FERMENTATION

[@joehunter7]

This guy is a genius! Makes deep info accessible-and easily understood. Huge respect.

[@edwardhelms7468]

Nice to have u back and sharing ur knowledge

[@BarleyandHopsBrewing]

It's my pleasure

[@garywood8449]

George you are a astonishing instructor, you bring excitement, and inspiration into learning. Thank you very much!

[@angaleimotu]

As usual George never disappoints. simple, clear and easy to understand. Legend. Glad your well

[@BarleyandHopsBrewing]

Much appreciated

[@theyarehere8919]

I love your classes George. I can start and stop to take notes to have with me on my first run. Thank you George, your the man.

[@katiola12]

This is a fantastic video and I learnt my mistakes in wine making.Great session.

[@silver-hy6mi]

You knowledge is undoubtedly absolutely fantastic!

[@jdavi-uu1yl]

698 views, but only 91 likes come on community don't be stingy with the like button! This was a great lesson. Real Edutainment.

[@bobtheelectrician6692]

Things are getting too complicated for some folks. For a while now, been splitting my recipes in 2: make a full dry ingredients recipe (nutrient, yeast, etc) but hold the sugar to 1/2 the usual quanitity, water about 3/4. Get that started to ferment. Yeast will have lots of elbow room to flourish. Separately heat up the remaining 1/2 of sugar in the 1/4 of water and add in a few days later when the SG has dropped to 1.03 or so.

[@jdavi-uu1yl]

@@bobtheelectrician6692 That sounds like a winning idea! I will certainly give it a try. Keeping it simple sure does make the process more fun. No need for rocket science, huh.

[@bosonrider]

Thanks for all this great information! Glad you are well!

[@michaelwilliams5600]

That was a fantasticly informative video, thank you george, i got a great deal out of it, you are a very good teacher of the science.

[@russellwhite4487]

Your the best Master Distiller George! I couldn't get below 5% on mash, kept stopping, you fixed my problem. Kept getting greedy with extra sugar. Glad to see you back!!!

[@HodgyE5]

Glad your doing well. Thank you for the great class. Your mentorship is appreciated. Semper Fi , Bill

[@Rasmusbardino]

Awesome video as allways...! Glad to have you back again👍

[@bertb4185]

Sir - your presentation skills are excellent! So much to learn - Thanks!

[@petermcmurtrie]

Glad to see your doing Ok George. 🙂👍 Love the science Looking forward to your next video.

[@FabianKracher]

Thank you for your fantastic video, great visualizations and explanation.

[@chrispark9453]

Glad to see you back George. Happy distilling. Good luck with the renovations.

[@BarleyandHopsBrewing]

Thank you kindly

[@johnnytoy5487]

Love your videos 👍 I always watch them while I'm distilling.

[@jimchristie3802]

Hey George happy distillin. I use a container of agave nectar 176 oz. 5 lb .sugar. 6gal h2o. And a turbo yeast . Usually double distilled as I only have a pot looking forward to using Karol soon .thank you Sir.

[@briancampbell5685]

Great explanation. I've just added more water to my stuck fermentation. It made so much sense. Thank you

[@ronswanson8247]

It's like you were talking directly to me! I had this problem a couple washes back and followed your advice from prior video (added some water) and it took off and finished in 36 hours. You are the best!

[@BarleyandHopsBrewing]

Great to hear!

[@itaintrocketscience]

I’m at the point now that listening to George is no longer a requirement for me to be successful in my endeavors I can now enjoy just listening to a man of pure passion explain this ( sometimes) difficult craft. Teaching is a difficult task, I know all this stuff and would not have the patience to teach. George is something special! Pay attention,,class! 👨‍🏫.

[@Seedpicker1004]

Wow! Your the best, I have struggled with this for a couple batches now. You have made perfect sense! Thank-you so much for sharing!!!!!

[@dougsylvester1850]

Excellent video George thank you

[@thomasstewart2594]

Thanks George, really easy to follow and engaging!

[@mariusgryffenberg9116]

Great show, very helpfull. Especially for a beginner like me. Keep up the good work sir.

[@XavierTerrellOnline]

Welcome back. Thank you for info. Happy distilling.

[@freshcleanair]

Great to see you back, George! Thank you

[@BarleyandHopsBrewing]

Thank you too!

