Your the best Master Distiller George! I couldn't get below 5% on mash, kept stopping, you fixed my problem. Kept getting greedy with extra sugar. Glad to see you back!!!
George this is an excellent tutorial, Iv learned so much about the chemistry and how my brewing works. The sugar water balance finally makes perfect sense. Thankyou for such an interesting and informative video, told with such enthusiasm and made clear and simple. Thanks mate
Glad to see you back my friend was starting to get worried about you until you answered my text on my column a couple of days ago as always another great video to help us be better and safer at our thing thank you for all your help and #HappyDistilling
You knocked it outta the park again George. What a video to come back with! I’d pay a monthly subscription fee to see your videos unedited, or at least the blooper out takes. And I’m willing to bet I ain’t alone. Happy Distilling.
Hey George happy distillin. I use a container of agave nectar 176 oz. 5 lb .sugar. 6gal h2o. And a turbo yeast . Usually double distilled as I only have a pot looking forward to using Karol soon .thank you Sir.
It's like you were talking directly to me! I had this problem a couple washes back and followed your advice from prior video (added some water) and it took off and finished in 36 hours. You are the best!
Great to have you back George it's funny you put out this video when you did I just got finished having a problem with a wash I made. Sat late last night and watched your new video on the problem I had you must be in tune with us in the universe and feeling our problems lol Happy Distilling
Great session! Evidently ran into this exact problem and through dumb luck I split my batch into 2 separate and added some water. Now I know why it worked. Though it is counterintuitive if you start with 1.130 gravity, 17% abv which leaves you 83% water and ya gotta add more water. Saudi made you live on the edge. Happy Distilling!
Yeap George, when I added that gallon of water to a 5 gallon wash. I put the gallon of water in the sun until it was close to 80 degree fahrenheit.(77'). The wash started up again in about an hour. The wash finish in 3 more days which gave me a total of 10 days on a 6 gallon wash. My gravity wasn't what I thought it would be. The wash was sour and had no sugar to taste, so I new it was done. 6 gallons left me with plenty of head space in my cooking pot. I no longer chase the high gravity points by loading up on sugar.
Things are getting too complicated for some folks. For a while now, been splitting my recipes in 2: make a full dry ingredients recipe (nutrient, yeast, etc) but hold the sugar to 1/2 the usual quanitity, water about 3/4. Get that started to ferment. Yeast will have lots of elbow room to flourish. Separately heat up the remaining 1/2 of sugar in the 1/4 of water and add in a few days later when the SG has dropped to 1.03 or so.
@@bobtheelectrician6692 That sounds like a winning idea! I will certainly give it a try. Keeping it simple sure does make the process more fun. No need for rocket science, huh.
George steps up to the plate it's a fast ball low and outside he steps into it and with a mighty swing slaps it out of the park for another homerun. Thanks for the very informative video my friend it came just in time as l was starting to jones for one glad to hear all is well on your end please keep up the great work and as always #HappyDistilling
I’m at the point now that listening to George is no longer a requirement for me to be successful in my endeavors I can now enjoy just listening to a man of pure passion explain this ( sometimes) difficult craft. Teaching is a difficult task, I know all this stuff and would not have the patience to teach. George is something special! Pay attention,,class! 👨🏫.
Welcome back George. I keep coming back to your videos each time I make a batch of Brandy. A question i've been struggling with is to punch down, stir or leave it alone during the fermentation process. Also it might be an idea to inform your viewers to be carefull when fermentation in a confined space like a bathroom as co2 can be dangerous. Thanks again for coming back.
Great to see you back, was getting a bit concerned given your travels etc. Most of what I've learned about distilling is from you , so thank you! But, I am a bit confused by this one and when/why water and how it relates to starting gravity and current gravity. If the current SG is less than 1.090 (and the mash ws never higher than that) isn't there, by definition, enough water? or did I miss something?
Well, I think you just answered another question that I forgot to ask you on the phone the other night. I always wondered why various mash recipes include "acid blend" (which I've never used) and gypsum but that would probably drop my well water pH from 7.5+ down to 5'ish. Still learning.
George is back, back again, I'm so glad, he's teaching us again, you told me to wake up up, Cuz I was in the back row, are always awesome to all us.. see you soon buddy.
