Wow, you really are speaking to me as a chef. I found your channel like a week ago in my recommended because I was trying to learn about distilling, and you’ve already improved my tepache and today I was looking to make an ancho truffle and found this video. Combining two of my own current culinary experiments into one dish is incredible. The algorithm is listening too well and putting my eyes right on what I want.
This is so awesome! I’d love to get into re-distilling like this. I’m curious, when using a base spirit like Vodka, do you not have to worry about heads and tails like with traditional distillation? Is there no methanol to worry about?
Eddie........ this is fantastic! I find I’m excited and inspired by each video I’ve seen. In response to your request I thought of a plant I’ve been looking at quite a bit lately for its many uses and benefits. Its also considered a scourge of a weed in some contexts. By name: Mimosa (Portugese), Acacia Dealbata . I’d be curious as to your perspective, ideas in uses and processes of value.
Hi James, aw thank you! I have not worked with Acacia Dealbata before but it sounds really interesting, I'll do some research and see if I can get hold of some. Thanks for the suggestion :)
would be nice if you explain what you put in (is it already distilled once to get rid of the methonol and acetates) , what you get out and what quantity of say gin you would get and how you blend it, sound like a load of work for very little alcohol to use.
If you look at my most recent video on the rotavap from an about 2 months ago I cover all of that I think. And I have a specific video on making vacuum distilled gin from last year which goes into lots of detail on making gin and again answers these questions, hope that helps
expanding on the ability to remove aroma from scotch bonnets. Can i use any of the equipment in this video or other videos you have to remove the capcacin from peppers but keep the flavor and aroma for cooking? Theres so many fantastic peppers that have amazing flavor, but are too spicy to try and use multiple in the same dish.
I have another video exactly on this. I think it’s called chilli chocolates without the heat or something like that. If you look back to my videos from a lot a year ago I made one
I'm not 100% sure what a vacuum saver is. I imagine like a zip lock bag for freshness lol. Heat and pressure increase evaporation, if your not adding heat or reducing the pressure. No impossible
I have used it in a few trial dishes but nothing that has made the menu so far. It was interesting adding it to amazake add alcohol content and accentuate the koji aromas already in that. It was very pleasant but fairly subtle in aroma, very much as the smell of fresh koji is. I think if I do another batch I will use a higher percentage of koji and maybe do an ultrasonic infusion too before distillation.
I’m doing a video that will cover that and lots more detail on techniques and uses etc, but yes they are very expensive. This is the base model and at least a few years ago the full system was around £7000
It doesn’t infuse, you infuse the alcohol first then use this to re-distil it. You could use it to distil alcohol from fermented sugar but it wouldn’t be the most efficient way to do that and there are stricter rules about that. Most people use them to re-distil infused alcohol at low temperatures
Hi, yes you can, but I think its not the most efficient method. I have made orange essential oil and pink pepper oil both in small amounts. I suspect though its an expensive way to do it
Nice introductory... I've had a mind to extract some pretty off the wall flavors for a unique gin, and this inspires me... There are a million units to choose from... Can you point someone in the right direction for a reputable manufacturer?
It’s a perfect way to make a really unique gin, and you can get really experimental with the flavours. I have the Buchi and have their cheapest model which is great for me. I went with Buchi because they have a great reputation & I feel they are reliable & consistently high quality I think my model is the R100, I love it!
As a Chemist that had a bartender job, all the extra things in a cocktail 🍸 is 95% show business, 5% anything you can taste or notice. There to get drunk , crunck , and hopefully lucky
you can distil alcohol off a liquid and thereby remove alcohol from it, but neutral spirit is basically alcohol and some water to dilute it, if you distill off the alcohol you'd basically be left with water and some impurities etc so I cant see a reason to do it.
Hi, in short it isn't a concern with the distillation I am doing as I am re-distilling a neutral grain alcohol which has already been distilled before I infused my chosen flavours into it. Methanol is produced during fermentation, so if you were fermenting your own base to produce alcohol and then distilling it what would be something you would need to manage, but with a clean, pre-distilled neural grain sprit as a start point (how most gin starts) you dont need to worry about that, the methanol is already removed. I then infuse in my flavours or combine them depending on what I'm making, re-distil that mixture at low temperature for flavour purity and then I can use that finished distillation in the way I want. Hope that helps
Man, I feel like your channel was made just for me! Thank you!
Aw that’s great to hear, I try to make & share stuff i think I’d like to watch
Wow, you really are speaking to me as a chef. I found your channel like a week ago in my recommended because I was trying to learn about distilling, and you’ve already improved my tepache and today I was looking to make an ancho truffle and found this video. Combining two of my own current culinary experiments into one dish is incredible. The algorithm is listening too well and putting my eyes right on what I want.
Aw thanks, thats very kind of you to say
Thank you for this explanation. Plenty of useful and interesting information packed into a short video. Keep up the good work mate!
Thanks, will do!
Great videography and content on this .. great work
This is like seeing the future. Thank you mate.
Glad you enjoyed it
Great vid Eddie 👍
Thank you very much Robert :)
So which liquid are you using for the flavor? The liquid from the flask in the water or the liquid that is chilled?
This is so awesome! I’d love to get into re-distilling like this.
I’m curious, when using a base spirit like Vodka, do you not have to worry about heads and tails like with traditional distillation? Is there no methanol to worry about?
Eddie........ this is fantastic! I find I’m excited and inspired by each video I’ve seen. In response to your request I thought of a plant I’ve been looking at quite a bit lately for its many uses and benefits. Its also considered a scourge of a weed in some contexts. By name: Mimosa (Portugese), Acacia Dealbata . I’d be curious as to your perspective, ideas in uses and processes of value.
