I met George years ago (~ 2012) in Texas. I was in the Army, and wanted to start the hobby. The guy was exactly the same in person. Idiots walk into his store, and curious people walked out on a new journey. You're the man George. Thank you so much for your passion and your drive.
Great information George thank you I've been doing our thing for almost fifty years and always manage to learn something new from you. Keep them coming brother.
Lots of interesting information there, always gain a little more knowledge watching you. That explanation of specific gravity was spot on. Thanks George
I’ve always heard it said that you do not fully understand a topic until you can teach it to your grandmother. And you’ve clearly hit that level from what I’ve seen here. I’ve gone a mile deep into trying to learn everything I can about beer brewing. And you’ve managed to cover everything at the perfect depth without overwhelming the viewer with information. I also love how you excited you get about these topics. You’re doing what you love!
Just been getting into brewing. Just started fermentation on first beer batch from a kit. Your channel is amazing and i'm definitely learning a lot from it. This will definitely help me delve deeper into the hobby and improve my product. Your videos are SUPER easy to understand and very helpful and considerate of a new brewer. Thanks a ton.
I want to apprentice under this wise, entertaining, student / child / science at heart man. I know a good teacher when I hear one. George has that teaching gift, clearly. Thanks George!
I can't thank you enough to your commitment to this craft George!! I'm new to distillation and any questions I've had so far you have had a video to cover it!. It's tuff starting this on a budget but I shall prevail and move forward! The information part is covered tho thanks to you!!
Hey George , Thank you for the science and maths behind all this stuff. I realy love the science and am continualy amazed at how the natural world and all the forces herein work so wounderfuly well together. Hope you all can keep this up for a long time to come. Gotta go , my wine is at 165 and I need to remove it from its bath. stay Blessed out ps happy distilling.
Very nice George. Glad you broke it down and made it easier for the new guys to understand cause people do tend to over complicate things and not break it down like you did. Anyone can do this if they simply follow the directions which can be found on the back of your turbo yeast and has all of the measurements done for you which are also listed on the back of the packaging as well.
George, I worked in the craft brewing world for many years, but your explanation of the fermentation process is spot on. I take my hat off for you, sir.
I'm here after having some questions about converting starches into sugars, and I am hooked lol. I make wine and meads so have a pretty basic understanding of fermentation. But this really is opening up a whole new world. You make this information so palatable with your excitement and knowledge on the topic. You are the best science teacher a home brewer could ask for.
Just picked up this great craft again after 8 years...all the books I read, you are organizing and adding information...this is a lovely channel and thank you so much for rearranging my brain😂😬😋
When I was mainly making wine, I always wanted 18-20% ABV, in my finished product. Now that I'm distilling, using the 1 gallon Air still, I am still looking for as close to 20% possible ABV in my mash as I can get ! I shoot for 1.140, and that gets me pretty close. I can't do stripping runs, so I gotta take what I can get 😁 I'm playing with cuts and my flavor just keeps improving. I'm still experimenting with different grains, using red and white wheat as base grains right now. Once I finish there I'll be trying Golden Promise with heavy peated barley, crossing my fingers to get a nice flavor but I know it's going to be tough... Oh well, live and learn ! Thanks George, you are very much appreciated Sir !!
The Walter White of Distilling!!!!! Lmao Glad I found you Sir! Subscribed and binging as we speak! Thanks for the information, Man! Or should I say Heisenberg..🤣
Cheers man your info is awesome me and ol mate distill with fire or gas in the NT Australia any info for our temperament would be very much appreciated thankyou for all your help so much cheers
I really like knowing that sprouted grains have an abundance of Amylase, an enzyme that seems to be missing in our modern foods. It harks back to some nutritional information I was studying several years ago on the dangers of modern grain processing for breads and pastas. It was pointed out that we no longer allow our grains to ripen and set in the field, which would naturally start the sprouting process. Now more things are making sense to me, and the dots are connecting. Thank you so much. Oh and yes I am interested in brewing and distilling, you are doing great, please continue, just wanted to get that out there.
I'm watching out of order, but this is GREAT information !! I have always just used table sugar, cane sugar. It's really the only thing I have available locally and at less than .50 cents a pound, it's hard to beat. 25 lb bag is $11.50.
Hi, Love this course. But I wish you would put links. I had to back it up a few times to be able to read the paper. Mostly blurry. But thanks anyway. I'm just getting into this. Great hobby.
hi Mr. what would happen if i used extruded soy beans? we use it for feed supplement for hog feed. we buy a ton a week. to grind with corn and puts on the pounds on fat hogs, it comes out fine ground and at 21% protein, looks like corn meal with a white color. thanks love all the videos.
