын
@@StillIt thanks mate , I'm in the UK. I am nearly ready for my first all grain. Maybe in the next day or two
@StillIt3 жыл бұрын
Good luck dude !
@HeartPumper3 жыл бұрын
Jess I love that series, it's immersively helping new people A LOT, and hmmmm.... old & experienced (haha it's me ) can always learn something new & interesting, as well. For making life easier, for those who would sparge, I'd add some rice hulls (about 5 handfuls :D) - I always do so with other than malt adjuncts = no stuck/gummed up sparge (especially if not BIAB). Keep it up, great content as per usual! Cheers!!
@donmiller29082 жыл бұрын
I thought have a distillery, in your home, for the purpose of producing alcohol was illegal in the United States.
@HeartPumper2 жыл бұрын
@@donmiller2908 Not only in US, in most countries it is illegal. But it doesn't stop people of stilling. In NZ where Jesse is living, it is perfectly legal.
@chefdalling6373 жыл бұрын
OOoooh, I can't wait to try this! I loved the last batch!
@StillIt3 жыл бұрын
Awesome man!
@VoGusProspecting Жыл бұрын
Mate, I LOVE your presentation. I'd love to do a collaborative project if you're ever up for it. As a miner I can't give you much in the way of grain. But... Gold?
@dominicborserio27983 жыл бұрын
I KNOW I should be trying some easier stuff first as a new distiller...but I'm young and dumb and SO giving this a crack! Awesomely helpful and inspiring video Jesse!
@colahandyman673 жыл бұрын
Nah don't stress you can do it, its not that hard. Get a sugar wash or 2 under your belt then go for it and taste the difference
@StillIt3 жыл бұрын
Thats kinda the point in this recipe mate. You really cant go that wrong in terms of the mash. I guess the downside is something like this has you a little more invested than say a sugar wash. It may be a decent idea to do a sugar wash or so just to get used to the distilling and cuts process (you need to do that no matter what you make!). Depending on your personality and how risk averse you are etc. That way you can just go through the process on a wash your not that invested in. But honestly your call. If you wanna jump right in with this then I am all for it!
@LP23D63 жыл бұрын
Melt the grain bag to the bottom. Been there, done that. Found a nice stainless false bottom that fits my cooker on the net. Onward and upward with all grain.
@traditionbrewingandcook12062 жыл бұрын
The way I'm distilling is more like out in the woods first day I airlock ferment then the rest of the time I open ferment it gives the shine a better flavor
@waynemcauliffe23623 жыл бұрын
Love my Irish Whiskey Slainte mate
@christiankirkenes59222 жыл бұрын
They sell mesh screens for the bottoms of those boilers, for sparging beer. Would work just as well at keeping the bag of the bottom
@davidelourenco25373 жыл бұрын
Great video!! I love these style of content! One step, as you sad, that may stress people is the grain handling - so I think that one thing that could be very nice to cover would be the impacts of on-grain fermentation. It would obviously give more work on the removing solids for distilling but it would be nice to know the flavour and mouth feel impact and compare with the regular process. Cheers
@StillIt3 жыл бұрын
Good idea dude
@davidelourenco25373 жыл бұрын
@@StillIt thanks! We can obviously think that some methods and some myths are the best practice, but sometimes the result difference may not worth the effort and/or it may be that in some scenarios in which it is actually a nice to have, and the only way to know is testing and comparing - like this use of oats to mitigate the use of sugar - genius! Thanks again. Cheers
@westendnursery89692 жыл бұрын
Kj
@MrDeeJayNZ3 жыл бұрын
Great work Jesse, will definitely give it a try. Firstly, would love to see more videos using the T500 - I have the copper condenser, have not tried it in Pot Mode yet, but keen to give it a go. Would also love to see a recipe for Tennessee Whiskey; also a video making rum with the T500. Keep up the great work!!
@StillIt3 жыл бұрын
Sounds good to me. The plan is to have it as a ongoing series :)
@HodgyE52 жыл бұрын
thank you
@allanwhite85642 жыл бұрын
Thanks Jessie for this series, while I understand the next step idea is a great stepping stone-I’ll try to run your easy corn whiskey recipe adapted for the t500 boiler system for my first next step/ all grain experience.
