Why do we always have to be "mad"? How about heroic? Is it the level of focus that most people don't appreciate or is it a tiny bit intimidating? Why not mad artists or musicians? I tell younger, scientifically inclined individuals that it is fine to be a geek, but only by choice and not as a fall back. Work out, learn to write and speak well, be conscientious and listen. You will make more money, get the girl (or boy) and have better opportunities to do something meaningful.
Your wide array of knowledge and skills as well as your no BS presentation makes you one of the most interesting UA-cam channels. Keep up the great work!
He may Totally be my neighbor... and is absolutely brilliant.. We would get along beautifully and would be cooking up projects all the time together ( Pun intended, of course ).. It would be a blast... I'd learn so much from him.. and do even in the videos.. He's a wonderful teacher..
I get it! Its no different than going into a store for only one item and walking out with a trunk full of groceries. Same concept, but watching 40 minutes is much cheaper.
I have a gallon stiller just like that one but smaller than his, it only does about have a gallon of pure alcohol but I have to go buy bananas and try that LMAO
Heisenberg of brandy. I can’t believe they haven’t made an alcohol about breaking bad yet. He definitely is a badass. Knows his shit. See kids this is why you take chemistry in college serious. Real world problems need real world solutions! Lol.
First season was gripping....I'm just getting into distilling having made wine for years...I'd like to see his recirculating condenser and fan set up...
Sir, let me first say that i'm impressed. This has to be one of, if not, the most well put together instructional videos I've ever seen. Not only was it factual and in layman's terms, but as soon as a question poped into my little mind you answered so plainly and promtly that I felt like I was in conversation. You are a true teacher, Thankyou.
I am an Australian born metallurgical technician working with an older Ugandan man that described waragi to me and I sort for more info and lo and behold Tech Ingredients one of my favourite subscriptions has a video on how to make it. 10,000 likes and I always look forward to your next endeavour. I would love to see more primary mineral extraction video's as that would teach a great many people about how we get our building blocks for our everyday tools, fuels, and technologies.
Very informative, as usual. Always a pleasure to watch your segments. Always a concise, no nonsense, no jibber-jabber journey through the presentations of your endeavors. Thank you
ninline2000, I graduated HS / 1983 in the Midwest USA. It was not uncommon to have a half dozen stills being designed or operating as part of the Chemistry Class. If memory serves, the concept and designs were learned in the Chemistry Classes then fabricated & tested in the Shop Classes.
@@PH_INFO_101 I graduated in 1990, not too much after that but in Canada. What a difference. In shop class about the most dangerous/useful things we made were bottlecap openers. :p Chemistry was unfortunately so boring I took biology instead when we chose our science class to study the rest of the way to graduation. If only I had had been shown then how practical chemistry was done and used instead of pure theory like we got in grades 8-9. I wish to hell I had gone to your high school.
We did this in school in the 70,s. Not as refined as this.I remember as a 15 year old boy it tasted awful. I have grown since then, brew my own beer. Gives a lot to think about. Thanks for the video...greets from Holland.
Copper DOES serve 2 very important functions in a potable ethanol still: 1) it catalyses with sulfur compounds produced during fermentation which would otherwise taint the distilled spirit with a rotten-egg scent, by forming solid copper sulfate - which stays behind in the still. 2) it catalyses with the urea you added as yeast nutrient, and forms urethane in the boiler - rather than allowing it to pass into your copper condensor and thus your liquor. All-stainless steel stills (without at least some catalytic copper in the boiler or vapor path) allow sulfur, urea, urethane, etc. to be distilled and concentrated in your liquor.
@@parimabartender no, copper does not remove methanol. Methanol removal has nothing to do with copper whatsoever. It is removed in the very first “fraction” of the distillate. Methanol boils at a slightly lower temp than ethanol does, so that is why it’s so important to discard the first few ounces of distillate coming off of the condenser, often called the “foreshots.” - those foreshots are mostly methanol, and should not be consumed.
Very informative. That said, I'm a bit concerned about the lead content in commercially available copper sheets and tubes. Maybe copper intended for utensils has been purified, but copper alloys (brass, bronze, etc.) tend to contain small amounts of lead... making stainless steel preferable.
i disagree there was some things that are not really 100% correct for example i facepalmed when i saw him mix the yeast (beginner mistake) not even hydrating it
@@oliverrosenkrantz7603 - Exactly... one can even go so far as test the 1st, 2nd and even 3rd draw by pouring some into to a flat dish then (safely) setting it on fire in the dark. Orange flame BAD/Blue Flame GOOD. Regardless, always dump the 1st & 2nd foreshots ... better yet, dump them into the fuel tank of your lawnmower or car. If added to your car's fuel tank during the Winter months, it will help drive off any excess water/condensation from the fuel system ;)
my grandmother back in 1969, use to make peach brandy,, just by using a big jar,, layering 1 layer of peaches off the ground, then 1 layer of sugar,, same again to the top of the jar, then fill with water almost to top, then she put a nail hole in the screw top,, then put a plastic over the medal top with a rubber band, then she buried it for 90 days,, Done.. when she dug it up there were only Pitts floating,, wow some tasty good stuff,, Good Grandmother too
After watching you video a couple of years ago, I made some Waragi and loved it. I decided to make another today and thought I'd freshen up on the process again, so was pleased to see your video still on. I have learnt a lot more about distilling and various grains and fruits used. I hope you have too, as some of your facts are a little wrong. It does not matter, as we always learn new things as we go more into the craft. Cheers!
Mark Arca My germaphobe wife’s anxiety kicked into overdrive and asked me if I had any alcohol to make hand sanitizer a month ago. Unfortunately I had none stashed away, but I told her I would find some. 4 weeks later, I am the proud owner of a homemade pot still I fashioned with materials I had on hand. I’ve made two batches with just a sugar wash. Today I mixed a batch of corn mash, and in a week, I’m going to try this banana recipe.
