George thank you so much for this video. I have been inverting sugar for addition to beer kits for years but it never dawned on me to do it for a wash. Changes are going to happen. Stay safe my man.
Great video George you always manage to teach an old dog new tricks even with your beginners series I always enjoy them no matter what level your aiming at keep them coming Happy Stillin.
HAPPY DISTILLIN' - THANK YOU for putting metric measurements. I appreciate it and i'm sure a lot of other people will also. It's just easier to understand for the rest of the world.
Im still enjoying flavor from corn and barley too much for a sugar wash. Lately I've been distilling Golden Promise and Heavy Peated, coming out WONDERFUL 😁 George, I was finally able to locate a PiC Titanium. It's an older one, but unused. It seems so much better than the newer ones... Thanks for the advice 👍👍
Happy Distilling. Found this interesting. I only do sugar washers being that it's the most affordable way to make spirits. Going to be trying this out myself, Thanks 👍🇦🇺
George, you wonderful and amazing man, a champion for so many is us, where are you now? I do hope things are are okay for you and may God bless you. You've been such an inspiration and we greatly appreciate you.
Depends on the conductivity of the substance, copper has high conductivity so if ya point the laser thermometer at a copper pipe it's a good indication of its internal temp.
happy distilling yet another informative video George. The community continues to benefit from your willingness to share info. quick question- do you think the unfermented/unfermentable sugars increase the appeal of the distillate when adding sugar to boost the potential ABV of the wash/mash?
I did a very similar recipe using just honey. I've done a straight run of just honey oh, and a mixture of honey raw sugar and apple. I know honey is way more expensive, what the flavor as well as the proof is undeniable. Thanks again George I consider you the Bill Nye of distilling
Hi George, Happy Distilling! Absolutely right on with inverting the sugars. You're only one step away from making Belgian candy that needs a temp of 260-270 and finish it off to 300 for the rock hard type. I make my own for my Belgian beers and man does it up the ABV! The longer you cook it the darker it gets and the flavor profile changes. Again, thanks for passing on your wisdom. Look forward to seeing more of your videos!
hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..? any advice would be great many thanks..
I have followed your videos for about a year now. I was a Marine, and you seem like you are part of the tribe. So anyway, I thought I would share this with you. I always threw out the leftover water. Well I had about 3 gallons of it in one of my 5 gallon buckets. I threw in about a pound of sugar and 3/4 gallon each of apple juice and distilled water and about 3 ounces of that Bragg unfiltered apple cider vinegar. I thought it would be a total trainwreck. Two months later after forgetting it was in a dark closet I pulled off the sheet section that was the lid scooped out all of the white stuff on the top into a mason jar. Turns out it is super tasty. I even throw it into my beef jerky marinade.
George, I’m a huge fan! I think a lot of your fans are like me and got in to distilling so they can fill their Flex Fueled truck with shine when our economy collapses! That’s why you get so many questions on really high proof shine! Keep being awesome!
seen many of your videos; i am more of essential oil extraction; and I still benefited from the chemistry data and process; pressure vs heat effect; timing; machinery operation; ... etc. you are amazing teacher and lecturer ; you managed to sum all process in your videos in a simple way clear and comprehensible; teaching must of been of part of your past career; thanks for sharing your experience with us .
Nah, he's way too good at it to have been a teacher at some point, as the saying goes, those who can do, those who can't teach, and those who can't teach teach teachers :-)
Love the educational videos man, they're why I'm here but some of the recipe videos you've done are awesome. Would love to see more videos with recipes and maybe infusions and what's involved with infusions
I really appreciate this video. Very easy to understand. I'm curious about a couple things and I'm not able to find any answers by searching the web. 1- what is the PH after the citric acid addition. Sugar mostly carbon so I would imagine it would be neutral, close to neutral or possibly down around a 6 I suppose? Would there been any use in doing this with mead or wine musts or beer worts?
George been looking at some comments on Angel yeast on face book, people state that it converts starch and ferments , no need to use enzines to would be good if you could do a video on it.
I just did this & got a 1.120 original gravity (5 gal batch w/12 lbs of sugar) going into the fermenter! 16% potential ABV! Can’t wait to see how this turns out!
Hi George great videos just need to ask if I use brown sugar instead of white is it still ok or will it be more on the molasses taste/smell . Happy distilling
Hi George, brand new to distilling currently getting equipment together, planning to do a few 50L TPW sugar washes first. My question is if I make this inverted sugar for these batches once I've come to the endpoint where it's yellow should I simply top it up with water to get back to the target volume of 50L or ferment as is? Probably a dumb question I am just trying to wrap my head around everything. Fantastic video by the way.
