It’s like having a great neighbor who sadly moved away two years ago and suddenly moved back. Always fun to drop over and what he’s up to. Thanks, George!
Hi George, you have been really missed in your absence, by many!!! Thanks so much for your in-depthe knowledge!!!, and also thanks to B&B, Jessie, Highly Spirited, and Beaver for their ongoing input. Thank you guys, all and one!!!!!! You are all an inspiraton for this craft, thank you so much!
Having so much fun watching you do your thing, my friend!! I stopped by the Sugarland Distillery on vacation and was talking to the master distiller and everything I learned from you and applying it personally, just talking to him, he said "if you ever want a job, just stop in and ask for me, as it's obvious that you know your stuff!!" I was really blown away, and it's all thanks to you, George, my friend!!
Your past content has helped me so much. I am so glad to see any new content! I have started making a cherry bounce out of a neutral corn base, and love post flavoring my corn. In 10 months, I have reached several stages higher. I have mastered my 8-gallon pot, and just today fabricated and soldered a 1/2-gallon thumper with a 5-gallon bucket worm. 15 gallons of a triple grain sour mash ready Sat. and 8 gallons of Amanda Palmer will be ready Sat. I have found it easy to become a slave to the ferment. You do start having to plan your days on run days or cook days. I love the hobby and it has helped me come out of a funk. Being retired, I needed a hobby. And what a hobby this is.
Outstanding. So glad you are enjoying this hobby. This hobby keeps me young at heart and always learning. Just as you, knowing what to expect and how to control output feels so powerful and fullfilling. Happy distilling George
Welcome back George...all the way from Alberta, Canada! Although...I was born and raised in Cape Breton, Nova Scotia, Canada. I truly enjoy your educated take on mixing a batch...especially when it reminds me so much of my grandfather who was a shiner too. I think my rubber boot is still stuck in the muskeg after granddad and I picked cranberries for a special brew he was dreaming up when I was knee high to a grasshopper. Hint - Hint. Look forward to following along. Cheers! Dan.
Yip, you're so right George. We have covered so much. Not only on this upload, but throughout the years, thanks to you big bro 🤝 👌 If I may add my 2 cents. I use a pressure cooker to gelitanize my corn. Just get to know your cooker times well. Mine turned out to soup first time. Probably have to batch do it, but saves so much time. Had to edit🧐 This is NOT for malted corn people!☝ 😉
Professor George, you have my respect sir. I can't overstate how happy I am to have you back on RU-vid nor how much respect I have for your knowledge. I can't wait to see this whole process completed and see what the final product will be like. I have watched your previous series and I know what is coming but still it is great to see you do this again. I will have to watch the videos a couple of times to get all the information out of them but I don't mind in the least. Thank you very much for your time and energy on this Buddy. Peace.
@@BarleyandHopsBrewing I for one appreciate that very much. As I said before I've watched all of your videos before but I want to see you do it "live".
They sent me that book with my still. I agree it is a good book. Glad to have read it. However, a book that is even better is the joy of home distilling. It is an amazing book.
Hey George, love seeing you back. Would you mind putting in the video some of the names and amounts needed of the various things you use. Helps some of us have a better understanding and reference where we can do it ourselves. I am about to start trying to do the gelatinized corn mash, also going to try some of the six row barley. Super excited to see how this all comes out. Thanks again and super glad you are back.
George could you please add the equipment you use in the info section? I want to move away from to propane since I cant have have any open flames were I live. Thank you very much and so glab to have you back. Go crazy and try everything, get together with the @whiskeyTribe team for a collaboration.
Very cool. I really am enjoying the still spirits air still and I've been told that I make excellent shine. By the way that Zero water filter pitcher is excellent for filtering spirits. I did a basic sugar wash not long ago and I used the zero water filter pitcher to filter it after I dilluted it down to 40% ABV and then I aged it in sugar and hard wood maple spirals and it turned out to be a big hit. All of it was gone in less than 24 hours. I'm going to be doing some grape and orange crush in addition to some more sugar maple aged whiskey.
George love your teaching style never gets old. I always learn new nuggets from your videos. Do you ever use High Temperature Bacterial Alpha-Amylase to keep the corn from jelling at the high temps? I use a HERMS and the first time I did this my system got stuck with the corn gelatinizing what a mess! Looking forward seeing your next video.
