I have no clue how you keep getting ideas for content. You’ve pretty much done it all! It’s impressive. Thanks for the great content! I’ve learned so much from your channel.
Okay all you masters of procrastination time to get off your duff and let's get our buddy George over 100k he spends a lot of time and effort to bring us all this great information so show the love and subscribe to the channel I did over five years ago and no one has broken down my door looking for me so wake up the guy in back and get him subscribed. I'm subscribed on my phone laptop pad and computer just use different emails and as soon as I get a hold of my wife's phone she will be to. Thanks for another great series my friend stay well and of course #HappyDistilling.
George, I’d imagine you can see how many people just wait to see your videos. In just 3 hours, you have a terrific following hanging on every word...I’m certainly one of them.
As usual another wonderful educational video. We call this “sweet potato”, Kumara or Kumala in Polynesia and it’s a daily food just like potato. It’s either the white, orange or purple kumara. Thanks again George
Thanks for the idea. I'm doing it for a Thanksgiving drink. I used a curly potato slicer on thin. It made quick work of my 25lb. Doing a stripping run to pull more flavor over. For the aging going to add some pecans
I'm super glad you followed up so fast..im also super glad sweet potatoes have more bangarang or the drip. I did potatoes once and had such a small yield. I'm surprised potatoes aren't diet food.
Another home run George and just in time as l was just give three cases of of canned sweet potatoes in sugar syrup so no virgin here also their precooked so l don't have to spend hours cooking them just mash them and ferment after making sure all the starch is converted. Thank you for your help and #HappyDistilling
Sounds way cool. Just make sure there aren’t any sorbates in those cans of sweet potatoes with syrup. They might have it in there as a preservative and that will kill your yeast. Let us all know how that goes, and more importantly how the end product tastes.
@@blindguy63 Thanks Mike that's the first thing i look for and a very good tip but I'm sure glad I left a bunch of room in the fermenter because it exploded on take off and my airlock sounded like a machine gun for three days before slowing down and a week before I could top it up.
If the starches have been converted to sugars prior to fermentation, why bother with the fiber portion and instead just filter off the liquid and ferment it?
Hey George, great series going on here. Question about the math:15# SPotatoe 4 gal wash/ about 25# SPotatoe 5 gal wash/ and 42# SPotatoe for a 8 gal wash. Please clarify in next video why the distortion of weight to volume ratio.
@@BarleyandHopsBrewing sorry George, I understand the kettle size issue. What I'm getting at is how 15# will make 4 gal, 10 #s more will be required to make a 5 gal wash and then a total of 42#s to make 8 gal of wash. I just don't see the reasoning in the math. Seems like 45#s of sweet potatoes would make 12 gal of wash.
Always enjoy your videos. 2 questions; what would happen if you ran this through a pot still? Also, you added 4 gallons of water to each batch (3 batches) but mentioned that you were after a 8 gallon final mash, what about the extra 4 gallons of water you added?
Mr George not saying it’s a better way but I baked 30lbs on three racks at 170 degrees for 12 hours they were easier to cut and super sticky after I cut them up. I’m still gonna do both steeps. But I went up to 170 on my first batch without the bake I didn’t get any starch showing untill I took it up to a 30 minute full on boil. I don’t doubt your process one bit it’s just that Virgins are a pain in the ass!
This is a great video to show a process but I have to think after all this work what is going to be the result we are all after in the long run ? If 42 lbs of sweet potatoes only makes 8 gallons of ferment at maybe 8% ABV the results will maybe be quart or a bit more of end product 😳
Ok. I procured several bottles of sweet potato necter out of the markdown cart at the local grocery. Although it was pure sugar I added about four gallons of water to my pot with the necter more raw sugar and a bit of malted barley to my mash and then DADY yeast. It finished fermenting and I am ready to cook it. Glad I found your videos. Hope it works. My first attempt
I made a banana mash a few months ago, I used 32lbs of bananas and 3 gallons of water. I wound up with a 6% mash. It came out a lot lower than I thought it would.
