Home Distilling Wild Turkey To Make It WILDER

[@BeardedBored]

I know you did this on a whim, but it was actually a really cool experiment. And it's cool to find out what happens when you distill a barrel aged spirit:-)

[@Coentjemons]

Yeah! I seem to remember that the folks over at the Whiskey Tribe also did something similar. They took a whiskey that was aged more then 10 years and put it through their distiller. It freaked out their lawyers because there is no "legal" precedent for naming it.

[@brucekrisko4364]

Great job Jesse, We all thank you for doing this.

[@StillIt]

My pleasure!

[@peternilsson8436]

When distilling really small volumes, I propose you dilute the wash to fill the still. In that way you get more precision in the cuts

[@VentureWelding]

I was going to say exactly the same thing. I'd distill a 9-14% charge over a higher ABV any day.

[@AM2PMReviews]

How do you know when to start making cuts? I am sure there are a lot of videos out there.

[@TheZebinator]

@@AM2PMReviews you can calculate it, I'm sure there are tools online to help with it. If you're distilling from mash you'll be throwing out the very first part as that is high in wood alcohol aka poison. You can calculate from your initial volume and percent how much to throw out, then just put it into jars. Taste every now and then to decide when it's time to stop the run

[@skybarnum9859]

@@AM2PMReviews Coming from a pot still user, after a while you will stop stressing and go off of smell. When it stops smelling like acetone/something you don't want to drink and starts smelling sweet/something you do want to drink, make the cut. Same for tails, only add taste to the equation. Good smell/taste= keep. Bad taste /smell=don't keep. The change can happen fast or slow, so you have to pay attention. People have been doing this for hundreds of years, be cautious but don't overthink it .

[@thisguy5254]

A great experiment to try is 2/3rds reduction. Fill an air still with bottom shelf 80 proof bourbon. Save 2/3 of the volume you added to the still. Remove the condenser and boil the remaining liquid in the still until its down to 5-10ml. Let it cool, then dissolved the remaining contents with the white whiskey.

[@casiusking6258]

Whats the Price that Mini Airstill

[@tomschuh6301]

I've been considering trying something like that with EC to see how close it gets to ECBP. Upping the proof of a Buffalo Trace to Stagg Jr. levels may be fun too.

[@jerrysnyder5398]

Damn this brought back old memories I have only ever had WT one time and that was with my moms cousin Mark (R.I.P.) i was 16 he was like 35 it was the night before Thanksgiving of 97 no 98 maybe anyhow a half a gal. between 2 people we ended up driving his gas powered rc cars at like 3am tell his wife shut us down. I puked for 3 days and missed Thanksgiving hugging the toilet .... ;D best memory I have with my cousin and will never ever forget him or it. Ty for making me smile

[@jasoncoates1835]

Here in the home market it comes in 81 and 101 proof versions. 43.4% sounds unusual, and a very interesting result.

[@michaelallen2661]

abv in aus/nz is often done for taxation reasons, aiming for a cost bracket

[@TheZebinator]

@@michaelallen2661 same here, almost all vodka and cheaper spirits here are 37-39% as the tax goes up a huge amount at 40%

[@josephnorton1996]

I'm just building my first still. Going to make it like your keg still. But, I'm a plumber :).... I'm going to jazz it up a bit. Should be making some nice water and essential oils in no time.

[@IDHuman31051984]

I really enjoy your experiments, you are really hitting your stride with this channel. Truly chasing the craft. Love your work.

[@Mo11y666]

I was waiting for that closeup slowmo shot of it dripping out of that still. You never disappoint when it comes to the small details of an entertaining video Jesse. 🥃

[@StillIt]

AHAhaha

[@pyroandy3128]

Regarding the Chinese still with no o-ring: You might consider wrapping the edge of the lid with a roll of gas line PTFE tape (thicker than plumbing) and riveting and/or soldering some spring clamps to the body like Bearded did in his thumper video. Bearded uses a really thick PTFE, but you likely only need the gas line tape to fill in the minor imperfection of the sealing surface. Cheers!

[@ullo-ragnartelliskivi4639]

who is bearded?

