I really admire the way you teach. I wonder if you have grandkids, they must love hearing your stories about science and the world. Thanks again for all your videos, they are truly wonderful to watch, the way you teach just hits the spot, thank you so much.
Man... George i just love your way of teaching. You're just a great teacher. Thank you very very much for all wath i've learn until now with all your videos. Greetings from Portugal.
Thank you George, I´m Colombian, and thanks to all your advice i´m about to start distilling, we love all your videos, always something new to learn in every one.
I buy illegal Poitin made from potatos here in Ireland, 10euro for 750ml, very strong but a lovely drop of stuff, especially in a hot "whiskey", with lemon and clove. Love the videos George very informative, keep up the good work.
thank you George! I've always wondered about that... even tho im older and experienced in wine making you guys are really helping me take my craft to the next level , please keep making these outstanding instructional videos!
Thanks for this, George...very educational! I would like to propose that a -fairer- test might be doing the same experiment with sugar cane - there's a lot of processing to turn sugar cane into sugar...so yeah! Sugar is king because they already ground the canes, boiled the sap and made granular sugar. And for those interested in the movie that Patrick mentioned below, I think it is "The Great Escape"...great flick. I remember when I was a kid, there was a guy with a mule that made cane syrup for people in my hometown - the best stuff. Great memories.
Bad old days in Czechoslovakia (today Czech Republic and Slovakia) also had they own share of potato vodka. Centralised agriculture sometime produced too much potatoes and too little grain so grain went into bread and vodka and rum were made from potatoes and beet sugar.
I've made potato mash with great success. An interesting by product that I've found is that fermented potato mash tastes nearly identical to Apple cider after you add the appropriate spices.
Awesome video george. I wish u had a cheat sheet for gravity point and all diff kinds of grains,sugars, veggies ect. So we could all compare across the board.
Great video. On a side note when you're talking numbers, I missed your dry erase board in the background. A lot of us are visual when it comes to numbers. Irregardless, great video! Keep up the good work, really enjoy watching you.
I'm told there is a huge distillery in Southern Alberta, which is french fry potato country, which uses the leftover peel as its basis. In other words it's free or at least cheaper than using sugar.
Very interesting. So sugar would be cheaper, unless you get the potatoes for free. I used to get a lot of supermarket cast offs, and would often score several large bags of potatoes, because one in a bag would be bad. One time I got so many bags of potatoes, I filled the back of my pickup truck.
George, you say 32 points per pound sugar i always read it was 46 per pound per gallon. Have you tested this? Im curious if i have always had the wrong info. Great video thanks for this explanation!
I remember making beer with Grandpa in a big crock and we took a potato and a greater and I remember grating potatoes into the mash or whatever it's called and I remember we bottled it a little bit too soon because the tops were popping off and we had to hurry up and open them up and put it back in the crock but it turned out to be the best beer that we made
Is it really necessary to slice the spuds so thin? I would expect them to turn to mashed potatoes after boiling them for that amount of time. Wouldn't the same thing happen just cubing the potatoes? Great info, Thanks.
The slice is crucial, because the more surface area you have the more starch that is exposed to the amylaze. In cubes the inside would not be exposed for conversion. One step i have seen in other potato mash recipes that was omitted was cooling the potatoes, my understanding was this helps to complete the gelatinizing, but with the underwhelming yield, i dont know if the extra time would be worth the results
Sweet potatoes make a smoother product with just a stripping run and a finish run leaves just a hint of the potato flavor add some glycerine for better mouth feel and hint of sweetness.I found the wet dog and cardboard esters start showing up early so even with high grav mash the heart was on the small side.
I love your videos. Any chance you might consider using the metric system, for the convenience of the entire world minus the USA? It's really a pain in the butt for most of us to be converting gallons and pounds to liters and kilograms.
I would imagine the yield from potato or pretty much any vegetable source is low because its so high in water content. Be interesting to try instant mash as it starts out dry and is already cooked.
Brilliant vid George and SO informative. Have you or anyone reading this tried sweetcorn mash? Like the frozen bags you get from the supermarket? Id be interested to know what the outcome was.
