How To Make The Easiest All Grain Whisky EVER : LME

[@StevetheBartender_]

I like what you've done with the editing and production... nice slow mo and smooth transitions! Keep up the good work..

[@StillIt]

Glad you like it!

[@mutton_chops9578]

I love your videos Steve ❤. And sorry buddy I've just started watching yours. And I love it too

[@wfleming537]

would love to see a 1 year update on this if you still have any of it kicking around...

[@radghKris]

Yes! Bump!

[@MarkMacRae]

Same - wondering if six months to a year aging this stuff worked out. It seems like a good starter recipe. And I use LME for my beer making already.

[@sgarnon]

and here we are

[@EdBonds]

Bump again - would be good to see some revisits!

[@jacobhenry8546]

???? Bumpski

[@thegingerpowerranger]

Man you are amazing at verbally describing what you are tasting.

[@rindaman28]

My curiosity has led me to you. I am glad I was curious.

[@bingram3130]

Been doing this about 5 years and I hope people realize there's so much bull crap on the internet but every single thing on this site great information most of the things you show on here to help people I learn the hard way. On my all grain I have no problem with my corn because I use the enzymes but the right is so gooey and hard to extract the liquid but thanks to this post right here I just done my first batch and added the rye malt to my corn fermented for 6 days and we just ran it and it has that spicy rye flavor without all the hassle. Thank you very much like I said I've been doing it five years but it seems like I learned something new everyday

[@gman5986]

This was the first home craft spirit making video I have watched and wow....very interesting. Now I don't feel so bad spending $70 for a quality bourbon that 12 years old!. Thanks for sharing your life experience with us.......cheers!!

[@crafttalk3380]

Yeah a lotta work goes into it right?!

[@StillIt]

Yeah for sure. Its a lot of work, distilling commercially is definitely not easy $$.

[@theworldisastage1984]

It takes me about 60 hours to produce 5 gallons all grain bourbon at barrel strength, double distilled. Then we have 3 years on hand processed, toasted, and charred oak sticks.

[@steveo89]

I hardly ever drink maybe once or twice a year but this channel has made me want to make my own experiments and start drinking more. Lol. Love the channel. Cheers from Seattle,WA USA

[@petergregory5286]

It’s a few years since I ran a still, 1976 in fact when I worked in Saudi Arabia. There, we produced Sidiki (or some similar spelling) which translated to ‘old friend’. We started with sugar, water and yeast which was fermented and then distilled through 4 runs to 180% alcohol. Yield was around 10% by volume. We drank it cut 50/50 with water then consumed Pepsi or lemonade. Some we made into liquors, gin or whiskey, we called that brown. Ageing it with charred white oak for up to a year. Tasted as you said more like bourbon or Irish rather than scotch. We were careful about what was collected at each end of a run to leave out fusel oils and menthol alcohol and tested purity by heating a teaspoon full and noting the colour of the flame, which had to be pure blue with no yellow showing. Anyway, that took me back but take care with whatever you produce, it has a way of creeping up on you. Regards.

[@rickw7903]

You mean 180 proof or 90% alcohol. There is no such thing as 180% alcohol. It isn't possible.

[@edgein3299]

When you go to a store in Saudi Arabia, you will see an abundance of sugar, grain, and yeast on the shelves.

[@theoneanton]

Gosh I remember all the expats drinking that stuff in Dahran

[@jeschinstad]

@@rickw7903: I think he also meant "methyl alcohol" rather than "menthol alcohol" :)

[@PabloBudgaga-ui9gu]

@@edgein3299might as well sell alcohol at that point

[@theaussielifestyle6931]

love the way you described the palette - worked with how my brain describes things. Fantastic work - keep it up!

[@dirtyblond2332]

Jessie, should have just done a true all grain. 7.5% is about 13 pounds of grain at about $1.00 a pound. Say $16.00 total with a packet of US05. (No need for a second pack of yeast here). I'd go, 10 pounds of 2 row, 2.5 of maybe Munich or Vienna, and half a pound of crystal 40 or 60. Many if not most of us started by doing crafts beer, before we got into making lawnmower fuel. ;) For those that haven't brewed beer before, LME takes the learning curve out of it as the sugars are already extracted, but honestly, keeping a BIAB at 154 for half an hour saves you $50 a batch and you learn another skill set.

[@StillIt]

Agreed, I used BIAB about 80% of the time making beer. Honestly I will probably only us it going forward (yeah I'll do beer again some time haha). The point was just to show how easy and un imposing it is for those that have not done it before.

