HAPPY DISTILLIN' - THANK YOU for putting metric measurements. I appreciate it and i'm sure a lot of other people will also. It's just easier to understand for the rest of the world.
George, I’m a huge fan! I think a lot of your fans are like me and got in to distilling so they can fill their Flex Fueled truck with shine when our economy collapses! That’s why you get so many questions on really high proof shine! Keep being awesome!
Happy Distilling. Found this interesting. I only do sugar washers being that it's the most affordable way to make spirits. Going to be trying this out myself, Thanks 👍🇦🇺
Great video George you always manage to teach an old dog new tricks even with your beginners series I always enjoy them no matter what level your aiming at keep them coming Happy Stillin.
Depends on the conductivity of the substance, copper has high conductivity so if ya point the laser thermometer at a copper pipe it's a good indication of its internal temp.
I still think you are the Martha Stewart of distilling great recipes and process,, you make videos like it'd a legal thing 😂😂,, let's make distilling great again by making it legal ,, that's a video Worth getting the community together with,, love you George keep up the good work,, happy distilling
Without a permit it is illegal on a federal level anywhere in the united states... However it is legal in most states to produce wine for personal use up to 100 gals per adult person (2 max adult in household)
Distilling is completely lawful though, everywhere, without doubt, There's no intention to cause damage, injury, to defraud anyone, or commit fraudulence. Legal law is merely commercial administration, where's the commercial business? I'm just a man. Legal law has nothing to do with me, just a man living his life.
Im still enjoying flavor from corn and barley too much for a sugar wash. Lately I've been distilling Golden Promise and Heavy Peated, coming out WONDERFUL 😁 George, I was finally able to locate a PiC Titanium. It's an older one, but unused. It seems so much better than the newer ones... Thanks for the advice 👍👍
I did a very similar recipe using just honey. I've done a straight run of just honey oh, and a mixture of honey raw sugar and apple. I know honey is way more expensive, what the flavor as well as the proof is undeniable. Thanks again George I consider you the Bill Nye of distilling
Hi George, Happy Distilling! Absolutely right on with inverting the sugars. You're only one step away from making Belgian candy that needs a temp of 260-270 and finish it off to 300 for the rock hard type. I make my own for my Belgian beers and man does it up the ABV! The longer you cook it the darker it gets and the flavor profile changes. Again, thanks for passing on your wisdom. Look forward to seeing more of your videos!
I have followed your videos for about a year now. I was a Marine, and you seem like you are part of the tribe. So anyway, I thought I would share this with you. I always threw out the leftover water. Well I had about 3 gallons of it in one of my 5 gallon buckets. I threw in about a pound of sugar and 3/4 gallon each of apple juice and distilled water and about 3 ounces of that Bragg unfiltered apple cider vinegar. I thought it would be a total trainwreck. Two months later after forgetting it was in a dark closet I pulled off the sheet section that was the lid scooped out all of the white stuff on the top into a mason jar. Turns out it is super tasty. I even throw it into my beef jerky marinade.
George, you wonderful and amazing man, a champion for so many is us, where are you now? I do hope things are are okay for you and may God bless you. You've been such an inspiration and we greatly appreciate you.
seen many of your videos; i am more of essential oil extraction; and I still benefited from the chemistry data and process; pressure vs heat effect; timing; machinery operation; ... etc. you are amazing teacher and lecturer ; you managed to sum all process in your videos in a simple way clear and comprehensible; teaching must of been of part of your past career; thanks for sharing your experience with us .
Nah, he's way too good at it to have been a teacher at some point, as the saying goes, those who can do, those who can't teach, and those who can't teach teach teachers :-)
George thank you so much for this video. I have been inverting sugar for addition to beer kits for years but it never dawned on me to do it for a wash. Changes are going to happen. Stay safe my man.
George, your menu is 1/8th spoon on Citric Acid per 1/2 lb Sugar. For 24 lb of Sugar, you would therefore use 6 spoons of Citric. So why did you only add 3 spoons ?
I just had an idea. You could take the parrot project a step further. Replace the alcometer with a hydrometer and place it inside the fermenter. Then you could have either an audible gravity reading a the press of a button or a constant digital display, I’m thinking big red digits you can see from the other side of the room. Of course it would need to be made out of something easily cleaned and sanitised. And there would need to be away to calibrate it for different fermentors and volumes.