@damagedpotato3 жыл бұрын
I just started some mash for Irish whiskey (similar to your build) with a recipe that I got off of one of bearded and bored. I have an alembic in its way so when it arrives I can be ready. I'm taking his advice though and skipping the peat
@myrtilusgames3 жыл бұрын
Great video thank you 👍 would love to see a video on a bourbon recipe. Or even something maybe experimenting with the Lincoln County method. Thanks Jesse
@matthewfarr2283 жыл бұрын
Dude, I've been a sub for awhile and your video production quality has skyrocketed nice job man quality stuff
@StillIt3 жыл бұрын
Thanks man, I have been trying haha
@nickkok79553 жыл бұрын
Awesome and easy to follow video!
@MRPricks2 жыл бұрын
Awesome as I'm going to try it 😜
@stevetaylor92653 жыл бұрын
Going to have the try this one.
@emerybryant2 жыл бұрын
Consider an in pot "veggie steamer" you can find em in different sizes and some very cheap. Might be perfect to help you keep the bag off the bottom of the pan.
@jasonmackintosh12533 жыл бұрын
Love the whole walkthrough for a specific mash recipe! Would you consider doing another specialty malt mash recipe? Would love to see what different types of specially barley bring to a new make
@StillIt3 жыл бұрын
Cheers mate. Check the first vid out in the series. It uses specialty malt: kzfaq.info/get/bejne/qd2agKVpysi7pmg.html
@jasonmackintosh12533 жыл бұрын
@@StillIt sorry I worded that really badly, up too late 🤣 loved that you used the Munich malt in that mix and really liked the video you did using the different levels of roasted corn too
@StillIt3 жыл бұрын
@@jasonmackintosh1253 hahaha all good mate. What is it that your thinking I could do different?
@FrontYardGardener3 жыл бұрын
The rule of thumb for boil kettles and fermentors is the contents should occupy 80% of the volume, 50 liter divided by 80% equals 62.5 Liters.
@HeartPumper3 жыл бұрын
80% from 50 is 62.5?
@FrontYardGardener3 жыл бұрын
@@HeartPumper negatory good buddy, but rather “50 liters is 80% of what size kettle?” 80% of 50 would be .8 times 50 = 40, instead 50 divided by .8 = 62.5. Math!
@ile843 жыл бұрын
For inverting sugar you could use Citric acid from lemons.
@StillIt3 жыл бұрын
Totally
@kingnolds3 жыл бұрын
Hi. Not boiling before fermenting??? Thanks for all your excelent videos.
@Chasing1003 жыл бұрын
Been waiting for this video for years! The home distilling community doesn’t seem to get corn can be seriously expensive or just annoying to find in a lot of places, and there’s a reason barley is used in Irish whiskey, it’s the most common cattle feed and it’s cheap as chips here
@Ansis993 жыл бұрын
Hi, Jesse! Yes, everything is correct! If you ask me about what I do different than I can tell about size of crushed grains. I do maximal milling possible, to the pulverization. It is hard and slow, but it pay out in amount of alcohol in the mash. But, it can be done with boiling in the steamer(unmalted stuff) and crushing with the blender before we add malt. 🥂
@vlagavulvin38473 жыл бұрын
Hey Jesse. Cool vid. I'd probably toast the unfermented stuff in the oven to make it even more choco bisquit-ish. Nice "helpers" you've got there 👍 Cheers!
@StillIt3 жыл бұрын
I actually considered that. I agree I think it would be really tasty and also make sure things actually were gelatinized. But I decided against it as I think it may push the flavour profile away from the tradition Irish gamut.
@jacoengelbrecht24203 жыл бұрын
Thanks Jesse, this recipe might grow on me and try to make whiskey again, I don't have a good success rate with whiskey
@jacoengelbrecht24203 жыл бұрын
Jesse just a question, does the yeast play a big role?, can I use Yellow Angel Yeast?
@RitchieDubbz3 жыл бұрын
holy shoot i have missed these types of videos
@StillIt3 жыл бұрын
This is the second one. . . . More to come!
@harveylee65 Жыл бұрын
I like the flavor of pecan and was wondering if you could char and toast pecan wood for the whiskey aging
@ryanmoore58882 жыл бұрын
I'm a new "heathen northwestern brewer", so that being said what does cream of tartar do to your grain before dumping into the fermenter??
