Easy Bourbon Mash from Grocery Store Ingredients

[@GenXDad1965]

I look forward to seeing the full video on this one!

[@StillnTheClear]

@@GenXDad1965 it should coming out in about a month.

[@OneWisdomj25]

I’m so interested in how this will taste. I hope there will be more videos on it.

[@StillnTheClear]

@@OneWisdomj25 Me too. Yes, more videos coming.

[@DisneyUpBoilerUp]

Genius!

[@StillnTheClear]

@@DisneyUpBoilerUp it turned out so good too.

[@slobberinrocco3247]

Hey Cyrus, good to see you. That’s a good one it makes good flavor

[@StillnTheClear]

@@slobberinrocco3247 I know it smells great

[@tristenheckman]

Where did you get your diastatic power from?

[@StillnTheClear]

I didn't get any. I used table sugar. I didn't convert any starches.

[@brokentoolgarage]

Now that is cool!

[@StillnTheClear]

Right, I think it's going to turn out pretty good.

[@craigsurette3438]

What sorts of alcohol percentages can bread yeast brew up to? I have only ever brewed with specialized wine or champagne yeasts that can get up to 12-16% with ease, especially with all of that sugar

[@StillnTheClear]

@@craigsurette3438 I do anticipate that it may not finish all the way to 1.000 for 2 reasons. 1. You're right, typically bread yeast is only good up to about 10%ABV and 2. I expect there are unfermentable sugars in the cereal.

[@bullithedjames937]

Yay 🎉🎉🎉🎉

[@StillnTheClear]

It smells like breakfast.

[@tomchristensen2914]

How much water ?

[@StillnTheClear]

It is about 13 gallons

[@tomchristensen2914]

@StillnTheClear awesome, I was thinking 15 but cool. Thanks for response

[@michaelbruckbauer2543]

How much mash is that making? I would love to try this, put i have a 7 gallon still. Thanks.

[@Razdasoldier]

"Do I get notes of... Cherry Wood?" "God I hope not it is fruit loops"

[@StillnTheClear]

@@Razdasoldier 😂😂

[@Andre2199CE]

What temperature should your distillation 13 gallon pot be set to when collecting the hearts during the distillation process? Great video shorts. Thanks

[@Bubbinator8032]

Alcohol boils at 173 degrees. Water at 212 degrees. Keep it under 212 so as not to scorch the mash and dilute the vapors with more water and you’re in business. The first jar out of the condenser is the “heads” and must be discarded. All this per a Bullock Co., AL moonshiner who was making over a $million a year in corn/rye moonshine. ABC Agt G.H.Inols.

[@StillnTheClear]

@@Andre2199CE the temp ranges will be different for each mash. The most important variable being the ABV of the mash going into the still. It is best to learn to run your still based on flow rates not temps. Then practice making cuts by collecting your run in multiple jars. Here's a video to help kzbin.info/www/bejne/bYGzao2HpJZ0Zrc

[@Andre2199CE]

@@StillnTheClear think you

[@ArchitectGG]

Wow, this was a complete waste of time and shows nothing. You had way more time to use for the short and could've shown the whole process.

[@StillnTheClear]

@@ArchitectGG the whole video is coming. I'm waiting until after distillation to make the full tutorial. Thanks for the input.

[@ArchitectGG]

@@StillnTheClear Yeah, don't do that. Do the whole process, then do the short. You'll get far better engagement and likes than doing it like this. People are adhd as heck, they're not gonna remember to keep an eye out for your next video and they're not gonna subscribe when they're dissatisfied with your content. Just some constructive criticism

[@StillnTheClear]

@@ArchitectGG you could be right. I am always trying different things with the channel. Some things are better received by viewers than others.