Can Glycerine Make Spirits Smoother? Explanation & Testing If It Works

Ok you guys asked for it so here it is! Can you smooth out a rough spirit with Glycerine?
This video walks through a few different points in relation to using glycerine as a smoothing agent in moonshine, spirits, whisky or vodka.
First up, how do you use it? The still spirits product recommends 5ml per litre. Measure it out, pop it into the bottle and give it a good shake.
Then, what does it supposedly do? What are the benefits of glycerine in moonshine or spirits? It is supposed to "smooth the spirit". I think what people are really talking about here is a reduction in alcohol burn.
Then I walk through a small triangle test I performed to see if people could perceive a difference when using glycerine. Afterwards, I share the results and my personal thoughts on the matter.
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[@BarleyandHopsBrewing]

Jesse, please do more like this. Very well done mate. I am a user and believer. It will not fix bad spirits as some may think. I run into that all the time. Gycerine will not hide the taste of tails (yep, they often ask) and it will not make a bad tasting spirit magically taste good. Also, I always recommend small doses to fit the need. You nailed it..... George

[@StillIt]

I was hoping you would weigh in on this one! Appreciate it mate :)

[@rocketsroc]

I've used it in various batches and like you just don't know what to think. In some slight way it does seem like cheating, but what's the difference when we add flavors? Alteration is alteration.

[@wldtrky38]

I have used it twice on George's recommendation. I started at a little less than half of what George uses. That just knocks the edge off a bit. This was a corn likker tempered to 100 proof. The result was awesome ! I also tried it in a run of George Washington's Rye, also tempered to 100 proof. I took that up to Georges recommended level of 2 oz per gallon. It also seemed to have a similar result. I have not tried it in neutral spirits since I have not made any 😉 Great tip IMHO. 1-2 oz per gallon. Both times I used it the original drink was decent, but the glycerin definitely smoothed both out a bit. Perhaps age would do the same thing, but I'm too old to wait 4 years to find out. 😁 Thanks 👍👍 EDIT: Both had been "oaked" to a nice color and flavor with a mixture of chips.

[@cheekysaver]

Tailings can have a use though... making glycerin soap. it requires alcohol that is a higher proof... but it obviously does not matter how it tastes. Hahaha... it gives you a chance to use up the glycerin too if you don't like it. :D If I am going to make soap out of hooch... it is not going to be the "good stuff".

[@jacobweininger6258]

Great video Jesse! I was introduced to this process through some of George's videos. Im not sure if you can test this application , however i think it would be interesting if you could somehow make a control spirt and a spirt with glycerin to see if it is a catalyst for aging.

[@zsdavis]

As a spirits researcher, this is exactly what I'm looking for out there. Perfect.

[@mnkybndit]

Carbon filtering would be a good test

[@johncummings9740]

Hi dean, have you had success with filtering?

[@LatigoRanch]

I would also love to see a charcoal filtering test. I've always been curious... Jack Daniel's does it, but what would Jack taste like without filtering?

[@boharris8179]

@@johncummings9740 I always run over homemade charcoal. Like a entire funnel full with a coffee filter. It does mellow out the final. Absorbs alot of the oils and stuff that makes it harsh. It's really simple to make. I'm sure you can find a video on making activated charcoal

[@alexschuster1618]

I second this. It would be cool to see the same experiment run on charcoal filtering.

[@johnkibler6665]

I made a homemade carbon filter it definitely smooth it out some

[@bubba3529]

I like using it in the right place and time. When I first started making sprints and there was a bite at the end of the slip l, it helped clean it up. Now I have gotten better at distilling you don’t need it as much. It works on infusing flavors and blend the flavors together “Smoother”

[@StillIt]

Wow, you know what I had not thought about that! For me it seemed to mute all the flavors and squish them together. Almost like the opposite of open flavors up with a drop of water. But often that is what people complain about in a green whisky isnt it? "THe flavours have not melded yet".

[@BeardedBored]

I definitely like these testing videos! To me this seemed like a really solid blind tasting with good data collection. Reminds me of the Brulosophy blogs. It really is fascinating that some of the pro tasters can get too caught up in the details. I personally don't like the taste of straight glycerin. By itself it has a "wrong" sort of sweetness. I only used it once on a rum that was pretty rough. Didn't help it much. I don't think I would ever use it on something I was proud of.

[@StillIt]

haha, yeah. I may have pretty much stolen Brulosophys process! Wrong is about the best way to describe it. I cant put my finger on what the odd flavour is though. I think that is a good way to put it too man. "If its something I am proud of its got no place, but Im not above trying to fix a screw up" haha

[@BeardedBored]

@@StillIt Yeah, the screw ups are the best way to learn I guess. FYI, that rum you sampled at my folks place... Now I know why you only took 1 sip, ha ha!

