This channel is the best home distilling channel on UA-cam, in my opinion. You can really help Randy out by subscribing, liking, commenting, and sharing. It does not cost you anything, but it helps him greatly and will enable him to keep bringing us the best content about our craft that you can find anywhere. Thanks, Randy.
If you are doing a sour mash run, keep some of the lees that is in the bottom of the barrel, still live yeast as well. Put some in a clean jar, some fresh water, and a tablespoon or two of table sugar. Put in fridge, when done distilling to do sour, wait until temps fall down below 90F, and pitch your old yeast in. Keep the same colony (especially if you know the flavors of that yeast work for your mash) and spare some yeast for future new projects OR carry over your yeast colony to a new batch each time. Saves a boatload of money that way on yeast. Also, if you don't have a column still, on your pot still + thumper setup - wrap a cotton towel (wet it first for easier wrapping) around the top of your onion or swan neck (this will act as a dephlag), add a little water to it when it starts to dry out, and you should also get 70%+ coming out of your thumper. I've gotten up over 80% on my refractometer. It still keeps the flavor of your mash better but for about 700 ml you'll be over 80%, give or take on your setup. Otherwise, do a stripping run, then on spirit run, do the same as above with wet cotton towel, you will absolutely get over 80% for almost your whole run.
Have you tried using popcorn? Specifically popped popcorn? Popping it gelatinizes the starch so no cooking needed. And if you grind the popcorn into popcorn flour the yeast should pull ALL the flavor from the popcorn. Which means you may be able to use less corn to flavor the shine. And if the flavor of roasted corn comes through that should taste pretty damn good.
I hate to put suggestions. Please take it how it was given a precision needle valve in the water inlet on the pre-condenser would be a great help on getting a precise flow. Ball valves are not very good For exact amounts
Fun facts: From a 10% mash it takes about 14 vapor to liquid state changes (reflux) to drop enough water from the alcohol azeatrope to get to 95% purity! That's a lot of 'invisible' reflux going on (and the final percentages change slowly). Even a pot still has some reflux (10% wash goes to 55% in a single reflux cycle and 70% on the second).
Another great video Randy, Quick question on this run... Why not leave settings after heads for a bit to cause passive reflux? I understand the delicate dance between cooling and heat inputs...
Good videos. They say that "official" vodka is distilled to at lease 95%, but I know that award winning Tito's corn vodka is distilled to about 85% I've got a big bag of corn and a couple empty fermenter jugs. Might just give it a try. BTW, I've been doing Alen Bishop's vodka recipe using sugar, oats, and raisins. It almost tastes like a brandy based vodka. Have you tried that yet?
Great video, where did you get the glass column? I was looking at getting one from Ali Express similar to the one you have but was not sure if the build quality would hold.
I absolutely love your videos but I have a question while I was watching this one. Would it be any difference on the flavor if you mashed out the corn separately mashed out the rye separately mashed out your barley separately what I mean is let them go through their changing to sugars and then put them together for the yeast and then run it just wondering I mean use flaked and malted grain
What's the point of the ceramic packing in the first cell? I work in the refining industry. We use packing in the fluid level of towers to force a bit of passive reflux while the liquid is boiling but have never seen packing used in a dry cell/tray.
Nice! 🍻 I personally prefer to make my neutral spirits/"vodkas" out of potatoes 🥔 It comes out exceptionally smooth compared to other spirits I've made so that's what I like to use for neutrals 🥃 I'll use exogenous enzymes for the saccharification then ferment it with a neutral yeast like EC-1118 🧪 After that I strip all the alcohol out of the mash, redistill the low wines a second time with plates & hold it at a steady 180 proof for almost the entirety of the spirit run ⚗ I feel like I get a larger hearts cut, with a higher overall proof, and with less flavor when I split up the distillation into stripping then reflux it afterwards 🤷♂ Then if I absolutely want or need something truly neutral and tasteless for a project, I'll finish the process with activated carbon treatment and a celite filtration 👨🔬 I can be a bit of a perfectionist that tends to take things too far though 😅 Shine on brotha 🤘 --🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
Thanks a million, enjoyed it very much as I'm about to run my plates for the first time. Thank you!
Keep it coming we enjoyed!!
We will
This channel is the best home distilling channel on UA-cam, in my opinion. You can really help Randy out by subscribing, liking, commenting, and sharing. It does not cost you anything, but it helps him greatly and will enable him to keep bringing us the best content about our craft that you can find anywhere. Thanks, Randy.
Love the bird flying behind Randy at 5:46" 😂😂😂
Fabulous!!
NA! I missed that.
I missed it too
Great run Randy, lots of good information shared. My next run will be a potato vodka, hope mine turns out as good as yours. Cheers my friend
Sounds great!
Another great video Randy!!! Thanks for all the detail. Keep them coming my friend.
Thanks, will do!
I’ve just got a little stove top pot still. Love your setup.
Awesome! Thank you!
If you are doing a sour mash run, keep some of the lees that is in the bottom of the barrel, still live yeast as well. Put some in a clean jar, some fresh water, and a tablespoon or two of table sugar. Put in fridge, when done distilling to do sour, wait until temps fall down below 90F, and pitch your old yeast in. Keep the same colony (especially if you know the flavors of that yeast work for your mash) and spare some yeast for future new projects OR carry over your yeast colony to a new batch each time. Saves a boatload of money that way on yeast.