[@RickDeis]

Welcome back George. I keep coming back to your videos each time I make a batch of Brandy. A question i've been struggling with is to punch down, stir or leave it alone during the fermentation process. Also it might be an idea to inform your viewers to be carefull when fermentation in a confined space like a bathroom as co2 can be dangerous. Thanks again for coming back.

[@garylajeunesse1428]

Thanks George, new to the craft and this was quite helpful in filling me in on the complete process at a level I can absorb.

[@lincolngriffin1061]

Instablaster...

[@Kavehthebkacksmith]

U are my man. You are The best all around youtube🍇🍇🍇🍇🍷🍷🍷

[@BarleyandHopsBrewing]

Wow, thanks

[@jacquesengelbrecht2454]

Happy to see you back George. Happy distilling.

[@anthonybarra2391]

George this is an excellent tutorial, Iv learned so much about the chemistry and how my brewing works. The sugar water balance finally makes perfect sense. Thankyou for such an interesting and informative video, told with such enthusiasm and made clear and simple. Thanks mate

[@scottwilson9817]

Ive watching George for awhile he’s the man taught me everything i know thanks George

[@maxspeedadventures]

Simply your best video! Thank you a million, the solution was so simple and right under my nose the whole time!

[@allenkwarta7102]

Great session! Evidently ran into this exact problem and through dumb luck I split my batch into 2 separate and added some water. Now I know why it worked. Though it is counterintuitive if you start with 1.130 gravity, 17% abv which leaves you 83% water and ya gotta add more water. Saudi made you live on the edge. Happy Distilling!

[@mikeymason6721]

George is back, back again, I'm so glad, he's teaching us again, you told me to wake up up, Cuz I was in the back row, are always awesome to all us.. see you soon buddy.

[@chucknaturale307]

Glad to see you back my friend was starting to get worried about you until you answered my text on my column a couple of days ago as always another great video to help us be better and safer at our thing thank you for all your help and #HappyDistilling

[@elbrujelito2649]

By god you're a blessing George, thank you.

[@jimkrynak5410]

George, can't thank you enough, you truly make the topics engaging and very easy to understand.

[@BarleyandHopsBrewing]

You are very welcome

[@jdavi-uu1yl]

Yeap George, when I added that gallon of water to a 5 gallon wash. I put the gallon of water in the sun until it was close to 80 degree fahrenheit.(77'). The wash started up again in about an hour. The wash finish in 3 more days which gave me a total of 10 days on a 6 gallon wash. My gravity wasn't what I thought it would be. The wash was sour and had no sugar to taste, so I new it was done. 6 gallons left me with plenty of head space in my cooking pot. I no longer chase the high gravity points by loading up on sugar.

[@martyhuguenin8050]

You knocked it outta the park again George. What a video to come back with! I’d pay a monthly subscription fee to see your videos unedited, or at least the blooper out takes. And I’m willing to bet I ain’t alone. Happy Distilling.

[@BarleyandHopsBrewing]

Wow, thanks!

[@silver-hy6mi]

Great to see you again George, I hope everything is going well!

[@Stavrose85]

Sir, thank you so much! *Salutes*

[@kenwalker4203]

Great to have you back George it's funny you put out this video when you did I just got finished having a problem with a wash I made. Sat late last night and watched your new video on the problem I had you must be in tune with us in the universe and feeling our problems lol Happy Distilling

[@brendanquinn6894]

Thanks George - from Australia.

[@jimmarsden5911]

Don't know if you'll see this George but I had a problem and I remembered this video. So helpful as usual

[@foot675]

Great job.!!! IN explaining this process.

[@ricl.hernandez5023]

THANK you so much for sharing this knowledge..it helps a lot to us..

[@BarleyandHopsBrewing]

My pleasure

[@staysaforever3700]

Brilliant!!!!!

[@paulmaratos462]

This is exactly what I emailed about the other day so thank you.. extremely helpful.

[@chasegibbs9328]

Absolutely love the videos George!

[@larrylaird91]

Very good explanation of yeast being overwhelmed with ethanol.

[@petercatto9795]

George,,, ( wow can I meet wow) I'm glad you're back.

