Making Flavored Rum | Easy and Cheap! - Part 1
Вставка
- Опубліковано 6 жов 2024
- We begin our rum series with the fermentation process in this video. The next video will include the distillation and flavoring process. Visit our community tab to vote for the flavor we'll be using!
Find us on Patreon and our website:
/ techingredients
www.techingred...
#DIY #Rum
The amount of detail, the quality of these videos, the usefulness of information contained in your videos are overwhelming! Thank you very much for all the content in your channel.
Thanks.
@@TechIngredients I know of no youtuber more competent and prepared than yourself to properly test a critical meme-of-the-age: "could you cook a chicken with enough *sound* ?" Slapping and hurling are insufficient for high watts of thermalization - others have tried. Meanwhile, your sound cannon may be what the world has been waiting for! Just a stray thought, if there's ever a gap in time that needs a bit of silliness :)
"The amount of detail. . . information . . . contained in your videos are overwhelming!" - It's the 'techie disease' and while I can tolerate it because I suffer from the same, it's not the optimum for a general audience.
If you have so much to say, you can be sure that a good chunk of it is not really needed / will fly over the heads of the audience. And that means that the degree to which viewer interest is held is diluted. (I presented techie seminars for 20 years and learned this the hard way). Tightly edited beats 'wordy'.
100%!!
Have you actually gone out and done anything he's taught you though Careca? Tell the truth. Or did you just sit there watching like I did with no intention of ever doing it?
You sir have a true gift with your ability to explain complex topics in a clear and concise manner without boring the audience to death. Keep up the great work!
Thanks!
I just wanted to say, that i love your channel the most, because you are more practically oriented what works and what doesnt, and you also stay open minded and you arent telling us what we have to use or do, but rather you present it as "this is another way of doing it, if it suits you better" sort of way, i very much appreciate that. Because it leaves people free to make their own decisions.
I still think you are criminally undersubscribed, because your channel is amazing.
Thank you.
That is the scientific method...
Yes, there's is a nice attitude to these videos :)
i know Im asking the wrong place but does anybody know a way to log back into an Instagram account?
I was stupid lost the login password. I appreciate any tricks you can give me.
"I'm going to assume, at this point, that you know nothing."
You're correct my dude lmao I'm fuckin' _stupid._
I was thinking the same exact thing!
„If you are desperate, rum is a good spirit.“
- Tech Ingredients, 2021
Ha! I came here to post the same thing!
Thar be rum and thar be GOOD RHUM. Try some Kaniché XO from Barbados, neat. It just might change your mind. There's also Mount Gay Extra Old from Barbados. Best rum and tonic I've ever had but I haven't been willing to mix the Kaniché with ANYTHING. One day I'll mix it with tonic.
@@David-hm9ic Those are good tips - will add that to my "drinks to try" list. Thanks for sharing!
As far as rum goes, I have not got much experience. But I found that so far, my favorite is Don Papa, closely followed by Botucal.
I would have said, "If you're desperate, it's the Wal-Mart down the street and some Clan MacGregor scotch."
Given the first test run, and maybe a failed one, according to his estimate of 5 to 6 days, my first 50 liters should be ready jusy in time for the opening of bars here in Belgium. This gonna be a good summer
I feel like I learned more in the first 10 minutes, than I did in the last 10 years.
Welcome to the channel! 😁
i learned to program java !!
This guy is freaking nuts! He knows about acoustics, rockets, distillation, and he is a great teacher and the videos quality is great!
Thanks!
Check out our earlier videos on lasers.
He knows everything. Is he GOD?
I’ve found that I have to watch every video of this channel. The information in each one is universally useful.
Thanks!
12:03 poor camera guy, did he hit a ceiling fan or did someone set a lid down without thinking? I need answers lol
it was defintly the lid.
here is your answer, have a nice day ^^.
Ceiling fan.
Unless, they put the lid on the ceiling.
