I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here. Big thumb up from Croatia.
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
George you're Knowledge and videos are showing, Definitely a Retired Science Educator, Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos. The very best on the internet & Discovery for Stilling & Brewing. You're the #1👈
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now. Such great knowledge. My T-500 is going to get a workout now. 🍻
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
@BarleyandHopsBrewing doing my first rum run and used raw cane sugar and unsulfered molasses with rum turbo yeast. On day 8 and bubbling stopped. How do I know when the fermentation is complete? I know it says 12-14 days, I just want to be certain. Thanks
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Yeast builds heat durning actavation, I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray ( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap .. You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice ( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them Gin baskets .. Ever had RootBeer Likk'r .😜👍
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
The sugar refining process removes the molasses from the cane juice. The sugar is crystallized without molasses in it. For brown sugar a bit of molasses is added back to the crystal. Sugar in the raw is crystallized raw cane juice and has not had the molasses refined out yet; this should make it an excellent ingredient for rum! I think your weight may be a bit off on the molasses, though. 32 oz is 2#, not 3, but I think you just misspoke, perhaps. Cheers!
As a newbie having only made a hundred or so liters thru my copperhead still using brought essences, I am experimenting a bit more, at the moment as we are in lock down here in NZ for a few weeks I am converting Beer (kegs) to alcohol then flavoring to Rum for some elderly people as a treat while in lock-down and no one can by spirits. PROBLEM is im almost out of essence, I have spent hours searching your videos to find a quick easy recipe to flavor 40% ABV to golden or amber or dark Jamaican. Any one have any ideas with out taking 6 months to flavor up the ingredients like coffee beans, Cacao, cinnamon, vanilla pods etc
I just love brewing. In over 30 years of brewing, the only things I have not tried to make wine from is fish, cheese and mushrooms (although I did make some psilocybin mushroom wine in the 80's).... :)
I’ve got a 5 gallon (reverse osmosis water) , 18lbs of cane sugar, I gallon of molasses. I have not added yeast yet, but tested gravity yet. Getting new hydrometer soon….I don’t want to go further without testing. Question is I in danger of ruining my mash if I let it sit for 4 days before adding yeast? Thank you for the help and appreciate the help
Do the molasses and raw sugar not affect the pH much? Edit: Ah ha, question answered at 28:24. Apparently, the sugar and or molasses are a little basic
My well water is delicious but it is 4.8. I use plain old blackboard chalk to raise the pH especially if a sour mash is hypothetically the intended goal . Because with such a low starting pH it tends to drop through the floor . I think it would stall on future generations 2 new sticks of chalk crushed
Thank you. Great video. I'm currently fermenting my first ever wash and it's a rum wash. I do have a comment though. Most of the info on home distiller says that rum wash should be fermented at 75-95 deg. Most rum producing regions are hot and these are the traditional temps for rum fermentation. What sayeth thou?
I do agree. Keep in mind that rum yeast cultured for rum is used and is better resistant to higher temps as opposed to standard distillers yeast. You are correct though. This video was kept easy so that as many people as possible could make their own at home with little investment in additional things. I have the fermenter is a room set to 77 Degrees F and the fermenter is now 83. Yeast activity did raise it a little since yesterday but it smells wonderful so far. George
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
Andrew, Thanks. Brown sugar is refined sugar with molasses thrown back in. You are confusing the two. Raw sugar is not blended, colored or chemically refined. George
Good day Sir. I have a rum question if you please. All the rum I make I take heads/tails cuts and batch together all the wanted rum in a large vessel. It is in an effort to make a flavoursome product. I add the heads/tails cuts into each consecutive run I do. My question is this... am I wasting my time taking these cut if I simply add them into the next rum and thus destroying the purpose of trying to create that flavour profile?
Now it's obvious. The different between a natural yeast and an artificial yeast is the time allowed for such combinative to relax and stay longer in a healthy Sphere. First, it is fermented with out a water. This is must because if you do then it's the socked fruit. You allow a little longer time then it's a rum or alcoholic drink. More time allowed make it vinegar which is healthiest
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
Thanks for the specification of the wheight. I bought a 5 gallon container of unsulphured molasses and I pour from that container straight on the scale so: how many onces do I need to wheight?
Question: You mention that the Potential ABV is ~11%, and we know that DADY yeast should achieve almost all of that. But 11% of 6 gallons is .66 gallons, and you mention you plan on getting 1 to 1.5 gallons of spirit. Will you explain this further? Second question, based on this batch size what % of the spirit do you cut at the beginning (heads) and when do you stop collecting (tails)?
