Hi George I got addicted to watch your videos I am new in this hobby I love to see you make an instructional video for Grappa and how to go about,love the video for the inkbird PID 106Vh
I really appreciate your subtle science communication. As a Chemical & Materials Engineer with a passion for the home brewing and distilling hobbies, I respect how easy and approachable you make a "data point" along with juggling all the other numbers involved. Much Respect from New Zealand, George (:
I really like brandy; blackberry is a favorite. I’ve been wondering how to make brandy; how is it different from making wine. Looking forward to the next videos in this series. Your videos are informative and especially entertaining. Great job.
i watched you video on making a pot still. ( i see it on your work bench) i'm helping a friend make his very 1st. pot still out of a 3 gal. stainless soup pot. we used surgical tubing for the seal around the lid. it's not the clear hard tubing... it looks cloudy and very easy to cut long ways. i don't remember where i got the idea but used it on my 1st. still..works good.
George, if you could, could you make a play list of this or make it easy to find the next video in this series. Some times it is hard to find the next video. Great start on this. Great Video.
Awesome video! FYI, I’m a Production Superintendent at Pacific Coast Producers where these peaches were canned. I had to watch and rerun the video a few times until I was able to read the back label.
I don't understand how the viscosity and gravity points can increased when the I assume the data point of each can must be the same. If you add one gallon of water the density should change. If you could lessen the water content of each can the density would change. But, the cans should all be the same regardless of one can or twenty. How does the hydrometer know how many cans when the liquid is poured into the cylinder? I am a beginner but have always been a data person. Great videos and I am doing my homework. Thanks Jan
@@controversialhunter8032 you could have 4 cans of peach 1 gal of water and add cane sugar and increase the sugar level in the mash or wash or wine what ever you want to call it. then mix it, fill the cylindar and float your hydrometer in the cylindar and where it floats at will give you a specific gravity meaning a number which represents the sugar level, when you rotate the hydrometer you will see the potential alcoholreading for that specific gravity, if you want 16 % alcohol you will need to increase the sugar level or add more peaches till you get the desired number, then pitch your yeast and stir daily until it ferments out and change to a secondary fermenter if making wine or run your still
doing a 60% Mango 40% peach mash. do any of you use Pectic enzyme for fruit mashes ? some say it breaks down the fruit and increases the fruit flavor in the final product.
When making the mash like this, Use a must bag for making wine, put the fruit into the bag tie it off, squeeze and retain majority of the solids in the bag so it will still ferment and periodically squeeze the bag as it ferments and ring out at the end to get all the juice out when its done fermenting. then you can rinse out the bag and reuse for strawberries or anything else.
Hey George I really like your videos. I’m a newbie to distilling and have a small Vevor 3 gal still. I haven’t distilled anything yet, and was kinda waiting till it got a little warmer around here in Georgia. I was thinking about making my first run a peach brandy like you did with the can peaches in the lite syrup. I’m not really sure about how many can of peaches to use in such a small still. Any information will be very helpful and thanks. Rex
Love your videos. Might I suggest though that when you do the yeast starters to use water and goferm protect. The yeast starter is designed to rehydrate the yeast and using the must can cause stress.
Ryan Walthuis the idea is to make sure the yeast can live/reproduce in the mash you're making. IE...i can remember when NASCAR used qualifying engines then took them out for the race engines. same thing but different.
Thank you fourdeadinohio for your response. I appreciate all brew talk. With those yeast particularly they need water to rehydrate before being introduced into the must. When you put them into a sugary environment they are not prepared to start fermentation and become stressed. A good thing to do though along the lines of what your saying is to add a cup.of must to the yeast after they have rehydrated for 30 minutes. That helps them to acclimate to the must environment.
Great as always, I had actually been looking for a canned peach mash recipe so appreciate the information. I am making a 20 gallon mash and didn't want to have to purchase 20 gallons of canned fruit, so if I use 5 gallons and add sugar to reach my sg start point will that give me the same results?? Probably a less fruit flavor as well if any?? Never done a fruit brandy so kind of expecting a non flavored alcohol after distilling. Thanks for the great information in your videos, very much appreciated.
Dry yeast should be rehydrated in clean water. Starter for dry yeast is not needed generally, unless yeast is over expiration date. A starter needs volume that matches wort it is going to be pitched into - for buckets it goes in liters, not small jars. Rehydrating yeast in high gravity sirup will kill a lot of yeast, weaken the rest and create lots of off flavors. Greetings from beer brewer ;)
Hi George, My question is around flavor character. Is the Peach character stronger using 5 cans than 2 cans with additional sugar? I know that the flavor doesn't carry over out of the warm from your videos. Thanks for making these great videos.
