never going to happen, ever since the prohibition alcohol has been on a three tiered system which allows the government to tax alcohol three times from the still to the customer. I'm still holding out hope though.. lol
A background level of pumpkin and spice sounds like a great product, I have always avoided beers and ciders because the few I have tasted had a very fake and over powering taste. Just a hint hint sounds just right. Thank you for keeping things interesting, Brother Jesse!
Great video Jesse. The Dr Gradus equipment is nicely built, interesting to see you using different equipment. I have the Dr Gradus 50mm VM modular column with CCVM type dephleg, really good stuff, Andrey is great to deal with too.
You guys strike me as being the kind of people that can cook ok. So handy-dandy tip: Keep your squash/pumpkin skin and add it to a homemade vegetable stock, you can thank me later ;)
Jesse: I'm an everyday user of freedom units ( American), while I appreciate you taking the time to convert from metric it's really not necessary I can do it myself. But then I'm not lazy I can ask Google.
Very interesting!! Whisky and Gin making procedures were used here. Very nice. What also is very nice this time of the year is some aniseed liqueur which all south european countries have their version of. Could you do your version? Cheers!
When I brewed for a brewpub I found that long neck squash had more pumpkin flavor than pumpkin. For an added effect I would split and roast them in the oven which caramelize the sugars.
hopefully someone else from the USA mentioned that almost all ALL canned pumpkin used for 'pumpkin pie' is actually butternut squash.....if not here you go, it's been true for over 40 years and probably longer.
I've read that. That garbage isn't allowed in my house, I grow Long Island Cheese Pumpkins from seed. Far superior to "sugar pumpkins" for pies and cooking!
idk why but its a nice change of pace to see someone who uses metric not shit on imperial for no reason other than because they didn't grow up using it. same with the vice versa scenario
In central Europe people are making , pumpkin spirits,but first off all the pumpkins are grilled for caramelizing all the sugars in it. The mash contains only grilled pumpkins. No sugar,no nothing else ! It is one of my favorites
I did a beer once with pumpkins... and the only way I found to taste the pumpkins was to cook it then to dry it and roast it again. I've used it as "dry hop" and it was crazy !! You should maybe try to add dry roasted pumkins in a basket. ALSO ! .... I've used the whole pumpkins, but I think that the seeds ans the middle weid stuff taste way more than the part we usually eat. Usually people use pumpkin in beer for texture more than taste too.
This was awesome. It was impressive to see how many ways you got pumpkin in there. Nice grain bill too! I did a pumpkin beer with a crap ton of roasted pumpkin and had some trouble finding the flavor in the finished beer. My wife was able to pick out the flavor, so maybe give your wife a sip and see if she can taste it in the whiskey.
Tend to use long necked pumpkins or butternut squash if i cant get the right ones and roast it with brown sugar. Only spice addition is a light bit of cinnamon and you get a nice full bodied mouthfeel and a bit of vegetal squash flavor but not in a bad way. My wife loves that beer as one of her favorites is Screaming Pumpkin from Griffin Claw up here in MI.
I know nothing of this stuff, distilling. That said I’m completely fascinated and absolutely love your descriptions, the mouth waters. And your beard is awesome👍🏼👏🏻
I made a pure pumpkin whiskey one time using no using Maple syrup and just regular table sugar it wouldn't bad but I did a pumpkin rhubarb that was excellent
Great video. I really enjoy your start to finish videos, and figuring it out as you go. Keep it up. How about a video about adding coffee or espresso to a mash and see if it carries over?
I'm American. I live in the Midwest. All I got to hunt here are basically deer and turkies. I have to go out of state for bears, I have to go.out of state for elk, and we only have red deer in a small pocket in the south. I was just going to move over there. I still might move there.
Man, one day I'd love to see you distill some pawpaw fruit. I'm not sure of it's worldwide distribution, but here in the States and in my state in particular, they're pretty popular with moonshiners. They're just very very hard to come by, and to my knowledge are hard or impossible to domesticate. And they don't last long enough to make a shipping trip halfway across the globe.
i've seen it said that roasted agave tastes nothing like tequila, but it is rather a lot like sweet potato. ever since i've wondered about the untapped potential of pumpkin, sweet potato and other starchy vegetables. apparently someone in maybe fiji? started making boutique sweet potato whisky a few years back
That's it. I'm moving to New Zealand. I can brew, then distill my own booze. I can hunt all year, and you have red deer. You speak English, and I'm fine with metric. I love women with the accent, and I'm sure I could find a good one.
