Ahh-freaking-mazing! Best condensed video I've seen on fermentables. This should be a reference for every new Brewer and distiller, what it doesn't explain, you've touched on it and sent the viewer off in the right direction to find more details. You deserve a UA-cam award for this one bud!
Great video, tons of info. I've always cooked my grains for my small batch honey bourbon. Grab some cracked corn from the feed store and cook it for about 90-120 minutes at 180*F, then add some 2 row barley from the brewery at 1 part barley to 4 parts cracked corn after bringing the temperature down to about 130*F and leave the barley in for about an hour, you can do a starch test if you want with iodine but it's really easy to tell when you're ready because the mash goes from porridge to soup (make sure you're stirring constantly to prevent scorching or get a pot with a tri clad bottom, its layered metals(copper and aluminum) to better distribute the heat, so you only need to stir every 5 minutes or so). I've always used the natural enzymes and had great success, never needed amylase. After that throw it in the fermenter to cool before adding whatever else you wanna add, or topping off with cool water to bring temp down.
This was a great video!! Very informative. I am currently a simple mead brewer but have been considering adding distilling to my hobbies. I'd love to see you do a video of you going through every step of the distilling process as well as a review of distilling equipment and the difference between them.
There he is, quietly making an appearance. One might wonder if much of the pumpkin characteristics come through if one were to hypothetically distill the mash in a pot still?
@@benr8772 You know I don't have a clue on that, so now you've got me thinking. I'd definitely recommend some sort of vapor path infusion or maceration of the spices if you're going for pumpkin pie flavor, or maybe a thumper with roasted pumpkin to get a boost in flavor. To me the beer I made had a pretty subtle amount of pumpkin flavor, but my wife could taste it more than me.
Pumpkin Brandy 12/29 The Homie!! 4 pumpkin variety diced. 1 full pot 16 c water to cook pumpkin dice 2 gallons diced pumpkin mix to freeze for later Cool down til soft. Let sit overnight to cool and continue to soften 12/30 25# pumpkin total Boiled til soft and immersion blender 20 oz raisins plumped with last batch of pumpkin cook 1 lemon juiced 3 oranges juiced Raisins blended in with pumpkin Citrus rinds chopped and thrown in after blended 2 gal water 15# sugar 2 gal water 1 # malted barley SG 1.060 @ 134F PH brought to 5 with citric acid and lemon juice Pic #1. Pumpkin mush and fruit early 12/30 12/31 Still 130F at 9 am 6:30pm 99F added pectic enzyme. Just picked up this afternoon. Pulled some hooch, added 1118 yeast to water and few tsp of hooch to activate. Homie and I stirred some. 99F and SH 1.078 1/12/23 start at 66F add 1.5 gal hot tap water to top off. Stirred in brought to 78F showing SG of 1.000 wrapped in blanket. Will check for further signs of fermentation this afternoon. Check again FG 0.997 at distillation on 1/14/23 Eat Abv is 8.27 10ish gal in pot Discarding about 300 ml of fores 1/20/23 ran last 5 gallons of wash for stripping run. Added it all with previous batch. Finished with about 1 & 3/4 gallons. 1/21/23 starting spirits run with thumper. All low wines and backwash. Thumper has 1/4 c ginger 4 cinnamon sticks 2c pumpkin wash All heads 1# pumpkin 1/24/23 final spirit run. Thumper wouldn’t seal so I asses ‘stuff’ to grain bag in stainless colander off bottom and cooked. 7 pints, 3 quarts at the end. All diluted down to 35% for tasting. 1- fruity & floral, 124 Pr 2- same as above 128 Pr 3-^ 118 PR 4^ 110 PR 5- 100 PR 6- 96 PR 7- 86 Pr 8 - qt, 70 proof. Smoothest of all across palate, slight sweet, not floral added 9- qt, didn’t record proof. Quite cloudy. Strained through 2 coffee filters. Flavors still slightly sweet and smooth. Nothing bad in the taste or scent. 10- quite cloudy, no scent that was bad, just nothing great. Cutting this as tails, will age separately to see what happens. 1qt white dog- plain, 1qt 1 cinnamon stick/ vanilla/ ginger 1/2 gal in medium toasted oak cubes 1pt medium toasted applewood and dried apple pieces 1qt tails on heavy charred oak chips Aging start today, 1/24/23
Hypothetically this works, and leaves quite a fruity aroma throughout fermentation and distillation. Flavor as well, slightly sweet. Delicious right off the tap. Added 10 lbs of corn, 10 # sugar, and 2# of same barley, and remaining frozen pumpkin for another round. It’s bubbling in a 20 gallon can now.
Bravo Jesse! This is essential info. I wish I had seen this one when I first started but this is not just for beginners. I enjoy the way you think about this subject.
