Moonshine Making 101 -Beginner Moonshine and Fuel Making - Off Grid living

[@billrox2713]

MAKE SURE YOU THROW AWAY THE FIRST 50ml-200ml OF ALCOHOL. Just throw it away. The very first bit of what he calls "cogeners" is actually methanol, that's the stuff that can actually make you blind in large enough doses. (Methanol has a super low boiling point, so it evaporates/distills first.) After that, you're getting plain ethanol (the good stuff) and it's safe as any alcohol you've ever had. That first 50-200ml of methanol is the thing that gives moonshine its bad rep; throw that out and you're good to go. Happy Shinin'!

[@wiredinprod]

Bill Rox yup gotta throw out the heads

[@pete8420]

Throw away everything you collect at around 168°F?

[@cravinbob]

Bill Rox is a perpetrator of propaganda when he states "safe as any alcohol you've ever had". It is not safe. Alcohol is far more hazardous than pure heroin. Alcohol is not safe and does damage to your organs and brain, plus it is addictive. Pure heroin is addictive but does not damage organs or brain and does not diminish mental capacities as alcohol does. Heroin death is rare but when used along with alcohol is when OD and death can occur. The two are contraindications meaning DO NOT mix the two. There is no indication as to where to measure temperature or know what is coming out of the tubing so "safe" it is not. "Moonshine" tastes bad to begin with and if you wish to drink pure alcohol go buy Everclear which is about 190 proof and it will knock you out and give you a pounding headache at the very least. It can also kill you, it is called alcohol poisoning. Ethanol produces 2/3 the energy that gasoline does and attracts moisture so do not put it your good engine. It seems a lot of work and it certainly is not free to make and the gasoline at the station is distilled for your area and time of year for optimum performance.

[@richstone2627]

@@cravinbob STFU Hippy

[@Gallagherfreak100]

@@cravinbob : Yes. A lot of people don't realize that the heroin itself, is not harmful to your body, it is the addict's lifestyle which causes most of the damage. Alcohol, on the other hand is metabolized by your liver into "acetaldehyde", which is defined as a "probable" human carcinogen. Different ethnic groups have more or less efficient ways of metabolizing alcohol. Persons of Northern European heritage, where alcohol has been consumed for thousands of years, are fairly efficient in metabolizing alcohol. On the other hand, native Americans and some native South Americans were only introduced to distilled beverages in the last few hundred years, and their livers have a dickens of a time processing the alcohol.

[@iwantcheesypuffs]

My lawnmower has never ran so good! I'm not sure it's all that great for it, but it runs like a champ! He's right about the flammability! Pour some in a bottle, light the rag at the top. Throw. Very nice! Cleared out some pesky varmints down a hole that way too. Lots of great uses - just be careful like the man says.

[@benchkey]

When soldering copper for your still, but sure to use SILVER SOLDER and NOT lead solder. The lead will leach out and mess you up permanently.

[@kulled]

"mess you up permanently" doesn't even do it justice

[@charmio]

Yep. It's interesting that lead pipes are still in use for water in some places without it leaching out (well, at least not enough to be a concern). I think the difference is the PH level. Brewing must be acidic is some way?

[@TheTdw2000]

@@charmio Probably a combination of high temperature and acid formed in the fermenting process.

[@jaybefaulky4902]

running moonshine is whiskey business

[@markm4242]

@Darius Kang One mans liquor is another mans rocket FUEL!

[@jackthelad1116]

Just beer careful and your be wine

[@SpoilerAlert__]

How do I delete this comment

[@crystalhenson4092]

Darius Kang box

[@normcoppo]

Weely and twooly!

[@johnnyley2380]

Can u imagine a 13 year old making moonshine. I can, I am that 13 year old

[@gelloyangsteryang6481]

congratulations brother

[@user-wd5mx9ec3p]

Good on ya mate

[@miya9904]

Legit same I’m 15 and lost my ‘alcohol privileges’

[@bobnorris6908]

When i was 13 i open up the frig and grab my dads beer

[@jayscraggs405]

Right on man

[@seanb3516]

From a chemistry perspective you really want to add a fractionating column to your distillation process. This allows you to do thousands of distillations in one step through the use of theoretical plates in the fractionating column. Sounds difficult but it's dirt simple. In the pipe that is connected to the bowl you can place packing such as small glass spheres. Try something like 50cm worth of packed column to begin with. It takes longer for the vapors to make it past the packing but once they do they have been re-distilled on every surface through the column repeatedly. The challenge is to keep enough heat in the column and you may find yourself wrapping it with tinfoil often.

[@sovietbullfrog9032]

🤓

[@jaggarowen-nh7lk]

I think you and me should be freinds

[@TarrinLupo]

Attention! I misspoke when calling that a thumper, I know it is not, but youtube doesn't allow you to fix it once it is up. You can please stop commenting that is not a thumper. It was a slip of words and I wish I could fix it but I can't now. Otherwise I hope you enjoyed the video.

[@beccazam2959]

Dr. Tarrin P Lupo You give some bad information. The only reason they add anything to the to the mix when using as fuel. Is to spoil it. Otherwise you would have people buying E-85 for consumption. I could take moonshine direct from a still, and pump it directly into my E-85 compatible car. And it will run perfectly, without causing any damage to the engine or exhaust system.

