Hey Ray, ,, nice video, ,, I'm the guy who called you and was asking questions cuz I'm new to stilling. You talked with me for almost an hr,,, it was great. I wanted to thank you for all your help. I am thinking about the mighty mini. When I'm ready to purchase it,, I will let you know and make videos. Again, , thank you, you all know your stuff there.
Always go bigger than you think you need. I started small, and had to change up to something bigger. I now run a 8 gallon pot. Small enough I can move the pot around but gives you over a gallon of finished product.
Simple and informative, great video as usual. I've only used a table sugar wash up to now, with a turbo yeast and t500. Always get good alcohol results, around 93% by volume produces between 3 and 4 litres. Looking forward to see how the two different sugars produce, and the alcohol and taste comparison of the final product , thanks to you and George
In my experience you get more off flavor with cheaper beet sugar. I use the Domino brand Pure Cane Sugar and my washes come out pretty clean especially when using carbon and turbo clear.
Sugar dissolves in cold water too. Haven't you ever made Koolaid LOL? Yes it does dissolve quicker the warmer the water. And yes the yeast prefers a good 100 degree temp to start with. Turbo yeast is so active it will actually produce its' own heat so heat belts or blankets aren't usually needed, so long as it's not in a cold garage or shed. You have to monitor the wash for at least the first few hours so it doesn't bubble over. The wash will give you a solid 20% wash in a week which is ideal.
Everybody does it differently which makes distilling fun, personally i hate to use turbo yeast because of the od flavour it gives off in the finished product. These videos are not gospel and robotic to where you have to do it exactly like Ray did and more a guide to beginners who don't know the ropes yet. Where i live in Germany it can get very cold to where you need a blanket or heater band to keep the mash at a nice temperature which im guessing a lot of people are in the same situation where the ambient temps can very intensively and its just a good rule of thumb and habit to keep your ferment in a area around 65-70. Not everybody uses turbo yeast that has a range of temperatures that it can ferment at so keep that in mind that not everybody has the same set up as you and does exactly the same as you. since there is no right way to do it and if your getting around %14 to %18 Abv you should be happy of yourself and theres always more time to learn and improve and you don't have to be %100 spot on with everything. .
I hear that a lot from people about the off taste turbos give. In my application however it's minimal at best. I use turbos only for sugar washes, which yields me a good neutral base to which I add my extracts, or simply into my favorite drinks like lemonade or iced tea. I wouldn't use a turbo on a grain wash and certainly not for wine or beer. I use it because it's a beast when going after straight ethanol. My final product is triple distilled and double filtered. Not to mention only about $3 in cost per 750ml bottle of 175 proof. I can cut that cost in half by cutting it with distilled water down to a vodka 80 proof. I have a LOT of experience in using various yeasts. Baker's yeast will top out the lowest with around 8-12%, brewer's or champagne yeast around 15-18% max and turbo at a solid 20%. I've distilled using a homemade rig and graduated up to my stainless steel rig which I highly recommend investing in if you're going to do this more than a couple times a year. I've made my mistakes too like my rig exploding, stalled washes, blue moonshine (toxic), ect. Takes me 3 weeks from start to finish to ferment and distill 5 gallons down to 14-15 750ml bottles. Then I break the rig down until I need it again in a few months. It's an addicting hobby.
Scotty Weißmüller i agree with you. This other guy seems like a cocky poser who thinks he knows everything about distilling i mean look at what he said, he had his still blow up on him which sounds like bs or you don't know what you're doing at all and lack the #1 rule of distilling which is safety first. Looking at his comments are cringeworthy to say the least and i would highly recommend that nobody take his advice that's more just him trying to show off and brag than any useful information. Its people like him who give the home distilling community a bad name which is sad because distilling is a great hobby theres no place for bragging and trying to show up everyone else like its a competition. I know this guys going to write a novel trying to deny it but I could careless and don't see the purpose of arguing with someone when there blowing hot air. BTW Scotty you have a pretty bad ass still and im going to get a sight glass after seeing yours. Keep up the good work buddy and ignore idiots that don't know what theyre talking about like this guy.
Wow. Only been distilling for 20+ years. EVERYONE makes mistakes, which I learned from in my early years and own up to. "Cocky poser"??? I offer my experiences and accomplishments as well as knowledge for others to learn from. If anyone it's YOU who looks like the keyboard commando who loves to troll. Good luck with that in life.
