A Better Vodka Recipe? Is More Sugar Better?

[@jmdb1414]

Would be nice if you could discuss differences in mash ingredients to make vodka: potatoes, wheat, sugar wash etc. Simply trying to weight advantages, cost and effort. Thanks for considering

[@brendanm6069]

"I like my vodka to taste like whiskey" - had me lol. maybe the best new t-shirt for chasers!

[@cardinia1]

chur my bro continuing to hold it down those on a budget super cool

[@MrDelegon]

Really loving this channel. As someone new to the hobby I've been watching a ton of the older videos and they've been a wealth of info.

[@StillIt]

Welcom to the craft :) Awesom. Man its kinda embaresing looking back on those old videos now. But I guess I will feel the same about this one in another 3 years time.

[@johnpilon]

@@StillIt I really liked a lot of the videos and your learning process.:) Yes the production quality wasn't quite as high as now but the content was excellent. Personally I'd love to see more vids like that. With equipment explanations and build videos more about the process etc.

[@vialb2]

@@johnpilon @still it Agreed!! Jesse, the older videos have AWESOME content! The learning process you went throught is very useful and interesting to follow. I learned to solder and braize from these videos man, useful stuff. Then, I think you explain better than many people how to do all grain from your beer brewing experience. I loved to follow you discover new recipes.

[@Jfaram064]

i just put on a teddysad with champagne yeast and I added rolled oats, i didnt have salts or multivit either but i did add an orange berocca, took off like a rocket and hopefully be done for a run through my t500 at the weekend,I used wheat spray malt in a previous batch of teddysad in place of the wheat bran and was great although not cheap. ive got a molasses wash on the go too but that was litterally 3kg molasses with every tiny half a bag of sugar in the house brown/caster what ever.

[@StillIt]

Awesome, enjoy it ;)

[@dimash244]

Our local home brew shop sells wine yeast "Super B" "handfull for 5$"(i fit about 80 of them) so i put 11 of them in 180 liters turned out great P.S. bread yeast is actually hard to find in North America, some people use ale yest to make bread

[@StillIt]

Good point on the baker's yeast. In short supply now. If you can get it at that price and it works, dude nice!

[@leperousbeing]

Been using spoons out of my big jar of mixed polyculture to make bread. Bread yeast works great for vodka and DADY works great for bread. Cheers!

[@ToastedSynapseGaming]

I would suggest not dumping all your sugar at the start. Wait until those 48 hours are up (when you take out the fish pump) and then add the rest of your sugar. For your 50kg, maybe 40kg at the start and 10kg after 48 hours. You can also dissolve the sugar if you see fit. It also helps adding it at the exact right temp you want. At this point you can also throw in just a bit more nutrient. So this gets you the best of both worlds: Taking that starting gravity at 1.070 - 1.080, then after the yeast have eaten enough to get to 1.060, you bump it back up again to 1.080, so you never go past that point, while getting your desired ABV (you may need a calculator online that references gravity vs. sugar and input your added sugar there to calculate your 'true' starting gravity, which should be 1.100)

[@djscottdog1]

For my voddy, i use yeast sludge from my lager then dump more suger in and turbo yeast to finish it and it works out ok

[@FedericoLucchi]

I always use Angel's baker yeast for rum. It's very fast (4-5 days for a 10-12 ABV wash) and I really can't complain about the taste even with a potstill

[@paulsapper]

Hey Jesse Great video man, lol editing and your virtual presence has come a long way since your beginning into this. Well done and great video

[@StillIt]

Cheers Paul, thats a nice way to say the videos were shit back then lol

[@paulsapper]

Still It Lol no not at all bro , hahahah sorry I didn’t mean it like that, was a complement on how far you have come, I am in training and with this Covid19 we are doing a lot of virtual online stuff now and its hard work as you know and I don’t even have to edit my stuff. Looking forward to your newest video.

[@StillIt]

Nah I know mate. Im just messing. But for real, it was kinda shit back then lol. Interesting, so many industries have had to go full Digi. Its a big change man, and yeah, a lot of work involved that you may not think of beforehand.