Dude, as someone who has literally just started their journey into making their own alcohol, that was very informative. Thank you. It's good to have someone break things down for us. It helps a lot. But I've already begun walking through the super market going "I can ferment that!" The bug has bit me... Let's see where it goes.
@@BillMcGirr I'm down with that. One of the few times I've ever enjoyed being in a store contemplating getting something was the other day, standing beside a bunch of raspberries, cherries, and strawberries, contemplating what I could make with them. In the end I didn't leave with any of those, because there wasn't enough to make a decent sized fermentation, but I did grab some fruit juices to turn into (cheap) wines... But it's been fun so far. Experimenting with cheap stuff first, but working my way up. Plus I generally hate going shopping, but looking around and going "I can drink this" is making it much more enjoyable. But I've also got a slight mad scientist bend... Looking at tshirts and papers and such and saying "hmmm... I could turn that into alcohol with some work"
Nice overview, Brother Jesse. It was an overwhelming subject to wrap my mind around years ago. Your video would have helped me a lot as it will assist many new to the Craft today. Thank you for providing a needed leg up.
As a kiwi who hasn't had a successful mash for over a year now, this was a great video. I've distilled multiple stuff now but nothing drinkable although I've made some pretty good small beer. Post lockdown I'm going to have a field day
Wonderful vid my man! You are right, if I watched this before I geeked out on distilling, it would have been a blur and over my head. It was a nice summary of the options of what/how to distill what and how. I also enjoyed knowing what you plan to do next..."Halloween booze"...nice! Ya know, my wife is getting jealous cause Thursday nights I have to go hang out with Jessie! haha
I haven't watched this video, though I have watched others of yours. Very fun stuff. I've been a homebrewer for a couple years and am not planning on getting into distillation, but I had a question: Since alcohol evaporates at 172°F (78°C), and water at 212° F (100° C) why does distillation involved taking the mash (?) to the boiling point instead of just holding the temp at say 175 F?
@@shawnlewis9607 no I meant what’s your question is, It’s seems like you mean why won’t we cook it to 100c so the water evaporates, but that’s a no brainer so I think u meant something different.
My Wedding cake, fijoa jam, Trinidad Scorpion spirit turned out pretty interesting, have aged it on charred second use (Rum) manuka for a couple months and now on so a small bit of oak for long term rest.
Hi Jesse, I know you are usually in contact with George, have you any idea if he is ok he's not done any videos for a while, I'm hoping he is still in good health.
Hey Jesse Built an awesome keg based still ...all copper...with a huge reflux...ran a sacrificial sugar wash through it... Did first run last night...but the entire run is very acetal and banana smelling... My transfer from the fermenter wasn't very clean and I probably got quite alot of the yeast cake off the bottom into the keg... Everything from heads to hearts came off at around 80 to 85 percent...imagine my shock when it is absolutely disgusting... Two questions... What you think I did wrong? If I water it back down and did another run...do you think it will come out better... Tastes like acetone...smalls like bananas
Maybe not the right place for the question but wondering if agitation during the fermentation stages is a good thing or a bad thing? O2 is a good thing early on in the fermentation process but what about later on? Would this speed up or slow down the overall process and would it produce a higher ABV final wash? Could set up an experiment, unagitated, agitated and whisked daily.
Jesse, I have been researching starch types and their need for enzymes to convert to fermentable sugars. Basically, are all starches the same? Do they all need enzymes? For example corn and all cereals, we all know that after gelatinization we need enzymes, but how about Agave pena (penia)? To make tequila, all you need is to roast Agave pena, and walla, we got fermentable sugars without anyenzymes. Can you shed some light on this subject? Cheers
I walked into a store the other day where they sell recovered foods that have reached their sell by date and saw an entire wall of corn flakes and my little brain just went "I gotta distill that shit!". And then got covid and haven't been able to make it back, hopefully there's still some left.
Great video mate do you know where I can get a list of grains fruits etc with a litna measurement I know there is a list somewhere but can't remember it is as I've got a ton of blackberry's up my field and wondered if they are fermentable or not ps being picky but try not to stand next to a light that was a bit too bright
Remember seeing a moonshiners. One of them used pumkin in the mash. But I don't think he got a chance to distill it. Due to getting a mouse in the mash.
I’m still waiting for a video on dry fermentation. Don’t need to see it done but I have struggled to find any info outside of watching docos on Chinese Moutai. Not trying to be demanding. Just chasing the craft.
Totally different, unless you're talking about the Angel Yellow Label yeast. Enzymes break complex carbs down into simple carbs. Yeast metabolizes (breaks down) simple sugars into alcohol and CO2.
Yup Jacob has you sorted! yeast is a living single celled organism that will basically eat the sugar and spit out alcohol and carbon dioxide. But it cant eat starch. Enzymes are used to break the starch down Into sugar during the mash so the yeast can do their thing.
