The Laziest Dam Vodka Mash - All Grain Vodka

Sometimes it's nice to just shoot from the hip and make a lazy attempt at something.
In this video, I make an all-grain vodka the lazy way! No planning, no recipe development, no-boil and no mash! Just 50% wheat and 50% oats + a little bit of yellow label angel yeast!
Recipe: (or as close to one as I had)
Roughly 19kg rolled wheat (42 lb)
Roughly 19kg rolled oats (42 lb)
Yellow label angel yeast
Will the fermenter up to around 200 l total volume (53 gal)
Let it ferment until it's done
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Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?

[@craftedworkshop]

Man, gotta say it’s cool to see how much your production value has gone up over the years! Just stumbled across your channel as someone who’s wanting to get into distilling and am definitely subscribed now!

[@StillIt]

Cool man, welcome! And thanks :) gotta keep learning!

[@clancyson]

Would like to see you make some Gin out of that Vodka.

[@daschoe4193]

YES!!! I would LOVE to see what you would do to make a very neutral vodka. I think it would be a great exercise. Starting very neutral would be a great place to start to add flavor.

[@newzerozeroone]

Yes. I definitely would like to see you make a completely neutral vodka.

[@devilinthedetails9665]

13:08 Hiding behind the Patreons' bar and pointing at air on the other side of the screen is interesting and creative, in my book. =D

[@burleymullins8776]

People who say "A vodka is a vodka" haven't had bad vodka 😂

[@fxopl6041]

or pure vodka, without softdrinks

[@paulswift9807]

Sometimes vodka can get really nasty hahaha

[@darrenjames218]

I never fully appreciated this until I started distilling years ago. I bought a mid range vodka and thought that it was ok. However, when I smelled it, all that I got was wet cardboard! There is a huge difference between good and bad vodka!

[@stephenhogan8220]

Or only had bad vodka lol

[@fxopl6041]

@@darrenjames218 in Germany we import vodka and destill it at some gread destilleries, but the majority buys the cheap stuff for mixing it. The cheap vodkas are often the "Heads", the expencive stuff is the "hearts". When I started making Vodka, most people vsaid there is a unusual taste to it. I thought yes vodka should be neutral but you cab drink several shots from an good destilled bottle but never from this cheap shit so I collect my bottles and only offer it to wise people

[@vtbn53]

There are a range of tonic waters with subtle and interesting flavours that go great with a good quality vodka.

[@Madmick82]

At 2:50 i spotted some spare wood in the top left of the screen stored away in the roof. perfect for finishing that bench ;-)

[@theworldisastage1984]

Good luck. I think at this point... It's taken on it's own personality and is officially permanent

[@walkered]

Love the patron thanks roll over you! Awesome video as always, thanks and keep up the great work

[@danielgodfrey4415]

You gottta love having a paint mixer for home brewing. Took me 3 years of using other techniques Abd things I wouldn't have used when I started out. In the beginning, I despised 5 gallon buckets. Now, I use them as my primary fermentation bin.

[@GregChrist1]

Inspirational, as usual! Wife is going to come home asking where that 25 pound sack of oats went... 🤔 Cheers 🥃

[@davidhowick3665]

She will thank you for feeding the horse without her reminding you to do it ;)

[@boharris8179]

I use oats in my whiskey for a boost in abv and it gives it a nice bitter bite similar to barley. Plus it's much much cheaper than malted barley. I use alot of malted rye so no need for another expensive malted grain when 5 lbs of old fashioned rolled oats is less than 5$

[@NDSTraveller]

One year later....is yellow label still something you use Jesse?

[@The7thSonSteve-O]

I must say your film craft has greatly improved since the early days. In case I forgot to say way back when you showed me a peek behind your wall great carpentry skills

[@joshawawow]

Ive been waiting for him to finish the edge of that bar for years.

[@fgconnolly4170]

really enjoyable video!

[@RobertIsaac]

I'd be really interested to hear how this tastes after a few weeks of sitting in the bottle and calming down.

[@wojciechjurczyk9927]

i dont know why but it was hilarious when Jesse said thank you to the patrions but stand on the wrong side of the video :D

[@joshawawow]

He must have had many samples of his new vodka when he edited this video.

[@arealcanadian419]

He was trying to “change it up” and say thank-you in a new way.

[@popefacto5945]

I like this. Good for you and yours!

[@colwk]

I'd still love to see a whisky or burbon done with yellow label. Thanks jesse for another great video

[@jacobdeslattes3519]

I love the whitbeer vodka. I do 50/50 rice malted wheat

[@MrXlchaoslx]

Forshots are great for toasting wood

[@kennethcounts5905]

I was having the same thought. Except Corn. Okay, yellow label and Corn, no sugar and work it like you would UJSSM except for the sugar. I ran my last UJSSM out 7 generations before I decided to do something different. And after 7 labors of Hercules I find got some yellow label. And started some ground rice. Since I had everything out I ground some corn and started another 30L fermenter and they're both going batshit crazy. So now it's wait and see.

