This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
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@johnparrish92154 жыл бұрын
I think this man just taught me how to make a better Sweet Potato Pie and I can't wait to try it.
@elbrujelito26494 жыл бұрын
George: "...because this thing is packed with all your B vitamins..." Me: "...holy shizzle..." George: "...Sweet potatoes have Alpha and Beta Amylase..." Me: "HALELUYAAHHHHH"
@Rubberduck-tx2bh4 жыл бұрын
George, I have the same "disease." The way I think while shopping has forever changed: "I wonder what that tastes like distilled..."
@bikesia88933 жыл бұрын
Tell me about it! My wife thinks it always so weird when we’d go into the grocery store past the produce section, and she would hear me asking myself,”I wonder what those berries, apples, etc.. would be like in a brew”
@kennethcounts59054 жыл бұрын
I started a couple of sweet potatoes that had sprouted in the fridge. Well, they have gotten away from me and spread all over the yard. Now I know why. They wanted to be Vodka. Seriously though. Thanks George, I appreciate the education and I am having a blast.
@ianrickard94803 жыл бұрын
Super sir. I'm so engaged with the chemistry lesson. Takes me back 35 years to college. This is my first video that I've watched that really gets down to the nuts and bolts of the hobby. I'm hooked. Great explanations.
@problemwithauthority4 жыл бұрын
George, do you know if the sweet potato has enough additional amylase to convert other starches such as corn?
@jacobharnoy63964 жыл бұрын
I just wanted to ask almost the same thing. 1. Can I substitute malt with sweet potato ( which is a lot cheaper). 2. If I have less enzyme can I incubate the substrate ( starch in our case) longer with the enzymes? Maybe an overnight/12 hours or full day, incubation in 65 Celsius ( in an oven for instance) to get the same effect?
@DonIsidroYT4 жыл бұрын
i want to know the answer to this as well...
@reshairo3 жыл бұрын
Good question, help anyone know the answer
@MadNlGER3 жыл бұрын
Annnnnnd no ones answers ... smh. Typical
@moonboogien89082 жыл бұрын
Most likely not... As he stated, the amylase will be used up during conversion and will go to the starches in the mash already. Adding more will probably not give you a net gain on fermentable sugars. It would be better at that point to convert the grain starches along with the potatoes if your mixing them up. Which is weird, but have fun.
@NashPotatoesOutdoorShow Жыл бұрын
Cool, thanks for the help...I'm making my sweet potato mash tomorrow. Wish me luck!!
@danthemann4 жыл бұрын
Curse you George! You got me even curiouser! I looked up the diastatic power of these things and it is huge. Any thoughts on making a whiskey by using this do convert your grains? #happydistilling
@fourdeadinohio83034 жыл бұрын
my great~great grand parents came from County Cork to the USA in 1852. we always joked they did that cause they ran out of potatoes to make shine...lol
@greggholmes3 жыл бұрын
my family came from county Cork in the early 1700s. hey cousin!!
@BeardedBored4 жыл бұрын
Dang it, George! If anybody was going to beat me to a good idea, I'm glad it was you:-)
@heinventer75194 жыл бұрын
Hey Bearded, try peas or legumes.
@chuckdontknowdoya61004 жыл бұрын
How about maple or birch sap ferment.
@BeardedBored4 жыл бұрын
@@chuckdontknowdoya6100 Hmmmmmmm, How about YES! Great idea chuck:-)
@BeardedBored4 жыл бұрын
@@heinventer7519 I'll have to see if there is a type that has more carbs than protein. Thanks:-)
@chuckdontknowdoya61004 жыл бұрын
@@BeardedBored Thanks B.B. BTW even you should be able to grow sweet potatoes the hardest part is keeping them from taking over.
@aloisnirol60272 жыл бұрын
Thank you George 😊 From where I come from, we grow a lot of sweet potatoes and as a Food Technology student, your videos are very informative and helpful to me.👍
@thunderdog2014 жыл бұрын
Gorge you surprise me, you helped me with the building of my still with the electrical components to the understanding of the mash, thank you keep on brewing.
@rogerphillips8060 Жыл бұрын
Guys, I followed George's process regarding the processing of the tatties and the water heating steps, and I could not hit 1.060-70 as he did, I got 1.030 on my hydrometer, I was dissapointed with the result. I have not added any additional sugar, I just left it be. As the mash was pretty hot in the brew bucket I left it over night to cool, lol, next morning to my astonishment it was fermenting, I added no yeast, or any nutrient, it,s now 3 days gone by and the gravity is now 1.015 and the ferment is slowing close to stopped now, I have added some wine yeast to assist. And some nutrient, ph is good so I am hoping I get a restart otherwise I will only have a brew of 3% which frankly isn't worth distilling, have any of you folks had a similar experience, ?.? If I can ferment it out it should give me 5% ABV worth firing my still for otherwise it's a massive fail.