[@chuckdontknowdoya6100]

George steps up to the plate it's a fast ball low and outside he steps into it and with a mighty swing slaps it out of the park for another homerun. Thanks for the very informative video my friend it came just in time as l was starting to jones for one glad to hear all is well on your end please keep up the great work and as always #HappyDistilling

[@nimahamoon313]

Too simple, too precious, thanks 🙏

[@tomas-rv8dt]

Another interesting video, thanks George!

[@ullo-ragnartelliskivi4639]

Holy $%#@, You truly are a great teacher! Im welding stainless and listening your lectures. Very easy to listen and informative. Thank You for the work You do!

[@johndimond6921]

As always well described. Just like biology class.

[@BarleyandHopsBrewing]

Many thanks!

[@redneckwarriors1]

thank you for the videos, i learn ALOT about the science behind all this stuff and its nice

[@thetommyandbobbyshow]

Another wicked Video George!! We gotta get you as a guest on our show for season 2!! Cheers!

[@dennisrobinson753]

Spot on once again happy distilling!

[@BarleyandHopsBrewing]

Thanks again!

[@dennisrobinson753]

Your dedication to detail is inspiring. Thank you very much.

[@Skampia]

You are the best teacher ever

[@bruceprosser8332]

Incredibly helpful! Thanks

[@RaffArt2324]

You are perfect! Thank you!

[@LordLarryWho]

Well, I think you just answered another question that I forgot to ask you on the phone the other night. I always wondered why various mash recipes include "acid blend" (which I've never used) and gypsum but that would probably drop my well water pH from 7.5+ down to 5'ish. Still learning.

[@maxpaq6999]

You are great at teaching this

[@robertjones5669]

Awesome George! Just like in a hot dog eating contest, all the contestants dip their buns in water.. no water.. no eat... great video. Thank you.

[@blindguy63]

Great analogy!

[@BarleyandHopsBrewing]

Exactly!

[@chrisanderson1498]

Great explanation George !! Exactly what I did the first time this happened to me. Worked like a charm ! Cheers buddy!!

[@BarleyandHopsBrewing]

Glad it helped

[@top6ear]

I have a 110 gallons brewing right now. George this post is perfect because I realize I need to learn a lot hence my exploding fermenter pict I sent.

[@chuckdontknowdoya6100]

Hope he post that one I've had a lot of air locks blast off but never had a fermenter blow up.

[@highandangry4265]

Just started my first corn mash... it’s bubbling like crazy and I am vey excited!

[@wldtrky38]

My Missouri Single Malt #8 is clearing now. Dropped all the way down to .990 😉 Between my 3 different ferment processes, wine, beer and mash, I've only had 1 stick in 5 years. Was an ambient temp problem. It gets cold in Missouri, lol. Thanks George ! #HAPPYDISTILLING 🇺🇸

[@BarleyandHopsBrewing]

Nice work!

[@daydreamer77w46]

Thank you for TEACHING US A LONG LOST ART. MORE KNOWLEDGE PLEASE.

[@Ddance633]

Cannt wait for you to come back and teach use more

[@phly007]

Great video and great work, do you have knowledge in making mezcal?

[@flyer3483]

George thanks for what you do !! Newbe to this so how do you tell when its done? hydrometer reads below 1.00

[@chucknaturale307]

Correct 1.00 or below I've been down to.997

[@Suzukidave]

Chuck Naturale can it really get that low , water is 000 ?

[@chuckdontknowdoya6100]

@@Suzukidave it sure can my friend and even a little lower than that.

[@joaocruz1979]

I just don't have any more words to describe this class. Just love to be here. When I'm watching your videos I just want to pack and fly to USA to meet you personally and have the pleasure to take a drink with you George. Thanks a lot for your lessons, but mostly for your way of being on this platform.. (my English grammar is not so good, hope you can understand what I trying to say). A very big abraço meu amigo e professor.

[@BarleyandHopsBrewing]

Wow, thank you!

[@manicmedic6409]

All great and knowledgeable George I have a question about the wash after distilling. You said in an earlier video it kills grass. I was thinking of giving my chickens the leftover wash after distilling. (I feed them beer and wine already) But does distilling a wash make it toxic? Does it boost the acid levels or make some other effect that makes it toxic/undrinkable? Not a huge deal but on my homestead I shoot for ZERO waste when I can. Your amazing knowledge and insight I trust. Thank you for what you do!!!!

