George, I'm definitely glad I found your series. I've learned a ton since I started watching it. Thanks a ton for making them

One of George Washington's original stills was seized by ATF agents in a moonshine raid in 1939 from a family descended from Washington's servants, not slaves. It was one of many he had at the Dogue Run grist mill/distillery on the Mt. Vernon property. A meticulous reproduction was done by Vendome Copper in Louisville of the original still made by R. Bush and Co. in Bristol, England. A Scotsman, James Anderson was Washington's master distiller, who got the distillery in full production while Washington was out fighting the revolutionary war and at full capacity operated 5 stills, and produced around 11,000 gallons per year, which easily made him one of the largest distiller on the entire East coast. Washington himself probably would have rarely actually drank any of this whiskey as he preferred imported madeira or even champagne, so it would be a mistake to think Washington was in amongs barrels of whiskey turning the tap. Washinton's exact mash bill is preserved and is more similar to today's rye whiskey with a larger corn adjunct. The whiskey would have never been bottled as all whiskey at the time was sold bulk in barrels.

I ordered the book Friday morning and it was delivered Sat morning. Fastest delivery EVER from Amazon 👌 2:15 AM and I'm sanitizing equipment trying to decide what recipe to use for my very first mash... So where else would I be but watching and listening to George. Thank You Sir !!

I want to see the whole process for this! I was hoping for a ‘part two’.

you have more answers than I have questions I thoroughly enjoy your instructive videos keep up the good work what a great public service . 5 stars 😄

I'm addicted to your videos. Great job, both instructive and fun.

I feel like I'm in school watching this man he is the professor of spirits

Another excellent tutorial. Thanks George for all the work you put into these videos.

Thank you! I love all the information you so generously give out freely. I made 24 gallons of your sweet potato vodka. It's in the fermenter now, my friends can't wait. Thank you again 💓

Man your a great instructor wish my memory was half as good .

He is so professional and educational thank you so much for sharing your knowledge sir!

Thank you buddy, this was the PERFECT video for me. Was looking for a whiskey mash video using flaked corn, rye and barley. I love that you used a grain bag for straining off the mash as I really didn't want to mess around with grain in the fermenter or later on, as some others do. I like that you mentioned that you could add 3-4 lbs sugar to boost the abv, as that is my plan, though wasn't sure how much corn sugar to add. Just a great video and reassures me that what I was thinking of doing is an acceptable meathod.

I use a false bottom in a 10 gallon cooler for my all-grain beer mash. The advantage of the false bottom is before you run your grain into a bucket you can run some out slowly into a big measuring cup and put it back into the cooler. When you pour it back in try s much as possible not to disturb the grain bed. Repeat the step over and over until the wort is clear. This allows you to use the grain bed as a filter when pulling your wort/mash out of the tun.

I have the 10 gallon HD cooler for a mash tun as well. Made the following mods: 1. Remove spigot, replace with 1/2" NPT SS ball valve, O-rings on both sides. 2. On the nipple end of the ball valve I installed SS filter. This filter is made from a Stainless water heater hose. Cut the ends off, pull out the silicone rubber core. Use a SS hose clamp to clamp the sleeve to the pipe end in the cooler. Pinch the other end closed and tightly twist SS wire around it to keep it closed. The result lets liquid flow out but not any grain or particles.

George you are a wise man 👍😤thank you sir for sharing your wisdom. The Washington looks like it turns out amazing

Hey George thanks for answering all my questions on the phone earlier! Can't wait to try all your mash recipes and enjoy sipping on some whiskey! Keep up the good work and can't wait for more videos

Love hanging with you, George! Itz always quite a treat to get a lil side angles and kibbitz on the videos you produce! In this Unprecedented age we live in, the grassroots speak louder than the mediums of bygone eras! 😎💜

Just finished mashing in a twenty gallon batch George thanks for helping me reproduce history brother the only thing I did different is I prefer to ferment on the grain. I'll let you know how it goes.

