Planet Moonshine is all about the distillation of Whiskey, Gin, and other spirits using home distillation equipment in a microbrewery. Distilling equipment, recipes, how-to videos, its all here on the channel.
Another Planet Brewing is a professional microbrewery in the Murcia region of Spain making English and American style real ales and lagers. Mashing all grain beer recipes is our primary business. Whilst APB is licensed to produce and sell spirits the primary focus of Planet Moonshine is having fun, sharing knowledge and information, and personal enjoyment of making and drinking home made spirits and liqueurs.
Planet Moonshine will produce videos weekly that focus on making equipment, adapting equipment, distilling traditional and unique washes into spirits and gauging our level of success.
Пікірлер
hey planet moonshine. I like your clear instructional video. I do have a question, and I hope you have the answer for me. Many people use water to reduce the alcohol percentage. but I have a lot of fruit, wouldn't it be better for the taste to repeat the flavor extraction step again, or simply dilute it with fruit juice? I look forward to a response. love your videos, keep making them
oh tayberry would be good, with thanks
Did you end up recording the follow up? Great video
A good informative video and I have to say they look delicious and I want to taste them all. I am definitely going to try these ... for christmas gifts ... if I can manage not to drink them all for myself :D .
Beet rum is excellent, but you just have to age it enough.
Save the fruit for dessert topping.
I've use distillers yeast but I used both equal but check your ph 5.2 5.5 optimum conditions I used reflux and make a great pineapple rum or caramel cheers
So all this stay out at room temperature or needs refrigeration?
After it is made, it keeps fresher looking for longer in the fridge. Its mainly the colours that fade, as the alcohol prevents infections.
Hi, ur video is very impressive and educational as well 👍🏽 Can this method be applied to any fruit ? Even pulpy fruits like mangoes and Beal ?
Yes, but you will need a muslin bag to strain the liquid off the pulp.
kzread.info/dash/bejne/fYWAzqqyhqablMo.html
Mistletoe is a fungus.
Muchas gracias
Great video! Question: it is said that once you have developed your final recipe and you want to upscale the recipe from 1 liter to, let's say, 10 liter, there is more to it than simply multiplying the used botanicals by 10 and get the same result as your 1 liter recipe. Is this true?
Great question. Some botanicals are more potent than others, but directly upscaling is a good start point for fine tuning. Of course you probably shouldn't upscale by 10x as an experiment, but double it, try it, tune it, double that etc. You will find out pretty quick.
If you know a painter he would welcome the heads and fores. We pay for denatured alcohol at the hardware store. Free or cheap would make a friend AND save the planet 😀
Bonjour avez vous une adresse pour les ingrédients svp
I'm late to the vidja but it sure was a darn great vidja!! Thanks for sharing!! I was just gifted a keg... I'll be doing the same conversion.
Only just come across this video I know it’s a year old I’m just wondering why Robert plants brother didn’t mill the corn whilst he was milling the rye and the rest of the grains . Then at the end of the video said it could of been better if ya milled the corn . Then why didn’t you whilst you had the mill out . Can’t even blame it on been a lazy man as then recipe name States ..
A small amount of rye mills quick, a huge amount of corn is much harder to mill. The corn was already kibbled. Next time I would mill the corn, but it was an experiment.
Great video. Thank you . Mark , Barbados
Do you worry about the silicone seal in the lids of the jars?
Not at all. There are silicone seals on almost every joint in my still, just keep an eye on all silicone and replace any lid or gaskets that degrade.
Using your calculation for proofing down, shouldn't you be using the volume of only the water content of the syrup, not the total?
Very difficult to get this accurate when sugar is in solution, so an approximation is the best guess. Go with water volume or total volume as you prefer.
Love the way you simplify it , great video , ant recommended brands for animal food grade molasses in the uk 🇬🇧 ? Thanks
Do you siphon out the solids or do you put everything in the still?
