Tasting Bearded's Apple Jack Freezer Moonshine & Cream Ale 

LOL!

Plus one to that my friend! 😂😂😂

It's not legal your lhb shop will tell you it is and his best customer is a cop and blaa blaa blaa but you should keep it on the down low

😂😂"Runs fine without one!" ROFL!! Thanks for a laugh!!👌🏼

@@dennystake347 So you're the one person who watched my cooking videos, LoL! The spent fruit idea is great. I think that's how they make grappa, right?

@@dennystake347 Thanks brother!

Bearded & Bored apple brandy would be sick. Fresh apples and apple cider lalvin d47

@@the_whiskeyshaman Iknowright?! Have you tried KV1116, Lavlin's Montpelier yeast? I was wondering how it compares to d47.

Mate was so freaking cool (and a little surreal) to be able to hang. Guess it turns out Reddit is kinda like grinder for "Brewers". . . . .you know without the sex.

Cool

Heh, yeah. We are kinda lax on that in NZ, but I get that it is a big deal for others. Cheers mate . . . sip

Yeah I hear you 😂👍

You could add a small jar or a pound of back strap for more kick.

Yeah? I need to do some testing!

Really? It doesn't come out tasting yeasty at all? Wondering what would happen if you use bread yeast AND another spirit yeast. Hmmm! Thanks for the information!

That would be fun man

This actually isn't a good idea. When you heat up a mixture of solvents, not only one is removed (in this case its a mixture containing mostly water as well as alcohols and ketones [ethanol most importantly, as well as other byproducts such as methanol, amyl alcohols, acetone etc etc etc]) It is impossible to remove purely one compound without the proper equipment. With a reflux still, which is the closest you can get to pure separation, the separation happens in the column with the different densities of vapors ending up in different places. When you heat up everything in one big kettle, you end up getting rid of way more ethanol, and the very very small amount of methanol that is removed isn't dangerous. That's not even touching upon the fact that without proper ventilation you're basically filling up the room with a combination of flammable compounds. Mixed with the oxygen that's present everywhere, one little spark causes the whole room to turn into a fireball. For example: Red wine tends to have the highest methanol content due to the high amounts of pectin, and even then, you need to drink 15 gallons of red wine in one sitting to get near the amount that could do damage.

@@MrMG43 You're completely wrong. If you had ever done any distilling you would know that the foreshots and heads occur when the still is operating under 160F. The boiling point of methanol is 148.5F thus the vapor coming off the liquid at this temperature is indeed methanol. Plus other unwanted byproducts that separate as the liquid warms to the goal 160F. More importantly the ethanol doesn't ever begin to vaporize unless you allow the liquid to reach 173.1F, The boiling point of ethanol. By keeping the liquid at 160F for 15 minutes it allows the final boil off of all unwanted byproducts while having an added benefit of killing all remaining yeast. This allows bottling without continued fermentation and carbonation. Many wine makers use a similar process in order to stop fermentation.

@@OldManYoungMind 1. Google 'azeotrope.' You can't use the boiling point of a pure substance in this case, even if it's not a true azeotrope. It is a mixture of solvents that are all miscible so it will have some azeotropic properties. The boiling point of PURE methanol is 148.5F. The boiling point of PURE ethanol is 173.1F. Like I said before - the separation happens in the column. Even on a still the foreshots are never purely methanol. 2. You're completely wrong that ethanol will not change phases under 173.1F. Volatility plays a big factor in this. If that isn't enough, test it yourself. Go to your stove and boil water. The boiling point of water is 212F, but notice how much water vapor/steam is being produced before it even hits 190-200F. and that's pure water. Liquid does not have to reach its boiling point to change phases, and water (polar) is NOT even close to as volatile as ethanol (nonpolar.) So it goes without saying; if water vapor comes off at say, 27 degrees before the boiling point (212-185) its guaranteed that the more volatile ethanol will come off 25 degrees before (173.1-148.5) and if not, surely 13 degrees before (173-160). Therefore, the foreshots will almost always contain some ethanol, and keeping the liquid at 160F for 15 minutes is sure to evaporate more ethanol than anything. 3. Pasteurization is done in a closed system commercially, and on a homebrew scale I've only seen people do it in bottles for the reason I described above. Bearded has a video on pasteurized hard cider if you haven't actually seen the process at a homebrew scale.

I like that idea.

Yeah I'm thinking that will be he way to do it. Also thinking I may split both again. Sweetend and un sweetend.

@@StillIt Can't wait!

Yeah I have heard a fair bit about the difference in Apple's. Kinda like wine right?

Pretty much. There used to be (in the US anyway) a lot more varieties planted for cider. Since hard cider has come back a bit thanks to homebrewers some of those varieties are being planted again. A couple of the homebrew clubs around me gettogether on a group buy every so often and then the orchard will make up a blend for us designed to be good for hard cider. That's the perk of ordering 300-500 gallons at a time! I'm a bit impatient for making wine and probably for cider also but it's so bloody simple! Fresh cider comes with yeast in the juice all you really need to do is toss an airlock on and give it a few weeks. I then stick it in a keg so I don't have to deal with bottling and stick it in a corner of the basement to let it age.

