I Turned Corn Into Whiskey & Filled A Barrel

Рет қаралды 130,661

2 жыл бұрын

It's time to make a 100% corn bourbon. No wheat or rye and no barley. Just a spirit made from corn and only corn.
I have mashed corn a bunch of times now and I have always been a little disappointed with the conversion. So this time I decided to go overboard with the cooking/mashing process.
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Recipe
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60 KG (132 lb) of kibbled corn
Mill the corn so its like small pebbles/course sand. I used a standard barley mill and double milled it.
Fill a large pot to just under halfway with corn. Add boiling water and stir until the pot is full.
Add a small amount of HTA (high temp alpha amylase enzymes) and boil for 45min.
Add the corn into a large fermenter and insulate very well. repeated until all the corn is cooked.
Stir in the rest of your HTA and insulate. Leave for 6-8 hours.
Cool to 60c and add glucoamalase. Insulate and leave for 2-4 hours.
Cool to 25c and pitch your yeast.
Run stripping runs to strip all the wash. Then run a spirit run. Proof down to your desired barrel proof. Age on wood for as long as you can wait.
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Пікірлер: 230

@mytech6779 2 жыл бұрын

Cold pre-soak the corn for 12 hours before cooking and the starch will gelatanize much faster because their will be sufficient moisture deep inside the particles.

@zinger565 2 жыл бұрын

Additionally, in industrial wet corn milling, during a long steep a little bit of lactobacteria is added to produce a bit of acid to help break down fiber bonds.

@mytech6779 2 жыл бұрын

@@zinger565 Would that be considered a sour mash? I know about going to the opposite pH, adding alkali (fresh hardwood ash, burnt/hydrated lime , or lye) with whole corn to hot soak water and standing overnight to cause nixtamalization, [follow with rinse] which also breaks the fiber bonds but that also changes the flavor and arroma. (Think tamales or corn tortillas for tacos.)

@BruceGiven 2 жыл бұрын

My no boil process seems to work well , pre soak with. Lactic acid solution of 1.67 % no higher or it will cause problems, I can refer you to a paper if you like, then drain off pre soak solution , hit it with boiling hot water and stir it should start to gel, the temp will be in the high 80 to 90 c , I add high temp XL a high temp alpha amylase , mix and let it work , once temp hits to about 62c I hit it with a mix of amylo300 (Alpha )and bioglucanase ( a beta glucanase )..but you have to monitor your ph most enzymes have a pretty narrow ph window to work effectively. , let it cool and keep mixing , I use the Fermentis usw-6 yeast… regularly get 1.040 to 1.035 SG, the interesting thing I have found in my experiments between just water presoak and lactic acid presoak is the final gravity , I always seem to get to get a lower FG with presoak typically .999 compared to 1.005 or 1.007 in the just water presoak.. I live in eastern Ontario, Canada where 30 kilos of ground corn costs me about $16.00 Canadian

@mytech6779 2 жыл бұрын

@@BruceGiven The presoak is likely freeing up more yeast nutrients, phosphate and nitrogen [amino acids] which cause faster more complete fermentation. Possible other cause of FG is that there are fewer intermediate chain maltodextrins due to more complete mashing.

@BruceGiven 2 жыл бұрын

@@mytech6779 the theory behind it is the weak acid solution breaks down the elements of the kernel and frees up some proteins , but it also frees up the corn oil , strangest thing I saw was opening up my fermenters to see oil on the surface (Maybe it was a very oily batch of corn ) but as corn is notoriously short of yeast nutrients and nitrogen, I always add nutrients typically Yeastex 82. My next experiment is to use a ammonia pre-treatment and see how it yields.

@edmccarthy5803 2 жыл бұрын

Good video young man. Next time you feel like mucking about with corn, start with cold water, add enzyme, bring to boil. I get a phenomenal starch conversion this way and rarely any clumping

@Slangevar333 2 жыл бұрын

I never heard of that before, I'll give it a shot.

@bryanwilbur7876 Жыл бұрын

How long a boil?

