The Laziest Dam Vodka Mash - All Grain Vodka
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- Опубліковано 18 бер 2021
- Sometimes it's nice to just shoot from the hip and make a lazy attempt at something.
In this video, I make an all-grain vodka the lazy way! No planning, no recipe development, no-boil and no mash! Just 50% wheat and 50% oats + a little bit of yellow label angel yeast!
Recipe: (or as close to one as I had)
Roughly 19kg rolled wheat (42 lb)
Roughly 19kg rolled oats (42 lb)
Yellow label angel yeast
Will the fermenter up to around 200 l total volume (53 gal)
Let it ferment until it's done
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Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh? - Навчання та стиль
Man, gotta say it’s cool to see how much your production value has gone up over the years! Just stumbled across your channel as someone who’s wanting to get into distilling and am definitely subscribed now!
Cool man, welcome! And thanks :) gotta keep learning!
Would like to see you make some Gin out of that Vodka.
I'd still love to see a whisky or burbon done with yellow label.
Thanks jesse for another great video
YES!!! I would LOVE to see what you would do to make a very neutral vodka. I think it would be a great exercise. Starting very neutral would be a great place to start to add flavor.
Yes. I definitely would like to see you make a completely neutral vodka.
13:08 Hiding behind the Patreons' bar and pointing at air on the other side of the screen is interesting and creative, in my book. =D
Love the patron thanks roll over you! Awesome video as always, thanks and keep up the great work
People who say "A vodka is a vodka" haven't had bad vodka 😂
or pure vodka, without softdrinks
Sometimes vodka can get really nasty hahaha
I never fully appreciated this until I started distilling years ago. I bought a mid range vodka and thought that it was ok. However, when I smelled it, all that I got was wet cardboard! There is a huge difference between good and bad vodka!
Or only had bad vodka lol
@@darrenjames218 in Germany we import vodka and destill it at some gread destilleries, but the majority buys the cheap stuff for mixing it. The cheap vodkas are often the "Heads", the expencive stuff is the "hearts". When I started making Vodka, most people vsaid there is a unusual taste to it. I thought yes vodka should be neutral but you cab drink several shots from an good destilled bottle but never from this cheap shit so I collect my bottles and only offer it to wise people
You gottta love having a paint mixer for home brewing.
Took me 3 years of using other techniques
Abd things I wouldn't have used when I started out.
In the beginning, I despised 5 gallon buckets. Now, I use them as my primary fermentation bin.
My man! This was a great production and super fun video!
I like this. Good for you and yours!
Great video Jesse. Great to see the CCVM fired up again, B roll is awesome and I’m loving the lazy Yellow label recipe. I’ve finally ordered the stuff and I’m going to give it a try once it rocks up.
Awesome mate. 👍🏻 🥃
He didn't run the CCVM but ran it CM.
really enjoyable video!
There are a range of tonic waters with subtle and interesting flavours that go great with a good quality vodka.
At 2:50 i spotted some spare wood in the top left of the screen stored away in the roof. perfect for finishing that bench ;-)
Good luck. I think at this point... It's taken on it's own personality and is officially permanent
Hi Jesse would love to see more of your yellow label yeast recipes
The yellow label yeast would probably be a great twist to the safety net series, if you aren’t confident in your ability to mash properly but still want to transition into true all grain brewing
I must say your film craft has greatly improved since the early days. In case I forgot to say way back when you showed me a peek behind your wall great carpentry skills
Ive been waiting for him to finish the edge of that bar for years.
Inspirational, as usual! Wife is going to come home asking where that 25 pound sack of oats went... 🤔 Cheers 🥃
She will thank you for feeding the horse without her reminding you to do it ;)
I always thought that weird tails smell was like wet newspaper. Good job on your videos! Enjoying all of the content!
I love spirits with flavour but have always been curious as to how to make a great neutral. I'd love to see a video on that.
If that’s not your jam, make it your jam! Use it as a base for Gin and it will blow your mind!
I'm running out of new and interesting ways to say thankyou Hilarious!
I would love to see you pot stilling it and making a Whiskey with the same wash/mash
Love how you stepped out the way to your patrons and then slapped them on top of yourself nonetheless
Thank you!
I'd be really interested to hear how this tastes after a few weeks of sitting in the bottle and calming down.
I love the whitbeer vodka. I do 50/50 rice malted wheat
I've just stripped my pantry raid / angel yellow run. I'm aiming more for a whisky so will give it a spirit run in the airstill next week. Taste so far is promising.
