Simple Sugar Wash for Making Moonshine|Sugar Shine
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- čas přidán 29. 06. 2024
- Simple sugar wash is easy to make and widely used for making flavored spirits where the taste will be altered by fruit or other ingredients. Sugar shine is easy to make, takes less time to run, and can be used to break in your still, and not by wasting good grains in doing so!
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00:00 Simple sugar wash introduction
00:20 5-9 pounds of plain white sugar is needed for 5 pounds of wash
00:31 Bring 2 gallons of filtered water to a boil and dissolve the sugar, stirring well
00:51 Take a temperature with an infrared thermometer
01:37 Add the sugar water to your 5-gallon vessel, we are using a glass carboy
01:50 Use a wooden paddle to stir the sugar water
02:09 Take another temperature reading
02:30 Get 1 more gallon of water, roughly 90 degrees to bring the water temperature down to 95-100 degrees
03:14 Add a ¼ cup of raisins while the water is hot (before adding yeast or more water)
03:32 Add another gallon of water to bring the temperature down (stir well and take another reading)
04:25 Take an original gravity reading with an SG Hydrometer
05:05 Write down the reading on a batch record sheet
05:42 Add another cup of sugar dissolved in a little water, stir and take another reading
07:00 Pitch the yeast per the yeast package, sprinkle, and leave (our option)
08:30 Add the top and airlock
09:56 When the blipping stops in the airlock, take a final specific gravity reading and write that down on the batch sheet
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One of my favorite drinks is to make a brown sugar wash and then triple distill it and triple filter it. It makes it taste like nothing, so be careful if you drink it like this. Then I buy Dark Maple syrup (Dark is a stronger maple flavor. Everyone's brand varies slightly, so start with less and add more to get the flavor you want) I add about 1 to 1 1/2 ounce to each 750ml jar. This will leave your shine about 43-45%. It tastes great in Pepsi / Coke or Egg Nog. Also, a great base to make a cream over ice or in hot or cold coffee. Any time someone comes over, they always ask if I have Maple shine made.
@@shperax that sounds awesome, will definitely have to try. Thanks for sharing!
As someone new to this. I havw ro say the directions on the video are very wasy to follow and the description in the comments section are excellent and great for the novice to follow....great VIDEO and a new subscriber. Cheers.
Thanks for that! We really try and convey easy to follow directions. We really, really appreciate the feedback, it makes it worth the many hours it takes to make one video. We appreciate you!!!
Approximately 2 lbs of sugar per gallon of water will give you 1.08 to 1.09 specific gravity. Recommend coarse chopping (half) the raisins if you do not have yeast nutrient. You can also crush up a multi-vitamin and add that to the wash.
Add a multi-vitamin, now that's an interesting idea, thanks.
You can buy yeast with added nutrients, vitamins and minerals.
Thank you for sharing and making video
You bet!
5 gallon Tractor Supply bucket has been kept around 78 to 80 degrees via a heating pad........
That sounds really good, hardest part is being patient :)
Back here to support you, fam
You're almost there! Um, the sliders are delicious, great job, as always!
I followed your instructions to a tee but I’m getting no bubbles. Can I reheat the sugar water and add some more yeast?
How many days has it been and just give me a little more information. You can try to heat it up to 80 to 85 degrees and aerate it and add some more yeast. Let me know if you have more questions
I'm new went straight by this. After 8 days my mash is still haveing bubbles come up from the bottom & my hydro reeding started out at 1.090 & now it is only at 1.060 an taste sweet. Is this normal?
Yes, it is normal, depending on the temperature out, sometimes there is a slow mash fermentation. If you use a heat mat, like we do, check it this video, (czcams.com/video/bLFiAbrUvqQ/video.html) it will be a good steady process. During the winter fermentation is definitely slower. Also the starting gravity was the high limit, so there is more alcohol to break down, just be patient :) Also, considering joining our private Moonshine FB group, there are good group of people willing to answer questions. facebook.com/groups/853240925227471/
You also need to chop those raisins.
We never ever had to or will, that's our method, please do what works for you-thanks for the comment, we appreciate the watch.
hey I get a sorry we can't find that page when I click on the store link just so y'all know, great video!
I see that, I went to my Amazon store and copied and saved the link again, nothing changed, but now it works?? Go figure! I really want to thank you for taking your time to alert me to this, I am very grateful! :)
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Not to sound like a troll but why not measure all the weight of sugar before making this video. Or the proportions vary depending on elevations above sea level?
What I am trying to show people how to adjust starting gravity. Sugar equals.04 per pound per gallon. If you convert starches into fermentable sugar and you need to raise it it helps to understand. Sorry if it confuses you.
Target SG 1.090. So, 90 x 5 gallons of water= 450 points. One pound of sugar is 46 points. 450/46=9.78 pounds of sugar need to get SG 1.090.
This was a simple sugar wash for beginners. We tried not to get scientific to confuse the beginners. Thanks for taking the time to share the formula.
Do you 2 have another channel because you sound exactly like another couple that makes wines?
We do have another channel, but not for wines. We will occasionally list wines on the Moonshine Channel, like an elderflower wine we have filmed but not yet uploaded. Thanks for the watch and the comment :)
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2lbs of auger per pound. You look a little thin. Anything over 2lb starts to choke the yeast.
Never had a problem, thanks for the comment and watch
2 pounds of sugar per gallon will give you a 1.08 starting gravity witch is good but a lot of burn. For a beginner this is a great way to learn. Once you get your gravity higher you really need to add yeast nutrients instead of raisins and you have to watch your ph etc. to much to teach in a video. Hope you’re doing well
Yes, it works , but refined "plain" ''sugar tastes like swamp water....Corn sugar..Dextrose... is worth the extra couple of bucks
I totally agree......but, this is a good start for a new shiner to get their feet wet when first starting out. This whole channel is about sharing ALL aspects, not just for the experienced person.
Raisins are not a significant teast nutrient. Your yeast need nitrogen. Raisins don't really contain nitrogen. If you want a yeast nutrient use Fermaid -O, Fermaid-K or DAP.
Understand but with this recipe it works fine
Curious about how you sanitize the wooden paddle. I thought wood can harbor pathogens in the poors
Pores*
The same way you do a wood cutting board. Warm soapy water, air-dried. The paddle is a lot more sterile than a cutting board in my opinion. I use a wooden spoon for my sourdough for decades, and never had a problem. Good question, hope that helps and thanks for the watch.
Does the ph of the water make a difference ?
If so what is the ideal ph ?
Thanks
Yes it does. The ideal ph is 5.4. Hope that helps? Thanks for the comment.
@@FarmhouseBC thank you for the quick reply. 5.4 is the starting ph before ingredients are added ?
Thanks again