Distilling Safety Today

[@terrybaldwin1182]

Awesome... Everyone needs to be alert about safety... No good day ever ends in the emergency room... Thank's for all you do, To keep us informed...

[@mikew.1902]

Brother Randy, Good reminders for seasoned distillers and excellent lessons for the new guys..........Salude!

[@stillworksandbrewing]

cheers my friend

[@HodgyE5]

Thanks! We all need safety refreshers!

[@stillworksandbrewing]

thanks so much

[@willaltizer]

No one ever told me that you can have to long of a worm connected to, to small of a pot. Started shakin like ol Elvis… in my kitchen. Second run ever 😂🎉 First run didn’t have a good enough seal on the connections to ever do that… Someone should be doing this because if it can happen it will, and people are out here doing it.

[@stillworksandbrewing]

thanks for letting us know

[@jamesramey3549]

Thank you for the reminders and the helpful hints.

[@stillworksandbrewing]

cheers

[@donniepowell7146]

I always clean my still the next day and it’s still warm. Good advice Randy.

[@stillworksandbrewing]

me too

[@Andre2199CE]

Great video, Randy! I always call my neighbor to sample while I'm m running the still. Brother you take care and God bless you.🇺🇸🇺🇸🇺🇸

[@stillworksandbrewing]

same to you my friend

[@clintonhoush1088]

Pectic Enzyme - a little goes a very long way. It breaks down the cell walls on fruits to reduce the amount of pectin available; i.e. reduces methanol production in fermentation. Brew supplies and large famous seller/distributor has a big can of it. You need so little that the can will last a very long time. Sometimes you might have to wait 24 hours to mash in using it but you'll get more natural sugars & flavors from the fruit you're mashing in so needing less additional sugar for starting grav.

[@stillworksandbrewing]

thanks for info

[@Miata822]

Good video. Just don't worry about methanol though. Most of what we in this hobby "know" about methanol is, um, wrong. but it is almost impossible to hurt yourself my making enough methanol to do any harm. You can learn the actual chemistry on the 'still behind the bench' channel, but a more interesting read was published is slate magazine years ago titled "The little-told story of how the U.S. government poisoned alcohol during Prohibition with deadly consequences." Yes, during prohibition the government started poisoning alcohol with enough methanol to kill. That's where most of the fear today comes from.

[@stillworksandbrewing]

thanks for info

[@rojerww]

I forgot, is that a mini or a plus behind you there on the bench? If it is a plus: just for entertainment purposes, could you start experimenting with it to create some various rums??? Clear and high ABV, lower ABV, show how to adjust heads, hearts, and tails, or whatever you think would be most valuable to more folks.

[@rojerww]

Went back and saw that it is a plus. Can we see some more, please?

[@stillworksandbrewing]

i planning for a rum

[@craigimboden9741]

If charing your own staves for finishing...make sure the wood has no embers still burning before placing it in a jar of hooch! Don't ask me how I know.