It's amazing for listening to while you are driving (most of it you don't need to see after the first 50 or so videos until you are coming back to actually learn that specific thing)
It sounds that to many people that watch your videos are to smart to watch your videos 2 to /3 times before contacting you. I personally enjoy watching your videos 2 to 3 times. It helps me to remember what you are saying better. To me, you help me understand why my grandfather did what he did it. When I was a kid. Now I am 73 plus and still love this hobby. God bless Wayne
George, you are brilliant. Just starting out learning about distilling and your narrative is really informative. Thank you... fully inspired to make my first rum! (Paul, Sheffield, England).
George, I like all of your videos. If it was not for you, I may never have gotten into this hobby. I've known about this hobby for some time was kinda off put by all of the science behind it. Then you basically took me on the journey from beginning to end. Showing the gray areas where I could customize it a bit. George you took this polysaccharide and went yeast on it for me. I thank you very much sir!!! I'm grateful for your videos !!!!!
This is one of the best vids you've made George.....very straight to the point and I live on a sugar wash.....that neutral spirit is what I'm after...... Happy Distilling 😁
George you are so on point. When I was a kid in the Midwest my mom and aunts made Wine in the basement of our house from the grapes from our grapevine in the backyard. I remember the big glass bottles in the basement with the big balloons swelling up. I didn't know why but I do know now thanks for the videos and the information, simple honest and happy like when I was a kid. Don't stop George.
Hello. I came across your video by chance. I followed what you said to do, and I was amazed at how it came out. Sugar wash is great if you don't have rubbing alcohol. I ran out and I decided after not finding any rubbing alcohol in the stores to make my own. I went to looking on here and came across you. Thank you very much for sharing your knowledge with me and the public. This is an excellent cleaner. I just got threw doing my hole bathroom in about 30 to 45 minutes. Amazing stuff. Thank you and have a great day.
I have GOT to say George, you crack me up!! Here I am, sitting in the doctors office, watching your video and I ( just sitting all by myself) laughing!! Thank George, laughter is so good for the soul!! I am learning lots from you and enjoying your videos!! Thank you George, you really add positivity to my day!! Happy Distilling!! Hope your ribs are feeling better these days too. 💜🌷
Man, I have to say, your comment on do it this way or that but no explanation hits home. I really love your no bullshit and full transparency explanations. If I could shake your hand I would. I've made wine since 2000 and made exactly zero whiskey. Thanks for all your help. I'm starting with 4lbs flaked corn and 1 lb of malt barley. Cheers
Two things I've discovered in making a sugar wash: 1) Plain white sugar seems to be a better choice than Dextrose (corn sugar). In my experience, Dextrose leaves a tiny bit of sharpness in the neutral spirits which to me is not so good if you want a neutral spirit like Vodka. Sugar is also a lot cheaper than Dextrose. 2) Before I add yeast, I aerate the wash for several hours using an aquarium air pump and several bubble air stones. This gives the yeast lots of oxygen when they need it most, at startup.
Yes sir, it does bc table sugers has a conversion rate of 80/20 and corn sugers are 100% so yes u will get a sharper taste I also prefer table suger as well most of the time it just depends on what you're trying to achieve you know how it goes
3:40 To anyone wondering, the difference between corn sugar and table sugar is the surface area. Corn sugar is typically a powder so it dissolves easily in cold water. Table sugar is large granules which dissolves slowly in cold water but fast in warm water. It takes time for the water molecules to break apart the sugar molecules and with large surface area you can get away with lower temperatures but with low surface area you need higher temps to compensate.
Not quite right there. Table sugar is a 50/50 mix of Fructose and Glucose. Corn sugar should be, if labelled right, mostly glucose but with at least a 2% Fructose contaminant. Yeast prefers to eat Glucose. So the wash should take off quicker and have less "off flavours" with corn sugar than with sucrose table sugar. Also if pushing the limits (to make hand sanitizer) a sucrose wash can get stuck a lot easier than a corn sugar wash of the same gravity.
@@williamarmstrong7199 I agree. Corn sugar is Dextrose and it's awesome to use. It's got an extremely clean fermentation, almost no foreshots in a batch. Table sugar is usually processed 3 times while corn sugar is only processed once. The only bad thing about corn sugar is that it's expensive and kindly hard to get.
@@williamarmstrong7199spot on except the table sugar being a 50/50 mix. Table sugar is its own sugar, sucrose, which is a disaccharide of glucose and fructose chemically bonded. You can break the chemical bond in a process called hydrolysis by dissolving the sugar in water, adding an acid as a catalyst (citric acid usually) and heating, which produces a syrup commonly called "invert sugar". Just thought I'd add that.
one of my best treats was to use 5 gal sugar wash and at time of cooking add a gal of grape sweet wine and pot still it slow, oak char and its a treat good stuff .