[@StillIt]

Sorry, just saw the yeast part. Yeah perhaps it's Overkill. But I tend to follow the Mr malty calculator. Even assuming really good viability (which I often question in New Zealand) one 11.5g packet tops out at right around 1.050 (assuming a 5.5g batch). So I over pitched for sure, but I would rather over pitch than under pitch.

[@dirtyblond2332]

@@StillIt - I'm a fan of Brewersfriend.com calculator and recipe builder and use it almost exclusively, check it out if you haven't already. With US05, I've hit my FG with a single packet up to 1.074 every time. I don't build starters or direct pitch. Both can shock the cell membrane and result in 40-50% cell loss. Instead, I add a packet to 1/2 cup (boiled and cooled) water, wait 20 minutes, and dump it in. The lack of sugar in the water allows the cell membranes to rehydrate without shock, and achieves near 100% cell success rate. I completely understand overpitching, but when I would do that years ago, I often found a more yeasty note, even after clarifying gelatin and cold crashing for a few weeks. Some beers taste better with a slight yeasty note, but Blonds, Pales, and Amber's just taste a bit off.

[@StillIt]

So you are telling me that blondes are a little off? Noted 😂🤣

[@dirtyblond2332]

@@StillIt - Thought you already figured that one out.... ;)

[@MissBrewbird]

Just found your channel, its so interesting to see how a home distiller makes whisky. I work in a scotch whisky distillery but have never thought of doing it at home.

[@StillIt]

Cool, which distillery do you work for? Looks like you have some interesting recipes and whiskey content on you channel.

[@MissBrewbird]

@@StillIt I work at the Borders Distillery in Scotland, but I am originally from Canada. Yes, I am trying to make it as a KZbinr. It's so hard! Do you have any tips for growing faster?

[@StillIt]

Awesome! I really need to lab a trip to Scotland when things settle down globally. I may not be the best person to help. But feel free to get in touch at [e-mail] if you have any questions :)

[@MissBrewbird]

@@StillIt I'll definitely be sending you an email. Thanks.

[@SirGolfalot-]

Excellent questions and answers. Worth every minute

[@StillIt]

Cheers

[@Retiredkiwi]

To speed up the wood flavor uptake, i have been using a keg (with wood in it), and pressurizing up to 120psi for 8 hours, then releasing pressure for 8, then pressurizing again..... etc for 6- 8 cycles. Comes out nice and dark, far better than i was getting with hot/cold method. If my fridge was big enough, i would also try using hot/cold along with pressure(high pressure while cold, low while warm). For wood i got some 2" diameter English oak branches, cut into lengths, and left to dry for a year. Once debarked, i ran a skill saw along there lengths, making 4 deep cuts, then charred them well. Sometimes i also add a little jack Daniel's barrel wood chips(also charred) as well. This time around, i am doing a mostly corn(first time trying), and grains wash,(including crystal malt, heavy peat, and just a little manuka smoked)+ sugar(raw) - my favorite whiskeys are Islay heavy peat ones. 2 x 55lt washes are almost ready to run, and have a light smoky taste at this point.

[@КуртВассерман-т3к]

Мы иногда используем вакуум, правил но ли я понял что ты нагнетаешь воздух, сомневаюсь в эффективности. Я тоже стал делать кукурузу, уже четвертый затор, считаю что использование сахара это допинг, не спортивно для нашего дела, удачи коллега.

[@Retiredkiwi]

@@КуртВассерман-т3к Try it, is is very effective, air works fine, as does co2 or even nitrogen, as all you are doing, is pushing liquid into the items in the the tank with the pressure, and then letting that pressure off causes a flow back out. Yes, agree - a vacuum cycle would do the same thing, but not sure how you would use it, without sucking a lot of alcohol content out as well. Had to laugh last night, watching "moonshiners" latest episode, (s11 ep12) where they use an identical tank to mine, like they invented the idea, with first nitrogen, then co2 to push product into pears, for a quick flavor transfer. Been thinking of using air as usual (which is 78% nitrogen), but doing it on the beach, in a heavy sea fog, to see if some flavor could be added that way (like moonshiners" diggers" sea aging method, but vastly quicker). ps, lately use much shorter pressure/release cycles. Agree i should reduce or eliminate all sugar for a batch, just to compare, but sugar is cheap, and gives around 1 liter of product per kg used(@40%abv), so makes the much dearer grains go further.

[@KB-uv7xo]

Thanks for sharing. LME price has kept me from trying. I did try DME and got a good result.

[@ChrisPBacon-yz6nk]

Here I am a year later waiting for an update on the aging.

