Sorghum Moonshine! - Whiskey/Rum Hybrid?

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How to make sorghum moonshine, a whiskey/rum hybrid from sorghum grain and syrup. You definitely need to try this one. Recipe below.
Barrel Char Wood Products - barrelcharwood...
Bearded's Sorghum Moonshine
10 gallons (38L) water
25 pounds (11.34kg) Popping Sorghum grain - Olive Nation
3 -42oz(1.2kg each) jars Sorghum Syrup - amzn.to/3JOSowH
5 pounds (2.26kg) rolled oats -
Sourdough starter - 200g
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Rice Hulls - amzn.to/4a7tZgk
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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[@BeardedBored]

Get 20% OFF Olive Nation products - bit.ly/33cdUqn Use Coupon Code *BB20* for 20% OFF your entire order!

[@desertriderukverun1002]

So glad to see new content from my favorite KZbin “distiller” hypothetically 😂

[@bosherba]

Today, he is "hypothetically" here with us...😂

[@BeardedBored]

Thanks brother!

[@wernerswardt7512]

We are lucky here in South Africa we can buy coarse ground malted sorghum at the supermarket quite cheap. I made a few batches but without the syrup and oats. Let it rest for a few days with half a handful of toasted oak chips and it makes for a delicious smooth sipping whiskey

[@denisdendrinos4538]

Oooh yeah buddy. Have added Jungle oats. Does winders for the mouth feel but very little else. Do you use the big yellow bag with the blue label?

[@wernerswardt7512]

@@denisdendrinos4538 I want to try Angel yellow label on grain fermentation for sure if I can get my hands on it but I used Angel Red label although I had difficulty with starch conversion

[@BeardedBored]

Yeah, you guys are lucky to have malted sorghum:-)

[@dbomber69]

Have you tried popping it and making a mash with it?

[@justrollwithitmobility]

"If I'm gonna play this hand, I'm going all in." Rules to live by. 🇺🇸👍🇺🇸

[@BeardedBored]

52% of the time, it works all the time:-)

[@StillIt]

Ayyyyyeeee good to see you back mate!

[@cagemaster6135]

where ya at @beardedbored ???

[@thor4594]

I love your videos as it shows anybody can’t start this hobby and make Alcohol “ Hypothetically” 😅😊❤

[@BeardedBored]

Thanks!

[@itsprobablyonyoutube]

It seems like a lot of people in this hobby have a passion for cooking as well.

[@BeardedBored]

True:-)

[@townsvillebowhunter]

missed ya big fella gonna try this out

[@BeardedBored]

Thanks brother!

[@Buster-Sharp]

I appreciate what you do and respect those huge brass hypotheticals you have 😆

[@BeardedBored]

Thanks Buster!

[@paull.]

Baiju... one of the most popular liquors in China, perhaps the most famous of which is Maotai, is often made from sorghum. IMO, it's an acquired taste. I had no idea sorghum was a thing in the states, in any capacity, and from my baiju experiences it is anything but sweet (muddy wet boot filled with moldy farts is what comes to ming when I think "sorghum liquor" - but YMMV). That said, maybe I'll have to try distilling it sometime.

[@keithtromel4395]

I had one of the worst hangovers of my life, while touring the Shaolin Temple, after doing toasts of "strong sorghum wine" the night before at a project completion celebration. Never again.

[@denisdendrinos4538]

Not sure it's sorghum they're using for Baiju but even if it is, it's the process that makes it that horrible smell n flavour. Clean grain which is mashed like usual will give a nice product!

[@AaronWilsonAnarchy]

That may be more about the process than the grain.

[@BeardedBored]

Maotai baijiu is fermented and distilled in a vastly different method, so the spirit is "robust" to say the least. I made rice baijiu a few years ago, and intentionally made it to suit the western palate. Just takes a little fiddling.

[@IrikanjiToys]

Baijiu is very very different, most of the flavour comes from the yeast/enzyme Daqu and a very very complicated multi stage ever lasting fermentation process

[@stephenclifford3971]

I did not do my own yet, (hypothetically), but I did have a bottle of white dog sorghum whiskey from China I found in the local liquor store. I am sure yours tastes much better....I guess it is time to try and make it!

