Super Simple Beginner Mash Recipe Pt. 2

Distilling the Super Simple Beginner recipe with the Mile Hi 8-gallon Dual Purpose Pro still. I go through my process when running my still in pot still mode and how to teach yourself how to make cuts at the end.
The Super Simple Beginners Recipe Kit
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[@jonathansanchez319]

I can't tell you how much easier things would've been for me if I found these videos earlier on

[@StillnTheClear]

Thank you.

[@stubaker2574]

Id still be in prison today if i knew then what i know now!!! Im an old ridgerunner and still's were still around but so was the law..many famous maker's were from around here or near by...nowaday's you can do in the carport and never get caught.. great vid's and sharing rescipe's

[@dgoldenninja641]

This guide was exactly what I was looking for for how to make ms. Thank you so much. Keep up the amazing work

[@StillnTheClear]

It makes my day to hear that it was helpful to you. Thank you so much.

[@bsflower13]

This was great! learned more from your 2 videos on alcohol making than I would have ever dreamed! Thank you thank you thank you!

[@StillnTheClear]

I'm so glad you are finding my content useful.

[@skylorsomera7664]

"Gonna need a lighter" pulls out a torch 😂

[@superlightninX]

😂 1ST THING I SAID !!! HELL OF A LIGHTER 😂

[@joshuatremper5026]

A real mans lighter

[@brianhouchin3742]

Great information for someone who is just starting out. Very informative on the steps needed to get the run done.

[@StillnTheClear]

Glad it was helpful, Brian.

[@JosephLeachDivemonkey]

Thank you Brother for doing what you do ! This is priceless for me being new !

[@StillnTheClear]

You're welcome, I'm glad you find it valuable.

[@ericenos1097]

Your vids are very informative and your teaching style is very good and easy to follow.

[@StillnTheClear]

Thank you very much Eric!

[@brianmckibben2300]

Got the Breaking Bad vibe going with the RV there. Propane needs good ventilation indoors.

[@StillnTheClear]

😂 yeah, trust me, air blows through that thing like wind tunnel.

[@coreyblondell3778]

Thank you for your videos. Getting ready to get set up to run my first batch.

[@StillnTheClear]

That's awesome! What are you going to be running?

[@knightmare1015]

This was awesome. 130 proof or 65% ABV is really good for a pot still. I tend to favor George's method over at Barley & Hops Brewing for running a still which makes cutting really easy for me. Also, if you want something that's easier to drink but doesn't lower the proof, try adding some vegetable glycerin to your finished product. It's about 2 fluid ounces per gallon.

[@StillnTheClear]

I've heard others talk about vegetable glycerin also, but I haven't tried it yet.

[@andyjenkins5474]

@stephen which video at Barely and Hops are you referring to! I’d like to watch just to compare notes as I get ready to make a run.

[@hilmiakbas8999]

You're great sir. Thank you for letting teach everything.

[@theironduke9214]

Good video, well put together and everything explained really well. Thanks

[@michaelfant5842]

I am just beginning to take up the hobby and your presentation and info is excellent. You know how to do it !!! Thanks.

[@StillnTheClear]

Thank you. I'm glad you find our content helpful.

[@bottshobart]

Loved the video great job

[@StillnTheClear]

Thanks so much Lewis!

[@unsane78]

Owl's nest is looking good 😎

[@henkdrese]

Watching it dripping, "this is fun"🤣. You only destil it once, right? Wouldnt the endresult be better if you do it twice? Oops i should have read the other reactions first. You already answered it. Sorry. I love your videos, so relaxing👍

[@citylotgardening6171]

Great video series and great tutorial thanks for sharing friend 👍

[@tonyverhulst9948]

Never made moonshine but spent 10 year of my working life in a chemistry lab. This may be a nit, but it was standard practice to introduce the cooling water at the low point of the condenser,

[@StillnTheClear]

Yes, that's how I do it also.

[@bryanwainscott2168]

Awesome job for us new people ….. thank you

[@StillnTheClear]

Thanks, Brian. I'm glad you liked it.

[@dougshelton69]

I cut out foreshots then cut better than a pint....keep the rest till 80% then stop...all in a 1 1/2 gallon bottle...5 gallon runs...put in med oak chips🎉❤😮

[@alexisnick92]

What is the reason for tossing the first flow?

