Well Sir, today I mixed my first sugar wash, followed your every detail and started off at 1.090, ph5.3, 85 F and yeast nutrients with dady. It is 5 hours later and it it fermenting beautifully....do you see what you’ve started George? I thought I may be too old for this but I seem to have excited my self about 10yrs younger .. so far, all good...real good.
I think everyone should strive to be like Alton Brown in their jobs and not only have a knowledge but also an understanding of their profession and hobbies
Happy Happy stillin George another homer love the way you keep hitting them out of the park keep them coming and Thank You for all the useful information and for taking the time to share. Closing in on 60k congratulations on that milestone.
I can't help but wonder how much time and money you have invested in all this free information you give out? dude you are a home brewer on steroids! thanks for doing all you do. i' m just getting started and you keep it simple enough for the beginners.
Like always George. I appreciate the simple science. I to get some negative conversation when standing around with some associates. The science is the science no way around it. I really appreciate you and the great explanation Keith Snow
Great video George! Thank you for your time and effort to help the brewing community. I’ve learned more from you than any other source. Next sugar wash will be this one. 👏👏🏋️♀️
It’s just such a joy to listen to you explain all the things you do. Clearly you know more than you can ever fit into any of your videos so you’re providing a constant masterclass from a real Master. Thank you George, thank you.
George, I always enjoy your very informative videos and your style is impeccable. I'm an avid reader but your videos simplify the process to the most common denominator, which makes it manageable to lamest of us. Thanks and keep up the good work.
Love the idea of invert sugar and corn syrup George. On a side note for anyone curious, raising the boiling point of water by sugar is slightly different from an azeotrope, which is a situation in which a mixture of two volatile liquids boil at a lower or higher temperature than individually (this is something that happens in real life due to forces between molecules that theoretically shouldn't happen). In this case, sugar acts as a nonvolatile substance which lowers the vapor pressure of the solvent (water) due to the molecular attraction. Lower vapor pressure means that a higher temperature is required for the vapor pressure of the solution to equal atmospheric pressure (which is when boiling occurs). The same thing would happen with salt for example. In regards to the high gravity, all cells have a certain concentration of stuff inside them. If you throw them into a too concentrated solution, it sucks water out of the cells and can stress and or kill them. This is why super high gravities aren't recommended. It is also why it is recommended to rehydrate yeast before pitching, because dry yeast pitched into high gravity will be more stressed than already hydrated yeast.
This man is a genius. Thank God, you make videos! Sometimes I rewind a part four times until I have it burned into my brain. I don't follow recipies, don't ph checks, care about sterilzation, usually forget to check the SG 90% of the time, I'm the laziest wine maker you ever met, but... my wine is so good. Years doing it the way I do, people fight over my wine... but I do I agree that there's 'no right way to do the wrong thing'. lol I haven't found it yet, thank God. I am learning a lot, which I will eventually incorporate to solve many of wine's great mysteries... thank you for your numerous, professional, varied, solid, and funny! videos. Take care, and ty for helping everyone world-wide with wine and whiskey...
Thanks for the video George, you explain the science with reasons, I always make a sugar wash but still found great facts in your presentation, always do. Brilliant job
George, for a while I've wanted to get into moonshining, but it's seemed like such an intense daunting task. Thank you so much for simplifying, and helping me get into this. You're such a great help, sir.
Man, this may be the best video I ever watched on UA-cam. Not just for the content but, the damn mannerisms, accidents,(dropping lid) choice of words, sarcasm("yep you guessed it, 4") Absolutely love it! I love learning about making shine, and to have this level of teaching with unfiltered rawness, is like going to a show in Vegas for me.😁🍻 Thanks for the videos!
