Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off
dont s'pose many people read these comments, but i gotta say, George is THE MAN! these videos have been a fantastic source of information for me in my journey through designing and building my still. Now I'm up and running, and I'm still gaining knowledge courtesy of George. If i could die knowing I'd given so much help to so many people, I'd die a happy man. THANKS AGAIN GEORGE.
Thank you for your wisdom George 😊 Yourself + Jesse & Bearded have given me the push to jump into home distilling & I'm loving it so far. So many things to learn but the videos from all 3 of you + the collaborations are so informative & also very, very enjoyable to watch. Again, thank you for your wisdom 😊 Congrats on 70k as well 👍🏻
Happy Easter George, thanks for all the vids, you have helped me out a lot in the last couple years. many thanks and best wishes from the Upper Peninsula of Michigan
Love the videos and am becoming a fermenter and distiller myself. And absolutely support your scientific and "geeky" approach. It is a science and the major distillers DO have chemists on their staff. BUT is there some way I can see a list of your videos in the order I should watch them in? I started with a couple that were in parts, but now am overwhelmed with all the choices. Where is the chronological list?? Thanks
Thank you, George. You are an amazing wealth of knowledge, and your teaching technique is amazing. You're always my "go to" when I have questions. Thank you, sir!
BE KIND to your PIPES. Bentonite works well, but don't pour the residue of your clarification down the drain. If the remnants of the slurry dry out, they can solidify and mess up your drain and/or septic system.
sound advice my friend.thanks for sharing your knowledge and skills.just a novice,but the dog and I have been happy with results.my other friends have complimented too.if you were a doctor I'd say you have a fantastic bedside manner,but I'm changing that to a fantastic still side manner.stay lucky.a hundred thousand thanks from mad dog and zen the dog.off grid,west cork,republic of ireland
RE: the gelatin - the cold water process is known as 'blooming' the gelatin. The boiling water melts the bloomed gelatin. Blooming is just hydration and softening of the gelatin crystals/sheets.
George! Your forgetting the clarifier many brewers use, BIO-FINE! It`s a liquid & little goes a long way. I use 1tsp/5 gals. It works in 24-48 hours for your mash or wash. I`ve used all the clarifiers & BIO-FINE is the best!
Thanks Jan. I'm making my very first batch of pear brandy. (My first batch of anything) I'm only on day 3 of fermentation & it's still doing its job! So I thought I'd get a head start on the clearing education. I looked into Bio-fine because of your comment. I think I'm going to go that route. Any tips or tricks you can provide would be much appreciated for this newbie.
A cheap source of bentonite clay is unscented natural clay cat litter. If you put it in the blender for about a minute you can create an extremely fine powder which is a great fineing agent. Do not use used cat litter. Do not use your wife's good blender.
Don't use a blender. Pour 0.5l boil water in a jar, add one tablespoon bentonite and mixed it. After 10-15 minutes pour it to your mash and mixed it. It's works for 18-20 liters mash
Off gassing isn't super important unless you are clarifying a grain mash that has a lot of particles in suspension. Beer in most cases your going to carbonate anyway. But off gassing wine is a very important step before bottling it improves the flavor. Your finished fermented wine will off gas its self over about a two week period with your airlock still keeping it safe, but only after you rack it off the trub so it doesn't pickup off flavors. #HappyDistilling
Thanks George for another great show. You answered my question on liquid carbon in your live broadcast. Should do that again. One viewer had a question on being unable to control the temperature, that was badly worded and hard to understand the actual question. Temp rise as yeast starts to activate is normal, but I think he/she was worried about it.. Mick from Australia..
I do not understand the use of hand sanitizers. They make my normally dry skin crack and bleed. I use Irish spring hand soap or dove dish soap then pure coconut oil prior to using nitrate gloves when handling my brewing equipment. Isn't that good enough? BTW thank you for all your useful information.
Hi George, I've found on plastic carboys after using Diesol & Chitosan at the very last do a Tapping around the carboy to settle the agents stuck on the side lots will fall amazing, I'm gonna try gelatin next time I think.
