Sugar Shine

[@oso712]

Can you please put a link to toxic waters heating element. Tha looks awesome. It is actually what I need

[@ckredmagna]

Been watching other videos of folks making simple crap difficult in making sugar shine. Knew I should have just searched your channel. Think I will make your beginner corn shine first and not the sugar. Now for the vevor still get delivered and pop my shine making cherry

[@kar120cc]

Cool run, thanks for posting

[@joebock4571]

What water chiller are you using?

[@chadrobinson3504]

Try a run with some tomato paste, yeast nutrient, and a crushed multivitamin. That took my batches from cloudy to clear, about doubled my yield (and improved the taste).

[@Mychannel-fw5mb]

Iam gonna give mine a viagra 😂

[@archemicon960]

Love the setup especially the no-ice condenser. Good chemistry here. SUBSCRIBED.

[@richardsexton4370]

Awesome dude

[@harvey5159]

What does it taste like? Good video. Thanks

[@PaulJones-bo8gt]

Really good video thanks

[@jeffleftwichKY]

What temperature do you normally keep it with the heater? How long does the fermentation typically take on the sugar shine?

[@Scott-r4x]

How long did it take to ferment

[@jamesgrey8093]

Cool vidio

[@MichaelLugo-my9gh]

Can you give me some info on the chiller

[@ayseedthebuilder2135]

Does the water chiller work well? How many gallon model is it?

[@abrad3061]

Do a taste test comparison, please, between sugar shine and all grain shine, see if it's different

[@n49deg9]

Turn the heat as low as you can I’m sure it will make a difference

[@abrad3061]

Where did you get the chiller and how much

[@nineinchnails7213]

I'd be curios if that heating element is grounded or not. I always insert my heating element through the lower side of the keg using a Tri-Clamp ferrule. That also keeps all of the electric connections out of the boiler and heat to minimize potential issues.

[@axeboy9638]

I wacth your stuff all the time im dieing to start marketing shin man

[@jimmelton7299]

What was the hydrometer reading just after stirring the yeast in? You ever make a George Washington rye whiskey?

[@Nitzbenyk]

Your a scientist... and I fuckin love it...

[@geocatcher5743]

Is there heads or tails in sugar shine?

[@eugenegoodrum688]

Where did you buy your water chiller I’m looking to buy one

[@PSYCHOPATHiO]

I use a single very potent multivitamin tablet & it works miracles as an alternative to yeast nutrient.

[@jimeboyd3226]

What is that water cooler ?

[@kevind7617]

Show us more about the element

[@kevind7617]

Nevermind..I see you already did..thanks

[@ericbowers71]

Nice. What kind of water chiller is that?

[@philbillymoonshine7356]

Got a video on it im gonna upload really soon, ill link it in the description.

[@Rubberduck-tx2bh]

Sugar washes have a TREMENDOUS tendency to pH crash in the first 24-48 hrs, so managing it is critical. Crushed oyster shells ($6 for 5# bag @ Tractor Supply) is a great way to set it on cruise-control. As the wash gets acidic, it eats at the shells. As the shells degrade, it makes the wash less acidic, eventually finding a balance. I use a hop-sock in a coffee mug & fill it with shells. Shock it with hot water to pasteurize any nasties, & toss it into your fermenter. And as PhilBilly says, sugar washes absolutely need nutrients. DAP, Fermaid, tomato paste, raisins, etc... There's many ways to skin the cat.

[@BigCuttyCrack]

I have a simple homemade 5 gal still. I use 5lb sugar with a whole small carton of molasses in 23liters of water, table spoon of yeast an let that go for 2 weeks. Each run I send thru the still I get about a quart of alcohol. 4 quarts every two weeks for 6.75$ worth of ingredients. Newfoundland recipe my grandmother grew up on

[@DripdropBrewing]

Hi I noticed you got a thermometer dial to keep eye on your temperature between the bubble plates and Despenser. I want one for mine what's it called I don't know how to word it to get one to order. I have a 3" 5 floor bubble plate and need a 3" one to monitor my temperature before it reaches my condenser. Please can you put a link for me to purchase one please 👍👍 love your setup and video very educational 👍👍👍

[@frogmanpipes9561]

That's the best outro. Iver ever heard

[@stumped463]

That's the way you end a video . Hell that's the way some conversations should end lol .