@@StillIt& Jacob I appreciate the feedback sirs! Got a still 3 weeks ago and so far have only been dabbling in various runs of Gin. Your channel has been nothing but infinitely informative. Cant wait to have a go at running a mash. Thanks again gentlemen!
Hi Mr.Jesse . Methanol temperature starts from 145 F Ethanol temperature starts from 172 F The question is: Is this the temperature of the liquid or the temperature of the vapor ???
I imagine you are talking about the boiling point, so it would be the temperature at which the liquid turns into a gas. That said, those temperatures are only for pure solutions of that compound. Once you mix them with anything else, those temperatures no longer apply, and both boiling and evaporation, which are different processes, come into play.
Agave does not have starches in it, instead it uses a carbohydrate called inulin, same with chicory root. Like us humans, yeast cannot assimilate or ferment inulin. To us it is a dietary fiber. Inulin is more thermally unstable than starches, so cooking it in your oven should break down most of the inulin. It's essentially what Tequila/Mezcal distilleries do with their agave hearts, they roast them in big pits, or in large steel ovens, some of them put them in giant steam cookers. All options we could simulate.
Good but 3 things: There must be no preservatives in the ingredient list;: nzymes care a lot about temperature at mash time; and how to estimate/calculate how much starch/sugar you have compared to using straight grain or sugar. Oh, and 4: it's rice 'crispies' ;) :)
Hey this is something that i thought of: Ferment and distill beverages when you are bored, such as coke, Fanta, Sprite, etc and see what happens. You could even try milk and wild things like ice tea or flavored tonic water. Could turn it into a series. Cant try it myself, i live in germany and all of the destilling is illeagl
Milk may be difficult, as lactose is not digested by yeasts. Regarding fermentation of sodas, IIRC Jesse already tried some Scottish one. In general, 'artificial' beverages produce not so great distillates because of their flavouring additives.
@@Tyresio12 Also most commercial sodas have preservatives which inhibit yeast growth. However, it's still definitely possible, even if you have to baby the yeast!
While not distilling, it is a cousin of it - a Microbiologist friend of mine once, in what I can only presume was a fit of utter madness, decided to make beer from chicken. And I'll be damned if he didn't manage to do it - the mad bastard made a drinkable...or, let me rephrase, a potable beer from a chicken. It apparently tasted UTTERLY vile, a big smack of chicken flavor gone wrong, then carbonated, but it did meet the minimum standard of being a successful beer that you could drink without dying(even if it made you want to.)
I think that was the point of the video, with the correct process most (a lot of ) things can be fermented then distilled. I wonder what chicken vodka would taste like.
Hey Jesse, french guy here. Because of law, I'm pretty much unable to distill anything here. But I just wanted to tell you that your explanations are cristal clear, and your way of taking pauses and even apologizing make this video a real pleasure. And of course, as always, it's great entertainement ! Love all that you're doing. Cheers !
Going to the food cupboard and thinking, what can I put in to a fermentation/distillation, can get weird really quick. Anyone fancy tasting my Marmite spirit? I've got 750ml that's just going to stay in the bottle.
A lot of people put way to much thought in to it. Do you really think those old moonshiners did all this? How about even further back? Like the Scott's? A hydrometer us great to have but people went by smell and taste for 100s of years. None of them did an iodine test or used a refractometer. They had no thermometer on their still. All of this helps a lot, especially for a beginner, but it's not really all that hard
What I think I learned on that so far: the malted ("sprouted") grain (for scotch single malt: 100% barley) is dried in a "kiln", heated by burning peat. Warm air and smoke passing the malted grain, taking away humidity and leaving more or less smoke residues. During malting enzymes are produced, but not active yet. Not a part of your recipe, more of a treatment for some possible ingredients (grain/malt...) "Cooking"/mashing is a separate process, where at different temperatures starches are gelatonised (water & heat) and converted to sugars (heat & enzymes).
Ok, I want to make a Banana Rum, use the Buccaneer bobs recipe. I was going to use about 10KG's of banana's (as it's 28grams of Carbs/100g). Since the normal recipe has you putting in 2.5KG's after three days fermenting the molasses . I I was going to use Glucoamylase, as well as letting the fruit go overripe to kick it off. Would this work?
I'm pretty sure bananas have "high diastatic power." When people make banana wine/beer, it usually ends up very dry, because I think bananas naturally have enzymes that turn their starch to sugar (ripening).
@@andrewburchill5212 if the product already has enzymes in it, how would you Gelatinize the starch without killing the enzymes, cause the enzymes dies when boiling and Gelatinizing only happens when boiling.? I mean base malts also needs to be Gelatinized thus klling the enzymes or am I missing something?
