This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
Пікірлер: 110
@showme....60432 жыл бұрын
Another great educational video as always. I am about to try this myself. I am used to adding sugar so I am a little nervous about not adding any. I am going to trust the system and just follow what i just saw. Thank you for all you do. It really is appreciated.
@paulsons42875 жыл бұрын
thank you so so much. been trying to tell my friends the how to on this. you are way much better they are watching.
@georgerothfuss95765 жыл бұрын
another great teaching show! I really enjoy your personality and style of teaching. one idea would add to the information in the written area below the video where it says show more the names of authors and their publication referenced in your work and make it easy for users to go to that site for review as you suggest
@thomthejuggalo5 жыл бұрын
Thanks George. Great video as always.
@davidmorris6539 Жыл бұрын
Thank you, George, All way's a great video to watch you working, We all hope you are keeping happy and we'll. Hope to see you back on your channel sooner than later. Miss you 😢
@stillworksandbrewing5 жыл бұрын
thanks George
@coopw1015 жыл бұрын
That was awesome. Looks easy to. Thanks George.
@kymelefsen52764 жыл бұрын
Love your videos mate very informative and entertaining. Keep up the fantastic work I'm learning everyday. Take care
@ROYB792 жыл бұрын
I miss you George. Hope to see you make a new video soon and share your knowledgeable.
@robertbeliveau16924 жыл бұрын
Hey George, I seem to remember in an episode either you or Still It were talking about the fact that if you made a batch of whiskey out of an all grain recipe, and say we took the final product and “ blended “ it with say Scotch or Bourbon , couldn’t you officially,legally call it a scotch or bourbon as long as you called it a blended scotch or blended Kentucky Bourbon??? I believe it was in one of your videos from a couple months ago. I think you were also explaining how , through the blending of say, a 10 year old whiskey , with lesser aged whiskey it would legally qualify the mixed spirits to be proclaimed “ 10 year old whiskey “ as long as the word blend was added ? Anyway , I wanted to put that out there for those who may not know about that way of sharing the years of aging when blended with younger batches. Happy Distilling !!! And thanks again George !!!! You are a wealth of knowledge !!!
@carloayars21754 жыл бұрын
You can only make a blended Scotch in Scotland. No other country can make a Scotch whisky. In Scotland, they are not allowed to sell Scotch Whiskey if not in the bottle to another country. So when distillers purchase Scotch whiskey by the tote for blending they use a method called "tea spooning" where they will add a single tea spoon of another whiskey so it's not a single malt anymore, not that it matters to the blender. If you are US based, purchase some Scotch whisky by the tote and blend it with your own whiskey you have a specialty product that needs approval as it's no longer an American Whiskey. What you'll have is a "Blended Whisk(e)y" made from distillate from Scotland and the USA but you can't label it Scotch Whisky nor American Whiskey since it's neither. BTW, distillers in the USA are not allowed to empty bottles. As a home distiller not bound by rules you can make or called it anything you want! LOL You could for example pick up a bottle of Laphroaig 10 year old and add an ounce or two of this to your own malted whiskey to get some of the peat flavor in your own "blend" without dealing with peat or smoking your grains. You could use 10% Laphroaig, 40% Johnnie Walker black and 50% your own malted whisky and have a really good spirit that's about 50% cheaper. Blending commercial whiskey in with your own stretches the commercial stuff, can double your supply of drinkable whiskey and allows you to experiment with blends to get the taste you're looking for. If Scottish distilleries can purchase whiskey from each other to blend it only makes sense for home distillers to do the same unless your focus is just producing the cheapest spirits possible which is a bit narrow minded. :) You can do the same with your Bourbon as well. Mix in 25% Wild Turkey 101 to your 75% home made or what ever proportions make it drinkable sooner. You can blend several different bourbons as well and make a "blended bourbon". Do what ever you want with any booze you have in the house. :)
@mickk94403 жыл бұрын
when you mentioned a teaspoon, to bringing down water ph to 5.2, you didn't mention what you used to do that with.
@aminasworld85245 жыл бұрын
الله يعطيك الصحة 🌹👍🌺🌺🌺🥀🌳🌲🌹🌹👍🌺🌺🌺🌺🌹🌹🌹🌹👍🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺
@jasongannon76765 жыл бұрын
Fun video and very helpful at this time
@tr1pl3333 жыл бұрын
What are you using to adjust the PH? A citric acid or something like that?
