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Hawke Prohibition Distilleries
Canada
Приєднався 12 вер 2016
Hawke Prohibition Distilleries is now in production with our Alberta spirit awards gold metal winning vodka. Next up was our baby-X-gin, now rebranded to Williams London Dry Gin and of course our show stopper Sir Peri Winkle's Gin. we started moving out of equipment sales and now have begun silk screening for many distilleries around the provinces.
Crooked Mouth pub in Sherwood Park creating Thick & Dirty Winter Coffee. 
Thick & Dirty signature cream, this cocktail is called the “Winter Coffee”
Переглядів: 62
Відео
How Vodka is Made: Story Behind Our Vodka Baby X #Shorts
Переглядів 1632 роки тому
Because it's more than just a bottle, it's a story. Learn how Baby X Vodka has grown to what it is today. #LOCALDISTILLERY #VODKA #LOCALBUSINESS #Shorts // SOCIAL HANDLES // Follow us on @hawkeprohibitiondistilleries // WEBSITE // Visit www.hawkeprohibition.com/ // CONTACT US // info@hawkepro.com
April 15, 2022
Переглядів 992 роки тому
Award winning vodka, voted the best in Alberta. hawkeprohibition.com/
Silk Screening video
Переглядів 6223 роки тому
Hawke Prohibition is excited to introduce a couple new products to the world. I would love to formally introduce all you fine people to baby-X-vodka and our new bottle silk screening facility. We are excited to launch into two very considerable markets and excited to bring incredible products to you all. Be cool, enjoy, have fun hawkeprobate.com/ www.babyxvodka.com/
Filtering Methods
Переглядів 2 тис.4 роки тому
This video is a demonstration of plate filtering on a basic system. It is a elaborate for the average small set ups and recommended for systems above 200 litres. With any low percentage products do not filter below 65% as it will absolutely strip the flavour.
Sugar Shine 101 The Basics
Переглядів 79 тис.4 роки тому
Sugar shine is where all new distillers should start, its affordable and makes a nice product. Sugar is a neutral spirit that is a good starting point with easy calculations and easy ferments. With only basic equipment you will get out of the gates much faster with learning the fundamentals of mashing, fermenting & running your still. hawkeprobate.com/
Offical Hawke Probate Intro
Переглядів 6666 років тому
Added some animation to the Logo to freshen up our videos.
Are the Chinese better at stuff?
Переглядів 7736 років тому
A brief talk on the differences between China and North American practices.
Keg Build 3" Reflux
Переглядів 1,9 тис.6 років тому
This is a keg conversion from a 1.5" ferrule to a three inch ferrule. In this video I show you how to take the steps to tig weld on you ferrule.
Hawke Probate custom fabrication
Переглядів 7717 років тому
hawkeprobate.com Hawke Probate has the ability to customize you personal home still or micro distillery. Servicing is immediate and precise to avoid any down times and revenue loss. Contact Hawke,
Hawke Probate Stills - Hawke Probate University
Переглядів 2 тис.7 років тому
Canadian moonshine in the prairies, this video will take us through what it is to execute an all wheat mash. If you want to leave a comment do so below and if you would like to talk check out the website for contact and product info. Warmest regards, hawkeprobate.com Contact Hawke
Hawke Probate Copper Pot Spirit Run
Переглядів 3,2 тис.7 років тому
Hawke Probate Copper Pot Spirit Run
😂ur the best man! Throwing sugar everywhere n shyt😂
I like this guy's glasses. His taste in his glasses makes me trust his rum tastes more
Great job really well done video
Hi, would be nice if u showed the final product. Thanks for sharing.
sugar daddy
Ya maybe don't drink before making drank, less mess 🤣
You are not too smart I see
Gotta watch city water for chlorine, it will kill your yeast. Put a crushed campden tablet in and let it sit overnight after mixing. Add your yeast the next day. en.wikipedia.org/wiki/Campden_tablet
I've watched this a few times over the years. Clearing agent - If you just let your wash sit till around day 10 won't it clear itself in the 12% range? Post filtering - Again if you keep it in the 12% range is there any value to filtering the distallate? 2nd Day aeration - I would guess that this makes sure you have an extra robust yeast culture before the anaerobic/alchohol making phase but isn't a common step. What do the yeast companies have to say about aeration? (We cant all test our cultures in a lab to ensure 30%).