[@phillipskl838]

i like the way you explain this chemistry stuff

[@KrisCroaker]

Any chance of a follow up on this one? I would be interested to see how it has aged.

[@NetworkGeek280]

This is a great summary video distilled into 15mins. Pun intended. Glad you mentioned cost of LME, it was my thought all the way through.

[@StillIt]

Yeah it's the one down side haha

[@davidferreira2965]

Just found you on a video with George from Barley and Hops. Good job I'm a new subscriber.

[@shortchanged.]

I finally pulled my homemade whisky down n tried it came out great ..thanks for ya vids ..

[@StillIt]

Awesome, heres to many more!

[@smudgepost]

Big beard in 2020 videos suits you! Great video thanks!!

[@paulgroom7597]

Great video Jessie! could you do another LME video, maybe with different LME? keep up the great content!

[@thespiritsxperiencetsx5891]

Great video! It was informative and is really helpful video.Thanks

[@pkw3333]

Hey Jessie! I love what you’re doing! I’m just starting out. I have the T500 and have done a few great runs at 93%abv but looking to do a whiskey now with the alembic dome and copper condenser. Your videos have been very helpful in giving me a place to start. Where did you find the distilling calculator you used in this video? Also just watched your vinegar cleaning video. Do you think I need to do this with the new still spirits dome and condenser I purchased?

[@340wbymag]

I hope you will do a video comparing LME's made from barley vs. wheat to see how they are different. I like the fragrance and taste of the LME made from barley very much and will try some from wheat soon just to see what it is like. It may be cheating and expensive, but it sure sounds good to me!

[@nevyn38]

I saw a video recently where a guy was using an ultrasonic cleaner (the sort of thing you'd put jewelry in to clean it) to rapidly "age" spirits. He used vodka which was slightly disappointing. I was wondering: • If you could use off the shelf low hopped beer (Something like DB Export?) to make a whiskey. • If you could then age it using the ultrasonic aging technique to turn it into something complex with instant gratification. • If it works for off the shelf beer, how would it be with cheap supermarket (Coopers or Millers) homebrew starter kits?

[@craig.n.gaylene]

I wouldn't use ultrasonic ageing - you can't accelerate time and that's what good spirits have in spades. All those chemical reactions over time that round out a spirit can't be accelerated. As for low hopped beer, I've distilled an Oatmeal Stout to give a nice Irish style whiskey, and it's good. Really good.

[@santoshfrancis5331]

It took you two sips to sense vanilla 😁😁. Who knows what happens when you kick back a large dram🤣 Nice video mate, it made me crave for some whiskey😁😁

[@OjaioFansub]

a do homebrew and extract always have a characteristic taste(also indeed is not all grain)

[@andrewmolder]

I would check your boil pH and watch for scorching if you can tell a batch was made from malt extract. You can limit the Mailard reactions (Limit the color picked up by boil) by keeping your pH low, say 3-4.

[@cameronwild7311]

Hi Jesse. So glad you did this. So hard to find info on using extracts. Some want more than sugar but not the effort of all grain. I did the same with Amber LME but the marmite smell from the wash carried over too much. Great taste. Odd smell. I've now gone to Light Dry Malt Extract for a great single malt whisky. Have added dextrose for a higher yield. And used enzyme sachet to convert the unfermentable starches. Plus the Dry Malt is easier to use than liquid. Love your channel. Keep up the great work.

[@StillIt]

Awesome man. Interesting you got marmite. I didn't get any if that in this one .

[@cameronwild7311]

I used NZ Black Rock amber. It may have just been their blend and extract. The extract smelt like a caramely marmite when I opened it. Great thing with extracts as there are so many to try. When boosted with 5kg of dextrose I get about 13% alcohol in the wash and about 3 litres of yield prior to proofing from a 25L wash. Your channel has been my go to since I started. Best on the net. Hope you had a ball over in the US. Rex and Daniel are great to watch. Cheers

[@maximumaction1125]

I'm gonna get my licence for distillation in England just to make this thank you for getting me a simple recipe for some of my favourite alcoholic beverages

[@barrytipton1179]

I don’t think they have distilling police in UK they don’t even arrest shoplifters in some areas

[@markabel8264]

If you are concerned about the crystal malt flavors in your product, you may want to try switching from an amber LME to a light LME if you ever decide to try another of these all LME washes.

[@StillIt]

Nah, I actually really like it in the whisky. Its weird. I dislike it in beer, but its nice in the whisky. I think its mixing it with hops I dont like. But yeah 100%. I want to try a few different ones now. Honestly think I may use it everynow and the (LME I mean) just to throw an idea out there).

