I like what you've done with the editing and production... nice slow mo and smooth transitions! Keep up the good work..

@StillIt

5 жыл бұрын

Glad you like it!

@mutton_chops9578

4 жыл бұрын

I love your videos Steve ❤. And sorry buddy I've just started watching yours. And I love it too

My curiosity has led me to you. I am glad I was curious.

Man you are amazing at verbally describing what you are tasting.

would love to see a 1 year update on this if you still have any of it kicking around...

@radghKris

3 жыл бұрын

Yes! Bump!

@MarkMacRae

3 жыл бұрын

Same - wondering if six months to a year aging this stuff worked out. It seems like a good starter recipe. And I use LME for my beer making already.

@sgarnon

3 жыл бұрын

and here we are

@EdBonds

2 жыл бұрын

Bump again - would be good to see some revisits!

@jacobhenry8546

2 жыл бұрын

???? Bumpski

Here I am a year later waiting for an update on the aging.

This was the first home craft spirit making video I have watched and wow....very interesting. Now I don't feel so bad spending $70 for a quality bourbon that 12 years old!. Thanks for sharing your life experience with us.......cheers!!

@crafttalk3380

5 жыл бұрын

Yeah a lotta work goes into it right?!

@StillIt

5 жыл бұрын

Yeah for sure. Its a lot of work, distilling commercially is definitely not easy $$.

@theworldisastage1984

3 жыл бұрын

It takes me about 60 hours to produce 5 gallons all grain bourbon at barrel strength, double distilled. Then we have 3 years on hand processed, toasted, and charred oak sticks.

Been doing this about 5 years and I hope people realize there's so much bull crap on the internet but every single thing on this site great information most of the things you show on here to help people I learn the hard way. On my all grain I have no problem with my corn because I use the enzymes but the right is so gooey and hard to extract the liquid but thanks to this post right here I just done my first batch and added the rye malt to my corn fermented for 6 days and we just ran it and it has that spicy rye flavor without all the hassle. Thank you very much like I said I've been doing it five years but it seems like I learned something new everyday

I hardly ever drink maybe once or twice a year but this channel has made me want to make my own experiments and start drinking more. Lol. Love the channel. Cheers from Seattle,WA USA

love the way you described the palette - worked with how my brain describes things. Fantastic work - keep it up!

Excellent questions and answers. Worth every minute

@StillIt

4 жыл бұрын

Cheers

Hey Jessie! I love what you’re doing! I’m just starting out. I have the T500 and have done a few great runs at 93%abv but looking to do a whiskey now with the alembic dome and copper condenser. Your videos have been very helpful in giving me a place to start. Where did you find the distilling calculator you used in this video? Also just watched your vinegar cleaning video. Do you think I need to do this with the new still spirits dome and condenser I purchased?

It’s a few years since I ran a still, 1976 in fact when I worked in Saudi Arabia. There, we produced Sidiki (or some similar spelling) which translated to ‘old friend’. We started with sugar, water and yeast which was fermented and then distilled through 4 runs to 180% alcohol. Yield was around 10% by volume. We drank it cut 50/50 with water then consumed Pepsi or lemonade. Some we made into liquors, gin or whiskey, we called that brown. Ageing it with charred white oak for up to a year. Tasted as you said more like bourbon or Irish rather than scotch. We were careful about what was collected at each end of a run to leave out fusel oils and menthol alcohol and tested purity by heating a teaspoon full and noting the colour of the flame, which had to be pure blue with no yellow showing. Anyway, that took me back but take care with whatever you produce, it has a way of creeping up on you. Regards.

@rickw7903

5 жыл бұрын

You mean 180 proof or 90% alcohol. There is no such thing as 180% alcohol. It isn't possible.

@edgein3299

5 жыл бұрын

When you go to a store in Saudi Arabia, you will see an abundance of sugar, grain, and yeast on the shelves.

@theoneanton

5 жыл бұрын

Gosh I remember all the expats drinking that stuff in Dahran

@jeschinstad

5 жыл бұрын

@@rickw7903: I think he also meant "methyl alcohol" rather than "menthol alcohol" :)

@PabloBudgaga-ui9gu

24 күн бұрын

@@edgein3299might as well sell alcohol at that point

Another good video, you have been really helpful with my hobby. Thanks.

