A Distiller Reacts To How To Drink's Bathtub Gin

[@daitokuji8327]

I ship a Still It / How to Drink colab! you guys could work together on some unique spirits and then make unique cocktails together. i would be there for that!

[@MrSplic3r]

YES

[@jakeiven1985]

please lol came from that video

[@micahestep7679]

Yyeess!

[@alleneckert8225]

I believe the explosiveness of stills begin in the era of prohibition. Often the regulators or the revenues would intentionally blow up the stills. so when the public would hear of a still blowing up and destroying that still, that led to the awareness of exploding stills.

[@IAnolastname]

It's also worth mentioning that back then, they really only used an open flame for this type of work. A still itself isn't a pressure vessel and contains no oxygen, but it's venting alcohol fumes constantly as it operates (if it's not perfectly sealed). If you run one in an enclosed space, you're putting alcohol fumes in the space. With an open flame.

[@935AscensionGroup]

The exploding stills myth comes from Moonshiner style distilling setups. Since they did not want to double distill and do everything 'single run' they used thumper kegs. That means you need a certain amount of pressure in your still to push you vapor through the water. If then your 'cap' is not on tight you can blow up the entire site xD

[@drgreenthumb1893]

The thumper is because they ran 800 gal to 2000 gal pots and ran them fast the thumper keeps it from over boiling in to the worm

[@darkosvenicci2151]

Yup, there was numerous explosions as a result of moonshining in an unsafe manner. Often in basements and enclosed spaces were gas collected from not properly sealed equipment. This gas would buildup to a highly explosive and toxic result. Methanol poisoning and explosions were not uncommon.

[@Deeceesadventures]

Exactly what I just wrote..💯

[@skraegorn7317]

Speaking of prohibition and liquor laws, I'm surprised Greg didn't mention that distilling your own alcohol is illegal in the United States. Unless you're a licensed and trained distiller and you're working with government supervision, you can't do it. Safety aside, the ATF would've wanted a word with Greg if he actually used his still to make gin.

[@Miata822]

I recently saw a post elsewhere from a guy who was significantly injured when his Chinese still kit with thumper ruptured. He didn't provide details of what he was doing at the time, but if you use a thumper incorrectly (blocked inlet/outlet or allow solid material added to thumper to exit and block a smaller condenser worm) it can absolutely build up pressure in the pot.

[@TGlooknohands]

Oh my god! Thank you Jesse! :D I love Gregg and How to Drink but all I could think of while watching that episode was how you might react to all of the errors and mistakes.

[@jimlippi4001]

Still and learn.

[@CrapSandviche]

There’s a lot of secret home distillers in US, but you never here about Stills blowing up. You do hear about homes and garages burning down from frying turkeys.

[@iamjustawife2619]

Bruh, I go steady inside my apartment. Nobody knows, no accidental blow ups. Don’t keep a flame by the finished liquor or vapor. Derp

[@CrapSandviche]

@@iamjustawife2619 exactly. Only dangerous if you don’t know what you’re doing

[@kidrigger]

Probably cuz anyone who's running a still has the know-how and knows it's dangerous so they take care. So many people aren't even aware of frying frozen turkeys.

[@MarkSmith-wu8rh]

Don’t forget about the bathtub meth , or homemade meth . There’s been three homes blow up in my county in the past ten or so years from retards trying to cook meth

[@Spydercos89]

My first thought when I watched How To Drink's video is why didn't he reach out to Still It. I'd love to see a colab video.

[@StillIt]

Plenty of others to talk to first haha. I would be down tho.

[@navymark101]

Great observation from Team Still-It on this though Greggs "Bomb" theory is crazy. I always like the history part of these topics. Good Job Jesse, we appreciate it...

[@gpmenges1]

Thanks for this, brother! I'm a homebrewer who's just recently taken up distillation and your channel is a gold mine! Cheers!

[@StillIt]

Awesome! you got a big head start coming from brewing :)

[@melsilva9158]

I love Gregg over at @How To Drink and watch his videos all the time. Even though I knew some of his information was er, misleading, The best part about their videos just like these at @Still It; the personalities. I'm not a home distiller (yet) but I watch because they are entertaining and the people (Jesse and Gregg) are so personable. If I ever got the chance to just hang out and have a drink (Cocktail, spirits or even a soft drink) I would do it in a heartbeat. Smart people that want to share their passion in both respects. Cheers!