[@paulsapper]

Still It Lol Yes I you sort of figured that, I wouldn’t say kind of shit more raw and unrefined, to be fair your earlier videos are still good quality and the info is kick ass, hand on heart I honestly can see your editing and production capability has stepped up a level or three. Mate from the other side if the pond, I commend you on your pod casts and instructional videos. Your videos have helped me to be come a better distiller and that’s what chasing the craft in my eyes is all about. Thank you

[@leeattewell7621]

I've only recently found your channel and it's frigging awesome! Nice to see you being so honest about the gadgety side of things. I'm about to do the original fast vodka recipy tomorrow. Thanks so much mate 👍

[@andyh7537]

Those nutrient amounts seemed very small for the volume. DAP is usually used around 1/2tsp per gallon. I wonder if that slowed things down.

[@philkraemer6478]

When I have made high ABV dessert wines, I have generally added the sugars in several additions in order to avoid stressing the yeast too much - of course, the yeast will need to be able to handle the higher alcohol levels too.

[@stephenmozingo9383]

Great Vid man! I've been following since almost the beginning and I love what you've done with the place...😁 .....but (with complete respect) the missing trim board has had much more of my attention. 🤣 If I could I'd be willing to send you a piece of 1x2. LoL, just having fun with you...but seriously.. give me some measurements man. Thanks for your content and all the hard work, love your channel bro!

[@mattmorton3321]

HAHA I've noticed that as well and keep watching to see if it get finished as well.

[@derrickfoster644]

I have a feeling it is a bit of an ongoing joke at this point lol

[@StillIt]

HAHAHAHAH This is turning into a thing man. I had every intention of fixing it right away. But I get a strange sense of pleasure leaving it like this now.

[@StillIt]

@Derrick Foster Indeed it is lol

[@stephenmozingo9383]

@@StillIt Hahaha! Awesomeness! Love it Bro!

[@benfinch9829]

I’ve been told that bringing porridge oats to the FFV Party gives it a really nice mouthfeel.

[@1FrenchConnection1]

Hey nice work! You are getting ready for summer drink 🍸! Automatic system is great. But I’m looking to build an a continuous still at 1.5 kw. Heating up in 5 minutes. This is something that I would like to see on your channel when time permits for the hobbyists. Cheers you rock 🤘! First time to watch you on my 4K TV, I felt to be in your garage!

[@StillIt]

Going into winter here :( Dude, a continuos still is a big undertaking for the hobbiest! Let me know how you get on, I will probably have some questions for you!

[@theomnipresent1]

I think a couple step additions of sugar would help reduce yeast stress when pushing ABV.

[@StillIt]

Yup! Very good sugestion. I am thinking I need to do a video on high gravity ferment in and of its self.

[@anratse]

@@StillIt I think you should. Way back when Rad pushed bakers to 19percent if memory serves. He said it tasted like shit though. Step feeding does have its place in rum ferments for example, neutral not so much imo.

[@dack4545]

Should of topped it up with 5 ltrs more water dude and maybe a small 30-40gr pitch of yeast, take some of the wash 250ml and 150ml water + yeast let it get all nice and creamy pitch Job done 👍🏻🇦🇺

[@Teddysad]

Great video. I agree on the Angel bakers yeast. It is what the recipe was created with. Yes the lower sugar and fast ferment mea n that it is a real turbo alternative and better in economics and flavour . The 1065 to 1070 Starting gravity it the sweet spot.

[@StillIt]

There you go guys. The man himself :) Thanks for the OG recipe mate. Its a huge benefit to the community.

[@garybunn4495]

You said it at the end, the machine takes away the craft, that’s why I do it, plus as you said you want to make variations not just Vodka, well done.

[@dirtfarmer4885]

F it Jesse. More yeast more yeast! I' m having a blast experimenting with vodka washes and going over your vids while working the T500 in the kitchen.

[@glleon80517]

Good luck finding baker’s yeast in the US, mate. My grocery store, a big chain, has been out for months. I finally made my own sourdough starter which does not need packaged yeast. Starter lasts for years if you feed it occasionally. Haven’t been brave enough to use it to make whiskey... yet.

[@kevinjones5001]

Perhaps in future add some lemon/lime juice as a source of citric acid when the refined stuff's not at hand. (I remember a mead making book suggesting such; straight honey's lacking in some nutrients yeastie-beasties like so some supplementing's apparently required.)

[@chuckdontknowdoya6100]

That's why I have four lemon trees in the yard.

[@geoffvandermerwe6220]

Holy shit dude . I’m new to distilling but that still you used for making the vodka is amazing. I have and still brew beer for a good couple years but this hobby seems to be pushing me to new levels . Thanks for the awesome content. 🍻

[@StillIt]

Hows it going geoff. Its a awesome piece of kit. But you can make stuff just as good with something a whole lot more simple.