[@magnehalvorsen411]

Dr. Tarrin P Lupo z

[@chris-yf4hy]

Dr. Tarrin P Lupo a

[@robarchek]

Good job dude. I appreciate your efforts and information. Very concise, and I appreciate it. I'm not digging all the dipshits arguing over minor details, but that's youtube for ya, right? This is YOUR way, and I dig it. GREAT job and please keep it up. Intelligent people need good, concise info. like yours. There are as many different processes to doing this as there are bored children that are arguing over your process. I'm now going to "mispell" the word "misspell", just to give them something new to whine about. Your vids are great, and thank you.

[@jamespoland4941]

Dr. Tarrin P Lupo

[@ttoskaa1474]

I’m Mexican and came across some good fellow who gave me a sip of his home made moonshine and I had to know how it was made so I can start 🤣

[@raulgonzalezzepeda]

Ya lo hiciste?

[@smudgepost]

Great video thank you! I started small scale home distillation but where I live we are allowed to make large scale without a licence so I started exploring flex-fuel cars. This is a great way to make larger quantities in a simple setup.

[@tomfisher3117]

I don't drink but love Moonshiners show. Just trying to understand the process better. Your video is very informative. Nice job!

[@connorcruz6249]

Just a word of advice, I soak all of my copper piping in a mix of about 3/4 white vinegar to 1/4 hydrogen peroxide, to get rid of the lead in piping.

[@lilgetnrite]

Man I've not yet seen the process so well explained thanks a million

[@drunkenmoose8063]

Sure adding sugar makes your ABV higher, but it also gives a real "bite" that takes time aging for the edge to come off. If you are going to do the work to convert, no point adding sugar. Best whiskey are made from an 8 to 8.5 % abv wash, this is what most distilleries target at for their ferment (a specific gravity of about 1.065). Too high gravity will cause strain on yeast which throws in off flavors. Rum and sugar washes are done higher often, usually about 10-12% wash abv. For making a good whiskey, you want to add some (minimal depending on taste) tails and heads. That's where flavor is. Some good scotch with "mist" when you add water, which is a sign of tails (too much tails and when ya proof down, it'll go cloudy). Brandy contains a lot of heads as that's where most the flavor comes through for it (fruits are a harder flavor to hold, you can always get more by shooting the thumper when the hearts hit). There is nothing legal about distilling for personal consumption in the US. If you say there is, then you know nothing of H.R. 2903. You can get a fuel permit for distilling, but this does NOT allow for use for consumption. Many states and municipalities have decriminalized or legalized it, but FEDERAL law still prohibits it, and that is above all other laws. New Zealand is currently the only country that it is actually legal (other countries simply turn a blind eye . . . although i'm not sure, but Hungary may be legal, correct me if i'm wrong). And don't go buying any of those cheap ebay/amazon stills. Many of them have rubber gaskets. And even food grade silicon is not safe with high proof alcohol at higher temperatures. The silicon that SOME distilleries use is not food grade, it is a special made silicon. The ONLY safe materials are: copper, stainless, glass (should never be used, even a "mason jar thumper" can shatter when shock cooled (drop of cold water hits it) and release explosive vapor (also, "Pyrex" is not all borosilicate, it is a brand name now, and much new stuff labelled pyrex is nothing more than soda glass). The only acceptable synthetic that has been proven in a high temp/ high alcohol environment is PTFE. All solder should be silver and lead free. Buying an ebay or amazon still will often cost more in converting safely than it would to build your own (it takes almost no skill) from a stainless 5 gallon stock pot and stainless bowl that fits inverted for the "cap" and can be safely sealed with flour past or a home made ptfe gasket, and held in place with sturdy binder clips. *Edit: Glass for storage/collection. There are actual borosilicate columns available). If you want to start off with a simple recipe, try something like 7lbs - 8lbs sugar, 7lbs cracked corn, and 5 gallons good water (pH level is factor, around 5 is good, slightly acidic is what yeast like, a little lower works). A bit of tomato paste for nutrient (a tablespoon) will give it nitrates it needs and not carry over any flavor. Check out "UJSSM" on the forum mentioned below. If you want to learn, the largest forum for hobby distillers is homedistiller.org . . . find the forum from parent site. Numerous "old boys", hobby distillers, legal commercial distillers, still builders, etc are very active there and share every bit of knowledge they have, with a priority on safety and legalizing distilling as a hobby in North America. I'm no expert, but I do have years of experience. I make brandy (true, no sugar added), whiskey, vodka, rum. I malt my own grains, and even grow some (6-row). Stay safe and read before jumping in, it'll save you time, money, and frustration.

[@DonaldEavordDoyle]

Hey you know your shit.

[@drunkenmoose8063]

A little but always learning more. Thanks.

[@hillbillyholler516]

Drunken Moose right on......definately a lot of false information was given and even some very dangerous information in thos video. im glad someone else pointed that out as well

[@ClearCaseMan]

you know when you can tell someone is lying? when they say they or someone they know makes 200 proof shine. www.quora.com/How-is-200-proof-moonshine-made

[@tanstaafl5695]

"but FEDERAL law still prohibits it, and that is above all other laws".... sigh. And this is the reason, boys and girls, why we have the mess we have today. In an old irrelevant document called the "Constitution" it reads (Amendment 10) "The powers not delegated to the United States by the Constitution, nor prohibited by it to the States, are reserved to the States respectively, or to the people." The fact is that it is the perspective of people who accept that the federal law trumps state law is why the federal government can just claim any authority it wishes.

[@douglasnicholson2934]

Thanks so much. Shine is still popular in the south Tennessee and South. Great instruction really enjoyed the terminology for parts of the still. Grandfather use to make shine in the Midwest, Nebraska. A lot of corn there. Too bad kids are smoking weed now days. Shine is a old art form. Smooth, yummy has it's place. Even just for fuel.

