Can I Distill Peanuts?

I know I CAN distil peanuts, but should I? Will they be tasty? Or terrible? I have a hunch their oily nature may make things a little strange. Let's find out!
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[@TrizzaW]

Interesting! I wonder what would happen if you used a peanut flour instead, like PB2 - those have most of the oils already removed

[@NickP42069]

That or boiled and then dried/lightly roasted to try to remove some of the oils that are present 🤷‍♂️ worth a try for science! Lol

[@JCSalomon]

Came to the comments to suggest this; instead I’ll boost this comment.

[@biggshoes]

that makes at least 3 of us, that came to the same idea

[@TheCyberFreak]

I also came here to suggest the same thing. PB2 has some coconut palm sugar added, which shouldn't make a difference. Most importantly, the peanut oil is removed. Oxidized oil is the source of that crayonie, plasticine clay smell that off peanuts get.

[@LordElrond8]

Hey Jesse, I'm sure you've thought about this but it may be that the reason it seems off towards the end is because of the increasing temperature causing a reaction between the oils in the peanuts and the ethanol. I would be curious to see the same test done with a vacuum distillation set up rather than a boiler (if you have access to such a thing). I love your content in general and the meme spirits specifically because you try and learn something new every time.

[@DarkArtGuitars]

Maybe make a strong essence with vodka where you only take the good parts and then flavor the whiskey or other spirit with it. That way you can make the cuts you want on both without loosing too much.

[@casslanesmith1969]

That's what I love about this channel - learning things that I didn't know I wanted to learn. Lol! I'm looking forward to what you come up with next.

[@azking420]

I love these experiments! I don’t have room to dabble with a ton of different recipes but love the process of trying something wild. Thanks for all the great content my dude! You inspired me to keep experimenting with this process and the fun stuff we get at the end!

[@MatrixRage]

You could always use a neutral vodka to distill a flavor bomb that you can then add to other spirits as a blend when you go to age them. Just take the first half the flavor bomb run, no worries about “wasting” half that base neutral spirit as you didn’t have any time/energy in it. But the flavor bomb could add that essence into a project as a blend for aging.

[@jeremywhelan394]

Love your channel and I am new to the craft. I tried Montreal Steak spice about half a cup and stilled it. Makes a awesome Caesar!!! Thanks I have learned a lot from your videos Thank you so much.

[@StillFunBrewing]

Ok now that I’ve watched the whole video. I wonder if the fermentation process would clean up that nasty off peanut flavor. I often find that the yeast will chew up off flavors and replace with their own character. Or even a lacto fermented/pickling of the peanuts may keep the overall flavor but again clean it up to be used in a mash.

[@NickP42069]

Maybe boiled and then dried peanuts, try to get some of the oils out beforehand? I know it would change the flavor a little with the peanut, but it would probably work to at least lessen the amount of oils that would be present during the distilling process.

[@MortRotu]

Maybe malting them like with barley for whisky would get the peanut to convert more of the material that's making the off flavours into the sweeter notes.

[@vihreelinja4743]

it would be best to just mix nuts with 40% alcohol and then only distill ONCE. Everything seem to get some of that "burnt" taste if distilled multiple times..

[@m00nh34d]

This looks like a great way to make peanut essence without needing to worry about the oil content (assuming you're happy to lose more than half your starting spirit...). I'd use this in brewing, for sure, blend with a porter or brown ale to get some good peanut flavours in there without needing to worry about the oils mucking up head retention or making your finished beer "slick". Probablky get a lot more control of the overall flavour than just making up a tincture as well.

[@stoniewan]

Totally cool buddy. Thank you for doing the work!

[@Macaroni_King]

Very interesting research. I love peanuts very much so it's interesting when things like skrewball uses it extensively in their whiskey and it tastes great with the oils and all seemingly. 👀

[@jamescanjuggle]

This is completely off topic but i think you have my dream beard 🤣😂 That length+volume with the cool tie at the end its awesome

[@scottchenoweth4937]

Love the Ag Day photo of the kids and the lambs. So cool.

[@verdatum]

In a more voluminous run, you can cold-press to extract the unsaturated oils without losing character. From the description that could be amazing in a bourbon cocktail.