[@geoffvandermerwe6220]

@@StillIt Thanks mate ! I have a grandfather but made my own still attachment and its works great so far. I would like to make a proper reflux still like the Keg setup you have but that will have to wait we are in the process of immigrating to New Zealand from South Africa. When we are settled in I will be able to continue with my build. Have a good day weekend bro !

[@nocturnechanson]

I used to use champagne yeast to make mead 🍯 it gave a dry slightly fizzy finish that was rather nice. 😊

[@martinbushnell754]

Whoop... Fantastic Jesse... Loving these videos and pod cast...

[@StillIt]

Awesome, glad you like them : )

[@TheNumbers400]

Just a thought here, what if you were to cool your boiled grains to about 62°c and add malted barley to it. That way they would convert to simpler sugars for added ABV yet still be included in the wash for flavor.

[@mikesterv]

Good stuff mate! I’ve been running TPW and WBAB with Edmonds bakers yeast with great results, just bought some Angel yeast the other day (hadn’t seen it before), will put down a couple of 25l wash’s this weekend. I see the Genio runs SPP, I’ve just ordered a liter of SPP from Russia to run in a new VM column I have on the way. It seems to be the bollocks for reflux efficiency.. Love the videos, great to see a fellow Kiwi doing this with passion, great presentation 👍

[@StillIt]

Nice man, interested to see what you think of the Angel yeast. Yeah, I feel like the SPP makes a noticable difference too. Cheers

[@nickbaltzer]

You can send me the genio still I will take it off your hands 😅. As always great videos man you are very informative but in a very fun way. Keep up the amazing work !

[@mistermeanial1690]

Just wanted to say thank you for this video. I have not yet started in this hobby, but I am looking into it since my wife (unfortunately) is allergic to corn. Finding recipe alternatives to some of the more common corn recipes has been a little bit of a challenge. Once I am confident that we can, indeed, home brew a nice variety-I plan to start quickly. It is also nice to see someone not present themselves as perfect, rather using mistakes to teach and help others. Thank you for that

[@chuckdontknowdoya6100]

You can use wheat oats rye barley any grain you can get besides corn rye will give you a good bite so don't go over 20% of your grain bill.

[@StillIt]

Ah man sorry to hear that about your wife. There is corn in dam near everything! You can totally make good stuff at home and do so without corn.

[@ironmck9826]

Great job keep it up! I started tuning in to you amidst the covid sh** show and of course since I live in a place where it is not specifically legal to home distil, of course my intrest has only been purly academic...... But your feed is great! Thank you.

[@top6ear]

Distilled my first batch today, changed the reflux to a pot still. Only got 5L out of 28L RUM. It's not bad, zero bad effects, drank 450ml at 40% feel better than I would if it was store bought. Odd. Has a bit of a raw taste of earth and fermented molasses. The next batch is 120L this one i will use the full reflux.

[@StillIt]

Awesome, sounds good to me man! IF you are doing something like Buc Bobs its going to be VERY differnt than most store bought product. Unless you are going out of your way to find HOGO rum.

[@top6ear]

@@StillIt 1/3 molasses, plus I used your Spice combo and a hop sock and it's pure magic. Yes I added maple syrup to it. Just a tad. We have the good stuff in Canada. Can't save the Dunder ... Full of carbon.

[@top6ear]

@@StillIt this totally smells and tastes like a hogo rum. Crazy, zero bad effects at all, perfect for airline pilots. What still setup should I use on the next batch. Used D022 rum yeast by White star.

[@kevinfox7019]

Hi Jesse, love the videos, keep em coming. I think you were using a jacketed 50L Genio? Ive been reliably info'd that there is no need to do stripping runs. Just pour everything into the Genio and clean 95% ABV will come out.

[@StillIt]

Yup, thats what I was using. And yes, it will. But then I would need to do 4 or perhaps 5 slow ass spirit runs, take cuts on every one. Then blend back together. Its just quicker and more efficient this way :)

[@tomcr250]

Awesome as always Jesse looking forward to the Collaboration

[@shanej2429]

Hey Jesse, have you tried using the ever so in popular beer brewing yeast, kveik? Most strains fermenting between 35-43c finishing fermentation in 3-4 days, end result for beer is a clean profile, so I would say it would be good in a wash for spirits as well maximum ABV typically 8-10 %.

[@StillIt]

Dude! No! I keep meaning to do this and I have not. I have my eye on the imperial strains that bost guava and pineapple esters. You know what, I may just order some right now!

