Tasting Bearded's Apple Jack Freezer Moonshine & Cream Ale
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- čas přidán 4. 04. 2019
- A while ago Bearded and Bored asked a question. "Have you ever wanted to make something stronger than beer or cider in your kitchen?" His answer? APPLE JACK! All you need is some hard cider and a freezer!
Ever since seeing his video I have wondered exactly what it tasted like. Now I have the chance to taste it along with his Cream Ale (made with self malted corn!). . . . . .. after he abducted me from the airport . . . . . .
Bearded's Apple Jack Video:
• How to make APPLE JACK...
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#Homedistilling #AppleJack #TasteTest
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This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh? - Jak na to + styl
Im lucky im from the uk snd distilling alcohol here is legal. They do say you need a licence, however ive ran my still and it works fine without one!
LOL!
Plus one to that my friend! 😂😂😂
It's not legal your lhb shop will tell you it is and his best customer is a cop and blaa blaa blaa but you should keep it on the down low
😂😂"Runs fine without one!" ROFL!! Thanks for a laugh!!👌🏼
Who else want Jesse to make some brandy?!?!? This was fun! We all want to share our creations with friends, but I finally got to swap drinks with my brother from another mother. Awesome day:-) Can't wait to do it again!
@@dennystake347 So you're the one person who watched my cooking videos, LoL! The spent fruit idea is great. I think that's how they make grappa, right?
@@dennystake347 Thanks brother!
Bearded & Bored apple brandy would be sick. Fresh apples and apple cider lalvin d47
@@the_whiskeyshaman Iknowright?! Have you tried KV1116, Lavlin's Montpelier yeast? I was wondering how it compares to d47.
Mate was so freaking cool (and a little surreal) to be able to hang. Guess it turns out Reddit is kinda like grinder for "Brewers". . . . .you know without the sex.
I put 3 cinnamon sticks and 2 vanilla beans in 1 gallon of apple jack. After about 4-6 weeks, it really mellows, and voila!
Cool
I definitely want to see apple jack vs distilled when you come home Jesse!
Yeah I hear you 😂👍
Make a 100% "apple rum" (yeah... I know), with an apple based dunder pit!
That would be fun man
Alright man, when you cheers someone it is customary to take a drink immediately after.
Where I come from it’s no bueno to not take a sip.
Other than that keep doing what you’re doing.
Cheers.
*sip*
Heh, yeah. We are kinda lax on that in NZ, but I get that it is a big deal for others. Cheers mate . . . sip
Brown sugar and bread yeast makes a great rum wash. 1.080
You could add a small jar or a pound of back strap for more kick.
Yeah? I need to do some testing!
Really? It doesn't come out tasting yeasty at all? Wondering what would happen if you use bread yeast AND another spirit yeast. Hmmm! Thanks for the information!
Try both. Take a gallon from the wash & freeze it. Distill the rest. Let both sit a month and do a taste comparison.
I like that idea.
Yeah I'm thinking that will be he way to do it. Also thinking I may split both again. Sweetend and un sweetend.
@@StillIt Can't wait!
Interesting. I have made a lot of cider and Apple Jack a couple of times, but I have never added sugar. I like dry hard cider, though I do know a lot of people sweeten it a LOT. With regular hard cider the apple notes seem to come back after 6-9 months of aging. People who add apple concentrate after fermentation are usually trying to get the apple flavor to be more up front, but if they just cellared it awhile it would happen naturally. There is also a pretty big difference with cider pressed for making hard cider and the apple juice you can get at the store. The Hard cider pressing is not great drinking unfermented, not nearly a sweet, as store bought apple juice.
Yeah I have heard a fair bit about the difference in Apple's. Kinda like wine right?
Pretty much. There used to be (in the US anyway) a lot more varieties planted for cider. Since hard cider has come back a bit thanks to homebrewers some of those varieties are being planted again. A couple of the homebrew clubs around me gettogether on a group buy every so often and then the orchard will make up a blend for us designed to be good for hard cider. That's the perk of ordering 300-500 gallons at a time!
I'm a bit impatient for making wine and probably for cider also but it's so bloody simple! Fresh cider comes with yeast in the juice all you really need to do is toss an airlock on and give it a few weeks. I then stick it in a keg so I don't have to deal with bottling and stick it in a corner of the basement to let it age.
You have prolly already done your version of it Jessie but I would have said to make the exact same recipe and run it through a still. I would love to know how it came out. Next one I make will be with lite brown sugar. You guys ROCK together!! I love learning from you both and George Duncan. (Nice job Vanna!😂) Happy "Hobbying" 🍷
Great video, love the merchandise! Definitely need to try making apple jack, I think my wife might like it. I'd love a Still It series on brandy...