I just did this & got a 1.120 original gravity (5 gal batch w/12 lbs of sugar) going into the fermenter! 16% potential ABV! Can’t wait to see how this turns out!
George been looking at some comments on Angel yeast on face book, people state that it converts starch and ferments , no need to use enzines to would be good if you could do a video on it.
The thing is, that they can and do produce the enzyme to slplit the higher sugar and split that for consumption, but sometimes i like to make them work.
happy distilling yet another informative video George. The community continues to benefit from your willingness to share info. quick question- do you think the unfermented/unfermentable sugars increase the appeal of the distillate when adding sugar to boost the potential ABV of the wash/mash?
I was going by memory, and forgot the recipe called for 2 gallons of water for 24 gallons of sugar. I just dumped 25 lbs of sugar in a 6 gallon pot and brought it to a slow boil for a little more than 1/2 hour. I added 4 rounded tsp of citric acid. So much for going by memory. I'll let you know how it goes.
Love the educational videos man, they're why I'm here but some of the recipe videos you've done are awesome. Would love to see more videos with recipes and maybe infusions and what's involved with infusions
I never inverted sugar before, never heard of it. Also never heard of citric acid. Currently I’m 5 days into fermenting. Can’t wait to see the outcome. Thank you George, you’re simply the best
So this makes it easier for the yeast for fermenting but he didn't explain how the sucrose was split from the glucose and where it went. So I have to assume the sucrose is still in the pot just separated from the glucose. Also, does anybody know if this makes the spirit that is produced taste better? Or tasteless so you get a more pure base to put in your wood chips or make into vodka or add spirit flavors? Or is it just for the ease of fermentation?
hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..? any advice would be great many thanks..
2 questions. First will this work on apple juice and sugar? Should I? Lol. My purpose is to speed up the fermentation of my jail house Apple wine that my wife loves. Second. If you keep cooking this and increase the caramelization will it add anything to the spirit in a pot still or will it be lost in the distillation? I suspect that a refractory will certainly strip any out. And thank you for your well thought out highly educational videos.
There was a comment above concerning Belgium Candy where he stated that it did change the profile. One would have to experiment in a set time interval to see but I would venture to say also that it also would change flavors drastically upon the type/brand sugar used. Let me know.
I like use go-ferm with DADY YEAST-and yeast energizer and yeast nutrient make a sugar wash- it’s to me like a turbo yeast. It goes to town, try it and see what I’m doing wrong if I should or shouldn’t 👍❤️❤️
@@countryboycharlie9793 Yes, I've gone off those store bought turbo yeasts.. I actually just used bread yeast for a while and really liked the taste but I wanted to bump up the abv a bit.
You shouldn't be boiling with the lid on, mix until it comes to a boil then use a pastry brush/clean paintbrush (that doesn't shed) and brush edges down with water from a cup
Jorge granite crossed a little problem. Are used a copper scrubber what I thought from the 99 Cents store to hang some fruit for some flavor in my run it burn up in there and put a bad taste in the finished product. Can I be still that and clean it up
Hi George. Geat Vid. Just wondering what benefit is there by doing this? Are the spirit flavours more neutral after distillation or does this make a wash less likely to stall? Cheers
I'd imagine by keeping the yeast happy and creating a perfect environment they will produce less unwanted byproducts, so it will result in what George has mentioned many times, clean in and clean out.
Hi George, brand new to distilling currently getting equipment together, planning to do a few 50L TPW sugar washes first. My question is if I make this inverted sugar for these batches once I've come to the endpoint where it's yellow should I simply top it up with water to get back to the target volume of 50L or ferment as is? Probably a dumb question I am just trying to wrap my head around everything. Fantastic video by the way.
Quick question George: Can you make this solution ahead of time and store it for when you need it? (for staged fermentations) Or will it develop mold/bacteria? I'm guessing that it's too sugary but just need to ask.
Happy Distilling!!! another great video, Any chance you have PDF file of that Beer Chart you show at the first of the Video? Id love to hang that in the Man Cave
since corn sugar looks to be a superior product to table sugar, I'm wondering if inverting corn sugar will give an even better end product. I added some citric adic to a molasses boil and its fermenting away. I'm not sure it'll be any better than a regular rum wash because it's my first time. I did bring it to a boil for 20 minutes so fingers crossed on a good product! Thank you Sir!