[@daverees986]

Hi, I notice that your cooling water too your condenser is in reverse from other video's I've watched, is there a difference how the cooling water connected to the condenser ? Thanks for any feedback going to do my first run and searching for the person with the right info that makes sense for me. Thanks for your time making these tutorials for the beginner like me. ( Dave Rees South Wales. UK)

[@FrankTheTank2823]

You mention adjusting temperature to speed up or slow down the drip as needed. Does speeding up/slowing down that process with extra/less heat, impact yield and/or proof? If so, how does those adjustments impact the outcome? I just stumbled on the channel and am preparing to start stilling my own stuff, thank you for the advice and easy to follow format.

[@StillnTheClear]

Increasing heat speeds up the flow and can affect the final yield. It depends on just how much extra heat you add, but most importantly, smearing increases with speed. It becomes harder to make cuts because heads, hearts, and tails smear together.

[@aminutewithbourbon]

This series is excellent! Thank you! How long did you let the mash sit in the buckets? Is there a specific way to determine when it's ready to distill?

[@subterfusion4005]

This is great info. As a total beginner it would be awesome if you could show some of the helpful equipment that you use, like thermometers and cheeseclorh and all...specific gravity stuff. Thank you!

[@StillnTheClear]

Thanks for the video idea. I will definitely put that on the content schedule.

[@codder32]

@@StillnTheClear Hi! Did you ever end up doing anything like it ? I am lining up all the purchases and noting everything that would be needed and would love to be sure of it all!

[@scratchwilderness]

Any tips on how to install a thermometer like you have in the still pot? Mine only has one at the top piece of the condenser and I know the temp in the pot isn’t the same. Thanks sir! Great videos!

[@Shotgun12113]

Is their a shelf life for it after its done fermented??

[@lanceroberthough1275]

What water temp should be maintained?

[@user-pb7et7yn7q]

Purchased several of the kits. Worked out exactly as instructed. My question is, can you keep your forshots and tail. Mix to the appropriate ABV and use that as a hand sanitizer ? Philip

[@StillnTheClear]

I'm so glad you're liking the kits. As far as the hand sanitizer goes, I've never made it, but I know forshots and tails won't hurt you rubbing it on your skin. It would seem to me that you would want to add some sort of oil or gel so it wouldn't evaporate to fast from your hands. I bet there are some DIY sanitizer videos out there. Thanks for the comment.

[@shoehorn2010]

These are great videos that you have put together enjoy them a lot and I'm going to give this one a try. It looked like your mash was very clear before you put it into your still? How do you clarify your mash?

[@StillnTheClear]

Thank you. I just separate the liquid from the grain. Then I let it set for a day or so. This allows the sediment to sink to the bottom of the bucket before I pour into the still.

[@terebag56]

great vids....been wanting to try hands at distilling so this is great intro for beginner. took look at your article on stills under $200. what size do you feel is adequate for a real beginner ? go small and multiply efforts or go large and go home?

[@StillnTheClear]

I would say the 9.6 gallon is a good first still.

[@scottybowles1909]

New to all this, why do you toss out the 1st 300 mils? And what are cuts?

[@rickemartini]

Great and easy to follow vid, thanks! Will adding a neutral alcohol to a fermented wash to get the ABV up a bit before distilling add any benefit in flavor?

[@StillnTheClear]

In my opinion, no benefit in flavor in fact loss of flavor more you add. That's not necessarily a bad thing it just depends on what you're after. Thanks for the comment and the kind words.

[@stinkincooldesigns8469]

I see all these channels talking about cuts, but when you watch the pop corn documentary on KZbin, they just fill up jars and then empty them into a big barrel of water to prrof it, they are not worried about all these crazy cuts and heads, heart and tails

[@StillnTheClear]

When you run the same recipe enough times it becomes easy to make your running cuts. Cut the heads out and run all your hearts, then cut out the tails. You can do it all on the fly with experience.

[@pennyjiang211]

So,you run the raw wash with the pot still no stuffing and get around 130proof out ? That seems great,since im thinking usual pot still just get around 60proof or something

[@jamesmoran151]

think you should mention your prof meter is celebrated at 60 so you need to adjust for temp

[@StillnTheClear]

Damn, You're right. It's so hard to remember everything as I go along. Thanks for the comment.