You wet the appetite for info, but didn't deliver a follow up. You said let's compare the difference between table sugar and corn sugar, but only gave us the starting information. How did the two fermentations progressed and end up?
Love the lab coat with shorts, professional/comfortable. The way you make sure to say you sterilize the equipment then the corn sugar powder drifting into the table sugar Barrel, nice. Does leg hair give the final product a personal touch?
Is there no need to aerate the mash before pitching? I believe George poured the mash a couple times. I have had great luck with an air-stone and Oxygen (from welder).
I'm new too this. But why did the cheap table sugar read higher compared to corn sugar which is more expensive and higher quality. What was the outcome for this after fermentation?
Hi Ray, I'm making a simple sugar wash with alcotec turbo yeast, I watched a video from still spirits, after they have added the yeast they add turbo carbon, do you recommend this?
How important is it to use sanitize your water? Should it be boiled (like beer)? Is chlorinated city tap water or do you need distilled or bottled spring water?
Michael Wood I really don’t there’s any need to boil it as eventually you’ll run it through a still. I prefer distilled water or purified water. You never know what’s in you local tap water.
Dude looks dressed to flash the grandmas at the public library. Pull open the long coat and display fifty different pocket watches for sale - and show them your balls in one fell swoop. You’re a good man. Keep in creepin’ on, dear friend.
Great video. If I was to use DADY and nutrients. What would the amount of yeast be for those 5 gal? My guess is based on your turbo yeast being 4 oz. so I would have to add 2.6 table spoons of yeast and 5.36 tablespoons of nutrients. Am I calculating this correctly? Thanks for the help. Love all the videos.
Have you ever tried, or considered using either Corn Syrup (liquid) or pure Corn Starch (powder)? It seems to me if a person had good access to Corn Syrup (or maybe even natural Maple Syrup), they could treat it much like they would Honey for making Mead. I'm not sure how the expense of buying Corn Starch powder would compare to buying enough ground Corn. But I would think you could get much higher starch concentration to be converted to sugars and then to alcohol by using the Corn Starch directly. Or perhaps just adding some powdered corn starch to your normal mix as you build a mash?
Yes we though of that and actually did that. Not maple syrup but we did use corn starch with good results. Not sure about making mead with maple syrup. George
I expect a Mead made of Maple Syrup would be a true niche product. I like Maple but I'm not sure if I'd want it THAT strong lol. But the thought does come to mind for adding some syrup to an otherwise neutral mash for some mild flavoring.
Nice, but I'm thinking maybe a bit more natural Maple than that. Got some friends who tap their own trees and make their own syrup. Some few gallons per year.
Hey everyone quick question. I'm in a country where sourcing specific ingredients is kinda tough. They have a ton of sugar cane sugar but the closst I've found to corn sugar is super fine icing sugar. And it says the ingredients bare cane sugar and starch (corn). Am I on the right track if I just use 8kg of this? Similarly, I want to make rum and can't find molasses. What ratio of brown sugar makes sense as a substitute?
Tyrell, You can use either one of the sugars you describe. For the rum, in a 5 gallon batch try 3LB raw sugar and 10-12 LBS brown sugar. That will be about as close to rum as you will get without the molasses. Hope this helps George
Before adding the yeast, why wasn't the waters Ph checked? If it's not around 5.2 then you shot yourself in the foot as you may of had a hostile environment for the yeast to colonize in. If this is not a crucial then when do you check and adjust the waters Ph as you failed to mention this step.
In addition to the Roman style robe..... C'mon dude, you're in the public eye. Seem a bit partial to corn sugar... well no... you are definitely "hands down" a corn sugar kinda guy. This is an open forum for all users. George, palleeezzzeee teach Ray the techniques of ITC (Instructor Training Course) we beg you!!!! He's killing us.. Good video other than the obvious.
No man. You skipped a lot did you take a P H reading? No.. You did not tell us at what degree your water was when you pitched your yeast. This is a grade vid..
I am questioning your outfit and the "call rey". I don't think I've ever seen a man wearing short pants and a trench coat in the day. Am I the only one who thinks this is suss asf? Hahaha
Ray... please, Please loose the robe... with the short pants is looks like your ready to flash someone.
