Jesse is like having a best mate that does home distilling and has the time to show you how to do everything.

@mattgreening

Жыл бұрын

indeed

@StillIt

Жыл бұрын

Lol!

@bradspencer5547

Жыл бұрын

Couldn't agree more ur a straight G jesse

@ghentwilson7906

7 ай бұрын

And a delightful personality.

I am retiring in 2 days from a chemical plant as a distillation expert! I spent 45.5 yrs in distillation. I am looking forward to building my own distillation column and making spirits. Thanks for your videos!!!

@jeffreytdr5786

2 ай бұрын

How has your retirement been?

G’Day mate Greg from Australia here….I have been watching you since 1 BL (1 inch beard length) and I always love your work. I have to say that this video is one of the very best!!! Thank you….

@StillIt

Жыл бұрын

Glad you liked it. You been around for a while then hahaha

i agree with so many of the comments.... great video...before watching i was daunted by the length but found out it was worth it. my favorite recipe has juniper berries, coriander seed, green cardamom and citrus peel. my base comes from molasses (i live near a sugar factory so i pay $1USD per gallon), ferment, copper packed reflux twice, infuse for 48 hours, then third distillation with a moonshine whisky head

Not so much for gin, but I’ve enjoyed a botanical rum made with hibiscus, rose, orange peel, lemon grass, and a tiny bit of licorice root. Alone, chilled, it’s amazing. But in a citrusy, tropical, tiki-style cocktail, it’s insane.

@StillIt

Жыл бұрын

Awesome 👍 that sounds awesome

I used spruce tips to make a wonderfully citrusy gin which really complimented the piney flavour of the juniper. Proves you can use just about anything in a gin.

@StillIt

Жыл бұрын

Awesome that sounds like fun!

Excellent video. Thanks for making it. Great to see the Air Still Pro.👍😊

Just got my first setup and am excited to try out this and many more of your videos!

Hell yeah dude! What a great video!

Just a really cool interesting video full of fun, informative and practical ideas. Thank you.

Having 2 similar pot stills I'd like to see a maceration vs vapour basket show down! Be great to see what flavours come through with each🍸🍸

Bit of work, your right. Great compression of the entire process of chasing the craft! Thank you.

This is possibly the best video of Jesse’s that I have seen. Absolutely killed it bro!

Fantastic, have to watch this with the hubster... and take ALL the notes!

I'm not planning on starting distilling any time soon but your videos are still immensely entreating

Inspired as always. Thank you sir!

You can also slow down the dilution process to keep from louching your gin. My citrus gin will definitely louch if you whack a bunch of water in it to take it down to 50%. By adding a bit of water over the course of several days, I can take it down to 45% and maintain a crystal clear appearance. It's also good to blend the two at the same temperature. Cool water will cause problems.

@StillIt

Жыл бұрын

Very good points! 👍🍻

@Inthekneez

Жыл бұрын

no idea if this is related but I've made simple syrup that ended up WAY too thick because I walked away (generally a terrible idea but what can I say) so I added cool water to thin it out and it clouded.

@maxmustermann3938

Жыл бұрын

Like when you add oil too quickly making mayonnaise :D

Earl Grey tea. Unbelievably wonderful citrus notes come out in it!

@StillIt

Жыл бұрын

That sounds fun!

Great video! Big shout out from Brazil.

Just made the base gin and it's great! Solid recipe for an unapologetic gin that made a fantastic gin and tonic!

@vishwajeetsingh5500

5 ай бұрын

How could you maintain temperature of air still bro ? Can u pls tell me about this

You're a wizard Jesse. Nothing like gin. Beefeater always been my favourite.

New into the distillation game. Love the digestible knowledge you're dropping for us all. Keep making the educational and entertaining videos. I.wish you well and look forward exploring more of this strange new world together. Cheers

Hey great show brotha! I appreciate you a ton. Without your channel I ABSOLUTELY WOULD NOT HAVE WVER TRIED THIS. So thank you. Last time we exchanged messages I told you that I was in the middle of building my first apparatus. Well at that point I had reengineered it three or four times and since then I have changed things at least two more times so it is not a running and functioning still yet. This changes will be worth it. This is a very strong design Iv made. I wish I had social media so I could actually show you

You are freaking awesome and inspiring Jess. Keep on keeping on!,,,,,

G'Day from Tassie Jesse, Awsome video. Just looking at starting my journey into distilling and this comes at just the right time. Clear and understandable instructions Thanks

@StillIt

Жыл бұрын

Awesome, welcome to the craft!