[@esbillingsley]

Your positivity is infectious, thanks for spreading some great vibes these days. I love home brewing, but can't legally distill anything (as much as I'd like to try it!). Cheers mate!

[@louiel8711]

Pressure only builds in the still if the worm or thump clogs up from a boil over. Thanks great video.

[@iamjustawife2619]

Pretty much hit the nail on the head. Strain your mash before distilling to avoid this. Edit; let’s be real, gaskets used for my still are made of dough....the pressure to blow open a dough gasket is...not very much lol

[@am195]

I'm also wondering why he could have not just set up a make shift Bain-Marie for that still. It would have solved all the issue of not being able to use an induction heater and makes it much easier to adjust the temperature on. Thanks for the great videos Jesse!

[@GS-wz1ud]

Great idea. Chuck the still in a pot of water, and use the water to gradually heat the contents in the still.

[@chuckdontknowdoya6100]

He also could have put a steel plate on the induction heater to solve the problem .

[@GS-wz1ud]

@@chuckdontknowdoya6100 true, I was thinking about scorching.

[@Rubberduck-tx2bh]

Totally agree Jesse: you take pride in something you made (especially when it turns out yummy!)

[@Danimal1087]

I assumed when I first watched the HTD video, that Greg just didn't want to deal with the legal aspects of distilling on camera while in the USA, so he just came up with a loose excuse to not distill his gin.

[@StillIt]

You know what, I actually thought the same thing. Or more likely got stuck in, made a plan. Then someone suggested it may not be a great idea. Didn't want to just straight speculate in the actual video tho.

[@JackPorter]

didn't even think of this, america still having dry states is still a mind fuck to me, yet they are the leading example of weed legalization except for amsterdam, but even amsterdam made it illegal for tourists i heard. ofcourse america is huge and nationally it's still somehow banned, so technically it's a federal crime to purchase legally, so maybe a bad example, but still a leading one.

[@AM-hf9kk]

I think he just psyched himself based on an incomplete understanding. Like people that say "I'll work on anything in my car but the brakes..." Neither is especially complicated or dangerous if you think it through and take small steps.

[@blackmoon8459]

@@JackPorter It's not a "dry state" thing. It's a federal law that makes it illegal to manufacture alcohol over a certain ABV at home, or to use the distillation process to make alcohol. Distill your water, distill essential oils, fine. Alcohol, no way. Tax man needs his money after all.

[@JackPorter]

@@blackmoon8459 let me make it simpler with a comparison. I hear making cakes is banned, i say oh yeah, i forget America even bans cakes outright in some states. You see the cake ban is way more strict than the cake baking ban, and it's weird that America goes so far backwards to even outright ban cakes in certain areas. You see now? Example of extremely strict policy gives credence to the less strict policy culturally, even though they are both needlessly strict. And this is a complete mindfuck for someone outside of that culture. That's all, i was just noting a little culture shock. Both are stupid laws, i paid my sugar tax when buying the sugar and yeast to make a cake, i should only pay the cake tax (real tax, so the comparison still works) if i actually sell the cake.

[@mattandruff8583]

Hey thanks for asking people to be respectful with feedback. I love it. Keep up the good work.

[@blindguy63]

Another great video Jesse! I recently made an extraordinary “Orange-Cello”. I fermented up a regular old sugar wash, then ran it through my still set up in Reflux mode. It blended up at around 180 proof. I then bought abouts 12 small Mandarin Oranges. After washing them thoroughly; I threw them all, still completely whole, into a one gallon glass jar, then filled up the jar with the neutral spirit. I let this set, finger tasting every day, for abouts 2 weeks or so. I then pulled out the whole, quite pale colored, oranges and cut them in half and juiced them. Talk about powerful OJ to go with that bowl of Wheaties. LOL! I dumped that high proof orange juice back into the glass jar. I proofed it down to 100 proof using distilled water. I then sweetened it up to taste by adding in some corn sugar. So now it’s been sitting here at 100 proof. I tell ya, it’s very tasty indeed! Although I think it might be a bit too hot yet. So now that it’s been sitting for a while; I’ll finish proofing it down to 80 proof and let my friends enjoy it with me on these still quite hot SW Florida days! Keep on chasing the craft my friend!

