FLAVORING SPIRITS AND MOONSHINE

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[@wolfy9005]

Strawberry: didn't taste good to me, probably not ripe enough(just like underripe strawberry and not nice) Sultanas: amazing Raisins: less sweet than sultanas, could be the quality Dried Apricots: no noticeable taste, maybe some "silkiness"? Dates: nothing special at the level I tried, better to just eat them Cinnamon: always good, quickly overpowers after a few days but subsides into a less bitey cinnamon once you remove the stick Cardamom: 6 pods in 1/2gal is too much when not ice cold, but still good Cloves: slight "bite", quite nice cold Peppercorns: slight bite/spice at the tip of the tongue, fades to the rest of the tongue with age Orange peel(dried): 1"*6" piece in 1/2gal after a few weeks goes almost creamy, with a piece of oak tends to cut the citrus oil "burn" out of it Apples: all are good, might be best to peel(notice a lot of the apple skin flavour), red being best Lime and lemon peel: similar to orange but at a higher peak Raspberries: good, albeit "sickly" sweet undernotes Coffee(ground, not instant) : 1-2tbsp per 1/2 gal is enough Cocoa nibs: 1-2tbsp for some cocoa undertones Fresh mandarin peel: silky, creamy after a few weeks, least harsh of the 4 citrus tried

[@hansfreundwich8331]

Did you add these flavors after the distilling, or did you put them in a gin basket and have the distillate go through them?

[@wolfy9005]

@@hansfreundwich8331 all added after

[@chucknaturale307]

Thanks for sharing

[@wolfy9005]

Almost forgot: Aniseed is quite nice, 25g/half gal Liquorice root, about the same ratio Playing with them together can increase the anise/liquorice flavour and remove some of the flavanoid(?) oil burn(similar to the citrus but more pronounced at the top of the mouth)

[@chucknaturale307]

Was working on my blackberry brandy when your notice popped up I started by making blackberry wine distilled that and I then back flavored with more blackberries that l let soak for a month strained then covered with sugar to draw out the rest of the flavor and color and will use that to sweeten the final product.

[@bobbarber1668]

Thank you George, You cleared up a lot of misconceptions I had. Always learning from you sir. Keep up the great work.

[@BarleyandHopsBrewing]

Glad to hear it

[@heymulen1840]

Tim Goodwin wrote: You know your in the presence of genius when you see a shelf for a coffee mug OUTSIDE the shop! :-) got'a get me one. Keep e'm coming George ! I kick the door open and sometimes spill the coffee :-(.George, (anyone) have you ever done a elderberry shine ? Taste ? Its season here, and I got 23 liters bubbling away. Looking forward to seeing how much elderberry taste carries over. Happy distilling .

[@PoppaLongroach]

its elderberry and buckwheat season here too, elderberry wine is fantastic but havent distilled it b4. interested how it turns out

[@TheTmnatr]

You know your in the presence of genius when you see a shelf for a coffee mug OUTSIDE the shop! LOL. More good stuff George, keep it coming!

[@swellrider126]

ya' I'll be put'n those on my doors, truck too maybe *;) thanks again George!

[@markfults1693]

That was the 1st thing I noticed too lol 😂

[@mattbarnes3111]

First thing I noticed also lol

[@davidlarson4697]

I would love to spend a week in that shop with my mouth closed and ears open

[@raygecawicz1070]

Thanks so much for covering this topic. It’s one of those elements within the “Process” that should make an unmeasurable difference in the final product.

[@chuckdontknowdoya6100]

Just ordered a bunch of flavors from them this is going to save me a lot of time and money on the back end thank you so much George another Home run video stay well #HappyDistilling

[@frtygoat40]

Got a link for where you ordered the flavors ?

[@rhb30001]

Where from did you buy?

[@ericghint]

I distilled human feces once. came out tasting like shit.

[@wiseguysoutdoors2954]

How many vanilla beans would you use in a gin basket for a 5 gallon batch, so that it would be just enough to combine with steeping in another flavor,(fruit, ect) to not be too vanilla forward?