Thanks for all the time and money youve already saved me by being such a wonderful teacher. That mash video was the first one of yours i had ever seen and it made me realise right then and there that the smart move was to watch your videos and I subscribed . One of the best decisions ive made !!! . But its only because you ARE such an amazing teacher George . Most people dont put the care in their content and explanaitions as you do ! Thanks again and Take care
Thanks George for all your help and advice. Pucking problems, solved, over packed column, head coolant water control problems, solved, better flow controlled valve. Your channel is a must for us newbies, thanks to you I have a great product. Have a great Christmas and a good new year. Stay safe and warm George, all the best from Dave, Nottingham, England. Keep up the great work🍷👍🍻
Another great video George! I've watched most of yours at least 3 times and some double that. One of my best recipes recently was 6 pounds of Maris Otter liquid malt extract I use for beer brewing with 8 pounds of organic raw cane sugar in 6 gallons water back in December 2019. Yield was just under 1 gallon at an average of 130% in 20 days with Dady yeast in my Mighty Mini 3 gallon still in pot still mode. Very tasty and smooth at 110%. My typical recipe is 12 pounds raw cane sugar in 6 gallons water. Using Dady yeast exclusively now. It takes at least 3 weeks to ferment at that ratio.
3 weeks?.......I use 12lbs cane sugar, 6-7gallons of water, tablespoon of DAP , half a multivitamin, 2 tablespoons red star daddy and usually end up around 1.085sg. It ferments out in 7-9days at most
Hey George I just found a rum wash, 3 years old.... It was the best EVER. Smelled amazing, totally clear, loads of flavor in the destilat, very deep and funky. I just made another one that i will distill in 3 years.... Thank you for doing what you are doing. You'er the best.
George, I can't tell you how much I have learned from your videos. Your detailed explanations and demos are always great! I am getting ready to ferment my first batch and have been taking lots of notes. I know it is hard but ignore the negative comments that you might get but what can I say. "IDIOTS ABOUND", screw em! Thanks for all you do. Idaho Leroy
Ran this wash yesterday. First time stilling. Used a homemade pot out of a small keg. Had a sanitary fitting welded in it to run a small 110v heater element controlled by a pid. Stack is a 3ft copper 1/2” pipe. Into a homemade lebee(sp) condenser. The wash was fermented using 48 hr turbo yeast. The first quart and a half proofed out at 155 proof. Took FOREVER to run(im guessing due to the small diameter pipe) but came out nice. Thanks! Looking forward to next run.
I just bought 2 jars of the same syrup a couple of days ago to use in a different recipe... Looks like I'm heading back to the store to get more totry this one! Thanks George- Happy Distilling!
Another informative video in which I learned something new. Karo syrup - I forgot about that sweet tasting syrup. My mom use to use this a lot for baking when I was a young lad. Thanks for bring back a sweet memory of my mom!
Recipes work for me George tried teaching a bit of what I have learnt from you to a friend of mine and she still has problems . Guess we all learn differently. Keep up the awesome videos. Cheers George. Craig AOTEAROA
Hey George I got to say , you by far the most! Informative on anything pertaining to beer, wine, and distillation. I enjoy every video you make. By the way I'm a newbie on distillation. I just bought a cheapie Vevor still, and made a Rum wash. Do you have any tips or tricks I should know. Thx . You rock man, and keep the videos rolling because you are the only guy that makes sense.
I thought it would be fun to make whiskey, so I got a still, and a book and everything I'd needed. started to read the book and thought of giving up before I started, then I watched your videos. Thank you for making it easier than the book. Instead of jumping into whiskey I'll start with a sugar wash and get some experience. Thanks again.
George! Thank you so very much for this guidance! Produced a successful batch of 120 proof vanilla moonshine! My next endeavor will be a maple wash using 3 gallons melted northeast Ohio snow water, 12 lbs. Brown sugar and 32 oz local maple syrup! Flyin by the seat of my pants at this point, but trial and error brings knowledge to the kettle! Thanks again!
Sugar washes are amazing. You can do so much with them. Here's a 2 gallon Still Spirits air still recipe listed below for those whom are interested. 4 pounds of white table sugar 1 tablespoon of Vanilla Extract (optional) 1 tablespoon of glucoamylase 1 small pack of Lavlin EC1118 yeast I low boiled the water and sugar for 30 minutes and then allowed it to cool for 1 hour but you can cool it down by adding cold water to your fementation vessel. Specific Gravity was: 1.120 Final Gravity was .990 after 7 days which equals 17.1% ABV Once I finished distilling with the Still Spirits air still and dilluted it down to 40% ABV or 80 proof, I got roughly around 1 liter of spirit. After dillution, I filtered it through a Zerowater filter pitcher which made it smooth as glass with a semi sweet taste and no harsh aftertaste or bite to it.
