40% freeze distilled sugar wine 

thank you

Made the same thing I call it cherry bomb

hey, you can use turbo yeast, you will get more but at the cost of some quality :)

I heard people do that, i opt for the take a drip and taste it method :) since i make 2 versions from 1 batch, the fire batch you see in the video and an average batch from the left overs

Can you explain how you do that exactly

It's not that there's more, but it's more concentrated compared to larger volume drinks

no pectin, no methanol...stick with sugar

In freeze distillation, the process relies on the principle that water freezes at a higher temperature than alcohol. When you freeze a mixture of water and alcohol, the water forms ice crystals first, leaving behind a more concentrated alcoholic liquid. Regarding using different shaped containers, the advantage might not lie so much in picking up less water in the thawing process, but rather in facilitating the separation of ice and alcohol during freezing. A container with a larger surface area might allow for quicker freezing and potentially more efficient separation. However, the shape of the container alone may not drastically affect the outcome compared to other factors such as temperature and the initial composition of the liquid. As for where the alcohol collects in the container during freezing, it typically concentrates in the liquid portion that remains unfrozen. This can be at the top, bottom, or even distributed throughout the container, depending on factors like temperature gradients and agitation during freezing. Turning the bottle upside down halfway through freezing might help with more uniform freezing and separation of ice and alcohol, but it's unlikely to significantly affect the outcome unless there are specific conditions in your freezer that might benefit from this technique. Overall, freeze distillation is a relatively simple process, and while small adjustments like container shape or position might have some effect, the fundamental principles of the process remain unchanged.

hey, you can leave it for a few hours if you want, some of the water will freeze but it won't be as strong. I leave mine to freeze solid so i don't keep having to re freeze distill over and over again. it saves time in the long run. :)

@@makinghomebrewwildandcheap Thanks, I'll do that instead :D.

it's a pretty handy little trick to know. :)

hey, the remaining ice left over is mostly water if you wanted to you could reuse it, after i finish taking out everything i want, i usually just throw it away. you would need to boil the water if you wanted to reuse it just in case it has picked up something to spoil your next brew. unfortunately no, it just concentrates everything by removing the water. using a simple sugar wine like i have in the video will drastically reduce hangovers but apart from that moderation is the only real answer :)

hii, so, that means those grape and apples or corn that we used to do fermenting is actually... ...nothing useful ? since if we just want to drink ethanol, then those mineral, vitamin and the good stuff in raw apple, grape all .. gone ? or worst, create undesired hangover... then why not just use sugar to make alcohol for all those alcohol drinks out there. ? sorry, i am a bit confused here. i those those trace mineral, vitamins etc in raw fruit is all "dissolved" in wine that when we drink it, it benefit us, instead of hangover... thanks andrew

not exactly, fruits and vegetables contain pectin, in fermentation the higher the pectin level the bigger the hangover as the yeast make more methanol. a good example of this is cider or red wine. lovely drinks but heavy on the hangovers. alcohol destroys most of the good stuff vitamins, ect... then again yeast is full of b vitamins

@@andrewyek Sadly, distillation of any form destroys antioxidants and the fermentation process breaks down most of anything useful for the body. Also, freeze distillation has no way of removing what is traditionally referred to as the "heads" in heat distillation. The heads is the methanol and other vitriolic substances that cause hangovers. Now, citrus filled things like lemons, limes, and oranges are a good way to help move these things out of the body, but they dehydrate you at the same time, so do a 70:30 mix of water to lemon or lime juice to help ease hangovers.

hey, basically yes, doubling is the simple way to get both percentage and quantity using freeze distillation. nothing is stopping you from doing that if you want to. i kept it simple and used the main culprit that causes hangovers but alcohol on it's own gives you hangovers as well as sulphites, yeast stress. the list goes on and on :P still it shouldn't stop you from having a go :D

For sure, I’m not attempting a hangoverless wine. But if you avoid campten tablets (or any other purposeful sulfuting or bentonite clarification, etc) and were to do as I proposed, where no pectin is metabolized... theoretically it should help... is my thought. Are there other sources of sulfites present in the process? And beyond poor temp regulation and lack of sufficient sugar, does anything else “stress” the yeast (i.e. the other factors you referenced)?

@@docholliday3083 Well yes... but actually no. There are vitriolic oils produced during the fermentation process that are unavoidable as they are a waste product from the yeast, the same as ethanol. You can buy yeast that is specifically cultivated to reduce these, but they are not cheap and certainly not worth it because it would be cheaper to buy a commercial wine and fortify it. Heat distillation for things like whiskey gets rid of this, but freeze distillation is not able to separate this from the ethanol. So while eliminating pectin and decreasing the vitriol in the mix will help, depending on the yeast and how long you ferment it (not even factoring in temperature, barometric pressure, and container size), the results may be minuscule if noticeable at all.

