George- Anyone questioning oak chips doesn't have experience. I've been using them successfully for a couple years for whiskey, rum and tequila. I consistently beat store bought liquor with blind taste tests. I've also replicated a charred barrel by using a torch to char a few of the chips. Obviously you have to run your liquor through a coffee filter before you drink it when you use oak chips. I haven't found a problem with over "oaking". The oak chips give up their flavor pretty quickly. Prior to adding the oak chips run it through a water filter. If you need it smoother add a little glycerin. If a large distillery could get the same results as quickly with the volumes they are dealing with they would. Unfortunately they would suffer for Marketing. It's not going to be as effective to say smoother because of glycerin vs. 30 years of aging. Home distillers have an advantage because of the very small volume of liquor. And, then you can tailor it the way you like. The goal is to create a product you enjoy. It's not to replicate a scaled down process of a distillery. If it tastes good in a couple of months why would you let it sit there for years? Skeptics should taste the product before criticising the process.
My 1st use of oak chips seemed too much to me. I ran it thru a charcoal filter and it was fine ! After that, I used a few less chips and adjusted my time and am having great success 👍👍
I watch all your videos, going way back! Very grateful for all you do. Folks, I thought I had a stuck fermentation today, called George and he answered right away. It was stupid simple... it was just done super fast. Duh. Thanks George!
I had to laugh at 25:15, that face when smelling the stressed yeast! Love your videos George. The passion for science is so evident in your presentations, its contagious. If I could like your videos 100 times each I would. Cheers from another George up here in Maine!
Love it George. I know the outcomes of yeast experiments. Its good to see you hit this. Yeast and Temperature are the KEYS in a two tumbler lock. Now k knowing the quantities requires experience, where by, you read the instructions on the yeast packet and do what it says. [Love the videos thanks for your work. ]
Congratulations on breaking 60K George can't wait to see the live streaming show I'm already drooling in anticipation. A couple of years ago I found a O2 concentrator cheap at an estate sale since then I use it with a stainless steel air stone to enrich my mash before I pitch my yeast they really love it and I have to leave enough head space to keep my fermentation in the container and to keep my temperature at 77° sometimes requires ice cubes made from boiled bread yeast which I use for food and might be an idea for the show. As always an excellent video with a lot of very useful information thank you sir and Happy Happy Stillin.
Just watching more great videos of yours and I am looking at the comments. 3 months ago you had 60K subscribers so today...you are gaining 10,000 subscribers a month ! Congratulations sir.... your teaching methods are so successful, you should be grinning from ear to ear
Another awesome educational video. How do yeasts effect the flavour of a fermentation? Not only for a wash but beer and wine too? Maybe not a topic for the live show but maybe a separate video? Congrats on the 60K subs! You deserve a million!
This was a great lesson in yeast stall and kill ! I mentioned a couple months ago that I would love to see you do a comparison of the different types/brands of yeast in order to assess their alcohol percent ability all starting at equal temps time lengths , etc. many folks are seeking the highest % they can reach and of course going too high surpasses the pallet ability and moves on into the fuel category. So in an effort to keep the results practical for what our purposes are, we could probably shoot for a control of 50% . I hope that seems like a worthy experiment for your interest in making an episode on it. Thanx George !
Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off.
Good work on the explanation for Yeast Starters, I have always made a starter and have never been let down yet. Looking forward to the live stream George 👍 I'll be there. 🙂 Cheers Pete
I got a new comparison challenge for you George....I found that yeast is very productive with music in both the starter and fermentation phase...I had triple bubble belchers per second going on for 3 straight days maintaining an 86 temp using DADY w/some nutrients. Started one in total silence and put it in total isolation and its bubbling steady but its not as powerful and as steady as the control thats rocking out....Great informational vid...........
hey George, what about on your live show you maybe tell us more about "George" ....he seems to have some chemistry back ground and i think i picked up some mention of ex military???? maybe just me, but i'm interested in knowing more about the man behind the awesome vids. I really liked the laid back show of you and the Kiwi and the bearded one did. was nice to see the relaxed down to earth sort of show/chat. you get to know more when u get to see whats behind someone. Keep up the good work mate, a very satisfied "new aussie brewer"
George, Happy Distilling. I have leaned so much from your channel. Love to see a show on how different gains in a grain bill effect the end tastes in moonshine before aging. Thank You for all your hard work teaching everyone the art of distilling.