Cool man glad you like it :) 👍🥃
Bearded' Applejack has the headache problem if you drink too much of it. I did his recipe but on the second run at the end of fermentation I put it through a pasteurization process cooking it to 160F for 15 minutes in an open kettle. This removes what would be the Foreshots and Heads in distilling, or the Menthinol and then you run it through the freezing part of making it, it leaves it a little crisper. Anyway I thought I would share.
Cheers,
John
This actually isn't a good idea. When you heat up a mixture of solvents, not only one is removed (in this case its a mixture containing mostly water as well as alcohols and ketones [ethanol most importantly, as well as other byproducts such as methanol, amyl alcohols, acetone etc etc etc])
It is impossible to remove purely one compound without the proper equipment. With a reflux still, which is the closest you can get to pure separation, the separation happens in the column with the different densities of vapors ending up in different places. When you heat up everything in one big kettle, you end up getting rid of way more ethanol, and the very very small amount of methanol that is removed isn't dangerous. That's not even touching upon the fact that without proper ventilation you're basically filling up the room with a combination of flammable compounds. Mixed with the oxygen that's present everywhere, one little spark causes the whole room to turn into a fireball.
For example: Red wine tends to have the highest methanol content due to the high amounts of pectin, and even then, you need to drink 15 gallons of red wine in one sitting to get near the amount that could do damage.
@@MrMG43 You're completely wrong. If you had ever done any distilling you would know that the foreshots and heads occur when the still is operating under 160F. The boiling point of methanol is 148.5F thus the vapor coming off the liquid at this temperature is indeed methanol. Plus other unwanted byproducts that separate as the liquid warms to the goal 160F. More importantly the ethanol doesn't ever begin to vaporize unless you allow the liquid to reach 173.1F, The boiling point of ethanol. By keeping the liquid at 160F for 15 minutes it allows the final boil off of all unwanted byproducts while having an added benefit of killing all remaining yeast. This allows bottling without continued fermentation and carbonation. Many wine makers use a similar process in order to stop fermentation.
@@OldManYoungMind 1. Google 'azeotrope.' You can't use the boiling point of a pure substance in this case, even if it's not a true azeotrope. It is a mixture of solvents that are all miscible so it will have some azeotropic properties.
The boiling point of PURE methanol is 148.5F.
The boiling point of PURE ethanol is 173.1F.
Like I said before - the separation happens in the column. Even on a still the foreshots are never purely methanol.
2. You're completely wrong that ethanol will not change phases under 173.1F. Volatility plays a big factor in this.
If that isn't enough, test it yourself. Go to your stove and boil water.
The boiling point of water is 212F, but notice how much water vapor/steam is being produced before it even hits 190-200F. and that's pure water. Liquid does not have to reach its boiling point to change phases, and water (polar) is NOT even close to as volatile as ethanol (nonpolar.)
So it goes without saying;
if water vapor comes off at say, 27 degrees before the boiling point (212-185) its guaranteed that the more volatile ethanol will come off 25 degrees before (173.1-148.5) and if not, surely 13 degrees before (173-160). Therefore, the foreshots will almost always contain some ethanol, and keeping the liquid at 160F for 15 minutes is sure to evaporate more ethanol than anything.
3. Pasteurization is done in a closed system commercially, and on a homebrew scale I've only seen people do it in bottles for the reason I described above. Bearded has a video on pasteurized hard cider if you haven't actually seen the process at a homebrew scale.
It is great to see you both in one video, I found Still it Through Bearded and Bored lol. You both are awesome and have a lot of great information for those of us novices.
Mate its awesome to be in the same video!
I have learned a Ton from both of you, I am looking forward to more videos so I can expand my knowledge base.
Cheers man appreciate it!
Of course I saw this two days after I made two gallons of apple wine for apple jack, using all brown sugar. LOL
Cheers Gentlemen 🥃
Cheers mate, this was a fun one for me!
a banana tree covered in snow is really weird.
If you in Texas make sure you get some Texas bbq brisket mad the right way of course which should be easy to find there.
I hit salt lick. Back in NZ now, but by God I almost stayed right there for the BBQ!
The channel is called still it sooooo.... Still that shit! And you've done it again mate - now I'm subscribed to 3 CZcams channels!
hahah expanding your horizons mate! Yeah I think we need to do it!
Pot stilled apple brandy is fun. One run, realllllly slow, no packing at all, don't be afraid of adding a little of that apple juice concentrate to the final product to get it right.
Yeah I need to get amongst this !
Make some apple jack, freeze distill it, then distill it normally!
It would be interesting to see a comparison of Apple Jack and Eau de Vie/obstler from the same wash.