@georgeharden7067 Жыл бұрын

i do this also,, works great,

@BaldBuggersHomeDistilling 2 жыл бұрын

Thanks for always being dedicated and inspiring the rest of us to keep chasing the craft. Well done Boet! - love your videos!

@theghostofsw6276 Жыл бұрын

Hahaha...great name there. I always thought bugger was spelled with an "a" though (buggar)?

@BeardedBored 2 жыл бұрын

Awesome project. Especially the significant impact of the yeasts. Nice work, brother!

@BEAVERDIY 2 жыл бұрын

Super video brother my Yellow label video dropping tomorrow, just finished the recording, Cheers

@StillIt 2 жыл бұрын

Sweet looking forward to ity dude

@orbitalbreaky 2 жыл бұрын

Best video in a while my dude!! I know how much work it is to fill a barrel with an all grain high corn mash bill, but so rewarding. Nice work

@user-xw1cp1ff2w 2 жыл бұрын

Друг я с начала года уже наполнил две бочки по 50 литров.

@hridoygovindadas914 Жыл бұрын

I've just received my first pot still. I owe my interest in the hobby to you my friend. The knowledge you give is invaluable and gives me light years of a head start. Thank you

@anthonyhettinger9702 9 ай бұрын

Love his finesse and demeanor. Very pleasant to hear him talking and informative. Thank you

@scottclay4253 2 жыл бұрын

WoW that was a good video. You could spend years experimenting with different yeast and then have a great time blending. Wonderful content, Jesse, as always. Thanks much!

@erich4707 2 жыл бұрын

Awesome content as always. You inspired me to mix some distilling into my normal beer making hobby. I wanted to do a traditional moonshine to start and used cracked corn and sweet COB (corn, oats, barley, molasses). I used gluco-amylase for the starch conversion and got a result, but I think I will add the HTA next time to see if I can improve the conversion. My raw result was amazing and my small batch didn't make it past the stripping run.

@robertfontaine3650 2 жыл бұрын

Nice to see you have finally committed to the longer term tasks. Once you start getting whiskeys coming out the other side on a regular basis this will 1) Differentiate your channel dramatically 2) Start producing some really good whiskey.

@TheEvilGlassRectangle 2 жыл бұрын

In the US we have a lovely budget whiskey called Mellow Corn that has a 90% corn mash bill, which is about as close to this as I’ve seen

@JollyGoodStuffWhat 2 жыл бұрын

We can get this in the UK, great stuff for the price.

@scottclay4253 2 жыл бұрын

Mellow Corn is very nice stuff!

@MereCashmere 2 жыл бұрын

Ah, a fellow Brother of the Corn!!!

@outofh4nd 2 жыл бұрын

I just filled a brand new Bad Motivator barrel(H2) with Mellow Corn to double barrel it, looking forward to those results. Maybe someday Heaven Hill will give us some barrel proof, single barrel, or older Mellow Corn.

@SA12String 2 жыл бұрын

Mellow Corn sure has a lot of fans and considering it's a $15 USD Heaven Hill product, it might be the best budget corn whiskey anywhere. With the flavor profile, Jesse's might be better. I guess we'll see eventually.

@Lumbeelegend 2 жыл бұрын

I was searching your channel earlier last week for a all corn mash. This couldn't have been timed better, thank you.

@Lumbeelegend 2 жыл бұрын

@@theworldisastage1984 this is the one I ended up using. I looked everywhere. Thank you for a proper name for it, I never even realized that. I also have powdered enzymes. Is the liquid better?

@Lumbeelegend 2 жыл бұрын

@@theworldisastage1984 I've noticed that too. When I run out, I'll grab some liquid. When I first started the hobby, I only used sugar, so I'm learning about enzymes now. Do you suggest a type/brand? I have BSG Amylase and LD Carlson Glucoamylase. I have always liked their products and no complaints yet.

@Lumbeelegend 2 жыл бұрын

@@theworldisastage1984 ok, thank you.

@williamyoung6257 2 жыл бұрын

Awesome stuff, big love from vermont!!!!!!