If you let those bananas get ripe to the point of being soft with black spots, then put them into the freezer, they will turn black, and the inside into a super sweet custard. Thaw them out and slide your hand down the skins to extract all the sweet custard. You won't need any sort Amalaise to convert anything to sugar. Just covering the pulp with water, your birx will be 19 to 20
Great post! I think he was teaching this lesson based on the fact that a lot of people are not patient enough to wait until the bananas are ripe enough. But this method which you describe is how I make banana bread. This starch-filled fruit has many applications!
Thomas Shue's World Love it, thanx. Also, bananas that are “off” are available for free. Collecting them in the freezer till proper amount is collected, and baam 😁
So the 2 ingredients he was adding were intended for less ripe fruit? I've used bananas as an extra in my wines and meads but never used the converters. Just waited till they were nice and brown, frozen, then added. Freezing ruptures the cells BTW, but I have a feeling you already know this.
This was simply wonderful, I don’t know when I have enjoyed watching instruction video like I have this one. So informative. You should do more if you haven’t. Keep up the very good videos.
Enzymes to break down the starch into sugars.... hmm - it never occurred to me until you said that, that that's probably why there's so many native fermented drinks that start by people chewing a fruit (or vegetable) and spitting it out into the fermenting pot. There's an enzyme in saliva that breaks down starch into sugars, as a prelude to digestion.
Dogfish Head makes a beer like that, their team chews on corn and spits it into a container. I'm good on that, I know they boil it and its disinfected but it sounds nasty haha.
Do you know how natives made curare poison for their darts? It is an incredible, multi-step extraction process. One of the extraction steps involves spitting on the shaved bark of a vine, held in a cone of leaves (a funnel)...It is an enzymatic breakdown....Now HOW did natives in Ecuador learn this process hundreds of years ago?? Ancient Aliens?
The view from your balcony is absolutely breathtaking. I'm thankful for your well made, and very informative content. This will be a fun project for the summertime.
When I was in high school, my parents would not buy me alcohol... so I made it. Welch's grape fruit wine, honey mead, hard apple cider from the crab apple tree in the yard, blackberry shine, raisin shine, potato shine... good times. Got too much going on in life now to continue doing stuff like that, but I still make hard cider from time to time. Lots of learning, lots of fun
This was a great video, along with nice explanations and steady camera work! One small correction/addition, though: we were taught in school (I'm a food/beverage engineer) that one of the reasons copper is still being used is its ability to bind to sulfur (which comes from the fermentation) and thus prevent the appearance of sulfur in the finished product.
Copper actually reacts with sulphur, removing compounds like mercaptan which is produced by yeast and smells like rotten vegetables. Nowadays is not so critical if your yeast is selected to be low sulphur producing AND your fermentation is good but traditionally, copper distilled spirits are cleaner on the nose
Yes. I visited some “palenqueros” (backyard mezcal distillers) in Oaxaca, and they clean the copper parts between each batch they distill- the reason being to have a fresh, reactive copper surface that will bind sulphur compounds from the distillate and thus remove them from the liquor (although they use different terms to explain it).
@@tiny180 idk why you want to teach this to your kid daughter? or why you dont have much time? but there are vids online that show how to make a simple pot still,,i made mine using the pot and lid of pressure cooker and some 1/4" cooper tubing and a plastic bucket to hold it inside with cold water as the condenser,,you just have to figure out how to attack the tube to a port on the lid of the pot and you can find any large stainless steel pot or container with a lid ,,good luck
It removes sulfates the more copper your product comes in contact with changes flavor of finished product also copper holds flavor so a dedicated still all copper will be like grandma cast iron frying pan quality of ingredients produces quality of flavor it’s not easy but it is not hard
From the Whisk[e]y Tribe saw how alpha and beta amylase was used to convert starch into sugar with corn meal. Are amylase used in your or Daniel and Rex's work?
This guy could survive an apocalypse and single handedly repopulate the earth with the level of knowledge and a wide array of skills he has. Would make for a perfect candidate for Mars exploration.
It’s good, but where I live, the problem is keeping the mash from overheating and killing the yeast, not keeping it all warm. There are such things as aquarium chillers, but they are mondo expensive.
Feds to busy with way more serious shit then him making booze! And if your a fed, let this man make it damn it, go find some terrorist or somewhat and leave us to learning how to make our own booze sorry fuckers
Honestly not sure how necessary the amylase is. Most yeast produce similar enzymes and it all breaks down eventually. For example when we make cider with straight apples, the starches accumulate as this cloudy mass, but after a few days it all breaks down. I'd love to see a comparison between 2 batches with and without the amylase to see how helpful it really is. Otherwise is just seems like extra effort. I know it's an issue when making saki because the starches are so large and weird that the yeast can't break it down, which is why they do a cofermentation with a second fungus that can break it down, but bananas are pretty sugary to begin with. Doesn't seem like they would have the same problem. I dunno, hard to say without testing. Great video either way!
Adding additional enzymes just speeds the process up, because as you said, the yeast will take care of this eventually. For cider, that's not always a good idea, because the yeast will tend to over-exert and produce volatiles that aren't tasty if you're running a short and fast fermentation. Going slower, and on the cool side of what your yeast will tolerate will allow for the tasty flavors to be produced in quantity and avoid things like sulphury overtones. I've found that if you let it ferment in primary for around 8 days using english ale yeast at room temp (63F) then another 22 days in secondary around room temp before you cold crash you'll wind up with a really tasty, complex cider that clarifies with just a little gelatin and racking. The specific yeast I like for this (wlp002 from whitelabs) is in it's sweet spot around 68F, so I'm purposefully under-shooting that number. For the banana hooch in the video, you don't need to worry about all the subtlety, because most of the tasty volatiles are going to get cooked out (denatured) by the distillation process. That, and the champagne yeast is going to push to probably 15-18% in 4 days, so plenty to distill. Leaving it longer will net you maybe a percent or two, but with a much greater risk of contamination if not racked into a sanitized secondary fermenter (which carries a risk of it's own).
where bananas are more of a staple they tend to be starchy varieties. maybe this is why amylase is standard in uganda. i'd expect cavendish bananas have enough sugar to ignore the amylase, although the secondary effect of lowering viscosity can make the brewing process a lot easier. definitely want to look up polysaccharide content in banana now
You don't need a particularly alcohol tolerant yeast for this. Even if you just mashed the fruit without adding water and applied the enzyme dry, the must (it's a wine so I guess it must be a must) would only be around 23 Brix or 1.092 SG. Thats fairly high for beer, but not too high if you've got a healthy pitch of yeast. He's substantially diluting his must so I think it'd be under 1.040. It'd be interesting to see what a Hefeweizen yeast would do. Banana on banana.
