I’ve got all my ingredients together and I’m fixing to make your peach brandy recipe in a 5 gallon batch and I’ll run it on a cheap ass Chinese pot still. It will be my first attempt at making any distilled alcohol and I can’t wait to run it I’ll let you know in a couple of weeks how it went. Thanks Brother
You are the coolest outlaw I’ve ever had the pleasure to have watched. Thank you very much. Your welcome to stay at my place if your ever in northern cali.
Awesome content as a beginner I really enjoy your clear explanation of what your doing one of the best videos I have seen so far on distilling thank you
Sorry about that big easy I must have been watching you and George at the same time and got you mixed up but I like your videos too especially that peach I've did that a couple of times and boy is over good
The pectic enzyme does not extract flavor it stops cloudiness when fermenting fruit, also if you had added lemon juice to the water when you dissolved the table sugar you invert the sugar making it easier for the yeast to use it , you have a % of unusable sugars if you dont.
I really appreciate this full length video as I am a new person when it comes to still work. Was wondering if tasting each jar and setting the best one aside was a practice as a just in case and or top shelf scenario. I appreciate the feedback and comments to answer this please. ❤
I've got 30 gallons of this mash working like a MF'r right now, can't wait to taste it! Thanks for the video.. really hoping that infusion carries over a good amount of flavor.
No need for yeast nutrients, there’s plenty of nutrients in the fruits for the yeast to thrive off of. I only use nutrients on sugar washes. But if you want to use yeast nutrients you can there’s nothing wrong with it.
I have played around with distilling just for fun Experimented with different sugars and fruits at first then learned how to mash and played with different grains and starches Some of the fruits did taste good but corn was the best. It was smoother and didn’t cause any hangover symptoms the next day, But anything that used table sugar to boost the gravity did pretty bad.
@@marklilly7197 brown sugar doesn’t seem as bad,… not bad.. there is heads Hearts and tails Grains seem to have a bigger heart portion. But yes if I’m gonna boost a little I would use brown sugar over white for sure. Corn wheat and barley boosted with Karo or molasses to 1.095 is not bad at all if you make good cuts
oh also, the 100 proof IS marked on the hydrometer.... the "P" stands for "proved"... which is where the term comes from.. if the liquid that that hydrometer is floating in is 60° and 100 proof, then the liquor is said to have "been proved" i.e. It's of sufficient potency to be used for barter or payment. #TheMoreYouKnow 😊
I remember making some homemade hooch. I took it to my friend Steve Magee, I told him it was in the Degassing Stage. He must have forgot what I told him. He said it sounded like a gun went off in the kitchen. I put in a Jack Daniels bottle this thing blew and their kitchen was such a mess. All he had to do was loosen the cap, or take a sewing needle and get red hot over the stove. Piercing the lid would've helped release the gases. 🤔
Great job brother! It stinks what’s going on right now with the train derailment! LORD be with y’all…..So 5 gallons boiled-poured on peaches, 3 gallons mixed with sugar and another 12 gallons to equal 20? Keep it up Big Ez!
First time I made some shine I was 14 and my fr. Robert thought I was A. King went to school told some fr and my they freaked out wanting some and a couple of them parents were. Some high ups lol
Well I going shopping for copper I agree with that other comment that thumper is trick thanks for sharing gave me some good ideas how to improve the still and product
If your in a competition with a couple buddies to see who can make the best liquor, I don’t think using store bought would be allowed lol. But the only rule outside a competition is don’t poison anyone and that’s easy.
I've just started to make some different things. Have no still yet but I have a pressure cooker that I'm turning into a still for some small runs. I started making wine. Started with black Berry and it wasn't to pretty second time lot better. Now I'm making a apple peach wine. That is working off and going to try and make shine. Wish me luck
Don't know why or how I got here but like a proper Paddy, I stayed through the lock-in to the end. You sir have just got a new subscriber. Keep it, and long may the potcheen keep flowing 🤗🥴😵☠️
I just watched your video and I'm very impressed at how much knowledge you have . I've wanted to try making something but honestly don't know where to start. Thank you for a very entertaining video showing the work involved in making something fantastic. Oh man I love some peach anything. Thank you.