[@doug292009]

Can you do a video on how you set up your pump

[@StillnTheClear]

Yes, I will make one soon.

[@drumkendrum]

If i have a 5gal still and have 10gal to run through it do I just do two runs one after the other ?

[@shawnmcdonald9070]

Wondering what you do with all the used grain over you separate the curb from the mash. Feed it to the chickens? Compost? Could you dry it and grind it?

[@StillnTheClear]

I feed the critters in the woods.

[@StillnTheClear]

You could grind it if you wanted to, but all the starch is gone.

[@billywhitt4338]

Is that a 4 inch copper collum

[@piripikerr8896]

Awsome video , Is this good for consumption afterwards?

[@StillnTheClear]

Absolutely.

[@iancardy4600]

Can you tell me what temperature you suggest while running the wash through the still (for a pot still) When your video gets to 7.18 minutes your thermometer is reading 180 F or about 80 C. I have both a reflux still and a pot still, when using the reflux still the temperature should be between 56 C to about 65 C. I am learning how to use the pot still

[@StillnTheClear]

The temp of the wash in the pot will be directly related to the ABV% of the wash. The temps will vary with that variable.

[@richardhenderson9127]

That is a nice little still. What do they call it?

[@thomyafanaro4072]

You have to use Home Depot bucket

[@thejollyfrog640]

Propane burner in a small room. Not much air movement in room as curtains not moving. Propane burner right next to curtains (must be the fireproof type). Gas bottle right next to propane burner Another gas bottle not too far away from burner. = A ticking time bomb

[@StillnTheClear]

There's actually a door about 7' away with a fan pulling air out. I appreciate your concern and thanks for the comment.

[@Nick.k18]

I am very new to all of this so maybe you could help shed some light. I noticed you didn’t do a stripping run. Why was that? Because of the type of still or the recipe? How do you know whether a stripping run will be necessary? Thanks!

[@StillnTheClear]

As a beginner, you will want to try both methods. It really has to do with the type of spirit you're making and your preference for either flavor or purity. I find that I like to mostly like whiskeys and brandy. A single pot still run works very well for these spirits. I will do stripping runs if I'm trying to "clean up" the spirit, but the trade off is a loss of some flavor.

[@mrushing76]

What is the disadvantage to the product if you cap it and not let it breath for 24 hours?

[@StillnTheClear]

No real disadvantage, but allowing it to breathe helps eliminate some of the more volatile alcohols.

[@samuelmiller4123]

In between parts one and two when you separate the grain from the liquid how did you do it? By siphon or did you strain it through a cloth? Thank you!

[@StillnTheClear]

I siphoned the was off the grains, but you can do it either way.

[@Overthemountaim747]

What still model is this? Or custom deal. Thanks 🙏

[@joshuavictorino6044]

Is this still sold as a kit? And if so where can I look into it.

[@Rubberduck-tx2bh]

Just 1 & done? Would you get a tastier & wider hearts cut on 2nd distillation? Then toss the feints in the next batch?

[@StillnTheClear]

In this instance, the single run is done for 2 reasons. 1. I personally prefer the taste of single run corn. 2. This process is for the beginner to start learning home-distilling and they can work their way through multiple distillations and reflux and those things. Thanks for the comment.

[@StillnTheClear]

Oh but to specifically answer your question, yes you will get wider hearts cuts on a second run, but as far as tastier, well that is subjective to each individual.

[@josephchavez3850]

My mash has been for three days how much longer do I wait ?

[@chrislnflorida5192]

😂😂 all the goodies in your 2nd jug of water, maybe no pump problems.

[@StillnTheClear]

Lol, you're so right 😂

[@jamesgrey8093]

Im doing research before i build or put together my still,its a ss 55 gal drum and it will be going into a sanke beer keg then the condenser will be a liebig but im not sure how long it should be considering the size and all. Would i be ok with a standard size condenser or you think i should put on a longer one?

[@StillnTheClear]

If you're going to build a standard 2" column, then a standard length liebig will be fine. If you are going to use a 3" or 4" column then I would consider a larger liebig or even a shotgun condenser.

[@atubeviewer4942]

Can you do the 24hr paper towel on top to breath later or does it have to be done right after the run?

[@StillnTheClear]

It can be done later, but the benefit of doing it right away is to help with decides which jars to blend together.

[@atubeviewer4942]

@@StillnTheClear And the breathing it does in 24 hrs does what? Can you really tell the difference?