@WildernessMedic8 ай бұрын
Fucking seriously. Talk about adjusting the pH for five minutes and only say .8 teaspoons of an unknown substance.
@ericwildrick5749 Жыл бұрын
What did you use to get your PH down to 5?
@williamelliott5 жыл бұрын
Great video George
@TheMullisJ5 жыл бұрын
Great video George, as always! Can you share the recipe of the aged spirit that you pulled out of the barrel? That sounds delicious!
@BarleyandHopsBrewing5 жыл бұрын
Wish I could remember what it was. I'll look through records to see if I can find it.
@philiptruitt4 жыл бұрын
Thank you George!
@charlessiems51002 жыл бұрын
Where is a good place to get supplies, like mash buckets and grains?
@paulcarder80323 жыл бұрын
What is the weight of all the grains? How do you maintain temperature for 90 minutes in the plastic bucket? Thanks!
@advanced-electronic2 жыл бұрын
Does anybody tell you that the sound disappears at 4:19 when you tell us we don't have to watch you stir.. Maybe you could add captions. I kind of know what you are doing with the iodine to check and see if the starches converted, but the rest isn't easy to understand
@trichard51065 жыл бұрын
Thanks !!
@dennislnbrewing4 жыл бұрын
1. Do you use a false bottom in your cooler to separate the grains? I was thinking if I added rice hulls I could just use my false bottom and sparge like a beer. Maybe I don't need rice hulls. 2. Do you just dump from your cookpot into the cooler for the mash in? Why not just mash in the cooking vessel? Heat loss? 3. Why not ferment on the grain? I make a lot of beer so I never thought of fermenting on the grain but some people do and I just don't understand what benefit that provides.
@charlesedwards23485 жыл бұрын
George... your mic is picking up your heart beat
@god9103 жыл бұрын
I literally read this comment just as it started. Haha
@geraldbaxter3212 ай бұрын
Spurging is alot of work. Can't say I had the right equipment. Good lord. I got a 11% 5 gal. So end result was amazing. But I'm tired. Gonna get somthing betyer. Cuz I worked my tail off
@martybernier93135 жыл бұрын
You could have used Big Blue to cook the mash, yes? Thinking a way to reduce the amount of equipment for the total process. Great video.
@BarleyandHopsBrewing5 жыл бұрын
Great idea. That didn't come to me when I was doing this but I will next time. Thanks George
@shanewilliams2475 жыл бұрын
What's big blue?
@martybernier93135 жыл бұрын
@@shanewilliams247 Big Blue is the name of the still George built in a few videos awhile back. Subscribe to his channel and you can see plenty of great content on home distilling.
@gristlevonraben3 жыл бұрын
Very awesome
@ryanbarnes12784 жыл бұрын
Love your videos. Just wondering if that is a regular urn or a specific digiboil type? If you could let me know the brand of it I would be very great full. I’m guessing the heating coil is covered?
@scubasmitty51355 жыл бұрын
good idea george rothfuss, that would help..ME anyway,
@steveschultz75792 жыл бұрын
Can you use hole cernals of corn?
@shaunbarber46523 жыл бұрын
George, do you have the recipe for the Saddle Mans Cur that you barrel aged ?
@paulsons42875 жыл бұрын
keep it up please
@jmboulware2 жыл бұрын
A teaspoon of what?
@DiegoRodriguez-pr1bf5 жыл бұрын
Hi George, what did you use to lower the pH?
@BarleyandHopsBrewing5 жыл бұрын
Citric acid
@Johngaltsghost5 жыл бұрын
Hi George great video! I notice that often in these recipes gypsum is added. What is the sweet spot in pH that you are going for and why? I assume it benefits the amylase process...thanks!
@frank644093 жыл бұрын
Of all the times I have NEVER seen George separate the solids (gran) from the liquid.
@blindguy635 жыл бұрын
Another great video George, this will definitely help me with my gnashing process. By the way: where do you buy your barrels, and what style do you prefer? Thanks for all you do to help us George!
@BarleyandHopsBrewing5 жыл бұрын
I normally go to barrels online.com The have good prices and good quality small barrels. George
@blindguy635 жыл бұрын
Barley and Hops Brewing thanks George. I believe they have options such as ring material. What would you go with: black steel, brass, and I forget the other option?
