Well it’s the closest thing to “distilling” that’s allowed here. And it’s not technically distillation. This was an attempt at a “jack” and it turned out well. Thanks for the comment and support.
@@BeardofHoneySoul OK, so more concentration than distillation, and i love that all you're taking out is the water... so maybe it "desiccation" lol.! Great to see you looking healthy and fit bro.
@@BeardofHoneySoul depending where you are, making a jack MIGHT legally still be considered "distillation." Sometimes the laws are clear, sometimes they're murky.
Seems like you took out more than half. With the color, there had to be some other stuff mixed in. Surprised it only went up that much. If a mead tastes to watered down, this looks like a good option to bring some life into it
The problem isn’t the 5ml’s of methanol. It’s the fact that distilling allows you to remove acetone, ethyl acetate, and all the higher alcohols collectively called “the heads”. Not to mention the lower alcohols collectively called “the tails” It’s not going to taste like brandy
Heat it in a microwave until you start to smell the apply goodness, then sprinkle in some cinnamon and give it a stir. It will froth up to remove most of the methanol and some of the harsher flavors... Tastes like liquid apple pie. Drink while warm in winter or put it in a Mason jar for later 1/2 gallon juice makes about 1 jar.
@@BeardofHoneySoul Just boiling it on a stove is going to remove a lot of ethanol as well as most/all of the methanol. Pretty much a waste of time and energy. If you want to "freeze distill" alcohol without worrying about drinking the methanol, just ferment a plain white sugar wash. That produces the absolute least methanol to begin with. Proceed with the freezing steps, then you can flavor it with whatever you want. You should be able to get it up to 30 percent ABV no problem... not really a liquor per se, but stronger than most schnapps. Methanol production depends on pectin content, which is why a fermented plain sugar wash shouldn't have any. Fruit produces a lot of methanol relatively speaking, while grain produces less. I'm not sure where honey fits in with that.
I’ve ran mead out at 17% and doesn’t really need jacking it makes it taste like shit, well mead over 12% is too dry for my palette anyway you may as well shine it at this point at least it’ll taste better and lose the metho too so no headache 🤕
This was merely an experiment. And you can have a mead over 12% and backsweeten so it doesn’t have to be dry. This was meant to be “sipped “, to avoid the headaches. Thanks for the comment.
@@BeardofHoneySoul I figured so, lately I’ve been making mead 55Gal at a time, the high abv detracts from the flav profile even when distilled 12% and up gives too many HOT esters and isn’t very pleasant as a mead or as a spirit
Wow, I’ve never done a 55 gal batch! Only 1-3 gallons here. Legally only allowed 200 gallons in the states. Plus, space and resources restrict my mead making. That scale is definitely something I haven’t had any experience in. Appreciate ya taking the time to comment.
@@BeardofHoneySoul I appreciate the interaction, being a beekeeper honey is never in short supply, for me the 55g drums are so much easier but a pain if you have to move them, I prefer to pasteurise mead before it drys out rather than back sweeten but lately I’ve got too much and have been “purifying” the mead, I’ve tried the dady and champagne yeasts and get more abv but in all honesty bakers yeast has been the winner for me time and time again, consistently gettin 8-12% abv nice smelling and honey taste, I just mix on top of the old yeast cake in the drum SG 1040 to 1100 depending on what I’m going for, fermentation takes around 3 weeks weather/temperature depending, rack off the clear and “purify” the dregs
@@BESHYSBEES I would love to have “too much honey “ 😂 And bakers yeast works well in my opinion. 10-12% on my end. I started about 4 years ago and fell in love with making meads.
That would be easier! I do this to prevent the least amount of oxygen getting into my must. It can reduce the percentage of my must going bad,and honey is expensive! Thanks for commenting.
Love that simple principle Brother, Popcorn Sutton would have been proud.!
Well it’s the closest thing to “distilling” that’s allowed here. And it’s not technically distillation. This was an attempt at a “jack” and it turned out well. Thanks for the comment and support.
@@BeardofHoneySoul OK, so more concentration than distillation, and i love that all you're taking out is the water... so maybe it "desiccation" lol.! Great to see you looking healthy and fit bro.
@@Moonfleet41 “Hypothetical” distilling. LOL
@@BeardofHoneySoul depending where you are, making a jack MIGHT legally still be considered "distillation." Sometimes the laws are clear, sometimes they're murky.
Seems like you took out more than half. With the color, there had to be some other stuff mixed in. Surprised it only went up that much. If a mead tastes to watered down, this looks like a good option to bring some life into it
Ooh that one sounds good 😊I likey
Fingers crossed!
Cheers friend great mead
Made from mead! lol
@@BeardofHoneySoul Cheers yep good vid
wow, thanks, you've got patience, good demo!