[@buddysmoken490]

I like to put about 6 sliced strawberries that were pre dosed in sugar.let sugar and berry sit in a bowl , you will see them start to juice. Now put that in a quart of clear shine and wait 24 hrs. The strawberry will turn white and float. Now drink the shine and eat the berry. I like using a 110 proof for this when done i think the proof drops a little but not totally sure.

[@edwardhelms7468]

Thanks for the video,have missed your video's and knowledge you keep sharing and explaining everything. Happy Distilling.Edward

[@dixonjames4177]

Thanks for this George. You introduce me to a few flavors I wouldn't have thought about doing. Learn something out of every video you put out and I really appreciate you sharing your knowledge with the community. Now I can't wait to do the Hazel Nut and really enjoy my morning coffee even more!!

[@donaldroyer2961]

I know this video has been out over a year but you have so many every time I think I've watched them all I find a new one. Great as always. Hope to see you back soon!

[@brendanquinn6894]

A to Zeee ????? I think he means A to Zed,

[@coreyblackburn9289]

Glad to see u back George, been missing ya thanks for another great video!!!...⚗🥃🍻

[@patmancrowley8509]

Hey, George, I've got about 20 vanilla beans soaking in Makers Mark Bourbon. They've been soaking for about 18 months and now that autumn is upon us the oven will get turned on and the cookies and cheese cake and German Chocolate cake will get made! I am sure looking forward to this special blend of vanilla extract.

[@kenwalker4203]

This is a fantastic topic I made a coffee and sugar wash when I ran it through my t500 of course the coffee smell was over the top and when it was done at 190 you can taste the coffee slightly but the smell of coffee is good Great video George Happy Distilling

[@nunovyobeeswax4177]

Extracts... not flavorings, but true extracts, and a touch of glycerin...a light touch for whiskey with the wood chips, and a heavier touch for schnaaps, no wood chips... with a simple syrup, or inverted sugar syrup... all after the distillate...am I wrong, or is it just one of many ways?

[@tomevans1894]

George, I don't know how you do it. I've been watching for years and your energy and enthusiasm never fail to amaze me. Thank you for your passion to share your knowledge with the world. Otherwise, guys like me would still be floundering around with cloudy tails.

[@Beerbatter1962]

Good info. I checked out Olivenation. Wow, they have some great products. And very affordable I might add. I was expecting those extract to be expensive, but not so. Definitely going to give those a try.

[@glleon80517]

Happy Distilling! Loved the video, George. It’s always a surprise to see what flavors come across in the distillate. A good example is grappa: passing steam through pomace (skins, seeds, stems from winemaking) produces a spirit with aromas and tastes unlike the grape or the wine, but it’s very distinct.

[@jlang4492]

Hey George! Just getting into the hobby. I am building just a basic pot still with shotgun condenser. My question about flavouring is... what are your thoughts on rehydrating dried fruit with a same proof/recipe of moonshine to then add said fruit to finished jars in the future? I would think it wouldn't affect your alcohol level of future (same proof) batches. This way you can produce large fruit batches to use all year long... not sure. What do you think?

[@opendistillery7468]

Whats the brand of essences/flavourings you are using there sir?

[@sarahpoulin4303]

Question... is it possible to make something like "kilju" with dextrose, water, and yeast, that will not taste terrible, like, compared to using potatoes or something? You said that some flavour profile (but not actual flavour) comes out after distillation. It's a super cheap way to make alcohol. Lol

[@sabunim29]

So can we assume that major distillers actually do the same technique? So if you age with chips you’ll pull some flavors then add a little extract to strengthen your profile? Ie, no whisky flavoring comes 100% from wood barrels?

[@maxwellbahnhof2151]

Sir, just curious, can you impart flavor similar to the essences by adding fruit/juice to a thumper during distillation?

[@yvonnesyffert205]

Goerge you used small sachets of flavors in one of you videos. You had a apple, peach and blueberries in that video. Where can I order those little bags? I have a problem to spice my brandy to get that burning out of my wash. I used raisins. Can I put some coffee beans in the wash?

