Jesse, I can’t thank you enough for this channel, man. After going thru the back catalogue and watching pretty much all your videos on this channel, I’m starting my first job at a local distillery. I’m doing their social media and online marketing at the moment, but because they know my interest in the craft, they have promised to fold me into the actual distilling process as we go along. I wouldn’t have even thought to go out and make the connections to do this job if I weren’t inspired by you to “chase the craft”. Thanks again!
@@StillIt so I tried twice yesterday to drop a link, and UA-cam deleted the comment both times. The distillery is called James Two Brothers. Hopefully they won’t delete a comment without an actual link.
Use it in a margarita! I make margaritas either with Cointreau or with orange bitters (and adjust the sweetness accordingly). A little splash of this stuff with the tequila and lime juice could be extra tasty.
There's Gin distiller near me that makes a grapefruit flavoured and a Lemon Meringue pie gin. There thing is flavoured gins, they do a mushroom gin as well.
Gday mate! Love your videos, have been binge watching almost every one at least once :D I would love to hypothetically make some different kinds of gin, but I only have a kind of potstill/columnstill hybrid with a 25 liter boiler. Hypothetically. What is the least amount of liquid you would consider running in a setup like that? Oh and its heated by a cooking plate. Thx and keep up the good work, cant wait til your next video comes out :)
Not exactly stilling but I have been making various liquors and bitters, like Cointreau or orange bitters, sous vide. Something you may want to look into for additional content
I do a orange vodka that I do much the same way but I add the orange itself on top of the zest with no pith and it cover the whole spectrum of orange flavor even hangs around on the pallet like orange juice does, now I'm gonna have to try adding some juniper and other botanicals..... Jesse you always get me thinking haha
I am so freaking keen for your cointreau video. I was literally only thinking the other day 'I hope Jessie does a video on how to make Cointreau', but I didn't think it would happen! Cointreau is great for cocktails. I have yet to find anything it doesn't improve by adding just a dash. Everything, even down to rum and cokes and whisky and cokes. Everything is improved by a dash of cointreau.
Hi Jesse, I made a "Orangish brandy" where I couldn't tell he difference between that and Cointreau. I started with peeling, remove the pith and juicing 10kg blood oranges. Double distilled them and then let it sit on some of the peel. Then I made a very light simple syrup with hint of vanilla. It was very damn nice, very lekka indeed
I have this recipe. Could try substituting stuff in Gin 30ml Cherry liquor 15ml Cointreau 7.5ml (1/4oz) Benedictine 7.5ml (1/4oz) Lime juice 15ml Pineapple juice 75ml Grenadine syrup 10ml 2-3 dashes of angostura bitters Blend w/ ice serve w/ ice
and queue my weekend! love this channel. Wish we could post pics of the maceration because I did something very similar last year........but less orange heavy. It was an orange Jasmin gin, and let me tell you - freaking amazing!! Basically own vodka, junipers, liquorice root, orris root, dried orange peel (shoulda done more) and fresh jasmin flowers and fresh orange blossoms from the garden. Worked a right treat and the jasmin and orange complimented each other awesomely!
It's hot as balls here, so: Rocks glass 1/2 full of ice (or copper mug) 40-80 ml of your gin (1-2 shots) 11 ml of lime juice (3/8 oz) 180 ml ginger beer (6 oz) Add a lime slice if you're into... lime Muddle some simple syrup and mint if you're fancy (I'm not) Enjoy your gin mule.
Great video Jesse. The world continues to shrink. I'm a Canadian watching a New Zealander who mentions a US BBQ channel (Chud's is great - I've got a snake in my boot! lol).
If you sweetened with honey instead of sugar it might be an interesting goof on a “Bees Knees” - especially if you made it with acid-adjusted OJ instead of lemon juice.
I have a question. I started a dady distiller yeast but did not add nutrients. It's been burping really regular at 10 seconds for 9 days. Q Did I need to add nutrients or not?
