How To Make A Fruity, Silky Vodka

[@Winkleo.x]

On my first try, I followed the recipe as a 40L batch. It took almost 2 weeks for it to dry out, and the wort smelled delicious! I strained it (but did not settle & clarify) and there was *some* scorching. After a rapid stripping run and much slower spirit run using the thumper, I collected about 2L of heads/tails and 1.5L of an exceptionally sweet and subtly raisin bread flavored (albeit hot) 155 proof vodka. I'm currently fermenting a new 60L batch at a more stable 29C with an additional 2.5kg granulated sugar and 15g fermaidK added at 1.010 for an ABV boost. This batch will be strained, racked, cold-settled, and racked again into the boiler as a translucent liquid to minimize scorched off-flavors. The feints from the first batch will be added to the new stripping run.

[@hipgnosis2]

Glad you like this one brother! It's always done me right!

[@wldtrky38]

100 L is almost 4x the amount I ever use. Normally I'm in the 6-7 gallon range, 22 - 26 L +/-. Just right for my 8 gal still. I started my 1st IPA beer yesterday, fermetatiom going great. Wont be running it thru the still, lol. Always enjoy the uploads Jesse 👍

[@jvergen]

Jesse thank you for all you do, I finally got to making your vodka with oats and bran to then make gin , it by itself is delicious, looking forward to making gin.

[@maradall]

Mmm... this looks yummy! It's a bit like Ted's Fast Fermenting Vodka recipe, which is my normal go-to recipe for a nice neutral spirit, but with the oats and wheat instead of bran, and the raisins as well. I guess no need for DAP when you have all this actual nutrient... And double the sugar too... I like the idea of a higher end ABV, so I might pick up some of that Red Label Angel Yeast instead of my usual Saf Instant Bakers' Yeast - which does work pretty well, & gives a good end product, but I wouldn't like to push it that far!

[@DarkArtGuitars]

your timing is immaculate! I'm also pretty much out of vodka and the gin keeps disappearing... I'll definitely try this recepie this time around!

[@duncan4307]

Great video! You've made ouzo before, but would be nice if you could make a video about raki as well. Raki is very popular in turkey and middle east.

[@someaussiebloke4487]

Made my eye twitch when you said "volumptious" twice 😬😅😅

[@larryhaynes7298]

😂😂😂 sure it was your eye bwahaha😮😮😮😅😅😅😂

[@the_whiskeyshaman]

People underestimate the amount of neutral spirit you need lying around for cool projects. This one sounds super yum. 🥃🥝

[@HighKingTurgon]

Indeed; stillless myself, I have my sights set on a good handle of everclear for the purpose of macerating my own liqueurs. Looks like fun.

[@Akerfeldt77]

I love this channel. Distilling distracts me from the dystopian hell that is our modern world.

[@OldManGardening]

Duuuuude...love your content, brother! Taking notes and just enjoying your passion. Thanks for keeping it real!

[@Isarico]

The idea is great, I would certainly give it a try, maybe adding wheat flour instead of some of the sugar. and then using angel koji yeast. There's a lot of possibilities!

[@MauricioFernandes79]

Another great video Jesse! Could you please detail in a comment the final volumes of vodka. How many liters of hearts, and how many mls of heads and tails to be cut? Thank you very much!!

[@nigelwhite1483]

Great a new vodka recipe will definitely try this out soon with the new reflux column I've made but will need to do a cleaning run first 😢

[@davidcarr7436]

I'm not a drinker, but I checked out your video because your appearance reminded me of my son! As I'm watching you from Canada and I live less than 100 kilometers from where they manufacture Crown Royal rye whisky, I'd like to know, have you ever tried to make a Canadian style rye? Have you tried making it maple flavoured? I'd really be interested in your interpretation of these two classic Canadian flavours. CHEERS

[@donmirra267]

This is a great idea. I have a T-500 with both the column and the alembic configurations. How would you distill it after the wash has finished?

[@cjcout99]

Nice video. I am always curious has to your yields. How much final product? ABV? What ABV did you cut it off at with the tails. I only run a pot still so would be interesting to have those numbers to compare if I try that recipe. Also, I noticed that you did not use any nutrients with that much sugar. Does Angel yeast provide the needed nutrients with a sugar wash? And how long do you keep that much yeast in the refrigerator. I live in the US and have not found a source for a smaller Angel yeast packet. Sorry, too many questions.

[@dariokokoric9380]

Yeah Im curious how much 51%abv vodka did he get from 100l wash

[@jimnz17]

same, and what about using red yeast without boiling the grain. i thought only yellow did that?