[@scottforsythe2024]

@@ullo-ragnartelliskivi4639 kzbin.info

[@pyroandy3128]

@@ullo-ragnartelliskivi4639 - kzbin.info/www/bejne/mJaYh6Rrh82KaaM

[@MultiTut69]

I just bought a new factory seal for my little test still like yours. Seals are still very available for them. The little pot stills are awesome for small batches and experimenting. Great video.

[@Backdaft94]

A silicone baking sheet makes an awesome gasket also…hypothetically speaking

[@stormengine3261]

The flavor at the beginning distilled heads reminds me of how the different temps and time limit effect the taste of rosin extract of cannabis flower. Pretty cool

[@dopeboysproduction4972]

Yep in Queensland here we are pushing the price of alcohol that much our pubs have all shut probably got 1 pub per town

[@mutantryeff]

I'm taking some 7% water (aka 186 proof) and using a combination of ripe pu-erh teas and Fu Zuan tea with French Velvet oak (each soaked separately and blended). Then cut the proof by ~1/2. I did this about five years and it was amazing. Everyone that sampled it was lost in the complexity and unique style. I didn't keep a recipe, so I am starting from scratch again. Likely couldn't reproduce anyhow, as teas change year to year. I may have needed a touch of simple syrup to balance it. Not sure what other options would improve this concoction.

[@jaksoon9724]

*a tea person here , a student budget puer guy. Do you have a reddit or blog or social media for, this sounds fascinating. To improve it thou , from a tea prospective . Some older factory recipes used 80:20 ripe to raw to add some kick to there ripes and complexity so this could be a direction , or you could add something a little less fermented like a liu bao ect. You could also specific factory puers as the recipe stays the same even if the season changes the base tea. The region of the ripe puer can also impart a lot of varience in the flavours , some regions like i find bulang really hold up even if you blend it. Tho the fu zuan is super interesting addition.

[@ianc7185]

Hey my guy! Killing it in the information department that isn't just repeating facts about distilling, love your stuff! You and Bearded & Bored are my go to! Now, you mentioned doing a gin run in the pot still. Would love to see a far out fruity gin with some exotic fruit! Keep up the good work dude!

[@Hi-TechHillbilly]

Listen just a couple mods to the air still make a huge difference. I've ran mine too 180 proof.

[@ffwast]

So what did you do?

[@Hi-TechHillbilly]

Built a control box for it to plug into to control the voltage. By passed the fan though so it still runs at 100%

[@benwager4736]

@@Hi-TechHillbilly your name is so accurate and I’m loving love it. also I had the same idea

[@Hi-TechHillbilly]

Haha thank you sir. Not a complicated thing at all to do. Local hardware store rheostat, some decent copper wire, outlet and a double wall outlet box.

[@scottclay4253]

Fun stuff! Alway nice to see “Wifey”. You are a blessed man, wonderful wife and kids. They are the greatest wealth. Take care, Brother Jesse!

[@th3liberator719]

You should try going for barrel strength proof. The max in America is 125 proof going into the barrel and would love to see what you come up with!

[@douglasnapier5427]

This was really fun to watch. I wonder what would happen if you "restilled" the 101?

[@GABEJITSU83]

That was badass. Do to again! And keep the Mrs. she is blunt but humble.

[@HodgyE5]

thank you, I did that hypothetically with a bunch of my buddies old spirits, an ethanol recycling event

[@MrPGB471]

Did you do a review on Doctor Gradus still?

[@justsome-guy7596]

Thank you too Erin :-)

[@StillIt]

She is awesome :)

[@justsome-guy7596]

@@StillIt I've found it really useful sometimes to have my other half taste some of my concoctions - she can give honest feedback and I'm sometimes surprised by what she says - because I can be so invested in something tasting nice, I can sometimes talk myself into it tasting better than it does. I have to say too - it's nice to see video where we catch glimpses of Erin and your lovely kids. You got a good life, brother! Keep chasing the craft.

[@jokeassasin7733]

I didn't realize that they still made the 81 proof version. I only find the 101 anywhere around Pennsylvania. I generally use 101 and 101 rye when making citrus based whiskey cocktails.