[@bluesight_]

why not both it's just as much an old rogue art

[@ianblack58]

Maybe a shot or two of shine with that joint. Weed is a far healthier choice than alcohol, once the stigma is finally gone the world will be a much happier place

[@allanmendoza4014]

Thank you so much, I learned more from you about this topic than my chemistry class. Greetings from Mexico.

[@acarr5529]

This is one of the funniest moonshine video I have seen… legit but funny

[@popo_53]

Nice rig! Mines similar in size. Just converted to electric. 11,000 watts brought 60 gallons of water from about 70 degrees to 212 in just over an hour. Much cheaper than propane and faster getting up to temp. Had a nice little flame up last year due to a bad gasket so this should be a lot safer. Cant wait to make a run with it.

[@tvoommen4688]

So you run a real distillery ? In my country, I get a 5 year sentence for this.

[@aident8855]

I have a question about the fermentation process, do i cover the drum for the week period?

[@GeneralSulla]

I find this is a better and more helpful explanation of how to than some of the spluttering videos I've seen before. Thanks. Will keep studying till I decide to make a run myself.

[@jimyost2585]

I'm 72 years old now. Back in the 80's I had an old friend who made moonshine when he was a young man. He had a 500 gallon still made of copper plate soldered together with sliver solder. He was about twenty years older than me. He made moonshine for about three years during the 60's. One day in the early 90's another friend and I got the bright idea to make a still. My friend knew a guy who made one out of a 15 gallon stainless steel beer keg and he suggested he and I try making one. So I called my old friend for advice about how to do it, and he asked what I was going to make it out of, and when I told him I was planning on using a 15 gallon beer keg I heard him chuckle under his breath. I asked him why it was funny and he said "You cain't." I asked why not and he said "The whiskey won't be no good." I asked why not and he said "Too Small." I asked him why the size of the still makes any difference and he said "I don't know." So I said "You mean that a 15 gallon still won't make good whiskey?" and he said "The bigger the still the better the whiskey." So that cooled my jets on the idea of making a still.

[@cravinbob]

and beer kegs are lined with wax.

[@glenbaker5311]

I have saw my uncle make good shine out of a ten gallon still, at berry picking time, made black berry brandy,, peaches, anything, it was fun, don't let a small outfit stop you from having fun,, enjoy your self,,, gb

[@BastardBrad]

Size of the still makes absolutely no difference...distillation is distillation

[@ghost420xo]

pretty sure he told you that to keep you from becoming competition hahaha because it truly makes no difference at all whatsoever. Distillation is distillation^^ PERIOD

[@jamescollins1578]

Yea, thats definitely not true at all..

[@kevinbean3679]

Thank you Luptopia and Dr. T. Lupo. I have watched other "Still" and "Moonshine" channels, and yours, and many of their channels are interesting and informative. 'Still', seems it takes time, lots of room, and patience.

[@treilly600]

if its legal to make wine it should be legal to distill for your own consuption

[@TarrinLupo]

Agreed, the government sucks.

[@slash2jimi]

T Reilly you can really fuck your self up in many different ways distilling shine if you don't know what you're doing.

[@MarkThomas123]

Thats really not true.. That is Propoganda.. Back in the days of Prohibition.. You will go blind.. That is caused from the body's conversion of fruits, not grains, (Unless someone is using an old lead sweated radiator), and you will get more of the Formaldahyde conversion from drinking Orange Juice and fresh fruit wine than shine.. Stills are also not closed systems, so, it is highly unlikely that you will blow one up.. That would be so rare, the odds are well in your favor not to..If you just half way pay attention to what you are doing.. Distilling should not be illegal for your own consumption.. They use all of the scare and propoganda to try to keep people from making their own, so they can make Billions on tax dollars.. That is why so many states control the sale of Liquor through their ABC Stores... It's another racket...

[@MarkThomas123]

3006sybra no problem.. I enjoyed reading your comments.. Nice to see someone else that knows the truth.. Everybody else just listens to what everybody else says.. Cheers

[@MarkThomas123]

***** Anything with a higher acid content works good.. I mismeasured my sugar in a batch not long ago, and the Primary fermentation died before it finished.. I also poured a full load a backset in,, just to see what it would do.. Amazed me.. I cleaned the copper parrot, that I saw first.. When I disassemble, I was shocked at how clean.. Acid Level was 2.8 and sugar content was probably a PAC of about 12% in the backset.. Don't know exactly what did it, but, I took the same backset, put some in a drum and dropped some lightly rusted mild steel in there and pulled out some pretty clean metal the next am.. So,, I would imagine Vinegar at some higher concentration would work great as you suggested..

[@charlesguinn4316]

Nice video..! I started runnin' about 6-7yrs ago, w/ an old S/S Bud Keg, a 4" x 4ft copper column (w/ a nice 3" thermometer 4" from the top), water-jacketed condenser arm. I found out quickly that the slightest breeze (I make outdoors) would drop my vapor temp and made it difficult to keep a steady even stream into the Parrot. I found out that just wrapping my Keg w/ an old mil-spec cotton sleeping bag secured with a cpl ratchet straps, and wrapping my column w/ a good-sized beach towel fixed all temp deviations in my overall "still temp". I recommend this to anyone using a long column and Keg/Pot/Barrel. Wrapping the Pot helps heat up much faster, keeps the Pot warmer thru the run, and gets her working that much sooner! One last thing, I added about 5-6 (pot/pan) copper scrubbers into my copper column, and it made a very noticeable difference in the smell and taste, I clean/soak them in citric acid, rinse and reuse them. They also help remove the dark bluish sulphur/dioxide?