I love your show. I've a question after much inquiry. I have 25 pounds of English wallnuts that got spilled and wet. Q: Do wallnut sprouts have the enzymes neaded in order for me to use them as a malt ? I'm going to experiment with them but can find zero info on nuts and amilase.
@@BarleyandHopsBrewing If I start up my own alcohol brand I am having you in my Team - You will have to come to India !! ,.. Your videos are wonder full ,. Thanks
I picked up sprouted rolled oats at Costco. They were selling 5 pound bag for under $6. So thus would be considered malted oats? I am just getting started and picked up the oats for breakfast.
Great video, as usual. The ONLY thing I think could’ve made this video even better is a math problem. You explained it in words, but putting pens to paper helps. Problem: 5 gal wash, only at 1.050 but want to get to 1.090. How much (lbs) table sugar do I need to add? I think that could’ve highlighted the GPPPPGW discussion. Really enjoy the videos!
Does that percent you get on the second tell you potential proof of what your alcohol will be once it’s fermented and ran, or just the amount potential alcohol you have in the wash
If I transfer everything to my fermentation bucket and take a hydrometer reading and get less than 1.090.....That means a can just add more sugar at this point in order to drop hydrometer? Thanks George.
Why haven't I seen you two years ago when I started distilling. I'm still using the pre packaged stuff that I know I'm getting ripped off with. Looks Like I'll binge watch your beginners guides before I put my next run on.
Hi George, Can you run through an example of the equation at the top of the gravity value chart? I'm not connecting all the dots. When is this equation used? A couple of examples would go a long way for a guy who grew up eating lead paint (me) :) Maybe a super short video?? ((original gravity - 1) X 5) / ((grain gravity - 1) X extract efficiency) = Pounds of Grain Needed Many Thanks!!! Jeff
Hello George , This is Amit from India I made pineapple wine very first time (any kind of wine )even did not done basic home work but proceeded for making wine with only 3 basic things that is sugar aprox 5 kg pine apple juice of 12 fruits i.e aprox 8 to 10 liter of juice and baking yeast added filtered water in total volume aprox 18 liters with all pulp in it & air locked and yeast activated and primary fermentation took place for nearly 5 days and on 8 day there was no bubble at all on air lock but I waited & on about 24th day I passed it from a mersceline cloth and seived it and again air locked it for aprox 24 days now it's almost clear mean while there was no air bubble but it got clear now when i tasted it was still sweet lit bit bitter mess in it and made my ears warm not i don't k ow how to improve it and increase alcohol content s as i feel it's reasonably sweetand alcohol content s are less and yes after looking at your videos i did bought hydrometer reading is 1.000 but am not sure coz i got confused please tell me should i reintroduce yeast and this time if i go for wine Yeast will it work in it ?or what else I could do please tell me . You videos are very helpful and educating i really like them and after looking these videos i got inspired and planning for another batch of Grapes wine now a days it's almost 17 degrees Celsius and will be pme colder and colder till January. Regards Amit amit22568@hotmail.com +919811022568
Here is the link to the Grain Lovibond and Gravity Values George mentions in the video. www.homebrewing.org/Grain-Lovibond-and-Gravity-Values_ep_82-1.html
We have different names for sugars because our bodies digest them very differently. For examples glucose can be used by pretty much every cell, bacteria, anything on the world and so we can digest fairly big amounts without any trouble. But fructose can only be used in very limited amounts and the rest gets stored in our liver - hence why high fructose corn syrup or drinking lots of juice is basically poison that's giving people fatty liver syndrome (pathway to obesity and diabetes).
Hlw sir nice information vedio, actually I know that , when distelation blue flame is ethanol, or red flame mithanol, and 1st distil water 5 ml throw that right
Around 27:40, I thought you were going to cover this but appear to have grazed over. I believe that 46ppppg does not mean 1lb of sugar dissolved into one gallon of water, but rather it means that if you put 1lb of water into a container and then began filling it up with water and stopped when the total volume reaches 1 gallon, that’s your mixture. The sugar displaces some non-negligible amount of volume. If someone were to dissolve 1lb of sugar into 1 gallon of water, they’d probably end up with something like 1.3gal of water at a gravity of around 1.033 or something like that. Then again, if that were the case, then the specific gravity wouldn’t change. Hmm, I need to test this out.
