#peachmoonshine #peachmountainbrandy #philbillymoonshine Big Eaze makes a huge batch of moonshine using peaches in the thumper. Distilling some good white liquor on a keg still.
Need to add Amylase enzyme, or use malted 2 row barley ( it has amylase in it )and set grain for 90 min at 155 f to convert starch to sugar, then you only need half the sugar .your just flavoring a sugar wash instead of seeping grain to get your sugar and gravity , your product will be smother and have a true taste... great job love the Chanel if ya want I can link ya to a good channel learn all about converting starch to sugars your wash be clearer because starch won’t be there making it cloudy, so make it easy do just as you are hydrolyze your grains with the hot water as it cooling at 155 put in your amylase and that’s it as it cools it break your starch down to sugars by time your temp right to pitch your yeast great job on the channel really enjoy it
Ill tell you a cool way i found to cool down my condenser. If you have a double sink near by you can use a constant flow of cold water with no ice. You fill up one side of the sink with cold water and put the pump in. Then, you allow it to drain out the warm water into the empty side of the sink. As the water level drops in the pump side of the sink, you just let your faucet drizzle till it balances out. This keeps a constant flow of cold water going into the condenser and all warm water is dispelled into the other side of the sink. It works even better than ice as mine stays cold the whole time without touching anything. None of this will work if you dont have a sink near by.
Great video man,I'm getting a still this month.I want to try making my own.You guys make it look so easy & fun.Two thumbs up & keep the video's coming. 👍👍🔥🔥
You are going above and beyond on the process. Good to know stuff. I don't add corn and rye to my brandy, flavor preference is all. Thank you for posting
Got my still ready. I'm gonna to attempt a full grain/ rye forward/secret corn blend sour mash run....and age it with smoked oak and Japanese peach blossoms . And my experimental is a wine with organic honey and juniper. Keep on keeping on
Thanks for the video fellas, I liked seeing the full process and I learned from it. Question: my wife is from western NC and of course some of her family friends make shine. I was told they made some white apple brandy without needing to add any sugar. I didn't get the whole process, but could you make a brandy with no added sugar if you don't use any cereal grains? All I really know is that brandy was the best white liquor I've ever tasted and I'd like to be able to make it on my own.
Great Video, great recipe. Thanks for sharing. If I could share a tip, you may know but if not, I'd suggest removing the fiber filter in the pump. It's nearly impossible to clean it, so after running anything through it besides pure distilled water, it can become a home for bacteria to grow. Great video man.
So does a higher starting gravity produce more final product? Or does it only matter what it is once you run it? Also what is the ideal starting gravity? Thanks.
higher gravity does produce more liquor if you let it finish, and the best starting gravity is 1.080 or 1.070 ... 1.060 is good but you wont end up with as much liquor however it will taste better in my opinion. I usually always shoot for 1.080
Great vid men, I love all your content, 1question: What are those screw connectors called that you connect the condenser to the column, and again when you joint the lyne arm to the thumper, they look like and nut on one piece and a thread to the other piece, I'm in Aussie and none of our plumbers have ever seen them before. If you could tell me where I can purchase them I would be eternally grateful. Cheers mate.
Supply Giant DDDV0012 1/2" Nominal Size Lead Free Straight Union with Sweat Sockets for Use with 5/8" OD Copper Pipe, 28 www.amazon.com/dp/B016Y8O6DS/ref=cm_sw_r_cp_api_glt_fabc_DYA4R1M9KKZA8EDYGB13
Can you use the first jar for sanitizing surfaces or even cuts? if needed? I know its poison but is it that bad that you couldn't use it to avoid infection if need be?
Theoretically yes, and you want to proof it down to 140'ish (70%) - it kills nasties better that way. But I'd apply it only to something without contact with food, skin etc. It's mostly acetone, acetate etc. so perfect stuff for stickers removal etc 😜
Great video! There is one thing i dont understand. You are not using malt or an enzyme to break down the corn and rye. Is there a reason for that? But its an incredible idea to mix the grain with the fruit!
It would be impossible to recharge the thumper without shutting the still down… or having some sort of bypass system using valves and a secondary bypass pipe. Once you prime it on this type of system… that’s it unless you shut the still off and disconnect the thumper.👍🥃
Why not convert the grain? Why did you not invert the sugar? Pectin enzymes should be used 24 hr before pitching the yeast. How cold is it there? Properly pitched DADY should work off in 3 days.
Over All this is a Great Video but why not mash the corn with a malted rye and extract the starch in the corn and be more traditional. Your not getting the full benefit of the corn and rye? Nice still too but if you ever scorch something in that keg it will be extremely difficult to clean - you have gone to a lot of expense but a copper pot would help remove more of the bad stuff and if it was made right it would clean up easier. Thanks for taking the time and effort to put the video together - always great to see how others make their flavored shine!
I understand that for a beginner that would possibly the best. I didn't have anything like RU-vid to learn from. I came from the Home Brew Beer background and learned mashing grain there. Not an easy task and had several failures but got it figured out! LOL !!!
Why don't you use fresh peaches it's truly sad to see someone say their a moonshine and not use real peaches instead almost all you youtubers use who make these videos use store bought canned crap it's disgraceful
