Love your videos. Really considering the MVM. Can you do a full video on making a Jack clone whiskey using this continuous still and let us know how it tastes?
@debonpanton336621 сағат бұрын
Heating sodium bicarbonate transforms it into sodium carbonate.
@Skidly_Finley5879Күн бұрын
thanks for the info brother. I'm going through about 50lb of yellow plum but I added sugar and little water. used the tablets and the same yeast as well as the house temp is at 22C I like it chilly. It's going on day 10 on fermentation and I've fallowed all your steps. So far so good for 2 5 gallon buckets. Can't wait to see how it goes. Oh, I added sugar because a my Romanian neighbor said too. He used to make this stuff but he never used a thump keg so he is extremely excited to see how this turns out. wish I Could share some with ya but I'll keep you posted on how things go. I'm usually a bourbon guy but I wanted to try something different. I will also try the same steps with the 200 lbs. of frozen whole peaches that ill be doing next and the n 300 lbs. of seedless watermelons. Go big or go home brother. So far so good. cheers and I hope you have a good summer
@arkiegoldКүн бұрын
You can get malic acid naturally on red sumac berries, Staghorn, Smooth and Winged Sumacs. Tasty addition too! Do not get white sumac berries, that's the poison one.
@kimd.597Күн бұрын
Do you prof down befor running it again?
@BeardedBoredКүн бұрын
If it's above 40%, proof it down to 40%. It's more of a safety thing than flavor.
@mattwasylyk43172 күн бұрын
Were the seeds crushed, or left whole, when added to the mash?
@BeardedBoredКүн бұрын
Crushed.
@Michael_Kerstein2 күн бұрын
This guy is boring as fk
@XaltedWon2 күн бұрын
how much apple juice did you use tho?...it wasnt mentioned
@BeardedBoredКүн бұрын
1 gallon. Also, the full recipe is in the video description just below the video with amounts and links. I do that for all my videos so you can make sure you get the details right;-)
@ThisDude-u7t2 күн бұрын
Hypothetically..... you crap me tf up lol
@williamsedlock39032 күн бұрын
Hell yeah you can lol I remember back one year I bought 20 cases of 100 proof banana liqueur for$1 a bottle lol I read distilled the whole batch and I'll have to tell you it was pretty darn good after that lol but unlike your run I had no wood just a heavy sugary banana too much sugar but when we got done it had a hint of banana and was pretty darn tasty. Be safe out there
@Rubberduck-tx2bh2 күн бұрын
Hey Bearded, coming up on 6 months, so how about a short vid on a tasting? Also, can you share what settings you used for the rum? I've used my buddy's MVM unit & for neutral, via Lafras recommendation: 35% power, +2 heads, 0 on everything else.
@dewaynemorgan16023 күн бұрын
Old-timers malted the corn added warm water and sugar and some malted barley and it started working off itself no yeast needed. And before anybody says it doesn't work I have done it myself after my grandpa showed me how to do it. And you can use the same maltid corn and barley two more times without adding yeast.
@saitdesigns3 күн бұрын
Couldn’t watch due to the level of mind numbing boredom
@DUMPTHETRUCK5 күн бұрын
Great video, Only thing I would say is bleed off your keg a few times of co2 or else the air head space in the keg gets pushed into your cider and would oxidize your brew you want to make sure you only pressurized co2 and no oxygen
@Debgirl276 күн бұрын
Can i make vodka from grapes with this?
@hecklingheck91888 күн бұрын
Ive only ever had a hangover when I got severe alcohol poisoning. I wanna see if this will do me in for the first time.
@侯齡儀-m5d8 күн бұрын
For removing flux in the future you can use an old jewelers technique and pickle the parts. Make a mixture of 1 part water to 1 part distilled vinegar, with 1 tsp of salt per cup of solution. Get it hot, soak your part in it. It'll remove all the flux and oxidation and leave a bright part.
@aririce46078 күн бұрын
Distilled Braggot?
@sandman72589 күн бұрын
Isnt the netgonal the sane one that makes you go blind
@jonathankatz85089 күн бұрын
I’ve been using black peppercorns, Szechuan peppercorns and a little bit of clove in the first ferment. I have also been using raw organic turbinado sugar. First ferment goes about 3-4 days, then I transfer to flip top bottles with about a teaspoon of sugar at the bottom to help speed up the secondary ferment. I usually let that go about 2-3 days, burping the bottle every 24hrs to make sure I don’t have a bomb in my cabinet. I’m definitely going to try using piloncillo next time!!!
@RoseJackson7910 күн бұрын
I want to party with you! :)
@philiptruitt10 күн бұрын
Freeze the sourdough starter! It goes dormant and will "wake" when thawed. Then feed normally.
@janlev-111A11 күн бұрын
Do not become an alcoholic, and do not drive when drunk. ❤🤍💙
@lauram.368513 күн бұрын
I would have liked to see the final result. Also would like to see the actual distil process.
@69Phuket14 күн бұрын
Started walking after a mates banana wine. A taxi driver took pity and delivered me home. But not before robbing my wallet.
@tedbullpit616414 күн бұрын
Had to give a thumbs down because I'm sick of watching these things and getting nothing but sales of products and thanks to all these different people could you put that stuff at the end of your show would save me speeding it up and missing bits and pieces I can just shut it down at the end when that crap starts
@petern556515 күн бұрын
Thanks for the video, now I'm thinking how to remove the Methanol from your finished product and found the following:- Alcohol boils at 78.37 degrees C and Methanol boils at 64.7 degrees C. ( I assume at sea level air pressure) then if you add one more step to heat your final product to lets say 70 degrees C for a little while then the Methanol will boil away leaving the Alcohol remaining. Just a thought for anyone concerned with the Methanol content. Enjoyed your video!!!