[@dimash244]

i can feel your pain at 11:40 lol running to garage at -35*C to get some spirit to proof it it down...

[@BeardedBored]

Geez, I don't know if I want to take the pain in the ass of mashing...I mean the "fun" of mashing out of my process;-) I would like to see you make a true neutral at some point.

[@colwk]

Ohh challenge for the pair of you.

[@BeardedBored]

@@colwk I don't have a reflux column unfortunately. That's the reason I want Jesse to do it:-)

[@daro9582]

The yellow label yeast would probably be a great twist to the safety net series, if you aren’t confident in your ability to mash properly but still want to transition into true all grain brewing

[@eastindiaV]

I distilled some limonene out of lemon peels, and fermented the leftovers after basifying it... tastes like Vodka. Surprising. Didn't think it would be possible. Super complicated but super wort it...

[@richmacys]

I always thought that weird tails smell was like wet newspaper. Good job on your videos! Enjoying all of the content!

[@jamesgannon2136]

Oh yes officer I'm making vodka to clean my floors

[@ryanblystone5153]

Thank you!

[@expattyNZ]

I've just stripped my pantry raid / angel yellow run. I'm aiming more for a whisky so will give it a spirit run in the airstill next week. Taste so far is promising.

[@MarknCatSaint]

If you've got any left Jesse! bottle one down to about 40ish and chuck it in the freezer for a few days, then taste it! a good grain vodka takes on a whole new level when that cold My favourite (bought vodka) is a French grain vodka straight out the freezer with a couple of slices of frozen lemon too - its so cold the glass starts to frost on the outside. Its too drinkable! way too drinkable

[@jameshwren]

Jesse, I'm trying to decide whether I should get a 208 L drum or a couple 56 L drums to do my fermenting in, what are some of the pros and cons you run into when doing a big 200 L ferment?

[@Edgunsuk]

No enzymes no added sugar ? Question what's the difference between an enzyme and a hormone ? ..... you cant hear an enzyme :-)

[@ryanlawrence3399]

That's funny

[@jock5656]

😂

[@arealcanadian419]

I’ll bet good money anyone here who has made any sort of shine has had someone say “oh that’s too strong” or “it burns” because you had them taste a perfectly aged and proofed bourbon but will ask if you can make a vodka. So yes Jessie show us how to make a tasteless vodka ;)

[@specul8online]

I'm running out of new and interesting ways to say thankyou Hilarious!

[@briangreen7105]

How many gallons will you get out of 10 gallons mash

[@boharris8179]

I started in buckets and I'm using big barrels now. I've been having stalled at 1.01 or.02 and never in buckets. Also the big barrels take longer

[@MattFogarty95]

Where can I buy sci that big from ? I can’t find a place anywhere ?

[@kevinbaxter2578]

Jesse, you have talked about fractionation of your column several times. Could you do a vid showing details about how you do that and what specifically you do in the deflag/ccvm?

[@jensnimike176]

I would like to see you make the Swedish classic moonshine! All you use is water, raffinated sugar and bread yeast. Its called Hembrännt or HB for short.

[@mrcheeseburger4105]

Do you have to strip it isn't it safe to drink like it was

[@semdevisser5227]

You are reading my mind. Oat Vokda is my april brew but I'm mashing with barley.

[@tomguitaronline]

Wonderful! I need to make a distillate so i can use if for another one of your video's ie: ouzo lol. This one is great! toml

[@JasonSmith-wj2ht]

"cementy, jaggy, furry"... got it.

[@paulswift9807]

I have a suggestion when you next make vodka and you want to infuse it use vanilla pods or essence

[@tonyoliver4920]

Vanilla essence is vanilla pods in high abv ngs Take 3 pods, cut in half, slice length wise, add 100-200ml everclear

[@barmyarmy935]

Aaahhh Jesse , so now i suppose it'd be fair to run it through a carbon filter and give it a couple of weeks rest and try it again, that's what i feel would be a finishing touch to this run..! But that Yellow lable yeast i found disappointing when i tried it.. Onya Jesse.. Barmy!!

[@jeremymenke5021]

Can you help , i love kessler whiskey, is it possible to "clone " it at home?

[@DRChupacabrah]

now you need to make onion vodka! lol

[@timscott6630]

wondering where we can get the samples? ;-)

[@fireformedwind9376]

I have used instant potato mash and yeast from supermarket

[@waglisladevil]

How long was the fermentation for??

[@williamarmstrong7199]

Any idea what the abv of the wash was?

[@jameswallace9906]

Are the fore shots are methanol?