First time trying it. Wouldn’t recommend as a daily, but maybe I didn’t do it right. Thanks for the comment
You could always but the bucket Below the carboy when racking you know.
The problem isn’t the 5ml’s of methanol. It’s the fact that distilling allows you to remove acetone, ethyl acetate, and all the higher alcohols collectively called “the heads”.
Not to mention the lower alcohols collectively called “the tails”
It’s not going to taste like brandy
Heat it in a microwave until you start to smell the apply goodness, then sprinkle in some cinnamon and give it a stir. It will froth up to remove most of the methanol and some of the harsher flavors... Tastes like liquid apple pie.
Drink while warm in winter or put it in a Mason jar for later 1/2 gallon juice makes about 1 jar.
Oh snap lol... Keeping it real
HELL YES
You could simplify the process by using mango juice concentrate, put enough honey and use a yeast that can go up to 18% ABV.
You can freeze an 18% if your freezer is cold enough crank it up and shove it in the back
My man is sloshed for the voiceover
Forgot the apv, I want those checkers fry's at 10:20 in the freezer 🤤
My weakness
How to know abv?
Tried it once. Pain in the 🐴. I bought a still to do it right.
I have to agree with ya. Definitely wasn’t worth it, but hey I had to try it.
couldnt you just boil the finished in a pot on the stove till %2 was gone? would that get rid of the methanol?
Not sure, never tried. Good question. This was a first time for me.
@@BeardofHoneySoul Just boiling it on a stove is going to remove a lot of ethanol as well as most/all of the methanol. Pretty much a waste of time and energy.
If you want to "freeze distill" alcohol without worrying about drinking the methanol, just ferment a plain white sugar wash. That produces the absolute least methanol to begin with. Proceed with the freezing steps, then you can flavor it with whatever you want. You should be able to get it up to 30 percent ABV no problem... not really a liquor per se, but stronger than most schnapps.
Methanol production depends on pectin content, which is why a fermented plain sugar wash shouldn't have any. Fruit produces a lot of methanol relatively speaking, while grain produces less. I'm not sure where honey fits in with that.
@@dogslobbergardens6606how would you know when to stop draining the sugar wash tho as it has no colour ?
I’ve ran mead out at 17% and doesn’t really need jacking it makes it taste like shit, well mead over 12% is too dry for my palette anyway you may as well shine it at this point at least it’ll taste better and lose the metho too so no headache 🤕
This was merely an experiment. And you can have a mead over 12% and backsweeten so it doesn’t have to be dry. This was meant to be “sipped “, to avoid the headaches. Thanks for the comment.
@@BeardofHoneySoul I figured so, lately I’ve been making mead 55Gal at a time, the high abv detracts from the flav profile even when distilled 12% and up gives too many HOT esters and isn’t very pleasant as a mead or as a spirit
Wow, I’ve never done a 55 gal batch! Only 1-3 gallons here. Legally only allowed 200 gallons in the states. Plus, space and resources restrict my mead making. That scale is definitely something I haven’t had any experience in. Appreciate ya taking the time to comment.
@@BeardofHoneySoul I appreciate the interaction, being a beekeeper honey is never in short supply, for me the 55g drums are so much easier but a pain if you have to move them, I prefer to pasteurise mead before it drys out rather than back sweeten but lately I’ve got too much and have been “purifying” the mead, I’ve tried the dady and champagne yeasts and get more abv but in all honesty bakers yeast has been the winner for me time and time again, consistently gettin 8-12% abv nice smelling and honey taste, I just mix on top of the old yeast cake in the drum SG 1040 to 1100 depending on what I’m going for, fermentation takes around 3 weeks weather/temperature depending, rack off the clear and “purify” the dregs
@@BESHYSBEES I would love to have “too much honey “ 😂 And bakers yeast works well in my opinion. 10-12% on my end. I started about 4 years ago and fell in love with making meads.
I just want to know i thing
Will it make me drunk?
@@tarinsinthia1965 I guess that depends…lol
Check your local laws. Where I live, distilling is distilling - period. Them thar revanoors will get ya!
That’s the worst I’ve seen yet bro, but you do you 😢
Happy to make it the worst for ya. And I’m sure you have mirrors.
got all the correct equipment and still cant rack 🤣 🥴🥴
I wonder why I didn’t edit that out…..SA
@@BeardofHoneySoul 🤣🤣🤣 it happens 🤷♂️ I keep a shorter hose for when a shorter hose is needed 😅🥂
Why siphon just por it man
That would be easier! I do this to prevent the least amount of oxygen getting into my must. It can reduce the percentage of my must going bad,and honey is expensive! Thanks for commenting.
It’s habit