@BeardedBored3 жыл бұрын
Having burnt a bag myself, I can say yes, they are made of nylon;-)
@StillIt3 жыл бұрын
Hahaha I'm in good company. I got lax on this one.
@BeardedBored3 жыл бұрын
@@StillIt It's kind of a punch in the gut to see the grain spilling out, especially when the camera is on, haha!
@johnblack33983 жыл бұрын
@@BeardedBored Do you know how George From Barley&Hops is . Its been a while since he has put out any content?
@BeardedBored3 жыл бұрын
@@johnblack3398 He's doing fine, just taking a break from KZfaq as far as I know.
@TallJakeW3 жыл бұрын
"Heathen Homebrewing and Distilling" needs to be a thing . . .
@byronjensen9263 жыл бұрын
Best video to date. Thank you!
@StillIt3 жыл бұрын
Glat you liked it mate :)
@coolphoenix643 жыл бұрын
Hey Jessie you mentioned squeezing or spargeing the brew bag, but you also mentioned in another video that squeezing the bag releases lots of tannins. Isn’t it best to sparge?
@bobrichter3059 Жыл бұрын
Use Foamsol. A few drops is all you need to prevent foaming.
@erikkarlsson60472 жыл бұрын
how would you recommend doing this allgrain? just replace the sugar with base malt?
@Hannibalking162 жыл бұрын
What would happend if you substitute the table sugar for honey or brown sugar? Would it have a better flavor profile and ditch the bad mouth feel?
@StillIt2 жыл бұрын
I think it may help for sure. I distilled mead a while back and the amount of honey flavour that made it through was pretty intense.
@mcdrammer77153 жыл бұрын
Great video, always lots to learn. I would not recommend using animal feed stock as a source of grain. Certainly here in UK, grain destined for animal feed has lower quality/contaminant thresholds (e.g. fecal content) than that for human consumption. 💩🥃🌾
@tomguitaronlineАй бұрын
So good old quaker oats are fine for the oatmeal? Thanks, tom in Maine. ps, i made absinthe per your instructions and recipe. The only thing i messed up was using too much fresh mint. It smells like mouthwash. Anyway, i cut it to 120, it's smooth, light green and when on ice it clouds. Cheers mate! Going to give this a go. Ive made fruit brandys for years but really want to try this.
@uyegidgg2 жыл бұрын
Is the inverted sugar absolutely necessary? Does it just raise that amount of finished whiskey?
@REALPONDY2 жыл бұрын
Great video & love your work, top notch. @Still It just a question on how you control the temp in the Turbo 500 boiler & kept it at 64C for your initial mash temp as the one I have has no thermostat control. Did I miss something there?
@eliedaou66272 жыл бұрын
Are you using a voltage regulator/ pwm/ pId or are you just plugging the boiler in and letting it go full blast the entire time?
@richardrush48412 жыл бұрын
Is there an Irish Whiskey that you think the flavor is similar to? If I could get something ½ as good as Jamesons I'd be ecstatic.
@TheAlanFletcher2 жыл бұрын
Great video, planning to do my first whiskey, would substituting the sugar with dry malt extract work well do you think
@graemewilson64885 ай бұрын
G'day Team, I know it can be done, but could using honey instead of sugar provide enough 'sugar' and provide the desired 'honey ' flavours in the end product? Along with oaking.
@NielvanderWath3 жыл бұрын
Hi Jessee it just seems strange to call it an All Grain and then use sugar. I would love to see you do a high gravity all grain fermentation with no sugar and compare these two.
@mattl75992 жыл бұрын
Awesome stuff Jesse. Any tips on where we can find the wood to age the whiskey in? I'm based in NZ also.
@markdavis50293 жыл бұрын
If you're having issues with it forming a dough ball add some rice husks. It adds no flavor but takes up space to allow water to flow more easily through.
@StillIt3 жыл бұрын
Especially if your not using a bag!
@gerhardjoubert21082 жыл бұрын
Hi Jessie were did you get the un malted / steam rolled barley from here ion NZ
@JayDudeUgs_pubg21 күн бұрын
Gotta love that Shirt
@ChristianMercadoAcevedo2 жыл бұрын
great channel!