[@MerchantMonk]

Here from Modern Rogue. You're quite awesome

[@StillIt]

Welcome to the channel :) Thanks feel free to ask whatever questions you want down here :)

[@dannyd.4961]

Another good video, you have been really helpful with my hobby. Thanks.

[@StillIt]

Cheers mate 🥃

[@krhoda55]

Does the malt extract syrup still contain the enzymes? Adding some gelatinized flaked corn might be nice, as long as the starch gets converted. Keep the awesome videos coming!

[@danieldanielson2650]

It does Not. It's basically washed out of the barley and then the water is evaporated (high temps) so this sticky stuff remains.

[@Howardhandupme]

I'm watching 2 years in future of Jessie in the past going Jessie further in the past. Mind is blown

[@Bornstella]

First whisky making video i ever watch is a fellow kiwi. Noice

[@skyeridge2020]

Hi, thanks for this video. I'm a total newbie and want to make my first whiskey. In this video you use a lot of terms I don't know about, so it must be for more advanced listeners. Can you point me to one of your videos for a neophyte!!?? Thanks so much

[@Jeffrey_Sleipnir]

Im looking to start making and bottling my 9wn whiskey but I'm largely going in blind, any tips for a beginner and what the best still to start with might be

[@YTJBB]

Hey Jessie, i once did this but jacked it up with Dextrose to 20%ABV using Turbo 8 yeast. Turned out quite nice. Was also cost effective while using extract. Just a thought.

[@StillIt]

Yeah for sure. There is flavour to burn in this.

[@barrytipton1179]

I have the t500 have you done a video on removing some saddle to get some flavour though I would like try a smokey one and a cornflakes one and maybe a bran .... George in Texas has briefly touched the subject..... I thought of some long pieces of copper in the column dunno about temperatures etc

[@djscottdog1]

warmer ferments will result in more esters as well which is good for whisky :) for my gin wash i do a mash of 6kg of grain , drain the mash into 2 x 25 l buckets and then add 5kg of suger to each bucket and top the water up, means i get some malty character into my spirit but also get a high abv wash so a higher yield , im currently building a mason jar still head which will be interesting. learning to run it will be interesting since the heads might be more mixed in with the rest,

[@StillIt]

You know what man. I never really thought all grain would be worth it for vodka. ( I thought something like FFV would be just fine). But I would actually be really keen on trying that.

[@djscottdog1]

@@StillIt ive finished filling my 20l cask with malt spirit 2months ago , it is made from 100% malted barley i mashed , fermented and distilled , must have mashed 60kg of malt in my wee 7kg tun

[@StillIt]

ho. ly. sh. it! that is amazing man. I hope you have good patience haha :) Keep me updated as it matures.

[@djscottdog1]

@@StillIt next time im in nz ill bring you a bottle. 😅 I plan on doing videos but im very busy

[@robertcunningham411]

I'm glad you haven't cut your beard off again. It pains me to see you so young in this experience 😄 congratulations on how far you have made it. As just a person watching another I'm proud of the place you have made it to. 🙌

[@ARCSTREAMS]

very nice,i had the same idea several years ago but could not get it to ferment,it was very difficult for some reason and after trying a second time i decided this was getting too costly,btw that looks like it was made for stout beer

[@StillIt]

Huh, no idea why hat would be. This one was for a Amber ale.

[@ARCSTREAMS]

@@StillIt thats strange because its def not the color of an amber beer but more like stout or guiness type

[@miguelhidalgo6850]

Just gotta say much love from az for the Superstition Meadery hat you're sporting!

[@StillIt]

Love that place man. I went to hang with them for a bit kept the hat ;): kzbin.info/www/bejne/gWrHhqyXZpyVmdU

[@miguelhidalgo6850]

@@StillIt they are great friends of mine! I worked for mobile west canning here in phx and got to can thier hard seltzer and ciders I love that place!

[@StillIt]

@@miguelhidalgo6850 ah true that. Cool! My wife's family are in Prescott :)

[@navymark101]

Jesse, I can't agree with you more about the difference in flavor from a week on oak to months on oak. I made a sweetfeed whisky a few years ago (my first one) and I was very disappointed in the immediate flavor. I oaked it like you did in this video with just #2 pieces of charred white oak. It sat in a closet for almost a year and what a difference. Thanks...

[@КуртВассерман-т3к]

Подожди еще 2 года, испытай свою силу воли, только после 3 лет можно считать выдержкой.