I'd be a bit worried about bacterial contamination during the early part of the ferment if there's too much starch around. Perhaps with apples the low pH of the juice keeps bacteria in check. With banana you'd have a pretty high pH relative to apples. Leaving a lot of food around which some bacteria can eat, but yeast can't sounds risky.
Nice vid!! Some insights... In Brazil, 95% of vehicles are flex-fuel (any combination from pure ethanol to pure gasoline, E10, E85, anything) - so with this you can make your own fuel... sugar cane is awesome for that and you may use the bark as energy for the fire/heating process... Here you may produce and use ethanol fuel, but cannot sell it. Petrobras seems to lobby on ethanol prices and laws, to keep the oil investors happy and the ethanol as just a shadow. It is amazing how clean the ethanol burns, very environmental safe... Thx for the vid!
here in the states you can distill ethanol for use as a fuel as well but it must be denatured to prevent consumption. You also can't sell it and you must apply for a license and there are limits on how much you can distill in a year i think. Still a pretty cool concept and for a hobby chemist the license would be well worth the price and hassle if you had a cheap source of starch.
Im a late starter im in my fiftys and came to the realization that most of my hobbies were for when I was younger I enjoy your info and get your humor thank you seems the only thing worth watching anymore
Absolutely superb in every way. A great tutorial wonderfully delivered and way, way too interesting. Note To Self, "must watch this again". Superb. Such beautiful equipment too. Copper is a lovely material. Thank you 'teacher'. 11/10
Watching you made me feel smart and capable. Reading the comments made me feel like I can’t pull it off. This is impossible to do. Thanks for the video.
This vid fascinated me .. I spent months learning about distilling from the day I saw this. Not quite a year later I started my own banana brandy & asked a question on a distilling page. Funnily enough a member linked this video. I personal challenged him about your coloured smoke bomb videos .. he will be looking at them soon. Thanks again to the man that has cost me a few thousand dollars already lol.
Great video. I actually did a banana vanilla stout and you inspired me to do a few different things to enhance the flavour. I usually test the 1st once by lighting it to see if we get a blue or orange flame to determine if we have CH2OH present. You must have done this so many times that you have the percentages down!
As a well-educated, well-read, non-drinker I am shocked by the ease with which a not well-understood (by me) process was distilled (p.i.) into a wholesome draught of easily palatable simplicity.. This simple relationship: grain->beer->whiskey and/or fruit->wine->brandy is either so widely known that no one bothers to teach it or so widely unknown that no one can. Either way I am grateful for this incredibly clarifying distinction. This video was the pareto-local high-point of delight x utility that I did not know I was searching for. Initially annoyed that it was not the Tesla battery-powered hydrofoil catamaran of my dreams, I found I was mesmerized by this new intellectual-industrial tangent within the first minute. I am so moved and inspired by the gratis enjoyment I receive from your channel that I will ask a millennial how to be effective with the types of content promotion which you request at the end of your videos. All best.
i have a stainless steel pot....i always use a copper screen in the upper part ,before the condenser to remove the sulfides,,,,,,,,really improves taste and makes the hang over head ache go away before it starts lol
My boiler is stainless steel, my still and packing are both copper. Great for rum as it removes any remaining sulphites from the molasses. By removing the packing, i have an excellent pot still and by putting it back i have a reflux still for pure (95%) ethanol.
Looks like quite a bit of work/fun... Here in western NC, they make MUCH larger batches, enough to share with all the neighbors ;-) I've never tasted banana spirits before, will definitely have to put that on the todo list!!! Hope you and your camera man enjoy the fruits of your labor ;-) Thanks for bringing us along!!!
Hello, I'm from Romania and I like and learn "how to" (that is nice to see science of doing right, almost right :) ) from you. I'm getting older and like this home bowering. And keep up the good work!!
This was an amazing video, thank you for sharing your knowledge in a really informative way without making those who are interested in distillation feel "dumb". Liked, subscribed and hit the bell specifically because of this video. I look forward to more like this..
I've always been interested in science but you just make it so understandable I'm just a plumber by nature so a lot of this makes sense I enjoy your videos.
Neither. You add the feints to the POT in the next run, but never add alcohol to the fermenter. It inhibits/kills yeast and reduces the amount of new alcohol the yeast can produce.
I love your videos! I admire your effort in using the MKS system instead of the imperial, the use of both is awesome. You might want to know that 1 TBSP =15ml and 1 TSP = 5 ml.
hats off to you sir! didn't have a distiller (yet) but i have plenty of bananas living in brasil. I wish to know if i can do a fermented banana wine starting like you do, but instead of distilling, fermenting like homebrewing. I saw some recepies around but no one is like totally fermenting banana's puree, only fancy drinking with spices and boiled bananas to stop enzymes, because fearing develop methanol. I suggest you also to wash banana's skin before opening, sounds stupid but mines that grows on backyard totally organic and spountaneous have never a perfect shining yellow skin with no black signs on it. commercial bananas have skins saturated with antifungus products, insect poisons and "film" protection because are harvested green and ripen on markets. If you have a recipe please tell me (in metric system please), thanks
The basis for alcohol is sugar ,water and yeast. Therefore you can make it from any fruit. grains and pure sugar. If you look for wine or moonshine recipes on google or UA-cam you will find them. You could even do this yourself. This guy just made it much more complicated and fancy than it needs to be. You will want around 190- 240 grams of sugar per litre of liquid. ( including the sugar in the fruit.) for 10 to 12%.For your bananas make sure they are ripe and just make a puree of it and add it to the water. Add yeast.( bread yeast is fine) And let it ferment. In a week or two you will have banana wine. To make it into brandy or a spirit you will have to put it through a distiller. You can see how to make this on UA-cam. but it's basically a pressure cooker and and a copper pipe attached.
damn... I got like a backyard filled up with: Strawberries, bananas, papayas, watermelon, melons, mangos.... like lots and lots of fruits... I want some brandy now...