Another great video, George...you da man!

Great video, full of info, thanks for doing it.

I am so glad that these wonderful vids are back..

Drinking the Budweiser freedom reserve right now. I'll be making your/George's recipe on my next brew.

Great recipe thank you for your great video's

Love your videos buddy thanks for sharing

Great video as always! Thanks for making it!

Just some FYI for anyone wanted to try this recipe. This expands out to be way more grain in the cook pot than you're probably used to, I have a 21.5 Qt cooking pot and could barely get it all in there. I didn't use a sparging bag as I had always fermented on the grain before. If you're going to do this OTG, the grain all ends up at the top and tries to block your airlock while the fermentation is in progress, when its all finished the "cap" will fall. OTG there is really no way to check your SG until the cap falls down.

Thanks George! Can’t wait to get that George Washington Rye in the fermentor!

Thank you George. Im buying the book that has that recipe in it. I cant wait to try it.

Gee George, here was me thinking of getting a 'Grainfather' for mashing all grain beers (handy for stilling too) but now you got me reconsidering....

"we still got some steam comin off of it" 🤣🤣🤣

How did this come out for you? can't wait to try this recipe! idk how high of a potential abv you'd produce from this recipe? I don't want to have to double distill it to get a higher proof cause I don't want to take any of the flavor from it. may try it and see what I get then if I want it stronger I may just add more grain to next mash. what's your thoughts on this?

I don,t know anyone that can fill your shoes

Thanks for all your videos. They've been a great help. When it comes to the gypsum powder and the acid blend, wouldn't they kinda cancel each other out? Similar to vinegar and backing soda when mixed you end up with a neutral solution with a little bit of salt.

Very informative video. Cheers

I would love this recipe if still available

Thanks George!

the season is coming up soon here in n.c. so i'm gonna try this one. oh, and i ordered the book you talked about. keep up the good advice.

Drives me nuts the way George refers the the barley as "the grain" when literally everything he's putting in the bag is grain.

Outstanding video George, you've outdone yourself with this video! ! I am definitely going to have to do this one. Could you possibly shoot me that recipe?

Gday George Gary Brown Prairie AUSTRALIA your shows are marvelous I can't get enough of them can you please send me the George Washington recipe, I can't wait to make it I've just finished a still and a ss fermenter so I'm ready to go Hey George that plastic barrel you used for a fermenter have you thought about 1 or 2 electric frying pans use plastersine tobuild the sides up against the bottom of the barrel tape the pan up tightly to make a good fit then pour some plaster or cement in the Pan let it set and strap it on tightly to your barrel and now you can use the controlled thermostat on the frying pan to meep your temperature constant. Thanks for the help mate ,regards Gary Brown Prairie AUSTRALIA.

​ @George Duncan I agree with you. I've watched hundreds of hours of your videos. Sure, for someone that just wants a quick "Here's what to do" video, your level of teaching is probably a bit drawn out for them. Me, on the other hand, I like to learn every single detail. I read the comments as well. There is much to be learned in the comments. As a community, we learn from each other. From our successes, our failures and everything in between. Thank you for taking the time to make these videos. Obviously, you earn a living doing what you do. But the volume of responses from you, is quite impressive. That shows just how much you care about what you're doing and the entire community involved. I copied and pasted my comment from from another person's rather disrespectful reply. Just in case they decide to delete it, 5 years later. lol Keep up the amazing work, George. I'm a beer brewer, at the moment. However, in the near future, I'm going to eventually give some of these videos a try.

Now George you didn't finish what ya started! It would be nice to see you re-do this mash from start to finish product. Maybe do a taste test with your buddies Bearded and Jessy.

From what I've studied, GW's rye was NOT aged in charred oak barrels but rather shipped in UNcharred barrels and drank clear. George, what is your opinion sir?

Thanks for the recommendation on the book, its a really great read!