I use oats in my whiskey for a boost in abv and it gives it a nice bitter bite similar to barley. Plus it's much much cheaper than malted barley. I use alot of malted rye so no need for another expensive malted grain when 5 lbs of old fashioned rolled oats is less than 5$
i can feel your pain at 11:40 lol running to garage at -35*C to get some spirit to proof it it down...
Hey Jesse, another great video bud. Have you considered making a Kale neutral then infusing with lemongrass or pineapple via a gin basket? I regularly make a kale neutral spirit with dextrose and it absolutely destroys TPW on taste.
Infusing the spirit with some type of fruit etc via a gin basket would be an interesting experiment. Cheers.
Wonderful! I need to make a distillate so i can use if for another one of your video's ie: ouzo lol. This one is great! toml
i dont know why but it was hilarious when Jesse said thank you to the patrions but stand on the wrong side of the video :D
He must have had many samples of his new vodka when he edited this video.
He was trying to “change it up” and say thank-you in a new way.
I was having the same thought.
Except Corn.
Okay, yellow label and Corn, no sugar and work it like you would UJSSM except for the sugar.
I ran my last UJSSM out 7 generations before I decided to do something different.
And after 7 labors of Hercules I find got some yellow label.
And started some ground rice.
Since I had everything out I ground some corn and started another 30L fermenter and they're both going batshit crazy.
So now it's wait and see.
Great video, as always! The fermentation efficiency works at around 35% based on the final product volume. So the only way it would make sense (economically or timewise) is if the flavour is exceptionally better than say with a normal yeast. Is it? Maybe it is time to do the unthinkable, unspeakable: a whisky with yellow label yeast! It would be the missing colour from the Johnnie Walker range!
Very interesting! I wonder if the slight tart/sour taste is coming from lactobacillus in the grain that hasn't been heated through mash/boil.
Now I have to watch more since you are wearing that cool shirt!
One year later....is yellow label still something you use Jesse?
I’ll bet good money anyone here who has made any sort of shine has had someone say “oh that’s too strong” or “it burns” because you had them taste a perfectly aged and proofed bourbon but will ask if you can make a vodka. So yes Jessie show us how to make a tasteless vodka ;)
Interesting one. I a big fan of having a simple option that a guy can whip out 9f you don't really have the time. Also, Best part of your videos is that you leave in the mistakes and don't over produce them. (Blanket on the floor patreon list on the wrong side). Let's me know its not Disney making these videos. Keep being you!
how do you feel about tinning the inside bottom of a copper still to help make seams leak proof? considering copper pots and pans are tined, and it is the base for your lead free silver solder, shouldn't it be safe to tin the the bottom and bottom few inches on the walls of a homemade copper still? never seen this subject covered anywhere so i ask the question. isnt tin as food grade safe as copper, and stainless steel, so shouldn't a tinned bottom still be just fine to build/use? maybe you will answer this or not i dont know but thanks for taking the time to read this and for everything you do.
Make the smoothest vodka ever made! As smooth as possible. Even though thats not your cup of tea, it is still interesting. 👍
That claw hammer strainer and pot come in handy for all sorts of stuff doesn't it? I love mine.
I distilled some limonene out of lemon peels, and fermented the leftovers after basifying it... tastes like Vodka. Surprising. Didn't think it would be possible. Super complicated but super wort it...
Forshots are great for toasting wood
Oh yes officer I'm making vodka to clean my floors
Jesse can you tell me roughly how much volume you got once you proofed down 2.5 l of spirit @ 90%
Cheers .p.s love the videos .
I'm just starting to purchase some equipment to start
I would like to see you make the Swedish classic moonshine! All you use is water, raffinated sugar and bread yeast. Its called Hembrännt or HB for short.
You are reading my mind. Oat Vokda is my april brew but I'm mashing with barley.
Hey man been watching you for about 3 or 4 months now you have taught me a lot much appreciated could i run this recipe on a t500?
If you've got any left Jesse! bottle one down to about 40ish and chuck it in the freezer for a few days, then taste it! a good grain vodka takes on a whole new level when that cold
My favourite (bought vodka) is a French grain vodka straight out the freezer with a couple of slices of frozen lemon too - its so cold the glass starts to frost on the outside.
Its too drinkable!
way too drinkable
I have a lot of budweiser zero cans (probably 25 gallons). I was thinking of making a wash with it by adding sugar and yeast nutrient etc. Then after a couple of weeks I would put it in an air still after a couple of weeks. Do you think it would ferment again or have enough food for the yeast to convert enough alcohol? Do you have any suggestions?
