Big Eaze shows us how to make his triple infused #PeachBrandy. #moonshine #philbillymoonshine #bigeaze #still #copper #diy #howto #homemade #shinetok #shine #kegstill
You are the coolest outlaw I’ve ever had the pleasure to have watched. Thank you very much. Your welcome to stay at my place if your ever in northern cali.
I’ve got all my ingredients together and I’m fixing to make your peach brandy recipe in a 5 gallon batch and I’ll run it on a cheap ass Chinese pot still. It will be my first attempt at making any distilled alcohol and I can’t wait to run it I’ll let you know in a couple of weeks how it went. Thanks Brother
Awesome content as a beginner I really enjoy your clear explanation of what your doing one of the best videos I have seen so far on distilling thank you
I've got 30 gallons of this mash working like a MF'r right now, can't wait to taste it! Thanks for the video.. really hoping that infusion carries over a good amount of flavor.
Sorry about that big easy I must have been watching you and George at the same time and got you mixed up but I like your videos too especially that peach I've did that a couple of times and boy is over good
I just watched your video and I'm very impressed at how much knowledge you have . I've wanted to try making something but honestly don't know where to start. Thank you for a very entertaining video showing the work involved in making something fantastic. Oh man I love some peach anything. Thank you.
Well I going shopping for copper I agree with that other comment that thumper is trick thanks for sharing gave me some good ideas how to improve the still and product
Great job brother! It stinks what’s going on right now with the train derailment! LORD be with y’all…..So 5 gallons boiled-poured on peaches, 3 gallons mixed with sugar and another 12 gallons to equal 20? Keep it up Big Ez!
oh also, the 100 proof IS marked on the hydrometer.... the "P" stands for "proved"... which is where the term comes from.. if the liquid that that hydrometer is floating in is 60° and 100 proof, then the liquor is said to have "been proved" i.e. It's of sufficient potency to be used for barter or payment. #TheMoreYouKnow 😊
I've just started to make some different things. Have no still yet but I have a pressure cooker that I'm turning into a still for some small runs. I started making wine. Started with black Berry and it wasn't to pretty second time lot better. Now I'm making a apple peach wine. That is working off and going to try and make shine. Wish me luck
I remember making some homemade hooch. I took it to my friend Steve Magee, I told him it was in the Degassing Stage. He must have forgot what I told him. He said it sounded like a gun went off in the kitchen. I put in a Jack Daniels bottle this thing blew and their kitchen was such a mess. All he had to do was loosen the cap, or take a sewing needle and get red hot over the stove. Piercing the lid would've helped release the gases. 🤔
If your in a competition with a couple buddies to see who can make the best liquor, I don’t think using store bought would be allowed lol. But the only rule outside a competition is don’t poison anyone and that’s easy.
I have played around with distilling just for fun Experimented with different sugars and fruits at first then learned how to mash and played with different grains and starches Some of the fruits did taste good but corn was the best. It was smoother and didn’t cause any hangover symptoms the next day, But anything that used table sugar to boost the gravity did pretty bad.
@@marklilly7197 brown sugar doesn’t seem as bad,… not bad.. there is heads Hearts and tails Grains seem to have a bigger heart portion. But yes if I’m gonna boost a little I would use brown sugar over white for sure. Corn wheat and barley boosted with Karo or molasses to 1.095 is not bad at all if you make good cuts
champagne yeast produces more alcohol...and when I do my red currant wine it is important to sample the result five times a day... One might get used to it.
100 % proof how can anyone drink it that strong in Europe that would be illegal or am I missing something? Very interesting video, I make home wine in England and fermented spirits as stills are not permitted..
I'm a home brewer I love to make wine and beer ..that said I would love nothing more than to distill one of my high abv meads I bet it would be heaven in a bottle! but it is not legal to have a still at home where I live I envy you, sir. I don't have the skills to make or run a still so ill stick to what I know Shine brightly brother!
The pectic enzyme does not extract flavor it stops cloudiness when fermenting fruit, also if you had added lemon juice to the water when you dissolved the table sugar you invert the sugar making it easier for the yeast to use it , you have a % of unusable sugars if you dont.
First time I made some shine I was 14 and my fr. Robert thought I was A. King went to school told some fr and my they freaked out wanting some and a couple of them parents were. Some high ups lol
Don't know why or how I got here but like a proper Paddy, I stayed through the lock-in to the end. You sir have just got a new subscriber. Keep it, and long may the potcheen keep flowing 🤗🥴😵☠️
Nice video. When using a pot still with a thumper, do you heat the thumper? What liquid do you put into it if I'm not looking to infuse flavor? Rather than using temperature to know where you are in the distillation process, you are using percentages of the mash being distilled? 1st 35% is foreshots which are discarded, then next 30% is the hearts (the good stuff) and the final 35% is the tails also discarded? Thanks!
I take it you're an old heating and air guy. Well i said that because of your collar but now I'm thinking you're a sprinkler guy. My name is eric too. U know how we Are, we gotta know everything lol
No need for yeast nutrients, there’s plenty of nutrients in the fruits for the yeast to thrive off of. I only use nutrients on sugar washes. But if you want to use yeast nutrients you can there’s nothing wrong with it.
i dunno if i missed it or not... did you cut any to get rid of the methanol? i'm wondering how do you know when that part is done, and was hoping i'd see here.
