Good to have you back George. You inspired me to buy a Fast Ferment conical fermenter for making wine. Just like you said, it made everything so much easier. I will finish out this year having made about 200 bottles. Great fun and have learned so much from your videos. Thanks for everything you do brother!

George. There is no one absolutely, No one that can touch your information and tutorials in these videos. You are the Man with the experience and knowledge of this hobby. Many Thanks for your time. South Wales UK.

This is the one aspect of distilling that no one ever explained carefully... Until now. Thanks G

I'm so glad you're back, I learn so much from your videos. Your format is more like a lecture hall than entertainment, and that's perfect.

George I'm so happy that your back. I so much looked forward to your new videos and your energy. Thank you for giving another shot

George, so glad to have you back!! Have truly missed you! Thanks for all you do and have done for this great hobby and community!

You are awesome sir. So glad to have you back!

Thanks for coming back George miss man😎

Happy distilling

Hell yeah! Getting my shoes on to run my sugar wash and get this notification?! It’s a sign. I’m using your PID controller. Thank you George ❤

The iodine test really helped me in the beginning and I still use it on occasion if I think something doesn't appear just right. Tried and true. Thanks for everything, George!!

Just goes to show, I've been distilling for a while now and forgot all about the iondine test ....just got use to my mashes....cheers for the reminder George. Also my PID still working perfect👍

Excellent George. I would love to see you do a detailed video on peat smoked grains. Thanks so much.

i love how he shows how easy it actualy is, as long as you do it correctly. step by step, you thought me everything i know, and for the past few years didn't buy any alcoholic drinks from the shop. made every drop myself. No more headaches from the chemicals in the drinks, just pure natural corn liquor. I am using a very simple onion shaped copper still, 5 gallon, on an electric hotplate. At the start it gives my 65 to 70 % abv (130 to 140 proof) i stop collecting at about 50% (100 proof) . add some glicerine for smoothness, poor everything in a big glas jar with toasted oak chips, leave it until dark brown, add osmose water until it is 38% (76 proof) the most expencif thing in my whole process, is the turbo yeast. I have no idea what to call my drinks, whiskey, moonshine, rye, bourbon, rum or vodka, i use corn and sugar. Sometimes i poor 1 bottle of captain morgan spiced rum into the batch, and the whole batch tastes like captain morgan. Please tell me what the h*ll i am making, so i can label it correctly.

YES , Yes , yes. Thanks George.

Thank you George. You sure break things down to a simple level. Keepup the great work. I missed you a lot.

Excellent review of the starch test. I like the corn and the water test.

Thanks for the new content. I enjoy the way you explain things simply.

Great to see you again! You have been both an instructor and an inspiration. I look forward to more.

George thank you for returning, tou have been an inspiration to me and many other people in this hobby.

Great to see you back and making videos, George!!!

Thanks, George! Today I learned something new. I've been distilling for some time and _never once_ thought to check the grain itself for unconverted starch!

Great Video!!! When I do my corn mash I bring my water to a full boil, slowly add the ground up corn and let it boil for about 5 min (stirring constantly of course) and then I set the pot over on a 1" thick piece of styrofoam for insulation and wrap a moving blanket around the pot (with the lid on it). In about 45 minutes I can stick my thermometer in the corn starch and it will stand without me holding it. Then when the temp drops to 160 degrees F, I add my malted barley. I also boil three gallons of the water with a 4 pounds of sugar and some Citric Acid to invert the sugar while the corn mash is cooling. It all has to cool for a while before adding the yeast! The fermentation takes off and I think it goes faster with the inverted sugar!!! I use a Champaign Yeast for higher alcohol tolerance.

Really Enjoyed Your Video , Thanks ! 🐯🤠

Welcome back George. You started me on a journey which I have nothing but joy with so far but have yet to arrive. Keep up the good work

good to see you again George

Thank you George, you taught me how to make the best rum ever! Thank you for everything!

Thank you, George!!

Thanks George!

