How To Make The Easiest All Grain Whisky EVER : LME

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So I absolutely love geeking out and doing things the tough way just for the love of it. But every now and then I just really REALLY want to get a result as easily as possible, I am sure you feel the same!
Thats where Liquid Malt Extract (LME) comes in to play.
What is LME? Well, basically some kick-ass brewer has already made a killer all grain mash for you. Seeing as it would be impractical to ship the whole thing it is reduced down to a thick gooey liquid the consistency of molasses.
To make a wash from it all you need to do is mix it with water, hit your volume and temperature then pitch yeast. While this is really simple I have a few tips and tricks that will make it a little faster and easier for you.
Once it is fermented out as dry as it will go I suggest distilling it with a pop still before making cuts and ageing it on oak.
The Recipe I used here:
3x 1.8kg Amber Malt Liquid Malt Extract
2x US-05 yeast
25 l of water
Pot still and cut by flavour then age with US white oak that has been used for a corn whiskey of some description.
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1 окт 2024

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Комментарии : 631

@StevetheBartender_ 5 лет назад

I like what you've done with the editing and production... nice slow mo and smooth transitions! Keep up the good work..

@StillIt 5 лет назад

Glad you like it!

@mutton_chops9578 4 года назад

I love your videos Steve ❤. And sorry buddy I've just started watching yours. And I love it too

@wfleming537 4 года назад

would love to see a 1 year update on this if you still have any of it kicking around...

@radghKris 4 года назад

Yes! Bump!

@MarkMacRae 3 года назад

Same - wondering if six months to a year aging this stuff worked out. It seems like a good starter recipe. And I use LME for my beer making already.

@sgarnon 3 года назад

and here we are

@EdBonds 2 года назад

Bump again - would be good to see some revisits!

@jacobhenry8546 2 года назад

???? Bumpski

@rindaman28 4 года назад

My curiosity has led me to you. I am glad I was curious.

@ChrisPBacon-yz6nk 4 года назад

Here I am a year later waiting for an update on the aging.

@thegingerpowerranger 3 года назад

Man you are amazing at verbally describing what you are tasting.

@gman5986 5 лет назад

This was the first home craft spirit making video I have watched and wow....very interesting. Now I don't feel so bad spending $70 for a quality bourbon that 12 years old!. Thanks for sharing your life experience with us.......cheers!!

@crafttalk3380 5 лет назад

Yeah a lotta work goes into it right?!

@StillIt 5 лет назад

Yeah for sure. Its a lot of work, distilling commercially is definitely not easy $$.

@theworldisastage1984 3 года назад

It takes me about 60 hours to produce 5 gallons all grain bourbon at barrel strength, double distilled. Then we have 3 years on hand processed, toasted, and charred oak sticks.

@dirtyblond2332 5 лет назад

Jessie, should have just done a true all grain. 7.5% is about 13 pounds of grain at about $1.00 a pound. Say $16.00 total with a packet of US05. (No need for a second pack of yeast here). I'd go, 10 pounds of 2 row, 2.5 of maybe Munich or Vienna, and half a pound of crystal 40 or 60. Many if not most of us started by doing crafts beer, before we got into making lawnmower fuel. ;) For those that haven't brewed beer before, LME takes the learning curve out of it as the sugars are already extracted, but honestly, keeping a BIAB at 154 for half an hour saves you $50 a batch and you learn another skill set.

@StillIt 5 лет назад

Agreed, I used BIAB about 80% of the time making beer. Honestly I will probably only us it going forward (yeah I'll do beer again some time haha). The point was just to show how easy and un imposing it is for those that have not done it before.

@StillIt 5 лет назад

Sorry, just saw the yeast part. Yeah perhaps it's Overkill. But I tend to follow the Mr malty calculator. Even assuming really good viability (which I often question in New Zealand) one 11.5g packet tops out at right around 1.050 (assuming a 5.5g batch). So I over pitched for sure, but I would rather over pitch than under pitch.