@danpszeniczny9664 2 жыл бұрын

Super cool. Nice video. I’m just learning to operate my reflux still so I have my pop sourcing cheap and dead ripe fruits to ferment and “practice” learning the craft.

@MereCashmere 2 жыл бұрын

THIS is the kind of video I miss from this channel!

@ellisparrishoverheaddoors4608 2 жыл бұрын

WONDERFUL video. My favorite type of content.

@tomhealy1536 2 жыл бұрын

Love your work man. Very recently got onto watching your vids. Must say though I have had a laugh watching the beard development along with the videos.

@silveraven1 2 жыл бұрын

Yes! More videos like this!

@KnowledgeForThought 2 жыл бұрын

I’ve watched a load of your videos and love them all, very informational in all of them and helpful. Was curious if you could do a dandelion wine still ?

@franklandry3590 2 жыл бұрын

Man I don’t even drink and I still enjoy watching your videos! Thanks for the great content!

@antoniokeck 2 жыл бұрын

Soooooo one of my family members may or may not have made some 100% corn liquor and gave me a few gallons. I filled a 2 gal barrel and aged it for a year. Went in at 120 proof. I checked 8t once every 60 days and proofed it back down to 120 consistently throughout the aging. After a year I got a super sweet whisky that I love. I prefer the higher proof bourbons so it was right up my Ally.

@jiminsonandresquinchiam9783 2 жыл бұрын

Muchas gracias por el video, Es excelente. Saludos desde Colombia 👍

@slygun451 2 жыл бұрын

You should have a yeast rep on your show to discuss their different products on the market.

@johnston511 2 жыл бұрын

Naaa. Best part of this channel is no one trying to sell me shit.

@slygun451 2 жыл бұрын

@@johnston511 Your PERSONAL PREFERENCE aside, I'd like to learn more about yeast & the companies that provide them.

@FoolOfATuque 2 жыл бұрын

I think with the Belgian yeast it’s quite temperature dependent. So lower fermentation temps will give you clove like you said. Higher fermentation temperature means the yeast is stressed and will produce banana flavored esters. Iron Root here in Texas make some really interesting corn whiskey and bourbon. It’s good stuff.

@frankromig 2 жыл бұрын

Thanks for the info and ideas

@tropicsalt. 2 жыл бұрын

Great vid and timing, as I've been contemplating doing something similar recently. But my "2 years" never make it past 6 months due to over sampling. Thanks.

@jasonmurawezuk9604 2 жыл бұрын

I feel your videos have gone back to what they used to be. Obviously much better made. I personally don't care what soft drink tastes like fermented and distilled. Practical and how to videos is where I'm at.

@courageousnyoni6208 Жыл бұрын

Am really happy with this I want to make it

@TrueSighted 2 жыл бұрын

Ah.. moonshine! 😅 Cool. Ancient traditional beverage here. Long history. Lol Kibbleize it!🤣😉

@mikejoyce6598 2 жыл бұрын

Great video!

@allenekern2505 2 жыл бұрын

Hello just starting to start to age some of mine runs I do like what you have talked about, you a Professional in my book keep it up Thanks

@cabji 2 жыл бұрын

the old garden hose getting too warm and soft and kinking on you trap. this is mostly the only thing that goes wrong when i distill these days and it usually only happens when i do really long runs. great video. thanks for detailing how you did corn. i hope to get into this sort of thing some time in the future. im pricing up gear for milling the grains and should be purchasing soon enough. i also filled my 20L barrel last year. it was a life dream and so satisfying. it made the best gear i've ever made to date.

@BESHYSBEES 2 жыл бұрын

Had a idea while at Bunnings they have smoking chips from the bbq section so I got a bag of apple wood chips and charred them on the bbq in an old coffee tin for 5 mins then teabag 10l of pear brandy for 2 weeks, it has great colour and resemblance of barrel aged but there is a bit charcoal taste, if I use it again I’ll probably char less and use half as much chips

@MrCornel454 2 жыл бұрын

Hi Jessie I bought a T500 still 18 months ago and I was very unhappy with the whole suger wash and essense game as there was no art in it. Tat is when i come across your site via bored and bearded's site. watching you put so much effort and pation in to it all inspired me to play around with flavourd and recipies to a point where I an kinda proud of where i got and learning from yo are interested Kind regards Cornel

@StillIt 2 жыл бұрын

Awesome mate, makes me happy to hear!