@wldtrky384 жыл бұрын
I've never cared much for Vodka, especially after 1 particular night back in 1982, lol. But made with sweet taters??? Interesting 😉 #HAPPYDISTILLING George 👍👍
@Kihidokid4 жыл бұрын
Extremely similar to shochu
@wldtrky384 жыл бұрын
@@Kihidokid I've never tasted that ? Actually, I've never heard of it, lol. I have 2 or 3 experimental runs in line already, but may have to give the sweet potatoes a try ! If it goes bad I can always do multiple runs and just make a high % neutral to use in the Apple Pie Shine I make for my wife.
@oddjobbobb4 жыл бұрын
hahahah, I should have known you would include the science. Thank you George. Probably no need to even read the following drivel. This is really informative! Thank you, George for taking the time to explain this. For reading I have done about nutrition all foods with carbohydrates actually, usually, contain more than one “-ose” item. Glucose and fructose are the most common. Glucose has a much less “sweet” taste than fructose. In our bodies glucose is broken down in the mouth and stomach. Fructose, on the other hand, has to be processed by the liver. My question is, in the fermentation process is either glucose or fructose a better “fermenter”? In addition, what about some of the others? Such as maltose, galactose (I think honey has a fair amount of galactose), lactose (milk is its usual source). If you could point me to a source on this I will be happy to read whatever you suggest. Thank you for sharing your genius with us!
@jamest57504 жыл бұрын
How come you try to get around 13 percent abv or less is it for flavor my first run of corn meal mash turned out super smooth at 77 % my sugar wash turned out strong at 85%
@tonywitherspoon68444 жыл бұрын
What about Sugar Beets can you use. Them to make spirits ?
@norriswebber3790 Жыл бұрын
Just watched this entire series. Great videos. If the mash was run once on a pot still would it hold more sweet potato taste?
@nickpower91653 жыл бұрын
I wonder how white Jamaican sweet potato vodka would be
@naturalbeautyshop2517 Жыл бұрын
How long does it take potato pulp to fermente
@ElderRaven3 жыл бұрын
Fun fact even though both the potato and sweet potato originated from Central and South America, they are actually not related. They come from different families, with the potato coming from the nightshade and the sweet potato from the morning glory family.
@flatfish5613 жыл бұрын
your the best.
@flatfish5613 жыл бұрын
you are the man
@aliciamicolo47213 жыл бұрын
I thought we needed some special mystery enzyme to break down the sugars into alcohol... you saved my sanity. We make shine (totally organic shine) so we wanted to make totally organic shine/booze with sweet potatoes. I was under the impression we needed some mystery enzyme that goes beyond what we already do for our shine.
@smrettpecca4 жыл бұрын
Happy destilling George! thanks for your Advice WITH the 551 Solution. It worked great. " Question " ever destilled fruits with Cores, like Plums for example? in the stills around here They use copperkatalysators to filter out the Hydrogen Cyanide, wich Comes from the cores. is it a theme to discuss?
@chucknaturale3074 жыл бұрын
Easier for us to just cut the stones out in the beginning you will get a very bitter taste if you try to ferment on the stone with peaches plums cherries and nectarines and apricots
@vhmccray3705 Жыл бұрын
George you are the man. I am always telling folks about raising temp slowly and holding at a cook temp for an extended period. I always knew it works, But I never did the research to find out why. But my family is from the south. weather its meat or desserts. You can't beat that down home slow cooking. Now I know why! Now I just gotta get my wife to watch this video! 😅 I have several friends that I've turned onto making wine. So I sent all of them this link. This year will be the first time I try distilling. But I've been hooked on your channel for about 3 years. I found you when I was putting together a PID for my maple syrup cooker. Thanks for all the great advise, tips and personality that goes into all you do! Happy Distilling!
@COYO-T2 жыл бұрын
I know this adds a step in the beginning but removes one later down the line ,minus the barley. I am diabetic and trying things I can still eat without getting the bad (unhealthy for diabetics) out of it. Been experimenting with potatoes by juicing them in a juicer to remove the starch (which turns to sugar in the body) to make eating potatoes not so negative. You can fry the mash into potato pancakes which still taste like potato's but wanted to come up with something to do with the juice and making potato vodka sounds like a idea. I figure a juicer removes about 95-98% of the starch/juice from the potato's. Have you ever thought about trying this when making potato vodka and do you think it would change the taste a lot good or bad? I suppose if would work also with sweet potato's too.