[@BeardedBored]

Chinese white spirit (Baijiu) is very different in how it's made. It's usually much more robust in flavor, where this is closer to American whiskey.

[@denisdendrinos4538]

Sorghum is my go to for whisky cos it's easily found in the shops here in South Africa. I get that grain smell but it's like those sweet digestive biscuits and honey. Rekon the amberona (sp) will go down super well with your sorghum. Look forward to the update.

[@BeardedBored]

Dankie Broer!

[@grasshopperhawk]

So much unique in this video. Looking forward to the aging flavor results.

[@BeardedBored]

Me too! It smells great after only a few weeks:-)

[@dieterbeckers8819]

Nice, finally sorghum!

[@BeardedBored]

Yeah it was overdue:-)

[@HisVirusness]

I grew up in Chicago; this is the first time I've ever heard of sorghum. I'm now very interested to try it.

[@BeardedBored]

Believe it or not, they grow sorghum in southern Illinois:-)

[@HisVirusness]

@@BeardedBored It's gonna be time for a road trip soon.

[@jeffreyfreeborn6879]

Chinese sorghum liquor is a big thing and it's called Baijiu, Moutai is the biggest kind of it over there. Funny thing is I learned about this from "Space Force" sitcom )))

[@BeardedBored]

The biggest difference is that baijiu is fermented almost dry as opposed to mashing a wash like I did. Flavors are very different as well. I made rice baijiu, but I do want to try sorghum baijiu at some point.

[@jeffreyfreeborn6879]

@@BeardedBored yeah, "hot starch conversion" as opposed to using koji or yellow label Angel (or any mold that converts starches to sugars) probably is supposed to (hypothetically) make whole lotta difference. But I tried to use yellow label for traditional bourbon grain combinations (corn+barley+rye) and couldn't tell the difference

[@charlie5879]

I really like watching you and the ideas you come up with.

[@BeardedBored]

Thanks so much!

[@scottclay4253]

Great to see you, Brother Bearded! Interesting stuff that. Thanks!

[@BeardedBored]

Thanks brother!

[@slobberinrocco3247]

Hey brother, that was a good video. It’s always good to see you. Thanks a lot.

[@BeardedBored]

Thank you too!

[@bradbaldauf2854]

I use sorghum in bread and in beer. I am sure whiskey with it would be good. If my wife would let me have a still, I would give it a try.

[@BeardedBored]

That's the tricky part.

[@ViktoriousDead]

Still churning out those videos!

[@dhollongstreet4725]

Grandparents ran a farm in Wisconsin. Some old rusting equipment I asked about was for sorghum. Pre WW2 and big time in WW2 sugar was had to get, so everyone back then grew the stuff. After the war sugar was easy to get and growing sorghum just went out of fashion.

[@BeardedBored]

Interesting. I had no idea why it wasn't popular anymore.

[@mR_LoPeZ86]

So glad to have another video from one of my favorite shiners! Need more you in my life sir, but not in a weird way lol. Cheers B&B🥃

[@BeardedBored]

It's ok if it gets weird ;-)

[@mR_LoPeZ86]

🤣🤣🤣 and that's one of the many reasons j need more you in my life lol

[@TigerPat_9180]

Really Appreciate Your Video , Thanks ! 🐯🤠

[@BeardedBored]

Thanks Pat!

[@bosherba]

Very nice idea...👍

[@BeardedBored]

Thanks!

[@SteveRix78]

Great video, as always!!

[@BeardedBored]

Thanks man!

[@2StrokeSmoke544]

Sweet! We need taste and smellavision!

[@BeardedBored]

I'd be so much more popular if that was a thing:-)

[@ToridoodlesAnderson]

Urbanremo lol

[@paulwilliamson8137]

Yep it's called Baijiu, I think that's right , have tired it , overseas in Asia don't remember 😅 what it was like , but it's well liked , so best of luck , have wanted to do it myself so am keen to see how you go .