Guaranteed that Sparkalloid is either Carageenan or Irish Moss, or a mix of both. Carageenan is derived from sea weed, and irish moss is a type of sea weed.
I was wondering if it was possible to run my siphoned mash through multiple coffee filters to get any particles that were collected during the syphoning process and in one of your earlier videos you had mentioned that the simplest way to degass a mash is to transfer to another bucket does this still apply and is the mash degassed during a syphoning process. I like your channel and I will subscribe I found your channel through your video on thump kegs.
Excellent information 💁♀️ 👍 I'm making my first wash, I have only made fruit wines before, until I made a successful gallon of rice wine. Now I'm a lot more interested in starch brews Thank you my friend, subscribe button smashed ! 💯🌻
Hi George, really enjoying your content. One question, using fining agents can you wash yeast and still use afterwards or do want to remove yeast the do a fining run? Cheers Steve
can use wine preservation vacuum pump. fits over the little air vent thingy ya put on the big glass fermenting bottle. a dozen or 2 pumps drops the pressure inside the bottle and all co2 comes out.
I thought for a while there you were going to forget cold crashing but you nailed it, I would like to add though, that I have found it the only practical method to use when fermenting large quantities (ie 120L). Of course it is still infuriatingly slow as I can only do it in small batches do to lack of freezer space, but at least it works.
George, you are awesome! I am new to distilling (I am pondering on buing a still to transform some not so good wines that I have made into something better, life after life right?) But I wanted to share how I clear my wine (applicable to mash I guess). I do use kiesesol and chitosan but after 2 -3 days. I put my wine outside in winter or spring or in the fridge. So, in the low temperatures the clarifier forms a much compacter lees and reduces the lost of my wine or mash or wash.... just my 2 cents
Thanks a lot George. That was amazing tip for me since I've no access to turbo cleaner in my country😔 I've got some questions. In case of degassing the wash, what's your opinion about using an air pomp. Like aquarium accessory to create Oxygen bubbles and degassing the CO2. Is it useful way?I'm little unsure about that idea cause I consider about leading Acetobacters in wine fermentation or any other useless subtracts on air adding on wash. My another question is, would you please give us some clues about using Campden tablets (potassium or sodium metabisulfite) in wine after fermentation to prevent Acetobacter? Since always, happy distillation🌹🥂
@morse I appreciate my friend🙏 Same wish for you and all the world. Actually I've beaten the illness for two weeks and I'm better now. Do not worry about the Virus, just be careful and stay at home to be safe. We Iranian people, always welcome the foreigner guests🙏
@@mahdihozhabri Good question. I used to use it for the full ferment but could smell ethanol in the shop where I process and so decided that I might be losing some ethanol. Now I use it for the first day and then stop. After the ferment is complete I turn the pump back on for 24 hrs. or so to degas. Works very well. A few more days to let the yeast settle and the wash is ready for the still. I can usually complete a wash in 7 - 10 days including clearing.
My experience with using gelatine on sugar wash wasn't too great actually it made very little difference. Supposedly it is the lack of tannins that doesn't combine well with gelatine. People using gelatine to clear up mead had similar experiences. In my experience best way is kiselsol (SiO2) and chitosan, betonite also works but is slower and results are not as good. The biggest issue I have is finding chitosan to purchase.
So this is the same as the racking process in wine making ? When the mash stops fermenting let sit 2 weeks, rack and sit until clear then distill ? Thanks
I can't seem to get good results from the turbo clear. It will settle down to about the 6inch mark from the bottom.(although i haven't really degassed it prior to adding the turbo clear - never heard that too before). Unfortunately I have just been letting it settle out through gravity..... Great info George, keep up the good work. Stay safe... 🥃
George, it appears the Chitosan you are using a liquid. I have found loads of powder, but not a lot of luck finding the liquid like you are using it, do you have a favorite place to buy yours that you can share? Thanks
Congratulations on 70k George and thanks for teaching an old dog new tricks. Your pid controller arrived safe and sound this afternoon and will go to work first thing tomorrow morning thank you sir. #HappyDistilling
George, second attempt at cooking Corn Mash this weekend without success, I followed all steps in your #8 Beginners Guide which was fairly basic. Where I may have screwed up is letting the Mash sit overnight to allow the temp to drop to 90 (or below) degrees adding Yeast at 88 degrees the following morning. My second mistake may have been mixing the Mash after adding Yeast with a drill motor/paint impeller attachment, any suggestions and what is the probability that the Yeast (BSG Fermax) is inactive ??