[@StillIt]

@@BeardedBored wait, I remember that being good?

[@BeardedBored]

@@StillIt Well, it was aged for 4 years with oak chips so that may have helped. Plus it was so rough that anything I did was a plus. Also, we were drinking a lot;-)

[@DS-iy5sd]

@@BeardedBored and to think I was under the impression you didn't distill.... (folds arms and taps foot like sonic the hedgehog).

[@BobWalker]

Loved it. Shame it has to be 60% fascinating 40% disclaimer to try and prevent hate in the comments.

[@adiefender]

Breaking it down and explaining it helps to learn more. This is awesome type of content! never tried adding glycerin to anything

[@StillIt]

Thanks mate. Yeah I have not used it a whole lot either.

[@rbird1985]

as someone just establishing their own process I very much enjoy these comparisons and experiments. more please!

[@StillIt]

Cheers mate :)

[@P38C50T]

Jesse I would love to see more content just like this. I don't currently use glycerine but may have to try this out just to see for myself Cheers Pete

[@richardcampbell6972]

Awesome content. Yes do more of this stuff, I am learning heaps.

[@notlaw1976]

Definitely definitely more if this stuff Jesse. If anyone can become the Brülosophy of spirits, you're the man.! Keep it up, top work.

[@stillworksandbrewing]

I have used it before but have not in a long time great video with great info I am a believer in what you like enjoy it keep them coming

[@4inch4platesscolumn86]

Thanks Jesse, yet another great output by yourself... In the past I used glycerine and feel that it did help smooth out the bumps as a beginner... also found running through carbon filter and then adding glycerine really smoothed out the harsh parts. BUT as i've acquired more experience and understand the nuances of running a still better I have found I don't need it... having said that I also drink my spirits differently now too... when I started 4 yrs ago it was drinking without consideration... since watching you're videos over the last 2 months my Glencarin's are getting a thorough workout and I am enjoying the craft of it so much more... and drinking less. Would love to see you do a segment on the carbon though... from a pure geekerie point :)

[@the_whiskeyshaman]

Love the content. Yea we love the down and dirty distilling but finishing options are nice too

[@StillIt]

Agreed mate, agreed. For me personally, this one is not for me. But, just personal preference.

[@lilymcalister1825]

WoW!!! 12 out of 16!!! Holy cow!! I would love to see you do more of these! I see that this was from a year ago though. I really like this a LOT. I am pretty darn new to home brewing, "chasing the craft". I asked my father what his preference was and why, and he prefers a little less of the alcohol burn. So I had added some glycerine to the one I made for him Looking forward to having him do a taste test w/out telling him anything about either of them. I love your videos and I really enjoyed this one a LOT!! Thank you for sharing so much and with so much honesty as you do!! You, Bearded and Bored, and George Duncan....my top 3 favorites to learn from!! Happy distilling and I hope YOU have a "kick ass week!!"Cheers!!🍻😉

[@ipkandskill]

I always find it more interesting when you test things against each other and I think a lot of people do. It sort of gives you a team to vote for in a matter of speaking.

[@LloydieP]

That was bloody great! Definitely more testing! Cheers!

[@StillIt]

Cheers mate! Noted.

[@craigfreeman4569]

Great clip. I've just been tossing up whether to add in and this helped heaps. Cheers

[@Donavin1976]

Great video, like always Jess! I have had enough home made neutral, to spot glycerine in almost any commercial vodka. I really don't mind it, just notice the way it lingers in the mouth (When tasting it straight). Mostly I mix vodka/neutral with fruit juice anyway, so it really doesn't matter.

[@johnscott9855]

I am new to this and found this extremely interesting and helpful. Thank you!!

[@TheOriginalFILIBUSTA]

Love this scientific approach!

[@straight-hooked]

i found this really helpful and especily the comments and have decided to use in a small test and focus more on becoming better at distilling rather the try to hide or mask a bad run

[@keenanvanrooyen1929]

Hi Jesse I am a home distiller in SA and actually got started after watching you and George from Barley and Hops during lockdown. Definitely keep doing these blind tests and definitely get your wifes opinions as I find her descriptions quite relatable. In SA we generally drink spirits watered down with Coke or other beverages (we call them "Chasers") and that is simply because of the alcohol burn. So this test helped me understand what adding Glycerin to my spirits would do, and honestly I was fearful of that Glycerin taste coming through strongly in the spirit... but after your video I might try and see if I prefer it or not.... Thanks dude

[@johnrasmussen3752]

Interesting results .. I am a glycerine believer but not for your "burnie" reason. I like it for mouthfeel, it makes the spirit slightly more viscous, & gives the spirit "legs" when swirled in the glass. For me the mouthfeel and aesthetics boxes are well worth ticking. I mainly make Rum, and I find 2ml of glycerine in a 1125ml bottle makes a noticeable and pleasant addition. I have never cared about "rules" or "cheating", as rules are only guidelines. I only care about the quality of my end product meeting my personal wants. Thanks, always interesting to see how other people perceive our product. So I would like to see more vids along this line. btw .. the "legs" aesthetic should not be dissed .. the look of something always increases the pleasure.

