Great job for your first run! Next time freeze a few gallon water jugs, put them in your plastic tank they will last the run. I use a little giant pump in the bottom of mine. Cheers! MT
Thank you for posting this video. I have always wanted to see how to charge the thumper, and you did it perfectly. I have been kicking around buying the 20 gallon version on this still and you have sold me. Thank you again
What you did was perfectly fine when you put fruit in the thumper. You turned your flame down which I recommend. You added fruit after you discarded your foreshots, this is called “shooting the thumper “ it allows more of the fruit flavors to enter your product compared to if you were to load the apples before you collected and discarded the foreshots. All them flavors would have been discarded. Of course you have to be careful but all that steam from your fruit port was shooting straight up and away from the flame on your burner. I have the same setup but 20 gallon. I make banana brandy and load bananas in my thumper all the time after I collect my foreshots with the still running.
So Get rid of the foreshots then add you fruit etc in the thumper. I was worried once it started then you did that it would Mess up the run. So this is normal procedure I assume.
That's a nice set up and to all the people worried about pouring instead of siphoning it's all preference.. I've seen mash made directly in the pot and come out just fine...
Just a FYI… anytime you distill a fruit fermentation there is a significant amount of methanol in the first 3/4 to full pint of production. It’s best to heat up the still slowly, especially from 150F to 175F. Because methanol evaporates at a lower temperature, this allows it enough time to escape before the good spirits start to come. Any spirits produced before 175° should be discarded. The slower you distilled the better the product you will have. 185 is about the max heat required in the pot.
So most people are concerned about you igniting your vapors. I was looking at how you loaded your pot. It looked like your yeast was being pored in as well. One thing I have started doing is the night before, siphon into a different bucket. Then I am giving it a better chance to clear before siphoning into the pot. For me it makes a much better tasting product. Keep up the good work. Thanks for sharing.
I normally use a nylon bag and it will get most of the sediment. I since picked up a siphon stick. Will try siphoning before and see I can get out more of the sediment.
It's a great time to get a still! Lead times are much shorter! If you're thinking of getting a 5 gal it may be worth considering going to a 10 gal. Not much more work for double the product. Bigger stills are a little easier to make your cuts as well. 🍻
I always tell People if you think a 5 gallon still will be big enough but the 10. And so on. It’s kind of addicting once you get going with the hobby and you will always be able to make 5 gallons in a 10 gallon still but you will Never make 10 gallons in a 5 gallon at once.
Nice video ,shows everything to make your run stand out and simple instructions. I just made a masuh) 4 pounds white sugar 2 pounds brown sugar 1 pound honey one pound strawberry 1 pound raspberries
@@dronepilot1290 was awsome watching you dial it all in :) dont let some of these people bother you, they all comment without listening and just plain rude. Your upload is very appreciated :D
Not here to dispute what you say but those jars look like pints to me not quarts, if you got 7 quarts out of 10 gals. that translates into 20% alcohol not many yeasts that I or the industry know of can withstand that. Also some friendly advice Safety First, Last and ALWAYS. make sure your work area in decluttered of tripping hazards give yourself enough room to walk by without the possibility of knocking over the unit, also when working with open flame ventilation is an issue or lack of should I say otherwise great job...cheers
I'm not trying to be a know-it-all or an ass my family's been doing this for generations I just don't want to see nobody get hurt and I want to see you make good product as soon as you start producing alcohol dial your flame Way back you will hold about 160 and the more alcohol you pull out the more you'll see your gauge gradually climb it'll make for a lot smoother and better taste profile
@@dronepilot1290 other than having your still sitting on unstable ground and opening the system once you start distilling I think you're doing a great job just keep your temperature down a little and remember what I told you and you should be just fine keep up the good work
Great set up. It is always nice to see a traditional still working. Would there be a video on the taste test :) Also I wonder if you took a reading of the thermometers at the end of the run before your shut it down. The still thermometers should had been high, but I wonder what was the temperature on the thumper. Looking forwards for your next run. Thanks.
Good video, nice system you will learn your does and don’ts and should have soon enough! Keep it up! How was the hooch did your apples and cherries come thru?
Awesome first run! just would suggest you taste and smell it as you go, your run prolly ended A LONG time ago I bet the last 3 jars are all tails and nasty. Other than that very smooth!
How did you clean yours before use? I bought the 20 gal pot still from them and they said they cleaned it before shipping. Not saying i dont trust them but i think it needs a cleaning run first. Did you do a cleaning run?
