Banana Brandy - Making Ugandan Waragi (Moonshine)

We prepare Ugandan Waragi (War Gin) a distilled spirit of banana wine. For more info on the distillation process check out our other new video • Distillation
Note that in some states it is illegal to distill ethanol unless you obtain a permit.
VICE video link: • Uganda's Moonshine Epi...
Correction: I made a mistake in the conversion of teaspoons/tablespoons into milliliters. Please use the tsp/tbsp guidelines of the addition of the amylase and the yeast.
Music:
REAL RIDE by Nicolai Heidlas Music / nicolai-heidlas
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
creativecommons.org/licenses/b...
Music provided by Audio Library • Video

[@Pabkojdim]

You have inspired me to be a mad scientists. Thank you that was informative, creative, and never forget fun.

[@TechIngredients]

Why do we always have to be "mad"? How about heroic? Is it the level of focus that most people don't appreciate or is it a tiny bit intimidating? Why not mad artists or musicians? I tell younger, scientifically inclined individuals that it is fine to be a geek, but only by choice and not as a fall back. Work out, learn to write and speak well, be conscientious and listen. You will make more money, get the girl (or boy) and have better opportunities to do something meaningful.

[@Pabkojdim]

Tech Ingredients It was just a figure of speech. Thanks ill keep that in mind

[@TechIngredients]

Don't take it as a criticism. It was an opportunity to encourage the scientifically minded viewer.

[@Pabkojdim]

Tech Ingredients Thanks

[@user-hs3kh4di9x]

That is the best response to a comment I've ever read on KZbin.

[@Qingeaton]

Who wants this guy as their neighbor? I do.

[@EbefrenRevo]

Me, but only if he bring some of this banana brandy.

[@oliverrosenkrantz7603]

Dude can be my dad!

[@rockdog2584]

Absolutely! Not only does he brew his own hooch, but he also built his own great sounding stereo system (and refrigerator, and freezer, and....).

[@Dremvel2335]

He may Totally be my neighbor... and is absolutely brilliant.. We would get along beautifully and would be cooking up projects all the time together ( Pun intended, of course ).. It would be a blast... I'd learn so much from him.. and do even in the videos.. He's a wonderful teacher..

[@3089io]

His neighbor wasn't thrilled with all the jet engine tests but I'd be it's not the sort of thing that couldn't be fixed with a jar of hooch.

[@TheSkulleh]

I was planning to watch a few minutes to pass some time. 40 minutes later I feel like I'd enjoy owning a still.

[@stevenhair6156]

I get it! Its no different than going into a store for only one item and walking out with a trunk full of groceries. Same concept, but watching 40 minutes is much cheaper.

[@ikon8275]

Same I was just browsing and I ended up getting an hour education on pot distillery...lol

[@redviewstudio]

I have a gallon stiller just like that one but smaller than his, it only does about have a gallon of pure alcohol but I have to go buy bananas and try that LMAO

[@ThePaully1976]

I am an Australian born metallurgical technician working with an older Ugandan man that described waragi to me and I sort for more info and lo and behold Tech Ingredients one of my favourite subscriptions has a video on how to make it. 10,000 likes and I always look forward to your next endeavour. I would love to see more primary mineral extraction video's as that would teach a great many people about how we get our building blocks for our everyday tools, fuels, and technologies.

[@snowtime505]

Great mash of creativity, organic chemistry, practicality, self sufficiency. Awesome communicator/teacher. Thank you.

[@peterlamont647]

HA! I see what you did there...

[@bf0189]

Your wide array of knowledge and skills as well as your no BS presentation makes you one of the most interesting KZbin channels. Keep up the great work!

[@TechIngredients]

Thanks! We learn from our critics, but we keep going because of this kind of support.

[@corbelius6]

Yes! Please Keep up the great work! I Very much like the education without the fluff.

[@Futschikatores]

Thats exactly what I thought too. It is a long time ago that I subscribed to a channel of this quality!

[@StillIt]

Agreed!

[@mattgring]

Yes please keep the content coming! We need more of this and less of the other crap out there.

[@tamasmihaly1]

I never saw MacGyver make alcohol. This guy is the real thing. He's a like human Swiss-army knife.

