Whisky... Easy, Cheap and Better! - Part 1/2

[@MichaelLaFrance1]

No man has ever worn dad-jeans with such aplomb and authority.

[@JOlivier2011]

The still is quite pretty

[@bhoiiii]

I took that comment to be a compliment, not a dig.

[@onemantwohands5224]

Hahahaha that's a fact!!!!

[@theumpteenthtime8854]

Careful, that dad looks like he could take on a young whipper snapper.

[@sixdfx]

Not so the jeans itself, more the way he tucks the shirt in it.

[@reedceniviva5756]

This guy is so underrated, one of the best projects/informational KZbin's I've ever come across, absolutely love these videos

[@additivealex4566]

Ben from applied science and this guy are you tubes hidden jems

[@andymouse]

@@additivealex4566 Damm right Sir.

[@stefanjovanovic6132]

very true

[@nomaad660]

Check out Townsend's for more historical (18th century) projects and information. Great knowledge and humor as well.

[@Mrch33ky]

100 thumbs up. Woo hoo!

[@dustinandrews89019]

I came for the banana liquor, stayed for the lasers, speakers and air conditioners and now back to the still!

[@sailingsolar]

I wonder if there will ever be a follow up of the drone Auxiliary POWER UNIT? That would serve an EV well as an emergency power backup tp prevent being towed for lack of charge. The same as if it serves a drone as a range extender.

[@TechIngredients]

There will be. We're constructing it around the 22 Hp DLE boxer engine.

[@JM-px2nj]

Same here

[@GrimFaceHunter]

@Tech Ingredients Is your still heated directly or indirectly? I have a big one that is directly heated and my father always insisted that we would need indirect heating for distilling whisky or vodka, so the wash doesn't stick to it.

[@williamarmstrong7199]

@@GrimFaceHunter so long as you are using a clean clear wash with no bits of barley or corn in it or appreciable amounts of yeast. Direct is the same as indirect. The time to use indirect is when you are distilling rough mash / wash that has been brewed with the corn or barley still in the wash, or if you cannot get the mash to clear so you have a lot of suspended yeast. That is choice of yeast of course. Some will remain in the mash for weeks and require fining or filtering to clear before you can run the wash through your still. The end result will be far superior if you have a clear wash to distill. If you are fermenting with the barley / corn still in (AKA moonshine) you will have a very high level of methanol because the yeast will eat the cellulose as well as the sugar. But instead of making ethanol (drinking alcohol) it make the highly poisonous Methanol! So if doing that then stabilise your still for a long time at the Methanol boiling point to remove the "heads" fully before increasing the temp to pull off your ethanol. I hope this helps?

[@mickskinner3493]

Thank you once again, imagine how productive and capable the world would be if ALL our school teachers where as good of a teacher as you. So cool

[@spartancrown]

I don’t even care how amazing this channel is, that property is more amazing.

[@AdamBechtol]

aye

[@theumpteenthtime8854]

Take notes everyone. This man has knowledge.

[@mrmonguerwtf2976]

your videos are such high quality. Is just brilliant

[@jerryparsley2289]

As an old physical chemist, spinning the hydrometer always helped it come to rest in the center of cylinder...excellent demo..

[@Michael_Michaels]

Two things I want to make clear: 1st - your house is awesome; 2nd - Your knowledge is impressive; 3rd - You're my favourite youtube scientist (I'm eager to know your background!); 4th - nice to see your helpers! Thank you so much for sharing your knowledge with us! Greetings from Portugal!

[@MikeBertelsenDK]

Hot damn that recording quality is top notch! This dude is legit and wears those jeans with pride! I don't brew and I know nothing about it. I just enjoy watching and listening to this guy talk about it. It's the whisky worlds answer to Bob Ross.

[@technoSmamus]

Been 2 days and I'm still refreshing the channel for part 2.

[@ShaneSchmidt]

Smamel I’m starting to twitch over here. 😬

[@waardom]

Hahaha same here. I like this interesting video.

