I met George years ago (~ 2012) in Texas. I was in the Army, and wanted to start the hobby. The guy was exactly the same in person. Idiots walk into his store, and curious people walked out on a new journey. You're the man George. Thank you so much for your passion and your drive.
Great information George thank you I've been doing our thing for almost fifty years and always manage to learn something new from you. Keep them coming brother.
George, I worked in the craft brewing world for many years, but your explanation of the fermentation process is spot on. I take my hat off for you, sir.
Just been getting into brewing. Just started fermentation on first beer batch from a kit. Your channel is amazing and i'm definitely learning a lot from it. This will definitely help me delve deeper into the hobby and improve my product. Your videos are SUPER easy to understand and very helpful and considerate of a new brewer. Thanks a ton.
Lots of interesting information there, always gain a little more knowledge watching you. That explanation of specific gravity was spot on. Thanks George
I can't thank you enough to your commitment to this craft George!! I'm new to distillation and any questions I've had so far you have had a video to cover it!. It's tuff starting this on a budget but I shall prevail and move forward! The information part is covered tho thanks to you!!
I’ve always heard it said that you do not fully understand a topic until you can teach it to your grandmother. And you’ve clearly hit that level from what I’ve seen here. I’ve gone a mile deep into trying to learn everything I can about beer brewing. And you’ve managed to cover everything at the perfect depth without overwhelming the viewer with information. I also love how you excited you get about these topics. You’re doing what you love!
Very nice George. Glad you broke it down and made it easier for the new guys to understand cause people do tend to over complicate things and not break it down like you did. Anyone can do this if they simply follow the directions which can be found on the back of your turbo yeast and has all of the measurements done for you which are also listed on the back of the packaging as well.
I want to apprentice under this wise, entertaining, student / child / science at heart man. I know a good teacher when I hear one. George has that teaching gift, clearly. Thanks George!
Hey George , Thank you for the science and maths behind all this stuff. I realy love the science and am continualy amazed at how the natural world and all the forces herein work so wounderfuly well together. Hope you all can keep this up for a long time to come. Gotta go , my wine is at 165 and I need to remove it from its bath. stay Blessed out ps happy distilling.
I'm here after having some questions about converting starches into sugars, and I am hooked lol. I make wine and meads so have a pretty basic understanding of fermentation. But this really is opening up a whole new world. You make this information so palatable with your excitement and knowledge on the topic. You are the best science teacher a home brewer could ask for.
When I was mainly making wine, I always wanted 18-20% ABV, in my finished product. Now that I'm distilling, using the 1 gallon Air still, I am still looking for as close to 20% possible ABV in my mash as I can get ! I shoot for 1.140, and that gets me pretty close. I can't do stripping runs, so I gotta take what I can get 😁 I'm playing with cuts and my flavor just keeps improving. I'm still experimenting with different grains, using red and white wheat as base grains right now. Once I finish there I'll be trying Golden Promise with heavy peated barley, crossing my fingers to get a nice flavor but I know it's going to be tough... Oh well, live and learn ! Thanks George, you are very much appreciated Sir !!
Just picked up this great craft again after 8 years...all the books I read, you are organizing and adding information...this is a lovely channel and thank you so much for rearranging my brain😂😬😋
I really like knowing that sprouted grains have an abundance of Amylase, an enzyme that seems to be missing in our modern foods. It harks back to some nutritional information I was studying several years ago on the dangers of modern grain processing for breads and pastas. It was pointed out that we no longer allow our grains to ripen and set in the field, which would naturally start the sprouting process. Now more things are making sense to me, and the dots are connecting. Thank you so much. Oh and yes I am interested in brewing and distilling, you are doing great, please continue, just wanted to get that out there.
I'm watching out of order, but this is GREAT information !! I have always just used table sugar, cane sugar. It's really the only thing I have available locally and at less than .50 cents a pound, it's hard to beat. 25 lb bag is $11.50.
@@BarleyandHopsBrewing If I start up my own alcohol brand I am having you in my Team - You will have to come to India !! ,.. Your videos are wonder full ,. Thanks
We have different names for sugars because our bodies digest them very differently. For examples glucose can be used by pretty much every cell, bacteria, anything on the world and so we can digest fairly big amounts without any trouble. But fructose can only be used in very limited amounts and the rest gets stored in our liver - hence why high fructose corn syrup or drinking lots of juice is basically poison that's giving people fatty liver syndrome (pathway to obesity and diabetes).
Hi, Love this course. But I wish you would put links. I had to back it up a few times to be able to read the paper. Mostly blurry. But thanks anyway. I'm just getting into this. Great hobby.
The Walter White of Distilling!!!!! Lmao Glad I found you Sir! Subscribed and binging as we speak! Thanks for the information, Man! Or should I say Heisenberg..🤣
Why haven't I seen you two years ago when I started distilling. I'm still using the pre packaged stuff that I know I'm getting ripped off with. Looks Like I'll binge watch your beginners guides before I put my next run on.
Great video, as usual. The ONLY thing I think could’ve made this video even better is a math problem. You explained it in words, but putting pens to paper helps. Problem: 5 gal wash, only at 1.050 but want to get to 1.090. How much (lbs) table sugar do I need to add? I think that could’ve highlighted the GPPPPGW discussion. Really enjoy the videos!