[@McGyver777ATGMAIL]

Heh, awesome.

[@ralahinn1]

More like "Wallter White",lol

[@toruko-ishibravo2zulu679]

MacGyver pisses his liquor. Bring your own cup.

[@SuperPhunThyme9]

Thats different than a Swiss Army Man, right?

[@oldrikky]

We did this in school in the 70,s. Not as refined as this.I remember as a 15 year old boy it tasted awful. I have grown since then, brew my own beer. Gives a lot to think about. Thanks for the video...greets from Holland.

[@JAllenKaiser]

Copper DOES serve 2 very important functions in a potable ethanol still: 1) it catalyses with sulfur compounds produced during fermentation which would otherwise taint the distilled spirit with a rotten-egg scent, by forming solid copper sulfate - which stays behind in the still. 2) it catalyses with the urea you added as yeast nutrient, and forms urethane in the boiler - rather than allowing it to pass into your copper condensor and thus your liquor. All-stainless steel stills (without at least some catalytic copper in the boiler or vapor path) allow sulfur, urea, urethane, etc. to be distilled and concentrated in your liquor.

[@halaayudha]

useful . thanks

[@parimabartender]

And thy help remove methanol

[@JAllenKaiser]

@@parimabartender no, copper does not remove methanol. Methanol removal has nothing to do with copper whatsoever. It is removed in the very first “fraction” of the distillate. Methanol boils at a slightly lower temp than ethanol does, so that is why it’s so important to discard the first few ounces of distillate coming off of the condenser, often called the “foreshots.” - those foreshots are mostly methanol, and should not be consumed.

[@nicolasuribestanko]

Very informative. That said, I'm a bit concerned about the lead content in commercially available copper sheets and tubes. Maybe copper intended for utensils has been purified, but copper alloys (brass, bronze, etc.) tend to contain small amounts of lead... making stainless steel preferable.

[@icaro1435]

@@nicolasuribestanko The manufacturer of this particular still says that they are "lead free"

[@stewills9711]

The Heisenberg of Brandy. Great video and well explained. A whole 40 minutes and never got bored, speaks volumes about the quality.

[@GWL420]

I love him calling his son his assistant.

[@gingabeard7090]

Heisenberg of brandy. I can’t believe they haven’t made an alcohol about breaking bad yet. He definitely is a badass. Knows his shit. See kids this is why you take chemistry in college serious. Real world problems need real world solutions! Lol.

[@mr.phasfun6044]

First season was gripping....I'm just getting into distilling having made wine for years...I'd like to see his recirculating condenser and fan set up...

[@linmal2242]

@@mr.phasfun6044 Just talk to your local plumber, or plumbing supplier.

[@throwdoffbones7738]

Sir, let me first say that i'm impressed. This has to be one of, if not, the most well put together instructional videos I've ever seen. Not only was it factual and in layman's terms, but as soon as a question poped into my little mind you answered so plainly and promtly that I felt like I was in conversation. You are a true teacher, Thankyou.

[@Nagarajan-dy9hh]

Translate in Tamil

[@underadesk]

The breadth of knowledge that you have expertise on and the manner that you presented reminds me so much of my dad

[@billysgeo]

Give this man the "Best Dad Award" NOW!!!

[@ninline2000]

I have to say, if they had done this in Chemistry Lab in High School I would have paid better attention.

[@TechIngredients]

Ha, of course!

[@cbpuzzle]

That would've required a teacher that had half a clue. You might find someone in a HS like that maybe 1 in 800 chem teachers. Not good odds.

[@PH_INFO_101]

ninline2000, I graduated HS / 1983 in the Midwest USA. It was not uncommon to have a half dozen stills being designed or operating as part of the Chemistry Class. If memory serves, the concept and designs were learned in the Chemistry Classes then fabricated & tested in the Shop Classes.

[@exidy-yt]

@@PH_INFO_101 I graduated in 1990, not too much after that but in Canada. What a difference. In shop class about the most dangerous/useful things we made were bottlecap openers. :p Chemistry was unfortunately so boring I took biology instead when we chose our science class to study the rest of the way to graduation. If only I had had been shown then how practical chemistry was done and used instead of pure theory like we got in grades 8-9. I wish to hell I had gone to your high school.