[@peter81083]

Large bag of cracked corn, 10lbs of sugar, bag of turboyeast with similar hardware consistently made the best, cleanest moonshine I've ever had... Youre complicating it but thanks for the video :)

[@gregorygarcia7807]

Why not add a simple charcoal filtration?

[@59nang]

This video is useless to a beginner like me. How do you do it Peter?

[@tylerlawson87]

Thanks man I can't comprehend some of what he says

[@3bydacreekside]

Yeah, how do you do it Peter?

[@orangepeel2223]

You are right that's how it's done where I know..always fire too...mmmm..mmm

[@elizabethannsmith5006]

Very good tips!!! My Grandma made moonshine back in the hills of West Virginia and Kentucky

[@greenbird5969]

great video... I was searching a detailed video on this particular subject for a long time

[@TarrinLupo]

Glad it helped, by no means am I an expert but I hope this helped you with the basics.

[@tockyshohe218]

Thank you. Now i can start my own bussiness😂😂😂😂

[@markhowards420]

One downside to your setup might be the use of plastic pipe down to your worm , many say that only copper or stainless should be used. Apart from that, cool video👍

[@detroitredneckdetroitredne6674]

I just found your Channel I can't wait to watch all your videos thank you for your knowledge and expertise. I made my still out of a BBQ size propane tank 3 coffee cans two sections of copper pipe and a little bit of black pipe coming out of a propane tank after the 4th run my proof came up to be 185 I used my electric stove in the kitchen it takes a very long time to heat up what I do first after my fermentation I put it my liquid in one gallon jugs and freeze it after it freezes I'll pull it out tip the jugs upside down alcohol and sugar comes out most of the water is locked up in the ice stays in The Jug and I will use that water for my next run it still has most of the yeast in it

[@wiktorblaszczynski7270]

I dont know if im correct but when you make moonshine isnt there something called a foreshot (sorry if spelt wrong) at the begining when you make a first batch ? Apparently its something like methanol and is dangerous to drink? Thanks wiktor

[@KicksClique]

I love making moonshine, my most popular batch was my Foam Banana Moonshine, a solid 40 percent ABV with a nice Foam Banana taste from the pick n mix at woolworths.

[@SimplyABoomer_69]

I love how my boy doesn't have an age restriction on this video, but a video of a guy just watering down everclear has an age restriction.😂😂

[@ComicusFreemanius]

I came here thinking about mixing this fuel with petrol

[@axelpatrickb.pingol3228]

I mean, I have no plan drinking this stuff but it is useful for making not-gasoline fuels for ICE's. Even the methanol that is produced first is useful in making biodiesel...

[@tonyvaccarino233]

nice teaching ,i started making so moonshine yesterday and got some good info from you on better ways to make it better and better stuff for making it

[@smug8567]

You would have to let the pressure out of the jar I recommend poking a hole in a non inflated balloon and then stretch the balloon opening over the jarl this would let out the gas w/o letting in fungi and oxygen in.

[@birgitjones1492]

You just blew my mind 🤯. Thanks for the video.

[@ap8924]

A "Thumper" is actually a secondary pot that you attach directly to the column. The steam vapor condenses in this pot and the liquids is then reheated by the vapor coming off the still and then passes out through another tube and then into the condenser. It is also called a "Doubler" because it is basically doing a second run. Doing this you will actually get a cleaner product with a higher ABV. you can also use the thumper like a gun basket to add flavor to your shine. With Rum I would add some of your original mash and maybe a drop of molasses.

[@UnprofessionalProfessor]

That is the first explanation of a thumper I have ever read that made total sense. I'm either learning or have never had it explained to me well. I'm not so opposed to the idea anymore.

[@ijr927]

Same boat here, great explanation!!!

[@robdean6596]

Hey, good video, fellow Virginian. My papaw and great uncles used to make shine up in the hills... hidden away. One of my great uncles was the chief of police in our little town. Feds came in undercover... he took them right up to the bootlegger to buy some. He went to prison for a few years over that one. Never served as a police officer again either. btw you could put up a pop up, I think, at 8:30 correcting the thumper misspeak. I think that's how a lot of youtubers correct the such.

[@wingmanalive]

Actually ethanol boils at 173 degrees, not 170. If all you're after is the alcohol itself there's a much simpler/cheaper way than using corn, malt, yeast nutrient/booster, ect. Been brewing/distilling for a decade, trust me if a neutral spirit is what you're after a sugar shine is for you. Simpler, cheaper and much less hassle, not to mention recommended for beginners. All you need is sugar, turbo yeast and water. Turbo yeast already contains the nutrient required. And that secondary condenser you call a thumper is not a thumper or what some call a doubler at all.A thump keg is a container of already charged ethanol that the ethanol vapors are pushed through and allowed to vaporize a second time thus "doubling" the % in one pass. The "thump" is the bubbles you hear from the vapor pushing through the liquid ethanol in the thumper. What you show looks to be nothing but a secondary condenser. What I run ends up yielding me 170+ proof after 3 passes at a cost of about $3.50 for a 750ml bottle of my white lightening. Then I add extracts/essences to add flavor or simply add it to iced tea or lemonade or whatever I fancy. The stuff is a bomb and not to be fooled with. I started out with a homemade still but have graduated on to a professional stainless steel rig with a Liebig condenser that has the still head packed with copper mesh for the sulfide removal. After 3 passes and a carbon filter treatment I get a crystal clear product at 1/7th the cost of store bought booze. People have begged me to sell them bottles but I can't. I instead give them away! I've made my own beer and wine so I already had most of the equipment. Started with corn, even used sweet feed, sugar shine is the easiest. Don't call it moonshine if it pleases you, it will still knock the biggest man down at any party if he doesn't respect it. Cheers! And sorry for the thumper comment, I edited my post once I read it's already been addressed.

