Just finish 4th and final strip run, 4- 10 gallon mashes, of a Maine Single Malt Whiskey. Sour mashed last 3. 100 lbs Blue Ox Vyenna Barley got me 4 gallons 3 qts strip. Will low slow the spirit run. Barrel ocean age. Now I know why Single Malts are pricey. Thank you for great tutorials. Cheers from Maine.

of course I now have to brew and distill my own "scotch" -inspired whiskey. I LOVE Laphroaig...and all Islay scotches, for that matter. I am super-stoked you did this series and you have inspired me. I live in the states and of course, it isn't legal for me to pursue spirit distillation, but I have always been a rebel at heart. Good on ya! glad to have these videos to help me on my journey!!!

I am fkng loving this! Thank God that it is weekend right now and I´m going om vacation in just one week. This is so good vids. I love it. I am going to watch this channel from start. =)

Coming from the Whiskey Vault myself :) TYSM for the videos

Hi There, from Springbok country, sunny South Africa. Very recently got into distilling and love the tips and videos, keep it up

Just sub from Australia and found ur channel chassing my own craft dream .u have been very helpful for me cheers mate

If you are long term aging take wide cuts, if you want to drink it sooner rather than later take the minimal approach.

Just saw this one now Jesse, and it is very interesting! I found you after looking on some other vids about distilling. In my second to last video I gave you a shout out as well, as I find this channel top notch when it comes to the art of distilling. Informative, entertaining, and moreish! Cheers from Norway!

Hi Jessie , new subscriber here, Rex and Daniel sent me over from The Whiskey Vault.

I found you from Tech Ingredients distilling episode. He mentioned you and I've been hooked since. I'm a home brewer and professional apprentice. I'd love to get into the hobby alas its illegal in California. A girl can dream though.

I'm a newbie here. been watching your vids. Just got my wash on. can't wait to run the still.

I heard about you from George Duncan from Barley and Hops Brewing.

Coming over from the Whiskey Vault. Great videos brother. Just saw your blending video. Keep it simple! The orange peels were a great idea. I think the coffee maybe a bit overboard. Maybe some coriander and nutmeg to compliment the peel.

You keep blowing my mind. I would have never have thought part of the process of creating a whiskys flavour profile would have been in the cuts from the still.

Love it

ive been running a half ass single malt, and by that i mean roughly 60% pale malt, the other 40% is crushed/ground pearled barley. to which i also added 2lb/ gallon of mash sugar. well, I'm new to this as well, using an "improvised" sill gas fired 10 gal boiler out to 1", into a ss stock pot thumper, out to 1/2" inside of a 1" water jacket. straight pumping ice water the entire run. low and slow run and at the end of the day I'm pulling 5 quarts per 8 gallon run with about a pint of what i call tails which won't hold a decent flame, the head is low on the break and its over. the smells you are describing seem to be right on with what my senses are telling me. I'm hot and tingly out the gate, but about a quart into the run it mellows and smooths into an earthy/woodsy taste, a little sweeter on the ass end, and the tingly mouth feel all but gone. it holds varying degrees of tingle throughout and the slight sweet grain turns to the smoky taste you mentioned. ever increasing until I'm having to "warm" the sample in my spoon before it lights up. by then I'm creating up on 190+ at the top of the liquid and cloudiness starts sneaking in. around 190 I've been cranking the flame and pushing what tails are left and liquid temp is borderline 200. i kill it then if not before. realize my lingo is perhaps incorrect, but i hope my simplistic description can help someone like myself, very new to the process? I'm learning everyday and that is the point i think? its my point anyways. this whole thing is bigger than alcohol alone. petroleum and many other products are produced in this manner and thats why my 14 yr old son is participating on a very minor level rather he likes it or not. carry on my good Sir. i appreciate your videos, sensible and down to earth. thank you my friend.

Have totally subbed mate! So much awesome information 🙆‍♂️

I found this channel through Tech Ingredients, which had a great vid on whiskey which got me interested in learning more.

Hello from the one State in our Union that considers this legal for personal consumption. Found my way here a few days ago from the Whisk(e)y Vault. I'm really enjoying your videos as I am catching up on all them. Looking forward to many more.

Nice Channel Keep Up, Get more on Whiskey Distills. Heard about you from Whiskey Vault!!!

I came from the Whiskey Vault, which I got to from the Modern Rogue. I'm in the US, so unfortunately I can't do any distilling... well legally... Anyway, I still have been enjoying watching you do your thing and experiment with distillation.

now comes the fun part. blending and putting it on oak. listen to bigedsguns. i use oak staves 10mm x 2.5 x 2.5 i toast them on the grill and then char them. i also like to toss in a stave of cherry or apple. but i think you did an awesome job. now you just need a container big enough. make sure you do reference samples as it ages. that way you'll know for future .

hey I just found your channel, found you from a Whiskey Tribe vid

Hello Jesse from the uk I’m new and found your channel by chance! Luv the vids because you keep it simple and understandable I been thinking of distilling for 3 years now and just need some equipment to do some experiments Great job

hi mate, coming from whisk(e)y vault, very interested in how to master the craft... im looking at making my first own cooker still, as i leave in a flat with a terrace, so a kind of small mock up version as a starter, thanks for your videos, and knowledge you are sharing with us :)

I've been looking forward to this! Cheers :)

Like the commenter below, I found you through Tech Ingedients. This channel has good information and is also fun. I am from Delaware, US. I hope you and your friend Bearded and Bored do another joint video.