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
Hey George, Love all of your videos and have learned so much from them. I've watched your video on rum and read many recipes. I saw your video again on Mile hi distilling and something I don't understand is the part about re distilling the product. It seems like a waste of time. I noticed you didn't do it. Is it necessary, and if so could you please explain it? Thanks,
I use apples that I cooked down too apple sauce,brown sugar and honey that is all harvested from my property. Nothing like drinking something you made with you own bare hands!
Absolutely. It gives farming a different meaning and a pleasing affect.
George
Brown sugar works? Nice. I smoke maple-browned sugar and think it would perfect for rum.
Absolutely! My first distillation project to drink, was mandarins from my back yard, fermented on the sludge left from a lager.. Rum's my poison though, and I ain't growing sugar cane.. All the best mate!
LloydieP n
Exactly brother I make some great homemade wine
"Never take a sleeping pill and a laxative at the same time."
That's damn good advice!
Mat2001uk No shit! 😀
Damn it man, why you go and challenge me like that? Regards from South Africa.
@@craigweir4373 wtf. Ok.
@@sgtshultz13 🤔
A lot of shit actually.
Lmao @ this one.
You Sir !!! You are creating new kind of video encyclopedia about spirits on internet. Thank you so much for sharing your knowledge with us. Greetings from Turkey.
Right on and your a fantastic teacher so full of ease info to take in but mostly you make it fun to do. Glad you found your calling!
Everybody loves my rum. use half sugar in the raw and half unsulfured brown sugar with my molasses.I add the coconut extract after the fermentation to make the coconut flavor come through. I find a pot still brings more flavors out than reflux when it comes to Rum. I also put in a char oak piece in my gallon and let it set steep for 6 weeks. Gives it that oaky rich rum taste and color. For my spiced rum I steep cinnamon stick, cloves, orange peel, peppercorn, vanilla, star anise and a secret one for 1 week. Makes a fantastic spiced rum.
Ok. You are awesome. A Genuine Belly laugh occurred when you said just because you can doesn’t mean you should 😂🎉. Thank you for demystifying this process! I’m forever grateful!
Hello from Davao Philippines. I truly enjoy watching your program. Keep up your wonderful form of giving out such good information.
Thanks
George
I just found your channel, then realized you haven't posted in a year- I hope you are well and hope you come back soon. I love the way you break things down-
Just ordered my first still, cant wait to start making rum and gin, you teach me a lot, very good videos and one of best distilling chanels here.
Big thumb up from Croatia.
Using copper mesh in the top of the onion dome of my alembic pot still with the flaked coconut wrapped in cheese cloth on top of the mesh works exceptionally well for me.
Ever used fermentation bags? I plan on trying the bags to save room in the bucket. I only have 5 gallon buckets. I figure then I can just remove yeast and sediment from the wash. Great information; rum is gonna be my second distillation. I watched your peach brandy video; I plan on making lots of that. Can't wait to get started. My wife bought me a still for Christmas. I have been collecting materials for a while. Keep up the great videos. I like your videos because you use domestic measurements. You are a great teacher of the art of distilling. Keep it up.
`George, keep all your scientific knowledg coming. money cant buy what your putting out.as I will continue to say ITS PRICELESS.
Distilled my first rum this past weekend. Following your guidance. A 5 gallon ferment yielded 6 1/2 quarts of 80 proof. Thank you Sir.
George talks like a man who’s talked to a lot of stupid Privates in his day!
Since he’s a retired CSM, I have no doubt.
Awesome work!
Because of your vids I have made some of the best rum I have ever tasted. Thanks George.
Mint video mate...very watchable. The Walter white of rum
Nay the walter white of all spirits
Found a small distiller equipment online, me n other friends are gonna start distilling for fun, illegal activity here in indonesia, but we gon do it underground n for self consumtion. Your video is awesome n inspiring wish us luck
bang bagi linknya hahaha
@@annes1991 ninggalin jejak deh
Awas lur rru wkwkw
Sini gua cariin ciu wkwkwk
illegal in the UK as well, good job I live in China.
The future is easy to predict but absolutely impossible to control....
That's one hell of a line!
Plans are what you make while life happens:-)
THE MAD SCIENTIST OF ALCOHOL MAKING ,, COMPLETE WITH A GREEN LAB COAT ,, LUV IT ! HE'S A LOT FUN TO WATCH AND DAM'N KNOWLEDGEABLE TOO ,, THANKS AGAIN .
I don’t know what it is. But I really like this guy.
Very few video cuts, extemporaneous teaching, at a high level. Love the videos and the knowledge.
George you're Knowledge and videos are showing,
Definitely a Retired Science Educator,
Honestly 🌟🌟🌟🌟🌟 informative and enjoyable knowledge and Videos.