[@barrybrum]

Actually, each 500-feet increase in elevation above sea level lowers the boiling point of water and ethanol by just under 1 °F. I live at an altitude of 1275 feet above sea level in the Missouri Ozarks. Water boils here at 210°F, and ethanol at 171°F. My winter home in Mexico sits at 5200 feet altitude in the Sierra Madres, there water boils at 202.6°F and ethanol at 163.6°F. And why are you bragging about a decade of making your "simpler/cheaper" Sugar Shine? Compared to brewing with all grain (corn, barley, wheat, rye) and quality whiskey yeast, Sugar Shine is a flavorless and zero character, (neutral) spirit.

[@astralthief2334]

You can always sell the jar & sticker label you put on it and give the shine away with it for free...like they do with cannabis in DC.

[@BooshkiiBomb123]

Yessir I set my heat at 178 and I’ve found I got more out of my run that way

[@marklynch252]

wingmanalive 0

[@runner23x]

wingmanalive what do you use to cover your barrels. Can you use a towel to let it breath or do you use a lid to close it off?

[@jimmybeam3783]

I have to say , u hit a homerun, I like a douple condensing process, I use 2 cooling pots and 2 heating pots,,the second is alot smaller then the first, and I like using potato and apple, or potato and pears, or I'll let corn sprout first and use with either fruit also- Will be trying mangos soon, these Hondurans love the hell out this shine-I havn't made wine or shine the entire time I was in the Army, but now, it is jus about all I can do, keep up the good work man,,stay safe

[@JamesCox]

Very interesting and thanks for making this Tarrin.

[@TarrinLupo]

+James Cox Thanks james, I enjoy stories on your channel too. I am impress how many you have put up lately.

[@JamesCox]

***** Thanks Tarrin.

[@williamelliott5883]

He don't no a thumper from a worm

[@aident8855]

@@TarrinLupoDo i cover the drum when i ferment

[@koyotemark4664]

GREAT BEGINNERS VID. OTHER THAN THE "THUMPER" REMARK, YOU DID VERY WELL/ THANKS DOC.

[@bennetfox]

The last time I went back home Pops had a still made out of an old electric water heater and he was making a hundred fifty proof whiskey.

[@runner23x]

What do you use to cover your barrel? Does it have to be a lid or can it be a towel or something

[@stevendouglas2603]

doctor or not , you have missed the boat on many levels. 1st add the enzymes after the mash has has cooled to 155 degrees. the yeast should be a distillers type of yeast which is coated with nutrients to begin with. after the enzymes do their thing cool the whole lot down to about 90 degrees then add the yeast as indicated on the packaging. cover you r fermenting vessel tightly and add an air lock. now the "must" is allowed to work off until the air lock stops bubbling. my last piece of advice is to never drain a ferment from the bottom as this catches the dead yeast which leads to foul tastes in the finished product. the really bad stuff comes out of the worm 1st at about 155 to 160 degrees. dump it out!!! for more info on how to do this......check out barley and hops here on you tube. i'm a big fan of that channel.

[@alfredomarcha9517]

More enlightening to the processing...thanks

[@drunkenmoose8063]

Bottom draining is fine if you are just racking off and allowing to clear, since you are going to rack again after it clears leaving the trub and solids behind. I personally siphon from the top as well. Most times I don't clear and run dirty. Never had any off flavors from yeast . . . most of that happens from a scorch due to yeast and solids, mainly with internal electric elements. I run on flame with thump for whiskey and rum, so scorching isn't much of an issue. If i run my reflux column which is on my electric, and I use mainly for neutrals, then I clear my wash for up to a couple weeks.

[@robertbush8094]

I see so many so called moonshiners not using air locks ? I always use an airlock anyone who doesn't use an airlock is a wannabe moonshiner !!

[@mikeyparker1189]

Steven Douglas you are correct

[@philliesrock1414]

I don't see your tutorial so I'm gonna go ahead and trust what this guy said over the bs you're spewing out

[@danieldennison5435]

I remember back in the late 40’s as a young kid my uncle had a still way out in the bush on his property is east texas.. my first taste of alcohol was from the still.. would come to appreciate it years later..

[@morningsidedriverock]

I’m pretty sure that hillbillys never used all these expensive high tech things to make moonshine while they were in the woods.

[@leannedavies953]

Bread fruit water sugar that's all you need

[@justin13321]

Loved watching the legend of moonshine:) and remembering when the moonshiner got his warehouse to make his moonshine legally:)

[@ghost420xo]

I really don't like how you barley got into what the "heads" is and how dangerous it is to consume it. "usually you want to remove that to be safe"

[@86Bodester]

I wonder rye?

[@thelograph7162]

Love the Creature Feature T shirt!!

[@wizzardofwizzards]

Any solder used for the copper tubing "MUST NOT CONTAIN LEAD!"

[@jamesersher7705]

Anyone wishing to save time to try this but not too sure about building your own set up there are different set ups that are sold by reputable companies. The one I like is StillSpirits. I can personally attest for the excellent set up of their T500 beer boiler and condenser units. Its easy to run and if you made the wash properly it is high octane booze of one gallon of 93-95% ABV in one run. Granted this unit will cost about $400-$500 depending on where you get it from. But they do have a cheaper and smaller scale table top unit that makes about a litter of 40%ABV. You can get one of those for about $180.

