This guy is a genius! Makes deep info accessible-and easily understood. Huge respect.

Nice to have u back and sharing ur knowledge

@BarleyandHopsBrewing

4 жыл бұрын

It's my pleasure

As usual George never disappoints. simple, clear and easy to understand. Legend. Glad your well

@BarleyandHopsBrewing

4 жыл бұрын

Much appreciated

698 views, but only 91 likes come on community don't be stingy with the like button! This was a great lesson. Real Edutainment.

@bobtheelectrician6692

4 жыл бұрын

Things are getting too complicated for some folks. For a while now, been splitting my recipes in 2: make a full dry ingredients recipe (nutrient, yeast, etc) but hold the sugar to 1/2 the usual quanitity, water about 3/4. Get that started to ferment. Yeast will have lots of elbow room to flourish. Separately heat up the remaining 1/2 of sugar in the 1/4 of water and add in a few days later when the SG has dropped to 1.03 or so.

@jdavi-uu1yl

4 жыл бұрын

@@bobtheelectrician6692 That sounds like a winning idea! I will certainly give it a try. Keeping it simple sure does make the process more fun. No need for rocket science, huh.

I love your classes George. I can start and stop to take notes to have with me on my first run. Thank you George, your the man.

Glad to see your doing Ok George. 🙂👍 Love the science Looking forward to your next video.

George you are a astonishing instructor, you bring excitement, and inspiration into learning. Thank you very much!

Glad your doing well. Thank you for the great class. Your mentorship is appreciated. Semper Fi , Bill

Your the best Master Distiller George! I couldn't get below 5% on mash, kept stopping, you fixed my problem. Kept getting greedy with extra sugar. Glad to see you back!!!

Hey George happy distillin. I use a container of agave nectar 176 oz. 5 lb .sugar. 6gal h2o. And a turbo yeast . Usually double distilled as I only have a pot looking forward to using Karol soon .thank you Sir.

Sir - your presentation skills are excellent! So much to learn - Thanks!

U are my man. You are The best all around youtube🍇🍇🍇🍇🍷🍷🍷

@BarleyandHopsBrewing

3 жыл бұрын

Wow, thanks

Glad to see you back George. Happy distilling. Good luck with the renovations.

@BarleyandHopsBrewing

4 жыл бұрын

Thank you kindly

This is a fantastic video and I learnt my mistakes in wine making.Great session.

I’m at the point now that listening to George is no longer a requirement for me to be successful in my endeavors I can now enjoy just listening to a man of pure passion explain this ( sometimes) difficult craft. Teaching is a difficult task, I know all this stuff and would not have the patience to teach. George is something special! Pay attention,,class! 👨‍🏫.

Excellent video George thank you

Great session! Evidently ran into this exact problem and through dumb luck I split my batch into 2 separate and added some water. Now I know why it worked. Though it is counterintuitive if you start with 1.130 gravity, 17% abv which leaves you 83% water and ya gotta add more water. Saudi made you live on the edge. Happy Distilling!

It's like you were talking directly to me! I had this problem a couple washes back and followed your advice from prior video (added some water) and it took off and finished in 36 hours. You are the best!

@BarleyandHopsBrewing

4 жыл бұрын

Great to hear!

Great explanation. I've just added more water to my stuck fermentation. It made so much sense. Thank you

You are great at teaching this

Awesome video as allways...! Glad to have you back again👍

You knowledge is undoubtedly absolutely fantastic!

That was a fantasticly informative video, thank you george, i got a great deal out of it, you are a very good teacher of the science.

Thanks George, new to the craft and this was quite helpful in filling me in on the complete process at a level I can absorb.

@lincolngriffin1061

3 жыл бұрын

Instablaster...

18:50 😁 such a great teacher!

Great to see you back, George! Thank you

@BarleyandHopsBrewing

4 жыл бұрын

Thank you too!

Great to see you again George, I hope everything is going well!

Yeap George, when I added that gallon of water to a 5 gallon wash. I put the gallon of water in the sun until it was close to 80 degree fahrenheit.(77'). The wash started up again in about an hour. The wash finish in 3 more days which gave me a total of 10 days on a 6 gallon wash. My gravity wasn't what I thought it would be. The wash was sour and had no sugar to taste, so I new it was done. 6 gallons left me with plenty of head space in my cooking pot. I no longer chase the high gravity points by loading up on sugar.

You are the best teacher ever

George this is an excellent tutorial, Iv learned so much about the chemistry and how my brewing works. The sugar water balance finally makes perfect sense. Thankyou for such an interesting and informative video, told with such enthusiasm and made clear and simple. Thanks mate

By god you're a blessing George, thank you.

Thanks for all this great information! Glad you are well!