[@randolphbehm877]

You had a good analogy with grain mill dust. Like the vapor chamber in a still the grain mill or silo has very little atmospheric pressure until a source of ignition is introduced. A 70+ percent vapor will blow.... even with a clear condenser line. I think it’s important to clarify for some of your more novice viewers. There are 2 types of potential explosions with a still. One would be a still with a clogged condenser. It will build pressure until it finds a path of least resistance. Most likely something would leak before a catastrophic boom would occur. The second would be a vapor leak that is exposed to an ignition source. This explosion would not need any build up of pressure in the still.

[@MasterFlotolk]

I live in florida where it is illegal to even own part of a still, and still love watching your content just bc you're so wholesome. Please don't ever stop!

[@chrisgeo1642]

As has probably been said “bathtub” gin was so called because of how it looked. The yellowish almost textured look of it was reminiscent of bath water, used bath water to be more precise.

[@PoppaLongroach]

thank you man it is about the proccess and geekery for me to, i realy dont even drink. i taste mine but give most of it to friends or barter and swap with it

[@jimlippi4001]

That may become a useful commodity in the next few months.

[@shaunashlee4705]

What a great great guy. Very inspirational. The part in the middle that you refer to as a rant I would call passion for your craft. Thanks

[@spikelove9533]

Jessie's rants are more polite and thoughtful than most peoples comments its no wonder he has hit 100k subs. The pressure thing can also be negotiated by use of a pressure relise valve. I would argue if your uesing thumpers you do have pressure. Its a closed system. Yes the pressure is not very much but the pressure is there. IMO the most danger when uesing thumpers is when you shut the still down. If you dont imeaditly open the system between the still and tbumper it creates a vacuum. This can collapse/ implode your still. If that splits a seam you risk a nasty burn from the hot wash rushing out. So either imeaditly open the tubing between the still or thumper or install T with a valve to avoid this.

[@richgurney3610]

Your comment about why we do it. Yup. Not a drunk, not trying to save cash. Doing it because after a hard week at work to be able to sit down with a nice gin, notes of rosemary and lavender a recipe that I've created myself. Priceless. Keep up the good work dude.

[@StillIt]

Cheers mate :)

[@coreyblackburn9289]

Your absolutely right Jess thanks again!!!...

[@ricardosaenz569]

I just stumbled onto your channel and i have to say your supportive and positive attitude is awesome. I never thought about doing any home distilling but you got a new subscriber. Up Date; one year later and still watching. You're a legend mate

[@ricardosaenz569]

I think that the legality issues in the US has led to a lot of negative rumors flouting around when it comes to home distilling. Demonization in the public means people may be less likely to do it

[@jimlippi4001]

A still is basically a a steam boiler. I've installed and worked on them for 37 years. Now I'm enjoying working with them.

[@StillIt]

How many have stills have you seen blow up? haha Cheers mate :)

[@jimlippi4001]

@@StillIt Only in the movies.

[@kevinbaxter2578]

Thumbs up man. You are right on how we should treat others.

[@StillIt]

I mean seems like common sense haha

[@MrEric_API]

@@StillIt unfortunately common sense isn't all that common anymore.

[@Sir_Lobo]

15:20 This resonates with me as I genuinely and generally abstain from drinking or even having a casual drink of Liquor. I maybe drink once every 6 months if not year and I've been old enough to legally drink for 8 and a half years. I just like the science and techniques involved when researching this stuff even if I never do it myself (as I'm pretty sure it's illegal even in Mississippi where I live) but watching Still it, Whiskey tribe, the Bru Show and City Steading have really given my thirst for knowledge on Distillation and Fermentation some satiation over the last half a year I've been researching this topic.