Thanks for the tip
LestonDr 😂😂😂😂😂
he looks like a flasher
@@barleyandhopsbrewingllc2.054 did you at least have underwear on?
Got underwear?
Hey Ray, ,, nice video, ,, I'm the guy who called you and was asking questions cuz I'm new to stilling. You talked with me for almost an hr,,, it was great. I wanted to thank you for all your help. I am thinking about the mighty mini. When I'm ready to purchase it,, I will let you know and make videos. Again, , thank you, you all know your stuff there.
Always go bigger than you think you need. I started small, and had to change up to something bigger. I now run a 8 gallon pot. Small enough I can move the pot around but gives you over a gallon of finished product.
Simple and informative, great video as usual. I've only used a table sugar wash up to now, with a turbo yeast and t500. Always get good alcohol results, around 93% by volume produces between 3 and 4 litres. Looking forward to see how the two different sugars produce, and the alcohol and taste comparison of the final product , thanks to you and George
recipe amount Yeast and sugar for moonshine? Per liter Water ?
Could fruit be added to this at some point?
In my experience you get more off flavor with cheaper beet sugar. I use the Domino brand Pure Cane Sugar and my washes come out pretty clean especially when using carbon and turbo clear.
Hey Ray! Nice to see you again. Man y'all are cranking out video's like crazy. Keep em up.
I don't have any "FRINEDS" to with which to share your video. LOL
sugar we use down under in Au the water stays almost crystal clear almost no color at all.
Who is this Ray?
And what have you done with George?
Sugar dissolves in cold water too. Haven't you ever made Koolaid LOL? Yes it does dissolve quicker the warmer the water. And yes the yeast prefers a good 100 degree temp to start with. Turbo yeast is so active it will actually produce its' own heat so heat belts or blankets aren't usually needed, so long as it's not in a cold garage or shed. You have to monitor the wash for at least the first few hours so it doesn't bubble over. The wash will give you a solid 20% wash in a week which is ideal.
Everybody does it differently which makes distilling fun, personally i hate to use turbo yeast because of the od flavour it gives off in the finished product. These videos are not gospel and robotic to where you have to do it exactly like Ray did and more a guide to beginners who don't know the ropes yet. Where i live in Germany it can get very cold to where you need a blanket or heater band to keep the mash at a nice temperature which im guessing a lot of people are in the same situation where the ambient temps can very intensively and its just a good rule of thumb and habit to keep your ferment in a area around 65-70. Not everybody uses turbo yeast that has a range of temperatures that it can ferment at so keep that in mind that not everybody has the same set up as you and does exactly the same as you. since there is no right way to do it and if your getting around %14 to %18 Abv you should be happy of yourself and theres always more time to learn and improve and you don't have to be %100 spot on with everything. .
I hear that a lot from people about the off taste turbos give. In my application however it's minimal at best. I use turbos only for sugar washes, which yields me a good neutral base to which I add my extracts, or simply into my favorite drinks like lemonade or iced tea. I wouldn't use a turbo on a grain wash and certainly not for wine or beer. I use it because it's a beast when going after straight ethanol. My final product is triple distilled and double filtered. Not to mention only about $3 in cost per 750ml bottle of 175 proof. I can cut that cost in half by cutting it with distilled water down to a vodka 80 proof. I have a LOT of experience in using various yeasts. Baker's yeast will top out the lowest with around 8-12%, brewer's or champagne yeast around 15-18% max and turbo at a solid 20%. I've distilled using a homemade rig and graduated up to my stainless steel rig which I highly recommend investing in if you're going to do this more than a couple times a year. I've made my mistakes too like my rig exploding, stalled washes, blue moonshine (toxic), ect. Takes me 3 weeks from start to finish to ferment and distill 5 gallons down to 14-15 750ml bottles. Then I break the rig down until I need it again in a few months. It's an addicting hobby.
