WOW! Thank you George. This is most informative! Oh and thanks for the tip for using tomato paste as a yeast nutrient. I managed to get my stuck fermentation going by adding some! You are a champ!
I was so scared of Methanol that I didn't want to go into doing home distillation. Thank you George, your informative capacity melted this fear off me.
Jimmy Somethin Yes. Good stuff. I follow distillers from around the globe... It’s hard to follow metrics if you’re used to American weights... And vise versa ... Never mind Brix...🤣👍🥃
Hey George, your videos are the best of them all. You teach the science and art of it. You always say you are available to answers questions. I called and you actually returned my call. I really appreciate it and you. Thank you. Cincinnati, OH - Joker.
Hey George I'm glad you put this video out cuz man I've sure thought thesane thing."well what about all the methanol in wine and beer no oneis going blind from drinking that." Thx i always enjoy your videos.
You rock. I am learning so very much sir thank you. I've been a fan of moonshining for over ten years. And now I have the time to pursue this Timeless American, and ancient tradition of distilling recreationally, and I'm having a blast doing it. Your videos help this amateur out a lot, thank you. I can't wait to see what other answers you have to questions that I haven't even realized yet.
Thank you for all the great information You've been very helpful to me I'm just getting started and I Had a lot of questions but I've been watching your videos for a couple months now and you have answered just about all of them.
i dont know how this guy doesnt have 5 million subscribers but he just gained one more. One of the best explained videos ive ever seen on really any topic. Great video.
Hello George, been watching you for a while. I really appreciate the amount of your knowledge you dispense. It is so helpful and I learn a lot, Just to add to this, you make very complex information really easy to understand. Quite honestly, it is the sign of a genius. ( You may allow that to go to your head :) ) Anyway, thank you from Langley BC
George you're the very best. It was your videos a couple of years ago that got me started. You made a great point here that I never digested years ago. The "first two ounces" is the methanol. I also like your explaination of what methanol is and where is exists. So I"m running a good batch of Brandy and I always use the flame test. I have an old moonshiner friend that says the taste is the only way to go but I'm not that refined yet. But I'm learning. Thanks again for making this video and helping us folks out here.
New to stilling, if that is the right term, have not even done my vinegar run as trying to understand everything first. So far, this has been the BEST channel for information, not over explained, not over whelming; like unpacking my still for the first time.... and WOW on the subject of Methanol, and other topics, truly superior! Thank you.
Yesterday I made my first batch ever. It was from a one gallon batch of persimmon mead I made. It was horrible. Your videos are very informative. I even used a pot still made from an old canning pot (thank you very much) .
Thanks man I always learn more and more from u and I've been at this for some time now so keep them coming even though I've learned most of the common stuff I'm trying to learn more about gravity and mash using a hygrometer
Great vid. I am new at distilling. As a matter of fact I just bought my first still today. Love Amazon. Lol! Anyway I am terrified of getting all that nasty methanol in my finished product. You have put to rest a lot of my fears. Thank you. Wish me luck...
This video is fantastic. I wish when I had turned 21 someone had shown me this video. I knew what methanol was, I knew (theoretically as I've never distilled) it could be in moonshine, but I never suspected that there'd be any in store purchased liquor (that cheap bottle of bourbon and it's headache the next day). This is also the first time I'd seen anyone state the differences in the boiling point of methanol vs ethanol which finally connected the blanks in how safe distilling works (the blanket 2oz statement never sat well with me). I also had no idea and never made the connection that methanol could be in beer or wine. Thank you for this video.
I just love the way you explain thank you George, can you please make detailed video how to make wheat wash without yeast thank you so much for grate work subscribed
The American government needs to give us our rights back. It's horseshit some states are banned from producing thier own alcohol without governmental permissions
Finally someone addresses the industrial production of ethanol. Some industrial processes are continuous and I have my doubt that in those processes that most of the methanol, if any, is being removed. So if I distill a mash and DO NOT remove any of the methanol it is not going to make me blind nor dangerously ill, correct? Removing the first two ounces is only prudent not necessary; and in fact if distilling certain liquors some of the desirable flavor maybe in those first two ounces, correct? Very good videos thank you.
Hi George mate i can honestly say if you lived in Australia i would nominate you for the order of Australia medal for your services to the home brew community your videos mate are second to none ever time i have a question i find one of your videos that covers that subject cheers .
Great and informative video. I'm concerned as to remove the Methanol that its the Mash that you heat to 145degreesF or is that the temperature measured at the still head/top ? (So the mash would be hotter ?) Or is it a matter of balancing up the mash and head temperatures at a lower temperature first (say 110F) then gradually increasing both together to the achieve the 145 F?
I've always thought that 2 ounces of methanol mixed with a gallon and a half of 100 proof liquor will not hurt you but I still separate it out. Who the heck needs to wake up with a headache and the jitters. Thanks George!!!
I was searching for videos on Meth Injection (as in diesel engines), but this gentleman was so interesting I couldn't help but stay tuned. Yes, the Channel would have been a clue, but I only jumped on the title. If he doesn't know his stuff, he sure has me fooled. I like that he seems to be talking to us, the audience; not the camera. He's the kind of guy I could sit with in discussion for hours on end.
Hi George, great channel and thanks. Is it possible when you give out measurements such as 2 oz, to help us newbies in UK/Europe to also mention what this would be in Milliliters. Just saves us googling what is 2 US Oz for example (almost 60ml by the way ). Thanks
Great video, impeccable clear and complete explanation. To tell the truth, I often follow the "nose" as well as what you said, it's only a few years I've been distilling but I have understood that "smell" is a great indicator. I have a question: often it happens to me that the temperature of the hearts is lower than the theoretical one, I had this both with column 2 "and with 3" and with various thermometers ... what can it depend on? My cuts are great, I've never isolated the fore column this will be? This occurs both in "pot still" and "reflux still" mode ... forgive my bad English ...
I always say that each still does have its own sweet spot. I too experience shift in temp sometimes with different set-ups. Rely on your experience and you can't go wrong.
This video helped me a lot! I distilled my sugar wash for the first time today and it was a really cool experience. I absolutely love it😁 Your videos are awesome. You explain everything in a easy to understand, interesting way! Keep up the good work.
Many thanks for your great videos! Are there different temperature set point between a reflux and pot stills. I have used your set point on my reflux with great results. I want to try pot still now. Brewhaus pot temperature setting are completely different than your reflux settings. Please suggest something. Thanks again
I took notes, this is a great teacher. my take away from this alcohol distiller, ethanol 172 degrees f flame test blue or clear cut off temp 204 degrees f methanol 145 degrees f flame test yellow. I know you did a video on the amount of output you can get but can not find it
204 is too high..too much water and it'll be cloudy, collect the last from that run at 198-200, then use everything from 200 to 205(ish) and throw that into your next run just before lighting the still
This is probably the thing that has scared me the most as I have been learning the craft. Thank you for this video. For 5 gallons if you are only throwing out the first 2oz of methanol then how much do you end up with after you stop distilling?
AhhZrulz The 2oz is negligable, you'll end up with a few quarts of very high proof stuff that could be proofed down to about a gallon if you wanted to proof it down
Very good video. The reason a little methanol in liquor is ok but the same amount on its own is very toxic is because our liver will ignore methanol in the presence of ethanol. But methanol on its own is converted to formaldehyde. The antidote to methanol ingestion is ethanol (usually vodka).
Great video George! Chemistry question? I have a family member who will not try my corn shine because she has a corn allergy. Any idea of how much of the allergen comes through following distillation? I just make fruit for her but I was just pondering.