[@PhyleXTension82]

Hi Jesse, loved this video - it's something that I have been wondering about for a while (I happen to have easy access to glycerine). Personally I prefer the traditional way of making spirits in that it's the process that makes it for me, and that I enjoy. Time is irrelevant to me so to speak, but that doesn't mean that I don't want my product sooner .... I'm just impatient lol. Keep up the great work - I thoroughly enjoy your content and make an effort to watch everything that you post.

[@rodneyw.westfall6088]

This has been very helpful.

[@mattzap9298]

Really enjoyed your approach to the video. Yes I would like to see more of this content. Personally I would not use glycerin as I feel it would be a waste of my time doing all grain mashing to use a product like this.

[@twoartistic]

Great content. You already do a great job of comparative results, and it's deeply appreciated. You can't dive too deeply, IMO. I would enjoy seeing other tests with "natural" vs isolated additives. Lemon juice vs citric acid. I'm especially interested in natural yeast nutrients. I'm not having any difficulty with fermenting, but it would be interesting what kinds of flavors different nutrients add to the mash. 😊

[@nhall8664]

I'm a caper, who DYI my own juice. The vegetables glycerin can be made with different materials from my understanding. There are many manufacturers in many countries. When I mix with it I can taste the deferences . Some to me are peppery or harsh , there are vapers that like that. Sweetness hides flavour good or bad , I don't like dry wine , I like candy not medicine and I drink to enjoy with a little buzz. Great channel, educational, and a open mind. Keep expressing your opinions.

[@StillIt]

Cheers, Peppery? that is SUPER interesting to me. Someone just commented above asking why their vodka goes like chilly after using glycerin!

[@kevintyler1227]

Interesting test, you should continue with them.

[@The7thSonSteve-O]

Great show, thanks for sharing your knowledge

[@StillIt]

Cheers mate 🥃

[@jessbarclay472]

Another great test, to make us think. Thankyou. I couldn't keep focused on your talk, because I kept noticing....the front of your "bar" (facia board)...stops midway....I'm sure it's the full moon affecting me!!! Aagghhh 😂 Thanks again. Love your channel. I look forward to it EVERY time.

[@chrissturgeon1571]

The unfinished facia has bothered me since 'the bar' first appeared! Thanks for breaking the ice, I didn't want to be the first. At least it's stopped wobbling about.

[@jessbarclay472]

😂

[@dannylee9138]

Awsome work you do on your videos please don't quit

[@waynemorris5120]

Love your videos Jesse. You have been a huge influence and today we are finally doing our full grain mash. Keep this going mate. Also any chance of finishing the capping on your bench mate I’m a bit OCD.

[@StillIt]

Awesome! That's great to hear my man. Enjoy it. Hahaha, yeah it's getting on people's nerves I need to do something about that haha

[@davidrogers6262]

I have tried calming down some"hotness" in a pear "shine" with 2 oz of glycerin to a gallon of distillate and over time it definitely smoothed out some rough edges. I wouldn't say it is a crutch but can, in the right type of spirits, be beneficial. I hope you test other types of liquor besides neutral spirits.😉

[@uwinuwish]

Hey Jesse, great video. Love your enthusiasm, and knowledge. Give me a tip on carbon filtering without losing alcohol percentages. Thanks man.

[@roastin1]

Great review. Very informative and well executed. Sounds like you've listened to the BRÜLOSOPHY guys once or twice. It would be awesome to see more like this. Maybe with something like recipe tweaks IE: one whiskey mashed with Dark Crystal one without.?? Like George said, "you nailed it" Keep up the good work brutha!👍👍 👍

[@Max_Flashheart]

It is good when you want to round the flavour profile and knock the burn out and when balancing a sweeter spirit/liquor but yeah if I get it wrong it helps save the batch for sure. I think it is like adding a couple of additional filtering steps plus low GI Sweetness.

