Hey i like yer vids, i usually ferment the apples and rye seperatly then mix the two and cook it . This way is better for me for some reason , keep on stillin.
That looks like it should be good. I have 1 off topic question. What size valves and piping did you use for the cooling modification you did on the still?
Hi Randy! Love your videos. Super helpful. I have a question. Do you have to have the high temperature enzymes? Or can you just use the malted barley to convert the starches into sugar? Thanks for the advice! -Glen
After fermenting is done the solids settle to bottom and I use a siphon to remove the clear and leave junk behind I believe I used toasted oak chips for aging usually around 2 to 3 weeks
Do you have to malt all the grains? I have rye and barley but it isn't sprouted . Does the grain have to be sprouted and milled to be used ? If not when do you have to
@stillworks and brewing perfect... there are tons of videos and information but a lot is so vague. Like when to use a thumper and not to or even if it's needed. I appreciate the response thank you
Hey Randy....good stuff. I will try this one next. I have ran back to back of the apple pie "hybrid" whiskey and the "hybrid" pumpkin pie as well. They turned out fabulous. Do you mind telling me which high temp enzymes you are using. I am thinking of switching. Thank you sir.
@@stillworksandbrewing yeah, the pumpkin is my favorite too I think. It's sitting on charred oak now so it all should be ready by Thanksgiving. This apple pie recipe will be a great one for Christmas. Your eggnog recipe and this apple one should make for a nice Holiday. lol. Cheers sir.
Hey Randy, is there any trick you know of, to help strain rye? I’ve tried several times and no matter how long I leave it, it seems like it’s just damed up. Any help would be greatly appreciated.
There’s another enzyme that helps, or if you can step mash, stepping up the temps I’ve heard helps. I haven’t tried the step mash though, I don’t have the equipment.
I believe so as long you did not add any sweetener or sugar in your finishing you are talking about a ABV refractometer not a specific gravity refractometer
Thanks Randy! Question, When I’m transferring everything to the FURminator I noticed you just ran the liquid into the firm manner. Do I also dump what’s in the bag in there as well or do I just collect the liquid underneath the Sparge bag?
Hi randy, i'm from IRAN , saleing and drinking of alcohol is prohibited in my country, and we have to buy low quality and even dangerus and of course super expensive! alcoholic beverages here.so, i was wondering could you please make some videos about making softer drinks like beer and win too?
@@stillworksandbrewing Thank you ! I'm thinking I will do my usual corn/barley/sugar mash with a couple pounds of rye malt added for flavor. I just prefer shine over whiskey. My personal preference.
