Note on the bubble plates - We’ve done some testing and the interesting thing about perforated, single cap bubble plates is that they actually work similarly if you run them in a still with the cap facing up vs. facing down. If you run them with the cap facing down, the cap acts as a downcomer. Vapor rises through the perforations in the plate and liquid will pool and flow down into the cap. It will eventually fill the cap and the liquid will spill out of the cap slots into the chamber below. If you run them with the cap facing up, the cap acts as the riser. Because there is virtually no resistance for vapor moving through the cap, the vapor pressure will be much lower at the perforations and they will act as downcomers since liquid will actually slip down through them under these conditions. We currently recommend running the single cap, perforated bubble plates with the cap facing down. But like I said, and as you can see, it actually works well running them with the caps facing up. Maybe this could be an experiment for an upcoming video? Perhaps you could create a wash with a similar ABV and document exactly what kind of proof difference you see with the caps facing down vs. facing up.

@thomasstadaas3599

Жыл бұрын

That's great 🤣🤣🙏🙏 I never would have guessed that there is such a drop in pressure under the plates? Perhaps the bubbles from the upcomer breaks the surface tension, like in a diving pool? But why is pressure lesser through the cap than up the perforation? The steam has to travel through the same liquid? 🤔 My knowledge of thermo dynamics is far to rudimentary, but it is certainly intriguing this topic, I may have to test this 🤣🤣🙏🙏 Have a nice Day!

Last time I did a corn likker run, I tried "fast-aging" with Amer White Oak spirals that I toasted. I had the white whiskey in mason jars, and dropped a spiral in each one, then put them all in my freezer for 24h. I then took them out for 24h, and repeated that for a couple months, to imitate summer and winter of the barrel houses in TN and KY. It seemed to work pretty well.

Amazing video, Jesse. And a pleasure collaborating with you, sir. The charcoal mellowing part of this video is so awesome that it should be its own video!

@StillIt

Жыл бұрын

Thanks team, so much fun!

Yeah! Wheatbix is a staple brekkie in South Africa.

Great future project. Thank you.

Really nice to see you being back at trying new whiskeys, and aging in jars 👍 I am already excited for the follow up!

@StillIt

Жыл бұрын

You and me both!

ENJOYED VERY MUCH!! Thanks!!

Dropped by because of tec ingredients to see what your up to! Having knowledge about this art makes it interesting to keep watching !

Great vid. Ive never drunk so much commercial whisk(e)y and bourbon until you taught me how distill.

I haven't watched you since my wife passed, about 6 months ago. It was good to see you again, like seeing a reminder of my old life. Good video and you have more toys!

@StillIt

Жыл бұрын

Super sorry to hear about your loss mate :(

@M5tworude

Жыл бұрын

@@StillIt thanks. I had just received a still that I purchased and as soon as I return to Alaska I’ll be trying it out. I have 6 months of video s to catch up on!

Very informative, thank you!

knowing water is is most important part of a good liquor, especially bourbon, I'd love to see you find a wild spring somewhere and bring home the water to make mash.

this is my favourite video of yours. as someone who has never distilled, but love whiskeys this has helped me learn the process. admittedly i did have to lookup what "fractionate" means....also "jaggy". but top quality vid, bud.

Thanks for the video! Always enjoy watching them!

Also, would luv to see some update vids with people chasing the craft, like Eric Stroud and his old stills. Or the guys experimenting with Rapid Aging . Srry, I enjoy your relaxed Kiwi style of interview and conversation.

Great video!!

To dial in your water speeds and not have to run to the finicky tap you should just install a clamp on the hose. You can tighten or loosen it to regulate speed and added advantage of being able to have it there at the still so you can see.

@willcool713

Жыл бұрын

Yeah, came here to say that, too. Thumbscrew pinch clamp on the hose itself. Just get a good flow from the pipes, then step it down as needed with the clamp. I've set up lab drips with pinch clamps for precision chemical processes. You can get it incredibly precise that way.

@shoutatthesky

Жыл бұрын

Even better - use a small pump.

@willcool713

Жыл бұрын

@@shoutatthesky Consistent pressure is definitely a must.

@timhoward7597

Жыл бұрын

I use an in-line valve from Home Depot that works great.

@bradnichol6024

Жыл бұрын

Hmm, if only they made a device to control the flow of liquid coming out of a pipe..... SMH

Love it brother. I like that set up.