[@carloayars2175]

Edit long post so be warned but full of some good info I've used for a long time now. I'm not really a straight vodka drinker so I don't relate drinking it straight. I do however love my dirty martinis and it's a drink I have often our when they don't have good choice of whiskey. What I've found is one or two drops of Glycerine per martini can be helpful regardless of how pure your vodka is. Now of course that's mixed with a splash of dry vermouth, some salty olive juice and the vodka. Vodka and OJ or a Bloody Mary and I don't notice or really want to "waste" it. To me the slight sweetness you get from the Glycerine adds/complements the brine of the olives and juice. So it can make a difference the way the alcohol is consumed or used in cocktails. Tito's vs Grey Goose for example can taste way different straight up in a shot glass and you may find Titos the better vodka straight up but in say a dirty martini the Goose may be more popular. Same with Gins. Different gins used in different cocktails. So depending on how you consume the spirit it may have different results. I figure I can always add it as needed depending on how the spirit is used and like to test it this way to see what flavor profiles it works with and which it doesn't. Kind of the same with adding citrus to your vodka. Works in some cocktails and not in others! What I do think is people running smaller stills pulling only 90% or less see more benefit from it then people producing cleaner spirits or those using activated carbon to filter their vodka making it more pure. Vodka pulled at 90% vs 95% is quite a different spirit taste wise when looking for "lack of taste". Glycerine for these people is a "fix" for a not so great product that is easy (nothing wrong with this). The Glycerine adds some body plus the sweetness counters off tastes or burning sensations. Kind of like drinking milk vs water before eating a very hot pepper. One helps the burn and the other basically makes the burn worse! I make my vodka typically as a 50%/50% mix of sugar and grains. I don't care for pure sugar washes but don't want all the "pain" of pure grain so I do an 80% corn/20% oat mash with enzymes. I'll sparge it well to get all the sugar from the grains. Measure the SG then add equal PPG of sugar to double it with a rough 10 to 11% potential ABV. I do invert my sugar first to make it easier for the yeast which tends to not develop off flavors which we don't want with a GNS/vodka. With the grains no other nutrients are needed for the ferment and the pH doesn't crash like with sugar washes. The overall 10% oats adds some mouthfeel or texture you just don't get from sugar wash. I'd use more oats but going above 20% in the grain bill makes sparging harder. The corn I use for this is from 50 pound/$10 bag of feed (tractor supply cracked corn not milled finer). The oats is also from tractor supply as whole oats (I do mill) and cost $15 per 50 pound bag. The corn isnot as good as more expensive corn but does the job without a lot of corn flavor, just a bit which I find ideal for GNS or vodka. Not so great for Bourbon. Isn't it great when a "sub par" grain is the best for a vodka or GNS??? TPW & TFF recipes seem/taste one dimensional to me where the above corn/oats/invert sugar has more complexity and mouthfeel but in a good way without any excessive "burn" that comes from plain sugar washes. I take my fist couple of jars that I think might have heads in them and questionable to use and add distilled water to knock them down to 30% ABV then put them immediately in the microwave (no lids or metal) and bring them up to 172 F and you'll see vapor coming off the jars. Those are low temp heads evaporating off for 5 to 10 minutes or so. It's sort of like a 2nd distillation removing only heads without the work. The resulting jars that have been microwaved are now ready for blending and much more likely to make the cut then they were previously. A quart/liter jar filled 3/4 or more full will loose a good finger level which are the lower boiling volatile alcohols. :) You can taste the difference pre & post nuke treatment after it's cooled back down. Just adding the water causes a chemical reaction but bringing it up to 172F helps to release the nasty fore/heads from them. I find from doing this I easily gain an additional jar or two for blending. If using the microwave isn't your thing try a slow cooker/crock pot which also works but takes longer. The key is getting it back up to around 172F to remove the nasty fore/heads you don't want. I've never read about anyone else doing this but found/tested this after playing with oak/wood for "fast aging". I then blend it all together and proof down to 110ish and running it through carbon for a polish run. The same pound of activated carbon has been used on more than 50 gallons of vodka and still has lots of life left. A good spirit won't have much to remove if any so it's just a polish vs a fix. After the polish run proof down to whatever you want which is normally 80 proof. Rest for a couple of weeks and it's some of the best vodka you will sip or drink. It's more work but the results speak for themselves IMHO. If you have a slow cooker/crock pot that on low sits in the 140F to 150F range try putting a couple of finished liters in it for 24 hours (with glass lid) and you'll see that the rest period has changed from a month to days. You can do this for any spirit actually as it helps the rest period work a lot faster.

[@greybeard27]

Great vid! In my relatively limited experience (more of a brewer than a distiller) glycerin helps polish poor quality spirits, but if you've nailed a good batch of your favourite spirit (rum in my case) then it noticeably detracts from the end result.