@dirtyblond2332 5 лет назад

@@StillIt - I'm a fan of Brewersfriend.com calculator and recipe builder and use it almost exclusively, check it out if you haven't already. With US05, I've hit my FG with a single packet up to 1.074 every time. I don't build starters or direct pitch. Both can shock the cell membrane and result in 40-50% cell loss. Instead, I add a packet to 1/2 cup (boiled and cooled) water, wait 20 minutes, and dump it in. The lack of sugar in the water allows the cell membranes to rehydrate without shock, and achieves near 100% cell success rate. I completely understand overpitching, but when I would do that years ago, I often found a more yeasty note, even after clarifying gelatin and cold crashing for a few weeks. Some beers taste better with a slight yeasty note, but Blonds, Pales, and Amber's just taste a bit off.

@StillIt 5 лет назад

So you are telling me that blondes are a little off? Noted 😂🤣

@dirtyblond2332 5 лет назад

@@StillIt - Thought you already figured that one out.... ;)

@pkw3333 4 года назад

Hey Jessie! I love what you’re doing! I’m just starting out. I have the T500 and have done a few great runs at 93%abv but looking to do a whiskey now with the alembic dome and copper condenser. Your videos have been very helpful in giving me a place to start. Where did you find the distilling calculator you used in this video? Also just watched your vinegar cleaning video. Do you think I need to do this with the new still spirits dome and condenser I purchased?

@KrisCroaker 3 года назад

Any chance of a follow up on this one? I would be interested to see how it has aged.

@petergregory5286 5 лет назад

It’s a few years since I ran a still, 1976 in fact when I worked in Saudi Arabia. There, we produced Sidiki (or some similar spelling) which translated to ‘old friend’. We started with sugar, water and yeast which was fermented and then distilled through 4 runs to 180% alcohol. Yield was around 10% by volume. We drank it cut 50/50 with water then consumed Pepsi or lemonade. Some we made into liquors, gin or whiskey, we called that brown. Ageing it with charred white oak for up to a year. Tasted as you said more like bourbon or Irish rather than scotch. We were careful about what was collected at each end of a run to leave out fusel oils and menthol alcohol and tested purity by heating a teaspoon full and noting the colour of the flame, which had to be pure blue with no yellow showing. Anyway, that took me back but take care with whatever you produce, it has a way of creeping up on you. Regards.

@rickw7903 5 лет назад

You mean 180 proof or 90% alcohol. There is no such thing as 180% alcohol. It isn't possible.

@edgein3299 5 лет назад

When you go to a store in Saudi Arabia, you will see an abundance of sugar, grain, and yeast on the shelves.

@theoneanton 5 лет назад

Gosh I remember all the expats drinking that stuff in Dahran

@jeschinstad 5 лет назад

@@rickw7903: I think he also meant "methyl alcohol" rather than "menthol alcohol" :)

@PabloBudgaga-ui9gu 4 месяца назад

@@edgein3299might as well sell alcohol at that point

@MerchantMonk 4 года назад

Here from Modern Rogue. You're quite awesome

@StillIt 4 года назад

Welcome to the channel :) Thanks feel free to ask whatever questions you want down here :)

@Jeffrey_Sleipnir 2 месяца назад

Im looking to start making and bottling my 9wn whiskey but I'm largely going in blind, any tips for a beginner and what the best still to start with might be

@davidferreira2965 4 года назад

Just found you on a video with George from Barley and Hops. Good job I'm a new subscriber.

@OjaioFansub 5 лет назад

a do homebrew and extract always have a characteristic taste(also indeed is not all grain)

@andrewmolder 4 года назад

I would check your boil pH and watch for scorching if you can tell a batch was made from malt extract. You can limit the Mailard reactions (Limit the color picked up by boil) by keeping your pH low, say 3-4.

@340wbymag 4 года назад

I hope you will do a video comparing LME's made from barley vs. wheat to see how they are different. I like the fragrance and taste of the LME made from barley very much and will try some from wheat soon just to see what it is like. It may be cheating and expensive, but it sure sounds good to me!

@folkmarcmetal 5 лет назад

Nice video. I've been brewing beer using the extract before. But never thought about distilling it haha, great idea for a "quick and easy" whisky * edit Really curious how the quick aged whisky compares to the regular aged whisky in about a year...

@StillIt 5 лет назад

Haha yeah that's pretty much exactly how this happened. Me too mate!