Great videos! Fun fact: some people drink plain fermented but undistilled sugar wash in Finland. Used to be quite common during the 90's when we had a serious economic depression. Not so common anymore, but some still do it, mostly teenagers and those who are less well off. Distillation is unfortunately illegal here.
Started a weird experiment. As an artisan cheesemaker, I have a lot of whey. So, I took 4 gal cow whey (post cheese and ricotta making), 2 pounds sugar, 1 gal distilled water, and 1 1/4 tsp DADY. Starting SG was 1.040 with a Brix of 10. That was yesterday afternoon, and this morning, it's bubbling away like crazy! My yeast nutrient was on back order, so did not use any, but I figure what the whey had (enzymes, minerals, lactose, fats) would help feed the yeast. My goal is to ferment into Blaand, but then continue on and distill into a vodka-like spirit. Fingers crossed!
We miss you out here bro! Hope life is treating you as you have treated all your followers! ... With kindness, Love and Grace. ;) ... and a dash of sarcasm and comedy! :)
I love it! Sometimes it’s just good fun and like you said it’s very versatile. I use corn sugar and if you pull it off without refluxing ie 160 ish proof not 192 lol and the corn influences come out. Great video my friend. Cheers 🥃
I've been a bottle baby 43yrs old no.7 i had my time of quantity not quality I've had a few buddys shine over the yrs and I wanted to make my own so I picked up a 16qrt pressure cooker at the thrift store 4$ 20'roll 3/8 copper pipe and a couple of thermometer s about 6mo ago and I done my homework and I would say that your tutorial is the best I could get so I'll have to call you SHINEING GURU GEORGE MY FIRST TIME IT WENT PERFECT I USED A THUMPER and I used it the second time and got distracted by the lil woman and I didn't strain my mash good enough and my line plugged up and blew the relief valve I had and I had a gyser and mash all over my ceiling and floor managed to save half and learn a valuable lesson DON'T GET DISTRACTED BY ANYTHING .................... So I didn't use. Thumper for months then I reconfigured it and made another thumper and gave it a whirl and I was pleased with the results although the temp wasn't too stable up and down yet I had good product so I played with a couple more weeks and then I found 3 aluminum storage cans world 7gal and watched video on myths about it and THANKS GEORU And I put it together and it was a great deal different I filled it with 5gl first and temp was high in kettle but thumper was stable and I'm pleased with able to process more than 3.5 to get the. Max so now I have aprox20 to of wash and fill kettle to bout top and my entire cycle flows with the readings as for my setup is ideally comparable with the scale and I worked out the bugs and I am a happy hooker my last run I yeilded 1gl hearts half to tails and I go 10 min168 twice kettle then thumper to separate and my temp was at peak 203 kettle and started to produce at 175 and it didn't fluctuate as it slowly cooked and I monitor it was the best run in all my 6mon I spent 12 hrs in kitchen and filled all my bottles with joy it was like THE ANGELS WERE SHINNING ON ME 😁LOL I AM ATTACHED MY VIDEO FOR YOUR ANALYSIS AND I MIGHT ADD BETWEEN PURCHASED PARTS AND INGREDIENTS IAM ABOUT 200$ FOR LAST SIX MON I HAVENT EVEN THOUGHT ABOUT THE LIQUOR STORE AND I STILL HAVE A COUPLE HEINEKEN S IN FRIDGE FROM MY POST STILL PHASE MY PALLET HAS EVOLVED AND I HAVE FOUND MY HAPPY PLACE IN MY HEARTS THANKS AGAIN GOEURU P.S JUST PLAYING WITH THE NAME AT MOMENT YA KNOW IM SHOOTIN FOR LIKE GHANDI OR BUDDA I COULD SAY A GOD PRAISE GEOURU LOL
Thank you, just started today with a simple air still, and was wondering how their fermenting container work since there's no true airlock. it just has a simple carbon block breathing through small hole. AKA a breeze wont disturb that CO2 layer
I've also noticed that 1.070 - 1.090 gives the cleanest results. Anything higher really stresses the yeast and produces more esters (heads) and fusels (tails).
@@reddenw5501 Add water to your wash to dilute your SG ( specific gravity ) down to where you want it to be. This is where you need a hydrometer, and why you check your SG before you add your yeast.
Hey George, love your stuff. I learn so much from you and the community about distilling. I must say, my sugar washes are on the higher alcohol end of the scale, however most of the time I am using a very efficient reflux still which provides me a consistent 95% ABV product. When I ferment I use charcoal solution in the ferment and clearing agents before distillation and then do another carbon filter when I have proofed down to 40% and it is a very clean easy drinking neutral spirit. In fact most of the people who consume my spirit like it in straight 'shine' form. I also mess around with aging with oak etc cause I like a tenessee whiskey style myself. Although it misses some of the mash characteristics and other characteristics imparted by a pot still process, it still comes out as a very drinkable drop..... I guess my point being that although I produce a Fuel consistent ABV was, my use of carbon and filtering certainly produces a very workable easy product when proofed down.