[@jono04177]

I have recently purchased a pot still and am using Still It for research (along with other forums and material) before I start actually distilling/making a mash. I appreciate how Still It gives his open and honest opinion without fear of offence, while also not being offensive. Makes me feel like I am in the right place for my journey ahead

[@dan8402]

I hate that it is darn near impossible here in the US. I do agree as an open ended system pressure really doesn't change. Gin really isn't really my thing, but yup as a brewer geek it is great. It is like being a mad scientist. As you learn more about the process, you can refine your own. Take basic steps to keep it safe. It isn't hard. Induction is great, but getting one with enough power for larger stills is not cheep. Average thought process, if I could distill at home. Distill outdoors, or well ventilated area. Triple check your connectors for any leaks. I would run just water and rip it hot through the still to check everything. Water steam won't explode! LOL Dump your first 100 ml or so. You can also use the flame test. Small spoon sample and light it. Orange flame bad, blue flame good. This is a cool science you can show your kids. If you are not familiar with your wash and still, make small cuts. Be a mad scientist and mix, age, etc. Don't be afraid, you can do it! Have a kick ass week Jesse!

[@Themassaman1]

A lot of states you can make "fuel". FYI

[@mauistevebear]

I am trying to catch up with all your vids and this one is one of my favs, only to hear your input on another utuber...I actually saw this video a while ago and remember scratching my head over it, but as you say, it is a learning experience backed with a passion to learn. I wish you would do more of this kind! Thx Jesse for presenting truthful information to us hobbyist!

[@thomas1man]

agree with you 100% open system does not allow pressure build up. the reduction in diameter causes the velocity to increase. But you made it a positive criticism and not negative we are all chasing the craft.

[@Mezox13]

The thought of the pressure in the still comes from having a thumper but he didn't know that fact

[@MawoDuffer]

I think the guy should distill some gin. I’m pretty sure there exists a gin basket attachment for that copper still that goes between the pot and onion. Or he could do his original plan I guess. But yeah he’s got a few misconceptions about distilling.

[@ErikWaitWhiskyStudies]

Funny, I just so happen to be wearing the same Texas Whiskey Trail shirt while watching this video.

[@StillIt]

Ayyyyyeeeeeeee Erik. Gotta rep Texas whiskey!

[@JustCallMeCharlie]

love it, im a big fan of greg and how to drink but the whole time i was watching that episode i was cringing internally at all the misinformation and misconceptions about the craft of distilling, glad you could clear some things up!

[@southcack8245]

I get that same cringe when I watch some of George's videos. It would be nice if some of his videos could be objectively analyzed.

[@JoeMillward]

So need your chilled attitude matched with Greg’s energy .. new subscriber!

[@davidelourenco2537]

Has I saw this video from How to drink which I follow religiously I imidiatly commented on.. I do have a still like that, 20l.. These are made here in Portugal all cooper and hand made (and not that expensive but firstly without lead or other crazy stuff) , but as Greg did I also chickened out for 2 years about start distilling and then found Still it and Barley and hops that make this hobby so approachable and really clear out much of this misinformation thats out there. Thanks again for your work. Hugs from Portugal

[@StillIt]

Its a awesome channel man. Glad your chasing now mate.

[@jachobwolff1445]

You're awesome. Thank you so much. You got an new subscriber today!

[@ecv03]

My great uncle was born in S.F. in 1907. He used to tell me he would volunteer his bathtub to make the beer to distil. If that helps.

[@Ralphgtx280]

US moonshiners used copper bathtubs ( the small moveable ones) quite commonly to make stills I believe that a cap was sold for them by mail-order.

[@mahkvreug]

Good job man! Love that you showed respect the whole time to Greg. You seem too be a good human.

[@sydthegoat88]

Between giggles, Jesse is really articulate, really value your opinion

[@BeardedBored]

I was wondering if you'd do a reaction to this. Good job dude:-)

[@DrewZaun]

I don’t know Greg, but I live in the same state. I don’t think he really believes a still is like a bomb, but rather he regaled he was about to film himself violating several laws, thus suddenly he becomes very “afraid” of the illegal still on his bar, and declares it as a decoration only and offers an extensive explanation for never using it. I’d bet he has in fact dabbled already...

[@Miata822]

Wise words. Far too often the anonymity of our online personas leads to saying things we would never say in person. Besides, being kind is more persuasive.

[@YaBoiTaeWu]

I really appreciate this video. I ordered a still to make gin and started doing some research. That video scared the shit out of me, I appreciate you putting the misconception to rest. Can’t wait to start distilling 😤

[@jacobweininger6258]

Traditional moonshine stills were/are often ran in conjunction with a thumper, and in do so this makes the still itself a closed system. This is also coupled with the fact that the vast majority of these type of stills heat source is/was an open flame.