In case anyone is wondering two years later, this won't gain you anything. Table sugar is sucrose, and inverting it breaks it into simpler sugars. Each sucrose molecule turns into one glucose and one fructose. "Corn sugar" is already pure glucose, so it can't get simpler. That's why it's better than table sugar.
I really appreciate this video. Very easy to understand. I'm curious about a couple things and I'm not able to find any answers by searching the web. 1- what is the PH after the citric acid addition. Sugar mostly carbon so I would imagine it would be neutral, close to neutral or possibly down around a 6 I suppose? Would there been any use in doing this with mead or wine musts or beer worts?
I tried using inverted sugar used for bee’s. It’s relatively cheap and no cooking needed . And although fermentation has started, it took ages (4 weeks and still going). Is this inverted bee sugar different from what’s used here?
Hi George- Do you have any experience using Light Corn Syrup instead of sugar? Corn syrup is made by adding α-amylase to cornstarch and water. I would think that would make it fermentable. Unfortunately light corn syrup is seasoned with vanilla flavor and salt. Still, I wonder if it would be a shortcut to increase ABV and possibly impart some corn flavor. What do you think?
Shouldn't it have been 6 tsp (or 2 tbsp) of citric acid for 24 lbs of sugar? 1/8 tsp x 48 (1/2 lbs) I guess the water was acid enough with 3 tsp to do the trick. Does it matter?
I did this last monday and it was really easy. I used turbo yeast and for 2 days it went crazy. Now on friday it is pretty much stopped. I started with a sg of 1.084 and now it is 1.000. Did I do right
Have you had any experience with the still spirits Air still? I have seen it as a good option for portability, and less complexity for beginners (not that distilling is overly complex as you have shown us). But I'd like to know if it is all it claims to be, or if it is a bit of a gimic? If there is any chance for you to do a hands on review with it, that would be amazing.
I've owned one. It's decent, but has some drawbacks. It can only operate as a pot still, but multiple distillations can produce an excellent product. The main limitation is that the heater is very small. To overcome this, I would heat my wash on the stove in an open pot up to 75 C, then pour it into the AirStill to finish. Otherwise, it could take hours.
Have you talked about the Krebs cycle much? I’m trying to figure it out a little more clearly now for a little more agency on what I get along with how much. I see distilling as an extremely versatile tool to help keep you happy, healthy, self sufficient, and useful. I just don’t know if that kind of thinking is sound or just a bunch of hogwash.
Hi George great videos just need to ask if I use brown sugar instead of white is it still ok or will it be more on the molasses taste/smell . Happy distilling
Question ... Doesn't the acid make a mash more acidic than ideal ?? I'm thinking a birdwatchers recipes requires about 5 grams .... Per batch .. does the extra affect the batch ??
Here's one for George or anyone in the community. Can you take old booze, whiskey, rum, vodka or anything else you might have and will never drink, dilute it down to say, 20% and run it in your still? Asking for a friend.
Happistilling ! Man! I took off man tin foil hat for 5 mins! Thanks for reading mi mind, again. Lol Just gone done with my sour mash run. I liked my sugar wash run better. But if I can make it better. You the man!
Is the time of flight sensor on the PID for how long you fly through the air after your still explodes? Lol I really like your video and the idea. One thing, cream of tater... Lol I bet your Auto correct dude that to you.
Brother George good evening to you I have a question to ask you have you ever made Gin and what would be in the recipe to make Gin from Canada Toronto Ontario Etobicoke North 🇨🇦 domenico monteleone thank you kindly 🙏 domenico
Since I just did my FIRST sugar wash incorrectly, I created a sugar wash calculator for the community to use. docs.google.com/spreadsheets/d/1z8cfIGQov-6GA_ywFaQUMfwGBUe6pp2gZuOseXxINI4/edit?usp=sharing Click on the Sugar_Wash tab on the bottom. Comments, corrections, suggestions are appreciated, let me know :)
Hi George i made a sugar wash and used potassium sorbate to stop the fermenting, but now i can taste it in the spirit/vodka, can i distill it again with clean water and get rid of the taste
Brother George I believe the other viewers would agree that you definitely should compose recipes in a BOOK.we will be waiting.
Take my $$$ 😂
Hell Yeah. you need to make a book George!
HAPPY DISTILLIN' - THANK YOU for putting metric measurements. I appreciate it and i'm sure a lot of other people will also. It's just easier to understand for the rest of the world.
Always good to get the notification from you! Smarter everyday!