All you folks who think it's a fan, just watch it again and watch the lid. You can see it fall and make the noise. Kinda disappointing there's so much misinformation given there's a timestamp and it's so obvious...
@@nommy8599 yeh the camara guy just get suprissed and moved his arm because the suprise.
"Practical chemistry"
This is the most profound and truthful statement ever. I want you guys on my team in the apocalypse.
"If you're desperate, rum is a good spirit"
Perhaps I commented too soon...
Dude they are lowkey preparing.
More like applied thermodynamics
I know, it’s all intertwined, don’t take this comment too seriously lol
Been a subscriber for 3 years or so. This channel never disappoints!
Totally agree!
One of the most consistently interesting programs available on UA-cam. I appreciate how you use readily available, modestly priced ingredients.
First boats, then gunpowder, now rum. Is Main Presenter turning into a pirate?
Next will probably be swordmaking, saber fencing and making prosthetic legs and hands! 😄
@@Runoratsu or genetically modifying Parrots :-)
AlwaysHasBeen.jpg
What can I say, you are that special kind of teacher that the lucky among us have encountered once, maybe twice in their life and will always remember...
"In the form of urea.
*_Synthetic_* urea."
**Nile red:* has left the chat.
Hahaha
I got that reference, lol.
Lol!
Funny af
why would synthetic urea make him leave? is it in one of his videos?
Love the continuous and low edited your videos are and of course the high level of information your videos have. I would love to see a video of you baking a cake and explaining every chemical reaction.
That was very interesting. I especially liked the part about acetic and butyric acids mixing with ethanol to produce sweet smelling esters.
Yeah as a beer judge having encountered some of these even in commercial examples, I found it quite informative and surprising. Always happy to learn new things!
This channel with all its depth and broad suite of great videos may be one of the greatest parts of the internet we have now. No joke, think about it - would that ever be possible on TV?
Thanks.
Absolutely not. Very early Myth Busters got close, but drifted away.
I don't even drink, but because all your content is so interesting, I had to watch!
Word, here one gets to know some details of any topic at a pace that doesn't overwhelm you and he explains everything with enough detail that you just enjoy the whole process.
Same here and I actually dislike rum generally speaking
I just got my 50 year sobriety chip. F that I'm going to RUM#
If you are leagal age its not too late to start 😂
@@dimash244 Oh trust me, I was in serious training for years, and about to go pro, before I suffered a career ending injury. I've been on the sidelines for 11 years now.
I love how in depth he gets with describing everything
I wish all my science teacher talked like you. Your video are all amazing.
Thank you.
Totally reminds me of one of my college professors. Great guy!! Great video!!
Great job! I've been brewing for 20 years and distilling for 5, and I have to say that this is one of the best treatments of the subject that I've seen in such an abbreviated format. The only think you may want to consider is (especially if using well water), the presence of iron, which can ruin the flavor of either brew or distilled products. Most sources I've seen suggest that keeping iron below 0.3 ppm (mg/L) will result in acceptable water.
I really love that you touched on nuances like mixing, aeration, cooling and heating, etc. Again, Great Job!
Thanks!
I'm new but looking to get into distilling. Can you friend me so I may ask your advice?
I'm just looking to make my own. Not commercial or trade. Just for my own use.
No "competition"
Unless you want to trade with me? I have skills other than brewing. Where are you at? I'm in Hemet California.
"i have actually tested lemons in new england and deduced that they indeed contain citric acid"
Came here for this comment. And all the other great quotes in this episode. I'm cracking up.
@@peetiegonzalez1845 I've heard before that lemons don't contain a lot of citric acid but then a quick google search says they have tons of citric acid.
The “Home Depot concrete mixer” is what got me. This dude’s hilarious
Proof or it's not real
24:15 Thank me later. 👍
As a European I love it, that you as an American use the metric system. Thank you very much!
I greatly appreciate that you cover a variety of topics. Never gets stale.