OK, I just finished running first run of your recipe for sugar wash. And because of today's health climate, I made my cuts as follows. Greater than 60% for sanitizer and cleaning. 59-50% human consumption, and less than 50% gets tossed into the next batch. I'll admit, the vanilla flavor [hint of flavor] is pretty nice.
Great job George you never disappoint. I wish you would do a video on 💧 yes water and getting the right pH adding things like gypsum, limestone powder etc. It will change people's life who live in crappy water areas. 💧
Awesome Video George . . . from a newbie to the Hobby. I noticed in this video you add yeast nutrient and yeast to your wash’s . . . is there another video where you educated on making a yeast nutrient and what type of yeast your using for this technique? Thanks Again . . . and I am slowly working my way through your library and taking notes . . . thanks again for all the content.
Hello George. Love your channel. You have so much good information. Now I am seeking some input on my first sugar wash. Here are the details. 5 gallon fermenter. 10 pounds of sugar in 86 degrees F water. Cooled to 78 degrees F. SG was 1.088. Pitched 3 tbs bakers yeast at 78 degrees F. 1/2 tbs of yeast nutrients. maintained temperature at 78 using your fish tank heater method. Started fermenting vigorously in a few hours. Slowed to about 1 bubble burp every minute after 15 days. Took gravity measurement that read 1.010. Tasted and is still a bit sweet. closed it back up and now 20 day later and still fermenting. I would apprecate and information you can give me on what you think regarding the status of this batch. Do I run it or just let it set until it stops completely? Thanks for any input you may have. Take care and be safe.
As a side note, hydrogen sulfide (rotten egg odor) ,is the result of the wash being low in sulfur based aminos ,(methionine cysteine) which won't be an issue with enough grain or oxygen.
I love the videos George, great information. So to clarify, you use Karo corn syrup instead of cracked corn? Maybe I should ask what type of alcohol your finished product is. Could you give us your favorite moonshine wash recipe?
I enjoy watching your videos even though I'll never be healthy enough to distill anything, and just play around with making wine. I might have a dumb question, but I'll risk it. I believe apple cider vinegar is made by a bacteria that will contaminate wine. But if someone doesn't have citric acid, could "distilled" white vinegar be used to lower the ph?
Where did you get that large electric stock pot? I want one! Thanks George, really am enjoying learning by watchiing all your videos and especially the mighty mini ones since I just ordered one from Mile High.
I really do appreciate that you go step by step especially for us slow Folk but do you find when you use store-bought products do they have a lot of chemicals to keep them on the shelves long time and do they have some fructose in them
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..
I used stage fermentation to make a VERY strong larger type beer. If I added all the sugar at the start it would not brew out and I had a terrible sweet brew. By waiting until the ferment was 1 day from bottling and then literally lobbing in another 2lbs into 20 quarts it went bonkers. Thumping banging and get hot very quickly. A cone of yeast foam would stand up above top of the tub! 3 days later it was ready to bottle... it was very strong stuff.
thanks for the great vid, please can you advise me, i want to make my own vanilla extract but i want to make it using my own home made triple distilled vodka, please can you advise me on how i make the vodka for it? also, what pot is that you are using? many thanks and best wishes from the uk xxx
Hi George! I am from Brazil! I already produce my homebrew beer, and this I just started to learn about distilling... Seems an amazing hobby as well. 😀🍻 Thanks for all information shared with us. One question about this vídeo... What is the final gravity normally? Cheers
Thanks George for all the great info. Longtime homebrewer here dipping my toe into distilling. I'm interested: what is that induction unit there that you're using?
Beautiful thankyou for sharing on this platform, have enjoyed every moment of your presentation, and the intro music is superb too.Could you mention the artist please so that I can hear more.Thanks again
Been watching the channel for a while, great info George! One small thing that bugs me as a biologist though: acetobacter is a bacteria, not a virus. Happy distilling!
Hey George! Thanks so much for your videos. your instruction has given me the courage to invest. I've watched several of your videos but I'm curious if I'm going to ph after diluting with water, before adding yeast in the fermenter do i need to obtain 5.2before i start the wash initially? what does this ensure? thx again!
