19th Century Apple Brandy at Historic Locust Grove

Historic Locust Grove Website ➧ locustgrove.org/ ➧➧
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Facebook: @historiclocustgrove
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[@ElectricBla]

This time last year I bought a small home with an apple tree in the backyard. This fall I learned just how productive a single apple tree is. This time next year it looks like I'll be learning just how resilient my liver is. Thank you guys, I guess...

[@KahluaBomb]

How'd your cider harvest go this year?!

[@robertabray-enhus3198]

How’s your liver?

[@marschallblucher6197]

​@@robertabray-enhus3198I don't think he made it....

[@Aaron-zu3xn]

straight 100% apple juice and brown sugar(2 lbs per gallon) then add your cut up apples don't add the cinnamon and spice until you put it in the jar you don't want it in the mash,you can get DADY yeast for $10/lb and it will last you forever you only need a small spoon per gal

[@jamilam1980]

I like the full commitment chops. Respect

[@BryceByerley]

Exactly...with the pipe it looks like he stepped right out of a broadsheet!

[@baddie1shoe]

It’s so manly. Hubba hubba.

[@jamesfry8983]

I have full on mutton chops only recently trimmed them for summer

[@denzelstephen266]

Honestly. If he was my dad it would be a little embarrassing but wholesome lol

[@LindsayDaly]

Those are the most legit sideburns I've ever seen

[@mrdanforth3744]

Mutton Chops

[@bigniper]

@@mrdanforth3744 Used to have that style myself in the late 60's early 70's.

[@Nantosuelta]

​@@bigniper guy looks like he could either be a 18th century tradesmen or a member of a 60's psych rock band

[@lenoretalon9958]

You do such beautiful informative videos. That is amazing that yeast can be in wood that long. Great find

[@gardenlady1293]

I love this quote about applejack: “…The victim of applejack,” claimed The New York Times on April 10, 1894, “is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.”

[@DH-xw6jp]

Hmm, sounds like the New York Times has been a lying rag for over 130 years. Not surprised.

[@sizer99]

They usually did freeze distilling of cider in those days. That takes off the water, but leaves behind all the poison bits (like the heads here). So if you drank enough you'd go blind and/or crazy.

[@howldread]

I dont drink alcohol a lot but this channel got me interested in brewing it. It is a really fun hobby and gives you a feeling of accomplishment whenever you can share your product with family and friends. Cheers from Europe!

[@Mordred86]

I have brewed my own honey mead in a method done by the Vikings and it was pretty good as far as meads go. I recommend mead for those interested in starting out as it is simply and straight forward since honey has natural yeast locked inside of it.

[@The_Custos]

A real life skill.

[@Ziellos]

i used to make a lot of meads, brandies, and wines and ive never really drank much either. i cook with them, give them away, and sometimes turn them into vinegar for food. its definitely still fun even if you dont drink. the most legit one i used to make was probably a orange blossom honey mead base with some very concentrated earl grey tea added(like 20 times as concentrated s drinking tea) that was finished with some toasted malt. id let it autocarbonate in beer bottles after the initial fermentation and it was really a great drink.

[@TrollHiddenCave]

@@Ziellos if you steam bratwurst with a few shots of whiskey they turn out real nice and you can make whiskey by just adding roasted charred Oak to a white liquor

[@08Kaylee]

Great! I love how they harvested the yeast from the historic building...

[@jeremy5598]

I am a 4th-year Computer Science and IT System Student. I always look forward to your episodes because it allows me to have relief from my studies and learn about my nation's history. Thank you all for what you do and I am glad to see Locust Grove back on the channel!

[@billbrasky6501]

.data applejack: .asciiz " I agree, this keeps me sane. " .text main: li $v0, 4 la $a0, applejack syscall li $v0, 10 syscall

[@bignasty389]

You’re such a cheesball, Jeremy.

[@TheZinmo]

Mash brandy IS higher quality. But you have to be more careful, a rotten apple can corrupt the mash much more than it could if you made the brandy from hard cider.

[@fionafiona1146]

They aren't allowed to use it (though they privately do) so it might be less important.

