Good question. It was either 2-3 bar pressure, I can't remember the exact number. At the bottom of the press there is a pressure outlet valve for the bladder. So at a higher pressure water will start coming out from the bottom outlet valve.
Learned a lot from Brewbird and David recent videos on distilling various alcoholic drinks. Pink gin is another interesting and attractive product that I don't believe we can get from this part of the world. These videos show the technical sides with on site demonstrations, which allows the viewers to be educated on distilling that none of the other sites on CZcams is able to offer. Well done. Look forward to another episode in the upcoming weeks. Keep safe.
Hi Miss Brewbird! Good to see you again. So much fun. (Sweet Liquor = The Hearts) The best way is by "tasting" the run and separating them out. Cheers!
Great video! Thanks for sharing. I love using rhubarb in my homebrew, so pretty and easy to use! I have never seen a hydraulic fruit wine press like this- I want one now!
tuned into this channel via reddit. feels like you are dropping some good knowledge, not sure I'm ready to absorb all the technical trivia yet. I've dropped back to brewing kombucha until I nail the brewing process before migrating to brewing and distilling. mostly thanks for dropping solid technical content with details. This is a good thing.
Thank you so much for your efforts!!! This is a very interesting topic. Make more videos like this. It's very interesting to learn about gin. There are more videos about gin with them. Please publish the recipe
Thanks for the upload! Gin is quite a difficult spirit to get right I hear. I haven't tried it yet. Could be overpowering on some botanicals or underpowered. Gonna give your way a try with softer ones in the vapor path, it makes sense.😉 Oh, just found out recently that heads, hearts & tails are exactly the same as foreshots, spirit cuts and feints. Just different terminology from two different parts of Scotland. There are no foreshots before heads. It's the same thing. FYI 🤷♂️ Thanx again, new subscriber🥂
Thanks for subscribing I appreciate it. Yeah when I worked in Scotland we referred to everything as heads, hearts, and tails, so I got confused when I left and people started to talk about foreshots. All those terms are thrown around a lot, and people define them in different ways. Here's an article about the difference between foreshots and heads: brewhaus.com/blog/pot-still-where-to-make-cuts/
Great video, thanks for sharing! I have a question regarding your distilling process. in some of your other videos you used the pot still and here you used the istill - could you elaborate a bit on the difference between the two and how you decide to use each of them? Thanks!
(Quickly scrolls through back catalogue) Oh. I've missed one. (subscribes). Really cool video, these guys caught my eye when I was at The Globe this time last year. Had I known I was a week away from the world ending I would probably have picked up a bottle of theirs.
What a lovely message to wake up to on Christmas Day. Thank you! I've got some more gin and rum videos on the way, and I'd love to try my hand at brandy someday too.
Brew bird have you try blanching rhubarb placing it first in cold water, bring it to a boil it will reduce bitterness and also perhaps carameliza them to further reduce bitterness? Great video
Great video, it's really well paced and just the right amount of details. I was wondering, and I'm not from the UK, why does the distillery start with commercial supplier of ethanol and not ferment on-premise (time/space saving?), and is that supply pure, wouldn't you be starting with all hearts, cuts redundant? Thanks, subscribed and going through all your videos now! edit: I just watched your "Distilling Dry Gin in the iStill250" video and see you pinned the answer I was looking for to that video!
Thanks.😊 I think the ceramic packing is used mostly because we can't take the packing material out of the top column to clean it every time. The copper packing in the sight glass gets so dirty and black, that's why we take it out everytime to clean it .
I realised after I posted the video that I never even mentioned how it tasted. My bad, I got too focused on the process. It's got a nice sour rhubarb flavour, but it is balanced well by the sugar syrup we put in it. You are always so quick to watch my videos, I appreciate it as always!😊
@@MissBrewbird I get the notifications, thank youtube. Huh, I'll have to give a go sometime, sounds like something either nice to mix with Orange Juice, or something perhaps that might be even taken on it's own.
Hi there, thanks so much for sharing Botanical amounts in the chart. What I dont understand is what you mean by 2-4cm (Lime Peel Citrus 2-4cm Grapefruit Peel Citrus2-4cm) 2-4cm height in glas of what size? can you explain? appreciate it!