@@craigbryant9925 Ok. I just wanted to make sure I wasn't misunderstanding. Either way, a course on pivoting sounds interesting. Thanks. By the way, I love the information you provide. I've had an interest in distilling for a while now. As soon as I came across your channel I subscribed.
breaking down fermentation to "feeding yeast", it's all about the sugar. Besides natural or processed sugar or fruit, there are starches. Breaking down starches with enzymes, we're back at the sugar again. Shouldn't we be talking about the point where the flavour enters our little universe? For sure there's a difference between whole fruit and just plain sugar, as well as between a malt mash and one based on corn, but (most) flavours contributed by other things besides the sugar itself. Raiding the supermarket, right in the baking aisle, there's corn starch, wheat starch and potato starch, sometimes even tapioka and rice. But those are the sources only, there shouldn't be much difference in the starches, right? So I would expect the final product to be less "profiled" than one made from whole corn or potato mash..? Seems obvious somehow, but is it?
I see you got a reply, but it wouldn't load for me, so I figured I would reply anyways. Technically speaking, you can distill chicken eggs, but there is only about 7/100ths of a gravity point, per 2 large eggs, per 1L of water. So, it would take something like 200 large eggs, per 1 liter of water (or 760 large eggs per gallon of water), to get a 10% ABV wash, to distill. Not really worth it, financially speaking. I don't know how well it would ferment either. You may have to cook all those eggs first, then liquify them, then do a bunch of other processing, again, probably not worth it in terms of the time it would take.
Nice vid, you can also get enzymes for breaking down starch in bananas and mangos, squish them up and chuck them in rather, job done, every store has them and they're cheap.
Ahh-freaking-mazing! Best condensed video I've seen on fermentables. This should be a reference for every new Brewer and distiller, what it doesn't explain, you've touched on it and sent the viewer off in the right direction to find more details. You deserve a UA-cam award for this one bud!
Jesse, I love your recent "Let's chat" videos. It's really helpful and informational. Much appreciated sir!
In our area there’s a distillery that once a year releases a limited batch of vodka made from Pączkis (Polish Doughnuts). Sells out within an hour.
Great video! I used to homebrew and everything was spot on here - very simple and clear way to describe the enzyme cutting process.
Great video, tons of info. I've always cooked my grains for my small batch honey bourbon. Grab some cracked corn from the feed store and cook it for about 90-120 minutes at 180*F, then add some 2 row barley from the brewery at 1 part barley to 4 parts cracked corn after bringing the temperature down to about 130*F and leave the barley in for about an hour, you can do a starch test if you want with iodine but it's really easy to tell when you're ready because the mash goes from porridge to soup (make sure you're stirring constantly to prevent scorching or get a pot with a tri clad bottom, its layered metals(copper and aluminum) to better distribute the heat, so you only need to stir every 5 minutes or so). I've always used the natural enzymes and had great success, never needed amylase. After that throw it in the fermenter to cool before adding whatever else you wanna add, or topping off with cool water to bring temp down.
This was a great video!! Very informative. I am currently a simple mead brewer but have been considering adding distilling to my hobbies.
I'd love to see you do a video of you going through every step of the distilling process as well as a review of distilling equipment and the difference between them.
Roasted pumpkin mashes really well with malted barley;-)
There he is, quietly making an appearance. One might wonder if much of the pumpkin characteristics come through if one were to hypothetically distill the mash in a pot still?
@@benr8772 You know I don't have a clue on that, so now you've got me thinking. I'd definitely recommend some sort of vapor path infusion or maceration of the spices if you're going for pumpkin pie flavor, or maybe a thumper with roasted pumpkin to get a boost in flavor. To me the beer I made had a pretty subtle amount of pumpkin flavor, but my wife could taste it more than me.
Pumpkin Brandy 12/29
The Homie!!
4 pumpkin variety diced.
1 full pot
16 c water to cook pumpkin dice
2 gallons diced pumpkin mix to freeze for later
Cool down til soft. Let sit overnight to cool and continue to soften
12/30
25# pumpkin total
Boiled til soft and immersion blender
20 oz raisins plumped with last batch of pumpkin cook
1 lemon juiced
3 oranges juiced
Raisins blended in with pumpkin
Citrus rinds chopped and thrown in after blended
2 gal water 15# sugar
2 gal water
1 # malted barley
SG 1.060 @ 134F
PH brought to 5 with citric acid and lemon juice
Pic #1. Pumpkin mush and fruit early 12/30
12/31
Still 130F at 9 am
6:30pm 99F added pectic enzyme. Just picked up this afternoon.
Pulled some hooch, added 1118 yeast to water and few tsp of hooch to activate.
Homie and I stirred some.
99F and SH 1.078
1/12/23 start at 66F add 1.5 gal hot tap water to top off. Stirred in brought to 78F showing SG of 1.000 wrapped in blanket. Will check for further signs of fermentation this afternoon.
Check again
FG 0.997 at distillation on 1/14/23
Eat Abv is 8.27
10ish gal in pot
Discarding about 300 ml of fores
1/20/23 ran last 5 gallons of wash for stripping run. Added it all with previous batch. Finished with about 1 & 3/4 gallons.