[@kiyoponnn]

@@cbpuzzle lol what kind of shitty highschool did you go to?

[@BenjaminLiraLuttges]

I laughed so much when he called his son/nephew his “cameraman” and “assistant”. I love these videos!

[@TechIngredients]

Thanks! Son.

[@charlesmwaura8535]

Cameraman....assistant.....Alex

[@hvanmegen]

Technically still correct.. that's just how he rolls; always as technically correct as possible :)

[@m490l]

Son is adorable hahaha.

[@johnnyrondo709]

@@TechIngredients Yep, you couldn't deny that dad.......I've been told that many times about mine as well. My best buddy is my son.

[@sidthetech7623]

Very informative, as usual. Always a pleasure to watch your segments. Always a concise, no nonsense, no jibber-jabber journey through the presentations of your endeavors. Thank you

[@00alan024]

if we only had teachers like this gentleman when i was in school! great video!!

[@jedi_mapperp4073]

If we only had students like the commenters to his videos.

[@jedexkid41]

this man is a genuine pleasure to watch. didn't even notice how long the video was, and i learned.

[@pauldusa]

my grandmother back in 1969, use to make peach brandy,, just by using a big jar,, layering 1 layer of peaches off the ground, then 1 layer of sugar,, same again to the top of the jar, then fill with water almost to top, then she put a nail hole in the screw top,, then put a plastic over the medal top with a rubber band, then she buried it for 90 days,, Done.. when she dug it up there were only Pitts floating,, wow some tasty good stuff,, Good Grandmother too

[@rvfiasco]

Holy Crap, You maybe the most inspirational teacher I have found on KZbin.

[@donaldwoods2579]

I just want to say thank you ! Your shows are the best technical information ! Your #1 In my book !

[@TheHjkane]

I have to say these are the most entertaining and informative videos on the web! Thanks a million.

[@dcxplant]

He's the Walter White of distilling! Boy this was really informative and enjoyable. Thank you.

[@jacksheppard2687]

After watching you video a couple of years ago, I made some Waragi and loved it. I decided to make another today and thought I'd freshen up on the process again, so was pleased to see your video still on. I have learnt a lot more about distilling and various grains and fruits used. I hope you have too, as some of your facts are a little wrong. It does not matter, as we always learn new things as we go more into the craft. Cheers!

[@thescribeify]

This was simply wonderful, I don’t know when I have enjoyed watching instruction video like I have this one. So informative. You should do more if you haven’t. Keep up the very good videos.

[@VliegerNL]

After watching a good number of your wonderful videos, I believe that you are the patron saint of us geeks :-). Cheers!

[@michaelhallii3322]

This content is far more informative then anything else I've seen thanks a bunch.

[@graphene1487]

So much knowledge. Thank you kindly. I've probably already said this a year ago, but definitely bares repeating.

[@nobullziggster4070]

There's nothing like seeing someone do something hands-on. The tips from your experience are priceless to a novice.

[@TechIngredients]

I agree.

[@RedRedux]

It would appear the KZbin algorithm has finally figured me out 🤣👍👍

[@oliverrosenkrantz7603]

Stay safe and don’t forget to ditch the foreshots 😂👌🏼👌🏼

[@__WJK__]

@@oliverrosenkrantz7603 - Exactly... one can even go so far as test the 1st, 2nd and even 3rd draw by pouring some into to a flat dish then (safely) setting it on fire in the dark. Orange flame BAD/Blue Flame GOOD. Regardless, always dump the 1st & 2nd foreshots ... better yet, dump them into the fuel tank of your lawnmower or car. If added to your car's fuel tank during the Winter months, it will help drive off any excess water/condensation from the fuel system ;)

[@stevenhair6156]

That is a fantastic way of explaining this.....

[@johnswadden4734]

you be funny CMAC

[@ebuzertahakanat]

psycho stalker profilers at youtube secret headquarter : Them right we did!

