Tasting Everything In My Collection & Assessing It

[@casslanesmith1969]

I just started this video, and I will say YES to a Part Two! Lol!

[@bpeachey1475]

I did too...then got to the end as was much more of a YES!!!

[@user-ib8xt6tw9m]

Agreed!

[@stevenjean6060]

"I want to see the rest" (I always do with your content but especially now) There I said it.

[@Miata822]

Two takeaways- I need to keep better notes on bottles. I do now (better than Jesse!) but not always good enough to tell me what I did 3-4 years in the past. Next, YES! We all need better info on aging, the real results seen over time.

[@justanotherhuman-d6l]

YEEEES

[@Sinnistering]

Re:Cloudiness/Residue I'm just a chemist, not super deep into distilling, but I wanted to take a crack at the residue mystery. I'm guessing that as the ABV goes down, certain organics will fall out of solution. This is the most likely cause of your cloudiness, especially since those small jars are likely to lose ABV faster than large containers (the volume of the liquid compared to the area of the opening, plus headspace stuff). You can see a similar idea happening intentionally with things like absinthe louching; as water is added to dilute it, the oils that give it flavor fall out into a suspension. Because that's done rapidly, it forms extremely tiny droplets that make a very stable emulsion (although you can break it by freezing it; the resulting unemulsified absinthe is really weird and has a totally different mouthfeel). Because the ABV is lost slowly, things are able to crystallize and properly fall out of solution. We use this idea intentionally in chemistry which is why I thought of it! It's called recrystallization. Usually we do it with heat rather than solvent evaporation because we want timescales of minutes, not months, but the idea is the same. The solvent changes characteristics, and so the solute falls out of solution.

[@whiskeywookie2758]

I'm loving the evolution of the spirits and seeing how age and a little wood really makes a difference! Would love to see part 2 or part 3!

[@charliepenny2011]

The esters of citric acid are flavourless and odourless, but will still shift your acid+alcohol : ester+water equilibrium so by adding it you're actually impeding the kind of esterification that you do want.

[@farkass7440]

We want a garage/distilerry tour with all stills explained. Please

[@c.johnston3386]

Looking forward to part 2 and 3!

[@itatane]

Jesse, could you conceivably use the ones that are intense, but not quite right as a Paxarette style treatment for casks? (Put it in a barrel, let it soak and then put something else in.) It might be interesting to see how that can steer a flavor profile, especially for something that might be lackluster or boring.

[@ron2092]

All organisms that breathe oxygen make citric acid including yeast plants and animals but in plants (like lemons) they accumulate it in their fruits 6:52

[@professionalrookie8771]

Yes more of this would be mint. Also watching this makes me think you may need to form some jar stickers that prompt you to record all the details for future Jesse to know what he's tasting lol. How about a clean out mini still distill for the stuff you don't want to bottle but to good to throw away that wouldn't go well in yhe faints keg? Call it Like a spring clean spirit 😅

[@magnustromborgthaysen7093]

I've been here, for just one year. Last Christmas holidays I looked at your videos for 14 days strait, with my wife slapping me, got home, bought a copper stil, and destilling, and having fun while doing it. Now I'm with a friend on our path doing whisky and loving it ! BUT YOU JESSI thought me to do it, and I watched all the videos , OF CURSE I WANT YOU TO TASTE ALLE YOU MAKED, AND GIVE US THE EXPERIENCE YOU MADE :) THANK YOU FROM DENMARK!

[@mulletjocks]

YES YES YES to the next videos, plus a comprehensive wrap-up video Part 4 where you discuss the overall learnings and impressions you got from all the different styles of spirit and their treatments.

[@gregwhitehead9554]

Yes definitely

[@benmac940]

Absolutely make as many parts as needed. It's interesting to see what happens to all the things we've seen you make over the years

[@schlammie446]

Oh yes. More of this please.

[@Rambler6235]

Loved this episode!!! A yearly checkin series would be cool to see what’s still aging in your collection

[@docholliday6280]

MOAR!!! Definitely looking forward to the next video on this kind of stuff. No matter how many videos it takes, I want to join you on the journey to clear the inventory

[@dalemyers119]

Does anyone else just feel like Jesse is a dear friend or part of their family somehow? Since I started watching this channel a short time ago I cannot miss an episode. Loving the pure real and uncommercialised content mate keep it coming! You have taught me an immense amount in distilling!