@StillIt

5 жыл бұрын

Cheers mate 🥃

i like the way you explain this chemistry stuff

Great video! It was informative and is really helpful video.Thanks

"Done and dusted". I like that. Sometimes the pleasure of having a product done and dusted overrides anything else. Quick. Easy. And you got liters of booze.

This is a great summary video distilled into 15mins. Pun intended. Glad you mentioned cost of LME, it was my thought all the way through.

@StillIt

5 жыл бұрын

Yeah it's the one down side haha

Great idea to try. Thanks for the video

@StillIt

5 жыл бұрын

Cheers mate :) it was a fun one!

Great video man! Questions tho,, Before you add char oak for flavor, do you dilute the spirit down? if so , what percent do you prefer? Thanks again .

Hey Jesse, thanks for all your doing, loving the content. Any chance you have some more videos coming up about wood additions? How are you deciding how much for a given time? Cheers boss

@StillIt

5 жыл бұрын

Yeah I should circle back around to that at some stage. Thanks for the reminder :)

That was cool man. Thanks.

Ducking good video! I mixed 20lt of LME fermented with 20 lt of sugar wash then ran it in the still on pot mode. Got a great tasting distillate from it

Hey Jesse, Awesome channel. I have finally brought a copperhead potstill. I seen some liquid malt at bin inn, would that also work for this recipe? Thanks and keep up the great work

well done 🥃👌🏻 شكراً جزيلاً 🙂

Just found your channel, its so interesting to see how a home distiller makes whisky. I work in a scotch whisky distillery but have never thought of doing it at home.

@StillIt

4 жыл бұрын

Cool, which distillery do you work for? Looks like you have some interesting recipes and whiskey content on you channel.

@MissBrewbird

4 жыл бұрын

@@StillIt I work at the Borders Distillery in Scotland, but I am originally from Canada. Yes, I am trying to make it as a KZreadr. It's so hard! Do you have any tips for growing faster?

@StillIt

4 жыл бұрын

Awesome! I really need to lab a trip to Scotland when things settle down globally. I may not be the best person to help. But feel free to get in touch at jesse@chasethecraft.com if you have any questions :)

@MissBrewbird

4 жыл бұрын

@@StillIt I'll definitely be sending you an email. Thanks.

Big beard in 2020 videos suits you! Great video thanks!!

Very interesting. Thank you.

Jessie, should have just done a true all grain. 7.5% is about 13 pounds of grain at about $1.00 a pound. Say $16.00 total with a packet of US05. (No need for a second pack of yeast here). I'd go, 10 pounds of 2 row, 2.5 of maybe Munich or Vienna, and half a pound of crystal 40 or 60. Many if not most of us started by doing crafts beer, before we got into making lawnmower fuel. ;) For those that haven't brewed beer before, LME takes the learning curve out of it as the sugars are already extracted, but honestly, keeping a BIAB at 154 for half an hour saves you $50 a batch and you learn another skill set.

@StillIt

5 жыл бұрын

Agreed, I used BIAB about 80% of the time making beer. Honestly I will probably only us it going forward (yeah I'll do beer again some time haha). The point was just to show how easy and un imposing it is for those that have not done it before.

@StillIt

5 жыл бұрын

Sorry, just saw the yeast part. Yeah perhaps it's Overkill. But I tend to follow the Mr malty calculator. Even assuming really good viability (which I often question in New Zealand) one 11.5g packet tops out at right around 1.050 (assuming a 5.5g batch). So I over pitched for sure, but I would rather over pitch than under pitch.

@dirtyblond2332

5 жыл бұрын

@@StillIt - I'm a fan of Brewersfriend.com calculator and recipe builder and use it almost exclusively, check it out if you haven't already. With US05, I've hit my FG with a single packet up to 1.074 every time. I don't build starters or direct pitch. Both can shock the cell membrane and result in 40-50% cell loss. Instead, I add a packet to 1/2 cup (boiled and cooled) water, wait 20 minutes, and dump it in. The lack of sugar in the water allows the cell membranes to rehydrate without shock, and achieves near 100% cell success rate. I completely understand overpitching, but when I would do that years ago, I often found a more yeasty note, even after clarifying gelatin and cold crashing for a few weeks. Some beers taste better with a slight yeasty note, but Blonds, Pales, and Amber's just taste a bit off.