[@awsomesauce03]

so how do you handle the methanol coming off this, do you just not take the first amount.

[@garfieldwithissuez]

awesomesauce he's talking about using it a "file" so he didn't really address that. dangerous to give incomplete information though, could kill someone.

[@01vatke]

garfieldwithissuez unlikely to kill anyone. There's not much methanol in grain or sugar ferment. Learn to make cuts and you'll be fine.

[@josephwright8002]

the 5% methys will give you a banging good hangover.

[@SuperHurdman]

Great video I would like to make some to make cannabis oil which is put the alcohol in a bucket and put in cannabis and strip the oil off the plant fibre. The majority use isopropyl alcohol I would like to try to get my costs down. What is your thoughts on this? Or would I be better to go with the isopropyl instead?

[@dhubahantesool7833]

Thank you for your save my future

[@violeman]

NICE!! Thanks 4 sharing.. I do like my drink but think this would benefit as a fuel!! DEv

[@williamelliott5883]

Some things are correct never add yeast till it cools to60 degrees

[@DimmVargr]

>USA, the land of the free>no, you're not allowed to make alcohol, LOL

[@jacobhall8267]

Dimm Vargr not allowed to do shit

[@cravinbob]

yes we are, up to certain amounts and not allowed to sell it

[@shalamarjoe3699]

@@cravinbob It is illegal on a federal level, which trumps state level. Only a few states allow it for personal use, and feds can still go after you.

[@JohnSmith-rb6zj]

You're allowed to homebrew. You just can't distill it.

[@leehilton9932]

What uncle sam don't see, he don't know! Just don't be stupid and loud about it.

[@stevenrobinson9610]

Excellent video... thank you!

[@aaroncunneen328]

oh man ... you should do some homework and make this vid again

[@kitsunesden8085]

I was 7,200th thumb up! Great video, man!

[@muaddib7685]

Hooo doggie, Im gun make me sum moon shine now, dahgum!

[@yourcerealguy]

Muad Dib hot diggity uncle Dig gon make us sum this here moonshine

[@aryan1956]

I was looking for a recipe to make moonshine without store bought stuff. Perhaps we could try that in another video?

[@ohhansel]

It's your American duty to make moonshine. We need prohibition of medling in others business.

[@stanleyjenkins9543]

Theres a few things i would have done differently. But yeah its a pretty basic that explains the process. If you want good liquor tho it does matter how much water, corn, sugar basically all the ingredients, plus everything has to be super clean. Its all about the taste. Good video tho. You make enough liquor you tend to come up with your own recipe. Thumbs up on this one.

[@Mike1614YT]

find a better video if you're starting out, this one's a mess

[@Dan_TheMedic]

Any recommendations?

[@SonoranAstro]

^

[@kathym7495]

I'm just learning but I spotted way too many errors in this!

[@charlesdjones1]

It's all over the place and doesn't go into details on any of it.

[@jillshomesteadexperience6706]

I got to try and its very informative. Thanks

[@brianespinoza2034]

There are a lot of mistakes this video. Viewers please be careful and do your research

[@pfcpdh]

Absolutely correct. This video contains about 20% good info, 30% bad info and 50% missing info for drinkable shine. Not a bad starting point though.

[@Striker94001]

Phillip Hillard could you point me to a good video for making decent shine?

[@Heather22056]

Good job 👍

[@capebarrengoose7686]

Mostly crap. Basically the yeast will feed on sugar rather than starch. If the carbohydrate is starch the enzyme amylase is needed to convert the starch into sugar before the yeast can use it,. Actually the starch uses glucose best. Sucrose, the supermarket sugar, is fructose combined with glucose chemically. There are many different sugars with different numbers of carbon atoms. But you do not need to know about that. Stick to supermarket sugar or agricultural molasses and add a bit of vegetable matter. It matters little what, to provide vitamins etc for the yeast. Greens, carrots, beetroot, whatever. If you can eat it so can the yeast. Use about 100 to 125 grams of sugar equivalent per litre of water but keep the mix sterile as you can until and after you add the yeast. You do not need fancy yeast either. Dry bread making yeast from the supermarket will do the job. Add the yeast below blood temperature or you will kill it. Elementary biology and common sense is all you really need.

[@flimbonimbo7259]

He includes the use of amylase in the video.

[@tpat90]

I could make a snarky comment about his doctor here, but I won't.

[@Montalvoalexanderland]

Agreed! Bread yeast works well! Red Star is okay and so is Fieshmann. You can use a variety natural fruits to add nutrients for yeast. (ie) raisins

[@timesthree5757]

agree I make my own wine that way grape juice works best.

[@stx.1004]

Patrick Abraham can you do it I wanna hear what it is hommie wanna see if I thought the same

[@jjcharlstonisaac6222]

Good information 👍 thanks brother 👍👊

[@rexmorgan72]

That is not a thumper. A thumper is constructed differently.

[@TarrinLupo]

Yep, lots of folks let me know I used the wrong word. I misspoke.

[@rexmorgan72]

After viewing the other comments I see this has already been addressed. Great video anyway.

[@rexmorgan72]

Sorry to gang up on you. I apologize. I did not take the time to read other comments. Great Video.

[@TarrinLupo]

No worries you were trying to be helpful.

[@adeolajackofallTrade]

hi Tarrin thanks for making this vide... pls do have idea of company that sell distilling unit for a larger production.. and can you make another video breaking down how you break the corn down thanks you

[@moncorp1]

8:35 That is NOT a thumper. A thumper is completely different. What he is showing is known as the worm box or the worm condenser or flake stand.