Also, if you don't have a column still, on your pot still + thumper setup - wrap a cotton towel (wet it first for easier wrapping) around the top of your onion or swan neck (this will act as a dephlag), add a little water to it when it starts to dry out, and you should also get 70%+ coming out of your thumper. I've gotten up over 80% on my refractometer. It still keeps the flavor of your mash better but for about 700 ml you'll be over 80%, give or take on your setup. Otherwise, do a stripping run, then on spirit run, do the same as above with wet cotton towel, you will absolutely get over 80% for almost your whole run.
thanks for info
Awesome video Randy 👍
Thanks 👍
Nice video I enjoyed thank you.
Glad to hear it
Been waiting on this one 😊
Hope you enjoyed it!
Thanks for the fine video.
Thanks for watching!
Have you tried using popcorn? Specifically popped popcorn? Popping it gelatinizes the starch so no cooking needed. And if you grind the popcorn into popcorn flour the yeast should pull ALL the flavor from the popcorn. Which means you may be able to use less corn to flavor the shine. And if the flavor of roasted corn comes through that should taste pretty damn good.
Interesting 🤨
I hate to put suggestions. Please take it how it was given a precision needle valve in the water inlet on the pre-condenser would be a great help on getting a precise flow. Ball valves are not very good For exact amounts
Thanks for suggestions and I do agree with you plus they are smaller cheers my friend
I love your still!
I’m starting to think you’re becoming a professional.
no I'm just having fun and hoping i can help 1 person
Fun facts: From a 10% mash it takes about 14 vapor to liquid state changes (reflux) to drop enough water from the alcohol azeatrope to get to 95% purity! That's a lot of 'invisible' reflux going on (and the final percentages change slowly). Even a pot still has some reflux (10% wash goes to 55% in a single reflux cycle and 70% on the second).
Great video Randy...
Thanks 👍
Great info Randy
Thanks for watching!
Another great video Randy, Quick question on this run... Why not leave settings after heads for a bit to cause passive reflux? I understand the delicate dance between cooling and heat inputs...
it is a lot of fun getting it to balance out
One of these days if you feel like it make a video on what you do with the tails please.
got it
Good videos.
They say that "official" vodka is distilled to at lease 95%, but I know that award winning Tito's corn vodka is distilled to about 85% I've got a big bag of corn and a couple empty fermenter jugs. Might just give it a try.
BTW, I've been doing Alen Bishop's vodka recipe using sugar, oats, and raisins. It almost tastes like a brandy based vodka. Have you tried that yet?
not yet have to look in to it
Loads of information. Good episode. Where do you get your corn?
thanks TSC
Great video, where did you get the glass column? I was looking at getting one from Ali Express similar to the one you have but was not sure if the build quality would hold.
I absolutely love your videos but I have a question while I was watching this one. Would it be any difference on the flavor if you mashed out the corn separately mashed out the rye separately mashed out your barley separately what I mean is let them go through their changing to sugars and then put them together for the yeast and then run it just wondering I mean use flaked and malted grain
Great question check out a series not to far back called deconstructed reconstructed bourbon
What's the point of the ceramic packing in the first cell?
I work in the refining industry. We use packing in the fluid level of towers to force a bit of passive reflux while the liquid is boiling but have never seen packing used in a dry cell/tray.
i use that to help with pukeing control
من ِلذت میبرم از ودیوهای شما سپاس گذارم
cheers
Nice! 🍻
I personally prefer to make my neutral spirits/"vodkas" out of potatoes 🥔
It comes out exceptionally smooth compared to other spirits I've made so that's what I like to use for neutrals 🥃
I'll use exogenous enzymes for the saccharification then ferment it with a neutral yeast like EC-1118 🧪
After that I strip all the alcohol out of the mash, redistill the low wines a second time with plates & hold it at a steady 180 proof for almost the entirety of the spirit run ⚗
I feel like I get a larger hearts cut, with a higher overall proof, and with less flavor when I split up the distillation into stripping then reflux it afterwards 🤷♂
Then if I absolutely want or need something truly neutral and tasteless for a project, I'll finish the process with activated carbon treatment and a celite filtration 👨🔬
I can be a bit of a perfectionist that tends to take things too far though 😅
Shine on brotha 🤘
--🧿RuneShine, Michigan's Norse-Druid Alchemist🧪🥼🔬
thanks for info cheers
So here's an idea, why nor use the backsets add some grains and sugar and do a bourbon
I assume you have a permit (you know the old saying) if not, you will soon be having a visit from the three letter agency!
cheers
I usually put my packing above my plates. Is there some reason you do it the other way around?
I think Randy uses the sight glass as a puke prevention mechanism. But I agree, packing above the plates is what I've read on HD site.
yes i use to help with pucking
Anything made at home is moonshine
yes you are right
Where are you located (not detailed just general) not in the USA right?
East coast USA 🇺🇸
Hey, Randy, I can’t find the video where you modified the bubble plate column, can you give us a link?
E208 Bubble Plates Updates
دورود❤ من میخام دستور عمل مشروب برپایه ذرت بطور کامل از تخمیر تا تقطیر توضیح دهیدسپاس گذارم❤
cheers
دورود
How many gallons did you mash in?
6 gallon