@chefe21522 жыл бұрын
Can u just use raw barley ?or crushed and than cook raw barley? Cheers
@nothingbutchappy3 жыл бұрын
Sounds like you could use the tap point on the t500 with a sous vide to supply constant temperature water into the still through a placed copper line...
@bigsmokkdogg2106 Жыл бұрын
Green Plantains have high starch and caramelize some yellow ones And fake age with chestnut please
@overreved13 жыл бұрын
Can you run this recipe with a regular copper still with a thumper
@jamalking67385 ай бұрын
QUESTION - Out of 50litres Of Wine How Much Brandy Would I Get After Running It Through The T500 ? Thanks
@paulweaver60643 жыл бұрын
Could we just use a fifty lb bag of horse feed from the feed store it’s got all that in it and some brands have molasses as sugar? Of course they got corn 🌽 sugar and oats and barley and such things at that and if your sore from working out I have used the horse liniment many times after five hour tennis matches, Or building fences and digging post holes.
@sheldoniusRex3 жыл бұрын
What about a champagne yeast to dry things out after day 5? Don't those guys usually go really dry?
@StillIt3 жыл бұрын
Yup you could.
@davidsutcliffe19683 жыл бұрын
So I’ve done a similar one to this for 60 litres but put in chocolate malt as well unfortunately I didn’t research it first and put 5kg in 🤣🤣 didn’t know how sting the stuff was so the ferment is kind of black no idea how it’s going to turn out have you ever used chocolate malt before
@StillIt3 жыл бұрын
Hahahaha, nice! Yeah your generally going to want to aim for a few percent choc malt (unless you really want to use the hammer). Perhaps 1-4%. Im thinking its going to be tasty. But perhaps a little too bitter, kinda like coffe bitter. I have not made anything with that much choc malt. BUT, even if its not great by itself its probably going to be a great whiskey for blending with other things you make.
@Rubberduck-tx2bh3 жыл бұрын
This looks like my next project, but using Yellow Label Angel Yeast, so no sugar needed!!!
@StillIt3 жыл бұрын
You could do it with yellow label for sure. It would look nothing like this though. You don't need to heat/mash anything. You wouldn't even need the malted barley if you didn't want it. I'm guessing the flavour profile will be fairly different too. Although it will probably be yum.
@billyedwards57162 жыл бұрын
Would using a thumper be considered "double distilled"?
@patrickgeorgegalvin776310 ай бұрын
Rookie here.. what is the more advanced alternative of not using the sugar safety net???
@mackdog32703 жыл бұрын
Would it be worth adding oats to rum during fermentation? I'm going to give it a try someday, I was thinking it could mellow out a spiced rum. LoL gin basket for the win
@kevinpadoa40113 жыл бұрын
Nice idea for a botanical rum slant
@ventura95133 жыл бұрын
Can see the lil munchkins asking ,, Hey Dad can having some of your special cordial after we're finished making it,,, hahaha ,, would be piss funny mate
@StillIt3 жыл бұрын
Hahaha, they like to smell stuff and yell "yucky" at it.
@stevengill18953 жыл бұрын
Hi Jess, absolutely love the videos. I know it all depends on your setup & cuts etc, but roughly what yield would you expect from this 60l wash, I've got a grainfather with the same ppt still and just wondering what volume I'd be able to put in a barrell off a 60l wash at roughly 8%.
@chriscooper42713 жыл бұрын
Am I right to say you ran the still flat out ( as there is no temperature control ) for both runs or did you use a PID?
@Winteryears2 жыл бұрын
Awesome crew, dude.
@gunthersteinfelder50893 жыл бұрын
I have learnt sh*t loads from your videos, thanks mate! Could you please make a honey bourbon, I know there is essences, but you seem to have the same palate as mine?
@StillIt3 жыл бұрын
HMmmm, something I had not considered. Il have a think about it.
@mct04072 жыл бұрын
Would you recommend using liquid malt extract instead of sugar? Bumping it up a bit because it’s not as fermentable. But it’s an easy way to remove sugar from the equation all together still with a safety net
@qlddrones13 күн бұрын
Thanks Jesse. If i want to make a 30L batch, do I just cut the recipe in half? Do I need to adjust any of the times for a smaller batch? I don't have big vessels.
@StillIt10 күн бұрын
Yeah that will work fine ☺️
@absolutegenerique3 жыл бұрын
What is your experienc with pils malt or some toated wariants of it?