[@besteracza]

Jessie you are why I started distilling last year December. Have an idea for my 1st whiskey but I don't know if it will work, doing sugar washes got boring and want to challenge myself. Just want an honest opinion what other experienced distillers have on a noob's idea. Premium Distillers Base Malt - neutral malt flavor (4kg), Extra Pale Malt - honey sweetness (0.3kg), rye malt - earthy spice flavor (0.2kg - don't want to over do it with this flavor), flaked oats (0.6kg), extra light crystal malt - subtle caramel (0.2kg), amber malt - biscuity flavour (0.5kg)

[@BillMcGirr]

If I could make a humble suggestion… Have an idea of where you’d like to end up. Bourbon, Rye, Scotch, Irish, Canadian… ect. Then build a mash bill. Yours is a little busy. Oats are always good for mouth feel. Corn for sweetness. Rye for spice. Obviously you can do whatever makes you happy… But it’s a solid idea to know where you want to finish. Especially since the aging process takes a lot of time. Not trying to be critical… seriously. Best wishes. Hopefully you wind up with what you are looking for.😊👍🥃

[@StillIt]

How's it mate. That will work. All the additions are going to be a purely subjective choice. But I don't see anything that's going to be really out there in that. The Mad Mick has a good point, especially if you want to keep it "tradition". If you just want to experent and see what happens have at it though. Another thing to think about is if you add all of that you may find it hard to gain a understanding of what came from where later on. Once again if you want to just throw a hail mary and see what happens go for it. If your looking to improve over multiple runs and dial it in I would say cut the specialty grains back to 1 perhaps 2 additions so its easier to track it and change it later :)

[@BillMcGirr]

@@StillIt Good stuff. I’m a firm believer in just having at it if that makes someone happy. And we all know this is a completely personal experience. But with whiskey taking so long to age and come into its own. And with just about EVERYTHING having been tried at some point. I’m a firm believer in knowing what you like and want. It’d be a shame to invest so much time and effort and not enjoy the fruits of your labor. But as you said… and I agree. Do your own thing if it pleases you and enjoy the process. After all… that’s why we all enjoy this hobby so much. Cheers mate.😊👍🥃

[@besteracza]

@@BillMcGirr thanks for the advise much appreciated

[@besteracza]

@@StillIt thanks. I see what you mean, keep it simple at the beginning may be do 1 or 2 malts / grains to see what flavors come from where. Maybe soak the malts / grain in alcohol (like you did in a previous video), to an idea what flavors do I like or what I want to end up with. All the help from experienced distiller makes the noobs like me feel at home and want to do bolder things and improve their skills

[@AllanMain]

Jesse, I love your show and that's an impressive soup-strainer mate. Can I ask you some questions and perhaps give you an idea for a future video. My best mate owns a wee homebrew shop in Timaru. The name is Spirits Unlimited. Malcolm (owner) and his industrial chemist mate (Pete) were the two guys all you home distillers can thank for making the hobby legal in NZ. They found a loophole in the law and went to the government to legalize home distilling. It's worth a yarn to Malcolm and he has a small book on how they did it and it's amazing that it got through. If not you would have your butt in jail, whiskers and all, for what you and hundreds of us take for granted these days. The second question is a lazy one but I'm looking at doing a honey-infused bourbon so would I put the honey in the mash and ferment it hoping the flavours carry through into the distillate or can I put a couple of spoons of honey in the distiller and get the volatiles off the honey that way. My weapons of choice is a 30 liter Euron still built by Malcolm in the late '90s and my just arrived air-still with temp controls. Well done mate, good show and I'm still laughing at the man trimmer chasing the ram lamb. You made an old farts day better with that masterful addition to your video.

[@ethan5610]

You should try stilling different cereal. I did a fruity pebbles batch and put fruity pebbles in my thump and it was really interesting! The only thing is the cereal in the thump turned to mush quick!

[@olinseats4003]

I feel like we're heading right into bigclive territory. but yeah, air stills are great for screwing around

[@kbjerke]

I purchased the "already modified for distilling alcohol" version from a specialty company in Canada. For the purposes of reclaiming *VERY* expensive 94% "medicinal" alcohol from tinctures I make and process into oils, then subsequently discovered that I could turn cheap grocery store cooking wine into *high* ABV ethanol solvent for my tinctures! Wow! I love that little air still! Six or seven $5 one litre bottles turn into about 750ml to 1 litre of really nice 80% (or so) ABV! *HALF* the price of what I get from the (government controlled) liquor store! I also tried sipping a shot glass or two - doesn't taste all that bad. I'm certainly not a sommelier level judge of distillate, but I know what I like. And my "go - to" whisk(e)y is Canadian Centennial Rye (whisk(e)y). Very pleasant. ANYWAY - thank you for the video!!

