George, my friend, thank you so much for continuing to make these videos! I’ve been making wine 🍷 for about 4 years now, but I’m just now getting into distilling some of it to make brandy (I messed up this years batch of wine... over-oaked it😢). Anyway, I’ve been watching your videos on how to clarify my wines and I’ve had success! Now I find myself going back to more videos you’ve made 4 and 5 years ago on distillation and I feel like I’m back in the classroom! I love learning the science behind all of this as well as the how-to’s. And now I see you’re still making videos!!!!😊 So happy to see that. Please keep educating us! This is invaluable stuff!!!🙏🙌🙏🙌
Thanks George. I always enjoy your uploads. You are directly resposnible for kick starting this grain hobby I have. My wife thanks you. Best Wishes always, thanks for everything, and HAPPY DISTILLING 👍
That was awesome George. If you don't have a false bottom, get one of those mesh "brew in a bag" boiling bags and you are good to go. George we didn't see you add the corn syrup.
I'm sure you've heard this a million times, but you look just like the actor John Mahoney, the guy that played on the show Frasier. Even the voice is similar. LOL! Anyway, thanks for all of your great videos.
Scorching is a major problem whether in the mash-in or the distillation. I found using a double boiler set up solves the scorching problem. This might be a topic for you to investigate.
Been watching your videos for few week , there very helpful and easy to understand and to the point , I've got question for cleaning a new keg still , ran vinegar and water for few hrs and still getting blue liquid coming out , ? Wouldn't vinegar cause copper to turn green ,? Thanks for all the useful information
you gave me a great idea. That false bottom on that pot is genius. I am going to put a false bottom in George 3 (yup all my stills are still named GEORGE :D.) I use my big pot for fermenting too, it is a 10 gallon pot. That false bottom is just the ticket! Happy .... happy ... HAPPY hahaha that's what l am by the end of the process! What about using a bag with the false bottom? It came to my mind l might want to bag the grains too.
Question about the 2 row malted barley - is it a whole grain or milled. I couldn't quite make it out in the video. Thanks for all you do! Happy Distilling!
If they would have had the information that they have today. When I was a younger man. Wow the possibilities. Only difference between your course and a college class. Is yours was free. If I said thank you every day for the rest of my years it wouldn’t be enough. A finals test and completion certificate, how much ?
I have done this both ways. If I am efficient there are little to no usefulness of the grains so fermenting on them is just having something in my way. I'll need to strain them off anyway. I find it easier for me to strain out the grains before fermenting but both methods will work.
George, i gotta question thats kinda bugging me, cant seem to rap my brain around it, does the plant reach the same temperatures that we do for starch conversion with amylase?
Hello been watching your videos for some time now it's been a long time coming but I am getting ready to put a micro distillery on my farm I don't plan on releasing anything for a very long time I'm just going to store barrels I just retired at a young age and are building the large copper stills myself I want to watch a video of yours and it said about 15% of your still should be your thumper? I was wondering if that was really true as I have been finding out studying that 40% of your still should be the size of your thumper? I haven't seen any recent videos not sure if you're doing much anymore I hope you are doing well 0:46
How about you try something much more complicated but more satisfying, like grappa, real plum, pear, peaches, appricots or apple brandy? Not from concentrate juice or similar tricks! You could go even further and age them in wood barrel or with white oak wood chips, or live it clear like the Hungarian Palinca. Are you up for the challenge?