[@eddie2269]

Thank you George for another great video

[@KRowe]

Cheese way definitely doesn't have a very nice "character" when it comes out of the end of a still! I find I have to charcoal filter 3x to make a neutral spirit and then work to flavor after that. I'm wondering how big distillers can get the flavor and keep the vodka clear. Ahhhhh, and thanks to your lovely video, I now know!

[@BeardedBored]

Solid advice from the wizard:-)

[@Travelingwithabbc]

In another word, we can smell the flavor, but once drunk, nobody smells like the flavor they consumed?

[@traditionbrewingandcook1206]

That dude did overboard on that column still in my opinion I guess it's cuz I'm more like a backwoods type and not into my setup being fancy

[@AntonioDiserio-w3m]

What do you think about using the extracts in a thumper along with the actual fruit? Have you or anyone ever tried this?

[@gsxrjct733]

I watch your videos a good bit. Is that always coffee in your cup? 😂 good info thanks

[@Mychannel-fw5mb]

What did that peach ratio end up being??..iam about to distill a peach mash and have some olive nation to flavor it up with after..I just don’t want to over or under do it

[@allpro0424]

I understand what you mean but when you said bananas too I can assure you if you run it through a still without a thumper you will get the banana profile very well yeah it will come out 110 but its smooth and taste just like a banana 🍌

[@JACConsulting]

if you ad flavoring to a Brandy lets say. if I then am going to put that in an oak barrel for long term would the extract cause an issue?

[@jeffthomas1232]

Where did you get your small barrels in the background. (whiskey barrels)

[@REICH-w7j]

Where do you get flavor concentrate I’m just getting started i like to keep address in my book

[@carlreed3571]

yes, yes

[@ardnfast]

"...you feel like you are waking up and getting drunk at the same time" 🤣🤣🤣

[@martinbarker76]

Way to many adverts in this video.

[@derekd8859]

So what is the point of make a mash with apples or some other fruit if you cant taste it after distillation? Why not just add the flavor after and make the mash with corn?

[@999darkmatter999]

So as I understand it anything that is oil based will pass over into the final flavour which has enough concentration .

[@999darkmatter999]

So to add again anything that is water based ie strawberry has to be added after with a catalyst hence reduced strawberry in or reduced in a sugar/syrup or coulis

[@999darkmatter999]

So orange pith and skin contains alot of oils not the fruit, so if I distil through the skins I will have strong orange flavours

[@hacgarimman9660]

Awww. That littlw shelf you use to place your brew whilst you open the door😉🤣

[@jimmarsden5911]

Great video George I needed exactly this information

[@johnpollock9775]

Been chasing this for years...Olive nation...now I know 😁

[@patmancrowley8509]

Oh, George, I just LOVE the coffee cup holder next to the door! GREAT IDEA!

[@dennisrobinson753]

Thank you once again the dedication to the hobby is amazing hope your efforts are paying off thanks again HAPPY DISTILLING!

[@hansfreundwich8331]

Thanks so much for this video! You mentioned that what you're running the distillate through has to have a very concentrated flavor (like juniper berries or coffee beans) to come through. What about lemon or lime peels? Concentrated enough or would I be better off with adding extract afterwards?

[@bobgreen4531]

you should try wild strawberries. they have at least 10x the flavor as a domesticated berry at a fraction of the size.

[@martybernier9313]

Great information, as always.

[@davidferreira4334]

George if Cuomo deserves an Emmy you certainly deserve an Oscar.

[@JazaDoc]

I think you are the biz!! I have learned so much..thanks

[@RenaissanceThinking]

How about using dehydrated fruits to get better flavor strengths.

[@jeffreyjenks8972]

Hay any body use turkey depfrier set up to rum a still any advics3

[@andypies01]

Hi George love the viewers video, impressive! Im new to distilling and I bought a local home brew shop refux column and got 92%alc without all the bubble plates. Chasing that extra 4% seems a whole lot more expensive. Cheers

[@anonymousbastard2981]

Maybe, but aren't they cool looking!

[@andypies01]

Anonymous Bastard 2 Absolutely, I gotta go back to George's other vids on the subject to fully understand the bubbleplate concepts Hes a legend!