Great video. I learned at ton! I have done your methods to make Absinthe and it turned out great.

@StillIt

Жыл бұрын

Great to hear!

Great vid Jesse I started doing a bottle here and there for my kids 21st's, some of which they've helped to make.

I love these longer videos

Yess ! Long good videos ! More of that !

The air still pro seems pretty cool, awesome video!

The gin was fascinating, but the marmalade toast has me drooling.

Great video!

Epic video. I love it. That air still pro is putting in some work. I like to use lime peel. And some salt. And cucumber

Another great video! I really like how you've gone into a lot of detail about the entire process, there's a tonne of good info in the video that I'll definitely be coming back to. I'd be really interested to know how you decide how much (weight) of a botanical you'll use for maceration? Particularly for more niche botanicals like the seaweed you used

@StillIt

Жыл бұрын

For the stuff I have used many times its trial, error and small alterations. For something like seaweed that I have not used before . . . . .pure guestimation! hahaha. Then adjust from there.

I went to a tasting and was taught that you can reset your nose palate by sniffing the back of your hand, arm, or elbow... love your videos!

Hey Jessie, I had a go at your base gin, but following your 'mix it up' advice i put some elder berries in the vapour path in the v1 still head, came very nice..... looking forward to trying other things. I've also got the pro still head now, that's a game changer....

Great video, Jesse. Really enjoyed that. I have been charging the pot a lower ABV so as to arrive at my desired abv at the end of the distillation. Plus or minus a percent but its fairly negligible and can be fine tuned with the method you mentioned. A bit of neutral or a bit of water. Keep up the great work mate. Over the ditch, over and out. 🇦🇺 🇳🇿

Left out the most important part - wife’s reaction 🥃

@dominusanuli3595

3 ай бұрын

He is gay

@user-su5uf5yv1w

3 ай бұрын

Zero wife.

i'm putting my first recepie together at the moment for my first ever Gin. i'm planning on making a classic sweet gin and adding a small amount of Bergamot citrus as i think it balances nicely with the juniper.

Very nice video, I love that you go through all the aspects of why and what to expect from the flavor profiles. You did however omit the 1g of angelica root from the Seaweed Recipe in the description. :)

Fantastic Jesse

Great entertaining video as always! A thought occurred to me watching the seaweed distillation. At the end of your run you found some flavors you didn't want. Taking "rolling cuts" in mind maybe run that a bit longer and see if there are profiles after that portion of the run you might want to blend back in later. (What could it hurt to see?)

What an amazing resource for new folks to the hobby! Just bought myself an Air Still Pro on your recommendation as I live in a townhouse so no shed to keep much large gear in. I think this will be one of my first runs on the new still for sure. Here's hoping for more recipes with the Air Still in mind. In your experience, do most mash/wash recipes tend to scale down well? If not, what kind of things should I look out for and adjust accordingly?

Awesome and very educational video with perfect timing as I am currently making my first gin 🙂 I have one question though. When doing the last distillation with the spices. Do you run it on max power (considering we already did the cuts in the spirit run) or we still have to run it slow? I usually run my stripping runs on 3500W and spirit runs on 1000W but I'm not sure what to do with the final gin (spices) run?

Great episode mate :) I really like these a little bit longer from start to finish kind of episodes :) What is the smallest amount of gin you would run in a 25 liter still? Or does the still size dont matter as long as you are not in a risk of running dry? Thx for the great content mate, cheers :) Oh one more thing that I noticed, what about the unwritten rule about never putting anything higher than 40% abv in the still? Oh oh and another thing, what about packing in the column? Yes, no, maybe? Or just run it as a potstill with empty column? Thx :)

Firstly a great video Jesse, loads of good info as normal. I'm sure the Air Still Pro will be a fun gadget for some, but you can get so much more for the same money. Or just make your own still, tailored to what you want, more rewarding and more versatile.

@StillIt

Жыл бұрын

Agreed. You would be surprised how many people really appreciate the small form factor. Tiny apartments, traveling, boats/campers or rules from significant others lol. If you can go bigger a t500 AND a standard air still is only slightly more and way more flexible and better reflux. And lots of other options depending on your location and amount of diy your happy with. But if you need the size restrictions. . . . It's pretty impressive.

@StillIt

Жыл бұрын

Il do a review after using it some more and include all that and your point as well.