George is back, back again, I'm so glad, he's teaching us again, you told me to wake up up, Cuz I was in the back row, are always awesome to all us.. see you soon buddy.

George, can't thank you enough, you truly make the topics engaging and very easy to understand.

@BarleyandHopsBrewing

4 жыл бұрын

You are very welcome

Great show, very helpfull. Especially for a beginner like me. Keep up the good work sir.

Brilliant!!!!!

Thank you for your fantastic video, great visualizations and explanation.

As always well described. Just like biology class.

@BarleyandHopsBrewing

4 жыл бұрын

Many thanks!

Glad to see you back my friend was starting to get worried about you until you answered my text on my column a couple of days ago as always another great video to help us be better and safer at our thing thank you for all your help and #HappyDistilling

My Missouri Single Malt #8 is clearing now. Dropped all the way down to .990 😉 Between my 3 different ferment processes, wine, beer and mash, I've only had 1 stick in 5 years. Was an ambient temp problem. It gets cold in Missouri, lol. Thanks George ! #HAPPYDISTILLING 🇺🇸

@BarleyandHopsBrewing

4 жыл бұрын

Nice work!

Great teacher!

Ive watching George for awhile he’s the man taught me everything i know thanks George

Sir, thank you so much! *Salutes*

Thanks George, really easy to follow and engaging!

You knocked it outta the park again George. What a video to come back with! I’d pay a monthly subscription fee to see your videos unedited, or at least the blooper out takes. And I’m willing to bet I ain’t alone. Happy Distilling.

@BarleyandHopsBrewing

4 жыл бұрын

Wow, thanks!

Simply your best video! Thank you a million, the solution was so simple and right under my nose the whole time!

Very good explanation of yeast being overwhelmed with ethanol.

Happy to see you back George. Happy distilling.

I have a 110 gallons brewing right now. George this post is perfect because I realize I need to learn a lot hence my exploding fermenter pict I sent.

@chuckdontknowdoya6100

4 жыл бұрын

Hope he post that one I've had a lot of air locks blast off but never had a fermenter blow up.

Awesome George! Just like in a hot dog eating contest, all the contestants dip their buns in water.. no water.. no eat... great video. Thank you.

@blindguy63

4 жыл бұрын

Great analogy!

@BarleyandHopsBrewing

4 жыл бұрын

Exactly!

Welcome back George. I keep coming back to your videos each time I make a batch of Brandy. A question i've been struggling with is to punch down, stir or leave it alone during the fermentation process. Also it might be an idea to inform your viewers to be carefull when fermentation in a confined space like a bathroom as co2 can be dangerous. Thanks again for coming back.

Wow! Your the best, I have struggled with this for a couple batches now. You have made perfect sense! Thank-you so much for sharing!!!!!

Your the best

Great to have you back George it's funny you put out this video when you did I just got finished having a problem with a wash I made. Sat late last night and watched your new video on the problem I had you must be in tune with us in the universe and feeling our problems lol Happy Distilling

Welcome back. Thank you for info. Happy distilling.

George steps up to the plate it's a fast ball low and outside he steps into it and with a mighty swing slaps it out of the park for another homerun. Thanks for the very informative video my friend it came just in time as l was starting to jones for one glad to hear all is well on your end please keep up the great work and as always #HappyDistilling

THANK you so much for sharing this knowledge..it helps a lot to us..

@BarleyandHopsBrewing

4 жыл бұрын

My pleasure

Love your videos 👍 I always watch them while I'm distilling.

Thanks George - from Australia.

George,,, ( wow can I meet wow) I'm glad you're back.

Thank you for TEACHING US A LONG LOST ART. MORE KNOWLEDGE PLEASE.

Spot on once again happy distilling!

@BarleyandHopsBrewing

4 жыл бұрын

Thanks again!

@dennisrobinson753

4 жыл бұрын

Your dedication to detail is inspiring. Thank you very much.

Cannt wait for you to come back and teach use more

This is exactly what I emailed about the other day so thank you.. extremely helpful.

Great job.!!! IN explaining this process.

I just don't have any more words to describe this class. Just love to be here. When I'm watching your videos I just want to pack and fly to USA to meet you personally and have the pleasure to take a drink with you George. Thanks a lot for your lessons, but mostly for your way of being on this platform.. (my English grammar is not so good, hope you can understand what I trying to say). A very big abraço meu amigo e professor.

@BarleyandHopsBrewing

3 жыл бұрын

Wow, thank you!

Too simple, too precious, thanks 🙏

Amazing

You are perfect! Thank you!

Another interesting video, thanks George!

Another wicked Video George!! We gotta get you as a guest on our show for season 2!! Cheers!

The way he explained the process made me realize that ethanol is the piss of the yeast. All these years I've been drinking yeast piss.