[@Anderwreckzz]

Absolutely love these videos mate, watching all the way from the uk and this is a fantastic hobby you inspired me to take up

[@geekmasterzero]

another great video, I just watched how to drinks video last night well done

[@StillIt]

Cheers mate :)

[@Bildo1986]

As long as you have a condenser And it has a delta T, (otherwise it's not a good condenser.) It'll draw a slight vacuum in the condenser. And stop the build up of pressure at that section. It's the principles on enthalpy and entropy. The explosion factor comes from metallurgical failures from the "pressure vessel" due to constantly be heated. The idea came from deep woods distillation. When alcohol vapor escapes at pressure it can spontaneously combust, but that's at rather higher pressures leaving a pressure vessel to create constant enthalpy ignition due you a pressure loss.

[@luiscastaneda5481]

Love your videos man keep up the good fight. I send peeps your way whenever I get a chance talking to other new distilling enthusiasts looking for advice or information.

[@MadJix]

I think the bathtub part came from them fermenting in the bathtub...

[@StillIt]

Yup yup

[@danbourquin5673]

Thanks, Jesse. You're always a gentleman and always a scholar.

[@dogguts28]

In relation to the pressure reference, scientifically heat creates pressure(even in an open system), maybe not much but more than atmospheric pressure. It must produce more pressure than 103.1kpa for the Vapour to move up in the atmosphere. Correct me if I’m wrong please

[@StillIt]

Yeah, it will create a slight bump in pressure (compared to atmosphere). But nothing close to what will cause even a risk of explosion.

[@bigcheesedog2645]

@@StillIt I don't distill and I am digging into college classes that were way too long ago, but the shape has more to do with PV= nRT or en.wikipedia.org/wiki/Ideal_gas_law and the fact that a narrow pipe has a higher surface area to volume ratio so it cools more effectively. I would also assume manufacturing considerations are in that too, but I won't even guess about hammering copper to shape, though the gradual taper from 4-6 inches down to 1/2" is more robust than a quick change in cross-section, the quick change would cause stress problems and the joint would be very vulnerable to damage. But basically, as the vapor goes through the system and cools the volume of the alcohol vapor decreases so to keep as much of the vapor in contact with the copper and shedding heat wall you need to shrink the diameter down. My guess on explosions is that you got a vapor leak or you overheat your cooling system and start getting vapor out of the spigot. The vapor fills the small apartment kitchen (which in the prohibition-era was probably locked tight to control the smell) and once you hit the right fuel ait mixture add a flame then boom, so the still did not explode, but did cause the explosion. I would assume an adult does distilling in a well-ventilated area :)

[@brucetreloar2413]

I couldn’t believe that your initial reaction to this video was the same as mine. He knows nothing! Loved your inclusive view on the world and… that your giggle was cured. I might resubscribe. Thanks

[@Tyresio12]

Wow, it's really nice to meet you in a European time zone ;) cheers!

[@johnk7093]

just watched H2D gin episode... so I could watch this one!!!!! now to press play Cheers from Montana.

[@bernardwilson]

Hi Jesse, love your work. I am in the UK and have to keep what I get up to in my brew room quiet and there is not much of a network where you can chat about what you have been up to. I make a lot of wine and all grain beer and just started running a little air still and I love it. I make loads of base spirits from sugar washes and started with the kit flavoring. moved to using my own botanicals by steeping and now I am having a go stilling the fruits and spices, but this is a little limited with the kit I have. Just starting to play a little and tried a few ideas I have seen you do. The peanut butter M&Ms was a work of art and perfect for my jaded taste buds. I put a batch of my own cider through the still and added a butter candy in the same way you did with the M&Ms and that was excellent too. Thank you for helping me into the hobby I am hooked.

[@elusive323]

Thanks dude,I watched this same 'how to drink" video and had the exact same thoughts through-out.

[@StillIt]

Good stuff!

[@scottmcneill6333]

Well, I guess I'm learning stuff. I laughed at the same mis-information and the same things you laughed about Jesse. And ypu're not a tiny little 'tuber! Many many people love your channel!!

[@StillIt]

Cheers mate. I mean its all relative I guess. How to drink is a tiny channel to some.