@Insecthouse 5 лет назад

Edited the bit where Customs and Excise kicked your door down and seized your still. :D

@StillIt 5 лет назад

Not here mate. Time to move to New Zealand. 100% legal ;)

@Insecthouse 5 лет назад

Just grabbing the passport. ;)

@StillIt 5 лет назад

Nice! But actually it's a cool place to visit!

@steveo89 2 года назад

I hardly ever drink maybe once or twice a year but this channel has made me want to make my own experiments and start drinking more. Lol. Love the channel. Cheers from Seattle,WA USA

@rick43pen 4 года назад

Interesting method. Thanks for the vid but for a cheapass like me way too expensive. Still I learned something and that's always good.

@StillIt 4 года назад

Ohhhh yeah this is NOT cheap haha

@shortchanged. 5 лет назад

I finally pulled my homemade whisky down n tried it came out great ..thanks for ya vids ..

@StillIt 5 лет назад

Awesome, heres to many more!

@smudgepost 3 года назад

Big beard in 2020 videos suits you! Great video thanks!!

@santoshfrancis5331 4 года назад

It took you two sips to sense vanilla 😁😁. Who knows what happens when you kick back a large dram🤣 Nice video mate, it made me crave for some whiskey😁😁

@cmcginley20able 5 лет назад

Smart deciding to use "shortbread". We all know how the Biscuit Wars ravaged the Whiskey Tribe. You don't want that breaking out here too 😂

@StillIt 5 лет назад

I saw, and I learned 🤣

@jimmyjones2896 4 года назад

@cmcginley20able 4 года назад

@@jimmyjones2896 it's a reference to the Whiskey Vault videos. There was on-going debate and shenanigans over whether the biscuit note, common in Irish whiskey, refers to American biscuits (scone-like quick bread) or European biscuits (cookies/crackers)

@jimmyjones2896 4 года назад

@@cmcginley20able thank you. I will check it out.

@mckidney1 2 месяца назад

Why such low density target?

@tvgg5642 5 лет назад

Great video man! Questions tho,, Before you add char oak for flavor, do you dilute the spirit down? if so , what percent do you prefer? Thanks again .

@KB-uv7xo 2 года назад

Thanks for sharing. LME price has kept me from trying. I did try DME and got a good result.

@MissBrewbird 4 года назад

Just found your channel, its so interesting to see how a home distiller makes whisky. I work in a scotch whisky distillery but have never thought of doing it at home.

@StillIt 4 года назад

Cool, which distillery do you work for? Looks like you have some interesting recipes and whiskey content on you channel.

@MissBrewbird 4 года назад

@@StillIt I work at the Borders Distillery in Scotland, but I am originally from Canada. Yes, I am trying to make it as a RU-vidr. It's so hard! Do you have any tips for growing faster?

@StillIt 4 года назад

Awesome! I really need to lab a trip to Scotland when things settle down globally. I may not be the best person to help. But feel free to get in touch at jesse@chasethecraft.com if you have any questions :)

@MissBrewbird 4 года назад

@@StillIt I'll definitely be sending you an email. Thanks.

@krhoda55 2 года назад

Does the malt extract syrup still contain the enzymes? Adding some gelatinized flaked corn might be nice, as long as the starch gets converted. Keep the awesome videos coming!

@danieldanielson2650 2 года назад

It does Not. It's basically washed out of the barley and then the water is evaporated (high temps) so this sticky stuff remains.

@halloen33 5 лет назад

her in Dk it is not legal to distill alcohol,,, but hi hi hi we do it anyway

@StillIt 5 лет назад

We are pretty lucky here in NZ. Not a lot of other places allow it.

@harleyadam4813 4 года назад

You had me right up until you charred the oak with a propane torch. For the love of all that's holy, char that oak over a wood or charcoal fire. Propane will leave perceptible aromas and flavors that will DEFINITELY color a final product.

@masteringersoll 5 лет назад

You can break down some more unfermentable carbs , increasing OG with a low-carb enzyme such as AMYLO 300

@StillIt 5 лет назад

That's a good plan. I have been thinking about flavour concentration and fermentability lately.

@billypenn9969 5 лет назад

A couple of drops of Beano might do the trick.

@newlifesolutions3806 5 лет назад

@@billypenn9969 I love Dennis the Menace.

