E151 Frozen Berry "Final" part4

[@cruzinbenny3750]

One left thing to say!!!😂😂😂😂😂 love it!!

[@stillworksandbrewing]

cheers my Friend

[@Succumbed2Rum]

This was a great series, Randy. I truly enjoyed it!

[@stillworksandbrewing]

Glad you enjoyed it!

[@Hazy154]

Came here on Jessie from Still It’s recommendation. Love the video mate I’ll be sticking around for more 👌

[@stillworksandbrewing]

welcome Cheers my new Friend

[@dannylee9138]

I'm going to do this it looks awesome

[@HodgyE5]

great video, do you know the cost for running the still? my still run cost is only a few $

[@stillworksandbrewing]

not much i use a little propane in beginning than when near temp i cut propane

[@BillMcGirr]

I buy extremely large commercial coffee filters… they can be found on Amazon for cheap. I usually gently place them in a half gallon mason jar and hold them to the rim with elastic bands. The majority of the filter will be inside the jar with just enough of the end able to be secured to the lip on the outside of the jar. I’ll usually use multiple jars to speed up the process… depending on the volume that needs filtering. I find that these commercial coffee filters leave less “lint or fibers” from the filtering in the product. Using more than one layer of filters slows the process. Instead just use a new filter more frequently. As they clog at the bottom fast regardless of the type of filter used. These commercial filters afford more area for the liquid to seep through. It took me a long time to realize how much easier this makes filtering. I’m probably more particular than most about filtering… especially with things like apple pie shine. I prefer it clear and clean. Just putting my very humble 2 cents in.😊 Love the channel and your content. Can’t wait to see more. Best wishes and keep shining.💪👍🥃

[@suttHunterz]

One of the other distillers I follow does put them in ice cream. The berries that is… love your videos very informative and easy to follow

[@stillworksandbrewing]

Glad you like them!

[@scottedwards4469]

Great video mate. 🍻🍻

[@brandaddy5150]

The sugar from the fruit makes it hard to get through them coffee filters.

[@brit7657]

So after adding sugar and fruit. I checked the proof and it shows zero. Prior to adding sugar and fruit mix it showed 90 proof. It tastes like there is alcohol in it. New to distillation so let me know your thoughts.

[@kmackiss]

LOL on the five things . Looks really taste !

[@timputnam7709]

What was the final proof. I think I heard 40 but not sure if that was abv or proof?

[@timg2776]

Try the actual coffee filter holder. They have grooves to let more filtering happen. I used to put 3 or 4 straws under my coffee filters just to let more filtering happen. Once the filter gets wet and forms to the funnel you only get to filter the center hole. Thanks for sharing the recipe and process Randy. Going to try this

[@stillworksandbrewing]

some how i missed your comment that is a great idea thanks so much

[@YTTheDemons]

How long will it hold up in a bottle with the berry flavor?

[@stillworksandbrewing]

I just tasted it for you LOL and still has berry flavor and it is 10 months old (good)

[@YTTheDemons]

@@stillworksandbrewing so the fruit doesn’t spoil?

[@ericbowers71]

If you got 5 containers of product, your cost would be $8.77 per container of product.

[@stillworksandbrewing]

did i do my math wrong? i like yours better cheers

[@magdalinbruno4101]

instead of coffee filter use cotton in to de funell gona be easy a rally good 👍 filtering

[@stillworksandbrewing]

Thanks for the tip. Cheers

[@suttHunterz]

Make sure to try it one time with toasted and charred French oak… will be absolutely incredible

[@stillworksandbrewing]

yes want to try that the clear is fantastic too

[@suttHunterz]

@@stillworksandbrewing I’m trying my hand at a traditional rum style recipe… what’s funny is on my moms side I am related to the real captain Morgan… not the run icon lol… and then I’m patent pending… making a mezcal or tequila style distillate… however like a lot of region special drinks and foods are named after places or ingredients… so I’m aptly naming it “nickquila” thank you again

[@Grandpa_RLP]

At 40 proof it could be called a Port wine. What if it was like 50 proof or more? Would it still be good?

[@BillMcGirr]

I’ve never used this method. I prefer to take raw shine at about 10% above what I want the final product to be… And use fresh fruit. I find blackberry and very ripe strawberries to be the best. Raspberry can be a little tart in the final product… in my experience. But I’ve also mixed various fruits together with great results Once the fruit has lost color… usually a week or two… I strain, and press the juice from the used fruit and filter it. Then place a second batch of fresh fruit into the jar. Is it a bit more pricey and more work? Absolutely. But I don’t like added sugar and prefer a natural fruit shine. Never experienced a hangover with good shine and natural ingredients. And that’s what I prefer. If using fresh pineapple I recommend cutting it up into very small pieces. The alcohol will take a long time to penetrate large chunks. In my experience fruit will absorb about 10 proof points… So if you want it at 90 proof… start at 100. I might give frozen fruit a try at some point. But I haven’t yet. Another great fruit shine idea is MAINE blueberry… They’re very small and seem to deliver better results than regular sized blueberries 🫐. Best wishes and keep shining.😊👍🥃

[@StillnTheClear]

I really wanna try this recipe of yours. I want to do a livestream with my community and do it together with them. What do you think about doing some sort of collaboration? I looked for some contact info on your about page, but couldn't find any. If you're interested go to my about page. I have an email listed there.

[@stillworksandbrewing]

My e mail is their it is [e-mail] and yes I would be interested I’ll send you a email tomorrow. Cheers