I'm still here keep them up👍

hey buddy im from ireland.. only found you youtube channel.. would love to try brewing in a keg as im using a 80 gallon copper pot.. i always have amazing running 150 - 190 proof every run.. your heart mite be better if you run a 10 gallon pot with heat elements in it same as ur kegs.. good luck bro.. keep it up

hello i live in Brazil and i have you as my teacher in moonshine and how to make the best wisk you can make in a fun way playing with smells and flavors ... thank you teacher

Cheers from Finland! Thinking about stilling fuel for lawn mover etc, but this hobby seems fun, too bad I dont drink at, and not planning start to drink solvent :)

Another great video Jessie interesting to see how it turns out, I would love to see you do a rum video & different spiced recipes. I did my 1st successful run just recently & worked out quite well using essences but I was just guessing on the cuts. Off the still It was fairly fruity but the ethanol smell was fairly aggressive & overpowering compared to commercial brands, I'm wondering if more molasses would balance this. It would be great to see you try this sometime soon, Keep up the good work.

Would be interesting how do you strip run all grain mashes? Do you distill on the grain or you filter the mash? Do you have stirrer in the pot or use oil/steam/glycol bath? I use thumper and I have a new idea: put liquid in boiler and solids in thumper.

Well if the smells are giving you the willies try running them through a activated charcoal filter and see if that clears those smells. I myself run every drop through three filters before I'm done. Filtering it does help take out some of the bad elements out of it.

what wood will you use to flavor single malt? im partial to glenfiddich 12, its yellow, not brown. is that a light toast?

1kg of Manuka smoked sounds very light to be getting any smoke flavour thru. The smoke definitely hides way down there in the tails, tho'.

Thank u

Hay mate, how did the mash turn out? what was your FG? Did the Belgium yeast do what you expected it to do? Lastly how did the brewed product taste? (nice I expect) My apologizes if i skipped a video and asked a bunch of noob questions.

Hey mate just found your channel love it I’m from Australia 🇦🇺 just wondering what type of elements you use in your boiler is there specific type you need

Well done. It is better to be cautious ie more jars than risk smearing.

Hey Jesse I was reading an article about how ardbeg uses seaweed and heather flowers along with peat..i was wondering if you or anyone else for that matter know whether they used the flower and seaweed during fermentation or during distillation like a gin basket type process? Thanks.

So I'm very new to distilling and I think I might have made a mistake I mixed my corn and my malted barley together is that a big deal

I am very interested in AliExpress, but am worried about shotty equipment. Can you suggest a Chinese manufacture that makes acceptable still and/or still parts? Thanks!

I found you Because I was looking for an interesting content;)

Just a comment. Acronyms are cool but not everyone will know what CCVM or SJSM or WTFWT means.. :P

I defiantly notice more smokey flavors in the tails end.

surfactants for pucking

Can you use light corn syrup mash

Enjoying your vids. When you are running in pot mode what is the vapor temperature at the transition points from heads to hearts? I am trying to transition from a reflux mindset and the 2-propanol that comes off at ~180F seems to be in the middle of a pot run.

Oi! just found you researching distilling for Obsterwasser (Apple/pear schnapps). But do frequent The Whiskey Vault haha. Cheers

Is the Foreshot all fusel alcohols, and undrinkable? I'm new to this.

Take some hearts and age them with an oak stave. But also save a sample of that cut and do not age it. Let it age for 6 months and then do another comparison of the aged vs the "white". And for christsakes save some to celebrate with WHEN you land your new job! Cheers Jessie! PS Might not be a bad time to start thinking about macerating some white whiskey with cinnamon, peppermint, or berries for celebratory drinks around Christmas and New Years. Pick your flavor the recipes are out there.

Hello im from Iowa in the USA. I cant make likker legally but i can make beer. Bullshit huh lol love you vids

Sorry another question. You seem to be getting somewhat serious. Have you thought about sliding a better grain as apposed to feed grade? Or long term is your goal to perfect the cheaper grain? Or is that the only corn you can get due to your live talk last night it seems that may be the issue....no?

6qt was what I got my first run 140 from start to finish... hearts. 1 1/2 gallon drinks able 1 1/2 rerun .

Question is setback and “Dunder” the same thing? Any plans on a thumper if your going to do a lot of whiskies?

Do flavors from fermentation come through to the final product? I know the banana come from certain yeasts being fermented at too high a temperature and the same thing with the bandaid smells/tastes in beer making. Thanks

Hey Jessie i have a question, I done my alcohol cleaning run today and it came out cloudy. I had no intention of keeping it so i just collected it in a single 5L glass jar so i dont know if it cleared up after a while, I regret not using small jars now but hindsight is a b***h lol. Have u come into this when doing your cleaning or stripping runs? Im sure im worrying for no reason but some insight would be appreciated. It started off at 62% and i ran it till about 35% abv. Cheers

I was under the impression that you only need to pull about 200ml or so of foreshots on a volume around your amount. Am I wrong or were you just trying to play it safe? I swear my first jar is always somewhere around 85% or so...

Hi I’m just about to start distilling and I was wondering as to why we have to do a stripping run I was going to use a Peated malt I wanted to keep as much of that flavouring as possible therefore didn’t really want to strip out too much of that flavour can it be done on one run. Thanks Ed

Are you going to make sour mash with the backset and do it again

Do you have a video on that 200L blue barrel fermenter?

Nice haircut, keep it up lol

Do u use a clearing agent??

Hallo, from Romania. You Say You have 16 abv? But OG was 1,061 ?! So, you will have maximum 8 abv. Am I wrong?

You may want to correct the misspelled word in your title - 'Plesently' should be spelled "Pleasantly".

I come from holland. If you can find that on a map 😂😂😂

I love when people describe booze smells and tayste a online.... it smells like my moms purse if she left a box in junior mints at bottom on a hot day...... lol like what’s the point...