@Chop so basically don’t drink wine if I wanna avoid the hangover lol

@@docholliday3083 lol, well, it isn't that bad, but there is a reason people feel like shit after getting wine drunk.

hey, its a case of diminishing returns, doing it multiple times wont really make it any stronger. all you really do is waste time you could be drinking :P

another vid Ive seen says freeze distill and then heat until it starts steaming and then remove from heat... methanol is the first thing that comes out when it starts steaming

@@squirmssq3352 in sugar wash methanol isnt created, it needs pectin to form, which just pure sugars dont have

hey, it would be easier to separate, the trade off is it wouldn't be as strong, alcohol act like an anti freeze picking up water on it's way around or in this case down.

what else could u do 🤷‍♂️ that's exactly what he did

There is ALMOST no methanol in sugar wash, that is if you make it properly.

Methanol is a byproduct of fermentation. Anything will make it, sugar water or anything else you can get to ferment.

That's why it's almost none. Not zero.

hey, yes. the higher the alcohol the more freeze distilled alcohol you will get but the strength will remain the same :)

no! no no no no! who ever gave you the idea to heat alcohol, hunt them down and gut punch them, alot! unless you plan on distilling or adding it to a food, heat should stay away from booze. all alcohol has methanol in it, if you're worried about hangovers then maybe not drink too much.

@@makinghomebrewwildandcheap Hi, thanks for the response! Just one more question to follow up then..if heating it up afterwards to remove the potentially bad nasties in it does not effect the taste, surely it is worth considering?

@@nickbowerman4028 heres the thing, you wouldn't heat a gallon of beer because it has methanol in it so why do it too your homebrew? and yes heating alcohol effects the flavor and drops the alcohol in it by quite alot. if turning a safe liquid in to a potentially explosive gas is your bag then go for it.

glad you enjoyed it, you may find it helpful when making your apple jack :)

It's proportional to the percentage and the volume so no, I had a gallon while you have a liter

Hey, this isn't a spirit, so there will always be methanol. I wouldn't worry as eating fruit and veg also produces methanol and all alcohol has it. Boiling alcohol unless you're cooking with it is a bad idea. Hope it helps

@@makinghomebrewwildandcheap "I wouldn't worry as eating fruit and veg also produces methanol and all alcohol has it." ... Yes but you aren't eating 50 pears worth of methanol in a sitting. You're condensing a gallon of weak methanol solution into less than a pint of concentrated solution with this method, it IS something to consider as binge drinking it could KILL the user!

@@PlatoonGoon Sugar wine has less methanol than a couple of glasses of apple juice. A gallon of alcohol is a gallon of alcohol how ever it's consumed. You don't die drinking a gallon of beer or 4. You will just regret you're life choices the next day. Alcohol poisoning of far more of a problem if you binge drink. Using some common sense seems to be a rarity these days it seems

The ethanol content would without doubt remedy any methanol in these quantities anyway.

yea methanol is created from pectin which is not occuring in pure sugar wash.

hey, if its a freeze distilled product you're trying to balance a little bit of sweetener and the secret ingredient ..... glycerin! its smooths over the rough edges with out being overly sweet ( also gives it a silky mouth feel too )

@@makinghomebrewwildandcheap thank you very much for your advice!

When would you recommend adding the glycerin? I just made apple jack and it came out so well that I’ve already got a strong sugar wine on the go for this!

@@Peapodmaster How did you get on with the applejack, is it worth doing?

@@Peapodmaster I made quite alot of concentrated sugar wine, and yeah its been drank faster then it is made haha

I'm not sure of your joking or not .... But no, meth is created with lithium, caustic soda, ether as well as a few other things.

@@makinghomebrewwildandcheap I'm shocked you know that

@@makinghomebrewwildandcheap wow

@@alfiex6667 i'm cursed with knoledge :P

Great! Thanks for the replies. I didn't realise quite how many comments I left

lol not a problem, been away for the computer for basically a week, usually i reply much sooner :P

The yellow flame is methanol burning, and it will make you blind if you drink enough of it. It's produced in wine, but that isn't concentrated. So 10 75cl bottles concentrated, is 10 times the methonol in one drink. The second lot, the 20 percent low wines, is probably good to drink, because methonol is one of the foreshots (higher alcohols) and does not freeze, I think. You better do some more research.