Hi Dave, how tall is your still and how long do you take to distill say a 20 l batch to hit 95%? the is a very impresseve efficeny for a home set up, do you have a packed column and if so what do you pack it with
Hi Alan it's about 2.5foot alcoengine reflux head while it stainless steel wool packed. I've added another foot of stainless column packed with stainless steel wool. I run the .6mm flow restrictor rather than the .9mm stripping flow restrictor. I run it on top of a 65ltr boiler. Usually run 23ltr batches but occasionally run doubles if I start early. It takes about 6 hours for a run to finish with 23ltrs but its so set and not forget but not have to babysit that I can go and do other things just checking up on it every hour or so.
Just wanna thank you I just about ruined my crab apple cider until you told how much sugar I needed. Learned more from you in 30 sec than all other videos combined lol thanks.
PMSL this is the cream of CZcams. in this time where we are immersed in BS, this isn't just a breath of fresh air but more of a 'Honey there is a twister in the back yard...' Sir I applaud you...
Ok, do you have a recipe for the turbo yeast? Sounds easier to make than buy . Maybe a video on flavorings, the wife loves fruity stuff. cordials if that's spelled correctly. Keep up the great work George!
10:48 Diammonium phosphate (yeast nutrient) and urea (controversial because of ethyl carbamate) not only accelerate the fermentation but also decreases fusel oil production because the yeast doesn't need to steal nitrogen from its own amino acids (the ammonia goes into the urea cycle to become amino acids vs the Erlich pathway in low nitrogen conditions). Which means higher ethanol yield (hearts). Happy distilling George!
Photon the Latios So if I just have yeaAt but no turbo Can I add mash up apple so it has nutrients And just to clarify if I add more that recommendamount of sugar it’ll just up the alcohol percentage?
WOW! That's some knowledge! I'll be honest, my organic chem is so rusty you could be blowing smoke up all our asses, but shit, I'll try some diamotium AD poosphate, whatever you said. Thanks!
Hi George A super fan from South Africa. Found your channel and loving it I started my first sugar wash, gravity 1.095 after almost a month gravity is on 1.015 Smells like champagne and taste sweet. But have to say a very nice taste. Leaving it for 3 cause I am going away on leave and will still it once back Looking forward to it
I like to use stuff I can get at a grocery store because I live in the boonies. For the sugar wash I use tomato paste, lemon, cream of tarter and Epsom salt with bakers yeast. I usually get 7 to 10 % not sure if I have the proper ratios of ingredients.
Tried Norwegian Kveik (ale yeast)? It ferment superfast ;) And it ferment on temperature up to 42 celsius (depend on type, there are several!) Great channel by the way :)
Thanks, George, for explaining that in a detailed. I currently have a wash stalling as we speak and was going to write in and ask what should I do. Cheers
I do as well. The possibilities are endless. One of my favorite things to do with this neutral spirit is do my version of Sambuca. Very simple. One pack of Anise stars from Walmart. Leave them in for 2-4 days. It will turn yellow/brown. Can either leave it that way, or redistill if you want it clear. Add 3 Tablespoons of sugar to each jar. Very Tasty!
George, Can you expand a bit about how yeasts react with wash with higher sugar content, say in the 20% range? What is the difference you spoke of @2;50 into this video? What difference is there in the distillate (fuel vs. spirits)?
Thanks for another great video George why not use corn sugar it devolves without heating? Couple of years ago I bought a O2 concentrator at a garage sale really cheap since then I give my water 7l an hour for two hours then I add my ingredients for whatever I'm making it makes my yeast very very happy and I've never had a stuck fermentation just make sure to leave extra head space because it makes a extremely active fermentation. Also make sure to get a stainless steel air stone the ones for fish tanks should not be used their just glued together sand.
Hey George. Love the middle finger bit so funny. If I was to use corn syrup for the vanilla do I need to subtract some suger or is it ok to give the yeast a little bonus to chew on. Cheers mate all the best.
Hey George, about to give this a shot! On another note, what branch of the service did you serve in? 35 years is a looooong time and it looks like you're really enjoying your retirement in the best way!