[@Agamemnon2]

So it is true what they say about a few bad apples...

[@TheZinmo]

@@@fionafiona1146 : What do you mean they're not allowed to use it? Is mash brandy illegal in the US? I'm from Austria and no quality distiller here would even think of making fruit brandys from juice, you lose so much of the "tastes and aromas". Most distillers even let the fermented mash sit for a few weeks (or even months) so the alcohol can leach all the aromas out of the fruit.

[@DrCuriensapprentice]

One bad apple spoiles the bunch

[@vivaldi_is_dreaming]

@@stonehaven It's less that it's prohibitively expensive so much as a bunch of red tape. Since they're a historical location and not a craft distillery, it would be very not worth the headache to set themselves up as a distillery. It has nothing to do with the mash itself or money, but is likely an impossibility unless they want to invest in modern equipment (since much of the red tape is with health issues) and that would defeat the purpose of their establishment. Alcohol distillation has a TON of health and zoning and formulation red tape that has to be worked around.

[@mattfinchdesign]

When I was young I always wanted a still and a smoke house, watching this made me dream again!!

[@bobbyforce1957]

Gotta find a way. I'd probably buy some from you.

[@wickandde]

Do it! Where there's a will there's a way 🤗

[@JagerLange]

What more could a growing boy need TBH

[@seronymus]

Be the change you wish to see in the world

[@judichristopher4604]

OH MY GOSH... I never thought of it that way... I want to Smoke Beef Jerky and make Apple (fruit) Liqueur too... Maybe in another lifetime... that is what I used to do... LOL I also want to Roast my own Green Coffee Beans too... and have my own Coffee Brand... (c) "JuJuMoJaVa" ... "Judi more coffee..."

[@jayswing101]

When he said 90° was lukewarm, I got confused for a second. I was like, nooo, 90° is pretty close to boiling. That's HOT. And then I remembered that he was talking about degrees Fahrenheit and not Celsius...

[@jeremykj69]

Boling is 212 degrees Fahrenheit

[@jayswing101]

@@jeremykj69 I know. I'm Canadian so my default is Celsius. That's why I was confused. Water boils at 100°C, so 90 is pretty close to boiling.

[@Ketannabis]

@@jayswing101 Canadian huh? How's the weather?

[@jayswing101]

@@Ketannabis I mean, half my province is on fire and the other half is currently under a severe thunderstorm warning and a tornado warning, so... In all seriousness, it''s been very sunny, too hot and too humid recently (like 30°C+/86°C+ with average of 70% humidity) so not great but not too terrible either. I miss every season that isn't summer

[@bubbleheadft]

*degrees Freedom

[@rosemcguinn5301]

The folks at Locust Grove are great! Thank you so much for another informative show. Things like that amazing period boiler are such a thrill to see in use.

[@rosemcguinn5301]

@@gidget8717 Hello there! :)

[@Jwend392]

As someone who loves making apple Brandy old fashioneds, this is most likely my favorite episode of Townsend's!

[@Jwend392]

My recipe: Place a sugar cube in a rocks glass rimmed with cinnamon sugar, and douse cube with three to four dashes of Angostura bitters. Add two to three maraschino cherries and a half an orange slice. Muddle, taking care to avoid the orange peel. Add a shot or two of apple brandy, then add ice and top with lemon-lime soda for a sweet cocktail, or grapefruit soda for a sour one. Add a cinnamon stick and top with some grated nutmeg.

[@erinhowett3630]

Try a Jack Rose sometime. Delicious!

[@HaphazardHomestead]

Pretty neat that he's using the wild-harvested yeast from the old distillery. The comments about the 2 toxic bottles reminded me of your great series on leavening and how unscrupulous folks would mix toxic goods into their products just to increase profits. There's so much to your videos - even chemistry - in your brewing and leavening series. So great! Thanks!

[@ashleighlecount]

I have been excited for this one since the live stream. I love a Locust Grove video!

[@lesahanners5057]

This was wonderful Jon. Thanks so much for taking us along on this interesting journey into another aspect of our early history. I found it fascinating the degree of detail they learned, and am rather in awe that they ever figured it all out. It did make me smile tho, because it reminded me of this very old joke. "She was only a moonshiners daughter, but he loved her still." Thanks for the visit to Locust Grove, this was very fun.