[@flyingwombattv]

Absolutely yes to a part 2 mate! Seeing the follow up on each of these little journeys is super interesting. Love hearing the progression of the product as it’s aged

[@stevenstove6222]

It was brilliant catching up with spirits aging. It feels like we are all part of that spirits journey and want to see the end result. Would totally enjoy a pt 2

[@CelticReeperOutdoors]

My Cousin and I made an apricot spirit and we're going to age it in the type of barrels you use, we choose the darker char to see how it comes out, yes we used a double distillation process before putting it in the barrel

[@denisdendrinos4538]

It's always good to hear how things turned out so when we try something we have a yard stick to compare to. I have had loads of my own stuff but never sure if it stands up.

[@melpopovich565]

Thoroughly enjoyed this video, would love a part two! Stock tours and rapid-fire assessments are two of my favorite watches

[@themisanthrope4646]

Jessie, this video was excellent and very informative. As my wife and I are looking to start distilling very soon, we would be very interested in the recipes for these. You could make another series out of revisiting these old experiments of yours and detailing how you got them to where they are and your advice on how to go about improving them. Keep the content coming. We love your material.

[@edwardbrown7571]

I'm glad you are doing shows oftener.... We keep looking for you in order to give us new ideas...

[@gardencompost259]

Got myself an air pro. Was watching this video as I was making an absinthe, ( btw, my wife didn’t like it one bit, but I did). It’s great to see the potential experiments ahead of me, and my wife. Thank you, thank you for being that guy, that path finder, and mentor.

[@justsome-guy7596]

Jesse the Path-finder! I know exactly what you mean. I got into this game a couple of years ago and Jesse has been a trail blazer for me.

[@Q_The_Rabbit]

More please. Smoked a run of super chilled barley (1+C to start) malt with Jarrah. I'm looking forward to the run once the ferment is done.

[@roleplayingbrian]

Excellent work, looking forward to seeing the rest.

[@paulstankiewicz3499]

Excellent tasting run. This is something I need to do as well. Thanks for the inspiration to clean my shelves.

[@gnomingoswoodworks1219]

Definitely enjoy your highly descriptive vocabulary of spirits. I've been watching your videos for a while now. I'm building out my new wood shop. I am so excited to finally have a room I can distill in. Bigger woodshop/A man cave room and a distillation space! It's time to put some of your shared knowledge to use! Thank you for your content!

[@johanstrieter-bh2wq]

I think this is a great video goes to show what happens to alcohol sample test subjects that you tried to create something new with after a period of time. As for myself, I must have a couple hundred jars like you have just laying around. Please do more videos. I appreciate them. You are quite informative about the subject and I enjoy watching you.

[@Derik-o6s]

Love your work Jesse. Bring on part 2.

[@expattyNZ]

Of course we would like to see part 2 and part 3... Maybe updates once every 6 months.

[@Tater_Lord]

Looking forward to more of this it was interesting seeing how some of these have changed from the last time we saw them

[@timchapman6702]

Very interesting, I think I would love that ,corn,rye and barley.

[@prestonopp]

Love the long term updates… on to part 2!!! 😁👍

[@tomblankendaal3228]

Been following you since you started, so I'm finding this very interesting. Brings back memories. Please do all of them.

[@SteveRix78]

Really like these updates.....I have a BadMo barrel that I filled with a corn likker a couple of months back...I also have a couple of Ten30 barrels that have been sitting for a couple of months...curious to see how long to let them age. Just finished a 65% corn, 25% malted barley 10% malted rye this weekend to fill another BadMo barrel....just ordered it from Christopher.

[@denisdendrinos4538]

...75 bottles around the shed. *sends Jessie a friend request!* I have the opposite problem, too little distilling to keep up with the drinking😂 Lovely video to see how things turn out when we have the "patience" and forget abou them

[@CelticReeperOutdoors]

I've learned a lot from your videos and I restarted distilling spirits and it was like riding a bike, you might be a bit rusty, but it comes rolling back quickly, next spring, I'm going to make some dandelion wine, as a kid we made some and it totaled out at 75% abv before cutting with distilled water and barreling

[@gmonkman]

Great vid. Would look forward to more. Have one suggestion, it would be great if you had a portion of your back boards painted white, or with a white vinyl strip so that we could clearly see the colours of product sitting on the bench. Maybe just to *your* left hand side

[@kranzonguam]

Yes! Very interesting to see how things do with aging!

[@nigelwhite1483]

Please do part 2 just went through my stuff and found my love child is lovely just under 18 months on 1 chared stave what ive noticed is my cuts are getting better from tasting one of my first corn whiskeys to my last one definitely need to start bottling some of them keep up the great work 👍

[@vernvanguard8804]

I wouldn't mind going on a tasting tour through the workshop. 😆

[@martinmagneli8629]

Absolutely want to see more tastings and hear about Your various experiments. We are on a learning curve here!

