ALCOHOL PROOF FROM MY STILL

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[@rustybrindle3134]

With the explosion of interest in distilling during COVID you’ve been an amazing mentor to so many!!! I’ve watched your fan base grow exponentially over the last few months. You’re at almost 100,000 subscribers!!! I love your “hey! Wake up the guy in the back of the room” jokes. You’re science is applied in a way that people can digest. I’m all about the data points and journaling my runs now. Thanks is not enough! Hopefully, some day soon, I can shake your hand.

[@josephhanley3066]

Rusty Brindle well said sir, a lot of people feel the same!

[@dylanluvzcolorado4369]

Once I stopped focusing on the quantity and focused on quality things started going better for me . Thanks George great explaination . Happy Distilling 😁

[@charlesschmidtke8427]

We are distilling 4 times now and getting much less but much better Booze! Totally agree

[@stickybudsgardens6942]

I learn so much here on your channel George! New to distilling but was inspired enough to get started. My fermenter is even dual purpose! I tube the Co2 into my indoor gardens and my plants love it! After "purifying" I use my likkur to extract the cannabinoids from my harvests. Then run that extract back thru the still to separate off the liquid leaving me nice clean tincture oil. Quickly becoming a much enjoyed hobby! Thanks for all you do!

[@mattpeacock5208]

This dude is the Alton Brown of booze what with all the diagrams and science! I love it

[@rustybrindle3134]

Alton Brown is who got me into brewing beer. George got me into distilling. 🤤

[@Hippyslacker]

another good vid as always George. took a guy under my wing this year teaching him how to grow good medical cannabis, he saw my still in the prep shed and his eyes got wide as a dinner plate lol. so i get to take things you, jesse, and bearded tought me and get another guy distilling happily!!! thanks George!

[@MawoDuffer]

The last video and this one seems pretty useful. So it’s basically theoretical amount if you could get all the ethanol extracted from distilling if I understand. So I know it’s not possible to get all the ethanol but you can see how much you got compared to the theoretical amount. That’s pretty neat science there

[@kneenockframpini8184]

you have helped me so much !! leaned from my kin in WV ! they were good at it- corn mash but it always had a dif taste in each batch !! thank you

[@HodgyE5]

Thank you for enhancing our hobby.

[@danielpahoundis6321]

Great demonstration george...thanks again your on point here..

[@chucknaturale307]

As always great stuff my friend thanks for more great tips

[@dickopolka2733]

Thanks George, you made that easy to understand

[@johndimond6921]

You have explained this better on the whiteboard. I do appreciate that you help us understand there is a difference in the ABV and proof.

[@isto1661]

George, no matter what, don't ever stop! Pure genius mate, pure genius!

[@phillipgriffin]

Two videos in one day! Thanks George ...

[@wldtrky38]

Good Stuff ! Thanks George 🥃

[@hookedonjeep1]

#happydistilling Thanks again George for the quality information and education! Keep up the great work!

[@jimchristie3802]

Man George u r the best .

[@jimchristie3802]

Ya George everything I do I journal

[@frank64409]

You need the water for the assents of flavor or the caricature. is that right?

[@nickmancini4604]

On the topic of ethanol. When separating is it taking say 15ml out of it when it first starts distilling? Or first 100ml you take out and than go from there? Using these numbers as examples

[@tygarren1473]

I've watched both videos along with many others. I've yet to find an answer. How do you measure ABV when freeze distilling, aka applejack? Gravity can tell ABV at the beginning, but won't measure the higher proof, nor will the spirit hydrometer read correctly because of the sugar (like an unknown back sweeten).

[@anonymousbastard2981]

Don't forget the 5 P's in distilling. Proper Process Prevents Poor Proof!

[@atubeviewer4942]

Ive not seen this so maybe you can test it for us. Since water will freeze and alcohol wont, why not just freeze what you distill (if you went to fast, say 50/50, 100 proof) and throw out the chunk of ice? Does that even work?

[@U812GREEN]

But you do need alchohol to separate from that fermented mash or you will get nothing from that condenser but water. So don't violate the fermentation process either. Even if you get a good high alchohol content fermentation the distillation process can never remove all of it. Never violate either process and #HappyDistilling

[@thirstbuster78]

George have you ever tried to make 6% vinegar? It's becoming uncommon along with other grocery store goods.appears to be vodka or a neutral mixed with "mother of vinegar whicj I assume is a white wine byproduct of sorts.

[@charlesschmidtke8427]

I would be interested in this too! Need higher percentage for killing weeds

[@Demymaker]

I didn't know where to write the question, I hope it goes well here: must a column be isolated or not? I read conflicting opinions ... thank you very much

[@chucknaturale307]

No works both ways

[@Demymaker]

@@chucknaturale307 Thank you for your answer. I already use the column without insulation and I wanted to know if it is worth isolating, in other words the advantages of an insulation (apart from a lower energy consumption). Do you have experience in the subject? I distill indoors with an open window ..

[@anonymousbastard2981]

Happy Distilling from NOLA!

[@KB-uv7xo]

Good math discussion. Bottom line. Collect what you like

[@dennisrobinson753]

Tell it like it is. Common sense has to rule the day happy distilling

[@josephhanley3066]

I thought you could fry an egg in Texas in winter time??? lol (on the sidewalk)😕

[@Jack-es9xq]

Jumpin' catfish. How big is the barn you keep all your props in?

[@michellemorrison9499]

How much sugar and yeast for 2 gallons of water???

[@morse2279]

homedistiller.org/wiki/index.php/Calculators

[@michellemorrison9499]

Thankyou xx

[@coreyblackburn9289]

Happy distilling!!!..⚗🥃

[@BarleyandHopsBrewing]

Always!

[@petercatto9795]

Hello George ,,, I wonder if I could ask you a question please??? I just got a Turbo 500 still ,, did a sugar wash the dextrose gravity was 1090 finished at 990 put it through the still the whole lot smells like metho?? through the first 50 mil away ?? I don't know what I've done wrong watered it down to 40% put it through a carbon filter still smells like metho?? thank you George.

[@charlesschmidtke8427]

I know he likes the .09 grav but I never go above .07 better flavor imho. I pull 400 mills on a 20gallon run and have not had any problems with for shots. But that being said some of my heads could still be a little chemically smelling. So take it for what it’s worth just one amateur opinion.

[@josephhanley3066]

Sorry if this seems simple, but did you clean the still, do a vinegar run and steam run?

[@charlesschmidtke8427]

Joseph Hanley I do if my still has set for more than 3 days

[@chucknaturale307]

Let it air out a couple of days then run it through a carbon filter

[@donnyhayes7527]

Iv emailed you but never got a response from you

[@charlesschmidtke8427]

He only runs a business and pops out two to four videos a month I’m sure your on the list.