Scotty Weißmüller i agree with you. This other guy seems like a cocky poser who thinks he knows everything about distilling i mean look at what he said, he had his still blow up on him which sounds like bs or you don't know what you're doing at all and lack the #1 rule of distilling which is safety first. Looking at his comments are cringeworthy to say the least and i would highly recommend that nobody take his advice that's more just him trying to show off and brag than any useful information. Its people like him who give the home distilling community a bad name which is sad because distilling is a great hobby theres no place for bragging and trying to show up everyone else like its a competition. I know this guys going to write a novel trying to deny it but I could careless and don't see the purpose of arguing with someone when there blowing hot air. BTW Scotty you have a pretty bad ass still and im going to get a sight glass after seeing yours. Keep up the good work buddy and ignore idiots that don't know what theyre talking about like this guy.
Wow. Only been distilling for 20+ years. EVERYONE makes mistakes, which I learned from in my early years and own up to. "Cocky poser"??? I offer my experiences and accomplishments as well as knowledge for others to learn from. If anyone it's YOU who looks like the keyboard commando who loves to troll. Good luck with that in life.
TDIZZLEFASHIZZLE agreed!
I'm fairly new to this but in most videos i have seen so far they usually add something for the yeast to feed on but not in this video.
Love the flasher outfit..
hello Ray glad i found your show, easy to follow along, thanks for sharing
Lab coat, no pants? At least you made it easy to follow. I can do this. Where do I get the lab coat?
Ok you put 14 pounds of sugar in each bucket of water. How much additional water if any would you add before you distill it?
Is corn sugar the same as powdered sugar?
Great video I need somebody help me I can't figure out what's going on with my knee still
Cheers Ray. Doing great with these vids 👍🏼👍🏼👍🏼
Hey Ray! You should do a mash. I think everyone would love that!
You wet the appetite for info, but didn't deliver a follow up. You said let's compare the difference between table sugar and corn sugar, but only gave us the starting information. How did the two fermentations progressed and end up?
Love the lab coat with shorts, professional/comfortable. The way you make sure to say you sterilize the equipment then the corn sugar powder drifting into the table sugar Barrel, nice. Does leg hair give the final product a personal touch?
I had to question for a moment if he was wearing pants.
does it matter if you mix type of sugar used to make the wash
How much yeast is thata
What temperatures for adding the yeast, mixing the sugars?????
Is there no need to aerate the mash before pitching? I believe George poured the mash a couple times. I have had great luck with an air-stone and Oxygen (from welder).
Every brewer has their own methods. I just give it a good stir and let it ride. Never has a problem. If what you are doing works stick with it.
Airstones work great and definitely need to use one
I'm new too this. But why did the cheap table sugar read higher compared to corn sugar which is more expensive and higher quality. What was the outcome for this after fermentation?
Was wondering. What the PH was and if you needed citric acid or baking soda to adjust?
Where is George?
How much corn sugar per gallon?
I have never seen my sugar wash turn any color except clear
I have 55 hfcs already as liquid would it be ready to add yeast
What is Yeast Energizer ?
How much yeast was that you just added ? Looked like allot ?
What is sugar/water ratio?
Baba Boey 2.8 lbs of sugar per gall.
1.04 measurement actually at 3:37
"this is chemistry...degrees matter"
-Walter H. White
lmao not being a dick its completely a joke
Where do I buy yeast at .any recommendations
Hi Ray, I'm making a simple sugar wash with alcotec turbo yeast, I watched a video from still spirits, after they have added the yeast they add turbo carbon, do you recommend this?
Great to u Ray, been wanting to order a bucket of Diastatic power, inked a phone number or how to... Thanks again Ray👍
How much yeast per gallon?
I keep thinking you have a bathrobe on. Lol
How important is it to use sanitize your water? Should it be boiled (like beer)? Is chlorinated city tap water or do you need distilled or bottled spring water?
Michael Wood I really don’t there’s any need to boil it as eventually you’ll run it through a still. I prefer distilled water or purified water. You never know what’s in you local tap water.
Dude looks dressed to flash the grandmas at the public library. Pull open the long coat and display fifty different pocket watches for sale - and show them your balls in one fell swoop. You’re a good man. Keep in creepin’ on, dear friend.
Great video. If I was to use DADY and nutrients. What would the amount of yeast be for those 5 gal? My guess is based on your turbo yeast being 4 oz. so I would have to add 2.6 table spoons of yeast and 5.36 tablespoons of nutrients. Am I calculating this correctly? Thanks for the help. Love all the videos.