I've been missing you Brother. I hope you are doing well. You are the Bill Nye of making likker. I've been doing this for a long while and I'm still learning. Prayers for you Brother. 🙏❤🙏
Hello George. I want to thank you for all the great advice. Just a quick question about using corn dextrose? Do I need amylase to convert sugar being that it is from corn? Merry Christmas, Cheers
he is the science teacher we didnt ask for but we all needed. I wish my science prof tought science and chemistry like this. Also, does your tap water come out the ph that you want or do you condition it after the fact. What does the 12% wash taste like after the fermenting process? Could I just drink it from there maybe with some other flavoring or does it not taste that good and you need to do other stuff with the wash to make it poatable
Thanks George, i have a quick couple of questions. Why didn't you use carbon with your mix? My next batch will be without just like you've done here. Also i have the still spirits air still and they say i can only use pure turbo yeast nothing else? is that really true? I like your videos you explain things in a way i understand, i have subscribed. Thank you
Hi. First of i really enjoy your content! Love the way you explain everything. Recommended one of your videos to a friend as my knowledge is questionable but i do know a bit about basic science and tried to explain to him how the boiling temperature differs when a solution has different volumes of liquids in it and you wont get all the ethanol distilled off just like that, anyway really hope your video helps him out. I do have 2 questions. First, what do you think about normal bread yeasts in these kind of sugar wash brews? Tried it with not too bad results but would really like an educated opinion on that. And second, is there any other things one could use as yeast nutrients? Know i should probably put in more effort and just google some more, but personally id prefer an opinion from somebody like you than get my info from who knows. Thanx for sharing and keep up the good work!
The problem with bread yeast is that you never can be sure it will give you the same results every time you use it so it's not worth the risk I would recommend that you stick to a good wine yeast or a distillers yeast and leave the bread yeast for bread
Right around 7:50 hit the mail on the head for me. Found this channel looking for info on thumpers (which I don’t use, yet…) but I agree. Most of the runs I’ve done so far were so bare bones, as I get better and dial in what I want it gets pretty in depth, but for the most part the thing isn’t difficult and doesn’t take just a whole lot of know how. Started with grapes and sugar and water and just some Ol’ bread yeast in a bucket. Couple weeks later it smelled and tasted like a sweet wine so we cooked it! The first couple ounces soaked up some fire starting material to save, everything else made booze! Bubbles went away in a few seconds and the stuff burned blue. Didn’t even use a hydrometer or anything “fancy.” Folks tend to over-complicate a pretty simple thing.
Hi George Do you ever use Carbon when you make a sugar wash , I don`t normally I have one going now with it in there , Was thinking of making a peach schnapps I`ll do a clearing agent before introducing the peach flavoring I might use a Bentonite just before the keososol & Chitosan then Le metabysolphite to stop the yeast - And flavor from there what do you think any ideas before I go that way , I`m still at a few days before ending started at 1,090 - from 1.000 last Tues ?
I'm not saying George never gets to the point, but he does take the scenic route.
I like the pace of his videos
For sure. 😅
I have not got the patience to watch because of that lol
It's amazing for listening to while you are driving (most of it you don't need to see after the first 50 or so videos until you are coming back to actually learn that specific thing)
LOL
Man I love the way this guy approaches things. He doesn't try to overcomplicate anything or try to get you to but fancy equipment.
George: You're my new instructor. I love this class.
haha...I said the same thing on another of George's videos
I know right he has 2 semesters worth of info and you can ask questions not that I have needed to best instructor btw I really want to buy big blue
I'm glad I found this guy. Thanks so much.
Thank you for your videos, sir. I'm just getting started in distilling and your channel is a treasure trove of knowledge.
Great video George! I love your long and proper explanations.
Much thanks from Australia.
It sounds that to many people that watch your videos are to smart to watch your videos 2 to /3 times before contacting you. I personally enjoy watching your videos 2 to 3 times. It helps me to remember what you are saying better. To me, you help me understand why my grandfather did what he did it. When I was a kid. Now I am 73 plus and still love this hobby. God bless Wayne
Awesome Channel! You're the Best, George! Happy Distilling!
Very informative vid George. Can't wait to see the run. I understand there is no need to take a heads cut with the wash.
I never heard of sugar wash before today and I'm glad George explained it and his process so thoroughly. Thanks sir
George, you must have one helluva storage building to store all of your fermenters, stills, and all the other stuff you use.
Great video George who else besides me in the last 2 minutes just watched the gloves lol happy distilling everyone
I do like the extra info. Thanks George this is very helpful!
This guy is my Mr. Rogers. Thank you Sir. You are a gentleman, a scholar and I can tell a swell guy to know in person. Cheers!
George, you are brilliant. Just starting out learning about distilling and your narrative is really informative. Thank you... fully inspired to make my first rum! (Paul, Sheffield, England).
Hey George, love the entire channel. Would be interested in seeing you run this through a still with a thumper and impart peanut butter flavor.
George, I like all of your videos. If it was not for you, I may never have gotten into this hobby. I've known about this hobby for some time was kinda off put by all of the science behind it.
Then you basically took me on the journey from beginning to end.
Showing the gray areas where I could customize it a bit.
George you took this polysaccharide and went yeast on it for me. I thank you very much sir!!! I'm grateful for your videos !!!!!
This is one of the best vids you've made George.....very straight to the point and I live on a sugar wash.....that neutral spirit is what I'm after...... Happy Distilling 😁
You are a joy to watch. Thank you for putting your own spinn on 'it'
George you are so on point. When I was a kid in the Midwest my mom and aunts made Wine in the basement of our house from the grapes from our grapevine in the backyard. I remember the big glass bottles in the basement with the big balloons swelling up. I didn't know why but I do know now thanks for the videos and the information, simple honest and happy like when I was a kid. Don't stop George.