@filthysock 5 лет назад

"Done and dusted". I like that. Sometimes the pleasure of having a product done and dusted overrides anything else. Quick. Easy. And you got liters of booze.

@NetworkGeek280 5 лет назад

This is a great summary video distilled into 15mins. Pun intended. Glad you mentioned cost of LME, it was my thought all the way through.

@StillIt 5 лет назад

Yeah it's the one down side haha

@dereksmith4178 4 года назад

I’m a beer brewer and have found that hickory instead of oak lends a nice flavor to my beers just an idea.

@justkingo5451 3 года назад

I just started doing homebrew beer

@The7thSonSteve-O 4 года назад

Was it harder to clean the boiler after this run

@StillIt 4 года назад

Not really

@nevyn38 4 года назад

I saw a video recently where a guy was using an ultrasonic cleaner (the sort of thing you'd put jewelry in to clean it) to rapidly "age" spirits. He used vodka which was slightly disappointing. I was wondering: • If you could use off the shelf low hopped beer (Something like DB Export?) to make a whiskey. • If you could then age it using the ultrasonic aging technique to turn it into something complex with instant gratification. • If it works for off the shelf beer, how would it be with cheap supermarket (Coopers or Millers) homebrew starter kits?

@craig.n.gaylene 4 года назад

I wouldn't use ultrasonic ageing - you can't accelerate time and that's what good spirits have in spades. All those chemical reactions over time that round out a spirit can't be accelerated. As for low hopped beer, I've distilled an Oatmeal Stout to give a nice Irish style whiskey, and it's good. Really good.

@BeardedBored 5 лет назад

Really cool experiment and makes the process of getting a real whiskey a little easier to get into for new distillers. Wait...when did you get the milk can still? Did I miss an episode?!?!

@StillIt 5 лет назад

I think thats the first time it's been shown. I have yet to break the news haha

@BeardedBored 5 лет назад

@@StillIt A NEW TOY!!!

@adamhofer6638 4 года назад

Hello frm Canada Jesse, quick Question. What should distillate/Spirit temp Be when distilling Whiskey ? Thnaks :)

@StillIt 4 года назад

Honestly mate, easier not to worry about it. It's going to be different for each wash and still.

@Epicbrosiv 2 года назад

Hey Jesse, Awesome channel. I have finally brought a copperhead potstill. I seen some liquid malt at bin inn, would that also work for this recipe? Thanks and keep up the great work

@phillipskl838 3 года назад

i like the way you explain this chemistry stuff

@ozziedudemike Год назад

Oldie I know, but I am a noob, so zombieland here we come. Lol. 1.7 dark lme, 1.7 amber lme, 2.6 honey, whiskey yeast and nutrient. 7 day ferment from 22-28, 2 day crash, and I am tasting the stripping run as we speak...just into what would be tails and this is an amazing flavour still at 48% abv, but the hearts or best of the hearts has past. The tails are awesome too. This is my first run on the alembic t500 on the grainfather g30. My first run was a sugar wash on the t500 reflux and bolier. I am currently drinking the fruits of the first and thinking the stripping run tails of the second are better, already. First post I think, lol, but been lurking and patreon member. This may sound weird to you, but you are doing an important job. Thanks for the tips and the push to try different things. 👍 Keep them coming please, and one day I may get the chance to buy you a grog, or pour you one of mine. 🤣😅🤣

@paulgroom7597 2 месяца назад

Great video Jessie! could you do another LME video, maybe with different LME? keep up the great content!

@nakilad37 5 лет назад

Hey Jesse, thanks for all your doing, loving the content. Any chance you have some more videos coming up about wood additions? How are you deciding how much for a given time? Cheers boss

@StillIt 5 лет назад

Yeah I should circle back around to that at some stage. Thanks for the reminder :)

@muttstarkey5920 3 года назад

Jess stillit bacon voka

@billmccormickjr4884 3 года назад

Could anyone give me some advice?? I'm making my first whiskey mash. I bought a grain and it's 80% corn 10% rye and 10% barely All are mixed together already so can't cook at 180° or can i?? Ad amylase and yeast nutrient?? Or just cook longer at 155° This I my first mash. Thanks