The camera work on the intro is impressive. The production levels have been turned way up. The Gradus gear is nice. Shipping is too expensive to Canuckistan but I'm tempted to order their continuous still adapter and peristaltic pump. Very smart setup.... Worth a look if they will let you try it. Those crazy Russians have a nice little invention that gives you a hybrid continuous still. For stripping it seems very tidy and efficient.
Maybe try a Mash that is nothing at all but Pumpkin, and hit it with Amylase Enzyme, Like 30 to 60 lbs of Dry roasted pumpkin then mash it up and Mash it on a bed of Rice Hulls? Might get more of the actual pumpkin that way.
Jesse, could you show us what you are using for a mash tun - I constantly get stuck mashes, even though I've tried all the tricks and wonder what others are using in the way of equipment to avoid this.
"Freedom units", sound so much better than "imperial", I've even heard of America's that done know "imperial" and call it "standard". Not sure what my point it, but "freedom"
JESSIE! Off subject before I forget. You may not have the answer but I'm sure your resourcefulness may help me and maybe other. Small barrels verses 55 gallon barrels. I heard from a few of you (craft hobby tubers) that aging home spirit in a mini barrel should not exceed a year at most (at most, but pretaining to the 5 liter barrel, I believe) or it will turn out bad because to the ratio of surface area. Yet, a 55 gallon barrel by Umm 🤔 let's say Macallan 100 yr is rated great and smooth, not to mention rare so the price is 😳. I intended to ask George at Barley and Hops, but he's on his break, forgot about it till I seen you colab... So on and so on. But it popped in mind and didn't want to forget again. So, can you help Jesssie?
I've seen you use candy before, have you tried distilling with chocolate bars? Or other candies. can you distil with bacon and maple syrup for a bacon flavor liquor/spirit/whatever? curious over here.
I would almost suggest an infusion. Distill to a higher ABV, and age it on some roasted pumpkin. Another good trick for brewers is to supplement pumpkin with some roasted sweet potato or yam.
unrelated but related question... I flavor my rum POST distillation and pre-dilution ... Should I be flavoring before distillation? (usually flavour with many things incl coconut, banana, apple, peppercorn, cinnamon, coffee, chocolate, oats, vanilla etc etc etc)
Maple syrup? I've always wondered the impact of a bit of maple syrup or honey to bump up the sugar content for more flavor and alcohol. would find a video about these two additional sugars interesting and informative.
Question: Would it be worth it to run an experiment to try and find what flavors come out it what temperatures? Like when you run your batches take separate out your runs by temp range, then note what flavors come out, and see if you can find any trends?
Okay man, I just got to know. Did you really get it that dark over a two day forced aging period? Because that is some Balcones looking level dark ass whiskey right there.
Oh, this is a weird one for me. I am in the same boat as you Jesse in that I don't care for pumpkin spice... Well, anything. However, this video may have got me and I'm a little upset about it.
As someone who thinks in freedom units, I appreciate the effort of putting them on screen.
Tried a similar recipe but would strongly recommend cooking the pumpkin on a wood grill very much enjoyable hints of smoke into it
Genius! Give this man a medal 🎖
The thumb for this video was legendary - A+ on the Spooky scale!
It would be interesting to see what treats could be made by baking the leftover grains and pumpkin maybe into a slice / bars perhaps with coconut
Huh, that's a interesting one mate! Definitely smelt great once I was done with it
Cheers🍻😁
Beautiful as always with your spirits
Also really like the video shots with the still in back ground. Very nice video
Not sure how youtube's algorithm got me here, but love the content. I'm a homebrewer personally. Maybe one day the US will legalize distilling!
If you have to ask, you're just not trying hard enough!
never going to happen, ever since the prohibition alcohol has been on a three tiered system which allows the government to tax alcohol three times from the still to the customer. I'm still holding out hope though.. lol
Welcome to stillit .. if you go back and wath a few older episodes ..i started as a homemade wine maker ... so much great info and crossover
been waiting for it to get legalized for years. There was a bill for this a little while back, but haven't seen it go anywhere.
