Aaah, so nice to finally see a moonshiner that is competent at fermentation. Comming from beer brewery area, I was astonished by ammount of guessing and bs said by moonshiners. This one fine craftman is to be listened to. Kudos!
Why use apples, when your aim is to remove all traces and flavours of the apples, a basic sugar wash with diammonium phosphate as an extra yeast nutrient would suffice if your aiming for a highly concentrated flavourless ethanol.
Why go through all that trouble just to strip all the flavor out? You could have done that with just sugar and turbo yeast to improve yield and strip the flavor.
Your apples weren't ripe. If you wait until the seeds are dark brown, the apples will be ripe. The flavor will be better, and the natural sugars will have had time to develop. Thank you for the videos! Does the vodka taste like apples?
Did anyone notice the little bugs that were landing on the yellow funnel at around 11:40, they all seemed to be flying a little out of control for some reason? LOL
Your Pectinase, it cleaves the pectins and creates Methanol. It is how they clarify apple juice, there is more methanol in clear apple juice than what you would typically find in a yeast/apple juice ferment that was then distilled. Interesting information you have mate.
I would think your apple mash would have been better in pot still mode to carry the flavor and it would have made a nice apple brandy...to strip all the flavor for vodka?...just sayin'. ...and with 6 plates in reflux seems to me you should be able to achieve at least 92% (I believe 95% with that setup) which is totally comparable to 'professional' vodkas. Something is amiss with your logic 'bro
Lavlander E1118 is also a good yeast to use. I did a fermentation last fall of a cyber (pressed cider and honey), and my OG was 1.118, and the F.G. was 1.002.
So no flavours come through? I made some whiskey from rye grain and there was a lot of left over flavour although my still was very primitive in design.
Brizzleberry Eaves I get what your saying, but the forshots are your acetate and other rubbish. Once removed then your heads come in, so you can make three clear cuts, heads, hearts, and tails... If you light the forshots, they burn RED, and the good alcohols burns blue with a white tinge.. I suppose it's each to there own.. thanks for your reply...
steveesti I always understood it that way too, and still see it that way, I have just spoken to a few different distillers for larger companies that make professionally/commercially, and they just call the first cut the Heads. They don’t do a specific forshots cut and let it all fall in the heads and then add it all to the next batch. I wasn’t sure why that was. 🤷🏻♂️anyway, that’s what I was thinking this guy was saying as well.
steveesti for sure man. I’m Also learning right now, and I still don’t know everything. Haha but I’m trying to learn. Ha ha I hope you enjoy the fun of making alcohol! 👍🏻👌🏻😎
First of all, properly distilled spirits do NOT need any filtering and certainly not through a plastic thing. Speaking of plastic..that funnel you use..throw it to hell (including the fly on it). Using plastic stuff to collect high ABV spirits is just a BIG NO GO ! Use glass, copper, or stainless steel. Questionable synthetic crap like your funnel can and will leach into your product.
Kalle Klæp for Vodka to be vodka, it has to be filtered. Technically speaking it’s supposed to be filtered through charcoal though, not a Brita filter.
You're not correct. Real Vodka doesn't need any filtration at all, no charcoal,no Brita. How do you think the Russians made it 100 or 200 years ago? In order to get a good product, one has to be a good distiller, know how to make the cuts and how to distill properly. However, before even thinking of firing up the still, a good and proven recipe for the fermentation is a must. So is absolute sanitary work with the raw materials and the fermentation vessel.
BS to homemade isnt as good as store made . . its better if you know your stuff, mind you i am having homemade as i watch this vid so maybe i am biased a tad
Aaah, so nice to finally see a moonshiner that is competent at fermentation. Comming from beer brewery area, I was astonished by ammount of guessing and bs said by moonshiners. This one fine craftman is to be listened to.
Kudos!
Why use apples, when your aim is to remove all traces and flavours of the apples, a basic sugar wash with diammonium phosphate as an extra yeast nutrient would suffice if your aiming for a highly concentrated flavourless ethanol.
That bug in the funnel at 11:40 knows whats up lol
it must have been shitty, the bug walked away from it ....
Why go through all that trouble just to strip all the flavor out? You could have done that with just sugar and turbo yeast to improve yield and strip the flavor.
Let the process "unwined" 🤣🤣🤠 you definitely did!!
Hi. Why are you using the enzyme to bring out the flavour of the apple and the use the distiller flute to strip it out? Tx
remustrading Exactly what I thought: All these efforts for maximum flavour in the mash, just to remove all flavour in the still! 😢
Your apples weren't ripe. If you wait until the seeds are dark brown, the apples will be ripe. The flavor will be better, and the natural sugars will have had time to develop. Thank you for the videos! Does the vodka taste like apples?
Vodka shouldn't taste like anything
Man I bet the people that originally made vodka like this had al of these stupid tools and electronics.
What makes this vodka instead of apple brandy?
I gave you a like just because of the use of metric units ;)
me too
:D
Did anyone notice the little bugs that were landing on the yellow funnel at around 11:40, they all seemed to be flying a little out of control for some reason? LOL
Did you weld an stainless steel clamp to the copper pipe ?
