Homemade Bourbon| Oaking, Aging, and Proofing
Вставка
- Опубліковано 6 вер 2022
- The Simple Beginners Bourbon recipe is great for beginners who want to make their own bourbon at home, but don't have an oak barrel to age in and don't want to wait 8 months for a bourbon to finish.
This video is about how I oaked the bourbon and finished it out into a smooth sipping bourbon.
This video may include affiliate links.
The Simple Beginners Bourbon Ingredients Kit
stillntheclear.com/product/bo...
Come be a part of our Moonshine For Beginners group at MeWe.com mewe.com/join/moonshineforbeg...
"The Beginners Guide to Making Moonshine Start to finish" eBook
stillntheclear.com/product/eb...
Check out the Still'n The Clear website
stillntheclear.com/
This video may include affiliate links.
"Subscribe Button" by MrNumber112 • Free Download: Subscri...
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
“Iam don’t need to be EXACT on it all…” …..hits us with some colegete level trigonometry on the dry erase board 😂😂 love it
That's funny 🤣
@@StillnTheClear I try I try (the herb does it for me 😂)
Alcohol makes people crazy that way. They take a sip, and suddenly it's all about arccosecants.
I'm an old and lazy moonshiner and mostly prefer the white, but periodically save some 180 to add oak to. I used to add oak to high test but find I prefer the results when I proof it to around 155-160 first. I used to use staves from an old swish barrel but now use oak chips from wine kits that my daughter sends me - she doesn't use them in what she does, so passes them on to me, and as I said, I'm a lazy shiner. I have gallons and quarts squirreled away, some of them fifteen years old now. One thing I can say - mason jars are not good for long-term storage, the lids go bad. Change them out every few years, if you remember where they are. Jugs with plastic caps are the way to go. Usually, if I oak any shine it is not just a sugar shine but something I've added corn and malted barley to, for the taste.
beautiful color and yes it is Bourbon enjoy my Friend
It's really good.
LOVE the shirt !!!
I'm ordering me one soon from your website! Miss the live streams, but still watching every video. May your lids stay sealed, and your rings turn easy !
Thank you. We actually have some more designs coming.
Thank you for your video. I'm new to making whiskey. Very informative.
I'm glad you find it valuable. Thank you.
Love the ingenuity on the box method. There’s a wonderful formula for this.
(C1)(V1)=(C2)(V2). C1=starting concentration(110 proof), V1=starting volume(1700ml), C2=ending concentration(80 proof), V2=ending volume. (110)(1700)=187,000.
187,000=(80)(V2). 187,000/80=2337.5
2337.5-1700=637.5ml of H2O. Cheers!
Perfect. Thanks for sharing it.
Use a pickling (wide mouth) funnel, to get a wider filter surface (you might need to hold/clamp filter to the funnel. but it works a lot faster.
Thanks for the tip
Nice!! Happy to see a new video from you!
Yeah, I've been working on an exciting new project. Not ready to announce it yet, but it has kept me from regular video production
@@StillnTheClear awesome! Excited to see it !
Great detailed vedio
Great vid. I figured out my stalled ferment. Turns out, I'm an idiot. Simple as that, but it is fixed now and back to bubbling away. Thanks for all the hard work.
Cool, I'm glad you got her going again.
Hope the surprise is your starting to do a few live streams. Time permitting 👍 thanks for the great video
Oh man, no that's not it, but I would like to start the livestream back up someday.
Got a jar of my first grain mash I did with your help and advice, still sitting there with oak in it .I check it's aroma every few weeks it's changing all the time.....I'll have to give it a try soon
That's so exciting isn't it. It's always hard for me to leave it alone and let do it's thing.
@@StillnTheClear definitely 😅it's going to be my treat for good behavior waiting for new years night ....by then good ,bad or freaking amazing I'll really enjoy it
There's also a couple of free dilution calculator apps
I’d love to see an apple rye video using store bought apple juice
I agree that sounds like a good video
I got you, brother. It's coming.
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks........👍👏
Good stuff Cyrus. When my teachers use to tell me to pay more attention in math class this ain't what I thought they were talking about, but glad I did!
On a side note, I just read somewhere that if you're aging in glass, you should put a coffee filter in place of the lid and let it breath the whole time. Any thoughts on that? I know you said you let it breathe now and again, but was that for any length of time, or did you just open it and check it. I have just kept mine screwed down tight and only opened once every few weeks for a taste test then screwed them back down. Not that that is right, it's just what I did not knowing any better.
I typically just open it up occasionally as I remember. No real rhyme or reason. I think aging with paper towel over the jar would be fine.
I know that you know what you are doing but my ancestors would beat me like a rented mule for putting water in good shine , that is why you keep a jug of backings for just such a time. I'm to old and broken down now to make it so I have to take what I can get. Thanks and keep the fire down lo
Yeah, it just depends on what I'm making whether I use water or not.
I've watched the documentary that Popcorn Sutton did and he used water to proof down his likker too!
@@saulzain1957 well I guess that is why we never got to be on TV guess that I am just trying to stick to the way I was touch I'm not saying that it's wrong just I was told you don't do that to our licker
You did good maths
At the very end after you had proofed down your spirit to 80 could you have confirmed the proof using the alcoholmeter once again for an accurate reading or does the added water throw off the reading?
I like that you explained the process of proofing down your aged bourbon as it turns out, I am in the process of proofing down my 140 proof gen 0 of UJSSM to 110 to make some apple pie shine. After adding the water, is there any way to proof the alcohol or can I just use the triple scale hydrometer to see what I've created?
Hey Saul Zain. Don't use the triple scale. You need to use your proof and tralle hydrometer. 🙂
Or just use a online calculator
How long did you oak it? Like your videos.
13 weeks
Did you temperature correct 110 proof reading?
Great question. No, because I know it was around 70F. Close enough for me to not bother.
If it isn't corn based it's not bourbon. Small stave aging is very easy, and faster than barrels.
Isn't the rule of bourbon just 51% corn? No matter what you do as long as it's good who cares... cheer's 🥃
Well, the legal definition has a few more rules.
1. Has to be all grain
2. 51%corn
3. Aged in an unused oak barrel
4. Made in the US
5. Barrelled between 110 and 135 proof and bottled no less than 80 proof.
But, I agree with you, if it's good who cares
Actually, it has to be at least 51%, can be more.
@@glleon80517 💯