George, I always enjoy the uploads, but it sure seems like a LOT of time and work to invest in an 8% wash ? Maybe you could send me a pint so I could see if it's worth the trouble? 😁 #HAPPYDISTILLING EDIT: On to #3
Hi George, just a little warning. I had a heart attack two weeks ago and the police broke down my door and found me under my coffee table drunk on my own hooch. I was then taken to hospital by paramedics, who at the hospital refused to treat me because I had “some” alcohol in my system. Please let this be a warning to all hooch makers. Since then I have sold my still, my equipment, my ingredients, and gotten rid of every single drop I have had around the house. I really enjoyed the hobby, you taught me so much and I thank you for it but I can no longer do it. Many thanks from George in Australia
sorry you had a heart attack SID , but doctors/hospitals in Australia can't refuse treatment just because you have some alcohol in your system. Of course they have to delay certain treatments because of the alcohol eg cardiac catheters/thrombolysis, and if you are truly drunk it may make diagnosis more difficult , we have to treat drunk and drugged people all the time .
Stainless steel in its raw form is magnetic. When Nickle is added the magnetic properties are reduced. Most stainless steel used in cookware is not magnetic but it is more popular for kettles to be stainless (non-magnetic) with a magnetic bottom. This makes them useful on induction cook tops and stoves.
@@cesarmadueno2092 I helps to prevent the loss of thermal energy. Some columns are not as efficient as others and when you lose thermal energy too early it takes more energy to run a smooth run. If I wrap (insulate) the column does not lose heat as quickly and the distillation runs smoother.
@@BarleyandHopsBrewing ok , a see. but what about reflux and estetifaication. even having a deflagmator i never cover my column . by the way sir , i am from Peru , i allways whatch your videos and i thanx you for your lessons.
Wow you are a great Teacher and i enjoy your videos very Much Thank You very much Happy Distilling
Thanks George, again. You are the man and I have learned alot here
Thank You George! We truely appreciate all of the effort you put forth to teach us all exactly what it takes to make a quality product.
Thanks for sharing. You Channel is so appreciated.
Your definitely a good teacher I've learned alot by watching your videos. 👍👍
Is there enough Emily's enzyme in sweet potatoes to convert your grains? If you were trying to just use it for the inside
Typo not Emily's amylase
George, you are the man. You invest so much time into this effort. THANK YOU!!!!!
Miss you George. You have taught me so much.
I have no clue how you keep getting ideas for content. You’ve pretty much done it all! It’s impressive. Thanks for the great content! I’ve learned so much from your channel.
Teach without holding back nothing. Great work
Thanks from India
GEORGE,YOU HAVE GOT A BRAIN OF A PRO-FESS-SORE OF SCIENCE!😃🍸
Okay all you masters of procrastination time to get off your duff and let's get our buddy George over 100k he spends a lot of time and effort to bring us all this great information so show the love and subscribe to the channel I did over five years ago and no one has broken down my door looking for me so wake up the guy in back and get him subscribed. I'm subscribed on my phone laptop pad and computer just use different emails and as soon as I get a hold of my wife's phone she will be to. Thanks for another great series my friend stay well and of course #HappyDistilling.
That is forsure
George, I’d imagine you can see how many people just wait to see your videos. In just 3 hours, you have a terrific following hanging on every word...I’m certainly one of them.
As usual another wonderful educational video. We call this “sweet potato”, Kumara or Kumala in Polynesia and it’s a daily food just like potato. It’s either the white, orange or purple kumara. Thanks again George
Yes we call it Kumara here in NZ,when I seen the first video last week I made a mash up straight away,Its near ready to go into the still now!
Thanks George! Great lesson!
Love your videos. Seems like a lot of work for little return sir.
I'm excited to see the next step, and my head doesn't hurt after watching this one! Jayman...
Thanks for the idea. I'm doing it for a Thanksgiving drink. I used a curly potato slicer on thin. It made quick work of my 25lb. Doing a stripping run to pull more flavor over. For the aging going to add some pecans
Thanks for the video can't wait to see the next one
Happy Distilling
Thank you for the great video.
Going to tryout this# Happy distilling
A little late but an immersion blender will make quick work of mashing those "potatoes" and it will save your shoulder a ton.
I'm super glad you followed up so fast..im also super glad sweet potatoes have more bangarang or the drip. I did potatoes once and had such a small yield.
I'm surprised potatoes aren't diet food.
Well they kind of are a diet food. But when you add butter salt etc., that’s where the diet goes out the window.
@@blindguy63 do u mean for sweet or white?
