Bearded & Bored You’re Welcome! I forgot to ask.. When you blended that, Did you take more of a George approach (whole run) or more of a Jessie approach (pick/choose)??? Just curious..
@N8v Mc For a reflux run of vodka you really only want the hearts since flavor isn't what you're looking for. So, George's approach can work. But he has tons of experience and uses PID temps to judge cuts. When you're less experienced, it's safer to collect everything, air it out overnight and blend the next day. For any *pot still* run, whiskey, rum, brandy, I've always liked the approach of collecting all the way down to the sweet water because you never know what you might find. Plus, I prefer power control over temp control, so the cut points are all going to be based on sense of smell and taste rather than temp of the output. Raw spirit right out of the still is hard to judge, so collecting 200ml at a time and lining up the jars for the next day's assessment makes things easier. And the smaller the boiler, the more critical it is to collect small jars since the transitions come quicker.
Hi B&B, as the originator of the TFFV, may I say good video. In my part of the world we don’t get grape nuts as such, but I did experiment with other cereals involving malted wheat and or barley. I came to the conclusion that the wheat bran itself and no other part ( germ etc) gave the better vodka character. That probably came through in Jesse’s reaction to the grappa direction.
I'm talking to a celebrity! Thanks so much for creating the recipe. I'm hoping to try using bran in another experiment I'm planning. Is that also the source of the slight anise note?
Army of Darkness...Ah, I see you're a man of culture as well. I have a vodka experiment going on too. I have poured some bottom shelf ABC Liquor brand vodka into a leftover Grey Goose bottle. We'll see if my very picky, only drink Grey Goose friends can tell the difference. Mu ha haa!
Popovs or Titos are at least usable bottom-shelf vodka, though they're both a bit... ...bracing. But I've found that to be true of pretty much every vodka, since I'm not much of one for ostensibly flavorless liquors. I'd prefer to spend on whiskey, where a cheap blended canadian whiskey is still a worthwhile experience.
Btw Just inverted 10 lbs of sugar for cranberry brandy mash I just started working on I used lemon juice to invert mine since I have four lemon trees in the yard.
@@BeardedBored I have a hibiscus tea thing baking at the moment but once the fermenters clear up I'm very curious to try boiling and citrus to see the results.
I'd use your beard products but I only have one hair...hubby might appreciate using it though!!! Love the idea of the acid conversion. Might try it. Ta.
Great to see new vid Bearded! I have a wash of Kashi 7 grain that is taking agonizingly long... Hopefully ready to go this weekend! But this grape nuts idea looks fantastic!
Sounds like a fun choice! You might get some cool flavors from the mix of grain in that one. I tried one cereal that had vitamin E in it as a natural preservative that was really fermenting slowly. If yours has "rosemary oil" as an ingredient that's another natural product that can act as a preservative to slow down the fermentation. Hope it finishes up for you. Good luck!
Great video 🙃 Gotta try this in a FFV one day soon. What Ph are you aiming fore when you invert ? And how high can you push the O.G. when the sugar is inverted ?
I think it's a bit much for home distilling. It produces excellent neutral spirit very quickly and without much effort, but it seems too automated for pot still running. Granted I only watched it work and didn't actually fiddle with it, so I'm not sure. Price is a big factor for me too. Seems like it'd be perfect for a commercial nano or micro craft gin distillery.
Great vid! I used a flaked wheat and oat bran cereal with invert sugar last year and definitely had a sweet grainy flavor that carried through. I liked it. I'll will have to try grape nuts. I think I would like to try white grape notes in a vodka. Oh, by the way, my hop garden is working. The bines are 6 to12 feet high. Cascade and Crystal are doing well but the Goldings are only a foot. They only sprouted about a month ago. I have about 25 bines that should bear cones by fall if this drought doesn't take them out.😒
Nice dude! Yeah, it's definitely worth a try just for the ease of making it without cooking bran. Flavor was surprising but really nice. Good luck on the hops harvest. I just got 3 fully developed cones on my plant so I'm pretty jazzed, LoL!
Any column still can be used to make pure neutral spirits like vodka or gin because it strips out most of the flavor. The Genio is just a super version of a normal column still. You can distill it with a regular pot still, but you'd need to run it through at least three times to purify it. Using the Apple Jack method will technically work on any fermented drink. It definitely would not taste like vodka since all the flavor will still be there. If you try it, let me know how it turns out:-)
Using the air pump to give them oxygen helps the yeast in the first day of fermentation so they can reproduce quickly, but it doesn't speed up the fermentation. It only helps the yeast to be healthy. You can do this for any fermentation:-)
Hey Bearded and velcome back :-) Hope you've had a great time with George, Jesse and Genio. How's the beer garden comming along ? Allways looking forward to your next video !! Cheers.
