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hillbilly hooch
United Kingdom
Приєднався 19 лип 2020
hello and welcome to my channel.
follow me as I try to make as many different moonshine recipes as I can possibly think of.
follow me as I try to make as many different moonshine recipes as I can possibly think of.
Відео
how to make apple pie moonshine tiktok style
Переглядів 3262 роки тому
how to make apple pie moonshine tiktok style
how to make apple mash brandy
Переглядів 11 тис.2 роки тому
the recipe 40lb apples 4lbs pears 2 packets of cider yeast 6 campden tablets 6 t spoons of pectolase
how to make potato vodka
Переглядів 80 тис.2 роки тому
recipe for potato vodka 10kg potatoes 4kg sugar high temp amylase d a p nutrients yeast lalvin ec1118 citric acid 2 t spoons
how to make banana brandy
Переглядів 42 тис.2 роки тому
ingredients 25 large banana 4kg of white sugar bakers yeast 1 table spoon of pectolase 1 table spoon of d a p nutrients.
Pumpkin pie moonshine
Переглядів 4842 роки тому
1 small pumpkin 200 grams dark brown sugar 150 grams icing sugar 2 t spoons vanilla 2 litres apple juice 1 stick cinnamon 1 t spoon ginger half t spoon nutmeg pinch of all spice 1 whole clove 1 t spoon orange peel dried but you can use fresh
how to make creamy malibu rum
Переглядів 5212 роки тому
ingredients for this recipe 200ml of water 50 grams of coconut milk powder 100 grams of coffee creamer 1 tin of sweetened condensed milk 1 t spoon of vanilla extract 400ml of rum makes 1 litre in total.
making a sugar wash with turbo yeast
Переглядів 6 тис.2 роки тому
in this video i use 9kg of sugar with a turbo yeast to make 21% alcohol before i distill it.
barrel aging rum #shorts
Переглядів 2403 роки тому
This is a 5litre oak barrel I used to age some red wine in, now I've filled it with rum.
how to make moonshine
Переглядів 42 тис.4 роки тому
in this video I use 5 pounds of split corn and 4kg of white sugar.
how to make gin
Переглядів 1,1 тис.4 роки тому
ingredients per litre 18g juniper berries crushed 9g coriander seeds 2g angelic root 0.02g orris root 1 tea bag 2g orange peel
how to make vodka with golden syrup and apples
Переглядів 6694 роки тому
in this recipe I use 2 pounds of apples 2 kg of demerara sugar and a tin of golden syrup per 10l
how to make vodka with oats (base spirit for making gin)
Переглядів 8 тис.4 роки тому
how to make vodka with oats (base spirit for making gin)
how to make spiced rum using a sous vide
Переглядів 3434 роки тому
how to make spiced rum using a sous vide
Great , informative vid 👌
Hello, what makes this a rum as opposed to being unaged whiskey/moonshine?
This looks so lovely! I hope it has served you well. I’m thinking I should have one myself.
DONT use plastic for collecting....GLASS
Love the plumber tape idea to cut down on time and effort just slice the bananas lengthways leave the skins on I'll give this recipe a go
I didn't see any water or sugar go in. Did you use it, or did I just miss it?
No I only used apples mate, very nice recipe, recommended you try it.
How long are you aging it for? Cheers.
I left it about 8-10 weeks pal
hi do you have a recipe for this wanted to try making it ?? i know it was posted 4 years ago lol
I don't mate but if I make a rum nowadays I make it with just treacle (no sugar) and get the gravity at 1.070
What was the original gravity in this?
I can't remember sorry.
@@hillbillyhooch2052 no worries, thx anyway
Hello there! Am a beginner and I would like to try this. What temp do you have to maintain your still? And when do you stop collecting? Any advice or links for a beginner making run will be much appreciated 🙏🏼🙌🏼
Hi sorry for the late reply. I always double distill I think you get a cleaner product, I run my second distillation on a medium heat, just so I'm getting a trickle out but not too slow that it's drip drip drip. I stop when I can taste tales, I know A lot of people run till its around 40% but I don't agree with that. eg. my rum nowadays comes off at 80% and I stop at 77.5% I get around 1.6 litres out of a 25 litres wash at a gravity of 10.70. Advice would be play around with different ingredients and do t rush it, enjoy the process and never get too gready on the amount of alcohol you get (don't spoil the flavour with tales) snd yiu can always make more.
Looks like a good one to try , thanks
Are both the apples and pears in that mash?
Yes I've heard pear gives a thicker mouth feel.
It just got me confused :(
How mate?