[@musiclover148]

The only thing I know about Locust Grove is that there is a rather prestigious thoroughbred horse race in Kentucky called the Locust Grove Handicap. That finished apple brandy was quite clear - such a different color from normal brandy.

[@GuntherRommel]

Always an awesome episode at Locust Grove with Brian.

[@GuntherRommel]

And I SINCERELY hope that the folks at Locust Grove see this. They are doing important work that will improve our understanding of the past, and help modern sociologists and scientists to preserve a good portrait of our modern era.

[@brianjosephcushing]

Cannot tell you how much I appreciate that! It means a lot!

[@ohiowoodsman2751]

@@brianjosephcushing Hi Brian, could you please tell me where you got that wheel cap from? Thanks

[@WILDCATSAM77]

Awesome You Guys Filmed Here In My Backyard! Welcome To Louisville, Ky! 🍻😎👍

[@witcherbob]

Apple mash brandy eh, will definitely pair well with a lot of the food of the time period.

[@roderickwhitehead]

The return of Epic Sideburns Man. Sad they busted your still.

[@mrdanforth3744]

Those aren't sideburns those are Mutton Chops

[@marcusrattray1158]

What ever those are please trim them

[@fitthickchic6732]

What happened to his still?

[@roderickwhitehead]

@@fitthickchic6732 - Not specified... but I imagine The Revenuers showed up and busted it up with an axe and hauled someone off to jail.

[@fitthickchic6732]

@@roderickwhitehead Awful! 😑

[@AssassinofHighgarden]

These segments are incredibly fascinating and informative, and they're such a joy to watch! Thank you so much for sharing this amazing bit of history

[@Loungesugar]

I need to go check out all of the historic sites in VA....there are so many beautiful old colonies still slightly preserved

[@brianhester1996]

What a great episode! Many thanks to Locust Grove!

[@revinaque1342]

Loved this episode, the entire process was fascinating.

[@jeffk5724]

Great show. Adding this place to my bucket list.

[@yeettubev.5224]

I hope you never stop making videos this is literally my favorite thing

[@Edcognito]

Love Townsends. You guys are amazing.

[@lttseng1]

Jas, thank you for making the history so fun & exciting to learn. Please keep up with the good work.

[@madeofyucca]

Thank you so much for these videos!

[@zxb995511]

*Sees Title *Thinking: Heavy Alcohol? Must Involve Brian Cushing. *Starts Video: Sees Brian Cushing *Nods Approvingly

[@lifeeternal9823]

This is one of my favorite videos you guys have done. Really awesome

[@qcdoomqc]

This channel is a gem. Thank you very much for doing this.

[@loganl3746]

Love these historic brewing/distilling videos!

[@beautifuldreamer3991]

I love you videos that you make Townsends. Great for historical learning,and being able to see and participate if we like. I'm so happy to see this. I recall reading the Laura Ingalls Wilder series and wishing I could SEE what Ma Ingalls was actually doing. Laura was definitely a great describes,her books are amazing. I did find,years later,that there is a Laura Ingalls Wilder cookbook,that attempts to recreate the food Laura Describes, including the type of bread Ma managed to make during the book of the Hard winter.

[@atheistconservative6211]

Found your channel yesterday and I've been watching non-stop haha I'm no cook and (blissfully) single so everything is pre-made from a box or restaurant so your vids are enjoyable, not only the cooking but the history too

[@iPodHikARu]

I found this channel not long ago, this is so captivated, especially the love of cooking. He is so passionate that every time he is overjoyed for whatever he had learnt and couldn't wait to share with all of us. He also reminds me of Robin Williams so much.

[@opybrook7766]

This is very interesting. I just sat down from making Apple Brandy but not this method. I used Off Grid with Doug and Stacy's Apple Brandy recipe on KZbin. 😁

[@Raminlian]

What a nice Video! I recently watched a series which played in the 18th century simply because of the interest i got just by watching your channel.