Very Interesting. I theoretically made some of the FFV Jessie made with wheat bran and sugar and it was pretty fiery and had some skunky flavors even after the spirit run getting 185 proof. I ran it through two passes of activated carbon and cut it to 80 proof and that helped it out quite a bit but it still has a little burn but it smoother than any of the top shelf vodkas I have in my bar so I cant complain too much. What kind of yeast are you using? I was using dady and then heard it isn't best with a sugar wash but it also might have given some off flavors from cooking in the Texas heat. I might have to theoretically try to invert my sugar next time and see how much difference it has but it will have to wait got other things cooking at the moment. Thanks,
To do a callback, you could use your harvest from your garden to not only make beer but use it to make another wash to distil into vodka. You'd have grown your own spirits and beers in a sense, could call yourself a self-sufficient 1 man brewery.
That was the plan. Going to do an update on the garden soon to talk about some of the challenges I've had. I'll have some grain to work with, but not what I expected.
I am going to have to try this recipe, my favorite cereal growing up (and still) is grape nuts cereal. Of course I added sugar and microwaved a bit to soften. Really curious to taste it. Haven't tried a reflux run yet...hmmmm. on another note just ordered some wood samples you recommended for my peach brandy.
Ohh one other thing dude I put my cereal in a food processor and buzzed it till it was like flour and the cediment at the bottom was pretty much like doing a turbo wash it was pretty clean hey I just threw it in the wash and mixed it in was the best easy wash so far and so so clean and smooth after stilling and one carbon filtering
Started my sugar and grapenuts cereal fermentation on monday evening. I've got to say it has been fermenting great. Had a nice aroma after placing the cereal in the wash. I let it cool to about 87 degrees before placing the bagged cereal in. Will do a stripping run first. Will run my very first reflux run on this. To be honest I am a little nervous about that. I got this though!!
Finally. An explanation over invert sugar. Wow. Grape nuts still live. I’ve see Lucky Charms at the American Store. Tell Jessie I’ll buy him a box if he brews something with it. Nice vid. Robert
Reflux for vodka or any neutral spirit. Even though this had that slight grapey note to it, the goal was a flavorless neutral spirit. There was a water pump issue on the still that may have effected the reflux and let some flavor through. I think if you were to do this one in a pot still you'd have to distill it at least 4 times, maybe more to get it close to neutral.
@@BeardedBored thank you sir.Love your recipes weve become hooked on the Panty dropper recipe we've done your Strawberry and have moved on to making with BlackBerry and peach. Thanks for all you do.
@@gregorypvincent Oh that breaks my heart, LoL! The strawberry panty dropper is from my buddy Jesse's "Still It" channel, haha:-) Glad you're experimenting with it though. It's a great recipe!
Was starting to get worried about you my bearded brother looking forward to your upcoming videos and updates on the garden and I'm still waiting for your ginger beer recipe oh master of procrastination.
Glad to see you are well, hope your wife recoverd quickly. Was hoping to see you put out a bunch of videos but I thought this one was nifty, hard to understand how things work out somtimes, grappa like without the fuss.keep um commin.ps congrats on your sponcer
@@BeardedBored Always happy to introduce people to new booze. White and Rose ports are relatively recent additions to the family as far as I can tell, but the ones I've had were lovely. Another interesting ingredient that would make for an unusual ingredient to add to a basic inverted sugar wash would be pomegranate molasses. It's really common in middle-eastern cuisine and is famously an ingredient used to make grenadine. Adding in anywhere from a pint to a quart should be more than enough to add dramatic flavor to your "hypothetical" distillate, so you might be able to make something approximating a pomegranate brandy with less initial expense, given the annoyance of juicing pomegranates and the cost of their juice compared to the molasses itself. If you did want to make a grenadine-like "hypothetically" distilled spirit, you can add in a few teaspoons of orange blossom water into the wash and an orange's worth of peel into the gin basket for a nice, complex aroma to complement the fruit.
I've done a number of sugar head and moved away from them for the reasons you listed. I never heard of inverted sugar but it makes me excited to give this and a few other things a try again. This should make some good gin 👍.
shit on the taste, i mix it with COKE :D :D :D ... thanks for the vid and really THANKS for using Liters and gramm too, highly appreciated. Btw, about how many Gal/Liters you got out from this 10 Gallon ??
Hi Bearded, i found your channel a month or so ago once i decided to get into brewing myself, i am currently making my second "batch" of beer, i make about 10 liters at a time, i was wondering about your video where you do the apple jack. i am using fruit (pinapple and some strawberries) and i leave it for about 5 or 6 days then i filter and bottle for about to days for it to carbonate, when i bottle can i take about 2 liters of it and do the jack method? was just wondering if it is more "dangerous" with me using fruit to ferment instead of just the normal apple juice you used?
You can use any fermented drink to make freezer jack, including those made from fresh fruit. Let me know how it turns out. Glad you enjoyed the shrimp! Thanks so much:-)
@@BeardedBored i did the bottling this morning, tastes dryish as you would say, also did the 1st round of freezing.... man its going to kick like a horse, thank you for your advice and videos keep it up!!
