We want you to get the credit you deserve! You've taught us almost everything we know about our craft. From fermentation to distilling. Thank you so much for the videos!
Ok Bearded... Now for your 2 cents. Do YOU reuse your tails in a subsequent run/runs? And have you noticed off flavors from it? Or do you just toss them? I respectfully disagree with George on this. The amount of useful ethanol in the tails is... in my opinion too valuable to waste. George obviously disagrees. What say you?🤔
@@BillMcGirr I think both techniques have merit, and it just depends on what you're running and what your goal is. If you have a use for tails, then putting in the time is worth it. There are always some weird flavors in the tails that might add to a blend, maybe only a few ounces. As far as rerunning in a new wash, yes, as long as it's the same spirit. You get the congeners and the ethanol. Whiskey tails into a whiskey wash. I did a video on feints about this, but it really is a preference thing. If you feel like spending the extra hours running and like hunting for that 2 ounces of caramel or whatever that's hiding in the tails, then that's what you do. If you want the residual ethanol added to a new wash, then you run deep. But if you'd rather have a nice clean hearts cut, then save those hours and cut it like George does. I like both methods and decide which one based on the end goal.
George I just want to honestly thank you for all the awesome and valuable knowledge you share in you channel, I'm a distiller from Colombia, south america and provably all the things i know i've learned from your channel, thanks for all your hard work.
Thank you George. I have been worrying for some time that I was doing something wrong because I was stopping the process at 100 proof and maybe I should continue for longer. Your explanation is clear, makes complete sense and demystifies the topic.
I love the way you say not forcing the vapours but letting them rise up. It makes perfect sense and something I will remember next time. Thanks George 👍
I actually use another simple math formula for "Final Product" just to get rough estimate. It's 75% hearts in my mind. So, like the original formula: 18gal at 13% = 18*0.13 = 2.34gal like in the video. But now I do my rough estimate of Heads+Tails (unusable product) to be about 25% of the entire thing. So what we're left with is 75% of the good stuff. So that's 2.34*0.75 = 1.755 gal of Good Hearts -> Pretty much exactly like in the video. Of course it can vary by a little bit, but I like that it's close. Formula would be Final=Total*ABV*0.75. And, of course, you can get into the intricacies of having actually more liquid in the end if it's lower proof or less if it's higher proof, but you should - at a glance, be able to determine just how much Mash you need to start with to fill a particular barrel for aging (whether you water it down before barreling or not).
Just Wonderfull For the past few weeks I have been mesmerized by each of your contributions George, you are truly a gifted communicator and expert in the art of distilling. And it is an art, the science is impeccable but the taste is technique, so many people don't understand that. I am an immigrant and my family has been distilling for more generations than I care to mention alcohol such as Schnaps, Brandy and Vodka and every time, growing up, I would watch my uncles distill out of the same base and argue why each batch tasted just a Lil' different...chuckle. Thank You!
Question?. Your 1.75 gal of hearts aren’t 100% abv. They probably average 60% +/- abv across the run, so the actual 100% ethanol volume would be 1.75 gal x 60% or about 1.05 gallons of 100% ethanol. That represents a little less than half of your initially calculated alcohol content. If the actual final abv was 65%, it would get you to about half. Am I missing something?
I agree. If initial ABV is 13% then from 18 gal that represents 2.34 gal at 100%ABV. But his product is around 60% so if you consider only 2 gals out of the 2.34 gal went through, subtract forecuts+heads+tails, then his final product quantity should be 2*100/60, which is 3.3 gal.
Thanks George As always great job. I can attest to not adding tails back in to a run. I had saved up from several runs the heads and tails, (about a gal). It made the whole batch smell and taste off. Or it might have been in my head but I'll never do that again. Thanks again Professor Duncan!
Thanks for this George it is really helpful. This make a good guide for what new beginners to expect how much hearts they can get when they don't know what tails taste like to begin with. Happydistilling!!
Thanks for all the instructive videos George! Big fan, learnt alot the last couple of months that I've watched your videos. My math and/or thinking might be incorrect here, but I think you forgot one step of the calculation. There's 2,34 gallons of pure ethanol in the still, but the product exiting the still is not pure ethanol. For example; If you get 60% during the entire run it would mean 2,34/0,6 = 3,9. If you could collect all of the ethanol (including foreshots, heads and tails), at a 60% abv you should get 3,9 gallons of of that 13%, 18 gallon mash. Please correct me if I'm wrong though, and never stop doing what you do! :)
These volumes are all round figures so you can predict collection amounts. You will never collect 100% pure ethanol and actually you will never collect 100% of what is in the still.
@@BarleyandHopsBrewing That's true, but in my opinion it's better to take that into consideration when calculating what you can expect from a run. If there is 1 gallon of pure Ethanol in the still and you get 1 gallon of 100 proof, you really can't say that you got it all out as there are still a lot more distillable ethanol left. More than enough to just dismiss it as heads or tails. If you use a reflux still and get about 95% out, the difference is not that big. But if you use a pot still and get about 60%, the difference is significantly bigger. But I'm here to learn, and all of your videos really make workdays and evenings more interesting. So thank you for that!