DONT ferment strawberries they stink and are disgusting instead put strawberries on pure alcohol what i like to do is make a brandy for example apple destill it and on the strong distilled spirit put apples for a month its like a double taste booster
I have been making shine for many years. bread yeast is my favorite yeast, for distilling(not drinking) Why? Because it always gives me 10 -12 percent by volume. that and it tastes better!
Your knowledge and explanation of the chemistry is awesome. I don't know all of the component terms yet but as I learn this video will become clearer. My favorite line... "Man that smells good" :) Thank you for the video. I am a fan.
You have inspired me to be a mad scientists. Thank you that was informative, creative, and never forget fun.
Why do we always have to be "mad"? How about heroic? Is it the level of focus that most people don't appreciate or is it a tiny bit intimidating? Why not mad artists or musicians? I tell younger, scientifically inclined individuals that it is fine to be a geek, but only by choice and not as a fall back. Work out, learn to write and speak well, be conscientious and listen. You will make more money, get the girl (or boy) and have better opportunities to do something meaningful.
Tech Ingredients
It was just a figure of speech. Thanks ill keep that in mind
Don't take it as a criticism. It was an opportunity to encourage the scientifically minded viewer.
Tech Ingredients
Thanks
That is the best response to a comment I've ever read on UA-cam.
Your wide array of knowledge and skills as well as your no BS presentation makes you one of the most interesting UA-cam channels. Keep up the great work!
Thanks! We learn from our critics, but we keep going because of this kind of support.
Yes! Please Keep up the great work! I Very much like the education without the fluff.
Thats exactly what I thought too. It is a long time ago that I subscribed to a channel of this quality!
Agreed!
Yes please keep the content coming! We need more of this and less of the other crap out there.
Who wants this guy as their neighbor? I do.
Me, but only if he bring some of this banana brandy.
Dude can be my dad!
Absolutely! Not only does he brew his own hooch, but he also built his own great sounding stereo system (and refrigerator, and freezer, and....).
He may Totally be my neighbor... and is absolutely brilliant.. We would get along beautifully and would be cooking up projects all the time together ( Pun intended, of course ).. It would be a blast... I'd learn so much from him.. and do even in the videos.. He's a wonderful teacher..
Yeah the hell with Mr Rogers. This is the neighbor to have.
I was planning to watch a few minutes to pass some time.
40 minutes later I feel like I'd enjoy owning a still.
I get it! Its no different than going into a store for only one item and walking out with a trunk full of groceries. Same concept, but watching 40 minutes is much cheaper.
Same I was just browsing and I ended up getting an hour education on pot distillery...lol
I have a gallon stiller just like that one but smaller than his, it only does about have a gallon of pure alcohol but I have to go buy bananas and try that LMAO
Great mash of creativity, organic chemistry, practicality, self sufficiency. Awesome communicator/teacher. Thank you.
HA! I see what you did there...
The Heisenberg of Brandy. Great video and well explained. A whole 40 minutes and never got bored, speaks volumes about the quality.
I love him calling his son his assistant.
Heisenberg of brandy. I can’t believe they haven’t made an alcohol about breaking bad yet. He definitely is a badass. Knows his shit. See kids this is why you take chemistry in college serious. Real world problems need real world solutions! Lol.
First season was gripping....I'm just getting into distilling having made wine for years...I'd like to see his recirculating condenser and fan set up...
@@mr.phasfun6044 Just talk to your local plumber, or plumbing supplier.
I never saw MacGyver make alcohol. This guy is the real thing. He's a like human Swiss-army knife.
Heh, awesome.
More like "Wallter White",lol
MacGyver pisses his liquor. Bring your own cup.
Thats different than a Swiss Army Man, right?
Sir, let me first say that i'm impressed. This has to be one of, if not, the most well put together instructional videos I've ever seen. Not only was it factual and in layman's terms, but as soon as a question poped into my little mind you answered so plainly and promtly that I felt like I was in conversation. You are a true teacher, Thankyou.
Translate in Tamil
I am an Australian born metallurgical technician working with an older Ugandan man that described waragi to me and I sort for more info and lo and behold Tech Ingredients one of my favourite subscriptions has a video on how to make it. 10,000 likes and I always look forward to your next endeavour.
I would love to see more primary mineral extraction video's as that would teach a great many people about how we get our building blocks for our everyday tools, fuels, and technologies.
I laughed so much when he called his son/nephew his “cameraman” and “assistant”. I love these videos!
Thanks!
Son.
Cameraman....assistant.....Alex
Technically still correct.. that's just how he rolls; always as technically correct as possible :)
Son is adorable hahaha.
@@TechIngredients Yep, you couldn't deny that dad.......I've been told that many times about mine as well. My best buddy is my son.
Very informative, as usual. Always a pleasure to watch your segments. Always a concise, no nonsense, no jibber-jabber journey through the presentations of your endeavors.
Thank you
this man is a genuine pleasure to watch. didn't even notice how long the video was, and i learned.
The breadth of knowledge that you have expertise on and the manner that you presented reminds me so much of my dad
This content is far more informative then anything else I've seen thanks a bunch.
Give this man the "Best Dad Award" NOW!!!
I have to say, if they had done this in Chemistry Lab in High School I would have paid better attention.
Ha, of course!
That would've required a teacher that had half a clue. You might find someone in a HS like that maybe 1 in 800 chem teachers. Not good odds.
ninline2000, I graduated HS / 1983 in the Midwest USA. It was not uncommon to have a half dozen stills being designed or operating as part of the Chemistry Class. If memory serves, the concept and designs were learned in the Chemistry Classes then fabricated & tested in the Shop Classes.
@@PH_INFO_101 I graduated in 1990, not too much after that but in Canada. What a difference. In shop class about the most dangerous/useful things we made were bottlecap openers. :p Chemistry was unfortunately so boring I took biology instead when we chose our science class to study the rest of the way to graduation. If only I had had been shown then how practical chemistry was done and used instead of pure theory like we got in grades 8-9. I wish to hell I had gone to your high school.