I take it that the Wash as it is, is NOT brought to a boil and run through a "hot Break" prior to cooling for the addition of the yeast. Sorry, I'm just a home beer brewer and haven't pulled the trigger yet on distillation
Hi, what if the gelatin doesn't end up like a solid blob at the bottom after 24 hours in 8 celsius? Method is mixed in cup, added warm water and then into 5 gallon batch. Used 50 g of unflavoured gelatin. Ruined?
I don't worry too much about having a clear wash. I don't ferment solids so it's mostly just yeast - I always do a stripping run, followed by the 'production' run - never had any issues. My still has a element in the wash.
One fining agent you have noy mentioned there George....probably due to your base being in Texas USA though is Irish Moss...a seaweed product used in the same way as gelatine in the food industry as a thickening agent as well as the ale and beer industry as a fining agent.
Hi George, Can’t you help me with this question.. I made a bread fruit mash Thirty gallons of it. My first and second run of about eight gallons each product a great Vodka. I than got busy over the holidays and didn’t get back to the mash for a couple months and.my ABV dropped to about 3% from 16% what do you thing happened.. did the angles get a bit thirsty? Our temp her is around 80 degrees and it was in a Rubbermaid trash can with a loose lid.What do you think? Oh great video!
Now I finally found your question. Not sure how you determined that drop. Please explain. Sounds a little strange to me. ABV should not drop that rapidly so I would be interested to know how you determined that. Feel free to email to explain, This may be a long conversation. George
So i wanted to ask about egg white fining. I know that it is usually used for wine. Can a person use egg whites to fine a sugar wash? Or better question ( becasue i have heard your answer before,....) so what would be the potential problems of using an egg white fine on a sugar wash?
Maybe I'm not understand something, but doesnt the wash come out clear when your finished fermenting? I degas by pouring it back and forth between a couple of buckets a few times. Ok lol I made the comment before I watched the entire vid I use the gravity method I do a mash then I use generations after so I dont put anything in the grains to pollute them. I get 2 benefits 1 amazing flavor profiles from each generation 2 I dont add yeast after the 1st generation I let the dormant yeast come back. I also get a fermintation well below 0 from generation 2 on
In regards of the pot still and making alcohol for the hand sanitizer. If you distilled it, then diluted it with water down to 40%/80 proof and then distilled it again. Wouldn't you get a higher result because the second distilling is cleaner and "easier for the still" to separate? I reckon it could be run at lower temperatures as well, in order to control the separation even more.
No... For the most part, the still merely seperates the alcohol from the water. Your suggestion however would produce a very slightly cleaner tasting alcohol (from double distilling) but alcohol per volume would remain the same.
Exactly what Kalosss offered. If you are producing 80 proof; to cut it ad run it again will not increase the proof by any real measurable level but will clean up your run more.
HA! I just did Kesosol and a gelatin the other day. I did it the wrong way. Saw this just a day late. Always great information. Thanks for sharing your knowledge. I will add the hot water before I put it in next time. Although it was successful but I did notice a bit globby.
Question. when clearing your wash, part A & B, B being it sits 24hr's. Would it matter too much if I did it a few hrs early, Few being 6hr ? Just been invited away and want to cook it a bit early, I'm amusing Ill take the risk at burning it but most the sediment has sunk and looks ok so questing if their would be other risk involved ?
George, do you have a video of you demonstrating how to re-run moonshine or any recipe to make the higher proof liquor(everclear)? I can't seem to find many videos on this topic..
