How is there 12 dislikes on this video, this gentleman is nothing but kind and informative. Blows my mind that there are people that go out of their way to dislike this ! Keep it up food sir, you are appreciated!
Funny I've considered calling george myself but talked myself out of it. I just figured it would lead to more ? And he doesn't have the time to answere what I can find with a little effort.
it's possible the thumbs down are that the information presented could be given in 3 minutes instead of 15. I deeply appreciate the information but I kind of wish there was some descriptive info in the description because if I'm shopping around for some information, George's videos are sometimes a little harder to find the nuggets I'm after.
Ive called George twice this week for advice- I am new at this stuff- I gotta say its nice to have an expert on hand. George you ever think about charging $20 bucks per 15 min call? Heck Ill pay! Thanks again for all that you do for this community!
Very informative. Thanks George. I learned old school, from my great grandpa. that old mean bastard was born in 1893, and science wasn't exactly part of our run. I helped him plant corn, I spent plenty of nights as still tender. We ground grain, chopped fruit, whatever was available, filled those tubs and mashed up. When it quit bubbling, we strained with cheesecloth, lit the fire, and made the mortgage. Keep America strong, run a batch for freedom!
I've been doing this for 5 years and I always still watch every new video you do and always seem to learn something. I've always used turbo clear and it works great but I had no idea that you could buy it in bulk and how much money that would save me. Thanks again George
Great stuff as usual George. love this begginer series and have watched it all. Those just getting into the hobby will be able to avoid a lot of mistakes the rest of us learned the hard way just following this series.
The phrase "do what works best for you" comes to mind. A wise man once said that on a video. lol As I understand you are explaining mash clarifying techniques in this video for those that might want to learn or those that want to expand their knowledge. There are other must/mash/wort/ clearing techniques like cold crashing like using simple gravity that you mentioned. It depends on how fast one wants to run.. The techniques talked about are possible ways of lowering the chance of scorch tainting the result a run. Good talk George, thanks for sharing your knowledge.
I use a filter made for straining the comb out of honey when its harvested. It fits the 5-6 gallon bucket and has a nice fine mesh. Filters out large particles from wort, mash, etc. making clarifying easier and faster. The mesh is fine than the strainers found in grocery and department stores.
Not sure I ever mentioned this... But I been watching you since you first got your retail business. Still watching.... and learning. Thanks a bazillion. ;)
Thanks for all your work George ! I have used Turbo Clear several times, it does an awesome job. I have also just let gravity do it's job, racking every few days... That works too, it all depends on how bad a guy wants to fire up the still 😁 Happy Distilling Sir and thanks again 👍
George... thank you for making a video like this.. makeing my first dandelion wine.. my first of any wine. Had tons on flowers in the yard and while being quarantined thought hey why not.. may need to pick your brain for a question soon... thanks!!
Merry Christmas and a safe new year George. Things are getting busy, Just incase no more post before Christmas. Happy distilling. Happy consuming. Looking forward to your chanel next year. When I enjoy the fruits of my labour over christmas. My wife and I will think of what you have added to our enjoyment of life. Our life is much enriched by what I have learnt from your chanel. Thank you for all you have contributed.
Good day George great video as always you touch base on everything just wondering what it be better for me to distil my alcohol at 15% or at 20% which is what I've been doing thank you i'm using a turbo 500
You know you don’t have to suck on the hose, if you have a 6’ piece. Still the entire hose in the mash except about 2” to 6” whatever you can grab a hold of, stick your finger over the end of the hose. Make sure you have a tight seal, and pull it out and over the side once you get almost to the bottom of your container let your finger of the end of the hose. It should start flowing if you did it right
George i started following your channel awhile ago and found it to be very informative. I'm a newbie in this hobby and i made most of the equipment but i lack the know how. My goal is to produce shine (in small batches) my question today is when your in the fermenting stage do i use a fermenting chamber or box and what equipment is used for that box. Thanks
Thank you this was very helpful 🙂 I have the deluxe simple distiller 2 pail set up with the carbon syphon hose. Can't wait for my first batch. Just put my super kleer in
George.... We needed to see you add the part 1 and part 2. We need to see you not vigorously stir, just a gentle swish. I siphon mine off twice and then a third time into the still. Saves me on Turbo but then again im never in a hurry... I think that is a good quality to have when making Spirits. 👍
Hi george properly started distiling now a great hobby to make hand sanitizer at COVID19 time i'm your biggest fan , we started on a 50 litre copper pot still and its mostly experemental at the moment with an emphasis on mental.......