[@kriegguardsman9117]

Man I love your videos. I’ve hit the bell when I first subscribed but I swear I haven’t seen anything about your channel in ages. Wtf KZbin

[@BEAVERDIY]

I have been wanting to try this, want to do like a Pb and J spirit

[@shotgunfringe]

I know you’ve been to Texas quite a few times. In Fort Worth there was a distillery that was making whiskey from Black Eyed Peas. It’s closed down as of last year. It was not good whiskey.

[@roycesjourney37]

By the way I’m either going to get an air still or a myvodkamaker, I’m leaning towards the air still because the latter still seems complex. I love your content man, the meme spirits are among my favorite content you make.

[@BCALLEN1]

It would be awesome to see this done with pecans!!!!

[@TheAngelofDeath78]

The second good flavor profile sounds like soft boiled peanuts, which is super popular as a roadside/street food here in the southern US. Normally with heavy salt and Cajun spices. If you can get that flavor in a drink, Southerners would love it.

[@jonathandill3557]

PB2 powder has some of the oil removed, which might help. My thoughts would be to see if the amylase in nuruk or amazake koji can break down the starches in peanuts into sugar. Looking it up, seems to be mainly alplha-D glucose polymers.

[@thetoucher6960]

I think that a redistillation of a somewhat okay whisk(e)y with some peanuts, could create something quite interesting 👀👀 Love your work mate, thank you from across the Tasmin 😍😍

[@TheAttacker732]

That second pull sounds like it could be useful for cooking as well.

[@OutlawSpirits]

I live in an area that has easy access to pecans. I really need to experiment with some pecans and see what kind of flavors I can pull out of the pecans

[@kurtlinsenbardt4795]

For the extra peanuts: Peanut Brittle Per batch: 1 cup sugar 1/2 cup white corn syrup 1/4 cup water 1 cup peanuts (raw spanish peanuts are best, but dry roasted can work if they aren't too salty) 1 tsp. baking soda (I normally make about 4 batches at a time, which makes about 3 large cookie sheets worth) Combine sugar, syrup, and water in a large pot and bring to a boil while stirring Heat until 280°F, then add peanuts Continue heating to 305°F, then remove from heat and add baking soda while stirring rapidly. Pour out on cookie sheets (silicon sheets are best, but parchment paper is also good) Spread out with a spoon while hot.

[@arbhall7572]

Theres only one thing for it. You have to still some peanut butter next. See if the refinement of the flavors refines the flavors of the stilling. Very cool video. Thank you.

[@notamouse5630]

Try doing things that alter the peanuts chemically, maybe a slaked lime like for nixtamalization of corn or a bath in lemon juice. Maybe one of the two will reduce the off flavors. Alternately, stop distillation of the yuck fraction, re-homogenize with some gelling agent (calcium acetate or maybe slaked lime, make a mix similar to Sterno and sell to caterers if it doesn't smell awful when burnt.

[@loofy530]

A bunch of the peanut's flavour is in the oil, but could look into separating the oil out of the nuts and using what's left behind. That way you could get some peanut oil to use in cooking as well.

[@ChaoticGwaka]

Peanuts are so good, looking forward to the 'phone a friend' follow-up :)

[@gregorhzaczek2405]

Great vid I like the dry skin that is inside the peanut shell

[@PedantByNumbers]

Maybe a quick blanching first, before the grind, to get any surface oils off that may have oxidized might catch some of the off flavors? Just for like 30 seconds to a minute. Not sure what you would lose from the volatiles coming off, but I feel like it may be an improvement.

[@brettevill9055]

If the oil content of peanuts would be a concern for fermenting, perhaps it would be possible to get peanut press cake (from which the oil has been extracted). It's used as stock feed, but I don't know whether its available in NZ.

[@weaktearecords]

Interesting stuff! I wonder if you would get better results by roasting raw peanuts 🥜 first? They are at most health food stores

[@python27au]

11:05 my immediate thought is an essence to ad flavour after you do the whiskey run.