Holy $%#@, You truly are a great teacher! Im welding stainless and listening your lectures. Very easy to listen and informative. Thank You for the work You do!
Hey George I was wondering if I have a batch of sugar Shine already fermented can I soak it in peaches for a couple of days before distilling it and add peaches as I distil to get a reliable peach flavor and a clear spirit? Love your channel it's a big help.
My Missouri Single Malt #8 is clearing now. Dropped all the way down to .990 😉 Between my 3 different ferment processes, wine, beer and mash, I've only had 1 stick in 5 years. Was an ambient temp problem. It gets cold in Missouri, lol. Thanks George ! #HAPPYDISTILLING 🇺🇸
I liked the way you simplified the process of fermentation. You answered some questions I had. But I have one more question I'm puzzled about, how do some of these guys get 15 to 20 percent alcohol out of their washes if 1.090 (12%) is max? Are they just adding more water as needed to keep things going? Also, I have a rum wash going now and it started with a SG 1.080 (your recipe) it pretty much stopped at 1.020, how can I get it to 1.00? Thanks George...
Damn this trick saved my mash! Had a SG of 1.110 and it stopped with 5% left to go. Added water and boom it was back and ended right at 1.000. Thanks George!
All great and knowledgeable George I have a question about the wash after distilling. You said in an earlier video it kills grass. I was thinking of giving my chickens the leftover wash after distilling. (I feed them beer and wine already) But does distilling a wash make it toxic? Does it boost the acid levels or make some other effect that makes it toxic/undrinkable? Not a huge deal but on my homestead I shoot for ZERO waste when I can. Your amazing knowledge and insight I trust. Thank you for what you do!!!!
......we use it as a hair product . The bottom and yeast is great ! Some old hippy I knew .....lol ! My wife even used it and her hair was shinny and silky smooth . Mostly we used beer bottoms back in my college days . Peace !
George, the amount of alcohol distilled from the wash will be different depending on whether one is using a pot or a reflux still because the proof output of each method will be different. I might get 3 quarts from a pot still, but it will be about 120 to 140 proof. With a reflux still I'll get around 2 quarts, but it will be 170 to 180 proof. Once proofed the final quantity will be about the same.
Looking at the different methods to distill spirits is there a use case for the amazing still or bucket still as its some times called for either a predistillation process or post distillation process? Just cannot see how it could work since it only heats to 122 degrees. They claim it distills upwards of 40 proof. Is it even possible to distill spirits at a low temprature? Seems to me that it would distill out only the stuff you dont want if it works at all??? Which could be useful in a post distillation process if it works??? Any one have any experience with this?
I just don't have any more words to describe this class. Just love to be here. When I'm watching your videos I just want to pack and fly to USA to meet you personally and have the pleasure to take a drink with you George. Thanks a lot for your lessons, but mostly for your way of being on this platform.. (my English grammar is not so good, hope you can understand what I trying to say). A very big abraço meu amigo e professor.
yellow jackets, George just to let you know we also get yellow jackets here is Australia and i think you get them in the USA too, but they only seem come around maybe 3,4, or 5 days into fermenting a mash. That's the only time that you see them. Scary things.
I'm a beginner,i cut up a bunch of apples, mashed them all up,put in 5 gal still,poured gal of apple cider gal of apple juice,1an half gal of water,added 3lbs suger,mixed yeast in warm water, poured in still, covered was checking berbing for two weeks,then stopped,I knew it was ready,i was preparing to put on heater,phone rang,it was emergency,i sealed up still,had to go out of town, was gone for a week, opened still up,it was foaming,i tasted.it tasted sour,tart,it didn't smell or taste rotten,my question is can i refermentate it, maybe adding suger an yeast
This guy is a genius! Makes deep info accessible-and easily understood. Huge respect.
I love your classes George. I can start and stop to take notes to have with me on my first run. Thank you George, your the man.
As usual George never disappoints. simple, clear and easy to understand. Legend. Glad your well
Much appreciated
Glad to see your doing Ok George. 🙂👍
Love the science
Looking forward to your next video.
Your the best Master Distiller George! I couldn't get below 5% on mash, kept stopping, you fixed my problem. Kept getting greedy with extra sugar. Glad to see you back!!!