[@HighestRank]

kzbin.info/www/bejne/rprIiqiFf7iGapI

[@adammitchell3462]

I'm an experienced hobby brewer/distiller ,I've watched and commented on this video before but anytime I'm fixin to brew an all malt mash,I always review this video. It's perfect, youd make an awsome shop teacher

[@10kilobytes]

I came for odd speakers and stayed because of the quality content. Will I ever build my own large speakers or make whisky? Probably not but I do enjoy the vids!

[@StillIt]

Ahhh, but it's such a awesome hobby 😉

[@snipper1ie]

Funny you should mention speakers. Looking at that view reminded me of a time I spent on holiday on Orca's Island. Our neighbour there, a retired NASA man, had a music room that had a view window that looked out over the bay, this view reminded me of that view. His speakers were especially made for him in France, the speaker wires were as thick as your thumb and were suspended from special brackets so that they didn't pick up any vibrations from the ground. The room had one chair and to sit in it, look out across the bay and listen to records was fantastic. That would have been fifteen years ago. I suppose at this stage he has passed on.

[@craigsnides158]

Worst CGI background, EVrrrrrrrrrrrr. Just kidding... Beautiful view and fantastic tutorial.

[@JasonZnack]

A good teacher can make you care about learning anything

[@TechIngredients]

That is very true!

[@moorejl57]

As always, love your content. Being an all grain brewer, I have the following comments: 1. No need to boil the water prior to mashing. 90 min is not long enough to grow much contaminating organisms , so just bring up to 160 and dump the grain. There is an online calculator for brew in a bag to set the grain to water ratio and target starting temperature. 2. Think about adding a little gypsum to the water prior to mashing to increase the calcium concentration. This will help buffer the pH and improve the conversion process. Especially if you have very soft water like I do in Oregon. 3. After the 90 min conversion is complete and the grain has been drained and rinsed, you really should bring the resulting wort to a boil for at least 10-20 minutes to kill off any remaining offending organisms and knock out some of the protein. This will result in a cleaner fermentation. 4. You used volume measurements for the sugar and yeast, but measuring by weight might be easier. 5. Distilling alcohol for personal consumption is not currently legal in any of the 50 states without a distilled spirits permit (by federal law and difficult to get). You can get a fuel permit fairly easily but it does not allow for drinking the product. So beware of the risk to yourself and your property. There is a reason moonshine is made out in the woods on other peoples property.

[@ernestmurphy3898]

I have never had a desire to make whiskey. But I do throughly enjoy listening to someone who knows what they are talking about and are about proving it. Thank you for your time.

[@marcnaiman329]

I rarely comment. I feel compelled to after watching, as I thoroughly enjoyed learning while watching your video. I look forward to the next video. Thank you for sharing.

[@TechIngredients]

Sure!

[@tombrooks2015]

So much better than anything on TV in the last 10 years, well done old chap, from England !

[@TechIngredients]

Thank you!

[@radiowallofsound]

12:45 "I grew to appreciate it a little bit more when I got older, and certainly now I........appreciate it a lot". And It seems you can't hide the grin while saying it hahaha you cracked me up. Thanks for sharing!!

[@Ang3lUki]

Almost made me teary.

[@AKARaygun64]

This is the most eclectic and brilliant channel on KZbin. The content is always top notch. I am most excited when I see you have posted a new video of all my subscriptions.

[@TechIngredients]

That's great!

[@bigphillAchtung]

You are a true inspiration, and great teacher. Keep it up! And thankyou :)

[@stanbrackhage]

great view. As a homebrewer you covered all the topics so well without diving down the homebrew rabbit hole. Excited for part 2.

[@StillIt]

As a distiller I feel the same :)

[@argynin]

I am amazed at how this guy is somehow a genius on every thinkable subject

[@BStott]

Takes research, prep and planning. Yes, he is very good!

[@raybeer395]

Calling your name and painting your picture from the stars as I dip my brush into the most beautiful sunsets in the universe. You are a Legend and quite a likeable character Sir. Just the cummulative effect of a coupler videos are somewhat profound. Epiphany's everywhere like lights pop up and I love the way you can stick to the point Thankyou so very much Sir.

[@EnUsUserScreenname]

Best channel I've come across since about 2006. As soon as I have my income back to an acceptable level, I'll support you on patreon.