[@nicktohzyu]

Thank you for doing good controlled science! It is a surprising rarity among youtubers, even those who claim to be a science channel

[@Toxxyc]

Blast for you, blast for us. Thanks for this test man, it's a good way to find REALY info to work with. To me, the "who preferred what" test is a bit less relevant (again, to me), because I think it's a personal thing, but I just want to know that "yes, it takes away some of the burn" which is great. Thanks for that. I think I'm going to dose some of my whisky with some glycerine, even if it's just one bottle out of the whole batch, and then let it sit to see what kind of a difference it makes. Can't hurt it, I guess.

[@joaocruz1979]

Nice video. thanks a lot and keep going the good job. Greetings from Switzerland

[@robstjw]

Thanks for the testing, Jessie. I remember seeing George doing a good video about this a while back. I have been very temped to use it myself. I’m still up in the air about it. I feel I need to get my unconditioned taste worked out before adding something else to the mix. Thanks again!

[@StillIt]

Yeah I hear you. Pretty much my feelings as well. But on the other hand the stuff is cheap. Get a mini syringe and just dose 1 glass. See what you think.

[@robstjw]

Maybe I will. I’ll pull the triangle test on some trusted critics! Cheers, mate!

[@dan27052]

The sound he makes when he drops the syringe case, is now my ring tone.. lol

[@Ripply774]

Hi Jesse, I have the t500, run it with no packing in the column and cooling water temp around 70-80 degrees depending. My distillate starts around 170proof and drops away to nothing. Ive made whisky, rum all sorts. Gets heaps of flavour. Not quite a pot still as its still forcing some reflux but get pretty good results. Recently Ive been using glycerin and found its really rounding out flavours in some of my spirits. IMO makes a great base for oaking and rounds out pretty quick. A few months w/glycerin seems further ahead then without. 👍 happy distilling folks!

[@Ripply774]

👍 more of this content 😁

[@johnlane1206]

I know that this is an old video but I still wanted to thank you for it. I am a relative newbie to the craft and had been wondering about glycerin . Based on this video I think I now understand what glycerin is used for and think that at least for now I can pass on it. Again thanks for sharing this and all your other great videos, they really do help us beginners to the hobby. P.S. , I would love to know your thoughts on using a thumper to infuse flavor.

[@MrBillTroop73]

VERY helpful, thank you!

[@StillIt]

Cheers

[@Z33803]

This is great and I appreciate you work, could I ask what do you call a ‘crappy vodka’ thanks

[@nathanrigby3418]

Yes, more please!

[@4000jrock]

Good video man 👍. Is glycerin used to thicken spirits so it doesn't bubble as much when it is shaken ?

[@denisdendrinos4538]

This is great content and can say I've both used and not used it. I find it gives it a slight sweetner sweetness and taste. For my gf, for when I made her a caramel vodka with sweet potato vodka, I added it just to take that "burn" out. But honestly, I liked it just as it was. My whiskeys and brandy's...... i wouldn't dare add glycerine to it!

[@pierreerasmus7005]

love it!!

[@n8vmc469]

Great info packed video! I don’t think I’ll be one to use glycerin.. I think the old timers around these parts call it “beading oil”.. Anyone ever heard it called that??

[@shovelhead2369]

I've tried it and I don't like the taste change .... extra filtration for smoother product. For me .. .. Cheers for the vids I cross between yourself and George for top shelf advice 👍...shine on

[@SirGolfalot-]

I like that I can find people that have some of the same questions and thoughts on youtube. Thanks for the video and time you put into making it. I thought Glycerol is the most abundant by-product created by sugar-based alcoholic fermentation, third place only to ethanol and carbon dioxide. As I understand Glycerine is the commercial name for Glycerol. Does distilling a fermented product/wash remove the natural glycerol from the end product?

[@JoshuaFinancialPL]

don't know if there was earlier use of glycerin but in the usa at the end of prohibition there wasn't any stock of aged product. so the newly legal distillers put out product doctored with caramel color and glycerin - the glycerin was to emulate the mouth feel of aged product, to give it "legs" (those little clear runners on the side of the glass after you swirl it)

[@StillIt]

Ah interesting. That makes a whole lotta sense!

[@ColinRichards1]

Now I'm going to try this.

[@baijokull]

I love it when people actually go for fairly well blinded and scientific test :P Even if your sample size isn't that big.

[@StillIt]

Yeah there are holes all through this. But at least it was a half asses effort haha. Either way, its definitly more likely to have some meaning than just tasting it my self right?