How well does the iStill get the cuts right? I prefer going by taste on every batch, even with repeated recipes as many things even as subtle as atmospheric pressure seem to slightly change the cuts. Great video as always. Our licence application is going into HMRC in the New Year :D
That's very exciting for you! 😀The cuts are based on temperature not %abv, so it depends on the temperature sensor in the iStill. We do taste it before cutting from heads-> hearts, and hearts->tails as well.
Oh yes, I noticed that the rhubarb gin did get cloudy, especially at the bottom of the tank after a while. I was told it was the sugars crystallizing from the sugar syrup added to the gin. We didn't treat the rhubarb in any way, so that's what must have caused the cloudiness.
Hi guys Looking to get academic qualifications in brewing/distilling What do you suggest? Have you heard of IBD Institute of brewing and distilling in the UK? Is this a reputable provider? I have an engineering background but a work accident has me looking to take my hobby more seriously Thanks for your time
Yes the IBD is internationally recognized so it is good if you want to study at home. There are a few brewing programs at universities in North America (KPU and Niagara College in Canada), but those are in person. I am doing the IBD now. From my experience they are super fast at answering emails so you can ask them directly.
At what pressure does the press operate?
Good question. It was either 2-3 bar pressure, I can't remember the exact number. At the bottom of the press there is a pressure outlet valve for the bladder. So at a higher pressure water will start coming out from the bottom outlet valve.
Learned a lot from Brewbird and David recent videos on distilling various alcoholic drinks. Pink gin is another interesting and attractive product that I don't believe we can get from this part of the world. These videos show the technical sides with on site demonstrations, which allows the viewers to be educated on distilling that none of the other sites on CZcams is able to offer. Well done. Look forward to another episode in the upcoming weeks. Keep safe.
What part of the world are you in
Hi Miss Brewbird! Good to see you again. So much fun. (Sweet Liquor = The Hearts) The best way is by "tasting" the run and separating them out. Cheers!
Great video! Thanks for sharing. I love using rhubarb in my homebrew, so pretty and easy to use! I have never seen a hydraulic fruit wine press like this- I want one now!
That's why it's my favourite piece of equipment at the distillery.
Never had rhubarb gin but it's now on my must try list!
haha glad I've peaked your curiosity
tuned into this channel via reddit. feels like you are dropping some good knowledge, not sure I'm ready to absorb all the technical trivia yet. I've dropped back to brewing kombucha until I nail the brewing process before migrating to brewing and distilling.
mostly thanks for dropping solid technical content with details. This is a good thing.
Cool kombucha, I've always wanted to try making that. Brewing beer is the hard one, if you can get good at that then distilling will be a breeze.
Thank you so much for your efforts!!! This is a very interesting topic. Make more videos like this. It's very interesting to learn about gin. There are more videos about gin with them. Please publish the recipe
Your content is good, but I gotta say, your thumbnail game has been absolutely on point! Well done!
Aww thanks, I do try
Thanks for the upload! Gin is quite a difficult spirit to get right I hear. I haven't tried it yet. Could be overpowering on some botanicals or underpowered. Gonna give your way a try with softer ones in the vapor path, it makes sense.😉 Oh, just found out recently that heads, hearts & tails are exactly the same as foreshots, spirit cuts and feints. Just different terminology from two different parts of Scotland. There are no foreshots before heads. It's the same thing. FYI 🤷♂️ Thanx again, new subscriber🥂
Thanks for subscribing I appreciate it. Yeah when I worked in Scotland we referred to everything as heads, hearts, and tails, so I got confused when I left and people started to talk about foreshots. All those terms are thrown around a lot, and people define them in different ways. Here's an article about the difference between foreshots and heads: brewhaus.com/blog/pot-still-where-to-make-cuts/
Great video, thanks for sharing! I have a question regarding your distilling process. in some of your other videos you used the pot still and here you used the istill - could you elaborate a bit on the difference between the two and how you decide to use each of them? Thanks!
(Quickly scrolls through back catalogue)
Oh. I've missed one.
(subscribes).