Hi James, aw thank you! I have not worked with Acacia Dealbata before but it sounds really interesting, I'll do some research and see if I can get hold of some. Thanks for the suggestion :)
would be nice if you explain what you put in (is it already distilled once to get rid of the methonol and acetates) , what you get out and what quantity of say gin you would get and how you blend it, sound like a load of work for very little alcohol to use.
If you look at my most recent video on the rotavap from an about 2 months ago I cover all of that I think. And I have a specific video on making vacuum distilled gin from last year which goes into lots of detail on making gin and again answers these questions, hope that helps
Nice video. Where can I find a little copper still like yours?
I got the copper still from www.copper-alembic.com
Nice video, whats a good neutral alcohol to use for infusions?
I use a high proof neutral grain alcohol. I sometimes dilute it to a lower percentage :)
@@EddieShepherd thank you! Love your content!
expanding on the ability to remove aroma from scotch bonnets. Can i use any of the equipment in this video or other videos you have to remove the capcacin from peppers but keep the flavor and aroma for cooking? Theres so many fantastic peppers that have amazing flavor, but are too spicy to try and use multiple in the same dish.
I have another video exactly on this. I think it’s called chilli chocolates without the heat or something like that. If you look back to my videos from a lot a year ago I made one
@EddieShepherd perfect, I'll check it out thank you!
can't wait until I can afford one!
Please make a video about Ultrasonic Homogenizer as well, I am a big fan of the machine and want to hear your opinion and use on it as well!
What rotovap do you use? Could you drop a link please
I use a Buchi r100
what kind of cooler do you use for -10
I use the Buchi recirculating chiller. Minus 10 is as low as it will go but that’s plenty low enough for good vacuum distillation
If you vacuum seal alcohol using vacuum wine saver, would this increase evaporation?
I'm not 100% sure what a vacuum saver is. I imagine like a zip lock bag for freshness lol.
Heat and pressure increase evaporation, if your not adding heat or reducing the pressure. No impossible
hi ! for the 35C to distill how many mbar to do the vacuum ?
I gradually lower it to about 15mbar by the end
How was the distilled koji? How’d you use it?
I have used it in a few trial dishes but nothing that has made the menu so far. It was interesting adding it to amazake add alcohol content and accentuate the koji aromas already in that. It was very pleasant but fairly subtle in aroma, very much as the smell of fresh koji is. I think if I do another batch I will use a higher percentage of koji and maybe do an ultrasonic infusion too before distillation.
How much does the machine cost? with all the items combined?
I’m doing a video that will cover that and lots more detail on techniques and uses etc, but yes they are very expensive. This is the base model and at least a few years ago the full system was around £7000
MR. HEisenberg from the breaking bad. hahahah.
May I ask, what is the temperature and pressure you usually use for that machine to distill alcohol?🙏🙏🙏
I drop the pressure to close to full vacuum, and generally distil at 35C - 40C (35C for the most delicate ingredients)
Приветствую!А деликатные ингредиенты это какие ?Подскажите пожалуйста!
So, this apparatus infuses flavors with alcohol. It does not create alcohol from sugar vapors, like an actual still?
It doesn’t infuse, you infuse the alcohol first then use this to re-distil it. You could use it to distil alcohol from fermented sugar but it wouldn’t be the most efficient way to do that and there are stricter rules about that. Most people use them to re-distil infused alcohol at low temperatures
@@EddieShepherd I just learned that you can re-distil previously infused alcohol. Not a bad way to end the day. Thank you.
Stills do not create alcohol from sugar vapors. The rotovap is a piece of chemistry equipment meant for evaporating solvents from reaction mixtures
Can you use Rotavap to extract essential oils?
Hi, yes you can, but I think its not the most efficient method. I have made orange essential oil and pink pepper oil both in small amounts. I suspect though its an expensive way to do it
Nice introductory... I've had a mind to extract some pretty off the wall flavors for a unique gin, and this inspires me...
There are a million units to choose from... Can you point someone in the right direction for a reputable manufacturer?
It’s a perfect way to make a really unique gin, and you can get really experimental with the flavours.
I have the Buchi and have their cheapest model which is great for me. I went with Buchi because they have a great reputation & I feel they are reliable & consistently high quality
I think my model is the R100, I love it!
As a Chemist that had a bartender job, all the extra things in a cocktail 🍸 is 95% show business, 5% anything you can taste or notice.
There to get drunk , crunck , and hopefully lucky
Could you use this to remove alcohol to make a NA neutral spirit
you can distil alcohol off a liquid and thereby remove alcohol from it, but neutral spirit is basically alcohol and some water to dilute it, if you distill off the alcohol you'd basically be left with water and some impurities etc so I cant see a reason to do it.
Nice! And strip \ recycle those pesky solvents.
In your rotavap distillations do you do anything special to lessen or prevent methanol product or is that even a concern here? Thanks!
Hi, in short it isn't a concern with the distillation I am doing as I am re-distilling a neutral grain alcohol which has already been distilled before I infused my chosen flavours into it. Methanol is produced during fermentation, so if you were fermenting your own base to produce alcohol and then distilling it what would be something you would need to manage, but with a clean, pre-distilled neural grain sprit as a start point (how most gin starts) you dont need to worry about that, the methanol is already removed. I then infuse in my flavours or combine them depending on what I'm making, re-distil that mixture at low temperature for flavour purity and then I can use that finished distillation in the way I want. Hope that helps
@@EddieShepherd It does, Thank you!
I used a rotavap almost every single day for 2 years as a chemistry major.... I hated it
It would have nice to actually see him using a rotavap?