[@semihnam2756]

You are the best bro 😊😊

[@TheDuckofDoom.]

darker and lighter roasting is certainly a consideration. My thought on the half wasted batch thing is to try some other flavor extraction methods rather than adding peanuts to a bulk spirit run. like making an extract concentrate to add back to other batches. Maybe try just macerating them in water or a mash strength dilution so there is more vapor and liquid volume, or macerate filter then distill. There is also the option to e-distill the tails half in a column just to recover the rectified alcohol for use in another maceration.

[@adamspencer3620]

It s absolutely entertaining man,keep it up Please Not everything is dead serious,enjoy things

[@jacobwilson6296]

on the down low. Any compressor and a good windy day might be a wonder love ya mate

[@joemerrifield8633]

Wonder if the good parts that you distilled, were placed in a brandy mash and distilled would the peanut carry over into the final product? Love Your Videos.

[@WAKayakAngler]

Love your banter bro .. gained a subby dub

[@lewisgiles8855]

Great vid

[@josephcook2314]

You can ferment them and extract the oils off the top of the mash each day. It works with pecans!

[@AlasdairThompson]

So, the later "off" taste will be from longer chain oils, maybe some with some double bonds or side chains on them. These oils are less reactive so will stay in the mixture longer compared to the more active and aromatic oils which are the ones that will have come out in the earlier cuts. Some intense heat could break those bonds but I don't know what it would do to the taste.

[@ObiWanCannabi]

I did a THC extract/tincture which i mixed into honey, then distilled the alcohol out of it and yeah, the stuff that came out has a nice sweetness from the honey with a little slap of weed, its real nice, but its like 95% or so lol, i need to get some distilled water to add to it or it just goes cloudy

[@KubedPixel]

Recipe ideas: Kaluah Bailey's Yuzu or other citrus to cut through the oily favours/textures and lighten the flavours Banana liqueur Benedictine or ramazoti Not necessarily all in one glass bit ideas for a cocktail.

[@colwk]

As an idea to use this, how about making a rum normally (double distilled) and then maserating the nuts in the fients, doing a fients run and adding them back in for ageing?

[@mrpants8976]

Probably a better separate distilled batch done in a small scale that you add the good part to your brews for that peanut flavor so you do not loose such a large percentage

[@Adam-wl8wn]

Love the hat, so much better than that baseball cap!

[@StillFunBrewing]

I’m really interested in this. I have a few native and paper shell pecan trees and harvest more pecans than I can ever use each year. So it would be interesting if we could ferment the pecans and make something nice.

[@Torsion]

most peanuts are roasted, like the ones out for trail mix. you may want to roast the pecans or any other nut for taste before trying to distil it. still watching the video, so i dont know how it turns out in the end!

[@littlehills739]

with oats and molasses and brown sugar ?

[@deanjacobs6693]

Could I make a request🙏 South Africans are big on homemade pineapple beer (basically a pineapple wash) Would you distill a pineapple wash? I would be interested to see how that comes out? Thanks in advance

[@kierranbrooks7306]

I'll be honestthisis tempting me to try out a banana walnut wine kinda thing, like banana bread wine minus the baking, could be good distilled tomatoes expecially with banana peel added as well as banana fruit

[@FireStormOOO_]

You can get most nuts as a pre-ground flour without the oil if that'd help at all.

[@navlantuktuk3930]

I bought some old liquer recipe books, if you want ia ncan give you recime weren are destiled cacao beans. I test it alredy and it is realy good. Uf you vant i can shere recipe

[@siggyincr7447]

I'm assuming that Screwball might not be available in NZ. It's a peanut butter whiskey liqueur and pretty tasty. I have sneaking suspicion that they blend a very smooth/bland whiskey with the pleasant cuts of a peanut distillation like yours and sugar. Might be worthwhile to add some sugar to a blend of the two nice glasses and water down to 35% to see if you like it. I'd wager it would be very Screwball-esque without the whiskey notes. Side note: You might want to see if really fresh peanuts have less of the off notes that the backend was getting. The oxidized oils take a while to get oxidized so fresh peanuts should have less. Or maybe look for peanuts that come in a foil sealed can. I'm guessing they get packaged in an oxygen free atmosphere.