Outstanding stuff, Jessie. There are a couple mass-produced orange gins out there but I'll take the bet that yours is better. I made the bitter orange gin because it was already a flavor we were commonly adding with cointreau/curaçau/marnier and orange bitters. It's also something my gin-consuming wife likes. How about an orange meringue? 2oz of your orange gin 1oz orange juice 2oz cream 1/4oz vanilla extract 1/4oz dry vermouth {Or 1/2 licor 43} 2oz cream 1 graham cracker rimmed martini glass Shake gin and juice and strain into glass Dry shake (no ice) the remaining and float on top!
Hey, Jessie, I will trade you whether any day it is hot as h3ll here in Texas I was in my garage last night and it was 96 degrees at 11 PM and I saw the devil walking and shorts down the road. I'm going to make this same recipe for a holiday gift! Can't wait to see everyone in September.
Just the sort of recipe for people who live in countries where home distilling isn't legal. It would still have some color but it wouldn't be all that difficult to filter it through a coffee filter to get all the bits out.
You and brad from chud should totally meet up when youre in austin! that would be an interesting collab that im all about! do some cold smoked infusions or something? i feel like there could be some cross over somehow!
Jesse, here’s a stupid idea that I got from both this channel and from Whiskey Tribe. Take a low abv beer or seltzer, distill it, then re-carbonate it to see if it’s just a higher abv version like (white claw / white claw surge) or something entirely different
I’ve made several cocktails that are 50/50 gin(or vodka)/orange liqueur, and they’re generally wonderful. It sounds to me like you could take your product, add a little more sugar, chill, and have the same idea. Basically, it sounds to me like you have a ready made cocktail.
Hey guys I made some watermelon mash and after it finished it had a rotten fruit smell so I ran it anyhow and it has a weird smell and weird taste. If I run it again do you think it will help get rid of that smell/taste or is it just ruined? Thanks Btw it was a 5 gal run and I got about 1.5 gallons out
Slightly off topic but has anyone in New Zealand ordered from into the am and its taken forever to arrive? It's nearly been 4 weeks, and nearly 2 weeks of that it's been in New Zealand...
So I finally got around to getting and trying one of those air stills and had a horrible experience with it. On my first attempt at a stripping run, my brandy came out smelling and tasting "cooked" - savory and burned, with no fruity aromas. On my second attempt at a stripping run, it stopped producing any distillate about a third of the way through, and it literally had no alcohol content - the hydrometer was at '0' and on my third stripping run attempt, it erupted out of the lid seam like a volcano, and spilled all over my kitchen counter.
My mind automatically goes to my Cosmo variant because I use gin instead of vodka. Something like 4 parts this 2 parts cranberry juice 1 part lime juice Shake until shaker is frosty, strain into glass, pop in a twist of orange peel
Interesting video. I usually don’t consider distilling something like this… But my curiosity is piqued. I’m a little more interested in a Grand marnier style. Probably a lot more complex considering the cognac element. Cool video.💪👍🥃
Hey Jess is Cj from South Africa hope you are Sou g well brother man would like to co lab with you sometime I myself is a craft distiller but I’m more into the making of moonshine but I love experimenting with different types of things and flavours Cool hit me up keep up the great work 👊🏻
You can get a stainless steel jin basket although it is small you can pack enough botanicals into it steamed over boiled is just better, same as food boiled food no taste steamed food holds its flavours come on bro , and im sure you have the litter gin basket, dude 👍🏻👀🇦🇺
I love how in Jessies last 4 videos or so hes using the air still which almost had no place in distilling when he first put it up against the crud 10L Chinese mini still, seems to be using it a lot lately, you know no flour paste bullshit, must be a plus yer its small, no pipes, no gas wow it must be the perfect mini still hey Jessie, I don't know why you would use something so simple, maybe because kt comes of the spout pretty much tje same as the MOONSHINERS series i dont know like every time not watch leave it alone for two hours and your done i dont know call me an idiot
T-Roy is a good one to learn from too on Smoking and grilling different stuff
Jesse,
I can’t thank you enough for this channel, man. After going thru the back catalogue and watching pretty much all your videos on this channel, I’m starting my first job at a local distillery. I’m doing their social media and online marketing at the moment, but because they know my interest in the craft, they have promised to fold me into the actual distilling process as we go along. I wouldn’t have even thought to go out and make the connections to do this job if I weren’t inspired by you to “chase the craft”. Thanks again!