Nice to have u back and sharing ur knowledge
It's my pleasure
George this is an excellent tutorial, Iv learned so much about the chemistry and how my brewing works. The sugar water balance finally makes perfect sense. Thankyou for such an interesting and informative video, told with such enthusiasm and made clear and simple. Thanks mate
Awesome video as allways...! Glad to have you back again👍
Glad your doing well. Thank you for the great class. Your mentorship is appreciated. Semper Fi , Bill
Glad to see you back George. Happy distilling. Good luck with the renovations.
Thank you kindly
Welcome back. Thank you for info. Happy distilling.
Glad to see you back my friend was starting to get worried about you until you answered my text on my column a couple of days ago as always another great video to help us be better and safer at our thing thank you for all your help and #HappyDistilling
You knowledge is undoubtedly absolutely fantastic!
Sir - your presentation skills are excellent! So much to learn - Thanks!
Thanks for all this great information! Glad you are well!
You knocked it outta the park again George. What a video to come back with! I’d pay a monthly subscription fee to see your videos unedited, or at least the blooper out takes. And I’m willing to bet I ain’t alone. Happy Distilling.
Wow, thanks!
Hey George happy distillin. I use a container of agave nectar 176 oz. 5 lb .sugar. 6gal h2o. And a turbo yeast . Usually double distilled as I only have a pot looking forward to using Karol soon .thank you Sir.
Thank you for your fantastic video, great visualizations and explanation.
It's like you were talking directly to me! I had this problem a couple washes back and followed your advice from prior video (added some water) and it took off and finished in 36 hours. You are the best!
Great to hear!
Great show, very helpfull. Especially for a beginner like me. Keep up the good work sir.
Great to have you back George it's funny you put out this video when you did I just got finished having a problem with a wash I made.
Sat late last night and watched your new video on the problem I had you must be in tune with us in the universe and feeling our problems lol
Happy Distilling
George you are a astonishing instructor, you bring excitement, and inspiration into learning. Thank you very much!
Great to see you again George, I hope everything is going well!
Great explanation. I've just added more water to my stuck fermentation. It made so much sense. Thank you
Great session! Evidently ran into this exact problem and through dumb luck I split my batch into 2 separate and added some water.
Now I know why it worked.
Though it is counterintuitive if you start with 1.130 gravity, 17% abv which leaves you 83% water and ya gotta add more water.
Saudi made you live on the edge.
Happy Distilling!
Happy to see you back George. Happy distilling.
George, can't thank you enough, you truly make the topics engaging and very easy to understand.
You are very welcome
Love your videos 👍 I always watch them while I'm distilling.
Great to see you back, George! Thank you
Thank you too!
Simply your best video! Thank you a million, the solution was so simple and right under my nose the whole time!
Yeap George, when I added that gallon of water to a 5 gallon wash. I put the gallon of water in the sun until it was close to 80 degree fahrenheit.(77'). The wash started up again in about an hour. The wash finish in 3 more days which gave me a total of 10 days on a 6 gallon wash. My gravity wasn't what I thought it would be. The wash was sour and had no sugar to taste, so I new it was done. 6 gallons left me with plenty of head space in my cooking pot. I no longer chase the high gravity points by loading up on sugar.
698 views, but only 91 likes come on community don't be stingy with the like button! This was a great lesson. Real Edutainment.
Things are getting too complicated for some folks. For a while now, been splitting my recipes in 2: make a full dry ingredients recipe (nutrient, yeast, etc) but hold the sugar to 1/2 the usual quanitity, water about 3/4. Get that started to ferment. Yeast will have lots of elbow room to flourish. Separately heat up the remaining 1/2 of sugar in the 1/4 of water and add in a few days later when the SG has dropped to 1.03 or so.
@@bobtheelectrician6692 That sounds like a winning idea! I will certainly give it a try. Keeping it simple sure does make the process more fun. No need for rocket science, huh.
Wow! Your the best, I have struggled with this for a couple batches now. You have made perfect sense! Thank-you so much for sharing!!!!!
This is a fantastic video and I learnt my mistakes in wine making.Great session.
George steps up to the plate it's a fast ball low and outside he steps into it and with a mighty swing slaps it out of the park for another homerun. Thanks for the very informative video my friend it came just in time as l was starting to jones for one glad to hear all is well on your end please keep up the great work and as always #HappyDistilling
Thanks George, new to the craft and this was quite helpful in filling me in on the complete process at a level I can absorb.