[@StillIt]

Nice! Man I wish I could get $5 wine haha.

[@kbjerke]

@@StillIt TRUST me - you would *not* want to actually drink that stuff! LOL

[@AllanMain]

@@kbjerke Trust me, I´m a lost Kiwi living in Chile and a $5 bottle of wine can be as good as a $30 bottle. You just have to be lucky or know where it came from. Chile is often flooded with an oversupply so it is often used as a drawcard in large supermarket chains. To get a really good quality wine here and mean top class you are looking at 20 dollars.

[@kbjerke]

@@AllanMain My wife LOVES Chilean wine! Especially the High Altitude. And Argentinian, too.

[@dogslobbergardens6606]

Here in Appalachia Wild Turkey is very affordable. Get the 101 version; I agree with the lady in the video who said the 80 tastes watery in comparison. If you like Wild Turkey but you're on a tight budget, try Evan Williams. I've blind-tested it with friends and none of them could tell the difference. I strongly suspect it's less expensive strictly because they don't spend much money on advertising. EW is also available in 80 or 100 proof. Go for the 100.

[@StillIt]

Sweet, I have had EW a few times. But honestly I cant remember my exact thoughts. Il have to hunt it down again.

[@dogslobbergardens6606]

@@StillIt EW 100 is my go-to for just keeping a bottle in the house. It fits all the legal definitions for a straight Kentucky bourbon, so you really can't go wrong. It seems to me the mash bill must be very very similar to what Wild Turkey uses.

[@Ken-rk3by]

I wonder if the mash that is leftover from grains could be refermented by adding sugar and water and yeast and make a lighter whiskey.

[@josephcaliguire9245]

Thats what I would call a Parti-gyle mash. Beer brewers do it all the time. Brew a strong beer and after you've collected your first running for Beer A, use the remaining grain/wort to brew a small beer.

[@kevinoconnor3859]

I live in Kentucky, and I think I could buy that much Wild Turkey for ~$100, so my mouth dropped at $200 haha. I've toured Wild Turkey, its a cool, very commercial distillery.

[@StillIt]

Ah very nice! To be fair its NZD.

[@kevinoconnor3859]

@@StillIt very good point! I'm the typical American, always forgetting that not the whole world uses USD haha

[@jasonmackintosh1253]

To put the price in perspective for each economy, work out the approx price/amount of MacDonald's cheeseburgers. Eg, $50 Australian dollars equals approx 12 cheeseburgers, so a bottle of wild Turkey would be approx 11 cheeseburgers worth for me 🤣🤣🤣

[@fishmaster400]

Here in Florida A bottle of wild turkey cost right around $20 So maybe $70 total

[@terryleebo]

@@fishmaster400 We have about the same price in Houston.

[@kirkwoita8840]

In the states it 81 and 101 for WT

[@StillIt]

Yeah I remember the standard being lower than 86! Nice to know Im not going crazy haha

[@jamesyarker2862]

Hey Jesse, long time subscriber and I too are enjoying learning more about home distillation both from you and with you. I really found this video really informative. Thanks mate! Keep doing what your doing my friend

[@dqfan2012]

That is the most beautiful pouring I've ever seen.

[@treygon11]

im drinking some "wilder" Wild Turkey right now lol she's called Rear Breed ;] awesome video! if you like Turkey, and have never tried WT-RB i highly recommend it! *btw, bottles or RB with the wood burned turkey head on them are better then the newer bottles without the wood burning :]*

[@dogslobbergardens6606]

I'll second that recommendation. The Wild Turkey Rare Breed barrel-proof offering is genuinely *very* nice, and they don't charge you an arm and a leg for it. Around here you can get it for 35 bucks per 750ml.