Bro, how cool is that?!?
Super happy for you mate! Drop a Link to the distillery man. I'd be keen to check it out.
@@StillIt so I tried twice yesterday to drop a link, and UA-cam deleted the comment both times.
The distillery is called James Two Brothers. Hopefully they won’t delete a comment without an actual link.
Malfy has an Arancia gin, it's delicious and is extremely orange forward with a background of juniper! I really enjoy it and it feels similar to this.
Use it in a margarita! I make margaritas either with Cointreau or with orange bitters (and adjust the sweetness accordingly). A little splash of this stuff with the tequila and lime juice could be extra tasty.
I'm not a distiller myself over here in Holland but just love your channel
great job
There's Gin distiller near me that makes a grapefruit flavoured and a Lemon Meringue pie gin. There thing is flavoured gins, they do a mushroom gin as well.
Tanqueray Flor de Sevilla Gin, it's the best and one i'm getting close to cloning myself.. Lurve it..
Gday mate! Love your videos, have been binge watching almost every one at least once :D
I would love to hypothetically make some different kinds of gin, but I only have a kind of potstill/columnstill hybrid with a 25 liter boiler. Hypothetically. What is the least amount of liquid you would consider running in a setup like that?
Oh and its heated by a cooking plate.
Thx and keep up the good work, cant wait til your next video comes out :)
Not exactly stilling but I have been making various liquors and bitters, like Cointreau or orange bitters, sous vide. Something you may want to look into for additional content
I've just started to try & clone cointreau. Your tips have given me some more avenues to try. If I nail it, I'll pass it on.
Please do
I do a orange vodka that I do much the same way but I add the orange itself on top of the zest with no pith and it cover the whole spectrum of orange flavor even hangs around on the pallet like orange juice does, now I'm gonna have to try adding some juniper and other botanicals..... Jesse you always get me thinking haha
Jesse,
Finally got to making this - so simple, yet so bloody good. Thank you for the recipe and this fantastic channel
I am so freaking keen for your cointreau video. I was literally only thinking the other day 'I hope Jessie does a video on how to make Cointreau', but I didn't think it would happen!
Cointreau is great for cocktails. I have yet to find anything it doesn't improve by adding just a dash. Everything, even down to rum and cokes and whisky and cokes. Everything is improved by a dash of cointreau.
Hi Jesse, I made a "Orangish brandy" where I couldn't tell he difference between that and Cointreau. I started with peeling, remove the pith and juicing 10kg blood oranges. Double distilled them and then let it sit on some of the peel. Then I made a very light simple syrup with hint of vanilla. It was very damn nice, very lekka indeed
I have this recipe. Could try substituting stuff in
Gin 30ml
Cherry liquor 15ml
Cointreau 7.5ml (1/4oz)
Benedictine 7.5ml (1/4oz)
Lime juice 15ml
Pineapple juice 75ml
Grenadine syrup 10ml
2-3 dashes of angostura bitters
Blend w/ ice
serve w/ ice
and queue my weekend! love this channel. Wish we could post pics of the maceration because I did something very similar last year........but less orange heavy. It was an orange Jasmin gin, and let me tell you - freaking amazing!! Basically own vodka, junipers, liquorice root, orris root, dried orange peel (shoulda done more) and fresh jasmin flowers and fresh orange blossoms from the garden. Worked a right treat and the jasmin and orange complimented each other awesomely!
that sounds awesome! thanks for the idea Denis
It's hot as balls here, so:
Rocks glass 1/2 full of ice (or copper mug)
40-80 ml of your gin (1-2 shots)
11 ml of lime juice (3/8 oz)
180 ml ginger beer (6 oz)
Add a lime slice if you're into... lime
Muddle some simple syrup and mint if you're fancy (I'm not)
Enjoy your gin mule.