George, I’m a huge fan! I think a lot of your fans are like me and got in to distilling so they can fill their Flex Fueled truck with shine when our economy collapses! That’s why you get so many questions on really high proof shine! Keep being awesome!
Got it. Thanks
George
LoL
If you decide to accidentally drink it, make sure you park the flex fueled truck.
Happy Distilling. Found this interesting. I only do sugar washers being that it's the most affordable way to make spirits. Going to be trying this out myself, Thanks 👍🇦🇺
Great video George you always manage to teach an old dog new tricks even with your beginners series I always enjoy them no matter what level your aiming at keep them coming Happy Stillin.
Depends on the conductivity of the substance, copper has high conductivity so if ya point the laser thermometer at a copper pipe it's a good indication of its internal temp.
I still think you are the Martha Stewart of distilling great recipes and process,, you make videos like it'd a legal thing 😂😂,, let's make distilling great again by making it legal ,, that's a video Worth getting the community together with,, love you George keep up the good work,, happy distilling
It's legal here in Missouri
@@frank9733 It's not even legal to own a still in Arkansas, much less use it.
@@frank9733 Pretty sure that is not true.
Without a permit it is illegal on a federal level anywhere in the united states... However it is legal in most states to produce wine for personal use up to 100 gals per adult person (2 max adult in household)
Distilling is completely lawful though, everywhere, without doubt, There's no intention to cause damage, injury, to defraud anyone, or commit fraudulence. Legal law is merely commercial administration, where's the commercial business? I'm just a man. Legal law has nothing to do with me, just a man living his life.
Im still enjoying flavor from corn and barley too much for a sugar wash. Lately I've been distilling Golden Promise and Heavy Peated, coming out WONDERFUL 😁 George, I was finally able to locate a PiC Titanium. It's an older one, but unused. It seems so much better than the newer ones... Thanks for the advice 👍👍
I did a very similar recipe using just honey. I've done a straight run of just honey oh, and a mixture of honey raw sugar and apple. I know honey is way more expensive, what the flavor as well as the proof is undeniable. Thanks again George I consider you the Bill Nye of distilling
Hi George,
Happy Distilling! Absolutely right on with inverting the sugars. You're only one step away from making Belgian candy that needs a temp of 260-270 and finish it off to 300 for the rock hard type. I make my own for my Belgian beers and man does it up the ABV! The longer you cook it the darker it gets and the flavor profile changes. Again, thanks for passing on your wisdom.
Look forward to seeing more of your videos!
Thank you George. Love it
I have followed your videos for about a year now. I was a Marine, and you seem like you are part of the tribe. So anyway, I thought I would share this with you. I always threw out the leftover water. Well I had about 3 gallons of it in one of my 5 gallon buckets. I threw in about a pound of sugar and 3/4 gallon each of apple juice and distilled water and about 3 ounces of that Bragg unfiltered apple cider vinegar. I thought it would be a total trainwreck. Two months later after forgetting it was in a dark closet I pulled off the sheet section that was the lid scooped out all of the white stuff on the top into a mason jar. Turns out it is super tasty. I even throw it into my beef jerky marinade.
I lost it at B.A.P. 😂😂😂 big ass pot.. good content bud. Been watching this stuff over the last 3/4 days
George, you wonderful and amazing man, a champion for so many is us, where are you now? I do hope things are are okay for you and may God bless you. You've been such an inspiration and we greatly appreciate you.
Sadly missed George, hope you are enjoying your time,!
seen many of your videos; i am more of essential oil extraction; and I still benefited from the chemistry data and process; pressure vs heat effect; timing; machinery operation; ... etc. you are amazing teacher and lecturer ; you managed to sum all process in your videos in a simple way clear and comprehensible; teaching must of been of part of your past career; thanks for sharing your experience with us .
Nah, he's way too good at it to have been a teacher at some point, as the saying goes, those who can do, those who can't teach, and those who can't teach teach teachers :-)
George thank you so much for this video. I have been inverting sugar for addition to beer kits for years but it never dawned on me to do it for a wash. Changes are going to happen. Stay safe my man.
Game stepped up! Thank you sir!
George can I use the same tomato can again
if you don't open it yes, but check the expiry date lol
Another great tip
Lol Are you from Australia
@@byobodybags8829 Im from North Texas in USA
The colour is from the Fructose turning into caramel. It changes at a far lower temp than Glucose.
