As long as the temperature is 60 degrees Fahrenheit you can use the numbers on the hydrometer. But if the temperature is lower or higher the little piece of paper chart tells how much to add or take away to it to be spot on.
Like your videos bro, keep it simple. I'm not interested in becoming a chemist. Have to admit oh, u was scaring the hell out of me with that bucket on that table lol. Keep them recipes coming.
Hello sir, I really enjoyed your video. the science stuff is great and all. But I believe that tradition, Generations of pass down knowledge, and hands on experience is only way to create true perfection.. Sometime through out my family line we Lost our recipe and stopped creating. I was told by my great grand dad that we used to have the best recipe and I thought it was a myth. but I came across some old family things about it. And it has inspired me to start creating. I don't know much about how to. My question to you Sir is do u have any videos on here? on how to set up shop? so I can create from start, all the equipment I would need, and most importantly steps on how to do it right without friggin blinding myself or any family, god for bid.. I'm trying to set up a small system just for myself and some family members so we can enjoy and hopefully one day recreate our family recipe.. thank u and I appreciated ur video
That thing about people winnowing down two gallons to get eight ounces they claim is the best - it's all about ego. Same shit happens with wine and weed... some folks will spend all damn day trying to detect and pontificate about a subtle hint of unripe dingleberry, just so they can feel like they have a more "sophisticated palate" than you do. Meanwhile everyone else is just rolling their eyes going, "STFU and pass the jug/joint."
Ran into this last weekend. Dude sat there and chewed on the sip for 5 minutes and then "gave me advice" on aging in barrels. This was new make white whiskey. It never touched oak. Why are you talking to me about oak aging?
You should look into getting a RODI system. I have had saltwater tanks for years which requires RODI and it’s now dual purpose as I can achieve confirmed 0 TDS water lol
I wanted to know how they proof down the shine and not use any water. I know of only one guy who does that. But I’m trying to see how they do that because it would have to be some low proof shine to bring down some 170. And it would most certainly have backing in it right?
I run my still down to 10% and the last jar is clear as first jar. 1lb sugar, 1 gallon water will give you the perfect amount of high, and low proof to temper with no water. I never....ever use water of any kind to temper 🙃
I don’t know if this is what you were asking but, for the mash you’d need a specific Gravity hydrometer, then for the distilled product you’ll want a proofing (proof and tralle) hydrometer
This is how I do mine proof it to about 100 proof some time I'll take the first quart how heads off and always 2ounces for shots better safe then sorry lol
10-15gal mash and you're only looking for 1-2 gallons? You should be able to pull at least 1 off of 5gal mash if I'm not mistaken. I'm not saying I'm right, that just sounds way off in my small amount of experience. Are you using low abv mash or? I'm just trying to understand, I'm not trying to come off like I know anything, let alone everything. Looking forward to any helpful insights!
Good stuff man. I run a 30 gallon and get about 4 gallon a run after I temper it to 85ish. When I get 25 gallon made I dump it all in a brute trash can, mix and stir it good, then re jar it. All my likker is exactly the same that way
I think the distilled water with a baby on the label doesn't have any additives. You can usually find it at Walmart. It's to make formula for babies so I'm sure it's pure water!😁👍One💙Playboy ace
It seems like if you have 1.75 gallons at 70 percent and you want it to be 55 percent, you could just do 1.75 times 15 percent and add that much water.