Hey George happy distilling. Recently did a George Washington rye by the book ..after I bought it from amazon .the yield was low but the flavor was fantastic even after the second distillation by the book. Thank you sir
Happy Distilling! What type of electrical connector did you use in the lids of the fermentation buckets for the aquarium heaters in order to maintain an airtight seal?
Thank you George. I’m new to this if anyone can help! What are the heaters for that he had on the lids? Should it stay at 90 degs while yeast is doing its thing? Thanx for the help
Thanks for the info! I have watched a lot of your videos, new to distilling. I found your videos extremely informative. Can you tell me what type of heaters your using in your fermentation buckets? Thanks for the help! Happy stilling!
Love your videos George. Here's an off the wall question: When making some breads like pizza dough, it's recommended to ferment for a while in a cold environment to enhance flavor. Is the same true for any worts or mashes?
Fermenting at lower temps for longer periods increases ester production. Esters impart the scent and flavor of banana. Think banana bread beer, or a wash. Seem to recall turbo express being the yeast that seems for some reason to produce alot of esters of the banana aromatics
Couple of questions > yeast in bulk is that bakers yeast or a specialty yeast (in australia we only seem to get tiny sachets and its crazy expensive for brewing yeasts) > why worry so much about getting your sg the same if you plan on distilling it ? (will it change something or does it make the boil easier if they all the same? ) Thanks :)
Hi George ...we are all different taste bud wise. To discern the difference in the taste of corn, eat a corn tortilla as opposed to a flour tortilla. But I concede, I cannot tell a difference in corn-based moonshine as opposed to a sugar wash moonshine...unless someone diffuses a corn flavor into the distillate.. Oh..and the explanation about high gravity syrups was good. Another way to look at it is to examine why molasses is kept thick and at a high gravity while in storage. Yeast or bacteria can't start propagating due to the high dissolved solids gravity.
Well Sir, today I mixed my first sugar wash, followed your every detail and started off at 1.090, ph5.3, 85 F and yeast nutrients with dady. It is 5 hours later and it it fermenting beautifully....do you see what you’ve started George? I thought I may be too old for this but I seem to have excited my self about 10yrs younger .. so far, all good...real good.
I’m doing the same run tomorrow can’t wait
We'd pay you for a book of info.
Recepies included.
George you rock!
this needs to happen
I’d buy the book
I’d buy that
I'd buy it
He recommended the book how to brew by John palmer
you are alton brown of home distilling. just perfect amount of science to clarify the actions
I think everyone should strive to be like Alton Brown in their jobs and not only have a knowledge but also an understanding of their profession and hobbies
Great comparison. Folks should always understand the basic science of what they’re doing - cooking, distilling, whatever.
Yes George, I'm following you.🌷
The way you pause after simple questions......and I answer......it's like I'm in my favorite High school class.
Happy Happy stillin George another homer love the way you keep hitting them out of the park keep them coming and Thank You for all the useful information and for taking the time to share. Closing in on 60k congratulations on that milestone.
I can't help but wonder how much time and money you have invested in all this free information you give out?
dude you are a home brewer on steroids! thanks for doing all you do. i' m just getting started and you keep it simple enough for the beginners.
Like always George. I appreciate the simple science. I to get some negative conversation when standing around with some associates. The science is the science no way around it. I really appreciate you and the great explanation Keith Snow
Great video George! Thank you for your time and effort to help the brewing community. I’ve learned more from you than any other source. Next sugar wash will be this one. 👏👏🏋️♀️
It’s just such a joy to listen to you explain all the things you do. Clearly you know more than you can ever fit into any of your videos so you’re providing a constant masterclass from a real Master. Thank you George, thank you.
Thank you George, this recipe is fantastic! I will look forward to all the great knowledge that you share.
George, I always enjoy your very informative videos and your style is impeccable. I'm an avid reader but your videos simplify the process to the most common denominator, which makes it manageable to lamest of us. Thanks and keep up the good work.
