What I love about this hobby is that you can call them whatever you want. Because it's your product. Also, fun fact about Heads-Hearts-Tails. Being a beginner and still collecting in "transition jars" because I wanna determine the next day if Jar 3 is Heads or Hearts for example, I call these "necks". So when I'm collecting I have Foreshots, then Heads-necks-Hearts-bellies-Tails, then the next day I simplify them into the 3 that we all know. Why? Because I can :))
Ok now I need to watch your gin vids coming up. My first gin, I needed a vodka. But I was only going to use the air still. So I triple distilled toasted Jasmin rice. I mounded it while toasting so it was a variation from dark to light toast. Then used that for the gin. OMG so good!
@ are you asking “what enzyme was used to convert the starches in the rice into sugar for fermentation?”? If so, none on that fermentation. It was 1lb of grain in a bag for 5 gallons. Gravity to 1.100 with plain sugar and a tone of yeast nutrients. I also added a hand full of chopped raisins.
Dude i'd love to put in like a sun-dried kakadu plum in with the botanicals, but it depends on how you're gonna do the absinthe in the first place or if its going into the wrong direction. I'm personally playing with adding freeze dried stuff (not to much) and it's just adding some really nice notes without pile-driving it in.
@@StillIt Thanks man, just heads up though, I’ve only been using it as “a cherry on top” kinda thing. So, putting a nice fruit twist on a standard vodka or the like. Freeze dried stuff doesn’t have a lot of mass and I’m sure it’d just make fruit sludge if you used a boat load of it. I don’t have an air still, but re-distilling with freeze dried like your meme spirits is ideal. Either way it’s fun to try :D
Don't know if you've done this or covered it.. I've found a way to clean a run that doesn't reduce volume. I add an equal amount of purified water and get every drop back cleaner at original abv.
This works. Definitely at the cost of flavor. Whenever I add water to my stripped wines they come out amoother and less flavorful. The water in the boiler holds a lot of the other compounds to it.
Cool stuff! Looking forward to seeing how the absinthe turns out. You could always distill a small batch of extra smokey spirit as a safety net ingredient to fall back on if necessary.
Something I have done with sweet vermouth for smokiness is add charred cinnamon sticks which might work for absinthe. Could be an enhancer but on the other end it could just taste a little like dirt too
I tried something similar but with corn, wheat, and oats. It was absolutely horrible in the white. So I thought I'd try a light whiskey and aged it on oak and apple at 75% After 6 months it became undrinkable. I put in a stick of heavily charred sugar maple and after a month it seems to be turning into something that has some real potential.
You should try some of the moonshine they distill here in Sweden, called hembränt (homeburnt/home distilled) as we also call real vodka brännvin(burnt vine/distilled vine) before the / is the actual translation and after / what it means more precisely. I have distilled some and have a pretty good understanding of the process, but if you buy hembränt here, it is either made in a Lab master or some sort of pot still, Lab master being the usual culprit. These distillates aren't anyway near being real vodka, but they can taste pretty OK with the help of double distilling and active charcoal at the end, and it is pretty drinkable, ie good enough to shot but mostly use for drinks that's called grogg here, ad what that comes from I guess you already know, and it ain't our Swedish Navy. I'll like to see how clean a white spirit could be done on only pot still, a typical rum/whisky 2" copper 50cm piece under the head and 2*90° with a 2" 10cm piece between them and last couplings to the distillate cooling ie Liebig condenser.. I bet you could get a pretty good result against those LabMasters with some cuts made and distilling at least two times. Hmmm...
You could save the smokey tails jar that you only put ⅓ into the final product. Then add it to the final absinthe distillation if it isn't smokey enough. Messing around with cuts is one of my favourite parts of this hobby 😁
Answer me this any new zealand or australia people. What verb do you use to describe the use of a directed sound or putting images on a screen or wall?