Hello. I came across your video by chance. I followed what you said to do, and I was amazed at how it came out. Sugar wash is great if you don't have rubbing alcohol. I ran out and I decided after not finding any rubbing alcohol in the stores to make my own. I went to looking on here and came across you. Thank you very much for sharing your knowledge with me and the public. This is an excellent cleaner. I just got threw doing my hole bathroom in about 30 to 45 minutes. Amazing stuff. Thank you and have a great day.
By the time George is finished talking it's bound to be 40% proof.
There is no such thing as 40% proof. It is either ABV (40%) or 40 proof. Just saying.
@@SomeTechGuy666 how many degrees kelvin will it be tho?
@@dsteere2303 Whatever.
You gotta listen to George more with a sentence like that
@@dsteere2303 It is just Kelvin not degrees kelvin, a common error when referring to this scale.
I love this introduction well done you keep it so easy to understand bug thank you.
George please please please do a video on how to make your own turbo yeast 😁
He already has go back and look for it I think the video is called The introduction of yeast
@@tomhunter1982 thanks, man.
Best still man I seen for a while I could end up going to AA if i keep watching lol
I have GOT to say George, you crack me up!! Here I am, sitting in the doctors office, watching your video and I ( just sitting all by myself) laughing!! Thank George, laughter is so good for the soul!! I am learning lots from you and enjoying your videos!! Thank you George, you really add positivity to my day!! Happy Distilling!! Hope your ribs are feeling better these days too. 💜🌷
What a GREAT video.
I followed your instructions to the letter. And produced a quality product on the first run. I never comprised the process. It worked perfect.
I love how you break it down for noobs like me. Thanks
Man, I have to say, your comment on do it this way or that but no explanation hits home. I really love your no bullshit and full transparency explanations. If I could shake your hand I would.
I've made wine since 2000 and made exactly zero whiskey. Thanks for all your help. I'm starting with 4lbs flaked corn and 1 lb of malt barley.
Cheers
Nice new intro graphics👍 As always good video.
My new goal in life is to know as much as George and approach life in the same manner. Thank you for all you have done for the neighborhood.
Some darn good stuff in the back catalog.
Thanks George. So much info!!
Love this guy. Very knowledgeable and speaks common sense. You can bin watch George and be a pro without ever producing one drop of booze
You could but it's more fun to join in.
love how exited you look when you broke out the turbo yeast
Two things I've discovered in making a sugar wash: 1) Plain white sugar seems to be a better choice than Dextrose (corn sugar). In my experience, Dextrose leaves a tiny bit of sharpness in the neutral spirits which to me is not so good if you want a neutral spirit like Vodka. Sugar is also a lot cheaper than Dextrose. 2) Before I add yeast, I aerate the wash for several hours using an aquarium air pump and several bubble air stones. This gives the yeast lots of oxygen when they need it most, at startup.
Yes sir, it does bc table sugers has a conversion rate of 80/20 and corn sugers are 100% so yes u will get a sharper taste I also prefer table suger as well most of the time it just depends on what you're trying to achieve you know how it goes
You're my go to guy.
Thanks ! Liked your logical explanations. Also great presentation .
George.... I have always wanted to make some real moonshine... you are inspiring me to take the next step and jump right in. Thank You!!
were have you been all my life. im 32 and been trying to learn this for 5 years. now i come across your channel and make a good mash!
I think he does a Great Job this is the second time to watch
Another great informational video. Will you do a "Make your own Turbo yeast" video or post a recipe? Thanks again George.
Love these videos. Funny and smart.
I like the glove. My grandfather used them with his wine and when they deflated he knew the wine was ready.
3:40 To anyone wondering, the difference between corn sugar and table sugar is the surface area. Corn sugar is typically a powder so it dissolves easily in cold water. Table sugar is large granules which dissolves slowly in cold water but fast in warm water. It takes time for the water molecules to break apart the sugar molecules and with large surface area you can get away with lower temperatures but with low surface area you need higher temps to compensate.
Not quite right there. Table sugar is a 50/50 mix of Fructose and Glucose. Corn sugar should be, if labelled right, mostly glucose but with at least a 2% Fructose contaminant. Yeast prefers to eat Glucose. So the wash should take off quicker and have less "off flavours" with corn sugar than with sucrose table sugar. Also if pushing the limits (to make hand sanitizer) a sucrose wash can get stuck a lot easier than a corn sugar wash of the same gravity.
@@williamarmstrong7199 I agree. Corn sugar is Dextrose and it's awesome to use. It's got an extremely clean fermentation, almost no foreshots in a batch. Table sugar is usually processed 3 times while corn sugar is only processed once. The only bad thing about corn sugar is that it's expensive and kindly hard to get.
