I'm very well thank you Pete. I don't think I'll manage to ever go back to any congregation after everything I've been through. I'm just doing my own thing serving Jehovah in my own capacity as good as I can. I'm really enjoying your motorbike videos too. Reminds me of the good old days of us riding together in Woodhill forest and Muriwai beach. Awesome memories. I also had a KLR650 when I lived in Waimauku. Good reliable bike.
The bentonite will precipitate out when you fine it (the chitosan). I'd have saved some of the oak for the brandy...and maybe beefed up the wash with some sugar. 1060 is beer strength 😊.
@kickstartadventures6988 not something I've ever tried, maybe get some distillers yeast to add to the sugary/alcohol mix. I wouldn't go more than 100g/L on top of the alcohol. You could use unfined wine and just stir in, see what happens. My gut instinct is against it, as i'd fear a stalled ferment. Or right it off to experience, and something to retry differently.
looking forward to afternoon part!! was great footage with the on the bike mount,what camera do you use? my older gopros are useless now becuase they dont have image stabilization
Good deal. Glad to see you playing with different distilling techniques. How are you liking the copper mesh? You probably need to do several more runs to get a good feel for it, but do you think it is really cleaning up your spirit more? I finished my triple pot stilled Jamaican rum and it is something. Just over a year ago I did the rum wash run that made the muk/dunder that went into this new rum. That first run was a wide cut, very grungy single pot still with some copper mesh. It was almost undrinkable in the beginning as a white spirit. So much so that after 30 days in a bottle I took a sip and actually spit it out. I dumped that bottle in with my wood aging portion of the rum and let it sit. Last night I sat down to a small half shot of the final dark brown aged rum in a bottle and it is phenomenal. The yeast character shines through really well. Lalvin RC-212, dark stone fruit and prunes. That mixed with the sweet barrel candy of the oak and the complex rum flavor has melded so well. The triple pot still though. Only about 10 days on oak and it is smooth even at 52% ABV and has a more delicate, fruitier flavor with hints of honey, floral notes and a nice clean white rum backbone. You should try a run where you do two or three 5 gallon buckets and do stripping runs. Turn 4.5-5 gallons into 1.5-2 gallons in your first runs. Then combine all the stripped spirits and run it a second time in your still. You will be amazed at your spirit afterwards.
Please consider the wider impact of being stupid in your stilling videos ! Many of us dream of a time when governments might actually consider lifting the restrictions of home stills but foolish videos where people are not taking care will give the anti’s all the ammunition they want to keep it illegal! 1: Output next to or close an open flame (accidentally knock your output jar over , flame catches the vapours and flames back to your distillate - worst case? Could feed all the way back up the condenser and boom goes your still 2: any distillate over 40 proof is liable to be highly flammable- not just methanol - read the history behind gunpowder rum So pouring it on an exposed flame near your still - pretty stupid ! 3: oh let’s stand sealed bottles of 60+ next to a heat source ! 4: let’s use a shock factor title and image to create clicks ! Yeah and lead the anti’s right to your door and hand feed them proof why home stilling should remain illegal Come on man - drink a little less of your product and engage the 2 brain cells you have left If you want to show these things off - fine ! But do it as a don’t do this or.. vids in a controlled situation Please!
Hope you have a hose handy lol open flame on a wooden deck with highly flamible liquid dripping less than a foot away😅 perfect conditions for a simple accent to turn catastrophic very fast!! You look after yourself friend.
A reflux needs a pre-condenser, all you have there is extra packing that will give a little more interaction but doesn't come close to a reflux still...
Im interested to see what the spirit content is. My last sugar run in pot still came out as 65 %. Will see if added copper mesh makes any difference. Hopefully a higher cleaner yield.
I’m finishing up the last of my Gin. I need to do a neutral run soon. But the element on my still failed 😢. So I need to fix that before I. A make more gin. However I can still run the propane vevor still for my rum. So I need to do that.
I’ve been doing some experiments with running tails and heads collected from other ferments. Had a blueberry and corn brandy heads that I mixed with a couple oxidized bottles of cherry honey wine where the caps didn’t seal plus a couple good bottles. I picked up all that clean cherry running those but picked up some spicy character from the blueberry heads and now the stuff on oak is more like a spicy cinnamon whisky from the way it tastes. Just wild what re-running batches throw away alcohol does.
No enzyme needed as you are using malted barley. That is the point of malted barley (along with the flavor). Also, no sugar needed for a true "Scotch" type whisky.
Did you have your barley milled?You could have added about a kg of 6 row,to kick off conversion,then do a starch test,you can always add the enzyme,then you can add gluco when you pitch yeast,I have been addicted to the hobby for 5 years.
Good deal. That is a spirit I would like to do some time. While enjoying your video I finished the spirit run on a triple distilled toasted rice wash vodka. Going to turn that into gin. So excited. Can’t wait to see your Scottish whisky finished.
I don't see you checking your abv in your wash,after sparging,get to 5 gal at 1.090,you can invert 2 kg of sugar so it's a liquid,you invert 12kg of sugar in a 5 gal bucket and use it when you need to the abv,just pour some in your was,just makes whiskey and bourbon easier.
@@kickstartadventures6988 I see your worm,what temp is the water?Don't want it to high,then is condensenses to far down the worm,without a way to get an abv enhancer you might double run.
Firstly, you sound like a junkie Irish man. Secondly, you're "Scotch whisky" won't technically be a scotch whisky until it matures in a barrel for three years!
Vodka is a neutral spirit and when it reaches 95% abv it's considered vodka to be proofed down for drinking. Any chance you'll redistill it to reach neutral strength? It cleans up the flavors considerably as potatoes give an earthy flavor and aroma. I love the still you have! Did you make it yourself?