Great video Jesse. The world continues to shrink. I'm a Canadian watching a New Zealander who mentions a US BBQ channel (Chud's is great - I've got a snake in my boot! lol).
Seems like a great gin for a classed up Long Island Iced Tea.
I love seeing your videos, they always brighten my day. Thanks for all your hard work
I'd have added a little star anise or fennel seed I think, would go nice with the orange and bring it out
Thank you Jesse for your awesome content and constant bombardment of inspirations for me to try out!
If you sweetened with honey instead of sugar it might be an interesting goof on a “Bees Knees” - especially if you made it with acid-adjusted OJ instead of lemon juice.
I have a question. I started a dady distiller yeast but did not add nutrients. It's been burping really regular at 10 seconds for 9 days. Q
Did I need to add nutrients or not?
Brilliant as always! Really interested in the results of crushing or not with juniper berries.
Of course you watch Chud's BBQ.... Because of course you do. Jesse should of course be at the center of everything awesome. LOL.
Dude I love Chuds bbq. Brad is a super cool dude.
I'm now re-interested in firing up the airstill to try to make something good! Good to see you on the Hoppy Hour the other night. Cheers!
Outstanding stuff, Jessie. There are a couple mass-produced orange gins out there but I'll take the bet that yours is better. I made the bitter orange gin because it was already a flavor we were commonly adding with cointreau/curaçau/marnier and orange bitters. It's also something my gin-consuming wife likes.
How about an orange meringue?
2oz of your orange gin
1oz orange juice
2oz cream
1/4oz vanilla extract
1/4oz dry vermouth
{Or 1/2 licor 43}
2oz cream
1 graham cracker rimmed martini glass
Shake gin and juice and strain into glass
Dry shake (no ice) the remaining and float on top!
Is it similar to blue curacao?
i had a thought lately ... have you tried vacuum distillation ... i'm curious if different compounds come out when you can distill at lower temps
How warm is the contents coming out?
Hey, Jessie, I will trade you whether any day it is hot as h3ll here in Texas I was in my garage last night and it was 96 degrees at 11 PM and I saw the devil walking and shorts down the road. I'm going to make this same recipe for a holiday gift! Can't wait to see everyone in September.
Haha too true, I'd take the cold over the heat as well. Looking forward to it dude!!
Bought my tickets !! Curious how many will come 👍. I’m driving up from south Texas, a early “coolish” front would be nice 🤣
@@chefprov I’m flying down from the DFW area
@@Andre2199CE I’ll see ya there !!
Thank you
Jesse has taught me more about metric conversion than 12 years of public education 😂
50 ml Cointreau
1/2 fresh lime
100 ml of seltzer
Just the sort of recipe for people who live in countries where home distilling isn't legal. It would still have some color but it wouldn't be all that difficult to filter it through a coffee filter to get all the bits out.
Hi Jesse, what were your thoughts on adding Licorice root, trying to see the flavor profile change was it more earthy or?
Sorry, just replayed and heard the comments in the tasting ( missed them the first time around) all good.
Just for the record Jessie, we 'mericans do have metric measuring tools...
You and brad from chud should totally meet up when youre in austin! that would be an interesting collab that im all about! do some cold smoked infusions or something? i feel like there could be some cross over somehow!
If you use cast wine and distil it what will you end up with
Jesse, here’s a stupid idea that I got from both this channel and from Whiskey Tribe. Take a low abv beer or seltzer, distill it, then re-carbonate it to see if it’s just a higher abv version like (white claw / white claw surge) or something entirely different
what a great Idea for a Hobbit!😛😉 *duck* Well done, Jessy!😉
Where are you sourcing your juniper berries???