[@adbb1970]

It's a big YES from me for part 2 (and 3, etc)!!!

[@grahamokeefe9406]

I like this format. When you distill something, I feel like we only get the beginning of the story

[@discordia013]

@stillit - Re: Citric acid. Yes it could be a natural acid in your maturing product. Industrially it's produced by using the same black mold that we make a ton of other organic acids with. Aspergillus is found everywhere and on everything and quite tolerant of alcohol. So yeah the complex biome on a barrel storing wine or spirit is quite likely getting natural esterification precursors from the wood rotting.

[@jvergen]

Love it keep going helps me continue my own crazy adventure into the craft

[@TheMilkman710]

I've waited so long for this moment. Thank you.

[@the_whiskeyshaman]

You know I love this one. The apple pie and Islay sound amazing.

[@michaelgestiritus9663]

I liked the video, nice to back go back and see how things turned out. 👍

[@derekrobinson2287]

I had to pause the video, hit the like button, and just say I really love the video already, I've wondered what happens to all your variations and now I'm about to learn. Big shout out from me in Minnesota. Love the content!!!!

[@rjfussell]

Ah Jesse,totally consumed with the craft,I'm using one third of my garage,I have three very cool stills,reflux,copper column,both two inches,being a senior retired and old,I love the bourbons and whiskeys,my vodkas are amazing,yes! No turbo's,nasty,why spend so much time and then use a turbo,this hobby isn't easy,it's a lot of work,I do have some fans of my product,you,George and bearded give me inspiration on what I'm going to attempt.

[@lockguy2652]

Yes more of these videos ❤ been watching from the beginning and want to see how stuff turned out. 🎉

[@iloveschmuzzies]

This was great!!! Looking forward to part 2!

[@ryancaulfield8823]

Getting some aging and tasting notes over time is great! I would watch more videos like this. It's great to see what works, what doesn't and how you adjust the oak and other things to nudge it in a different direction.

[@alexcan669]

This is an awesome video. I can’t wait for part 2 !

[@kennethodell8625]

Great video Jesse!!! I really enjoy all of your content!!!

[@wadehalverson599]

Tossed more than I expected. Looking forward to the next round. Absolutely love and jealous of your tasting notes; great stuff, Jesse!

[@ronfussell8244]

Jesse,always fun,what kinds of wood have you used besides oak?Love the taste test.

[@ScottHenschke]

MORE PLEASE! I love this stuff!

[@franklypaul8002]

Yes please, bring it on.

[@keith7315]

More please! I'm always wondering about this.

[@RiggerBrew]

Reminds me of the time I moved some things and found a couple of jars. i need to work on confidence to let things ride, and make better notes.

[@johnbull117]

Enjoyed this video. Absolutely think it’s good to review the taste again after the initial distillation. Jesse could you add a ranking of the ones you try so we viewers could go look up the most successful recipes? Aside from what you want to keep, which would you sell, if you were licensed to? BTW, would you add time stamps to your videos please?

[@keithweiland]

Fun video Jessie, I think before you dump all of the stuff you aren't keeping you should mix it all together and taste it.

[@hipgnosis2]

Fantastic Video brother! That apple you sent me was amazing!

[@jonathannorthup5705]

Thumbs up just bc of what this vid is about have been wondering how your collection has stacked up I really want to get into this one of these days

[@jimwhipple9784]

Jessie, Why don't you do some experimenting with fermenting on the grain?? I have about 30 gal working right now that is the remains of a previous 100% distillers malt ferment and I added 50 lbs of sugar. It started at about 1.08 and is down to about 1.04 this morning but smells AMAZING. My clearing process is more of a pain, but you have a Bain Marrie...

[@jacobwilson6296]

You asked then answered yourself. It's the oxygen from the head space. Your friends at the @WhiskeyTribe made a video about air and whiskey. Super cool. THANK YOU as always.

[@jacobwilson6296]

In fact I would love to talk about why, because I think it may also have to do with the glass being 100% transparent. Which our boys also talked about over the at the Tribe. I try and keep all my glass cloth wrapped or well concealed in a cupboard.

[@Chadconnolly17]

Yup definitely do another

[@lbcstyle6659]

I like this kind of video as well. Can't wait for number 2

[@hamishfrance8490]

Cloudy Spirit - Just went through a whiskey distillery up in Scotland and they said they filter their product after ageing as it goes cloudy with the cold winters. Not sure what's solidifying but filtering the final spirit would fix it I think.

[@RyanAshley419]

Yeah, definitely do another one.