[@swangelok]

Copper actually reacts with sulphur, removing compounds like mercaptan which is produced by yeast and smells like rotten vegetables. Nowadays is not so critical if your yeast is selected to be low sulphur producing AND your fermentation is good but traditionally, copper distilled spirits are cleaner on the nose

[@midgrave]

swangelok 210 iq

[@censusgary]

Yes. I visited some “palenqueros” (backyard mezcal distillers) in Oaxaca, and they clean the copper parts between each batch they distill- the reason being to have a fresh, reactive copper surface that will bind sulphur compounds from the distillate and thus remove them from the liquor (although they use different terms to explain it).

[@ARCSTREAMS]

@@tiny180 idk why you want to teach this to your kid daughter? or why you dont have much time? but there are vids online that show how to make a simple pot still,,i made mine using the pot and lid of pressure cooker and some 1/4" cooper tubing and a plastic bucket to hold it inside with cold water as the condenser,,you just have to figure out how to attack the tube to a port on the lid of the pot and you can find any large stainless steel pot or container with a lid ,,good luck

[@ThatGuy-he8yx]

It removes sulfates the more copper your product comes in contact with changes flavor of finished product also copper holds flavor so a dedicated still all copper will be like grandma cast iron frying pan quality of ingredients produces quality of flavor it’s not easy but it is not hard

[@aidenisaboss]

stfu boomer u smell like sulphur

[@jesseowens1492]

Love watching these videos. A gentleman and a scholar

[@justrelax3837]

As a Ugandan, I really appreciate this video, thanks for the great work

[@edd8268]

Possibly one of the best informative and well presented videos on KZbin.

[@toasty5546]

i disagree there was some things that are not really 100% correct for example i facepalmed when i saw him mix the yeast (beginner mistake) not even hydrating it

[@Jimjolnir]

"Next time you just use more bananas." "Distillation isn't just a lab exercise... it can be used for practical purposes"

[@pioadventures]

I swear that's the best line ever and encapsulates everything awesome about this channel

[@ap8riot931]

Turning almost anything into liquor is remarkably easy. Buy a still on EBay and make the absolute best moonshine (legally) you have ever had.

[@teslacoil4335]

distilling alchohol is a powerful skill, you can make fuel and cleaners in a s*** hit the fan situation, and its a good bartering tool for supplies

[@Brandon-sc1fz]

I never fully watch long format videos. Except for yours. They are always great. Especially when i find an old one i haven't seen.

[@TechIngredients]

Thanks!

[@anaypasay4276]

Love your passion for quality alcohol making process... Greatly informative & inspiring video .

[@Lochnivar]

I have a new life goal. One day I want to be stood in a treehouse as magnificent as this guys while making brandy.

[@gammer338]

there's something satisfying about the spoon clinking into the beaker when he mixes the mush

[@ricksimpson7341]

This was the best video yet that I've watched Very clear and informative Thank you

[@tj37556]

Im a late starter im in my fiftys and came to the realization that most of my hobbies were for when I was younger I enjoy your info and get your humor thank you seems the only thing worth watching anymore

[@TechIngredients]

Thanks.

[@anamewithnoface1330]

The view from your balcony is absolutely breathtaking. I'm thankful for your well made, and very informative content. This will be a fun project for the summertime.

[@andymouse]

This is a fantastic video, so much fun, and that grin on your face towards the end, priceless!!

[@toddbishop1139]

Your knowledge and explanation of the chemistry is awesome. I don't know all of the component terms yet but as I learn this video will become clearer. My favorite line... "Man that smells good" :) Thank you for the video. I am a fan.

[@scottdarley4478]

love your videos , especially the audio related ones . You are a great teacher ! Im able to absorb information without being bored or overwhelmed... i look forward to your next videos... great job ! and thank you for sharing your obvious broad range of knowledge..

[@ThomasShue]

If you let those bananas get ripe to the point of being soft with black spots, then put them into the freezer, they will turn black, and the inside into a super sweet custard. Thaw them out and slide your hand down the skins to extract all the sweet custard. You won't need any sort Amalaise to convert anything to sugar. Just covering the pulp with water, your birx will be 19 to 20

[@__WJK__]

Was thinking exact same thing... adds a few extra steps but saves $$$

[@nidhinsugathan9858]

L

[@stevenhair6156]

Great post! I think he was teaching this lesson based on the fact that a lot of people are not patient enough to wait until the bananas are ripe enough. But this method which you describe is how I make banana bread. This starch-filled fruit has many applications!