The very best on the internet & Discovery for Stilling & Brewing.
You're the #1👈
Thanks for the compliment.
George
I just told my wife what George says the hot fermenter smells like. She can’t wait to taste now.
Such great knowledge. My T-500 is going to get a workout now. 🍻
How it turn out ?
you sir have taught me a wealth of knowledge.. i wish you a very blessed spirit.
Just got a still, and the first thing I wanted to make was this recipe, thanks for everything you do George! Happy distilling
You are a great teacher...I also appreciate that you appear sober.
I appreciate that!
Loving all this content. Almost feel like the Keurig machine in the background is there just to be funny and ironic.
Thanks for the videos!
How did your channel not pop up on my feed before.. I salute you sir. Thank you for your videos!
I'm glad you found us.
George
Thank you George! I found you after I made my first herbal tinctures. At Canadian vodka prices, this wasn't going to be possible to continue as a hobby. I made a sugar water first and made a lot of mistakes but learned lots and ended up with a half gallon of 42%. I cut open some vanilla beans and put them in. Next I made a corn mash, way more difficult but I'm distilling as we speak. I put together the rum one this morning and it's merrily Bubbling away. I don't have a still yet so I'm using a water distiller. It's working very well for about the first 3 cups per gallon but then gets too hot and shuts itself off. Just wanted to say hi and thanks.
That digital PH meter has to be calibrated with a special buffering solution before you get accurate results every single time you use it. So your strips are verifying that you're meters right since they don't need calibration. but your meter won't stay accurate forever in needs to be calibrated using the buffer solution did they sell with the meter I have the same meter
Do you have a book with recipes for sale? Thanks for the entertaining videos.... you're the best
Excited to see new content!! Just a suggestion, I think a lot of us are ready for more in depth, subjects. Like our friend Bearded said, you are such a brilliant minded fellow, we are ready to be challenged and learn more complicated things from the master!!
This is what you ment when i asked for the full run throughs, PERFECT
I like to check PH after adding all the sugar and molasses but before adding the yeast as it does seem to change PH after adding the fermentables
@BarleyandHopsBrewing doing my first rum run and used raw cane sugar and unsulfered molasses with rum turbo yeast. On day 8 and bubbling stopped. How do I know when the fermentation is complete? I know it says 12-14 days, I just want to be certain. Thanks
Have you ever used plain bakers yeast in your rum washes? We shoot for 1.065 to 1.070 for our rum washes and ferment with bakers yeast at 80 to 82 degrees with no off aromas and no off flavors. Plus a pound of Red Star bakers yeast is $4.99 at the market. Do you ever use dunder from your first distillation when making your second wash. It will lower the PH of your starting water as well as add flavor to the rum.
Have tried all you mentioned. Bakers yeast works great (sometimes not to predictable) and I prefer to stay away from using dunder since it is loaded with all the things that I leave behind in my run. Kind of like adding junk in just to try and distill it out. That doesn't mean it doesn't work for some people. I just prefer to start clean each time and sacrifice my dunder to the birds.
Did you ever hear about aging spirits by vibrating the container? It is claimed to improve it by effecting the molecules.
Super video, George! I appreciate your thoughts on sulfur-free molasses; no sense in using something that ain't necessary. This might be a stretch, but have you considered using fresh cane for the wash? I live near large sugar plantations and have access to a bunch of cane and other goodies, so that might be a dirt cheap source of sugar for us!
A lot of great info. Thanks George
Manoman George you are amazing with your knowledge! I’m gonna be visiting daughter and fam @ Ft Hood next week and I gotta get by and meet you in person!
Sure. Give me a call when you plan to stop in. I'll make sure I'm around.
254-681-1760
George
I love what you do George keep it going
Johnny Bravos DAD. This guy is awesome!
Bread yeast is raised in sugar cane, it loves blackstrap and sugar, both of which get the yeast very excited. You stir it every day or it will come out of the carboy like a volcano.
Good to see ya back George. Any vids coming out on the mixed fruit Brandy? Got me all interested when the balancing the ph on it came out 2 months ago.
Doing it today.
George
Barley and Hops Brewing, 👍🏻 can’t wait to see it.
I should have it finished by tomorrow afternoon. Will post it as soon as I can.
George
Looking forward to trying this recipe!!!!
For pH you could also use aquarium test strips or test kit. The API brand kit is best/most accurate in my experience
Excellent must do this
Yeast builds heat durning actavation,
I had bens set up with straw and them survival heat blankets with 3" strirafoam walls and top .. 8 barrels 50 gallon spray
( little water) on the straw .with your barrels full of Slop or Beer yeast working that straw creating heat from brake down and them survival blankes and strurafoam on the out side .. in the winter it could take 3 to 4 weeks for that cap to drop . And yes the top of the slop had a sprinkle of ground Rye for the Cap ..