@StillIt

5 жыл бұрын

So you are telling me that blondes are a little off? Noted 😂🤣

@dirtyblond2332

5 жыл бұрын

@@StillIt - Thought you already figured that one out.... ;)

I finally pulled my homemade whisky down n tried it came out great ..thanks for ya vids ..

@StillIt

5 жыл бұрын

Awesome, heres to many more!

Thanks for sharing. LME price has kept me from trying. I did try DME and got a good result.

First whisky making video i ever watch is a fellow kiwi. Noice

I hope you will do a video comparing LME's made from barley vs. wheat to see how they are different. I like the fragrance and taste of the LME made from barley very much and will try some from wheat soon just to see what it is like. It may be cheating and expensive, but it sure sounds good to me!

Just found you on a video with George from Barley and Hops. Good job I'm a new subscriber.

Thanks for you input

I'm gonna get my licence for distillation in England just to make this thank you for getting me a simple recipe for some of my favourite alcoholic beverages

@barrytipton1179

4 жыл бұрын

I don’t think they have distilling police in UK they don’t even arrest shoplifters in some areas

Looks very nice! Do you guys think that also Freeze Destillation could be used for an easy Whisky?

Wicked vid man, thanks

I did this. Stilled in pot mode. Watered down to 55% then placed it in a old port barrel 2 months ago. It’s still in the barrel. I sampled it today. It has a nice nice toffee nose and an awesome caramel after taste. I intend on leaving it until June next year

Any chance of a follow up on this one? I would be interested to see how it has aged.

Hi Jesse, love your work and I have a question which relates to the Oak Still which your mate bought from China. I was very excited by what I saw and was thinking of getting one of those 4" reflux columns with whisky helmet and bubble plates etc.. cheap as. I have a 65 litre digiboil with about 35 kw of heating power but can only use about 2.5 of that or I throw the circuit breaker. So, my question is, will that sort of power be enough to drive the vapours through a 4" system like that.. or should I curb my enthusiasm and go for the 3" column. They are much the same price. In my mind bigger is better.. Any thoughts would be a great help. Thanks Jesse and keep up the great work.

To speed up the wood flavor uptake, i have been using a keg (with wood in it), and pressurizing up to 120psi for 8 hours, then releasing pressure for 8, then pressurizing again..... etc for 6- 8 cycles. Comes out nice and dark, far better than i was getting with hot/cold method. If my fridge was big enough, i would also try using hot/cold along with pressure(high pressure while cold, low while warm). For wood i got some 2" diameter English oak branches, cut into lengths, and left to dry for a year. Once debarked, i ran a skill saw along there lengths, making 4 deep cuts, then charred them well. Sometimes i also add a little jack Daniel's barrel wood chips(also charred) as well. This time around, i am doing a mostly corn(first time trying), and grains wash,(including crystal malt, heavy peat, and just a little manuka smoked)+ sugar(raw) - my favorite whiskeys are Islay heavy peat ones. 2 x 55lt washes are almost ready to run, and have a light smoky taste at this point.

@user-pi4si4rn7s

2 жыл бұрын

Мы иногда используем вакуум, правил но ли я понял что ты нагнетаешь воздух, сомневаюсь в эффективности. Я тоже стал делать кукурузу, уже четвертый затор, считаю что использование сахара это допинг, не спортивно для нашего дела, удачи коллега.

@Retiredkiwi

2 жыл бұрын

@@user-pi4si4rn7s Try it, is is very effective, air works fine, as does co2 or even nitrogen, as all you are doing, is pushing liquid into the items in the the tank with the pressure, and then letting that pressure off causes a flow back out. Yes, agree - a vacuum cycle would do the same thing, but not sure how you would use it, without sucking a lot of alcohol content out as well. Had to laugh last night, watching "moonshiners" latest episode, (s11 ep12) where they use an identical tank to mine, like they invented the idea, with first nitrogen, then co2 to push product into pears, for a quick flavor transfer. Been thinking of using air as usual (which is 78% nitrogen), but doing it on the beach, in a heavy sea fog, to see if some flavor could be added that way (like moonshiners" diggers" sea aging method, but vastly quicker). ps, lately use much shorter pressure/release cycles. Agree i should reduce or eliminate all sugar for a batch, just to compare, but sugar is cheap, and gives around 1 liter of product per kg used(@40%abv), so makes the much dearer grains go further.