I have had beer - kit and a kilo, ferment out in 3 days and the same product take 3 weeks, at the same temp, I don't care, it's done when it's done. I prefer to not add clearing agents to my beautiful mash. I cold crash in the fridge for 2-4 days in the summer and in the winter turn it off until clear. Patience is king.
Hi Georges, I made my first grain mash with 6 kilos of 2 rows. I toped it with some dextrose and brown sugar to reach 1.10 gravity. Fermentation was strong and smell great. After 2 weeks, it smelled like vinegar... The PH 4.3 and gravity 1.00 Should I still distill it?
I recently did a simple sugar wash. Ran it through and started out fine ,as usual, but towards the very end of the run, the last of the hearts gave a strong ammonia smell. When I went to clean out the pot, there was an oily residue build up around the start of the column. Looked almost like soap. I've never had this happen before. Any advise?
For years I’ve used a series of filtering devices. Starting with vibration, a tight mesh screen, and ending with a pillow case. I run approximately 15 gallons of wash a run. It takes a lot of time to use chemical methods and I seem to lose a good bit of alcohol as well. Is there an advantage to your process that I’m missing ? If so. Please comment. I’m always looking to improve my process.
So I've started a fermentation using Rye, malted Barley, cracked corn, sugar and wine yeast. The first few days smelled like sulphur (being stored at 70-72°f. Now it has stopped smelling, does this mean it has stalled?
Hi George love yourvideos,need help I'm abeginner,made a mash today 5gal water,6 lb sugar,2lb barley and 5lb wheat,brought water to temp.mixed in sugar,put false btm in pot insta;led,straining cloth added grains stirred lots, temp up to 75celius shut of heat and continued to stir,left in pot to cool down before transfer to ferment pail,mash would not drain out of the bag looks like clear glue?what did i do wrong?should i continue or will it be a waste of yeast and time?
Hi george, how to remove h2s from mash?or how to prevent of increase h2s in my mash,do you think using chemical material such as dap (diammonium phosphate) can help to ruin the h2s?
What do you think the best way to degas wine is? (I'm new to this and plan on making some Christmas presents, some wine, maybe some spirits, like a brandy) FYI I love your videos, I'm not doing this to consume it, but to give away. I'm more interested in the science behind it and your videos are awesome, thank you.
If your not a fan of adding things to your mash to clear it you can also do a cold crash its a simple as putting it in a fridge for a day or 2 or sit it in a large vestle of ice cold water it speeds up the clearing process
I started making 5 gallons of peach wine the first hydrometer reading was1.06 the finish reading is 0.990 i did the math and I came up with 7% i tasted it and it tastes like much.stronger than 7%. The wine started bubbling so fast the day after I added the yeast it bubbled out of the bubbler all over the top of the fermenter bucket stronger. Is me conciliation right? What math formula do you use to figure alcohol content I've made a lot of wine but this is my first peach wine but I've never ran into this problem. What are your thoughts on this problem? Mike
George, I just made my first 10 gallon corn mash and only got about 4 gallons of strained mash and another 5 gallon bucket of pudding consistency mash that won’t separate. Pls help. Any tips to make it more liquid ?
I use a hand held Kerosene pump for filling the heaters in your house to pump out my mash but I think ima add this in to my mash as well from here on out.. and yes bf anyone ask it was a brand new pump 😂 now it’s just used for my Extracurricular projects
I used to use Turbo Clear back when I first started and was using flat bottomed fermenters. Once I discovered conical fementers, I realised I didn't need it. I've got six of them of various sizes. The only time I use finings of any kind now is when making wine as that is slow to clear. Everything else clears naturally.