@@cbpuzzle lol what kind of shitty highschool did you go to?
We did this in school in the 70,s. Not as refined as this.I remember as a 15 year old boy it tasted awful. I have grown since then, brew my own beer. Gives a lot to think about. Thanks for the video...greets from Holland.
He's the Walter White of distilling! Boy this was really informative and enjoyable. Thank you.
if we only had teachers like this gentleman when i was in school! great video!!
If we only had students like the commenters to his videos.
I have to say these are the most entertaining and informative videos on the web! Thanks a million.
Copper DOES serve 2 very important functions in a potable ethanol still: 1) it catalyses with sulfur compounds produced during fermentation which would otherwise taint the distilled spirit with a rotten-egg scent, by forming solid copper sulfate - which stays behind in the still. 2) it catalyses with the urea you added as yeast nutrient, and forms urethane in the boiler - rather than allowing it to pass into your copper condensor and thus your liquor. All-stainless steel stills (without at least some catalytic copper in the boiler or vapor path) allow sulfur, urea, urethane, etc. to be distilled and concentrated in your liquor.
useful . thanks
And thy help remove methanol
@@parimabartender no, copper does not remove methanol. Methanol removal has nothing to do with copper whatsoever. It is removed in the very first “fraction” of the distillate. Methanol boils at a slightly lower temp than ethanol does, so that is why it’s so important to discard the first few ounces of distillate coming off of the condenser, often called the “foreshots.” - those foreshots are mostly methanol, and should not be consumed.
Very informative. That said, I'm a bit concerned about the lead content in commercially available copper sheets and tubes. Maybe copper intended for utensils has been purified, but copper alloys (brass, bronze, etc.) tend to contain small amounts of lead... making stainless steel preferable.
@@nicolasuribestanko The manufacturer of this particular still says that they are "lead free"
Possibly one of the best informative and well presented videos on UA-cam.
i disagree
there was some things that are not really 100% correct
for example i facepalmed when i saw him mix the yeast (beginner mistake) not even hydrating it
After watching a good number of your wonderful videos, I believe that you are the patron saint of us geeks :-). Cheers!
It would appear the UA-cam algorithm has finally figured me out 🤣👍👍
Stay safe and don’t forget to ditch the foreshots 😂👌🏼👌🏼
@@oliverrosenkrantz7603 - Exactly... one can even go so far as test the 1st, 2nd and even 3rd draw by pouring some into to a flat dish then (safely) setting it on fire in the dark. Orange flame BAD/Blue Flame GOOD. Regardless, always dump the 1st & 2nd foreshots ... better yet, dump them into the fuel tank of your lawnmower or car. If added to your car's fuel tank during the Winter months, it will help drive off any excess water/condensation from the fuel system ;)
That is a fantastic way of explaining this.....
you be funny CMAC
psycho stalker profilers at youtube secret headquarter : Them right we did!
There's nothing like seeing someone do something hands-on.
The tips from your experience are priceless to a novice.
I agree.
my grandmother back in 1969, use to make peach brandy,, just by using a big jar,, layering 1 layer of peaches off the ground, then 1 layer of sugar,, same again to the top of the jar, then fill with water almost to top, then she put a nail hole in the screw top,, then put a plastic over the medal top with a rubber band, then she buried it for 90 days,, Done.. when she dug it up there were only Pitts floating,, wow some tasty good stuff,, Good Grandmother too
there's something satisfying about the spoon clinking into the beaker when he mixes the mush
After watching you video a couple of years ago, I made some Waragi and loved it. I decided to make another today and thought I'd freshen up on the process again, so was pleased to see your video still on. I have learnt a lot more about distilling and various grains and fruits used. I hope you have too, as some of your facts are a little wrong. It does not matter, as we always learn new things as we go more into the craft. Cheers!
I have a new life goal. One day I want to be stood in a treehouse as magnificent as this guys while making brandy.
During the quarantine I learned how to make Brandy
That's good, you can produce ethanol, which is a disinfectant. Make sure it is at least 60%, as per U.S. CDC guidelines.
please share the method and a bottle or 2
Mark Arca My germaphobe wife’s anxiety kicked into overdrive and asked me if I had any alcohol to make hand sanitizer a month ago. Unfortunately I had none stashed away, but I told her I would find some.
4 weeks later, I am the proud owner of a homemade pot still I fashioned with materials I had on hand. I’ve made two batches with just a sugar wash. Today I mixed a batch of corn mash, and in a week, I’m going to try this banana recipe.
Jarvis Lundy w
Jarvis badassss🙌🏾
If you let those bananas get ripe to the point of being soft with black spots, then put them into the freezer, they will turn black, and the inside into a super sweet custard. Thaw them out and slide your hand down the skins to extract all the sweet custard. You won't need any sort Amalaise to convert anything to sugar. Just covering the pulp with water, your birx will be 19 to 20
Was thinking exact same thing... adds a few extra steps but saves $$$
L
Great post! I think he was teaching this lesson based on the fact that a lot of people are not patient enough to wait until the bananas are ripe enough. But this method which you describe is how I make banana bread. This starch-filled fruit has many applications!
Thomas Shue's World
Love it, thanx.
Also, bananas that are “off” are available for free. Collecting them in the freezer till proper amount is collected, and baam 😁
So the 2 ingredients he was adding were intended for less ripe fruit?
I've used bananas as an extra in my wines and meads but never used the converters. Just waited till they were nice and brown, frozen, then added. Freezing ruptures the cells BTW, but I have a feeling you already know this.
This was simply wonderful, I don’t know when I have enjoyed watching instruction video like I have this one. So informative. You should do more if you haven’t. Keep up the very good videos.
This is a fantastic video, so much fun, and that grin on your face towards the end, priceless!!
"Next time you just use more bananas."