Bananas produce some of the thickest caps youll ever see.
If richard landry says " you gotta peel and cut all the bananas" thats what im doing. His banana foster brandy recipe is INSANELY delicious. Run it low and slow, for the smoothest results.
Why? Is it that good?
@@hillbillyhooch2052 , it's outstanding. Very labor intensive. Cutting, and fermenting bananas, you have to use more barrels because of the cap, cooking fresh sugarcane, infusing high proof spiced rum with caramelized nuts, then running both a stripping and spirit run with a thumper charged with mash and Madagascar vanilla. However, seeing the look of "holy shit" cross a liquor snobs face makes it all worth it. Long winded reply, but its this kind of innovation that really separates the men from the boys when it comes to moonshine.
i use a French fry potato cutter easy to mash after
Hillbilly, this here is the Yankee brewer. Git yourself some alpha amalaze next time addit to the wash heat up to 200f. Then allow to cool for an hour. If you can get beta amalaze add that when the temp is down to 140f. You will get alot more sugars from those bananas. The peels have both of those things also but since i don't use the peels, not going to pay for organic bananas, i like using the amalaze. Anyway, it's all good. tom
Hello there. Thanks for the video. Where can I find the full recepie? I would like to know how long it takes to ferment the mash before it is ready to pass through the still? Thanks!
In the description
interressant.
With all that sugar added you're not making vodka but a kind of weird rum
It's moonshine, you could say that about most of these videos that shiners are making. I know aswell as a lot of people on here that you can make vodka from sugar, the difference is that proper vodka has to be distilled at a higher percentage than I can get.
Yes, you can make vodka with sugar, but you have to distill at least 3 times and filter the alcohol through activated carbon, only then would it be some kind of vodka
Third thing to try, Don't Boil Your Yeast!!! 4th) Use 1/3 "old" blackened bananas like old southern pudding, pies, bread, etc., 1/3 baked bananas as you suggested, 1/3 "store ripe" out of the shell. For nutrients use actual yeast nutrients.
There's many things you can use and try, you don't need to follow the flock.
@@hillbillyhooch2052 Boiling the yeast is not one of them.
Hey there nice vid, just doing some research on home brewing, So do you drink it straight at 70 percent? Like shots or sip , also when distilling, do some people separate the first part ? Or you just mix the whole lot in , cheers
Nooooo that's too strong for me, around 40-45% is what I like. Yeh definitely separate and chuck the 1st bit, some idiots might mix it in.
Chuck the first bit in the lawn mower lol
city steading brewers has a recipe to get 17.5% abv just cut the last back sweetening 75%. But it took almost 3 months to make that wine. 5 days is too short. I add 1/2 teaspoon Himalayan sea salt/6 gal. for minerals so the yeast will thrive better. The peptic enzyme needs a few hours to work before adding yeast. Looks good. My banana wine is almost done.
Toooo slow...
What's toooooo slllooooow
That's just silly.
Thanks for sharing your method bro! I can’t wait to do some bananas! I just watched a claw hammer supply video last night of a banana nut bread beer… not a hops fan here. But it would make a wonderful brandy. In the US they call a grain/ fruit mash a ‘mountain brandy,’ what do they call it on the other side of the pond? Ever tried anything like it? I’ve read some great reviews on using a rum yeast as well. Bakers is always a winner and if well cared for. I’ve heard 14% is top end. Also a Belgian Saison stressed a bit could be good for the fruit/ grain mix and push the banana esters.
I'd say I've never come across a mountain brandy here znd I've still not tried it yet, I really need to do it. Sorry for the late reply mate, don't come on here that often any more. I need to do another video.
Was this easy to make ?
It was pretty easy pal.
I'm going to get spring water from west virginia right now to make this. I already have the nanners. Lol. Time to shine baby. Love me some banana brandy
How's yours turned out?
Unnecessarily chop your bananas , that are not ripe enough , then boil the enzymes in the peels to death so you need to go out and buy ones to replace them , then boil your yeast to kill it and make yeast nutrient , even though yeast nutrient is far far cheaper than yeast , then use non inverted table sugar so the yeast has a harder time of using it lol m8 did you do any research before making this video ????? im guessing not. there are so many mistakes here you may as well have titled it the wrong way to do it !! PS bakers yeast will top out at 10% alcohol so you were never making 11%, + you never checked the PH
Why do you think you need really ripe bananas? The yeast I boiled was bakers yeast very cheap, an alternative to nutrients. And I'm pretty sure the bakers yeast did a good job at eating all that non inverted sugar up, fermented in 5 days, don't think it had a hard time with that one. Oh yeh the ph? Seeing as the wash fermented in a short time I don't think I need to worry about it. At the end of the day it worked and tastes pretty good, I don't need to research anything and there are plenty of ways to make this kind of moonshine. The wrong way to do it, how is that?