Hi, New to this, do you add the left over low wines into the final distillation. I thought all the alcohol would have been taken out in the stripping run. Thanks
Do you have a good recipe for a sugar wash with relatively low amounts of sugar to keep the wash cleaner, but with some amount of some grain to give it a bit more mouth feel and vodkaish taste? Have been using 1,5kg sugar per 9L fermenter x 3 so ~4,5kg for a 27L wash that's at around 24-25L when the yeastbed is left in the bucket. I do get a pretty good clean drink double distilling it on my column that's very much alike yours, but it has that type of head that home distiller forum recommend using for spirits that taste, as I am s rumhead. Building a automated LM-E-ARC in winter, as per latest design changes for making my pure drink on, getting azeotrope alcohol on a 25L sugar wash, ~4,5L azeotrope in 4h20min fully automated is kinda nice! Got most things for it just need to build the head and the reflux condenser for it. The control box is ready too.
@@AlasdairThompson Yup. As is Eau de Vie, and Whiskey and Akvavit, and Vodka. 😀 But Okowita doesn't mean any particular type, so Polish distillers have started using it for low percentage high tasting vodkas, even as low as distilling them directly to 40%.
Suggestion for an AGED spirit... Making two batches of beer; (one hopped, and one without) distilling the unhopped version, blending them to the same % as a whiskey, and aging THAT.
In the states we get 3 types of oats. Steel cut, not pre cooked.... rolled or old fashioned, Steamed and rolled. Quick or Instant, precooked, cut fine, hot water in the microwave makes them "edible" I cant stand them.
Perhaps it doesn't to be categorized or defined... Some things are just delicious regardless of what people want to call it. That's the beauty of cooking and brewing at home...you can do what you want, and it doesn't cone in a box or bottle at the store, and is delicious and unique! Just ignore the alcohol naming police! 😂
Ive used oats twice, each 1lb, one with corn meal mash, and one with cracked corn both ferments stalled after 2-3 days but i spiked em with another yeast bomb got a couple more days out of it ...anybody ?
Not a spirit, but maybe a boozy cream(ing) soda? (was attacked by some Americans for calling it creaming soda even though every soft drink in Australia calls it creaming soda) One suggestion I've found was to soak a bunch of vanilla beans in vodka and then add some simple syrup to sweeten and serve as a drink with soda water.
Every single video I see from you makes me sad we are forbidden from home stilling here in Germany... Also if you want to make bear/wine/mead/cider, you can make up to 200L per year but have to get the Ok from customs office. They, for some reason, are task with that stuff :D
What I love about this hobby is that you can call them whatever you want. Because it's your product.
Also, fun fact about Heads-Hearts-Tails. Being a beginner and still collecting in "transition jars" because I wanna determine the next day if Jar 3 is Heads or Hearts for example, I call these "necks". So when I'm collecting I have Foreshots, then Heads-necks-Hearts-bellies-Tails, then the next day I simplify them into the 3 that we all know. Why? Because I can :))
Welcome back. Your last few videos are the type of content that made this the go to channel on UA-cam.
Ok now I need to watch your gin vids coming up. My first gin, I needed a vodka. But I was only going to use the air still. So I triple distilled toasted Jasmin rice. I mounded it while toasting so it was a variation from dark to light toast. Then used that for the gin. OMG so good!
What Enzyme to use?
@ are you asking “what enzyme was used to convert the starches in the rice into sugar for fermentation?”? If so, none on that fermentation. It was 1lb of grain in a bag for 5 gallons. Gravity to 1.100 with plain sugar and a tone of yeast nutrients. I also added a hand full of chopped raisins.
Love watching you build your Mash Jesse
Dude i'd love to put in like a sun-dried kakadu plum in with the botanicals, but it depends on how you're gonna do the absinthe in the first place or if its going into the wrong direction. I'm personally playing with adding freeze dried stuff (not to much) and it's just adding some really nice notes without pile-driving it in.
I hadn't thought of freeze dried that's a awesome idea
@@StillIt Thanks man, just heads up though, I’ve only been using it as “a cherry on top” kinda thing. So, putting a nice fruit twist on a standard vodka or the like. Freeze dried stuff doesn’t have a lot of mass and I’m sure it’d just make fruit sludge if you used a boat load of it.
I don’t have an air still, but re-distilling with freeze dried like your meme spirits is ideal. Either way it’s fun to try :D
Don't know if you've done this or covered it..
I've found a way to clean a run that doesn't reduce volume. I add an equal amount of purified water and get every drop back cleaner at original abv.