Tip for priming thumper with alcohol + fruit: Try mixing them up when you first make your batch instead of on the day of distillation (so that would be 20 for this video - you can do it for as many days prior as you want as alcohol stops fruits from going bad) so what this does is macerate the fruit to bring even more excellent flavors out and doesn't cost you anything extra except maybe a small sealed container to keep it until you use it for the thumper.
Nice video. When using a pot still with a thumper, do you heat the thumper? What liquid do you put into it if I'm not looking to infuse flavor? Rather than using temperature to know where you are in the distillation process, you are using percentages of the mash being distilled? 1st 35% is foreshots which are discarded, then next 30% is the hearts (the good stuff) and the final 35% is the tails also discarded? Thanks!
100 % proof how can anyone drink it that strong in Europe that would be illegal or am I missing something? Very interesting video, I make home wine in England and fermented spirits as stills are not permitted..
Awesome video Bro can’t wait to try the recipe was wondering would this recipe be the same with any other fruit or would it be a difference in quantity of fruit Thanks
About to make my wash this weekend finally got all my supplies gathered up and bananas are super cheap right now. Think I’m gonna try it with them for the 1st run and peaches next. I had one more question about the water should the wash itself be made with distilled water or just to proof it down? Thanks again can’t wait to get this batch made 🍻
Is distilling different from wine or beer making? I notice nothing is sterilised which is where I have found the majority of my alcohol brewing problems, with ruined taste.
Since you mixed it all together in the end. Couldn’t you have just added all peach schnapps at the beginning in the thumper? New to this so just curious.
Only way to get that air tight seal is with ferrules and tri clamps, with a “paste still” it’s just metal pressed against metal so when pressure builds it easily escapes even the smallest gap so I use paste to fills those gaps and create a seal that can handle pressure.
I appreciate you taking the time to show step by step.
I appreciate you watching!!!!!
I’ve got all my ingredients together and I’m fixing to make your peach brandy recipe in a 5 gallon batch and I’ll run it on a cheap ass Chinese pot still. It will be my first attempt at making any distilled alcohol and I can’t wait to run it I’ll let you know in a couple of weeks how it went. Thanks Brother
Added to favourites! thanks for taking the time to show the full recipe and the run 👍
Thanks for taking the time to watch my video
Very impressive. I would love to try this triple infused peach brandy!
Come see me at the 2024 hillbilly Jam
@@bigeaze5711date, time, place of Hillbilly Jam??? 😊 please
Dang Earl . Now that’s a good video .
Thanks for watching
Perfect video man you example everything in full detail.
You are the coolest outlaw I’ve ever had the pleasure to have watched. Thank you very much. Your welcome to stay at my place if your ever in northern cali.
I bet it’s beautiful there
Hes legal so he isnt an outlaw.
@@Tvaccount15 who’s legal???
This definitely made me want to try it! Thanks for the good information and inspiration.
This Appalachian appreciates your master class. Well done Sir and Thank you!
Thanks for watching
Store bought liquor in thumper isn't something I would have thought about, great idea!
Your thumper shooter is really cool:-)
Thank you, it worked really well.
Awesome content as a beginner I really enjoy your clear explanation of what your doing one of the best videos I have seen so far on distilling thank you
I really appreciate your kind words shine on!!!!
You know what they say about a true shinner. They use whats available to them. Well the way i see it. Your a true shinner brother
You made a Awesome still. Congratulations
It's good to see you back George sure did miss you and your videos you do an amazing job
I ain’t George you must’ve got me mixed up with barley and hops I’m glad he’s back too
Sorry about that big easy I must have been watching you and George at the same time and got you mixed up but I like your videos too especially that peach I've did that a couple of times and boy is over good
@@kevinhoban4416 my man!!! Keep shining bro!!!