@@williamarmstrong7199spot on except the table sugar being a 50/50 mix. Table sugar is its own sugar, sucrose, which is a disaccharide of glucose and fructose chemically bonded. You can break the chemical bond in a process called hydrolysis by dissolving the sugar in water, adding an acid as a catalyst (citric acid usually) and heating, which produces a syrup commonly called "invert sugar". Just thought I'd add that.
You definitely love what you're doing 👍👍👍
Thank god he does. Learn a lot more his way
one of my best treats was to use 5 gal sugar wash and at time of cooking add a gal of grape sweet wine and pot still it slow, oak char and its a treat good stuff .
Great videos!
Fun fact: some people drink plain fermented but undistilled sugar wash in Finland.
Used to be quite common during the 90's when we had a serious economic depression. Not so common anymore, but some still do it, mostly teenagers and those who are less well off.
Distillation is unfortunately illegal here.
22:53 Yeast need oxygen to build lipids for their cell membrane to resist ethanol (with high pitching rates this is less crucial).
your videos sure are pleasurable
Dear Sir: Truly enjoy your presentation. Thank you
Started a weird experiment. As an artisan cheesemaker, I have a lot of whey. So, I took 4 gal cow whey (post cheese and ricotta making), 2 pounds sugar, 1 gal distilled water, and 1 1/4 tsp DADY. Starting SG was 1.040 with a Brix of 10. That was yesterday afternoon, and this morning, it's bubbling away like crazy! My yeast nutrient was on back order, so did not use any, but I figure what the whey had (enzymes, minerals, lactose, fats) would help feed the yeast. My goal is to ferment into Blaand, but then continue on and distill into a vodka-like spirit. Fingers crossed!
Thank you, Teacherman!
George, thank you for sharing your knowledge and passion. Your explanation and analogy about distilling is great. Keep it up, stay safe
Many thanks!
thank you for your information sir.
Very good George, thanks for the info.
Very welcome
We miss you out here bro! Hope life is treating you as you have treated all your followers! ... With kindness, Love and Grace. ;) ... and a dash of sarcasm and comedy! :)
I love it! Sometimes it’s just good fun and like you said it’s very versatile. I use corn sugar and if you pull it off without refluxing ie 160 ish proof not 192 lol and the corn influences come out. Great video my friend. Cheers 🥃
I've been a bottle baby 43yrs old no.7 i had my time of quantity not quality I've had a few buddys shine over the yrs and I wanted to make my own so I picked up a 16qrt pressure cooker at the thrift store 4$ 20'roll 3/8 copper pipe and a couple of thermometer s about 6mo ago and I done my homework and I would say that your tutorial is the best I could get so I'll have to call you
SHINEING GURU GEORGE
MY FIRST TIME IT WENT PERFECT I USED A THUMPER and I used it the second time and got distracted by the lil woman and I didn't strain my mash good enough and my line plugged up and blew the relief valve I had and I had a gyser and mash all over my ceiling and floor managed to save half and learn a valuable lesson
DON'T GET DISTRACTED BY ANYTHING ....................
So I didn't use. Thumper for months then I reconfigured it and made another thumper and gave it a whirl and I was pleased with the results although the temp wasn't too stable up and down yet I had good product so I played with a couple more weeks and then I found 3 aluminum storage cans world 7gal and watched video on myths about it and THANKS GEORU
And I put it together and it was a great deal different I filled it with 5gl first and temp was high in kettle but thumper was stable and I'm pleased with able to process more than 3.5 to get the. Max so now I have aprox20 to of wash and fill kettle to bout top and my entire cycle flows with the readings as for my setup is ideally comparable with the scale and I worked out the bugs and I am a happy hooker my last run I yeilded 1gl hearts half to tails and I go 10 min168 twice kettle then thumper to separate and my temp was at peak 203 kettle and started to produce at 175 and it didn't fluctuate as it slowly cooked and I monitor it was the best run in all my 6mon
I spent 12 hrs in kitchen and filled all my bottles with joy it was like
THE ANGELS WERE SHINNING ON ME 😁LOL I AM ATTACHED MY VIDEO FOR YOUR ANALYSIS AND I MIGHT ADD BETWEEN PURCHASED PARTS AND INGREDIENTS
IAM ABOUT 200$ FOR LAST SIX MON I HAVENT EVEN THOUGHT ABOUT THE LIQUOR STORE AND I STILL HAVE A COUPLE HEINEKEN S IN FRIDGE FROM MY POST STILL PHASE MY PALLET HAS EVOLVED AND I HAVE FOUND MY HAPPY PLACE IN MY HEARTS THANKS AGAIN GOEURU P.S JUST PLAYING WITH THE NAME AT MOMENT YA KNOW IM SHOOTIN FOR LIKE GHANDI OR BUDDA I COULD SAY A GOD PRAISE GEOURU LOL
Thank you, just started today with a simple air still, and was wondering how their fermenting container work since there's no true airlock. it just has a simple carbon block breathing through small hole. AKA a breeze wont disturb that CO2 layer
Thanks George
I've also noticed that 1.070 - 1.090 gives the cleanest results. Anything higher really stresses the yeast and produces more esters (heads) and fusels (tails).