Rum is made with molasses so solid particulates are not as big an issue as with other mashes. It is up to you. Flavor remains whether you clear or not. Only challenge in not clearing is the potential for some (very little) solids like yeast and by products burning on your element or in the bottom of the kettle. Probably not enough to worry about but still a chance George
@@BarleyandHopsBrewing I made my wash with sugar, molasses, dark Karo and a little bit of palm sugar. I am considering just doing a cheese cloth filtration to the still vs clarifying after reading this... Hmm..
Ever tried just using chitosan and not kiselsol? I´m having issues with kiselsol creating some form of foaming reaction that sometimes is quite aggresive for some reason I haven´t figured out yet.
Do you still need to degas when using carboys "sealed" with an airlock?. I know that their will be some CO2 solved in the solution because the gas in the carboy is all CO2.
Hi George. Iv been enjoying your videos for a year or so and today I was watching and went to give you a thumbs up when I noticed the subscribe button was not red any longer. Some how I was unsubscribed.. Not any more tho.....
Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off
Man you should start your own paid online courses with this enormous helpful amount of knowledge !!! Thanks very much hero.
my favorite teacher on the art of making spirits!
Congrats on the 70k ! That's freaking cool!
Thanks mate!
George
Because it's lockdown in many countries and liquor shops are closed. Respect for you both gentlemen. Congratulations Sir.🙏
Almost 80K now....🥃
111k now!
Look at him now, 115k! Congrats George you deserve it.
Once again, homebrewing experience and knowledge applies to better distilling. Cheers George.
dont s'pose many people read these comments, but i gotta say, George is THE MAN! these videos have been a fantastic source of information for me in my journey through designing and building my still. Now I'm up and running, and I'm still gaining knowledge courtesy of George. If i could die knowing I'd given so much help to so many people, I'd die a happy man.
THANKS AGAIN GEORGE.
Thanks for the comment
George
A lot more people read the comments then you think a lot of people share good ideas here.
Perfect information! Just what I needed. Thank you, George. When are you coming back? I can't tell you how much you are missed.
Thank you for your wisdom George 😊 Yourself + Jesse & Bearded have given me the push to jump into home distilling & I'm loving it so far. So many things to learn but the videos from all 3 of you + the collaborations are so informative & also very, very enjoyable to watch. Again, thank you for your wisdom 😊 Congrats on 70k as well 👍🏻
Wonderful!
Man I've learned so much from you and I highly appreciate it. Jc from mechanicsville Virginia...
Me. It was me in the back shaking my head. I'm slow, but I'm learning! You're an excellent teacher, George, thank you.
I still refer to your videos. Miss you and thank you for making them.
Happy Easter George, thanks for all the vids, you have helped me out a lot in the last couple years. many thanks and best wishes from the Upper Peninsula of Michigan
Perfect! I'm going to use Jell-o from now on!!! I didn't watch the rest of the video but I'm sure it will all go smooth. Thanks George
Perfect timing George. Thanks for the tips and alternatives ! Stay Safe and Stay Healthy Sir 👍
Love the videos and am becoming a fermenter and distiller myself. And absolutely support your scientific and "geeky" approach. It is a science and the major distillers DO have chemists on their staff. BUT is there some way I can see a list of your videos in the order I should watch them in? I started with a couple that were in parts, but now am overwhelmed with all the choices. Where is the chronological list?? Thanks
Thank you, George. You are an amazing wealth of knowledge, and your teaching technique is amazing. You're always my "go to" when I have questions. Thank you, sir!
Some good ole turbo clear really did make our finished product better.
18:25 George says "I hope that clarifies that." on video about clearing mash. 😉
BE KIND to your PIPES. Bentonite works well, but don't pour the residue of your clarification down the drain. If the remnants of the slurry dry out, they can solidify and mess up your drain and/or septic system.
sound advice my friend.thanks for sharing your knowledge and skills.just a novice,but the dog and I have been happy with results.my other friends have complimented too.if you were a doctor I'd say you have a fantastic bedside manner,but I'm changing that to a fantastic still side manner.stay lucky.a hundred thousand thanks from mad dog and zen the dog.off grid,west cork,republic of ireland
RE: the gelatin - the cold water process is known as 'blooming' the gelatin. The boiling water melts the bloomed gelatin. Blooming is just hydration and softening of the gelatin crystals/sheets.
