Thanks, glad the videos could be of help to you. I agree, there are a lot of people pumping out videos on this topic and making things entirely too complicated because they're too busy patting themselves on the back and trying to prove how smart they are. I don't know what the hell they're so proud of, this shit will work by accident. After all, that's how it was discovered in the first place.

@@PanhandlePonics Eggzactly! Making mash and fermenting alcohol is a natural process, and it.... Happens! I don't think folks in the crannies of mountains were measuring this, and testing that, and adding up lintners, specific gravity, doing iodine tests, and watching every degree. Again, THANKS for a very straight and simple series, that shows I knew what I knew, and didn't have to second guess everything!!!

I agree!

Looks like you might have missed the second one added to this playlist. Here's the URL kzfaq.info/get/bejne/p5ylZq6C262XeGQ.html

Be sure to check out @Mason Jar Mafia and subscribe to their channel at: kzfaq.info, their videos will be a great help for beginners.

If you have cornmeal then mix it with cold water then heat with stirring. The grains stay separate better than any other way.

You can get that stuff off Amazon, or from the Adventures In Homebrewing website. www.amazon.com/gp/product/B07CLGNZN2/

I'm not a rum guy, so I don't like sweet feed shine because of that rum taste that the molasses gives it. My go-to anymore is just cracked corn and Quaker Oats. I use high temperature liquid enzymes now and don't even need to bother with adding sugar anymore. I can get a 1.070 gravity reading from just converting the starch.

Been too long to remember how much I spent on ingredients, I buy stuff in bulk and use what I need as needed. I think the third video in this playlist (the distillation) says how much I ended up with.

Whiskey makes about 10% as a mash. So a 25 litre mash would make about 2 litres. Only about a third of that is drinkable, although you can reuse the tails in the next wash.

I don't know, somebody would just have to do some research to see how much of which type of barley equals what I use. I don't use barley often because it makes things even thicker yet and harder to work with.

Not a lot. As a rough estimate, I'd say that a couple kg. For a more thorough answer, just research diastatic power of malted barley for the math.

10% to 15%. The ratio is an entire conversation in itself but 1.5 pounds per 10 pounds of corn is a good place to start and I have not even mentioned 2 row vs 6 row. These nuances are what separate one whiskey from another. When I started distilling I began with 1.5 pounds and eventually worked up to 2 pounds. The increase improved my abv. But as the video shows, the corn steeping has to be done correctly; if not the barley doesnt matter

Flaked is always better because it releases its starch faster than whole grain. As for electrolysis, I've never heard of that and don't see how it would work because electrolysis requires water and an electrolyte (salt) to make it more conductive. Not sure what you actually saw, but I guarantee that it wasn't electrolysis.

So what you want to do for a really good scotch or what I call a scotch is smoke half of your barley and roast half of your barley do not use flaked keep your temperature under 160 add yeast when it cools down to 90 I add corn also for a sweet flavor this will produce a really nice Scotch with caramel and vanilla notes. Rapid aging works quite well just like they did on moonshiners you are chosen wood I use white and red oak and then heat and cool your liquor each time you have a cycle it's supposed to be the equivalent of one rapid aged year I cut small chunks and char them with a torch. Haven't had a complaint about the whiskey yet... There's better videos than this to explain I believe one is called moonshine 101 another is called a hillbilly moonshine. I find both of these helpful when I started

@@johnraymaker5885 how much corn vs smoked barley vs roasted barley for the scotch? Thanks....Great Vid.

Back when I had that still, I could only run 5 gallons.

Depends on what you spend on your ingredients. Anything you make at home isn't burdened with taxes. With nothing but a 40 pound bag of cracked corn for $15 and high efficiency liquid enzymes, that corn alone could turn into 5 gallons of 80 proof clear moonshine. Try to buy even one gallon in a store for $15.

Likely kill the yeast. Any preservatives that end with "ite" or "ate" will kill yeast as well as salt.

No, the enzymes can't eat through the skins to convert the starch to sugar

Is that intended for somebody else or me? My name is Larry. I don't know if somebody here named Ray commented.

@@PanhandlePonics sorry I meant rye

I ended up making 4-1/2 quarts. Two with the JD barrel chips and the remainder with the southern whiskey essence.

Move to the usa

No, the video says exactly what's in it.

Maybe you say that because "whisky" in your terminology means "Kool Aid". But, the word I'm using is "Whiskey" (as in Bourbon) and the official rules say that it must be made with no less than 51% corn...First day on the internet?

Frenky you don't have a clue what your talking about. Please don't attempt any distilling on your own. Just go to the liquor store for your alcohol.

@@PanhandlePonics "Whisky" is made in the UK, respectively scotland.

Good thing I made whiskey rather than whisky.

Exactly how fast do you think yeast actually starts working?

@@PanhandlePonics Not sure, I pitched yeast yesterday morning at around 7am and this morning (Monday @ 8am) I have no gassing off, I do have a light tan colored foam but no bubbling, any info would be appreciated

How did you measure your starting gravity and what was the reading? If you have no activity after 24 hours, either the yeast is dead or you had no actual sugar content in your mash. Also, I thought you were referring to the fact that I pitched the yeast and the video showed nothing happening.

@@PanhandlePonics I did not measure starting gravity prior to pitching yeast, I assume I could have done that with my hydrometer ??, I did add 3 Lbs of sugar in 3 gallons, Had I measured and received a low reading, would this indicate the conversion from starch to sugar never happened and I should have cooked it longer ??

If your iodine test showed it go from black to clear, then the starch conversion completed. I add the sugar after that, but I also check the gravity before and after the sugar. Either way, with or without checking the gravity, 1 pound of sugar per gallon is definitely going to get you some yeast activity in a few hours and most definitely after a day. So I'm going to have to say that the yeast is dead. Try activating the yeast in a cup of warm water, half teaspoon of sugar, and a teaspoon of yeast. If it doesn't start foaming in 30 minutes, your yeast is bad.