[@Vykk_Draygo]

@@dogslobbergardens6606 Honestly, Wild Turkey in general has the best bourbon for their price point. The barrel proof series are absolutely amazing.

[@dogslobbergardens6606]

@@Vykk_Draygo I agree. I've said before that if you don't like Wild Turkey, maybe you just don't really like bourbon, period. That's pretty much exactly what a standard bourbon is supposed to be.

[@sgiant5419]

2:06 What's that tiny still. It looks perfect for what I need.

[@estock15]

Love Wild Turkey!!! One of my favorite go-to bourbons!

[@StillIt]

Yeah definitely solid especially for the price.

[@gareththomas1748]

I'd be interested in seeing an update to the great base malt co-lab if you've got any further info or early stage data, as I haven't seen anything about that recently. I've been meaning to make a contribution or two, but keep getting distracted by more complex grists.

[@yeahnah2851]

My all-time fav bourbon so this should be interesting

[@douglasnapier5427]

My normal drink is Wild Turkey 101, I agree with your analysis of the taste between the two. I am about to get into distilling and doing my research...love your channel!

[@halfgrassgardener5060]

There's two things I want to do since I just plug it in.. how about put something underneath the catch it..... Lol love this guy

[@BitcoinNoddy]

Not sure how long vids have been 4k res', but since getting an 83" 4k OLED, I'm really appreciating them, thanks for the extra effort :) Keep up the good work, cheers!

[@grahamgreenwood4234]

Hi Jess, nice one “again” (my wife has a much better nose than I )....... anyway.... Jim beam through an air still... boil down the residue to add back in at the end... 58 prof worked best “apparently “nay bloody amazing...” according to a friend” :-)

[@karlmcintyre214]

Glad I found you on here Jesse. Learning a lot and love the content bro. Subbed.

[@hypnopooper6252]

WT101 is a solid bourbon at its price point.

[@StillIt]

Agreed. I mean just beeing that high proof at that price is hens teeth.

[@davidmcguire6043]

You need to delete the words "at its price point" I've had $200 bottles (in America where bourbon is cheap) that weren't as good as wild Turkey 101 or wild turkey Rye 101.

[@johnpfeil4179]

Wild turkey 101 is amazing. I dislike normal turkey tho.

[@XInfinity2024]

Food video. Now you got me wondering if its possible to say use a water distiller to distill your mash instead of having to use the other setup

[@leelandwoodward2859]

I wonder what the stuff left in the still tastes like now. I know generally you wouldn't taste that but since you used an already whiskey it may be interesting.

[@calvinlim9485]

You should try the swapping or the freeze distilling technique to just take water out

[@rufusfomo926]

YES MORE GIN VIDEOS PLEASE!!! (sorry for the capital letters but i really want it lol) Big abrazo from Argentina

[@MEANISSHOW]

A Cryo hopped then dryhopped gin would be cool, I did one that also sat on oak and was beautiful

[@Nemarism]

Nice work again. Concerning propositions: I once got my hands on a super interesting gin which where the main botanical was pineapple. No idea if you maybe already did something similar but if not, it may be worth a try. I absolutely loved it, both by itself and with a nice tonic.

[@StillIt]

Huh interesting! May need to give that a go.

[@Nemarism]

@@StillIt would love to see it :D

[@mauistevebear]

This was so much fun and very cool!

[@StillIt]

Cheers mate

[@jacobthompson1682]

Snap this was the first time I've heard you deal with Dr Gradus. I love those guys.

[@brucebaker3523]

Enjoyed the journey!

[@michellewilt4479]

That is something I always wondered about, and something I'd like to try just for the fun of it. Not really to try to cheat any system, because I know that it's not cost effective, but to improve an already decent drink? Maybe. Cool to see your results. Thanks for doing this.

[@clipsoftheboys379]

Question you can put a suger wash in it and it will Distill right I'm trying to do small batchs for family and friends

[@340wbymag]

This was very interesting, but it brings up questions about other whiskeys. It would be super-interesting to see what could be distilled from other whiskey brands, or from distilling other spirits or wines.