All in
I have never put sugar in the berries after leaving them sit for a week, I have always just thrown them away. I was amazed at how much more liquid you got back. I am just ready to mix a batch, I will give it a go. Thank you fine sir, a most excellent video
We need an update on the rum!
Any concerns about smearing your hearts with heads by leaving the parrot on from the start?
The parrot does have a drain if you feel so inclined, but IMO since the parrot introduces fresh liquor from the bottom, and what you taste to pick when heads are done comes from the top, the chances are smearing are very slim.
Brilliant video, really inspiring! I just started my first mash for my airstill and I can't wait!!!
Just pointing out that you have your water connections reversed. Cold at the collection end and hot at the vapour end. Great video though, thanks.
you collected head and everything ?
That’s makes the worst bourbon ever it has the worst flavor it’s horrible There’s no shortcuts when it comes to making liquor especially this recipe it is god awful nasty
When making a fruit liqueur using home-stilled grain shine, is there a shelf life involved after bottling? I have never ventured to this but loved your video on liqueur
Sweet gin is a thing, it's called Old Tom gin from bathtub back street gin makers
Thank you for great content. I will run 3 columns copper still to produce just white rum from Arenga sap. Could you explain more details how did you run your column still to get 60-70% abv in single run?
And what abv did you get sir? Right now I'm fermenting about 18 liters wash of borassus flabellifer sugar(really thick form of syrup, a bit thick than molasses) And I'm going to run it using simple pot still which is the one only I have
Fantastic video!
Coffee liqueur like Kahlua.
I made an apple it turned out really sweet but I think I left the sugar on the apples too long but it can out great at 45abv thank you for the information
Enjoyed your video. From what I have read, pernod absinth is the closest to the original taste, if you want to try and mimick the taste.
Hi do you have a link to the heating element you used and what Watt was it. And was it going to be a pot still or reflux
Nice thanks
i added 25 ml of backset to my rum shine and it is cloudy. ive added before and this is the first time. on note i left the % higher. will this settle down after some time?
It’s a nice stuff
Can one use sorghum molasses?
What type of element have you used please messaging from uk thanks
Search Ali Express for 3kw 240v triclamp element. There are loads of them. Mine was branded Dernord.
Put that fruit in your thumper on your next brandy run !!!
Can you make your own rum
Obviously, yes I can and do make my own Rum as it is legal for me to do so - I have a licence.
@@planetmoonshine6223 sorry man thought you were in the UK I would love to make my own rum
@@derekcollins4306 Yeah, I left UK in 2017, but I still know people in UK and US who operate their stills below the radar. I offer the following as info only: In general, although its is illegal to distill for your personal consumption, the authorities are not interested unless you are SELLING your product. I do not believe there has been a conviction for operating a still for personal use only in the UK in over 100 years. Just for clarity I am not inciting you to break the law.
@@planetmoonshine6223 I use to live In Jamaica where there is an ample of sugar cane juice to make rum, but they still use black strap anyhow I’ve taken up enough of your time,
Thank you for this video, you have me beginning to believe that I could do this.
Great video. I'm planning my project now. At the 31:25 mark you start to grind out the clean out hole to match the ferrel. The grinding wheel is on your drill. What is that wheel called? I've never seen one that works on SS like that.
Why not drill a second hole in the rim on the opposite side to the first one, take a pin-spanner and unscrew the whole valve, instead of destroying the seal?
You could do that, I didn't think of it. You still have to relieve the pressure.
Hi guys and gals, newbie here, what type of wood do you put in the jar 😊
Most people use oak, but any kind will work. Different woods give different flavours.
What is the "GNS" that you started with when you added the fruit? I am not up on alcohols or your country's lingo. I sm from the USA. I would like to try making these. Thank you in advance for your reply.
Gns is a spirit made from grains with a neutral flavour: Grain Neutral Spirit. It should be very high proof. Ideally, around 90% abv or 180 proof. I made my own. But you can use store bought vodka in a pinch.
@planetmoonshine6223 thank you very much for the reply.
As a biped animal I can confirm that "animal grade" food products are optimal.