[@shanej2429]

@@StillIt I was sceptical at first but Kveik soon put me in my place, I'm brewing beer mostly at the moment bi haven't done much spirits for a while but I can't see why it wouldn't produce great results. I've got about 5-6 different strains now, the pitch ratio is very low compared to other yeast so you don't need much to go a long way, also it re uses very well or do what I do make a starter and put a side some as your house culture. 😃

[@DaardieAnderMan]

Loving this channel more and more with every new video😁

[@featherweightfarm]

Hey @stillit can you do a video on how you clean/sanitize your equipment at the home scale level? I have just purchased a 220L drum and I can't even reach into it, so I'm wondering what techniques you use... Kind of a boring one. But it's pretty of the process, so I'd love to see a bit about your process!

[@johnpilon]

Another great video Jesse! Thanks! Did you happen to look into PH control to raise it up? Potassium carbonate/bi-carbonate, calcium hydroxide as an adjuster or calcium carbonate as a buffer etc? I know sugar wash (with table/beet sugar) becomes very acidic and slows the ferment to a crawl, or even stalls. Has to do with table sugar being a disaccharide and acid being produced as the glucose and fructose are broken down into the separate molecules. Since dextrose is a monosaccharide (being pure glucose)... it doesn't have the same PH issues I've found and ferments a lot cleaner. I'm sure you're well on top of it but just something I thought I'd mention.

[@StillIt]

Yeah, I should have mentioned it in the video but kinda forgot. I checked it a few times and it actually buffered really well. It only really started to sour after the wild stuff started to grow when fermentation crawled to a almost halt.

[@Teddysad]

pH becomes more of a problem in longer ferments as the released CO2 combined with water to form carbonic acid. In the standard recipe with good temps and the fast ferment it is much less of a problem. Leaving out the citric acid at the start may also assist

[@markbader4942]

So, with all the research to date, which is it for you, Teddy's FFV wash, or Birdwatcher's TPW? I just watched your Feb 2019 comparison, and at that time you said you should re-make the FFV as your process has very likely improved. So, circling back, which do you think now?

[@danhughes7676]

Tpw is a neutral spirit and tffv is a vodka, you generally get a higher yeild from tpw but tffv is way better to drink by itself. Tpw is awesome for mixing with neutral spirits and oak or liquors.

[@StillIt]

I'm all about tsffv man. It's may fav still. This video was kinda me setting my self up to fail a little, to show that the of recipe is awesome.

[@BillMcGirr]

Cool video... enjoyed it immensely.💪👍🥃

[@StillIt]

Glad you liked it my man!

[@marccampbell312]

another great vid Jesse, thanks, did you mention somewhere that teddysads done a new version or version 2 of his recipe? i thought you did, but i cant find where you mentioned it after re watching several times. hope that you can help. thanks

[@StillIt]

Yup, Its in his post on the Homedistiller site. Use the link bellow in the description, scroll down to the bottom of his opening post :)

[@heymulen1840]

Hey Jesse, awesome video ! Question : you have a nice little pot still, so how about making some small batches of ?something? with different gravity, trying out how far you can stress your angel yeast before the product suffers from it.

[@danielarnesen4662]

What are the little spiral twisty things called that you have packed in the collum?

[@jonharrison5275]

Hi Jesse, another great vid and was really interested in your variation on Teddysads original recipe. I have just finished 2 batches of the original but using Lalvin EC1118. Start 1072 and finished at 990 after 11 days. I'm pretty happy with that and love the taste. Have tried other recipes but never had consistently good results like I have with Teddysads original. Keep up the great content. I look forward to each one as our journeys have followed a similar timeline.

[@StillIt]

Awesome, that seems like a solid upgrade to me. Yeah it's a solid recipe!

[@Teddysad]

May I point out that the bread yeast is much faster than the 1118. One of the reasons for its inclusion in the original recipe along with the cost savings

[@saleshks]

Can you pls have video uploaded on how to dilute ABV.

[@loekie123]

Check Jesse's video "When to proof spirits - Common mistakes & How too. 16:19

[@StillIt]

Here you go mate: kzbin.info/www/bejne/jWPSpJ2QacyFfcU

[@samwuijster7150]

So I've purchased an airpump too. When am I allowed to use it? And for what purpose do we use it? What kind of products react for the benefit to extra oxygen?

[@bernhardrohrer9593]

if you want to save money on yeast - what is wrong with making a starter?