@StillIt

Жыл бұрын

Solid little setup. I need to use it more I think'

You should really look into having a closed cooling system. I built my own and it works fantastic. Fontain waterpump, radiator from a car with fans running on 12v, and a big barrel with water. Using a system with alot of water is key to keep it cool through the whole run. And a big radiator.

I took some black oak and torched it to a toasty brown then put them in the bottle. Unique whiskey flavor

We have Weetabix in Vancouver, BC Canada... I noticed it yesterday at the grocery store after watching your other video on Weetbix

Best charcoal for flavor stripping is activated stone charcoal, which is actually bituminous coal. It comes in granular and pelletized forms. It is best since it has micro pores/crevices necessary to trap various contaminants. Activated Coconut charcoal can be used, but it has larger pores/crevices and does not work as well. You can mix some coconut charcoal with the stone to achiever a blend. The ratio of coconut to stone should be 15-20% coconut and the balance of stone. Never use aquarium activated charcoal, it will not work. The filter should be at least two feet in length and no less than 1.25" inside diameter. Using a shorter or smaller diameter tube will result in the liquid channeling down the sides of the column thereby missing the filter medium. This is called the "Wall Effect". A good, activated stone charcoal filter is very nice when making neutral spirits like Vodka. I should add that any charcoal you use must first be rinsed of dust and used damp. Don't worry about the water in the charcoal diluting your spirits when running through the damp filter column. The spirits will force the water out first and there will be virtually no mixing. As liquid runs out, taste it off and on till you can tell when the water changes to spirits. Toss the water and keep the booze.

Hi, i'm a artisanal professionnellal distiler in a vineyard. We use 4 stage bell cooper still during our second still, from 40(low wine) to 78%

I was eating super. I had some sweet peas on my plate. So i thought these are very sweet. I would love to see a mash and distilled using sweet peas.

We use a water pressure pump regulator thingy and it keeps the cooling so easy...

Good stuff brother. Im not into Gin and Vodkas so Iv been waiting for this

@StillIt

Жыл бұрын

Awesome. Yeah we have had a bit of a gin heavy content schedule lately. I have more whiskey ish type content planned :)

Hey Jesse just a comment on something I read this morning. Barley and Hops, George Duncan from what I read on Still'n The Clear had passed away last year. I think it would be fitting that you , Bearded & Bored and some of the others do a tribute to George for all he has done for the hobby. Thanks

@afinelookinggentleman2631

3 ай бұрын

That’s very unfortunate to hear. I watch George and Jesse videos all the time. RIP George, and thank you for all the great videos and information

Oh! He called it white lightning. He nailed it.

Yes we have Wheetbiix in the United States and I buy it every once in a while.

amazing content!

Thank you so much I brought a 2 inch bubble plate column with 4 plates that look exactly like the ones you have and though I had made a booboo so never used them now I know they work I can't wait to use them thanks again 😊

@StillIt

Жыл бұрын

I was pretty pleased with how they worked. Enjoy :)

Wheat Bix is alot like our Shredded Wheat. So I totally got your reference.

Yeh, we have weet bix in the US. In general, unless it is some local "farmer on a mountain in the middle of nowhere" type of thing, you can get it in the US if not at the grocery store, online easily (usually with better shipping than most places too).

I live close enough to the weatbix factory. I smell them making them when the wind is right 🤙

@mattpeebles2319

2 ай бұрын

You should try living near a sugar mill when it’s milling season

Taste is not subjective😏... Charcoal filtering takes out the good stuff. And I am from the US, PA.

I have really enjoyed watching you grow over the past couple of years! God love ya friend, I have tried to run my water inline like this and I couldn't get it balanced... I just suck lol! can't wait to try this - I just got my clawhammer setup... super excited! till next time!

Greetings from Kigali. Following all your video much inspiring

@StillIt

Жыл бұрын

hows it :) Im going to say this is the first comment I have seen from Kigali!

@amkacreativetugirimana1245

Жыл бұрын

@@StillIt Dear Jesse, I have found myself revealed to make Alcohol. I doing the deep creative research of cosmetic production where I am doing quality bar soaps. While I was looking how to make 100% made in Rwanda, in order to get perfume of my soaps I found out that I had to get Alcohol to be mixed with my perfume. I started the project and used all remaining of fruits from my home. I created my our tools for distillation and imported the tester. My first result was 40 Vol of Alcohol. Waw! The second time I got 0 Vol the 3rd time I got 20 Vol. I am inspired to keep my research to have 100 vol and I am happy to have you for your guidence. This science is very precious for Rwanda and Africa.