[@hacgarimman9660]

Brilliant recipe. Going to try this one next. Love your channel mate! We can't get angel yeast where I am. Could I use some turbo pure yeast? If so, they are massive packets and have scaled your recipe down to 25ltr. Would half pack be enough? Thanks buddy! Keep up the great work!

[@deandurandt3438]

Going to give this recipe a go tomorrow - got my red label !!!

[@ifeelallfidgetyandwarm6098]

Had my t500 for a year now after watching your channel for a while (muchas gracias). I collect in 35cl bottles and other than the 1st bottle, when there is a fluctuation in the temperature and the last bottle, i really cannot notice any difference, no heads hearts or tails. What i collect tastes better than anything i would buy and the volume is spot on.Just wonder if you've got a bit in your own head regarding the cuts lol either way i appreciate your work

[@richardk6695]

How much hearts did you get

[@denessos4181]

Hi Jesse! I'm totally new to the field since I'm a craft beer guy, so is my girlfriend, but she is getting into gin stuff nowadays and I want to make her a surprise homemade gin. So the theory is: I would make the basinc gin as your recipe, but want to use hibiscur and amarillo hops to have a beer-like aftertaste and the juicy tase of the hopps. So my question is: should I exclude anything from the base recipe, how much of hibiscus petals should I use and if not dryhopping, how should I include the amarillo, make the gin ready dune, take out some of it, put the pellett into it and after like 5-6 hours filter it back into the done gin? Thank you if you can answer, your videos gave me a more than perfect start to make this happen, and I would serve it when proposing to her!:)

[@kayakMike1000]

That sounds great...

[@frasermaguire]

Have you thought about adding MSG into a brew? And what's a good yeast when average day time temperature is 30° or more?

[@PraetzelProjects]

thoughts on doing a mini mash on those grains before adding them to the bucket? would that be beneficial, purpose defeating or downright unnecessary?

[@NetworkGeek280]

I'd like to know what the impact would be also. No mash mean no conversion of oat and wheat sugars. Seems a bit of a waste. Would require several kilos of malted barley for diastatic power though. I suspect it's breaking the mantra of keep it simple stupid.

[@PraetzelProjects]

@@NetworkGeek280 yea to me this would be a powdered enzyme task yeah i guess making neutral it doesnt really matter, but it seemed to be a respectable amount of grain, maybe not though

[@NetworkGeek280]

Maybe just do the recipe as is with angel yellow label instead of red. No mash required.

[@PraetzelProjects]

@@NetworkGeek280 yeah but i also think mashing could do more than just conversion

[@samansaadzadeh1833]

Hi Jesse, Thanks for video, where can I find the Alan Bishop brandy recepie?

[@NamnEfternamn-km6cb]

So how much is the end product after destilation in a 100L batch?

[@mikeblyth4595]

If you soak your raisins overnight before blending, they blend much better.

[@jeffreyschutt7451]

jesse how much at the end off the run did you get before watering down and what was the ABV at the end cheers

[@arghh121]

good job

[@benway23]

Thank you for your work.

[@NicholasJohn-o1q]

What is the gadget you are using to check the alcohol content?

[@Rubberduck-tx2bh]

So no pH management needed for the ferment? The oats/wheat/raisins buffered it enough?

[@NetworkGeek280]

I plugged the recipe into brewfather, and it could do with some acid. But Jesse always seems to be able to ferment everything out dry. Keeping the final abv well below tolerance probably helps.

[@mohammedalotaibi6683]

I think it tastes great. New subscriber to the channel

[@lizr4471]

hi there....new to all this but please can we have a recipe for this for 5 gallon tubs? i don't have a massive vessel but have got lots tubs. thanks. i have been thinking of getting a still after we made beer n wines but couldn't get the ole man to agree. after watchin 4 or five of your videos i convinced him cos he loves vodka. so thanks a lot. waiting for my air still now. we have a tiny place but want to upgrade when we move

[@lmy5pence481]

Jesse ja thanks for putting your recipe in the below, had to rerun to get it, but thanks. Notis that you are not using the reflux much lately?

[@rogerphillips8060]

Can we get the recipe posted as well Jesse.

[@ChrisWilliams-sl3er]

Just a quick question.. After collecting the low wines from the stripping run, I'm assuming that the low wines would be above 40% ABV? If so, do you dilute the low wines back down to something under the 40% mark before running through the T500 reflux?

[@peekosthename]

Have you ever used the vevor water distiller for alcohol? I'm wanting it for a back up fuel (ethanol) for my generator just incase.... not as a main source just to be clear

[@davesmith3562]

Will have to try that Jesse. where in the UK would I buy red label angel yeast?