Love the idea of invert sugar and corn syrup George. On a side note for anyone curious, raising the boiling point of water by sugar is slightly different from an azeotrope, which is a situation in which a mixture of two volatile liquids boil at a lower or higher temperature than individually (this is something that happens in real life due to forces between molecules that theoretically shouldn't happen). In this case, sugar acts as a nonvolatile substance which lowers the vapor pressure of the solvent (water) due to the molecular attraction. Lower vapor pressure means that a higher temperature is required for the vapor pressure of the solution to equal atmospheric pressure (which is when boiling occurs). The same thing would happen with salt for example. In regards to the high gravity, all cells have a certain concentration of stuff inside them. If you throw them into a too concentrated solution, it sucks water out of the cells and can stress and or kill them. This is why super high gravities aren't recommended. It is also why it is recommended to rehydrate yeast before pitching, because dry yeast pitched into high gravity will be more stressed than already hydrated yeast.
Lemon or lime juice in the water will lower the ph and breakdown the sugar way faster especially the disaccahrides..
This man is a genius. Thank God, you make videos! Sometimes I rewind a part four times until I have it burned into my brain. I don't follow recipies, don't ph checks, care about sterilzation, usually forget to check the SG 90% of the time, I'm the laziest wine maker you ever met, but... my wine is so good. Years doing it the way I do, people fight over my wine... but I do I agree that there's 'no right way to do the wrong thing'. lol I haven't found it yet, thank God. I am learning a lot, which I will eventually incorporate to solve many of wine's great mysteries... thank you for your numerous, professional, varied, solid, and funny! videos. Take care, and ty for helping everyone world-wide with wine and whiskey...
This is, by far, the BEST distilling channel in existence!! I hope you come back soon George.
hes back
Thanks for the video George, you explain the science with reasons, I always make a sugar wash but still found great facts in your presentation, always do. Brilliant job
George, for a while I've wanted to get into moonshining, but it's seemed like such an intense daunting task. Thank you so much for simplifying, and helping me get into this. You're such a great help, sir.
Once Again George, Thanks Again. I learn something new every video. Thank you for sharing your knowledge. You are my go to..
Thank you for helping me out on my quarantine. You're a king, George!
Man, this may be the best video I ever watched on UA-cam. Not just for the content but, the damn mannerisms, accidents,(dropping lid) choice of words, sarcasm("yep you guessed it, 4") Absolutely love it! I love learning about making shine, and to have this level of teaching with unfiltered rawness, is like going to a show in Vegas for me.😁🍻
Thanks for the videos!
Thanks for all the time and money youve already saved me by being such a wonderful teacher. That mash video was the first one of yours i had ever seen and it made me realise right then and there that the smart move was to watch your videos and I subscribed . One of the best decisions ive made !!! . But its only because you ARE such an amazing teacher George . Most people dont put the care in their content and explanaitions as you do ! Thanks again and Take care
Thanks so much for the kind words.
George
Thanks George for all your help and advice.
Pucking problems, solved, over packed column, head coolant water control problems, solved, better flow controlled valve.
Your channel is a must for us newbies, thanks to you I have a great product.
Have a great Christmas and a good new year.
Stay safe and warm George, all the best from Dave, Nottingham, England.
Keep up the great work🍷👍🍻
Hello George, thank you for another wonderful video.
Great explanation. Lots of knowledge in one video. We're new to the hobby and we're learning a lot from you. Thanks so much
Thanks for all the knowledge, George!
@Hello Miguel T, How are you doing?
Another great video George! I've watched most of yours at least 3 times and some double that. One of my best recipes recently was 6 pounds of Maris Otter liquid malt extract I use for beer brewing with 8 pounds of organic raw cane sugar in 6 gallons water back in December 2019. Yield was just under 1 gallon at an average of 130% in 20 days with Dady yeast in my Mighty Mini 3 gallon still in pot still mode. Very tasty and smooth at 110%. My typical recipe is 12 pounds raw cane sugar in 6 gallons water. Using Dady yeast exclusively now. It takes at least 3 weeks to ferment at that ratio.
3 weeks?.......I use 12lbs cane sugar, 6-7gallons of water, tablespoon of DAP , half a multivitamin, 2 tablespoons red star daddy and usually end up around 1.085sg. It ferments out in 7-9days at most
Hey George
I just found a rum wash, 3 years old.... It was the best EVER. Smelled amazing, totally clear, loads of flavor in the destilat, very deep and funky. I just made another one that i will distill in 3 years.... Thank you for doing what you are doing. You'er the best.