@Retiredkiwi 3 года назад

To speed up the wood flavor uptake, i have been using a keg (with wood in it), and pressurizing up to 120psi for 8 hours, then releasing pressure for 8, then pressurizing again..... etc for 6- 8 cycles. Comes out nice and dark, far better than i was getting with hot/cold method. If my fridge was big enough, i would also try using hot/cold along with pressure(high pressure while cold, low while warm). For wood i got some 2" diameter English oak branches, cut into lengths, and left to dry for a year. Once debarked, i ran a skill saw along there lengths, making 4 deep cuts, then charred them well. Sometimes i also add a little jack Daniel's barrel wood chips(also charred) as well. This time around, i am doing a mostly corn(first time trying), and grains wash,(including crystal malt, heavy peat, and just a little manuka smoked)+ sugar(raw) - my favorite whiskeys are Islay heavy peat ones. 2 x 55lt washes are almost ready to run, and have a light smoky taste at this point.

@КуртВассерман-т3к 2 года назад

Мы иногда используем вакуум, правил но ли я понял что ты нагнетаешь воздух, сомневаюсь в эффективности. Я тоже стал делать кукурузу, уже четвертый затор, считаю что использование сахара это допинг, не спортивно для нашего дела, удачи коллега.

@Retiredkiwi 2 года назад

@@КуртВассерман-т3к Try it, is is very effective, air works fine, as does co2 or even nitrogen, as all you are doing, is pushing liquid into the items in the the tank with the pressure, and then letting that pressure off causes a flow back out. Yes, agree - a vacuum cycle would do the same thing, but not sure how you would use it, without sucking a lot of alcohol content out as well. Had to laugh last night, watching "moonshiners" latest episode, (s11 ep12) where they use an identical tank to mine, like they invented the idea, with first nitrogen, then co2 to push product into pears, for a quick flavor transfer. Been thinking of using air as usual (which is 78% nitrogen), but doing it on the beach, in a heavy sea fog, to see if some flavor could be added that way (like moonshiners" diggers" sea aging method, but vastly quicker). ps, lately use much shorter pressure/release cycles. Agree i should reduce or eliminate all sugar for a batch, just to compare, but sugar is cheap, and gives around 1 liter of product per kg used(@40%abv), so makes the much dearer grains go further.

@GD-xj3jd 3 года назад

UpDate, we need a bloody(Texas style) up date on the ageing process taste!

@pablodemetri4660 4 года назад

That was cool man. Thanks.

@Drumyx 4 года назад

i dont wan't to sound like a moron, but your teeth makes you do a tshh sound all the time and sometimes you transform a lot of consonants sound like FF like im FINKING (thinking) HOLD (FOLD), HOT (FOT)... you get my point.. try to get a dentist fix your teeth problem cuz is not about looking better is about it affects your talking.. hugs!!

@fingal113 5 лет назад

good god it would be half the cost to just buy a ton of 5% beer and distill it...wouldn't it. i mean if you want to just get something ready-made and see what you can transform it into then why not. maybe i'm just not looking at this rite. that being said, i LOVE this channel and i'm not even a distiller. great work man i love it.

@StillIt 5 лет назад

Depends where you are and your costs there. That would be significantly more expensive for me. But that's just the costs here. You would also have the hops to contend with, but you could select a low hopped style.

@gangaskan2255 5 лет назад

2 cases of natty light lol. or miller high life.

@BroughBuilt 4 года назад

Will ading more LME or less water in order to get a higher OG alter the flavor or have any other negative influences? I'm asking because my still is quite small. Thanks Jesse!

@StillIt 4 года назад

Definitly yes to the higher OG. That is not nescesarily a good thing. I like the 8-10% range for whiskey. Best flavour, consistency, yield ballance IMO. For small stills, make the wash 3x the size of your still. Then run 4 stripping runs (allowing extra volume to avoid puke). Combine the low wines from each stripping run and pop them back into the still for a stripping run.

@BroughBuilt 4 года назад

@@StillIt thank you! I'm definitely taking your advice with m next run (which will be LME). I hope you'll be having a kick ass week!

@thescience5307 2 года назад

Hey bro, you should add a few kilos of dextrose to this and give it a go. Could I use one of the 1.7kg homebrew beer concentrate instead of LME syrup? Or hops will mess it up?