[@StillIt]

Yeah your can for sure. I'm all for using a Brewers / wine makers etc yeast for whiskey/rum etc. But mate, this stuff rocks a vodka. The more I use that angel the more I love it!

[@IvanHawkes]

Brewer's yeasts aren't meant to be neutral, each has it's own character - and the same is true for baker's yeast. Most people think baker's yeast is a pile of crap, because - for brewing beer - it's probably not great. I presume (never tried it) that it produces esters people don't enjoy. The thing is, that doesn't matter quite so much for vodka because you will be removing nearly all of the esters and off flavours from the wash when it's distilled. Baker's yeast has the advantage of being cheap in bulk, and working perfectly fine for the job of distilling vodka. Sure, you can take a distiller's yeast, make a starter, etc...or you can pour 400 grams of cheap yeast (under $7NZ at a guess) from the can into the drum and be done with it. Give it a try, worst case, you lose a few KG of sugar.

[@LatinDanceVideos]

Genii still, ~$11,000US That’s not a still, this is a still. I’m impressed, but how does anyone afford that if they are not selling product?

[@rickschneider9019]

I do have to ask how many more friends in your town did you get from your KZbin channel. I would be waiting for your next batch to taste 😎

[@logigustafsson]

Hey Jesse! I know this vid's 6 months and counting but I hope you'll pick up my question. How much would you load the 50L keg (with sugar wash) for a reflux run with the SPP in the column? Same volume as in this stripping run? Cheers in advance, love your content mate! Have a good one!

[@StillIt]

You can actually go a little bit fuller if wanted/needed. Your chance of puking on the spirit run is significantly lower.

[@logigustafsson]

@@StillIt awesome, thanks for your quick response mate! Built one similar to, and inspired by yours, and it's time to break her in really soon. Exciting to see how she cooks, and delivers!

[@blackfire9750]

hello jesse what u think about adding vanilla and coffee beans with some dried fruits to the whiskey

[@StillIt]

Yeah sure go for it. I'd say do it like a tincture.

[@Blarsen1971]

Great video! Back on track Jesse :) I've tried both mk 1 and 2. Like them both for a gin base. But i never used dap, newtrients or epson salt. I do it like the TPW. A can of tomatopaste, and cirtus to balance the ph, and bakers yeast. Just to keep it simple and cheap... And it works fine :-)

[@jasonjeffers3929]

Love this channel and I have just started and I read a cheaper way to make corn mash with all purpose corn mill. And use baker yeast in the packets and my was was working good like yours from the video and then in about 3 days it wasn't pulling the fome up but I can still see small bubbles. I love your channel and would love your help in this one pls.

[@StillIt]

Cheers man. Sorry man I'm not too sure what the question is? Your wash was fermenting well but then stopped?

[@jasonjeffers3929]

Yea it was working good then stopped I am new at this and try to watch all your videos. And I need to know how to do step by step with what I got to work with. Could you do make a video of how to do this step by step or just add some of your videos together and show what to do

[@HeartPumper]

@@jasonjeffers3929 He already did. It's about stuck fermentations.

[@brianmckibben2300]

I didn't see the starch conversion part or missed it. maybe it was just a grain flavoring. When too much sugar just dilute the wash with water and agitate it.

[@StillIt]

Yup, there is no conversion here. Its used as a yeast nutrient and flavouring additive :)

[@DroneRecon]

Great video, Any chance of doing a video about the genio still? I’m interested in getting one.👍👍

[@StillIt]

Yup, I will get a few more runs under my belt and then do a straight review on it. Its a awesome piece of kit. But IMO it has a fairly narrow set of parameters where it becomes worth the investment (compared to other options).

[@chuckdontknowdoya6100]

You really cracked me up on this one try to save pennies on yeast and then loading your mash in a 15k still leave the bread yeast for bread because it's like a box of chocolates and you never know what your going to get.

[@StillIt]

Haha I hear you. I'm telling you mate, that angel is bombproof. It's always done me solid.

[@Armedcor]

Bread yeast is bae. Does an amazing job"

[@ArmyGray]

Yeah. If someone can't spend a few dollars on DADY, this probably isn't the right hobby for them...

[@rogerleeson1256]

@ army gray, You've got to be joking! !

[@andywhf8249]

Army gray keep those comments for the home distillers forum

[@leeirvin5983]

Great info loved the video!!