@simonlevoyou

Жыл бұрын

@@StillIt Could someone do the vodka part with a pot still ?

@andrewjcooke

Жыл бұрын

Could you say more about that? Me personally I want to get to the flavor creation part so the air still pro (although expensive) is attractive cause it skips the gear-head part for the mixology part. that said I'd love to save some $ and more versatile is always desirable as long as it's not overwhelming. What stills would you recommend more?

Hi mate I'm very very new at this I followed your recipe and I used butter fly pea to give it a bit of colour it changed the flavour just a little bit but it was good.

We make a seaweed gin and its been a big hit. Although just because a seaweed tastes good in food, doesn't mean it will distill well. After a lot trial and error we went for a seaweed thats not that highly regarded in the culinary world, although it distills really well and very abundant in West Wales.

Thank you for this video. I don't like gin at all but always interesting watching your videos

@StillIt

Жыл бұрын

I'd challenge you to try some more gins. It's a crazy wide gammet of flavours especially if you include the new school barley gin gins. Could be a fun indever regardless

The still I use runs five gallon batches and I'm supposed to take 200ml of floor shot but I always take a whole cup 250ml every time. Then I reused the floor shot to clean my gear. Good parts was oil remover too

Thanks!

Instead of nori (seaweed) you might try kombu (kelp), might be fun (have to be careful though, it creates sour flavors if you cook it too hot too long)!

Thank you!

I'm wondering where I can acquire the distillation system you used in some of your videos

I wish I saw this a few weeks ago, I just purchased the air still without knowing about the pro!! ahhh well such is life!

@rossnesbitt972

Жыл бұрын

aha! watched 10 more minutes and the air still head can be bought separately! nice. Thanks!

Gentilly Gin from New Orleans has Persimmon and Elderflower: Very nice

No idea why people fight shy of louched gin. Think it's like drinking beer with the eyes. I deliberately make gin with more concentrated flavours which louche it. This means I can have a gin/juniper flavour bomb with a small amount of gin in my tonic - and have an extra couple in an evening without getting piddled. I did consider marketing a louched gin as friends who drink mine love it! Can't be arsed :-)

Awesome analysis. I did recently something similar. I also tried flora green as a green substitute, and both Iris and blue Dorris for the yellow (these are from Oregon). Curious to know what you think of them

Ive watched so many of your videos already and just found this channel but it's interesting.. still think I'd rather have someone with me that has knowledge before I try it.. I do want one of those air stills tho

Another awesome video Jesse. I live less than 3km from the coast so I'll be trying seaweed shortly. Where did you get the abv tester with the mobile app from? Never seen one of those before.

Mate, as always your video is very instructive and thought-provoking. Keep it up! As an aside, the tasting and commentary in front of your equipment are a lot more interesting than the bland purple background.

Hey mate, Love your work! Any chance of doing a blackberry brandy in the air still pro? Would be much appreciated if you could.

@StillIt

Жыл бұрын

That sounds fun

Thanks Jesse, I ran my first batch of Gin thanks to you. I bought my Pro last month and hit 92% on my final run!

This is my style of video!

Awesome, love the reviews and the distilling education, very grateful. Those flies though, freak me out it's like a Japanese horror film.

Hi Jesse, thanks for another great video. I own both the SS T500 and the SS Air Still Pro. Can you tell me if, when you used the Air Still Pro in pot still mode, did you take the copper/stainless packing out of the column as per the instructions or did you just change the tip as shown in your vid?

@StillIt

Жыл бұрын

Ahhh good q haha. I just left it in. You will get slightly more passive reflux with it in.

Hey ! Thank you for this video ! Are you using dryed junipers or fresh ? Cheers !

Hi Jessie, love your stuff and have been watching for some years now, finally got to my first TPW and planning to use your base gin recipe here for a wedding gin in April, I’m planning to make about 20L and I know you said the botanicals are scalable to x5 but how about x20 or should I make multiple vessels with x5 botanicals to macerate separately? All the best Kia Kaha.

Cheers to the seaweed idea- Pacific House Gin uses kelp in their aromatics and the briny, funky flavor rocks.

@StillIt

Жыл бұрын

Yeah I was hoping for a touch of brine. Il be trying this again and tweaking for sure.

@SamwiseOutdoors

Жыл бұрын

@@StillIt Looking forward to learning how you approach it!

@michaelbeardwood4624

Жыл бұрын

We have a really nice kelp flavoured gin in Cape Town, South Africa made by Blackwood Spirits. Award winning and really nice umami flavours.