I had a couple instructors over the years with the level of thoughtfulness and teaching style, I really appreciate the educational value!
outtake was a good addition, keep it up, going to try to get my dad to work with me like this
As a guy from Hungary I just want to get on a plane meet this great man and shake his hand and thank him for getting me interested in distillation. Thank you very much sir!
Any time!
I'm just not a drinker. I have not drank a single drop of any kind of alcohol in 10+ years and for some reason I just sat through a 42 minute video from start to finish to find out to make something I don't even want. I love UA-cam.
you are doing a great job by avoiding alcohol for such a long time especially when living in western society which is alcohol crazy and addicted. congrats for not falling for the addiction of alcohol.
I know what u are talkin about , 30+yrs ago here not a drop but my wife uses spiced rum in cherry cobbler after alcohol leaves cobbler is great
because even if you don't want it, others definitely do, there's always a market for booze
24 years here, I watch for the how to logic, smart is as smart does.
It's the channel. You should've said you love this channel.
This is the channel that I set time aside for whenever a new video comes out.
When are you going to start making some "Flavored Rum", I'm wondering.
Problem is that it takes 4 weeks beforehand to get the rum prepared for drinking during the show.
@@kenhnsy I agree. This sort of thing takes time that you can't rush. But on the other hand, I don't mind it either since it's good quality.
As a rum lover I can't help but notice that bottle of Pusser's in the back. That's "original recipe" rum right there. ;)
Pusser's fan here,too.
Your videos are by far the most detailed and helpful on UA-cam and your ability to share knowledge effectively is exceptional. Thank you for the great content!
Thanks!
Is that a centre console from a boat under the stairs? Amazing instructional videos by the way ! I am already on the road to my next hobby - just have to figure out how I can set up an instructional class or something to cover the distillation going on in my house so I do not get arrested LOL (Canada eh)
I did not expect to find this type of content in this channel. A surprise to be sure, but a welcome one.
Alcohol is pretty cool haha. Tbh it’s not just chemistry, but also biology and much more
Liberals don't expect to see anything they don't control.
You can match with the other vids to get the most precise and pristine acoustic tones of the ringing in your ears the following morning
@@dwightswan2265 - Oh come-on! Is no place safe of the rhetoric?! Perhaps, resist the urge, to piss in everyone's _"Wheaties"_ (non-synth, Urea)... Cheers-
You need to get out of your comfort zone more Martin Melka
The amount of knowledge packed in this video is insane. Thank you for taking the time to make it.
18:24 molasses is some heavy (dense of course) stuff, that's part of the reason that the Boston molasses flood was so destructive.
I have heard that on some very hot days, you can still smell the molasses.
Buried in treacle!!! What a way to go...
Sake is also different from other grain based liquors in that the grain is not malted. The koji which is as you mentioned a combination of yeast and aspergillus fungus (I believe it is a symbiotic combination) the fungus converts starch to sugar which the yeast can then convert to alcohol. Koji is also used to ferment soy sauce and miso.
Waiting for tech ingredients episode on cannabis cultivation.
Amen to that.
@@joshuagibson2520 cough, cough, yeah!
Great detailed information about distilling. I've got a new hobby and I just want to say thank you sir!
You're welcome.
Yes, I’ve visited St. John USVI, and have toured the remains of the sugar cane production industry used for rum production. Very cool presentation. Thank you!
I like this guy. Within the first 30 seconds of the video he had my attention by giving me a history lesson. I love history.
Great video as always. Just a small point: Aspergillus are mycetes, not bacteria
K
You guys are the best... a phenomenal resource for for real knowledge, backed by thoughtful explanations and all the necessary detail without the typical over-the-top theatrics of other channels! I've built speakers, working on a drone, and now it looks like a corner of the shop might be dedicated to making some after-work beverages! Many thanks!
I always add a little rum when making banana smoothies. The kids love it.
Incredible video. Such incredible knowledge well explained.
Wish youtube has 100x Like button! Wonderfull, Scientific and practical 👍🏻
Outstanding presentation, I love how your high intelligence shows through in how you can seamlessly speak in technical terms and blend the science into practice. I can't wait for Part 2! Go Team Vanilla!
