Man, gotta say it’s cool to see how much your production value has gone up over the years! Just stumbled across your channel as someone who’s wanting to get into distilling and am definitely subscribed now!

People who say "A vodka is a vodka" haven't had bad vodka 😂

Love the patron thanks roll over you! Awesome video as always, thanks and keep up the great work

I'd still love to see a whisky or burbon done with yellow label. Thanks jesse for another great video

YES!!! I would LOVE to see what you would do to make a very neutral vodka. I think it would be a great exercise. Starting very neutral would be a great place to start to add flavor.

My man! This was a great production and super fun video!

Yes. I definitely would like to see you make a completely neutral vodka.

You gottta love having a paint mixer for home brewing. Took me 3 years of using other techniques Abd things I wouldn't have used when I started out. In the beginning, I despised 5 gallon buckets. Now, I use them as my primary fermentation bin.

I like this. Good for you and yours!

Great video Jesse. Great to see the CCVM fired up again, B roll is awesome and I’m loving the lazy Yellow label recipe. I’ve finally ordered the stuff and I’m going to give it a try once it rocks up. Awesome mate. 👍🏻 🥃

really enjoyable video!

13:08 Hiding behind the Patreons' bar and pointing at air on the other side of the screen is interesting and creative, in my book. =D

Hi Jesse would love to see more of your yellow label yeast recipes

I always thought that weird tails smell was like wet newspaper. Good job on your videos! Enjoying all of the content!

There are a range of tonic waters with subtle and interesting flavours that go great with a good quality vodka.

I must say your film craft has greatly improved since the early days. In case I forgot to say way back when you showed me a peek behind your wall great carpentry skills

At 2:50 i spotted some spare wood in the top left of the screen stored away in the roof. perfect for finishing that bench ;-)

Inspirational, as usual! Wife is going to come home asking where that 25 pound sack of oats went... 🤔 Cheers 🥃

I use oats in my whiskey for a boost in abv and it gives it a nice bitter bite similar to barley. Plus it's much much cheaper than malted barley. I use alot of malted rye so no need for another expensive malted grain when 5 lbs of old fashioned rolled oats is less than 5$

I love spirits with flavour but have always been curious as to how to make a great neutral. I'd love to see a video on that.

Wonderful! I need to make a distillate so i can use if for another one of your video's ie: ouzo lol. This one is great! toml

One year later....is yellow label still something you use Jesse?

I've just stripped my pantry raid / angel yellow run. I'm aiming more for a whisky so will give it a spirit run in the airstill next week. Taste so far is promising.

The yellow label yeast would probably be a great twist to the safety net series, if you aren’t confident in your ability to mash properly but still want to transition into true all grain brewing

Now I have to watch more since you are wearing that cool shirt!

I would love to see you pot stilling it and making a Whiskey with the same wash/mash

Thank you!

Hey Jesse, another great video bud. Have you considered making a Kale neutral then infusing with lemongrass or pineapple via a gin basket? I regularly make a kale neutral spirit with dextrose and it absolutely destroys TPW on taste. Infusing the spirit with some type of fruit etc via a gin basket would be an interesting experiment. Cheers.

I'd be really interested to hear how this tastes after a few weeks of sitting in the bottle and calming down.

Very interesting! I wonder if the slight tart/sour taste is coming from lactobacillus in the grain that hasn't been heated through mash/boil.

I love the whitbeer vodka. I do 50/50 rice malted wheat

Love how you stepped out the way to your patrons and then slapped them on top of yourself nonetheless

I'm running out of new and interesting ways to say thankyou Hilarious!

Hey man been watching you for about 3 or 4 months now you have taught me a lot much appreciated could i run this recipe on a t500?

Great video, as always! The fermentation efficiency works at around 35% based on the final product volume. So the only way it would make sense (economically or timewise) is if the flavour is exceptionally better than say with a normal yeast. Is it? Maybe it is time to do the unthinkable, unspeakable: a whisky with yellow label yeast! It would be the missing colour from the Johnnie Walker range!

I was having the same thought. Except Corn. Okay, yellow label and Corn, no sugar and work it like you would UJSSM except for the sugar. I ran my last UJSSM out 7 generations before I decided to do something different. And after 7 labors of Hercules I find got some yellow label. And started some ground rice. Since I had everything out I ground some corn and started another 30L fermenter and they're both going batshit crazy. So now it's wait and see.

i can feel your pain at 11:40 lol running to garage at -35*C to get some spirit to proof it it down...

