Don't Throw It Out, Distill It!

[@StillnTheClear]

Jesse makes a great point at 7:31. For all the beginners out there, Cuts are not as "cut and dry" as some of the info out there may imply. Thanks for the vid Jesse.

[@benknotes9450]

I like qauntity sometimes, but quantity is nice too.😉

[@kiarawhalen1544]

I'm stuck in the middle here, I don't have much, but the 80% that I'm currently drinking is waaaaaaay to nice to water down. It's been soaking in a glass jar with some charred oak for about 3 days hahaha. I have 2 more bottles I'm saving though. I need to make more wisky to drink so I don't drink more of the nice stuff that could get alot alot alot better

[@zackzimmer7167]

I think you meant to say quality instead of quantity twice.

[@tygonmaster]

@@zackzimmer7167 he's going for quantity.

[@Wannabanana17]

@@zackzimmer7167 he's poking fun at the typo at 0:15

[@kings-bay-2902]

This guy needs his own brand , His take on the craft is great ! Drink what you like , like what you drink

[@kristypalmer1403]

Recycling faints is one of the fun part about home distilling I usually recycle mine every time into the next batch sometime for efficiency but more often its for flavor for example a Cherry Brandy recycle that into a whiskey was rather unique and delicious

[@spchips]

I think with passing feints from batch to batch you need to dump the far heads and tails every now and then to avoid distilling and accumulating the same trash over and over. Or only pass a portion of the feints from batch to batch.

[@arealcanadian419]

At 11:12 when you said Smokey rum I knew you’d be starting a separate feints jug 😂

[@weaktearecords]

I actually added my gin botanicals to my feints and let them sit for a couple of weeks and they turned out awesome. The juniper and spices masked the nastiness and it is an amazing gin. I bet a bottle of booze that's what the big distillers do with their feints!

[@mattjohnson9226]

Thanks 🙏.... as always Love the content.. Love and blessings to all...

[@jordanrossiter2982]

Thank you

[@burtmacklin6443]

Speaking of pot stills. I recently got my hands on a bottle of Balcones Texas Pot Still Bourbon and.... I'm hooked. I don't know if it's Balcones in general or Pot Stills or just this one whiskey but holy mother of god have I found my whiskey.

[@HeineVedel]

You have the boiler from doctor-gradus. How much I wish a distillery from them. I am sawing up now.

[@MysteryMan159]

I could save a lot of money with the information from this channel LOL. Dunno how I ended up here.

[@colwk]

If you do a rum only fients run, add spices while you're building your stash. This is the reason I do fients rund instead of adding it to the next wash.

[@pietsnot1958]

Try to make neutral from the feints of the fruit, gin and stuff by adding NaOH to the feints before distilling in a column still. It works a treat!

[@markellis7961]

Great vid, I do all of the above: I pick a project, will make anywhere from 10-15 batches, I strip Run 3 batches, then do the spirit run, I separate the early heads, that heads that’s really nothing but heads, same with tails that really nasty wet cardboard, separate that too, in those two cuts there’s nothing you’ll want to push back through the still. The lower heads and trails, were there is heats, but still not good enough to make the final spirit goes into faints, then goes into the next spirit run. On the final spirit run for the overall project, I collect the faints the same way, and that goes into my faints keg, then slowly slowly I’ll have enough for an all faints run. I don’t see the point of adding the early heads to the faints, your just going to have to push it back out again, as for the bleeding effect, 1 there’s bugger all hearts there anyway 2. You’ll still have that bleeding effect on the all faints run so you still won’t get it anyway, just waste time pushing all the heads out.

[@markellis7961]

I know that wouldn’t make an exciting KZbin video, but maybe try it as a little side project over in the corner, eventually get enough faints to run it through your little air still 👍

[@jlchurch87]

Good video. I like collecting all my tails and save it for a gin run in my 10L still when I get enough. Especially after the fruit season.

[@jameseden6676]

Yet more fantastic content ! I would have liked to have seen the quantities of "heads" and "tails" percentage wise against the hearts that you collected. Apart from that you rock dude.

[@garatjax]

this!! i recently did an all feints run through my 4 plated column and have yet to make my final cuts.

[@RobynSmithPhD]

I have some aged whiskies that I’m planning to redistill, but didn’t think to mix them with feints from other whiskies! Thanks for the idea!

[@the_whiskeyshaman]

Dude that edit though. And the b roll you have come a hell of a long way #squarespace

[@BEAVERDIY]

Super video, looks like I have to start collecting Tails again, beem cutting up to end of hearts and the stop collecting. So much waste

[@jacobdeslattes3519]

Would love some old school type vids with multiple generations. Especially with some grungy ester bomb rums with dunder and muck.

[@RS-686]

I second this. I thought the dunder rums were super interesting

[@timadair4339]

Did I miss you getting a new boiler?

[@rogerbarrett2237]

Yeah! I don't miss a video and don't recall ever seeing or hearing mention of that boiler.

[@knightmare1015]

Very nice! Another thing you can do with the tails is throw it into your next whiskey mash. It makes the best sour mash whiskey you will ever taste. You will really love that applewood aged whiskey.