Ingredients for making Poteen 2 lb potatoes, scrubbed well 2 lb raisins, washed in hot water and chopped 4 lb brown sugar 1-pint fresh wheat, husks removed 6 pints water Wine yeast Campden tablet
It would take close to 9 pounds of potatoes per gallon after starch to sugar conversion to reach a specific gravity giving you a 15% by volume potential. That's a lot of tators😂
Very good video. I was wondering however if the pulp/unconverted residue would add viscosity to the solution and cause inaccuracies in the hydrometer final reading. On the other hand, that test 'water' looked very clean so perhaps it's not a concern.
Hi George! Thanks for your excellent tutorials/knowledge sharing videos! I have a question with regards to peaches. I want to make a mash out of raw "from-the-tree" peaches to make a distillate and would like to know what your thoughts are as to go about it. I have seen videos showing people putting the peaches through a blender.... Some just cut them into small pieces..... Some boil them first... Should they be peeled..... Would that mess with the taste..... Please Sir, what do you (a real expert) suggest? Kindest regards. JC
Interesting stuff George. Talking about potatoes made me think of Yucca. Yucca is far more starchy than potatoes and I was wondering if that would come closer to equaling what sugar does per pound. If you have ever boiled Yucca you know what I mean! I don't see it offering much flavor however. Have you ever experimented with it?
I would imagine the yield from potato or pretty much any vegetable source is low because its so high in water content. Be interesting to try instant mash as it starts out dry and is already cooked.
Great job George! As I watch my mind went crazy I reckon sugar beats would be loaded with sugar, just wonder if any of the color or flavor would carry over in a pot still? But then what would be point but to say that you did it. ;)
Some of the earthy flavor might transfer but none of the color will. If your distilled spirit is anything but clear you’ve done something horribly wrong. Tails do have a bit of cloudiness to them from time to time, but that’s the only caveat.
Hey James take a look at the channel 'Still behind the bench'. Methanol, ethanol, sulfides, what copper does etc... With scientific back up. The man is a distilling genius! I guarantee you will be surprised about methanol. 🍻
Thank you for your great videos and great help George. In this video you are saying that you are gonna use only amylase or only grain, pls tell me a bit more about how to switch the use of amylase with grain, how does the grain works compare to amylase in time and in quality , thank you again proffesor George ;)
Both methods are acceptable for converting starches to sugars. The enzyme is already in a malted grain or you can skip that part and just add the enzyme yourself. It's like either swallow an aspirin whole and wash it down with water or crush it first and mix it in the water to drink. Both methods have the same end result. George
Thank you again proffesor George, so you are saying that the grain must be malted first before use . Pls tell me, what is your best way of malting grain in order to use it as a amyliser , boiling it or just live it for a couple days in water ,,, ??? What should be the grain state before use ???
Well, this is an entirely new topic. The best way to achieve malt ted grain is to purchase it (I am not trying to be funny). A Maltster, which is an expert in the field of malting grain, is a professional who controls the moisture and time for the grain to begin to sprout and then stops it at the precise point that the enzymes are available. Then through a combination of manipulating temperature, moisture and time he completes the malting process. Doing this at home is possible but difficult and time consuming. I'd recommend buying malted grain or just buy some amylase enzyme and use that. Hope this helps
Great advise as always , I saw a video from another guy with beard :) and its true, a lot of time consuming , not worth it , the easer way puchase it :) thank you again .... That's why I like your advices and your help because are simply practical.
Would there be any difference (a higher yield of starch) in the results if the potato was processed differently such as shredding it? Or would this just allow the same process in less cooking time and create a bigger mess to clean out of the wash?
Hi George nice watching your channel I’m new to distilling having come to it because of the shortage of hand sanitiser in the uk. I’m wanting to move on to doing some more traditional liquids. do you have a figure for gravity points per lb for barley wheat and corn. Regards ken
Another fantastic and informative video, George. I just wanted to clarify something, which I can't get to balance with figures I'm used to (metric in the U.K.) when you said 32 gravity points ( I assume you mean a reading of 1.032) for a pound of sugar added to 1 gallon of water. Are you working in U.S. gallons.......that still seems a low figure?
I was wanting to do a sweet potato mash with brown sugar and maybe toasted marshmallows thrown in before or after for flavor to get a loaded sweet potato flavor. Any suggestions? Thanks!
