Still Works and Brewing is a channel about home distillation and home brewing. The channel is committed to promote and provide information and demonstrations about the Craft. We like the traditional styles of beer and spirits but not limited to them ,and to help the community any way we can.
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Randy. I watched the video. The guy who invented this I think he's from Africa, he invented the innovation during the lock down during Covid. Great piece of kit. Moonshine is sure evolving now. Thanks for the tutorial video.
I thought I had seen it all, but this machine is a new one on me. I can see where it would be a big help. It looks like it could be used on a mash of any volume (just keep the jars changed). It seems a little pricey to me, but so is everything these days. Thanks Randy.
I too am curious about the whiskey making, particularly the hands off aspect of it and the ability to supply my 'Moonshine Wednesdays' with a quality base.
Randy I really love your channel you are a legit resource for everything distilling. Your very informative and concise. Please keep banging the videos out. Much love from Australia.
Interesting machine. Thanks for the review. For the moment, I'll stick with my Air Still. Just an observation... I think it's a southern thing, or a Texas thing.... my mom used to pronounce an R when she said WASH too. God rest her soul. I'd always tell her there's no R in WASH. Thanks for all you do for the hobby.
I love mine. I've done a couple vodka runs so far, and one gin run (on the Whiskey/Brandy setting). Got a tequila wash fermenting right now that I can't wait to try.
Love your recipe. I’ve been trying for a few years to find that “perfect” balance of spices. One thing I’ve found that’s worth a try is adding a bit of Veil Whipped Cream flavored vodka into the mix. It give it an A’ la mode twist
Missed ya on Monday but figured you might be working something out with a certain other channel. However, I think from here on out, we should refer to to "cups" as either a Randy Cup or a Heaping Cup. :) That second bourbon cup was definitely, heaping. :D I'm pretty sure we all measure things that way we love. Randy Cup is growing on me though, "That'll be 4 Randy Cups of whiskey in this mix." Yeah, that'll do just fine. This is, sadly, one of the few recipes I've not made as it is everywhere, store bought or other. Sucks that pumpkin isn't a more powerful flavor after stillin as a Pumpkin Pie (even filling a thumper) recipe. You would almost need to put pumpkin chunks in the mix to maturate. Half tempted to do do that. Cinnamon sticks, clove (I do clove over allspice), with Pumpkin & Oats (for that silky, creamy mouthfeel) for the liquor. Would need to be brown sugar on the heavy side, white sugar on the lighter. So many ideas, so little stillin time. I've got, hypothetically, 5 buckets I need to still out as it is. Oh well, better to have that problem than the reverse.
sorry about Monday was on vacation got to keep wife happy and yes time is short as far as pumpkin the last pumpkin pie shine i thought it had good pumpkin taste cheers my friend
Great series, I watched all 3 videos, Question how many gallons of mash did you get with 13lbs of corn? I like to do this, but my still is an 8 gal. Thanks
Awesome video I like all ur recipes and even made some moonshine from ur videos and I will try and make some apple pie moonshine but will probably make a half batch and instead of moonshine I will use vodka instead because I don't have a still to make it. Thanks Randy Tom Doyen Minnesota
I made 25 Qts. of Apple Pie last fall and winter, all from your recipe, and gave them all to friends and family. They loved it, of course. I also found it helpful to use your bottling bucket method. Thanks, Randy, I think I'll make some more!!
When we do it we husk and cook the corn on the cob. Then we grind it up including the cob. We save the water the corn was boiled in and use it to mash in. I like a really good sweet corn. Candy corn is awesome. The corn taste is awesome.
Ya know Randy, before this video I had never even considered checking and calibrating my refractometer. Never! It was factory set why would it change? Well, yesterday I'm doing this run and early on I hit 120pr when I was expecting much higher. Hmmm. But it was a new recipe and drips on the finger were pretty sweet. Well I fill the jar and take a swig before setting it aside, 120 will be warm but still pretty good. Well.. It was still 85% high heads and did I get burned! My lips were afire! I immediately checked it against a stick and it was reading a good 25% low. That makes a difference forsure! I quickly learned 2 things, How to adjust it and how frequently to check it! I thought you might enjoy the true story. Thanks for the tip, even if I was too stubborn to take it.
hello At what temperature do you put the corn to release the starch? At what temperature should we add alpha-amylase enzyme? Thank you if you guide me.
Grow your own fresh wormwood herb, it will have the full amount of thujone in it which is the chemical that gives Real absinthe it’s high, using a dried version of wormwood that is sold to the public has had the thujone reduced in it considerably or completely, so it’s pointless calling it genuine homemade absinthe, if your going to experience absinthe make the real stuff with fresh wormwood.
I just used 2 alcometers and got a 4 % swing on my abv. They are both calibrated at 60 degrees. My distillate temp is 67.4 degrees Fahrenheit. The first says 70%abv and the second says 73%abv. My refractometer reads 74% abv and is calibrated at 68 degrees Fahrenheit.
