A Distiller Reacts To How To Drink's Bathtub Gin

Gregg over ‪@howtodrink‬ recently released a cool video showing how to make Bath Tub Gin. A bunch of people in the home distilling community reached out asking me to comment on it.
Make sure to watch the original video here:
• I made my own gin! | ...
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#gin #howtodrink #distilling
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?

[@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.

[@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.

[@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.

[@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

[@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.

[@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...

[@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.

[@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.

[@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...

[@BeardedBored]

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

[@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.

[@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!

[@MadJix]

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

[@StillIt]

Yup yup

[@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.

[@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.

[@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

[@tompeebles6273]

I think thumpers caused this rumor that your still will blow up as they are closed systems

[@PoppaLongroach]

i run a thumper with no issues at all

[@tompeebles6273]

@@PoppaLongroach that was the only system I can think of that can build pressure. Im not sure what else would cause it, maybe a stoppage from cooking on the grain and it puking over...???

[@BigEdsGuns]

@@tompeebles6273 I run 15.5 gal keg boiler and a 15.5 gal keg thumper. With a Manometer installed you can watch the liquid level (water) in the trap (indicates pressure in boiler), and it would overflow and vent to atmosphere if something got clogged to the thump. It also provides a vent to atmosphere when the boiler is shut off. The liquid in the trap would be sucked into the boiler as it cools and provide an opening to the atmosphere. Example of one at the bottom of the link. homedistiller.org/forum/viewtopic.php?f=33&t=64296 Cheers!

[@alexb5766]

It was probably more likely lack of cooling for full condensation of the alcohol in confined spaces?

[@southcack8245]

The only danger is a poorly designed thumper. As others have mentioned, there are design techniques that can mitigate most potential problems.

[@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

[@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!

[@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

[@AD-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.

[@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

[@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!

[@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.

[@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.

[@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 :)

[@Mezox13]

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

[@Rubberduck-tx2bh]

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

[@SA12String]

Yeah, I had my head in my hands watching Greg's video on this. It's a complete misunderstanding of how a basic pot still works. Pressure isn't an issue in normal operation and the vapor doesn't strip flavor from the botanicals due to pressure, but because alcohol vapor is a respectable solvent. In the prohibition era, still explosions were happening because people were running stills in closed rooms, on a flame and probably because they were running the stills WAY too hot trying to crank out product as fast as possible. Maybe thumpers were a contributing factor as well as using people who really didn't know what they were doing and just knew that the mob was paying good money to crank out booze. If this is demoralizing, you should see the nonsense spread by Mythbusters, who plainly went out of their way to create conditions that would result in a still explosion. Even though they told us what they were doing, the simple fact is, that it is forever stuck in the mind of every uninformed person who saw that episode, that a still is just a bomb waiting to go off. Generally I love How 2 Drink's work. Greg has often talked about having to do every drink at least twice to get those sweet B-roll beauty shots. The production quality is through the roof. Great review, Jesse. Would love to see a collaboration between H2D and Still It.

[@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?

[@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.

[@krissmall5984]

One thing I think was going on by saying it's a "bomb" was to prevent demonetization and to stop from being associated with illegal activities since he's in new jersey U.S.A where home distillation is illegal. That's my explanation

[@paper2689]

Aww man home distilling is highly illegal here in Norway and any booze over 60% is considered illegal drugs, I wish I could distill, but I have to stick with brewing

[@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.

[@Tyresio12]

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

[@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 :)

[@robertartibise5998]

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?

[@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?

[@dannoonan7094]

You need to invite him on the show to talk

[@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.

[@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.

[@jong2359]

If the mentality of pressure vessels was true, then almost every house in America has a bomb in it.... a coffee maker (specifically keurig).

[@FoolOfATuque]

Don't buy a still on Amazon. Lol! I love this hobby and have been making beer for years. It seems odd to me that I can make 100 gallons of beer a year, but then take that 100 gallons and fractionate it in a still to pure ethanol it becomes illegal. Just doesn't make sense to me.

[@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 :)

[@mattandruff8583]

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

[@jzay1899]

How to drink and Still it need to work on a colab video.

[@StillIt]

That would be dope

[@thepiratecove2770]

This guy makes me upset sometime, his videos are a bizarre cocktail abomination at times.

[@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.

[@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!

[@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.

