Air Still Pro: Making Whiskey with the Still Spirits Shamrock Whiskey Flavouring

Air Still Pro: Making Whiskey with the Still Spirits Shamrock Whiskey Flavouring: • Air Still Pro: Making ... .
Hey folks! In this film, i'll be taking some failed home brew wine at 13% ABV and running it through the air Still Pro to make a neutral spirit, before colouring it with oak chips and flavouring it with Still Spirits Shamrock Whiskey flavouring. The end result being an authentic whiskey flavoured spirit at 40% ABV, which looks, smells and tastes like a whiskey, albeit a slightly cheap tasting whiskey. So all in all this was a success, but it doesn't make an amazing quality whiskey drink. The film features the whole process including ingredients, recipe, distillation on the stripping and spirits runs, adding oak chips, filtering, flavouring, bottling and tasting. Hope you enjoy the film, cheers folks!!
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[@davidtowers3731]

Hi I do like your videos on making spirits, but I thought when you filter your spirit through a carbon filter it should be diluted to 40%

[@MossHomeandGarden]

To be honest, I'm not really sure about that....I'm still learning as Im doing...

[@Rubberduck-tx2bh]

First off, kudos for doing double distillation. I'm currently on my way through some very OLD wine that I made 20 years ago in similar fashion. I was wincing for the first part of the vid thinking you were going only once through. Well done, sir! Some points I've learned in my home brewing journey that may be helpful: High ABV alcohol is a solvent, and me being the major reader/researcher (especially on HD site) I am concerned about putting 89+% into plastic containers. I'd love if that carbon filtering was all glass or stainless, but I imagine the $$$ impact would be higher! Not sure about AS Pro, but base unit has a botanical basket that clips to bottom side of head unit that you can fill with copper (saddles or otherwise) to get that copper in the vapor path goal. Everyone has their preferences, but oaking at 50-60% ABV seems to be the consensus to draw the "appropriate" tannins, flavors, etc... from the oak. That Blue Tooth printer is awesome! If you get the ambition to do an all-grain Irish Style Whiskey, I would STRONGLY recommend Golden Promise malted barley. 45% of that, 45% of unmalted (or flaked) barley, & 10% corn meal. Great success with that recipe! Not basing SS infusions, but they do fall short of all grain recipes (in my experience -- I'm a rye lover).

[@MossHomeandGarden]

That's a lot of good information to share and I thank you for that. I've got several more stilling videos uploaded, so you may see a repeat of plastic usage, but I'll stop from now. I'm having a stilling break until nearer Christmas, then I'll make some Christmas themed liquers like I usually do. Cheers!

[@jeandelorme7407]

The flavorings are actually better than I expected when making mixed drinks. Definitely not the same as aged spirits. But remember you started with nasty wine. And removing more heads and adding glycerin does help.

[@MossHomeandGarden]

Yes it was a bad batch that went into it. I usually do add glycerin, not sure why I didn't....can't remember to be honest, this was filmed quite a while ago.

[@aaronweyl2272]

I thought making Whiskey is hard at first! Now, this is easy! They also uses whiskey for oak chips as brewing.

[@MossHomeandGarden]

Yes, I've used them before, I think more practice is needed!

[@andybrown9427]

Re. Putting a copper lining in the boiler, maybe try replacing the stainless and copper saddles in the column with all copper saddles. I've not tried it myself.

[@MossHomeandGarden]

That's not a bad idea....thanks!

[@cobusdavids898]

Defiantly take bigger cut as you said. I do reflux run then a pot still run and I do rolling cuts, so I know I have no heads or tails. That has always removed the "airstill smell". As for still conditioner, try using a bit or regular butter, not the seed butter stuff. Works like a charm.

[@MossHomeandGarden]

I think your idea of reflux followed by pot still is a very good one, I havent done that yet to any great effect. Do you use a parrot and alchometer when you do pot still run? Butter...I never would have thought of that! Cheers.

[@cobusdavids898]

@@MossHomeandGarden I don't use a parrot. I don't want to smeer my product. I know my air still pro well by now and do a small drop on the finger taste test to know when I'm getting out of heads and then I cut it. Only after testing my cuts do I use an alcometer to see what my product abv is. You lose a bit more alcohol but get a much better product and can use the forshots and tails to "extend" your next batch.

[@MossHomeandGarden]

@@cobusdavids898 This sounds like a wise way to do it. I've got a few more still films coming out (already made), where my technique is still in need of refinement, but hopefully over the Summer i'll have another go using your method.

[@cobusdavids898]

@@MossHomeandGarden looking forward to those films keep up dir good work