Thanks gorge for all of your videos I see about 25 videos a week i am a beginner looking for my first stall about 3/4 weeks ben looking at videos for 3 months now I missed up and ordered a 30gl still but I live with it you're videos are so amazing thanks Terry
This whole series has been out trucking standing my friend I've managed to learn something from every one of them so you can teach an old dog new tricks. Stay well and as always #HappyDistilling.
George you make me feel dumb.. mainly because i know you already make it easy to understand and sometimes i still can't follow. But altogether your videos are absolutely amazing.
Just as a suggestion, leaky lids can be remedied by stripping the outer jacket off of a piece of 12/3 romex by splitting it on the narrow side then placing it on the lip of the bucket between the bucket and the lid.
Just saved me. My first ever run yesterday I scorched it during the second half of the 3 gallon run. I threw out 125ml of the first bit and then got 1 quart of 100 proof crystal clear and a 1/2 a quart of cloudy scorched. I was thinking about just throwing those into the next run, but I won't now. That first clear jar smells exactly like tequila for some reason.
I have a question. If I was to put some flaked corn in to bump up tje ABV dose the Sweet Potatoes have enough enzimes to convert the corn also? Im also a little confused my mash always settles clear on its own no degassing first?
Hi George quick one.. I know it's not about vodka..but Can you advise me.. I am looking to get a t500 second hand in mint condition.. And I wana get a spare temp switch You say its a ksd301 125c But do I get a Normally open temp switch Or a Normally closed temp switch Thanks
Hey George I’ve been distilling a long time and thought I had all the answers. I thought I knew all there was to know, but just about every video has a little more than what I thought I knew. Your video of Sweet potato vodka was like watching my dad groom his bad ass, awesome beard. What’s your thought about figs. I’ve tried them once but couldn’t make it past the putrid rotten meat smell. Have you ever seen anyone go further than wine w
Hey man I’m following your videos on this sweet potato mash, it’s been fermenting for a week now and it smells horrible! Is that normal or did I do something wrong? Thanks again.
Justen Hearn yeah that shouldn’t scorch, you have the interface between burner-kettle, which should spread out the heat, and the implicit control from setting the burner to a limited temperature Do you already have scorching problems?
George, I'm sure you remember this, but that acetobacter needs oxygen, as well. If your layer of Co2 was OK, it is NOT going to turn into vinegar, even if you have that bacterium in there. Oh, 23 liters, a little over 6 gallons. steve
Great stuff George!
This guy is amazing. Thank you, UA-cam algorithm.
You've got a pretty amazing workshop...I'm so jealous!
Man I kept watching this series because he hides tons of information within each video which can be used on any recipe, not just the one he's doing.
What a terrific series !!
I have really enjoyed going back to school with George as my teacher
Great video
Thanks George
Happy Distilling
Many thanks!
Thanks gorge for all of your videos I see about 25 videos a week i am a beginner looking for my first stall about 3/4 weeks ben looking at videos for 3 months now I missed up and ordered a 30gl still but I live with it you're videos are so amazing thanks Terry
George You are A Rock Star Thank You HAPPY DISTILLING
Super excited for videos to come. This was very informative also. Reinforces what you’ve said many times before.
Awesome, thank you!
Great video George and a nice job cleaning the shop too.
George is the best!
This was the best show , can't wait.
This whole series has been out trucking standing my friend I've managed to learn something from every one of them so you can teach an old dog new tricks. Stay well and as always #HappyDistilling.
Glad to help
👍 looking forward to part 6
Nice descriptions of everything bud. I'm looking forward to episode 6 ...
you make so good videos :) , i enjoy checking them out every time
Always interesting and informative. Thanks George ! #HAPPYDISTILLING 🥃
Well done sir.
George you make me feel dumb.. mainly because i know you already make it easy to understand and sometimes i still can't follow. But altogether your videos are absolutely amazing.
Great video George, can't wait to see the final product, Mmmmmmmmmm...
I have to ask u have you ever been a teacher . you teach so well...
Just as a suggestion, leaky lids can be remedied by stripping the outer jacket off of a piece of 12/3 romex by splitting it on the narrow side then placing it on the lip of the bucket between the bucket and the lid.