Great video do you have to throw away the first bit of the whiskey when distilling?

I'm glad you haven't cut your beard off again. It pains me to see you so young in this experience 😄 congratulations on how far you have made it. As just a person watching another I'm proud of the place you have made it to. 🙌

Hi Jesse. So glad you did this. So hard to find info on using extracts. Some want more than sugar but not the effort of all grain. I did the same with Amber LME but the marmite smell from the wash carried over too much. Great taste. Odd smell. I've now gone to Light Dry Malt Extract for a great single malt whisky. Have added dextrose for a higher yield. And used enzyme sachet to convert the unfermentable starches. Plus the Dry Malt is easier to use than liquid. Love your channel. Keep up the great work.

@StillIt

5 жыл бұрын

Awesome man. Interesting you got marmite. I didn't get any if that in this one .

@cameronwild7311

5 жыл бұрын

I used NZ Black Rock amber. It may have just been their blend and extract. The extract smelt like a caramely marmite when I opened it. Great thing with extracts as there are so many to try. When boosted with 5kg of dextrose I get about 13% alcohol in the wash and about 3 litres of yield prior to proofing from a 25L wash. Your channel has been my go to since I started. Best on the net. Hope you had a ball over in the US. Rex and Daniel are great to watch. Cheers

I have seen some methods of deepening and enhancing the wood flavor and the complexity of the distilled spirits with some a devices that uses ultrasonic. I don’t know how but it may speed up your aging process. Much love 👍 keep on distilling ‘n experimenting. 👨🏻‍🍳👨🏻‍🔬

Hi. I have been watching your videos for a very good time now and learned a lot. And I want to thanks for all the important information you share. But I have a question that can we use fresh corn to make whiskey? Please let me know if you can thanks. And I am waiting for new video. And did you ever try jaggrey (goor)to make shine instead of sugar

I am having a kick ass week like the video

Great video.

@StillIt

5 жыл бұрын

Cheers mate

I have the t500 have you done a video on removing some saddle to get some flavour though I would like try a smokey one and a cornflakes one and maybe a bran .... George in Texas has briefly touched the subject..... I thought of some long pieces of copper in the column dunno about temperatures etc

I'm watching 2 years in future of Jessie in the past going Jessie further in the past. Mind is blown

I have done the powdered malt extract a few times & to keep the cost a little more reasonable I do 3 parts malt extract 2 parts corn sugar ( sometimes a little rye flake) which seems to ramp up the percentage without skunking the flavor & the corn is way cheaper (1/4 the price) - One thing I want to try but have not is bulk corn syrup its about $7 a gallon online - Interested in what it would turn out in a distilled product

Hi, thanks for this video. I'm a total newbie and want to make my first whiskey. In this video you use a lot of terms I don't know about, so it must be for more advanced listeners. Can you point me to one of your videos for a neophyte!!?? Thanks so much

It took you two sips to sense vanilla 😁😁. Who knows what happens when you kick back a large dram🤣 Nice video mate, it made me crave for some whiskey😁😁

Can I ask (if one was so inclined) would you add essences to this? Or are they purely for neutral spirits and since this is an "allgrain equivelent" you dont need them, just the wood to sit on?

Jesse, I love your channel. Even though, I don't home distill, I watch often. Have you tried making whiskey from sweet feed???

Hi mate, amateur question - what was your starting point for learning this process and implementing it at home? I mean how did you learn what equipment to buy, which wood you’d use, your measurements etc.

Being an expat Kiwi living in Aussie I would love to add a NZ whiskey to add to the collection. Can you recommend one?

You reckon we can use coopers diy beer malt and if yes which malt would be ideal

Just a quick question, what’s your opinion on thumpers? Do you think you’ll ever make one for your still?

hey, thanks for the content, I saw your nuclear aging video, did you try sonic aging? can you make video about it?

Thanks Jessie.. Good video. If you were to do it again with LME.. would you choose a different base LME.. If so, which one? I'm brand new to this (distilling).. however, I have made a bit of beer. I'm still trying to decide on which still I'd like to get... sitting here WAY too long overthinking everything. ATM, my main question is 3G (12L) or 5G (19L). Beings I'm used to making 5g batches of beer.. that may be the way to go.

