You gonna like working with Malt !! So easy to make... Many TNX for your video, It's fun to look at !! Enjoy your next run !! Cheers!!

Thanks, Eric Dryden, I make VERY good wine...and now onto the "shine"!!!!!

@hpjunky70 See my comment above on running 20 gallons in 5 gal buckets. Once a mash has been heated after fermentation to distill it, all the yeast is dead and you'll need to add sugar, and more yeast after it's cooled below 100F. There will still be starches and sugars present so you will be able to start up a new batch, and now you can use the turbo yeasts that already have nutrients as part of their 'make up'. This helps to get the ferment done quicker and more reliably.

You could also scoop about a cup off the fermenting yeast from the top of the mash while it is at its most active and store it in something with an airlock. Keep it in the fridge to slow the yeast down and add a little dextrose (corn sugar) every week or so. I have kept active yeast cultures for 3-4 months like this. Just make sure to pull it out of the fridge 3-5 days before pitching it in your next mash to let it warm up to room temperature and get active again.

@hpjunky70 The best thing is to do what they call a "stripping run" which runs the alcohol thru pretty fast. It's not high proof but you get a lot in a short time. Save up as much as 1/2 your boiler capacity then cut with spring water to about 40% ABV. Run this thru your still nice and slow. This will yield the purest, high proof ethanol and from there you can cut it back with spring water, add to flavors, etc.

The only difference is that you need a source of moving water for a worm condenser vs you can pump water through a doublewall condenser. You do not need a thump keg, you can just do a run with just shine in it, you can get a parrot and separate the hearts from the heads and tails with a alcometer. You can use you own homemade malt in place of yeast. The reason we don't do all that now days is because they have good yeast. Get best liquor you can, drink it and let me know about the hangover part.

@hpjunky70 A stripping run is just a fast distillation to get the alky out of the mash. After accumulating the say 160-170 proof quantity then diluting to 40% ABV you can distill it even higher to the infamous 190 proof level or close to it. Of course you will loose the flavors in a reflux unit. A pot still will capture the flavors and the proof will still be up around 140-150 max. Plenty to still cut back and taste great. You could use the hi-proof in a pot still to finish it off.

If you are using turbo yeast in a large batch you will need to keep in a cool place so the heat generated by the high-temp yeast will keep working.

old timers used corn only, not even sugar. If you want to Waite for a couple of weeks try it. You need to sprout some corn for a week or so then grind it up after it dries for a week or so then you have malt that you can add instead of the yeast and add that and Waite for another few weeks for it to kick and then get a small yield after all that work. Old timers did not have yeast like we do now.

Mr D you rock!!!!!!!!

Ever since the show Monshiners aired every one wants to make Rywhisky

go to google, type in "50L = gallon" & google will calc for you. Works for measurements, liquids & solids, even everyday math problems like 35x12= BTW, 50 L = 13.2086 US gallons

@hpjunky70 After you distill it the second time, slowly, it should be in the high 180's and you then can cut it back with spring water to 100 or 80 or whatever proof you feel comfortable drinking. Just because you can make 170+ proof alcohol doesn't mean it's drinkable, alcohol is a poison in high concentrations! That's the main reason you find most if not all 'store bought' liquor below 80 proof. You should NOT get any further heads from the 2nd run but taste test it as it starts.

I'm going to try a all malt run this spring, thanks.

@hpjunky70 Stripping is the first run of a new mash. You usually strip several buckets worth. Mix up 20 gals in (4) - 5 gal buckets and strip them. You would end up with say 3-4 gallons of alcohol. Add this 3-4 gallons to 4 gallons of spring water (should be clear) and re-distill. Instead of using corn or just sugar, ferment apple, peaches, any fruit and use a pot still to get the alky. It'll have good flavors. Reflux stills will not produce flavor as well.

Your "laurel" handle makes me wonder if if you're Blue Ridge? Where "Mason hierarchy" means jar master.

60Lbs of ground corn. 45gals of water. 45lbs of sugar. 2-3 ounces of yeast. can you do this all in the same day. using warm water then Waite 7-8 days till done.

Using any type of wood is just fine, the problem is control !! Some wood will burn faster and some slower at different BTU's, the process of delivering the best alcool is by the slow way, the slower the better !!! So, controling the heat is your game....Good luck

Hi When you added the sugar on days 2 and 3, did you give it a stir to mix it in or just let it be? would it hurt to stir it at those points? Thanks

If that Corn isn't malted its not making sugar. The only thing fermenting is that 25lbs of sugar you put in there.

Do you do anything to keep the mash at the proper temp?

Just surmising but since the distilling process is a CLOSED system the fuel used to heat the mash does not matter - Wood, propane, gas, or electric.

I went from rain water to spring water, I have a spring on the property now.

My meal settles on the bottom also. It will boil as the yeast is kicking then settle as the sugar is digested by the yeast.

In the video I use a turbo, the heat that it put off kills its-self off. Some strains you can re-use if you heat your sugar wash before putting it in your mash tub and letting it cool down to the yeast recomended temp. Do that with your old mash several times.

My corn meal has a tendency to settle to the bottom and not on the surface that your corn meal does, what am I doing wrong?

How many gallons is the barrel you're using?

maybe ive missed it but in every video i see that they use wood to heat it up is there a certain type of wood u use or is it just any type of wood and if so can u use mesquite wood if n e body can answer that for me that would b great thnks!!!!!

Is it possible to reuse the yeast in any way?

did you transfer to cook??

Whatever is easy for you,I like the propane.

Western North Carolina!

I did stir a bit when I added the second part of my sugar.

how u tell wen ur mash is ready

45-gal of water=45-lbs of sugar with 60-lbs of corn used.

50-gal

@hpjunky70 check out the yeast at milehighdistilling.

Using 1 to 1 ratio is not the factor to bring ya an headaches the next day ya drink but more on the type of yeast !!! I don't use yeast at all.....Corn malt is the way to go, good old corn sprout will do just fine.....Yeast works the mash too fast !!! With Malt, no headaches...The only problem with Malt, you get less control over the working mash but once you settle your recipe with good temps. , you'll get top of the line mash

In a stainless cooker.

where the run off video?

I use propane..

Corn is cooked in boiling water.

Just ask.

Your corn isn't malted, and / or you didn't add enzymes to produce sugar from the corn.. so all that corn you added to the mash was a waste. Your basically making a Rum because of all the sugar you added and even then, because you used "turbo" the resulting rum will need several runs to burn it in your car... surely not fit for drinking

WAAYYY too much yeast!! a couple of ounces will work off 50gal. in 7 or 8 days easy.

Not good at all !!!! 1 sugar to 1 gal ooooomy god Headaches!!!!!

Don't forget to stir the yeast after 1/2 hour or so when you first put it in.

I use propane..