Відео

Took some to my brewer. I let him know not to let any seeds or stems get in the mix. I think we're going to do a brandy with it. I don't drink alcohol and was already weary about the paw paw brandy before this video😂 but I'm excited to try it

I'm seeing your new premises for the first time, what a beautiful set up. KUDOS team 👍.

I’ve never used canned or even fresh corn. But I might try toasting/smoking it and see what happens. I’m not sure how it would work out.🤷‍♂️ Interesting concept though. Probably only something I would do if it was free. After all cracked and whole kernel corn is available pretty much everywhere. It’s even in my local Walmart. Although I get mine at Tractor supply… it a buck or so cheaper.

No tin can taste?

Hi Alan - I love your videos and learn a lot from them and from your books. Thank you for sharing your knowledge. A question for you: I see in this video (at around 3m30s...) that neither the main boiler nor the two thumpers are insulated. I see a similar absence of insulation in most distilleries. Are uninsulated boilers and thumpers not wasting a lot of (expensive) energy to radiant heat loss, and would it not be more efficient to insulate the boiler to keep the heat in the liquid where it's needed and not waste it by heating the air around it? My own 50L keg boiler is heavily insulated and heats up much faster and can maintain a boil with a much lower power input than before I insulated it. I'm just curious to see if there is a good reason to not insulate! Thanks again.

Love this insight. Much appreciated

Very cool!!

I keep seeing your absinthe rig with the onion on top of the deflag. Seems like it would be just above the kettle?

Appreciate you very much! Grateful is an understatement, Sincerely.

Any estimates yet on when the distillery will be officially open?

Love it!

That was pretty cool, Alan

We will feature the crap out of that curacao.

Eating yogurt helps me not get sinus infections, Or get over them faster

Thanks so much Alan for answering my question. Much appreciated as always.

I'd suggest when proofing down, use a stick blender on it after for a couple of minutes. Make sure you get some air into and through the distillate, then let it sit overnight, open slightly to the surrounds or with a filtering cover before barreling.

The answer to the yeast question makes so much sense and the two mash solution is brilliant in simplicity. I tried co-pitching this year (both strains pitched at the same time) and couldn't really tell if it made a difference. I will try the two mash next season. Thank you, Alan, for always sharing your wisdom!

Thank you as always for everything!

I really like the Q&A videos, always something useful. Just a thought to the first question and what I've tried doing this year is using Gravity Points, PPG (Points, Pounds, Gravity). You can find Gravity Points for Grains and Sugars.

Thanks Alan for answering my yeast question. I wondered if it had come up on your channel as well, but I heard some nuances in your answer I had not considered before. Cheers!

Did something happen to Stillin Old Schools UA-cam site? I remember seeing a video where he went thru the mashing process of his shine. But I can't find it now. History lost for sure!

Excellent content and information you provide. Started to teach myself a few years ago mainly just for something to do while going through a divorce. Bought a few books, read a bunch online and watched videos put out by you and jesse from still it. Have 5 bad motivator barrels still to fill. Been hard to get back into it after getting shot in the head and losing a job of 15 years. Can't wait for anything from the new distillery to be put out. Keep up the great videos man

Love your videos!!!

Love the experimentation with the on-line thumper! What a great idea!

Very interested in the primitive distilling idea! It will be cool to see what you come up with. If it works out it could be fun to see how advanced you could take it. Clay pot still with a thumper? Steam injected from a clay steam generator? Could all be interesting to explore. If you have time between all of your other endeavors of course!

Ruhm Agricole inspired. Looking forward to the outcome.

Can't agree more about the Badmo/Ten30 barrels. I've only been at this craft for 2 years, but I've done SO much research and made a TON of spirits so far. What really got me into this, is I love bourbon. But what makes a great bourbon? I've made a great white dog, put some spirals in the quart jar....got a great color, but it's just lacking the complexity. That's when I said fuck it, and ordered my first BadMo barrel.....it's currently at 1yr 3mnth, already WAY better than anything I've put with some oak staves/spirals. Currently at 6 BadMo barrels, 3 800ml Ten30.......and filled a 1500ml Ten30 barrel this past weekend. Just got a 50lb sack of blue corn I'm goin to roast and probably add some white wheat and some caramel 2-row......which means, Christopher, I'm going to be ordering another barrel!! Lol

You say cold fermentation. How does that work on getting the sugars from the corn?