Love your art
Thank you for watching
Nice set up love the infuser
Thanks for watching I was really impressed with the difference it made
The pectic enzyme does not extract flavor it stops cloudiness when fermenting fruit, also if you had added lemon juice to the water when you dissolved the table sugar you invert the sugar making it easier for the yeast to use it , you have a % of unusable sugars if you dont.
Danke fur das Hochladen sehr intresant
I tried to subscribe , but , UA-cam says I have too many subscriptions !!!! Keep posting videos !!!! I'll keep watching !!!!
Awsome still and process. Wish I could taste it. Cheers
I really appreciate this full length video as I am a new person when it comes to still work. Was wondering if tasting each jar and setting the best one aside was a practice as a just in case and or top shelf scenario.
I appreciate the feedback and comments to answer this please. ❤
That is a real nice set up amigo!
That stuff looked awesome man! Great job big Ease
It was awesome thanks for watching!!!!
great recipe! thanks for sharing.
Thank you for watching
I've heard of shooting the thumper with the same fruit, but the addition of schnapps was a pretty good idea. I'll have to give this a try one day.
It works great, let me know how it works for you, you could also use flavored vodka
Absolutely
@@elvisream3322popcorn added shine
Outstanding job Brother. CHEERS !!
I love your set up, that's a great way to double infuse into the thumper. Cheers mate, great vid.
Thanks for watching
Really like your setup! Thanks for the great video
I've got 30 gallons of this mash working like a MF'r right now, can't wait to taste it!
Thanks for the video.. really hoping that infusion carries over a good amount of flavor.
Very nice thanks for sharing that.. I'm going to give that a try
Couple of things 1 why not use yeast nutrients 2 use electric blanket and place the barrel on top of heating pad.
No need for yeast nutrients, there’s plenty of nutrients in the fruits for the yeast to thrive off of. I only use nutrients on sugar washes. But if you want to use yeast nutrients you can there’s nothing wrong with it.
Nice. I will try it. Great video Brother
Reminds me of the hootch we used to make in the joint.
DUDE YOU ARE REAL ,DOWN TO EARTH, AND JUST LIKE ME 👍
Thanks for watching bro
I have played around with distilling just for fun Experimented with different sugars and fruits at first then learned how to mash and played with different grains and starches Some of the fruits did taste good but corn was the best. It was smoother and didn’t cause any hangover symptoms the next day, But anything that used table sugar to boost the gravity did pretty bad.
What about brown sugar?
@@marklilly7197 brown sugar doesn’t seem as bad,… not bad.. there is heads Hearts and tails Grains seem to have a bigger heart portion. But yes if I’m gonna boost a little I would use brown sugar over white for sure. Corn wheat and barley boosted with Karo or molasses to 1.095 is not bad at all if you make good cuts
oh also, the 100 proof IS marked on the hydrometer.... the "P" stands for "proved"... which is where the term comes from.. if the liquid that that hydrometer is floating in is 60° and 100 proof, then the liquor is said to have "been proved" i.e. It's of sufficient potency to be used for barter or payment. #TheMoreYouKnow 😊
Goood work 👍 fellow brewer!! 😎
I remember making some homemade hooch. I took it to my friend Steve Magee, I told him it was in the Degassing Stage. He must have forgot what I told him. He said it sounded like a gun went off in the kitchen. I put in a Jack Daniels bottle this thing blew and their kitchen was such a mess. All he had to do was loosen the cap, or take a sewing needle and get red hot over the stove. Piercing the lid would've helped release the gases. 🤔
Damn, good job brother
Cool hand tat , good info , nice video , two✌️
Thanks it’s my dad, after he passed away I got his handprint tattooed and had some of his ashes put in the ink
I really liked your video. I only do shine. Maybe some day I'll be able to take it to the next step and when I do I know who to look for advice
So freaking awesome!!! I can’t wait to get some land and the right materials to do this. Thank you so much for the video!!
Thanks for watching
Does seem like he is going to extreme
Could you pour the tails into the infuser to try and get them back stronger?