[@timadair4339]

The pitching instructions on the package are clear as mud to me, plus I am somewhat math deficient. Would some kind soul post a formula for figuring out the pitching rate for the yellow label yeast? The numbers I'm coming up with are ridiculously large and that stuff ain't cheap.

[@thebackyardweds]

Why does he chuck the first 250 mls?

[@robertfontaine3650]

vhisky/wodka hmm... I see what you done did there.

[@dannylee9138]

I have been trying to do a ketel one and not having much luck

[@dominicmogridge3920]

I've heard it described as a wet cardboard smell.I'm anosmiac,but my tongue can tell the difference between foreshot,etc.just sharing knowledge

[@fgconnolly4170]

when you plan to plan something... Well that's just lazy 😂

[@StillIt]

Lol

[@icommandoi145]

What's the purpose of doing a grain vodka if a reflux still will produce 93~% vodka which is pretty neutral in taste and just run a straight sugar wash for the cost saving and same flavour. If you feel like you have a different taste or flavour then you've pulled in some tails

[@braxtonperry1981]

2 THUMBS UP From East Tennessee Moonshine Capital of the USA 🇺🇸 😍😎

[@efs830]

Have you tested just using sugar, yeast, water? That is typical moonshine in Sweden.

[@SB4kken]

Yes, he has tested that, both with inverted sugar aswell 😃

[@UnTamedMustang]

I've made it very often. Brown sugar works to but doesnt taste good.

[@chriscmoor]

If you want something that is truly interesting, mash, ferment, and distill Wheaties. You'd expect a pretty neutral spirit that is close to just a sugar wash. You'd be wrong. It's one of the most interesting flavors you'll ever get from a white spirit.

[@tomguitaronline]

On my copper reflux tower i use ceramic rashig rings for column filling. Have you ever used them? Just wondering your thoughts. tom

[@c.a.martin3029]

Filter it and see if the flavor improves/ changes.

[@Grandpa_RLP]

I know this is stupid but I don't drink (throat cancer and other reasons) and want to start the hobby for enjoyment and friends. If I don't have a friend nearby to taste during a run is there another way? Can I just measure the proof and make my cuts that way? Thanks for your content and helping us chase the craft.

[@stefanbachrodt7072]

Spent much time in South Africa? Your accent is so close I almost can't tell it apart 😅 Pretty crazy how similar our accents are despite the massive distance

[@JustCallMeCharlie]

interesting that the mash/wash reminded you of a witbier, there is a gene responsible for producing phenolic character called POF, sounds like whatever yeast they're using in the yellow label is POF positive, which combined with the high ferulic acid content (ferulic acid is the precursor to those phenolics) in oats/wheat could be throwing off the flavor you detected

[@simonskidmore2998]

I was thinking along the sand lines. The yellow yeast appears to be POF+, and when fermented at high temps will give the esters and phenols reminiscent of a witbier. Perhaps, the next experiment should be making a witbier with this yeast?

[@profanegardener]

@@simonskidmore2998 My thoughts exactly....

[@brandongreene9615]

Wait.. what is yellow label yeast? And why didn’t he have to do starch conversion?

[@StillIt]

The magic of yellow label! Stuff blows my mind. Don't even need to gelitenize the starch! Check out the distilling rice vid for more info

[@GeorgeBP81]

I was just looking at the yellow label Angel yeast and seems that it has the alfa and gluco amylase in it already and it lets it work for a long period. It would be interesting if you could try a batch with regular bakers yeast with a low temp alfa and gluco amylase added and treat it like yellow label angel yeast and see what happens?!

[@willykanos1044]

Rolled oats and rolled wheat. I wondered about how important it was to sprout grains. Or am I thinking about something else?

[@incredamush]

Can you use a malted barley with the yellow label and get the same result?

[@jesarlrei]

do you not need to gelatinize the starch since these are flaked products?

[@StillIt]

Not with yellow label. The stuff is nuts.

[@davidriesenmy5847]

Those flaked products are likely steam flaked so gelatinization was done for you.

[@LP23D6]

Onion vodka? You might be onto something! LOL

[@ryanlawrence3399]

Nope lol.

[@copewy22]

Did a jalapeno vodka it is awesome

[@LP23D6]

@@copewy22 Now that sounds like fun.

[@ifell3]

The rolled oats (porridge?) and the wheat where they not malted? What converted their starches to sugars? Great video 👍

[@balkamp8888]

The yellow label yeast converts starch to sugar, then sugar to alcohol... Crazy stuff

[@ifell3]

@@balkamp8888 nice stuff and thank you for the reply 😃

[@ifell3]

@davagain is it also called Nutritional yeast?

[@jesarlrei]

@davagain is this different than nuruk? i have used that to make rice wine

[@wardogdauwdd3020]

Can you make vodka without a still ?

[@mrmustachio6297]

U can freeze distill. Look up how to make apple jack.