"Distillation isn't just a lab exercise... it can be used for practical purposes"
I swear that's the best line ever and encapsulates everything awesome about this channel
Turning almost anything into liquor is remarkably easy. Buy a still on EBay and make the absolute best moonshine (legally) you have ever had.
distilling alchohol is a powerful skill, you can make fuel and cleaners in a s*** hit the fan situation, and its a good bartering tool for supplies
Enzymes to break down the starch into sugars.... hmm - it never occurred to me until you said that, that that's probably why there's so many native fermented drinks that start by people chewing a fruit (or vegetable) and spitting it out into the fermenting pot. There's an enzyme in saliva that breaks down starch into sugars, as a prelude to digestion.
That enzyme is amylase, exactly the same thing he added.
Dogfish Head makes a beer like that, their team chews on corn and spits it into a container. I'm good on that, I know they boil it and its disinfected but it sounds nasty haha.
in amazonia the amazonian tibes di this with corn cew it an d split it in largue anforas i was luky )and unluky= to go there and taste it
Yes, in Peru they have "masato" = yuca (cassava) beer, where the enzyme comes from saliva.
Do you know how natives made curare poison for their darts? It is an incredible, multi-step extraction process. One of the extraction steps involves spitting on the shaved bark of a vine, held in a cone of leaves (a funnel)...It is an enzymatic breakdown....Now HOW did natives in Ecuador learn this process hundreds of years ago?? Ancient Aliens?
I never fully watch long format videos. Except for yours. They are always great. Especially when i find an old one i haven't seen.
Thanks!
The view from your balcony is absolutely breathtaking. I'm thankful for your well made, and very informative content. This will be a fun project for the summertime.
Wow you have a beautiful view from your deck! Great video thank you.
When I was in high school, my parents would not buy me alcohol... so I made it.
Welch's grape fruit wine, honey mead, hard apple cider from the crab apple tree in the yard, blackberry shine, raisin shine, potato shine... good times. Got too much going on in life now to continue doing stuff like that, but I still make hard cider from time to time.
Lots of learning, lots of fun
You sound like a hell raiser. Please tell me they at least begrudgingly admitted your moonshine was good and that your still on good terms with them?
This was the best video yet that I've watched Very clear and informative Thank you
"You should not mix alone, but if you have a lot of help there might not be much left over" Thanks for the laugh and keep on brewing!
This was a great video, along with nice explanations and steady camera work! One small correction/addition, though: we were taught in school (I'm a food/beverage engineer) that one of the reasons copper is still being used is its ability to bind to sulfur (which comes from the fermentation) and thus prevent the appearance of sulfur in the finished product.
Copper actually reacts with sulphur, removing compounds like mercaptan which is produced by yeast and smells like rotten vegetables. Nowadays is not so critical if your yeast is selected to be low sulphur producing AND your fermentation is good but traditionally, copper distilled spirits are cleaner on the nose
swangelok 210 iq
Yes. I visited some “palenqueros” (backyard mezcal distillers) in Oaxaca, and they clean the copper parts between each batch they distill- the reason being to have a fresh, reactive copper surface that will bind sulphur compounds from the distillate and thus remove them from the liquor (although they use different terms to explain it).
@@tiny180 idk why you want to teach this to your kid daughter? or why you dont have much time? but there are vids online that show how to make a simple pot still,,i made mine using the pot and lid of pressure cooker and some 1/4" cooper tubing and a plastic bucket to hold it inside with cold water as the condenser,,you just have to figure out how to attack the tube to a port on the lid of the pot and you can find any large stainless steel pot or container with a lid ,,good luck
It removes sulfates the more copper your product comes in contact with changes flavor of finished product also copper holds flavor so a dedicated still all copper will be like grandma cast iron frying pan quality of ingredients produces quality of flavor it’s not easy but it is not hard
stfu boomer u smell like sulphur
Love watching these videos. A gentleman and a scholar
Definitely an engineer by training. Excellent tutorial and beautiful home. I look forward to watching your other videos too.
Awesome video! I love seeing people creating distilling videos that go against some of the perceptions and stereo types out there!
Hey.. Jesse..you here too..? Hope you have some time to run your equipment now and then..?
From the Whisk[e]y Tribe saw how alpha and beta amylase was used to convert starch into sugar with corn meal. Are amylase used in your or Daniel and Rex's work?
I finally understand where "Go bananas " came from.
that term come from bananadine wich is a phychodelic drug derived from dried banana peels
Also the term drinking piss
@@nickcavanaugh9586 that's a myth
@@pacman10182 read the anarchist cookbook 1st edition its verymuch no myth
@@nickcavanaugh9586 you know half the shit in that book is bullshit right?
This guy could survive an apocalypse and single handedly repopulate the earth with the level of knowledge and a wide array of skills he has. Would make for a perfect candidate for Mars exploration.
The use of fish tank heater was pure genius a $20 part making a temperature controlled fermentation container loool
you're easily impressed.
I was using one these. 20 years ago making wine in wintertime .
It’s good, but where I live, the problem is keeping the mash from overheating and killing the yeast, not keeping it all warm. There are such things as aquarium chillers, but they are mondo expensive.
agreed!
@@censusgary root cellar maybe or a storm shelter
Would love to see a follow up video with some commentary on blending.
Thanks for sharing! Keep up the great work!
Yes! So I'm not the only one. It would be great to see a blending/aging video!
Me Too!!!
Fbi: What you got there
Tech ingredients: a smoothie
I mean it could be called that just need to add ice XD although it would still get you rekt if you can't handle this at all
bananna scented hand sanitizer.
Feds to busy with way more serious shit then him making booze! And if your a fed, let this man make it damn it, go find some terrorist or somewhat and leave us to learning how to make our own booze sorry fuckers
He's obviously Canadian
@@_Clem_H_Fandango_ You're wearing a sweater vest right now aren't you? You're wearing a sweater vest.
So much knowledge. Thank you kindly. I've probably already said this a year ago, but definitely bares repeating.