George, I can't tell you how much I have learned from your videos. Your detailed explanations and demos are always great! I am getting ready to ferment my first batch and have been taking lots of notes. I know it is hard but ignore the negative comments that you might get but what can I say. "IDIOTS ABOUND", screw em! Thanks for all you do. Idaho Leroy
Ran this wash yesterday. First time stilling. Used a homemade pot out of a small keg. Had a sanitary fitting welded in it to run a small 110v heater element controlled by a pid. Stack is a 3ft copper 1/2” pipe. Into a homemade lebee(sp) condenser. The wash was fermented using 48 hr turbo yeast. The first quart and a half proofed out at 155 proof. Took FOREVER to run(im guessing due to the small diameter pipe) but came out nice. Thanks! Looking forward to next run.
Thanks for all the tips George..All the way from Cape Town South Africa
One of your best videos. Thank you!!!!
I just bought 2 jars of the same syrup a couple of days ago to use in a different recipe... Looks like I'm heading back to the store to get more totry this one! Thanks George- Happy Distilling!
I really enjoy your videos and your willingness to share your knowledge! Thanks!!!
My pleasure
Another informative video in which I learned something new. Karo syrup - I forgot about that sweet tasting syrup. My mom use to use this a lot for baking when I was a young lad.
Thanks for bring back a sweet memory of my mom!
Enjoy your educational video's ... Thank you, George
Recipes work for me George tried teaching a bit of what I have learnt from you to a friend of mine and she still has problems . Guess we all learn differently. Keep up the awesome videos. Cheers George. Craig AOTEAROA
Thank you George for the excellent information you always provide
Hey George 👋 I really like the video you make for us and the time and effort with all the extra explanation 👍
I'm new to all this and I am loving your videos. Great information and very easy to understand.
Another Awesome video! Thanks George.
Hey George I got to say , you by far the most! Informative on anything pertaining to beer, wine, and distillation. I enjoy every video you make.
By the way I'm a newbie on distillation. I just bought a cheapie Vevor still, and made a Rum wash. Do you have any tips or tricks I should know. Thx . You rock man, and keep the videos rolling because you are the only guy that makes sense.
I am learning so much from your videos. Thank you. Thank you. Thank you.
I thought it would be fun to make whiskey, so I got a still, and a book and everything I'd needed. started to read the book and thought of giving up before I started, then I watched your videos. Thank you for making it easier than the book. Instead of jumping into whiskey I'll start with a sugar wash and get some experience. Thanks again.
George! Thank you so very much for this guidance! Produced a successful batch of 120 proof vanilla moonshine! My next endeavor will be a maple wash using 3 gallons melted northeast Ohio snow water, 12 lbs. Brown sugar and 32 oz local maple syrup! Flyin by the seat of my pants at this point, but trial and error brings knowledge to the kettle! Thanks again!
Great content George. Love your channel!
So much quality content in such a "distilled" product. Gold 👌
Thank you so much. This is exactly what I was looking for.
Glad it was helpful!
Just wanted to thank you again for taking time to teach us how to do it right
Learning alot from you George.
Starter home brewer
Durban South Africa.
Fantastic..”Always consider the source” loving your style and educational content.
Sugar washes are amazing. You can do so much with them. Here's a 2 gallon Still Spirits air still recipe listed below for those whom are interested.
4 pounds of white table sugar
1 tablespoon of Vanilla Extract (optional)
1 tablespoon of glucoamylase
1 small pack of Lavlin EC1118 yeast
I low boiled the water and sugar for 30 minutes and then allowed it to cool for 1 hour but you can cool it down by adding cold water to your fementation vessel.
Specific Gravity was: 1.120
Final Gravity was .990 after 7 days which equals 17.1% ABV
Once I finished distilling with the Still Spirits air still and dilluted it down to 40% ABV or 80 proof, I got roughly around 1 liter of spirit. After dillution, I filtered it through a Zerowater filter pitcher which made it smooth as glass with a semi sweet taste and no harsh aftertaste or bite to it.
Your videos are awesome. I'm new to this and your videos have helped me immensely. Thank you
A bit of advice...
Keep a log of all your process.