[@triciabarr4620]

I love your videos it's like watching history come alive.... truly remarkable

[@blvp2145]

John Thank you so much for showing us all this live History of the Great American past. I do like watching about how they made spirits back then.

[@victorwillis2499]

I used to go to locust grove quite a bit as a child with family and on class field trips. very neat place. like a step back through time

[@333damanha]

This is my favorite KZbin channel, thank you for your amazing research, work and dedication!

[@zakthewarcat3172]

I really enjoyed this , thank you for you dedication to this series

[@DieselDog403]

I love these episodes! I work in the brewing & distilling supply industry. Really cool seeing these original old time ways of making alcohols.

[@joeboyko8013]

I absolutely love this channel. These are some of the best _"prepping videos"_ I've come across. ;)

[@kekw5357]

great video as always, keep it up!

[@firefightingdrumstick]

I love ur videos :3 I've been pretty faithful to your channel for a long time

[@jeffhoser7717]

Thanks, Jon for your take on " Jersey Lightening " ! Apple Jack was a traditional sub rosa activity in New Jersey datig back to the immediate post-revooutionary days and continued at least until the lifetimes of my own kinfolk ! Much of New Jersey had locales and microclimates conducive to growing apples - a crop that fit well into the general-purpse farmig economy . But you could only sell/store so much fruit so cider and its adjunct, vinegar were marketable by-products . But that still left the late fruit, drops, and excess . "Waste not want not " - and thirst - meat apple beer, wine and "jack" were seen as worthwhile - even desirable - farm products !

[@carrisasteveinnes1596]

I am loving the huge chops in 2022. Loving Jas also.

[@coltonregal1797]

I'd seen Mr. Pershing in his period outfit at the local Kroger's and wondered if he was a re-enactor. Pretty cool to have come across this video so soon after!

[@cphillips237]

Awesome video Townsend, please consider more videos on period original alcohol production.

[@jamescoffey5903]

Good on how to make apple brandy! However Applejack uses the freeze distillation process. It worked well in the period since apples could be harvested and fermented in the fall, and then when the weather turned cold it could be distilled in winter weather. It could then be aged in wooden barrels. To me, applejack has more flavor, and depending on how it's aged, more complexity.

[@kimfleury]

Do you mean to tell me that the cereal is named for the liquor and not the liquor for the cereal? How about that.

[@jamescoffey5903]

@@kimfleuryNeither. Applejacks are a sugar cereal and the name went through a number of iterations. It started as Apple-Os. "Jacks" replaced the "O' to reflect the children's name. For a while it was called Apple-Jax. The Liquor goes back a LOT further (the early American colonial period.

[@hipgnosis2]

Applejack can be used to refer to either freeze distilled brandy or apple mash brandy.

[@monicadabney8471]

I'm quite close to Locust Grove and did not know about it. Well sa! I'm definitely going to visit. Learning is sooo important! Thank you muchly!🌹🌹🌹

[@mrhallphotography]

Your videos recently came up as a suggested video by KZbin. WOW! I visited colonial Williamsburg when I was 9 or 10 and it left an indelible curiosity in me on all things colonial. What a great channel and really well done content. Some of my earliest American or colonial ancestors came to the colonies in the 17th century. I've always been curious about their lives, how they lived and tamed a wild land. I know that the water was not always drinkable and have always been curious about how they preserved the fruits of their labor (pun intended) for later consumption. Bravo! Great Content, well explained videos and your period clothing lends to the authenticity of what you are doing. You have your researchers have my thanks and respect. Now back to binge watching your channel.

[@tswoodsmen09]

You pull outfits off so well

[@bigredmachine878]

New subscriber here and totally impressed with the food and drink content on this channel. Everyday history is awesome and so relatable. You should do a moonshine video!

[@carolcraine5129]

Very interesting video. Thank you🕊

[@bronsonbrown8300]

I live in Louisville and now that Iv heard of this place once it warms up a bit more I’m going to visit

[@verdatum]

I can't believe I missed this video until now. This is one of my very favorite topics!