[@chasetherocknroll5144]

Ducking good video! I mixed 20lt of LME fermented with 20 lt of sugar wash then ran it in the still on pot mode. Got a great tasting distillate from it

[@chasetherocknroll5144]

I did this. Stilled in pot mode. Watered down to 55% then placed it in a old port barrel 2 months ago. It’s still in the barrel. I sampled it today. It has a nice nice toffee nose and an awesome caramel after taste. I intend on leaving it until June next year

[@nakilad37]

Hey Jesse, thanks for all your doing, loving the content. Any chance you have some more videos coming up about wood additions? How are you deciding how much for a given time? Cheers boss

[@StillIt]

Yeah I should circle back around to that at some stage. Thanks for the reminder :)

[@masteringersoll]

You can break down some more unfermentable carbs , increasing OG with a low-carb enzyme such as AMYLO 300

[@StillIt]

That's a good plan. I have been thinking about flavour concentration and fermentability lately.

[@billypenn9969]

A couple of drops of Beano might do the trick.

[@newlifesolutions3806]

@@billypenn9969 I love Dennis the Menace.

[@jdwinfield8598]

You've come a long way. Nice video. Might be a little too much slo-mo, but it's good to see you experimenting. Keep up the good work. Cheers!

[@StillIt]

Thanks for the feed back mate

[@Epicbrosiv]

Hey Jesse, Awesome channel. I have finally brought a copperhead potstill. I seen some liquid malt at bin inn, would that also work for this recipe? Thanks and keep up the great work

[@pardeepmatharoo3165]

Hi. I have been watching your videos for a very good time now and learned a lot. And I want to thanks for all the important information you share. But I have a question that can we use fresh corn to make whiskey? Please let me know if you can thanks. And I am waiting for new video. And did you ever try jaggrey (goor)to make shine instead of sugar

[@adamhofer6638]

Hello frm Canada Jesse, quick Question. What should distillate/Spirit temp Be when distilling Whiskey ? Thnaks :)

[@StillIt]

Honestly mate, easier not to worry about it. It's going to be different for each wash and still.

[@Bee2theTee]

Great idea to try. Thanks for the video

[@StillIt]

Cheers mate :) it was a fun one!

[@pablodemetri4660]

That was cool man. Thanks.

[@stadtknechtproduktion4799]

Looks very nice! Do you guys think that also Freeze Destillation could be used for an easy Whisky?

[@rick43pen]

Interesting method. Thanks for the vid but for a cheapass like me way too expensive. Still I learned something and that's always good.

[@StillIt]

Ohhhh yeah this is NOT cheap haha

[@tvgg5642]

Great video man! Questions tho,, Before you add char oak for flavor, do you dilute the spirit down? if so , what percent do you prefer? Thanks again .

[@chuckdontknowdoya6100]

Good Day Jesse I was just given 150 liters of sugar syrup that unfortunately has potassium sorbate E202 in it. If I cook it will it remove the PS and if so what temperature and for how long? Thanks for all of your help.

[@StillIt]

Man I am no help there sorry!~

[@chuckdontknowdoya6100]

No worries mate Bearded and bored gave me a great suggestion I will update everyone on how it turns out when I'm done.

[@chuckdontknowdoya6100]

I did ask the big three my question B.B. George and you

[@ozziedudemike]

Oldie I know, but I am a noob, so zombieland here we come. Lol. 1.7 dark lme, 1.7 amber lme, 2.6 honey, whiskey yeast and nutrient. 7 day ferment from 22-28, 2 day crash, and I am tasting the stripping run as we speak...just into what would be tails and this is an amazing flavour still at 48% abv, but the hearts or best of the hearts has past. The tails are awesome too. This is my first run on the alembic t500 on the grainfather g30. My first run was a sugar wash on the t500 reflux and bolier. I am currently drinking the fruits of the first and thinking the stripping run tails of the second are better, already. First post I think, lol, but been lurking and patreon member. This may sound weird to you, but you are doing an important job. Thanks for the tips and the push to try different things. 👍 Keep them coming please, and one day I may get the chance to buy you a grog, or pour you one of mine. 🤣😅🤣

[@wjess3569]

Thanks Jessie.. Good video. If you were to do it again with LME.. would you choose a different base LME.. If so, which one? I'm brand new to this (distilling).. however, I have made a bit of beer. I'm still trying to decide on which still I'd like to get... sitting here WAY too long overthinking everything. ATM, my main question is 3G (12L) or 5G (19L). Beings I'm used to making 5g batches of beer.. that may be the way to go.