1/21/23 starting spirits run with thumper. All low wines and backwash.
Thumper has
1/4 c ginger
4 cinnamon sticks
2c pumpkin wash
All heads
1# pumpkin
1/24/23 final spirit run. Thumper wouldn’t seal so I asses ‘stuff’ to grain bag in stainless colander off bottom and cooked. 7 pints, 3 quarts at the end.
All diluted down to 35% for tasting.
1- fruity & floral, 124 Pr
2- same as above 128 Pr
3-^ 118 PR
4^ 110 PR
5- 100 PR
6- 96 PR
7- 86 Pr
8 - qt, 70 proof. Smoothest of all across palate, slight sweet, not floral added
9- qt, didn’t record proof. Quite cloudy. Strained through 2 coffee filters. Flavors still slightly sweet and smooth. Nothing bad in the taste or scent.
10- quite cloudy, no scent that was bad, just nothing great. Cutting this as tails, will age separately to see what happens.
1qt white dog- plain,
1qt 1 cinnamon stick/ vanilla/ ginger
1/2 gal in medium toasted oak cubes
1pt medium toasted applewood and dried apple pieces
1qt tails on heavy charred oak chips
Aging start today, 1/24/23
Hypothetically this works, and leaves quite a fruity aroma throughout fermentation and distillation. Flavor as well, slightly sweet. Delicious right off the tap. Added 10 lbs of corn, 10 # sugar, and 2# of same barley, and remaining frozen pumpkin for another round. It’s bubbling in a 20 gallon can now.
Bravo Jesse! This is essential info. I wish I had seen this one when I first started but this is not just for beginners. I enjoy the way you think about this subject.
Love your work. Please finish your bench... its just one more board on the right hand side. Please.
Very informative, especially for those just starting out. 👍🏻
Dude, as someone who has literally just started their journey into making their own alcohol, that was very informative. Thank you. It's good to have someone break things down for us. It helps a lot. But I've already begun walking through the super market going "I can ferment that!" The bug has bit me... Let's see where it goes.
Hey, and YEES it gets under your skin :-)
Be careful… the rabbit hole gets deep.🤣🤣🤣🤣👍🥃
@@BillMcGirr I'm down with that. One of the few times I've ever enjoyed being in a store contemplating getting something was the other day, standing beside a bunch of raspberries, cherries, and strawberries, contemplating what I could make with them. In the end I didn't leave with any of those, because there wasn't enough to make a decent sized fermentation, but I did grab some fruit juices to turn into (cheap) wines... But it's been fun so far. Experimenting with cheap stuff first, but working my way up. Plus I generally hate going shopping, but looking around and going "I can drink this" is making it much more enjoyable. But I've also got a slight mad scientist bend... Looking at tshirts and papers and such and saying "hmmm... I could turn that into alcohol with some work"
You just helped my 12 year old with his first science project this year.
Nice overview, Brother Jesse. It was an overwhelming subject to wrap my mind around years ago. Your video would have helped me a lot as it will assist many new to the Craft today. Thank you for providing a needed leg up.
Very good video. I didn't know about diastatic power and that you can measure this
I brew all grain beer and this all makes sense to me cheers 🍻 good video mate
As a kiwi who hasn't had a successful mash for over a year now, this was a great video. I've distilled multiple stuff now but nothing drinkable although I've made some pretty good small beer.
Post lockdown I'm going to have a field day
Another gold award winning still it vid. Are you going to run a tour of you shed? Count me in, after lockdown, level 3 yay.
Thanks man, Nah that gets impracticle and weird quick. One day perhaps I can grow to a "commercial" location. Then its all on :)
Great overview. Thank you.
Another good vid Jesse. Love the Chat series. You should do a Fireside Chat live Q&A style.
Love your videos Jesse
Great lockdown vid Jesse certainly been filling in the days with brewing this week, looking forward to cereal mash one!
Another great vid Jesse you ticked a lot of my boxes . Chur bro.
Sir, I have looking for this exact break down of fermentables. Thank you!
Ps love the kiwi ingenuity (the wharehouse Tarp) Gold
Lol does the job well ;)
Epic content delivered by a man with an epic beard. Thanks Jesse
Wonderful vid my man! You are right, if I watched this before I geeked out on distilling, it would have been a blur and over my head. It was a nice summary of the options of what/how to distill what and how. I also enjoyed knowing what you plan to do next..."Halloween booze"...nice! Ya know, my wife is getting jealous cause Thursday nights I have to go hang out with Jessie! haha
α-amylase (Reaction products : Maltose, dextrin, etc - Optimum pH:5.6-5.8 :Optimum temperature in brewing : 68-74 °C (154-165 °F)
β-amylase (Reaction products : Maltose - Optimum pH : 5.4-5.5 : Optimum temperature in brewing : 58-65 °C (136-149 °F)
Hey Søren, are you a brewer of sort ?