Jesse, you have talked about fractionation of your column several times. Could you do a vid showing details about how you do that and what specifically you do in the deflag/ccvm?
Geez, I don't know if I want to take the pain in the ass of mashing...I mean the "fun" of mashing out of my process;-) I would like to see you make a true neutral at some point.
Ohh challenge for the pair of you.
@@colwk I don't have a reflux column unfortunately. That's the reason I want Jesse to do it:-)
Nice shirt!!
Making corn whiskey requires some commitment, boiling corn and then trying to strain it all out is a serious pain. I’m so trying this yellow yeast out on my next corn ferment.
DUDE, what a video, wish SA had yellow label.
LOVE the interesting slip (Patreon)
beaver try AliExpress thats where I got mine
@@mackemsruleFTM awesome will checl
eBay has it too
i for one would also like to see you make a neutral vodka!
"cementy, jaggy, furry"... got it.
Jesse, I'm trying to decide whether I should get a 208 L drum or a couple 56 L drums to do my fermenting in, what are some of the pros and cons you run into when doing a big 200 L ferment?
Will this one be a good candidate to then macerate with star anise or ouzo? I know you mentioned you used a spirit you made with kale before the ouzo but i just don't like the smell or taste of kale? thanks, any advice is much appreciated.
Will be my first time, trying this small batch How much yeast are we using per kilogram? Thank you!
How does this compare in flavor to some of the big name commercial bottles? I'd love to find a recipe for a Belvedere clone! Thanks and Keep up the grate videos
do you filter at all? I have found in my products filtering takes the funky yeast flavor away but i have never used yellow label.
On my copper reflux tower i use ceramic rashig rings for column filling. Have you ever used them? Just wondering your thoughts. tom
Nice one man. You had a video where you made lazy wash with rolled oats and sugar. Can't find that. Do you remember the title? Keep destiling 👌
now you need to make onion vodka! lol
Hi Jessy ! My name is Matthew aka Chagarlic. I have only been making liquor from my home made distillery. Using coiled copper and one of my big stainless steel cooking pots from my kitchen. Also I cut the top off of a big blue water jug for my coil copper to sit in so the Vapor will condensate into alachol. I have made some really nice and yet complicated recipes in the past and they all so far turned out really satisfactory to get together party’s or social drinks. I have a question for ya if I may. This most recent batch of mash I made has a thicker liquid after straining out all the chunks from it. My ingredients contain of - Rolled oats,oat meal,white rice,strawberry syrup,vanilla syrup,real strawberrys,granulated white sugar,brown sugar,little bit of pancake syrup,single can of corn and boiled water to mix. I cooked the rice and corn in a separate pot on my stove and made the strawberry syrup and vanilla syrup and white granulated sugar mixture in a separate jug with boiled water to mix it all. I am using just ordinary bakers yeast like I always use. Because I’m limited to what I can get. I used approximately one and a half full jars of yeast to about 15 gallons I would say of distilled water. Each jar contains 227grams of yeast per jar. The mash mix started to foam up really well at first give or take about 7 or 8 hours. I stir it around like every 2 to 3 hours to airrate it to try get maximum yeast completion. Now it’s looking like it’s just about done the formentation process. My mixture in the jug is still kinda think ish / gooey feel to it. It totally smells like we’re getting some real fine strong alcohol smell commin from the mix. Just like most times when I make it it smells incredible. My question is that is it not a good idea to use soo much yeast in my mash ? I’ve been thinking that I may have to dilute it allot more with more warm distilled water to break down the texture. Please it would be greatly appreciated to hear your thaughts on my wiles mixture and on the yeast question. Your awesome thank you very much and have an awesome day !
2 THUMBS UP
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Moonshine
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You should get the water regulator the one for the t500 !!
vhisky/wodka hmm... I see what you done did there.
Aaahhh Jesse , so now i suppose it'd be fair to run it through a carbon filter and give it a couple of weeks rest and try it again, that's what i feel would be a finishing touch to this run..! But that Yellow lable yeast i found disappointing when i tried it.. Onya Jesse.. Barmy!!
Could you do an entire run with the yellow yeast, and fruity pebbles cereal!?
If you want something that is truly interesting, mash, ferment, and distill Wheaties. You'd expect a pretty neutral spirit that is close to just a sugar wash. You'd be wrong. It's one of the most interesting flavors you'll ever get from a white spirit.