If your distilling you don't need to clear the finished mash, just remove the solids and the other small particulate matter will not pass the vapor barrier.
Frank Mora i watched a beer maker using gelatin as a clearing agent and cold crashing. don't need a big frig.....where i'm at the high for tomorrow is 29
When I start my syphon I always catch the first part in a separate bucket till I get the height of the syphon right which usually is too deep causing there to be about a quart of muddy liquid. I stick that jar in the fridge to cold crash it and by the next day it is as clear as water. It's quite amazing.
Greetings from Greece... I would ask you a question, what is the difference in the final product (spirit) if we are distilling non clear mash vs clear mash?
What you got on the right is perfect to run just siphon off the top or pour it in slow with a cheese cloth.hell old moonshiners mashed in there still when it was done they lit it up I think that's half of where people mess up they look way to far into this.yes you need to know certain things but it takes trail an error to get YOUR liquor right.lot of people look past what is important tho like yeast is the main thing to give u a headache, malted corn in place.little things that help more then the big things.
Hi George. Gotta dumb question. I've used ''gellatin'' the same stuff you use for making jelly. I believe you call it jello in the U.S. This is great for a cheap practical way of clearing beer. (It's sold as finnings here in Australia but it's the same thing most people aren't aware of this). My question is will this work alright in a wash ??
All clarifiers work in much the same way. Gelatin has a positive charge and attracts negative particles. Some systems use both - 1 part negative followed by 1 part positive to take everything to the bottom. www.makewine.com/wp-content/uploads/2013/07/Fining.pdf
Both ferments have taken about 3-4 weeks, ph 5.0, temps 15-17C, my guess is it's just too cold, but starts at 1.075-.080, finishes 0.990 and has a thick pile of yeast on the bottom so it seems to be happy
I am a fan and a student. I would like to know if "cracked corn is cracked corn" Distiller packaged 5lb is about 100.00$ - 140'00cnd. I can buy 20kg from a farm supply 18.00$ cdn. I'm sure there is something I'm missing. THANK YOU very much for all your guidance and information
Great video George I just siphon off the good stuff into one container squeeze my grains into another to settle out again then reload my drum to start over again without throwing out my yeast I have to adjust my my ph but why throw out happy yeast just feed them and they jump right back into action after about 5 times I will remove everything and wash some of the yeast and start all over again. I very much agree with good in good out and only use the best ingredients I can get my fat fingers on and that doesn't include any type of animal feed at all ever and no bread yeast ether I only use that to make food for my good yeast maybe that would make a great video. Thanks for everything you do for us.
Chuck Don't know do ya id like hear about your yeast washing process...lots of beer guys claim it can’t be trusted since in distilling the wash isn’t sterile like it is in beer making. Kinda makes sense, but I bet a healthy yeast colony is fine?
The last time I re used yeast and threw it in some 5 gallon jugs it was fermenting like crazy and done in 4 days and came out reeking like alcohol/ champagne with champagne yeast in some corn. Only took an hour after pitching the yeast to release c02 Repeated the process with the same mash only had to throw out my old yeast. Opened some new packets and threw them in and it’s going slow as molasses. I also hear you can reuse yeast up to a year depending how you handle it. Just smell it if is smells funky or not.
Number of days is dependent on the temp of the wort. Low temp means colder brewing temp.. faster is higher temp. That said.. George.. unlike brewing wine or beer.. do brewing temps for making a distillate make any difference.. because the wort is being distilled? IOW, can you brew at a higher temp without affecting the quality of the end product??
I've always used the estimates for time of fermentation that match the first and second digit to the right on the gravity. 1.040 = 4 days. 1.050 = 5 days...... 1.10 = 10 days. Easy to remember. Your estimates here line up well with that.