A background level of pumpkin and spice sounds like a great product, I have always avoided beers and ciders because the few I have tasted had a very fake and over powering taste.
Just a hint hint sounds just right.
Thank you for keeping things interesting, Brother Jesse!
I am a pumpkin fan I have made pumpkin whiskey turned out great working on a pumpkin bourbon now Cheers!!
on my way to check that out, i like your videos too.
Knowing world units and freedom units is a handy skill when traversing the interwebs
The results of your pumpkin prep sounds delicious 🤤
Great call on using the butternut squash
Great video Jesse. The Dr Gradus equipment is nicely built, interesting to see you using different equipment. I have the Dr Gradus 50mm VM modular column with CCVM type dephleg, really good stuff, Andrey is great to deal with too.
I agree. Andrey is great to deal with and very knowledgeable. Their products are superb.
Thanks you, I am working on a Pumpkin and Spices "brandy".
Great fun, wonderfully presented, brill clear advice. So glad you are getting the sponsorship just coz I hope you can keep making vids like this!
Awesome thumbnail, crazy cool recipe, love the roasting aspect.
Super nice
Cheers mate, glad you like the thumbnail. Was quitly proud of that lol
You guys strike me as being the kind of people that can cook ok. So handy-dandy tip: Keep your squash/pumpkin skin and add it to a homemade vegetable stock, you can thank me later ;)
Jesse: I'm an everyday user of freedom units ( American), while I appreciate you taking the time to convert from metric it's really not necessary I can do it myself. But then I'm not lazy I can ask Google.
Very interesting!! Whisky and Gin making procedures were used here. Very nice. What also is very nice this time of the year is some aniseed liqueur which all south european countries have their version of. Could you do your version? Cheers!
Youre not wrong about butternut. We make pie out of it in Maine, USA.
Jesse, your lighting game is on fire for this video! Well done.
Also, I am huge pumpkin fan. Thanks for making this whiskey!
When I brewed for a brewpub I found that long neck squash had more pumpkin flavor than pumpkin. For an added effect I would split and roast them in the oven which caramelize the sugars.
hopefully someone else from the USA mentioned that almost all ALL canned pumpkin used for 'pumpkin pie' is actually butternut squash.....if not here you go, it's been true for over 40 years and probably longer.
I didn't know that. . . But I feel validated haha
News to me!
I've read that. That garbage isn't allowed in my house, I grow Long Island Cheese Pumpkins from seed. Far superior to "sugar pumpkins" for pies and cooking!
I always make it with fresh pumpkins to avoid this argument during the Holidays LOL
I'd love to see more stills and equipment in use from you 😊
Edith: gradus has alot of nice equipment
idk why but its a nice change of pace to see someone who uses metric not shit on imperial for no reason other than because they didn't grow up using it. same with the vice versa scenario
Great video Jesse, great content
In central Europe people are making , pumpkin spirits,but first off all the pumpkins are grilled for caramelizing all the sugars in it. The mash contains only grilled pumpkins. No sugar,no nothing else ! It is one of my favorites
I want to try this but I would add mashed roasted pumpkin in the aeration stage to try to steep out more flavor during fermentation.
I did a beer once with pumpkins... and the only way I found to taste the pumpkins was to cook it then to dry it and roast it again.
I've used it as "dry hop" and it was crazy !!
You should maybe try to add dry roasted pumkins in a basket.
ALSO ! .... I've used the whole pumpkins, but I think that the seeds ans the middle weid stuff taste way more than the part we usually eat.
Usually people use pumpkin in beer for texture more than taste too.
Oh man, that mash would make an incredible brown ale!
I got a gallon of carrot wine Im so tempted to put through the still!
This was awesome. It was impressive to see how many ways you got pumpkin in there. Nice grain bill too! I did a pumpkin beer with a crap ton of roasted pumpkin and had some trouble finding the flavor in the finished beer. My wife was able to pick out the flavor, so maybe give your wife a sip and see if she can taste it in the whiskey.