Barley and Hops Brewing George one more question. If I were to go this route would you add the amalyse into the potatoes at 150 and let set then remove just the liquid to ferment or would you allow the potatoes to ferment along with the liquid as well? Super new to this. Thanks.
Potato sprouts and green parts of the plant are poisonous. It might not carry over in a still, but if you're trying to make a potato beer, loading it with sprouts would make you sick.
Crazy question... I live in a country where I can not find amylase... Doing some research I have found that we produce it in our saliva... So me being me got to thinking... Could I just spit in my potato mash? Crazy yeah but its only me drinking the result and I am fine with spitting in my mash, just wondering how much spit I would need...
if you compiled a list showing the gravity points/ pound of say 20-50 different substances, corn, wheat, sugar, ect.. and published it in a little pamphlet or something, I would pay money for that... just an idea for ya,
304 and 316 has more chromium and nickel Making it almost unresponsive to a magnetic field 400 series is more responsive I think that's what I learned in metal shop class that was a long time ago
I have to say, this man is damn clever. I just ran my first batch of sugar wash into "vodka" yesterday using his videos as my guide and main source of info. Now for a "First Timer" I ended up filling up 8 Stolichnaya bottles with 140 Proof Ethanol Water. And seriously this is Couch-Lock juice, OMG! For my first run, averaging 140 proof is damn amazing, and I have just kicked off batch 2 using straight dextrose so I'll see how that goes. 1 Glass of this stuff put my buddy, who's a tolerant and functional alcoholic, on the floor this afternoon. The stupid bastard drank an 8oz glass neat! :)
@@dominicsanthuff - Yes, you can distill water with it, and is a great idea to break-in a new still & find any bad connections, potential leaks, etc... I'm glad I did this because the lid had some steam leaking out because my gasket was bad, and I had to use some thread tape on the outlet to my coil.
My son just made his first unsupervised batch of wine..He used WAY to much sugar.!5 lbs to 5 gal. yield high alcohol but syrup sweet.As we all know some watermelons are sweet water and some are almost candy sweet.His was candy sweet apparently.I tried to figure out the potential sugar of watermelon with little luck.At the local brew shop I asked bought boiling down to find the gravity but was told the fine particulates of "fruit"would throw off the hydrometers SG reading.Did you filter or is this not a true concern?
Yes, anytime you have solid particulates in the water it can throw off your reading. Depending on how much is in the wash the reading could be off by quite a bit. I do strain before testing to get as clear a wash as possible knowing that a few (maybe 2-3 gravity points) are due to solids. This is not so much that it throws off my calculations too much. In any event, the hydrometer is a great tool and understanding it is the key to calculating accurately. So in all honesty it is not as much of a concern as you may think. George
Hmm.., so 2lbs of sugar/gal (US gallons not Imperial) of water is 6lbs of taters. So 40gallon batch is 240lbs of potato. Sounds like it would cost more to buy potatoes than sugar from Costco, and a lot less work.
Great video George! I've scoured a lot of videos and finally found somebody who knows what he's talking about...
I really admire the way you teach. I wonder if you have grandkids, they must love hearing your stories about science and the world. Thanks again for all your videos, they are truly wonderful to watch, the way you teach just hits the spot, thank you so much.
No more no less Tommy . . .
I don't have any grandparents. I wish George was my Grandpa. Love his stories, his knowledge and his voice.
@@W45Jasper me neither, and I couldn't agree more !
Man... George i just love your way of teaching. You're just a great teacher. Thank you very very much for all wath i've learn until now with all your videos. Greetings from Portugal.
You are very welcome
Thanks George! You do such a great job of explaining stuff in a way we can all understand. Not only that, you actually cover the stuff we want to see!
Thank you George, I´m Colombian, and thanks to all your advice i´m about to start distilling, we love all your videos, always something new to learn in every one.
Brilliant demo George, thanks for showing and saving us a Sh** load of our time. cheers
I get it. Your helping us get the max per gallon without using too much product. Your basically teaching us how to be more efficient. Thanks
Another great show from George. Everything I've learned has been from taking your advice.
Great experiment George! Really appreciate having solid data on this question:-)>
Yet another weapon in my arsenal from Barley and Hops ammo depot! Thanks George! Keep em' coming!