@BarleyandHopsBrewing5 жыл бұрын
I really like the black but the regular steel is okay too. All of the brass ones I had snapped after a year or so. George
@JesusisJesus5 жыл бұрын
George, is that boiler from from a Turbo 500? I just got one last week and it does not have a termostat adjustment. It has a on/off switch, and in the centre underneath there is another button which either acts at a tilt switch or a "Boil Dry" / Overload Protection. It is also supposed to have a built-in 125'c thermal cut-out. Also, It came with the condenser column pre-packed with stainless rashing rings in the bottom and Copper ones in the top half of the column. All I had to do was turn it upside down, unscrew the LARGE nut off the bottom, and then put the hole lid on the bottom, line up the hole and bung the *"NUT"* on the inside of the lid and it's done. One problem i've encountered though, is that the water blows past the condenser outlet where you push in the thermocouple for the temperature gauge. Have I done something wrong with this part, left something out, or is this a common fault? I have VERY CAREFULLY wrapped it in Aluminium foil and slid it back into it's hole, then tied a wire "twist-tie" around the top and tie it to the water-fuel output spout. Do you have any clues on what I can do here?
@BarleyandHopsBrewing5 жыл бұрын
Slow down the water flow and it will not push past the probe. This is normal. It does have a cut out switch and the button on the bottom is a reset.
@JesusisJesus5 жыл бұрын
@@BarleyandHopsBrewing If I run the water slower it won't sit in the 50-65 degree range. I might just put a dab of Silicon on it to hold it in place and seal.
@robertjr12545 жыл бұрын
What's your take on the Jim Beam fire? Some calculated at 40 bucks a gallon and how many barrels were in there, it's a 90 million dollar loss. Guess we will see
@EternalWarrior19885 жыл бұрын
Very jealous right here in Aus.
@winstonalpha12865 жыл бұрын
Hi George....quick question if you have time please.....when using a white sugar wash for spirits. Should you be worried about methanol ? Or is a sugar wash just ethanol ? Thank you.....ps. enjoy all your videos and the depth you take them to. Very informative for many people.
@BarleyandHopsBrewing5 жыл бұрын
In many instances methanol will be very, very small. Please - just toss the first 2 ounces
@winstonalpha12865 жыл бұрын
@@BarleyandHopsBrewing thank you for the hasty reply George....very much appreciated
@raimonstappat35415 жыл бұрын
Hello George. Did you stir the Mash in the converting time? Or only let it alone for that 90 min? By the way, you are a great teacher. Thank You for doing all of these videos. 👌👍
@BarleyandHopsBrewing5 жыл бұрын
Never stirred it during conversion. It works either way. George
@aarontavcar45795 жыл бұрын
Hi George, great video cant wait for the follow up. Question, did you mix the rye in an big esky or just a large pot?
@BarleyandHopsBrewing5 жыл бұрын
The rye was added to the 10 gallon cooler at ~160F with the corn already in there.
@aarontavcar45795 жыл бұрын
@@BarleyandHopsBrewing thanks for that and thanks for getting back so quick. It's great to be subscribed to your channel and watching someone who actually cares and takes time to reply.
@davidsonralph3 жыл бұрын
How much water are you using to cook flaked corn?
@Dfurman1004 жыл бұрын
George do you have an opinion on aireation after aging?
@78misfits4 жыл бұрын
Can you put the yeast in with the grains?
@comsigns3 жыл бұрын
.8 tsp of what?
@JesusisJesus5 жыл бұрын
Also George, You mis-spelt the word Mixture in the title which causes KZbin to noe be able to sequence the videos correctly. I watched Part 2 before Part 1 because I guess it goes by the title in Alphabetical Order, and Misture comes before Mixture when computer sorted alphabetically....
@BarleyandHopsBrewing5 жыл бұрын
Thanks. I just fixed that. Missed it on my own. Appreciate the heads up George
@JohnnyBGood-bl9tx4 жыл бұрын
How much for one of those bottles chief?
@spencerherrick93924 жыл бұрын
George, what did you add to bring the pH down?
@SMPisciuneri3 жыл бұрын
George awesome video. I’d also like to know if possible mate 👍
@oojimmyflip3 жыл бұрын
I think the alcohol is making you confused that Man Cave has a sink for washing up, I dont know any man that likes washing dirty dishes lol. great video buy the way thanks George.