Hello George , This is Amit from India I made pineapple wine very first time (any kind of wine )even did not done basic home work but proceeded for making wine with only 3 basic things that is sugar aprox 5 kg pine apple juice of 12 fruits i.e aprox 8 to 10 liter of juice and baking yeast added filtered water in total volume aprox 18 liters with all pulp in it & air locked and yeast activated and primary fermentation took place for nearly 5 days and on 8 day there was no bubble at all on air lock but I waited & on about 24th day I passed it from a mersceline cloth and seived it and again air locked it for aprox 24 days now it's almost clear mean while there was no air bubble but it got clear now when i tasted it was still sweet lit bit bitter mess in it and made my ears warm not i don't k ow how to improve it and increase alcohol content s as i feel it's reasonably sweetand alcohol content s are less and yes after looking at your videos i did bought hydrometer reading is 1.000 but am not sure coz i got confused please tell me should i reintroduce yeast and this time if i go for wine Yeast will it work in it ?or what else I could do please tell me . You videos are very helpful and educating i really like them and after looking these videos i got inspired and planning for another batch of Grapes wine now a days it's almost 17 degrees Celsius and will be pme colder and colder till January. Regards Amit amit22568@hotmail.com +919811022568
hi Mr. what would happen if i used extruded soy beans? we use it for feed supplement for hog feed. we buy a ton a week. to grind with corn and puts on the pounds on fat hogs, it comes out fine ground and at 21% protein, looks like corn meal with a white color. thanks love all the videos.
I really respect this guy, loved the first 2 episodes. But memorising chemical abracadabra, absolutely not necessary for beginners. Just killed my mood.
If I transfer everything to my fermentation bucket and take a hydrometer reading and get less than 1.090.....That means a can just add more sugar at this point in order to drop hydrometer? Thanks George.
Cheers man your info is awesome me and ol mate distill with fire or gas in the NT Australia any info for our temperament would be very much appreciated thankyou for all your help so much cheers
I love your show. I've a question after much inquiry. I have 25 pounds of English wallnuts that got spilled and wet. Q: Do wallnut sprouts have the enzymes neaded in order for me to use them as a malt ? I'm going to experiment with them but can find zero info on nuts and amilase.
I’m always looking forward to the next video as I learn about this new hobby . IF there were more teachers like you in places like High School perhaps I might have turned out different. But I had a lot of teachers who unfortunately didn’t excite me or inspire me . I did find them in college and you are in that circle of enthusiasm. It’s a pleasure to view your video’s because you are excited to be educating those of us who are new to the hobby. I salute you .
Around 27:40, I thought you were going to cover this but appear to have grazed over. I believe that 46ppppg does not mean 1lb of sugar dissolved into one gallon of water, but rather it means that if you put 1lb of water into a container and then began filling it up with water and stopped when the total volume reaches 1 gallon, that’s your mixture. The sugar displaces some non-negligible amount of volume. If someone were to dissolve 1lb of sugar into 1 gallon of water, they’d probably end up with something like 1.3gal of water at a gravity of around 1.033 or something like that. Then again, if that were the case, then the specific gravity wouldn’t change. Hmm, I need to test this out.
They way I remembered it's not a gravity meter it's a density meter. Gravity is used to measure the density. I'm 24 minutes in and I'm still waiting to hear the uses of the diffent types of sugar. I think Delta density equals strength in alcohol.
Hi George, Can you run through an example of the equation at the top of the gravity value chart? I'm not connecting all the dots. When is this equation used? A couple of examples would go a long way for a guy who grew up eating lead paint (me) :) Maybe a super short video?? ((original gravity - 1) X 5) / ((grain gravity - 1) X extract efficiency) = Pounds of Grain Needed Many Thanks!!! Jeff
Good products are not everywhere and when I know of quality I will always talk it up. Let me know if I can help out in any other way. I am here to help the community just like you. George
I've a question: I have about about 25 pounds of english wallnuts that spilled and got wet and are cracking and appear to be about to sprout. Q: Has anybody ever heard of using sprouting wallnut seeds as a malt? Or? If amilayse is present in wallnut sprouts.
I picked up sprouted rolled oats at Costco. They were selling 5 pound bag for under $6. So thus would be considered malted oats? I am just getting started and picked up the oats for breakfast.
Does that percent you get on the second tell you potential proof of what your alcohol will be once it’s fermented and ran, or just the amount potential alcohol you have in the wash
I got my first still 3 years ago. I’m ok doing sugar heads, like corn flake moonshine. Someday I want to do an all grain. Just a cheap old man, fish hooks in my pockets .
@@chuckdontknowdoya6100 You can't beat the cost of feed grain at your local feed store. It's usually the cheapest by far. A 50lb sack of cracked corn will make a hell of lot of alcohol. I usually get mixes of grains they sell for chicken as well.
You don't eat dog food because it's cheaper do you I perfer my grains to be fit for human consumption thank you and they don't cost that much more good in good out my friend.
@@chuckdontknowdoya6100 Corn is corn, but if you want to pay three to four times more for it be my guest. Also, you don't seem to realize that it's the yeast that is eating it, not you.
Hlw sir nice information vedio, actually I know that , when distelation blue flame is ethanol, or red flame mithanol, and 1st distil water 5 ml throw that right
Here is the link to the Grain Lovibond and Gravity Values George mentions in the video. www.homebrewing.org/Grain-Lovibond-and-Gravity-Values_ep_82-1.html
Bottom line every 2 pounds of sugar make 1 gallon of liquor right/? and you should have 2 grams of yeast per gallon of water and 2 pounds of sugar so bottom line 10 gallons of wash and or mash makes 5 gallons Right?
Every time I add sugar to my homemade wine it never ferments as low as the juices that don't get sugar added. Is this just a coincidence? I purchased a Cab. Sauv. juice whose starting gravity was 1.090. I added enough corn sugar to put the gravity to 1.095, about 175 grams sugar for 20 liters of juice. The ferment has been finished for about a week and stopped at 1.000. Is it okay that it never dropped lower? I normally get around 0.995 to 0.992 to juices that have no sugar added.
