Watched this video, went to the store and bought a jar of Ole Smokey. Now I'm home, 15 mins later, and drinking shine. Thanks for the most complicated shine video.
That would work... Just self-identify as a gas-powered lawnmower... When the revenooers hit your place just take a big old swig of corn likker and crawl around the yard on your hands and knees eating grass and going, "Voom! Voom!" It helps a lot if you're butt nekked and can make grass clipping shoot out of your asshole...
I appreciate the passion for the process required to go this far into the process. I wonder if you have seen the video from the guy who did the documentary about his very last batch - it's on youtube and it's definitely shot in the hills involving cornbread mix and a cooler + sugar for the mash.
I don’t remember seeing Popcorn use sugar ever. True mash requires absolutely no sugar, the corn starch is the sugar, the barley is the nutrients that keep your yeast eating the sugar/starch.
Quiero empezar en el mundo de la destilación artesanal y tu video me pareció muy bueno!!!! solo tengo una pregunta después de la destilación esos 5 galones cuanto alcohol me producen???
I have these exact contents but was going to strike the corn at 180 and let that come down to 160 before adding the rye. I heard 180 does more to extract goodies from corn. Any opinion on that? Thanks for a great video sir.
The best moonshine is in South Dakota. It’s a big tourist town when you find it you will know. They had like 50 different flavors and you could try any you wanted
@Fried Chicken cleaner product attracts more costumers, quicker brew attracts more customers. More costumers equals more money. More money. Equals more funding for business
Would your lawn mower recommend adding white corn whiskey to a fresh brewed cup of coffee? My weedwhacker thinks Irish Whiskey and coffee go great together, but isn't so sure about how white corn whiskey would work.
@@bluehealer81 Bourbon and coffee is a thing I've heard about but never tried. A white corn spirit would probably be too raw tasting I'd think. But give it a try if you think you'll like it. Taste is subjective. For example, my dishwasher likes whipped cream flavored vodka and cream soda. It's a little sweet for me, but she loves it.
@@GunnySGT1911 Would my lawnmower be happy if i stored my fuel in old sherry barrels? I heard it's best with stainless steel for storage, but all i have is old Olorosa sherry casks.
@@JimmyCrawford I'm sure aging... I mean storing it in used sherry barrels would both mellow and add a sweetness to your whis...fuel that many lawnmowers would enjoy on a hot summer's day of cutting grass. 😃
This country was founded after a revolution based on its citizens putting up with WAY less than what we put up with from our bloated, ineffectual, nanny state mess that we put up with now.
Youd be surprisee, go read up on the whiskey rebellion, which happened right after the revolution - The then new federal govt instituted taxes on distilled spirits which disproportionately affected farmers on the ohio frontier, and almost caused a rebellion. George Washington sent in troops to put down ghe insuurection.
Decades of experience there if need any help; Curtis did time as Public Service running the AA Meetings at Hutchinson Prison On television despite me warning anchor not to ask that question on-air we soon returned to Dallas due to "deployment" - that's sorta like defunding
hey man! that isn´t expensive. you can use for example an used beer keg. i bough one wich holds 50l for 30€. if you can weld or know someone who can you come around 100 $/€ here in germany it isn´t allowed to distill if you haven´t got an rare licence but we say: "Wo kein Kläger, da kein Richter!" "No plaintiff, no judge!"
You don't even need all of this for small batches. If you got a large stew pot, a very fine wire mesh and a hose, you can make it pretty easily albeit with more difficulty. Hell, you can buy a kit for like, 20 bucks on amazon that comes with all the basic equipment.
Looks a bit more "hipsterish" than the mash fermenting in wooden barrels, complete with dead insects, like we always did it at the still.....lol Dead flies give it flavor. Just an old copper still, using biscuit dough to seal the thing while running....Yeah, it was just to use as fuel also. I'm lazy in my old age....I just buy Bulleit Bourbon or High West Whiskey now. As a note - NOTHING is illegal, until you get caught at it. Ran a large outdoor still for years and never did, so it was legal as fuck as far as I'm concerned.
I didn't really find it confusing..actually seems like a very repeatable) consistent way of making mash. I am pretty confused why/how he did not use amylase to break down the corn and turn it back into liquid
@@kylestivers4606 every commercial brewer or distiller in the country, "cuts corners" by using new, efficient equipment and by streamlining their process.
It does seem overly fancy for “lawnmower fuel”. It’s not like there are many people with the distillers license that are trying to make small batch high quality booze..... There must be a long term plan to recoup your investment in off road bio fuel. 5 gallons of 20% mash is about 1 gallon of high enough proof “fuel”. 1 gallon of gas is $2.75. IF you grow/mill/malt your own grain, it’s going to take a lot of batches to see a return on investment. It’s crazy how moonshine is so expensive, but ethanol “fuel” is so cheap.... 🙄
Wow man,I'm a recent home distiller and am working with very basic equipment,however I mostly do all grain brews which makes my job even harder! So by watching what a breeze of a mash you just experience you just had ,I would love to get my hands on a system like this
no really after several thousand bucks invested, you too can make fuel for your lawnmower or something to drink while someone else mows your lawn...it's simple as that
eh i enjoy knowing how its done but im way to scared to ever try making it. i want to learn how to make mead badly because i enjoy it as a drink but it aint easy to find around me.