Looks good
Whats with the no talking videos? It really makes it hard to understand what your doing band the weights of the bananas or anything! No idea how many gallon still your using, just a very hard video to follow without you talking! OH, and the music, i just turned the speakers off. was like cheap elevator music! I'm not trying to be an ass, I just had so many questions and not even sure whay you are using the ingredients that you used. The ending was even harder to understand.
I didn't want to talk in the videos, the amounts of the ingredients are in the description, I have a 10 litre pot still, what ingredients arnt yiu sure about and what didn't you understand about the ending?
Hello! The cider at how many grades was when you begin making the distillation? Thank you!
When tou say grades, what do you mean?
@@hillbillyhooch2052 Hello ! I mean alcohol grades !
would you classify this as a waragi as well ? if not what makes brandy different from waragi?
What's waragi?
@@hillbillyhooch2052 you did not know? waragi short for 'war gin" it's a gin or moonshine usually from uganda made from variety of things but usually known to be made from banana
what was the abv of your 4ltr low wine? and from that you got about 850ml hearts? and how much did you end up after proofing it down? btw how many litres does that spanish pot hold?
I honestly can't remember mate, I take my low wines down to 8% and then I put them altogether and if its over 40% I dilute it down. The pot holds 10 litres but if I'm on the 1st distillation I only fill it up to around 7-8 litres.
@@hillbillyhooch2052 ok
it’s better with seeds intact
I didn't fancy taking them all out lol
100% lol
Can you give me the list of engridiant and size
It's in the video description pal
Good video with 3 observations: 1. Don't grate the fruits by hand! It is too extreme! :))) Cut them in chunks and use a paint mixer in a drill to break them down in a bucket. Like the one you used for degassing. By the way, do the degassing in the bucket to the whole mash not in the still. 2. Through in some sugar too when you add the pectolase. It will help to bring out the juice and also give you more end product. About 2 kilos in that bucket should do it and use brown sugar. 3. Do NOT use bourbon or any flavored wood chips from used barrels! You are not making whisky! The purpose of any fruit brandy is to showcase the fruit's flavor and character so you don't want that overpowered by any strong wood with whisky flavor. It defeats the purpose. You can use wood chips but plain and of maple not oak. Those will not overpower the fruit flavor but it will mellow the brandy make it smoother. Also, it will not give that dark whisky color but a lighter yellowish one, whichbfits better to brandies. If its a coniac style brandy, made out of grapes or squished grape skins, than it is OK to use oak and to have a dark collor.
My friend told me to come over his house and take all the pears off the tree cuz he doesn't want to pick them up when they fall so I was like hell yeah
I got a bunch of Asian pears from a guy I pet sat for
Looks good 👍👍
does the boiling process smell
Smells like mash potatoes pal 😀
Why did you proofdown the alcohol from 72 to 55 before adding the wood chips? And is there a vid of the finished product?
I'm afraid there isn't a video sorry. It might not be the same with wood chips but with barrels at that percentage of alcohol it will bring out more ov the sweeter vanilla notes, and I think over 60-65% will bring out more of the peppery notes
Wer to get that still from
Iberian coppers www.copper-alembic.com
I like your video s
Thanks mate.
Can I make it without rum? For a delicious coffee
You could try it mate, let me know how it turns out.
I'm in the US. We use imperial math here. I found it difficult to constantly convert my weight measurements. Also, would be nice to have a wee bit of dialogue. I have no idea what the clear stuff is you keep adding but I'm assuming water.
I'm sorry at the time I made the video I didn't think of converting it, the clear stuff is water lol 😆
23 litres to 850 ml , I would stick to the wine
Have you tried this recipe?
Great video! Did you discard any of your stripping run? Like the first 50?
No I never do, only on my second distillation.
All that for 850mls???
Yep, because that's when the flavour was turning, I don't have to try and get every single bit of alcohol out of the run if I don't like the taste, I think people still think they have to run these run down to 40% (when tales come through) but tales can come through at an earlier stage and people don't want to admit it and mess there run up completely by carrying on.
The question is how can I proof it to 30% with little alteration of flavour or aroma, yet still good enough to taste? Thank you
Proof it down little by little mate.
I would recommend eco bananas for the ones that you keep the peels.
By eco do you mean organic?