[@InnerLeopard]

Great videos and I love to see how good food they were able to make before, much of it is surely more healthier than now

[@nicolemarly6202]

Hello brandy daddy

[@rosemcguinn5301]

Hi unique Nicole! :)

[@Joseph-pk7wu]

Aye, Nicole :D

[@bobbyforce1957]

❤

[@mrdanforth3744]

Good ol' Nicole

[@rosemcguinn5301]

@@mrdanforth3744 Good ol' Mr D

[@TheCooperville]

Great to have a reporter that knows how to prompt the cast obviously a knowledgeable person in the industry

[@amywright2243]

Love when you come to Locust Grove! And look at that subscriber count--WOOHOO!

[@js4540]

Wonderful as always.

[@justdoingitjim7095]

Of all the brandies I've tried I like the Blackberry Brandy best. Sitting around a campfire with friends, on a cold winter evening, sipping on Blackberry Brandy. Lots of fond memories!

[@MrBoromir123]

Great video as always

[@lamykaswiccanpodcast]

Yaaaay we’re back at Locust Grove!!

[@LisaMarli]

As someone who has tasted an orange brandy coming off the still, it is interesting to taste the flavors that come through. Nice that this one worked so well. Yum.

[@ikonoklast7]

Locust Grove, do you have any plans with Kentucky Artisan Distillery to barrel-age some of that apple mash brandy?

[@gasfiltered]

It's funny how moving it can be when you find a personal connection to a video from 1000 miles away. I'm from So. Ind. and I know exactly where the McCoy distillery was (Stillhouse Corner, appropriately enough) as well as a bunch of other stills near Lost River. I am very fortunate to have grown up with a man who knew all of them and their stories. I haven't been to Indiana in 20 years and I doubt I'll ever go back, but this video hit me hard with nostalgia. I wish I could go back and tell my 10-year-old self to pay more attention.

[@mattblom3990]

This is a product that should be available everywhere. As a Canadian, this liquor seems so far away! Literally and figuratively.

[@gregkral4467]

Ach, now I must make a five gallon batch of 15th century mead. Thanks for the inspiration. And thanks all for yet another amazing video. Great living history right here.

[@oldwolf1928]

Lol- Started making mead again in Jan. and I dont drink alcohol anymore, but My grown Kids say its good......

[@gregkral4467]

@@oldwolf1928 HAHA! I was looking into a bit of beekinping vids, I hate honey, the stink gets me, but love the mead it produces, plus always loved petting the bees when they are buried into the flower, looked into the flowhive as well, just researching, that looks cool, and Peavey Mart two hours north sells all beekeping gear too. maybe someday....

[@davide2711]

You're positive attitude is infectious. Great videos

[@glennpallast3131]

Home sweet home, this is my hometown. Still live here.

[@JoeXTheXJuggalo1]

Another amazing video. I rarely drink but this video makes me want to go find this and buy a small bottle just for a taste or 2. I actually have a friend that makes his own honey mead.

[@Seldaphar]

Now those are some serious sideburns!

[@mrdanforth3744]

Mutton Chops

[@Coelacantha]

I like the music you use for your videos!❤️✨

[@WardyLion]

A fascinating process!

[@Pygar2]

If you're in KY, you should try a mint julep! IIRC this was Joe Creason's own recipe: Place mint leaves in the bottom of a pre-chilled, coin-silver goblet. In another goblet, place 3 ounces of bourbon. Add sugar to the first goblet and crush slightly with a muddler. Pack this goblet with finely cracked ice. Shake briskly until the goblet frosts. Add more ice and stir again. Stick a few sprigs of mint into the ice. Throw that other stuff away and drink the bourbon!

[@rosemcguinn5301]

Friends o0f mine make those on Derby Day

[@amyliebert]

Sugar is definitely the way to go wit juleps!

[@marleneplatcek6364]

Thank for sharing

[@stephpavone]

Awesome 👏🏻 video! So informative!