Instablaster...
Thanks George, really easy to follow and engaging!
Excellent video George thank you
By god you're a blessing George, thank you.
This is exactly what I emailed about the other day so thank you.. extremely helpful.
I’m at the point now that listening to George is no longer a requirement for me to be successful in my endeavors
I can now enjoy just listening to a man of pure passion explain this ( sometimes) difficult craft.
Teaching is a difficult task, I know all this stuff and would not have the patience to teach.
George is something special!
Pay attention,,class! 👨🏫.
That was a fantasticly informative video, thank you george, i got a great deal out of it, you are a very good teacher of the science.
Welcome back George. I keep coming back to your videos each time I make a batch of Brandy. A question i've been struggling with is to punch down, stir or leave it alone during the fermentation process. Also it might be an idea to inform your viewers to be carefull when fermentation in a confined space like a bathroom as co2 can be dangerous.
Thanks again for coming back.
Another interesting video, thanks George!
Great to see you back, was getting a bit concerned given your travels etc. Most of what I've learned about distilling is from you , so thank you! But, I am a bit confused by this one and when/why water and how it relates to starting gravity and current gravity. If the current SG is less than 1.090 (and the mash ws never higher than that) isn't there, by definition, enough water? or did I miss something?
Absolutely love the videos George!
Great job.!!! IN explaining this process.
George,,, ( wow can I meet wow) I'm glad you're back.
Well, I think you just answered another question that I forgot to ask you on the phone the other night. I always wondered why various mash recipes include "acid blend" (which I've never used) and gypsum but that would probably drop my well water pH from 7.5+ down to 5'ish. Still learning.
Sir, thank you so much! *Salutes*
Great explanation George !! Exactly what I did the first time this happened to me. Worked like a charm ! Cheers buddy!!
Glad it helped
U are my man. You are The best all around youtube🍇🍇🍇🍇🍷🍷🍷
Wow, thanks
George is back, back again, I'm so glad, he's teaching us again, you told me to wake up up, Cuz I was in the back row, are always awesome to all us.. see you soon buddy.
Too simple, too precious, thanks 🙏
Holy $%#@, You truly are a great teacher! Im welding stainless and listening your lectures. Very easy to listen and informative. Thank You for the work You do!
You are great at teaching this
Great teacher!
Brilliant!!!!!
Another wicked Video George!! We gotta get you as a guest on our show for season 2!! Cheers!
Cannt wait for you to come back and teach use more
You are perfect! Thank you!
Thanks George - from Australia.
THANK you so much for sharing this knowledge..it helps a lot to us..
My pleasure
Just started my first corn mash... it’s bubbling like crazy and I am vey excited!
You are the best teacher ever
Hey George I was wondering if I have a batch of sugar Shine already fermented can I soak it in peaches for a couple of days before distilling it and add peaches as I distil to get a reliable peach flavor and a clear spirit? Love your channel it's a big help.
My Missouri Single Malt #8 is clearing now. Dropped all the way down to .990 😉 Between my 3 different ferment processes, wine, beer and mash, I've only had 1 stick in 5 years. Was an ambient temp problem. It gets cold in Missouri, lol. Thanks George ! #HAPPYDISTILLING 🇺🇸
Nice work!
thank you for the videos, i learn ALOT about the science behind all this stuff and its nice
Ive watching George for awhile he’s the man taught me everything i know thanks George
Love your videos. I am new to brewing ,can I use brewers yeast from health food shops. David in Aus.
I liked the way you simplified the process of fermentation. You answered some questions I had. But I have one more question I'm puzzled about, how do some of these guys get 15 to 20 percent alcohol out of their washes if 1.090 (12%) is max? Are they just adding more water as needed to keep things going? Also, I have a rum wash going now and it started with a SG 1.080 (your recipe) it pretty much stopped at 1.020, how can I get it to 1.00?
Thanks George...
Very good explanation of yeast being overwhelmed with ethanol.
Incredibly helpful! Thanks
I have a 110 gallons brewing right now. George this post is perfect because I realize I need to learn a lot hence my exploding fermenter pict I sent.
Hope he post that one I've had a lot of air locks blast off but never had a fermenter blow up.
Glad you're doing well
As always well described. Just like biology class.
Many thanks!