@@GS-wz1ud Not true at all. One 12 oz beer or 1.5 oz distilled product of 40% from the same 12 oz beer will contain the same amount of methanol if no cuts are made. Distillation does not create methanol, it can't. Drink 4 shots or 4 beers and you've ingested the same amount of methanol AND same amount of ethanol assuming they came from the same fermentation. It's the same with freeze distillation. If you had a 10% wine and a serving size is 5 oz then if you freeze distill it to 20% then you're new serving size is 2.5 oz of wine for the same amount of ethanol or methanol ingested. It's proportional. If you want to remove some of the methanol from freeze distilled spirit put it in a pot over the stove and bring temp up to 172 F and shut off heat. You'll see vapor leaving the pot which are the higher volatile alcohols you don't want such as some methanol, acetone, etc Don't go higher then 172 F or hold the temp as you don't want to turn the ethanol into vapor. This is essentially like a foreshots/early heads removal in a pot still where the first liquids off the still are discarded. You just haven't bothered to condense the vapor back to liquid as you don't want them. If you do this ALWAYS stay with the pot as alcohol and heat can be a bad combination if not watched. You can also use a mason jar (no metal) and the microwave to bring the temps SLOWLY up to 172 F.

@@carloayars2175 yes thats what i always say too

Hey, depending on how you collect it, when the liquid covers the exit it stops, you will have to pour what you collected off to continue. You can use extra bottles of the same type and cut off the tops to give more room for collecting if you don't have anything deep enough. It's up to you if you reuse it or not. Which ever is easier for you .

best to stay clear of bread yeast if you wanted to try making anything freeze concentrated. take it from a man that knows, its just not worth it. any ways yea you can its really depends on where you live and the bread yeast, from the ones I tried 5% is what you can expect and have a full fermentation

Smiddy Wesson well they have bakers yeast in stores I can go to not wine yeast unfortunately😅

making homebrew wild and cheap but even with bakers yeast will the freeze distilled product be safe to drink

@@makinghomebrewwildandcheap you must not be using enough sugar or not fused because I use fleshman's bread yeast and I make some incredibly strong Homebrew

hey merry Christmas, i'm sure you have come across it before, also called back wash ... :) its where someone drinks and manages to drool in to the drink :) yummy

lol I believe he said back-sweetening, as in adding sweetener to your final product after fermentation (and in this case freeze distillation)

should be interesting, hopefully it's not a sweet wine. :)

@@makinghomebrewwildandcheap It was a very sour wine before aging for 9 months, and after that it still had a really strong flavor, i only tasted a couple of drops after the first distillation but i think it's around 30%, the taste also seemed better but i had too little to be sure, made the wine from 10l red grape juice and blackcurrant concentrate that was supposed to be mixed out to 25l with water but i only used 10l water, which is probably why the taste was so strong. i have around 20l and i want to get out as much water from it as possible so it will probably take a while, do you know they highest % i can get to using freeze distillation?

yep that would make it a little bit stronger tasting :) to be fair i like my cordial super strong :) the highest percentage is 60% but that's hard to achieve in any quantity. double is the usual amount that can be made in quantity

I believe the video is exactly about that :P

@@makinghomebrewwildandcheap tnx bro hahhaha i think its only vine not for strong drinks

lol, yea brewing lingo is confusing, wash, wort and must are all the same thing brewing wise. us brewers just like to make it sound like magic :) just so you have a basis to work from. you can safely freeze distill 1 gallon ( UK 4.5 L) of alcohol, any alcohol you choose and there isn't a problem methanol wise, hang over wise, it's like you drank 6 bottles of wine :)

@@makinghomebrewwildandcheapyes haha , i am from balkan states so you must to try our traditional drink "rakija" veri strong drink from apple "jabukovača" or other fruit very easy to make i think you have tutorials how to make if you don't find search tutorials on bosnian serbian or croatian launguage we cal that drink elixir of helt

I will have to sample it some time, from what you say it sounds loosely similar to eau de vie ( water of life! ) a fruit brandy that can knock your socks off if you get the homemade stuff :P

hey, it all depends on your freezer. if it can freeze your alcohol solid then you can get 30% or more. your starting alcohol before freezing is more to do with quantity that you can get in the end :)

lol, its a life style choice :P I'm not a fan of plain vodka and vodka like drinks, i like my whisky, rum and the odd gin.

I understand I am a bit of a scotch, rum, bourbon, and gin man myself.

its the flavors. :)

Orange means methanol

well the answer to that is distill it. sugar wine contains almost zero methanol to start off with. I always like to point out that a person could drink 8 pints plus and never once does it even cross their mind about methanol.

@@makinghomebrewwildandcheap yeah that's the part that gives you a hangover and makes you go blind

the hangover part is half true, alcohol it's self also gives you a hangover as well as it's broken down in to a form of formaldehyde as well as other things by your liver. yummy. while methanol can do those things you have to bear in mind, quantity. there is more methanol in a bottle of red wine than in 3 gallons of sugar wine. if you concentrated that 3 gallons down. the methanol content doesn't change only the water content.

@@makinghomebrewwildandcheap I make fuel for my trucks I have a diesel and a hopped-up 327 and methanol is the main ingredient that I use for making the fuel the one day soon I hoping to open a legal micro Distillery

nice a cheeky bit of bio diesel, oil, lye and methanol. should be good if your can make enough methanol.

Well then, I guess this isn't the channel for you.