[@beautifuldreamer3991]

I also learned years ago how to brew beer and Ale. So much fun to do. My mother would make honey meades. Most all came out excellent.there were some incidents of beer turning into vinegar and or being woke up in the middle of the night from wine bottle explosions.....😄😵

[@paulylah]

Great video! Thanks

[@michaelhudecek2778]

Awesome!!! Thanks!!!! Mike. 😃😃😃

[@rollingthunder1043]

Amazing stuff as always! ... I know that a lot of the colour of alcoholic beverages comes from aging it for months or years in wood barrels, but I had no idea that apple brandy straight out of the still would be _that_ clear!

[@laurametheny1008]

Very interesting! Tho I no longer drink, this would be tempting just for a taste lol! Thanks Jon and co. And guests.✌💕🍀🍷

[@mesummika569]

I hear so often that today we are seeing such great examples of advancement. Yet, I tend to think that we are not seeing the greatest examples for one reason is that without the history of mistakes and learning what our world has gone through we wouldn't be able to do even half of what we know today. Truly remarkable to see history in such a way we can process it and really understand it with videos like these. Thank you so much.

[@jroar123]

I once lived in Richmond VA. It was the 70s and I was attending St. Mary’s grade school. Being the time it was, I would be allowed to walk to school and back home in the Fan district for about a mile. My midway point was the Richmond museum. That got me hooked on the past. My father had a shop close to a local television station. There was an empty lot next to his business. My brother and I would use hand shovels to sift through the dirt to uncover historic items. We found horseshoes, square nails, old hammers, musket balls, and a canon ball. We also found a huge rusted cast iron skillet. I cleaned of the rust, seasoned it, and still use it today.

[@slxxpyhollow]

This is so cool man! I love this. KZbin is so much better than tv I swear

[@TheNails3]

Alan is really knowledgeable - excellent to hear from an expert

[@0311GHOST]

Love the video. I found out about apple brandy just over a year ago. Apparently, it was a favorite of George Washington.

[@AquaticPlace960]

I should be writing this down. If ever the world takes a even worse turn, I can still get tipsy.

[@chosenlight7289]

My granny use to make peach wine! I go to the closet to get my coat and see peaches in mason jars with yeast 😂

[@C.L.Hinton]

@Aquatic Place You jinxed us!!

[@unknowuser1843]

Hey, if the world ends, booze might just be the new gold

[@LittleBunnySunshine]

Love days at Locust Grove!!! Let us mash some apples!

[@BobPapadopoulos]

He keeps saying applejack and apple brandy interchangeably, but I'm fairly sure applejack traditionally refers specifically to freeze distilled apple brandy.

[@d.shaffer8782]

You're right. Jacking something was using freeze distillation on it. So this is apple brandy, but not applejack. Lairds isnt technically applejack either, it's apple brandy mixed with neutral spirits, but there's reasons people dont use the process commercially anymore.

[@theanachronisticlife8574]

Probably because simply taking out the water by freezing concentrates those chemicals they discarded in proper distilling. I’m guessing the drink referred to in the song Johnny-jump-up is applejack.

[@mrdanforth3744]

That is frozen heart applejack, also known as Essence of Lockjaw or a lug of blue fishhooks. There were 2 kinds of applejack, the other being the distilled kind.

[@intricatelytangled]

I thought the process of 'jacking' for apple jack was dangerous.

[@BobPapadopoulos]

My whole point is that it's anachronistic to use them interchangeably, as this is apple brandy.

[@TheAuntieBa]

Just - WONDERFUL!

[@Frog-on-a-Log]

Never stop doing this show.

[@EricValor]

I remember tasting some of my grandfather's illicit apple-jack (clear mason jug and all) many decades ago. it had a nice aroma but the high alcohol obliterated any taste that I can remember. Two shots' worth and I woke up the next morning. Real-deal Alabama moonshine...

[@flightlesschicken7769]

Technically speaking real applejack can only be made through fractional freezing (think the opposite of distillation. The water turns to ice concentrating the ethanol, sugar, and flavoring compounds in the liquid fraction which freezes at a lower point.) Anything else isn't applejack except in name. I mean the term jacking references to increasing something's concentration through fractional freezing. In a looser sense it just means to increase (i.e. jacking up the prices) Edit: so if it was clear it wasn't applejack since it would be the same color as the cider/mash it came from but darker

[@nookied3735]

These videos make me happy