[@TechIngredients]

Thank you!

[@paulwhitney9007]

This is the best description of making spirits on a home scale with professional techniques I’ve ever seen. Thanks!

[@TechIngredients]

Thanks!

[@KowboyUSA]

Dewar's distillery would go broke if I make my own.

[@peterfitzpatrick7032]

....make your own 🙄😏

[@TonyRule]

Do you have tax on the alcohol? We do - that's my incentive - screw them. And I hardly drink.

[@LiamNI]

I'm not sure you realize that Dewar's is a blended whisky, and as such contains whisky from multiple different distilleries. They do, however, own the Aberfeldy, Aultmore, Craigellachie, MacDuff and Royal Brackla distilleries.

[@Dan-hn1lx]

@@LiamNI And they still add cheap grain.....

[@rodneymarshall1267]

.. as a novice distiller with a passion for whiskey .. you Sir are a great teacher

[@TechIngredients]

Thank you!

[@Paid2Win]

**lights propane with mapp gas** I too light my cigarettes with hand grenades.

[@TheDowntimesfl]

You can tell if you are in a hardcore hotrod shop when the welders light their cigars with Oxy-Acetylene torches.

[@nomaad660]

@@TheDowntimesfl Done it. Feels very...manly.

[@95rav]

@@nomaad660 saves on razors too!

[@shmuleysheklestien5546]

@@TheDowntimesfl I lit a cigarette with a road flare marking an accident. It was late at night and I was walking home and didn't notice the road crew was watching me until I stood up

[@girlnextdoorgrooming]

@@shmuleysheklestien5546as you walked away their jaws hung slack because in their minds they were hearing the dulcet tones of George Thorogood.

[@doggiesarus]

The fish tank thermometer and distilling in the boiling pot were genius! Thanks!

[@TechIngredients]

Sure!

[@abhi]

love this channel. content is extremely well made no matter what the topic is. this is despite the fact that the variety of topics they manage to cover is quite large and very diverse.

[@geoffcunningham6823]

18:10 When taking gravity readings in a cylinder, I find it's best to spin the hydrometer and then read it once settled. The spin makes a little temporary fluid bearing between the cylinder and the hydrometer and you get a more accurate reading.

[@TechIngredients]

That's a good idea.

[@MrShonky01]

Thank you thank you 🙏 for talking metric although sometimes it can be a bit confusing to work out whether you are talking metric or imperial. You are my knew favourite human !

[@linmal2242]

Yes, go Metric, America. All the rest of the world is !

[@Stefzilla420]

This brings me back to KZbins original videos, the days of informative and enlightening content. This is excellent content , I’m glad I found this channel

[@TechIngredients]

Thank you!

[@einarabelc5]

My only real question is how did you position yourself to be able to do all these things?

[@TechIngredients]

It's a blast, but it is a lot of work as well.

[@insanejughead]

He usually is found to be standing and walking around. XD To answer your question, I'm sure he's super curious, inquisitive, and driven with each endeavor; just the right combination.

[@x-raf7652]

Engineers have an engine run on inquisition as energy and alcohol as lubrication :)

[@iTeerRex]

Maybe the Q is about the zoning area. In the States all you need is a permit to make alcohol.

[@DKTAz00]

@@TechIngredients This guy whiskeys

[@sincerelyyours7538]

That's one heck of a beautiful view you have there! In the 1960s I spent my boyhood summer vacations in Vermont hiking the mountains and fishing for perch in the fresh water lakes. Miss those days...

[@Asdayasman]

Your house is DISGUSTINGLY beautiful.

[@StillIt]

I'm not the only one that noticed that aye?

[@ahobimo732]

Are we really surprised by this? No. We are not.

[@pepealasquid6005]

Still It I’m not surprised to find you here lmao

[@offgridhomesteaders863]

RIGHT?!

[@blazinwater]

Dad Jeans or not,this man's explanation & priorities are top notch.Thank you for the video sir !

[@hotmiramichi]

i shared it with my over 1000 followers good luck. love the video and content. This is something i want to do eventually. love the science of it.