[@stillworksandbrewing]

I am having a kick ass week like the video

[@davegabrielson8863]

I had a question about a phrase you used in this video: "there is almost zero funk ... sort of 'you make' smell to it". I am curious about this because as a new distiller, I think I generally get this "funk" smell to my product or at least what I assume you are referring to. My friends who taste my stuff also kind of detect this. Is this common with home distilling? Is it just a product of "young" whisky meaning will it go away over time and aging? Is there anything in particular that causes it and can it be prevented? Also, will you be doing a follow up to this one so we can hear how the aging process is going? Thanks man - love your channel!

[@StickyDankFingers]

Jessie not sure about availability where you are but here in the US you can get LME in 32 - 35 lb jugs at a very big savings. You may even be able to get even larger size so you could do a fifty gallon batch :)

[@StillIt]

Hmmmm interesting. I will have to have a look!

[@dougnemeth5249]

I use a whiskey yeast that has the glcomising enzyme added... one dark ale tin and 5kg of white sugar the soak in toasted French oak wood chip for a week... super simple and quite good... I can get the name of the yeast etc if you want? But looking to improve... what I’d like to add is a bit of peat flavour?

[@HauptJager]

Seems like an Interesting experiment. I wod love to see you make a mead and then distille it.

[@StillIt]

Yeah I need to try Mead some time for sure :)

[@petergregory5286]

Why? It wouldn’t enhance the flavour. Distilled alcohol has no flavour. It’s all added post distillation, charred oak barrels for whisky, gin uses herbs etc etc. Mead is fomented honey and as you are only expecting 10% product, the cost would be prohibitive. Find yourself a source of cheap sugar, ferment and run it through a still four times. Your product will be 180 proof ethyl alcohol. Warning: do not try to drink this, it must be cut at least 50/50 with water. Regards

[@StillIt]

Peter I hear what you are saying that that is 100% not true. The amount of flavour that is carried over from the ferment is pretty serious. Even at high abv. My ffv and birdwatchers where both over 93% right off the still. And the flavour difference is obvious. Knock that back to 75-80% from a strong flavoured grist and you get lots of flavour. Take islay scotch for example you literally need to wait for the flavour to die down to make it drinkable.

[@chicoalarantianah75]

the LME... is it like the home brew beers syrup can you can buy at the supermarket (Aust. woolies/coles) ???

[@kennethmclean872]

Have you ever used a Kviek yeast it will blow us05 out of the water, it does a beer in tree days tops, loves warm temps too, i think it would go great guns for distilling too

[@rubenproost2552]

I liked making limoncello a couple of years ago. To speed up the process i would warm up the alcohol and let the lemonpeels macerate in a good thermos bottle overnight. I wonder if aging could be done that way.

[@alim6727]

I have seen some methods of deepening and enhancing the wood flavor and the complexity of the distilled spirits with some a devices that uses ultrasonic. I don’t know how but it may speed up your aging process. Much love 👍 keep on distilling ‘n experimenting. 👨🏻‍🍳👨🏻‍🔬

[@BroughBuilt]

Will ading more LME or less water in order to get a higher OG alter the flavor or have any other negative influences? I'm asking because my still is quite small. Thanks Jesse!

[@StillIt]

Definitly yes to the higher OG. That is not nescesarily a good thing. I like the 8-10% range for whiskey. Best flavour, consistency, yield ballance IMO. For small stills, make the wash 3x the size of your still. Then run 4 stripping runs (allowing extra volume to avoid puke). Combine the low wines from each stripping run and pop them back into the still for a stripping run.

[@BroughBuilt]

@@StillIt thank you! I'm definitely taking your advice with m next run (which will be LME). I hope you'll be having a kick ass week!

[@jfluz]

Hi, I'm new to the channel and new to the spirits world. One of the doubts I have is related to diluting the final product to achieve the desired ABV. Should this be done with distilled water? And if so, are distilled water (purchased or produced) all the same or should we be careful with the water we use? Thanks a lot, and kudos for all your work and shares!

[@StillIt]

How's it going Joao, welcome to the craft mate. You definitely don't need to go full distilled water. But you can if you want. Different water profiles are going to add slightly different characteristics to the spirit when used for proofing. Generally if the water tastes good to drink by itself your 95% there. That last little bit is going to be preference and probably differently suitred based on the type of spirit you are making. If your not sure what water to use for a specific spirit you can always set up little tinctures. Put say 20ml of water into a cup, proof it down with water "A" . . . do it again with water "B" etc. which one tastes beest? Or can you even tell the difference?

[@nigelvonkoechel8271]

Excellent information. Sad about the cost. For lowering the cost purposes; what about using less ALME and compensate with fortifying with a deep brown sugar in the fermentation stage? The flavour profile may change however maybe just minimally. Will you give it a try and comment?