I buy illegal Poitin made from potatos here in Ireland, 10euro for 750ml, very strong but a lovely drop of stuff, especially in a hot "whiskey", with lemon and clove. Love the videos George very informative, keep up the good work.
Thanks again George, for all your efforts and insights!!!
You are the man George , thanks for the great video.
BTW, sweet potatoes contain amylase. That's why they get sweet when you cook them!
Wow I didn't know that until now. Thank you!
Does that mean that anything that gets sweet as you cook it contains amylase?
Wonderful information. Another great video. Boy, it is good to have you back Keep on doin it.
Thanks for saving me the time of trying this something I was always curious about.
Very interesting i thought it would be more love your channel buddy keep up the good work
Great experiment!!! I really enjoyed it. Thanks!!
Nice job George you are a fountain of knowledge! Keep up the good work sensei
I love these videos! Can't wait to have a little space.
thank you George! I've always wondered about that... even tho im older and experienced in wine making you guys are really helping me take my craft to the next level , please keep making these outstanding instructional videos!
Thanks so much.
George
Thanks for this, George...very educational! I would like to propose that a -fairer- test might be doing the same experiment with sugar cane - there's a lot of processing to turn sugar cane into sugar...so yeah! Sugar is king because they already ground the canes, boiled the sap and made granular sugar. And for those interested in the movie that Patrick mentioned below, I think it is "The Great Escape"...great flick. I remember when I was a kid, there was a guy with a mule that made cane syrup for people in my hometown - the best stuff. Great memories.
Great video. Thanks for all you do!
i learn something new with every video. many thanks..
Wife wants potatoes vodka so ty George. We all know happy wife more time in the shop 😆 happy distilling.
Ive done it, the wash wasnt great but the local wallabies loved the left over potato.
Lots of great information! Thanks for a fun and educational video!
Great video George. I have always wonder about potato. After watching an old war movie they used potato’s to make a alcoholic drink.
russian's have been makeing vodka from potatoes since well forever... and the irish have been makeing Poitín from potatoes just as long
The great escape. Steve McQueen made it.
Bad old days in Czechoslovakia (today Czech Republic and Slovakia) also had they own share of potato vodka. Centralised agriculture sometime produced too much potatoes and too little grain so grain went into bread and vodka and rum were made from potatoes and beet sugar.
Thanks George, you do the work and we benefit! LOL
I've made potato mash with great success. An interesting by product that I've found is that fermented potato mash tastes nearly identical to Apple cider after you add the appropriate spices.
There’s another way, George. You can collect the strach from the potatoes and then heat it to make syrup. Amylase isn’t needed
Thanks for the info it will help me for my distilling
Awesome video george. I wish u had a cheat sheet for gravity point and all diff kinds of grains,sugars, veggies ect. So we could all compare across the board.
Try using www.brewerfriend.com. They have calculators that predict just about everything (except most vegetables).
Starch is a carbohydrate, and is therefore included in the number for total carbohydrates. You can't add those numbers.
Thanks George
Thank you George!
The traditional Irish moonshine is Poteen most definitely made from potatoes. So they must ferment to a distillable wash.
Thank you george !!!
Great video. On a side note when you're talking numbers, I missed your dry erase board in the background. A lot of us are visual when it comes to numbers. Irregardless, great video! Keep up the good work, really enjoy watching you.
Very good point. I will go back to using it more often.
Thanks
George
Love it Thanks
I'm told there is a huge distillery in Southern Alberta, which is french fry potato country, which uses the leftover peel as its basis. In other words it's free or at least cheaper than using sugar.
Very interesting. So sugar would be cheaper, unless you get the potatoes for free. I used to get a lot of supermarket cast offs, and would often score several large bags of potatoes, because one in a bag would be bad. One time I got so many bags of potatoes, I filled the back of my pickup truck.
George, you say 32 points per pound sugar i always read it was 46 per pound per gallon. Have you tested this? Im curious if i have always had the wrong info. Great video thanks for this explanation!
I remember making beer with Grandpa in a big crock and we took a potato and a greater and I remember grating potatoes into the mash or whatever it's called and I remember we bottled it a little bit too soon because the tops were popping off and we had to hurry up and open them up and put it back in the crock but it turned out to be the best beer that we made
Thank you for the video
Is it really necessary to slice the spuds so thin? I would expect them to turn to mashed potatoes after boiling them for that amount of time. Wouldn't the same thing happen just cubing the potatoes? Great info, Thanks.