You are now a scientist, notes help you win. Best of luck bro
@@punkenough4u you are very right, I'm in the business myself, notes are so important 👍
Thanks for your explanatorie præsentation, still I can’t wait to get the still finished
OK, I just finished running first run of your recipe for sugar wash. And because of today's health climate, I made my cuts as follows. Greater than 60% for sanitizer and cleaning. 59-50% human consumption, and less than 50% gets tossed into the next batch. I'll admit, the vanilla flavor [hint of flavor] is pretty nice.
Great job George you never disappoint. I wish you would do a video on 💧 yes water and getting the right pH adding things like gypsum, limestone powder etc. It will change people's life who live in crappy water areas. 💧
Your a badass George.. Thank You for all your knowledge!!! We talked a few times and I Trully Apprciated it. God Bless..
thank you for the guidance. my washes have been very successful.
I was a chef when I was young. I can tell you what corn tastes like. It’s amazing.
You’re welcome, The PUNisher
Love it George, thanks man! Great recipe!
NICE VULCAN !
we called them the phalynx
@@sisimons7998 MOLON LABE!
Glad you like !
I love real Fire Power .
Awesome Video George . . . from a newbie to the Hobby. I noticed in this video you add yeast nutrient and yeast to your wash’s . . . is there another video where you educated on making a yeast nutrient and what type of yeast your using for this technique? Thanks Again . . . and I am slowly working my way through your library and taking notes . . . thanks again for all the content.
George your an awesome guy never stop being you
Thank you George!
"If you can't explain it simply, you don't understand it well enough"
Albert Einstein.
Never heard it explained better.
Best videos and host ever!!!!
Hello George. Love your channel. You have so much good information. Now I am seeking some input on my first sugar wash. Here are the details. 5 gallon fermenter. 10 pounds of sugar in 86 degrees F water. Cooled to 78 degrees F. SG was 1.088. Pitched 3 tbs bakers yeast at 78 degrees F. 1/2 tbs of yeast nutrients. maintained temperature at 78 using your fish tank heater method. Started fermenting vigorously in a few hours. Slowed to about 1 bubble burp every minute after 15 days. Took gravity measurement that read 1.010. Tasted and is still a bit sweet. closed it back up and now 20 day later and still fermenting. I would apprecate and information you can give me on what you think regarding the status of this batch. Do I run it or just let it set until it stops completely? Thanks for any input you may have. Take care and be safe.
As a side note, hydrogen sulfide (rotten egg odor) ,is the result of the wash being low in sulfur based aminos ,(methionine cysteine) which won't be an issue with enough grain or oxygen.
Holy smokes can i please be your friend? You sound so fin pro!
Lol..3:27 we all heard you say " $hi+ " 🤣🤣🤣
Great video George
I love the videos George, great information. So to clarify, you use Karo corn syrup instead of cracked corn? Maybe I should ask what type of alcohol your finished product is. Could you give us your favorite moonshine wash recipe?
Just heard on Still It that you may not be back on UA-cam. Hope all is well George. You've taught me everything i know about this great hobby
Love love, well done George, I don’t think we can by corn syrup in Australia, but I use near the same as corn sugar!
From my understanding it the same as glocose syrup. If you really wanted Karo it is available at speciality suppliers of USA products like USAfoods
They sell Karos corn syrup at our local IGA supermarket
George thank you very much for your instruction.
I think corn tastes like a warm tortilla
I enjoy watching your videos even though I'll never be healthy enough to distill anything, and just play around with making wine. I might have a dumb question, but I'll risk it. I believe apple cider vinegar is made by a bacteria that will contaminate wine. But if someone doesn't have citric acid, could "distilled" white vinegar be used to lower the ph?
Thanks for the video 😊
Where did you get that large electric stock pot? I want one! Thanks George, really am enjoying learning by watchiing all your videos and especially the mighty mini ones since I just ordered one from Mile High.
I really do appreciate that you go step by step especially for us slow Folk but do you find when you use store-bought products do they have a lot of chemicals to keep them on the shelves long time and do they have some fructose in them
Smart man, very knowledgeable
I like your work shop :)
Great video
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..
Thanks for the education
Wanted to that I did my first run of sugar wash in my pot still that I built and turned out fine thanks for all your help
I used stage fermentation to make a VERY strong larger type beer. If I added all the sugar at the start it would not brew out and I had a terrible sweet brew. By waiting until the ferment was 1 day from bottling and then literally lobbing in another 2lbs into 20 quarts it went bonkers. Thumping banging and get hot very quickly. A cone of yeast foam would stand up above top of the tub!