@@heymulen1840yes. I've made a "few" all grain brews
@Still It Have you thought about the different potatoes from Peru? they would be fun to do :) I think they have about 1900 different potatoes.
There is a brewstore near me...it's mostly beers but he has some distill stuf also.
I"m going to look in to doing some thing with.
A new hobby...👍
Two thumbs up Jesse.
I have done everything from apple cider doughnuts to fruit and even lawn clippings.
I haven't watched this video, though I have watched others of yours. Very fun stuff. I've been a homebrewer for a couple years and am not planning on getting into distillation, but I had a question:
Since alcohol evaporates at 172°F (78°C), and water at 212° F (100° C) why does distillation involved taking the mash (?) to the boiling point instead of just holding the temp at say 175 F?
not sure what your asking for??
@@arvalb0 because I want to know the answer
@@shawnlewis9607 no I meant what’s your question is,
It’s seems like you mean why won’t we cook it to 100c so the water evaporates, but that’s a no brainer so I think u meant something different.
My Wedding cake, fijoa jam, Trinidad Scorpion spirit turned out pretty interesting, have aged it on charred second use (Rum) manuka for a couple months and now on so a small bit of oak for long term rest.
How does the Manuka go for aging? Been wondering about that and Pohutukawa.
Hi Jesse,
I know you are usually in contact with George, have you any idea if he is ok he's not done any videos for a while, I'm hoping he is still in good health.
Hey Jesse
Built an awesome keg based still ...all copper...with a huge reflux...ran a sacrificial sugar wash through it...
Did first run last night...but the entire run is very acetal and banana smelling...
My transfer from the fermenter wasn't very clean and I probably got quite alot of the yeast cake off the bottom into the keg...
Everything from heads to hearts came off at around 80 to 85 percent...imagine my shock when it is absolutely disgusting...
Two questions...
What you think I did wrong?
If I water it back down and did another run...do you think it will come out better...
Tastes like acetone...smalls like bananas
Maybe not the right place for the question but wondering if agitation during the fermentation stages is a good thing or a bad thing? O2 is a good thing early on in the fermentation process but what about later on? Would this speed up or slow down the overall process and would it produce a higher ABV final wash? Could set up an experiment, unagitated, agitated and whisked daily.
Still watching. But can you do a video on litma or what ever you said about in mashable malts
Lintner the measure of Diastatic power. some of Jessies videos from 2 - 3 years ago on mashs had more on it.
Unfortunately ALL forms of distillation are prohibited where i live but i do enjoy your content.
Jesse, I have been researching starch types and their need for enzymes to convert to fermentable sugars. Basically, are all starches the same? Do they all need enzymes?
For example corn and all cereals, we all know that after gelatinization we need enzymes, but how about Agave pena (penia)? To make tequila, all you need is to roast Agave pena, and walla, we got fermentable sugars without anyenzymes. Can you shed some light on this subject?
Cheers
The other big question, is it worth doing a mash vs doing a sugar only wash if your running a reflux still?
He actually did a video on that. You should go through his earlier vids.
ua-cam.com/video/oPqEHm2Z9bY/v-deo.html
@@monto313 Im not finding it
@@arvalb0 Detroit City Distillery
I walked into a store the other day where they sell recovered foods that have reached their sell by date and saw an entire wall of corn flakes and my little brain just went "I gotta distill that shit!". And then got covid and haven't been able to make it back, hopefully there's still some left.
We're you vaccinated?
Can you distill covid?
Corn flakes are like biting into a ear of sweet corn. Frosted flakes even better. More sugars!
@@TheKruse601 You can even distill the whole human being. Hint: "Parfume - The story of a murderer" 😎😂
“This is it.”
“What?”
“If I take one more step, I'll be the farthest away from home I've ever been.”
“Come on, Sam”
Nice!
lol you just won the internet.
If i had a still, id be making a candy apple brandy for Halloween
coco pops are good for chocolate flavoured rice wine
Great video mate do you know where I can get a list of grains fruits etc with a litna measurement I know there is a list somewhere but can't remember it is as I've got a ton of blackberry's up my field and wondered if they are fermentable or not
ps being picky but try not to stand next to a light that was a bit too bright
Blackberries are ok for a low carb diet so not much sugar but loads of flavor.
Old neighbor runs a cake shop. Hmmmmmmmmmmmmmmmmmmmm 😆
Maximum excellent. Cheers...
Remember seeing a moonshiners. One of them used pumkin in the mash. But I don't think he got a chance to distill it. Due to getting a mouse in the mash.
What was the problem? the mouse wouldn't have drunk too much
Hi Jesse, Have you any idea how George is getting on ?.
I’m still waiting for a video on dry fermentation. Don’t need to see it done but I have struggled to find any info outside of watching docos on Chinese Moutai. Not trying to be demanding. Just chasing the craft.