Tend to use long necked pumpkins or butternut squash if i cant get the right ones and roast it with brown sugar. Only spice addition is a light bit of cinnamon and you get a nice full bodied mouthfeel and a bit of vegetal squash flavor but not in a bad way. My wife loves that beer as one of her favorites is Screaming Pumpkin from Griffin Claw up here in MI.
I know nothing of this stuff, distilling. That said I’m completely fascinated and absolutely love your descriptions, the mouth waters. And your beard is awesome👍🏼👏🏻
I made a pure pumpkin whiskey one time using no using Maple syrup and just regular table sugar it wouldn't bad but I did a pumpkin rhubarb that was excellent
Great video. I really enjoy your start to finish videos, and figuring it out as you go. Keep it up. How about a video about adding coffee or espresso to a mash and see if it carries over?
Great video! Thanks for sharing. I curious is it's possible to age it with Maple wood. Might pick up some of those notes you roasted the pumpkin with.
You know what man I do have some maple wood here . . .
Awesome stuff
awe nuts, i'm a month late to the idea. i would totally brew up some pumpkins for the holiday. my plans for limonchello will have to suffice :)
Woo. expected to enjoy it
LET'S GO BRANDON!
I'm American. I live in the Midwest. All I got to hunt here are basically deer and turkies. I have to go out of state for bears, I have to go.out of state for elk, and we only have red deer in a small pocket in the south. I was just going to move over there. I still might move there.
Hy Jesse love your videos keep them coming hay what happened to gorge thanks
hi jesse hope your week was kick arse
Make a cocktail with some pumpkin spice syrup and the distillate. And see if it brings it out more. As always love the video
Man, one day I'd love to see you distill some pawpaw fruit. I'm not sure of it's worldwide distribution, but here in the States and in my state in particular, they're pretty popular with moonshiners. They're just very very hard to come by, and to my knowledge are hard or impossible to domesticate. And they don't last long enough to make a shipping trip halfway across the globe.
What do you do with the leftover mash/by products? I’d love to see another video on it! I’ve only ever seen your poison bottle 😉😂
It is pumpkin time👍
i've seen it said that roasted agave tastes nothing like tequila, but it is rather a lot like sweet potato. ever since i've wondered about the untapped potential of pumpkin, sweet potato and other starchy vegetables. apparently someone in maybe fiji? started making boutique sweet potato whisky a few years back
I see a lot of new equipment in your shed!
i really like your videos could you do a maple syrup mead or something?
That's it. I'm moving to New Zealand. I can brew, then distill my own booze. I can hunt all year, and you have red deer. You speak English, and I'm fine with metric. I love women with the accent, and I'm sure I could find a good one.
The camera work on the intro is impressive. The production levels have been turned way up. The Gradus gear is nice. Shipping is too expensive to Canuckistan but I'm tempted to order their continuous still adapter and peristaltic pump. Very smart setup.... Worth a look if they will let you try it. Those crazy Russians have a nice little invention that gives you a hybrid continuous still. For stripping it seems very tidy and efficient.
That's a lot like the pumpkin Bourbon that Randy over at Stillworks and Brewing did a few weeks ago. However yours is a better mashbill.
Maybe try a Mash that is nothing at all but Pumpkin, and hit it with Amylase Enzyme, Like 30 to 60 lbs of Dry roasted pumpkin then mash it up and Mash it on a bed of Rice Hulls?
Might get more of the actual pumpkin that way.
Jesse, could you show us what you are using for a mash tun - I constantly get stuck mashes, even though I've tried all the tricks and wonder what others are using in the way of equipment to avoid this.
I'd like to see you make vinegar. You seem to have an interesting palette, bet you'd make an interesting vinegar
CHALLENGE: Can you recreate “Blue Label” from Johnny Walker..!?
Let’s see a video like that… 😀 (I bet you can’t).
Jesse, Don't pretend that you weren't involved with decorating pumpkins...
I made pumpkin spice toilet paper for my brother for Christmas last year.
My man!
Would be cool if bearded and board did this but fermented on grain and tossed the left over grains in the thumper..........
Wonder if putting pumpkin heavy mash in a thumper would bump the flavor a bit….hypothetically of course
You're really rocking the run and a half runs lately. You finding its giving you more flavorful spirits? Not making the cuts too wide is it?