[@stevehubb]

Another cool vid dude, I used it on my infusions as I was trying to cut down on sugar (syrup) so used it to to slightly sweeten and give a better 'mouth feel'. In small doses it works for me but if you use too much it gives it an 'artificial plastic' taste. Also reminds me of the taste of the injection when I go to the dentist - maybe that's just me

[@ardnfast]

Super interesting video. I did a "blind" taste test with my 1st T500 wash where I bottled 4 different whiskey essences (with one double up) and a Jameson. Interestingly the Still Spirit with the glycerine beat out the Jameson in all four tests and the double up without the glycerine placed 3rd or 4th each time 🤷👍 NB I'll definitely be using glycerine in the majority of my runs from now on.

[@coreyblackburn9289]

Great video review Jess, we all loved it!. I feel that glycerin definitely has its place. I am definitely looking forward to seeing more videos like this in the future. Keep chasing the craft my brother! /💧\

[@lucassundman4316]

I know I'm a little late to comment but I personally like to put videos like this in the mix, but in saying that I do love watching you run the still haha

[@DS-iy5sd]

Love this video. I do think you should do comparisons with other more flavourful spirits as the glycerine may mask certain flavour profiles (hence the "flat" comments) but could potentially enhance others, or at least mask undesirable flavours to allow better ones to shine through? Then again I could just be talking shit...

[@bowpro88]

When I first tried gylcerine I did a test similar to yours only 1/4, 1/2, 3/4, full dose to a bottle of Jim Beam which I'm not a fan. So a dose would be equal to 4 ozs per gallon then broken down as I did a half pint each. Several whiskey drinking buddies tried and the favorite was somewhere 1/4-1/2 dose or 1-2 oz per gallon. A couple of times I have gotten carried away and did 3-4 oz in a gallon of whiskey and it was too sweet. I was forced to blend it off. But the same can be said for whiskey that I purposely added too much medium char American oak looking for a dark to really dark whiskey. The oak can really make the whiskey sweet. In the end I tend to use a little glycerine and a little extra oak and I get rave reviews. Since my friends are who I aim to please.

[@peterwiley2780]

I always use a little bit (a lot less than the directions)on my vodka but not with anything else...

[@brianleabo6295]

I know from at a younger age working in a tobacco factory that vegetable glycerin was used to carry flavor

[@dan8402]

If this will help save a batch then why not, but honestly the craft we chase is to distill something that is right without chemical help. How we age it, do we cut the ABV more or less to make it more "smooth"?

[@paulameis4388]

Great video. After reading through, I agree that you have enough followers that you don’t need to spent precious time defending your thoughts, just lay them out there. I think more and more chemistry behind your way to simply explain the craft would be GREAT. the glycerin likely helps from a chemical reaction to hold the Easters has a bound larger molecule..... so they are. It allowed to be tasted by a human taste bud, it’s way less to do with masking the level of proof, as it will NOT react with ethanol... period. The aging process and infusions comments make the most sense. Sugars and complex flavors that come out of wood, are tied bad to pulling or exchanging molecules from the wood mini air and storage locations for inside the grain. The glycerin helps this extraction process... think of it like penetrating oil to free up a loose bolt. Better things like WWD 40 work faster than straight oil, but both get it done. Think of how do we get maple syrup from a maple tree? And way does it have flavor.... it is what is coming out of the wood... I’ll stop randomly dumping thoughts for now, but I think it’s effectiveness at lower concentrations has to do with the wood aging process more than straight up changing white dog

[@brandaddy5150]

I just bought a big ass jug of glycerin because I'm new and was relying on it as a "crutch" to smooth things out. Hopefully I get better at the craft before the Jug is used up! haha. Cheers, Great episode.

[@whiskywaffle7361]

Personally I can't help but love the simplicity in whisky of three ingredients: barely, water, yeast. Adding more ingredients takes away a little of the magic. I know that other spirits are different, but I still like letting the components which make up the drink speak for themselves... even if the result is less "smooth" than desired! Keep on waffling!

[@Currywurst4444]

Its not that simple. You can add any minerals you like through the water, you can add charcoal, wood and even sugar from the toasted wood with the barrel, if you are talking about scotch you can even add small amounts of any other liquid by using wet barrels.

[@deadmaumurphylaw8052]

Lol I have a 200 litre drum of glycerin, I use it with iodine to spray on cow udders after milking. Not a fan with putting it in my spirits but I agree with the t500 addition to smooth it out with a vodka but not big on the vodkas

[@justincarter360]

awesome video, im wonder is the same result as adding syryp of sugar and water in the final gin??? Thanks!!!

[@StillIt]

Yeah, you can get the same kinda effect with sugar, but it will make it sweet as well. This will bump up the body much faster without adding too much sweetness.