Thats how you get Ants Bro ;/
It doesn’t seem like he’s done this before 🤷♂️🤷♂️
What I was thinking.
So it appears you add the sugar in with the sanitizer? He didn't say anything about pouring the sanitizer water out and rinsing.
The sanitizer can be left in and doesn't effect the process
When I smell my tap water (Las vegas) it smells strongly of chlorine.... Not sure if I should use to brew with.
1k likes!!!
Thankyou for all the great info. I was just wondering if you want to oxygenate the water why dont you use a little aquarium stone?
I've made thousands of sugar shines , I posted the method on my channel, but it's the simplest thing ever30g yeast, 3kg sugar 18litre water and a bit of Napa cabbage(300g) that works as a natural yeast nutrient. Nothing else finishes in a week starting gravity is1060 finishes .990 ....8% wash. Makes perfect neutral even from pot still.. The Napa cabbage does all the o2 work for you
Sugar makes a puke liquor, Do a corn throw in some malted barley leaving out the sugar makes for a smooth drink.
Using grains, for me, creates a problem. What do you do with all the spent grains? Too much to flush. (Ask my plumber when I stopped up the whole shebang with corn) I throw it in the yard and it just sits there for days and days. Birds here don't like it until it's been there a while, and the obvious evidence of what you're doing just sits in the open. I don't have any pigs or chickens, but still enjoy my hobby of making alcohol. I've been doing so with sugar washes for quite a while now. When I first started with just a small pot still, I would get a taste I didn't like and no matter how many times I re-ran it, it was still there. Even ageing that stuff for over 3 years reduced the taste but didn't make it go away completely. I tried many different yeasts. I've never had a good experience with a "turbo yeast" yet. I've since graduated to a much better/bigger column still. The taste that I got with my pot still is gone and I have made many sugar wash runs with AMAZING results. I have a bunch of gallon mason jars. I buy bags of chipped up "Major whiskey maker" smoking chips which is just chewed up whiskey barrels. I wash those well in a sink with cool water, dehydrate them dry again, then add to the jars, fill with alcohol, and seal up in my shed for a year or more. I have yet to hear anything but, "That's amazing! I can't believe you MADE that yourself!" I've been asked to sell it, but never sold a drop. It's hard enough to just keep up with enough for myself and buddies that come over! lol. I leave a few gallons of water and the dead yeast in the bottom of my fermenting barrel after a run and just throw in scalding hot water on top to make sure all the old yeast is dead. Yeast can mutate over time and give you bad results, so I just use new every time. Yeast nutrient is mostly just dead yeast, so I never add any. 1 lb Fleischmann's yeast, 100 lbs sugar, and 50 gals water. It ferments down to .995 to .997 for me. I let it work and settle for about a month to clear up, then run it. Stripping run first, then spirit run. No grains to dispose of. Short story long, sugar washes can work amazingly well, but everything matters. Water maters, yeast matters, distilling equipment and methods matter, ferment temperatures matter, cuts matter... Ask 100 distillers a question, and you're likely to get 100 different answers and most will swear that only THEIR way is right. Find what works for you. If something messes up, start over and throw it in with the next run! Peace!
Sugar wash is just for a first run to get a base distillation that you add into the proper distilling run with your true fermentation that has the flavor. the sugar distilation is just used to boost the proof in your boiler and give a better yield of final product without wasting unecessary amounts of grain.
Great video! Thanks. Lookin forward to more.
Adding oxygen with your stirring after adding the yeast does not make sense to me. Yeast can be both aerobic and anaerobic if you want them to make maximal ethanol wouldn't you want to minorize the oxygen since aerobic breakdown of sugars gives off carbon dioxide and breaks down the ethanol to do so? I can see the logic if the purpose is to get the yeast population high at first by adding oxygen that makes their division easier but eventually the oxygen in the water will run out and they will have to switch to anaerobic digestion.
You answered your own question. You are correct. Yeast only produce ethanol in an anaerobic state. You introduce the oxygen to get the yeast a good head start in reproducing to get a good healthy colony. When the oxygen is used up by the yeast, they quit reproducing and get to work on that ethanol! I have never heard of opening it back up to do it on the 2nd day, but everyone has a method to their own personal madness. I aerate it like he does at the beginning, but then it's closed up until it's ready. Never had a problem. This is just his preferred method/opinion, and you know what they say about opinions... lol.