Nicely done!

@StillIt

5 жыл бұрын

Thanks mate

@user-gv3tb3jo5j

4 жыл бұрын

MrBillTroop73 ياخي فهمت حاجه نبغي الطريقة اذا أمكن 🙂

the LME... is it like the home brew beers syrup can you can buy at the supermarket (Aust. woolies/coles) ???

I want to try this, I only have a t500 still would that make any difference as u suggest using a pot still?? Iam very to to distilling sorry if a dumb question

Hello frm Canada Jesse, quick Question. What should distillate/Spirit temp Be when distilling Whiskey ? Thnaks :)

@StillIt

4 жыл бұрын

Honestly mate, easier not to worry about it. It's going to be different for each wash and still.

wondering what result would come forth with a DME/LME/AME mix (amber malt extract) aged with toasted hickory chips would produce

What kind of yeast should be used in peach moonshine? I know this guy who made some and when it was put in the bottle to ferment the bubbles were going into the bottle instead of out?

Here from Modern Rogue. You're quite awesome

@StillIt

4 жыл бұрын

Welcome to the channel :) Thanks feel free to ask whatever questions you want down here :)

Oldie I know, but I am a noob, so zombieland here we come. Lol. 1.7 dark lme, 1.7 amber lme, 2.6 honey, whiskey yeast and nutrient. 7 day ferment from 22-28, 2 day crash, and I am tasting the stripping run as we speak...just into what would be tails and this is an amazing flavour still at 48% abv, but the hearts or best of the hearts has past. The tails are awesome too. This is my first run on the alembic t500 on the grainfather g30. My first run was a sugar wash on the t500 reflux and bolier. I am currently drinking the fruits of the first and thinking the stripping run tails of the second are better, already. First post I think, lol, but been lurking and patreon member. This may sound weird to you, but you are doing an important job. Thanks for the tips and the push to try different things. 👍 Keep them coming please, and one day I may get the chance to buy you a grog, or pour you one of mine. 🤣😅🤣

Have you ever used a Kviek yeast it will blow us05 out of the water, it does a beer in tree days tops, loves warm temps too, i think it would go great guns for distilling too

That is a beautiful T-shirt!

@StillIt

5 жыл бұрын

You know it mate :)

Does the malt extract syrup still contain the enzymes? Adding some gelatinized flaked corn might be nice, as long as the starch gets converted. Keep the awesome videos coming!

@danieldanielson2650

2 жыл бұрын

It does Not. It's basically washed out of the barley and then the water is evaporated (high temps) so this sticky stuff remains.

Wondering if one could use spraymalt instead of LME and would it give the same result ?.

Sir, are we clarifying this wash? My 5gal pseudo-mash finished at about 28 days, very dark and very sticky! I will be running it in an 8gal SS milk can boiler / column.

If you are concerned about the crystal malt flavors in your product, you may want to try switching from an amber LME to a light LME if you ever decide to try another of these all LME washes.

@StillIt

5 жыл бұрын

Nah, I actually really like it in the whisky. Its weird. I dislike it in beer, but its nice in the whisky. I think its mixing it with hops I dont like. But yeah 100%. I want to try a few different ones now. Honestly think I may use it everynow and the (LME I mean) just to throw an idea out there).

can you please post an update of this concoction after a years time? also... when you've put the chared oak you said that you did a "PTAferring"(off course!) what is that?

Hey mate, just wondering did you use just normal tap water to bring up to your fermenting level?

Quick question... to operate your column still as a pot still, you remove the condenser from the top and close it off ? So you have an empty column with a product condenser connected to it ? Your hearts were 68 to 75% ABV ? And you diluted that down to 52% in your final jar with distilled water ? Were you aiming for a higher or lower ABV in order to include less or more flavor components ? Would 50% ABV have too much flavor in it ? Great video. I really enjoyed it. I like that you focus on creating a quality product and do the tasting notes. Several other channels are concerned with yields and proof and don't get into taste.

Excellent information. Sad about the cost. For lowering the cost purposes; what about using less ALME and compensate with fortifying with a deep brown sugar in the fermentation stage? The flavour profile may change however maybe just minimally. Will you give it a try and comment?