[@stonetoolcompany3649]

I've built and run a number of stills over the years.......... they always end up in somebody else's hands.... Usually because I built it for that person to begin with. I began brewing at age 14...needless to say in secret. I've brewed wine and beer and distilled liquor ever since........over 50 years. I do not currently own a still, but am "plotting" to build one which will be a "convertible" still with a 36" column and a 6" column being usable as either a pot still or a column still. I did a lot of gin and vodka in my last still, as well as corn and grain liquor and rum using the short column. This still will have a top made of 1/4" plate glass with a hole in the middle for a bulkhead type triclamp fitting. The first section will be a transparent section, and as a column still it will have a 3' copper column, and an air cooled condenser of finned stainless steel with a fan. A thermocouple at the lyne arm junction will be used to give either a visual readout or an input for a PID controller as on my previous still. The problem with the PID has always been that once you get beyond the set temp range you get a wild seesaw temp variation at the head until you manually adjust to the next range........ I've thought a great deal about circuitry that would kick out the power from the PID at that point, and go to a steady heat below evaporation point until you raised the setting............ an audio and visual alert would tell you it was time to go to the next stage. This would allow me to walk away with a fairly large container, and not end up mixing various tails fractions with hearts. The glass will be there for obvious reasons.......I want to see what is going on in my column and pot. This still will use an ordinary large stainless stock pot, and a food grade silicone sheet as the seal, the plate glass top lightly clamped to the pot. What I am considering and have not tried yet is using a botanicals basket with the short column to impart various appropriate flavors to things like rum and bourbon. Amazingly I have never placed toasted white oak in a botanicals basket, or soaked wood shavings, etc in a rum wash to let the flavors pass through via the botanicals basket. I simply use a cloth mesh bag for a botanicals basket, stuffed right in the top of the column...........There really are no rules or limits to how you can distill or ferment beverages. With a still capable of pressure, one could even bubble the alcohol through liquid..............any thoughts on this? I've used both toasted oak and maple in a system with alternate pressure and vacuum to impart the wood flavor in the past.

[@mattds846]

hi mate, i got a good idea for a video... you might have done one already but i cant remember seeing it. it would be good for us cheepo distillers lol, cornflakes & assorted other cereals like wheat bix or nuturagrain & also a rice bubbles wash would be cool to see from you😀, keep up the good work love your videos mate👍🏻

[@qreeves]

Here you go buddy: kzbin.info/www/bejne/rJnTgY2pjrihmrM

[@mattds846]

@@qreeves ta mate yeah saw that one, but i meant just a plane jane cereal wash with yeast n a little sugar no fancy bread n stuff 😁👍🏻

[@freyja4954]

Over here in America you know we love our Bourbon and whiskey. But up in New England USA were pretty good at Making brandy's. I have always wanted to make a brandy that isn't so vaporish has more body to it.

[@KevTheWandera]

If you ferment on the grain could you add the grain after fermentation in something like a sugar wash for a week to get extra from the grain then distill that?

[@frankz1125]

Hi there. I watched a few of you stilling videos and am wondering if you have tried making fuel yet? Thanks and great videos

[@davidcooksey8966]

Jesse, great video and huge fan! I have a question that I have wanted to ask for a long time but haven’t. I hope that you have time to respond. As a Yank that enjoys chasing the craft “hypothetically of course” and enjoy whiskey as a general rule, I tend to lean in the direction of pot still runs with a thumper. I notice that you lean toward stripping runs followed by spirit runs (aside from your bubble plates on this video). What are your thoughts on using the thumper in place of your spirit runs? Do you loose much flavor with your spirit run or do you find it cleans up your flavor using a spirit run? I have some peach brandy sitting on my bench that I feel needs to be run again (spirit run) as I was very disappointed with the pot and thumper run):

[@yoguimasterof69]

Great usage! I would definitely do this but I have to make money...so feints go to hand sanitizer xD Thanks again for the hard work! :)

[@douglasnapier5427]

Jesse, have you ever tried pecan wood for aging?

[@JayOfBurn]

Jesse, you got me thinking on that third jar... you're using charred birch. I have a load of silver birch in my wood workshop at the moment, BUT, it's beautifully spalted with white fungus. Any idea if the presence of white or black fungus (which causes spalting) would have an impact on the flavour? I'm wondering if the fungus using the sugars in the wood fibre would reduce the sugar in the output, and so create a slightly less sweet finish. Furthermore, what impact would that have on it? Would it introduce an almost umami/savoury note? Would the alcohol kill the fungus straight away? Would love to know the variance. Being in the UK, it isn't easy for me to test.

[@jackson5279]

Ll

[@jackson5279]

L

[@superdupermax]

ya figure it would make a decent neutral if run in fully packed reflux column? *should* leave a lot of the nasties behind if it comes off at 93-95%, right?

[@tommyknox7496]

Is it possible to continually add to and take away from a mash to make it a continually evolving mash?