Really cool video, these guys caught my eye when I was at The Globe this time last year. Had I known I was a week away from the world ending I would probably have picked up a bottle of theirs.
Thanks for the support! Yes everything does feel a bit apocalyptic now despite it being Christmas. Hope you are still having a happy holidays.
Love your channel, you can share more recipes on gin,rum and brandy
What a lovely message to wake up to on Christmas Day. Thank you! I've got some more gin and rum videos on the way, and I'd love to try my hand at brandy someday too.
That's such a nice little bottle they put it in!
It really is!
even though technically im not supposed to drink yet it looks kinda yummy 😳
Brew bird have you try blanching rhubarb placing it first in cold water, bring it to a boil it will reduce bitterness and also perhaps carameliza them to further reduce bitterness?
Great video
Thanks, no haven't tried that, but I think they have their recipe down and are not looking to change the process now.
Thanks for another great video, might be the best one yet. Rhubarb looks easier to clean up than molasses 😉
😉 right back at you!
you look like youre really enjoying your job 😊
I am! Everyone at work has an amazing sense of humor.
@@MissBrewbird thats the goal!
Great video, it's really well paced and just the right amount of details.
I was wondering, and I'm not from the UK, why does the distillery start with commercial supplier of ethanol and not ferment on-premise (time/space saving?), and is that supply pure, wouldn't you be starting with all hearts, cuts redundant?
Thanks, subscribed and going through all your videos now!
edit: I just watched your "Distilling Dry Gin in the iStill250" video and see you pinned the answer I was looking for to that video!
Nice! Thanks for subscribing. 😀
Me encanto el video, siempre aprendo algo interesante en su canal. Becuase ceramic packing , more flavor in gin?
Thanks.😊 I think the ceramic packing is used mostly because we can't take the packing material out of the top column to clean it every time. The copper packing in the sight glass gets so dirty and black, that's why we take it out everytime to clean it .
But how does it taste? That is curious, that's inspired by that period. Very cool video, great soundtrack as always
I realised after I posted the video that I never even mentioned how it tasted. My bad, I got too focused on the process. It's got a nice sour rhubarb flavour, but it is balanced well by the sugar syrup we put in it.
You are always so quick to watch my videos, I appreciate it as always!😊
@@MissBrewbird I get the notifications, thank youtube. Huh, I'll have to give a go sometime, sounds like something either nice to mix with Orange Juice, or something perhaps that might be even taken on it's own.
I like the press.
Me too
Hi there, thanks so much for sharing Botanical amounts in the chart. What I dont understand is what you mean by 2-4cm (Lime Peel Citrus 2-4cm Grapefruit Peel Citrus2-4cm) 2-4cm height in glas of what size? can you explain? appreciate it!
How well does the iStill get the cuts right? I prefer going by taste on every batch, even with repeated recipes as many things even as subtle as atmospheric pressure seem to slightly change the cuts.
Great video as always. Our licence application is going into HMRC in the New Year :D
That's very exciting for you! 😀The cuts are based on temperature not %abv, so it depends on the temperature sensor in the iStill. We do taste it before cutting from heads-> hearts, and hearts->tails as well.
what about the oxalic acid of the rubarb, any treatment? It tends to make the product cloudy and accumulates, not looking very nice...
Oh yes, I noticed that the rhubarb gin did get cloudy, especially at the bottom of the tank after a while. I was told it was the sugars crystallizing from the sugar syrup added to the gin. We didn't treat the rhubarb in any way, so that's what must have caused the cloudiness.
do you filter the rhubarb juice to keep it from being cloudy before mixing with the gin?
No, but we probably should have. A lot of the solids will fall to the bottom of the container after it sits for a while.
Hi guys
Looking to get academic qualifications in brewing/distilling
What do you suggest?
Have you heard of IBD
Institute of brewing and distilling in the UK?
Is this a reputable provider?
I have an engineering background but a work accident has me looking to take my hobby more seriously
Thanks for your time
Yes the IBD is internationally recognized so it is good if you want to study at home. There are a few brewing programs at universities in North America (KPU and Niagara College in Canada), but those are in person. I am doing the IBD now. From my experience they are super fast at answering emails so you can ask them directly.