[@corinneqofhearts5069]

I feel like a lot of these "she's gonna blow!" paranoia stories come from one or two freak accidents that happened to your one buddy's sister in law's third cousin in Virginia one time (his eyebrows never grew back!) and they've become part of the scaremongering against legalizing home distilling in the US. (See related: Reefer Madness)

[@johnk7093]

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

[@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.

[@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.

[@richardwhitebrook5695]

Loved this commentary. Of course it's easy to say you promote legal indulgence when you live in a sensible country with responsible government - come across the ditch to the nanny (nazi?) state and I reckon you'd join the dark side pretty quickly :) Also loved your take on exploring the craft and making things the way you like them; in my experience about 80% of the time that means making them the way my friends like them..

[@StillIt]

I think that may have come off slightly different to what I meant. I mean I support the legalisation of distillation for personal use world wide without the need for licencing etc. I don't support people being able to do it for profit (without the licencing). But I know what you mean hahaha

[@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)

[@jachobwolff1445]

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

[@eddiegrathwohl624]

Maybe a time for another trip to America?

[@StillIt]

Hell yes, I think getting there would be ok. NZ wont let me back tho haha.

[@thebeaglebeat3615]

Your up early for a Saturday LOL, he isn’t helping the cause (builds up pressure/a bomb) gosh. Like you say if you use good distilling practices you won’t run into trouble, it maybe worthy to mention they pressure could build up with bad design or setup like, a hose running from the condenser is flexible and it somehow got twisted/kinked or it folded blocking flow and it pressured, kind of like how a cheap garden hose kinks and then blows off at the tap attachment. Also a bad design with a loop that has significant vertical height, (hanging a hose at two points with excessive slack forming a u shape)would create a small amount of additional back pressure depending on the total head height. Rant over, love your content

[@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.

[@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.

[@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

[@joogergo1]

I'm wondering what would happen if I tried making something out of black tea. I've seen a british book about tea wine, where you brew a strong black tea and add a lot of sugar (according to gravity) and ferment it to 10-12% using wine yeast. I've been thinking about either fortifying it or distilling it, anyone who's got any comments on that?

[@StillIt]

You know what, I was thinking about green tea the other day . . . .. .

[@joogergo1]

@@StillIt too bad I can't set up a still yet, but I think the tannins from a hot brewed black tea would work really well in a spirit. I also want to make a cold brew version, only the wine as of yet, sadly

[@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.

[@medowucha]

A distiller .. and apparently a DJ. Cause you're wearing the headphones only on one ear. Thats SCREAMING typical DJ! :D cu, w0lf.

[@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.

[@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 :)

[@drfye]

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

[@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?!

[@coreyblackburn9289]

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

[@jock5656]

When I ever hear a comment or quote about distilling regarding the "still is like a bomb"......I ask them, "if that's the case then why doesn't your kettle blow up when you're making a cup tea"? I then proceed to explain that it works in exactly the same manner, except that in our process the steam/vapour is collected via a tube and cooled/condensed to reform into a liquid (ethanol/alcohol). Therefore no pressure & no bomb! This usually leaves them smiling & happy that they've learnt something, which they can also simply & easily explain to others.

[@StillIt]

Heh, true.

[@sydthegoat88]

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

[@benredbeard7023]

On the proofing down issue, is a multi-step proof down preferred? How much of a step is too much?

[@StillIt]

I had a interesting discussion about it in the Ironroot podcast. The idea being that if you proof too fast it can actually go soapy.

[@jock5656]

Jesse, have you experienced this in person mate? As I have always just proofed down in one from 95% ABV to as low as 40%ABV (for Limoncello/ gin etc) and never had an issue?

[@benredbeard7023]

@@StillIt whoa that's happened to me, didn't know it was a thing. An Odin's got hazy after proofing down, I bumped it up to clarity but it still has an off character of soapy.

[@geekmasterzero]

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

[@StillIt]

Cheers mate :)

[@Donavin1976]

SAFETY RULE #1 NEVER put any alcohol over 40% into a boiler! Off flavors (flavours for you Kiwis) May be from missing a very important step... PRE-CLEANING AND A SACRIFICIAL RUN !!! New copper stays shiney from an oil coating that must be thoroughly etched,boiled,steamed, or chemically removed. Without the oil, it would show up at the door with a dull patina finish and get lots of complaints. "It has a gross yellow color". "It tastes like some sort of cleaner". You already covered cleaning in a few vids. He should subscribe to your channel! Keep up the great work! Cheers, M8 🥃

[@jameshathaway5117]

Could you imagine how fast the stream of alcohol would come shooting out the worm if it actually was under pressure? Liquor super soaker lol.