@jamessoave78123 жыл бұрын
I struggled with the amount of strike water I'd need in order to mash all the grains for George Washington Rye / OG 1.090, eventually I calculated 6gal Today I found a nice chart @ beerandwinejournal.com/wp-content/uploads/2013/10/Screen-shot-2013-10-29-at-1.31.02-PM.png. I added it to my master doc / spreadsheet. Hope it helps.
@tomspreacker44893 жыл бұрын
@James thanks for posting. I have been struggling as well. If I am using the exact grain bill in George's video would I calculate the strike water based on the corn weight only or the total grain. I am nervous that too much water up front will dilute the mash to the point that the enzymes don’t work well. Can your share your calculation results that have worked for you?
@thomasmcdermott12454 жыл бұрын
What did you use to bring down the ph
@Rubberduck-tx2bh4 жыл бұрын
Citric acid, just a teaspoon
@thomasmcdermott12454 жыл бұрын
Thanks now my issue is I’m making a decent tasting shine but I can’t get it over 130 proof what am I doing wrong also when flavoring do you need to add a sugar syrup to help bring out the flavors
@missile15065 жыл бұрын
Do you keep the grains in while fermenting, or do you filter first, and then ferment? Thanks for the videos.
@BarleyandHopsBrewing5 жыл бұрын
I usually ferment off the grain. Sometimes I ferment on the grains. It all depends on what I am doing.
@missile15065 жыл бұрын
@@BarleyandHopsBrewing what would you do for a rye mash?
@BarleyandHopsBrewing5 жыл бұрын
Off
@timgreene66794 жыл бұрын
Seems like a lot of grain for a 5 gallon mash? Does the grain soak up some of the mash and you’re using more than 5 gallons?
@BarleyandHopsBrewing4 жыл бұрын
It does soak up water. You will need to add more trough the rinsing process.
@PyroRob694 жыл бұрын
With this much rye, would this whiskey have more of a rye character, or does it still have the corn flavor?
@BarleyandHopsBrewing4 жыл бұрын
Can you describe what corn taste like?
@PyroRob694 жыл бұрын
My experience with corn is it tends to be fairly sweet, where as rye gives a bit of pepper on the back of the tongue.
@dimash2445 жыл бұрын
Here first!
@philsmith38425 жыл бұрын
What is the name of your intro song?
@kdcyyz5 жыл бұрын
Kentucky Moonshiner By George Tucker kzbin.info/www/bejne/Y3LFf6t_a9GWbZY
@rayw81775 жыл бұрын
While watching got to thinking with all grains, what about rolled oats with or for a mash?
@JesusisJesus5 жыл бұрын
Look it up on the PDF Book he mentioned in the first part of this series: kzbin.info/www/bejne/jobTio1_dq19d8k The book is called How To Brew - By John Palmer
@jerryblankenship99695 жыл бұрын
George did you put yeast in
@BarleyandHopsBrewing5 жыл бұрын
Yes
@freddieray66604 жыл бұрын
Do you sprout your barley to release usable amylase or is the amylase already available in barley ?
@BarleyandHopsBrewing4 жыл бұрын
When you buy malted barley that process has already been done for you. No need to sprout it unless it is unmalted.
@edwardk34 жыл бұрын
I thought this was a rye?
@johnstondigital5 жыл бұрын
Does the rye and barley have to be crushed to convert?
@BarleyandHopsBrewing5 жыл бұрын
Yes.
@johnstondigital5 жыл бұрын
@@BarleyandHopsBrewing I watched part 2 first.... silly me ;-)
@thedavedot2 жыл бұрын
You said add a teaspoon...a teaspoon of what? You never did say.
@chuckhenderson47655 жыл бұрын
spelling mistake " Explained" is spelled incorrectly
@BarleyandHopsBrewing5 жыл бұрын
Thanks
@jerryblankenship99695 жыл бұрын
when do you add your suger in
@BarleyandHopsBrewing5 жыл бұрын
After converting starches.
@michaelkimbrell45145 жыл бұрын
Sound has dropped
@BarleyandHopsBrewing5 жыл бұрын
I had some technical difficulties I have since overcome.
@damarmar10014 жыл бұрын
LOL I hope the taste of almonds isn't from cyanide.