@LBishop078915 күн бұрын
Been watching for a while now and was wondering if macerating low wines from a stripping run of brandy with fruit before doing spirit run would help carry over more flavor.. Asking for a friend....
@BeardedBored13 күн бұрын
Never tried it, but here's what I know. Most of the aromatics will come out in the heads, so you make want to blend in a bigger splash of heads to get that fruit flavor into the final product. Hope that helps your "friend" ;-)
@BrianGski3416 күн бұрын
I tried your method. It is the cleanest I’ve ever made.
@BeardedBored13 күн бұрын
Great to hear!
@ezequilbencomo215017 күн бұрын
how many shots to get you drunk
@Sarge97817 күн бұрын
Been reading a lot about it not being good to keep alcohol in mason jars because it melts the liners on the tops (which I have seen) but I can't find anything better. Any options you suggest?
@BeardedBored13 күн бұрын
You can always buy a pack of lids at walmart and swap them out once a year if it becomes a problem.
@willemslie17 күн бұрын
A drink with an ABV of over 25% (50% US proof) will not freeze in a domestic freezer, which is normally set to -18 degrees Celcius (0 degrees Fahrenheit) So although the resulting liquor will pack a punch, you will never get to your claim of 30-40% ABV using this method.
@Jazz-ji9zu18 күн бұрын
What kind of 2-row Barley did you use?
@BeardedBored13 күн бұрын
Can't remember. Pale malt I think.
@neilmac473020 күн бұрын
Making this tomorrow 🤪 cheers 🍻
@BeardedBored13 күн бұрын
Good luck!
@jpoeng21 күн бұрын
Does adding the juice effect its shelf stability though? Or is it enough alcohol at 35% or so that it doesn’t oxidize or anything?
@theoptimisticmetalhead778724 күн бұрын
I really love slivovits, I've been shocked. Cuz I got a bottle of kaisija(apricot brandy) since so many cocktail recipes call for it. Good stuff. But slivovits is just SOOO good. Even better than kirschwasser, as far as popular non-grape brandies go.
@theoptimisticmetalhead778725 күн бұрын
Solid Alec Guinness impression
@Tapuakh25 күн бұрын
You are a very wise hebrew. Well done buddy! Hebrews are very talented. Keep up doing great job! 👍 God bless You, bearded
@BernWag26 күн бұрын
I appreciate your videos. For now I have to live vicariously through guys who live in states that are not completely totalitarian. Anyway, I'm an old man, worked 50 years in the HVAC industry. I've seen lots of interesting ideas applied on a commercial / industrial level. Watching your video made me think about steam kettles I've worked on. Amazing how fast 15 psi steam will heat up a 50 gallon vat of soup, or whatever. Now, if a person had the pipefitting skills to multi-purpose a kettle (boiler) to make steam that instead of going to a condenser, goes through a heat exchanger emerged in a vat full of corn and water, it would heat that mash up in a hurry and it would not scorch a single grain in the process. You got me thinking, you got me thinking.
@scottclay425326 күн бұрын
Brother Bearded, congratulations! A Texas federal judge declared the federal regulations on home distilling unconstitutional!!! The huge surprise to me, West Virginia Governor Big Jim Justice signed the bill making West Virginia a free state, legal distilling as of June 6th. Land is cheap here in West Virginia, no more hiding or “hypothetical”. Thank you for this powerful old video! It might be time for a sequel.
@scottaustin529027 күн бұрын
How many times have you used the vodka plus machine? How big of a mash have you run? Hypothetically that is
@Appophust28 күн бұрын
About to do this exact thing with some blackberry and elderberry juice I've made with my steam juicer. Probably going to be fire.
@ToastedSynapseGaming28 күн бұрын
Whenever I load Fruit+Alcohol in the Thumper I like letting them macerate for about a week in another container. Not applicable for this video where the alcohol used is one you've just made, but a good tip for the future. Let those fruits macerate like in a liquor and they'll be more ready to release the flavor when you use them.
@danssv828 күн бұрын
Definitely didn't do the pasturing correctly.
@danielgodfrey441528 күн бұрын
2 of the 4 stills I bought were Vevors. Get it as an introduction still, then invest in a good quality still.
@danielgodfrey441529 күн бұрын
1. Buy your agave from costco. it's the best for your buck. (8something per 2 pack) 2. Buy your vanilla beans from costco. (Less than $20 for 10 beans) 3. Put at least half of the Whole vanilla in a 355ml bottle (I save my coke glass bottles) and leave in for min of 2 weeks before drinking. I personally leave my beans in the whole time.
@franckkoegler91429 күн бұрын
Hi .i need your expertise please I try for the first time to pit cherry and rum toghether . I came across some cherry amd i decide to put them in alcool . I washed them and dryed them .tooke tje stem off and left tje pits. I fill up fews 3 litre jars to the almost top and pit about 200 gm of brown sugar in each jar ,then i filled them up with some rhum to the top . After 2 days i seen thats the cherry start le loose color ,ans when i open the jar i notice a litle pshit and fews small bubble coming to the top ,like fermentation . Could you tell me if its normal ?what is the final product i goimg to get ? Is going to be a cherry bounce or something ells ? Will it be safe to drink ? Is the feentatiin will stop ? Do i need to do something ? Can i leave the cherry inside till december ?
@BlackDogFarmOrchardАй бұрын
Hello your Beardedness! Apologies if I’ve missed it somewhere, I did look! How much apple juice concentrate do you back sweeten with, per gallon of cider? Is it as simple as one can per gallon? Many thanks, Danny