That looks delicious, Randy. I have an idea from doing something similar with Orange Creamsicle Moonshine. Amazon has these reusable drink pouches. What I did with Creamcicle is made it come out around 10 - 15% and froze them like that. When I want to drink one, I pull it out of the freezer and squish it up before opening the lid, then drink it right out of the pouch. They were great out on the patio this past summer...

Another Fantastic video and recipe sir! Any chance you'd compile them into a book for us at some point? Been saying for years too that you could do with some merch! "Randy's Mid-Week Mixers Club" Tee shirt perhaps? Keep up the great content! It is much appreciated!

You my friend are off you head, the real thing as wormwood in it !!!!!

Oo this makes me think of freeze distiling hard cider then drinking the slush left behind amd even though its -7 here in the north of england tonight i could just sip on one if those they look amazing 😊

I use a large plastic straw to slurp it up. Adding a little extra 7 up and plain brandy to the glass to stretch it out is nice. Summer or Winter here in Wisconsin we serve it to our family. Tried out other recipes but we always go back to this concoction.

How about Cocktait Wednesday

Wow amazing, great video Randy, Have a good 2025.

Hi Randy. How would you go with apricots. Thanks for the content. Yeast be the same?

You need to make a plain brandy

I think you could end up sloshed sipping that slush! Thanks Randy!

Mixology with Randy.

Wednesday with Randy.

Sounds great.

Great video Randy, I've learned alot from you and still am. Where do you get your oak chips?

Randy, I'm sure its very tasty, but its downright chilly here in WNC. I think that I will file that recipe for warmer weather.🥶🥶

Methanol is odor and taste free. What you’re tadting in the foreshots are the aldehydes.

Irish whiskey

Try the apple drink with whipped cream on top. A friend of mine makes something similar and I add whipped cream on top with a dash of cinnamon on top. To the cherry drink, I would add 1/8 tsp of almond extract to take it to another flavor level. I can't drink alcohol so I'm going to try these with the CleanCo. Non-alcohol.

Always save some dunder. (AKA Backset) You can add a small amount of hot dunder directly into the ageing vessel for added flavor after proofing. Always taste when adding - teaspoon size amounts. Add the remaining dunder to a dunder pit (bucket or barrel) along with some brown sugar. One can also add a banana or yogurt. When you want to ferment another batch of rum. Remove a 1/2 cup of dunder (depends on volume of fermenter) from the pit and add it to the fermenter when mashing in. The funk from the pit will produce loads of different flavors. (Note: The similarity to UJSSM and each generation)

From the description of how you want to change Moonshine Wednesday, it sounds like Mid-Week Mixology is a good fit. Suggestion for a longer form video or two parter: bourbon with the My Vodka Maker.

Thanks, Randy, tor these amazing videos.

Awesome video Randy

Mixology Wednesday or Mixology with Randy

Thanks Randy, I just wanted to let you know I’m enjoying these videos. Great content and informative.

Randy, keep those oak staves after you pull it out the rum. Put them in your next batch of rye. Rum Finished Rye Whiskey ❤

What was that beans you poured in your column, and what does it do?

My suggestion is to push Moonshine Wednsdays forward 1 day and call it Thursty Thursdays. This opens it up to a broader spectrum of homemade alcohol products like coctails and beer, and it sounds cool... 😅

I just lost a fith generation backset dunder I was so annoyed everything was sterilised as always and I opened it up to make another couple of gallons and it was as furry and green as hell so i will have to start all over again 😔

Oh Randy, here I was commenting your last rum video and then you turn around and post this. I was too far behind.

Hey Randy, take some of those barrel staves & soak them in sherry. Then use them for rum, rye, or just about anything... Sherry cask finished rums & ryes are delish!

Is that just toasted oak and no real charred oak.

Randy. Your one in a million, I was just closing down for the night, and low and behold stillworks and brewing sent a notification through. That was 16 minutes after 12:am. 07.01.25. I live in south Wales UK, what time lapse is there between us where you live? Oh while I got your attention!! Red from shine shack is ok, one of his email friends got in touch with me, he suffered some damage so he wont be making video's for a while. And Facebook & KZbin have blocked him so he cant get any info out too his subscribers. Hope your feeling better me ole mucker.

Get some merchandise. I would get a t shirt

"WELCOME TO STILLWORKS AND BREWING! My name's Randy... " Got ya covered, my man :)

Nice job.. What was the Fg reading?? And where did you get the jar of staves from? Thank's again, A northern hobbyist

You ever want to try distilling with some Rum Dunder/Muk. I’ll send you some any time you want.

Happy holidays Randy. On the Badmo vs chips, you are probably all the way oaked at 8 weeks on those chips. The oak surface to volume ratio on that Badmo will be similar to a true 53 gallon barrel, so I'd give that around a year at least. I think if you save a sample of the wood chips, you will find the Badmo batch will be much better than the chips. You said it, there is no substituting time, but time on oak is the real deal there. In a barrel, micro oxidation through the pours of the wood is also slowly affecting the spirit. You can get good color and oak flavor much more quickly with chips, or chunks in a jar, but true barrel aging is so much better. I used to force age with small stave peices in jars, temp and pressure cycling, and shaking oxygen in etc. That did pretty good, but now I do small barrels for 6 mo to a year or Badmo barrel for 1 year plus, and the results are so much better. It does take some patience, but if you build up to it, eventually you will have a supply ready as you finish off the last one. I'd start with 3 lite barrels for 3 - 6 mo, then 5 lite barrels for 6 mo plus, then 10 lite barrel for 1 year plus, then larger barrels or Badmo for up to 3 years, to get similar effects to real 53 gallon barrels for 3 years plus...

how long does this stay good in the fridge?

Wacky Water Wednesdays 🎉🎉 Cheers 🥂

You need to put a window AC into your brew house

Hello Randy could you give how many gallons of apple juice you used and you can use pickling lime to raise your ph it’s better than baking soda. Look it up on the ole google and read about pickling lime raising ph

Sir, I really enjoy watching your videos. Could you possibly squeeze a Corn Whiskey ferment in that has Chocolate Malt as 5 or 10% of the mash bill, Or a Chocolate Rye ? Just an idea.

A video on the R.O/distilled water additions vs different products?

Anything can happen Wednesday!

Name it Whiskey Wednesday

happy New Year randy!

How long was it aged with the oak chips?

Thanks for all that you do Randy, it was another great year of great videos. Happy New Year! Cheers

Would like to see a five grain, corn, rye, wheat, barley, and oats the barley could be a crystal malt or chocolate

Great Content this year Randy! Cheers! I make Tequila for my wife. Let me know if you need some pointers! Also, love Moonshine Wed's but there is only so many recipe's in the world!