[@StillnTheClear]

@@atubeviewer4942 the more volatile alcohols will evaporate. There is definitely a taste difference.

[@davidwesthoff]

Great video, I need to make video from mine

[@StillnTheClear]

Thanks. You definitely need to make a video.

[@granthatcher]

Do you have to seperate the grains from the wash before distilling?

[@StillnTheClear]

Yes. At least you do in a typical still there are specialized stills that can distill on the grain.

[@granthatcher]

@@StillnTheClear thank you!

[@britmaster1775]

What sthil are you using and where can I get one like it ?

[@seantaulbee9494]

You ever reused the spent grain an backset for a sour mash with this mash bill?

[@StillnTheClear]

Not with this mash bill. I'm sure it would work. I just prefer using un-flaked corn in a sour mash.

[@seantaulbee9494]

I used cracked corn when I tried this had a lot of compliments but I have this bill fermenting as a sour mash I'll let ya know the results!

[@patrickbrewer2794]

Can this also be used for gas in a weed eater or car or is that a different recipe.

[@jjwmacdo]

why do you let the jars breath?e with the paper towel like that? Does covering them with a air-tight lid make a difference?

[@StillnTheClear]

We let it breathe with the paper towels because that allows more volatile vapors to evaporate and escape the jar.

[@Caseydog3]

2 questions did you say how long you fermented? And can you just use cracked corn by itself? Thanks

[@StillnTheClear]

Yes, you can just cracked corn. The flavor will be different. The length of the ferment is dependent mainly on how well you can keep the temp of the ferment around 85f. It will take 7 to 14 days.

[@derrickpomranky297]

Do you do anything or add anything to clear the wash? or just let everything settle and separate the wash?

[@StillnTheClear]

No need to clear it. Just separate as best you can.

[@mattadams6238]

How is it you don’t have so a stripping run? I’m a total beginner but was under the impression that without a thumper you had to do stripping runs?

[@StillnTheClear]

You do not have to do a stripping run. It depends on the alcohol that you prefer. High proof alcohol with a more neutral flavor require a stripping run. This recipe is a high flavor corn whiskey and is a lower proof, so a single run with no thumper works great.

[@rawoutdoors5377]

I built a stil out of a 20L deer keg. If you doubled or tripped this recipe will it still work out alright?

[@StillnTheClear]

Yes it will.

[@jimeckerman2283]

Hi everyone I’m a beginner distiller and have a question hopefully someone can answer. I followed the super simple beginner mash recipe and my starting SG is 1.070 My question is , is this SG to high?

[@StillnTheClear]

Sorry, I just saw your question Jim. It isn't too high, but you may need to supplement the mash with some yeast nutrient to keep the yeast colony happy as it grows.

[@billychambliss5028]

How much would every thing cost paddle syyl Suger and the grain how much all together would it cost

[@StillnTheClear]

I paid about $10 for the paddle. Then I modified it. The sugar will be about $10. The grain kit is $29. stillntheclear.com/product-category/moonshine-ingredients-kits/

[@Cajunman1977-k3f]

What local ingredients can be used for mash?

[@StillnTheClear]

You can use cracked corn from feed store, but the malted barley is the thing you can't get everywhere. You can get it at your local home brew shop if you have one. You can also get malted barley at STC stillntheclear.com/product/malted-barley-10-lbs-free-shipping/

[@Mrbigp59]

I heard stnl steel stills are not as good as copper

[@StillnTheClear]

You will find folks who believe that's true. I don't believe it's true. I think there are pros and cons to both. Are you thinking about getting a still?

[@joemyers1776]

Where does that still come from?

[@StillnTheClear]

It came from Mile Hi. Here's a video I did about that still. kzbin.info/www/bejne/e5Oqi5Wrg7-an6s

[@rldays9179]

I must have missed something. I watch the first video and you made the wash and I was in 2 buckets and you showed the gravity was 1040. Ok 👍. Now in this video you are putting a liquid into your still... where did the corn go? What was the end gravity? Did you get it down to 990? What did I miss?

[@StillnTheClear]

Sorry, The gravity went 0.999 and I separated the grains off camera.

[@nathansymonds5192]

Why the paper towel?

[@richardrush4841]

So out of 6-6½ gallon you throw away the first 2-4 oz that's methanol?