The slice is crucial, because the more surface area you have the more starch that is exposed to the amylaze. In cubes the inside would not be exposed for conversion.
One step i have seen in other potato mash recipes that was omitted was cooling the potatoes, my understanding was this helps to complete the gelatinizing, but with the underwhelming yield, i dont know if the extra time would be worth the results
If you ever had potato vodka you would know why it's worth the effort, awesome pallet
in actual fact its the cheaper S/S that's magnetic
Sweet potatoes make a smoother product with just a stripping run and a finish run leaves just a hint of the potato flavor add some glycerine for better mouth feel and hint of sweetness.I found the wet dog and cardboard esters start showing up early so even with high grav mash the heart was on the small side.
Please teach me ...
George does great job of teaching all the basics after that its practice and getting to know your still
Great video, i subbed
I had to bend a coat hanger into a big star shape works great .
I love your videos. Any chance you might consider using the metric system, for the convenience of the entire world minus the USA? It's really a pain in the butt for most of us to be converting gallons and pounds to liters and kilograms.
I would imagine the yield from potato or pretty much any vegetable source is low because its so high in water content. Be interesting to try instant mash as it starts out dry and is already cooked.
Brilliant vid George and SO informative. Have you or anyone reading this tried sweetcorn mash? Like the frozen bags you get from the supermarket? Id be interested to know what the outcome was.
Check the video links, George did it over a year ago. Old news
Ingredients for making Poteen
2 lb potatoes, scrubbed well
2 lb raisins, washed in hot water and chopped
4 lb brown sugar
1-pint fresh wheat, husks removed
6 pints water
Wine yeast
Campden tablet
It would take close to 9 pounds of potatoes per gallon after starch to sugar conversion to reach a specific gravity giving you a 15% by volume potential. That's a lot of tators😂
Not all stainless steel is magnetic, it depends on the alloy.
Great idea with the hack saw blades ! Do you think I could do the same with 1/8 inch mild steel?
Very good video. I was wondering however if the pulp/unconverted residue would add viscosity to the solution and cause inaccuracies in the hydrometer final reading. On the other hand, that test 'water' looked very clean so perhaps it's not a concern.
Hi George!
Thanks for your excellent tutorials/knowledge sharing videos! I have a question with regards to peaches. I want to make a mash out of raw "from-the-tree" peaches to make a distillate and would like to know what your thoughts are as to go about it. I have seen videos showing people putting the peaches through a blender.... Some just cut them into small pieces..... Some boil them first... Should they be peeled..... Would that mess with the taste.....
Please Sir, what do you (a real expert) suggest?
Kindest regards. JC
Thanks !
Interesting stuff George. Talking about potatoes made me think of Yucca. Yucca is far more starchy than potatoes and I was wondering if that would come closer to equaling what sugar does per pound. If you have ever boiled Yucca you know what I mean! I don't see it offering much flavor however. Have you ever experimented with it?
Not yet
I would imagine the yield from potato or pretty much any vegetable source is low because its so high in water content. Be interesting to try instant mash as it starts out dry and is already cooked.
So just outta curiosity could you use malted popcorn in place of store bought enzymes and still get that conversion
Yes
@@BarleyandHopsBrewing thanks for the response George your videos are always a great reference
Great job George! As I watch my mind went crazy I reckon sugar beats would be loaded with sugar, just wonder if any of the color or flavor would carry over in a pot still? But then what would be point but to say that you did it. ;)
Some of the earthy flavor might transfer but none of the color will. If your distilled spirit is anything but clear you’ve done something horribly wrong. Tails do have a bit of cloudiness to them from time to time, but that’s the only caveat.
Thank you.
Hey George, great video, thanks! Q; do potatoes produce methanol when fermented or are they lie sugar & produce just ethanol?
Hey James take a look at the channel 'Still behind the bench'. Methanol, ethanol, sulfides, what copper does etc... With scientific back up. The man is a distilling genius! I guarantee you will be surprised about methanol. 🍻
Thank you for your great videos and great help George. In this video you are saying that you are gonna use only amylase or only grain, pls tell me a bit more about how to switch the use of amylase with grain, how does the grain works compare to amylase in time and in quality , thank you again proffesor George ;)
Both methods are acceptable for converting starches to sugars. The enzyme is already in a malted grain or you can skip that part and just add the enzyme yourself. It's like either swallow an aspirin whole and wash it down with water or crush it first and mix it in the water to drink. Both methods have the same end result.