@mical3788 Жыл бұрын
Great idea😮
@rezganger Жыл бұрын
does amylase get "used up"? or is it just a matter of time? -how long it takes,i mean. im so impressed what george knows!
@toddellner52834 жыл бұрын
Wondering what high-sugar veggies like carrots, tomatoes, and snap peas would be like.
@thepoorguitarist74944 жыл бұрын
I can see the argument now. Wife: "I said you could make V8..." Me: distilling alcohol from vegetables "Technically..."
@mattkrier58563 жыл бұрын
I've definitely seen vodka made from tomatoes
@gmonkman3 жыл бұрын
they arn't high sugar. Make a tomato sauce out of good tomatoes. Sucrose is 50p a kilo and is 100% sucrose. Good tomatoes are £6 a kilo and are 3% sugar (reading my tin of tomatoes nutritional info). So you'd need 33kg of tomatoes, for a kilo of sugar, or for a 25 litre wash 198 kilos. If im out by and order of magnitude, call it 20 kilos. 20*6 is £120. So just go out and buy 2 litres of a really really good whiskey and save yourself the time.
@simonskidmore29984 жыл бұрын
Thanks George. Very interesting and informative. Especially the chemistry. You broke that down really simply.
@jasoncollins40883 жыл бұрын
Ok, so has anyone else tried this? I did and I can't imagine how he got 1.07x starting gravity. Mine was more like 1.025.
@forddealer42 жыл бұрын
I did this today and got 1.044 with 5lbs per gal. So something is wrong in this video series. His potatoe lbs changed three times over 2 videos so you knew something was off. I think the processes are backwards in the video. Alpha amylase needs to be first to cleave the starches into sugars @ 155-160 degrees then you leverage beta amylase to make those sugars smaller @ 140-149 degrees It’s the same process as an all grain mash. It works, but the video may have been edited poorly.
@pommyminipomdenness62424 жыл бұрын
Awesome video, been deep into brewing for a little while now, never had amylase explained so well! Thank you!!
@BarleyandHopsBrewing4 жыл бұрын
Glad it was helpful!
@KansaiSamurai3 жыл бұрын
In Japan, sweet potato vodka is called shochu. It got a bad reputation after WWII, but the modern stuff is fairly neutral and makes a good mixer for various fruit flavored cocktails known as chuhai. The sweetness of chuhai can fool you, as it did to me when a bunch of my wife's friends had me teaching them English and kept my glass filled with various chuhai flavors. Next morning, I was begging God to take me now!
@sentimentalbloke75864 жыл бұрын
The preferred spirit in Korea is soju ... sweet potato vodka
@Harleyfpv3574 жыл бұрын
1st I want to say Thank You for making these videos. I've learned a lot And my 1st ever run was a success thanks you your method with cracked corn. keep up the good work. my confidence went through the roof and now my favorite vegetable.
@glleon805174 жыл бұрын
Amazing video! I never heard the chemistry of the sugar bonds described like this. I just bought some sweet potatoes at the market and will compare the cost per pound to malted barley. Can’t wait for the follow-up videos. Thanks George!
@sentimentalbloke75864 жыл бұрын
If you want to speed up the cutting up process I generally use a garden mulcher that I keep for apples pears and sweet potatoes. but a food processor will work for small batches.
@GarnettM4 жыл бұрын
A french fry press would be great for cutting them up .
@hotkarlwithakay4 жыл бұрын
Salad shooter!
@PoppaLongroach4 жыл бұрын
a smorgesboard of fermentable item.... i love it lol
@marvinwebb72144 жыл бұрын
Sgt major. Where have you been. Give'em hell.
@BarleyandHopsBrewing4 жыл бұрын
Hey there. Glad to hear from you. How have you been?
@MexFoody4 жыл бұрын
Thank you George. Would it be more effective to grate all those sweet potatoes? I think they may come to the desired temperatures faster as well as facilitate the pureeing process.
@datilman91464 жыл бұрын
George I'm definitely digging the sweet potato idea. Let's say someone did not want a virgin sweet potato vodka what would you recommend for sweet potato to sugar ratio? One more question, do you think your induction cooktop burn will hold a 10 gallon pot?
@moretimethanmoney86113 жыл бұрын
I'm here because I just learned my garden sweet potatoes have amylase. Weee!
@terrellb57174 жыл бұрын
Darn it George, what a coincidence, I just did sweet potato vodka and I used an Amylase, I didn't know sweet potatoes had them in there already.