Nice video. I would have added to the thumper before I heated it, but what you did isn't wrong. I'm just so clumsy that I'd have burned myself. Nice set up. How did it taste?
On the north Georgia still website.. there are all these upgrades. I’m not sure what they are. *tri clamp ferrules *upgrade bottom (48 oz/16 gauge (1/16”) copper *create bypass directly to worm *add fill port on vapor cone? *upgrade 4” end cap to sight glass on thumper *add temperature gauge to worm *upgrade to sealed worm with 4”access port *add propane burner *add electric heating system Can anyone help me learn what is convenient/necessary versus extra?
I haven't seen anyone making any negative comments. So far the comments have been pretty solid advice for somebody who is just starting out. I wish I would have had this advice when I started. However I've been doing it for almost 10 years now and I still take advice
I think you would be better off throwing that gallon ice jug in the res bucket as you want to surround the top part with as much thermal mass as you can aka pull the heat from it and water does that much better I would even keep an eye out for maybe a shipping tube you could seal with silicone to make a custom ice maker for that purpose
So adding the apples after the heads is the best procedure. This don’t mess up the run being it started already. I’m obviously new to this. Doing me research and taking notes.
Before the first use of your still, they recommend washing the inside with a salt and vinegar mix; 1/2 cup of salt and 1 gallon vinegar. Heat the vinegar to about 110-115 degrees. then pour into equipment and scrub with brush. Then rinse everything. then do a cleaning run with 1 cup vinegar to 5 gallons of water. Do not run cold water to the worm, to allow vapor to clean the lines and then rinse everything with water when done.
I got 20g still with thumper, and a pid electronic heating element, i didn't start til about 192 degrees Ferenhiet with a very slow drip, cooked it til 212 and cut off the heat, only producing about a gallon of 90 proof shine. Any tips would be appreciated.
First off whatever you have your still sitting on that keeps shaking her when you walk around it you need to move it and set it directly on the concrete and unsure still spells disaster every time secondly you need to squeeze the juice out of them cherries because they also hold alcohol
That is 2 pieces 1/8 sheet metal that a truck dumped on the road and couple cars hit and bent it up. I picked it up and ran it over a couple of time with my truck trying to flatten it. It was going to be a steel table one day.
If that's all the water you're going to use you need to throw four or five bags of ice down in the water plus you need to fill your condenser with ice before you start running water through it your liquor is going to come off fiery because your worms not going to stay cold enough
Definitely rack your mash first. It will clear it up and be easier to pour in your cooker. And get ready with a jar when you change jars! You wasting alcohol man!
You never want to open the system once you start distilling everything needs to be in there before you fire it up you know you can blow your ass up doing that
He wouldn’t of blew his ass up by opening the fruit port to the thumper as you claim. If anything the vapors would contact a flame there could possibly be a fire not an explosion as you claim. The explosion “blowing your ass “comes from pressure in the cap of the boiler that’s why the old timers would put a concrete block on top of the cap. Blowing your ass up comes from gas leaks from your propane tank or line coming in contact from an open flame
Plenty of people add fruit to thumper after the heads come out. If not your heads soak up most of the flavor instead of infusing the hearts. But yes you need to be careful and quick
Always best to add to your thumper AFTER getting the foreshots.....otherwise a lot of the best flavor goes down the drain. just need to be careful, can even shut off the gas for a few seconds. Congrats on your first run...
You should never run your steel above 160 170 wild distilling the more alcohol you pull out the higher the temperature will go you should be able to watch your temperature gauge and judge how far into the run you are
Just turn off the flame.. nothing wrong with shooting the thumper as long as your careful and quick.. a fan blowing the vapor s away while your doing it can also help
I would recommend not filming it and telling anyone what you are doing. It is a felony, there is no hobby distillation clause. Some states say it is okay, but not the Feds.
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
Great job for your first run! Next time freeze a few gallon water jugs, put them in your plastic tank they will last the run. I use a little giant pump in the bottom of mine. Cheers! MT
Thank you sir for posting I’m watching all I can prior to my first try at a run. Very informative.
Thank you for posting this video. I have always wanted to see how to charge the thumper, and you did it perfectly. I have been kicking around buying the 20 gallon version on this still and you have sold me. Thank you again
Did you get it?