[@TarrinLupo]

+moncorp1 Yep I misspoke about the thumper and used the wrong name.

[@larrylyon9731]

l don't have to do all that to make my brew

[@MikeWeezer-e6e]

Great 👍 Video Thank you

[@PandorasBox2]

hmm not very accurate in many ways...

[@gbcsterbear7206]

So glad I can say I learned some of the old school tricks from popcorn thanks to the internet 😢

[@YoungBreeze252]

If everybody know so much about making liquor, make a video and stop getting your rocks off on trying to prove someone wrong

[@Denver_Risley]

Because it's incriminating.

[@NoctisMotus]

Plenty of videos out there from people that really know their stuff. In general, there is not much original content on YT.

[@abdelkhalak73]

I hit the subscribe button after I saw you have 99.9 subscribers, wishing that you get the 100k after hitting the subscribe button. I hope you get to the 100K this very next week. keep on working on your channel; you're doing great!

[@capebarrengoose7686]

Just buy the still off the shelf in New Zealand. Lots of them around. Quite legal much to the surprise of most visitors to NZ.

[@JJerry-d6k]

Running your car on corn juice, nice. U should make a video called how not to blow up your distillery next 👍

[@rumpelteazer]

Your voice sounds like Steve Carrell's

[@ricardoestrada1176]

hi so you want to learn how to make moonshine🌷

[@JesusChristIsLord__]

You're the Mandela guy I keep watching and then I searched moonshine making and you came up lol What are the odds? Thanks for posting these useful videos!

[@jayti1827]

I wonder how good M🌙🌙NSHINE taste. I never had it before.

[@Helloitzkenny]

It's entirely up to what was added and how it was made. But pure moonshine just tastes like fire to me. Not fireball. But if fire itself had a flavour, it would be pure moonshine.

[@chrisl676]

Tip yall! Best way to get a 55gal bucket is to go to resturant depots and restaurants. Usually they got too many barrels for transport n they j throw em away. Ask to pick one up

[@MarkThomas123]

Nice Valved Reflux Still.. Using the Reflux is just going to help you get higher proofs... I would only use it if I were making fuel.. If you are looking to drink, just make a simple stripping still.. You need a better condenser.. There should be no steam or the drip should be cool, not hot like you must have now. Guess you have figured out, the condenser is way less than what is needed for that setup.. You can change that to a 1.5" Pipe and leave 1/4"" spacing on each side of the condenser.. Two 1/2" brass connectors on the top. One runs to 1/2" of the bottom (inlet), the other just through the top (outlet).. Solves that problem.. Not worth using Amylease for the heating, etc.. and it takes way more than what the directions say, and, you will only get 2-5% at best.. Make sure you don't use Self Rising.. Best to use an Icechest 120quart.. Flat, more surface area for the corn meal, and the water spigot won't be such an issue.. Just use a pitcher and push it down and let it run over the edge.. The last bucket or two, let them set 5-10 mins and the meal will settle enough to pour it and leave the little in the bucket.. Bread Yeast will do you better than wine or champaign yeast. Don't believe anyone who says it won't produce 18-22% if you add that much extra sugar. If you really want to see yeast work,, keep some old yeast, and boil it for 5 minutes and throw in your Diamonium phosphate and 2 or 3 One a day Multi vitamins crushed up.. The old yeast will super feed the new yeast and the DIPhosphate will supercharge the rest.. You will see it right off of the bat.. Pouring the leftover mash after distilling back into your original wash is what is called Sour Mash.. You can taste it when you pour it back in,,, rather than water.. You will be adding basically what you got out in Alcohol.. You need to make a Parot, so you can check your proof.. It is more accurate than watching head temperatures.. You have probably noticed that by now. The "Heads", your first, is a mixture of all sorts of stuff.. It will clear up pretty quick. You can usually see and smell it.. When you get down to about a 40 proof, you should switch containers.. The rest will get cloudy and will have an off taste.. You can dump it into the next batch.. Take it down to about 20% before you quit and pour back into your wash.. You don't want to reduce your conversion by putting extra alcohol into your new mash.. Get a triple scale, so you know your specific gravity and PAC (Potential Alcohol Content), if you brew to zero.. Notice at what point you get your best return on investment, and use that as a target.. It won't be 18 or 22%, or 5%.. Depending also on your still.. You can rush heating the batch, but, don't rush distilling it too fast.. That is where you get "Hot" liquer.. Use your proof meter to test and cut what you have down to about 90 to drink and save the high proofs for flame tests, etc.. and for a little fun, but, can't hardly drink something that evaporates that quick.. You can use the cornmeal several times.. I have use it up to 6 times.. You will notice when you loose the "corn" flavor, if that is what you are looking for... You should be checking your pot temp and you head temp until you learn your still.. then, you can just use your hand, and wach your proof meter in your parrot.. You have done a lot of research up to this point.. Now for the practical.. I had the same thoughts and information when I got started playing with it.. It's alot of fun.. I put a good regulator on my condenser return water, to slow it down to keep just enough water to keep the drip coming out cool Save your Amylease in case the SHTF.. And, get some Barley seeds to sprout, dry and smoke when you run out.. You are correct.. It creates the enzyme when the plant starts to sprout.. Roots first, and then, when your sprout gets about 1/4" long out of the other end, you are at max production.. Lay it out to dry a bit, and throw it on the grill to smoke it.. Kill it and give it a little flavor.. Then, mash it and cook the meal like you were doing.. But, floor sweep sugar is too cheap to worry with that until you have to.. Cheers and good luck with it.. I am not telling you what to do, just saying what i know and if you come to the same conclusion,,, it is confirming what you will learn, and you make up your own mind what to do with it.. But, it took me a couple months of testing to figure out what I figured out.. And,, if you try a batch of rum, do what I said about boiling about 1/2 cup of old yeast and adding the DP and one a day.. You will be shocked.. But,, let your Molases sit and sit until most of the dregs are settled.. That shit burns on the bottom of the pot, no matter how you try to stop it.. Marbles, etc,, and it takes a while to clean it... Feed Grade Molases is just as good, if you let it settle before pouring it into your batch..