You knocked it out the park with this one. I’ve struggled for so long just throwing a bunch of sugar in a jar and waiting till the water got to 90° to pitch my yeast. Smdh now I see where I been messing up lol
Hi George. One topic to consider are the different methanol test videos out there. There's an Asian guy burning and getting a yellow flame and saying it's ethanol. I sent you the links and it would be nice to show people there is bad information out there. Thanks George. I'll be distilling my first time this weekend sir thanks to you motivating me in the end.
Hi George, congratulations on 60K subscribers!!I would like to ask what is the name of the old timer who sings the song about moonshine at the start of your videos and what is the name of the track? Thanks for all your help and information in your videos, I'm working my way through them and I find them very informative and enjoyable! All the best Bob
Pectin haze...is exactly as it sounds. Your product is hazey and not clear at all. When you add your yeast you can also add "pectic enzyme". Like about a half tsp. if your making up a gallon of wash to ferment. It really keeps the drink nice and clear. You can pick it up in any homebrew store or amazon or ebay. I hope this helps. LilyMarlaina 🌷 Happy distilling!! "Bearded & Bored" briefly spoke about it in his "make liquor in your freezer" video (Applejack vid.) He has a great channel too.
George, very good video, i love the information that you provide, but i do have one question, once you take whiskey off the wood or out of a barrel does it continue to age with time.
George, you have taught us, in previous video's, that the temperature and pH affect the flavor of the ethanol because of stressing the yeast. One thing that my mind may have missed is this: Having the optimum environment for the yeast can different yeasts, bakers yeast, sour dough yeast, beer yeast, etc, affect the flavor of the product?
already more than a year ago that we had our last video, and still 174k subs. i realy hope all is ok with george, and maybe we will get 1 more live stream in the future
When you shook them at about 19 min. You could take the lid off for a bit and reintroduce some oxygen. My guess is they are still in the aerobic phase.
Mornin' George, have you considered making a magnetic mount for a thermocouple in the thermowell of a fast ferment? That would allow the use of a PID and heating pad to precisely control fermentation temp for beer and wine.
Will a ferment continue to work in a room at 65 degrees f ? Or should I ad a heater? Or just expect it to take longer, dam few bubbles. First timer ( bucket list ) lol.
will I be able to brew in an outdoor environment (uninsulated shed). I would expect temperatures ranging from freezing at the lowest in winter and 80 or 90 degrees in the summer. I want to make a larger volume and don't have space inside.
Smart. Funny. In depth. Tells you how to fix mistakes. Spreading yeast to max but expect slow returns. Nutrient matters. Feed hard fast results. Low temps will slow severely converting sugars. Lots more little tidbits bits....... My Idea: DELUTE IT ALL WAIT 28 DAYS AND DISTILL IT. DISTILL AGAIN. BRITA WATER FILTER 10X.. Add fruit for flavor desired. Freak Nasty Crispiness!
So...heating the still...there are like three ways from what I see. Fire aka open flame Heating element inside the still Induction range What are you all's take on these?
@Evin Chester Also fully jacketed and coil jacketed are two more types of indirect heating (jacketed) where an oil (typically) is circulated in the jacket and heated and the oil heats the kettle and the contents of the kettle so it's a type of indirect heating. The types you listed are all direct heating examples. +1 :)
Question : I would like to make grappa from the spent grapes. We pressed 15 cases of grapes and I’m not sure how sugar, water and yeast to re fur ment. Can you help me with this?? Thank you
Hello George. About pitching and collecting/harvesting yeast, when is the 'best' time to do so? Some brewers and scientists say it is late lag/exponential phase (or post-diauxic) but before stationary phase. How the heck can I know when that is? My educated guess is when bubbling is slowing to a crawl.