@@Bobthebuilder.69 No sir, still saving up for it. Should be ready by the end of the year
What you did was perfectly fine when you put fruit in the thumper. You turned your flame down which I recommend. You added fruit after you discarded your foreshots, this is called “shooting the thumper “ it allows more of the fruit flavors to enter your product compared to if you were to load the apples before you collected and discarded the foreshots. All them flavors would have been discarded. Of course you have to be careful but all that steam from your fruit port was shooting straight up and away from the flame on your burner. I have the same setup but 20 gallon. I make banana brandy and load bananas in my thumper all the time after I collect my foreshots with the still running.
Adding applesauce instead of diced apples helped a lot with flavor.
So Get rid of the foreshots then add you fruit etc in the thumper. I was worried once it started then you did that it would
Mess up the run. So this is normal procedure I assume.
That’s good advice, make perfect sense. Thanks
Nice! Thanks for sharing.
That's a nice set up and to all the people worried about pouring instead of siphoning it's all preference.. I've seen mash made directly in the pot and come out just fine...
Thank you for posting the video, very informative.
Loved the idea of using vinegar jug for ice. I gotta try that.
thanks for going through the whole rundown
i was hoping you did a tasting after you proofed it down, bet it was good, thanks for sharing
Excellent job my friend I bet that stuff is amazing..
It was!
Just a FYI… anytime you distill a fruit fermentation there is a significant amount of methanol in the first 3/4 to full pint of production. It’s best to heat up the still slowly, especially from 150F to 175F. Because methanol evaporates at a lower temperature, this allows it enough time to escape before the good spirits start to come. Any spirits produced before 175° should be discarded. The slower you distilled the better the product you will have. 185 is about the max heat required in the pot.
So most people are concerned about you igniting your vapors. I was looking at how you loaded your pot. It looked like your yeast was being pored in as well. One thing I have started doing is the night before, siphon into a different bucket. Then I am giving it a better chance to clear before siphoning into the pot. For me it makes a much better tasting product. Keep up the good work. Thanks for sharing.
I normally use a nylon bag and it will get most of the sediment. I since picked up a siphon stick. Will try siphoning before and see I can get out more of the sediment.
Now that’s a nice still
Cool video I have checked into one of those stills and always wanted to get one myself. Hopefully soon save up for it. But good job enjoyed it.👍
Thanks for sharing, looking into the 5 gallon still set myself. Looks like a good time.
It's a great time to get a still! Lead times are much shorter! If you're thinking of getting a 5 gal it may be worth considering going to a 10 gal. Not much more work for double the product. Bigger stills are a little easier to make your cuts as well. 🍻
I always tell
People if you think a 5 gallon still will be big enough but the 10. And so on. It’s kind of addicting once you get going with the hobby and you will always be able to make 5 gallons in a 10 gallon still but you will Never make 10 gallons in a 5 gallon at once.
Good work
I would recommend siphoning off the liquid instead of pouring. You will change the flavor running it with the yeast in your boiler. Happy distilling
would it make a better shine and how would you siphon the liquid out into the still? just a new guy wanting to learn sorry for my inexperience
@@lukasrak155 siphon hose or racking cane and keep the hose out of the yeast
The yeast will float to the top or drop to the bottom of a mash barrel?
@@crackedbrainOG drop to the bottom
Nice video ,shows everything to make your run stand out and simple instructions. I just made a masuh) 4 pounds white sugar 2 pounds brown sugar 1 pound honey one pound strawberry 1 pound raspberries
great upload! the ice jugs were a great idea :) looks like my kind of garage lol
Thanks for watching!
@@dronepilot1290 was awsome watching you dial it all in :) dont let some of these people bother you, they all comment without listening and just plain rude. Your upload is very appreciated :D
Awesome.
Not here to dispute what you say but those jars look like pints to me not quarts, if you got 7 quarts out of 10 gals. that translates into 20% alcohol not many yeasts that I or the industry know of can withstand that. Also some friendly advice Safety First, Last and ALWAYS. make sure your work area in decluttered of tripping hazards give yourself enough room to walk by without the possibility of knocking over the unit, also when working with open flame ventilation is an issue or lack of should I say otherwise great job...cheers
Good ol' garage likker 😋👍
I'm not trying to be a know-it-all or an ass my family's been doing this for generations I just don't want to see nobody get hurt and I want to see you make good product as soon as you start producing alcohol dial your flame Way back you will hold about 160 and the more alcohol you pull out the more you'll see your gauge gradually climb it'll make for a lot smoother and better taste profile
I have been doing this for only 2 years and have a lot to learn. These are all good suggestions Thank you
@@dronepilot1290 other than having your still sitting on unstable ground and opening the system once you start distilling I think you're doing a great job just keep your temperature down a little and remember what I told you and you should be just fine keep up the good work
Great set up. It is always nice to see a traditional still working.