[@TechIngredients]

Thanks!

[@adammitchell3462]

As an amateur home distiller, this video taught me more than any of the others and even as a now experienced distiller, I still watch this video,its a great reference for anyone doing a traditional all-grain mash. Lots of good knowledge here

[@TechIngredients]

Thank you!

[@haptik_dj]

damn I love this channel... the spectrum of amazing science is incredible

[@Foxynaut888]

One of the best teachers on KZbin

[@petegalvs]

But I take delight in the juice of the barley And courtin' pretty fair maids in the mornin' bright and early There's whiskey in the jar!

[@lavejim11]

Anyone who has ever tried home brewing knows the smell you speak of. It is heavenly

[@krzysztofsoja5301]

As far as I know if the concentration of ethyl alcohol is only a few percent it is not enough to act as antiseptic, plus the solution may get infected by bacteria which digest ethyl alcohol into vinegar (that kind of infestation may happen even in higher concentrations of alcohol - for example in a production process of strong wine). So it's good to keep everything clean. 😉 Thanks for the video!

[@RNA0ROGER]

Over the short term I don't really see it turning into a vinegar

[@saurondoku]

This chanel is what education should be ! thanks from France

[@TechIngredients]

Welcome!

[@anonymoususer6334]

"so we don't turn the stopper into a rocket ship!" Great sense of humor, IMO.

[@bobbymcgee723]

Man, I stinkin' love your videos. You are so much more complete, in terms of the information that you convey. Also, the projects/interests that you work on, make me wish you were my uncle. I could learn so much from you.

[@NomenNescio99]

It's very much appreciated to get all imperial units translate to metric units.

[@tbelding]

and vice versa. Everyone should know how to use multiple measurement systems. I will admit, kelvin is of limited value to most people :)

[@kirkc9643]

@@tbelding I disagree. Unfortunately I do know how to convert between the two and I have to own two sets of most tools. Everyone should get with metric so we can all move forward better and more efficiently.

[@tbelding]

@@kirkc9643 - both have their strengths, and reasons for existence. The Metric system is rife with flaws, but those strongly "for" it refuse to acknowledge _any_ of them. (The largest flaw, of course, is that the sole reason for its existence is that Napoleon hated the British.) I won't even _start_ on the idiosyncrasies for what's called the Imperial (SAE) system. Most of which exist due to the fact that the base of the system is over 3,000 years ago, and it's been altered "as needed" by whatever people used it over the millennia. There's nothing holy about base 10 over base 12, really. Otherwise we wouldn't have base 16, or base 2.

[@rodneymarshall1267]

from SA I concur

[@mwestie12]

Your channel is by far one of my favorites. Although I will probably never make any of the amazing things that you make. It's still nice to watch your videos just to get a better understanding on how things work. I love the way that you break things down Barney style so that we can understand exactly what and why things are doing the things that they are doing. Keep up the good work. I truly appreciate thank you for sharing your knowledge.

[@Zigge]

Great video. If you would ever like to do another experiment, I would love to see how you would make a pass through vacuum distiller system.

[@JesusisJesus]

I'd really like to see this dude take some Everclear and do a LqN2 distillation to crack the 192 proof barrier.

[@kmcwhq]

My only simple question is, how can one brain contain so much diversified information? Simply amazing, I am humbled.

[@Adam88Marz]

Well, I didn't know that they recorded Breaking Bad Season 6. Well done! :D

[@karlharvymarx2650]

I heard his product is blue... not sure my dealer is a reliable source of info though, probably trying to sell me mouthwash or windshield wiper fluid.

[@jeremyturnbull6299]

This is so much better that moonshiners

[@jeremy5598]

Going through college I always wanted to craft but didn't have to confidence too invest. After watching your videos it has given me that academic vigor to try something new. Thanks! Distillery is on order :)

[@WickedTRX]

Now I’m sure why I subscribed 3 years ago! I thought it was for lasers...

[@electronash]

High-power lasers and Whisky. What could possibly go wrong? lol

[@WickedTRX]

@@electronash jet engines?