Just ordered the airstill kit. Also on nz.

I'm American and I've never heard of that wheat thingy you mentioned. However,being a home distiller I am familiar with wheat bran.

@robertfontaine3650

Жыл бұрын

Here in Canuckistan we have weetabix marketed as a UK cereal

Lekker man, lekker.!!! Van Melbourne.

I put my wort chiller coil in an ice bath & run the water through it to a split with a valve on each to the deflag & condenser. Between the PID & valves, I do ok. The cuts sit overnight, & the kept cuts are drip flitered through a 4 Brita filter setup. I prefer using malted corn/2 row/& chocolate malt. Cocoa nibs & vanilla beans in a gin basket between the deflag & last plate (usu 3). 6in column. Ultrasound clean equip between runs. Age on mesquite charcoal. Peated malt sometimes used to.

Iceland, the way other side of the world has Wheatbix ;-) I appreciated eating it while living in Australia.

We have "shredded wheat" here inda USA ... have used it in a copy of yer "grocery store mash" 👌

@StillIt

Жыл бұрын

Ahhh nice nice

thanks

trying adding a valve to the water inlet on the condensor so that you can manage the water at the still.

Good to see a BD syringe in use. If you need any let me know.

@StillIt

Жыл бұрын

hahaha, that one may have come home from Massey.

Have you ever tryed making toasted wheat bran and filter throught it for the flavor you like so much ...

It's really nice to see intermediate techniques added to your videos. I'm sure the intro videos do far better with the algorithm but for those of us who have been watching for a few years it is nice to learn something new.

Those bubble caps are very similar to the procaps from still dragon.

We have "Weetabix" in the UK

Dam great teacher

Have you ever tried using a copper pipe dehumidifing dryer for distillation?

Weetabix cereal is up here in Canada.

oh Jesse, top notch timing bro, just finished the clawhamer vid about 5 mins before you posted yours. legend! cheers from across the ditch 🍻

You should try filtering it through a Britta filter.

Love your video's! Someone likely pointed this out, but since I live in Chattanooga, I feel obligated to say it's Jack Daniels that slow drips for 7 days (great tours there by the way), not Jim Beam :)

@StillIt

Жыл бұрын

Oh shit. . . . did I say Jim beam? hahahahahah oh noooooo! Muppet

You make me more proud to be a Tennesseean than I ever have.

I love your channel. It seems like you would want it as cold as possible After the final exchanger. maybe it doesn't make as big of a difference, but it seems like you would lose more to evaporation the warmer it is?

Hi Jesse Mate, I'm interested in what you said about heat treatment and ultrasounding the lighting, do you have any videos on this ? Definitely want to give it ago. Thanks mate

I’d love to see you try it again now that a year has passed. Do you prefer the unfiltered or do you still prefer the filtered version now?

Have you played with Manuka on its own to see what you get, would seem appropriate for Mead or Mead spirit aging

Nestle Shredded Wheat is the USA version of Weetabix

great video (again!) could you make a short video about ultrasound???? gracias!!!

JD is made in Lynchburg, Tennessee

What are your thoughts of % Abv going into your boiler for a spirit run? Is it better to dilute down higher proof to a larger volume so your heart cuts are larger? I feel like foreshots and heads take a fair amount of high proof alcohol out especially when your starting abv is higher with less volume. So if the alcohol in the larger volume comes out slower does that make the heart cut larger? Or maybe cleaner? Easier to cut?

Also, would you do a weetbix fermentation and run that??

When "they" say that whiskey has to come off a still under 160 proof, does this include the foreshots portion? For example, is it okay to run slow at the beginning of the run to collect forshots that are higher than 160proof and then adjust the still to run lower than 160 proof? Or do they mean the average of the total amount that comes off the still should be less that 160?

genuinely curious of the select nomenclature with white lighting on store shelves these days.

I think the "Lincoln County Process" needs to be experimented with. I wonder if adding more Heads and tales through adds a more smoother but bolder flavor. I like my Whiskey bold but smooth. I say the best Liquors are the ones that if you're not paying attention to will mess you up while making you want more. I go by a Smoother/Harsher/sparkly as a texture descriptors and lighter/bolder/heavier as a Flavor descriptor. I good whiskey in my book is as smooth a Pure Water and as bold as Key Lime pie.

I think the closest equivalent we have to Wheatbix here in America is Post Shredded Wheat. They look similar to each other in the images. I’ve never had Wheatbix, so I can’t say for sure.