[@grantfittock4969]

Key or A Just watched the video where you distilled beer to make a whisky > my question is what is left of the Beer Can you add sugar and yeast water to bring back to 25 Litres and make beer ? reincarnating it

[@BeardedBored]

Really cool experiment and makes the process of getting a real whiskey a little easier to get into for new distillers. Wait...when did you get the milk can still? Did I miss an episode?!?!

[@StillIt]

I think thats the first time it's been shown. I have yet to break the news haha

[@BeardedBored]

@@StillIt A NEW TOY!!!

[@anthonyjuric5395]

You reckon we can use coopers diy beer malt and if yes which malt would be ideal

[@ViewYourPreview]

Hi mate, amateur question - what was your starting point for learning this process and implementing it at home? I mean how did you learn what equipment to buy, which wood you’d use, your measurements etc.

[@brownstonecustomcabinetry5309]

I want to ask you a question about that Oak. As my title confirms I am a professional woodworker and I work in Oak when I have too. Sometimes when I'm cutting White Oak I smell whiskey sometimes when I'm cutting White Oak I smell cherries or vanilla. I understand the flavonoids and vanillians in oak are what give whiskey its flavor. My question is do you ever cut and smell or taste your Oak before you use it to flavor your whiskey.? Is what I'm smelling the flavors that are going for in your whiskey? Are you selecting your words by Aroma and taste before you use them in your alcohol?

[@fingal113]

good god it would be half the cost to just buy a ton of 5% beer and distill it...wouldn't it. i mean if you want to just get something ready-made and see what you can transform it into then why not. maybe i'm just not looking at this rite. that being said, i LOVE this channel and i'm not even a distiller. great work man i love it.

[@StillIt]

Depends where you are and your costs there. That would be significantly more expensive for me. But that's just the costs here. You would also have the hops to contend with, but you could select a low hopped style.

[@gangaskan2255]

2 cases of natty light lol. or miller high life.

[@paudieoc1234]

Great video do you have to throw away the first bit of the whiskey when distilling?

[@Grammar_Police1]

So the syrup you bought for this, is there a certain age you have to be? Like is it purposefully for whiskey?

[@Edgunsuk]

Jessie help me out ! 2 questions (sorry m8 i dont do forums ) how many saddles do i need to remove from my t500 column to make calvados from cider ? and secondly and this is the important one , what do i use and in what quantities to replace the top shelf liquor thickener packs typically pack A and pack B as pack C is for cream spirits such as baileys , you can save the entire distilling community thousands a year by answering this second one may even be a great video idea

[@LynnMTHA]

I'm completely unequipped to make anything, but I need something on these line for extracts, etc. Any advice on something basic with as little as possible specialty items ?

[@4mikesutube]

Good day Jesse, hope you are having a nice stay in the US. Started watching your videos a few weeks ago and yes they are as you say "Kick Ass". I actually heard about your channel through George from Barley and Hops who gave you a wonderful shout out. I really like, just like George, how informative and fun your videos are to watch. I am new to the craft and learning as I go from videos like yours. Keep up the great work and thank you for sharing your knowledge of the craft. I hope you and George are able to get together and collaborate on a video together while you are here in the States. I wish you all the best and safe travels. Mike

[@StillIt]

Awesome, glad you like them. Good man that George! Definitely need to tee up with him.

[@crafttalk3380]

Nice work Jesse, good to see this video taking off for you.

[@StillIt]

Cheers mate

[@carlburton289]

Hi Jesse, I'm just curious to know your thoughts on using unhopped brew cans to cut costs. My local supermarket sells 1.7kg unhopped lager brew cans for $10 each. Just curious to know if you would still regard that as an lme?

[@StillIt]

Yup thats the same stuff :)

[@carlburton289]

@@StillIt last night i put on a lme inspired by yourself much to my mrs disgust 😬. 2 x 1.7kg unhopped black rock lager cans. 1 x 1.7kg unhopped black rock crystal malt can. 500gms of wheat spray malt 2 x Belgium yeast packets Sg of 1064 Hopefully gets an fg of roughly 1010. Currently bubbling away at 26°c. Total cost - $38 aud

[@MattiasMorrison]

Hey Jesse, I made a 100% LME whisky and added amylase enzyme and held at 60C for a few hours. Unfortunately it didn't ferment dry but I attributed this to expired liquid enzymes. Did you consider trying this? The forums don't seem to have info on using enzymes to convert malt extract.