[@nunya___]

Yeast spores are in the air, so unless you did that test in sterile lab conditions, I'm not surprised. Boiled yeast is dead, dead, dead.

[@bridgerectifier7711]

I like to make wine & champagne in the summer and for best results, everything has to be clean to begin with. Does the same amount of cleanliness need to be applied for the mash preperation? Great vid, I learnt a lot, Thanks.

[@bitchy_bitch5909]

When I was in highscool i took chemistry; i also lived on a chicken farm so every day after school, i had to tap the feeders, pick up the sick and dead birds, monitor and regulate the temp., and ventilation, etc. By buttering up to the chemistry teachers in the school, and an astronomy teacher, i learned how to produce some potent GROG, or whatever you want to call it; using whole seed grain that are/was given to the chickens, at a very early stage of their development. I never tried to make whiskey or any goodies from it because, the grain is fortified with vitamins, minerals, antibiotics, and hormones. Of course: Tyson foods, foster farms, Jimmy Dean, and everyone claims that they NEVER give hormones or GMO's to their cattle, chickens, hogs, etc. There is no sure telling what you'd make with those additives in the grain. Another thing to BEWARE of is bottled and condensed juices in stores. They have additives like citric acid, potassium sorbate, calcium chloride, sucrose, fructose, diglycerides, artificial colors, and flavors. Remember that you are distilling and fermenting certain chemicals to obtain ingestable methanol; with traces of those additives you can throw off the electrical charge of the chemistry, and produce some seriously deadly toxins! I knew some folks who poisoned themselves to death because they thought that they knew how to make some good stuff, but didn't consider added junk. BE CAREFUL OUT THERE!

[@furrycircuitry2378]

I've had moonshine it was delicious and had me rollin

[@kalleklp7291]

Nice offset still head. I thought I'd throw in my two cents anyway. If someone is going to use the alcohol for consumption, get rid of that synthetic hose on the take-off. This shit WILL leach into your spirits..just saying.

[@TarrinLupo]

Good advice.

[@mikeries8549]

Plastic bucket, plastic hose...so many things to pick on in this video. Dr. Tarrin are you a pediatrician or what? Having trouble imagining a doctor who is so careless. You took how many semesters of chemistry?

[@kalleklp7291]

Yup..! A lot of things that ain't as they should be. I only use HDPE bucket to ferment in. My still is only stainless steel and Copper. All distilled spirits will be stored in glassware and with a cork stopper in it. The only synthetic material that is used in my equipment is PTFE (Polytetrafluorethylene). It's the only material that is acceptable for gaskets and couplings...no Silicone ...or worse...Plastic..!

[@ryanhawkins8593]

How do you know how much head to take of and stop when it gets near the tails please

[@ForgedEggs]

Anyone having issues trusing this video solely based on the fact that this guy doesn't sound like he's from the Appalachians?

[@jimmystrange1]

Interesting!& well done!

[@SplinteredCompany]

I wish everybody would get with the Metric system.

[@flatbedtrucker]

Awesome video 🤙

[@Jesepy93]

so many errors in this video.

[@nicholasgeere5125]

Snap ok bye

[@DimmVargr]

Snap, piss off.

[@mikeappleget482]

Upload a video showing how to do it the correct way.

[@NoctisMotus]

Yup, a bucket load. A pretty decent video though. For the fussy, there are plenty of videos out there by more experienced people that cover most of the finer details.

[@anthonymichaels536]

Thank You for the video Dr. What is the ratio of head per gallon? Example: 5 gal of wash with a 500ml head? How big would the head be on that 55 gal distilate?

[@ctacctac1884]

Wow! Need to do a bit more research there Doc. General idea is good, but a lot of misinformation.

[@JohnSmith-ui5iw]

MAKE SURE YOU THROW AWAY THE FIRST 50ml-200ml OF ALCOHOL. Just throw it away. The very first bit of what he calls "cogeners" is actually methanol, that's the stuff that can actually make you blind in large enough doses. (Methanol has a super low boiling point, so it evaporates/distills first.) After that, you're getting plain ethanol (the good stuff) and it's safe as any alcohol you've ever had. That first 50-200ml of methanol is the thing that gives moonshine its bad rep; throw that out and you're good to go. Happy Shinin'!

[@du9267]

will a wine distiller work?

[@adamsmithwastheman]

This is one of the worst examples I've ever seen. Unfortunately even bad info is free to be posted. New people, LOOK ELSEWHERE for your starting info as this will cause you nothing but problems. And now the all important disclaimer, IMHO.

[@ARCSTREAMS]

huh you putting the enzyme through room temp fermentation instead of a 150deg F rest period for it to work?

[@Blueknight1960]

Nothing is illegal till you get caught.

[@vidarelshaug2695]

fines means it is legal for a price 😛

[@KillMeOrUDie]

Thought it was perfectly legal long as you don’t sell it

[@randystanton1224]

Tell a cop you saw someone smoking pot down the street and watch how much they dont care. Same w a small batch of liquor. It aint illegal til you get greedy or your doing something else illegal