I’m always looking forward to the next video as I learn about this new hobby . IF there were more teachers like you in places like High School perhaps I might have turned out different. But I had a lot of teachers who unfortunately didn’t excite me or inspire me . I did find them in college and you are in that circle of enthusiasm. It’s a pleasure to view your video’s because you are excited to be educating those of us who are new to the hobby. I salute you .
I really respect this guy, loved the first 2 episodes. But memorising chemical abracadabra, absolutely not necessary for beginners. Just killed my mood.
I've a question: I have about about 25 pounds of english wallnuts that spilled and got wet and are cracking and appear to be about to sprout. Q: Has anybody ever heard of using sprouting wallnut seeds as a malt? Or? If amilayse is present in wallnut sprouts.
Bottom line every 2 pounds of sugar make 1 gallon of liquor right/? and you should have 2 grams of yeast per gallon of water and 2 pounds of sugar so bottom line 10 gallons of wash and or mash makes 5 gallons Right?
To add to what I said below this is not for 65% efficiency but for 100% efficiency as there is nothing to convert with table sugar. There is not a starch to sugar conversation as it's already sugar. Pure Cane Sugar is 46 PPG.
They way I remembered it's not a gravity meter it's a density meter. Gravity is used to measure the density. I'm 24 minutes in and I'm still waiting to hear the uses of the diffent types of sugar. I think Delta density equals strength in alcohol.
Every time I add sugar to my homemade wine it never ferments as low as the juices that don't get sugar added. Is this just a coincidence? I purchased a Cab. Sauv. juice whose starting gravity was 1.090. I added enough corn sugar to put the gravity to 1.095, about 175 grams sugar for 20 liters of juice. The ferment has been finished for about a week and stopped at 1.000. Is it okay that it never dropped lower? I normally get around 0.995 to 0.992 to juices that have no sugar added.
I'm not George but I have used actual ground up sugar cane. . stalk sugarsap and all. I came out with a pretty low alc content wash because it takes allot of sap to make a little dry sugar.
Good products are not everywhere and when I know of quality I will always talk it up. Let me know if I can help out in any other way. I am here to help the community just like you. George
I met George years ago (~ 2012) in Texas. I was in the Army, and wanted to start the hobby. The guy was exactly the same in person. Idiots walk into his store, and curious people walked out on a new journey. You're the man George. Thank you so much for your passion and your drive.
Nice George. Newer brewers/distillers are lucky to have this kinda thing these days. Cheers mate🥃
lucky to have you too!
Like wise, I watch you also
George you are a adults version of Mr Rodgers for distilling . love it LOL
Mr Wizard is a better example
He's way more bad ass than that. But he does have a charm, I get ya.
why was this so boring when I was in biochemistry and so interesting now haha
The end result of biochemistry was a test, the end result of this is a ticket to party town
Cause they didn't tell ya then u could make booze
Perfect.
Nothing more needed.
Great stuff.👍💪
George, I'm learning every day, you are a great coach/teacher. Respect, you're the man!!!
I love how passionate he is about the subject. It is fun and engaging to watch.
Love your simplified explanations!
you rock my world George, how are you not a highschool science teacher?
Great information George thank you I've been doing our thing for almost fifty years and always manage to learn something new from you. Keep them coming brother.
This is bloody GOLD. I already know all of this but i'm really enjoying your teaching style. You're a natural
Lots of interesting information there, always gain a little more knowledge watching you. That explanation of specific gravity was spot on. Thanks George
I’ve always heard it said that you do not fully understand a topic until you can teach it to your grandmother. And you’ve clearly hit that level from what I’ve seen here. I’ve gone a mile deep into trying to learn everything I can about beer brewing. And you’ve managed to cover everything at the perfect depth without overwhelming the viewer with information.
I also love how you excited you get about these topics. You’re doing what you love!
You have the personality and mannerisms of some of the best teachers I ever had. I learned at least 10 things from this video.
Thank you!
Just been getting into brewing. Just started fermentation on first beer batch from a kit. Your channel is amazing and i'm definitely learning a lot from it. This will definitely help me delve deeper into the hobby and improve my product. Your videos are SUPER easy to understand and very helpful and considerate of a new brewer. Thanks a ton.
I want to apprentice under this wise, entertaining, student / child / science at heart man. I know a good teacher when I hear one. George has that teaching gift, clearly. Thanks George!
I can't thank you enough to your commitment to this craft George!! I'm new to distillation and any questions I've had so far you have had a video to cover it!. It's tuff starting this on a budget but I shall prevail and move forward! The information part is covered tho thanks to you!!