[@justincarter360]

Thanks you so much !! 🙌🏻

[@troybarker2433]

In neutral spirit it should not be used.it only shows legs or tears.. Add flavours and it will act as a vehicle to coat the pallate. Viscus balance is the key.this product can be a good tool when required

[@dack4545]

I spose it's everyone's personal preference when there making it to put it in or not, they might have done a Stella job on distilling so don't bother and other times it might be a bit crappy so they put some in, is my guess or they just do it all the time to help smooth down a basic distillation

[@spikelove9533]

No big surprise there. Tastes are subjective. I have friends who like plane shine with high proof some like wood aged and some are big fans of infusions. We always encourage people to try all of our shines when they come over. My girlfriend likes infusions with lots of sugar 😕 to me that's not very good I prefer 6 month old around 100 proof white dog. I definitely would like to see more videos like this. It's always nice to get others people's input on something. Thank you for your time and effort.

[@StillIt]

Yup, there really is no "best" or "better" right? Unless you are talking about one specific persons preferances. But if you get to know what you like you can aim for "better" for you, or someone else. Long story short, we wont hold it against your girl friend 😂😜

[@spikelove9533]

@@StillIt exactly she always says dont yuck my yum it's not polite lol. I think the biggest lesson is as with all things the world dosent revolve around me 😳. I do seem to think the other 8 billion people I share the earth with should think I'm always right and know whats best, but they just dont know it yet. I do think there is something about quality and the effort one puts into something and that shows or reflects in the final product. At the end of the day we are making small batches for personal consumption so if you like your own stuff that's all that really matters. We just try to pass on know how to the next person so they dont have to repeat our mistakes and they can get to their yum in a timely and painless manner. She said something the other day I thought was cool. When you by liqueurs they dont taste like orange or peach or what ever but her infusions taste like what's in them. The natural way made me chuckle nothing about distilling is natural lol.

[@brianmeleck]

Hi how are you, i was asking is it okay to add glycerine to a spirit then filter it through activated carbon filter to remove any odor then packing in bottler for consuming..??

[@Jim_Snape]

I'm taking the plunge, but don't trust my taste, I only trust the taste of the people drinking it. Unbelievably I don't drink (except maybe a teaspoon once a month). I'm not going to do 5ml a liter (2.1 pints in American), I'm doing 5ml/4 pints. Its already fairly smooth since I run it through a carbon filter. I'll find out what people think of it, or if they even notice. George says it helps bring out the flavor of the whiskey, and I'm using corn mash in a pot still, not vodka.

[@rhyoung70]

Jessie, have you ever tried bubbling oxygen through a finished product?

[@tomguitaronline]

I was told by a reliable source that when it comes to licorice flavored spirits ie: Sambuca, Ouzo, Absinthe, etc, that the reason Sambuca has a more thick smooth texture is they use glycerin.

[@smartypants5036]

My take away. Do it and find out what camp that your tent is pitched in. Then serve it to friends that like their spirit that way.

[@StillIt]

Pretty good suggestion for most of these things!

[@Denver_Risley]

I can only speak for myself but I run my pot still low & slow, just enough heat to make it all work. Also my rig runs through a lot more copper than normal because my rig is mostly air-cooled (I'm off-grid and don't have a source of continual water to blow). As a result, my spirits may suffer from over-smoothness although I like that and it's kind of magical. So I'm with you on the glycerine thing. I just refine my technique instead of relying on after-ingredients.

[@StillIt]

Yeah, conceptually I feel the same. Although I also think that if something can be done a different it should be explored (even if it is a "easy way out"). But in this case, I dont really think it does give the same results.

[@jessbarclay472]

Warrior Homestead seeing you're off grid, would a pump, returning hot water back into your water tank be an option? I know of someone who has an old bathtub of rainwater & uses a fish pump to return the condenser water back to the bath again...& has a hot bath afterwards.

[@denverrisley4417]

@@jessbarclay472 I dabbled with a little fountain pump running through one of those radiators used for water-cooled gaming computers, fan included. I powered it with my solar power system. Honestly, It just wasn't needed. The fin tube (hydronic heating element from Grainger Supply) does most of the work. The water in the condenser tank barely gets warm.

[@jerrytiller4047]

Great videos Jesse ----- If you are a rum & coke drinker, will the glycerine change the flavour? If so how

[@StillIt]

You know what, I do not know. My guess is that the difference would be a whole lot harder to spot through the coke. But who knows. Test it :)

[@peterwiley2780]

Btw, this would be a good podcast as it’s a discussion vs a demo

[@StillIt]

I have been thinking about a pod cast for a while actually

[@Bageer1]

It could be, although the reenactment of the "expert" drinkers vs the "drinker" drinkers was pretty funny and wouldn't work as well in just audio.