This works. Definitely at the cost of flavor. Whenever I add water to my stripped wines they come out amoother and less flavorful. The water in the boiler holds a lot of the other compounds to it.
mff science makes things interesting 😅
I just started an all grain with shepherds delight over the weekend, and yes, can 100% confirm the raisin Christmas cake flavours are on point
Cool stuff! Looking forward to seeing how the absinthe turns out. You could always distill a small batch of extra smokey spirit as a safety net ingredient to fall back on if necessary.
Have you tried fermenting red sorghum to make your own version of Moutai?
You could always age the absinthe in an ex peated cask for a bit if you need to get back some smoke.
Something I have done with sweet vermouth for smokiness is add charred cinnamon sticks which might work for absinthe. Could be an enhancer but on the other end it could just taste a little like dirt too
So, it’s a Viskey?
Or a Wodka? Lol
Thanks a bunch Jess 🙏
why did i say Visky and Vodka in my head lol
Would you ever consider making Arak?
Or jagermiester!
I tried something similar but with corn, wheat, and oats. It was absolutely horrible in the white. So I thought I'd try a light whiskey and aged it on oak and apple at 75% After 6 months it became undrinkable. I put in a stick of heavily charred sugar maple and after a month it seems to be turning into something that has some real potential.
It could fall into the category of “mampoer” perhaps the South African distillers could let me know if I’m wrong?
Love this! I'm about to make some absinthe from your recipes next weekend. (aka ResinAssassin)
So , I'm considering doing this at home. Keep up the good work.!
Put a little of your peated malt in your thumper with your botanicals if you don’t have enough smoke
I’m using a beech wood smoked malt to make a savory smoke house gin. I’m thinking about making a Rye Gin as well.
would be fun to see you make an amaro with some of this
You should try some of the moonshine they distill here in Sweden, called hembränt (homeburnt/home distilled) as we also call real vodka brännvin(burnt vine/distilled vine) before the / is the actual translation and after / what it means more precisely. I have distilled some and have a pretty good understanding of the process, but if you buy hembränt here, it is either made in a Lab master or some sort of pot still, Lab master being the usual culprit. These distillates aren't anyway near being real vodka, but they can taste pretty OK with the help of double distilling and active charcoal at the end, and it is pretty drinkable, ie good enough to shot but mostly use for drinks that's called grogg here, ad what that comes from I guess you already know, and it ain't our Swedish Navy.
I'll like to see how clean a white spirit could be done on only pot still, a typical rum/whisky 2" copper 50cm piece under the head and 2*90° with a 2" 10cm piece between them and last couplings to the distillate cooling ie Liebig condenser..
I bet you could get a pretty good result against those LabMasters with some cuts made and distilling at least two times. Hmmm...
Hey Jessie - would love to see you do 5 gallon batches for the newbs
Hey jesse hows it hanging on this diffrent vodka recope what was the total water use
Love your videos, and they have such a wealth of knowledge. But are there any books on distilling you might recommend for a beginner?
You could save the smokey tails jar that you only put ⅓ into the final product. Then add it to the final absinthe distillation if it isn't smokey enough.
Messing around with cuts is one of my favourite parts of this hobby 😁
When you've got a cuts jar that's ambiguous, why not try making a tiny proportionate test sample?
Answer me this any new zealand or australia people. What verb do you use to describe the use of a directed sound or putting images on a screen or wall?
Can the addition of liquid smoke in the final process help keep that flavor?
The shepards malt sounds like a special w or special b style malt.
That NZ peated malt is so good. I wish we could get it in the states.
Viking malt is the closest we can get me thinks
Do you have Myrica Gale in NZ? Grows on wet peat land, around boggy water etc.
Hi, New to this, do you add the left over low wines into the final distillation. I thought all the alcohol would have been taken out in the stripping run. Thanks
What's the reason behind oats improving the mouthfeel of the distillate?
4:18 the Freedom Units are a bit off there, should be over 3lbs for 1.5kg. Doesn’t bother me, I also speak Metric first.
Sounds like you made a grain based rakia! Second request for a quince palinka
Do you have a good recipe for a sugar wash with relatively low amounts of sugar to keep the wash cleaner, but with some amount of some grain to give it a bit more mouth feel and vodkaish taste?