@debonpanton3366Ай бұрын
I see a smorgasbord of fermentable ingredients.....sweet potatoes contain more of the enzymes needed to create our unique elixir. I love this. Ha ha haaaaaaaaaaaa. By the way I agree with you. CHEERS
@cliffstrobel11984 жыл бұрын
Thankyou George. Cant wait for the other videos. Then I am definitely going to give this recipe a whirl. Cheers.
@handyandy77064 жыл бұрын
This is a hard choice but I'm going to say this is your best video series yet. Thank you
@obssroberts14114 жыл бұрын
i just watch your rice revideo .. so if you took 2/3 rice mash 1/3 sweet potato mash could you skip said issues in conversion of rice starch by mixing said mashes or 2/3 sweet potato 1/3 rice ...?CONVERTING RICE USING AMYLASE since sweet potato has both AMYLASE?
@jimjohnston70424 жыл бұрын
Thanks George, looking forward to the following episodes. Great topic. #happydistilling
@ekaos50994 жыл бұрын
Would shredding create a more fuller fermentation or is that a moot point?
@desertweasel6965 Жыл бұрын
George doesn't seem like much of a drinker which I totally get. I barely drink once a year and I LOVE fermenting and distilling. Just got started and made my first run yesterday. I scorched it by getting small particulates in my wash. My thump keg also failed and my make shift rod fell off mid run. Got one quart of 100 proof and half a cloudy quart of 50 proof 😂😂😂 it's definitely a learning experience.
@junjieyu17962 жыл бұрын
“A smorgasbord of fermentable products” love it🤣🤣🤣
@isisa.134811 ай бұрын
Sharing with all my friends!! Thank you!!! 🙌🏼
@Turts_McGurts4 жыл бұрын
amazing george! THANKS FOR EVERYTHING! i sent you an email about a PID a couple days ago. have you received it ?
@joeae62975 ай бұрын
Wow wow Sir, thank you v much. I have learned a lot from watching your video. Great works sir. We pray you get strength to continue doing such great works.
@PoelieАй бұрын
Sweet potatoes, despite their name, aren't actually potatoes; they are more akin to a root. Therefore, comparing them to regular potatoes is not an "apples-to-apples" comparison.
@daranjones55454 жыл бұрын
My mum keeps giving me sweet potato from her garden that I never really knew what to do with. Thank you so much, God bless you.
@dankrich2153 Жыл бұрын
So good to see you back, George just got my small distiller license. And around the pID I got from you. And had a pretty flawless first run may have run it a little fast. Came off the still at one eighty six plate Four inch column
@joemccarthywascorrect624011 ай бұрын
If you intend to do this regularly, I would suggest investing in a commercial French Fry Cutter. Use the larger cutting grid and cut them into about 1-1/2” to 2” long pieces, since sweet potatoes are harder than white potatoes. But you will get consistent pieces for cooking with a lot less stress on the wrist!
@mical3788 Жыл бұрын
Good topic. I have a surplus of breadfruit, I Intend to mix sweet potato and breadfruit using what you have explained and attempt a mash, don't have a still so I will have to make one though Great info
@bikesia88933 жыл бұрын
Love your videos, George! I’ve been brewing for a couple years now. And it’s only recently I’ve decided to finally step into distilling. You definitely deserve more likes and subs! I may have to give this sweet potato vodka a try. You’re very informative.
@readingdestination9025 Жыл бұрын
Regular potatoes are a nightshade plant, which means if you have an inflammatory issue than you will want to avoid nightshades…I know this video is older, but, it’s still viewable.
@beneehayah4401 Жыл бұрын
Yes. You could have cut it up differently by saving some time using a french fry cutter. Harbor Freight sells French Fry cutters.
@btdtagain2 жыл бұрын
I hope my girlfriend will watch this, we spend way too much on store bought.. thanks Mr. George
@stephanimbeault21404 жыл бұрын
One of your best videos so far. Suggestion, bake them in the over with the skin on and bake it by steps, when done, pass them under cold water quickly and the skin comes right off
@CapnBubbaa3 жыл бұрын
Sweet Potatoes white or Red is their a difference as they are really Yams.. unless you growthem yourself.. the one in the stores are usually both yams red & White (Yellowish Green)
@oxfordweddingpiper2 жыл бұрын
I wish my science teacher was as enthusiastic as you about his subject I would have passed O level chemistry if so brilliant content keep up the very good work best wishes
@radsmolinski9243 жыл бұрын
Russians do not make vodka out of potatoes, they make it out of winter rye and various grains. The Poles make vodka out of potatoes.