@SamwiseOutdoors

Жыл бұрын

@@michaelbeardwood4624 That sounds amazing!

What were your thoughts on lemon in the vapour path as opposed to macerating?

Messi find all your videos extremely helpful.! I’ve been watching you from the start, your condenser build. But have difficulty in following your description on your tastes and smell of different elements!

Hi, video is really good. What instrument do you use to measure alcohol% can you pls share purchase link or any details please

Great video, thx! If you proof with warm water and make both liquids kind of the same temperature, it helps, but I usually put so many botanicals in mine that it doesn't matter. :D I usually put cumin and bay leaf in mine, among others, but I like to make sure that each batch is slightly different.

You should consider getting the pots where you can set the temperature in the pot. Those work awsome! Gives you the potion if running fast or slow. And leaving it a 50deg for 2 hours is easy

@StillIt

Жыл бұрын

I have yet to find a small air still like this that lets you set power %. The ones I have seen let you set temp. Which is not a great help IMO check this video for my thoughts on the topic: kzread.info/dash/bejne/lYiqu8N6ZZa2Z5c.html If you know of one that dose power% I'd be super keen to hear about it! You can of course diy it fairly easily. Cheers mate 🍻👍

@jarlove

Жыл бұрын

@@StillIt well i guess you are right. The one i have is on temperature and not %. But it still give me the chance to regulate how fast to run the process.. lets say a want to runn it slow and clean, i would set the pot to 80deg that would give a slow dripp. And when there is less alkohol left i increase it to 90deg to keep a constant slow drip. And if i want to run it fast i can start at 90deg and go up to 95 at the end. In many ways it is not far from % regulation. At at the very leaset it gives the option to regulate. But ye.. not sure if a % regulator would be much different, as long as you regulate your temperature based om drip rate.?

Hi Jesse, quick question for you, if you stop the run at 55% abv then you've left a fair bit of good stuff in the still. What do you do with the feints + lees? Reflux back to vodka?

One of the distilleries near me won best gin in Canada with a kelp gin! There's also a brewery that makes a kelp stout that's pretty good too.

@StillIt

Жыл бұрын

Kelp stout. . . Interesting! That's awesome about the gin. Definitely something I want to play with more

@jeremybrowne4342

20 күн бұрын

The Vancouver Island brewery? Love a kelp stout

I use a similar device. I plug in a variable power controller to the heating element, and instead of the internal connection, use a standard separate PC power cable for the fan. Lets me separate the power so I can run the fan at 100% full time, and run the heat into the boiler as fast or slow as I want. Recommended. You can basically run the boiler up to the capacity of your condenser, whatever the contents of your wash. If you don't have a better still option, this is the best way I know for $150. Bonus tip: copper scrubbie wedged in the air still offtake (most brands have an internal steel ledge that can hold it) for some copper in the offtake path for those sulphur nasties. Double distilling on the benchtop of a home unit will get north of 85%. Respectable vodka if you don't have a putrid wash. Good luck kids. Wish I had the internet at your age.

Hi the weatbran mentioned in this video for the Voda wash is it food grade ?

Hi Jesse! I'm totally new to the field since I'm a craft beer guy, so is my girlfriend, but she is getting into gin stuff nowadays and I want to make her a surprise homemade gin. So the theory is: I would make the basinc gin as your recipe, but want to use hibiscur and amarillo hops to have a beer-like aftertaste and the juicy tase of the hopps. So my question is: should I exclude anything from the base recipe, how much of hibiscus petals should I use and if not dryhopping, how should I include the amarillo, make the gin ready dune, take out some of it, put the pellett into it and after like 5-6 hours filter it back into the done gin? Thank you if you can answer, your videos gave me a more than perfect start to make this happen, and I would serve it when proposing to her!:)

This was fun, here sloe gin is a thing, its a time of year thing and if you don't have sloe's (normally as infusion not re distilled, fruit of blackthorn, be careful, blackthorns almost always go septic ) Have you gone back to the old recipe navy/pirate rum? To taste it with some aging, for that matter have you had any surprises after aging anything It sounds like the seaweed worked well as a start point, would be nice to see Mrs Jesse's reaction and comments and suggestions for future

When you added the wash it is clear did you filter it. Or is that why you gave it more time after finishing fermentation

Hi guys, I have a bit of mould starting on the surface of my vodka wash, any ideas on what to do?