[@Echin0idea]

Talking of gin, I'd love to see you try out something historical like oude genever - I can't legally distil here in the UK (the tax authority has a policy of not granting distillers licences to non-commercial operations), but I'm fascinated by the process, and love watching recreations of historical stuff, so it would be great to enjoy that vicariously

[@highborn18]

I was starting a Cherry Vanilla mead as well as a Belgian Tripel while watching this. Alcohol all around today!

[@myincarnation4922]

I'm 100% buying the Still It whisky glass... most likely 6 of them.

[@brianleabo6295]

I live in the usa and 101 is about 30 dollars. But i love to see if you be able to turn it in Rare breed. Or take a cheap bottom shelf whiskey and turn it into a normal bottle.

[@rickascii]

For a specific style of gin, I'd love to see your take on something extra floral. I tried once to make not so much a gin as just an infusion with lavender, hibiscus, rose, and other things I have written down somewhere and it came out a bit soapy, but maybe with the addition of juniper and citrus it'll work better?

[@StillIt]

Hmmmmm interesting!

[@hamishbulmer8949]

Next time try less lavender, it tends to go soapy when you use too much, I reckon.

[@madjaffa]

You mentioned ideas/interest for gin. We have recently has a yummy gin where the one of the top ingredients is rosemary. Really delish, would be interested in a gin in the air still, or pot still where the star is rosemary/juniper 😋

[@mR_LoPeZ86]

Another great video, like always sir. I'm a big fan of the channel. I definitely feel like I'll be trying this myself soon and have my buddies do a triangle test with the resulting spirit. Quick question sir; Have you already, or will you by any chance be doing a series on more "less natural" ways of distilling? i.e. bottled amylase and pectic enzymes and other such items.

[@StillIt]

Yup will be covering them for sure at some stage .

[@crazyoldworld7946]

I have a sour dough starter in the fridge that if let sit for a long time forms an interesting funky liquid on top that you wouldn't want to put a match to!

[@stumped463]

Im envious Jesse . Hummm which still am I going to use today ? I wish I had that luxury you lucky dog you lol !

[@nicksouthon1557]

It would be interesting to taste what was left in the still? Concentrated whiskey flavours?

[@Grom-rl8bm]

BigClive did it

[@nicksouthon1557]

@@Grom-rl8bm Yes, much to Ralf's disgust :-)

[@Grom-rl8bm]

@@nicksouthon1557 much to all of our disgust 😂

[@wiseguysoutdoors2954]

What's generally left in the still tastes little like whisky. It's watered down grain, kind of like old cereal and funk

[@gmrbison7316]

Lol. Fun to deconstruct whiskey. You wouldn’t of tried this years ago that manscape shaver must of helped. Thanks for keeping it real.

[@RareBird101]

Absolutely loved this experiment and video. Cheers!

[@victorvannatter312]

Fun video. Ya, turkey 101 is a solid bourbon. A little cardboardy to be my favorite, but very good. Prefer elaija Craig and makers mark.

[@MichaelAnderson-df2hj]

My first time commenting and really its more a question than anything. I'm not a whiskey kinda guy but I do love the original Mad Dog 20/20. Anyway I found a vevor knock off on amazon for 3 easy payments of $33.33. I only intend to use it to create a simaler taste using a grape juice wine and then adding koolaid grape flovor. Then back sweeten to fortify. The only reason I am reaching out is I would like your opinion as the only reason I am even thinking of this as an option is I am tired of fighting with the medical community over my cancer and tired of freeze distilling. This I think would be faster.

[@joeclark7082]

I have an old aluminum pressure cooker with the rotating locking lid. Any ideas about building something from that?

[@forthexp6839]

i don't know if You'd read a comment on such an old video, but I've been thinking about making a Suto "fireball mead" then distilling it to bring the abv higher and closer to the 33% fireball usually runs, id love to see you do it from scratch and try to replicate fireball with a mead

[@keithslayback4626]

If you haven't you should try the Wild Turkey 101 rye. Wild turkey taste entirely different to me now that I'm older all whiskey does.

[@williamwood6616]

Have you tried collecting the wash vapors and tried to filter out the contaminants (Carmel syrups, methanol, and etc.) in the commercial run

[@silver-hy6mi]

Great idea, enjoy your end result!

[@KumaThaBear]

A traditional Japanese gin would be great with cherry blossom leaves and petals with yuzu fruit peels.