What a sweet person. Love the professionalism and wit.
Interesting video. I use a similar setup for the mead that I make. I usually use Fermaid O for the starter and EC 1118 or D47 yeast because of the aromatics they add when aging the mead over the lees. I also add Fermaid K nutrients at the 1/3 and 2/3 sugar breaks to help keep it going. I personally use a "big mouth bubbler" style of fermentation vessel with a spigot at the bottom. That way I usually end up with 4 drinkable gallons out of a 5 gallon brew. I have been improving my method over about 3 years and just added a heating pad with thermometer to the mix, but I still use a blanket folded in half and wrapped around the jug for insulation.
It is always interesting seeing what other brewers do for their setup and look for ways to improve my own brewing process.
I was just relaxing on a Saturday afternoon and now I'm suddenly searching for pots and ingredients. I don't think I will do it in those dimensions but on a more reasonable level as it would only be for myself.
Love the variation in your videos and the videos in general.
Cacao beans or coffee definitely. Vanilla extract is too common these days. Very interesting video.
This was one of the best instructions I've ever seen on anything. Thank you
Man I actually got excited when I saw a new video from you!! The rocket series was awesome
Are they discontinuing it? I thought they'll do some Hybrid stuff
@@cloakedsniper5016 they'll make more videos on that topic. tech ingredient usually make some alcohol related videos as they are into brewing their own and might as well film it because its fun and science. if you follow this channel from before you'll know that its a little bit of tradition to make alcohol brewing videos.
@@lordjaashin I got into them very recently but I'm loving every bit.
I'm actually part of a rocket club and was hoping to learn from their hybrid videos, which is how I found them in the first place.
@@cloakedsniper5016 - Came for the rockets and, stayed for the rum!
My favorite channel for curious adults. Fantastic content , no razzamatazz and no duff duff music drowning out the sound of what's happening and the commentary. Just the best.
I'd love to suggest an addition to your gin basket - bay leaves. There's an incredible rum bar in New Orleans called Cane and Table, and they sometimes infuse rum with bay leaves, the same way you'd make sun tea. Please try it, the complimentary depth of flavor is remarkable. Thank you for all of your videos, I'm getting a lot out of them.
This is by far the best scientific channel on UA-cam. Thank you so much.
Go with the vanilla
Yo-ho-ho and a bottle of Capt' -Morgan's- Tech Ingredients rum!
Having come from a Lab environment in the Flavors industry I sure appreciate not only the information, but the also the use of the Metric system!! It’s SO easy!! Thank You!!
After watching all your videos of making spirits I feel that this summer I need to make my own. I just need to get the equipment now
Remember to toss away the heads or you’ll go blind 😁
As a long time subscriber, I must say that your content continually gets better and better. This is by far the best video on rum making that I have seen. I have dabbled with home distillation for the last few years following my time living abroad in Haiti. I learned to appreciate the complexities of rum and the very dark and controversial history associated with it after visiting the original Barbancourt rum distillery and several of the old plantation museums that show how truly horrendous this industry was during its early years. Barbancourt is often credited as one of the first commercially produced rums, and until recently was even produced in the same distillery using the same recipe that quite literally became the notorious spirit that was prized and traded by the pirates of the Caribbean.
Thanks!
Very interesting as well. The more you dig into the history of what we assume is an unremarkable product it's suprising how wide ranging are the factors that lead to it. Paper is another example.
commenting to feed the algorithm. Looking forward to part 2. ✌
Looking for this! Thanks cap!
I love rum, and despite not being allowed to distil, I thoroughly enjoy your highly informative videos. Keep up the good work. I'm as always looking forward to the next.
I've a funny feeling that dude is fond of a few scoops. 👍🍺🍻
In the 1980's I took several crews of men to work in the U S. Virgin Islands. Naturally we were drawn to the, "duty-free" rum on St. Croix. We certainly found the consumption of Crusian Rum a pleasant distraction from 12 hour work days and making rum videos certainly peaks my interest and revives some tropical adventures from close to 4 decades ago. Still loving the science lessons.