Yeah agree! Dang it now I need Apple's! Haha
The problem with freeze distillation is the methanol.. it gets concentrated along with the alcohol as the water is removed.
. That's why you don't ever really want to get drunk on Applejack .. you will feel like rush hour traffic just got rerouted through your head the next day..... if your doing brandy .. ferment on the fruit but don't distill on it without an agitator in the boiler ..and add a small slobber box before the cooling .. doesnt have to be big enough to be a thumper but 1/3 full of fresh fruit and a little of the wash ..the flavor comes off better .. I wanna try waragi ..banana brandy ..great to see the two of you together
I've heated mine to160 degrees for a hour and let the methanol burn off.
While you are correct about the concentration of methanol, it doesn't matter because its still harmless amounts. No to mention the fact that the cure to methanol is ethanol so it takes care of itself. Also as a side note the amount of total methanol isnt increaseing either you would recieve the same amount of methanol if you drank the total of the before product. Every beer you drink has methanol in it take all the water out of the beer and drink the methanol/ethanol solution that remains and you have still drank the same amount you would have if you just drank the beer only difference is the lack of water, which chemically doesn't dilute methanol at all anyhow. A leathal dose is a leathal dose no matter how much water you mix it with
@@SnazzPatrol thank you for the attempted schooling but your wrong .. ethanol doesnt counter act methanol when ingested TOGETHER as your Implying . medical grade ethanol can be used to fight methanol toxicity and the formaldehyde and formic acid that your body converts it to .. but that is for someone drinking rubbing alcohol or antifreeze and its genearally intravenously administered along with dialysis And as u ingest a larger amount faster over drinking more content with water to flush your system yes the methanol has more of an effect and altho not lethal ..you may wish it was .... good try tho ..
@@somerandomguy32 while i do not wish to get into a lengthy argument, again you arent correct.. yet have the audacity to question me.. sure drinking enough methanol to kill you isnt going to be solved by grabbing a bottle of liquor, but the extremely minimal amounts of methanol that is in the solution after jacking is EASILY counteracted by the ethanol in the same solution.. also methanol ISNT what gives you extreme headaches and hangovers. That comes from the acetone and other ethers that are in the heads of a fermentation that Jacking will also concentrate. THAT is why you dont want to drink an abundance of it not the methanol, the methanol is negligible. Those esters are also the same reason you can get grungy hang overs from cheep liqour because the companies are adding back heads to give you that cheap pricem they cut for quantity not quality. You really think they are giveing you methanol?
Lastly who doesn't remove some of the methanol and esters when jacking? They have the lowest freezing point so you freeze it solid and throw out the first bit that "sweats" off. Is it a perfect system? No obviously not, only distilling will achieve more desirable results but it serves the purpose and if you want a better tasting jacked spirit you need to be takeing out the bad tasting ethers... thats like.. 101
Tried some of my own recipe for apple jack last night, two shots and I had to set the rest down, not to be messed around with lol
Bad soup, bad chili, bad gravy comment...euwwwww.
Make an applejack or other freeze-concentrated wine and then run THAT through the still
Thanks To Bearded, I've made Apple, Rose, Raspberry, Date & Strawberry Jacks!
Oh hell yes!
@@StillIt , I would imagine that heat distilling (as opposed to freeze distilling) would destroy some of the flavour compounds... Not saying one would be better than the other - my apple brandy was completely different, so different taste preferences decide for individuals.
Saying that, NO-ONE has said they don't like the freeze-distilled version, but quite a few don't like the brandy version.
These guys have the best juice to use for applejack:
www.melrosehealth.com.au/apple-juice-concentrate-2-litres
Yeah that's a good point man!
Not sure if you ever did the Apple brandy but would be interested to hear comparison of distilled versus ice/Applejack and how strong will it go with ice removal ?
Omg, you've got to do the cream ale distilled! Pls!
That would be fun for sure !
I would be interested to see what fresh applejack aged in a oak pony cask for a year would taste like...
Ferment one batch of apple wine, jack half of it, still the other half and do an A-B comparison!
I have a 6 month old applejack that I made after watching bearded and bored’s video. It started out sweet but has aged into almost a brandy / port like drink. Not bad. I’d like to do another batch but this time use an oak stick and let it sit for 6 to 12 months.
Nice, that seems to paralall Bearded's experience
For jacking Apple wine:
Use a high ethanol tolerance yeast, such as EC-1118 or Premier Blanc.
Run your primary fermentation hot, fast and clean. Tomato paste wash is ideal. Ferment to 14-15%ABV.
Rack into secondary fermentation.
Boil Apple juice concentrate, add five more grams tomato paste/gallon, treat with electric enzyme and pitch.