[@BeardedBored]

Baijiu is very different in flavor from the way they ferment and distill it. This is more like regular whiskey.

[@SamoesADIY]

I was just searching for sorghum whiskey and, boy oh boy am I glad you made one. I wanted to experiment with just sorghum maize, maybe will still do. thanks for this. love it.

[@BeardedBored]

Thanks broer:-)

[@OutlawSpirits]

Dis right here gonna be an interestin vidja!

[@BeardedBored]

Thanks!

[@DarkHawg]

Mini Beer Keg to 1.5Inch Tri Clamp Convert Adapter Stainless Steel 304 50.5mm OD 1 5/16-16UN Thread Food Grade Silicone O-ring Found this on AliExpress and thought I’d share!!

[@BeardedBored]

Thanks for the info!

[@myvodkamaker]

Awesome and inspiring, I am going to try this for sure!

[@BeardedBored]

Dankie broer!

[@kyledexheimer6548]

Please try a run with Millet, it is used through out Africa as base for brewing (much like sorghum). Also both sorghum and millet can be malted and have high amounts of amylase in them for converting the starches.

[@zianitori]

really appreciate the context you give for all the research you've done for the vid/brew

[@BeardedBored]

Thanks so much 👍

[@ifell3]

I'm loving your t-shirt 🤙🏼

[@BeardedBored]

Haha, thanks!

[@Backdaft94]

Welcome back buddy! Looks lile a tasry project

[@MadJix]

Awesome!

[@BeardedBored]

Thanks!

[@marvinharms1891]

I have a similar fermenting now. I used 3 kilos malted sorghum and 1kg corn flakes. Sorghum has natural sourness. So I hear from traditional brewers . My first time trying to distill it🙏 I think we mustn't get ahead of ourselves here with sourness. Lacto bacteria and lemons are totally different! They both taste and smell sour.lemons will smell fresh. Lacto would smell like toe jam, or old wet, converse sneakers

[@BeardedBored]

In my experience lacto smells like yogurt. Acids convert to esters during distillation to create fruit notes. Don't worry too much about sourness in the mash.

[@marvinharms1891]

@@BeardedBored depending on were you buy you all stars from🤪

[@mdk083003]

Been missing you. Always fun to watch!

[@liamharrington4686]

Just ordered some olive nation stuff with your code. Great videos as always, Much love from jersey ❤️❤️

[@Miata822]

Sorghum molasses for rum inbound. I've been wanting to try that since you first mentioned sorghum.

[@vernontafte1718]

I made a gluten-free beer at the sorghum and lentils bread turned out pretty good

[@arghh121]

Nice!

[@BeardedBored]

Thanks!

[@lordpelvis63954]

Im an Arkansas farmer. We call it milo, not sorghum. Ive tried milo moonshine. Really good, only milo sugar and yeast.

[@wernerswardt7512]

interesting I never new milo was made from sorghum, love it but never read the label😁😁😁

[@BeardedBored]

I vaguely remember my grandad calling it milo. Almost forgot that. Thanks!

[@kjdevault]

I was a full ass adult before I found out actual molasses was made from sugar cane. Sorghum molasses was what I always knew as molasses. It’s freaking delicious with some salty butter on fresh, hot biscuits. Missouri Ozarks here, and we just call it molasses. There are still several producers of it around, and you always find it at festivals and such.

[@paulclifford5712]

A Chinese mate of mine gave some Baiju once… this exact bottle @ 60%. It was potent. 2017 it was $100 for a 500ml bottle. Exxy! It’s distilled in the same distillery in china has been making the same liquor for 500 years. Us Aussies have such a small history in comparison!

[@BeardedBored]

I've made rice baijiu, but I do want to try sorghum baijiu one of these days. Might not be made in a 500 year old clay pit, but it'll be fun to try it.

[@AaronWilsonAnarchy]

Using it in a grain blend with malt, rye, and corn is appealing to me. I like millet in bread, why not whiskey?