Hey Jesse, I was just curious if the hydrometer would actually work given the yellow label breaks the complex starches down rather than a traditional yeast that starts off with a mash that already has the starch converted to sugar? I figured you couldn't take an actual gravity reading given the lack of converted sugar to start with?
he did a starch test to make sure there was no unconverted starch and the Hydrometer was a final reading to make sure there was no sugar from the conversion left, that's why he didn't show a starting gravity reading as he didn't have one
Can you use a malted barley with the yellow label and get the same result?
Spent much time in South Africa? Your accent is so close I almost can't tell it apart 😅 Pretty crazy how similar our accents are despite the massive distance
How do you tell when your mash is done fermenting? Or do you just let it ferment for 2 weeks and call it good?
when you plan to plan something...
Well that's just lazy 😂
Lol
I have a suggestion when you next make vodka and you want to infuse it use vanilla pods or essence
Vanilla essence is vanilla pods in high abv ngs
Take 3 pods, cut in half, slice length wise, add 100-200ml everclear
I started in buckets and I'm using big barrels now. I've been having stalled at 1.01 or.02 and never in buckets. Also the big barrels take longer
Malted oat (+ potatos?) vodka. Will it work? How about putting chocolate, strawberries and liquoric to your thumper.?? That thumber mix make it to cream liqueur. How about adding wood to the thumber, will it make whiskey (vodka) better or worst?
I’m thinking of doing seven lbs of dark rye bread, in 5 gallons of water, with yellow label yeast. Doing a dark rye whisky
I have looked at buying some of the angle yellow yeast but there seems to be a lot of different yeasts and rubbish translations. There seems to be yellow wine yeast, high sugar yeast, baking yeast, low sugar yeast etc.. . So which do I buy?
I have used instant potato mash and yeast from supermarket
Hello chase the craft!
Just a tip I use, to help even out water pressure and temperature fluctuations.
I have 2 cheap fountain pumps from Amazon, with a 10 ft lift.( important when my still and column is almost 8 ft tall.)
They run the Dephlegmator and condenser each, on separate inputs.
Currently I use a bathtub for a water source, but I'm planning on a used freezer once I move to a place with more space.
This gives a consistent water temp and I can adjust pressure either with the pump, or using the needle valves I have installed inline.
Relatively small cost for this setup, and a much more consistent abv at the spout.
Love your videos, looking forward to many more!
I love the freezer idea! I just don't have the space right now. Your thoughts on the volume size of the freezer you'd need.
@@rayfox212 id say 5 cubic feet would be ample.
I run the hot return from the Dephlegmator into a sink right now, as it heats the tub water up to much and makes control erratic towards the end of the run.
I'm hoping the freezer will maintain a standard temp, so water waste isn't a factor in cost, you could just plug it in when needed a day or so before.
I find my bathtub is roughly 17 degrees Celsius( just cold water)
Full, its about 42/43 gallons..
Say 158 to 162 liters.
(Jesse's fermentor would even work, instead of a bathtub)
I have a 50 liter kettle, 1500 watt electric usually do 45 to 47 liter runs, and 1 bathtub full will allow 7 hours of distillation, power control is about 7 to 8 on a dial of 10
Any sugar added to this? Or straight cereal, water, and yeast?
I've heard it described as a wet cardboard smell.I'm anosmiac,but my tongue can tell the difference between foreshot,etc.just sharing knowledge
Can you help , i love kessler whiskey, is it possible to "clone " it at home?
How long does the run take with the 2 inch column?
I was just looking at the yellow label Angel yeast and seems that it has the alfa and gluco amylase in it already and it lets it work for a long period. It would be interesting if you could try a batch with regular bakers yeast with a low temp alfa and gluco amylase added and treat it like yellow label angel yeast and see what happens?!
If the Lazy Vodka mash worked with wheat/oats, would it work with wheat/maize?
Got any advice or good links to purchasing is still
Eastern Europeans have been known to eat onions while drinking vodka “water of life”
Do you have a link for where we can get this yeast?
Ingredients of Vodka:
1. Alcohol
2. Water
I think the Russians needed something to get drunk, but for cheap.
Hi Jesse, was the wheat and oats you used from a HBS?
I got a question. How cold does your water have to be going through the condenser? Do I really need to spend so much money on Ice?
The pitching instructions on the package are clear as mud to me, plus I am somewhat math deficient. Would some kind soul post a formula for figuring out the pitching rate for the yellow label yeast? The numbers I'm coming up with are ridiculously large and that stuff ain't cheap.
I loOove your episodes🙃🙃 Have you ever try to make schnaps 🤓