@@brianmckibben2300 That is true, and I fully agree. Though my "issue" here is the calculation itself. Say you have 2 gallons of pure ethanol in the still, and you extract 1 gallon of 50% ABV. The amount of pure ethanol left in the still is now 1,5 gallons, not 1 gallon. To not take the output percentage into consideration when calculating will give incorrect numbers. Not talking about process, just maths. And i know that collecting 100% of what's in the still is not the goal, just saying with that example he gave, taken away foreshots, heads and tails, should result in a much larger number than 3,2%.
Keep in mind folks,that you have in the states, a gallon is 3.8 litres, Whereas in Australia we used to have gallons that were imperial Which were 4.5 litres Before we went to metric measure's
Uses for tails. Hand sanitzer. Possible zippo fluid. Tiki torchs. I make recycled paper logs for winter save up alot of tails to have higher proof fire starter
When using George’s technique of “cut it off at 100 proof AND 204 degrees” you’ve got to hit them both not either or, the math works great every time. 5 gallons of 10%, science says that’s .5 gallons of 180 proof. Take off 200ml of foreshots and 400ml of heads, you get almost exactly 1 gallon of 90 proof every time (same as 1/2 gallon of 180, just brought some water with it due to the azeotrope relationship). Now you can make cuts and separate for higher proof in the first few quarts and lower proof for the last few quarts, but a gallon of 90 proof works for me. Happy Distilling!
I'm happy to see your results in temperature, volume and purity mirror my own. Except I was occasionally adding feints. Your explanation of why not to and how valueless they prove to be was great. Not doing that anymore. Just made 1 1/2 gallons of 43% gin. Very happy. Peace.
I hate to go off info, but I go to Gatlingburg and Pigeon Forge every year since 97. Well before legal moonshine was there it was legal and was thrilled you made a trip there! Moonshine capital of the world! lol Now there is so many distillery's to try, it is hard to sample them all and not have a good time! I'm from Iowa and recommend it to you"all! I was there in September and missed you George! As always love your videos!!!!!! If you ever go back , would like to show you around , it is a great place to enjoy! Wives love all the shopping!!! (:
Mr George, My still turn off and ended up with lots of oil and cloudiness, the question is Can I triple distil and get rid of that tail, how much can I get of 3 gallons at 68 proof. I'm distilling agave. And thank you so much for all the good info. You are very passionate.
There's one thing I didn't get. To get abv from proof, you just divide proof by 2, right? Then why do you use both units instead of just sticking to one? I mean, we could just say the mash has 10%abv, and the distilled result is 50%abv. Which is the same as 100 proof
I agree mostly... But I say that the size of the still will more significantly effect the amount that you draw. Potential abv is just a matter of personal preference, ego and attention to detail. Proof is dependent on process, equipment and number of distillations. Ultimately I believe we should all be in search of perfect quality... If such a thing exists.😊👍
Just distilled 20 gallons. I'd checked it before fermentation and also used the PABV chart which both came up as 10 percent. In the end I had a total over 3 gallons. I'm still scratching my head about that one.
If you’re making a pot stilled whiskey than only keep what tastes good. When you have enough feints for an all feints run you always end up with something.
Hello my friend. In mash made of sugar (beet), the content should not exceed 20% brix by refractometer. Conventional baker's yeast is not able to process such volumes, they are able to ferment only 10% alcohol in the wort. If we are talking about special alcoholic yeast, then they can cope with the high sugar content in the wort. Also, some yeast are not able to withstand high concentrations of ethanol in the wash, from which they die and no longer work. Even higher sugar concentrations of more than 20% have preserving properties and inhibit the life of yeast cells. I will give an example that has been working for more than one year. With a capacity of 80 liters, 70 liters of water are added with 15 kilograms of sugar and 300 grams of baker's yeast. We have a density of 17% brix, after fermentation for 7 days, distillation takes place on a continuous mash column (distillation), after three triple distillation of raw alcohol on a tray column, it gives 6 liters of 95% alcohol
Is the cloudy part of the 80 proof, what the large distilleries “chill filter” to remove. As a scotch LOVER (the peaty ones) some of those “tails” add the flavors that we are actually looking for ! A “unchill filtered whisky” gets cloudy because the oils (flavors) left behind ! Perhaps it’s not as important in clear neutral spirits ? Still learning,,, but I will look at some tails to mix in ???
What ? he's giving you a measurement of proof,and how to get the best out of a run,taste and smell don't tell you shit,,measurement,in sugar water and whatever,gives you your closes proof,plus it also gives you your safety of the head and the less proof of the tails,it's only a system to go by to start out and finish a good run
Did he said he used a computer operated still that makes cuts precisely? Is there such a thing for home use, or was he referring to a program or app that directed him when to make the cuts?
Thanks George for all your videos... My only question right now is about your automated still that runs off an 18 gallon mash in about 3 hours... very impressive ..... can we get a video of that speedy process or a small explanation? Thanks.