As an alternative to seaweed samphire is a nice gin ingredient with tangerine or orange

How are you checking ABV while in the middle of running the air still, when there has not been enough product come out yet to fill a test tube

I like adding ceylon cinnamon in my gin. And the Ceylon part is important. It's really good. Combined with anise, clove, long pepper, cardamom and coriander create amazing profile. My first gin got white like milk after diluting. I almost got a heart attack, that was so painful, my entire batch got completely white like arak... XD but now I don't mind anymore, it happens sometimes

Im doing a 20 gallon or for you metric people. 75.705 liters. Of Teddy's fast fermenting Vodka except using grape nuts, now thinking my oatmeal back set. ??? For smoothness. Would it work. Since the backset Is sour mash?. Jesse you deserve an award you've helped me out so many times by just re watching Most of your video's. As you say Chase the CRAFT Thanks brother

Hey Jesse, for the last still run did you only put the 700ml into the still with the botanicals or did you top it up with water? Assuming you only put the 50% ABV in, is that why the ABV came out so high? Usually it only comes out at 60%.

Would you adam and eve it, i just purchased the old air still never seen the new version. Jesse, great vid and yes great to see end to end. The white hue is common, do's it go if you warm it up.? To room temp.

@ianmatthews137

Жыл бұрын

You can buy the reflux lid separately. About Aus$580.

59:06 "unfortunately i'm not getting any brininess" shake it with Ice and Olive Brine , garnish with garlic stuffed colossal green olive.

Have you tried with a basket for the botanicals? If so, what is your opinion about the taste?

If you can find it locally, kaffir lime leaves and more importantly the zest of the fruit will add a new almost tropical dimension to your gin

Jesse, How would you compare the run time between the original Airstill and the Airstill Pro?

I really want to see him try making Cajun Holy Trinity gin. It is totally not what you would expect gin to taste like, but really delicious.

@StillIt

Жыл бұрын

Il look into it

@TheInfinityzeN

Жыл бұрын

@@StillIt Technically it is a flavored vodka. Rather than using the modern "Onion, Celery, and Bell Peppers", it is much better if made with the original "Green Onions, Parsley, and Louisiana Bells". Louisiana Bells are close to Bell Peppers, just smaller and with a hint of heat/spice. If you can't get them (you won't where you live) then a dash of hot sauce added to the wash will serve. The way I do it is split my ingredients. Cut the green onions in half, with the whites to one pile and nothing but green tops in the other. Chop up the same amount of celery for the whites pile and parsley for the green pile. For the bells just chop up an amount equal to the other ingredients into each pile. Pan sear the white pile with a little bacon grease until the whites are translucent, add a little garlic and sear for another minute, then scoop onto napkins to cool. Finally throw everything into a jar with ~60% spirit and macerate. I normally do it for a couple of days, but it is however strong you want the flavor. Distill and proof down to 40~45% (I use good well water), then fat wash with a little bacon grease. Taste like Mama's cooking. BTW loving the Air Still Pro.

I just bought an Air Still Pro, am enjoying the journey thus far and your insight will definitely give me a starting point. I note that Still Spirits say to remove the tower saddles when running in Pot still mode, but not sure if you did that. Great video, and thank you.

@blueyhanson6253

Жыл бұрын

I was thinking the same, instructions say to remove them. Love both machines and looking forward to trying the 'infusion basket' in the basic air still - the pro is definitely worth the extra dollars IMO. :)

@piercehead01

8 ай бұрын

I am wondering if the saddles were removed too. I was also wondering if you can make gin in a reflux mode?

Hi Jesse Please can I know how much yeast you used in this 15L vodka wash . Keep up you’re awesome videos ! Never miss one !

Hi Jesse! Love the channel, dialling in from Wellington. A few questions for you or anyone who can answer. 1. I realised the fermenter bucket we got with our starter kit is 12 not 15 L. I only noticed that after I put down the ingredients for 15L. Is this an issue? 2. I used 2k of turbo sugar, and 1kg of dextrose. Is that ok to do? Mixing sugars? 3. I also put the yeast and DAP and nutrient in at 32 degrees (using turbo yeast 30 degree) - how much of an issue is a few degrees either side? 4. I’ve got a hydrometer to measure the fermentation, should I be trying to minimise the amount of time I take the lid off? Cheers!

would freeze distilling cause odd flavors if run through a still afterwards?

Is there a temp gauge that could show when the volatile are done?

what peeler do you use for the zest??

Do you remove the botanicals after the masuration is over? or you keep them in ?