I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here. Big thumb up from Croatia.
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now. Such great knowledge. My T-500 is going to get a workout now. 🍻
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
George you're Knowledge and videos are showing, Definitely a Retired Science Educator, Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos. The very best on the internet & Discovery for Stilling & Brewing. You're the #1👈
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
I just love brewing. In over 30 years of brewing, the only things I have not tried to make wine from is fish, cheese and mushrooms (although I did make some psilocybin mushroom wine in the 80's).... :)
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
George, thanks for the lesson! I know absolutely nothing about distilling, but I really want to learn how. After the steps you did in this video, which one of your videos would you suggest I watch next? And so on until I get a finished product? Thank for your time!
I really enjoy your program and it's not as hard as I thought but it's still confusing because just listening to you sometimes I was like especially when you were talking about you're still and the Pea something whatever controls the Heat and all that stuff I was a little confused cuz I just know the old fashioned way but this is cool I'm learning a lot thank you for your programming and thank you for sharing it with us in the next time I see your phone number down there I'm going to write it hahaha thank you keep up the good work
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
George! awesome video! were you a science teacher by any chance? you remind me of my high school science teacher. The only class I got straight A's in. He made it interesting and accessible like you do. keep it up!
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
Hi. Anyone still here ? Still .... Here ? Haha.... Sorry. Anyways.... I love these videos and I m just getting into this whole thing and rum is my next endeavor. Any tips !?
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Thanks for the specification of the wheight. I bought a 5 gallon container of unsulphured molasses and I pour from that container straight on the scale so: how many onces do I need to wheight?
Hi George, I hope you are all well, just a quick question, do you think putting botanicals in the column is better than in the boiler? I went on a gin making course and they put it in the boiler, I have a t500 coming and want to give it a go - cheers
Can you use the fermented rum wash as a flavoring for the finished distillate to reintroduce the molasses complexity instead of using store bought flavorings?
Thank you! I have learned so much from you. You like an alcohol encyclopedia. Please don't drink before you do your videos...😉 BTW, what was it, was it good?
I'm so new to all of this but have always wanted to try making a fun drink of rum or shine. ? Is there a way to get a starter kit or still that's safe and not a home made pressure pot. Please help if you can or a starting point of what to buy . Thank you for your videos
Can you say whether Golden Barrel Baking (1st boil, more sugar) or Golden Barrel Blackstrap (2nd boil, darker more mineral concentrate) would be better to use for rum? Thanks! Hank
Hello. I have been watching for a while and have gone through many of your videos. I enjoy them all. I have watched your rum episode but am curious about making Dark rum. Could you advise. Thanks
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