[@BeardedBored]

I'll have to try millet one of these days, and quinoa, and teff....list keeps getting longer:-)

[@lmy5pence481]

Glad I got you again, Good to get This one although I will have to search for that Sorghum syrup, haven't herd of that. Yes, Beaver is reel scars lately. interesting recopy, have to test it. Leon. Yust resubscribed.

[@rjfussell]

Ya'll make it look so easy,on the channel anyway,nothing about this is simple,well maybe a tpw,always looking to see what you're making.

[@noelausten1]

Bearded... good attempt on saying Nqomboti bud. Well done... I'm sure this is gonna be a hit.

[@Mezox13]

Your pronunciation of umqomboti is very close. For the q click your tongue more then it's spot on otherwise great job 9.5/10

[@BeardedBored]

Thanks! I don't know if I'll ever master the click. I have a dumb tongue, hahaha:-)

[@Mezox13]

@@BeardedBored you did good though

[@Daniel-vp2on]

Asked Jesse this too: Don't know where else to bring this up, but apparently an American judge ruled against the prohibition of home distillation. It's all very confusing, but I would love your take.

[@KernsJW]

Great choice on wood, was thinking it when you said it. For the oak staves, i always find it hard to know how long to keep them in. Any tips? I've been adding oats and wheat to my whiskeys for a bit now and really like what they add. You strayed from the hypothetical more than I'm used to seeing you do!

[@dp5548-g1e]

Have you ever considered air popping 25lbs of popcorn and then fermenting it? Love your videos!

[@Rubberduck-tx2bh]

Hey Bearded! 2 quick questions for ya: Do you have Liquor Fairy stickers available in your store? Have you seen "The Shine Shack" KZbin channel? He recently mentioned something about Olive Nation extracts being not just used in final product for flavoring, but also in your thumper (?!?). Intriguing idea...

[@BeardedBored]

I now have stickers! - bearded-and-bored.creator-spring.com/listing/official-bearded-and-bored-sti I'll check out that channel. Thanks!

[@Rubberduck-tx2bh]

@@BeardedBored That logo is kick-arse, but do you have stickers of the actual Liquor Fairy? Like that's on your coffee mugs & your liquor robot? Thanks!

[@redneckrvliving]

Hey Bro. Glad to see ya back. Hey, I have a white oak barrel that I used 1 time. I'm thinking about using it again & I got to wondering îf there is an optimum proof to use when I refill my barrel

[@JerryTolley420]

Here from Still It, So you just got another subscriber! Also I'm in east TN in "moonshine country".

[@BeardedBored]

Thanks brother!

[@kyleo1236]

Have you ever tried making alcohol with beans? I saw a video a while back from How to Make Everything and he made a beer from soy beans and said it was better than he expected. Seems like it would be possible.

[@BeardedBored]

Beans have a ton of protein and not much carbs. You need the carbs to convert to sugar to make the alcohol. I've read of some folks trying it, and have seen that video. I might try it one day.

[@dbomber69]

Should have taken some and popped it to add to the wash.

[@BeardedBored]

👍

[@philiptruitt]

Freeze the sourdough starter! It goes dormant and will "wake" when thawed. Then feed normally.

[@jonathanzivan1885]

Is this like maotai? That stuff is amazing!

[@jonathanzivan1885]

en.m.wikipedia.org/wiki/Maotai

[@BeardedBored]

It's not a robust tasting as maotai, baijiu. But I think that is because it's fermented in water, rather than solid state fermentation.

[@LBishop0789]

Been watching for a while now and was wondering if macerating low wines from a stripping run of brandy with fruit before doing spirit run would help carry over more flavor.. Asking for a friend....

[@BeardedBored]

Never tried it, but here's what I know. Most of the aromatics will come out in the heads, so you make want to blend in a bigger splash of heads to get that fruit flavor into the final product. Hope that helps your "friend" ;-)

[@stefanleijon9637]

Ah finally, I have missed you man and was thinking just the other day, hey where is bearded its been a long time. And boom this shows up :D Great video, really interesting, I have never heard of sorghum booze before.