[@StillnTheClear]

That is the standard "safe" amount to throw out. That amount also includes a portion of the heads. It's actually more than needs to be thrown out. Yes that is the part that includes methanol.

[@richardrush4841]

@@StillnTheClear thanks for the reply ✌🏼

[@joebrown3769]

What a out the heads, I didn't see you toss any.

[@chipjennelle8718]

When you separated the wash from the grains how did you keep the thick syrup from getting in the wash you didn't show that so my first run was cloudy as all out

[@StillnTheClear]

I just separated the wash from the grains by siphoning it. I have since built a mash tun that drains it from the grain automatically.

[@chipjennelle8718]

@@StillnTheClear so far 2 runs best I can get is 60 proof what am I doing wrong using your kit and following your. Instructions

[@StillnTheClear]

@@chipjennelle8718 how are you checking to see if the ferment is done.?

[@chipjennelle8718]

@@StillnTheClear bubbler stopped waited 2 days and there was no bubbling of the wash total 10 days

[@StillnTheClear]

@@chipjennelle8718 there is a trouble shooting video for a stuck ferment, which is what I suspect has happened, on the channel. I'll see if I can find a link.

[@timmcgowan5913]

Where did you get your still?.

[@StillnTheClear]

Mile Hi Distilling milehidistilling.com/product/8-gallon-with-copper-2-inch-diameter-dual-purpose-pro/?ref=28599

[@magicdrummer411]

How long does it take to ferment?

[@StillnTheClear]

It depends on your mash and your conditions, but typically 7 to 10 days is common.

[@GregACL971]

how much you discarded?

[@johnmagnusson9289]

What is the make of pump?

[@StillnTheClear]

It's just a pond pump from Harbor Freight.

[@johnmagnusson9289]

@@StillnTheClear Thanks

[@StillnTheClear]

@@johnmagnusson9289 my pleasure.

[@barnabassackett]

So what did it yield????

[@StillnTheClear]

I kept just under a gallon at 109

[@fvgdrywall8261]

Made your beginner mash just now....see how it turns out

[@StillnTheClear]

Awesome, let us know how it goes.

[@fvgdrywall8261]

I forgot to take a starting gravity reading...if I followed the recipe exactly what should that measurement be?

[@michaeladamstone2911]

So why would you sit there watching it dripping instead of having that copper pipe going into a large container and then when it's done to separate it into smaller jars

[@StillnTheClear]

Because the different parts of the run are different. If you run it into 1 large container then you homogenize all the different parts of the run together.

[@DYLANLINDEEN14]

What still is this ?

[@chrismcdonald6481]

Seen lots of ??. Cooties in last jug of water. No concerns??

[@davidreed628]

300ml....1.25 cups for us good Americans

[@SecretHQReviews]

Dumb question for you - Why wouldn't someone just let it all run (getting rid of the heads obviously) into a bucket and then cut it down with water all at the same time?

[@StillnTheClear]

Some people do it that way, but you do run the risk of including some parts of the run that you might not have otherwise included.

[@SecretHQReviews]

@@StillnTheClear You mean once it gets to the tails? I figure if you were babysitting it and continually quality checking, one would be able to detect a change no? Or perhaps use a proofing parrot to stay up to speed as it goes?

[@StillnTheClear]

@@SecretHQReviews you can certainly learn to make cuts on the run with some practice, but I only recommend it on a recipe you've run a number of times and have become familiar with where the good cuts usually are for that recipe.

[@metinbakan4175]

Türkiye 'den takip için , Türkçe çeviri, lütfen 🎉

[@metinbakan4175]

Türkçe çeviri, Lütfen 😢😢😢😢

[@Rue2love]

I might need him as a husband ❤❤❤

[@StillnTheClear]

Sorry, I'm already a husband, 😁

[@Rue2love]

@@StillnTheClear respect 🙌 👏 🙏

[@michaeladamstone2911]

You're still as beautiful however I must say people who know will understand what you're talking about us novices who've never tried before I have no idea what's going on you plug in the pump we have no idea what that kind of pump is and then water comes out of the hose where's the water coming from is that your mash what is that we have no idea what you're doing

[@terry8122]

I hear them saying heads about that first liquid..but is there anything that those collected over time be used for anything instead of just throwing it out?

[@StillnTheClear]

Degreaser