George, Im not a distiller, yet, but I'll bet a sous vide machine would work great with this technique. It would bring the water up to an exact temperature with no monitoring, then the cooler would help hold it at the given temp. If youre not familiar with sous vide, I'll link a video. Like I said, I haven't distilled anything yet but I do have two ferments in progress and am just thinking of future techniques to try. Thanks for all you do! Sous vide link: kzfaq.info/get/bejne/hNZgf7Co1tqzhoE.html

Thanks Mate. I had just ground up some chocolate rye and wanted to know the rest of the method for extraction, I don't have the same equipment but got it pretty close to that method. I dare say I will cheat and put in a kilo of dextrose to bump up the ABV. (And for anyone wondering 155'f = 68'c)

Love your videos Barley and Hops George

Whiskey... In Lithuania we have Starka. It is made from Rey or potato moonshine(traditionally 50-60%, commercially 40%) aged in oak barrels. So difference from whiskey is the same like scotch? Well whiskey has corn in it, but I mean, that's it?

Great videos. Thanks,

I really wished I thought of using one of those drink buckets, I ended up basically building my own.

Adding the gypsum and acid blend at the same point in time confuses me. George, would you clarify and let ensure if the acid blend should be added to the fermentation bucket to assist the yeast? Thanks George.

Wanting to get into making a little for myself just for a new hobby! Wish me luck!!

Hi George, it seems that 1/2 of malted barley won’t have the conversion power to convert other 9.5 pounds of grain. It’s only 5 Perecent of the total grain bill. Should there be more malted barley? Thanks

1st time comment - I have just made this for the 1st time and I’m about to run it through my pot still. My question is what style of oak do u normally use once you have your finished product?

George, great teaching! I had no idea it was this simple; not much different than brewing beer. I have a friend wanting to make some whiskey, so I'm forwarding this video on to him now. Hey, if I were to use a grain bag in my brewing process, as you have here, along with cooler/chest, would that provide the same results as a rectangular beer chest with copper piping in the bottom of it? If so, why not always use the approach of the bag!? Thanks!

I’ve been watching this for some time your channel. But we’re the second update? Doe we always have to add all theses extra things u do or can we still make it the way they did for the general?

Thanks George.

Giday George. a nuther great video. thanks again. George may also ask what is that is the name of that moonshiners song that is playing in the back ground. I would love to no what the song /music name is please. All so I would like to no What the name of the Book was that you got the George Woshtion mash recipe from. Thank you so much

I tried a thrown together recipe I dreamed up and I only produced a 1.036 without sugar added on a 10 gallon. 12 lbs cracked corn 4 lbs rye 2 pounds 6 row. After adding 2 lbs brown sugar 7 lbs table sugar and 8 lbs corn sygar I only got up to a 1.076. Mash ymtun worked pretty good but next time I think I'll turn the corn to porridge in my pre heat water. Probably clog up the false bottom tho. Hopefully the learning process tastes good lol

George, do you have a home brew shop? If so where are you at? I haven't started distilling, too nervous about doing it until the laws change, if they ever do! But I would love to start brewing my own beer and wine,Im not a wine drinker but home brewing is so interesting that I want to try! Love your videos, thank you very much for taking the time to share your vast knowledge!

hi George, I would be thank full for a copy of that recipe . thanks

Hi George, you're doing a great job educating us newbie's in the art. I'm trying to put together an all grain mash recipe for vodka, and I want to use wheat grain with malted wheat. How much of each should I use for a 6 gallon mash to get an ABV of 10%?

Hey George, could you guys do a video on sour mash whiskies? I recently toured the Jack Daniel Distillery and was told "sour mash" was what most are using these days.

Would love a copy of the recipe. Thank you.

George, love your videos! Could you please advise as to the size of your Home Depot cooler and do you have a false bottom in it. I am new to distilling and have a lot to learn. Thanks for for any advice on this. Chuck Angola, IN

12;45 acids? is that why ppl add lemon to there batch?