[@andriymelnyk10]

did you add any enzymes and/or nutrients or just red angel yest itself? I did mash with yeast only and it's stopped fermenting on 13% of sugar in it :((( fermenting it in Temp controled Digiboil at 28 C

[@ExploreNewZealand]

I have done a half size recipe of this, mine has taken over 2 weeks to ferment out, and it was in a fermentation chamber controlled at 36°

[@andriymelnyk10]

36 for fermentation looks too high, I would go for 25-27 instead

[@NetworkGeek280]

Red label datasheet says 28C to 42C. Jesse did 36C, slap bang in the middle. Why would you ignore that?

[@andriymelnyk10]

@@NetworkGeek280 He pitched the yeast at that temperature, but fermented in non-heated barrel definately lover than at 36 C

[@heath1557]

Do you ever use the reflux with the alembic dome? Why/why not?

[@dereklouw4310]

Is Dr Gradus still around? In the US the site is down.

[@Naamis1]

4days!? That is amazingly fast. Due to the yeast?

[@malcolmburgan6428]

I can't get the red label yeast but have the yellow. Can I use this instead

[@JonathanHowe-q9i]

Thank you for another great video Jessie! I can never get enough of your content! I have a question, you did not add nutrients to this wash, why is that? Were the raisins enough, or did it ferment so quickly that it wasn't necessary?

[@robertfontaine3650]

A nice vodka for people who don't like vodka.

[@oxfordweddingpiper]

If you soak the raisins in hot water overnight, they will liquidise better

[@vincemckesey5879]

Can you tell us about your water source in New Zealand?

[@danielgrace2139]

Looks great! How many litres of 51% did this produced?

[@MrJever180]

What happens scientificly when it malows out 🤔🤔 the yeast is gone right so something chemically with the alcohol?

[@fishslayer8533]

I might be screwy but I like the taste of my whiskey better right out of the still before I put it in my barrel am I doing somthing wrong it tastes great it's just a corn mash with a 2 row barley for amylase (spelled that wrong )

[@srp1957]

Does anyone know what a "Dr. Gratis pot with a false bottom" is?

[@darrenlefevre7264]

Is that an APP on your phone you’re checking? If so, do you mind letting us know what it is?

[@Justusrabbits]

Thanks for the video. Distilling is not my thing but i really enjoy your videos. I once made mead with Meyer lemon raisin and turbinado sugar. I used champagne yeast. It was damn good.

[@jeffreyschutt7451]

great video buy the way

[@STAGSLAYERS]

Was that 30 grams of yeast to 100 litres

[@geosalonica]

Jesse, you forgot to put the recipe in the comments. Don't say that I am strange. You are the one who spoiled us 🙂

[@geosalonica]

Here the recipe: For a 100 lt batch (26,5 gal) 19kg of sugar (42 lb) 1,5 kg rolled oats (3,3 lb) 1,5 kg rolled wheat (3,3 lb) 1,5 Kg raisings (3,3 lb)

[@floflo1598]

@@geosalonica thank's bro

[@Ineluki_Myonrashi]

No recipe, no yields, nada.....and I really hope he is doing ok with everything....he looks like everything recently has been really hard on him.

[@madjaffa]

Yield is equipment and process dependent. At a rough guesstimate. He ran the still for ~9h. Let’s say 8:50, let’s also guess it took 50 mins to get still warm. Let’s also guess that his drip rate is 1L/h (not unreasonable) 8L at 93% Fores cut ~200ml Heads cut schooner and a bit ~800ml Tails cut unsure maybe 700ml 6.3L 93% diluted to 50% (93-50)x6.3=5.42 (water to add) Total = 11.72 L Theoretical possible total yield at 50% abv of 11.5% of 90L (trub loss?) is 20.7 L. Guesstimate hearts cut of this is 57%. Total collected run is 8L, but at 50% is 14.88L. So % of equivalent run is (everything diluted to 50%) F: 2.5% (370ml) H: 10% (1.49 L Hearts: 78.76% (11.72 L) Tails: 8.74% (1.3 L) 11.72 L looks about right for that pot size 😊 but YMMV or my maths could be off 🤣

[@ianwilson3935]

@@geosalonicadid you catch how much yeast required?

[@reecefarren5963]

so how much did this make?

[@ianmatthews137]

What the hell is Jesse using at 8:30 to measure the abv of the vodka? The one that shows the read out on his phone. I can't see it in his list of equipment and I want one!

[@petergrooby8751]

It’s an Anton Paar easydens

[@ianmatthews137]

​@@petergrooby8751Thanks, Peter. But gee...$669! Now I'm not so keen...