@michael0765 2 жыл бұрын

Great video by the way!

@stinkymart3173 8 ай бұрын

When you look at the sheer amount of variety that alcohol production offers plus the sheer amount of time it takes, you can see how something like Chartreuse only came to be over several hundred years.

@lilBugger35 2 жыл бұрын

The corn feed I bought smelled like vinegar. I never smelled cracked corn that smelled like that. It made a good liquor though.

@pooppy87 2 жыл бұрын

The smell was propionic acid used as a preservative. Doesn't seem to affect the brew though, which is pretty cool. Cheap way to get a lot of grain 👍

@boshi700 2 жыл бұрын

This is perfect timing for me, I just got a 55 gallon blue barrel and 165 lbs of corn and 55 lbs of barley,. Weather will be nice here in Canada in about a month and a half and this exactly what I am planning. Thanks for your Share brother. I am looking at getting a wine press for the same reasons. Loved my trip to NZ, my mother is from Auckland and have family all through the north island and some in Dunedin. Maybe on a side note, you could do a video on making ethanol fuel, using a Zeolite 3a sieve to bring proof up closer to 100% abv. With the price of petrol and all.

@boshi700 2 жыл бұрын

@@theworldisastage1984 Thank you for the idea, I was thinking that. I used some rye, oats, barley and corn in my 20 gallon batch, it is coming along really nice. I think I will take your advice.

@devoid42 2 жыл бұрын

Thank you for posting a good video on this day of stupid. It was nice to have something good to watch.

@Slangevar333 2 жыл бұрын

this day of "stupid", is that code for your personal condition or something else?

@devoid42 2 жыл бұрын

@@Slangevar333 April fool's day

@danielspeed4441 11 ай бұрын

Love it J. Have you tried taking the staves out occasionally - let them dry completely - then whack em back in. My experiments are suggesting that it removes some of the sharper more reactive esters.

@spearrazor Жыл бұрын

As an American. Thank you for putting conversions on the screen

@ashtonmurphy6701 2 жыл бұрын

Day 11. Could you make a distilled video on Planter's Honey Roasted peanuts?

@starlight4649 Жыл бұрын

Watching you heave around those massive bags of grain makes me think that the 1930's moonshiners during prohibition were, in fact, ripped as hell.

@HawkeyeBrewing 2 жыл бұрын

I really want a couple of those barrels.

@joshuagarner6981 2 жыл бұрын

About time!

@specul8online Жыл бұрын

15:14 - best B-roll ever! Those 2 bottles got freeeeaky!

@lazyplumber1616 2 жыл бұрын

Love the flip flops, wish it was warm enough for that here!

@skraegorn7317 Жыл бұрын

Hello from the US! I’m enjoying a Mellow Corn Whiskey highball watching this. If you can get your hands on a bottle of Mellow Corn then I’d love to see you compare this to that. That’s made as a “Straight Corn Whiskey”, it’s made with 80% or more corn in the mash, although they use rye and barley as well. It can be aged in new uncharred oak or used oak (charred or otherwise). This is definitely a different product but looks quite nice.

@charleshammer2928 4 ай бұрын

George Dickel's Mash Bill is 84% Corn. Love the No. 12.

@tomschuh6301 2 жыл бұрын

With the exception of yellow label Angel yeast, the Angel yeast brand doesn't seem to be readily available in the U.S. The readily available freedom yeast equivalents (based on description), from Fermentis, look to be: Angel AM-1 = SafSpirit M1 Angel AG-2 = SafSpirit USW-6 Angel CY115 = SafAle S-04 Angel CS31 = SafAle BE-134 I haven't tried any of them yet, but did just order some to play along!

@wethunt 2 жыл бұрын

You could try a spring over the garden hose cooling which should help support hose and stop kinking issue

@kirkwoita8840 2 жыл бұрын

80% plus corn mashbills in used or unchared oak are a separate category called Corn whiskey. Mellow corn is one of the most popular. The barrel and lack of volume of the flavoring grains make a tremendous change.