[@StillIt]

Cheers mate👍🥃

[@ClassicRyder1]

Are the grains just for flavor in the wash or are you adding amalyse?

[@MrMeasureTwice]

Hey Jesse!? I totally LOVE your channel - I haven't watched EVERY video, yet, but working on it. I gotta ask though... what's the story with the $11,000 (USD) super-sexy-stainless-computer-controlled-robo-still? You started out with no still at all, built one on your own, a few bumps along the way, and you've always said you're trying to keep the hobby inexpensive. If you did a tell-all video of the Genie that fills the bottles, please tell me which video explains why you have that thing and how it fits into your mantra of keeping it a cheap and attainable hobby/craft. I 'still' think YOU'RE AWESOME - get it?? Pun intended. :-)

[@leonbessesen9589]

Can you use a fishtank heater to control the temperature???

[@StillIt]

Yup I have done so in the past. Plenty of guys swear buy it

[@AA-gt1ge]

Do you really need to use so much yeast? As a bread baker I know even one granule will multiply like crazy after one day at 25-27 celcius.

[@glleon80517]

Great vid, Jesse! For Americans, does “kibbled” mean crushed? I googled it and got links to expensive health food sites.

[@gueto70]

we call it cracked.

[@jarekszulc3564]

Such a GENIO is a dream. Greetings to all. 👌

[@StillIt]

It's a cool piece of kit man. But honestly, it's not going to make your spirits better.

[@daedline]

how much vodka did u get out of 200-liter bucket? and In case to make it better what kind of yeast we can use?

[@mattmorton3321]

I have a question about the Epson salt. Is that the same salt you use in the tub or different kind? I saw your link but I have some from the grocery store. would like to know if it's save to use? Good Vid thank you for sharing.

[@chuckdontknowdoya6100]

As long as no perfumes added you can use it

[@mattmorton3321]

@@chuckdontknowdoya6100 Ty it's just plan Epson sal

[@StillIt]

I love the comments section here haha. Nice work Chuck :) Cheers Matt./

[@OldSchool3638]

@@StillIt and don't forget to scratch some epsom salts in around the base of your tomato and pepper plants when they start blooming - it boosts bloom production. I use it more for that than making a foot bath like the wife :)

[@chuckdontknowdoya6100]

@@StillIt Right back at you Brother

[@spikelove9533]

Flavor suffers as well in my opinion when you over sugar. Great vid and super nifty still tha.ks for posting

[@StillIt]

Agreed :) Yeah the think is fun.

[@spikelove9533]

kzbin.info/www/bejne/joOTlomkgZyDmJo I'm doing some up grades on my still 😊

[@tylerpoling3263]

Just as an Arch. Designer..really bothers me that the trim is not finished on the table. Otherwise I get it, you got a lot going on,for sure.. I'm just picky! Haha Good job on everything else. Where'd you get your barrell? What was in it before?

[@StillIt]

HAHAHA, Yeah this is definitely turning into a ongoing thing now. . . .

[@Dolphnmagic]

@@StillIt i didn't notice it. i'm a viewer who expects a shack vibe. it's all part of the authenticity. if you went fancy , part of the appeal

[@Dolphnmagic]

@@StillIt i didn't notice it. i'm a viewer who expects a shack vibe. it's all part of the authenticity. if you went fancy , part of the appeal

[@94hayster]

Where abouts do you get wheat bran? I thought supermarkets sold it but I haven't seen it anywhere

[@scottdesart275]

Well, I’m going to use your grain bill (scaled down of course) I’d love to have a still like that, but don’t have 35 grand lying around.

[@kbeattyify]

Jessy , Why didn't you use the Genio to do the stripping run?

[@steveh9997]

Hi Jesse. Great channel. I’m only a newbie to all this world of distilling, you have lots of content that I must catch up on to help me out. Where can I pop a few questions to you or other experienced distiller. I bough a nice reflux still that’s probably working too good, giving me 92-94% down to 80% then the temperature starts to climb but little flavour. I have only started with a sugar and turbo yeast wash. Finish product taste and smell is very spirty if that makes sense. So to add a little something to the drink, I tried adding oak after i cut it down it down to 50%. But not like in your video mine goes very cloudy after a few days. The oak makes it cloudy. Before people say no it’s not the tails of the run I have, I make sure of that. I must also get the balls to move away from sugar and turbo yeast. What would you think would be the next step wash or mash. Thanks for your time

[@markbader4942]

Dude, welcome to the hobby. You really shouldn't expect too much flavour of any kind from a sugar wash, they're intended to be clean, or 'neutral', IE: vodka. Great base for making other flavoured drinks like gin or liqueur. If you want to expand, you need different sugar sources. You want to make Tequila? You need to start with agave. Rum? Molasses or raw sugar. Whiskey? Some type of grain. Whiskey is an enormous subject in itself. Actually any spirit becomes an enormous subject once you dive down the rabbit hole.

