I live in north Florida and I own a laundromat. One of my customers is a 4th generation moonshine man and he makes every kind of flavor shine you can think of and it’s crystal clear. It’s the best booze I’ve ever had in my life.
I’m just getting into learning how to make moonshine / brandy, my problem rite now is where to cut the bad from the good. Can you get me straight on that.
Awesome, welcome to the community! Making good cuts definitely comes with a learning curve. There are formulas out there that can give you a ballpark idea of how much fores/heads your mash will have, but imo your senses are you best tool. How does it smell, taste and feel. I will rub a couple drips in my hand and smell. The "bad stuff" is usually kind of oily and smelly. Hope this helps a bit
Did those apples you put in the boiler fall down as the run went on? Asking because I run elements in my boiler....would definitely scorch them if that's the case.
Great Video bro, Lookin at that mash u made up , looks like around 25/30 L ? What size boiler are u using , ?? and moreso , is that a stripping run + a spirit run or just the one ?? cheers ( Australia )
It's about 57 Liters. It was a single pass with a dephlegmator. I can hold it around 160 proof, 80% abv running that way. Pretty similar results as a doubling run. Thanks for watching, hope all is well there. 🥃
Burning off the fores & heads has me very intrigued 🤔. Is this happening before the boiler is capped off ? If so , how would a person know when to cap it & start collecting ? Thank you for any replies. Shine on !!!
I meant run off. Sometimes my mouth doesn't line up with what my brain is wanting it to say 😆 Some of those vevor stills have the ability to vent the fores/heads off, but I'm not sure how'd you know. Smell I guess 🤔
@@FlatwoodsCellars my Vevor still has a valve at the top of the tower. At around 145 degrees you Van open the vent until about 173 then close it. I personally like to see the run off and smell it.
10 gallons of Apple Cider 12# of Apples 6# Panela sugar 3 cinnamon sticks, 1 oz vanilla, and half table spoon each of Nutmeg and allspice. Thanks for watching 🥃
That would be Soo Tasty! Sipping that with a Vanilla scented Cigar, in a log cabin, in Winter time. Paradise!
💯
I live in north Florida and I own a laundromat. One of my customers is a 4th generation moonshine man and he makes every kind of flavor shine you can think of and it’s crystal clear. It’s the best booze I’ve ever had in my life.
Very cool, sounds like a good customer to have!
Love your work dude.
Ill be trying that one, for sure!!
Gotta wait for it to cool off a bit though yet.
Been 40c recently
Much appreciated. And yea that's way to hot to be doing much of anything! I was dealing with the opposite that day. Think it was about -2c
Great vid...I subscribed just so you hit the magic "1000:" mark.
Awesome! Much appreciated 🥃
I'll be need a sample of that for quality control 😉
Already had you in mind. I know you're apple fanatic too 👊
@@FlatwoodsCellars I have an apple mountain brandy I'll send you some of.
Can't wait for it to finally warm-up so i can start fermenting again😢 cheers JC
I feel ya buddy, the struggle is real! 🥃
Nice job JC
Much appreciated 🥃
Looks great buddy looks expensive though😅
It wasn't cheap, but I bought all that stuff over a couple months. So I really didn't feel it at $5-10 a week.
I’m just getting into learning how to make moonshine / brandy, my problem rite now is where to cut the bad from the good. Can you get me straight on that.
Awesome, welcome to the community! Making good cuts definitely comes with a learning curve. There are formulas out there that can give you a ballpark idea of how much fores/heads your mash will have, but imo your senses are you best tool. How does it smell, taste and feel. I will rub a couple drips in my hand and smell. The "bad stuff" is usually kind of oily and smelly. Hope this helps a bit
What temperature did you bring the apple cider up to, And how long did you cook it
Around 180 for 20-30 minutes. Thanks for watching 🥃
Did those apples you put in the boiler fall down as the run went on? Asking because I run elements in my boiler....would definitely scorch them if that's the case.
I'm not sure at what point, but they was one the bottom the next day. Not scorched at all, but yea I probably wouldn't risk an element. 🥃
Great Video bro, Lookin at that mash u made up , looks like around 25/30 L ? What size boiler are u using , ?? and moreso , is that a stripping run + a spirit run or just the one ?? cheers ( Australia )
It's about 57 Liters. It was a single pass with a dephlegmator. I can hold it around 160 proof, 80% abv running that way. Pretty similar results as a doubling run. Thanks for watching, hope all is well there. 🥃
Good stuff
Thank you brother 🥃
Burning off the fores & heads has me very intrigued 🤔. Is this happening before the boiler is capped off ? If so , how would a person know when to cap it & start collecting ?
Thank you for any replies.
Shine on !!!
I meant run off. Sometimes my mouth doesn't line up with what my brain is wanting it to say 😆 Some of those vevor stills have the ability to vent the fores/heads off, but I'm not sure how'd you know. Smell I guess 🤔
@@FlatwoodsCellars my Vevor still has a valve at the top of the tower. At around 145 degrees you Van open the vent until about 173 then close it. I personally like to see the run off and smell it.
@@billb89 That's very cool feature! I guess you can pretty much smell/tell when you get through the fores. Thanks for watching 🥃
RECIPE PLEASE
Was he laying siege at Riverrun a few yrs back ??
⚔🦁
Hi. Can you please write the recipe again?
10 gallons of Apple Cider
12# of Apples
6# Panela sugar
3 cinnamon sticks, 1 oz vanilla, and half table spoon each of Nutmeg and allspice.
Thanks for watching 🥃
I put those ingredients in the thumper and it came out in the white...
Heck yea! Inline thumper is on my never ending list 🥃
I'd have added 6 to 10 cinnamon sticks , 3 is definitely too little
Thanks, Good to know. I'm always a bit hesitant with cinnamon. As I find it can be overpowering sometimes. 🥃