[@christopherengland7245]

The slowmo Greg does is very visually satisfying

[@diablominero]

Maybe that guy read about Dalton's Law of Partial Pressures and didn't understand it? Certainly, there will be a significant partial pressure of ethanol vapor inside a still, but it won't be greater in the narrower part of the tube, and the total pressure won't ever go significantly above 1 atm.

[@Guentzel]

Great video, Jesse! I also love Greg's channel! Also dig seeing the T-shirt!

[@StillIt]

Its a awesome channel. Big day tomorrow! See ya there :)

[@justintaylor2745]

The stories of catastrophic kabooms my dad told me about from his younger days all had the same three precursors that caused the kabooms. Open flame, storage of product in close proximity, and enthusiastic product testing 😆 He never has mentioned anything about pressure of any kind being involved. Should mention we are all of Appalachian decent.

[@jellezegers]

This was just awesome!!! I watched How to Drink's video and got super scared at first. Then I looked for some more videos on youtube about making gin and I stumbled across this video! Absolutely wonderful, super educational and debunked all my fears! I'll hopefully give this a try soon :) Greetings from the Netherlands

[@Toffie10]

It is an open system. How on earth can pressures build up?

[@jurieccilliers]

It's not really a pressure accumulation, but rather the pressure increase which also increases the velocity of the gas (also called a fluid) flowing through the pipe. See: Bernoulli's Equation for further knowledge 👌🏻 Please let me know if I have the wrong idea, it's easy for me to make a mistake.

[@StillIt]

Yeah, that is a thing for sure. But in terms of that causing enough pressure to "create a bomb". . . . . .

[@jurieccilliers]

@@StillIt Definitely not even close to being a bomb. 😂 I actually had an old condenser blocked with copper lactate. (it was used by my unlce to heat up milk at an event and stood for a few years without proper cleaning) So I unknowingly built the potential of a bomb, but luckily I noticed extra leakage which vented the system and prevented a proper bomb. Also used an electrical element, which also helps 👌🏻

[@jimlippi4001]

@@jurieccilliers In steam systems they call it water hammer. Scary.

[@samuelmogg2569]

Jurie Cilliers in a subsonic (incompressible) fluid, an increase in velocity which would occur during the reduction of the cross sectional area of the pipe would cause a subsequent reduction in pressure. While it’s correct that Bernoulli’s uses that principle, on its own it is a Venturi

[@laurenburley6418]

As vapour moves through a space as it condenses through a larger > smaller space the pressure builds up? So with a normal house kettle, it goes through the keg > a small space > smaller space > reduction of vapour?

[@dannoonan7094]

You need to invite him on the show to talk

[@mikeweeks4669]

Local Craft Beer and Distillers in Alberta are making beautiful different Whiskeys ,Gins and Vodkas. Tried Pumpkin Spice Potter in a local brew house tonight different taste but great matched with dinner.The Majors think long and hard before trying this.Dinner was great Fall Flavors gate to plate from local market gardens.Keep up your awesome work.

[@StillIt]

Cheers my man. The future of distilled spirits is exciting mate.

[@Bee2theTee]

Thanks Jesse, lately I've been hearing a lot more chatter about diluting a spirit very slowly as you don't want to shock it and force all the conigers out of solution. My two questions are: (1) if I have an 80% ABV white spirit that I want to dilute down to 60% ABV for aging on wood, is it suggested that I do the dilusion slowly or can i just tip in my 7L of water to get my desired ABV? (2) my aged spirit is now ready to bottle. Can i dilute from 60% ABV down to 45% and then bottle, or should I wait a week or longer before bottling, or should I add a small amount of water over a week?

[@HopsANDgnarly]

What a good guy! Love the format and I appreciate your approach to spreading good information 🍻

[@tjans1979]

I loved your comments about how to treat people in the forums. The distilling forums seem to have more crabby and elitist PPM then any other group I've been part of. No empathy. You're a good dude, Jesse.

[@peterdesroches5607]

Mate, brilliant video and good to see the excitement about the geekery about distilling. I will say flat out I have never distilled....yet, however I have been a homebrewer for a very long time, much to the frustration of my wife, and I understand the geekery. Keep it coming, great entertainment and information.

[@grimwaltzman]

Living in Eastern Europe, distilling here is illegal, but no one really cares. My grandfather died a year ago and left me a still. Nothing too fancy, but gets the job done. And now i have to learn distilling basically from scratch, and boy is it interesting. So many possibilities, so many options.