[@kevin_ninja_jones2363]

Can you use the 4 shots in the fermenter airlock thing ?

[@lufothealien9387]

Is it possible to ferment and distill pomegranates?

[@top6ear]

I just distilled a bucket of molasses and sugar wash that's been sitting in a sealed bucket for a year. It's good

[@larryrich7085]

I got a question if you put copper in already distilled spirits does it remove sulfates does it clean up the funkyness that may be in it?

[@limesinfinity6864]

Im collecting faints from my fruit brandys, damn i have some smoked apple brandy faints, then a mix of apple, grape and white peach 😁

[@richardorta8960]

still Cucumbers with all the seasoning and spices to make pickles.

[@dougnichol205]

Customarily its the first of heads, 4 oz every 7 gals of a boil to get used as lighter fluid they say; but with a plain sugar/agave wash it shouldn't have much methyls\acetones anyway, right?

[@djscottdog1]

Yeah definitely mix them with low wines

[@vtbn53]

I actually prefer to do an all-feints run as, without being able to explain why, it is a superior product to my normal runs. Of course the caveat is my feints are homogeneous.

[@flipper_the_rabbit]

Kind of off topic but a good question is can you use say a feints but say you want to flavor it because its blended to give it a new flavor. I wonder if I could use the feints and say make a maceration with cocoa nibs. I imagine youd have to use a vodka but Im curious to see if and what flavors would come through or if it would be like a coffee maceration.

[@gruntbasher]

If you recycle faints every batch, wouldn't you accumulate more and more every batch until it was all feints? Wouldn't you have to dump some at some point?

[@Murzington]

Jesse, what is the boiler used in this video? I can't seem to place the maker or where the "tri clamp" for the lid came from.

[@ifell3]

You tried using the sodium carbonate method for holding back some of those heads?

[@JohnSmith-gu6hf]

If someone wanted to get into distilling, what still would you recommend as a starter?

[@kenniclown3103]

Well... you've changed your tune!

[@thegallows126]

Do you add any sodium carbonate in ?

[@HighGear39]

Why do you wrap the silicone gasket in PTE? I guess I don’t understand the concern with silicone. Also, do I understand that you don’t want it air tight? Please explain.

[@ptinvite7942]

PTFE is inert. Silicone isn't, it's going to degrade/leach a little and possibly taint the spirit.

[@morlanius]

May be a dumb question, but why dilute it before distillation? Is it like in chemistry where you're using the water to capture impurities? but if thats the case then anything water soluble will already be removed from the first run?

[@bombbrew4119]

Dude! Hey What brand of still lid adapter are you using on that still? Looks like it just a lid with a big TC that goes around it.

[@criticalmass8272]

Is this what is referred to as “the queens run” or is that something different

[@Luke-cx2kf]

I put feints & flavours that don't work into a stripping run. Generally it starts in a single shot BT half column condenser @85% (perfect for drinkable ethanol with a 15% base flavour impurity.) any failures then go into a column for a stripping run & come out @ 96%.

[@creativejuices7156]

maybe a new video idea, ferment and distill butter tarts

[@GeezerTuber]

Using a hygrometer to gauge the ABV of your feints is likely going to result in a very wrong value. Feints are full of higher alcohols and fusel oils. You're not dealing with a water/ethanol mix.

[@alanfraser5503]

Has anyone ever taken a look at how much the sugars is wood change the abv% reading between white and aged spirits?

[@chubbyschillis1065]

Have you ever made milk vodka ?

[@mrbrown3546]

Just recently saw some and now I'm curious on the whole process.

[@jarrardbethune8766]

Around 6.40 what's leaking in the back ground 👍

[@katkovmax]

what inch 3 or 4 sections caps?

[@barrypurves4524]

My rudimentary chemistry tells me organic acids+ETOH = esters flavours/fragrance. I put my fiens in my dunder bucket.

[@bryanwilbur7876]

Jess; what is your still?

[@fidtysix2930]

Dan Carbonara uses plastic cheese in his pasta dishes

[@Margarinetaylorgrease]

Two ideas arise in my tiny mind. 1, Turning old beer into spirits. Have I missed this? 2, A long term "mastering one still" series, once a month?

[@NDSTraveller]

kzbin.info/www/bejne/bKbdhnSiZ7GajaM kzbin.info/www/bejne/n5e8ZZVjacmlhKs

[@brianhatt]

i can't seem to get the re stilling a stripping run 3 times to improve the taste or ABV real need advice on this

[@genuinegoatblower]

So the last feints run was dubbed “Chimera”, doe this feints run get a name?

[@darkmann12]

Qauntity

[@louwclaassens4988]

I was looking exactly at that. My eyes did not make sense of a word...

[@Goibniu001]

@@louwclaassens4988 Mine did, but I'm dyslexic half the time.🤣

[@kashinathmhatre6473]

I want bourbon whiskey recipe sir

[@vtbn53]

Look at his bourbon videos

[@bryanwilbur7876]

I think not nearly enough wood.

[@VictoriaSage-fl1sx]

Are you single? Asking for a friend 😂