@the_whiskeyshaman 2 жыл бұрын

I can say. With certainty that the staved at 2 years will be a tad tannic and peppery. But will still be damn tasty. Love the different camera shots. Your an old pro at this game now.

@Slangevar333 2 жыл бұрын

I checked to see if you have anything in the way of content (after you made that remark like you are a bonafide judge, and with a title of Shaman, I kind of expected at least something. If I subscribe to your channel, what would be the point??

@the_whiskeyshaman 2 жыл бұрын

@@Slangevar333 no just been in the game for a min. Whisky somm. And have followed Jesse for years. I have thought about a channel but I do a bit on instagram. Being from USA makes it sketchy for content.

@JCTG1 2 жыл бұрын

Hey Jesse, greetings from way across the pond in Buffalo, NY USA. Love the channel and all the great information, thank you!!! Question............ IF........ I were to try some small batch recipe development, are there any pitfalls that you experienced while working with small batch runs? Thanks...Cheers!!!

@jonathannorthup5705 2 жыл бұрын

Man you need a cordless drill with a big paint mixer on the end 😂 save that back and break the mash down a bit more 👌

@TheSimuzz Жыл бұрын

Great video man. Very well done. Planning on doing my first corn whisky soon. I am wondering if someone is familiar with the alcoengine reflux column and if it would stripping too much flavour if doing a stripping run followed by a spirit run using the 1mm attachment. It sure is more intense than a pot still so wondering if some flavour would remain

@shanej2429 2 жыл бұрын

The Belgium ale cs31 is probably sta 1 positive, allowing it to creating its own glucoamylase, making it dryer then other yeasts, always great if you want them extra few points.

@lindacobe Жыл бұрын

Thanks for your videos man! What enzymes you used as the sacrificial one?

@Brumasterj 2 жыл бұрын

Hey bro Great video very informative! What’s your thoughts on the barrels? I may order 4 of them? Or do you have some barrels that size you would suggest?

@BrianKelsay 2 жыл бұрын

I would like to try a small batch of high corn just to experiment. Not much of a corn whiskey fan, but haven't had much either. Usually corn is with at least a small amount of barley for enzymes and rye. I hate rye. I have made small batch bourbon, just to see if I could make it. I aged in a small 5L barrel or with oak cubes. I gave it to family and a couple friends. Not my thing, but they all loved it.

@bryanwilbur7876 Жыл бұрын

Love it as always, but how long a boil on the corn for conversion?

@afterburner3999 2 жыл бұрын

Waht a lot of work and efort but you naild it.

@gmorean5543 2 жыл бұрын

I made corn whisky - not by boiling the corn but by slow roasting it for 12 hours. It was awesome.

@burningglory2373 Жыл бұрын

Living in the great corn state of Iowa has always made me wonder if anyone has made whiskey out of sweet corn?

@michael0765 2 жыл бұрын

Question, why do you ferment on the mash and not separate the grain/mash first like for example one would do when fermenting beer? Is this a normal typical approach for spirits where using grain or is it personal choice or purposeful as it adds some more complexity or character? Do you adopt the same practice of fermenting on the mash if the fermentable is a fruit or vegetable? Cheers, Mick

@bryanbrunk1186 2 жыл бұрын

Can you try to match the surface area of the staves to the surface area of the keg according to the amount of bourbon in each??

@gulag_inmate69 2 жыл бұрын

how many times do you think you can use the barrel lids for aging? replace the lid after each use?

@Texas4x 2 жыл бұрын

Jesse, what gap size do you set your mill for corn? I have always had trouble with my mill jamming since corn is so much harder than grains.

@HeartPumper 2 жыл бұрын

Run it twice, on gap wide enough to not jamming.