[@bobbyvogelgesang9467]

Ive seen a few of your distillin vids but have you done any of those off the wall wines through your still?

[@philbillymoonshine7356]

No i have considered it, just never gotten around to it.

[@rayrodriguez8346]

as a matter of fact I just picked up a 15.5 keg. and just bought your keg column/condenser. I'm jumping in FTW...

[@deankundrata2300]

Nice upgrade

[@tiamat1296]

We just made some. It's 200 proof! And safe!! This is my first time making this with a friend of mine that's made this many of times and she's a genius LOL we are doing this for prepping purposes!

[@thejollyfrog640]

200 proof??? Really??? That's 100% ABV WOW!!!

[@tiamat1296]

@@thejollyfrog640 yes. She said it was so high because the sugar wash sat for 2 years and I used 20 lbs of sugar in a 7 gallon bucket with the turbo yeast.i did rack it once.And then I kinda forgot about it.

[@cloudnurdz6331]

bullshit stop the lie's bro

[@deankundrata2300]

Does it taste bad?

[@goldenknar7]

Savage at the end 😂

[@SINNER_01]

Do you use the same hydrometer you test proof with to also read beginning gravity?

[@philbillymoonshine7356]

No they are different one is a proofing, the other is a triple scale i sell them both on my website click the link that says still parts.

[@jeremy-ez6nd]

red star dayyy dee 🤣🤣

[@highstandproductions]

what kind of water chiller is that and where can I get one

[@philbillymoonshine7356]

making a video about it and gonna have a link to it.

[@jeremy-ez6nd]

the krimpt hose putting cold water in 👀👀👀 it needs to be wayy colder

[@TiminNicaragua]

I had some very good butterscotch shine from Georgia. It was clear and had a very good flavor. Anyone know how to make that?

[@The11thMonkey]

Is the element also playing a part in the lower proof?

[@philbillymoonshine7356]

No not at all, the lower proof is because i did not proof up my mash, and the fact that the still is a little turd lol if it had any type of reflux it would put out a higher proof. I mean that still is okay but when you go through 4 bubble plates you would expect the proof to be higher but it is what it is.

[@everydayden5826]

@@philbillymoonshine7356 I was really surprised that you were coming off at 120 something after going through four plates. Like you, I figured it would have been way higher than that.

[@philbillymoonshine7356]

@@everydayden5826 Yeah that bubble plate from lion brewing is junk lol they sell a lot of junk.

[@FjHenderson]

Not that hard to make a little condenser/ deflagameter. I've made a few. You can get 2 inch ferrules from still dragon. I use brass, they have stainless and copper ones to.

[@jameswaddle4440]

Did you say 40 lb of sugar. 5 gallons should be 10 pounds of sugar unless I’m stupid. Which is probably the case.

[@NDSTraveller]

Full disclosure, I am a noob....Is what you're using considered a pot still or a reflux condenser?

[@philbillymoonshine7356]

pot still there is no reflux i will be adding one though.

[@bigboi3867]

Bro I need you to get in touch with me I'm tryin to get the 619 setup

[@cbdron6782]

Going all high tech on us. I always hear that's the best way to start making shine, but I didn't understand it. I would rather start off right then half ass (unless I'm making rum that is).

[@philbillymoonshine7356]

lol that is probably the last time i use that bubble plate, i never really run sugar it's just not my thing, and i will never be completely free of fire i will say running electric is very nice but i do think everyone should start out with propane. The chiller is awesome though no more ice ever again.

[@vtcrafter6626]

I picked up same bubble plate column just to find out I need a dephlagameter or it won’t load the plates properly and if I just use the dephlag don’t need the bubble plates if used correctly

[@philbillymoonshine7356]

Yeah i seen a sixty dolalr dephlag on amazon when i get some money im gonna get it, and add it to the top.

[@MikeCollins-o5l]

Make your column taller with that set up should push 190

[@dogslobbergardens6606]

I'm a little confused. If it's just sugar why wouldn't you want the wash to have the highest possible ABV before distilling it, to get more yield in a similar amount of time?