As far as enzymes go, what about distiller's yeast? Or is that a separate thing entirely?
Totally different, unless you're talking about the Angel Yellow Label yeast. Enzymes break complex carbs down into simple carbs. Yeast metabolizes (breaks down) simple sugars into alcohol and CO2.
*Yellow label Angel yeast has some low temperature enzymes added. so just conducts both steps simultaneously.
Yup Jacob has you sorted! yeast is a living single celled organism that will basically eat the sugar and spit out alcohol and carbon dioxide. But it cant eat starch.
Enzymes are used to break the starch down Into sugar during the mash so the yeast can do their thing.
@@StillIt& Jacob I appreciate the feedback sirs! Got a still 3 weeks ago and so far have only been dabbling in various runs of Gin. Your channel has been nothing but infinitely informative. Cant wait to have a go at running a mash. Thanks again gentlemen!
@@YaBoiTaeWu awesome man welcome to the craft
Hi Mr.Jesse
.
Methanol temperature starts from 145 F
Ethanol temperature starts from 172 F
The question is:
Is this the temperature of the liquid or the temperature of the vapor ???
It is its boiling point. (When it starts to bubble) this is when it starts to transition from liquid form to gas form.
@@tomblankendaal3228 Thank you.
I imagine you are talking about the boiling point, so it would be the temperature at which the liquid turns into a gas. That said, those temperatures are only for pure solutions of that compound. Once you mix them with anything else, those temperatures no longer apply, and both boiling and evaporation, which are different processes, come into play.
What about Tequila/Mescal? Cookable adjunct, right?
Agave does not have starches in it, instead it uses a carbohydrate called inulin, same with chicory root. Like us humans, yeast cannot assimilate or ferment inulin. To us it is a dietary fiber. Inulin is more thermally unstable than starches, so cooking it in your oven should break down most of the inulin. It's essentially what Tequila/Mezcal distilleries do with their agave hearts, they roast them in big pits, or in large steel ovens, some of them put them in giant steam cookers. All options we could simulate.
Bro that was insitefull
Good but 3 things: There must be no preservatives in the ingredient list;: nzymes care a lot about temperature at mash time; and how to estimate/calculate how much starch/sugar you have compared to using straight grain or sugar. Oh, and 4: it's rice 'crispies' ;) :)
Can you turn corn starch into alcohol? It’s just need turned into sugars with enzymes right?
You can with red label angel yeast
Technically yes, but it is a pain in the ass to work with. Remember to mix it with cold water slowly so it doesn't clump, if you are going to try it.
Hey this is something that i thought of:
Ferment and distill beverages when you are bored, such as coke, Fanta, Sprite, etc and see what happens. You could even try milk and wild things like ice tea or flavored tonic water. Could turn it into a series. Cant try it myself, i live in germany and all of the destilling is illeagl
Milk may be difficult, as lactose is not digested by yeasts. Regarding fermentation of sodas, IIRC Jesse already tried some Scottish one. In general, 'artificial' beverages produce not so great distillates because of their flavouring additives.
@@Tyresio12 Also most commercial sodas have preservatives which inhibit yeast growth. However, it's still definitely possible, even if you have to baby the yeast!
I want to try to ferment some cannabis
I am not sure how to approach it
Can you ferment legumes? Asking for a friend.
Hmmm ANZAC biscuits?
While not distilling, it is a cousin of it - a Microbiologist friend of mine once, in what I can only presume was a fit of utter madness, decided to make beer from chicken. And I'll be damned if he didn't manage to do it - the mad bastard made a drinkable...or, let me rephrase, a potable beer from a chicken. It apparently tasted UTTERLY vile, a big smack of chicken flavor gone wrong, then carbonated, but it did meet the minimum standard of being a successful beer that you could drink without dying(even if it made you want to.)
I think that was the point of the video, with the correct process most (a lot of ) things can be fermented then distilled. I wonder what chicken vodka would taste like.
Makes perfect sense, cheers, it's not that hard. I guess at the end of the day you need a good sense of smell and taste like a cook or chef
Very entertaining xxx
Crazy idea, why not use frozen waffles/pancakes and maple syrup as ingredients for a distilled breakfast
Sounds like fun. Try it man and let us know how it goes!
Starch to dextrose hmm think about it really cook the same
Hey Jesse, french guy here. Because of law, I'm pretty much unable to distill anything here. But I just wanted to tell you that your explanations are cristal clear, and your way of taking pauses and even apologizing make this video a real pleasure. And of course, as always, it's great entertainement ! Love all that you're doing. Cheers !
Going to the food cupboard and thinking, what can I put in to a fermentation/distillation, can get weird really quick. Anyone fancy tasting my Marmite spirit? I've got 750ml that's just going to stay in the bottle.