George, your menu is 1/8th spoon on Citric Acid per 1/2 lb Sugar. For 24 lb of Sugar, you would therefore use 6 spoons of Citric. So why did you only add 3 spoons ?
That’s what I was thinking
I just had an idea. You could take the parrot project a step further. Replace the alcometer with a hydrometer and place it inside the fermenter. Then you could have either an audible gravity reading a the press of a button or a constant digital display, I’m thinking big red digits you can see from the other side of the room.
Of course it would need to be made out of something easily cleaned and sanitised. And there would need to be away to calibrate it for different fermentors and volumes.
I want to thank you for these videos - others got me interested but you are making sense of some of the magic.
Why did the early moonshiners even bother with corn? Was corn the cheapest option for yeast metabolisable source vs man made granulated sucrose?
George I watch your episodes all the time they are very informative
Fantastic!
Thanks for kg and litters, you are watched worldwide. Hello from Siberia.
Can you add recipes in the comment section of your videos? As a newbie, it would make life easier as we learn.
I just did this & got a 1.120 original gravity (5 gal batch w/12 lbs of sugar) going into the fermenter! 16% potential ABV! Can’t wait to see how this turns out!
George been looking at some comments on Angel yeast on face book, people state that it converts starch and ferments , no need to use enzines to would be good if you could do a video on it.
The thing is, that they can and do produce the enzyme to slplit the higher sugar and split that for consumption, but sometimes i like to make them work.
happy distilling
yet another informative video George. The community continues to benefit from your willingness to share info. quick question- do you think the unfermented/unfermentable sugars increase the appeal of the distillate when adding sugar to boost the potential ABV of the wash/mash?
I was going by memory, and forgot the recipe called for 2 gallons of water for 24 gallons of sugar. I just dumped 25 lbs of sugar in a 6 gallon pot and brought it to a slow boil for a little more than 1/2 hour. I added 4 rounded tsp of citric acid. So much for going by memory. I'll let you know how it goes.
Love the educational videos man, they're why I'm here but some of the recipe videos you've done are awesome.
Would love to see more videos with recipes and maybe infusions and what's involved with infusions
Thank you,
Thanks for the information George, almost ready to start my first batch.
I'm so happy you are a Texan,like me👍😁.
HEB is awesome.
I never inverted sugar before, never heard of it. Also never heard of citric acid. Currently I’m 5 days into fermenting. Can’t wait to see the outcome. Thank you George, you’re simply the best
Just a tip I saw was using a fish tank heater to keep your yeast warm during wintertime
Mike will be very happy. Helping a fellow hobbyist.
George, youre kind of a genius
So this makes it easier for the yeast for fermenting but he didn't explain how the sucrose was split from the glucose and where it went. So I have to assume the sucrose is still in the pot just separated from the glucose.
Also, does anybody know if this makes the spirit that is produced taste better? Or tasteless so you get a more pure base to put in your wood chips or make into vodka or add spirit flavors? Or is it just for the ease of fermentation?
Thanks, George, were you ever a chemistry teacher? Enjoy the science, thanks for sharing.
Thank you George!
George I just was wondering how you was doing haven't seen your videos or hurting anything about you I hope you haven't been ill or anything
hi George love your videos u have opened up my eyes.. in newbie at this hobbie and I'm hooked.. but I'm frazzled buy all the info u need to know ahah.. not as simple as i first though, i have a newbie question if u could help me out with it.. on my last to runs I'm getting a lot of little black bits in my shine.. I'm pretty sure its from the worm on my still.. i only have a starter one.. was wondering if u have any advice on how i go about cleaning inside of the worm..?
any advice would be great many thanks..
2 questions. First will this work on apple juice and sugar? Should I? Lol. My purpose is to speed up the fermentation of my jail house Apple wine that my wife loves. Second. If you keep cooking this and increase the caramelization will it add anything to the spirit in a pot still or will it be lost in the distillation? I suspect that a refractory will certainly strip any out.
And thank you for your well thought out highly educational videos.
There was a comment above concerning Belgium Candy where he stated that it did change the profile. One would have to experiment in a set time interval to see but I would venture to say also that it also would change flavors drastically upon the type/brand sugar used. Let me know.