[@StillIt]

Hows it going Steve, welcome to the craft my man! Jump on the facebook group, "chasers of the craft". Plenty of people there to help out. Just make sure to answer the questions ;)

[@steveh9997]

Mark Bader. Thanks for that. I think it’s whiskey I’d like to get into. More research so. The country I’m in makes it a little hard to get stuff. Thanks a lot.

[@markbader4942]

@@steveh9997 If you have any access to home beer brewing supplies, the malted grains for beer are essentially the same for making whiskeys. Amazon and Alibaba are your friends too.

[@steveh9997]

Mark Bader Top man. Thanks for that. I must watch more Still it videos and give it a go. Thanks.

[@Max_Flashheart]

I would be interested to learn more about how they make Vodka Fruit Flavourings (Like Spirits Unlimited by Haurakibrewing) and how we can make our own . They make amazing Passionfruit and Vanilla and want to learn their secrets.

[@StillIt]

Interesting! Wil see if I can find someone to talk to about that :)

[@Mike-e5j2o]

We're asking for simple home made vodka!!and your bring up ways with to many ingredients some are impossible to get in were some of us are!?

[@richardboyd6756]

Where can I learn the science of distilling? I'm wondering because I notice in some liquors, you need to remove about 5% initially because of methanol content, but I haven't seen that done with vodka.

[@top6ear]

I watched the other vodka videos last night, you were just a noob back then. I want to make this now. Question I noticed the EOS shirt what do you shoot. I have a 1dx, 5d MK2. Need to upgrade asap.

[@StillIt]

Lol I was such a noob in so many ways! I used to use a 5D2 , H2 AND 7D. now I have he 7d (never use it) and a Gh5. The Gh5 is from the old day job. Need to give that back soon, so I need a up grade too! What sorta work out do man?

[@top6ear]

@@StillIt photojournalist. I worked in Canada's parliament for 18 yrs. All that's changed . I would shoot public events too, freelance.

[@SoulLexiol]

Why did you aerate it so long? I thought yeast is Anaerobic?

[@Anamericanhomestead]

Wish you'd make a video on stripping runs....been watching you for over a year and I still have no idea what a stripping run is or what it's used for. Also, do you clean your still after each striping run?

[@StillIt]

Ues the search function mate ;) But I should probably do a update anyway. I rinse after each run. I do a vinegar + sac run every now and then .

[@sonnyjim7579]

Its called a strupping run in new zealand 🤣

[@DiegoRodriguez-pr1bf]

Jesse How much final product did you end up with? This seems like a whole lot of vodka.

[@StillIt]

A WHOLE LOT of vodka. 13L at 95%. Most of it will be used to make into other random things. Gin, infusions etc. Should keep me going for a while haha.

[@DiegoRodriguez-pr1bf]

@@StillIt That's crazy. Do sheep like Vodka? Maybe you have a lot more friends than me!

[@ДядяВася-л3ш]

@@StillIt Jesse, the first time I see a video of a person who makes vodka more or less correctly. Congratulations!

[@jaydude2838]

"4 weeks!?" That's usual mate for a heavy tolerance

[@beekeeper8474]

i bet that still cost more than my truck lol. looks awesome!

[@roytelling6540]

BUT something I forgot to say I live near a freshwater spring about 10 minutes walk from my front door. I made a wicked mead 2 years ago and IF I get a job I am planning of making 50 litres of mead and I am going to run 30 litres and see what happens NAM (YUMMY)

[@StillIt]

Nice, yeah I need to get onto making some mead too!

[@hivesmanawatu3337]

@@StillIt yes, yes you do :D

[@silver-hy6mi]

What do you rye is it triticale?

[@mesayshiferaw3231]

what do you do the weast product

[@C123Martins]

Bakers yeast likes temp 26 degs and greater to be fast.

[@corye7133]

What was your end gravity?

[@StillIt]

1.010 sorry man I thought I put that in there.