Would there be a video on the taste test :)
Also I wonder if you took a reading of the thermometers at the end of the run before your shut it down. The still thermometers should had been high, but I wonder what was the temperature on the thumper.
Looking forwards for your next run. Thanks.
Great suggestion!
Good video, nice system you will learn your does and don’ts and should have soon enough! Keep it up! How was the hooch did your apples and cherries come thru?
It was good, I was hoping for a little more apple flavor.
Awesome first run! just would suggest you taste and smell it as you go, your run prolly ended A LONG time ago I bet the last 3 jars are all tails and nasty. Other than that very smooth!
Did you just put in cherries for your mash or anything else? What size pump are you using?
LOVE YOUR GEAR, WHERE CAN I GET SOME LIKE IT?
How did you clean yours before use? I bought the 20 gal pot still from them and they said they cleaned it before shipping. Not saying i dont trust them but i think it needs a cleaning run first. Did you do a cleaning run?
Nice video. I would have added to the thumper before I heated it, but what you did isn't wrong. I'm just so clumsy that I'd have burned myself. Nice set up. How did it taste?
Your set up very clean where did you find this manufacturer.
On the north Georgia still website.. there are all these upgrades. I’m not sure what they are.
*tri clamp ferrules
*upgrade bottom (48 oz/16 gauge (1/16”) copper
*create bypass directly to worm
*add fill port on vapor cone?
*upgrade 4” end cap to sight glass on thumper
*add temperature gauge to worm
*upgrade to sealed worm with 4”access port
*add propane burner
*add electric heating system
Can anyone help me learn what is convenient/necessary versus extra?
I don't see you smelling, feeling, or tasting. How do you make your cuts?
Damn, yall give the man a break its his first run. My first run will probably produce water.
I haven't seen anyone making any negative comments. So far the comments have been pretty solid advice for somebody who is just starting out. I wish I would have had this advice when I started. However I've been doing it for almost 10 years now and I still take advice
Looks delicious!
It was!
The temp is way too high that's why your liquor turned out fiery
I'm a beginner but I'm pretty sure that the best liquor is run slow?...Thanks for posting!
You should list all of the equipment that you’re using. Like the mash barrel and burner etc.
It’s a complete kit you can buy online
I think you would be better off throwing that gallon ice jug in the res bucket as you want to surround the top part with as much thermal mass as you can aka pull the heat from it and water does that much better I would even keep an eye out for maybe a shipping tube you could seal with silicone to make a custom ice maker for that purpose
And I wouldn't suggest putting whole fruit in the thumper anyway you should use juice or tails from your last run
We’re did you get those fermenting jars. Those are nice. Love your vids Sir. Thank you
I ordered them online, The box is marked Kegco 6.5 gallon carboys with the wide mouth opening.
So adding the apples after the heads is the best procedure. This don’t mess up the run being it started already. I’m obviously new to this. Doing me research and taking notes.
What is the recommended cleaning procedure for a full copper system such as this?
Before the first use of your still, they recommend washing the inside with a salt and vinegar mix; 1/2 cup of salt and 1 gallon vinegar. Heat the vinegar to about 110-115 degrees. then pour into equipment and scrub with brush. Then rinse everything. then do a cleaning run with 1 cup vinegar to 5 gallons of water. Do not run cold water to the worm, to allow vapor to clean the lines and then rinse everything with water when done.
If you want to scrub stuff by hand, a copper scrubber and ketchup work good.
I'm running a 20 gal electric element still
Nice still. I Prefer stainless myself is there a pre treatment for the copper?
Just clean with citric acid
Slow down my friend, Slow it down.
Hello, I need to find out the thickness of the sheet for the moonshine still?
Hi!
I got 20g still with thumper, and a pid electronic heating element, i didn't start til about 192 degrees Ferenhiet with a very slow drip, cooked it til 212 and cut off the heat, only producing about a gallon of 90 proof shine. Any tips would be appreciated.
How much sugar are adding in you mash? Might need to up that a few lbs.
@@dronepilot1290 20 lbs sugar 20 gal water
you got your thumper hooked up backwards?
Did you get any apple flavor come through with the thumper?
There was a hint of apple flavor. Because I was so worried about it being the first time, I forgot to taste it on the video.