[@grahamgreenwood4234]

Fantastic level of “cocking about” dude, loved it :-)

[@woodhousediscgolf2028]

I need your help iv got a really old reflux still that I blew the element on I live down in Wellington and I’m struggling to pick between a t500 or the copperhead stills my main drink is bourbon so I wanna get into pot stills for that which the t500 has the alembic add on but getting the copper head combo seems more money efficient but would happily pay more money if it’s worth it cheers for your time and help hopefully you read this

[@colzer28]

As always, love your work man. But please tell us what volumes you put in and what volumes you got out. 🍻

[@davidmorris6539]

Man that was crazy 😂🤣 😜. 🤠👍. From a cross the pond. AUSTRALIA

[@jimdent351]

What if you had continued to run the still until there was nothing left but the characteristics picked up from the barrel, and then used that as an essence to blend back in? As it is now, all the barrel characteristics are left behind in the still.

[@MarkMarvin1983]

If I have a sugar wash and I use an air still; could I just let it go and not cut it at all? I'm completely new to distilling. I know about Heads Hearts and Tails. Any help would be appreciated.

[@tylertapp131]

Very cool, just curious have you tried anything like guiness in that little still? I'm curious how that would go.

[@TheKegtwo]

I am wondering how a brew made from dehydrated fruit would taste? Dehydrated fruit seem to have their flavours concentrated.

[@shredward666]

@2:02 you turned into Kermit the Frog 🐸 😆

[@mndlessdrwer]

At some point you should make a silicone o-ring for that little gas fired pot still. if you make a form using some thick tape and the outer edge of the pot, you should be able to pour some food-safe two-part silicone mold mix into the outer edge. Then all you'd have to do is figure out how to clamp the lid on. Still, should work out a bit easier than having to make a flour paste and clean it back off after every run. Edit: Forgot to mention, I'm not actually a huge fan of Wild Turkey 101. I purchased it before because, as you've mentioned, over here in America it is one of the cheaper high-proof whiskeys you can get. It just happens to have a particular rye flavor that I've never been able to develop a taste for. I generally avoid ryes and blends with a mash bill that contain rye for this reason. I don't like rye in bread, and I don't really like it in my booze either. I find it just imparts a distinct cardboard-like flavor that I can't get past.

[@patrickg2598]

Thank u Jessie great video mate!! U are the best.

[@OSCOCAT]

When you distill a finished spirit, are there still foreshots? Is there enough methanol in it to be concerned about?

[@ifell3]

Wrap teflon tape around the lip of the other still.

[@northernflyer5311]

Good stuff. Certainly convenient, but plastic in a still is a no-no, right? Any thoughts?

[@StillIt]

This is mostly all stainless where it counts.

[@MrMarkino1]

Great episode 👍

[@trevorjohnston7120]

What an awesome experiment, might try something similar with raising a standard 40% nice irish Dram into a 50% dram etc?

[@LP23D6]

You can run your air pot off a PWM at about 70% It helps with smearing. Hypothetically of course!

[@StillIt]

Hypotherically,. . . . . kzbin.info/www/bejne/pJOqaJaogLx_ZpI

[@scottabernethy6780]

What about doing a roku style gin? I really want to try out using yuzu and ginger etc Maybe from a wash made of rice crispies?

[@MrCornel454]

I would love to see how pink jin is made please Jessie

[@StillIt]

Cool good idea mate. Il stick it on the list :)

[@zarcon31]

I use a pressure cooker for small batches. Have you heard anything from George? Not been online. Concerned.

[@tomspreacker4489]

Be really interested to see what happened if you did the blend the other direction. Take what's left in the air still and add back to it to get the same result of 101 proof. I may try it myself here at the house and let you know how it goes. I'm in the US so wild turkey is much cheaper than New Zealand.

[@dustindhull]

Have you ever done an episode where you make a large cocktail and then distill that? A long Island iced tea, or a death in the afternoon, or even just mixing a rum with whiskey with tequila and seeing what that would taste like being distilled, or even turning that run into a gin?

[@portersjim5799]

When you distill commercial bourbon, do you still have fore shots produced?

[@Hypermoto47]

It’s crazy how expensive things are for you. That bottle is super cheap here in California