[@StillIt]

They thought actually crossed my mind. But I didnt have anything on hand. I guess you would have to basicly treat it like a mash (unless you have enzymes that work at room temp etc)/

[@robertlewis3336]

@@StillIt I made up a batch this weekend, but I'm not satisfied with 6.??% potential alcohol, so I used the entire 32 lb jug to make about 11 gallons of wash. It shows 13% potential alcohol, but we'll see if it gets down to zero. It's in the fermenter now & bubbling like crazy. I added alpha & gluco amylase & held the wash at about 130F for a couple hours, then added more gluco when it cooled to pitching temperature. Will report back when it's done.

[@robertlewis3336]

Here's my follow-up, after fermentation. It got down to 1%, so 13-1= 12% alcohol. Looks like it's done. Plenty good enough for me. Note that I didn't do a "control" batch w/o enzymes so take this experiment for what it's worth. I'll run it next week.

[@newsnowohio7069]

What kind of yeast should be used in peach moonshine? I know this guy who made some and when it was put in the bottle to ferment the bubbles were going into the bottle instead of out?

[@Hack_Life.Everyday]

can you please post an update of this concoction after a years time? also... when you've put the chared oak you said that you did a "PTAferring"(off course!) what is that?

[@williamhilston5987]

Hi Jesse, love your work and I have a question which relates to the Oak Still which your mate bought from China. I was very excited by what I saw and was thinking of getting one of those 4" reflux columns with whisky helmet and bubble plates etc.. cheap as. I have a 65 litre digiboil with about 35 kw of heating power but can only use about 2.5 of that or I throw the circuit breaker. So, my question is, will that sort of power be enough to drive the vapours through a 4" system like that.. or should I curb my enthusiasm and go for the 3" column. They are much the same price. In my mind bigger is better.. Any thoughts would be a great help. Thanks Jesse and keep up the great work.

[@sta39cee]

You mentioned that only "non-hopped" LME should be used. I have 3 cans of LME that contain hops. Can I try this in your recipe or will it taste so bad that it is undrinkable?

[@StillIt]

It's going to be different man. Good or bad will be up to your tastes

[@StillIt]

Look for my Distilling apa beer video that may give you some idea

[@chrismeade170]

Sir, are we clarifying this wash? My 5gal pseudo-mash finished at about 28 days, very dark and very sticky! I will be running it in an 8gal SS milk can boiler / column.

[@folkmarcmetal]

Nice video. I've been brewing beer using the extract before. But never thought about distilling it haha, great idea for a "quick and easy" whisky * edit Really curious how the quick aged whisky compares to the regular aged whisky in about a year...

[@StillIt]

Haha yeah that's pretty much exactly how this happened. Me too mate!

[@SomeTechGuy666]

Quick question... to operate your column still as a pot still, you remove the condenser from the top and close it off ? So you have an empty column with a product condenser connected to it ? Your hearts were 68 to 75% ABV ? And you diluted that down to 52% in your final jar with distilled water ? Were you aiming for a higher or lower ABV in order to include less or more flavor components ? Would 50% ABV have too much flavor in it ? Great video. I really enjoyed it. I like that you focus on creating a quality product and do the tasting notes. Several other channels are concerned with yields and proof and don't get into taste.

[@The_Big_Wheel]

That is a beautiful T-shirt!

[@StillIt]

You know it mate :)

[@chrisoh7300]

You would get a pretty similar result with DME Ye? We’re paying around $10 p/kg in Australia the economics around that are not to bad $15 p/l

[@StillIt]

Yeah for sure. I mean the flavour profile will change drastically with the grist of the DME/LME used. But as long as it is unhopped I would love it a crack. For the safest (or most traditional whisky) I would say go with a "light" or whatever that brand calls their option that has the least specialty grains in it.

[@billypenn9969]

You might actually get better results with DME... LME tends to oxidize fairly quickly in my experience.

[@Acid_Rain]

If you use dme, do you have to hit a temperature or boil it? I can only get dme no lme right now around me

[@82king420]

@@Acid_Rain just need to boil it mate for 10-12 mins.

[@yigitata2760]

hey, thanks for the content, I saw your nuclear aging video, did you try sonic aging? can you make video about it?

[@artistpw]

I would try to use several smaller charred wood chips, maybe add one or two apple or cherry pieces. Wood is pretty magical. Maple, oak and their species. White oak may have less tannins than red oak types. Burr Oak is white oak, but I don't know if you could easily get its wood at a commercial source.

[@thescience5307]

Hey bro, you should add a few kilos of dextrose to this and give it a go. Could I use one of the 1.7kg homebrew beer concentrate instead of LME syrup? Or hops will mess it up?