That claw hammer strainer and pot come in handy for all sorts of stuff doesn't it? I love mine.

how do you feel about tinning the inside bottom of a copper still to help make seams leak proof? considering copper pots and pans are tined, and it is the base for your lead free silver solder, shouldn't it be safe to tin the the bottom and bottom few inches on the walls of a homemade copper still? never seen this subject covered anywhere so i ask the question. isnt tin as food grade safe as copper, and stainless steel, so shouldn't a tinned bottom still be just fine to build/use? maybe you will answer this or not i dont know but thanks for taking the time to read this and for everything you do.

i dont know why but it was hilarious when Jesse said thank you to the patrions but stand on the wrong side of the video :D

If that’s not your jam, make it your jam! Use it as a base for Gin and it will blow your mind!

I have a lot of budweiser zero cans (probably 25 gallons). I was thinking of making a wash with it by adding sugar and yeast nutrient etc. Then after a couple of weeks I would put it in an air still after a couple of weeks. Do you think it would ferment again or have enough food for the yeast to convert enough alcohol? Do you have any suggestions?

Interesting one. I a big fan of having a simple option that a guy can whip out 9f you don't really have the time. Also, Best part of your videos is that you leave in the mistakes and don't over produce them. (Blanket on the floor patreon list on the wrong side). Let's me know its not Disney making these videos. Keep being you!

I distilled some limonene out of lemon peels, and fermented the leftovers after basifying it... tastes like Vodka. Surprising. Didn't think it would be possible. Super complicated but super wort it...

Jesse, you have talked about fractionation of your column several times. Could you do a vid showing details about how you do that and what specifically you do in the deflag/ccvm?

Jesse can you tell me roughly how much volume you got once you proofed down 2.5 l of spirit @ 90% Cheers .p.s love the videos . I'm just starting to purchase some equipment to start

Make the smoothest vodka ever made! As smooth as possible. Even though thats not your cup of tea, it is still interesting. 👍

Nice shirt!!

do you filter at all? I have found in my products filtering takes the funky yeast flavor away but i have never used yellow label.

Will be my first time, trying this small batch How much yeast are we using per kilogram? Thank you!

I would like to see you make the Swedish classic moonshine! All you use is water, raffinated sugar and bread yeast. Its called Hembrännt or HB for short.

Forshots are great for toasting wood

DUDE, what a video, wish SA had yellow label. LOVE the interesting slip (Patreon)

On my copper reflux tower i use ceramic rashig rings for column filling. Have you ever used them? Just wondering your thoughts. tom

Will this one be a good candidate to then macerate with star anise or ouzo? I know you mentioned you used a spirit you made with kale before the ouzo but i just don't like the smell or taste of kale? thanks, any advice is much appreciated.

Can you use a malted barley with the yellow label and get the same result?

Jesse, I'm trying to decide whether I should get a 208 L drum or a couple 56 L drums to do my fermenting in, what are some of the pros and cons you run into when doing a big 200 L ferment?

Hi Jessy ! My name is Matthew aka Chagarlic. I have only been making liquor from my home made distillery. Using coiled copper and one of my big stainless steel cooking pots from my kitchen. Also I cut the top off of a big blue water jug for my coil copper to sit in so the Vapor will condensate into alachol. I have made some really nice and yet complicated recipes in the past and they all so far turned out really satisfactory to get together party’s or social drinks. I have a question for ya if I may. This most recent batch of mash I made has a thicker liquid after straining out all the chunks from it. My ingredients contain of - Rolled oats,oat meal,white rice,strawberry syrup,vanilla syrup,real strawberrys,granulated white sugar,brown sugar,little bit of pancake syrup,single can of corn and boiled water to mix. I cooked the rice and corn in a separate pot on my stove and made the strawberry syrup and vanilla syrup and white granulated sugar mixture in a separate jug with boiled water to mix it all. I am using just ordinary bakers yeast like I always use. Because I’m limited to what I can get. I used approximately one and a half full jars of yeast to about 15 gallons I would say of distilled water. Each jar contains 227grams of yeast per jar. The mash mix started to foam up really well at first give or take about 7 or 8 hours. I stir it around like every 2 to 3 hours to airrate it to try get maximum yeast completion. Now it’s looking like it’s just about done the formentation process. My mixture in the jug is still kinda think ish / gooey feel to it. It totally smells like we’re getting some real fine strong alcohol smell commin from the mix. Just like most times when I make it it smells incredible. My question is that is it not a good idea to use soo much yeast in my mash ? I’ve been thinking that I may have to dilute it allot more with more warm distilled water to break down the texture. Please it would be greatly appreciated to hear your thaughts on my wiles mixture and on the yeast question. Your awesome thank you very much and have an awesome day !

How does this compare in flavor to some of the big name commercial bottles? I'd love to find a recipe for a Belvedere clone! Thanks and Keep up the grate videos

You are reading my mind. Oat Vokda is my april brew but I'm mashing with barley.