Have been using 1,5kg sugar per 9L fermenter x 3 so ~4,5kg for a 27L wash that's at around 24-25L when the yeastbed is left in the bucket.
I do get a pretty good clean drink double distilling it on my column that's very much alike yours, but it has that type of head that home distiller forum recommend using for spirits that taste, as I am s rumhead.
Building a automated LM-E-ARC in winter, as per latest design changes for making my pure drink on, getting azeotrope alcohol on a 25L sugar wash, ~4,5L azeotrope in 4h20min fully automated is kinda nice! Got most things for it just need to build the head and the reflux condenser for it. The control box is ready too.
I see now that my still is like your old one, not having three plates, just a empty column of 50cm
Where'd you get the power controller? Love it
Polish has a name for it: Okowita.
Colloquialism of "Aqua Vitae" or "Water of Life"
@@AlasdairThompson Yup. As is Eau de Vie, and Whiskey and Akvavit, and Vodka. 😀
But Okowita doesn't mean any particular type, so Polish distillers have started using it for low percentage high tasting vodkas, even as low as distilling them directly to 40%.
@@RegebroRepairs Aha, awesome!👍
@@AlasdairThompson “Akvavit” in Danish language 👍
Interestingly, in Northern England we have a term "ocka water" which is mine water heavily contaminated with iron deposits.
Suggestion for an AGED spirit... Making two batches of beer; (one hopped, and one without) distilling the unhopped version, blending them to the same % as a whiskey, and aging THAT.
I guess there’s a reason why you didn’t mill that specialty malt? Thanks again, Jesse.
Have you ever taken your pot still feints, ran them through a reflux still and made feints vodka?
In Sweden we call what you made Brännvin, which translates literally to : burnt wine. Not very sexy but hey, it's very literal
Skill and luv : )
In the states we get 3 types of oats. Steel cut, not pre cooked.... rolled or old fashioned, Steamed and rolled. Quick or Instant, precooked, cut fine, hot water in the microwave makes them "edible" I cant stand them.
Try making a french Pernod
What you've made there sounds a bit like grey goose vodka. It's a vodka, but with some grainy flsvour left in.
Freedom unites...I love it..
Day 2 asking for distilled kvass :)
Polugar?
its been centuries since i last had a good absinthe
In swedish i think the name for it would be "brännvin" meaning burnt wine.
Perhaps it doesn't to be categorized or defined... Some things are just delicious regardless of what people want to call it. That's the beauty of cooking and brewing at home...you can do what you want, and it doesn't cone in a box or bottle at the store, and is delicious and unique!
Just ignore the alcohol naming police! 😂
Vegemite alcohol???
I'm a simple man, I see Star Trek, I click.
My favourite vodka 42 below.
Ive used oats twice, each 1lb, one with corn meal mash, and one with cracked corn both ferments stalled after 2-3 days but i spiked em with another yeast bomb got a couple more days out of it ...anybody ?
2 -3 days says pH crash to me, if it started vigorously after 2 days pH will drop very low
why not just make a small batch of 100% peated malt white dogs and add that as needed after you make the absinth?
Not a spirit, but maybe a boozy cream(ing) soda? (was attacked by some Americans for calling it creaming soda even though every soft drink in Australia calls it creaming soda) One suggestion I've found was to soak a bunch of vanilla beans in vodka and then add some simple syrup to sweeten and serve as a drink with soda water.
technically the resulting grain could be considered a light white whiskey.
Make Gin with it 100%
DO IT AGAIN! KEEP ONE, or one and a half, as is. Make the other into absinthe. 😊😊😊
Sorry, I have a memory disorder.......... Freedom units???? Isn't it Farenheit?????? (Please forgive the spelling)
It's a joke, but he was referring to Fahrenheit.
Tomatoes green and red,,,NO yest NO sugar just water, RUN IT TWO TIMES 💯👍🤔🤔
Nice power regulators you have there ;)
Hey Jesse still spirits doesn't seem to have customer service wasted my money
Every single video I see from you makes me sad we are forbidden from home stilling here in Germany...
Also if you want to make bear/wine/mead/cider, you can make up to 200L per year but have to get the Ok from customs office. They, for some reason, are task with that stuff :D
I’m using a beech wood smoked malt to make a savory smoke house gin. I’m thinking about making a Rye Gin as well.