I made alcohol in my freezer (freeze distillation) ❄️🍋‍🟩💧

[@johnolmos8670]

You guys could probably make a really awesome Falernum Liqueur with the Lime Spirit base!

[@VeryGoodDrinks]

great idea

[@zhirzh42]

One of the coolest videos I've ever watched! You said don't try it at home, but I might try this at home!

[@VeryGoodDrinks]

If anyone asks you didn’t learn this from me hahah. In all seriousness tho; freeze distillation can be applied to juices (freeze distilled pineapple juice is amazing in a Jungle Bird) or store-bought beer and wine too. Just drink responsibly and you should be just fine. 👍

[@zhirzh42]

@@VeryGoodDrinks Yes, always drink responsibly! I'm actually more concerned about the fermentation part. Mold really scares me, but I want to explore fermentation more. I've seen freeze distilled juice but never thought about freeze distilling alcohol. 🤯

[@themadscientest]

Try it with apple, that's how you make "applejack".

[@michaelbartley2429]

Would you say you really enjoyed the cocktail? It’s an amazing video and idea, inspired to just practice the technique. But was it really good and would you order it again at a bar?

[@VeryGoodDrinks]

it was like every flavor of lime all at once turned up to 11. maybe not everyone’s cup of tea but I’m a huge citrus fiend so i loved it

[@sumahuma6054]

So you know with regular distillation where you throw away the first bit that comes out because it's basically paint thinner? I wonder if there's an equivalent for freeze distillation

[@VeryGoodDrinks]

Don’t quote me here as I’m not an expert on distillation but I believe with traditional distilling the most volatile compounds will come off the still first (i.e. heads) but the same cannot be said with freeze distilling or “jacking”. With the latter it’s more of a simple concentration of what’s already in the mash. If anyone who knows more wants to chime in that would be tight 👍

[@nickshull02]

Is the increase in methanol a concern here or are the levels still too low to be a concern?

[@VeryGoodDrinks]

great question. the concentration is higher but in the same sense that brandy is concentrated wine. so long as the wine is safe so should be the brandy. drinking responsibly and not in excess is definitely the move with these things. 👍

[@nickshull02]

@@VeryGoodDrinks Cool, thanks for the response!

[@isaacaldridge5235]

Can you make an “oops all korn” video

[@VeryGoodDrinks]

oh shit yea

[@bottomshelfdav]

goated

[@chad78ism]

not good for long term, no way to separate the ethanol from the methanol/..............

[@JamesRyhl]

The dangers of methanol when distilling are highly exaggerated. The amount of methanol you'd expect this recipe to have is negligible. You're not separating out the methanol when drinking wine for example. Methanol is concentrated with distilling but so is ethanol, and you can only drink far less of a spirit than a weaker type of alcohol anyways.

[@VeryGoodDrinks]

Exactly. As I understand it methanol is neither created nor destroyed in distillation. If it’s in the mash, it’s in the distillate too. So long as the wine is safe so is the spirit. 👍

[@watchingvideos9871]

Someone link the snake video😂

[@drinks.thinks]

gangster

[@timbernard4193]

Freeze distillation with juices and spirits is so confusing to me :D How do you know when the frozen that's left is no longer the liquid you want?!?!?!!

[@tawneyeid8204]

you can either run some math for your desired abv/sugar concentration and compare that to the volume melted or alternatively just keep it going until the ice that's left is fairly clear!

[@chad78ism]

@@tawneyeid8204 and thats how you get methyl/ethyl mix............bad for the eyesight............

[@VeryGoodDrinks]

Just as @tawneyeid8204 said- it’s a choice. You can also run the distillation multiple times. Each time less and less water will be left behind until you’re left with a super concentrated end result.