First off whatever you have your still sitting on that keeps shaking her when you walk around it you need to move it and set it directly on the concrete and unsure still spells disaster every time secondly you need to squeeze the juice out of them cherries because they also hold alcohol
That is 2 pieces 1/8 sheet metal that a truck dumped on the road and couple cars hit and bent it up. I picked it up and ran it over a couple of time with my truck trying to flatten it. It was going to be a steel table one day.
What liquid did you put in the thumper?
I put some of the heated mash, some tails and the apples
I would never open a hot container full of alcohol vapor 12 inches away from open flame. Please be careful
If that's all the water you're going to use you need to throw four or five bags of ice down in the water plus you need to fill your condenser with ice before you start running water through it your liquor is going to come off fiery because your worms not going to stay cold enough
That is good to know, because it almost always comes out fiery, Thanks
Do you send your stills to Australia & if so how much?
Why are you using a thumper? And how much liquid do you have in the thumper?
To add flavor
where did you get the copper plate on the burner
guess he not telling
I'm going to order that still but going to get the standard 10gal one how lol ng did it take for you to get it? Their site is say 6 months
Yes it took about 8 months
Lost my cherry...but Still have the box it came in...
😆
Why didn’t you load the thumper before hand.
A still that size do yourself a favor and after you toss out the heads collect in pint jars to make better tighter cuts.
Nice set up but it looks like you may be running it a little fast.
well he was more you tube savvy than whiskey making but it's all educational
I got the still in the winter and cooler temps made it hard heat up
Definitely rack your mash first. It will clear it up and be easier to pour in your cooker.
And get ready with a jar when you change jars! You wasting alcohol man!
A little hot for a stripping run , but how exciting to get that first run under your belt congratulations
what is the temp of your test cylinder prof is read at 60
I am not sure what the temp of the moonshine was when I poured it into my cylinder for proofing. I will have to check next time.
You never want to open the system once you start distilling everything needs to be in there before you fire it up you know you can blow your ass up doing that
He wouldn’t of blew his ass up by opening the fruit port to the thumper as you claim. If anything the vapors would contact a flame there could possibly be a fire not an explosion as you claim. The explosion “blowing your ass “comes from pressure in the cap of the boiler that’s why the old timers would put a concrete block on top of the cap. Blowing your ass up comes from gas leaks from your propane tank or line coming in contact from an open flame
Plenty of people add fruit to thumper after the heads come out. If not your heads soak up most of the flavor instead of infusing the hearts. But yes you need to be careful and quick
Thanks
Always best to add to your thumper AFTER getting the foreshots.....otherwise a lot of the best flavor goes down the drain. just need to be careful, can even shut off the gas for a few seconds. Congrats on your first run...
Why didnt you dump the cherries in to a 5 gallon bucket and lift the cloth out maybe you wouldnt have spilled it,, asking for a friend
put a block of ice in the blue barrell
Its your future
Use a cheap harbor freight pump to pump your mash over. That's what I use
170 degree???
Man, you need a pump for that mash.
Your running it to hot and fast slow and low will be a better jar
All the settled yeast, mixed back into solution 😢
I cringed every time there was alkyhol running on the floor
Me too!!! So wasteful.
I can't stress enough never ever ever open the system once you start distilling
Why?
This tho!!
Is UA-cam trying to kick you off. I had to answer a questionnaire about your video.
Sorry, no longer working remotely, the commute is taking up some of my online time
No I have not received anything from UA-cam threatening to kick me off or take down anything.
You should never run your steel above 160 170 wild distilling the more alcohol you pull out the higher the temperature will go you should be able to watch your temperature gauge and judge how far into the run you are
Totally disagree I end my runs at about 200-204. I produce the best around 178°
Don't even worry about the thermometer until you get everything figured out with your still.. run it according to output..
Go electric is soon much faster
Opening that thumper right next to an open flame isn’t a smart idea. You should load your thumper in the very beginning.
That is a very good point, I turned the gas down but should have turned it off.
Just turn off the flame.. nothing wrong with shooting the thumper as long as your careful and quick.. a fan blowing the vapor
s away while your doing it can also help
I would recommend not filming it and telling anyone what you are doing. It is a felony, there is no hobby distillation clause. Some states say it is okay, but not the Feds.
by far the most inefficient and wasteful way to make some
Painful to watch... Might need to learn some editing skills...
Thanks for the view
Put in a bag set up in a 5 gallon bucket , you do not have to hold it, clogs to easily.
Don't need to run it over 180 on the temp, 200 is way to hot...