A lot of people put way to much thought in to it. Do you really think those old moonshiners did all this? How about even further back? Like the Scott's? A hydrometer us great to have but people went by smell and taste for 100s of years. None of them did an iodine test or used a refractometer. They had no thermometer on their still. All of this helps a lot, especially for a beginner, but it's not really all that hard
Exactly!! Well said.
Doesn't mean what those "old timers" were making, was actually any good, by todays standards. People like to romanticize the past.
Peated whiskey right? the grain and whatnot is "cooked" by the smoke
No
They are drying the malted grain with cool to warm smoky air, it is not hot the cooking is in a pot of water.
What I think I learned on that so far: the malted ("sprouted") grain (for scotch single malt: 100% barley) is dried in a "kiln", heated by burning peat. Warm air and smoke passing the malted grain, taking away humidity and leaving more or less smoke residues. During malting enzymes are produced, but not active yet.
Not a part of your recipe, more of a treatment for some possible ingredients (grain/malt...)
"Cooking"/mashing is a separate process, where at different temperatures starches are gelatonised (water & heat) and converted to sugars (heat & enzymes).
@@lilinguhongo2621 Sounds like you are getting it correct so far.
@@colahandyman67 know your drink... ;)
Toilet paper can be mashed and fermented. Ditto for cotton.
I would like to see someone do a true 1900s moonshine recipe and distilling no modern technology or products propane burner ok
Ok, I want to make a Banana Rum, use the Buccaneer bobs recipe. I was going to use about 10KG's of banana's (as it's 28grams of Carbs/100g). Since the normal recipe has you putting in 2.5KG's after three days fermenting the molasses . I I was going to use Glucoamylase, as well as letting the fruit go overripe to kick it off. Would this work?
I'm pretty sure bananas have "high diastatic power." When people make banana wine/beer, it usually ends up very dry, because I think bananas naturally have enzymes that turn their starch to sugar (ripening).
@@andrewburchill5212 Yeah, I thought as much. I just wanted to make sure.
The enzymes come from the skin of the banana. It helps if you slightly bruise them...
@@andrewburchill5212 if the product already has enzymes in it, how would you Gelatinize the starch without killing the enzymes, cause the enzymes dies when boiling and Gelatinizing only happens when boiling.?
I mean base malts also needs to be Gelatinized thus klling the enzymes or am I missing something?
How the hell does your beard get that long so quickly? I'm jealous.
Pivoting due to a recent global situation. Is it the pandemic? Is that still considered recent?
Well. It's still going on so, yeah, you can't really get any more recent than what is currently occurring.
@@craigbryant9925 Ok. I just wanted to make sure I wasn't misunderstanding. Either way, a course on pivoting sounds interesting. Thanks. By the way, I love the information you provide. I've had an interest in distilling for a while now. As soon as I came across your channel I subscribed.
You look like Yukon Cornelius from Rudolph
What about how to ferment fruit???????
Look at his video on peach brandy
Grass is abundant in NZ can it be fermented efficiently and effectively?
breaking down fermentation to "feeding yeast", it's all about the sugar. Besides natural or processed sugar or fruit, there are starches. Breaking down starches with enzymes, we're back at the sugar again. Shouldn't we be talking about the point where the flavour enters our little universe?
For sure there's a difference between whole fruit and just plain sugar, as well as between a malt mash and one based on corn, but (most) flavours contributed by other things besides the sugar itself. Raiding the supermarket, right in the baking aisle, there's corn starch, wheat starch and potato starch, sometimes even tapioka and rice. But those are the sources only, there shouldn't be much difference in the starches, right? So I would expect the final product to be less "profiled" than one made from whole corn or potato mash..? Seems obvious somehow, but is it?
theoretically.. could you distill eggs? what would an egg alcohol taste like besides disgusting?
Nope, no carbs. They consist mostly of protein.
I see you got a reply, but it wouldn't load for me, so I figured I would reply anyways.
Technically speaking, you can distill chicken eggs, but there is only about 7/100ths of a gravity point, per 2 large eggs, per 1L of water. So, it would take something like 200 large eggs, per 1 liter of water (or 760 large eggs per gallon of water), to get a 10% ABV wash, to distill. Not really worth it, financially speaking. I don't know how well it would ferment either. You may have to cook all those eggs first, then liquify them, then do a bunch of other processing, again, probably not worth it in terms of the time it would take.
Now I want to try to ferment ketchup just to try what I will get out of it
Sounds like TPW or birdwatchers
Best part is nothing has to go to waste. Stale bread, stale cereal, over ripe fruit - all good!
cobwebs 😁
Why do you keep pointing to nothing?
He is pointing to the link in the top corner
So what's the taste difference ? do a simple compare vid please , sugar, grain ,garbage shit u find like sugared cereals or the like .
Sort out that spelling
You talk too much get to the point
Nice vid, you can also get enzymes for breaking down starch in bananas and mangos, squish them up and chuck them in rather, job done, every store has them and they're cheap.