Excellent….love it. 😎

Thank you! You do a great job of explaining the process. I’m new to the craft ( yep stole that fromJessie). And have made some great paint thinner/ tool cleaner. I have a mash going today ( bourbonish style) and think/hope with some patience this may hit close to the mark.We all appreciate your experience and willingness to share your knowledge!!

great information. Thanks, George. :-D

Hi George, welcome back! As a novice I really appreciate the new format of you videos. I'm trying my first mash, braking the process into individual videos, make it more timely for me to following. Appreciate what you are doing, I hope the community appreciates and respects your commitment. Cheers

So happy your back! So nice to hear the lessons I study. Keep it coming. ❤

Thank you George

Hey George. You are the reason I got into this hobby. I enjoy the way you present the nuts and bolts of home distilling. The way you present it makes it fun and quite entertaining. Can ya do me a favor? Pace yourself. I know making these videos take time and energy. Don't burn yourself out. We all want you to be around in the future. We can wait a month for each video to come out. I enjoy your content and wish you the best.

Keep going george! I love this!

Thanks George 😊

Look who's back ❤

Hey George 🤗 As always so glad to see and hear you 👌and looking forward to seeing the rest of the "story" of your grain to glass journey series 🥃 Cheers and happy distilling to one and all ☣

Duncan 2 Duncan Well I blew hard on my phone sorry George it didn't seem to help. It's great news that your back Kiwi Rod

Damn good to see you again bro!

Just wunderfull!

Thanks George!!

Love it.

Happy happy!

Did you say where you get your corn George? Feed corn is like $12/50lb but dried sweet corn is like $20/10lb. I'll pay for quality but don't like to waste money either. Loving that you're back!!!

Great upload George, as always. I use the iodine test for every run of corn, thanks to you, of course. HAPPY DISTILLING !

Thank you George. Glad to see you have not lost the "touch".😁

I really like that business with the iodine as well, never seen that before

Hey George, welcome back. If you'd humor a hillbilly for a second please. I have a bag of pre-gelatinized corn. How does this change the process in the video with the application to the pre-gelatinized corn?

Please help me! I am getting ready to try making the scotch you posted 3 years ago. I am very new to using all grain. I am getting together the grain bill for the run, and I am confused about malted grain vs non malted. I understand using two row will convert the starches to sugars, but the rest of the grains can be bought as malted or un-malted. Should all of the grains be malted or just the peat. Such as the rye and oat grains. Thank you so much for your help! I really enjoy watching your videos.

hi George ,i knew you will be back,you are amazing i want to ask you a long time ago, i have a fermentor wih agitator, is there any benefit to stirring the sugar wash during fermentation? thank you

@George Duncan, Lot's of good info. Expensive hobby. Does your gin recipe taste similar to Hendrix? On the Mile Hi bubble plate is the down comer approximately 3/4" ID? Thank you. Uvalde County.

George, instead of buying a different source for iodine, use what most brewers already have. Iodophor. You already have some. steve

Hi George, I've often wondered , if my strike temperature is to high for to long will it inoculate amylase enzyme to the point it wont work at all when it comes down to the optimum temperature ? Thanks for everything you do for this community you created.

HI George - I noticed that your mash kettle was very full before you added the barley (only about 1 inch of freeboard to the top). You stated that you added 5 lbs of malted barley. Did that cause a problem with the volume and overflow the kettle? The before and after pictures of the added volume of barley look to be the same. I would have been very worried about adding the malted barley with the level of liquid only an inch below the top of the kettle!

how to know which iodine to buy? They come with other things added in.

If you ever want a topic I would like to hear your thoughts on the different types of condensers and how they differ

What is the name of the Harry McClintock song you play at the beginning of most of your videos?

Back by popular demand, eh?

Hello George thanks fore all your god videos. But I have a few questions about a Stiller ju tested a 2 years ago know is There some way to contact you? True email ore some other way ? FILIP

New to Distillation, and have a Question. Can Nuts ferment like Grains??

here's a question. can you use corn meal to this too? the kind you use for baking corn bread.

You know what I would like to see, George? Do you NEED to make vodka from wheat or potatoes? high quality, clean vodkas have been sold for decades. Let’s make some from whatever.

George, I appreciate you, but could you dumb down the ph stuff (if possible)? brewing beer 10 yrs, drilling less. I just buy water from supermarket. Too many minerals where I am.

With this mash mate, let us know how much you end up Spurgin it

Hi George Can I dilute down a ferment that’s come out too high in ABV? Can I filter my mash after turbo clearing using say a water filter? Sugar wash not mash Thanks bud