Thank you for TEACHING US A LONG LOST ART. MORE KNOWLEDGE PLEASE.
Thanks for all of your insight. 5 gallons of water. How much sugar? How much yeast?
Great video and great work, do you have knowledge in making mezcal?
Damn this trick saved my mash! Had a SG of 1.110 and it stopped with 5% left to go. Added water and boom it was back and ended right at 1.000. Thanks George!
Spot on once again happy distilling!
Thanks again!
Your dedication to detail is inspiring. Thank you very much.
All great and knowledgeable George I have a question about the wash after distilling. You said in an earlier video it kills grass. I was thinking of giving my chickens the leftover wash after distilling. (I feed them beer and wine already) But does distilling a wash make it toxic? Does it boost the acid levels or make some other effect that makes it toxic/undrinkable? Not a huge deal but on my homestead I shoot for ZERO waste when I can. Your amazing knowledge and insight I trust. Thank you for what you do!!!!
No it does not make it toxic.
......we use it as a hair product . The bottom and yeast is great ! Some old hippy I knew .....lol ! My wife even used it and her hair was shinny and silky smooth . Mostly we used beer bottoms back in my college days . Peace !
Awesome George! Just like in a hot dog eating contest, all the contestants dip their buns in water.. no water.. no eat... great video. Thank you.
Great analogy!
Exactly!
Hi gorge. Great video by the way. I have a question. How can you tell that you fermentation proces have stopped?
HI GEORGE I WATCH ALL YOUR VIDS GREAT STUFF. MADE A BEAUTIFUL SPICEY WHITE RUM TODAY. HOPE YOU GOT MY PIC OF MY STILL
George could I be adding to much sugar & grains to my mash? I usually add 2lbs sugar & 2lbs grains to every gallon of water.
George if your start gravity is 1090, what would your finish gravity be roughly at the end of fermentation
George, the amount of alcohol distilled from the wash will be different depending on whether one is using a pot or a reflux still because the proof output of each method will be different. I might get 3 quarts from a pot still, but it will be about 120 to 140 proof. With a reflux still I'll get around 2 quarts, but it will be 170 to 180 proof. Once proofed the final quantity will be about the same.
Okay but the overall volume of alcohol is not different.
Thanks so much, great class!!
The way he explained the process made me realize that ethanol is the piss of the yeast. All these years I've been drinking yeast piss.
18:50 😁 such a great teacher!
Looking at the different methods to distill spirits is there a use case for the amazing still or bucket still as its some times called for either a predistillation process or post distillation process? Just cannot see how it could work since it only heats to 122 degrees. They claim it distills upwards of 40 proof. Is it even possible to distill spirits at a low temprature? Seems to me that it would distill out only the stuff you dont want if it works at all??? Which could be useful in a post distillation process if it works??? Any one have any experience with this?
I just don't have any more words to describe this class. Just love to be here. When I'm watching your videos I just want to pack and fly to USA to meet you personally and have the pleasure to take a drink with you George. Thanks a lot for your lessons, but mostly for your way of being on this platform.. (my English grammar is not so good, hope you can understand what I trying to say).
A very big abraço meu amigo e professor.
Wow, thank you!
yellow jackets, George just to let you know we also get yellow jackets here is Australia and i think you get them in the USA too, but they only seem come around maybe 3,4, or 5 days into fermenting a mash. That's the only time that you see them. Scary things.
This do make senses but I wish you would have tell us the amount of yeast to add after you mixed the water and auger to 12% .
George, I love your videos and your knowledge, but seriously, how many long distance runners do you think watch these videos and make shine?
Why isn't this class being taught at Harvord? ...No, wait, MIT! ...Or, TED Talks at least?
I'm a beginner,i cut up a bunch of apples, mashed them all up,put in 5 gal still,poured gal of apple cider gal of apple juice,1an half gal of water,added 3lbs suger,mixed yeast in warm water, poured in still, covered was checking berbing for two weeks,then stopped,I knew it was ready,i was preparing to put on heater,phone rang,it was emergency,i sealed up still,had to go out of town, was gone for a week, opened still up,it was foaming,i tasted.it tasted sour,tart,it didn't smell or taste rotten,my question is can i refermentate it, maybe adding suger an yeast
Your the best
Yeast selection would also play a large part due to different alcohol resistance and attenuation.