Try fennel seed
I’ve made several cocktails that are 50/50 gin(or vodka)/orange liqueur, and they’re generally wonderful. It sounds to me like you could take your product, add a little more sugar, chill, and have the same idea. Basically, it sounds to me like you have a ready made cocktail.
Curious? what's the "science" reasoning behind wrapping your jar gaskets in Teflon?
So did the non-smashed juniper berries do what you wanted it to do?
Mix with tequila and lime juice bit of rock salt and youve got a baning Margarita!
Hey guys I made some watermelon mash and after it finished it had a rotten fruit smell so I ran it anyhow and it has a weird smell and weird taste. If I run it again do you think it will help get rid of that smell/taste or is it just ruined? Thanks
Btw it was a 5 gal run and I got about 1.5 gallons out
Slightly off topic but has anyone in New Zealand ordered from into the am and its taken forever to arrive? It's nearly been 4 weeks, and nearly 2 weeks of that it's been in New Zealand...
i'd guess in a negroni, the strong orange flavour will not get overshadowed by the campari and will work together nicely
do you run that still full power ? and why ?
So I finally got around to getting and trying one of those air stills and had a horrible experience with it.
On my first attempt at a stripping run, my brandy came out smelling and tasting "cooked" - savory and burned, with no fruity aromas.
On my second attempt at a stripping run, it stopped producing any distillate about a third of the way through, and it literally had no alcohol content - the hydrometer was at '0'
and on my third stripping run attempt, it erupted out of the lid seam like a volcano, and spilled all over my kitchen counter.
My mind automatically goes to my Cosmo variant because I use gin instead of vodka.
Something like
4 parts this
2 parts cranberry juice
1 part lime juice
Shake until shaker is frosty, strain into glass, pop in a twist of orange peel
That sounds really good. Also, I might actually like a cosmo made with gin. I’ll have to try it!
JESS CAN YOU MAKE A GOOD OLD PLAIN GIN PLEASE BRO
Interesting video.
I usually don’t consider distilling something like this…
But my curiosity is piqued.
I’m a little more interested in a Grand marnier style.
Probably a lot more complex considering the cognac element.
Cool video.💪👍🥃
why not start with a higher proof vodka?
Hey Jess is Cj from South Africa hope you are Sou g well brother man would like to co lab with you sometime I myself is a craft distiller but I’m more into the making of moonshine but I love experimenting with different types of things and flavours Cool hit me up keep up the great work 👊🏻
Funny, I have effectively this recipe sitting in a gallon jug and it's about ready to run
All I can say is Long Island ice tea cocktail
A orange marmalade Brady could be delicious
51 likes in 14 minutes
I'll drink to that
Keep up the great
Work 👀😎😆
Definitely not a bit, Im just a dumb ass haha
You and I both. Love you work mate
You can get a stainless steel jin basket although it is small you can pack enough botanicals into it steamed over boiled is just better, same as food boiled food no taste steamed food holds its flavours come on bro , and im sure you have the litter gin basket, dude 👍🏻👀🇦🇺
Try it in a sidecar.
It might make an interesting orange fool
I love how in Jessies last 4 videos or so hes using the air still which almost had no place in distilling when he first put it up against the crud 10L Chinese mini still, seems to be using it a lot lately, you know no flour paste bullshit, must be a plus yer its small, no pipes, no gas wow it must be the perfect mini still hey Jessie, I don't know why you would use something so simple, maybe because kt comes of the spout pretty much tje same as the MOONSHINERS series i dont know like every time not watch leave it alone for two hours and your done i dont know call me an idiot
Freedom unit but where distilling puts you in prison. Not feeling very freedomy
Sounds like you got a snake in yer still
are you sure it is like Cointreau, cos Cointreau is nothing like gin. Ive tried to make Cointreau, but never got close.
It's half way between. That's the point my dude to try something different and bring two different things together. Cointreau vid to come soonish :)