If that's a ringworm on your right hand, an old timer once told me to take 5 pennies and put them in a small container with apple cider vinegar and let that sit for several days, then apply that solution directly to the ringworm, it worked for me back when I was a kid. I just discovered your channel, and I enjoy it very much. I have a Mile Hi Mighty Mini combination reflux / pot still, it's a flawless work of art, unbelievable quality and service from Mile Hi.
Love my mighty mini !! Mile - Hi does indeed make some of the finest equipment out there in my opinion. Hypothetically speaking, I'm sure it makes a fine spirit. But because of the legality, I only make distilled water and essential oils for my wife's home made soap don't you know. ---den
Hello Randy! Wow this Apple Brandy turned out better than I thought it would. I can tell by your Smile that it's good 😄 I'm definitely gonna be trying this with the juice! That's a Beautiful Color after you soaked it in the wood chips. I really like that color. And I think the Apples are a Great addition and I can't wait until you let us know how much they effect the taste. My mouth is watering lol. Cheer's Randy! Austin
Great video Randy 👌 I have just under a gallon made from the apple cider. I haven't touched it yet but now I think I'll try this with you tomorrow. Putting french oak in right now. Tomorrow I'll get some 🍎🍎🍎🍎🍎🍎🍏🍏🍏🍏🍏💯❤️
Randy, another great video my friend !! I'm thinking one could use that technique with pears or peaches or... and have pretty nice results. I agree with holding off on sweetening until you get a chance to taste it after a bit of aging. You know, a simple syrup using your base fruit ( juice ) to sweeten that covid medicine if it needs it, might make it a kick ass elixir. Keep up the fine work buddy !!! --den
Hey Den sorry for taking so long to get back to you sometimes life gets in the way lol Just to let you know I did taste some of the apple apple and all i can say is WOW!! will have a tasting video coming out soon Cheers my Friend
I love your channel and I’ve learned a lot . Can you please get into how you set up your lee condenser and shotgun condenser tubing ? I’ve tried to pause and screenshot your set up but I can’t see how it’s goes . I’d really like to replicate your set up for my own .
@@stillworksandbrewing thank you and keep up the great work. People like me appreciate all your time and effort. You take pride in your work and it shows
Randy great job, how do you get the apple flavor in the end if you use a post still. I have something close to what you have but I always loos all flavor at the end. I run it slow too
Great question yes you will lose "apple flavor" and you will keep the apple character of the apple so with that said you will need to add back some flavor I added the apple slices and all i can say is wow! hope this helped I will be having a tasting soon Cheers!!
@@stillworksandbrewing is there any other way. I am going to try a thumper to see. But every time I make a mash has no flavor and taste like ah!! . Not drinkable by my standards. But my lawn equipment likes it ...... any suggestions . Appreciate your time with videos and making it so that anyone can follow and get the just of what you are doing
@@dalejohnson1577 yes a thumper will add flavor and i have added spices in a gin basket ( i use my sight glass for that) but needs to be let's say strong spices like cinnamon ect. I wanted to try some of the commercial flavorings but have not yet.
So with this apple brandy, all the forshots and heads should be out after first 6 ozs in a 6 gallon mash? I m struggling trying to figure heads hearts and tails in my first few runs . I’d appreciate any input Randy. Love your videos !
The first 6 oz will get rid of the methanol and heads after that make small cuts let air out for 24 hours taste if it taste good use it when you get into your tales you will smell and taste it. Best thing is to run low and slow and if you are heating with propane use a diffusing plate to help prevent scorching hope this helped Cheers
Nice Video Randy. Couple of questions as I didn't hear it in the video - did you mix heads, hearts, and maybe a little of the tails? What is the final ABV/proof poured into the jars? Thx.
I collected 6 oz of forshots /heads and stopped at 80 proof left tail on table proofed down to 90 poured in jars thinking that the apples would lower to 80 cheers!!
Great video. Are you using a PID controller or the voltage adjustable that Mile High sells? I’m going to try your recipe. I appreciate your video and the way you explain it. 👍
A pwm is a pulse width modulator which will control the power output to your heating element in your still. I am guessing that you already know that though. Mile - Hi does sell one, but you can make one for about half of what they charge for theirs, and it is pretty simple and can be put together in an hour or so . I believe Randy's is home brewed though. --den
Hey Randy, looking good on this recipe! I've noticed that you trend towards 1x distillation? Do you have a wider cut in favor of longer ageing as a result?
Curious ... why don't you ever do a stripping run then a spirit run? That is how it is traditionally done unless you use a thumper. Spirit runs can be done slow in pot still mode for flavored spirits or slow in reflux mode for neutral spirits.
Great question I do 6 gallon mashes and that fits perfect in my 8 gallon still I run low and slow so no need for a striping run i feel a striping run is for to reduce large quantity of mash to a manageable run Cheers!!
@@stillworksandbrewing Not that it matters, but I agree with you Randy. Nine inch nails has a point, but when trying to carry over the essence of flavor, the more times it is run, the less flavor remains. I can see when distilling a neutral that fast and hot will get more alcohol out of the wash, because you may run it all the way down to 10 percent or less. However, it carries all of the tails with it that you don't necessarily want anyway. Then, you need a second run through the still just to clean things up to make it pleasant to drink. I'm guessing three to one ratios of stripping runs to final spirit runs, to fill the still for that spirit run. That takes a lot of running time and three mashes which requires more fermentables and fermenters up front. Keep up the good work my friend. --den