You can use an electric blanket but dont wet your straw and use 3" straw around a barrel them wrap with heat blanket then make a box of styrofoam heat blankets have auto stop and start , set them for 70 drgrese or 80 but check regular .single barrel will take about 8 to 12 days in a shed with juice
( electric) .. test it if you think in wrong .. good money in likk'r and makin Rum and spice Rum .. wonderful thing them
Gin baskets ..
Ever had RootBeer Likk'r .😜👍
Thanks for the vid. I also guessed the hydrometer reading too. Kinda smug about that :P
Thanks, you are a great teacher.
Great video thank you. Do you have a part 2 video to this on the distillation etc
When it comes to fermentation temperature. Since most rum is made in tropical climates, how do they handle high temps during the fermentation. Do they ignore the odors coming out and run it through stills either way?
Thank you George I almost gave up on this hobby but found this video about Year or so ago and said what the heck , give it one more try. Was good Rum and Good news is Im still going strong today because if you with your advise and teachings. Has helped me and others I’m sure for a better product. Most of time. Lol Don’t try garlic or onion. Good in spaghetti but not your Spirits
Great show man I really enjoy watching , keep up the great vids brother this was great !!
The sugar refining process removes the molasses from the cane juice. The sugar is crystallized without molasses in it. For brown sugar a bit of molasses is added back to the crystal. Sugar in the raw is crystallized raw cane juice and has not had the molasses refined out yet; this should make it an excellent ingredient for rum! I think your weight may be a bit off on the molasses, though. 32 oz is 2#, not 3, but I think you just misspoke, perhaps. Cheers!
Ideally, is the goal 5.2 before or after adding sugars to the wash? Just learning. Thank you!
Good day all. I made a Rum mash. It is about 10 days old. It is still bubbling away but it is not sweet at all at this stage. Is this correct.
That’s great I enjoy your videos
Gotta love this guys energy
Can you recommend a decent ph meter, like the one you're using here? There are so many options on ebay with varied reviews.
As a newbie having only made a hundred or so liters thru my copperhead still using brought essences, I am experimenting a bit more, at the moment as we are in lock down here in NZ for a few weeks I am converting Beer (kegs) to alcohol then flavoring to Rum for some elderly people as a treat while in lock-down and no one can by spirits.
PROBLEM is im almost out of essence, I have spent hours searching your videos to find a quick easy recipe to flavor 40% ABV to golden or amber or dark Jamaican.
Any one have any ideas with out taking 6 months to flavor up the ingredients like coffee beans, Cacao, cinnamon, vanilla pods etc
You are a cool guy!! Keep up the good work bro!!!!!!
I just love brewing. In over 30 years of brewing, the only things I have not tried to make wine from is fish, cheese and mushrooms (although I did make some psilocybin mushroom wine in the 80's).... :)
How much water are u putting in the bucket? I watched several times but never heard how much water, just PH...Thx!
He sayd 6 galons
I’ve got a 5 gallon (reverse osmosis water) , 18lbs of cane sugar, I gallon of molasses. I have not added yeast yet, but tested gravity yet. Getting new hydrometer soon….I don’t want to go further without testing. Question is I in danger of ruining my mash if I let it sit for 4 days before adding yeast?
Thank you for the help and appreciate the help
Do the molasses and raw sugar not affect the pH much?
Edit: Ah ha, question answered at 28:24. Apparently, the sugar and or molasses are a little basic
Great video as always George! Very informative! Cheers!
Amazing! What is title of the NEXT video?
Iv noticed that shine makes things jump out of my hands too...Say how many moles does it take to make that much moleasses?
My well water is delicious but it is 4.8. I use plain old blackboard chalk to raise the pH especially if a sour mash is hypothetically the intended goal . Because with such a low starting pH it tends to drop through the floor . I think it would stall on future generations 2 new sticks of chalk crushed
This guy is great!!
Thank you. Great video. I'm currently fermenting my first ever wash and it's a rum wash. I do have a comment though. Most of the info on home distiller says that rum wash should be fermented at 75-95 deg. Most rum producing regions are hot and these are the traditional temps for rum fermentation. What sayeth thou?
I do agree. Keep in mind that rum yeast cultured for rum is used and is better resistant to higher temps as opposed to standard distillers yeast. You are correct though.
This video was kept easy so that as many people as possible could make their own at home with little investment in additional things.