Try using Queensland blue pumpkin
Wondering if you have liquified the initial pumpkin and put that in with the grains if it wouldn't have come through better.
Would be interested to try Angel AM-1 for a single malt. Can't seem to find a stockist in Australia though
"Freedom units", sound so much better than "imperial", I've even heard of America's that done know "imperial" and call it "standard".
Not sure what my point it, but "freedom"
Another great video thank you sir! Would you mind sharing a link to that free mash tun you got? Looks like a decent setup and I was curious. Thx.
JESSIE! Off subject before I forget. You may not have the answer but I'm sure your resourcefulness may help me and maybe other. Small barrels verses 55 gallon barrels. I heard from a few of you (craft hobby tubers) that aging home spirit in a mini barrel should not exceed a year at most (at most, but pretaining to the 5 liter barrel, I believe) or it will turn out bad because to the ratio of surface area. Yet, a 55 gallon barrel by Umm 🤔 let's say Macallan 100 yr is rated great and smooth, not to mention rare so the price is 😳. I intended to ask George at Barley and Hops, but he's on his break, forgot about it till I seen you colab... So on and so on. But it popped in mind and didn't want to forget again. So, can you help Jesssie?
I wonder what a liquor or wine would be like made from every desert fruit. Cactus and other fruit producing desert plant.
Lol. He said freedom units. :P
Just wondering if you’d have extracted more pumpkin flavour if they were blended rather than left as chunks 🤷🏻♂️
there is a patent for it!
Jess,do you know what happened to George.Have not seen him around lately. I have enjoyed your videos for quit a long time. Thank You
I've seen you use candy before, have you tried distilling with chocolate bars? Or other candies.
can you distil with bacon and maple syrup for a bacon flavor liquor/spirit/whatever? curious over here.
You’re a fuckin madman
Pumpkin in the vapour path? Jesus man, if I could subscribe twice I would
Butter squash is a form of pumpkin
Mango brandy?
Could you try to make that please 😅
there is no pumpkin in pumpkin spice, it just all the spices normally found in pumpkin pie. they are also in apple pie and spice cake
Freedom units. Nice my man.
Спасибо за рецепт чувак)
I would almost suggest an infusion. Distill to a higher ABV, and age it on some roasted pumpkin. Another good trick for brewers is to supplement pumpkin with some roasted sweet potato or yam.
unrelated but related question...
I flavor my rum POST distillation and pre-dilution ...
Should I be flavoring before distillation? (usually flavour with many things incl coconut, banana, apple, peppercorn, cinnamon, coffee, chocolate, oats, vanilla etc etc etc)
Nothing to do with whiskey, but one q have you ever tried aging on other fruit wood like apricot ,fig, pear ,grape vine
And also mulberry wood
Maple syrup? I've always wondered the impact of a bit of maple syrup or honey to bump up the sugar content for more flavor and alcohol. would find a video about these two additional sugars interesting and informative.
I came for the whiskey and stayed for the beard.
+1 mod up for lack of pumpkin spice
Americans are aware that there are different types of pumpkin Jessy
So you can put solids in an air still? I've had one for over a decade and never thought about it
Totally! They are the best for making gin on the botanicals.
what if spp was added under the bubble plate?
Have you used red star dady yeast
Call me bizarre, but I keep wondering what a black bean spirit would be like.
I have a metallic after taste in my Spirits ,how to remove it?
the thermometer shown several times here - any issues with it? I own one and can't fight the feeling it's about 1,5 degrees off....
Um - Pumpkins, squash, and gourds are all part of the Cucurbitaceae family = squash
Question: Would it be worth it to run an experiment to try and find what flavors come out it what temperatures? Like when you run your batches take separate out your runs by temp range, then note what flavors come out, and see if you can find any trends?
Isn’t pumpkin a squash?
Okay man, I just got to know. Did you really get it that dark over a two day forced aging period? Because that is some Balcones looking level dark ass whiskey right there.
Oh, this is a weird one for me. I am in the same boat as you Jesse in that I don't care for pumpkin spice... Well, anything. However, this video may have got me and I'm a little upset about it.