Just saved me. My first ever run yesterday I scorched it during the second half of the 3 gallon run. I threw out 125ml of the first bit and then got 1 quart of 100 proof crystal clear and a 1/2 a quart of cloudy scorched. I was thinking about just throwing those into the next run, but I won't now. That first clear jar smells exactly like tequila for some reason.
Yes yes very nice video
I'm waiting for PART 7....on mine.Taste It..HAPPY d.ing..
Maby not all the answers but a. Damn good explanation of the process
Hey George can you edit and condense this series into one video by talking over the new 30 minute condensed/edited video?
Hi. Greate clip as always. Thank you! One thing I wonder: Could I still use the dunder for my next mesh after using this method to clarify?
I have a question. If I was to put some flaked corn in to bump up tje ABV dose the Sweet Potatoes have enough enzimes to convert the corn also? Im also a little confused my mash always settles clear on its own no degassing first?
Watching,well done ☕️☕️☕️☕️☕️
Thanks for watching
Barley and Hops Brewing when is part 6
Direct or indirect heat is your question, and most of us use direct. #HappyDistilling
Hi George quick one.. I know it's not about vodka..but
Can you advise me.. I am looking to get a t500 second hand in mint condition.. And I wana get a spare temp switch
You say its a ksd301 125c
But do I get a
Normally open temp switch
Or a
Normally closed temp switch
Thanks
Clearing it up will make a nice clear sweet potato wine
Would loved to see a time lapse of the wash clearing. It always amazes me how that part works.
Basically a double boiler?
I just made some apple brandy with a apple wine I made 3 years ago .
Fun With Wine How did it turn out? Been thinking about doing that with some blackberry wine I made a few years ago. Mac from Georgia
@@charlesmccoy5857 good love it
Hey George
I’ve been distilling a long time and thought I had all the answers. I thought I knew all there was to know, but just about every video has a little more than what I thought I knew. Your video of Sweet potato vodka was like watching my dad groom his bad ass, awesome beard. What’s your thought about figs. I’ve tried them once but couldn’t make it past the putrid rotten meat smell. Have you ever seen anyone go further than wine w
This video white board is tops
Hi ,my name is Dave, can it be drank as soon as it ferments without the still? What would be the results of this?
George, What is the title of the country song at the beginning of every video?
Those leftovers are prime bokashi compost material or earthworm food! Soil fungi will get silly on it too!
Hey man I’m following your videos on this sweet potato mash, it’s been fermenting for a week now and it smells horrible! Is that normal or did I do something wrong? Thanks again.
Not sure. It should not smell horrible. If you are referring to the gas released by the airlock it could be the fermenting temperature is too high.
Word of the day: Nit-noid
Think it would be faster if you use a woman's knee-high sock to string your mesh out just make sure it's the colorless one
Chitosan!
George describe the smell!
⚗HAPPYDISTILLING YOU ALL!.🍻🥃
Lol it’s a “sous vide still”
Can you have too much sugar in the mash?
Yeah the yeast doesn’t have enough water at that point
I think it’s around 1.15 gravities but I’m not confident at all on the number
So how do you keep from scorching your mash?
Gentle heat/low power or PWM heating element
@@thomasa5619 i use an induction oven i just set the setting to 175 and let it stay at that temp is this good or bad?
Sorry, before I have too much misunderstanding...
Your kettle containing your mash is inside a fan forced oven?
My pot sits on a burner i set the burner to 175 or 180 and let it heat up and it stays on that temp
Justen Hearn yeah that shouldn’t scorch, you have the interface between burner-kettle, which should spread out the heat, and the implicit control from setting the burner to a limited temperature
Do you already have scorching problems?
George, I'm sure you remember this, but that
acetobacter needs oxygen, as well. If your
layer of Co2 was OK, it is NOT going to turn
into vinegar, even if you have that bacterium
in there. Oh, 23 liters, a little over 6 gallons.
steve
1 fl. oz = 28 ml
Once you learn how to un-fry an egg 🍳
Off topic but don't degass your wine and beer like this. I know George knows this, entend for noobs. Happy distilling!
You degass beer? What gas are you trying to remove?
@@mikekoehler9551 co2 from primary before cold crashing and keging.
@@robertt1782 if you say so buddy.
"Asian market" so racist. LOL