You could for sure
Great job brother! It stinks what’s going on right now with the train derailment! LORD be with y’all…..So 5 gallons boiled-poured on peaches, 3 gallons mixed with sugar and another 12 gallons to equal 20? Keep it up Big Ez!
First time I made some shine I was 14 and my fr. Robert thought I was A. King went to school told some fr and my they freaked out wanting some and a couple of them parents were. Some high ups lol
Wow is A lot work .but I would loved to do it. Thank you much.
Excellent video! Noticed your copper still. Can you please make a video on how you go about cleaning your copper still? Much appreciated!
Just do a vinegar water run and steam it through for about 30 minutes
Vinegar and then clean water
Hey. How does someone get one of your channel stickers.
They are on his website same name as channel
Thanks again Sir your videos are awesome, I've been homebrewing since I was 12 years old, I'M FOLLOWING YOU HAVE A GOOD GREAT DAY 🍷
Thanks for watching!!!
Love the step by step!!!
Well I going shopping for copper I agree with that other comment that thumper is trick thanks for sharing gave me some good ideas how to improve the still and product
A very solid video thank you so much, love that setup where can I purchase that? Seeing it in action really drove home what I'm looking for. Great job
You mentioned making banana brandy… do you have a video of that ???? Thanks for the help.
Great vid BigEaze 😎
Thanks for watching
Just looking at that. I would love to try some. I need someone near me to make this
If your in a competition with a couple buddies to see who can make the best liquor, I don’t think using store bought would be allowed lol. But the only rule outside a competition is don’t poison anyone and that’s easy.
I like that infusion rig bro👍🏿
Thanks it worked really well too
And the fun begins lol😅😅😅
like the way you do things not too much explainnig how thing are done simple an easy ....i love trying different things..like your set up
Thank you for watching!!!
I've just started to make some different things. Have no still yet but I have a pressure cooker that I'm turning into a still for some small runs. I started making wine. Started with black Berry and it wasn't to pretty second time lot better. Now I'm making a apple peach wine. That is working off and going to try and make shine. Wish me luck
Good luck, blackberry can come off real medicinal, Philbilly’s hack for taming that medicinal taste is to add some jam to the thump keg…
@@bigeaze5711 thanks for the advice Big Eaze. I'll let you know how things turn out
Don't know why or how I got here but like a proper Paddy, I stayed through the lock-in to the end.
You sir have just got a new subscriber. Keep it, and long may the potcheen keep flowing 🤗🥴😵☠️
I just watched your video and I'm very impressed at how much knowledge you have . I've wanted to try making something but honestly don't know where to start. Thank you for a very entertaining video showing the work involved in making something fantastic. Oh man I love some peach anything. Thank you.
You can make it a lot easier than you think.
@@bigeaze5711 where is the best place to start. I seen a 1.5 gallon small copper still. Would that be a fair starter.thanks again
I’d suggest a 10-20 gallon they’re perfect to learn on and big enough to be worth your time and effort to run
@@bigeaze5711 Thankyou for the excellent advice. I'll have to do some searching around to see what's out there.
Like the recipe, gonna have to give it a try when the new still gets here.
It’s one of the best runs I’ve ever made
Tip for priming thumper with alcohol + fruit: Try mixing them up when you first make your batch instead of on the day of distillation (so that would be 20 for this video - you can do it for as many days prior as you want as alcohol stops fruits from going bad) so what this does is macerate the fruit to bring even more excellent flavors out and doesn't cost you anything extra except maybe a small sealed container to keep it until you use it for the thumper.
Great tip
Big fan I love it
My first was a gallon but it worked wonders for our small gang
Peach mash awesome!❤
I bought an old watered heater and wrapped it around my mash barrel. I can set the temp and it will do its thing
Where did you purchase your infuser from? I searched on the Internet and couldn't find a similar one.
I made this one
love this dude
Thanks for watching bro
I would like to try a little bit of that
love this vidio great job
Thanks for taking the time to watch it
Saving this one! 🤠
This is pretty interesting I made peach wine but I never brought it up to the Brandy stage I can just imagine how much all that copper cost you
I got it from a buddy pre Covid so it wasn’t too bad
Nice video.