[@StillIt]

Sorry to hear your Grandfather passed on. Pretty cool that you got to keep his memory running with the still though. Welcome to the craft! So many things to try right?!

[@340wbymag]

I have a copper pot still like that, and it's pretty darned cool. The condenser is weak, but this is old school technology that still works well today if you operate it slowly. You can create way too much pressure inside the still by utilizing too much heat, especially if your mash is a higher proof. It would not require much of a mistake to blow the top off the still, and you can bet the farm that it would be a serious danger to anyone nearby. A high-proof wash and too much heat is a recipe for disaster, but that's true in every still. One must remember that this copper pot still design goes back to about the fifteenth century when folks were heating stills like this with oil lamps, and cooling was done by pouring cool water into the condenser by hand. I love this kind of still but recognize its limitations and its danger. Distilling is not without danger, no matter what still you are using. A little common sense goes a long way towards safety. Think about boiling liquid in a big pot and all the steam vapor you are creating and forcing through a small condenser line. You may have an open system, yet you sure build up a huge amount of pressure. The smaller and longer the condenser line, the greater the backpressure on the still becomes. The bigger the pot, the more steam vapor you create, and the potential for an overpressure event grows rapidly with excessive heat. You can quite easily overpressure an open system.

[@SpaceCowboy02]

I really wish I was able to home distill but living in Va, USA. It’s almost impossible to not get in trouble. Moonshine busts happen so often in my state.

[@southcack8245]

Don't get caught.

[@jamesmccormick1538]

Hey Jess! As always, GREAT information and review!!

[@gayforbrae5693]

i think what greg meant by the pressure building up in the still when he was first talking about it at like 14:20 was that because the pipe gets thinner its going to force the vapour through at a faster rate not that the whole thing would pressurise but that the like local pressure in the pipe would go up and force it through faster maybe kinda like how you put your finger over a hosepipe and the water shoots out with a much higher pressure because its being squeezed through a smaller gap idk the exact word for it but i think thats what he meant

[@nynorthman3899]

That was a nice cross over/react video. Its cool to see him branch out a bit.

[@StillIt]

Glad you liked it :)

[@motttheben]

Awesome video! Late to the party, but I came here from the HTD video and loooved your reaction and positivity. Couldn't agree more about chasing the craft. It's illegal to distill at home where I am in Canada, but I'll be digging into your videos for sure, it's the closest thing! New sub for sure 🤙

[@drfye]

goddam, I will say, that slowmow makes me want a drink.🤣

[@sstay1313]

I watch how to drink also...came up on my because you watch this try this list.. when I was looking up how to make mead,, your vids popped up also and been watching yours also..keep up the good work..

[@StillIt]

Its a awesome channel man. He dose a awesome job. Cheers :)

[@PoppaLongroach]

you should come up with and market cards for spirits like the ones for wine. this would b great idea for your new distillery (fishing for info here lol)

[@cynhanrahan4012]

Not a bomb, that's where I started talking to Gregg on my monitor. There is a hole in the end. It has an exit. It's not pressurized. There's a hole in the end. I'm so glad watching How To Drink put me in your algorithm. I have watched a lot of US home distillers, even using their own electric stove as their heat source in their kitchens with their vents on or a window open. He's such a messy bartender. Ok, I'm a woman, been a wife, and all his spillage makes me scream. He didn't distill any of his mixes. He just infused. And he didn't know enough about infusions to know what to put in when. I make a lot of infusions with cheap vodkas run through a water filter a few times before introducing the botanicals. Sweet things go in first, bitter things go in next, astringent things go in last. I use cheap filtered vodkas because I don't want to use water to change flavors and strengths, but I've been doing it a long time so can't diss the guy. He makes some great drinks even if he does splash all over his bar. I'll hit you up once my channel is up. Cheers!