@nicholaskarako5701

Жыл бұрын

I guess it depends where you live in the US but we actually do have Wheatbix cereal here. I actually like the texture of wheatbix cereal better than shredded wheat, but yes overall both are very similar cereals. If none of the stores in your area don't carry it Amazon might be the way to go if you are interested enough to try this cereal.

What are your thoughts of adding corn sugar to pump up the abv Would be curious on your thoughts of corn sugar being added I know your opinion of table sugar

South Africa has Weet-bix.

Jim Beam does the Lincoln county process? I thought it was Jack Daniels that was known for it?

I might be wrong (Probably am) But I would have the water going into the copper pipe where the alcohol is coming out first and then over to where the steam is going up from the bubble plates. My theory (Probably wrong) Is that the cold water is wrapping around the outlet and just cooling the alcohol to drip into your receptacle. That water then goes to the other chrome pipe and although a little warmer will be less touchy. You will be able to adjust the temperature more easily. Having it the way you have it means the cold water is hitting the steam on the way up to the bend and is fully determined by how much water goes in and out. Whereas the water going into the copper pipe is warm if not hot so will not cool the alcohol coming out as much so you may be losing some alcohol there as well as having a tougher time regulating the temp. In my humble opinion.

Another way to adjust the water flow if it is touchy is to get a Y connector from Bunnings and stick it on the hose just before it gets to the still. Then run a hose to your sink or to somewhere useful. What you do then is get the water going out at the tap maybe just a little too strong and open the second tap on the Y connector up to regulate the flow to the still. It is easier to regulate a flow already going and separating it than stop starting just the one tap outside. Waste of water I know but it is for a good cause. Cause I said so.

and the carbon is recyclable just heat it in an oven 200 degrees C will be heaps, much hotter and you risk it catching fire . Commercially it is done with steam denser carbons are harder to ignite hence safer

We have Wheatbix in Canada!

@lmy5pence481

Жыл бұрын

Hi, so do we in South Africa

so what characteristics do you see to determine the column is "in balance"?

I wonder what the flavor difference between a hardwood blend and the strait sugar maple is…🤔

Jesse, this was one of your best videos yet. I loved the music portion even though it was short. Perhaps going forward I would add some time showing the still distilling along with the music.' Great Job....

@StillIt

Жыл бұрын

Glad you liked it dude :) Suggestion noted.

So what’s the benefit of Charing maple wood ect, over say just using a carbon filter, which will still achieve that clean up, smoothness?

Weetbix is in South Africa

Can you use something like Royal Oak lump Charcoal to put into bottle to age?

Weetbix in SA its a staple breakfast

Hah… We have Weetabix in Canada too!

When you run your t-500 reflux set up in pot still mode do you remove the packing out of the column?

I already done that, after 12 months the grainy flavor will be there, only after 2.5 years the grainy and oily flavor starts to gone

No wheatbix here in Texas.

@StillIt

Жыл бұрын

Your not missing out on much mate hahah

Just curious from a refinery guy looking into the hobby wouldn't you all ways want your cooling water coming in the bottom and warmer water going out the top?

I just live in missouri state allows 200 gal a yr for private consumption

Can you share your mash bill? Great job on the vids! keep em coming.

@StillIt

Жыл бұрын

Its on screan at the begining. Or jump over to the claw hammer video for lots more details.

Agree with your prediction on preference Br. Pls consider a follow up airpro video using the maceration basket to hold the charcoal. Appreciate your passion.

South Africa does have wheat bix

Uk has weetabix. I live only 4 mile away from they 1st started making them back in 1932

Love the videos. Would love to see a video on how to make a custom mash. What sort of grains to use and what percentages to be using.

Would love an update on this!

I am wondering if you would explain your quick aging process in a little more detail. That will help with with QA work.

Why don't you char the ends of the staves? I've noticed people doing this, but never explain why.

Checked a ton of comments before I ask this....where would one get a proof reader like you have? Looks like it's quite handy

@roberthoffman7130

Жыл бұрын

Rewatching on a larger screen I was able to pay better attention, I now have to justify the 400 bucks , Thanks Jesse

Great video. Trying to navigate your channel. Did you do a review of this clawhammer system?

@StillIt

Жыл бұрын

Not yet. Its the first time I have used it like that. I will definitly do a review in the future though.

@dt2243

Жыл бұрын

@Still It appreciate it. You do good work sir