Quick question George: Can you make this solution ahead of time and store it for when you need it? (for staged fermentations) Or will it develop mold/bacteria? I'm guessing that it's too sugary but just need to ask.
Jorge granite crossed a little problem. Are used a copper scrubber what I thought from the 99 Cents store to hang some fruit for some flavor in my run it burn up in there and put a bad taste in the finished product. Can I be still that and clean it up
I still think you are the Martha Stewart of distilling great recipes and process,, you make videos like it'd a legal thing 😂😂,, let's make distilling great again by making it legal ,, that's a video Worth getting the community together with,, love you George keep up the good work,, happy distilling
Without a permit it is illegal on a federal level anywhere in the united states... However it is legal in most states to produce wine for personal use up to 100 gals per adult person (2 max adult in household)
Distilling is completely lawful though, everywhere, without doubt, There's no intention to cause damage, injury, to defraud anyone, or commit fraudulence. Legal law is merely commercial administration, where's the commercial business? I'm just a man. Legal law has nothing to do with me, just a man living his life.
So this makes it easier for the yeast for fermenting but he didn't explain how the sucrose was split from the glucose and where it went. So I have to assume the sucrose is still in the pot just separated from the glucose. Also, does anybody know if this makes the spirit that is produced taste better? Or tasteless so you get a more pure base to put in your wood chips or make into vodka or add spirit flavors? Or is it just for the ease of fermentation?
Hi George- Do you have any experience using Light Corn Syrup instead of sugar? Corn syrup is made by adding α-amylase to cornstarch and water. I would think that would make it fermentable. Unfortunately light corn syrup is seasoned with vanilla flavor and salt. Still, I wonder if it would be a shortcut to increase ABV and possibly impart some corn flavor. What do you think?
Happy Distilling!!! another great video, Any chance you have PDF file of that Beer Chart you show at the first of the Video? Id love to hang that in the Man Cave
I did this last monday and it was really easy. I used turbo yeast and for 2 days it went crazy. Now on friday it is pretty much stopped. I started with a sg of 1.084 and now it is 1.000. Did I do right
The thing is, that they can and do produce the enzyme to slplit the higher sugar and split that for consumption, but sometimes i like to make them work.
I did this to the t used dady yeast yeast nutrient and yeast energizer its fermenting but my yeast is still mostly floating? Never seen that happen before OG was around 14% havent taken another reading yet I will when I get back home thinking it's still gonna be pretty high but we'll see
Hi George i made a sugar wash and used potassium sorbate to stop the fermenting, but now i can taste it in the spirit/vodka, can i distill it again with clean water and get rid of the taste
I just had an idea. You could take the parrot project a step further. Replace the alcometer with a hydrometer and place it inside the fermenter. Then you could have either an audible gravity reading a the press of a button or a constant digital display, I’m thinking big red digits you can see from the other side of the room. Of course it would need to be made out of something easily cleaned and sanitised. And there would need to be away to calibrate it for different fermentors and volumes.
Have you had any experience with the still spirits Air still? I have seen it as a good option for portability, and less complexity for beginners (not that distilling is overly complex as you have shown us). But I'd like to know if it is all it claims to be, or if it is a bit of a gimic? If there is any chance for you to do a hands on review with it, that would be amazing.
I've owned one. It's decent, but has some drawbacks. It can only operate as a pot still, but multiple distillations can produce an excellent product. The main limitation is that the heater is very small. To overcome this, I would heat my wash on the stove in an open pot up to 75 C, then pour it into the AirStill to finish. Otherwise, it could take hours.
I never inverted sugar before, never heard of it. Also never heard of citric acid. Currently I’m 5 days into fermenting. Can’t wait to see the outcome. Thank you George, you’re simply the best
Shouldn't it have been 6 tsp (or 2 tbsp) of citric acid for 24 lbs of sugar? 1/8 tsp x 48 (1/2 lbs) I guess the water was acid enough with 3 tsp to do the trick. Does it matter?
Watching this video you say you are going to split the inverted sugar into two 6 gallon batches, yet in your other video on your favorite sugar mash you basically use the same amount of sugar (with Karo syrup) and split it into three 6 gallon batches. I am a total noob but what am I missing? Can you split this inverted sugar into three 6 gall batches and what is the difference, if any?