When using a pot still with a thumper, do you heat the thumper? What liquid do you put into it if I'm not looking to infuse flavor? Rather than using temperature to know where you are in the distillation process, you are using percentages of the mash being distilled? 1st 35% is foreshots which are discarded, then next 30% is the hearts (the good stuff) and the final 35% is the tails also discarded? Thanks!
I don’t heat my thumper and when it comes to heads hearts and tails, I don’t use % I cut based off smell, taste, and feel
We missed big eaze
i dont use a thumper, but I really like your infuser.
Great video
Awesome man thanks for sharing
Thanks for watching
100 % proof how can anyone drink it that strong in Europe that would be illegal or am I missing something? Very interesting video, I make home wine in England and fermented spirits as stills are not permitted..
We drink it at 100 proof all the time, I add it over ice and it drops the proof even more as the ice melts
How many gallons of hooch and how much did it cost you to make? Like is it worth it after all?
Definitely worth it, I’d ended up with almost 4 gallons of proofed likker for like $100 worth of mash
Did you make your own still reminds me of popcorn Sutton 😊
Good shit man! So you don't have to stir when you add water to proof it down?
You can if you want
I want to try a peach jalapeno brandy i bet that would be mighty fine
My buddy john bentz makes a mango habanero that’s amazing
@@bigeaze5711 that would be good as well I had a pineapple honey jalapeño that was outstanding years ago
Awesome video Bro can’t wait to try the recipe was wondering would this recipe be the same with any other fruit or would it be a difference in quantity of fruit Thanks
Use any fruit with the same ratio
About to make my wash this weekend finally got all my supplies gathered up and bananas are super cheap right now. Think I’m gonna try it with them for the 1st run and peaches next. I had one more question about the water should the wash itself be made with distilled water or just to proof it down? Thanks again can’t wait to get this batch made 🍻
I'll be trying this.
Thats a sweet still... What make is it?
It’s hand made by a guy in a holler
Well done boys!
Love the video.. what brand is your blue fermenting drum? How many gallons is it and where did you get it from? Thx in advance!
65 gallons food grade got it off some guy on Facebook that has 100’s they were used to store salt
That's a sausage casing barrel they come packed in salt and water. Aka pig intestines.
Shine on Brother!
Is distilling different from wine or beer making? I notice nothing is sterilised which is where I have found the majority of my alcohol brewing problems, with ruined taste.
No need to sterilize, we makin likker not beer. If it gets an infection, infections add wild flavors to an end product and are welcomed around here.
Since you mixed it all together in the end. Couldn’t you have just added all peach schnapps at the beginning in the thumper? New to this so just curious.
Yes you could have, but being able to add it during the run keeps the flavor contant
That infuser is cool
As hale man!...I’ve seen shuas similar to that...I might have to go do some tinkering now lol
It works great. I developed a different model of infused that will be for sale soon on our website.
@@bigeaze5711 will check that out ...I didn’t realize this is the same gd peach brandy vid I commented on last week lol...I get to smokin and forget 😂
@@Mychannel-fw5mb it happens 🤷🏻♂️🤷🏻♂️🤣🤣
@@bigeaze5711 sho does 😂
How much did it cost you to make this? Infuser is awesome!
$6 a can for peaches, $0.25 lb for sugar, like $50-60
Are those plastic barrels food safe?
Yes they are but you can ferment in anything including trash cans
this is an awesome video iv'
e never thought about priming during the distillation process. my only question is why did you not use better schnapps?
This was the only schnapps available around me
Goddamn at the commercials son
Hey sounds good
This is great.
Why the paste? Isn't it properly sealed ? Pardon my ignorance. Honest question.
Only way to get that air tight seal is with ferrules and tri clamps, with a “paste still” it’s just metal pressed against metal so when pressure builds it easily escapes even the smallest gap so I use paste to fills those gaps and create a seal that can handle pressure.
Any flavor difference using brown sugar vs white in the final product?
Yes brown sugar will give it a rum characteristic