[@BarleyandHopsBrewing]

No it does not make it toxic.

[@georgehays4908]

......we use it as a hair product . The bottom and yeast is great ! Some old hippy I knew .....lol ! My wife even used it and her hair was shinny and silky smooth . Mostly we used beer bottoms back in my college days . Peace !

[@jh5869]

Well done. Glad you’re back! I had a batch turned out really sour. Maybe I should call ya.

[@chucknaturale307]

That's a good thing run it

[@Suzukidave]

If the ferment is done it should not be sweet .

[@jh5869]

Sorry, fellas, I’ve already ran it. It taste like Jim Beam and vinegar. Worst I’ve done so far. Hope to figure it out soon.

[@chucknaturale307]

@@jh5869 once it turns vinegar it's lost forever what was your mash made out of

[@Suzukidave]

George says if it goes vinegar it got a wild yeast in the ferment . Something wasn’t clean that came in contact with your ferment .

[@ShinerShane]

Missed you Boss Man #moonshinemessiah #disciplesofgeorge

[@LeeHickscbc]

Thanks for all of your insight. 5 gallons of water. How much sugar? How much yeast?

[@davodduncan]

Love your videos. I am new to brewing ,can I use brewers yeast from health food shops. David in Aus.

[@somebody3313]

18:50 😁 such a great teacher!

[@randycorreia349]

George could I be adding to much sugar & grains to my mash? I usually add 2lbs sugar & 2lbs grains to every gallon of water.

[@kevinblanchard611]

Great teacher!

[@timanderman890]

Damn this trick saved my mash! Had a SG of 1.110 and it stopped with 5% left to go. Added water and boom it was back and ended right at 1.000. Thanks George!

[@skyhookspirits]

George, the amount of alcohol distilled from the wash will be different depending on whether one is using a pot or a reflux still because the proof output of each method will be different. I might get 3 quarts from a pot still, but it will be about 120 to 140 proof. With a reflux still I'll get around 2 quarts, but it will be 170 to 180 proof. Once proofed the final quantity will be about the same.

[@BarleyandHopsBrewing]

Okay but the overall volume of alcohol is not different.

[@jacquesvanvuuren3298]

HI GEORGE I WATCH ALL YOUR VIDS GREAT STUFF. MADE A BEAUTIFUL SPICEY WHITE RUM TODAY. HOPE YOU GOT MY PIC OF MY STILL

[@wojciechjurczyk9927]

Finally :"welcome back" glad to hear that again!

[@MrTarek1946]

Glad you're doing well

[@rafaelvelardi9831]

Good day Mr Barly & haps my ? Is tempercher 4 small stills is ther a good #

[@cbahink141]

Hi gorge. Great video by the way. I have a question. How can you tell that you fermentation proces have stopped?

[@kriskempf2980]

I must go out buy another hydrometer and pay more attention to that part ,Never too old to learn

[@McFlymcflangie]

Why isn't this class being taught at Harvord? ...No, wait, MIT! ...Or, TED Talks at least?

[@paulbester8921]

Thanks so much, great class!!

[@maxwellandres5939]

Hey George I was wondering if I have a batch of sugar Shine already fermented can I soak it in peaches for a couple of days before distilling it and add peaches as I distil to get a reliable peach flavor and a clear spirit? Love your channel it's a big help.

[@thomashopkins1074]

The way he explained the process made me realize that ethanol is the piss of the yeast. All these years I've been drinking yeast piss.

[@markal3023]

Kitchen upgrade. Happy wife, happy wife! It’s what allows us to get away with our hobbies....like making whisky.

[@BarleyandHopsBrewing]

You got that right!

[@chuckdontknowdoya6100]

As long as l make my raspberry panty dropper and my blueberry fuckyouup she is a happy camper.

[@vitale1914]

I liked the way you simplified the process of fermentation. You answered some questions I had. But I have one more question I'm puzzled about, how do some of these guys get 15 to 20 percent alcohol out of their washes if 1.090 (12%) is max? Are they just adding more water as needed to keep things going? Also, I have a rum wash going now and it started with a SG 1.080 (your recipe) it pretty much stopped at 1.020, how can I get it to 1.00? Thanks George...

[@jasonpowell8582]

George, I love your videos and your knowledge, but seriously, how many long distance runners do you think watch these videos and make shine?