Question ... Doesn't the acid make a mash more acidic than ideal ?? I'm thinking a birdwatchers recipes requires about 5 grams .... Per batch .. does the extra affect the batch ??
since corn sugar looks to be a superior product to table sugar, I'm wondering if inverting corn sugar will give an even better end product. I added some citric adic to a molasses boil and its fermenting away. I'm not sure it'll be any better than a regular rum wash because it's my first time. I did bring it to a boil for 20 minutes so fingers crossed on a good product! Thank you Sir!
In case anyone is wondering two years later, this won't gain you anything. Table sugar is sucrose, and inverting it breaks it into simpler sugars. Each sucrose molecule turns into one glucose and one fructose. "Corn sugar" is already pure glucose, so it can't get simpler. That's why it's better than table sugar.
Hi George. Geat Vid. Just wondering what benefit is there by doing this? Are the spirit flavours more neutral after distillation or does this make a wash less likely to stall? Cheers
I'd imagine by keeping the yeast happy and creating a perfect environment they will produce less unwanted byproducts, so it will result in what George has mentioned many times, clean in and clean out.
George, your menu is 1/8th spoon on Citric Acid per 1/2 lb Sugar. For 24 lb of Sugar, you would therefore use 6 spoons of Citric. So why did you only add 3 spoons ?
Since I just did my FIRST sugar wash incorrectly, I created a sugar wash calculator for the community to use. docs.google.com/spreadsheets/d/1z8cfIGQov-6GA_ywFaQUMfwGBUe6pp2gZuOseXxINI4/edit?usp=sharing Click on the Sugar_Wash tab on the bottom. Comments, corrections, suggestions are appreciated, let me know :)
Thanks George, great stuff! Just not clear if the inverted sugar is the entire wash, or if it is added to a sugar wash as a yeast helper. If the inverted sugar is added as a helper to a sugar wash, what ratios could be useful? I just started a 100Lt. sugar wash and this may be a useful booster.
Hello, forgive me if I'm wrong, but I believe this is the base for 2x 6gal surgery wash. boil it down split in half and top up each fermenter to the 6 gal mark. Hope this helps ...
I was going by memory, and forgot the recipe called for 2 gallons of water for 24 gallons of sugar. I just dumped 25 lbs of sugar in a 6 gallon pot and brought it to a slow boil for a little more than 1/2 hour. I added 4 rounded tsp of citric acid. So much for going by memory. I'll let you know how it goes.
Brother George good evening to you I have a question to ask you have you ever made Gin and what would be in the recipe to make Gin from Canada Toronto Ontario Etobicoke North 🇨🇦 domenico monteleone thank you kindly 🙏 domenico
I like use go-ferm with DADY YEAST-and yeast energizer and yeast nutrient make a sugar wash- it’s to me like a turbo yeast. It goes to town, try it and see what I’m doing wrong if I should or shouldn’t 👍❤️❤️
@@countryboycharlie9793 Yes, I've gone off those store bought turbo yeasts.. I actually just used bread yeast for a while and really liked the taste but I wanted to bump up the abv a bit.
May I know what's the name/model of that cooker, please? Was looking if I could find it in my country but I couldn't find something like the one in the video.
2 questions. First will this work on apple juice and sugar? Should I? Lol. My purpose is to speed up the fermentation of my jail house Apple wine that my wife loves. Second. If you keep cooking this and increase the caramelization will it add anything to the spirit in a pot still or will it be lost in the distillation? I suspect that a refractory will certainly strip any out. And thank you for your well thought out highly educational videos.
There was a comment above concerning Belgium Candy where he stated that it did change the profile. One would have to experiment in a set time interval to see but I would venture to say also that it also would change flavors drastically upon the type/brand sugar used. Let me know.
Question for you. I have the opportunity to buy a 18.5 gal still should I buy it or just go with a 8 gal still? If I go with the 18 can I efficiently run smaller batches in it say 10 gallons versus filling it up?
I would say it depends. If it's electrically heated then you need to make sure the heating element stays submerged even after the run is complete. And 10 gallons in a 18.5 should be fine. You should always leave at least several inches of empty space between the bottom of the column and the top surface of the wash.
@@BarleyandHopsBrewing You said in your video you don't want it to get above a simmer. I was thinking of using the PID to control it so it would not get above that simmer. I was just thinking outside to box, or maybe inside the box, LOL.