Yeah agree! Dang it now I need Apple's! Haha

I hit salt lick. Back in NZ now, but by God I almost stayed right there for the BBQ!

Oh hell yes!

@@StillIt , I would imagine that heat distilling (as opposed to freeze distilling) would destroy some of the flavour compounds... Not saying one would be better than the other - my apple brandy was completely different, so different taste preferences decide for individuals. Saying that, NO-ONE has said they don't like the freeze-distilled version, but quite a few don't like the brandy version. These guys have the best juice to use for applejack: www.melrosehealth.com.au/apple-juice-concentrate-2-litres

Yeah that's a good point man!

I've heated mine to160 degrees for a hour and let the methanol burn off.

While you are correct about the concentration of methanol, it doesn't matter because its still harmless amounts. No to mention the fact that the cure to methanol is ethanol so it takes care of itself. Also as a side note the amount of total methanol isnt increaseing either you would recieve the same amount of methanol if you drank the total of the before product. Every beer you drink has methanol in it take all the water out of the beer and drink the methanol/ethanol solution that remains and you have still drank the same amount you would have if you just drank the beer only difference is the lack of water, which chemically doesn't dilute methanol at all anyhow. A leathal dose is a leathal dose no matter how much water you mix it with

@@SnazzPatrol thank you for the attempted schooling but your wrong .. ethanol doesnt counter act methanol when ingested TOGETHER as your Implying . medical grade ethanol can be used to fight methanol toxicity and the formaldehyde and formic acid that your body converts it to .. but that is for someone drinking rubbing alcohol or antifreeze and its genearally intravenously administered along with dialysis And as u ingest a larger amount faster over drinking more content with water to flush your system yes the methanol has more of an effect and altho not lethal ..you may wish it was .... good try tho ..

@@somerandomguy32 while i do not wish to get into a lengthy argument, again you arent correct.. yet have the audacity to question me.. sure drinking enough methanol to kill you isnt going to be solved by grabbing a bottle of liquor, but the extremely minimal amounts of methanol that is in the solution after jacking is EASILY counteracted by the ethanol in the same solution.. also methanol ISNT what gives you extreme headaches and hangovers. That comes from the acetone and other ethers that are in the heads of a fermentation that Jacking will also concentrate. THAT is why you dont want to drink an abundance of it not the methanol, the methanol is negligible. Those esters are also the same reason you can get grungy hang overs from cheep liqour because the companies are adding back heads to give you that cheap pricem they cut for quantity not quality. You really think they are giveing you methanol?

Lastly who doesn't remove some of the methanol and esters when jacking? They have the lowest freezing point so you freeze it solid and throw out the first bit that "sweats" off. Is it a perfect system? No obviously not, only distilling will achieve more desirable results but it serves the purpose and if you want a better tasting jacked spirit you need to be takeing out the bad tasting ethers... thats like.. 101

Cheers mate, this was a fun one for me!

Yo, Bearded . . . . .

Yes, it was a limited release in a small cobalt blue bottle. It was intended to be aged. I was living just up the street from the Sam Adams brewery in Boston... it was the Winter of 95’/96’.

well he did atempt a NZ accent haha. Yeah he is a good bloke!

Nice, that seems to paralall Bearded's experience

Yeah I need to get amongst this !

Yeah I'm thinking that is going to be the way to go. One large fermentation. Then split it.

Heh, me too mate. Me too!

@@StillIt Can't find it now, but I Did see a YT -- guy in London (after they loosened laws) who made cucumber alcohol vacuum distillations, saying it better preserved the flavors by not cooking them. He made it a side-hustle supplying various flavored distillates he supplied to local upscale bars where they'd blend them into house gin cocktails. Water-type lab vacuum pumps have been used by a South African distillery, but this guy in London was usng Short-Path Distillation.

Check his vid out mate. I put a card in for it 👍🥃

hahah expanding your horizons mate! Yeah I think we need to do it!

I think I need to dip a toe in some time . . . .

I just saw ur question from 4 yrs ago asking if freeze distilling could be suitable as a stripping run, or condense a run to fit into a small boiler. The few times I tried to freeze condense it wasn't as effective as just doing multiple stripping runs (hot and fast), then combining them to do a final, "spirit run." Personally, I couldn't do freeze distillation effectively -- it seemed like product and water combined, just leaving a mess... which drove me to making a lyne arm and adapting it to a 5 gallon SS pot using a knock-out punch (many years ago).

@@oasismike2 Better late than never! LOL🤣 Thanks for the response 👍

Yeah I was wondering exactly how to split it all up. That will be key. Like where to Branch out.

That would be fun for sure !

I feel like you are all laying down the gauntlet! Haha

Electric enzyme lol. I meant electric enzyme!

Pectic enzyme! Man I hate my Kindle sometimes lol.

Also yeast not year's. Smh

hahahah, It was out to screw you!

Mate its awesome to be in the same video!

I have learned a Ton from both of you, I am looking forward to more videos so I can expand my knowledge base.

Cheers man appreciate it!

Yeah I think that is the answer right?

Still It yes

Ah cool, thanks for the info. Did you use a reflux still or a pot still?

Seeeeeeeeeeeeeeee ya :)

Maybe Jon can find a nice cheesemaking channel to pair with his whine.

hmmmm well . . . . . . . one day?!