@DanielJAudette3 жыл бұрын
So after you use the amolise and it becomes sugars. Could you invert the sugars after to make the yeast happier?
@martybernier93134 жыл бұрын
Organic Chemistry 101 by George Duncan. I love it!
@NiobedDMX4 жыл бұрын
Nice job... over in Japan, they call this Shochu and it's actually more consumed than Sake. It's supposed to be drank while eating and tastes just as good at room temperature, cold or hot. George, try steaming them. That supposedly makes them break down faster than roasting or boiling.
@cliffstrobel11984 жыл бұрын
Not sure if that would activate the alpha and beta amylase the same way though would it? And wouldn't wash the starch/sugars out. Just my ponderings.
@NiobedDMX4 жыл бұрын
@Luiz Cunha actually they do a 2-stage fermentation. First they do a Koji and steamed rice, then slowly add in mashed, steamed sweet potatoes, over a 2 week period because they need the amylase from the Koji rice to break down the sweet potatoes so they usually add each portion every 2-3 days so that they don't overload the amylase with the sweet potatoes.
@Marfoogled.Bar.Brewing11 ай бұрын
I like how you use the White Board and show molecules, like Science Teacher
@bittsandbobs93684 жыл бұрын
This is great information, thanks, George. The best explanation of sugars, starches, and enzymes! I did not fall asleep, I'm going to watch this again while taking notes.
@douglashatfield56763 жыл бұрын
never commented but been watching this dude for a long time he makes me think of my old since teacher Mr Sipple and ya follow him in his directions ta get some sweet stuff
@nathanielcohen98903 жыл бұрын
I use a commercial juicer to prepare my mash. then I empty the juice and pulp into my masher. works great.
@galenbooth4474 жыл бұрын
How can I get this recipe and your process for this distillation
@apathyreview3964 Жыл бұрын
How did the old world people convert starches in normal potatoes without amalyse?
@romplaz2 жыл бұрын
Can I mix sweet potato with coconut sap instead of unrefined sugar?
@HodgyE54 жыл бұрын
Thank you for the awesome video and details of your Process.
@carlossantiago48434 жыл бұрын
George, I emailed twice some questions, it probably went to spam.
@mikemuzzell5167 Жыл бұрын
I feel like my grade 8 science teacher taught me to make vodka. Beautiful!
@Vyral-xzh3 жыл бұрын
respects sir i am writing these comments from Laos and i think like ths is every interesting things to do at Laos because here we can get alot of sweet potato even sugarcan also so sir please help me that any change that i can learn more about making spirits atleast i can help the local farmer to have more income
@u812green7 Жыл бұрын
I miss George's content and George 😢 I refer to your knowledge often❤
@alangrant5278 Жыл бұрын
Yes! We see the world differently. Assess everything for potential grist to the still …
@jsEMCsquared2 жыл бұрын
can i make a carrot whisky? i have a lot of leftover dry carrots after juicing.
@patmancrowley8509 Жыл бұрын
I missed this episode, George. But I sure am glad to watch it now!
@johnscott98554 жыл бұрын
Recently found this fellow and his is addictive. So knowledgeable!
@paulhollyfield60442 жыл бұрын
I took organic chemistry in college. Hated it there too...
@rogerphillips8060 Жыл бұрын
I certainly miss this chap, glad he hasn't taken his posts down
@waltertulin78792 жыл бұрын
you are a wealth of information. i am sticking around.
@rokiozi2 жыл бұрын
LOOK MAN BLACK PEOP[LE ARE WATCHING GREAT JOB
@davidmussatt18154 жыл бұрын
Thanks as always George. If the sweet potato amylase can handle higher temps, would it make sense to cook it in the opposite manner, start at 170 and then go to 155 and finish at 149?
@coreyblackburn92894 жыл бұрын
No!.
@MrRasZee2 жыл бұрын
ummm.....?🙄
@richardnothrup32411 ай бұрын
I'm looking to do a pumpkin pie run I haven't come up with a recipe to fermt pumpkin pie filling or just caned pumpkin. Any advice??
@TimothyHigdonHiggs Жыл бұрын
Dude you are great....sometimes is over my head.
@xh7574 жыл бұрын
Yessss we talked about this about 3yrs ago and I now have a successful vodka brand from it #katspraddle sweet potato vodka. Thanks so much George!!!
@BarleyandHopsBrewing4 жыл бұрын
That is awesome!
@SabreCycles Жыл бұрын
I'm late, but I'm all ears! Great channel!
@kikiwraye94112 жыл бұрын
Did this guy invent the sweet potato lol
@jimfarris96712 жыл бұрын
I'm one of those who had to turn off video I got bored