[@TheInfinityzeN]

Those little jars would be great for blending. You need to filter, bottle up in proper small bottles and make up a flavor/scent note card for them. They would serve as something you could add a little bit of to round out or fill in another spirit. I have several dozen small bottles that had interesting flavors which I use for blending. The key is building a proper note card for each one so that you know what they will add. Things that have one incredibly intense flavor/smell (even if they have lots of weaker ones) are great for adding that flavor/smell to a blend since you only want to use a small amount. Blending is how you get the best result and to do it effectively you need lots of different things to use. EDIT: For many I use the 4oz amber or cobalt glass bottles with a PET dropper lids that are rated for high proof. Easiest way to be sure is to get ones that are lab rated, which will cost a little more.

[@1971anaconda]

I love your videos I’ve got a Ilsa scotch a year old on wood and it is great but I’m letting it ride I love your recipes got so many on shelf shame I’m a beer drinker I do the spirits as a hobby please keep it up as you guys rock 🇦🇺

[@bartongeorge595]

So do what your schedule allows Awesome video! At least a 3 part series,.

[@PatriotStubborn]

You who see this post do you know ? Is it possible to add corn starch to whiskey mash for more sweetness? And the result is more alcohol?? Can dextrose or glucose be added?

[@VinceArihoruhanga]

Appreciate your work, saying yes to part two. Please teach us how to make cognac your way? Pleasee

[@joshuagoodsell9330]

I'd totally be interested in a part two! Among other things, I learned in this video that adding rum feints to dunder and redistilling may not be worth it. I'd considered doing that in the past and now I don't have to! Cheers!

[@ronaldgroves9037]

Keep them coming love to watch your videos.

[@LP23D6]

Fun video Jessie. Oh if we would just keep better records! How could we duplicate it if is absolutely delicious? Darned wooden spigots. I sure like the stainless ones on the BadMo's. Oh yes you need to keep this up until we see all you have.

[@juliusagh9038]

Can't do home distilling here in the US, but I enjoy the vids. Please do the part 2.

[@andrewlehtola3881]

Up vote to part however long it takes. This info is invaluable

[@capOlllllOable]

Citric acid and ethanol create ethyl citrate. Although useful, not for what you want. The acids to create the ester profiles you’re looking for are found in a category called carboxylic acid. Something like butyric acid or acetic acid would be what your looking for. Caution on mixing some of these together, albeit, most need a catalyst like concentrated sulphuric, as sometimes the reaction is violent and can exotherm and create acid fumes.

[@bartlester591]

That stuff in the jar the wispy stuff it’s called lease it’s add, did yeast falling out of suspension

[@martinandrews1284]

Yes I like them they are very interesting I enjoy them

[@springheeledjacques]

Sad to see the mamajuana tossed! If it's just because it's way too strong, you could always dilute it by mixing 1 part mamajuana to 2 parts red wine, 1 part rum, and honey to taste. It should keep reasonably well as long as the ABV is above about 20%.

[@HiveDrinks]

Note keeping. My arch nemesis!

[@davecoleman6855]

👍 Great and yes to part 2!

[@AK47m16films]

I'm keen on two more parts!

[@HighKingTurgon]

Since very few of us will ever be in a position to have 75 liters of spirit hanging around at different stages and factors of maturation, I think it makes all the sense in the world for your educational channel to share your expert opinion with us!

[@thomvinson]

This was fun, thanks Jesse! Yes to part II and part III. I seem to recall you doing an oat vodka, have you tried to do a straight oat whiskey?

[@hulkthedane7542]

Keep on, till you are through all the jars !

[@devingrabner8577]

Definitely Yes to more tastings

[@BushCraftyAlpha]

so question distilling a home made kombucha? As it has a lot more alcohol in it than store purchased

[@christiangullfeldt2151]

Part two plaese. 😊

[@TheMilkman710]

The stuff at the bottom looks like the start of a vinegar baby. If you proof it down a lot, give it more oxygen and let it sit, it will start getting a film on the top, which will be the mother. It could turn out pretty good if you let it go.

[@Dragon_Spirits]

Vinegar can't tolerate over 13% alcohol though so it's not plausible. I'm super curious though

[@BenberOdred]

I would love to see the rest of your stock being checked in on! You could easily do this once or twice a year with a bit of a look back at what you’ve learned/enjoyed in that time.

[@DalecarliaAstro]

Have you tried to make chocolate schnapps or the more sweet créme de cacao? I'm currently making my first batch of dark créme de cacao and the cocoa nibs have been sitting in vodka in for a week and smells amazing!