I found your channel a few days ago and was delighted to find that you're also in Central Texas. I stopped by your shop today but it was closed, have you moved?
the yeast dont need extra nutrients right away. just like you and me dont need to eat vitamins every hour,but instead once a day,if at all. the test was designed to fail. no offense. love your channel.i watch videos just to have you in the background,even!
Happy Distilling 60K! What is the sense of doing a starter jar of yeast using some of the mash? I just pitch the yeast directly into the mash and let it go while maintaining a constant temperature of 78 degrees F + - a degree. My yeast is never stressed and the odor is pleasant from start to finish. One question: Is there any need to stir the mash once it is fermenting?
Hi there from greenland here... Ok, the question is, there's only one type of yeast to buy in Greenland and it's baking yeast, can i use it to make moonshine of it?
GEORGE I DANCE ALL AROUND THE RIGHT INGREDIENTS IN MY MASH,CAN YOU TELL ME THE AMOUNT OF INGREDIENTS IN A 32GAL RUN PLEASE, THANKYOU IN ADVANCE ,HAPPY BREWING
George I know this is late to the game but I got to tell You give a kid a Mason jar and some sugar water yeast and heat and my friend you have created a chemist/micobioligist. THANK YOU.
Just added over the shelf lemon juice to reduce water PH and guess what? It had preservatives so there is no bubbling. Is there any way to not to dump it?
Odd ball question... not sure you would either need it, or that it would make a discernable difference.. but is there a safe additive you could add to your mash that would act as a natural "surfactant" to aid the yeast along? Keep them from floating in cooler temperatures etc... Just a random thought that came to mind. I'm probably completely over thinking the whole process.
In my beer making days the "surfactant" was temp for a slice of time. Hitting the goals of strike temp, rise temp through ranges in a given period and hold for style. Light body, heavies, darks, clears. This produced the best fermentables for the style of beer yeast chosen to kick in. So I think this is the same. Read the package of yeast do what is described. Hit and hold your Temps. and why not just go on and make a 1/2 gallon starter. Rapid starts and fast ferments never go bad!
I have a question I am interested in the craft but I am an over the road truck driver so I don’t have much time at home I will be home in two weeks and I was wondering if I could/should buy some everclear alcoholometer and run it through a brita water purifier then cut it with spring water could I accomplish the results in product as a starter to get my feet wet without a huge upfront investment
I had to read your question a few times before I understood its nature. Yes learning how to cut your product is extremely important. Yes buy the meter. Yes play around. Grab some wood chips, jolly ranchers and small jars. Play with it. You can buy flavors a few drops and its like your favorite. Taste it before you filter and after. (you know they already ran it through a few filters right) This is not a simple thing to under take. Loads, truck loads of time are needed to do this. If your are really thinking of trying distilling build a quick down an dirty still for around a hundred bucks. I'll sell you a condensing arm for like $20. Even better I build an apparatus entirely for $150. But you see this channel is about YOU doing it. Heat a sealed container, stack some gasses, condensate, and collect. Read a couple books and build one.
William Markle thank you for your answer William that was very helpful because I travel a lot and I am only home for 6 separated weeks out of a 52 week year. I obviously don’t have the time right now to go through the entire process even though I watch and subscribe to and appreciate this Chanel I was simply wondering if there was a way that I could try some of this with the limited time that I have at home because I always work perhaps one day I’ll be afforded the time to invest in the start to finish but I am currently still in a coddiwomple state of life no happy brewing foreseen in my near future but happy distilling to you
Hey gang..question.... If I'm starting at 5.2 ph and plan to add a can of tomato paste a) what kind of tomato paste should I use..as in brand type and regular or garlic and herbs ect. And b) how much will my ph change to if I add 1 can and what is the ph differences between each brand of paste? Also wondering what if I then add cracked corn say...7lbs in 5 gallon wash how much will each pound affect ph added to the type of paste and then I add 3/4 of a lemon, what will my final ph be???????? Pls help quick !!!!!
I use a calculator to convert measurements. You could save yourself some time and do the same thing. In most videos I do both but believe it or not I may get the 4th digit after the decimal and someone from Europe will call me out on it.
@@BarleyandHopsBrewing I assume your use the same amount of yeast and nutrient as you designed for the larger wash even though it is in a smaller container?