Kitchen upgrade. Happy wife, happy wife! It’s what allows us to get away with our hobbies....like making whisky.

@BarleyandHopsBrewing

4 жыл бұрын

You got that right!

@chuckdontknowdoya6100

4 жыл бұрын

As long as l make my raspberry panty dropper and my blueberry fuckyouup she is a happy camper.

Great explanation George !! Exactly what I did the first time this happened to me. Worked like a charm ! Cheers buddy!!

@BarleyandHopsBrewing

4 жыл бұрын

Glad it helped

Absolutely love the videos George!

Well, I think you just answered another question that I forgot to ask you on the phone the other night. I always wondered why various mash recipes include "acid blend" (which I've never used) and gypsum but that would probably drop my well water pH from 7.5+ down to 5'ish. Still learning.

Holy $%#@, You truly are a great teacher! Im welding stainless and listening your lectures. Very easy to listen and informative. Thank You for the work You do!

thank you for the videos, i learn ALOT about the science behind all this stuff and its nice

Finally :"welcome back" glad to hear that again!

Incredibly helpful! Thanks

Glad you're doing well

Why isn't this class being taught at Harvord? ...No, wait, MIT! ...Or, TED Talks at least?

Well done. Glad you’re back! I had a batch turned out really sour. Maybe I should call ya.

@chucknaturale307

4 жыл бұрын

That's a good thing run it

@Suzukidave

4 жыл бұрын

If the ferment is done it should not be sweet .

@jh5869

4 жыл бұрын

Sorry, fellas, I’ve already ran it. It taste like Jim Beam and vinegar. Worst I’ve done so far. Hope to figure it out soon.

@chucknaturale307

4 жыл бұрын

@@jh5869 once it turns vinegar it's lost forever what was your mash made out of

@Suzukidave

4 жыл бұрын

George says if it goes vinegar it got a wild yeast in the ferment . Something wasn’t clean that came in contact with your ferment .

I must go out buy another hydrometer and pay more attention to that part ,Never too old to learn

Just started my first corn mash... it’s bubbling like crazy and I am vey excited!

Missed you Boss Man #moonshinemessiah #disciplesofgeorge

HI GEORGE I WATCH ALL YOUR VIDS GREAT STUFF. MADE A BEAUTIFUL SPICEY WHITE RUM TODAY. HOPE YOU GOT MY PIC OF MY STILL

The intro music is real good.

TY, George 🧐🇨🇿

Damn this trick saved my mash! Had a SG of 1.110 and it stopped with 5% left to go. Added water and boom it was back and ended right at 1.000. Thanks George!

George, the amount of alcohol distilled from the wash will be different depending on whether one is using a pot or a reflux still because the proof output of each method will be different. I might get 3 quarts from a pot still, but it will be about 120 to 140 proof. With a reflux still I'll get around 2 quarts, but it will be 170 to 180 proof. Once proofed the final quantity will be about the same.

@BarleyandHopsBrewing

4 жыл бұрын

Okay but the overall volume of alcohol is not different.

The "YEAST" moly should have looked like a sea monkey......Good stuff George.

You have been missed sir, I run moonshine LIFE GROUP with 25,000 members, I post all your videos, thanks for all you do!

@BarleyandHopsBrewing

4 жыл бұрын

That is awesome!

I am confused George. The yeast breaks down the sucrose - C5H12O6 into 2 each of the following ethanol - C2H6O and carbon dioxide - CO2. As you can see the number of molecules adds up on both sides, non of the molecules from water - H2O is needed. The total amount of water does change just the amount of sucrose. The water is just a medium for the yeast and sucrose to react in. Adding more water later would reduce the SP of course. Maybe I am missing something in your video. I really enjoy your channel and Happy Distilling !!!!

@BarleyandHopsBrewing

4 жыл бұрын

Think about it as X amount of water is need to sustain yeast life. As the water is depleted and replaced with ethanol that amount of water is reduced to a point where yeast can no longer flourish and metabolize the sugar. Increase the water volume (replace depleted water) and the yeast will again start to metabolize the remaining sugar.

@prabuddhanandy5104

4 жыл бұрын

@ Bob Mason,I bet you are a chem.Enggr & like you even I was confused about how water depletion takes place when water does not participate in the reaction. That is where George steps in & what he means to say is as sucrose gets converted into ethanol,the original water molecules fall inadequate to handle the alcohol probably leading to the fermentation getting stalled.You need to make the water a bit more dominant here & thus adding water restarts the process. Correct???

