I did this recipe for a 5 gallon pot. I got about a gallon of distillate, and from that I got a quart of good shine. I tempered it down to about 85 proof using the early tails. I added some cinnamon sticks to the quart which gave it a light amber color. On the nose you can definitely smell the apple. Sipping it, I get the apple and cinnamon. On the end, in the throat there is a light burn, but not unpleasant and it is real smooth. I'm happy with it. I'll do the 2.0 version next. From one Tar Heel to another, keep the videos coming.
Awesome it is damn good I never thought about adding some cinnamon for a little bit that's would definitely improve the pallet creating a apple cinnamon this recipe is a very simple cost friendly the Apple 2.0 is a little more pricey but it's still fermenting now And I have to say is the best Apple Brandy mash smelling and tasting I've ever made. And I have a new favorite yeast, the mangrove jacks M02 we will see what it tastes like in part 2 😂
A 2x4 & a damn bucket? That’s how you do it! Just looking at other RU-vidrs with fancy equipment startles & confuses me. Thank you for shining a little light. Fyi, made my first ever tater vodka today & scorched the damn mash at the bottom pretty bad. Hope it doesn’t ruin it. Please keep making more step by step easy to follow content. Shine on sir. ✌️🧪🥷🏿
I try to stay as simple as possible people make it to complicated with all that Fancy stuff I do add some technology at times but if it ain't broke don't fix it 😂....Dang I have done that before from my experience when I scorched a mash it carried over bad if I scorch anything I toss it
It worked pretty good when I ran a small test with bread yeast now the brown sugar and raisins sound awesome I'll definitely have to try that
5 месяцев назад
i love your popcorn portrait behind you this man was a legend, and still is for me, i think of him everytime i make shine, cheers from France i'll be drinking homemade butter pecan sippin cream, made with my shine but this one went trough several distillations and is almost neutral, so to make sippin' creams or cocktail base like a vodka it's awesome, from what i understood and how ole smocky says it moonshine is the real stuff white ligthning is the most distilled and so neutral one at 100 proof 103 is my preference to keep it stored, and my shine 140 i keep 1Liter bottles at that proof ,and 90 proof for the normal tempering, that way if by accident i lower the proof too much which has never happened or never that i couldn't fix, excet once that's why i keep i little bit of the high shots for when i proof it, as i usually blend my hearts and depending on the taste etc i put sometimes a jar of tails low proof but the taste is great so it's balancing, that's why collecting in 32oz jar is perfect i think
Absolutely I have proofed down to low a few times I'm stubborn I don't measure my water I just add a little and check it and add a little more etc 😂 That butter pecan is good stuff... Yeah I owe my hobby/Lifestyle to popcorn when I was a little kid I seen him on the news and it fascinated so much when I was 9 I had my mind made up I was Gunna make moonshine at 13 my mom found my supplies list for corn, sugar, copper pipe etc 😂 but I never forgot seeing him that day and I did exactly what I said I was Gunna do when I was 9 and love every minute of it...Shine On
5 месяцев назад
@@TheShineshack yeah bro keep on shining it's like me it came a little bit later for me but popcorn is a true inspiration too, and as he said if you don't love doing the shit you're gonna quit before you got even started,, and that's so true, anyway shine on man ^^ cheers
I use a 5 hp gas chipper shredder, blow it into a tub then press the mash with a wine press and a white pillow case. Makes it quite fun. But this year i wont bother pressing. Will try it with out pressing
It's better fermenting on the fruit in my opinion I'd love a chipper been looking at them would make things a lot easier the old 2×4 does good to don't even need electricity 😂 😂
I'm currently running a batch of just shredded apples and one with shredded and pressed for juice. Besides is fun to sit in front yard tossing apples into a gas powered chipper while people drive by and try to figure out what you are doing . I have 3 old apple trees in the yard so I tend to have a lot of apples. I got about 8 gallons total so far. I have a 30 gallon garbage bag full in fridge and lots of apples on one tree yet. I have room to store juice but not all of those apples whole. 👍
@@reedvending2384 lol that would be funny to see 😂 I bet it's Gunna taste good with pure apple juice to I just mashed a peach in a few days ago its smelling darn good lol
@@TheShineshackNew Sub here also! Really enjoying your content. I’m in the Rockingham NC Area the home of “The Rock”! A Buddy of mine is managing the track they’ve got down all new asphalt and hoping to bring back Nascar this year! Shine On
@@philomelodia I totally agree 😆 they are so sour and bitter.... I like to use a mix of honey crisp,red delicious, Fuji, granny smith you get some really sweet and others stronger on flavor has made some fine brandy for me ....Shine On
Love this! Great video bro! I’m trying this for sure. I’ve made it before but didn’t have that smell that I remember from Apple Brandy my old man bought in Nash county!