I’m new to this,,, do you have to boil the mash ? Or is it not as sensitive to wild yeast as beer is ? Or does it not matter because you are distilling it ? Sorry if this is a stupid question 🥴

i brew beer same method Brew in a bag (BIAB) if you double crush the grains or crush at its lowest setting u get better efficiency -

Is all the ingredients you have mentioned such as the iodine,in the book you said was worth buying?

I am trying this but my S.G. is only 1.045, seems to low should I add some simple syrup?

How are u venting the mash? Lid slightly open or u using a blow off?

Is there any whiskey that can be made without enzymes?

GREAT VIDEO! Would love to see you use the Turbo500 for this!

Hello. I'm not understanding adding gypsum to make the water harder (alkaline) and then adding acid blend (which would make the water softer)?

I have a bunch of peaches my mom canned I am gonna try brandy from my still I made haha here we go

George, if I am using a Turbo-500 will I get any flavor or will it all strip out? Thanks

Would love the recipe thanks 😊

What was your starting gravity on this Mash? And do you think it would change the flavor a lot if I use just enzymes instead of the grain?

How can I get the recipe. Never made shine and would like to try with grains not a sugar wash.

Would it be possible to get the recepi ? would love to try making it

Great professional video….. only Homedepot cooler can see :)))))

2 Georges involved, what can go wrong!

Going on my list to try. Have you fermented on the grain George? Reason that I ask is because that's the way I learned maybe a good idea for a video start to finish a batch each way to see what way works the best.

Good video Thanks!

I'm gonna get that book asap

What kind of ABV did you get from this mash (before distillation) without the addition of sugar? Thanks.

Hey George! First off man thanks so much for doing a great job on ALL of your videos. Its been a great resource as we are getting started in the distilling process. My question is: My friends and I have done a few test runs using a corn only mash to get our still tuned and to better understand its functionallity. (55 Gal 6" 6 tiered Reflux Still...its a beauty) The problem is we are having a rough time converting the corn. An example of this is we used 20 Gal of water and 40lbs of milled corn with 4 teaspoons of alpha amylase and gypsum heated with propane burners in a 30 gal mash tun at 165/170 degrees F. We did this for 7 HOURS! Added a gallon or two in the sparge of the grain...And still when doing an iodine test it came back still black and not dissolving into the test liquid from the mash as you have done in several of your videos. Basic question is what are we doing wrong sir?

George you are a godsend helping out us beginners. Would love to come by the shop and meet with you and 'shoot the shit'

Hi George, Maybe I missed it, but was that a total of 5 1/2 Gallons of water that you used for your mash? 1 1/2 in the Cooler and you added another 4 Gallons from the pot. My goal is to end up with 5 gallons of fermented mash for my still, how much water and grain should I start with?

the last you put in was that unmilled grain? or what kind of grain can i use instead of Alpha Amylase

Love all the barleyhops vids,question about using malted rye instead of flaked rye or straight rye. Will malted rye work and give the same flavor with the corn with out using the barley or do I need the barley for flavor too?Reason I ask is i can only buy malted rye here(Costa Rica) .

Hello george!! I dont have rye were i live what can i youse instead??

is it possible to make something out of corn starch you buy in a box from the store?

Hey George can you keep the grain in the bag a place into the fermenting unit to extra more sugar and flavor from the mash. Thanks in advance

what was the starting specific gravity for this mash? Would 1.042 be too low for a mash such as this?

If I use my well water, what hardness should I be looking at or for?

George, I would love to see how you separate the grain from the wash. I seem to loose a lot of liquid in the mash bag. Any tips?

George, great videos as always. I've learned a lot from you guys. The burning question though.....who is that on your bumper music?

Excellent video George, in your opinion would malted wheat have a favorable outcome?

Or...... just let it cool down, pitch your yeast and put the lid back on. Come back in about 4 days, pull your sack out and get to distilling