[@EmptyPsychosis]

Just because it has a hole in it, doesn't mean it can't be a bomb. All it would need is for the vapor to expand at a rate faster than it can leave the container, and for the pressure to continue expanding long enough to exceed the structural limits of the container. With the contents of most home stills, and loose fittings, it wouldn't be a very impressive bomb. However, if the alcohol vapor were to be ignited, it would probably create a a decent sized fireball with enough force to "blow" the top off. It's not likely to happen since most people aren't going to distill with an open flame, but I can see that being very loosely defined as a bomb. Relating, to the previous point. Just because there is not a closed system doesn't mean pressure cannot build. There must be a pressure difference in order for a vapor to move from one point to another. The still is being heated, causing the liquid inside to turn into a vapor. There are more molecules in a liquid than the same volume of vapor, meaning the vapor is expanding in volume creating an increase in pressure. The ambient pressure outside the vessel is lower, and there is a path for that vapor to travel. That path becomes increasingly more restrictive for the vapor due to its decreasing diameter, and constant bends. This allows the pressure inside the vessel to increase further, until it has reached a point of equilibrium.

[@nhenderson2094]

I love his videos for mixing drinks and getting flavours to blend but this one was a bit outside of his realm (and he admitted it was a stretch)

[@StillIt]

Oh for sure. Same as me making videos about cocktails hahaha

[@joeblow9275]

Yeah, I honestly think it would have been better if it had just been a video about making gin using infusion.

[@adkviking69shofner98]

I have this still and for me and i LOVE the old timey look of it and mine is 100 percent copper

[@benway23]

Thank you for your work.

[@StillIt]

Welcome!

[@williammorrismckerrell981]

I think the bomb thing came from someone who built A home still and did not know what they were doing so boom at least that is my thought.but if any one dose know would love to know as well.

[@marcusnunes7256]

Cool to see this being a fan of both channels

[@jesseenns5573]

Thank You. I Find the Hobby Exciting.

[@Deeceesadventures]

People think this way because guy use to run with a thumper which would have some back pressure on the pot side. So if your running an 100 gl pot it could be full of explosive gas . Plus they used open flame. But people don’t seem to use a thumper anymore.

[@ajmarshall1021]

Great video Jesse ,love ur passion

[@MarknCatSaint]

Very funny vid and reactions 👍 For us (not allowed to still) the infusion style of gin making using (in my case) a basic vodka with little flavour (there are sugar vodkas available) as a base at around 40% (OK 38 ish by time you've messed around + plus I tend to drop it a little anyway ) is the only option. But can still work, with some time, patience and experimentation. Botanicals are easy and relatively cheap to access, and some fun can be had by adding certain black peppers, (even that is a whole other world just how many black pepper types there are) and even other peppers like Schezwan, citrus notes and even where you get your juniper from (not all Juniper is equal) I was fortunate enough to get some fresh Juniper Berries from Scotland and wow the difference! It can work - yes I'd rather still it and make it from scratch, but we all chase the craft the way we can - like Bearded's Applejack (done that too) and just watch in envy at a country who is adult enough to allow you to do it for personal use.

[@danielgogola]

Favorite distillation channel 🙌

[@StillIt]

Cheers mate

[@semdevisser5227]

You are a real credit to our hobby dude.

[@StillIt]

Cheers mate

[@hazard1nc]

Thanks for sharing this Jessie

[@StillIt]

No problem 😊

[@wesleypedone5067]

I think I have an idea of where the pressure misconception comes from. It is technically true that pressure in the catch tube does increases as the diameter of the tube decreases. This pressure increase actually helps the vapors more easily condense. However, this pressure change is negligible with regards to the pressure inside the main body of the still, provided there is an opening to release the pressure, which of course there is. In any case I think that's where the thinking comes from. Keep up the great content!

[@copewy22]

I really like the how to drink videos but this one was so far off the misinformation 🤦 thanks for checking it out cheers🥃

[@madwilliamflint]

Bah. Give the guy a break. He's figuring it out.

[@TheGabrielStudios]

It’s a misconception not misinformation, they are very different

[@DM-kv9kj]

It didn't seem that "far off" to me... Most of what he said was completely true in fact.

[@thesun5275]

misinformation = something is told that doesn't happen misconception = something that happens is at a much lower rate than everyone believes

[@joshuab4586]

I think it shows more how much misinformation there is about distilling in general. I’ve heard all the same misnomers about stills from history shows.

[@JonathanRossRogers]

Can filtering ever substitute for distilling? For example, could Greg have put his infused gin through a charcoal filter, such as in a water filter pitcher? Would that filter out too much flavor?