Yeah it should have a good apple character not like apple juice but a solid hint and taste notes of cinnamon and Apple is what I get You don't need 5 lbs per gallon like people say pack your thumper full of apple concentrate and apple slices a few times during the run and it's phenomenal for 1/4 the price... shine on
Wish I could do that. My thumper is a closed system. I can put flavor in it at the beginning but not during the run. Family air loom… made by a craftsman in the Sandhills of NC. What part of the state are you from?
You can do what's called shooting the thumper where while running cut your heat off completely and open thump how ever you can add more flavor then close and start back up just be quick so you don't loose a lot of vapor and make sure your fire is off or heating elements are off and I live in Hendersonville NC
You asked about Bread yeast. I don’t use it because I don’t think you get enough alcohol in your wine/wash. Bread yeast can’t tolerate much above 6-7 abv. My friend disagrees with me. To each his own. Getting ready to make some scuppernong brandy soon.
6 месяцев назад
i do a blend of ec 1118 and malted bread yeast (yeast + grinded malted barley) that i buy i biologic store, and the taste is so good since i use that trick, cheers from france i run mine in 4/5 days ^^ apple brandy too cheers again from a french shiner ^^ keep shining dude, just you sould dissolve the sugar before puting it in because if it stay on the bottom or do clumps yeast can't work on it,,
Its really sad the people we have in this world 😢 I really hate to hear that I know how hard it is to accumulate equipment and how expensive stuff is nowadays ...I use pectic enzyme also if i dont forget to get it 😂 but if you freeze your fruit for a week or so then thaw them out you get a lot more juice and flavor freezing them breaks the cell walls in the fruit...Shine on
Where might you hypothetically live? I'm from Australia and your accent is real cool. Must be in the south USA somewhere? We only here that accent in movies and stuff 🤘
Bread in some cases of learning it leaves a nutty woody taste inconsistent in the take off time and duration.... That's bout all I can give. I do use it time to time..
Beer brewer here. Wondering how well champagne yeast would work for apples. Those yeast resist alcohol a little bit better than your typical ale or lager yeast so they will ferment out better. We use them when we want to make barley wine. I’m wondering what the final distilled product would be like by comparison since there will be less sugar left behind. Probably get her down to 1.006.
It would work just fine.. I always use EC-1118 yeast for Brandys it's a work horse that will ferment strong with just about anything and it's neutral so your fruit really pops for me it always ferments dry at .999 I've also found that the colder and longer you can ferment a brandy mash the better the flavor profile on the finished product....Shine On
I have that 13 gallon vevor still that you did a video on. How many apples would need for my mash to get the 10 gallons needed for that size still? Keep up the good work! Your videos have been the most helpful with my shine journey so far!
Awesome I'm glad they have helped um let's see apples are a very faint flavor to begin with watch my apple brandy 2.0 series and there is a recipe in the description cut that in half and you will have a 10 gallon mash that is by far the best Apple brandy I have ever tasted or made it has so much flavor but it also cost a little more if you want a basic apple brandy do 3-4 lbs apples per gallon of water so 30-40 lbs or more if you want and do 1lb sugar per gallon of water it will carry over some but as with all Brandys it is a very faint character of the fruit you used if you put apple extract mixed with a little Apple juice concentrate in your thumper it will really help give it a good nose also
No problem anytime you can also reach me on FB or my website redsshineshack.com...Thats a good one by far the best Apple brandy I have ever tasted I have some aging in a Badmo barrel 😁
I use mostly 30 gallon I also have some black 55 gallon as well If you look on Facebook marketplace you should be able to find them. Just make sure they're food grade and they didn't have nothing harmful in them. You don't want to use those. You can buy them online if you Google them But they can tend to be pricey and shipping is outrageous
All depends on how high your starting gravity is I usually keep mine at 1.080 and off of a 30 gallon mash after making cuts (heads,hearts,tails) I usually will end up with roughly 4 gallons of 130-140 proof likker
No it's definitely a brandy brandy is made with fruit even a distillery will add sugar to most of there brandys even the old timers used to add sugar it really makes a good end product and a good quantity theres not enough sugar in apples to make it worth it to run without adding sugar in my opinion but everyone is different do what you like best that's the beautiful thing about this hobby
It takes alot of apples to do it that way also there is a lot of flavor in the skin of the apple I always ferment on the grain or on the fruit also and infuse as much flavor in the thumper as possible multiple times thru the run
Good grief. I cant afford all these expenses. $$$=. No. I dont want to drink that bad. It was entertaining for a minute or two. Good luck. I'll stick with hard apple cider.... almost free.
It's not expensive to make apple brandy just gotta get your apples from orchards or fruit stands they sell them cheap as "over ripe " or even deer apples I had maybe $30 in this brandy
Yes, I know where to buy apples. Unfortunately we dont have any orchards here anymore. Travel to orchards make it impractical to go and buy. Wish things were different. Cheers.
Ive got 15 gallons apple wine about done. Stop up to Eastport , Maine and do some sipping. We are country folks here. Glad to have you. And we do some smoking' , also !! Come get ya some !!