Honestly not sure how necessary the amylase is. Most yeast produce similar enzymes and it all breaks down eventually. For example when we make cider with straight apples, the starches accumulate as this cloudy mass, but after a few days it all breaks down. I'd love to see a comparison between 2 batches with and without the amylase to see how helpful it really is. Otherwise is just seems like extra effort. I know it's an issue when making saki because the starches are so large and weird that the yeast can't break it down, which is why they do a cofermentation with a second fungus that can break it down, but bananas are pretty sugary to begin with. Doesn't seem like they would have the same problem. I dunno, hard to say without testing. Great video either way!
Adding additional enzymes just speeds the process up, because as you said, the yeast will take care of this eventually. For cider, that's not always a good idea, because the yeast will tend to over-exert and produce volatiles that aren't tasty if you're running a short and fast fermentation. Going slower, and on the cool side of what your yeast will tolerate will allow for the tasty flavors to be produced in quantity and avoid things like sulphury overtones. I've found that if you let it ferment in primary for around 8 days using english ale yeast at room temp (63F) then another 22 days in secondary around room temp before you cold crash you'll wind up with a really tasty, complex cider that clarifies with just a little gelatin and racking. The specific yeast I like for this (wlp002 from whitelabs) is in it's sweet spot around 68F, so I'm purposefully under-shooting that number.
For the banana hooch in the video, you don't need to worry about all the subtlety, because most of the tasty volatiles are going to get cooked out (denatured) by the distillation process. That, and the champagne yeast is going to push to probably 15-18% in 4 days, so plenty to distill. Leaving it longer will net you maybe a percent or two, but with a much greater risk of contamination if not racked into a sanitized secondary fermenter (which carries a risk of it's own).
Makes sense! Thanks!
where bananas are more of a staple they tend to be starchy varieties. maybe this is why amylase is standard in uganda. i'd expect cavendish bananas have enough sugar to ignore the amylase, although the secondary effect of lowering viscosity can make the brewing process a lot easier. definitely want to look up polysaccharide content in banana now
You don't need a particularly alcohol tolerant yeast for this. Even if you just mashed the fruit without adding water and applied the enzyme dry, the must (it's a wine so I guess it must be a must) would only be around 23 Brix or 1.092 SG. Thats fairly high for beer, but not too high if you've got a healthy pitch of yeast.
He's substantially diluting his must so I think it'd be under 1.040.
It'd be interesting to see what a Hefeweizen yeast would do. Banana on banana.
I'd be a bit worried about bacterial contamination during the early part of the ferment if there's too much starch around. Perhaps with apples the low pH of the juice keeps bacteria in check. With banana you'd have a pretty high pH relative to apples. Leaving a lot of food around which some bacteria can eat, but yeast can't sounds risky.
Nice vid!! Some insights... In Brazil, 95% of vehicles are flex-fuel (any combination from pure ethanol to pure gasoline, E10, E85, anything) - so with this you can make your own fuel... sugar cane is awesome for that and you may use the bark as energy for the fire/heating process... Here you may produce and use ethanol fuel, but cannot sell it. Petrobras seems to lobby on ethanol prices and laws, to keep the oil investors happy and the ethanol as just a shadow. It is amazing how clean the ethanol burns, very environmental safe... Thx for the vid!
here in the states you can distill ethanol for use as a fuel as well but it must be denatured to prevent consumption. You also can't sell it and you must apply for a license and there are limits on how much you can distill in a year i think. Still a pretty cool concept and for a hobby chemist the license would be well worth the price and hassle if you had a cheap source of starch.
@1kal nah that's just what they want you to think....
I work in water chemistry, this looks far more interesting and pleasurable. Love it!
Im a late starter im in my fiftys and came to the realization that most of my hobbies were for when I was younger I enjoy your info and get your humor thank you seems the only thing worth watching anymore
Thanks.
Man I'm really digging these cool educational videos. Well done!
Absolutely fascinating watching, professionally delivered and very inspiring. Well done!
Absolutely superb in every way. A great tutorial wonderfully delivered and way, way too interesting. Note To Self, "must watch this again". Superb.
Such beautiful equipment too. Copper is a lovely material. Thank you 'teacher'. 11/10
Holy Crap, You maybe the most inspirational teacher I have found on UA-cam.
Best joke in the world. Don;t need sugar just carry some amalaze... Brilliant
I know why youtube presented me this video during the lockdown.
"Walter White makes hooch"
Lol, 😂
Hahahaaaaa yessssSsssss
Science is science
Ingredients for meth are more controlled
Watching you made me feel smart and capable. Reading the comments made me feel like I can’t pull it off. This is impossible to do. Thanks for the video.
Don't read those comments.😀
This is as easy as it seems.
Supermarket: So how many bananas do you want?
Tech Ingredients: YES
This vid fascinated me .. I spent months learning about distilling from the day I saw this.
Not quite a year later I started my own banana brandy & asked a question on a distilling page. Funnily enough a member linked this video.
I personal challenged him about your coloured smoke bomb videos .. he will be looking at them soon.
Thanks again to the man that has cost me a few thousand dollars already lol.
With all that knowledge, you my sir, could make sunshine not just moonshine!
indeed, if he stood on a high chair the light would glow all the colours of the rectum.
As a Ugandan, I really appreciate this video, thanks for the great work
This was great! I learned more than I knew. Good Job!
The modern day Mr. Wizard! He seems like a really cool guy to know and you'd always learn something from him.
Great video. I actually did a banana vanilla stout and you inspired me to do a few different things to enhance the flavour. I usually test the 1st once by lighting it to see if we get a blue or orange flame to determine if we have CH2OH present. You must have done this so many times that you have the percentages down!
Thanks!
We plan to send some samples to a lab and get an NMR analysis of the cuts and try to put this controversial topic to a more objective test.
@@TechIngredients Please keep us updated, time to put myths aside.
Good d I y it beats the stuff brought in the shop ,I'm shut ,I must get a buddy to help me ,I can't wait to get started great stiff ,from UK man
As a well-educated, well-read, non-drinker I am shocked by the ease with which a not well-understood (by me) process was distilled (p.i.) into a wholesome draught of easily palatable simplicity.. This simple relationship: grain->beer->whiskey and/or fruit->wine->brandy is either so widely known that no one bothers to teach it or so widely unknown that no one can. Either way I am grateful for this incredibly clarifying distinction. This video was the pareto-local high-point of delight x utility that I did not know I was searching for. Initially annoyed that it was not the Tesla battery-powered hydrofoil catamaran of my dreams, I found I was mesmerized by this new intellectual-industrial tangent within the first minute. I am so moved and inspired by the gratis enjoyment I receive from your channel that I will ask a millennial how to be effective with the types of content promotion which you request at the end of your videos. All best.