@chrisoh7300 5 лет назад

You would get a pretty similar result with DME Ye? We’re paying around $10 p/kg in Australia the economics around that are not to bad $15 p/l

@StillIt 5 лет назад

Yeah for sure. I mean the flavour profile will change drastically with the grist of the DME/LME used. But as long as it is unhopped I would love it a crack. For the safest (or most traditional whisky) I would say go with a "light" or whatever that brand calls their option that has the least specialty grains in it.

@billypenn9969 5 лет назад

You might actually get better results with DME... LME tends to oxidize fairly quickly in my experience.

@Acid_Rain 2 года назад

If you use dme, do you have to hit a temperature or boil it? I can only get dme no lme right now around me

@82king420 2 года назад

@@Acid_Rain just need to boil it mate for 10-12 mins.

@chrismeade170 2 года назад

Sir, are we clarifying this wash? My 5gal pseudo-mash finished at about 28 days, very dark and very sticky! I will be running it in an 8gal SS milk can boiler / column.

@charliefatjo2862 4 года назад

Why do you like doing stripping runs instead of running slower the first time?

@StillIt 4 года назад

It depends on the product I am running. If its a lower ABV wash then just running slower may not get you a high enough ABV (with a straight pot still). On the other hand its a great way to make a larger wash fit into your still. 75L was but only have a 50L still? Strip 40L of it first, add it back to the 35L and put it all into the pot.

@skyeridge2020 9 месяцев назад

Hi, thanks for this video. I'm a total newbie and want to make my first whiskey. In this video you use a lot of terms I don't know about, so it must be for more advanced listeners. Can you point me to one of your videos for a neophyte!!?? Thanks so much

@danielraymadden 2 года назад

What yeast did you ferment with...that whiskey is not worth aging...you must brew a pure organic all natural grain to have a clean malt...a light to medium toasted barrel is better for whiskey..you want a caramel flavor in the whiskey...

@thebeersandthebees 5 лет назад

What would you get if you used honey instead of LME? Distilled mead what is that even called?

@StillIt 5 лет назад

Yeah I do not know, I talked about this with the guys at superstition meadery. Closest we could come up with was a honey brandy . . . .lame name right

@auzziestrickley817 5 лет назад

I've made that a couple times. All the burn with a sweet finish. We called it "honey shine"

@francisgricejr 2 года назад

Is it possible you have such high tannin flavor be caused by the fact you didn't completely toast the oak wood?!?! I've always been told to not let the liqueur come in contact with bare wood...

@tannerb3146 5 лет назад

Nice Superstition Meadery hat!

@StillIt 5 лет назад

Mate that place is dope. I'm going to be putting out another vid with the head Brewer soon :)

@chicoalarantianah75 2 года назад

the LME... is it like the home brew beers syrup can you can buy at the supermarket (Aust. woolies/coles) ???

@northernking4787 2 года назад

Financially I wonder if this is worth making or should I just go buy a $20 bottle of Paddy’s?

@mikecoppock4001 5 лет назад

The old timers in the u.p. of Michigan made maple shine the same way [ varry good]

@3rdworldtraveler 5 лет назад

makes great rat killer too

@saltystaves 5 лет назад

I understand that this isn't cheap and that your still has a minimal fill level, but this should have been double distilled.

@StillIt 5 лет назад

Should have been . . . . . why?

@saltystaves 5 лет назад

@@StillIt A first run through a pot still will always smear throughout the run and taking off slowly will not change that. There are hidden dangers in your collection jars like Ethyl Carbamate (which is 90%+ left behind in the boiler after a second distillation). The Scots and the Irish aren't known for throwing money away. If they could get away with it, they'd be doing it just like you have. In fact you'll be hard pressed to find any commercial distillery on the planet boasting about doing a single run pot still anything... For good reason.

@robertlerinc3217 7 месяцев назад

A Europa Recipe:The Wine etc.filtered.Frozen to -17celsius and filtered the Alkohol From ice!!Make hot...the Methanol Go away... Tadaa moonshine!(You can destilled and You make this with little bit of Energy and Time

@robertlerinc3217 7 месяцев назад

PS:This Art of Moonshine havr extrem Many Aromes was normal Go away from long heat

@skyeridge2020 7 месяцев назад

Hmmm, looks like Hauraki does not sell that product any more... dang...

