Flavoring Moonshine

Рет қаралды 5,268

Күн бұрын

Пікірлер: 57

@thealchemist-hr8me 6 ай бұрын

I'm a big fan of how you kept all your flavoring ingredients natural 🤘 Too many people are using artificial crap these days IMO, in bootleg spirits and legitimate spirits... I prefer using natural ingredients as well, but I'm not really a fan of bartending as a distiller 🤷‍♂ I try to challenge myself to create similar flavors as name brands, but do it all without the artificial ingredients or post distillation additives they use 😅 Basically, using that as a selling point: Competitive proof, flavor, and shelf life to store bought, with the same crystal-clear presentation, no extra crap ✨🤣 I'll do things like: Jam pack the mash with fruit, sometimes cooking it almost like one would homemade pie filling or something like that, sometimes add more of it in secondary fermentation like mead or wine for more pre-distillation flavor Then during a spirit run distillation maybe add some dehydrated fruit or something full of flavor like that in the vapor path and blended up for the pot, also saving some for the thumper and multiple infusion dumps during the run as well Being sure to first bypass the heads away from a fruit packed vapor path and thumper, then switching to the fruit packed after, with more fruit added throughout the run to all 3 spots (pot, vape path, and thumper) with ports and valves if possible for you to do them all for the best results ⚗ This method works for stronger flavors like pineapple and banana extremely well, and I also had good success with watermelon too.. although that's one fruit I recommend doing raw vs cooking it 🤢 I'm also experimenting with co-fermentation with certain bacteria and/or other yeasts (sometimes wild) and play with the remaining unfermentable sugar content; lately using amino acid nutrient sources to create more yeast ester production 🔬🧪 I've really found that using extremely selective yeast strains, sometimes co-fermented with other specific yeast strains; and maintaining a really healthy yeast colony with optimized oxygen, nitrogen, and mineral content can really help bring out the flavors of certain things, especially in fruits 💯👨‍🔬 Between all that, I just personally don't think it's really necessary to add anything artificial or after the distillation, the flavor opportunities and possibilities are so vast I just find it unnecessary most of the time 😄 Though I have been known to add natural ingredients in post, or use an artificial in my distillation infusion, but both are very rare for me and typically just for rushed and/or difficult requests 😂 --RuneShine, Michigan's Norse-Druid Alchemist✌💚🙃

@milehidistilling1 6 ай бұрын

Awesome, Alchemist! I'm a fan of your methods, and couldn't agree more. Shine on!

@garrymcgaw4745 7 ай бұрын

All those combo's look great, I guess the sky is the limit. Thanks Boo and Team for another informative video. 👍.

@milehidistilling1 7 ай бұрын

Thanks for watching!

@evanswadley52 7 ай бұрын

I want some of those coconut ones! Sounds really good!

@HazardousChaos1 Ай бұрын

I did a cherry limeade..It was a big hit for the summer. Now I'm working on a cold coffee blend for fall

@milehidistilling1 Ай бұрын

That sounds really delicious and makes me miss the Summer already haha. We just did our own coffee moonshine on this channel recently and we are intensely happy with how it turned out. Good luck to you!

@terrybaldwin1182 7 ай бұрын

Great job! Now I need to make a few jars for a summer bbq / pool party...

@milehidistilling1 7 ай бұрын

Perfect sippin' weather! Have fun with the infusion, Terry!

@bryanwimmer2708 7 ай бұрын

I am currently using banana and roasted pecans post distillation. I have also used Irish peat moss and oak chips post distillation as well. That one came out really good by the way.

@milehidistilling1 7 ай бұрын

Banana and pecans is a really interesting combo, and banana is hands down my favorite fruit flavor. I'll have to try this one! Plus an Irish whiskey through post infusion? Very cool stuff.

@paulbland5625 6 ай бұрын

G'day from Australia. They all look great. The cherry and coconut sound like the go. Cheers

@milehidistilling1 6 ай бұрын

G'day, my Australian brotha! That one was a favorite here. Thanks for watching!

@barbaraa3280 7 ай бұрын

Boo you really know your stuff! I love your shirt!

@milehidistilling1 7 ай бұрын

Hahaha thank you!

@tomsanda4543 7 ай бұрын

Nice job Boo! Gud flavor combos. Hard root beer barrel candies dissolve in 100+proof and notibly cancels the alcohols heat. And don't forget jolly ranchers, i can usually get the grandkids to unwrap them for me😂

@milehidistilling1 7 ай бұрын

Hi, Tom. Thanks, man! My go to's for flavoring are usually fruit or candies! The "Shrek's Bathwater" we did in this video had some sour apple jolly ranchers, and it's probably my second favorite in this batch I did. My favorite was the "Black Dragon" with black licorice. Candies do an awesome job at infusion!

@johnnyrockit100 7 ай бұрын

Im known for my Blackberry brandy’ while I do my B B fermentation as usual through the distilling it does not carry the bold B B flavor in the end product ! Yes there is a slight profile’ but not dominate. Ive tried adding fresh B B’s in the boiler pre-distilling along with in the thumper. But Ive found post aging the product @ 2 cups fresh B B’s 1/2 cup sugar 750 mil of the distilled brandy product Cap and age for 2-3 weeks its a delicious bold taste and a true B B flavor. Patience is the key when aging.

@milehidistilling1 7 ай бұрын

Exactly! Post flavoring does a great job! Sounds like good stuff, by the way.

@johnnyrockit100 5 ай бұрын

Ive found that the berry’s when aging absorb a lot of alcohol so when separating them at the end of aging I bag them up & freeze them. Then the next mash I add them back to the ferment a few pounds will increase the ABV slightly in the end run, a few people have said prob not but a few points ave increase I do see when compared to with out !

