All Grain Wheated Bourbon moonshine recipe for Beginners P2
Вставка
- Опубліковано 25 чер 2023
- Part 2 of the all-grain wheated bourbon recipe. In this video, I distill the wash and make cuts for blending to get ready for the oak aging process. This easy bourbon mash recipe uses a traditional mash bill that is tried and true, but we incorporated high temp liquid enzymes to simplify the mashing process. Here's an ingredients kit for this recipe. stillntheclear.com/product/al...
Get our FREE Moonshine Guide Sheets
stillntheclear.com/guides/
The easy way to learn home distilling.
moonshinersacademy.com/
Our FREE newsletter "The Mash"
stillntheclear.com/newsletter/
Come be a part of our Moonshine For Beginners group at MeWe.com mewe.com/join/moonshineforbeg...
The Super Simple Beginners Recipe Kit
stillntheclear.com/super-simp...
Don't forget to check out Still'n The Clear, a weekly podcast all about home-distilling. anchor.fm/stillntheclear
Check out the Still'n The Clear website
stillntheclear.com/
This video may include affiliate links.
"Subscribe Button" by MrNumber112 • Free Download: Subscri...
Thanks for the video. If you would not mind a suggestion for Pt3: A quick summary of the steps including starting and finishing gravity, yields at distillation and finished beverage. Folks are always wondering about their yield and this series is a great example.
That's a great suggestion, thank you. A recap of the notable data points.
Hi , would you give me the address for the all grain heated bourbon so I can get a kit . Thanks
i have some corn whiskey that im aging with toasted pecan wood as an experiment . just a pint . love this hobby because you can experiment with different things .
The unlimited experimentations are the best part of home distilling, IMO.
What was your process for making the pecan sticks?
@@StillnTheClear pecan chips. cooked in the oven at 360 for an hr. sorta used the chart yall have on toasting oak and the time and what flavors it brings out. not too much info out there of flavors for different woods at different temps . so total experiment. they smelled decent like sweet potato maybe.i did find out that jack daniels did a limited edition of whiskey finished on pecan chips. shit is like $200 lol
@@williamferraro4671 awesome. How did it turn out?
@@StillnTheClear it been 2 days lol . i just did a run to make strawberry lemonade shine./ post flavored. with a basic corn mash. took some and put it on that pecan wood. its has a little color already. and prob give it 2 weeks to taste it . the strawberry lemonade . is tasting good and people love it in the summer. when i post flavor usually let it sit 2 weeks and then strain / run thru a coffee filter get the seeds and anything that can settle in the final product so its a clean jar. last run i did a pineapple jalepeno . was super good. cooking and flovors got me into making likker. and use all real fruit to flavor. no extracts of fake shit / coloring etc. love creating . im an artist by trade . and not everyone wants to drink 120 proof plain corn likker lol.
Thank you for another great show
I enjoy learning from your videos and your course
Thank you for watching and I'm glad you enjoy them.
Excellent job Cyrus. Usually the best jar for blending is the 4th one and out of 8 jars total, I usually go with the 6th one. It really depends on what I'm making. It's very rare that I get to start with jar #3 especially with a brandy.
Great video, I especially enjoyed you tasting and deciding which cuts to blend
Thank you. I'm happy you liked it. Thanks for the comment.
Another great video
Thank you, I really appreciate that.
Have you made any videos on blending explaining what and how to use run for a better flavor profile before aging for bourbon.
Thank you
Not yet! That's a good idea for a video. Thank you for the comment.
great video cyrus..
Thank you so much William.
Good info.
Glad it was helpful!
Can you get into the process of creating and maintaining a rum dunder pit?
Hi @Still'n The Clear greetings from Greece. What is the reason to let the jars breath for 24 hours?
Doesn't this process result to lose proof?
And are you following this process besides on grains, also when making fruit brandys?
Letting it breathe allows the more volatile alcohols escape. Yes, you will lose a slight amount of proof. Unless you do what I did and leave it unsealed for several days. I lost about 10 points on this one. 😕
do you ever use a thumper?
Do you have a video on the heads, hearts & tails?
I have talked about the heads, hearts, and tails in many videos. I don't have one dedicated to that topic. Thanks for the idea💡
Do you put any rolled copper mesh packing into your column? I have this exact same still--However, in all Stainless Steel.
Was this just a one distillation run? I love your channel. Can't wait to see the results of this oaked wheated bourbon. I'm going to have order a kit and try make it. 👍
Yes, I did put 1 roll of copper mesh in the column For this run. I don't always though. It depends on how much reflux I'm trying to achieve.
This was a single distillation. What is your favorite kind of spirit to make?
@@StillnTheClear I like Bourbons and flavored moonshine. Still working on dialing in my process and recipe for a reliable and replicable base product to work from.
I have the same still but I use the 110 heater. How long does your run take using propane?
It depends on what I'm running but short runs can be around 6 hrs. On the long side it can take 10 hrs.
@StillnTheClear okay so it's not really any faster than my electric set up thanks
So this was just 1x through the still? Would you consider adding a thumper if you're a one-and-done hobbyist?
You can certainly add a thumper for an extra distillation. I recommend you try both ways to see what suits you.
If you have a column then you don't really need a thumper. Because you can use the column to create reflux and that can be equivalent to a thumper. This answer is disregarding using thumpers for flavor infusion.
Whats your process for cold filtering? Great vid my man!
I keep it simple. Put the spirit in the freezer to pull the fusel oils out of suspension then filter through coffee filter.
How do you do it?
Well very similar, freezer for a couple days then britta water filter. I don't always find it clears that well though after it's been on oak. Whitedog yes but oaked, not so much. Not sure why! Maybe I need to soak my wood more and get some more of those tannins out.
Is this recipe of your for 5gl or 10gl mash?
The wheated bourbon recipe is a 6 gallon recipe.
Ok. You said it a 5 gallon run. I do a 7 gallon run all I get 3 half quarts how you get so much
Two factors for yield include adv% and still efficiency. What is the abb% of your typical run?
Uncle SI what are doing selling whiskey
🤣🤣 I get that a lot.
God saying to make walnut liqueur.
Interesting 🤔
i don't see were the reflux is coming from! it looks like a pot still
Reflux is devided into two categories. Passive reflux is reflux that occurs simply because the outside of metal that makes up your vapor path is being passively cooled by the ambient temp around the still. This would include any parts the vapor touches before it makes it's turn toward the condenser (columns, caps, top of the pot). You can especially notice this if you run your still outside. On colder days or windier days your proof will be higher.
Then there is forced reflux, which I think you're already familiar with. Thanks for the question.
thank you @@StillnTheClear