@@MrChit-od9po both!@ lol
@@williamarmstrong7199 haha..are you the will I work with?
Another home run George and just in time as l was just give three cases of of canned sweet potatoes in sugar syrup so no virgin here also their precooked so l don't have to spend hours cooking them just mash them and ferment after making sure all the starch is converted. Thank you for your help and #HappyDistilling
Sounds way cool. Just make sure there aren’t any sorbates in those cans of sweet potatoes with syrup. They might have it in there as a preservative and that will kill your yeast. Let us all know how that goes, and more importantly how the end product tastes.
Good point Mike. Many people miss that tip and fementation fails.
@@blindguy63 Thanks Mike that's the first thing i look for and a very good tip but I'm sure glad I left a bunch of room in the fermenter because it exploded on take off and my airlock sounded like a machine gun for three days before slowing down and a week before I could top it up.
Keep up the good work George!!!
Could you put the sweet potatoes on a sheet pan and bring them up to a temperature before putting in the pot to save a little time?
Could you use a brew bag and remove it when you are ready? Thank you for all that you do.
If the starches have been converted to sugars prior to fermentation, why bother with the fiber portion and instead just filter off the liquid and ferment it?
A drill mounted paint stirrer would mash that up in a few seconds.
I use one for my sugar wash I didn't think about using it for something like this though. Great idea
Great minds think alike. I like using that for cooling with my wort chiller also
Lol I watched the last video like 42 times I got two pages of notes.. bring on pt 2
You look tired..boost that immune system..have a shot!!😛😂
Love your videos!!
From north of the border!
Why not just run the sweet potatoes through the blender with an appropriate amount of water to being with... wouldn't that be more efficient?
Curious if you could use a roasted yam as the cooking process would bring out sugars too.
Thank you, George!
Can you use a stick blender to mash?
Can you youse gran with the potatoes vodka
Hey my question for you is why spend so much more on ingredients for sweet potatoes as opposed to just making a sugar wash vodka? Whats the benefit
Can you add sugar to increase the ABV or the proof of the vodka?
Hey George, great series going on here. Question about the math:15# SPotatoe 4 gal wash/ about 25# SPotatoe 5 gal wash/ and 42# SPotatoe for a 8 gal wash. Please clarify in next video why the distortion of weight to volume ratio.
Because I cannot get the full 25 LBs into one kettle to cook them. I split the batch into three iterations. Geez!!!!
@@BarleyandHopsBrewing sorry George, I understand the kettle size issue. What I'm getting at is how 15# will make 4 gal, 10 #s more will be required to make a 5 gal wash and then a total of 42#s to make 8 gal of wash. I just don't see the reasoning in the math. Seems like 45#s of sweet potatoes would make 12 gal of wash.
How many watts is your induction burner for your set-up? How efficient is it( how long does it take to boil water in a full pot?)
How much diastatic power do sweet potatoes have? I'm wondering if you could mix in some russets and have those starches converted
Dammit lol had to pause the video what is a sweet potato!!! Lol will look it up after:)
George did you add more water after you mash the potato.
Can you make a video of you running this and the end results.
Hey GEORGE? CAN YOU MIX SWEET POTATO WITH CRAK CORN MASH? BY BN WATCHING YOUR VIDEOS LEARNING HOW TO MOONSHINE IT MY FIRST TIME
So your fermenting on the spud eh?
Could you start the process by running your sweet potatoes through the grater on a food processor instead of mashing them by hand?
George very interesting.
Can I just grind potato in large meat grinder and avoid mashing?
How big is the cooking pot ?
Always enjoy your videos. 2 questions; what would happen if you ran this through a pot still? Also, you added 4 gallons of water to each batch (3 batches) but mentioned that you were after a 8 gallon final mash, what about the extra 4 gallons of water you added?
The potato slurry when removed will also remove water that it soaks up.
If I run it through a pot still it would not be vodka.
1/8HP Imersion Blender (watch outfor a used one) in the culinary world "Outboard Motor"
Mr George not saying it’s a better way but I baked 30lbs on three racks at 170 degrees for 12 hours they were easier to cut and super sticky after I cut them up. I’m still gonna do both steeps. But I went up to 170 on my first batch without the bake I didn’t get any starch showing untill I took it up to a 30 minute full on boil. I don’t doubt your process one bit it’s just that Virgins are a pain in the ass!