I have the fermenter is a room set to 77 Degrees F and the fermenter is now 83. Yeast activity did raise it a little since yesterday but it smells wonderful so far.
George
@@BarleyandHopsBrewing I followed this exact recipe. How long do you ferment? I know one answer is when it's done, but how long is that usually?
I would give you double thumb up if I could, but youtube allows only one!! Great job man!!!
Love it, well explained and informative.
Great show but you keep going off into a world of your own.Kilo Grams and grams please , I told my flatmate to take a laxative and a sleeping pill for cramp, hilarious outcome it came out alright 🤣Thankyou for the tutorial I'm impatient so I'll work on that. Goodluck for the future 🇺🇸🏴
I freaking love you George!!
Love the way you teach
love your channel! thanks for all the good information!
Another awesome video George I'm leaning so much from you and your process ,very informative keep up the great work sir!, happy distilling! Bobby, VA
Love your videos, in this one you add the yeast which looks like you prepared it ahead of time, but no mention earlier in the video as to when, or how you prepared it. What sort of prep is needed, and how long should it take to be ready?
Regarding the raw sugar statement.
"raw sugar" is simply refined white sugar than has had the molasses added back into it.
Andrew, Thanks. Brown sugar is refined sugar with molasses thrown back in. You are confusing the two.
Raw sugar is not blended, colored or chemically refined.
George
Good day Sir. I have a rum question if you please. All the rum I make I take heads/tails cuts and batch together all the wanted rum in a large vessel. It is in an effort to make a flavoursome product. I add the heads/tails cuts into each consecutive run I do. My question is this... am I wasting my time taking these cut if I simply add them into the next rum and thus destroying the purpose of trying to create that flavour profile?
Now it's obvious. The different between a natural yeast and an artificial yeast is the time allowed for such combinative to relax and stay longer in a healthy Sphere.
First, it is fermented with out a water. This is must because if you do then it's the socked fruit. You allow a little longer time then it's a rum or alcoholic drink. More time allowed make it vinegar which is healthiest
First time watching. I was curious what temp the water was at when you started to add the sugar and molasses? Iv got some corn mashing now,when it's done I'll be trying this recipe.
I have a bucket of clarified cane juice. The gravity is 1.068. I want to substitute that for molasses. Any suggestions?
Another great video George. Thanks. I have simple question: How long can you store a ferment before distilling? Thank you.
At was the temperature of your water before adding yeast? I know that the Rum yeast is like 110 F but I want to try your recipe with the daddy’s yeast and yeast stabilizer. I ve never used the yeast additive or checked ph levels on my mash before and still came out with some very high proofs using a thump keg. This video alone has showed me many things that I never knew. You are by far the best at giving information and thank you for sharing that knowledge and experience.
George I put activated charcoal in my airlock no water. It absorbs most all smell from the yeast.
This is a new idea.
Rumsey Needs to Learn Rumsey Family Crest Blends of Rums and Rum Cocktails. Hope to Create.
Thanks for the specification of the wheight. I bought a 5 gallon container of unsulphured molasses and I pour from that container straight on the scale so: how many onces do I need to wheight?
Thank you President Truman!
Going back and watching some of your previous videos. Always Top Notch ! What would be good additives to make a quality Dark Jamaican Rum?
Could you also add coconut rum or flakes with a bit of mash in your thumper?
Question: You mention that the Potential ABV is ~11%, and we know that DADY yeast should achieve almost all of that. But 11% of 6 gallons is .66 gallons, and you mention you plan on getting 1 to 1.5 gallons of spirit. Will you explain this further? Second question, based on this batch size what % of the spirit do you cut at the beginning (heads) and when do you stop collecting (tails)?
chanbulgin the .66 would be 100% alcohol, so I assumed the 1-1.5 gals is it at about 45% alcohol.
So when creating your starter…1 heaping Tablespoon of Dady and 2 heaping Tablespoons of Fermex..how much water and is that it?
How about capturing acid rain! It's free and falls across the US from the factories in the mid west lol. I live in Maine and in the rural town i live in the water is excellent. Interesting and educational video. I learned alot here as i am thinking of making rum also. MT
Cant wait to see this through to the end, keep up the good work George. from Down under in OZ
Heating up the lemon just a bit will allow the juice to be removed easier and with greater amounts.
What is your result?
George your a great teacher. Thanks for all your knowledge and experience!
Hey George,
Love all of your videos and have learned so much from them.
I've watched your video on rum and read many recipes.
I saw your video again on Mile hi distilling and something I don't understand is the part about re distilling the product.
It seems like a waste of time.
I noticed you didn't do it.
Is it necessary, and if so could you please explain it?
Thanks,