It's Miss Brewbird. I'm delighted that you've found your way here. A little about me: I trained as a brewer in Canada and then figured that distilling would be much more fun, so I moved to Scotland to work at a scotch whisky distillery.
This is a channel about distilling different spirits, distillery life, and my journey in becoming a full fledged distiller. If you are interested in learning more about the drinks industry then this is the channel for you. Cheers!
Social Media + Contact Info: Instagram: @little.miss.brewbird instagram.com/little.miss.brewbird/ Email: brewbird.contact@gmail.com Facebook: facebook.com/missbrewbird/
After watching your video I did try activated charcoal for one of my gins and it did indeed mellow out the taste. The original flavour was too citrusy. I purchased the activated charcoal from a reverse osmosis/water purifying shop and it works like a charm. Mellowed out the flavour and brought down the ABV from 45% to 40%.
I just found this video and enjoyed it quite a bit. I had hoped you’d have mentioned a bit about butyric acid and how it occurs. That’s the acid that gives some whiskey that vomit or bandaid taste, correct? I’m very sensitive to that taste (no, not an after effect of over indulgence 😂) and find it more often in scotch.
Hello Brewbird. I was thinking about doing a rum batch. In your opinion is it necessary to use only blackstrap molasses for a rum wash, or could I get away with using "fancy" molasses? What would the difference be in the final product? Also, as a fellow Canadian, am I right in assuming that any sulphites have to be listed on the packaging here (retail supermarket molasses)? Thanks.
Hi Brewbird. I am planning to go to a college in Canada to learn distillry next year. I am not a local Canadian, but do you know any international student who managed to land a job in Canada as a distiller?
I have a question can people eat charcoal and coal dust or is it harmful to their body the woman eats a bowl 🥣 of coal dust could you leave me a message
Heyyyy brewbird, a question, why did you use 40% ABV here but when sam distillates uses 96% ABV? How can it change things? Which is better what is the difference and is the portions the same for both ABV? Thank youu
Yes best to wash the activated charcoal with distilled water before use. There are impurities in activated coal. To get the most out of your activated charcoal. Filter it ice cold. The coal can absorb much more this way do not use it inline with steam. If using for finishing, a very fine and thick paper particulate filter should be used. Not a coffee filter. Though this can be used as a cost effective pre filter. Also to get the most out of your activated charcoal, use it in stages. Finishing with new charcoals and starting with used charcoals. The activated coal with be less effective after absorption of impurities as it reaches its saturation point. At this point it may leach impurities into your product. Which fully depends on how much impurities you have at your starting point. Colder coals have a higher saturation point
hi- you say that if one macerate the gin say for 48 hours, then it takes longer to get ready for market. Are you referring to the " should rest for 14 days" maturation in that ? .. so that a gin that macerates for, lets say 48 hours, would require longer maturation time .. like a month ?
There shouldn't be any methanol if you started from good 40 degree alcohol, so no need to discard the first shot. You should discard it if you were distilling from some fermented lower alcohol mash. I'm not a specialist but in your case, it's safe from methanol I think
This is so funny, I saw the episode with you on master distiller, then today I recognized you interviewing Jessie from still It . I told my gf I’m pretty sure that’s the girl on the show and sure enough it’s you. Ps I’m subscribed to your channel now.
I did enjoy your video for what it was entertainment . Then i took a look at some of the comments you received. i would ask you future readers to do their own research instead of the advice that was given so far. I'm not trying to insult anyone. It just our dying craft. i guess i should put it. Our heritage needs to be told right, not by guessing or someone that ran a time or two and believe they know how it is done
I have read about a study which states that methanol is lowest in the Fore-shot but highest in the Tail. Kinda turns things upside down now, doesn't it? What are you thoughts on this?
Don't you do a natural fermented lactic acid pickle? Brine and spices only until fermented out? then pack with vodka and have a really natural pickle with out vinegar.
I got me three bags out of curiosity. I added a cup of boiling milk as instructed. What I got was more like grout for tile, sticky, gunky, and simply impossible to drink. I poured it down the drain, and even there, it was impossible to drain. I picked it up from the strainer and dumped in the garbage. By the way, the one I'm talking about was the chocolate version. My score: -10 👎
Great video! Have subscribed! I was wondering - does this mean if I re-distill shop bought vodka for instance, that I still need to take a cut to remove methanol? Or will the levels be so low (because the 1st distillation would have done that) that it wouldn’t make a difference?
Haven't watched the show, but if it comes down to random esoteric knowledge that has little to no real life value like reading the bead, rather than making a good product then that really pisses me off. Like imagine if master chef was a competition of who can pour exact tablespoon measures without a tablespoon.
I just watched the episode the other night and really enjoyed it (streaming is delayed until end of season n US), you did fine. You should definitely watch, especially the judges review portions, they had great comments. It is rather amazing that they stick to proof over flavor, it is so easy to add water! I get how they want a game and challenge, but at the end of the day what they really want is the 'best' product to sell, and I think their methodology leaves a lot on the table. Cheers!
