Not a drinker (was), but tune it once more and by all means take it to the consumer.

Mmmm... sloe rum... now, you need to give that a go! I much rather like the rum variant over the gin one... and yes, I've made both! I have to admit though... last year was a sloe harvest disaster, I wonder if I managed to get a small handful! I'm already out looking at my usual harvest spots... this year may be better!

thank you for explaining this so we can understand it. Saw one video and thought OMG had no idea what he was talking about and I think he didn't either. Want to use this in a wine fridge for my cheese and charcuterie.

Apple Palsy🤣🤣

If the apple pie moonshine wasn't so watery I'd say put it in the freezer. It's super smooth.

Hey can you tell me where you got those buckets at. 🤔

How does it cool? I mean, you heat something to a vapor state, something has to cool it back to liquid, right?

You and George came back. That was a good thing. Now George has gone awol again. Our community needs good information from people like you, George and Jesse from still it. Keep up the good work.

I'd love to learn more

You throwing out your head right?

thats alot of cost for a small jar

3.99 or more a lb no thanks

Just stick to your brewing and distilling. No anti Russian comments.

Question. When you Shoot the Thumper, after cutting the fore-shots and turning off the still, then loading the Thumper with fruits, and starting the still again, do you still cut more fore-shots?

That’s awesome dude, I’ve been doing it in a big plastic garbage can with a bunch of holes in it. But I have to turn it by hand.

I make 40 gallons of cider every year bottle in 12 0z bottles always loose 3to 4 bottles while pasturing it’s inevitable

If I were you do this with corn how much would the times change.

My problem is I have a tiny, tiny apartment with 3 people in it. I have a little space of my own, but zero privacy. My schedule allows me 4-5 hours once a week to run, and anything larger than a 5 gallon fermenter would be suspicious. So this seems perfect. Run when I can, don’t even have to empty the fermenter the whole way. Pull out the airlock, drop in the feed hose, let it run. Pull the hose, reset the airlock. Hide the evidence in my belly. Lol

Icing buckets. Brilliant idea

Those with ADHD like me: Mix Vodka with Lemonade

Ok i have a question for anyone who built one of these. I watched the video and built as seen ... but when i connected a fan to test nothing happened until after 50% power is this how it should work?

Omg. You are huge source of information. Thanks

did you have any problems with staining of your fermenter ???

Must try this

that is amaizeing

Baking soda and powder in strawberry powder and lemon juice powde Beer and maybe watermelon and into Beer and maybe eat and drink and drink wine and in the soil oatmeal zinc vitamin D3 and with baking soda and bars

My ocd dont let me drink it if its not clear. I want all my flavor off the still. Colored and clear is also acceptable but i dislike "muddy" shine.

Received mine in the UK today but has a build date of Dec 2022 so there can't be a queue unledd they just found mine at the back of the cupboard. And for ppl in the UK there was a duty/customs charge of £79 to pay

Hi!! My cider smells like sour juice (like it's open juice out of the fridge for days) after a week. is normal? The yeast is active!

I used the Middleton triple distillation techniques Jesse showed in his video. HOLY HELL does it require a ton of mash for a spirit run. I'm over 100 gallons in and not even close to enough for a spirit run yet.

It's astonishing how much grey is in my beard now😞

Thanks for this updated pasteurization tutorial!

Could you use your frozen sperm as a yeast nutrient?

I'd like to apologise to all those people who are above me who have taste buds I feel I'm blessed though because I can drink and eat anything and enjoy it

Obviously not tequila or anything close to it

Can you make the condenser too long? I'm assuming as long as the drips are constant coming off the end and you waterflow is correct you can't make it too long

what's up brother?! I hope you're well. I just ordered me a liquor robot!! I want to see what it's all about!!

Still churning out those videos!

Excellent video. New to this do i need to release pressure after finishing a run and if yes how can i do it? Please

So Mexcal… mmmm

6:00 every time I ferment black cherry juice with distillers yeast, my air lock gets clogged up and explodes.

You probably should have fermented with the pulp to bring out more of the watermelon flavor, and added watermelon to a thumper to bring out more flavor.

Hi. Unfortunately that's not how ya make poitín. Ya don't get rid of your ingredients and it takes 25/30 days to fermente, for 1. we have being making it since 1820's in mayo. It's 3 runs, singling, doubling, and the third run is called the priests cut. But good show, well done

OMG I just made a watermelon wash and once fermented it smelled just awful. I'm gonna run it but i am preparing myself for the same result as you had unfortunately. smelled awesome while building it but post fermentation no bueno

I'm sure this is good, but this recipe way too complicated and expensive for a liquor that isn't.

Video fully not covered like fermenting etc.

I've made this a coupole of times and it's fantastic. Thanks for the video.

Sorry I'm responding to this so long after you made this, but I just saw it last night. The reason for the sodium carbonate is base catalyzed hydrolysis. Esters (flavorful molecules) are converted to their component organic acid and organic alcohol at high pH. These components have either little flavor or have much different boiling points than ethanol. So ethyl acetate (sweet pear smell) is converted to ethanol and acetic acid under these conditions and are easily separated out. You could also use caustic soda, but this is too hazardous for food purposes Also, I strongly recommend using a reflux column still for vodka. I easily achieve over 95% 😁 when using my column packed with raschig rings. Your charcoal filter will be more effective on proofed down product as the water content improves the partitioning or organic components to the pores of the charcoal. Also, I love your content, no BS, just good advice and great variety of topics served up with a good helping of wry humor. I really like the liqueur topics. Please keep up the good work! Thanks Jim PS some states allow home distilling(in some form or other): Alaska, Arizona, Maine, Massachusetts, Michigan, Missouri, Ohio, and Rhode Island.

That brandy is totally bananas!