[@adwally1]

You CAN get 95 even 96 ABV without the plates. Go slow, add height etc, plates is just one (pretty) way of doing it.

[@ThinkFreely2012]

@@adwally1 I don't run bubble plates, I run 4 x 4" perforated plates, and I can pull 90+% at 5 quarts per hour. It's not just for looking pretty.

[@OutlawSpirits]

Im excited for more videos when you come back!!

[@philiptruitt]

Thank you George!!

[@Sansarm1]

Here we are as fallowers you doing great job and super interested

[@bobthetall2548]

My thought/question is, if I'm doing a striping run in my pot more flavor is pulled over since more water is right?

[@chucknaturale307]

Yes

[@toddellner5283]

I've been taking oaked fruit distillate and adding in juice from the same stuff - Newton-Pippin apple distillate with Newton-Pippin juice or cider, pear distillate with pear cider - to get it to proof. It works well so far and gives a lot of fruit character and and flavor.

[@alphaomega9885]

Have you ever used apple wood to age? I was wondering about that.

[@billyedwards5716]

Where can I get some off those additive packets?

[@skipsmith9692]

Sure miss George doing these videos. Hope he is well.

[@17hmr243]

thinking of blue-heaven 3-1 banana milkshake vodka

[@anonymousbastard2981]

#HAPPYDISTILLING from NOLA! Had that flavor experience with apple brandy, the apple didn't pop until I proofed down with apple juice. Same thing with a run of mead, no particular honey notes until proofed with apple juice as well. Funny though, the apple notes kind of faded out in the mead. Great channel, congrats on the 100k subs!!

[@skyhookspirits]

It didn't pop, you added the flavor from the apple juice just like George adding the extracts.

[@anonymousbastard2981]

@@skyhookspirits Whatever the reason, it tastes good.

[@chucknaturale307]

Try apple juice concentrate I've used it with great results

[@VJButler]

I tried there green apple and the natural apple. It was horrible !!!!

[@johnmcelhinney2848]

How do I get a slight chilli flavour into my Gin

[@jimmelton7299]

Wish you a yours the best. I really miss you on utube!!

[@drewd6083]

Do the extracts change the color of the spirits?

[@jasongannon7676]

Thanks again. Your video have been a great way to get through my cancer treatments. So has been the distilled water.

[@chucknaturale307]

God Bless you and your family with good luck thrown in

[@adrianfirewalker4183]

I'm a 2× survivor; hang in there!

[@jasongannon7676]

@@adrianfirewalker4183 thanks, so far so good . You to.

[@julieglass2037]

George you are by far one of the most intelligent and well researched Distiller/Brewers that I've seen on you tube. Thank you so much for all your hard work

[@BarleyandHopsBrewing]

Wow, thanks!

[@davidbeharri8280]

If you're stilling as is hobby is it legal?

[@Robosteveb]

Are the oil based if so does it not float on top

[@maxwellbahnhof2151]

oops just found the thumper video, sorry

[@martybernier9313]

George, will adding a substantial amount of baking soda to a mash taint it in any way?

[@chucknaturale307]

It will bring your acid level way down

[@WheeledandWellArmed]

We miss you and your videos George.

[@inhcuongtran4924]

Thank you very much, George .

[@stephensimmons5397]

What about jolly ranchers

[@taylormoore4991]

Great video! God is good! God bless!

[@resindoctor2523]

ads on here are ridiculous every minute

[@nelsonlanglois8769]

Ok..Dum Question... Ya got me thinking when you were talking about the strawberries... How about if someone fermented a bunch of strawberries with Strawberry Koolaid Sugar wash then distilled it...!???

[@popsmcgops6322]

Hey George! I know you bowed out for a bit and was just thinking about you.. Hope you and your family are well, just wanted to say thank you for all your knowledge. I called you a few times back then and you are truly a gentleman and a great mentor.. God Bless!

[@dougmowen2492]

Ah, thats a peach of crap, bought $50 of this stuff and I dare anyone to tell me that they taste like the real fruit. Don't waste you money. George I love you and your videos, but tell us what you really think. I would have rather given yo the $50 than Olivenation.