With that airstone try a piece of 1/2 inch copper pipe to run your air line through not because it's copper becouse it's heavy n I can walk away n let it run
Sadly, shipping anything food related to New Zealand often doesn't work because of their strict customs laws. I already tried and fail with another project years ago:-(
@@BeardedBored I wonder if there is any sort of import/export company that does that specific type of thing. Importing American foods and stuff like that.
Man, that's crazy!!!! Never would have thought of using Grape Nuts in making booze! Wonder if you used this recipe with corn flakes, if it would make something that tastes like bourbon? Hard to say! Cool vids brother, keep 'em coming please, and thanks for your work. :)
Thanks man! I think a few guys on the Home Distiller forum have done corn flakes, and I know George did a corn flake batch on his Barley and Hops Brewing channel.
The licorice flavor must have something to do with the cereal. I used to to do the RAD's All Bran recipe, using bran flakes cereal but I could never enjoy that licorice note. Glad youre back, how is the garden?
I was wondering if all bran did the same thing. Mine was really subtle on the licorice, plus it was only run once through the Genio. I'm wondering if that would knock down even more or disappear with another reflux run. Garden had some serious setbacks, but we'll be able to get some corn out of it to play with. Update on that next week:-)
@@BeardedBored Rads was ran twice through a pot and tried to make tight cuts but it didnt help. I realize, though, that a reflux would do a better job at cleaning it up and making it more neutral. If someone tries a double run in the reflux I'd be curious to know the results. I'm sorry the garden has been an issue.
Hey bearded getting ready to do my first sugar wash got a basic pit still shotgun condenser what can I expect as far as the texture or the ethanol is it thick ,thin ect does this make sense
It'll be thin like any other spirit. Since you're running it on a pot still you'll need to do a stripping run and then a spirit run, then maybe a second spirit run to boost the abv.
Hopper? Oh, I call it a thumper. It will boost the abv, but it'll be up to you to decide if the abv is high enough. Normally folks use reflux stills to get high abv and low flavor for vodka and gin. The pot still will of course work, but you have to do more to get the high abv and strip out the flavor.
I feel that!! Check out the Still It channel and Barley and Hops Brewing channel for more details on distilling the batch. Let me know how it turns out for you:-)
You shouldn't have needed to add the yeast nutrition, because of the cereal you put in there plenty of nutrients in that alone, I did a NutriGrain wash an stilled it out came out way cleaner tasting than the TPW wash and after one carbon filtering it came out smoother than any store bought Vodka I've had in the past, anyway dude love the channel and good luck with your drink adventures 👍🏻🇦🇺🍻
Yussss New video! I thought maybe his face has gone bald or he’s not bored anymore 😜. I have some questions if I may please sir.... #1 what happened with the “Precious” pumpkin with the air lock in it? #2 are your sneakers still ridiculously white/clean? & # 3 can you please do another robot video with Wheat 🌾 or another malted grain? Awesome to have you back bro!🤙 🧔🏻
Hey Jared:-) 1. The pumpkin grew a beard of it own...on the inside. Pretty bad failure. Going to try again this year. 2. I buy cheap shoes from Walmart and toss them when they wear out in under 6 months. 3. I'll put that on the list:-) Thanks so much!
Far more convenient to consume and a lot more nutritious than smothering it in moo-juice and filter feeding it thru the chin moss. ... hypothetically. 😊
I hate to bother you but I wonder if you've heard anything from George at barley and hops I hope he hasn't been sick just wondering if you had any information
George told me he was taking a break from RU-vid almost a year ago. Haven't heard from him since. I hope he comes back, but I don't have any more info than that.
The "licorice" flavor is hinting/leaning towards a Sambuca (even Ouzo) characteristics. Not fan of either. But experimentation can/could continue with star anise.... Cheers B&B!
It barely registered with me, but Jesse could pick it up. This was only run once though, so another run could pull that out. Don't have enough left to test it though.
I had the same problem with cheap bourbon about 20 years ago. Good bourbon was the only cure. I haven't tried to make an ultra pure neutral/vodka yet, but from all accounts, if you do it right and can maintain a good reflux it has almost no hangover potential. I'd like to try that someday.
Ive been a sub for approx a year now, and I'm pumped waiting for my cider to finish, not sure why i waited so long to try any of it, i realized during watching this that this new hobby is gonna get pricey, after that thought i quickly realized i could be spending my hard earned cash on scratch tickets, loose women or drugs, keep the AWESOME VIDEOS coming for us! Greatly appreciate you.
Good luck on your batch! Also, don't let that super fancy Genio still of George's put you off the hobby. Jesse's still is made from a beer keg and cost him a few hundred bucks. If you haven't seen it yet, definitely check out his channel too:-)