[@philbillymoonshine7356]

I was hoping for higher but if need be i will redistill it in my 3 gallon still. I should have ran it in my jar setup but haven't ran that bubble plate in a long time and wanted to see what would happen. Also you know anyone that wants to buy my bubble plate lol.

[@dogslobbergardens6606]

@@philbillymoonshine7356 put that thing on ebay or something, somebody will take it. I don't distill anything myself, I just think it's fascinating. Laws here are real strict abotu that kind of thing and I already have a felony record for growing a little weed 25 years ago. I'm not taking any chances on going back to prison. Too old for that shit lol.

[@bigeaze5711]

A super high abv causes a bite and terrible after taste to the end product

[@dogslobbergardens6606]

@@bigeaze5711 thanks, that makes sense. I know even with wine if you just try to push ABV it doesn't really work very well.

[@joelnipperyahoo]

I need that element 👍

[@cbowman75]

You should definitely use yeast nutrients when making a sugar mash. The yeast needs nutrients to do its job.

[@Crazy8Moonshiners]

You need a reflux condenser!

[@philbillymoonshine7356]

Yes i do for sure.

[@steveyoung4983]

Hope you liked my video 😂

[@Lnchbxx]

You can order a 2 inch tri clamp dephlegmator (for reflux) off amazon

[@philbillymoonshine7356]

I been looking at them, gonna probably get one.

[@Lnchbxx]

@@philbillymoonshine7356 it's works great ! Do it I can. Run up to 95%/190p with it it will step your game.

[@dougshelton69]

Gonna make tropical kool aid mash today...👍

[@philbillymoonshine7356]

Sounds delicious bro.

[@garybkl1979]

The sugar Police didn't bust you lol

[@everydayden5826]

Glad to see you using some nutrient in your video. Sugar doesn't really have much if any nutrition for the yeast to thrive on. Hence, the nasty ass smell coming from a stressed colony of yeast in the sugar wash. I'm not telling you anything you don't already know, but maybe a newbie could use the knowledge and make fewer mistakes and have a better time in the hobby. Thanks for the video. By the way, 10 inches of snow fell up here in NH yesterday. Want me to send you some for cooling purposes ? lol --den

[@tobbymandella932]

I’ve got 35 pounds of coop corn I’ll give u .. lol then you too could have clear brown tent liquor or you can never say u don’t have corn

[@philbillymoonshine7356]

lol That damn co op corn.

[@nineinchnails7213]

Sorry, but you're doing it a bit wrong. After fermentation you're supposed to do a stripping run hard and fast then drain your boiler. Dilute your low wines to at least 40%, toss it back in the boiler and then do a spirit run slow. When making a sugar wash you should follow a proven recipe that lists amounts of specific yeast nutrients. Adjust your PH to 5.2 - 5.6 using Citric Acid. Use a mesh bag and put 1 quart of crushed oyster shells (calcium carbonate) in the fermenter which will buffer the PH to prevent a PH swing. For your spirit runs, as you mentioned, you'll want a dephlegmator to give you reflux, but not for stripping runs.

[@PoppaLongroach]

Wow......and all this time I've been using 1 pound per gallon and bread yeast......is there an app for likker I could get

[@nineinchnails7213]

@@PoppaLongroach Check out the Home Distiller forum. There's an entire section dedicated to 'Tried And True Recipes' which also includes sugar washes. They list their recipes which can be scaled up or down. A version of Wineos Plain Ol Sugar Wash is what I do. I add B Complex vitamin to mine at the rate other recipes call for. I also invert my sugar first to make simple syrup using sugar, water and citric acid. It makes it ferment easier and come off smoother.

[@Crazy8Moonshiners]

I agree with@Uncle Charliebut Phillbilly's bubble plates aren't doing anything because there is no reflux. That's why his proof is low.

[@Invictus13666]

I wondered...since I’ve seen George do high proof sugars runs that he’s used as the base for gins etc

[@schpoe123]

Water chiller

[@mippieadventures]

Fuckin' awesome dude!

[@axeboy9638]

I wish i can hang out with you

[@rayrodriguez8346]

I'm dyeing 💀💀FYMB

[@anarchytelevision8445]

Ahhahaha 🖕🏻😜

[@ardnfast]

3:32 cheap shit in, cheap shit out.

[@chrisparker9886]

Sugar shine is yucky! 🤢