Are there any pros and cons to using a blender instead of a potato masher? I fermented a banana mash once and I wondered if the viscosity from the blend/sugars might have strained the yeast?
always great things I learn from your videos. I would like to know how can I do to obtain a clean wine for the purpose of distilling brandy from fruits (pears, peaches...) the mash will be pretty thick. thanks, Teo
Hey, did you steal that recipe from my peach brandy video? Lol just kidding, I would love your feedback on mine. I have never gotten into the science of it but it sure does taste good haha. I just found your channel and it looks like I have some catching up to do! Keep up the good fight.
@@alannewmeyer8670 did the apple cider have good apple flavor. Or did the column strip out most of the flavor. I bought an alembic dome, they say it will retain the flavor of the mash. Also smooth out the harsh taste. Also was it apple cider juice you used?
I was wondering if this theory can be applied to brewing. With buttermilk, yogurt, and vinegar you can seed a new batch with a 1tps to 1/4 cup of mature batch. Can you do this with brewing?
Hi George. Is there a reason you can't take a small sample of the wash and run it through a small kitchen mesh strainer to be able get an OG measurement without all of the particulates from the fruit?
I’m currently doing a mixed fruit mash. Before I after cooking but before adding yeast I got a hydrometer reading of 1.075. Day 2 I got a reading of 1.065. Today I got a reading of 1.060. Is that right? Each day I’ve had to remove sediment from the top to get a reading. Day 2 the sediment was about 2” thick. Today only about an inch.
Great video! I was wondering if there would be any issues if i pure’d the peaches before instead of mashing them with the potato masher? Just so I didnt have to deal with as much straining.
I think you should tell people not too add it to the must if there is a big temperature difference. Temps of both should be close, so you don't shock the yeast and hurt it or kill it.
George I've got a challenge for you make a brandy with just fruit no honey,not even glucose the reason behind this is I'd like to know how it comes out and would like to try to make it
Hey brother, I was wondering if you could write me down the ingredients? I can't find any good recipes for a mash using canned peaches on Google. I'm gonna be running a 5 gallon homemade still that I'll be building over the week. Figured I could be fermenting a good mash in the meantime. It's my first time stilling so I'm learning as I go
You measured the light syrup sugar content, the peaches also contain sugar that has not been released in the water. 1 peach contains approximately 150 grams of sugar. Hard to get a data point on that.
I could have sworn there was a follow up vid for this where your sitting in your man cave with the peach wash in a bathtub but I can't find it...could you link us here to it please?
Hi George. I’ve latched on to a supply of Dextrose monohydrate. Can I ferment this and (if yes) is there any extra nutrients I need to add to help the yeast. I use turbo 6 but am open to other types as per requirements. Cheers from NZ
But George this is a corn sugar based wine with peaches, hardly a peach wine. How do I use only peaches to make a peach Brandy like that sold by George Washington’s distillery?
Sometimes I wonder why you bother to calculate? Ferment the bunch.... when gravity reaches lowest point, add sugar till the yeast dies? Is this a grazy idea? Forgive my broken english.
I always just use it as a "guage" if the low end because I think there is a lot of sugar not counted in the solid fruit but also how much does the yeast penetrate the solids????
my 2 cents-i make honey/mango or peach or pear wine w unfiltered/uncooked honey from me bees-well the bees really own me-anyway without knowledge if later u distilled that peach wine @ 14% den u got peach wine-right?/wrong?-brandy comes from distilling wine-im gonna make a still and make me some soon and experiment w adding ginger or ginseng -i use lavine d47 yeast and get an avg of 16=18% alcohol content-the highest u can get is 18% i have read as higher kills the yeast--and its deadly good-ill ck back and see if theres a video of the distilling as i want to know how to not drink the methanol from the start of the distillation process ie bardy grease in moonshine talk-just somethin i have heard but unverrified-alas the original reason of my comment was to ask why u named the video simple peach brandy mix instead of simple peach wine receipe???trivial pursuit--zzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
Thanks denny for taking the time to explain that so well. I like the idea of making wine and then using the left overs to make sumthing else. I did hear somewhere that in Northern Italy they pickle turnips in the left overs after the distilling process of making Grappa.
Normally 7-10 days but there are ties when it is longer or sorter. That is where the hydrometer comes in. Just remember, more sugar = longer fermentation, less sugar = shorter fermentation.