Tech Ingredients, are you not concerned about the legality of home distilling in the USA? Personally I think it should be legal for home consumption, just like home made beer and wine. Here in the UK it is illegal although the penalties are minor and I don't think it is something the authorities really care about - I've never heard of a prosecution.
Not in the US. Canada...
It’s so asinine because we have state laws that endorse at home distilling, but federal laws prohibiting. The same with marijuana, state by state it’s okay, not yet federally. Asinine.....
@@Robert_McGarry_Poems I thought they were in the Northeast US.
@@MrEazyE357 they are, it's either NH or VT
@@Oxytropis1 Yep, and deffinitely illegal unless he got an expensive license as a distiller.
As a brewer, we only use carboys for our smaller projects. We don't use brushes to clean them out. We use caustic chemicals. You have to be careful not to get any on you but they are very effective in cleaning out the carboys. Specifically we use something called PBW. You may find that or something similar at a local home brew store. We also use a sanitizer as a last step before adding our wort. Hope this helps.
After watching this I'm afraid you'd have a heart attack watching me make mead. No heating, a bottle and a balloon. I might try adding citric acid, I normally just add a little ascorbic acid. I use citric acid as a cleaner(plus much more) so I always have it around.
Not at all. A good tool is one you can't add anything to, a great tool is one you can't take anything from.
Let's call it traditional or rustic and if it flies...:-) I've seen vessels used for mead production centuries ago and it worked too.
Exact tools and measurements offer less room for error but it can also mean less room for pleasant surprise.
I'm biased as a chemist but brewing has always been somewhere between art, magic and craft.
I know what a hydrometer is. I love that you explain it every time.
"booze is booze" - main presenter, tautology god
Vanilla...
Thanks for all that you bring to us, your subscribers...
If I was a 18th century rum merchant I would name my ship “booze is booze”
How is this a tautology?
The detailed step by step accurate scientific no nonsense approach is wonderful.
I wish you would make a indoor hydroponic/soil grow room, and plant some herbs, lettuces, tomatoes, peppers and squash.
I would love to see how your brain builds a self sustaining eco system
It’s not sustainable to grow vegetables in a hydroponic setup.
Most of the time you’ll end up paying more for the produce than the stuff you get at the supermarket.
If you’re into a more balanced and environmentally friendly way of life then you’re better off sourcing your produce from nearby farms that are producing ecologically.
In the EU there’s a certificate the farmers can earn if they uphold the standards for ecological production for example.
In the US i believe you’re out of luck so you’re going to have to actually visit the farms and see for yourself and use your own best judgement.
Ya I’d watch just to see what they come up with. Guarantee it would be a new approach.
Herbs would.pay itself. 4 plants per household !! In Canada 🇨🇦 😎
A carcinogen, Ethyl carbamate, forms when urea and ethanol are brought up to temperatures associated with distillation, so it's generally recommended to find a different nitrogen source for your yeast nutes, like DAP.
I am so glad you have fleshed out the subject of dunder. There are YT videos made of distillery processes which completely omit this important topic.
I vote for adding the cacao!
Thank you for an excellent discussion of the underlying scientific factors involved in distillation.
've always thought using Sweet Feed, like for horses, would make an amazing beer to distill. It's got molasses in it and grains and oats and all kinds of stuff. Probably an nice blend between rum and single mat rye whiskey.
There is a recipe loosely based on this idea, but it’s corn and molasses. The distilling channel Still It does one.
Here it is:
ua-cam.com/video/Sc7zutlS_U8/v-deo.html
I can't overstate how much I enjoy your content. The variety and depth is perfect. Keep up the awesome work!
CINNAMON VANILLA!!! couldn't vote for 2, but I vote for a blend .
