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Great Duel Boo, I love all your content thank you for taking the time to put these videos together for us. 👍.

Right off they are not equal. The thumper should have the wash in it instead of Agave nectar. The Agave will pass flavor which makes the experiment unequal.

Thumpers will keep the proof up longer then a big crash. But in my mind it keeps you in the hearts longer. Plus because of the higher proof once it’s proofed down you get more product. Also the thumper is a double distillation so it’s a little smoother but you lose a little flavor. If you want 100% flavor. Keep the pot still. If you want proof and smoothness go with a thumper.

Thanks Boo! Always appreciate your videos!

Good info for sure. Mile High should step up and get you a shirt with their logo on it.

Good stuff man, thanks! SO really? No sac run after that is needed? I have a stainless boiler with copper head, spool and condenser so a little of both here.

What's your feelings about Sani Clean?

I did this my first round and clean it after each run. Should a cleaning run be done on a regular basis?

Could I use a copper scrubber instead of the brillo pad? Just asking 'cause I have tons of 'em

Great vid, thanks for the help! could you tell me what the temp should be of the distillate coming off the condenser?

Cheers, gotta luv the rum. Thanks Boo...

Great video... power setting should be just enough to create steam ?

Where can we see the controller you’re using?

Go to a music supple store and buy a brush for cleaning a trumpet. Perfect size to clean the condenser and is rubber coated to not scratch the metal.

Hi, does DistilaMax HT need sime nutrient?

Can you use sorghum molasses? I've used It for Abe Lincoln's whiskey recipe and the taste is amazing. Rum has always been daunting to me because of how close you need to monitor the ph level.

Good to see you brother...

Great video!! Quick question how many gallons of wash did you distill for the ingredients you listed?

I just run 1 time down to 40% and stop..throw out 1st 2/3 quart...keep the rest...clear as a bell...cut it down to 80s proof and throw toasted oak chips for 2 weeks..🎉110 Digiboil 8 gallon with 2 inch column..pack with copper mesh...❤

i understand the heat input as a critical element but not sure i understand why the condensing water temperature matters?

15:50 - my heart almost stopped when I saw you drop the hydrometer XD

Okay but where do I get that shirt lmaooo

Hay Boo. Would you sell the 26 gallon copper jacketed kettle by itself?

BTW, what color crayons taste the best?

Very informative video Boo, its a great introduction video for the new hobbyist. Be safe brother, Navy Mark...

As someone who uses both pot and column stills, I just love using pot stills. You don't have to play with specific temperatures in the pre-condenser with needle valves, you just condense everything and redistill it later (when you stumble upon the bottles of low wines that you totally didn't forget about). The ease of use that you get in pot stills is why it's lasted for so long.

Skál! (Cheers), Greetings from Iceland 🇮🇸

Thank you....good to have in C (Celsius) too, for us Europeans.

Good learning..thank you I heard you can go blind with methanol cut. Thank you for clearing this out

You need meter system....useless video for me the European

If a vodka is a neutral then all vodkas would taste the same and the base is irrelevant. And obviously that’s not the case.

How good is the turbo for making brandy though? I wish you guys had a more brandy focused, all copper offering.

Makes for a good fuel

Drinking high proof alcohol anywhere over 120 (60%) is not safe for one's throat.

You are indeed the MVP of MHD!!!

This video and the stripping run video are two of the best out there. Keep it up man I love the content.

Loving the new videos ty guys

Love my Mile High 3" Copper Torpedo Pro !!!

Hey boo love the videos man and let the #1 pick accidentally fall in a box and ship it to me. Lol. Question how come yall don’t have any size between 8 and 16 gallons?

That is a deep, deep rabbit hole. Nice job.

Finally something on the 53 gallon, nice!

Boo in da house... Have a great weekend my friend...

Definitely, better ingredients = better shine, hands down! My thoughts and opinions basically mirror your own, I give slightly different advice though... I started brewing with wine and found fruits to be an easy starting place, so typically I advise starting there or with some kind of sugar cane product to make rum same as you mentioned. The sugar wash is where we differ though, I typically don't recommend starting with any non-inverted sugar (or just plain invert sugar even tbh) as many have found it harsher and difficult to remove certain flavors it can leave behind from the yeasts enzymatic inversion process which it has to do prior to being able to ferment any of the sugar anyway. I've helped quite a few newbies find more enjoyment in their own shine after teaching about that one simple step that typically ends up helping them in more way than one 😁 I only used some lower quality ingredients once following someone else's recipe, I'll never do that again... It turned out absolutely awful, but through some ingenuity and a LOT of hard work. I was able to salvage it and turn it into a decent spirit, though would have been sooo much faster and less work to just start it right. From then on I've been using better ingredients, as well as not following recipes anymore. I just make my own now, the world is absolutely full of possibilities. I've got a few spirits on my list nobody I've ever heard of has ever made before, so they could be interesting nobody knows tho 🤷‍♂😅 Since I started distilling a few years ago, I've overhauled everything more than once and I learned real quick how to make and/or modify equipment to suit my needs. I also preach people go modular, but also bigger than they think they'll need. So that they can grow INTO the still and more parts, not OUT of it completely then have to buy or build another shortly after the first because most people love it and will continue headfirst into this wonderous and exciting hobby with is many aspects to explore and enjoy 💯😂 And one thing specifically that I see new distillers have non-stop issues with is cuts breakdown and understanding. I've been making a list of things I can bring to the table on the topic, with my science background I've been thinking about a few aspects of simple analytical chemistry people can do at home that can help new distillers differentiate the cuts and their contents. That's one of my more ambitious projects as of right now. Though geared towards beginners, that video is one I think really has the ability to help both the new distillers and the more adept ones as well because there's some analysis methods most people won't even know are possible let alone think about using it on their spirits, I think that'll be fun🔬👨‍🔬😋 That'll probably be one of my first videos at the new place next month though, I think the new background would make a good set and setting for it and a month is a good bit of time to prepare all what I want to cover in it as well 😄 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