[@ArcticBreaze]

yip all done for MAD science, but now I'm getting liters of undrunk spirits to go with my gallons of all grain beer lol

[@timransby1774]

@13:47 No !!! Pressure does NOT increase through a narrowing of the pipe. Velocity does!! Pressure decreases! Bernoulli’s theorem ….

[@robertlewis3336]

You mentioned ads in KZbin videos. Do you get paid more if I watch the whole ad or are you cut short if I bypass the ad?

[@StillIt]

Technically yes. But meaningfully no, skip away my man!

[@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.

[@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!

[@Ansis99]

Yes, we need no presure! In system which is properly constructed there is no presure! We need big condenser where we convert wapor to the alcohol without presure. In this way we have no smell! Of course windows must be open. :)

[@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.

[@transistor754]

You are Awesome, but please don't worry about designer yuppy S%$t. Please stay down amoungst us #8 wire guys and DIY hobby. Keep it practical without good looking S&^t!

[@iamjustawife2619]

Wtf his stuff being yellow...your liquor should be clear coming out of your still...whatever your making. Also he probably used shit turbo yeast.

[@ecv03]

I voted it down because of the F word around 26 minutes.

[@StillIt]

Better stop watching this channel, you will likely find more offensive things than that

[@jeremyphillips7827]

5:32 The US government also intentionally poisoned the industrial (ethyl) alcohol supply that bootleggers were using during Prohibition. The bootleggers were able to counteract this contamination for a while by paying off or hiring government chemists to help detoxify the alcohol, until the government figured out they could add methyl alcohol to the supply and no one would be able to remove it. The year that happened, deaths from poisoned alcohol consumption jumped 600%.

[@crossbowsniper]

I know this one’s a year old and you probably won’t see this comment, but Jesse I hate to say it you DO condone moonshining…please before anyone jumps me read on. Moonshining is an American term. It originally was first noted in used before the revolutionary war for independence. It was during this period that the British were SEVERELY taxing people on everything including the spirits being made and traded/sold (despite our country having no laws against it at that time). It was during this time that people would run their stills at night for two reasons 1. Cooler air temperatures made cooling the worm down much easier and required less water (which was not readily accessible back then) and 2. The British would not conduct night patrols due to the extremely dangerous wildlife of North America (bears, mountain lions, bobcats, coyotes, wolves, etc) and also revolutionaries that would attack British patrols at night. It wasn’t until prohibition that moonshining became a term used by tax men to indicate someone who was bootlegging. So while not illegal in New Zealand (and I “moonshined” as an American when stationed in New Zealand thanks to help from a couple of the awesome kiwis on the base I was attached to) you are in a historical sense moonshine…though now it does sound much more refined and less “dangerous and illegal” to refer to it as distilling since that’s what the process is. Anyways from this American to you my hats off to you for the awesome videos and hope that little history lesson helps.

[@insaino64]

13:43 Pressure builds because the diameter of the out put reduces, you'd call it vapor speed increases. Greg is super wrong referring to it as a bomb, it's an open system after all. 19:39 There is no problem with cycling heat with a large thermal mass. 32:10 Speak for yourself I am just a bum trying to get drunk for cheap... Love your work Jesse! Even though your a kiwi...

[@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

[@burtmacklin6443]

29:44 Am I crazy? How do you spell Orange? Is that another weird English thing where different English speaking countries spell shit all wonky?

[@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.

[@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!

[@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!

[@thomasa5619]

To be fair I *am* a self hating bum that wants to get drunk cheap But I *am* mostly here for the adventure, I refuse to buy a still, I even made my own hydrometers. I want to do it all from scratch. I’m here to make things and learn science. meads, wines, brandy, neutral, gin, etc Though my autistic mind is mechanical. when it comes to flavouring gin, I’ll need to follow recipes cause I can’t just pick random herbs and spices like you can

[@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

[@Caffeine.And.Carvings]

My friends just got me a 2l alembic still. Decent Quality as well. Sadly I don't see s good tutorial on KZbin anywhere, so I was wondering if maybe you could do a gin Destillation tutorial for Such a still ?

[@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.