@williamsmith1741 2 жыл бұрын

Hello sir, this is a callback to your "Is Buying A still Direct From China Worth It?" video. It'd be great to see a follow-up on that video, see if your friend was still happy with it and what issues might have cropped up since you're last video. However, what I'm more interested in is how he was heating his still. I'm familiar with stills that use electric heating elements which go directly inside the kettle along with the mash, and thus run the risk of scorching the mash and ruining the run. I'm also familiar with stills that are heated by steam which is produced from a separate boiler, with the steam produced by the boiler channeled through tubes inside the still's kettle or through a jacket around the still's kettle. However, for jacketed stills which have either glycol or a high boiling temp oil in the jacket, like your friend's, I don't know how those stills are heated. Are electric heating elements inserted into the jacket, heating the oil, or does the oil flow from the kettle to an external heater (similar to a steam boiler) where it's heated before being sent back to the still?

@chagarlic6829 Жыл бұрын

Yo Jessie ! How’s it goin man. It’s me Chagarlic. How’s the Craft ? Good ! Got a question for ya. How come you haven’t yet made a Real Blueberry Brandy ? I am in the process of making the Banana Brandy 2 days in so far. 😀 Yes I am still chasing the craft. I started 3 years ago and by watching your videos I have been able to perfect alot if not all of my awesome drink creations. How’s New Zealand it really looks like a nice place. I live in Canada Winnipeg Manitoba and I’ve been a fan of you on KZfaq for a while now. Totally looking forward to seeing your Blueberry Brandy video if you decide to make it. Take care Jessie and congratulations on the new addition to the family. From just a fan, Matt.

@davidparrish4135 2 жыл бұрын

i have had several friends ask me to distill fruity pebbles cereal and i was wandering if you have any suggestions on how i could do it for the best flavor

@allenekern2505 2 жыл бұрын

Too start with I'm a beginner too. You need some malted corn too work with your corn ,but you will be happy with the out come. But popcorn malt is better flavor on the out come.

@bluegrassboy2448 Жыл бұрын

Question. When looking at mash bills from some distillers, any malted grain is said to be used for it's remaining enzymes to malt the other grains in the mash. Is malted barley necessary? Are added enzymes the only way to convert the corn starches into sugars? If mashing corn only, does the pitching the grain begin the malting process naturally? Basically, can you mash corn without added enzymes and/or malted barley?

@PatrickSandy78 2 жыл бұрын

Thoughts on using these barrels for aging beer?

@robertschroeder1978 Жыл бұрын

Wondering if there is any information available for the usage of feed or livestock grains regarding insecticides, pesticides and fertilizers present in the mash and spirits? We have many places around to purchase these products and this is something that I have thought about. I have never seen conversations or lab testing results on the subject. Like the idea of longer term aging methods and the possibility of mixing going forward. Thanks for the video.

@Rubberduck-tx2bh 2 жыл бұрын

Hey Jesse: no love for the Angel Yellow Label yeast on this corn project?

@martinsteflik1329 2 жыл бұрын

Can you please post a link to the high temp alpha amylase enzyme you used. The powered stuff. I have been using a liquid version (SEBstar HTL) but not getting that much conversion without using the low temp SebAmyl GL and some malted barley.

@Domogled 2 жыл бұрын

Hello. What happens if I don't boil the corn? how bad is it? how much does the final product influence? thanks. 🥃

@Ansis99 2 жыл бұрын

Nice! 🥃

@MrJackson66 2 жыл бұрын

What press do you use for pressing the bags of grain... It seems pretty well made, and I would like one !

@derekjones5340 Жыл бұрын

@mrjackson66 fwiw, a press is great as you can also use it for any fruits you may chose to utilize for brandies or ciders etc for me though I dont use as much fruits, I found it messy and hard work and still ended with a somewhat semi wet mound of leftovers that can mold quickly. I have changed to using an apartment portable spinner/dryer unit. Look up search "Nina portable spin dryer". The spinner holds approx 3 gals of mash a go. I place a filter medium in the spinner (it could be linen or down to 1 micron filter cloth etc depending on end needs). I throw a bucket of the fermented mash in to the spinner and run it for 3-5 mins. It drains out ALL of the fluid and grains come out dry to the hand. I use it also for sparging. The 'dry' grain keeps a lot longer for the animals too without getting ugly. Just something to look into - plus they regularly come up on the 2nd hand markets for cheap

@charlesdeshler202 2 жыл бұрын

I am curious about the wooden barrel you have setting there. How long can you age in that before it becomes "To much"? I like those BadMo barrels.... I also like the old wooden keg... but i heard somewhere that the wood to whisky ratio is off and the wood will over power if not careful... Im a rookie at best so maybe i'm out to lunch.. :)

@kabir594 3 ай бұрын

Can I ferment the corn mash without using enzymes, using only yeasts?