MAN! I need to make some more spirit with pineapple, last batch is almost gone! 😬 Pineapple is always a hit with everyone because its flavor carries through in the distillation decently well ⚗🧪 Just a few things I wanted to mention though, since I make tons of what I call "fruit rum" (fruit fermented with sugar from sugar cane or with sugar cane byproducts like molasses) that's just what I call them since brandy doesn't typically chapatalize to increase the specific gravity of a mash, but regardless of what it's called I have some great tips to share on the topic 😄 First off, a good immersion blender can be one's best friend for fruit ferments! It pulverizes everything which really increases surface area and flavor potential🤫😅 And generally, with any fruit. it's really advantages to freeze & thaw the fruit prior to mashing which breaks open the cellular walls and releases more flavor Cooking can also do the same thing, but some fruits take an extremely long time to cook properly, though I often like to invert my sugar then cook the fruit in it🤤 If you're worried about wild yeast, you can either cook it or use Metabisulfite (Campden) to sanitize the wash itself prior to fermenting... Though personally I think it's unnecessary especially if you're using a modern brewing yeast strain and if using a fruit specific yeast that can even often enhance the flavor of the distillation Plus, EC-1118 and K1-V1116 are two killer strains (I believe the champagne yeast you used is as well tbh) which are sure to wipe out any other yeast that could be present if one just wanted to go that route, though they can be less flavorful than others it really just depends on what you're looking for🤷‍♂ Whenever you're dealing with fruits it's generally a good idea to add pectinase enzyme because when yeast ferment with an excess of pectin they can begin to ferment the pectin into methanol, so to keep this from happening as much or at all the pectinase just goes in and breaks the polysaccharide bonds down into fermentable sugars that the yeast can ferment without producing as much methanol. Though even if pectinase isn't used the methanol can just get cut out during distillation so it's not really a huge deal but it's certainly helpful and handy for fruits. Pineapple enzymes themselves have proteolytic properties though which may itself act similarly to pectinase in that it can possibly break down saccharides like pectin 👨‍🔬 There are two main factors I find plaguing fruit fermentations with stalling and slow fermentation speed.. one is the lack of nutrients as fruits generally do not contain sufficient nitrogen which is like the fuel yeast use to ferment the sugar to alcohol, so nutrients are vital to keep most fruit fermentations as healthy as possible. It can be done without them but it's not ideal for the yeast. Neither is DAP though if I'm honest, it's like caffeine to the yeast and may give them a short and fast burst of fermentation but due to the non-organic nature of the diammonium phosphate is detrimental to yeast health in larger doses and in later stages of fermentation. So, I think there's much better alternatives out there that work much better and produce a much better flavor and product overall. I personally try to avoid it or only put a dash in at the beginning of primary to kick off the fermentation when the osmotic pressure is high from all the excess sugar in the water which is a harsh environment for the yeast, I'm sensitive to phosphates though and can easily tell the difference when it's used without even needing to add much Secondly is definitely pH, specifically too low. Because typically fruits tend to be high in natural acids which are what gives them their sourness and tartness😋 A quick side note on that; Citric Acid lowers pH and is typically the exact opposite of what's needed for already acidic fruit ferments, what you'd be looking for if it's too acidic with a low pH is sodium bicarbonate (baking soda) which has a higher pH and would raise it, calcium carbonate like in oyster shells or eggshells is a higher pH as well which is a great addition to help stabilize and buffer the pH in the fermentable zone. Definitely stay away from that off the shelf 5.2 pH buffer shit though IMHO, the mix of phosphate salts contained in them is not ideal for fermentations and is detrimental to the smell and flavor of the mash and spirit without even having that much actual buffering capability 🤦‍♂ Hopefully you can learn a little something from the knowledge I share, it's much easier learning from other people's mistakes rather than doing it yourself the hard way 😁 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

Unless you have a by pass you can just keep on running

Where were your sanitation steps?

How much video can you waste showing pineapples being cut up?

Hey boo sent u a email hadn’t got my reply back. Ain’t like u busy or anything. Lol

Bla bla bla

Don't waste those peels. You can make Tepache from them