George
Thank you again proffesor George, so you are saying that the grain must be malted first before use . Pls tell me, what is your best way of malting grain in order to use it as a amyliser , boiling it or just live it for a couple days in water ,,, ??? What should be the grain state before use ???
Well, this is an entirely new topic. The best way to achieve malt ted grain is to purchase it (I am not trying to be funny). A Maltster, which is an expert in the field of malting grain, is a professional who controls the moisture and time for the grain to begin to sprout and then stops it at the precise point that the enzymes are available. Then through a combination of manipulating temperature, moisture and time he completes the malting process. Doing this at home is possible but difficult and time consuming. I'd recommend buying malted grain or just buy some amylase enzyme and use that.
Hope this helps
Great advise as always , I saw a video from another guy with beard :) and its true, a lot of time consuming , not worth it , the easer way puchase it :) thank you again .... That's why I like your advices and your help because are simply practical.
I heard you can sweeten russet potatoes in the fridge to make them sweeter I don’t know how long that process takes though it’s called cold sweetening
Would there be any difference (a higher yield of starch) in the results if the potato was processed differently such as shredding it? Or would this just allow the same process in less cooking time and create a bigger mess to clean out of the wash?
I would surmise that the cooking time would be greatly reduced.
George
Hi George nice watching your channel I’m new to distilling having come to it because of the shortage of hand sanitiser in the uk. I’m wanting to move on to doing some more traditional liquids. do you have a figure for gravity points per lb for barley wheat and corn.
Regards ken
Well, I got lost after "Hi, I'm George!". lol
Thank you George I am trying to pay attention just woke up 🥱
In the zombie apolaclypse maybe all you have is spuds. You be the hooch king and can trade with others.
That’s actually the only reason I’m here. LOL
Is that equal to 1/4 of tea spoon ??
Another fantastic and informative video, George. I just wanted to clarify something, which I can't get to balance with figures I'm used to (metric in the U.K.) when you said 32 gravity points ( I assume you mean a reading of 1.032) for a pound of sugar added to 1 gallon of water. Are you working in U.S. gallons.......that still seems a low figure?
It is 39 gravity points and that means 1.039
@@BarleyandHopsBrewing U.S gallons? About 3.8 litres compared to U.K. Imperial gallons which is about 4.55litres?
@@trucker5774 US gallons
Love all your shows your to blame for all the beer in my basement lol can you do a clip on the Irish moonshine “ pouchine “
Poitin is a traditional Irish distillate and is easily replicated in any still. I believe the recipe is strictly cereals, potatoes and grains.
awsome vid bro
Fandamtastic educational video,
So it would take 9 pounds per gallon to get potatoes to 90 points. That's a lot. That's fermenting potato soup. That's gonna scorch tour still.
I was wanting to do a sweet potato mash with brown sugar and maybe toasted marshmallows thrown in before or after for flavor to get a loaded sweet potato flavor. Any suggestions? Thanks!
Just do it.
George
Barley and Hops Brewing George one more question. If I were to go this route would you add the amalyse into the potatoes at 150 and let set then remove just the liquid to ferment or would you allow the potatoes to ferment along with the liquid as well? Super new to this. Thanks.
Would you get the same result if you "mashed" the potato and then threw the amylase in the mashed potatos?
I would imagine so.
How do you get [ 0.120.3 of a tea spoon ] ???
Goerge, what about using Sugar Beets?
As you use a malted grain for starch conversion, could you use eyed or sprouting potato’s as a source of your alpha A’s?
Not sure. I've never tried that.
Potato sprouts and green parts of the plant are poisonous. It might not carry over in a still, but if you're trying to make a potato beer, loading it with sprouts would make you sick.
Do you need both alpha and beta amalase or just 1.
Alpha is critical. Beta is not required.
Thank you.
Crazy question... I live in a country where I can not find amylase...
Doing some research I have found that we produce it in our saliva...