[@Sinnistering]

Speaking as a chemist, I think this would be fascinating to do a vacuum distillation on. From what I understand of distilling spirits, that's quite uncommon? But there's two reasons behind this: 1. Is it the heat increasing (as the EtOH content in the pot goes down) that oxidizes it, or is it part of the peanuts themselves? 2. Would you get more of the really nutty aromatics over intact with a vacuum distillation while leaving behind some of those long-chain rancid/"off" tasting molecules? The only huge downside is that you need a cow receiver to make taking fractions (making cuts) not completely awful.

[@lrmmorgan]

Try using the peanut protein powder. It has had the oils removed. I know the "peanut butter beer" makers use it with success

[@sebbes333]

*@Still It* 10:19 Wouldn't it be possible to make a smaller batch of "peanut extract" and then add it as a "flavor nuance" to some other kind of "main batch" with some other "baseline flavor" or something like that. Basically, use it as a spice for some other flavor?

[@TimmyB1867]

I'm wondering if the change doesn't come from the peanut being more cooked, like it would be in a sauce? And if it's the cooking level of what is happening in the still, what could be done to change it?

[@davidpaylor5666]

Enjoyed the vid, very interesting. That "Freedom Units" thing though. You do know that metric was invented in Revolutionary France, the Republic who helped America get rid of the British, and Imperial weights and measures were the system of Imperial Britain? Metric is the "Freedom" system.

[@silasbryan3122]

Use the leaving after you extract the peanut oil.

[@f75gunslinger]

My guess would be that the temp was just right with more liquid to get the lighter parts of the oil to flavor your output but as you got more oil and it cooked more it started to " turn " the flavor bad .

[@KapteinFruit]

Im wondering if someone with the classic peanut allergy were to drink it, if it would still give them a reaction.

[@camgibson3356]

If you’re worried about the oil try using PB2 powdered peanut powder.

[@skeetsmcgrew3282]

Brewers use that stuff that's called P2 and I wonder if that's what you'd want to do here as well. It has all of its oils extracted and might solve your problem

[@RedBarron14]

The volatile peanut. Hmm I did wonder if the oils when kinda cooked up would be too much. But certainly admire the efforts. Maybe in lower concentration with something else in the mix might prove favourable, maybe snapps?? I think the overall concenus is kiss and stay with traditional basics. While we admire the experimental process, keep it real. I think its better to refine whats good, than hash out to many experimental fermentations.

[@tomblankendaal3228]

Hmm, nuts in ferments? I'm curious how that would work with the high protein content. Maybe do a mash/cook with protein rest?

[@felderup]

maybe, like gin or essences, you could boil the alcohol through a filter packed with peanut powder? perhaps convert an espresso maker for it.

[@christopherweber1905]

In Germany we do hazelnut Schnaps. We roast the nuts and let them soak in a neutral spirit for 2-3 weeks, than still it. Never tried Peanuts. 🤔

[@MrInfin1x]

This is interesting. I'm assuming those are roasted peanuts and I wonder how roasting effects the flavor Maybe the way forward is blending? Make a small batch of this and add just the good part to a whiskey distilled separately.

[@iainburgess8577]

An idea im not seeing; brewing regularly uses food at an earlier stage of processing than is edible. Or byproducts of food, or turned food. I like several suggestions around how peanut starter can change, or the brewing process could change things. But i wonder; do you need rawer, fresher, or lighter nuts? Could we use alcohol distillation/brewing & distillation to get flavours from inedible nuts?

[@Jaelesh]

Kinda curious what it would taste like if you also included some cacao beans or carob if you distill from scratch?

[@rawlinsonboy]

Could a person with a nut allergy safely drink the spirit? Does the chemical that sets off the allergy transfer to the spirit?

[@colingregory7464]

How different would it be if you brewed and distilled it ? Compared to flavouring the spirit ?

[@idlerwheel]

What about peanut powder that has had the oil content removed?

[@Yergs]

Any copper in the still? Wondering about sulphur in that later half.

[@kennethcounts5905]

IDEA!! Grind the peanuts. Cook them. Or not. Then, Yellow Label Yeast. And see what happens.

[@Vikingwerk]

You might try this again with powdered peanuts or peanut flour, which pretty much has all the oil pressed out of it.