Molasses is sometimes used as nutrients for soil, so I would imagine composting would definitely be beneficial.

Excellent video, it's great to see a distillation video about how much hard work it can be to get a distilled product

I dunno man, real rums (essentially Jamaican style, no sugar added, no nonsense flavoring, all spirit standing in its own kinda rum) is every bit as dope as good whiskey. Throw in an Indianian inspired muck pit and you might have yourself a mighty fine drop. Wish I didn’t live in a very dry climate, I’d have my slav… children minding my cane crops lol

I love your videos and the info you provide. I wonder when you rest. Thanks!

Can’t wait to see how this turns out!!

Very worthwhile pursuit 👍🏻

I did this in SC. Planted in a box 1x1x5. First year got 5 stacks next year 7, third year 5 again but thicker. My grandpa was a blacksmith also.

Always wanted to grow my own sugar cane. It does grow wild some around here though.

We miss the pod

I love the history you share so awesome. We dont know where we're going if we dont know where we came from......

Will you be doing if you have ghost you have everything on youtube anytime soon because I don't know how to find podcast?

Your very right brother looks like we're in times our parents said would come........ God bless brother safe prepare for the war against evil because it is here. Only thing I'm having an issue with is water down here in Florida I'm having to get spring water from Walmart because everything here has salt in it. Shout out to Jason at 13 stills I love my Jenny she's so awesome thank you for the recommendation. And of course I love supporting my home state businesses. Is there an affordable reverse osmosis setup you recommend?

I age my bourbon in glass quart jars at 120 proof with oak pieces. I alternate temperature between 130 F (12 hours) and 0 F (12 hours) for 4 days minimum. The temperature changes absolutely pulls flavor and color from the oak strips. I would stand my bourbon against any on the market.

Have a question when you have time. Working on a chestnut rye whiskey. Plan is 20 lbs of chestnuts, 20 lbs distillers rye malt, 3 lbs chocolate rye malt, 10 lbs rimrock Vienna style rye malt and 8 lbs crystal rye malt. I plan to toast the chestnuts then chop and boil. They apparently gelatinize at 147° degrees. After that i plan to proceed with the rye when temperatures are right. For yeast I am considering stalljen kviek from northern brewer or possibly a Scottish ale yeast. For aging I am wanting to try a chestnut barrel but those are pricey. I have found a 20 liter one for about $180 in Europe but its been waxed and I bet shipping will be nearly the same. So am thinking chestnut flavor sticks will more likely be my plan. Sorry for the length of this but trying to give you info so you get an idea of the process I have planned. So question 1 would the wax mess up the barrel and could it be removed. The 2nd question is do you see any red flags in what i am attempting. Going for 1.5 ish lbs of malt and nuts per gallon of water. Will be putting the liquid in main pot and liquid and solids in thumper for stripping run with copper worm condenser. Thanks keep up the good work

Acorn season is coming!

Awesome job brother, i have been wanting to do a steam mash for a while.

Congratulations! Much deserved on the book deal. Stoked for you. And always appreciate everything you do. Sincerely.

Hand written will be very cool!

Thank you for the great idea to create a false bottom with mason jars. Last year I made an Apple brandy using the old school method as you demonstrated in the Locust Grove video with Pete Townsends. Fermented on the apples, but couldn't distill on the apples as I don't have a false bottom and I didn't feel courageous enough for the straw lining. It came out great, but I'm always looking for greater LOL I'm getting increasingly more interested in old school methods and I saw a vid about old school Romanian Tuica, where the apples were chopped and wild fermented for months (without adding water, sugar or juice), then distilled in suspended bags. I was dying to try this, and you just gave me the solution for the false bottom. In the midst of apple season here, in fact I finished the mash today and will attempt to distill the alcoholic apples (in a unbleached cotton pillow case) in a couple of months. Keep you posted and thank you, as always for so generously sharing your knowledge and being such an inspiration.

Ok, this is the first time I’ve seen Bishop Sr. Da Man is a HOOT!! Thanks for sharing! I am working my way backwards through the videos. Love what you do!

Always a wealth of information. Thank you, Alan.

Hahahha I love it. Well said 😂