Have you ever tried, or considered using either Corn Syrup (liquid) or pure Corn Starch (powder)? It seems to me if a person had good access to Corn Syrup (or maybe even natural Maple Syrup), they could treat it much like they would Honey for making Mead. I'm not sure how the expense of buying Corn Starch powder would compare to buying enough ground Corn. But I would think you could get much higher starch concentration to be converted to sugars and then to alcohol by using the Corn Starch directly. Or perhaps just adding some powdered corn starch to your normal mix as you build a mash?
Yes we though of that and actually did that. Not maple syrup but we did use corn starch with good results.
Not sure about making mead with maple syrup.
George
I expect a Mead made of Maple Syrup would be a true niche product. I like Maple but I'm not sure if I'd want it THAT strong lol. But the thought does come to mind for adding some syrup to an otherwise neutral mash for some mild flavoring.
I have a friend that uses a small amount of maple syrup in his aged Bourbon. Simply amazing.
He uses Log Cabin maple syrup.
George
Nice, but I'm thinking maybe a bit more natural Maple than that. Got some friends who tap their own trees and make their own syrup. Some few gallons per year.
It seems to taste a bit different
kool aid..... with enough sugar and proper amounts of water could i basically make a suagr wash
Hey everyone quick question. I'm in a country where sourcing specific ingredients is kinda tough. They have a ton of sugar cane sugar but the closst I've found to corn sugar is super fine icing sugar. And it says the ingredients bare cane sugar and starch (corn). Am I on the right track if I just use 8kg of this? Similarly, I want to make rum and can't find molasses. What ratio of brown sugar makes sense as a substitute?
Tyrell,
You can use either one of the sugars you describe. For the rum, in a 5 gallon batch try 3LB raw sugar and 10-12 LBS brown sugar.
That will be about as close to rum as you will get without the molasses.
Hope this helps
George
@@BarleyandHopsBrewing ,
Thank! I will give that a go and let ya know how it turns out!
You have your OG now what number are you going to times it by to get your alcohol by weight. And is this number always used
Dude didn't adjust for temperature on the hydrometer readings...
Before adding the yeast, why wasn't the waters Ph checked? If it's not around 5.2 then you shot yourself in the foot as you may of had a hostile environment for the yeast to colonize in. If this is not a crucial then when do you check and adjust the waters Ph as you failed to mention this step.
Who is this imposter and what has he done with George 🎶 “come all ye moonshiners if you want to hear…”🎶
Here's a fun fact. A rubber bung will not float. Don't find out like I did
In addition to the Roman style robe..... C'mon dude, you're in the public eye. Seem a bit partial to corn sugar... well no... you are definitely "hands down" a corn sugar kinda guy. This is an open forum for all users. George, palleeezzzeee teach Ray the techniques of ITC (Instructor Training Course) we beg you!!!! He's killing us.. Good video other than the obvious.
14lbs!
Can you use corn syrup
Yes. Many people have done this with varying results.
Hey ray my wine stuck at 2 brix can i just stabilize and drink?
Yes, add some potassium sorbate or something similar and enjoy.
Thank you
has anyone done maple sugar as a distilled beverage
Yes sell maple syrup liquier in ont canada don't know where else.
Where is George its not the same without him
Where do you get corn sugar?
Check on line. It is usually not available locally
I get mine at the local home brew shop for when I’m making beer.
I’m in Canada though and that may make it more readily available.
Bathrobe distillers?
oh oh flashing at the end??????????
good intro video. what yeast did you use... ?
Barley and Hops label turbo yeast.
great vid but it looks like your in your bathrobe..lol
Maybe I was....
lmao. I like you already
2:06 bent over in your shirts stirring the wash...………...what a sight
you
Lose the rain coat
undies r ah showin.
Why is this guy in a bathrobe lol just kidding
why buy liquor, eat your sugar and get high lol
Carl Zorro Dumbass
@@mysterious6856 Shut the fuck up you aren't smart enough to tell it's a joke?
No man. You skipped a lot did you take a P H reading? No..
You did not tell us at what degree your water was when you pitched your yeast. This is a grade vid..
WTF did i just watch???
If your sugar turn another color besides clear, don't eat that sugar.
I am questioning your outfit and the "call rey". I don't think I've ever seen a man wearing short pants and a trench coat in the day. Am I the only one who thinks this is suss asf? Hahaha