Thank you so much for sharing your knowledge !!!!
That is gold. So simple.
Hey George , Thank you for the science and maths behind all this stuff. I realy love the science and am continualy amazed at how the natural world and all the forces herein work so wounderfuly well together. Hope you all can keep this up for a long time to come. Gotta go , my wine is at 165 and I need to remove it from its bath. stay Blessed out ps happy distilling.
Very nice George. Glad you broke it down and made it easier for the new guys to understand cause people do tend to over complicate things and not break it down like you did. Anyone can do this if they simply follow the directions which can be found on the back of your turbo yeast and has all of the measurements done for you which are also listed on the back of the packaging as well.
Terrific George, thanks
God bless you George, explaining things my kinda way! great job!
Amazingly simplified. 🙏
great videos!! im new to distilling and your info makes sense and has helped me alot! thank you
George, I worked in the craft brewing world for many years, but your explanation of the fermentation process is spot on. I take my hat off for you, sir.
Thank you very much for your time and effort!
Finally someone who has taught me to use a hydrometer what a wealth of knowledge and very interesting thanks mate
NOW I UNDERSTAND!!!! Thank you George! Another great one.
Glad to help!
really love how informative your videos are
You are an awesome teacher.
Thank you so much for your videos! Theyre helping me start my own fermentations here in Berlin Germany
I'm here after having some questions about converting starches into sugars, and I am hooked lol. I make wine and meads so have a pretty basic understanding of fermentation. But this really is opening up a whole new world. You make this information so palatable with your excitement and knowledge on the topic. You are the best science teacher a home brewer could ask for.
I love your energy and enthusiasm George. Can we see some guitar playing and welding vids too? Cheers!
Great show George I leaned so much from your blogs i was able to build my own still will send so pictures soon thanks once again
Sweet episode
excellent video George. Takes me right back to my Chemistry class at High School.
As always George great info , thank for all you do Cheers
Watching this tutorial for the 4th time.
Appreciate the knowledge
Just picked up this great craft again after 8 years...all the books I read, you are organizing and adding information...this is a lovely channel and thank you so much for rearranging my brain😂😬😋
Great video once again sir :)
Thanks for this.
Awesome content George . . . just downloaded the podcast, saving for my flight next week. 👍🏼
Phenomenal
love your videos.
Thanks George
When I was mainly making wine, I always wanted 18-20% ABV, in my finished product. Now that I'm distilling, using the 1 gallon Air still, I am still looking for as close to 20% possible ABV in my mash as I can get ! I shoot for 1.140, and that gets me pretty close. I can't do stripping runs, so I gotta take what I can get 😁 I'm playing with cuts and my flavor just keeps improving. I'm still experimenting with different grains, using red and white wheat as base grains right now. Once I finish there I'll be trying Golden Promise with heavy peated barley, crossing my fingers to get a nice flavor but I know it's going to be tough... Oh well, live and learn ! Thanks George, you are very much appreciated Sir !!
great video, thank you !
Thank you for your videos without you i would be completely lost.
The Walter White of Distilling!!!!! Lmao
Glad I found you Sir! Subscribed and binging as we speak!
Thanks for the information, Man! Or should I say Heisenberg..🤣
Cheers man your info is awesome me and ol mate distill with fire or gas in the NT Australia any info for our temperament would be very much appreciated thankyou for all your help so much cheers
learned so much here
i love these reviews. i'm at a point where i just do every thing by repetition cause i know what will happen. not the science or the math behind it.
I really like knowing that sprouted grains have an abundance of Amylase, an enzyme that seems to be missing in our modern foods. It harks back to some nutritional information I was studying several years ago on the dangers of modern grain processing for breads and pastas. It was pointed out that we no longer allow our grains to ripen and set in the field, which would naturally start the sprouting process. Now more things are making sense to me, and the dots are connecting. Thank you so much. Oh and yes I am interested in brewing and distilling, you are doing great, please continue, just wanted to get that out there.
Our bodies also produce Amylase, in the pancreas and the solivary glands in your mouth.
I'm watching out of order, but this is GREAT information !! I have always just used table sugar, cane sugar. It's really the only thing I have available locally and at less than .50 cents a pound, it's hard to beat. 25 lb bag is $11.50.
That's on top of my corn and barley.... Or fruit etc...
