Here is a two step plan for shed designation. Step 1: Take everything that is not stilling related and throw it out on the lawn. Step 2: Designate remaining space to distilling.

I just wanted to say thank you for all of your advice and great videos. Thank you for sharing your vast knowledge on stilling. Please keep up your great work.

How you've progressed in three years...in every way imaginable.

Good call with the birdwatchers. Its amusing to me that I'm watching this as my boka chugs along making the same thing, from the same wash you are lol. I think the excess of yeast called out in the recipe is mainly so that if there is any wild yeast from not so great sanitizing, the desired yeast overpowers everything. Yeasties multiply fast, and you could start with much less, but you extend your time to finish out, and the time left vulnerable to infection.. I love these practical videos, with you showing the process. Talking about theory is fine, but doing it makes for good fun!

Man look at this man now!

It's 2020..you have added a couple of new things scince..good job😁😷🇺🇸

Sweet set up. Tons of room in there. I know what you mean about it "project spread". If you don't want to build a wall you could always use wire storage racks on casters as a room divider. Good to have extra storage space, or use it as a drying rack for the still parts after cleaning them.

Put the still next to the sink. It will need more water than the brew kettle. It is best to have control of the flow of your cooling water. Your cooling water exiting the shotgun should be hot around 43c to 48c. Your product should be around 15c or whatever your alcohol tralle (in your parrot) is calibrated for. This is even more so important when running a reflux still. I am jealous of work space in your shed...

I made this same wash tonight but used 5kg of sugar for a 25L volume and 70g of yeast, I'm waiting for the explosive fermentation to begin lol. Liked and subbed

Nice shop

that pams yeast is the bomb, i used the other brand which is the tasti one and it was a dead duck, threw the pams one in and boom.

Keep those open wall shelves. Ideal place to store ingredients etc.

I have seen a few videos on making a sugar wash. Just curious about yours. Yours is the first I have seen anything but water, sugar, and yeast. Well one or two used a yeast nutrient. Is there a particular reason for the Tomato and Lemon Juice? Is it the acid? I would be concerned about having a blue run as I am 100% Copper.

another great vid. wasn't johny on the spot today. 😀 anyway, i would suggest putting everything on wheels. i have all of my tables and storage on casters. that way i can move them into a tight space and when i distill roll them out. i think i've shown you my set up. anyway,keep us posted on the condenser.

finally a recipe in metric

Hey the whiskey vault guys just turned me on to your channel. Like all videos I've watched so far. I would like to send you a bottle of a George Washington rye I did that turned out very nice

Ha ha, that jumper

Ok I'm lost? If I am seeing correctly you have a full size keg. Right. In the west that means 15 gallons and you made less than 5 gallons of wash. I know it's only a cleaning run but don't you need enough to cover your elements? Also what's with the refrigerator is it to keep it warm? Your going to need bigger tubs or more refrigerators. I try to get my tubs up higher so I can siphon to a transfer bucket cause I like only clear wash in my rig.

Omg baby jesse

Whats with the tomato paste

Why is it called birdwatchers?

Instead of useing turbo clear or something like that can i dump the sugar wash after its done fermenting in like a tshirt or something like that I am doing this in the woods and need to do things quick like

I have just made my first sugar wash and I forgot to add the lemon juice. Will it be a problem?

Not really related but have you seen the Brutus 10. A wack of cash but such a sweet set up. I can't wait to see what you do buddy. Where are you? I think you mentioned Hamiltron.

The recipe in the homedistiller forum gives the quantity of "fresh" baker's yeast. That's the yeast which is sold "wet", in small cubes typically. If you use dehydrated yeast (as you do in the video) you can use one third of the weight. Using much more yeast is typically not going to do any harm though. I am in favour of rehydrating yeast in pure non-chlorinated water. That "wakes up" the sleeping beauties gently. Rehydrating yeast with wort is suboptimal because the dehydrated yeast is in a "sleeping" state and can be poisoned by the sugars penetrating the cell membrane and which the yeast is not yet ready to digest. Regarding the shed (lucky man!) I suggest, if you have a water tap in the vicinity, to connect to it this kind of stuff: www.amazon.it/dp/B076SB1QSY/?coliid=I17IPS46F0ST7W&colid=XYLCG4GPAVKM&psc=0&ref_=lv_ov_lig_dp_it (a hose with a pistol-like tap). The idea is that you keep it near the operating zone, with the water tap open (the tap on the "pistol" will stop the flow). This is a fire extinguisher that you can operate also in a semi-panicking state. Just point the hose towards the flames, and press the handle and "shower" everything. Water is the best estinguisher for alcohol.

How things have changed 🥃😉

Why tomatos?

I dont get why use tomato in a wash?

chopped tomato, going for a bolognese? If you have the right Ph and nutrients, what's the purpose of those tomato's?

I thought you used tomato paste??

Love your videos man but you made one hell of a rookie mistake with your mash, you never airated your wash by either by using a a aquarium tank air pump with a air stone or you can either transfer your wash into another bucket and back into the original bucket. Just popping the top of your fermenter lid on right after you added the yeast without stirring is actually really bad and the quickest way to get a stuck fermentation where your airlock stops bubbling a day or so after you started. Im not trying to be a dick or anything i'm just sharing with you my knowledge of making washes and have learned this the hard way a few times. You did everything perfectly until you put the lid on way to early. I normally will use the air pump with a air stone on a fresh wash for about a hour per 5 gallons of wash. Cheers mate and happy distilling. Just don't ever put the lid on your fermenter on without mixing oxygen into your wash before putting the lid on or all that hard work you put into making the wash will be wasted and kill a huge majority of your wash. :) Love your videos man, its good to see new people enjoying this hobby as i have over the past 10 years. Keep 'em coming man and have a nice day. Cheers.

It already looks like a pirate ship, half the work has been done for you, It is almost the perfect room for brewing, especially them wooden beams that get more fashionable/expensive with age*, the last thing you want to do is cover them up (and lose more light) with a tacky wall in the middle. The wall in the middle makes no sense to me, maybe you are worried about the Mexicans (joke), so why give yourself more work and ruin the room! That room just needs a bit of love (a bit of sanding, paint, etc), then it would look like a cool old classy place to have a beer. Do you want a room that has cool brewing character that you can be proud of (people walk in and think, this guy knows his stuff*), or two sad storage containers?!