So me being me got to thinking... Could I just spit in my potato mash? Crazy yeah but its only me drinking the result and I am fine with spitting in my mash, just wondering how much spit I would need...
www.nationalgeographic.com/culture/food/the-plate/2015/03/30/ancient-alcoholic-drinks-unusual-starter-human-spit/
@@kevinmrandolph Thats awesome, I am back in the states now... Thanks for the reply.
if you compiled a list showing the gravity points/ pound of say 20-50 different substances, corn, wheat, sugar, ect.. and published it in a little pamphlet or something, I would pay money for that... just an idea for ya,
Good idea.
George
You know Grandpa used a shredder if you use a grater won't that cover more surface space I don't know
So what I'm hearing is just use a different mash and keep the potatoes for the plate with some butter. lol
True stainless steel is NOT magnetic.
Depends whether it is ferritic or austenitic
As a General guide 300 series are non magnetic 400 series are, mostly.
304 and 316 has more chromium and nickel Making it almost unresponsive to a magnetic field 400 series is more responsive
I think that's what I learned in metal shop class that was a long time ago
good video, if you had a lot of spud and you cant eat them all before they go bad then make booze,, thanks for sharing..
What about using potato starch already processed?
Never tried that.
George
farms round me grow sugar beet, have you tried the same potato experiment using sugar beet,, if so can you send a link
I have to say, this man is damn clever. I just ran my first batch of sugar wash into "vodka" yesterday using his videos as my guide and main source of info. Now for a "First Timer" I ended up filling up 8 Stolichnaya bottles with 140 Proof Ethanol Water. And seriously this is Couch-Lock juice, OMG!
For my first run, averaging 140 proof is damn amazing, and I have just kicked off batch 2 using straight dextrose so I'll see how that goes.
1 Glass of this stuff put my buddy, who's a tolerant and functional alcoholic, on the floor this afternoon. The stupid bastard drank an 8oz glass neat! :)
WOW!
Glad you found value in these videos.
Happy Distilling
George
Cant you just turn water into distillate
@@dominicsanthuff - Yes, you can distill water with it, and is a great idea to break-in a new still & find any bad connections, potential leaks, etc... I'm glad I did this because the lid had some steam leaking out because my gasket was bad, and I had to use some thread tape on the outlet to my coil.
@@JesusisJesus lmao bud i was makeing a joke cause your name is Jesus
@@dominicsanthuff - That's an old trick, my latest one is turning wine into piss.
George, your link in the description to your webpage is wrong.
My son just made his first unsupervised batch of wine..He used WAY to much sugar.!5 lbs to 5 gal. yield high alcohol but syrup sweet.As we all know some watermelons are sweet water and some are almost candy sweet.His was candy sweet apparently.I tried to figure out the potential sugar of watermelon with little luck.At the local brew shop I asked bought boiling down to find the gravity but was told the fine particulates of "fruit"would throw off the hydrometers SG reading.Did you filter or is this not a true concern?
Yes, anytime you have solid particulates in the water it can throw off your reading. Depending on how much is in the wash the reading could be off by quite a bit. I do strain before testing to get as clear a wash as possible knowing that a few (maybe 2-3 gravity points) are due to solids. This is not so much that it throws off my calculations too much. In any event, the hydrometer is a great tool and understanding it is the key to calculating accurately.
So in all honesty it is not as much of a concern as you may think.
George
Thanks for the reply.By strain are you talking calendar, coffee filter or water purifier?
Just a colander. Filtering at this point is too labor intensive and the benefit does not justify it.
George
Would you mind trying the same experiment with tapioca, another high starch substance?
I may.
So after boiling up potatoes for dinner save the water to make booze
Might be better to just collect the starch until you got a good pile. Still seems like a hassle.
It is a hassle. This was only a demonstration for informational purposes.
I'm surprised that Russia is famous for potato vodka and not the Irish isle
Hmm.., so 2lbs of sugar/gal (US gallons not Imperial) of water is 6lbs of taters. So 40gallon batch is 240lbs of potato. Sounds like it would cost more to buy potatoes than sugar from Costco, and a lot less work.
george the farms round me grow sugar beet, have you tried the same potato experiment using sugar beet
mick bates uk
Sugar Beat is an excellent source. Use it like no one is watching (smile)