[@manchovie]

Love this. More science please. Thanks for pointing out the limits of small sample sizes and doing & explaining scientific process in such an approachable way. BTW, your thoughts about how access to more info might change decision making, not necessarily for the better, reminded me of a horse-racing study mentioned in the book Black Swan. Which I just found referenced in this chapter of a CIA manual(!) 'Do You Really Need More Information?': www.cia.gov/library/center-for-the-study-of-intelligence/csi-publications/books-and-monographs/psychology-of-intelligence-analysis/art8.html

[@sukhramjiram6812]

Can we mix it in mead too?

[@ronaldchampion1752]

When aging when to add it?

[@titahibayflier3160]

I tried it once, as a vaper I was already familiar with the taste. It seemed weird to be adding it into spirits but I gave it a nudge. Not a fan and won't be doing it again. I can achieve smoothness by careful bending of cuts.

[@StillIt]

Interesting. There is definitely a taste to it huh? I really cant put my figure on what it is though! I am less sure I can actually taste it in the final spirit now though.

[@robertchristopher5258]

Thanks for the video, you might like to check out brulosophy. They do trails with beer to a very high standard.

[@ir8d8rads]

I have found that running the still fast and hot will produce a spirit with less "mouth feel" and more bite than when I run slow and cool. I think it is worth the extra time to run slow just to get this extra silky character. I don't want to say that the viscosity is different because I don't actually know... Just what I feel when I taste. I use a column still so I am getting high proof from a single run. It is much more syrupy, sweet, and smooth from a slow patient run than from fast. Fast runs have an astringency that might be covered up by glycerine. I haven't tried. Sugar in the mash seems to negatively affect mouth feel also, giving less silkiness in the finish. Again glycerine might correct this but I'm not sure it is the way. My fast runs also have more heads or less usable heart generally due to the astringency, harshness, bite, whatever... I really don't like adding stuff to my liquor as I get better. I played with caramel when I first started and was making pretty rough stuff. I also tried Madeira and sherry as additives. That was better. I guess you have to get into the groove with your whole process before you learn what does what.

[@StillIt]

I think that last line sums it up. Need to get to know your own equipment, own taste and preferences. Then take notes, a shit tone of notes haha. I have not tried Madeira, I would be interested to hear more of your thoughts on that.

[@ir8d8rads]

@@StillIt At the time a couple of years ago I had a particular taste for the Glenmorangie sherry and Madeira cask-aged Scotch. Adding a splash to my 3-gallon aging jar added some extra character to the end product. It doesn't take much. maybe 3 mL per liter. Too much is worse than none. Back then my liquor was probably half sugar alcohol and I wasn't cooking my mash at all. More or less UJSSM with cracked corn soaked in hot water overnight and Munton's Amber spray malt. The Madeira definitely helped shore up what I was making. I bought a roller mill and I use more grain now. Trying to save enough to fill a 42 gallon Bourbon barrel with 110 proof. Interrupted currently by apple and pear season. Just got a fruit shredder so now I am truly dangerous!

[@chrisparkin6894]

I like the idea of the water as a better test variable, but wouldn't it be better to use sugar water that has the same sweetness as the glycerin? Otherwise what you are also testing is do people prefer a sweeter drink.

[@hitchie1]

Glycerine works for me...good stuff

[@fillmorehillmore8239]

Since I am on a pot still and pull 160 proof I do use glycerine at 1 tsp per 1.75 litres. I also carbon filter. HERESY!

[@StillIt]

HAHAHA nah I say do what works for you man. If you are using a pot still and looking to make something vodka like its probably a dam good way to go about it.

[@758Dino]

can i add maple syrup?

[@paulberry8461]

I find just a couple of drops per gallon of rum works well.

[@kevyo43]

Never used it but was getting told my spirits rough so thought would try, yeah what a difference smoother and friends can tell. I use 3ml to 750ml or 5ml 1litre bottle. To much and can taste soapy. It's ok in flavoured spirits. Air still spirits for all (FB) group

[@MadNlGER]

Use glycerin. Then filter with a water filtration system multiple times. 2oz per gallon.

[@ronrupert4728]

In the mead-making community it can be used to provide a greater mouthfeel. So smoother meaning fuller, I think, but not the same as a "smooth" whiskey. :)

[@johncummings9740]

Does anyone have a carbon filter that can handle 25-50 litres?

[@arielshpitzer]

isn't mixing alcohol and glycerine the recipe for hand sanitizer ?