Is there a special lid on your aging jar to allow oxygen during the aging process?

Could you please tell me.....how many days need to keep mash for proper fermentation?

So the syrup you bought for this, is there a certain age you have to be? Like is it purposefully for whiskey?

a do homebrew and extract always have a characteristic taste(also indeed is not all grain)

@andrewmolder

3 жыл бұрын

I would check your boil pH and watch for scorching if you can tell a batch was made from malt extract. You can limit the Mailard reactions (Limit the color picked up by boil) by keeping your pH low, say 3-4.

Nice channel!!! I subscribed 🤙

nice video, great idea! too expensive where I am too

@StillIt

5 жыл бұрын

Yeah its unfortunate huh! Although I may use it everynow and again to quickly test something.

Do you run your condenser water from the mains or recirculate with tank?

I saw a video recently where a guy was using an ultrasonic cleaner (the sort of thing you'd put jewelry in to clean it) to rapidly "age" spirits. He used vodka which was slightly disappointing. I was wondering: • If you could use off the shelf low hopped beer (Something like DB Export?) to make a whiskey. • If you could then age it using the ultrasonic aging technique to turn it into something complex with instant gratification. • If it works for off the shelf beer, how would it be with cheap supermarket (Coopers or Millers) homebrew starter kits?

@craig.n.gaylene

3 жыл бұрын

I wouldn't use ultrasonic ageing - you can't accelerate time and that's what good spirits have in spades. All those chemical reactions over time that round out a spirit can't be accelerated. As for low hopped beer, I've distilled an Oatmeal Stout to give a nice Irish style whiskey, and it's good. Really good.

I'm completely unequipped to make anything, but I need something on these line for extracts, etc. Any advice on something basic with as little as possible specialty items ?

say do you know if it's possible to use a ball and trail hydrometer to test isopropyl?

Now you have done it . . . I have wanted to make my own spirits, I have made beer, cider and brandy in the past. So now I have gone and got a still . . . Thanks :-P

Love the Shirt!!

@StillIt

5 жыл бұрын

You know it!!

I have a plan to make this

Do I need to throw some of the first distilled amount out? Is this safe? I am honestly very interested.

Thanks man

Hi, I'm new to the channel and new to the spirits world. One of the doubts I have is related to diluting the final product to achieve the desired ABV. Should this be done with distilled water? And if so, are distilled water (purchased or produced) all the same or should we be careful with the water we use? Thanks a lot, and kudos for all your work and shares!

@StillIt

2 жыл бұрын

How's it going Joao, welcome to the craft mate. You definitely don't need to go full distilled water. But you can if you want. Different water profiles are going to add slightly different characteristics to the spirit when used for proofing. Generally if the water tastes good to drink by itself your 95% there. That last little bit is going to be preference and probably differently suitred based on the type of spirit you are making. If your not sure what water to use for a specific spirit you can always set up little tinctures. Put say 20ml of water into a cup, proof it down with water "A" . . . do it again with water "B" etc. which one tastes beest? Or can you even tell the difference?

I use a whiskey yeast that has the glcomising enzyme added... one dark ale tin and 5kg of white sugar the soak in toasted French oak wood chip for a week... super simple and quite good... I can get the name of the yeast etc if you want? But looking to improve... what I’d like to add is a bit of peat flavour?

Key or A Just watched the video where you distilled beer to make a whisky > my question is what is left of the Beer Can you add sugar and yeast water to bring back to 25 Litres and make beer ? reincarnating it

I had a question about a phrase you used in this video: "there is almost zero funk ... sort of 'you make' smell to it". I am curious about this because as a new distiller, I think I generally get this "funk" smell to my product or at least what I assume you are referring to. My friends who taste my stuff also kind of detect this. Is this common with home distilling? Is it just a product of "young" whisky meaning will it go away over time and aging? Is there anything in particular that causes it and can it be prevented? Also, will you be doing a follow up to this one so we can hear how the aging process is going? Thanks man - love your channel!

Really cool experiment and makes the process of getting a real whiskey a little easier to get into for new distillers. Wait...when did you get the milk can still? Did I miss an episode?!?!

@StillIt

5 жыл бұрын

I think thats the first time it's been shown. I have yet to break the news haha

@BeardedBored

5 жыл бұрын

@@StillIt A NEW TOY!!!