[@chukwow5738]

Thomas Shue's World Love it, thanx. Also, bananas that are “off” are available for free. Collecting them in the freezer till proper amount is collected, and baam 😁

[@markscott529]

So the 2 ingredients he was adding were intended for less ripe fruit? I've used bananas as an extra in my wines and meads but never used the converters. Just waited till they were nice and brown, frozen, then added. Freezing ruptures the cells BTW, but I have a feeling you already know this.

[@jt4369]

Definitely an engineer by training. Excellent tutorial and beautiful home. I look forward to watching your other videos too.

[@aaronscott8490]

As a well-educated, well-read, non-drinker I am shocked by the ease with which a not well-understood (by me) process was distilled (p.i.) into a wholesome draught of easily palatable simplicity.. This simple relationship: grain->beer->whiskey and/or fruit->wine->brandy is either so widely known that no one bothers to teach it or so widely unknown that no one can. Either way I am grateful for this incredibly clarifying distinction. This video was the pareto-local high-point of delight x utility that I did not know I was searching for. Initially annoyed that it was not the Tesla battery-powered hydrofoil catamaran of my dreams, I found I was mesmerized by this new intellectual-industrial tangent within the first minute. I am so moved and inspired by the gratis enjoyment I receive from your channel that I will ask a millennial how to be effective with the types of content promotion which you request at the end of your videos. All best.

[@johnnybrandon2206]

I've always been interested in science but you just make it so understandable I'm just a plumber by nature so a lot of this makes sense I enjoy your videos.

[@vapingwithjames3370]

Wow you have a beautiful view from your deck! Great video thank you.

[@sceamking567]

During the quarantine I learned how to make Brandy

[@markarca6360]

That's good, you can produce ethanol, which is a disinfectant. Make sure it is at least 60%, as per U.S. CDC guidelines.

[@merwinpereira]

please share the method and a bottle or 2

[@ironworker512]

Mark Arca My germaphobe wife’s anxiety kicked into overdrive and asked me if I had any alcohol to make hand sanitizer a month ago. Unfortunately I had none stashed away, but I told her I would find some. 4 weeks later, I am the proud owner of a homemade pot still I fashioned with materials I had on hand. I’ve made two batches with just a sugar wash. Today I mixed a batch of corn mash, and in a week, I’m going to try this banana recipe.

[@patwalsh8144]

Jarvis Lundy w

[@deezonyxde77]

Jarvis badassss🙌🏾

[@perlarsen3645]

I simply love all of your work.

[@christianwitness]

This was great! I learned more than I knew. Good Job!

[@spitfire5451]

Absolutely fascinating watching, professionally delivered and very inspiring. Well done!

[@RobSummers993]

Would love to see a follow up video with some commentary on blending. Thanks for sharing! Keep up the great work!

[@deemstyle]

Yes! So I'm not the only one. It would be great to see a blending/aging video!

[@RogerDodger70]

Me Too!!!

[@alexbailey6959]

This guys ability to learn new things is incredible

[@RichardAStonemasonNOTfreemason]

Absolutely superb in every way. A great tutorial wonderfully delivered and way, way too interesting. Note To Self, "must watch this again". Superb. Such beautiful equipment too. Copper is a lovely material. Thank you 'teacher'. 11/10

[@thethoughtemporium]

Honestly not sure how necessary the amylase is. Most yeast produce similar enzymes and it all breaks down eventually. For example when we make cider with straight apples, the starches accumulate as this cloudy mass, but after a few days it all breaks down. I'd love to see a comparison between 2 batches with and without the amylase to see how helpful it really is. Otherwise is just seems like extra effort. I know it's an issue when making saki because the starches are so large and weird that the yeast can't break it down, which is why they do a cofermentation with a second fungus that can break it down, but bananas are pretty sugary to begin with. Doesn't seem like they would have the same problem. I dunno, hard to say without testing. Great video either way!