[@Fridged]

I wonder if he used a peanut powder like PB2 if hed have the same problems with the oil

[@kyzercube]

A liter is so close to the value of a quart that we just call half-liters, pints ( which is 16oz ). No one uses ounces after 12oz 😆

[@TheZombieSaints]

I kinda did this with 6 snickers bars but only 2x bottles of vodka, I need more vodka judging from this one. It tastes really got at 100 proof, could taste the biscuit even that's in snickers but it was only a very small about that tasted any good, most was garbage water. Maybe you could do better Jessie as it's hard for me to get hold of a lot of food grade ethanol and vodka is pretty pricey for decent stuff in QLD. Just a thought.

[@halkihaxx5]

You could try straining out the solids and let the oil separate before distilling. The peanut to vodka ratio just becomes too high too early for a good yield.

[@johnp.2267]

Meme spirit thoughts: Ramen noodles Rice pudding Fruit-flavored jelly candy (peach rings, etc.)

[@stevelee5724]

Wow ! Your beard is getting long, Jesse ! I love this shit, your a funny bugger 🤣. Cheers from Cambridge, Waikato.

[@notlayjeno6258]

did you consider any other types of nut? almond? pistachio??? maybe even the grand cashew??? one of them is bound to work... or not... but lets find out

[@maxwiz71]

Maybe do it with the peanuts in the vapour path of a whisky run. Like a gin but whisky and nuts.

[@wernerdreyer9355]

I wonder if you could add some kind of enzyme that could break down the oil’s into something more useful. A few year ago Nilered turned toilet paper into moonshine after all.

[@VestigialLung]

You bringing up but fermentation has me wondering, would beans be fermentable? They’re pretty starchy, so if they went through a similar malting process to how barley is treated, or if you hit it with the right enzymes to convert those starches over, could you get a useful mash out of a batch of kidney/black/pinto/whatever beans, and what would that taste like?

[@Rolli6669]

I hope you try and ferment and distill cordial lol. You would have to do Cottee's or Golden Circle in Fruit Cup, Orange, Lime ,Raspberry and Sarsaparilla and that could honestly be the bare minimum right?

[@cooked.gaming]

cottee's at least has benzoates and metabisulfite as preservatives, would likely ruin the odds of fermentation going very well

[@Rolli6669]

@@cooked.gaming Ahh that's a shame because Cottee's is like the childhood memory of cordial for a lot of people. But there may be another brand that will work. For me being a person who doesn't practice the craft....I'm actually a retired bartender....I just love watching the process of distillation.

[@cooked.gaming]

@@Rolli6669 hahaha youre not wrong we still use it as a mixer sometimes hahaha I dont still but i homebrew, love learning about it all so interesting hahahaha

[@kumadogjack]

So I wonder if adding water to the mash would clean it up a little if not increase the amount of tasty product

[@jscancella]

They make peanut powder which has some of the fat removed, I wonder if that would help with the second half tasting bad

[@TheMichaellathrop]

What about distilling trail mix? Also what about distilling raw vs roasted peanuts? And what do peanuts do in a gin basket?

[@thomasnaas2813]

Dry roasted peanuts have most of the oil extracted, using de- fatted peanut flour might be worth a go. For something really oddball a PB&J vodka might be a thing to do...or not.

[@yak4free]

I have this on my to-do for some time, but was planning differently. Don't use those peanuts. Rather buy raw while peanuts and roast in your oven. As they come out the smell is amazing. Then don't crush, just still on them while. I suspect the flavour will be amazing and without the weird stuff.

[@nicholassmith9051]

Hello from Montana..

[@Baus]

This could be interesting too with almonds and brazil nuts. Maybe there could be major differences with roasted and unroasted nuts.

[@vindrmasuta]

I wonder if you would get rid of some of the oiliness by using uncooked peanuts in the ferment?

[@RamoArt]

Peanuts have a high oil content all on their own.

[@jeremiahmcreynolds117]

What were the peanuts, raw, cooked or cooked salted. May get different profiles with the different types.

[@kleverich2000]

How were people worried about distilling nuts when peanut whiskey exists, and frangelico, a hazelnut spirit

[@mongonala]

try Dates, Date brandy sounds delicious

[@sambeauJonez]

Gotta do some strawberry jam now, and do a blend :)