I like to think of them as a hydrometer and an alcometer. So I use the Hydrometer to check my SG in the fermentation and I use my Alcometer to check my alcohol content while distilling. It makes more sense in my head than a proof and trail hydrometer and a triple-scale beer and wine hydrometer... what? How about my Hydrometer and my Alcometer. Done. But having said that. I love your explanations going into detail. But then I'm a brewnerd.
there is one major thing that is great. You can watch these over and over. Im thick in the skull and thats why my dad always called me a testa spessa. lol but i am. thanks Geo
Doing my best clog dance in a bout of happiness \o/. Thank you George! Keep repeating please! All the numbers and the 3 legged stool ... including all the temps are ingrained in my mind. Those numbers like ph and temps are the most important things about the process. You can't go over the numbers too much!
Could you tell me the name of the song that you play at the beginning Come All Ye Moonshiners I'd like to hear the whole song and know who sung it if you can let me know thank you glad you're back missed your videos
This is a great addition to the brewing/distilling library. It is an additional step but does provide more glucose vs sucrose which really boosts fermentation since yeast will always go after glucose first and fatten up.
So much bad news and confusion on You Tube this morning in my feed, I am so happy to have your new video pop up. Thanks for sharing new content with us!
Thanks George. I have been distilling for a number of years a using a 5 gallon Copper Still and my Potential ABV reading before fermenting is usually around 1.080 with final gravity after a 7-10 day fermentation is usually around 1.000 so I get a final wash of about 10% to put through the Still. I have been creating my wash without using a false bottom in the mash tun so I have to sit and separate liquids and solids using a tureen and a wooden spoon just making big circles and pushing all the wash out. When I make beer however, I use a false bottom so I have one (albeit not as raised up as yours) also I do my beer wort in an igloo cooler as opposed to a steel pot for corn wash. Would using a false bottom increase my fermentable sugar output while decreasing the time it takes? I also have noticed that the last few runs have been only coming out of the still at about 160 as opposed to close to 170 in previous runs with a similarity of final gravity. Any ideas of why that might be? Thanks!
Great to see you back George. Missed you. Mean it. Hey what happen to cookin corn in the cloth bag like your video of George Washington rye whiskey? What keeps corn material from sinking through platform and scorching?
George, I have a small confusion. I am only in a learning stage and haven't attempted anything yet but I was under the assumption that when you spare your grains, you then remove them. However after You sparged them it appears that they are at the bottom of your glass fermenters. And then you have to clarify. I am just looking for some clarification on that specific process. Thank you in advance for your teaching. Lots of us appreciate it
I have a question I was watching a video on a rum wash and they were talking about 17% sugars in the wash. What is 17% sugar salution in Pacific gravity I wasn't sure if they are saying alcohol potential or the liquid is 17% sugar and what that means I did a little googling and I couldn't find it im sure I'm not looking in the right area of the Internet lol
Thank you very much for going back over the gravity and measurements portion of the process. I still need to pick up a hydrometer but now I have a good idea of what to do with it once I get it. Great work as always Buddy.
George, I was once taught that in writing or speaking there is a formula: First tell them what you are going to tell them, then tell them, and finally tell them again what you previously told them.
9:00 where you talk about the double hydrometers it hit the nail in the head. I did buy two when i started and the first day i did a reading i droped the fermentation one right after the reading when i tried to put it back in its container hahaha. Now i dont have the extra and im always handling it like a newborn:)
Welcome back George! You had me worried. Have always loved your videos been watching them for over three years, getting snake bit watching them. I also watch Jesse and Phil, Randy and a couple of others. Your channel is more educational and has more information. I have two questions. What does grain on and grain off get you pros and cons other than scorching but can you grain off after fermenting and get the same results? Question two ABV, I have read, sugar makes your product hot and have too much bite would adding more corn and 2 row barley raise your ABV instead of adding raw sugar? I would like to make something high in proof but smooth with a lot of taste. I have put together a Hybrid pot still from Mile Hi that I can also use two reflex bubble plates but I realize they strip flavor or so I have been told so I will reserve they for stripping runs. I also have a 3" x 12" copper column with a 3" Whisky Helmet and all Copper Top neck and copper arm and shotgun condenser. Thinking down the road maybe adding in a 3 gallon thumper made from a all stainless Corny Keg. Then I can add some mash in the thumper to add more flavor? Going with all electric PWM with Digitrol temp feedback with one 4500 watt BrewBuilt™ SlingBlade Electric Heating Element (240V) and a 3500 watt Denord, Tri-clamp Ripple Heating Element with three wire locking plug setup for my 16 gal pot .I got a strong leg on one side of the stool I think :) I fibbed where should I put my Helmet right on top of the pot or top of the column and big side up or funnel to the top? I can;t find that information anywhere. In the process of building my equipment holding rack and going to clean and run a sugar wash to start off with as mash builds are a bit pricey for a newbie! My goal is to make something that will go down like water sit there for three minutes and then warm me up and make me Goofy without tasting like grain cleaner. Oh I also have a sight glass section and a 3" Copper Dephlegmator.
I have found that there is no difference on/off grain if you have extracted all the fermentable sugars from the grain (or at least as much as possible). This is reaaaly a personal choice and in many cases those who try tend to gravitate to off grain out of experience. There are still others who will not and that is okay. You are correct, too much sugar can make it a little hot. The addition of 4lb or so should have little effect on that. The more sugar you use the better chance it will come out (as you call) hot. More corn and barley could have produced a higher OG but I ws a little limited because I only a little corn left and wanted to use it up. Your comment is a very good one and demonstrates/proves commercial processes where 8-11% ABV is their goal with no additional sugar being added. Great point! George
I am trying to clear 40 gallons of mash using Kiesoesol and Chitosan and not having much luck. I fermented mash to completion, waited a day or so and then degassed using a paint mixer on a drill. I then added (what I think ) was the right amount of Kiesoesol and waited and hours or so before stirring in (what I think) was the right amount of Chitosan. After 48 hours I have not seen any difference in the clarity of the Mash. I am trying to figure out what I did wrong here…. I simply multiplied the amount on the instructions 8x1/4 oz for Kiesoesol and 40 oz of Chitosan . Help please.
Join the club...me too. While taping I found that I missed some really key points and felt embarassed by how much we tend to overlook (as simple as it can be) the simple points that make so much difference in great vs only good runs.
I'm a bit frustrated at the tone of your last video and the lack of updates on this video. Last vid said you couldn't understand why people get confused about starch conversion. But then you tested the wash and the grain separately and showed that one was positive and one negative. Then just said you'll let it sit to finish converting. That is what gets us so confused and frustrated because you made it seem that it will fully finish converting all starch into sugar. After much searching and lots of reading I've found that the grain will never fully convert and will always test positive. But the liquid is the part you want to test to ensure your conversion takes place, ignore the grain. Don't let solids get into the sample you're testing or you may get a false positive. These are the reasons why we get lost during those steps. And you only served to make me more confused by only explaining part of it and then saying that it's simple to do. It seemed very condescending considering it was an incomplete how-to
Point well taken. Sorry if I confused anyone. You are correct, the grain is not the focus, the liquid is the focus and I should correct that. Will do very soon. Happy distilling George
Well, that's a good one. I guess you do/could. The process is the same, the measurements are not. By the way, I prefer metric. Much easier to figure in your head.
Imagine that. I have yet to find a good source that stay active - on many videos I have used new markers that dried up while using them. This is frustrating. I used a permamnent marker once with no problem ---until I tried to erase it (LOL)