[@BeardedBored]

Hey, thanks! I've got some more projects coming up soon:-)

[@stefanleijon9637]

@@BeardedBored Nice I´m looking forward to it :)

[@jamesbezy4496]

Im surprised you never mentioned Baiju which uses sorghum.

[@aaronreash814]

In China they make Baijiu / Kaoliang thats mostly sorghum

[@brocktechnology]

I'm left wondering if you could pop it instead of grinding? Would that be enough to expose the starches to the enzyme, and what would it do for the flavor?

[@BeardedBored]

It would pregelatinize the starches for you, so you would only have to have the mash water at 150-155F, then add your enzymes, instead of using much hotter water to gelatinize first. The popped sorghum has a nuttier flavor than the unpopped. I've read about folks using big bags of popped corn for whiskey, so it'll definitely work.

[@scottaustin5290]

How many times have you used the vodka plus machine? How big of a mash have you run? Hypothetically that is

[@dougshelton69]

Here in Tenn...my likker store dont carry OKIBOOKITA😢

[@AlbeeSoaring]

I use sorghum to make gluten free beer.

[@jeremylastname873]

Weird science fact: Your shoes are already fermenting. 😂

[@mR_LoPeZ86]

Question... have u made peach brandy using canned peaches? I came into cans of peaches, pears and mixed fruit. I don't know what combination to use. I've had good results mixing canned pears with fresh plums. Some of the best stuff ive made

[@BeardedBored]

I have not tried it yet, but if it were me, I think I might go all in. Everything in a bucket to see what happens.

[@mR_LoPeZ86]

I was thinking that too! But the purist in me was having 2nd thoughts. All in it is! Got any quick tips or suggestions?

[@kjdevault]

@@mR_LoPeZ86take careful Cuts. Most of your fruit flavor comes over in the heads. Take small heads cuts, whatever you normally do for hearts, and small tails cuts. Air them out for a day then decide on your blends. And proof your test samples waaay down. Don’t blow out your pallet or have the ethanol aroma masking the fruit aroma.

[@edwardhelms7468]

Love the video hey what happened to George he's disappeared on us again but again I love the video keep doing unique things

[@BeardedBored]

Thanks! No idea about George.

[@thethirstybookworm]

So I says "sorghum? Damn near killed'um"

[@lazyplumber1616]

Dude...What was the OG and FG before the "Hypothetical" part?

[@BeardedBored]

This doesn't happen often, but I forgot to write the OG down. I think it was 1.070 or 1.065. FG was 1.000.

[@aririce4607]

Distilled Braggot?

[@johnreynolds3948]

So the liquor fairy are working hard

[@BeardedBored]

Yep;-)

[@stuartpowell449]

Where are you at ? It's been a while and not a peep . Do a video on how you are and what's been going on if nothing else. Nothing out of George either for months only Jesse.

[@paulwilliamson8137]

Mate the Chinese make the largest amount of whisky per year ,in the world ,and have done for centuries,out of sorghum !and it is held in high regard ,

[@BeardedBored]

I made a rice baijiu video a few years ago. I'll try a straight sorghum baijiu one of these days.

[@bobbobson4607]

I want to see a rum made from the syrup with a back-set/dunder multi-generational thing, and Cachaça from fresh cane juice. It would be easy enough to get ingredients for rum, but you'd have to know a "guy" to get fresh sorghum juice. I don't even know where to look for that "guy".

[@FjHenderson]

I get it by gallons from Amish

[@BeardedBored]

Lucky!

[@OzarkStillWorks]

Sorghum makes the best rum, even though you can't technically call it that.

[@BeardedBored]

At the hobby size, it's "rum". Hahaha:-)

[@OzarkStillWorks]

@@BeardedBored absofuckinlutely!

[@MereCashmere]

Perfect product but cut your wood in half! Way too much oak even after the amburana is taken out, you need about a third of that oak stick in there for proper oaking.

[@ToridoodlesAnderson]

Come back bro you make excellent liquor videos