George! Your forgetting the clarifier many brewers use, BIO-FINE! It`s a liquid & little goes a long way. I use 1tsp/5 gals. It works in 24-48 hours for your mash or wash. I`ve used all the clarifiers & BIO-FINE is the best!
Great point! I missed that one. Thanks
Thanks Jan. I'm making my very first batch of pear brandy. (My first batch of anything) I'm only on day 3 of fermentation & it's still doing its job! So I thought I'd get a head start on the clearing education. I looked into Bio-fine because of your comment. I think I'm going to go that route. Any tips or tricks you can provide would be much appreciated for this newbie.
I'm the student in front row glued to ever word George is saying. Wish you could do a class in person, I would be the first in line to show up.
Turbo clear is my personal preference. Costs a bit more but hasn’t done me wrong yet. Thanks for the discussion.
Excellent advice thanks George. Love watching your content.
Much appreciated
I love how you are breaking the 4th wall with your videos. Better and better every time.
Glad you like them!
A cheap source of bentonite clay is unscented natural clay cat litter. If you put it in the blender for about a minute you can create an extremely fine powder which is a great fineing agent. Do not use used cat litter. Do not use your wife's good blender.
Don't use a blender. Pour 0.5l boil water in a jar, add one tablespoon bentonite and mixed it. After 10-15 minutes pour it to your mash and mixed it. It's works for 18-20 liters mash
Thanks for this George I was just researching this this morning and now you have made it clearer!!
Glad it was helpful!
Off gassing isn't super important unless you are clarifying a grain mash that has a lot of particles in suspension. Beer in most cases your going to carbonate anyway. But off gassing wine is a very important step before bottling it improves the flavor. Your finished fermented wine will off gas its self over about a two week period with your airlock still keeping it safe, but only after you rack it off the trub so it doesn't pickup off flavors. #HappyDistilling
Thanks for the "clarification" George !
Thanks George for another great show. You answered my question on liquid carbon in your live broadcast. Should do that again. One viewer had a question on being unable to control the temperature, that was badly worded and hard to understand the actual question. Temp rise as yeast starts to activate is normal, but I think he/she was worried about it.. Mick from Australia..
Great suggestion!
I add Irish moss to my boil when making wort for beer, but will try the kieselsol/chitosan when doing the mash/wash when I start distilling.
@1:49 "...but i'm gettin' off track here..." That, sir, is exactly why I tune in (and sometimes use FF) :D
I do not understand the use of hand sanitizers. They make my normally dry skin crack and bleed. I use Irish spring hand soap or dove dish soap then pure coconut oil prior to using nitrate gloves when handling my brewing equipment. Isn't that good enough? BTW thank you for all your useful information.
Hi George, I've found on plastic carboys after using Diesol & Chitosan at the very last do a Tapping around the carboy to settle the agents stuck on the side lots will fall amazing, I'm gonna try gelatin next time I think.
Great videos, I really enjoy them. I have a problem with going to your online store. Thanks
Guaranteed that Sparkalloid is either Carageenan or Irish Moss, or a mix of both. Carageenan is derived from sea weed, and irish moss is a type of sea weed.
I was wondering if it was possible to run my siphoned mash through multiple coffee filters to get any particles that were collected during the syphoning process and in one of your earlier videos you had mentioned that the simplest way to degass a mash is to transfer to another bucket does this still apply and is the mash degassed during a syphoning process. I like your channel and I will subscribe I found your channel through your video on thump kegs.
