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4.30 the video you asked for begins.

hi- you say that if one macerate the gin say for 48 hours, then it takes longer to get ready for market. Are you referring to the " should rest for 14 days" maturation in that ? .. so that a gin that macerates for, lets say 48 hours, would require longer maturation time .. like a month ?

You guys make great videos ... Do you take visits from other ( me ) brewers looking to learn more about the distilling process ?

aaaghhh ... the link isnt working ... do you have an updted link for this ? :) Im a total nerd for these things, and i LOVE your videos

Great info about methanol related dangers in drinks, ma'am. Jussojuan

You’ve got yourself a new subscriber

Thank you Miss Brewbird, this was a great video...

There shouldn't be any methanol if you started from good 40 degree alcohol, so no need to discard the first shot. You should discard it if you were distilling from some fermented lower alcohol mash. I'm not a specialist but in your case, it's safe from methanol I think

It’s hard to do the TV thing… as a cast member of the Moonshiners show I thought you did great!

Did you washed the fruit first?

This is a superb video on activated charcoal! The best on youtube. I came here to find out how it works, and this is just what I was looking for.

This is so funny, I saw the episode with you on master distiller, then today I recognized you interviewing Jessie from still It . I told my gf I’m pretty sure that’s the girl on the show and sure enough it’s you. Ps I’m subscribed to your channel now.

I’m so glad this popped up in my feed. Now I have to watch brewbird and subscribe.

Very interesting. I enjoyed it

I did enjoy your video for what it was entertainment . Then i took a look at some of the comments you received. i would ask you future readers to do their own research instead of the advice that was given so far. I'm not trying to insult anyone. It just our dying craft. i guess i should put it. Our heritage needs to be told right, not by guessing or someone that ran a time or two and believe they know how it is done

I have read about a study which states that methanol is lowest in the Fore-shot but highest in the Tail. Kinda turns things upside down now, doesn't it? What are you thoughts on this?

Don't you do a natural fermented lactic acid pickle? Brine and spices only until fermented out? then pack with vodka and have a really natural pickle with out vinegar.

better done in a pressure cooker. More extract and no loss or very little from evaporation.

It is magical finding someone to relate to culinary spirits the way that you have

I got me three bags out of curiosity. I added a cup of boiling milk as instructed. What I got was more like grout for tile, sticky, gunky, and simply impossible to drink. I poured it down the drain, and even there, it was impossible to drain. I picked it up from the strainer and dumped in the garbage. By the way, the one I'm talking about was the chocolate version. My score: -10 👎

Great video! Have subscribed! I was wondering - does this mean if I re-distill shop bought vodka for instance, that I still need to take a cut to remove methanol? Or will the levels be so low (because the 1st distillation would have done that) that it wouldn’t make a difference?

You're beautiful, and your voice is very pleasant; I'm surprised to not see a ring on your finger. Oh, and thanks for the informative videos.

Haven't watched the show, but if it comes down to random esoteric knowledge that has little to no real life value like reading the bead, rather than making a good product then that really pisses me off. Like imagine if master chef was a competition of who can pour exact tablespoon measures without a tablespoon.

Great job being on.

I just watched the episode the other night and really enjoyed it (streaming is delayed until end of season n US), you did fine. You should definitely watch, especially the judges review portions, they had great comments. It is rather amazing that they stick to proof over flavor, it is so easy to add water! I get how they want a game and challenge, but at the end of the day what they really want is the 'best' product to sell, and I think their methodology leaves a lot on the table. Cheers!

Hope you get to be on again. I think next time you will win miss brew bird

Well done video, but there is on part I noticed was incorrect. Methanol, when in solution with water, has the same boiling point as ethanol. It does not evaporate first in solution with ethanol.

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As a side note, have you tried making essential oils? The same equipment can easily be adapted and the resulting product is better then commercial oils. Which use hexane and other solvents. The hydrosol is useful too. Maybe a video or separate channel of you harvesting herbs and making oils?

I'm sure it's great, but I'm not going to watch it. I don't watch TV

Television is a dieing media. They thrive on drama and purposely propagate drama. You are the star of your own content. You are a shining star

The thumbnail of the episode was on Hulu. However, clicking on it showed a different episode.

I like your honesty, so human. Good video, enjoy it. Keep it up.

Your episode has to be one of my favorites out of all 6 seasons you were absolutely amazing we got to see what a true professional you are mixed with some humor. You are the one that made that episode so good take a chance watch it. I hope they have you back and since you asked Chris won

I think you were at a disadvantage..you are a distiller not a moonshiner in the back woods. That being said you have a great channel and you are very informative. I hope you do more home distilling videos

Miss Brewbird. In making this video has proved your honesty and what is behind the the lens of a camera, and like you said the editing of the shoot is totally out of your control. Don't forget they gained their skills from the Irish & Scottish folk who emigrated there. you gained your brewing degree in Scotland if the Scotch don't know about brewing whiskey then nobody does!! The Americans have taken control of this as their own brew. except it is absolutely NOT. Don't feel shame you still have your channel make some more video's I'm interested what you video. Keep Brewing My Girl!!! I think the show is a load of BULL SHIT ANYWAY. 😍😍😍

I don't comment much but I thought I should mention that I really like your content. I have been following you for a while and I really think you have an amazing background with a broad range of experience that has so much value. I just hope that you can see the value in that and embrace it. Selfishly I would love to see more content from you. Hopefully you see your value and start to create more content based on your experiences. We are here for it.

Are you going to continue posting content on home distilling?

I have this!

Great video, thanks for sharing! I have a question regarding your distilling process. in some of your other videos you used the pot still and here you used the istill - could you elaborate a bit on the difference between the two and how you decide to use each of them? Thanks!

I found this video very helpful! I realized last year that I absolutely love the taste of gin. After trying different models I'm doing my own gin infusion right now. I plan on splitting the bass off into two different old Tom style gins I guess you would call them. One with apple and grapefruit and the other will be blueberry Ginger.

I watched the show. You did well, they were really impressed with the flavor that you got from the Lychee. I have to say after the first distillation you looked tired. Anytime you want to perfect that brew let me know, I would be interested in running it on my hypothetical 100 liter pot still, if you know what I mean!😁

What is the advantage of the Istill over a traditional still? that has less “moving parts“

I started watching your videos and you are awesome at explaining everything, too funny last year l attended a class at the Shakespeare Distillery ( small world). I have just purchased myself a 5gallon Alembic still so still trying to figure out setting everything up. Do you have a basic video on how to set up the still and do the first run. The Shakespeare Distillery experience was awesome, however at that time l wasn't thinking of all the questions l have now.

The ethyl alcohol reacts with O2 in the presence of carbon to produce Acetaldehyde and the longer it sit on carbon the more Acetaldehyde is produced. If you have a neutral spirit you are walking a fine line puting it on carbon. It requires a very short retention time to get the other carbon catalysed reactions that give vodka its unique flavour. In Russia, if the vodka filtering process is halted for whatever reason, they have to throw away the spirit in the carbon filters because it will exceed the allowable Acetaldehyde concentration (about 3mg/litre). Taking a non-neutral spirit and running it through carbon will improve the flavour for sure.

Great video, was just looking for the document unfortunately the link appears broken. Is the document (or something similar) available?

I've just been invited to an assessment interview for a beverage taster... How should I prepare?

Can you tell me the volume of the mash that you make for the show?

wooow finally a great explanation!