How to make moonshine from foraged ingredients only

[@stillworksandbrewing]

very interesting my Friend plus I like the press

[@StillnTheClear]

Thanks. We'll see how it works long term.

[@ScottBryant-wi7gb]

Thanks for sharing another unique video.

[@StillnTheClear]

Glad you enjoyed it

[@ronurban13]

Glad to see you! Glad ur still shinin!!!

[@StillnTheClear]

Oh hell, is this Capt Ron?

[@Windsong_STC]

Caption Ron! 👋

[@OSCARE38]

Really interesting got me sitting up straight

[@StillnTheClear]

It's bubbling nicely. I can't wait to see how it distills.

[@johnallerton6402]

Ezee, just starting out, trying to collect the bits, is bloody getting expensive hobby, and brewing sugar aint cheap any more, great video love the press, give me a ace idea,

[@StillnTheClear]

Awesome, I'm glad you liked the video and that it sparked some ideas. Thank you for the comment.

[@genestarwind7682]

Just use corn. You can get 300 lbs for 50 bucks. Do 50/50 mix of malted corn to regular corn. No sugar, wild yeast. Open ferment with cheese cloth for 5 to 7 days. Very cheap, very easy.

[@jasona.shaffer6348]

Thank you for this. You both ROCK!

[@StillnTheClear]

Thank you so much. We love doing it.

[@knightmare1015]

Excellent Cyrus. That's going to be delicious. Don't crank too hard on your press because if you do and there's seeds in your mash and if you crack them, it will be a very astringent mash and carry over into your final product.

[@StillnTheClear]

Uh oh, I did crank pretty hard. I guess we'll see. Thanks for the tip.

[@knightmare1015]

@@StillnTheClear I did that once and instead of grape brandy, I had grape nyquil. Shew!

[@knightmare1015]

@@StillnTheClear I think you will be okay as long as the seeds didn't crack.

[@RobynSmithPhD]

I’m excited to see how this brandy turns out!

[@StillnTheClear]

Me too. It's almost done fermenting, then I'll run it.

[@fredcarter8382]

Great video! Good info as always. Looking forward to part2

[@notsure7060]

Ah man so fun to watch . Thanks for taking time to do it

[@donniepowell7146]

Very interesting. I wouldn’t have thought of that.

[@RunIt615]

Right on

[@BeardedBored]

Awesome project!

[@fungifocus]

Awesome!

[@StillnTheClear]

@@fungifocus Thank you. I'm stoked that you like it.

[@kiwiprouddavids724]

This is very cool, and right up my alley..... point of interest look up the Oliver Anthony song " aint got a dollar" hes got few lines about making wine from these grape things .

[@StillnTheClear]

Thank you. Yes I'm familiar with that song. Love it.

[@timchapman6702]

I’m very curious to see what kind of yield you get. I bet that will be delicious.

[@StillnTheClear]

I'm really excited to see how it turns out. I know the yield will be low, but that's okay.

[@macks2023]

Long time no see! I'm patiently awaiting the outcome of the Likker! ✌🤠🇺🇸

[@StillnTheClear]

I'm excited to see how it tastes.

[@LivingFearless__]

Love you work. Going to be doing my first haul this weekend. Just got one question. Do you need both beta and alpha amylase or can you just get by with alpha

[@StillnTheClear]

If you're converting starches in grain then you need both alpha and beta. The alpha amylase breaks starch into long chain sugars which are NOT fermentable. The Beta then breaks the long chain sugars into fermentable sugars.

[@DaveK385]

The best thing that I've bought for distilling is a small fruit press. I press fruit, of course, but I also can press out the liquid in my corn mash, barley whatever. I wondered when you said "Stuff found in the woods". I was picturing dead possums, squirrels or what?

[@StillnTheClear]

Lol, " possum shine". I'm sure I'll use the press for grains also.

[@TheShineshack]

❤ Awesome as always I'm very curious now 😂 Of what your tasting notes are and the nose on it I'm in the process of editing my video for muscadine brandy I did mine a lot different..... I know yours being all Natural with no added sugar is Gunna be fantastic of the charts good 👍

[@tomblankendaal3228]

No problems with freezing yeast, they will be perfectly fine. Just gradually thaw them and they'll take right off. Commercial beer breweries actually have a vault with their own yeast strains to preserve them. (At least in Europe they have. Don't know about the US. )

[@EpicValleysStill]

Cyrus, I made a column and it works. Does height matter? its 5' tall. lol. great vid sir

[@StillnTheClear]

The taller the column is the more passive reflux will be produced, so to that end height matters. Good job brother.

[@arkyhunter2750]

Nice idea for a press.

[@StillnTheClear]

Thank you! 😊

[@dgsevier]

I think the initial bubbling may be trapped gases releasing from the broken cell walls after the freeze/thaw. Just a hunch

[@StillnTheClear]

I did believe that was possible. Regardless, I never had to add yeast. It's still bubbling away.

[@tomblankendaal3228]

Wow, not adding water. This will pack so much flavor. Even the commercial guys dilute. This is gonna be a special one.

[@StillnTheClear]

I'm not sure if I'm going to add sugar or not. I'm waiting to see how syrupy it is when it's done fermenting. It was too thick to run as it was before fermentation started.

[@chrislewis9345]

Have you run it yet? Didn't see a video?

[@PreposterousPodcast]

Ah found it cool

[@brianlucas7604]

😂 I'll watch it

[@robertfontaine3650]

My natural sugar comes straight from the bag :)

[@StillnTheClear]

Yes, it is a simpler way to get sugar.

[@Jimmy-db4xi]

"promosm"