@milehidistilling1 5 ай бұрын

@@johnnyrockit100 That's an awesome idea I've never though about, Johnny! Thanks for the tip! I'm excited to try that!

@milehidistilling1 5 ай бұрын

@@johnnyrockit100 This sounds like a freaking awesome idea, Johnny! Thanks for the tip!

@wldtrky38 5 ай бұрын

I'm late to the party, very interesting. I've added fruit to fresh fruit brandies that have come out very tasty. Im trying to figure out how to add a gin type basket to my Mile Hi 8 gallon dual purpose still. I havent really checked it out yet, with the solid condenser it would have to just go between the pot and the column. Off to the website, lol. Thanks man, some cool ideas here 👍👍 Edit: I gues I could add some ingredients to the reflux chamber..

@milehidistilling1 5 ай бұрын

Oh yeah, it can make a big difference for flavor! Yeah, adding some to your reflux and keeping it in place with copper mesh might be your best bet in the one piece Dual Purpose you have. I'd give it a shot! Keep in mind that the "soaking" method for gin also exists which would basically be post infusing with your botanicals in the jar.

@mkklincr8 7 ай бұрын

I love bloody mary so I do a post Infusion with 20% Habanero, 70% Jalapeno and 10% peppercorn. Then mix with straight tomato and celery juice. My wife loves Lemon drop. So I put a handful of Lemon heads and let soak until dissolved, use also watermelon jolly rancher.

@milehidistilling1 7 ай бұрын

Man... that sounds amazing. I've never thought about doing a bloody mary infusion. That's a wonderful idea!

@randyiliff3502 7 ай бұрын

Yes they all look good. but how did they taste

@milehidistilling1 7 ай бұрын

All were delicious, I got the whole team's approval on them :p

@kevinhoban4416 7 ай бұрын

Have you used any of the liquid flavoring like from Oliver Nation I tried it and it didn't turn out very good but I'm just a beginner I don't know a lot about it I like your videos if you can use them and make a video would be really neat thank you keep your videos on coming

@milehidistilling1 7 ай бұрын

I know people that have good success with Olive Nation! It's all about finding the right ratios, which can take a tiny bit. I'd recommend to start small, add a little bit of sugar to activate the flavor a bit more if you haven't already and sort of dial in the right flavor profile from there. We're actually launching a video on a new essence supplier we've been working with in just a few days so stay tuned!

@kevinhoban4416 7 ай бұрын

@@milehidistilling1 good I would like to be able to add and flavor without a bunch of problems

@cyclingsasquatch6122 24 күн бұрын

Can you flavor after it’s in the jar ?

@milehidistilling1 23 күн бұрын

Most definitely, all the moonshine shown in this video were flavored after it was in the jar.

@jaybeeman3628 7 ай бұрын

Around nc when u say moonshine it has to be clear so if you add anything like peaches it’s a big mess to me. So I found using concentrate like olive nation you trick them a lot easier. We been busy so I hadn’t had much time making any. Remember the bourbon I made didn’t last long sold out fast making some more soon

@milehidistilling1 7 ай бұрын

I totally hear that, Jay. Gotta be careful with how your moonshine looks in NC, that can get you into some trouble down there I bet! I like the essence trick!

@jaybeeman3628 7 ай бұрын

I didn’t mean moonshine it’s cool aid

@milehidistilling1 7 ай бұрын

@@jaybeeman3628 Haha! That must be some North Carolina slang, but I got you now. I hope you continue to make some good Koolaid. Nothing beat some high proof Koolaid.

@RobertPakozdi 7 ай бұрын

Did I miss how much shine you were adding per jar?

@milehidistilling1 7 ай бұрын

I didn't specifically say, just had the zoom on the jars. Totally spaced mentioning my alcohol volumes. It was 200ml of shine for each jar.

@skyhookspirits 7 ай бұрын

I can't speak for every commercial distiller, but most all of them do post flavor infusion. I've distilled many types of grains and fruits, and IMO, unless the grain or fruit have a very strong flavor (like corn), fermenting them thinking you will get their flavor is going to be disappointing. Example, if you ferment and distill fresh peaches thinking you will get a rich peach flavor, you won't. Again, IMO, if you want flavored spirits, the best way is to add the flavor post distillation. This can be done by adding fruits or commercial flavor extracts to the spirits. Even doing this is problematic since flavoring is an art. What to add, how much, and for how long is a trial-and-error process. I have had the best success just making Vodka and then converting it to a flavored spirit, but it is extremely difficult to get a really pure and good tasting flavored spirit.

@milehidistilling1 7 ай бұрын

Agree 100%!

@bryanwimmer2708 7 ай бұрын

After I use fruit for infusion I mash them in to a rum mash.

@milehidistilling1 7 ай бұрын

That is an amazing idea as well! I bet you make some awesome stuff, Bryan.

@gabrielpalma9418 7 ай бұрын

They all look tasty. What proof did you start with?

@milehidistilling1 7 ай бұрын

Can confirm - they all are! These were actually all 100 proof because I like some bite to my spirits

@skyhookspirits 7 ай бұрын

I might add that if you add any type of liquid flavor or extract to your spirits, what you are basically doing is making a cocktail! To me that is silly. Getting the flavor from the mash is the real art.

@robertlaube574 5 ай бұрын

What's the best way to do that? The thumper??

@skyhookspirits 5 ай бұрын

I'm not in favor of thumpers. I have found it is pretty much disappointing to try to get flavor to pass along with the distillate when distilling anything unless it has a strong flavor to begin with. Best method I've found is adding flavors pro-distillation.