[@madjaffa]

They have a refractometer version. A bit cheaper but still kinda $$

[@Miata822]

Maybe just a touch of pectic enzyme for those raisins.

[@robertcasey966]

Ive got an air still and im gonna put my home brew beer thu it for a laugh .... i brewed a german bock and ita come out at near ten percent 😂.... too strong for doing pints .... so im gonna put it thu the still ... what ever comes out ill mix it with pop and ice lol. 😂

[@travelingman45]

Can you add a recipe for us?

[@Agent_Clark]

You just made vodka with breakfast cereal you know that right

[@andy1982222]

What type of boiler did he say he’s using

[@andy1982222]

Dr gratis pot?

[@KLBProductions]

T500

[@madjaffa]

KZbin is messing up your badmo affiliate link. It takes you to the site but pretty sure your not getting the affiliate bounce unless people are manually copying it. The ? Looks to be the culprit

[@jaymcbakerk]

Vol-op-choo-uss

[@MrGameLords]

what would happen if you would destill mead? anone who knows?

[@madjaffa]

m.kzbin.info/www/bejne/nqWyh4CXYsRnjaM

[@chesterfield9682]

Hi, Jesse! I have a question. I understand it has an easy answer, and I suspect you'll be tempted to just dismiss it and say "fuck you, make your own, that's what this channel is about", but STILL (...see what I did there 😉)... Is there a brand of vodka that you can buy where you go "ok, I am shooting for this" or "ok this is almost as good as what I make myself" - i.e. if I like good vodka, but I don't have the ability to still at this point, are there brands of vodka that you like? I have a couple of local Swedish brands, I DON'T like Absolut, I definitely like Finlandia and Smirnoff is... Ok. Stoli exists in a couple of different varieties, but the "regular" version is about as clean and smooth as Smirnoff, I'd say. Any tips, any thoughts on store-bought vodka?

[@whycamucwatuwant]

18 kilos isn't 19.... hahaha😂😊❤

[@NetworkGeek280]

Probably 19kg left in the bag and just went with it.

[@akiamini4006]

Just how da hell you deal with sugar burn my dude , i dont understand ! If bros know a certain still that deals with that please let a fellow distiller be on touch

[@hilmiakbas8999]

😂😂😂

[@vtbn53]

Dear me Jessie, I hate to be critical but once again you promise a link to a recipe/whatever and it's not there, this has happened dozens of times, WTF?

[@rogerphillips8060]

I could only find the ingredients in the transcript dude

[@MereCashmere]

Not a vodka, yet again. Gotta correct this for the new stillers out there. Terminology is confusing enough when its correct, let alone when its blatantly incorrect. Please stop doing this.

[@Ineluki_Myonrashi]

A not quite neutral grain alcohol?

[@yerrysherry135]

From a Dutch language forum: You can easily make vodka by first mashing rye and barley malt. This lets you ferment with a neutral yeast Sufficient food is present in the converted malts. So NO further additions. After fermentation min 3 x but up to 5 x again. You can also ; Use 1 part malt + 4 parts rye and mash this. Or 1 part malt + 4 parts potato. Nutrition beans or soybeans. then you can also boil potatoes until puree then freeze ... After freezing, thaw and add some beans and yeast. Sugar alcohol is not vodka! I think that @MereCashmere means that vodca is made from grain or potatoes but you don't put sugar in it.

[@MereCashmere]

@@yerrysherry135 vodka is distilled to a much higher purity than anything he has ever called vodka. I'm not concerned as much with the ingredients as I am the abv off the spout. But a very good read nonetheless.

[@MereCashmere]

@@Ineluki_Myonrashi this is just a sugarhead. That's all it is. Closer to a moonshine than a vodka. There's nothing wrong with this: I do sugarhead runs ALOT. I just don't call em vodka unless they're 96% coming off the still.

[@natrogers3297]

Is thanking the Patreons on youtube still a thing. Do you see Mrbeast doing it?? like isn't Patreons a whole different site from youtube?.. are you trying to make general youtube viewers feel bad?!

[@Ineluki_Myonrashi]

Mr Beast has tens of millions of subscribers and has more money than he knows what to do with. Jesse pours his heart into what he is doing and values every single person who supports him, so yes he thanks the people on patreon who help make it possible for him to do what he does, you ungrateful twat. NOTE: I am not a Patreon subscriber I just enjoy his channel, and I too thank the people that support him and make it possible for him to do what he loves with heartfelt gratitude......again, you ungrateful twat.

[@neutralgod300]

8:23 hoosier ? What is the company and name of that device? Or the website? Thanks