Your tips and content are always excellent. I had fermented the grapes I found by the former owner when I bought my 1st house in central Minnesota. 200 lbs.=67 bottles. One of the most enjoyable chemistry experiments yet.
Now this is a science experiment that should definitely not be done BEFORE your home-made rocket engine projects...
With great power comes great responsibility
@@krap101 [Loud ominous beeping]
On the other hand, that may have been how hybrid rockets were invented.
From a seasoned science teacher and practitioner, you are an inspiration. And crystal-clear enuciation to boot!
I just learned that strep and yogurt factoid from that new Walter Isaacson book, The code breaker, about CRISPR @ 7:18
OMG, you are the best chemistry teacher I saw on UA-cam.
Congrats and thank you.
"One cannot drink rum without thinking about sailors ... about sailing."
Nice save, professor, but we do look good in our cracker jack blues 🤣❤💀
I won’t attempted half the content on this channel but I love watching it. Good luck on the Rum.
Being half Japanese, great pronunciation on “Sake”
Being whole japanese person myself. Great attempt at pronunciation of "sake"
Being chapanese I'm pretty sure I'm cool.
@@Questchaun well when your with a bunch of Americans who call it saki it’s annoying as hell haha
So I have read almost every rum forum and watched countless hours of videos before finding this. The mystery of dunder is finally explained. I have 2 gallons growing in my garage. I now understand why it is there. I do like your still setup. I might need to upgrade. What's next? Uncovering the REAL secrets of the Bermuda triangle?? You keep on explaining things, I will keep on watching.
when buying chipmunks- do I need to use distiller's chipmunks or will baker's chipmunks be fine ?
Excellent science. Each of these productions makes me increasingly proud of being a patreon supporter.
🎵 Soon, may the Tech Ingredients men come
To turn our sugars into rum 🎵
Thanks, I have been making Italian Grappa for a couple of years now and you have solved my problem with the taste and quality of my final product. You are the Best.
Thanks!
You really should do a blend of spices like cinnamon, cardamom and cloves.
Been here since less than 10k, will be here past 1M. I thought this then and I still think this. This is the kind of guy you want as a neighbor or friend. Spiced rum is my favorite thank you for the information!
Great tutorial. I'm gonna use it soon 🙂
And one critical remark from a fellow amateur chemist: 1 ml of lemon juice will lower PH about 1.2... when starting from 7 (neutral liquid). It's worth to emphasizing, that PH scale is logarythmic - and to lower PH from 6 to 5 you need 10 times acid volume as for lowering it from 7 to 6. For some of us it's obvious, but for most people it isn't...
Watched the complete thing...
I’m so baffled about how you speak, convey yourself and manage to produce over 40 minuets of intriguing content! 🤯
(Please never start a religion tho)
Science is one of the best religions :)
so if those whalers wash their decks with ethanole they would stink like pineapples?
think all that scurvy ant not a citress in sight.
You are so concise and detailed in your description of the process. Absolutely fantastic content, thank you. One note on overpitching yeast: It results in acetyldehyde, which imparts a green apple off flavour in the wash. You might want to drop down to 0.5g year per litre.
Now, that's a thumbnail 🤣
I'm slowly consuming all of your videos. I like very much what you are doing - a mixed bag of awesome!
Keep up the excellence and thanks for you and your team's efforts!
Your lemon was a Lemon
The problem is, his water likely has a high mineral content, and the dunder has an even higher mineral content. What you're seeing happen is the minerals being dissolved by the acid, which neutralizes the acid, so the pH doesn't change. This is a 'mineral buffer', and depending on the minerals in your solution, it'll buffer to different pH levels.
You can avoid this by over-shooting with citirc acid, to a pH of 4, at which point all of the minerals are in solution (not just in suspension) and then add calcium carbonate, probably around 200g, which will keep the solution buffered to a pH of around 4.5, which is ideal for yeast.
Thank you for sharing your knowledge and experience in such a concise way.
What shall we do witgh a drunken salor?
bootleg them aaarrggh