Excellent information 💁♀️ 👍 I'm making my first wash, I have only made fruit wines before, until I made a successful gallon of rice wine. Now I'm a lot more interested in starch brews
Thank you my friend, subscribe button smashed ! 💯🌻
Yours looks so perfect, George! Mine looks like a jar of (insert name of viscous liquid that UA-cam would undoubtedly censor) 😅😩
Perfect demonstrations thank you ♥️
Great video, if I reuse the grain for a sour mash can I use these products or will they ruin my mash for other ferments?
Hi George, really enjoying your content. One question, using fining agents can you wash yeast and still use afterwards or do want to remove yeast the do a fining run? Cheers Steve
I love this dude! High energy and positive.
I appreciate that!
can use wine preservation vacuum pump. fits over the little air vent thingy ya put on the big glass fermenting bottle. a dozen or 2 pumps drops the pressure inside the bottle and all co2 comes out.
Where do you get your big bottle of chitosan? I'm having a hard time. Thanks for the awesome videos!
Google is your friend
Great info George.... Many thanks
Do you hve a suggested temp to try for cold crashing?
48 F or less. No lower than 38.
@@BarleyandHopsBrewing - Thanks for your reply George. Stay safe.
I thought for a while there you were going to forget cold crashing but you nailed it, I would like to add though, that I have found it the only practical method to use when fermenting large quantities (ie 120L). Of course it is still infuriatingly slow as I can only do it in small batches do to lack of freezer space, but at least it works.
George, you are awesome! I am new to distilling (I am pondering on buing a still to transform some not so good wines that I have made into something better, life after life right?) But I wanted to share how I clear my wine (applicable to mash I guess). I do use kiesesol and chitosan but after 2 -3 days. I put my wine outside in winter or spring or in the fridge. So, in the low temperatures the clarifier forms a much compacter lees and reduces the lost of my wine or mash or wash.... just my 2 cents
Wonder if Gelatin works to prevent scorching on water heater elements as good as does Kieselsol and Chitosan
Thanks a lot George. That was amazing tip for me since I've no access to turbo cleaner in my country😔
I've got some questions. In case of degassing the wash, what's your opinion about using an air pomp. Like aquarium accessory to create Oxygen bubbles and degassing the CO2.
Is it useful way?I'm little unsure about that idea cause I consider about leading Acetobacters in wine fermentation or any other useless subtracts on air adding on wash.
My another question is, would you please give us some clues about using Campden tablets (potassium or sodium metabisulfite) in wine after fermentation to prevent Acetobacter? Since always, happy distillation🌹🥂
I use a small aquarium filter pump to circulate my wash and that effectively degasses the wash.
@morse Thank you Morse. I didn't get what you mean by Oxidation. BTW, I'm Iranian.
@@richardlafford1397 Thank you. Do you use it all the fermentation progress? Or just after the fermentation ends up?
@morse I appreciate my friend🙏 Same wish for you and all the world. Actually I've beaten the illness for two weeks and I'm better now. Do not worry about the Virus, just be careful and stay at home to be safe. We Iranian people, always welcome the foreigner guests🙏
@@mahdihozhabri Good question. I used to use it for the full ferment but could smell ethanol in the shop where I process and so decided that I might be losing some ethanol. Now I use it for the first day and then stop. After the ferment is complete I turn the pump back on for 24 hrs. or so to degas. Works very well. A few more days to let the yeast settle and the wash is ready for the still. I can usually complete a wash in 7 - 10 days including clearing.
My experience with using gelatine on sugar wash wasn't too great actually it made very little difference. Supposedly it is the lack of tannins that doesn't combine well with gelatine. People using gelatine to clear up mead had similar experiences. In my experience best way is kiselsol (SiO2) and chitosan, betonite also works but is slower and results are not as good. The biggest issue I have is finding chitosan to purchase.
For me, your best one yet! Thanks.
Wow, thanks!
Thank you George!
With it being spring, don't forget that your Spent grains and yeast make great compost for the garden...
Better yet livestock feed.Chickens,pigs, cows.Or wild birds will eat it.