@@rhinomite5203 Exactly! Several thousand bucks invested. The only reason to have a still was prohibition era - I think we all understand that. Beyond that I am never - not under any circumstances ever - going to be able to produce something as good tasting as the many commercial distillers produce or as cheaply. Fun project if you're adventurous I suppose
When I was underage, I made a still out of a pressure cooker and my condenser was coffee can with copper coiled up in it. I used a meat thermometer for still temperature. The water was pumped and circulated into an igloo cooler with an ice bath. I never checked the OG nor knew the ABV, but it was flammable. My mash was just a bunch sugar water and bread yeast. Let it ferment under my bed. I distilled it when my parents weren't home haha.
Got a Mr. Beer kit with Irish stout wort back in 2012 for Christmas and I haven't looked back!.. There's just something about making your own liquor of any kind that is so damn fun and freeing!. It also made me appreciate so much more what moonshiners/backwood brewer's actually do!.. Thanks for sharing and I hope that you and yours are doing well good sir. 🙏
I'm so happy you switched from filming with a potato to a camera. The resolution in the beginning made me think about getting my eyes checked and I have my glasses on.
Wow. My North Carolina neighbor made it in a garbage can in his garden shed, and delivered it on his mail route (he was a postal carrier). By the end of the trip, he was having trouble keeping the car between the ditches.
Why the disclaimer at the end? Both Ebay and Amazon sell the heck outta stills... Everybody knows what we're using them for... Here's the deal... If you're fooling around with a 3 or 5 gallon still in your kitchen, and can prove you're a hobbyist, that's probably okay. You need to show the feds it's for your personal consumption only. But if you have a 20 gallon pot still permanently installed in your garage, that will get some attention. Feds know you're not drinking it all yourself. You're into "selling and distribution"...a yuge no-no...
No need to pasteurize that mash even if it were for drinking. The distillation process takes care of that. I have never once, in all the videos, the material I've studied and the books I've read heard of pasteurization. Not once.
very true. you pasteurize wort to make beer, not to make whiskey. whiskey is also normally fermented in open fermenter. some bacteria in the ferment is considered beneficial to the products end flavour.
All that yellow corn mash at the beginning of the video, looks like "polenta" a typical dish here in northern Italy made with corn flour, a dish eaten with meat stew or cheese or anyting else you fancy. I will have a go making moon shine, i have a substantial size corn field just have to buy some barley and equipments. Good video. By the way we make our own "moon shine" called grappa with the skin left over from grapes after making the wine. Cheers
Seriously. I say fuck the authorities I'm gonna be free. And I ain't paying them shit for that right. I'm brewing my own beer. Distilling my own hooch. And cultivating my own cannabis and tobacco. Growing my own fruits and veggies. If they don't like it then I have a surprise for anyone who tries to come on my land to make some trouble.
Dear government, I am watching this purely for educational purposes and do not plan to make, distribute, produce, or possess said product made in the video.
Uh ..I know the water is pure in Finland..but if you were to distill a little spicy water...I bet it would make your water even better.. some of us in the states deal with the same issue .. but damn it's fun
I had so many problems with this recipe. I have no clue what happened. The corn never broke down to a workable consistently. The mash itself used up over 5gal of water and i had to add another 10 gal of water to make it workable. Literally took me 9 hrs to strain all the grains off.
Can you make a video of a chocolate stout. Or fruited Berliner Weiss Just got my system and am doing the kettle soured Berliner Weiss. Thanks guys. Keep posting beerdeos.
Chocolate Stout would be a nice Winter recipe-- we did a rye stout that came out great last year: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BFADfbEoeh0.html
@@franciscovences4730 - Yes the current version of our heating element is a bit longer than the version in the assembly video. Feel free to send an email to Emmet and he will be able to give you more info. Info@clawhammersupply.com
Locally there are some folks who get Everclear and dilute it with water , then sell it as moonshine. Not like 60 years ago when you could get the real McCoy , high test , item.
No! You start with corn in a tote sack, soak it a bit in the creek, toss it under the porch with the hounds until it sprouts, dry the sprouted corn, grind it, then make the mash with the sprouted malt corn.
@Ed Taylor I have got to say that your description sounds much more appealing. Please make a video, I would love to see a hound ridden porch with dry sprouted corn. That is who i want to learn from lol!
My father worked for an Arkansas moonshiner back in the early 1920's What he described to me was nothing like you have shown here . First of all they used nothing except the corn he raised himself, no barley or sugar. They malted the corn before fermenting it into the corn mash which was distilled to obtain a higher percentage of alcohol, all the time keeping a close lookout for the county sheriff with the help of the neighbors.
If you watch the Moonshiners show on Discovery you'll see different moonshiners have different recipes. No "right recipe". Not dissing your father, just saying there's different recipes and methods.
@donald barnett That kind of experience is priceless. My father also brewed Mead and wine. I remember lots of piping and mess. I would like to try this in the most simple way possible. Not for drinking per se but for making tinctures. If you have a different recipe, i would be very grateful to know it. Thanks