[@jttech44]

Adding additional enzymes just speeds the process up, because as you said, the yeast will take care of this eventually. For cider, that's not always a good idea, because the yeast will tend to over-exert and produce volatiles that aren't tasty if you're running a short and fast fermentation. Going slower, and on the cool side of what your yeast will tolerate will allow for the tasty flavors to be produced in quantity and avoid things like sulphury overtones. I've found that if you let it ferment in primary for around 8 days using english ale yeast at room temp (63F) then another 22 days in secondary around room temp before you cold crash you'll wind up with a really tasty, complex cider that clarifies with just a little gelatin and racking. The specific yeast I like for this (wlp002 from whitelabs) is in it's sweet spot around 68F, so I'm purposefully under-shooting that number. For the banana hooch in the video, you don't need to worry about all the subtlety, because most of the tasty volatiles are going to get cooked out (denatured) by the distillation process. That, and the champagne yeast is going to push to probably 15-18% in 4 days, so plenty to distill. Leaving it longer will net you maybe a percent or two, but with a much greater risk of contamination if not racked into a sanitized secondary fermenter (which carries a risk of it's own).

[@thethoughtemporium]

Makes sense! Thanks!

[@5naxalotl]

where bananas are more of a staple they tend to be starchy varieties. maybe this is why amylase is standard in uganda. i'd expect cavendish bananas have enough sugar to ignore the amylase, although the secondary effect of lowering viscosity can make the brewing process a lot easier. definitely want to look up polysaccharide content in banana now

[@manatoa1]

You don't need a particularly alcohol tolerant yeast for this. Even if you just mashed the fruit without adding water and applied the enzyme dry, the must (it's a wine so I guess it must be a must) would only be around 23 Brix or 1.092 SG. Thats fairly high for beer, but not too high if you've got a healthy pitch of yeast. He's substantially diluting his must so I think it'd be under 1.040. It'd be interesting to see what a Hefeweizen yeast would do. Banana on banana.

[@manatoa1]

I'd be a bit worried about bacterial contamination during the early part of the ferment if there's too much starch around. Perhaps with apples the low pH of the juice keeps bacteria in check. With banana you'd have a pretty high pH relative to apples. Leaving a lot of food around which some bacteria can eat, but yeast can't sounds risky.

[@mikemathews7827]

This was a great video, along with nice explanations and steady camera work! One small correction/addition, though: we were taught in school (I'm a food/beverage engineer) that one of the reasons copper is still being used is its ability to bind to sulfur (which comes from the fermentation) and thus prevent the appearance of sulfur in the finished product.

[@subzero6396]

tremendous video...best teacher this side of uganda

[@johnsnow76]

Very good demonstration, thank you very much!

[@tzisorey]

Enzymes to break down the starch into sugars.... hmm - it never occurred to me until you said that, that that's probably why there's so many native fermented drinks that start by people chewing a fruit (or vegetable) and spitting it out into the fermenting pot. There's an enzyme in saliva that breaks down starch into sugars, as a prelude to digestion.

[@polyjohn3425]

That enzyme is amylase, exactly the same thing he added.

[@yourface3154]

Dogfish Head makes a beer like that, their team chews on corn and spits it into a container. I'm good on that, I know they boil it and its disinfected but it sounds nasty haha.

[@juanyunes]

in amazonia the amazonian tibes di this with corn cew it an d split it in largue anforas i was luky )and unluky= to go there and taste it

[@ziontrumpet3343]

Yes, in Peru they have "masato" = yuca (cassava) beer, where the enzyme comes from saliva.

[@johnstewart8849]

Do you know how natives made curare poison for their darts? It is an incredible, multi-step extraction process. One of the extraction steps involves spitting on the shaved bark of a vine, held in a cone of leaves (a funnel)...It is an enzymatic breakdown....Now HOW did natives in Ecuador learn this process hundreds of years ago?? Ancient Aliens?

[@joshuapotter7372]

"Walter White makes hooch"

[@zefdin101]

Lol, 😂

[@ZZz3rDeYezZZ]

Hahahaaaaa yessssSsssss

[@ThatGuy-he8yx]

Science is science Ingredients for meth are more controlled

[@akumasdisciple]

I watched over all of it. This is highly informative and quite entertaining. However, as an American, I'm most impressed by your casual knowledge of the metric system :D

[@Appleloucious]

Dear Sir Tech Ingredients, I stumbled upon your speaker tests while searching for ppl building real Dub Sound Systems and was instantly hooked by how you showed your neat little mounting tricks and then I wanted to see more and am now here. The view is just breathtaking, what an awesome location! Also many thanks for sharing so much knowledge. Was never thinking about distilling etc. tho your are a really great instructor/teacher : D One Love! Always forward, never ever backward!!