So this is the same as the racking process in wine making ? When the mash stops fermenting let sit 2 weeks, rack and sit until clear then distill ? Thanks
I can't seem to get good results from the turbo clear. It will settle down to about the 6inch mark from the bottom.(although i haven't really degassed it prior to adding the turbo clear - never heard that too before). Unfortunately I have just been letting it settle out through gravity.....
Great info George, keep up the good work. Stay safe... 🥃
I dont know if i missed you say it or not. What about pectic enzyme for mash or sugar wash? New to this
George, it appears the Chitosan you are using a liquid. I have found loads of powder, but not a lot of luck finding the liquid like you are using it, do you have a favorite place to buy yours that you can share? Thanks
www.amazon.com/LQ-Chitosan-1-LITER/dp/B0064O9EZI/ref=sr_1_1?dchild=1&keywords=chitosan+liquid&qid=1587618976&sr=8-1
Congratulations on 70k George and thanks for teaching an old dog new tricks. Your pid controller arrived safe and sound this afternoon and will go to work first thing tomorrow morning thank you sir. #HappyDistilling
Thanks 👍
George, second attempt at cooking Corn Mash this weekend without success, I followed all steps in your #8 Beginners Guide which was fairly basic. Where I may have screwed up is letting the Mash sit overnight to allow the temp to drop to 90 (or below) degrees adding Yeast at 88 degrees the following morning. My second mistake may have been mixing the Mash after adding Yeast with a drill motor/paint impeller attachment, any suggestions and what is the probability that the Yeast (BSG Fermax) is inactive ??
I take it that the Wash as it is, is NOT brought to a boil and run through a "hot Break" prior to cooling for the addition of the yeast. Sorry, I'm just a home beer brewer and haven't pulled the trigger yet on distillation
Could I use protofloc to clear a wash?
I use that when brewing my beer to help clarify the mash
Hi, what if the gelatin doesn't end up like a solid blob at the bottom after 24 hours in 8 celsius? Method is mixed in cup, added warm water and then into 5 gallon batch. Used 50 g of unflavoured gelatin. Ruined?
I don't worry too much about having a clear wash. I don't ferment solids so it's mostly just yeast - I always do a stripping run, followed by the 'production' run - never had any issues. My still has a element in the wash.
What's a stripping run? I just did a cloudy sugar wash myself and so far it seems fine. No dirty smelly tones. Quite surprised
One fining agent you have noy mentioned there George....probably due to your base being in Texas USA though is Irish Moss...a seaweed product used in the same way as gelatine in the food industry as a thickening agent as well as the ale and beer industry as a fining agent.
Hi George,
Can’t you help me with this question.. I made a bread fruit mash Thirty gallons of it. My first and second run of about eight gallons each product a great Vodka. I than got busy over the holidays and didn’t get back to the mash for a couple months and.my ABV dropped to about 3% from 16% what do you thing happened.. did the angles get a bit thirsty? Our temp her is around 80 degrees and it was in a Rubbermaid trash can with a loose lid.What do you think? Oh great video!
Now I finally found your question.
Not sure how you determined that drop. Please explain. Sounds a little strange to me. ABV should not drop that rapidly so I would be interested to know how you determined that.
Feel free to email to explain, This may be a long conversation.
George
George I use irish moss or whirfloc when brewing beer. Will either of these work or do they require the boil to become effective?
They are most effective in the boil. Sorry
George, Have you ever used Aluminum Sulfate to clear a mash? I have a ton of that stuff.
So i wanted to ask about egg white fining. I know that it is usually used for wine. Can a person use egg whites to fine a sugar wash? Or better question ( becasue i have heard your answer before,....) so what would be the potential problems of using an egg white fine on a sugar wash?