If the reading is too high, what should be done? More citric acid? (lemon juice)
More filtering probably...
@@reddenw5501 Add water to your wash to dilute your SG ( specific gravity ) down to where you want it to be. This is where you need a hydrometer, and why you check your SG before you add your yeast.
Hey George, love your stuff. I learn so much from you and the community about distilling. I must say, my sugar washes are on the higher alcohol end of the scale, however most of the time I am using a very efficient reflux still which provides me a consistent 95% ABV product. When I ferment I use charcoal solution in the ferment and clearing agents before distillation and then do another carbon filter when I have proofed down to 40% and it is a very clean easy drinking neutral spirit. In fact most of the people who consume my spirit like it in straight 'shine' form. I also mess around with aging with oak etc cause I like a tenessee whiskey style myself. Although it misses some of the mash characteristics and other characteristics imparted by a pot still process, it still comes out as a very drinkable drop..... I guess my point being that although I produce a Fuel consistent ABV was, my use of carbon and filtering certainly produces a very workable easy product when proofed down.
David - Do you have any links to info. related to charcoal solution in the ferment and links to practical/cheap carbon filter? Thanks
Hi Dave, how tall is your still and how long do you take to distill say a 20 l batch to hit 95%? the is a very impresseve efficeny for a home set up, do you have a packed column and if so what do you pack it with
Hi Alan it's about 2.5foot alcoengine reflux head while it stainless steel wool packed. I've added another foot of stainless column packed with stainless steel wool. I run the .6mm flow restrictor rather than the .9mm stripping flow restrictor. I run it on top of a 65ltr boiler. Usually run 23ltr batches but occasionally run doubles if I start early. It takes about 6 hours for a run to finish with 23ltrs but its so set and not forget but not have to babysit that I can go and do other things just checking up on it every hour or so.
Just wanna thank you I just about ruined my crab apple cider until you told how much sugar I needed. Learned more from you in 30 sec than all other videos combined lol thanks.
Thank you. Amazing.
PMSL this is the cream of CZcams. in this time where we are immersed in BS, this isn't just a breath of fresh air but more of a 'Honey there is a twister in the back yard...' Sir I applaud you...
Ok, do you have a recipe for the turbo yeast?
Sounds easier to make than buy . Maybe a video on flavorings, the wife loves fruity stuff. cordials if that's spelled correctly. Keep up the great work George!
10:48 Diammonium phosphate (yeast nutrient) and urea (controversial because of ethyl carbamate) not only accelerate the fermentation but also decreases fusel oil production because the yeast doesn't need to steal nitrogen from its own amino acids (the ammonia goes into the urea cycle to become amino acids vs the Erlich pathway in low nitrogen conditions). Which means higher ethanol yield (hearts). Happy distilling George!
Photon the Latios
So if I just have yeaAt but no turbo
Can I add mash up apple so it has nutrients
And just to clarify if I add more that recommendamount of sugar it’ll just up the alcohol percentage?
WOW! That's some knowledge! I'll be honest, my organic chem is so rusty you could be blowing smoke up all our asses, but shit, I'll try some diamotium AD poosphate, whatever you said. Thanks!
Youre telling me to piss in my wash?
Hi George
A super fan from South Africa.
Found your channel and loving it
I started my first sugar wash, gravity 1.095 after almost a month gravity is on 1.015
Smells like champagne and taste sweet. But have to say a very nice taste.
Leaving it for 3 cause I am going away on leave and will still it once back
Looking forward to it
Straight dope no bullshit.
Thanks.
Love you man!
well made vid thanks
I like to use stuff I can get at a grocery store because I live in the boonies. For the sugar wash I use tomato paste, lemon, cream of tarter and Epsom salt with bakers yeast. I usually get 7 to 10 % not sure if I have the proper ratios of ingredients.
Brand new at distilling! I am going to do this on my next run.
Good luck and welcome to our thing
Tried Norwegian Kveik (ale yeast)? It ferment superfast ;) And it ferment on temperature up to 42 celsius (depend on type, there are several!) Great channel by the way :)
Thanks, George, for explaining that in a detailed. I currently have a wash stalling as we speak and was going to write in and ask what should I do. Cheers
Whack it with a ton of yeast.
Hi, If I use sugarcane juice instead of raw sugar will it taste different than sugar vodka? better or not?
@@whocares3132 Much better
Good lessons
Great name !
After it’s distilled I use almost all of mine for lemon cello and orange cello makes great Christmas presents .