3 days later it was ready to bottle... it was very strong stuff.
thanks for the great vid, please can you advise me, i want to make my own vanilla extract but i want to make it using my own home made triple distilled vodka, please can you advise me on how i make the vodka for it? also, what pot is that you are using? many thanks and best wishes from the uk xxx
Dude is a legend. So much interesting info.
Hi George! I am from Brazil! I already produce my homebrew beer, and this I just started to learn about distilling... Seems an amazing hobby as well. 😀🍻
Thanks for all information shared with us.
One question about this vídeo... What is the final gravity normally?
Cheers
Fantastic!
Thanks George for all the great info. Longtime homebrewer here dipping my toe into distilling. I'm interested: what is that induction unit there that you're using?
Nuwave Pic Titanium cook top
Beautiful thankyou for sharing on this platform, have enjoyed every moment of your presentation, and the intro music is superb too.Could you mention the artist please so that I can hear more.Thanks again
The music is Kentucky Moonshine, George Tucker.
Been watching the channel for a while, great info George! One small thing that bugs me as a biologist though: acetobacter is a bacteria, not a virus. Happy distilling!
OOPS
@@BarleyandHopsBrewing The only one who was perfect we hung on a cross.
@@chuckdontknowdoya6100 Thats awesome man !!! lmao
@@timyates807 One of my favorite sayings feel free to use it.
@@chuckdontknowdoya6100 Thanks ,I will man.. thats the best one ive heard in a long time . so good lol !
You’re Fantastic!😁
Hey George! Thanks so much for your videos. your instruction has given me the courage to invest. I've watched several of your videos but I'm curious if I'm going to ph after diluting with water, before adding yeast in the fermenter do i need to obtain 5.2before i start the wash initially? what does this ensure? thx again!
pretty dope idea and much less messy than regular sugar makes it easier to melt than regular sugar I assume, will try it out soon
Hey George happy distilling. Recently did a George Washington rye by the book ..after I bought it from amazon .the yield was low but the flavor was fantastic even after the second distillation by the book. Thank you sir
Good stuff!
Happy Distilling! What type of electrical connector did you use in the lids of the fermentation buckets for the aquarium heaters in order to maintain an airtight seal?
Prior to meeting you (you tube) I used bread yeast used a lot of it too 1/3cup anxious to try a good yeast and a tablespoon only. Ty
Thank you George. I’m new to this if anyone can help! What are the heaters for that he had on the lids? Should it stay at 90 degs while yeast is doing its thing? Thanx for the help
Thanks for the info! I have watched a lot of your videos, new to distilling. I found your videos extremely informative. Can you tell me what type of heaters your using in your fermentation buckets? Thanks for the help! Happy stilling!
aquarium heaters
@@BarleyandHopsBrewing Thank you!
Love your videos George. Here's an off the wall question: When making some breads like pizza dough, it's recommended to ferment for a while in a cold environment to enhance flavor. Is the same true for any worts or mashes?
No. Unless you are making a lager beer. They ferment in the sub 50s
Fermenting at lower temps for longer periods increases ester production. Esters impart the scent and flavor of banana. Think banana bread beer, or a wash. Seem to recall turbo express being the yeast that seems for some reason to produce alot of esters of the banana aromatics
Couple of questions > yeast in bulk is that bakers yeast or a specialty yeast (in australia we only seem to get tiny sachets and its crazy expensive for brewing yeasts)
> why worry so much about getting your sg the same if you plan on distilling it ? (will it change something or does it make the boil easier if they all the same? )
Thanks :)
Hi George ...we are all different taste bud wise. To discern the difference in the taste of corn, eat a corn tortilla as opposed to a flour tortilla. But I concede, I cannot tell a difference in corn-based moonshine as opposed to a sugar wash moonshine...unless someone diffuses a corn flavor into the distillate.. Oh..and the explanation about high gravity syrups was good. Another way to look at it is to examine why molasses is kept thick and at a high gravity while in storage. Yeast or bacteria can't start propagating due to the high dissolved solids gravity.
Thank you,