I have been trying to do a ketel one and not having much luck

I was just looking at the yellow label Angel yeast and seems that it has the alfa and gluco amylase in it already and it lets it work for a long period. It would be interesting if you could try a batch with regular bakers yeast with a low temp alfa and gluco amylase added and treat it like yellow label angel yeast and see what happens?!

Can you help , i love kessler whiskey, is it possible to "clone " it at home?

You should get the water regulator the one for the t500 !!

i for one would also like to see you make a neutral vodka!

I have looked at buying some of the angle yellow yeast but there seems to be a lot of different yeasts and rubbish translations. There seems to be yellow wine yeast, high sugar yeast, baking yeast, low sugar yeast etc.. . So which do I buy?

The pitching instructions on the package are clear as mud to me, plus I am somewhat math deficient. Would some kind soul post a formula for figuring out the pitching rate for the yellow label yeast? The numbers I'm coming up with are ridiculously large and that stuff ain't cheap.

How do you tell when your mash is done fermenting? Or do you just let it ferment for 2 weeks and call it good?

Making corn whiskey requires some commitment, boiling corn and then trying to strain it all out is a serious pain. I’m so trying this yellow yeast out on my next corn ferment.

Oh yes officer I'm making vodka to clean my floors

I started in buckets and I'm using big barrels now. I've been having stalled at 1.01 or.02 and never in buckets. Also the big barrels take longer

Nice one man. You had a video where you made lazy wash with rolled oats and sugar. Can't find that. Do you remember the title? Keep destiling 👌

2 THUMBS UP From East Tennessee Moonshine Capital of the USA 🇺🇸 😍😎

Geez, I don't know if I want to take the pain in the ass of mashing...I mean the "fun" of mashing out of my process;-) I would like to see you make a true neutral at some point.

Got any advice or good links to purchasing is still

If the Lazy Vodka mash worked with wheat/oats, would it work with wheat/maize?

How long does the run take with the 2 inch column?

Aaahhh Jesse , so now i suppose it'd be fair to run it through a carbon filter and give it a couple of weeks rest and try it again, that's what i feel would be a finishing touch to this run..! But that Yellow lable yeast i found disappointing when i tried it.. Onya Jesse.. Barmy!!

Do you have a link for where we can get this yeast?

Could you do an entire run with the yellow yeast, and fruity pebbles cereal!?

Anyone know where you can get yellow label yeast in the UK?

Malted oat (+ potatos?) vodka. Will it work? How about putting chocolate, strawberries and liquoric to your thumper.?? That thumber mix make it to cream liqueur. How about adding wood to the thumber, will it make whiskey (vodka) better or worst?

Any sugar added to this? Or straight cereal, water, and yeast?

I’ll bet good money anyone here who has made any sort of shine has had someone say “oh that’s too strong” or “it burns” because you had them taste a perfectly aged and proofed bourbon but will ask if you can make a vodka. So yes Jessie show us how to make a tasteless vodka ;)

Rolled oats and rolled wheat. I wondered about how important it was to sprout grains. Or am I thinking about something else?

Filter it and see if the flavor improves/ changes.

Any idea what the abv of the wash was?

If you've got any left Jesse! bottle one down to about 40ish and chuck it in the freezer for a few days, then taste it! a good grain vodka takes on a whole new level when that cold My favourite (bought vodka) is a French grain vodka straight out the freezer with a couple of slices of frozen lemon too - its so cold the glass starts to frost on the outside. Its too drinkable! way too drinkable

For us newbies in the States, what is yellow label yeast? Is there a brand name?

Where can I buy sci that big from ? I can’t find a place anywhere ?

Hi Jesse, was the wheat and oats you used from a HBS?

Can you help , i love kessler whiskey, is it po3to "clone " it at home?

Would this be good in Lemoncello?

I got a question. How cold does your water have to be going through the condenser? Do I really need to spend so much money on Ice?

Do you have to strip it isn't it safe to drink like it was

I have used instant potato mash and yeast from supermarket

I have a suggestion when you next make vodka and you want to infuse it use vanilla pods or essence

Hey Jesse, I was just curious if the hydrometer would actually work given the yellow label breaks the complex starches down rather than a traditional yeast that starts off with a mash that already has the starch converted to sugar? I figured you couldn't take an actual gravity reading given the lack of converted sugar to start with?

now you need to make onion vodka! lol

I know this is stupid but I don't drink (throat cancer and other reasons) and want to start the hobby for enjoyment and friends. If I don't have a friend nearby to taste during a run is there another way? Can I just measure the proof and make my cuts that way? Thanks for your content and helping us chase the craft.