@r4yvalencia671 Жыл бұрын

Where can I find a mash press/basket like that?

@dimash244 11 ай бұрын

trying to figure out names of amylases used in this video, can someone help with advice? I'm in Canada, all amzn has are amylase enzyme and glucoamylase

@donaldroyer4618 Жыл бұрын

What does adding enzymes to the corn do or maybe a better question is why do you need to add enzymes into it before boiling? Thank you!!!

@evilsam227 Жыл бұрын

Anyone know what size stock pot he uses to mash the grain in?

@rodneychittenden6242 2 жыл бұрын

Hi. Good video. What volume in litres are the badmo barrels? At 1 stage you say almost 2 gallons. American or Imperial gallons?. You often mention 'freedom units'. Their site doesnt say.

@badmotivatorbarrels2273 2 жыл бұрын

Hey, friend. They hold about 7.7 liters. Cheers!

@user-dm1tv6nl2e 2 жыл бұрын

I would assume that because the stave is not exposed to air on one side that the through-wood reactions will not happen. I would guess the alcohol would only go through a surface layer (just a guess). Maybe that's solvable by an occasional vacuum chamber exposure, not sure.

@alankent3762 Жыл бұрын

How long did you age in the barrel, assuming small barrel is supposed to have greater surface area to larger barrels

@johnkwesif 8 ай бұрын

Jesse or anyone have you had success using the AM-1 after the 7 days it says it has to be used up by once opened? I want to buy some but there is no way I will use 500g in 7 days.

@PoppaLongroach 2 жыл бұрын

I use half cracked corn, half malt corn for an all corn bill. I've often wondered what it is, bourbon sorta, like Jesse said, malt likker....or an American single grain corn scotch? I guess moonshine is the "normal" I feel a more suited name would be better

@rogerwilco59 7 ай бұрын

Aged at 65c for 60 hrs... how many times did you have to fill the water reservoir for the sous-vide?

@kentaltobelli1840 2 жыл бұрын

How tight did you make the cuts if you're planning to age for years? I've heard wider cuts if you're planning to age for a long time, but seems like only heads would age out, while tails would always stick around. Any comments/advice?

@badmotivatorbarrels2273 2 жыл бұрын

If it helps, my long-term aging experience (4-5 years now on some barrels) is that tails age out as well. I don’t know if they transpire through the barrel head, adsorb into the char, or are converted by chemistry inside the barrel. But I do know that they are detectable in new make and u detectable in older spirits. Cheers!

@USMC-Sniper-0137 9 ай бұрын

I see you were wearing 'The Ring' but, you were still visible! Yeh, my ring don't work either.......😂

@skepticfucker280 2 жыл бұрын

Could you use sous vee to distill?

@jeffbuchanan7998 2 жыл бұрын

Have you ever tried to artificially sea age a spirit? I think that would be interesting?

@arttuoliimatta 2 жыл бұрын

Could you maybe try to make finnish sima and distill it? Sima is kind of like a damn delicious mead lemonade

@garrymcgaw4745 2 жыл бұрын

G'day Jesse, I always struggle with 100% corn, I can never get the water to corn ratio right, also the best conversion I get is 1.050! ( using liquid enzymes) any tips would be greatly appreciated, or anybody else here if you can help Beauty. Thanks in advance.

@Storm-crow13 2 жыл бұрын

Where did you get dried Pawpaw to know what it tastes like in New Zealand? I’ve never seen it in the States and Pawpaw is native to here. Unless there’s another thing called a Pawpaw other than the North American fruit