I like use go-ferm with DADY YEAST-and yeast energizer and yeast nutrient make a sugar wash- it’s to me like a turbo yeast. It goes to town, try it and see what I’m doing wrong if I should or shouldn’t 👍❤️❤️
I'm trying the dady yeast right now in a TPW recipe at around 10-13% abv. what percent are you going for?
rick pen 1090 and not have to use turbo yeast-I have done it with 1118 wine yeast
@@countryboycharlie9793 Yes, I've gone off those store bought turbo yeasts.. I actually just used bread yeast for a while and really liked the taste but I wanted to bump up the abv a bit.
rick pen watching George he has a lots of great videos and he’ll lead u right
Thanks great tip! Keep the info coming.
You shouldn't be boiling with the lid on, mix until it comes to a boil then use a pastry brush/clean paintbrush (that doesn't shed) and brush edges down with water from a cup
Jorge granite crossed a little problem. Are used a copper scrubber what I thought from the 99 Cents store to hang some fruit for some flavor in my run it burn up in there and put a bad taste in the finished product. Can I be still that and clean it up
I would love to see you do another brandy
The infrared meter guns will also give erratic readings when sighting on a shiny surface.
A piece of black electrical tape makes a good target. Readings will be pretty accurate
@@richardlafford1397 I did that to my still boiler and the column
Hi George. Geat Vid. Just wondering what benefit is there by doing this? Are the spirit flavours more neutral after distillation or does this make a wash less likely to stall? Cheers
I'd imagine by keeping the yeast happy and creating a perfect environment they will produce less unwanted byproducts, so it will result in what George has mentioned many times, clean in and clean out.
Hi George, brand new to distilling currently getting equipment together, planning to do a few 50L TPW sugar washes first. My question is if I make this inverted sugar for these batches once I've come to the endpoint where it's yellow should I simply top it up with water to get back to the target volume of 50L or ferment as is? Probably a dumb question I am just trying to wrap my head around everything. Fantastic video by the way.
Goodmorning George. Love the intro song, what version of this tune is it? Thanks for all your time and advice.
like to know too
Yes! What’s the intro song of your videos?
George u are my man
Hi George have you done another video on using this inverted sugar in a wash for spirits
As I can't find one
Quick question George: Can you make this solution ahead of time and store it for when you need it? (for staged fermentations) Or will it develop mold/bacteria? I'm guessing that it's too sugary but just need to ask.
Happy Distilling!!! another great video, Any chance you have PDF file of that Beer Chart you show at the first of the Video? Id love to hang that in the Man Cave
send email and I will send you one
since corn sugar looks to be a superior product to table sugar, I'm wondering if inverting corn sugar will give an even better end product. I added some citric adic to a molasses boil and its fermenting away. I'm not sure it'll be any better than a regular rum wash because it's my first time. I did bring it to a boil for 20 minutes so fingers crossed on a good product! Thank you Sir!
In case anyone is wondering two years later, this won't gain you anything. Table sugar is sucrose, and inverting it breaks it into simpler sugars. Each sucrose molecule turns into one glucose and one fructose. "Corn sugar" is already pure glucose, so it can't get simpler. That's why it's better than table sugar.
I really appreciate this video. Very easy to understand. I'm curious about a couple things and I'm not able to find any answers by searching the web.
1- what is the PH after the citric acid addition. Sugar mostly carbon so I would imagine it would be neutral, close to neutral or possibly down around a 6 I suppose?
Would there been any use in doing this with mead or wine musts or beer worts?
I tried using inverted sugar used for bee’s. It’s relatively cheap and no cooking needed . And although fermentation has started, it took ages (4 weeks and still going). Is this inverted bee sugar different from what’s used here?
I always convert.
thanks for the Celsius conversion lol
Hi George- Do you have any experience using Light Corn Syrup instead of sugar? Corn syrup is made by adding α-amylase to cornstarch and water. I would think that would make it fermentable. Unfortunately light corn syrup is seasoned with vanilla flavor and salt. Still, I wonder if it would be a shortcut to increase ABV and possibly impart some corn flavor. What do you think?
Shouldn't it have been 6 tsp (or 2 tbsp) of citric acid for 24 lbs of sugar? 1/8 tsp x 48 (1/2 lbs) I guess the water was acid enough with 3 tsp to do the trick. Does it matter?