With this still, is the out come of this spirit more of a neutral spirit or does it retain some flavor?
Sugar should have raised your ph. PH when your ready to drop your yeast in
Your Pectinase, it cleaves the pectins and creates Methanol. It is how they clarify apple juice, there is more methanol in clear apple juice than what you would typically find in a yeast/apple juice ferment that was then distilled. Interesting information you have mate.
and explain me one thing i make wine for few years, why i not get sick by drinking it if i do not such steps in making wine ?
I would consider this brandy.. not vodka, butto each their own!
isn't distilling a fruit after it's wine called a brandY?
How long time ıt takes ready to drink.. Good video thanks
Could you have added crushed oyster shells to your ferment to help the PH from dropping any lower then it was?
I bought 5lbs apples boiled them mashed it up and fermented
newbie here
why use such a fine apple mash to make Vodka, getting rid of the apple flavour?
nice chennel by the way!
Get a mile hi still. It'll be like night and day compared to the hillbilly still
I would think your apple mash would have been better in pot still mode to carry the flavor and it would have made a nice apple brandy...to strip all the flavor for vodka?...just sayin'. ...and with 6 plates in reflux seems to me you should be able to achieve at least 92% (I believe 95% with that setup) which is totally comparable to 'professional' vodkas. Something is amiss with your logic 'bro
You in Canada?
Lavlander E1118 is also a good yeast to use. I did a fermentation last fall of a cyber (pressed cider and honey), and my OG was 1.118, and the F.G. was 1.002.
what's your recipe
I stopped drinking store bought whiskey..homemade is superior in my taste and no hang over..🇺🇸
Stills are illegal in washington state 😥.
@@rockfordian23 Its not illegal to own a still in US .only to make untaxed whiskey .Get you a fuel licences and fuel your lawn mower if anyone asks..
I'm still not risking 60 days in jail lol.
So no flavours come through?
I made some whiskey from rye grain and there was a lot of left over flavour although my still was very primitive in design.
Why is filtering applied at the end?
to get an aldehyde flavor?
I can't believe Canada got Hillbillies, I thought only they live in the USA.
Where did you get the still
Hillbilly Stills .
Mile high has better still and accurate gauges
Brandi without flavor not vodka
Plastic funnel not recommended with high proof product.
May i ask y
think you should have made calvados. you almost had it.
Good job you answered some of my ?? Thanks!
You can just do it the backwoods style aka just wing it
Why do you call the forshots, heads....
steveesti same thing, many distillers just include them in the same ‘cut’ and call them heads.
Brizzleberry Eaves
I get what your saying, but the forshots are your acetate and other rubbish. Once removed then your heads come in, so you can make three clear cuts, heads, hearts, and tails... If you light the forshots, they burn RED, and the good alcohols burns blue with a white tinge.. I suppose it's each to there own.. thanks for your reply...
steveesti I always understood it that way too, and still see it that way, I have just spoken to a few different distillers for larger companies that make professionally/commercially, and they just call the first cut the Heads. They don’t do a specific forshots cut and let it all fall in the heads and then add it all to the next batch. I wasn’t sure why that was. 🤷🏻♂️anyway, that’s what I was thinking this guy was saying as well.
Brizzleberry, thanks, that clears that up.... much appreciated mate. still learning daily. All advice and comments welcome.
steveesti for sure man. I’m Also learning right now, and I still don’t know everything. Haha but I’m trying to learn. Ha ha I hope you enjoy the fun of making alcohol! 👍🏻👌🏻😎
First of all, properly distilled spirits do NOT need any filtering and certainly not through a plastic thing. Speaking of plastic..that funnel you use..throw it to hell (including the fly on it). Using plastic stuff to collect high ABV spirits is just a BIG NO GO ! Use glass, copper, or stainless steel. Questionable synthetic crap like your funnel can and will leach into your product.
Kalle Klæp for Vodka to be vodka, it has to be filtered. Technically speaking it’s supposed to be filtered through charcoal though, not a Brita filter.
You're not correct. Real Vodka doesn't need any filtration at all, no charcoal,no Brita. How do you think the Russians made it 100 or 200 years ago?
In order to get a good product, one has to be a good distiller, know how to make the cuts and how to distill properly. However, before even thinking of firing up the still, a good and proven recipe for the fermentation is a must. So is absolute sanitary work with the raw materials and the fermentation vessel.
And the brita filter? just go with an activated carbon filter only
That's what Britas are.
hahhahah aple vodka no please balkan rakija very old drink
that's brandy not vodka
Drê it’s vodka from any alcohol when it goes over a specific alcohol percentage from the distillation. 👍🏻
Brizzleberry. It depends if you put it in a barrel to mature it as well. Come out at barrel strength apple brandy.
can you use a juicer
Yes
BS to homemade isnt as good as store made . . its better if you know your stuff, mind you i am having homemade as i watch this vid so maybe i am biased a tad
Это не водка, я тебе отвечаю.
I’m not a fan of the enzymes
plastic no good man
great run but lose the plastic
More un-American measurements...
I understand only ounces and cups and so forth..
Keep the Euro-snob stuff for yourself...
Click out!!
Can you please put all the gadgets and ingredients in a list??