@Grammer_Police1 4 месяца назад

So the syrup you bought for this, is there a certain age you have to be? Like is it purposefully for whiskey?

@danielraymadden 2 года назад

Good whiskey has a butterscotch flavor if you swish and rinse your mouth to open the flavor up...

@ARCSTREAMS 4 года назад

too bad you can not get lme which has been peated ,,hopped sure ,unhopped sure because its intended for beer making not whisky

@YTJBB 5 лет назад

Hey Jessie, i once did this but jacked it up with Dextrose to 20%ABV using Turbo 8 yeast. Turned out quite nice. Was also cost effective while using extract. Just a thought.

@StillIt 5 лет назад

Yeah for sure. There is flavour to burn in this.

@markabel8264 5 лет назад

If you are concerned about the crystal malt flavors in your product, you may want to try switching from an amber LME to a light LME if you ever decide to try another of these all LME washes.

@StillIt 5 лет назад

Nah, I actually really like it in the whisky. Its weird. I dislike it in beer, but its nice in the whisky. I think its mixing it with hops I dont like. But yeah 100%. I want to try a few different ones now. Honestly think I may use it everynow and the (LME I mean) just to throw an idea out there).

@amitbhoji6383 4 года назад

How much whiskey we will get from 25 litres? And how to check , is it making whiskey or not?

@henryettacollins9095 Год назад

You know I wanted to watch this in 2 minutes in. All you're doing is telling me what you're going to do

@bonnyrajendran 2 года назад

Could you please tell me.....how many days need to keep mash for proper fermentation?

@snakelakeestates8666 4 года назад

thumbs up mate

@theaussielifestyle6931 3 года назад

love the way you described the palette - worked with how my brain describes things. Fantastic work - keep it up!

@jamestubb1949 5 лет назад

If you burn your wood with gas you get gas taste, just plain fire!!!

@cgavin1 5 лет назад

Make it a peat fire ... :)

@StillIt 5 лет назад

Interesting thought. I would think at those temps its burning almost entirely clean. But its definitely worth testing!

@DreBourbon 4 года назад

Your metal spoon will scratch the inside of the bucket and cause bacteria.

@anthonyjuric5395 5 месяцев назад

You reckon we can use coopers diy beer malt and if yes which malt would be ideal

@belgianale1 5 лет назад

Boiling malt extract for beer foams like a s.o.b...did this not puke badly?

@StillIt 5 лет назад

Yeah, it's a problem for sure. I have a few precautions for anything that's a puke risk. Make sure to leave space in the boiler. Add a knob of butter and go slow at the start of the run.

@jfluz 3 года назад

Hi, I'm new to the channel and new to the spirits world. One of the doubts I have is related to diluting the final product to achieve the desired ABV. Should this be done with distilled water? And if so, are distilled water (purchased or produced) all the same or should we be careful with the water we use? Thanks a lot, and kudos for all your work and shares!

@StillIt 3 года назад

How's it going Joao, welcome to the craft mate. You definitely don't need to go full distilled water. But you can if you want. Different water profiles are going to add slightly different characteristics to the spirit when used for proofing. Generally if the water tastes good to drink by itself your 95% there. That last little bit is going to be preference and probably differently suitred based on the type of spirit you are making. If your not sure what water to use for a specific spirit you can always set up little tinctures. Put say 20ml of water into a cup, proof it down with water "A" . . . do it again with water "B" etc. which one tastes beest? Or can you even tell the difference?

@rosenzweigpatrick 2 года назад

I’m confused with the accent and the shirt and the temperatures . Is he using Fahrenheit?

@maximumaction1125 4 года назад

I'm gonna get my licence for distillation in England just to make this thank you for getting me a simple recipe for some of my favourite alcoholic beverages

@barrytipton1179 4 года назад

I don’t think they have distilling police in UK they don’t even arrest shoplifters in some areas

@navymark101 4 года назад

Jesse, I can't agree with you more about the difference in flavor from a week on oak to months on oak. I made a sweetfeed whisky a few years ago (my first one) and I was very disappointed in the immediate flavor. I oaked it like you did in this video with just #2 pieces of charred white oak. It sat in a closet for almost a year and what a difference. Thanks...