Love your videos 🇿🇦
Thank you for all you do George and merry Christmas. I can't seem to find the Beginner's Guide #1 and #2. Are they named something different?
czcams.com/video/17WjcVWw2H8/video.html
Here is the playlist. Yes, the first 2 are not numbered.
Hi, Love this course. But I wish you would put links. I had to back it up a few times to be able to read the paper. Mostly blurry. But thanks anyway. I'm just getting into this. Great hobby.
Thanks for the information, how do I make ethanol Jel for ethanol burners
hi Mr. what would happen if i used extruded soy beans? we use it for feed supplement for hog feed. we buy a ton a week. to grind with corn and puts on the pounds on fat hogs, it comes out fine ground and at 21% protein, looks like corn meal with a white color. thanks love all the videos.
I love your show. I've a question after much inquiry. I have 25 pounds of English wallnuts that got spilled and wet. Q: Do wallnut sprouts have the enzymes neaded in order for me to use them as a malt ? I'm going to experiment with them but can find zero info on nuts and amilase.
George if it was anatomically possible I would give you a ten thumbs up for your explanation.
You are one of the best teachers !! ... Great ..
Wow, thanks
@@BarleyandHopsBrewing If I start up my own alcohol brand I am having you in my Team - You will have to come to India !! ,.. Your videos are wonder full ,. Thanks
I picked up sprouted rolled oats at Costco. They were selling 5 pound bag for under $6. So thus would be considered malted oats? I am just getting started and picked up the oats for breakfast.
Great video, as usual. The ONLY thing I think could’ve made this video even better is a math problem. You explained it in words, but putting pens to paper helps. Problem: 5 gal wash, only at 1.050 but want to get to 1.090. How much (lbs) table sugar do I need to add? I think that could’ve highlighted the GPPPPGW discussion. Really enjoy the videos!
4.47 lbs according to a metric online calculator and google's weight and volume calculators.
Does that percent you get on the second tell you potential proof of what your alcohol will be once it’s fermented and ran, or just the amount potential alcohol you have in the wash
If I transfer everything to my fermentation bucket and take a hydrometer reading and get less than 1.090.....That means a can just add more sugar at this point in order to drop hydrometer?
Thanks George.
do you measure the gravity points after cooking the mash (1 lb of grain in 1 gal of water) ?
You had me at table sugar(WHITE WASH)!
Why haven't I seen you two years ago when I started distilling. I'm still using the pre packaged stuff that I know I'm getting ripped off with. Looks Like I'll binge watch your beginners guides before I put my next run on.
whats the best to use for a good bourbon?
Hi George,
Can you run through an example of the equation at the top of the gravity value chart? I'm not connecting all the dots. When is this equation used? A couple of examples would go a long way for a guy who grew up eating lead paint (me) :) Maybe a super short video??
((original gravity - 1) X 5) / ((grain gravity - 1) X extract efficiency) = Pounds of Grain Needed
Many Thanks!!!
Jeff
ROBERT DUNN.... would be Very Proud of YOU
Hello George ,
This is Amit from India I made pineapple wine very first time (any kind of wine )even did not done basic home work but proceeded for making wine with only 3 basic things that is sugar aprox 5 kg pine apple juice of 12 fruits i.e aprox 8 to 10 liter of juice and baking yeast added filtered water in total volume aprox 18 liters with all pulp in it & air locked and yeast activated and primary fermentation took place for nearly 5 days and on 8 day there was no bubble at all on air lock but I waited & on about 24th day I passed it from a mersceline cloth and seived it and again air locked it for aprox 24 days now it's almost clear mean while there was no air bubble but it got clear now when i tasted it was still sweet lit bit bitter mess in it and made my ears warm not i don't k ow how to improve it and increase alcohol content s as i feel it's reasonably sweetand alcohol content s are less and yes after looking at your videos i did bought hydrometer reading is 1.000 but am not sure coz i got confused please tell me should i reintroduce yeast and this time if i go for wine Yeast will it work in it ?or what else I could do please tell me . You videos are very helpful and educating i really like them and after looking these videos i got inspired and planning for another batch of Grapes wine now a days it's almost 17 degrees Celsius and will be pme colder and colder till January.
Regards
Amit
amit22568@hotmail.com
+919811022568
Here is the link to the Grain Lovibond and Gravity Values George mentions in the video. www.homebrewing.org/Grain-Lovibond-and-Gravity-Values_ep_82-1.html
thank you!
Thank you ... I'm very new to the distilling world
you dabble in tig welding?