Copper isn't used just because it's easier to work. It also helps remove sulphrous compounds from the distillate.
This guy nows stilling ;)
Still It Hey! I love your liquor aging videos .
i have a stainless steel pot....i always use a copper screen in the upper part ,before the condenser to remove the sulfides,,,,,,,,really improves taste and makes the hang over head ache go away before it starts lol
My boiler is stainless steel, my still and packing are both copper. Great for rum as it removes any remaining sulphites from the molasses. By removing the packing, i have an excellent pot still and by putting it back i have a reflux still for pure (95%) ethanol.
Anxious to see a vid with your thoughts in still design. 🙏🤞🤞
Greetings from moonshiners of the Ural mountains! definitely do more bananas next time
I just want to say thank you ! Your shows are the best technical information ! Your #1 In my book !
I love this channel. Really interesting, informative and inspirational.
Thanks!!
Looks like quite a bit of work/fun... Here in western NC, they make MUCH larger batches, enough to share with all the neighbors ;-) I've never tasted banana spirits before, will definitely have to put that on the todo list!!! Hope you and your camera man enjoy the fruits of your labor ;-) Thanks for bringing us along!!!
Dude, this hobby will take you down the rabbits warren and not let you go! It is INSANELY satisfying.
East Coast of NC right here, We have a few shiners over here...Apple pie flavor, holy shit is it good!
Science is so cool. You added a tiny bit of powder and something really thick became really thin. SCIENCE!!!!
Hello, I'm from Romania and I like and learn "how to" (that is nice to see science of doing right, almost right :) ) from you. I'm getting older and like this home bowering. And keep up the good work!!
Thanks and welcome!
This was an amazing video, thank you for sharing your knowledge in a really informative way without making those who are interested in distillation feel "dumb".
Liked, subscribed and hit the bell specifically because of this video. I look forward to more like this..
33:30 "Now that's pretty strong"
Holy crap, yes it is...
I like this cooking show
It's not cooking
He's like an the old teacher you used to hate but now you would love to be there again
Beats the making cake vidios I watch!
these videos need to be archived to a library offline so that there is no risk of them being lost to a catastrophic event
Good advice. Definitely one for the 'private collection'.
0:35 "...but rather than do some sort of *_DRY_* example..."
🍻 🍻 🍻
I've always been interested in science but you just make it so understandable I'm just a plumber by nature so a lot of this makes sense
I enjoy your videos.
I''ve always reserved the "heads" (first cut = fusel oils / methanol) as a household or lab cleaning solvent.
Or just throw it into the gas tank of your car.
Windshield wiper fluid.
Neither. You add the feints to the POT in the next run, but never add alcohol to the fermenter. It inhibits/kills yeast and reduces the amount of new alcohol the yeast can produce.
I love your videos! I admire your effort in using the MKS system instead of the imperial, the use of both is awesome. You might want to know that 1 TBSP =15ml and 1 TSP = 5 ml.
Correct
hats off to you sir! didn't have a distiller (yet) but i have plenty of bananas living in brasil. I wish to know if i can do a fermented banana wine starting like you do, but instead of distilling, fermenting like homebrewing. I saw some recepies around but no one is like totally fermenting banana's puree, only fancy drinking with spices and boiled bananas to stop enzymes, because fearing develop methanol. I suggest you also to wash banana's skin before opening, sounds stupid but mines that grows on backyard totally organic and spountaneous have never a perfect shining yellow skin with no black signs on it. commercial bananas have skins saturated with antifungus products, insect poisons and "film" protection because are harvested green and ripen on markets. If you have a recipe please tell me (in metric system please), thanks
The basis for alcohol is sugar ,water and yeast. Therefore you can make it from any fruit. grains and pure sugar. If you look for wine or moonshine recipes on google or UA-cam you will find them. You could even do this yourself. This guy just made it much more complicated and fancy than it needs to be. You will want around 190- 240 grams of sugar per litre of liquid. ( including the sugar in the fruit.) for 10 to 12%.For your bananas make sure they are ripe and just make a puree of it and add it to the water. Add yeast.( bread yeast is fine) And let it ferment. In a week or two you will have banana wine. To make it into brandy or a spirit you will have to put it through a distiller. You can see how to make this on UA-cam. but it's basically a pressure cooker and and a copper pipe attached.
Such dad vibes. He's got his new balance , the Dad jeans, the t shirt TUCKED IN. You had better listen to this man. Clearly he's done this before
damn... I got like a backyard filled up with:
Strawberries, bananas, papayas, watermelon, melons, mangos.... like lots and lots of fruits... I want some brandy now...
DONT ferment strawberries
they stink and are disgusting
instead put strawberries on pure alcohol
what i like to do is make a brandy for example apple destill it and on the strong distilled spirit put apples for a month
its like a double taste booster
140-160 Fahrenheit is around 60-71 Celsius
This dude is the Walter White of home distillery lol....great video! I really enjoyed how he explained the science behind the process.
Wow kudos to you, such a clear and thorough approach! Really enjoyed this one.
I have been making shine for many years. bread yeast is my favorite yeast, for distilling(not drinking)
Why? Because it always gives me 10 -12 percent by volume. that and it tastes better!
As soon as i find out how to turn bacon into moonshine i'm going underground. Huge business, you know ;-)
Not quite bacon moonshine, but its the closest you can get.
ua-cam.com/video/DBSoc-mDsEY/v-deo.html
Whoever knew that a banana cutting montage could be so therapeutic? Or that yeast can get drunk?
Your knowledge and explanation of the chemistry is awesome. I don't know all of the component terms yet but as I learn this video will become clearer. My favorite line... "Man that smells good" :) Thank you for the video. I am a fan.