I know That's Right....This Mt Man did a video and was drinking the heads....Very thick glasses...just never mentioned throwing the paint remover ....Still....a Good Movie
George great video, but you lost me at the end when you showed less Alcohol in the 70% vs the 50% jar. If I have a quart jar that has 70% and a quart jar that has 30%, there has to be more Alcohol in the 70%...I think?
What a terrific explanation! For those wanting a super high proof (160+) without a reflux. Can someone explain how to get it out of your run safely. Novelty purposes.
You start with say a 10% wash, and do what is called a "stripping run" and run until your total collected abv is 40%. Then a "spirit run" is when you re-distill that 40%, it'll be higher proof than the original run. Never put anything in your still that is above 40% abv as that's a safety hazard.
I just ran across your videos recently. Fascinating subject and looks like a fun hobby. Only, I can't get past the fact that distilling high ABV alcoholic spirits for drinking at home is illegal almost everywhere. How do you do what you do as a "hobby" as you describe? Do you have any videos discussing the legality of what you do?
I would assume you could increase the percentage of alcohol if, while making the mash, you added more sugar(or sweeteners) and a bit more yeast! Then ferment an extra day and distill at your normal setting. Sort of how the boys on the program 'Moonshiners' did for so long, without any instruments to toy with.
I like saving my tails all year then do a run. Its everything all mixed up different grains brandy all of it I get about half of what I put in volume of yummy spirit back. The rest is just tails again. At that point I toss it and start over for the next year.
Sure this has been covered but can't you redistll a product that got tails in it on accident. I know I have done it when I first started I ran too hot. Took all my product and watered it down to 80 proof. Reran approximately 3/4 of gal and got back nice high proof likker.
I'm new. If you make a mash (?) of five gallons, is that the amount of liquid you put in it? But you would actually need a container of six or more gallons based upon the volume after adding other ingredients. I thinking about buying a five gallon still since i dont drink much but would like to learn this incase. Plus i always prefer 100% or better. I guess it kills germs. 😅
Always nice to watch your videos but i got a Small question, the cut explaination (tails) with a bit of cloudiness, you could have that also with the foreshots no ? (demysting test for methanol).
George, I must be missing something. Your discussion only adds up if your jars are all 100% ABV. There must be a lot more alcohol that is not winding up in your hearts. You don't have 1.75 gallons of ethanol. At, lets say 75% ABV per jar you would have somewhere around 1.4 gallons of alcohol. I don't have a calculator in my hands because I have a glass of whisky instead, but am I missing something?
Once I get deep into the tails I generally stop due to low abv. My question is related to what's left in my boiler stinks horribly bad. Is it normal for the water leftover from distilling to stink so bad? Thanks
Hi George from across the pond😀👍 would that automatic still be a Genio still from the Polish boys? I was considering one you see and was wondering if the company is reputable
Hey George! I just got 10 gallons of fresh pressed apple cider and I want to make apple brandy out of it. I wanted to know what you thought of adding sugar to boost ABV. I worry I won't get a large yield out of the ferment as it usually goes dry around 7% when I make my hard apple cider.
So if I got 25 litres at 20% about and add a extra 10 litres of water diluted the mix for a cleaner run i will still collect the same amount of alcohol (ethanol) is that correct George??
@@rayfox212 But youve never noticed any deterioration or the rubber turning gummy and leaving off aromas or anything, I take it? I wonder if it would be a good idea to simply turn the lid around, rubber side up? unless the print is soluble ofcourse. Then youd have a metal to glass seal- not a perfect seal, but pretty good. what im thinking of doing is diluting to 80 proof in the jars, and leaving plenty head room so the likker doesnt swish up and touch it. but if theres no visible deterioration over even long periods, i tend to think the likker itself will probably be the most harmful part to me..
I had an issue once. I stored high proof (150 proof) rum spirits in mason jars with the regular metal lids and seals. After a couple weeks the clear spirit became tinged yellow in 3 out of my 4 jars. After researching in homedistiller.org, others had similar issue. They suggested using PTFE lid liners from U.S Plastics. PTFE is safe to use on high proof likker. They also discussed flipping the lid upside down but there was concern about the coating used on the lid. They even contacted the company and the coating was proprietary, so they wouldn’t tell what it was comprised of. Here are the PTFE liners I bought. Totally reusable and they don’t leak. www.usplastic.com/catalog/item.aspx?itemid=33143
Hey George.....as I understand it, to make sour mash you have to re-use the stuff in the still at least once and up to about 7 times. Do the tails stay in the still tank after each run? Or do you distill it out into a jar and toss them?
Hi George. Thanks for all of the amazing content. When would you stop collecting hearts with a parrot on a stripping run ? Would you stop once you are at 100 proof ?
More than likely not. Just be judicious in the production flow and keep running it slow and steady. Tails will normally show up in the end when the head temperature is higher
@@mackemsruleFTM Thanks Michael I have been waiting 4 weeks for an answer, I only filtered about 400ml at 68% and seems to be ok, George does not seem to answer questions any more, cheers again