@bobmason6898

4 жыл бұрын

@@prabuddhanandy5104 I think what you state is closer to the truth. The bond of H2O is quite a bit stronger than the sucrose, add the fact that the yeast do not need any additional molecules than what is in the sucrose and that will leave the water untouched (Mostly). George does make a HUGE headline in the video that this applies to washes that are over 1.09 SG. The other fact is most people don't use pure sucrose and that is why you get fusils and as George puts it 'ass smells 1 or 2' ..lol. Keeping your gravity close or below 1.09 really does help to make a clean wash. The bottom line is that the advice George is giving is sound. If your wash has stalled and you have a high sugar content then water is probably the solution and the answer (science pun intended when i said solution..lol). While I may disagree with George on some minor points he is still the number 1 Guru when it comes to the science of distilling and fermenting. There is no way to make this stuff right doing it the wrong way. Happy Distilling

@adamw2785

4 жыл бұрын

​@@bobmason6898 I hate calling people out, but both you and George are wrong. Water is absolutely not a limiting reactant here. There will always be more than enough water to continue the fermentation process. And water is absolutely used in the fermentation process, it's also produced during fermentation. Using Sucrose (table sugar) as an example. Yeast will turn sucrose into glucose and fructose, with a hydrolysis reaction catalysed by the enzyme invertase, where water is required. It will go through the fermentation process, starting with glycolysis which uses water in 3 or 4 steps of the 10 step process, where water is required as a reactant. That process leaves us with pyruvate (or pyruvic acid + H+). It will then be converted into acetaldehyde in a process that uses a water molecule. The turning acetaldehyde into ethanol doesn't use water, afaik though. All that said, there are more steps in this entire process that produce water, than consume water. In the end, for every 1 mole of glucose you get 2 moles of ethanol, and 2 moles of water (H2O). Fermentation has a net gain of water. Here is the full biological equation for converting glucose to ethanol: C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 H2O + 2 ATP The initial reactants of 1 mol of Glucose, 2 mol of ADP, 2 mol of Inorganic Phosphate are turned into 2 mol of Ethanol, 2 mol of Carbon dioxide, 2 mol of water, and 2 mol of ATP. ADP and ATP are ways that cells move/use/store energy. Remember, biological equations aren't chemical reaction equations, they are just giving you an idea of what initially goes in, and what finally comes out, it doesn't speak to all the reactions that happen in between. Water will only be a limiting factor in a fermentation stalling when dealing with high gravities in which case it is an osmotic stress situation and the water is merely acting as a solvent in this case. And in cases where ethanol concentration is too high, it can denature enzymes, and disrupt the cellular membrane. Which is why you can breed yeast to handle higher ethanol concentrations, but you can only go so far before physics and chemistry kicks in and biology fails. If you mixed sugar, water, and yeast into a bucket, and it suddenly stalled. If the gravity isn't too high causing osmotic stress, guaranteed it's probably a nutrient issue. If simply dumping water into the bucket fixed the issue, than the issue was either one of osmotic stress, specifically hypertonicity, and you relieved that stress by diluting the wash or it's also possible that if you used tap water, that calcium and/or magnesium was a limiting reactant, and you just added more. Georges science is quite wrong here when it comes to the water use. He needs to bone up on his chemistry and biochemistry.

Thank you.

Thanks so much, great class!!

Thank you very much Sir...

Sooooo..... The 1st lesson here is, if the gravity of your wort is greater than 1.090, add (sterilized) water to your wort until its gravity is 1.090. THEN pitch you yeast and watch the fermentation train leave the station, and not have to worry about it stalling before it gets to Beer Station. And second the 2nd lesson is, if your fermentation train has already stalled enroute, stoke the fire a little and add some water to get you little friends happy again. Right? Good perspectives and good info!! Thanks for your teaching.

@BarleyandHopsBrewing

4 жыл бұрын

Exactly

All great and knowledgeable George I have a question about the wash after distilling. You said in an earlier video it kills grass. I was thinking of giving my chickens the leftover wash after distilling. (I feed them beer and wine already) But does distilling a wash make it toxic? Does it boost the acid levels or make some other effect that makes it toxic/undrinkable? Not a huge deal but on my homestead I shoot for ZERO waste when I can. Your amazing knowledge and insight I trust. Thank you for what you do!!!!

@BarleyandHopsBrewing

4 жыл бұрын

No it does not make it toxic.

@georgehays4908

3 жыл бұрын

......we use it as a hair product . The bottom and yeast is great ! Some old hippy I knew .....lol ! My wife even used it and her hair was shinny and silky smooth . Mostly we used beer bottoms back in my college days . Peace !

Missed ya George. I was wondering just the other day where you were.

@heymulen1840

4 жыл бұрын

me to, I was getting worried ! He got to let us know when he's gone for more than one week :-)

@chucknaturale307

4 жыл бұрын

With you both

@CP-od7tr

4 жыл бұрын

DITTO!!!