Ferment out to the year's limit, clear, and Jack.
Electric enzyme lol. I meant electric enzyme!
Pectic enzyme! Man I hate my Kindle sometimes lol.
Also yeast not year's. Smh
hahahah, It was out to screw you!
Malting your own grains can save you a lot of money and its not that difficult but you need patients and keep a close eye on it.
I think I need to dip a toe in some time . . . .
Do you have vids of making hard cider? I'm just starting and have apples. 😁
If you used a vacuum environment with minimal heat to only boil off the methanol, would that still be considered as "distilling" since you are only removing contaminating products? That way you can preserve the Applejack's rich nature.
I made some applejack like bearded but used white sugar instead of brown and it turned out really good, very appley and smooth, i started with 2 gallons and concentrated to one gallon. It is probaby 30% and very dangerous. You could drink too much easily.
How can bearded be 50 and 19 at the same time
LOL I'v e been watching this guys vids for years and I didn't really recognize him till I clicked on the apple jack recipe. His voice is different in your vid for some reason.
well he did atempt a NZ accent haha. Yeah he is a good bloke!
What about heads and tails making apple jack?
I did a similar recipe except with white sugar and ran it through the still it just tasted like apple vodka.
Ah cool, thanks for the info. Did you use a reflux still or a pot still?
You should try both ways then be able to compare them
I feel like you are all laying down the gauntlet! Haha
@Bearded & Bored I took your recipe and tweaked it... Mine is an interesting flavor, have you tried maple syrup instead of brown sugar?
I’d say try both ways and see what you think about both
Yeah I think that is the answer right?
Still It yes
what happens if you do run it through a still though? do you lose the bad "head"? do you lose the flavour in the process?
Why not do a control batch first (using the original recipe minus some of the brown sugar), then running a batch thru the still?
Yeah I'm thinking that is going to be the way to go. One large fermentation. Then split it.
How did you make the cream ale?
Check his vid out mate. I put a card in for it 👍🥃
I would like to see distill at room temp under vaccum..
Heh, me too mate. Me too!
@@StillIt Can't find it now, but I Did see a YT -- guy in London (after they loosened laws) who made cucumber alcohol vacuum distillations, saying it better preserved the flavors by not cooking them. He made it a side-hustle supplying various flavored distillates he supplied to local upscale bars where they'd blend them into house gin cocktails.
Water-type lab vacuum pumps have been used by a South African distillery, but this guy in London was usng Short-Path Distillation.
I think do his recipe and distill it. See what it's like with the sugars all converted to alcohol
Yeah I was wondering exactly how to split it all up. That will be key. Like where to Branch out.
Does this work with pear cider? 👍👍
Was the "weird bock" Sam Adams Triple Bock?
Yo, Bearded . . . . .
Yes, it was a limited release in a small cobalt blue bottle. It was intended to be aged. I was living just up the street from the Sam Adams brewery in Boston... it was the Winter of 95’/96’.
Have you tried part distilling or short "boiling" to drive off the methanol? ................ SEPARATE QUESTION............I have a very small boiler. Could I freeze distill a 25 litre wash so it would leave less than 9 litres to fit in my boiler before regular distillation?
I just saw ur question from 4 yrs ago asking if freeze distilling could be suitable as a stripping run, or condense a run to fit into a small boiler. The few times I tried to freeze condense it wasn't as effective as just doing multiple stripping runs (hot and fast), then combining them to do a final, "spirit run." Personally, I couldn't do freeze distillation effectively -- it seemed like product and water combined, just leaving a mess... which drove me to making a lyne arm and adapting it to a 5 gallon SS pot using a knock-out punch (many years ago).
@@oasismike2905 Better late than never! LOL🤣 Thanks for the response 👍
Hey 😎 im a brewer from Norway!! And i løve your canal!! I have a plan to brew some vine that is going to be teqila in the end!! But the big question is i need a recipi!!! Can you help me mate??
Put Cider through the Still, back sweeten whats left add Hearts, Freeze Distill.
No idea how holding at temp will alter the flavour but should be Apple Palsy free.
i made a bock beer, kegged it and put it in my chest cooler. my brother beingthe dick he was, unhooked the regulator so it was a chest freezer for the bulk meat he bought. i tapped the keg only to find i had ice beer, way too sweet
Let me know if you stop in Nova Scotia! 😝
hmmmm well . . . . . . . one day?!
This channel plugs Patreon more than any other that I know. I get thanking your supporters but 3 times in every video? It's kinda off putting so I'll be unsubscribing. Cheers.
Seeeeeeeeeeeeeeee ya :)
Maybe Jon can find a nice cheesemaking channel to pair with his whine.