I have a question , what is the Email address?
Disappointed. There's only on thumbs up button! YT needs an awesome button just for this!
Could you use a mixing fixture on a drill?
This is a great video to show a process but I have to think after all this work what is going to be the result we are all after in the long run ? If 42 lbs of sweet potatoes only makes 8 gallons of ferment at maybe 8% ABV the results will maybe be quart or a bit more of end product 😳
A stick blender would save you a lot of effort in making a slurry.
Why can't you use a blender?
Could you put it all through a blender to mash them?
Sure could. You could also use a stick blender, it would easier to clean than a regular blender
Can I take the peels when my wife makes sweet potato pie and use them with regular potatoes for the amylase in potato vodka?
Ok. I procured several bottles of sweet potato necter out of the markdown cart at the local grocery. Although it was pure sugar I added about four gallons of water to my pot with the necter more raw sugar and a bit of malted barley to my mash and then DADY yeast. It finished fermenting and I am ready to cook it. Glad I found your videos. Hope it works. My first attempt
Been busy making sanitizer 👍🙏❤️
how about sugar beets and sweet potato's?
Cool idea try it and let us know how it turns out. I'd be interested in trying it myself if I could find the sugar beets
Use drill for mashing :)
If you want the same kind of pot it is a Turkey boiler pot
How about adding some bananas for extra sugar?
I made a banana mash a few months ago, I used 32lbs of bananas and 3 gallons of water. I wound up with a 6% mash. It came out a lot lower than I thought it would.
Ray, did you use amylase to convert the starches?
@@cobrick7570 both alpha and beta. It was the first time I ever used them or did a banana any thing. It came out tasting great just a low abv
@@cobrick7570 both alpha and beta. It was the first time I ever used them or did a banana any thing. It came out tasting great just a low abv
Just curious. I’m thinking about doing a banana brandy myself. Not sure if it’s worth the effort now.
I live in Florida can i do this legally.
George, I always enjoy the uploads, but it sure seems like a LOT of time and work to invest in an 8% wash ? Maybe you could send me a pint so I could see if it's worth the trouble? 😁 #HAPPYDISTILLING EDIT: On to
#3
Hi George, just a little warning. I had a heart attack two weeks ago and the police broke down my door and found me under my coffee table drunk on my own hooch. I was then taken to hospital by paramedics, who at the hospital refused to treat me because I had “some” alcohol in my system. Please let this be a warning to all hooch makers. Since then I have sold my still, my equipment, my ingredients, and gotten rid of every single drop I have had around the house.
I really enjoyed the hobby, you taught me so much and I thank you for it but I can no longer do it.
Many thanks from George in Australia
sorry you had a heart attack SID , but doctors/hospitals in Australia can't refuse treatment just because you have some alcohol in your system. Of course they have to delay certain treatments because of the alcohol eg cardiac catheters/thrombolysis, and if you are truly drunk it may make diagnosis more difficult , we have to treat drunk and drugged people all the time .
Paleo diet approved!
George , stainless steal is not magnetic,
Stainless steel in its raw form is magnetic. When Nickle is added the magnetic properties are reduced.
Most stainless steel used in cookware is not magnetic but it is more popular for kettles to be stainless (non-magnetic) with a magnetic bottom. This makes them useful on induction cook tops and stoves.
@@BarleyandHopsBrewing , hey george thanx you, i didnt know that,
i have another question , why you cover your colum when you distil.
@@cesarmadueno2092 I helps to prevent the loss of thermal energy. Some columns are not as efficient as others and when you lose thermal energy too early it takes more energy to run a smooth run. If I wrap (insulate) the column does not lose heat as quickly and the distillation runs smoother.
@@BarleyandHopsBrewing ok , a see. but what about reflux and estetifaication. even having a deflagmator i never cover my column .
by the way sir , i am from Peru , i allways whatch your videos and i thanx you for your lessons.
Used a preimier rouge red star yeast. Took ;8 hours fir first bubble
48 hours
you are making Yam vodka, just so you know. those are yams, not sweet potatoes. there is a difference.
They look like sweet potatoes to me. ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/
You might want to fact check that ... because calling orange flesh Sweetpotato a yam was a marketing ploy in the 30s a true Yam is more like a Yucca
Dude, you still talk too much.…