So you cook 2 gallons of sugar water and then that makes the 2 5 gallon batches or just two gallon batches
I did this last monday and it was really easy. I used turbo yeast and for 2 days it went crazy. Now on friday it is pretty much stopped. I started with a sg of 1.084 and now it is 1.000. Did I do right
Have you had any experience with the still spirits Air still? I have seen it as a good option for portability, and less complexity for beginners (not that distilling is overly complex as you have shown us). But I'd like to know if it is all it claims to be, or if it is a bit of a gimic? If there is any chance for you to do a hands on review with it, that would be amazing.
I've owned one. It's decent, but has some drawbacks.
It can only operate as a pot still, but multiple distillations can produce an excellent product.
The main limitation is that the heater is very small. To overcome this, I would heat my wash on the stove in an open pot up to 75 C, then pour it into the AirStill to finish. Otherwise, it could take hours.
So why 24lbs of sugar and not 12? Higher proof? How long do you let it ferment for?
Could you add more sugar? When back sweetening a wine the simple syrup is much thicker. If so do you increase the citric acid? Thanks for the info.
sugar yeast clean water your good to go
Ever think about using the KISS method ?
I'm super curious how this will affect the spirit! Ive been more less a grain guy but now I gotta know!
Have you talked about the Krebs cycle much? I’m trying to figure it out a little more clearly now for a little more agency on what I get along with how much. I see distilling as an extremely versatile tool to help keep you happy, healthy, self sufficient, and useful. I just don’t know if that kind of thinking is sound or just a bunch of hogwash.
Hi George great videos just need to ask if I use brown sugar instead of white is it still ok or will it be more on the molasses taste/smell . Happy distilling
*nobody:
*absolutely no one:
*random toilet seat hanging on the wall: heeeeeyyyyyy! 😂
yep
Toilet seat lighted magnifier :)
That's where George files our suggestions
saw it lol
Question ... Doesn't the acid make a mash more acidic than ideal ??
I'm thinking a birdwatchers recipes requires about 5 grams .... Per batch .. does the extra affect the batch ??
Here's one for George or anyone in the community. Can you take old booze, whiskey, rum, vodka or anything else you might have and will never drink, dilute it down to say, 20% and run it in your still? Asking for a friend.
Absolutely u can
Induction cooktop looks like it would make a nice still
George, you said at the start use 1/8" tsp of Citric acid per 0.5 lb. of sugar, would that not be 6 tsp's of Citric acid?
Happistilling !
Man! I took off man tin foil hat for 5 mins!
Thanks for reading mi mind, again. Lol
Just gone done with my sour mash run.
I liked my sugar wash run better. But if I can make it better.
You the man!
Is the time of flight sensor on the PID for how long you fly through the air after your still explodes? Lol
I really like your video and the idea. One thing, cream of tater... Lol I bet your Auto correct dude that to you.
Hahaha love the realness of "ill get a close up for ya, but all its guna look like is sugar water boiling"
is the PH of this wash (or this part at least) important, or do you correct that when making up the full wash?
The PH is important to balance (5.2) before you add the yeast. Before that step, it's not a critical factor.
Brother George good evening to you I have a question to ask you have you ever made Gin and what would be in the recipe to make Gin from Canada Toronto Ontario Etobicoke North 🇨🇦 domenico monteleone thank you kindly 🙏 domenico
Do I need to convert dextrose sugar? Also do I need to add citric acid if my tapwater is acidic already
Since I just did my FIRST sugar wash incorrectly, I created a sugar wash calculator for the community to use. docs.google.com/spreadsheets/d/1z8cfIGQov-6GA_ywFaQUMfwGBUe6pp2gZuOseXxINI4/edit?usp=sharing Click on the Sugar_Wash tab on the bottom. Comments, corrections, suggestions are appreciated, let me know :)
This is a very, very useful chart. Hope everyone downloads it and uses it.
Thanks Mark
George
Three teaspoons is one tablespoon...
great vid keep up the work.. Eric computer florida guy
Thanks, will do!
Great talking with you today
A+++
Sugare invertase @ 114 C ..... 1000:1 with citric acid .....
Oh ..... do it in a steam pot .... pressure cooker ..... then you get the 114 C easily .....
With inverted Sugar wash do I still need to add Nutrient?
Hello George, what is the song played at the intro?
Kentucky Moonshine by George Tucker.
hi would you please tell me the temperature range of coming from the output of reflux still regards
Don't use marbles. That will break up . In little piece of glass.
Hi George i made a sugar wash and used potassium sorbate to stop the fermenting, but now i can taste it in the spirit/vodka, can i distill it again with clean water and get rid of the taste