[@Wam3Studios]

If you were really lazy wouldn't you use the genio and let the computer do it all? :-)

[@DAVIDGREGORYKERR]

Accumate all the bad stuff and store it somewhere you can combine it with old chip to be processed into Glycerine and Biodiesel.

[@Dawseyandsons]

I have a lot of budweiser zero cans (probably 25 gallons). I was thinking of making a wash with it by adding sugar and yeast nutrient etc. Then after a couple of weeks I would put it in an air still after a couple of weeks. Do you think it would ferment again or have enough food for the yeast to convert enough alcohol? Do you have any suggestions?

[@FrontYardGardener]

How long does the run take with the 2 inch column?

[@marklash9970]

For us newbies in the States, what is yellow label yeast? Is there a brand name?

[@williamarmstrong7199]

I have looked at buying some of the angle yellow yeast but there seems to be a lot of different yeasts and rubbish translations. There seems to be yellow wine yeast, high sugar yeast, baking yeast, low sugar yeast etc.. . So which do I buy?

[@darwinmtblyf3698]

Not all vodka is the same. I’ve gotten into vodka recently. Mixed with soda water and a slice of fresh lemon it tastes great. I’ve bought 5 different bottles in the mid to upper price range. Funnily enough, the best one is 42 below (even better than grey goose) and the worse one I’ve tried is ketle one (keeping it for mixing and for nasty drinks for the girls to make cocktails with to mask the horrible flavor). Keen to get home from a work trip and do my first distill. Starting with a tpw but very interested in doing a TSFFV.

[@skepticfucker280]

Titos

[@JasonSmith-wj2ht]

@@skepticfucker280 Titos used to be spectacular back when it truly was handmade (maybe 20 year ago). Now it's OK for the price.

[@timg2776]

What was the character and taste from the stripping runs?

[@chrislnflorida5192]

Oats and Wheat=Vodka? Whats the difference of Moonshine and your Vodka? U had an open fermenter and whats the receipe, lbs of grain, sugar?, per gallon of water and yeast?

[@kkuelly]

How do you tell when your mash is done fermenting? Or do you just let it ferment for 2 weeks and call it good?

[@shoquist]

Hey Jesse, I was just curious if the hydrometer would actually work given the yellow label breaks the complex starches down rather than a traditional yeast that starts off with a mash that already has the starch converted to sugar? I figured you couldn't take an actual gravity reading given the lack of converted sugar to start with?

[@mackemsruleFTM]

he did a starch test to make sure there was no unconverted starch and the Hydrometer was a final reading to make sure there was no sugar from the conversion left, that's why he didn't show a starting gravity reading as he didn't have one

[@camerongeorge4246]

Do you have a link for where we can get this yeast?

[@lasallegamer]

do you filter at all? I have found in my products filtering takes the funky yeast flavor away but i have never used yellow label.

[@TomSorrentino-r2p]

has anyone ever tried to make a mash with All purpose flour instead of grains?

[@Unclesmokey314]

Have Kate and Moosh sought you out yet? I sent them your way after they moved from Chicago.

[@willykanos1044]

Oh, one other thing. My air bubbler water traps came with caps for the big end. What are they for?

[@clarkpj1]

Keeps gnats out.

[@nellynelson965]

Anyone know where you can get yellow label yeast in the UK?

[@grahambate3384]

How many litres did y start with

[@fgconnolly4170]

quick question: what is the difference between grain vodka and non-oaked whisk(e)y?

[@BURGRKNG]

vodka is done through reflux, not pot distillation. reflux strips heaps of flavour

[@fgconnolly4170]

@@BURGRKNG ah thank you very much

[@johnstone1199]

I am going to make a sugar wash vodka with raw cane sugar in the t500.

[@josephbXIX]

Nice shirt!!

[@ifell3]

Deflag? What's that? I seen on industrial columns they set a vent condenser set to 150'f to condense any unwanted heads out, is that similar?

[@colwk]

It's like a shotgun condenser on the top of your reflux column instead of a coil condenser

[@ifell3]

@@colwk thank you for your reply

[@chrisjones1896]

This is great 👍 would DADY work if you can’t get Yellow label?? Thanks

[@jesarlrei]

unlikely without the enzymes to convert starch

[@chrisjones1896]

@@jesarlrei thank you 😊

[@chrisjones1896]

@@jesarlrei thanks - I’ve managed to get hold of some yellow label online ;-) can’t wait to give this a go at the weekend - thank you 😊

[@grayco2853]

What was the ABV of the finished mash before distillation?

[@86MrAwsome]

you cant test it since there is no sugars present. the yellow label breaks down the oats and wheat to release the sugars for the yeast to consume. alls you can do is strach test it and see if its zeroed out after a few weeks of fermenting.

[@silveraven1]

Onion fingers 🤣lol