We have different names for sugars because our bodies digest them very differently. For examples glucose can be used by pretty much every cell, bacteria, anything on the world and so we can digest fairly big amounts without any trouble. But fructose can only be used in very limited amounts and the rest gets stored in our liver - hence why high fructose corn syrup or drinking lots of juice is basically poison that's giving people fatty liver syndrome (pathway to obesity and diabetes).
George make me a promise, when you publish your first book can I have the first sign copy please!!
Or a sponge for baking...
💕
Hlw sir nice information vedio, actually I know that , when distelation blue flame is ethanol, or red flame mithanol, and 1st distil water 5 ml throw that right
Hey George I saw the post about the store closing, are you going to talk about it anytime soon?
Say it isn't so
Around 27:40, I thought you were going to cover this but appear to have grazed over. I believe that 46ppppg does not mean 1lb of sugar dissolved into one gallon of water, but rather it means that if you put 1lb of water into a container and then began filling it up with water and stopped when the total volume reaches 1 gallon, that’s your mixture. The sugar displaces some non-negligible amount of volume. If someone were to dissolve 1lb of sugar into 1 gallon of water, they’d probably end up with something like 1.3gal of water at a gravity of around 1.033 or something like that.
Then again, if that were the case, then the specific gravity wouldn’t change. Hmm, I need to test this out.
Thanks for the info, George.
Btw: What's up with the cord you wrapped around your sake container?
My home made heater to maintain temperature in the fermenter.
@@BarleyandHopsBrewing Nice idea. Would you tell us about it in a future video?
@@doubledown187 Certainly. I was impressed that someone even noticed.
I will add this to the next video.
George
@@BarleyandHopsBrewing Cool, Thank you. - Steven
i did it the old way for years befor your vito.
First one here.
I’m always looking forward to the next video as I learn about this new hobby . IF there were more teachers like you in places like High School perhaps I might have turned out different. But I had a lot of teachers who unfortunately didn’t excite me or inspire me . I did find them in college and you are in that circle of enthusiasm. It’s a pleasure to view your video’s because you are excited to be educating those of us who are new to the hobby. I salute you .
It is people like you that make this worth doing.
Thanks
Happy Distilling
George
I really respect this guy, loved the first 2 episodes. But memorising chemical abracadabra, absolutely not necessary for beginners. Just killed my mood.
I've a question: I have about about 25 pounds of english wallnuts that spilled and got wet and are cracking and appear to be about to sprout. Q: Has anybody ever heard of using sprouting wallnut seeds as a malt? Or? If amilayse is present in wallnut sprouts.
Bottom line every 2 pounds of sugar make 1 gallon of liquor right/? and you should have 2 grams of yeast per gallon of water and 2 pounds of sugar so bottom line 10 gallons of wash and or mash makes 5 gallons Right?
To add to what I said below this is not for 65% efficiency but for 100% efficiency as there is nothing to convert with table sugar. There is not a starch to sugar conversation as it's already sugar. Pure Cane Sugar is 46 PPG.
They way I remembered it's not a gravity meter it's a density meter. Gravity is used to measure the density. I'm 24 minutes in and I'm still waiting to hear the uses of the diffent types of sugar. I think Delta density equals strength in alcohol.
Every time I add sugar to my homemade wine it never ferments as low as the juices that don't get sugar added. Is this just a coincidence? I purchased a Cab. Sauv. juice whose starting gravity was 1.090. I added enough corn sugar to put the gravity to 1.095, about 175 grams sugar for 20 liters of juice. The ferment has been finished for about a week and stopped at 1.000. Is it okay that it never dropped lower? I normally get around 0.995 to 0.992 to juices that have no sugar added.
That is perfectly fine.
HERE is a LINK to the "Grain Lovibond & Gravity Values" document: www.homebrewing.org/assets/images/Grain%20Lovibond%20and%20Gravity%20Readings.pdf
Excellent
Wish this gentleman was my neighbor
I lost a ton of weight off my fat butt several years ago and I thought I knew everything there was to know about sugar.
cant find number 2 or 1 to this beginners guide
Short question, is it possible for me to use sugar cane (grind) instead of regular sugar ?
I'm not George but I have used actual ground up sugar cane. . stalk sugarsap and all. I came out with a pretty low alc content wash because it takes allot of sap to make a little dry sugar.
George, One of my customers called me and said you talked highly of my Stillz! Thanks for the Awesome Comment!
Good products are not everywhere and when I know of quality I will always talk it up.
Let me know if I can help out in any other way. I am here to help the community just like you.
George