I do as well. The possibilities are endless. One of my favorite things to do with this neutral spirit is do my version of Sambuca. Very simple. One pack of Anise stars from Walmart. Leave them in for 2-4 days. It will turn yellow/brown. Can either leave it that way, or redistill if you want it clear. Add 3 Tablespoons of sugar to each jar. Very Tasty!
George, Can you expand a bit about how yeasts react with wash with higher sugar content, say in the 20% range? What is the difference you spoke of @2;50 into this video? What difference is there in the distillate (fuel vs. spirits)?
He just had to say "bat shit crazy" while making a sweet and sour mash soup..... love it!
Awe foook 🙈
You are absolutely entertaining! Hahahahaha.... I always have a great time watching these vids George. Thanx again !
Thanks for another great video George why not use corn sugar it devolves without heating? Couple of years ago I bought a O2 concentrator at a garage sale really cheap since then I give my water 7l an hour for two hours then I add my ingredients for whatever I'm making it makes my yeast very very happy and I've never had a stuck fermentation just make sure to leave extra head space because it makes a extremely active fermentation. Also make sure to get a stainless steel air stone the ones for fish tanks should not be used their just glued together sand.
Why not? Price?
Enjoyed the video George, two thumbs up.
Hey George. Love the middle finger bit so funny. If I was to use corn syrup for the vanilla do I need to subtract some suger or is it ok to give the yeast a little bonus to chew on. Cheers mate all the best.
Hey George, about to give this a shot! On another note, what branch of the service did you serve in? 35 years is a looooong time and it looks like you're really enjoying your retirement in the best way!
I've been missing you Brother. I hope you are doing well. You are the Bill Nye of making likker. I've been doing this for a long while and I'm still learning. Prayers for you Brother.
🙏❤🙏
Hello George. I want to thank you for all the great advice. Just a quick question about using corn dextrose? Do I need amylase to convert sugar being that it is from corn? Merry Christmas, Cheers
he is the science teacher we didnt ask for but we all needed. I wish my science prof tought science and chemistry like this. Also, does your tap water come out the ph that you want or do you condition it after the fact. What does the 12% wash taste like after the fermenting process? Could I just drink it from there maybe with some other flavoring or does it not taste that good and you need to do other stuff with the wash to make it poatable
Thanks George, i have a quick couple of questions. Why didn't you use carbon with your mix? My next batch will be without just like you've done here. Also i have the still spirits air still and they say i can only use pure turbo yeast nothing else? is that really true? I like your videos you explain things in a way i understand, i have subscribed. Thank you
You are amazing 👍
Thank you so much 😀
Great video, thank you. I bought a lg coffee pot heater after watching this. Plus one question... What is a good temp for the yeast? 80-90"F?
Hi. First of i really enjoy your content! Love the way you explain everything. Recommended one of your videos to a friend as my knowledge is questionable but i do know a bit about basic science and tried to explain to him how the boiling temperature differs when a solution has different volumes of liquids in it and you wont get all the ethanol distilled off just like that, anyway really hope your video helps him out.
I do have 2 questions.
First, what do you think about normal bread yeasts in these kind of sugar wash brews? Tried it with not too bad results but would really like an educated opinion on that.
And second, is there any other things one could use as yeast nutrients? Know i should probably put in more effort and just google some more, but personally id prefer an opinion from somebody like you than get my info from who knows.
Thanx for sharing and keep up the good work!
The problem with bread yeast is that you never can be sure it will give you the same results every time you use it so it's not worth the risk I would recommend that you stick to a good wine yeast or a distillers yeast and leave the bread yeast for bread
Haha... I love this guy!!!
Right around 7:50 hit the mail on the head for me. Found this channel looking for info on thumpers (which I don’t use, yet…) but I agree. Most of the runs I’ve done so far were so bare bones, as I get better and dial in what I want it gets pretty in depth, but for the most part the thing isn’t difficult and doesn’t take just a whole lot of know how. Started with grapes and sugar and water and just some Ol’ bread yeast in a bucket. Couple weeks later it smelled and tasted like a sweet wine so we cooked it! The first couple ounces soaked up some fire starting material to save, everything else made booze! Bubbles went away in a few seconds and the stuff burned blue. Didn’t even use a hydrometer or anything “fancy.” Folks tend to over-complicate a pretty simple thing.
By the way, stick to that middle finger, Mr. Duncan. Don’t worry about it one bit.
I use a long paint stirrer on a cordless drill for stirring the sugar in which also oxygenates the wash
Thank You
Hi George Do you ever use Carbon when you make a sugar wash , I don`t normally I have one going now with it in there , Was thinking of making a peach schnapps I`ll do a clearing agent before introducing the peach flavoring I might use a Bentonite just before the keososol & Chitosan then Le metabysolphite to stop the yeast - And flavor from there what do you think any ideas before I go that way , I`m still at a few days before ending started at 1,090 - from 1.000 last Tues ?