[@Michael-ui1lh]

The use of fish tank heater was pure genius a $20 part making a temperature controlled fermentation container loool

[@Sugarsail1]

you're easily impressed.

[@jbrown1971]

I was using one these. 20 years ago making wine in wintertime .

[@censusgary]

It’s good, but where I live, the problem is keeping the mash from overheating and killing the yeast, not keeping it all warm. There are such things as aquarium chillers, but they are mondo expensive.

[@stevenhair6156]

agreed!

[@randyodom2782]

@@censusgary root cellar maybe or a storm shelter

[@vincivedivicilextalionas4036]

When I was in high school, my parents would not buy me alcohol... so I made it. Welch's grape fruit wine, honey mead, hard apple cider from the crab apple tree in the yard, blackberry shine, raisin shine, potato shine... good times. Got too much going on in life now to continue doing stuff like that, but I still make hard cider from time to time. Lots of learning, lots of fun

[@mq5731]

You sound like a hell raiser. Please tell me they at least begrudgingly admitted your moonshine was good and that your still on good terms with them?

[@petermcmillan1773]

Your channel is so excellent, the only reason for so few subs is that you have not catered to mainstream. This channel is for people with 'real' science in mind. Thank you for the continued effort.

[@TechIngredients]

Thanks! I think there is a suprisingly large number of people that would appreciate what we're doing, but in part it's the lack of promotion by KZbin. Spread the word, it helps.😘

[@theonlypoagester]

I appreciate your chemist break downs.

[@Qsterling1]

Man I'm really digging these cool educational videos. Well done!

[@tashriqparker9644]

Wow kudos to you, such a clear and thorough approach! Really enjoyed this one.

[@OmluTerong]

Maaasn.... That's very thorough explanation on distillation. Now I know how to make my own banana Brandy.Thanks

[@jeffcameron3192]

I work in water chemistry, this looks far more interesting and pleasurable. Love it!

[@StillIt]

Awesome video! I love seeing people creating distilling videos that go against some of the perceptions and stereo types out there!

[@kalleklp7291]

Hey.. Jesse..you here too..? Hope you have some time to run your equipment now and then..?

[@hotdog99100]

From the Whisk[e]y Tribe saw how alpha and beta amylase was used to convert starch into sugar with corn meal. Are amylase used in your or Daniel and Rex's work?

[@c0ri]

Incredible video. So much information packed in. Thank you sir!

[@kimjungun4648]

I finally understand where "Go bananas " came from.

[@nickcavanaugh9586]

that term come from bananadine wich is a phychodelic drug derived from dried banana peels

[@phuckyoutube5927]

Also the term drinking piss

[@pacman10182]

@@nickcavanaugh9586 that's a myth

[@nickcavanaugh9586]

@@pacman10182 read the anarchist cookbook 1st edition its verymuch no myth

[@pacman10182]

@@nickcavanaugh9586 you know half the shit in that book is bullshit right?

[@jimlee5626]

Anxious to see a vid with your thoughts in still design. 🙏🤞🤞

[@noharmsubscriburz7114]

Fbi: What you got there Tech ingredients: a smoothie

[@ARM0RP0WER]

I mean it could be called that just need to add ice XD although it would still get you rekt if you can't handle this at all

[@stevensenlacere1619]

bananna scented hand sanitizer.

[@FreakinKatGaming]

Feds to busy with way more serious shit then him making booze! And if your a fed, let this man make it damn it, go find some terrorist or somewhat and leave us to learning how to make our own booze sorry fuckers

[@_Clem_H_Fandango_]

He's obviously Canadian

[@peterlamont647]

@@_Clem_H_Fandango_ You're wearing a sweater vest right now aren't you? You're wearing a sweater vest.

[@manuelmoreno7635]

Wonderful video, and I can tell how much love and passion you put into it, thank you for such wonderful channel

[@ArmyMedicRN]

Love the approach and presentation style

[@MikeTurner-Home-Appraiser]

"You should not mix alone, but if you have a lot of help there might not be much left over" Thanks for the laugh and keep on brewing!