My water comes out in the 8s on the ph scale. I don't adjust it but maybe it will help
Yeah, if you take it down to the 5 range will help a lot.
@@hawkeprohibitiondistilleri3761 I am going to start checking and adjusting ph. I already do that with some gardening applications
What kind of filter is this? Is there a “part one” of this video?
actually wrong.... foam is there to show you the product is working but it harbours bacteria, that's why hospitals, restaurants bars and old peoples homes by law use none foaming detergents.....
here is a thought. use a soud vied {?} to creat a water jacket around the fermenter?
That would also work.
Care to rethink this video?
Hey What’s ideal temperature for fermentation? What’s ideal ph?
Luv that you use the metric system
Tried to go to your website? Interested down in New Mexico
Good to hear, we are phasing out of equipment now, focusing on simply distilling for the most part my friend.
City water has way too much other chemicals in it such as fluoride to use in shine
this is similar to making beer but i came here looking for potent alcohol to power my model t ford
Lol I love your layed back approach....im a small hobby distiller in a grey state when it comes to distillation laws and I run ether my 5 gallon pot still or my 17 gallon columb still and im a corn whisky and bourbon guy and I love making my sour mash bourbon with 55% corn and biggest problem I see is people using to much nutrients ....litteraly if its under 15 gallon i don't use anything besides maby a tspn of tomato paste and my gravity always goes from 1.1000 to 0.9950 ....if that ain't complete then idk what is lol ....I also airrate with my home made pine mash stick lol .....k.i.s.s ....keep it simple stupid
So you don’t add no yeast nutrients maybe toss some raisins in there or some tomato paste but I normally use the same yeast but I buy nutrients for it because it needs some thing to feed off
What gravity reading do you achieve with this wash?
What a Bozo.
Wow .. very cool process, thanks for sharing
Cool, glad you like!
Greed and corporate wars stifle true progress. China etc are single minded, focussed not divided.
this was kind of boring and not that informative. sry.
what the hell are you saying " Aluminium is a ferrous metal" bullshit.. A metal with the descriptor “ferrous” means that it has iron in its composition. (Fe) . Aluminium does not contain iron. A magnet will not stick to it. As for cooking (or fermenting) in uncoated aluminium, well it has been linked to early onset Alzheimer's and if not highly polished it deposits Aluminium oxide into the wash. That is why you must not use Aluminium in the manufacture of a still. Bloody hell mate you are dangerous ( not to mention sloppy and careless). How can you ever hope to get consistency and a repeatable outcome quality with those ad hoc measurements? Tis better to remain silent and let the world think of you as an idiot, than open your mouth and put the entire question beyond any doubt.
If you want to take it a step further invert the sugar and takes away a lot of the sugar bite. Happy distilling!
Bulk hand sanitizer available nice good looking ...
Hawke Prohibition Distilleries nice !!looking good !!
Hawke Prohibition Distilleries need help making money with all that hit me up ...
Hawke Prohibition Distilleries ! nice
Hawke Prohibition Distilleries hi man great setup !!
Appreciate it brother!
@@hawkeprohibitiondistilleri3761 some day love to have a still like that
Is tap water fine if it has chlorine + fluoride in it?
after a day or 2 all the chlorine will be gone
When will you make the new VIDEOS youre talking about . the follow up....please do
I’d love too however since that video we started a bottle silk screening company and launched or vodka. But I do love making videos, so we will see, lol.
Thanks for not editing. Made me laugh, at myself cause I’ve done it
I was just going to come and say this. like knowing that real stuff can happen and its not always gonna be perfect lol.
Hi, is it 30Degrees Celsius? the water
Yes 30degrees Celsius, that's the ideal temp for yeast to do its thing
yes and 86 F
Nice video
Appreciate it:)
How many gallons does your pot hold, you said you were going to add 20 kg of sugar. That should calculate out to be about 40 pounds.
Have you ever done this before ?
Next time I'm in Alberta I want to drink moonshine with this dude 😂 Dying laughing!
Deal!
Are you still going to offer the distilling course?
I want to, we just took on a second location so may have to back burner it for a minute. Things are changing fast, so when the dust settles, I'd like to take some "me time" and do some fun stuff like the courses.