@КуртВассерман-т3к 2 года назад

Подожди еще 2 года, испытай свою силу воли, только после 3 лет можно считать выдержкой.

@bmphil3400 4 года назад

Down here in the southern US we just drink it white.......when you start getting wood involved you get more impurities and possibilities for weirdness. Good corn whiskey will stand up on it's own without wood. I guess that's the theory behind the pure vodkas lately.

@StillIt 4 года назад

Each to their own mate. Definitely the awesome part of this hobby, you can make it your way. But "impurity" is a rather misleading word to use.

@bmphil3400 4 года назад

@@StillIt true......it's a cool hobby. We always had old time moonshiners in our families....so that's my only experience....our people's stuff was always illegal. It just seems to Me that if you can get that much color in that short of a time with only a small amount of wood that the additives are really concentrated and it would be difficult to know when it's going too harsh. Could you hold back part and age the other then mix it if you got too many tannins? Cask aging is what they do around here....Jack Daniels and George Dickel are just up the road an hour or so away and Kentucky is maybe 3 hr drive. White Oak barrels I think. I'm in Southeast Tennessee. You might be able to get a version of malt by sprouting and regrinding. That would be slower but much much cheaper.....that's the old way with corn.

@sta39cee 2 года назад

You mentioned that only "non-hopped" LME should be used. I have 3 cans of LME that contain hops. Can I try this in your recipe or will it taste so bad that it is undrinkable?

@StillIt 2 года назад

It's going to be different man. Good or bad will be up to your tastes

@StillIt 2 года назад

Look for my Distilling apa beer video that may give you some idea

@russbilzing5348 5 лет назад

I make my own wines and in the past have rendered them down to brandies with decent results. Once I distilled about 6 gallons down to a bit better than 2 half gallon jugs. I think my hat still has a hole in it from the effects of the testing and I learned that things could be taken a bit too far. This method shows promise and I'll let you know how an experiment I have in mind comes out, if in fact it does. If not, these pigs are gonna be high AF and the bacon will be gourmet quality on the proviso that it doesn't fry itself.

@StillIt 5 лет назад

Hahahahaha lucky pigs!

@JiveTurkey70 Год назад

Anyone else only here bc they just want some everlasting whiskey?

@billwessels207 3 года назад

An odd accent for a Texas Whiskey Trail T-Shirt!

@ubza1234 2 года назад

hey buddy! did you ever revisit this from a tasting perspective?

@nathansymonds5192 6 месяцев назад

Can I just run my home brew beer through a pot still?

@ARCSTREAMS 4 года назад

say do you know if it's possible to use a ball and trail hydrometer to test isopropyl?

@willdwyer6782 5 лет назад

Home distillation of alcoholic beverages in the United States is illegal.😭

@StillIt 5 лет назад

Ahh, that's why you shouldove to NZ! but jokes aside. I feel for you :(

@willdwyer6782 5 лет назад

We can legally make 100 US gallons of beer or wine annually per adult over the age of 21. Distillation is illegal unless it's denatured for fuel, and you have to pay for a license to do that.

@TheBlindingwhite 5 лет назад

Just keep quiet..

@alanross2876 4 года назад

Land of the free ain’t so free.

@angrypastabrewing 4 года назад

I’m sure Trump could change that if it means to create new jobs. Or not. Who knows

@staxter6 5 лет назад

May I suggest that you're SAffrican? If not please please accept my apologies..Excellent present...

@StillIt 5 лет назад

Sorry mate, Im a Kiwi ;)

@staxter6 5 лет назад

@@StillIt What a dag!, again, my apologies..your channel has piqued my interest, well done. Subbed.

@chuckdontknowdoya6100 4 года назад

Good Day Jesse I was just given 150 liters of sugar syrup that unfortunately has potassium sorbate E202 in it. If I cook it will it remove the PS and if so what temperature and for how long? Thanks for all of your help.

@StillIt 4 года назад

Man I am no help there sorry!~

@chuckdontknowdoya6100 4 года назад

No worries mate Bearded and bored gave me a great suggestion I will update everyone on how it turns out when I'm done.

@chuckdontknowdoya6100 4 года назад

I did ask the big three my question B.B. George and you