[@basberger5921]

I know why youtube presented me this video during the lockdown.

[@c.bressan9774]

Very good. Congratulations for the simple and clear explanations. Ciro from brazil

[@pilsaufex]

Thank you for this great introduction to distilling! I started to ferment and distill myself some weeks ago with sort of mixed success and your video will definately help to improve my processes. Banana brandy will be one of my next projects! I would like to add one little point to make your process a bit easier. After the first 2 fractions, use two measuring cylindes instead of the lot of little beakers and determine the %age directly in there. Lick the liquid from the spirtometer (for QC reasons only, off course ;-)), rinse in cooling water and pool the liquid as long as the %age is higher or equal to 50%.

[@pyro19077]

i love the view off your deck

[@denispogodin1585]

Greetings from moonshiners of the Ural mountains! definitely do more bananas next time

[@drewberrynews3875]

really enjoy your vids. no bs just the facts jack. I appreciate your approach

[@lukehanlon9965]

I learnt a lot today, you are a very good teacher. thanks.

[@RodrigoBoosBR]

Nice vid!! Some insights... In Brazil, 95% of vehicles are flex-fuel (any combination from pure ethanol to pure gasoline, E10, E85, anything) - so with this you can make your own fuel... sugar cane is awesome for that and you may use the bark as energy for the fire/heating process... Here you may produce and use ethanol fuel, but cannot sell it. Petrobras seems to lobby on ethanol prices and laws, to keep the oil investors happy and the ethanol as just a shadow. It is amazing how clean the ethanol burns, very environmental safe... Thx for the vid!

[@rngmstrdan]

here in the states you can distill ethanol for use as a fuel as well but it must be denatured to prevent consumption. You also can't sell it and you must apply for a license and there are limits on how much you can distill in a year i think. Still a pretty cool concept and for a hobby chemist the license would be well worth the price and hassle if you had a cheap source of starch.

[@rngmstrdan]

@1kal nah that's just what they want you to think....

[@HomerSlated]

I love this channel. Really interesting, informative and inspirational.

[@TechIngredients]

Thanks!!

[@timothymuhlfeld5886]

I absolutely loved you're whole series on distillation wish i could try some!!!!!!!!!!!!

[@graemeharrison6560]

Hi there. Very well explained and easy to follow. Thank You, I look forward to another episode soon. ✅😂🙋🏻‍♂️

[@mr.mentat.0x]

World's coolest dad ... I'm inspired and going to construct something similar to this, using your recipe. :-D

[@pierre5325]

This was great! I shall never make brandy, but now know about how it is made. I sure wish you were my neighbour, I'd pay you to let me visit your brilliant mind. Thanks, andré le-caillou

[@henrikjorgensen1614]

We all love the fuzz in the face and the warm feeling in the body ;-) Nice video too

[@24x7Naga]

Very educative and reliable knowledge

[@123456789schreihals]

good explanation and your technical view makes it very interesting to watch. going to try it out. one question: does the b amylase really matter? didnt provide to much information about it. greetings from germany :)

[@toddellner5283]

Copper isn't used just because it's easier to work. It also helps remove sulphrous compounds from the distillate.

[@StillIt]

This guy nows stilling ;)

[@lazar2175]

Still It Hey! I love your liquor aging videos .

[@tewdogs4475]

i have a stainless steel pot....i always use a copper screen in the upper part ,before the condenser to remove the sulfides,,,,,,,,really improves taste and makes the hang over head ache go away before it starts lol

[@Cornz38]

My boiler is stainless steel, my still and packing are both copper. Great for rum as it removes any remaining sulphites from the molasses. By removing the packing, i have an excellent pot still and by putting it back i have a reflux still for pure (95%) ethanol.

[@ahernandez50]

"starch is a great way for nature to store energy" Nicely put!

[@philc8216]

Facinating. I thoroughly enjoyed watching this video. The gentleman hosting and narrating must be something like a teacher or university lecturer or in the comunications business because that was a great example of how to hold the viewer's attention. A very professional production and well scripted with no 'umming' or 'erring' or going off message. Thank you for an engrossing 40 mins! 😃👍