E117 Peach and Oat whiskey Distillation

Still Works and Brewing is showing how to distill our Peach and Oat whiskey making the cuts and blending the cuts and adding toasted oak for aging the whiskey.

[@Succumbed2Rum]

Enjoyed this video! Best to switch jars either when you start detecting the tails or if your head temp is closing in on 90°C or 194°F and collect at 100-150ml per jar from there. Just my 2c.

[@cameronshine3465]

A great video randy, i watched it from start to finish, and i love peaches.

[@stillworksandbrewing]

Glad you enjoyed it

[@silveraven1]

Did u have a couple before u shot the video Randy?? Lol. Love ya buddy!

[@stillworksandbrewing]

The possibility is their cheers my friend

[@HodgyE5]

Thanks for the great video. I am glad to see we share some of the same style and that our “Processes” are the same. I look forward to seeing the end results. cheers

[@stillworksandbrewing]

Thanks for watching!

[@tx350z]

What still are you using? Love your videos! Thank you.

[@stillworksandbrewing]

a Mile High 8 gallon

[@mikeschickensandgarden3370]

If my still don’t have a column can I put copper rolls in my mash?

[@WSquared60]

Thank you SO much for the detailed still walkthrough, Randy! I'd picked up two good tips before you even built the still. I wanted to wait to comment until I'd had a chance to do a run, and I can say my experience and results were 95% better than previous attempts!! Definitely identified what I'd been doing wrong...running too hard, too fast. I really appreciated your being miked up during the run section of the video too...kinda missed that in the latter part. Much appreciated, my friend!

[@stillworksandbrewing]

Glad it was helpful! enjoy the hobby Cheers!!

[@RiggerBrew]

I pour through the sive into the boiler to degas, works like a charm!

[@stillworksandbrewing]

that's a great tip thanks

[@cameronshine3465]

And um that is a really great idea with defuser , the heavy metal plate, a good choice.

[@Suzukidave]

Randy , you should try putting a bubble plate in the sight glass section . You can even stack the glass sections with bubble plates .

[@stillworksandbrewing]

thanks for tips Cheers!!

[@mikew.1902]

Another very informative video. Although I do cry a little every time you spill some. What does it tastes fantastic actually mean? Do you taste the quality of peach? Do you taste the oats? Can you describe what you taste? Was going to the effort of processing peaches worth the effort if you can't taste a difference in your final product?

[@stillworksandbrewing]

Mike sorry I missed that I will do a tasting on final product when done that again cheers my friend

[@Stewbphoto]

It was nice to see your entire process. Great video.. I was wondering if you could go into a little more about the tastes you are getting? Thanks 👍

[@stillworksandbrewing]

Next time! will have a tasting on this when ready Cheers!!

[@jamesramey3549]

Enjoyed your video, I tend to age around 60%. I think it pulls out more flavors

[@stillworksandbrewing]

I have been going to 40% seems to be working for me need to try 60 sometime Cheers

[@Rubberduck-tx2bh]

Hey Randy, I know you typically don't do 2x distillation, but did you ever try the 1.5 technique? That's where you combine some wash with 1x distilled low wines. Brings over more flavor than 2x distillation, but overall less time spent in stripping runs. You'll get better quality heart cuts than just 1x.

[@stillworksandbrewing]

interesting! cheers

[@BigEdsGuns]

+1 I agree. When running a pot still with a fruit wash. Make the complete run... Then RE-RUN the entire batch with FRESH WASH. This Will improve ABV and Flavor. Running a Thumper will also increase ABV and Flavor. (Thumper same size as boiler) Load thumper with high wines. And if possible shoot the thumper with fruit after collecting heads. Collect down low into 30% abv with small cuts. There is flavor down there. It's hidden and you can find it. Anything that does not make the cut dump it back in the boiler and re-distill it again on the next run. Cheers Duck!

[@Ddance633]

Is that a mile high still

[@Rubberduck-tx2bh]

Yep, it is. He built the PWM to control the heating element.

[@stillworksandbrewing]

yes it is it's been good to me

[@stillworksandbrewing]

cheers!

[@derrickrice2010]

I'm curious as to why you add chips at such a low alcohol percentage(45%) instead of a more common 55-63%?

[@stillworksandbrewing]

it seems to work for me Cheers

[@BigEdsGuns]

I oak at 70% to 80% abv, in quart jars with PTFE lid covers for six months to a year. Proof down to drinking strength when bottling depending on style. Flute running x3, 4 inch plates. Toasted heavy Charr White oak staves 3/4 x 3/4 x 5 inches.

[@robertburnes807]

Well done Randy! Did I notice some modifications to your still?

[@stillworksandbrewing]

just a few small one not anything that will change but easier to handle

[@TheSquirreless]

1st! Thanks Randy

[@stillworksandbrewing]

You got it!

[@andyn3532]

I pour mine into a large measuring jug less spillage

[@stillworksandbrewing]

thanks for info Cheers!!

[@carlreed3571]

Easy randy if you come up to fast you could shoot your tails out with the heads

[@stillworksandbrewing]

slow and steady

[@Mrwaterfern]

Not used to you not wearing glasses. Freaking me out man.

[@stillworksandbrewing]

I know left them in the house who needs to see won't let it happen again cheers my Friend

[@mipcstv]

My two cents. Start that amazing intro with music. Then reduce the volume of the music

[@stillworksandbrewing]

thanks for the tip i'll try that net time Cheers!!

[@danirae6996]

Randy did you have a few drinks fil,ing this,,?.!!$$#

[@stillworksandbrewing]

not yet this time cheers

[@adamwilson1362]

Bro man smacking them lips like he ate a 7 course meal....lol

[@stillworksandbrewing]

very tasty cheers

[@adamwilson1362]

I bet its really good I'm going to be doing this recipe...cheers my friend

[@rickyroberts6202]

I have questions can you message me

[@stillworksandbrewing]

email stillworksandbrewing@gmail..com

[@paulkelley7445]

Sc

[@stillworksandbrewing]

cheers