I normally don't have that problem. II use plenty of water to avoid clumping dusring geletanization. Sounds like you found a way in your process and if it works, keep at it. George🙂
I think the white board would help me visualize all the options for the amylase going in, holding what temp for how long or what Temps on the way down to look for etc..
I am trying to determine whether you could bypass all the work of mashing the corn and would love to hear your opinion. Could I get the same essences and flavors in my distillate if I simply added cracked corn into a sugar wash. It is my assumption that the wash would pick up all the same oils and flavors from the corn whether it has been mashed or not, and those essences would carry over into the distillate. If anyone has an opinion or experience doing this, I'd love to hear about it.
Here we go boys! Another installment of knowledge from our Pastor, George!!!! Thank you sir. 1 Question, Does DADY always stop with .010 left? or was my east just lazy? Good temp, PH ect.
It happens sometimes. The hydrometer can get confused when there are soluable solids (ever so small) floating around. At 1.010 I'd be confortable with that. You are more than likely done. Happy distilling George
Instead of buying expensive star San sanitizer, use your distilled high 160+ proof ethanol in a spray bottle to sanitize everything. Save some money and ethanol makes a great sanitizer and cleaner.
Should you, not necessarily, could you, yes, build another screen that matches the one that one in the mashtun and add a piece of ax handle and use it to press the grain between the screens and get that little extra if someone really wanted to, but like you said, there's not really that much remaining in the grain, but those who want every little bit, a good option, lol
Can anyone help me? George is a busy guy :-) I bought the Chinese still that he did an episode about. I’m new to distilling and every time I get smelly product. I thought my temperature was good, but could it just be tails? If not, what else could it be?
I have been trying to distillFor two years now and I have one problem that I don't know how to fix over clear 120 proof spirits but I have not gotten any taste am I going to high temp and to fast please any help on this is greatfuly needed again please advise I am stuck at this point
Some of the sweetness will carry over but if the level of residual sugar is low (around 1.010 or lower) the effects are negligable. If it is too high the sugars tend to scortch and leave a burnt taste in the product.
Hello George, Good to have you back. Question. Water to use in a mash? Spring, Filtered, Distilled. Some say not to use tap water because of Chlorine, What say you about tap water?
Tap water is differnet in every community. In some instances it is a very good source of minerals and in others not so much. If there is ever a question or concern about tap water use spring water instead. Distilled water has had many of the needed nutrients and mineral removed through distillation. My overall test for tap water is : if it tastes good it is more than likely it is a good source for a mash. By the way, chlorine will disipate very quickly so it is not a real concern. In fact chlorine wants to leave water so much just leaving an open container of water overnight would be long enough for the chlorine to escape on its own. You have to work hard to keep chlorines in water. George
@@BarleyandHopsBrewing I live in Florida. Our water is pumped from deep wells. The aquifer is filled with limestone. We do have iron in the water naturally. Not a lot of chemicals are introduced in the water. I did a test and did a 5 gal birdwatchers mash. Brought a gallon of tap water to 150 F to dissolve the sugar. Rest was warm water out of the tap. 3 days and the mash is working well. So I guess I answered my own question by doing a small mash experiment. I used distilled water in a rum mash. It did not go so well. So thanx for explaining distilled water. Thank you for doing what you do. I have learned so much from your channel. I always recommend the beginners guide to people just starting out. Wondering if you might review it and see if it needs updating.
Much has to do with the final goal for the fermenter and how efficient the sparge is. I don't have a real sparge gallons to strike gallons. More of a feel and experience thing. George
Why use cracked corn instead of flaked maize? Is it just about the money? Ever use high temperature amylase? I have some but haven't tried it yet. Supposed to be good up to boiling.
Price points are always a concern and teh extra work with cracked corn sometimes makes flaked maize a good choice for some. I have not tried the amylase you have. Give it a go and let us know how it works out. George
Geez I’ve watched so many different videos on how to I’m so damn confused! Pitch yeast here add amylase there… please just give me 5 steps 1-5 that says what to do easy peezy.
Yes. Lemon juice also works very well. Of course citric acid works too and is super easy to use and available in the grocery store. Check the canning supplies aisle for citric acid or cream of tater.
I use room temp water. Really depends on if I need to cool down the mash while sparging or warm it up. The sparge is really a rinse with not molecular activity or temperature sensitive activity going on. Warm water does disolve sugars easier but the glucose we rinse during a sparge is already liquified and rinses easy. I gues it would have been easier to say it really doesn't matter unless you are focusing on another step of your own process. Happy distilling George