[@tedbullpit6164]

I'm going to keep some of the water from washing my dog and see just where you get these flavours from I ate anything and I drink anything so I can't see where all these weird flavours come from is this a good thing well sometimes depending on who's doing the cooking yes

[@Mark-wv6sg]

Don't you need to turn the starch in grains to sugar

[@StillIt]

If you were using it as a sugar source yup. This is in there as nutrient and flavouring.

[@bazijohn7173]

sir iam indian how to get distile equepmet hom made smoler 20 leters

[@ryanblystone5153]

Thank you

[@chicoalarantianah75]

missed a few episodes, just trying to catch up this morning.. :D Q: what the hell is that new HUGE still you got there?? and Q: how much are they worth??

[@StillIt]

Its been sitting here for a while. Check this video out for some sexy Broll of it: kzbin.info/www/bejne/gn-3falspriAp7M Its woth . . .. a LOT lol. Depending on where you are and currency its $12-$15K. They sent it to me to try out. So Im not getting paid for it, but I didnt buy it either. Although, it did cost me a bunch to get it all setup/customs etc.

[@shaknit]

Wild yeast is the cheapest available.

[@AVERYBEAL-z9d]

Adding that much sugar is not reasonable I would use 20 to 30 lbs. Max sugar is to expensive to use 110lbs. That's over 4 bags of sugar what did teddy use in the recipe

[@coreyblackburn9289]

Love your videos brother!...🍻🥃🥃

[@StillIt]

Cheers my bro!🥃🥃

[@somerandomguy32]

JESSE- ONE WEEK AWAY FROM 65K Subs ..with all that high test vodka ...get your hands on some rose petals and and a few hips if you can half fill the jar .. top it off with about 110-100 proof ..and set it away ..shake it about once a week put in a dark cool cabinet.. try it after about a month but generally 2 months is perfect..cut to 60-70 proof and sweeten with simple syrup to taste .. your wife will tell you when it's perfect..

[@StillIt]

True that. I am going to need a bunch of recipes to experiment with this stuff for sure!

[@somerandomguy32]

@@StillIt almost 3 years man ..I'm proud of your growth ..keep up the fun and I dont mind the long videos

[@OldNorsebrewery]

Fun fact. 1 litre of 60% vodka in russia costs 1 USD at a gas station. Cheers

[@TheGlatch]

Because you are using the genio anyways wouldn't the birdwatchers recipe make more sense(easier)?

[@StillIt]

Because its more about stripping flavour out? Yeah I hear you. Potentially, but there is still a subtle flavour there still that I think is nicer than TPW. That is just a personal thing though.

[@dennissheridan8836]

If it's neutral you should be able to turn it into something with great character, right.

[@StillIt]

I mean a really neutral spirit gives you a blank canvas. I get why that is appealing for gin / maceration etc. I guess on a conceptual level I just like using flavour that was there from the start.

[@dennissheridan8836]

@@StillIt The character of a great whiskey is made from the barrel it's aged in, say a barrel made from Oak grown in a certain soil with an even climate would be better than one made from Oak grown in a variable climate and bad soil. It could also be the opposite with the scrappie Oak having a heartier flavor. I not an expert and in fact I don't drink, doctors orders, it would clash with the meds I take.

[@Leadguitarman1]

I leave for a while and you go automated? BLASPHEMY.... SACRILEGE... I heard the sound of thousands of homemade, back shed stills cry out in pain, suddenly silenced, as the heart of the craft is torn from the chests of young and old spirit makers alike. On a side note, it’s cool as hell.

[@StillIt]

BAHAHAHAHA Yeah I hear ya. But, get this. I can take that column off, and whack on a pretty much manual stripping pot still head. What, did some one say on grain distillation . . . . . . ?

[@deant6627]

Hi Jesse, just wondering if you have ever heard of adding sodium carbonate (washing soda) to the final alcohol run in the still? Is it worth doing? Here is a link to an article about it: www.duckdistilling.com.au/blogpost/double-distillation

[@StillIt]

Hi mate, yup I have heard a few people talk about it. I have never tried it so I really cant comment too much. It seems a little like a band aid to me, like just get it right in recipe/ferment and you wont need it. But like I say, that is nothing more than a hunch/impression at this time. I need to try it.

[@deant6627]

@@StillIt I agree, but I would sure like to see you do a video testing it some time. One more question, will a TPW Degas and clear itself over time, roughly how long would it take and can I leave it in the primary? Cheers mate.

[@rayhowell400]

Thats one high dollar still

[@AM-sub1900]

I loveyou so dude