Maybe I'm not understand something, but doesnt the wash come out clear when your finished fermenting? I degas by pouring it back and forth between a couple of buckets a few times. Ok lol I made the comment before I watched the entire vid I use the gravity method
I do a mash then I use generations after so I dont put anything in the grains to pollute them. I get 2 benefits 1 amazing flavor profiles from each generation 2 I dont add yeast after the 1st generation I let the dormant yeast come back. I also get a fermintation well below 0 from generation 2 on
Awesome video George i learn so much from you
Thanks 👍
What you use in your sprayer? To sanitaise
In India it's not available. I wish to clarify my beer. Please let us know if any alternative process that can be used
In regards of the pot still and making alcohol for the hand sanitizer. If you distilled it, then diluted it with water down to 40%/80 proof and then distilled it again. Wouldn't you get a higher result because the second distilling is cleaner and "easier for the still" to separate? I reckon it could be run at lower temperatures as well, in order to control the separation even more.
No... For the most part, the still merely seperates the alcohol from the water. Your suggestion however would produce a very slightly cleaner tasting alcohol (from double distilling) but alcohol per volume would remain the same.
Exactly what Kalosss offered. If you are producing 80 proof; to cut it ad run it again will not increase the proof by any real measurable level but will clean up your run more.
HA! I just did Kesosol and a gelatin the other day. I did it the wrong way. Saw this just a day late. Always great information. Thanks for sharing your knowledge. I will add the hot water before I put it in next time. Although it was successful but I did notice a bit globby.
Can we use it in pineapple + sugars fermentation which is intended to be consumed as beer.
I love when you get off track!
Hi George, is there any allergy issues with kieselsol and chitosan because of shellfish allergies?
Great information about clearing what about a pot still and a thumper I get about 175/185 most times
That is awesome!
Question. when clearing your wash, part A & B, B being it sits 24hr's. Would it matter too much if I did it a few hrs early, Few being 6hr ? Just been invited away and want to cook it a bit early, I'm amusing Ill take the risk at burning it but most the sediment has sunk and looks ok so questing if their would be other risk involved ?
George, do you have a video of you demonstrating how to re-run moonshine or any recipe to make the higher proof liquor(everclear)? I can't seem to find many videos on this topic..
With the lack of information you are probably going to hot and too fast. Common problem
have you tried irish moss used by most homebrewers?
Years ago, I worked in a water treatment plant an we used aluminum sulfate, AKA alum, as a flocculant. Have you tried that?
Have not.
but hat outcome do you get if you only use one and not the other?
Why not keep adding sugar till the yeast dies to get all the ABV you can out of it?
Any Aussies out there ? Do you know where to get Chitosan and Kieselsol. Doesn't seem to be locally available.
I’ve been told not to clarify a rum wash, what’s your thoughts?
Rum is made with molasses so solid particulates are not as big an issue as with other mashes. It is up to you. Flavor remains whether you clear or not. Only challenge in not clearing is the potential for some (very little) solids like yeast and by products burning on your element or in the bottom of the kettle.
Probably not enough to worry about but still a chance
George
@@BarleyandHopsBrewing I made my wash with sugar, molasses, dark Karo and a little bit of palm sugar. I am considering just doing a cheese cloth filtration to the still vs clarifying after reading this... Hmm..
What you use forsanitation in your sorayer?
this was cool have a ok day ;) thank u
Ever tried just using chitosan and not kiselsol? I´m having issues with kiselsol creating some form of foaming reaction that sometimes is quite aggresive for some reason I haven´t figured out yet.
I've been thinking I might try using a double boiler to distill to avoid buring.
What effect do the various fining agents have on the yeast? Does the turbo clear kill the yeast? Can I still harvest the yeast afterwards?
Do you still need to degas when using carboys "sealed" with an airlock?. I know that their will be some CO2 solved in the solution because the gas in the carboy is all CO2.
can you use a 1 or .5 micron water filteration sock to do this?
Will gelatin clarify juice concentrate wine and fruit wines for making brandy?
Anyone else like me done about 8 distillations and no more lol. A case of been there, done it,ticked it off bucket list
Hi George.
Iv been enjoying your videos for a year or so and today I was watching and went to give you a thumbs up when I noticed the subscribe button was not red any longer. Some how I was unsubscribed.. Not any more tho.....
Love ya buddy!
George, I have seen people put bentonite in the was while fermenting and some after it is complete. Thoughts on which works best?
I believe it is best effective after fermentation