[@tobbymandella72]

Japanese persimmon get some

[@rodrockrod9702]

Too much rambling.

[@LUCKYB.]

Use an Apple concentrate . And for peaches dont bring them to a boil 140 degrese is good mashem up real good smallest run for me was 50 gallons .I also ran 25 pounds of sugar . Cracked corn bouled sepparte once tempt was down to 80/90 degreese id blend them together and add 10 or 12 pounds yellow corm malt . No yeast .. distilling id run a gallon glass Gin basket half full of processed peached juice and all .. it worked fine and yes yellow malt corn will work in place of yeast you should make some sorgum liquor. For apple concintrate half gallon full gin basket full .

[@kevinpage890]

Afternoon Sir, I'm a traditionalist period. I run an old school pot still, and berries, apple ect. To tell you truth, it takes around 3 gallons of apples, pulped, 10 lbs of sugar per 5 gallons of spring water. Atleast that works for me, to be honest, that's alot of damb work. Thankyou for this video! I'll be trying these, Semper FI

[@roders97]

George like your podcasts keep them coming. Long before I took to distilling I used to make slow jin (container half filled with slows that I cuts and remove stones to allow juices to flow add sufficient sugar to fill spaces between the slows and fill to top with jin leave for as long as possible shaking every day) this works very well, I have taken this to next level using spirit from still cut down to 40% and still spirits jin essence this works well, so more experiments same method blackberries blueberries plums gets all a success but as you say strawberry raspberry etc fruits with mild flavour a diaster, also tried rum brandy whiskey essence all a success. I only ever use a suger wash and still spirits turbo yeast kits and any failures can be added to next still run to recover the spirits. George I think you could do a program on this method

[@samclark4088]

Love your channel !

[@brianlaplante4286]

Hi, new to this I have an 8 gallon still with a 2-1/2 gallon thumper. What kind of back pressure can I expect to have in my still. Also your thought on adding a check valve to the still to allow air in ass the still cools off. Thank you for your time

[@superdupermax]

i had great success with apricots. ferment just apricots for a couple days, add some sugar after. run the still in pot mode down to 20 proof. proof the ... 'wine' UP with what came on top. Best bit was between 100 and 80 proof. another success was through... multiple failures. soaking the junipers and THEN re-distilling and collecting same, down to 20 proof. helped with cloudy-ness of it as well. yum yum

[@michaelbrown3124]

hi George / I'm getting ready for my first build / but I'm already thinking about flavors / I was thinking about using extracts , and another idea was flavors tea, have you ever tried tea bags

[@ckoka]

Hey George I was on Greek islands trip 2 years ago and really enjoyed some of their Mastic spirits (Mastiha) in the cocktails that I tried on the beach with the beautiful sunset. Unfortunately, with COVID lockdowns, I can’t re-live that moment for quite some time. Is it possible for you to help me find a way to make Mastiha? I tried to know what base to use, and if the flavors are used during the distillation or use additives after? I have the raw Mustic but not sure if this would work. I was hoping fir similar to this: www.greekflavours.com/en/liqueur-mastiha-classic-700ml-mastic-tears.html

[@amandasimpson5766]

My husband and I just started a new hobby. We Love your channel!! And thanks for all the information!! Happy Distilling!!

[@Edgunsuk]

Quick question ,how much of the saddles in my t500 would i need to remove from my T500 to make calvados from cider ?

[@shaunsproule488]

Same question as I have! George keep up these videos helping us Brits! Ta mate

[@chucknaturale307]

Take them all out for best results

[@chucknaturale307]

@@shaunsproule488 take them all out for best results

[@Edgunsuk]

@@chucknaturale307 i had watched a video of George taking half of them out to run something , think it was a brandy from old wine but i cant find it again and since he took half out i did not think i needed to take them all out and basically make a pot still , honestly thats the simple solution i know but i dont have enuff product to experiment but thanks for the reply.

[@chucknaturale307]

@@Edgunsuk best to take them all out I used a t500 for years until i built bigger

[@alenalenson6281]

Thank you very much sir for good info .George would you do a video about making Jäermeister (the famous German spirit ) thanks again