Add raisins to the mash

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?

Heating sodium bicarbonate transforms it into sodium carbonate.

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

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.

Do you prof down befor running it again?

Were the seeds crushed, or left whole, when added to the mash?

This guy is boring as fk

how much apple juice did you use tho?...it wasnt mentioned

Hypothetically..... you crap me tf up lol

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

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.

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.

Couldn’t watch due to the level of mind numbing boredom

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

Can i make vodka from grapes with this?

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.

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.

Distilled Braggot?

Isnt the netgonal the sane one that makes you go blind

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!!!

I want to party with you! :)

Freeze the sourdough starter! It goes dormant and will "wake" when thawed. Then feed normally.

Do not become an alcoholic, and do not drive when drunk. ❤🤍💙

I would have liked to see the final result. Also would like to see the actual distil process.

Started walking after a mates banana wine. A taxi driver took pity and delivered me home. But not before robbing my wallet.

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

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!!!

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....

I tried your method. It is the cleanest I’ve ever made.

how many shots to get you drunk

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?

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.

What kind of 2-row Barley did you use?

Making this tomorrow 🤪 cheers 🍻

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?

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.

Solid Alec Guinness impression

You are a very wise hebrew. Well done buddy! Hebrews are very talented. Keep up doing great job! 👍 God bless You, bearded

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.

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.

How many times have you used the vodka plus machine? How big of a mash have you run? Hypothetically that is

About to do this exact thing with some blackberry and elderberry juice I've made with my steam juicer. Probably going to be fire.

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.

Definitely didn't do the pasturing correctly.

2 of the 4 stills I bought were Vevors. Get it as an introduction still, then invest in a good quality still.

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.

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 ?

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