[@additivealex4566]

Cane for the lasers stayed for everything else

[@nathanford9096]

I've lived in Milwaukee my entire life and I know the exact smell you are talking about! When I was a child, there was a brewery somewhere in the Menominee valley, and any time we were on I-94 near 27th street you could smell that smell. I don't think that brewery is still there, because I haven't smelled that smell in a while now that you mention it! A very distinct smell!

[@viper0981]

You seem to have a very broad knowledge which I'm sure comes from some pretty exhaustive research. I'd like to see you tackle something maybe a little outside your wheelhouse. Show your methodical approach to some problems.

[@sonnietim]

I am amazed by this guy. He has a brain the size of a planet there seems to be no subject he cannot tackle and then impart the process to us. A great teacher into the bargain lucky for us. A rare quality in a brain box. Ill keep watching.

[@ChrisB257]

You are a mine of information sir! :) You also appear to live in a beautiful area.

[@marvindisher9041]

Going to school in High School in Milwaukee I traveled from the North side of downtown to the South side. I remember the smell very well. Your right I appreciate more now.

[@TheVirindi]

Darn. I wanted a "2-hour feature length film"!

[@argusroot]

I've been following this channel for a wile now, and you guys never disappointed me on the quality and/or variety of the content. Amazing ! And keep on rocking !

[@shawnn8692]

Thank you Tech ingredients! Very interesting, informative video as usual.

[@purestress2597]

Sir, you must be a genius. The fact you know all of this and know an incredible amount about jets and other things is amazing.

[@TechIngredients]

Thanks!

[@maciekm7953]

I don't drink alcohol but watched like an alcoholic 😃 as always awesome video 👍

[@petesclark]

I'm also a recovering alcoholic since 1990.

[@joshcrane4107]

This gentleman is an incredible instructor

[@JamieHofman]

Hello from Milwaukee! I grew up here, and sadly I don't smell that brewery smell you refer to anymore these days.

[@JamieHofman]

I just did a little digging. The smell was actually from the Red Star Yeast company, which was bought and moved to Cedar Rapids in 2005. I do miss that smell. www.wuwm.com/post/what-happened-milwaukees-signature-yeast-smell#stream/0

[@jeffbetts2]

Paper mill in my home town. Smells like someone left the cover off the septic tank.

[@jamesd.wheeler6190]

Bought the same brand still 4yrs ago. {10gal] didnt want to use dough to seal it so I let it sit. I saw the teflon tape you used and HALLELUYAH! Im back! Thanks!

[@derschmusetigger4220]

I don't even drink whisky. Still watched the whole video.

[@danielberrett2179]

Same

[@torq21]

Uhhh Heh, you said still.

[@youtubestolemyhandle1]

torq21 Are you Butthead?

[@torq21]

@@youtubestolemyhandle1 I've been called a butthead more than once in my life but I was also channeling the great Butthead when I was making my silly reply.

[@edherrmann182]

I’ve been making for 30 years and I seldom drink any myself. But I do a lot of tasting 🤩

[@Matt-re8bt]

Best science channel on KZbin. Thank you so much for your fantastic content, rich production value, and varied topics.

[@TechIngredients]

Thank you! You can help us out by sharing these videos.😀

[@WiihawkPL]

i'm becoming a diy alcoholic now, thanks lad

[@StillIt]

Funny Hing is when I got into distilling I actually started drinking less over all. More frequently, much less in total.

[@wattfource]

Fantastic teacher. I've watched many hours of these videos trying to find the right project for me. This is in the top 3. Good job, keep it up!

[@AngelLestat2]

It all started with science, then an alcohol refinery in the woods. I wonder if this is following the "Breaking Bad" path :)

[@matildaadventurer41]

AngelLestat2 this is a gateway to cookin meth lol

[@horscategorie]

If he were on the east coast, the AFT would be knocking...

[@girlnextdoorgrooming]

@@matildaadventurer41 slippery slope.

[@OriginalgEd]

I have just returned from a 2 week vacation Scotland where we visited both the Isle of Arran brewery and distillery so it's great to come back and see this video. I also bought a bottle of their 21 year old to sample (again)..I love your videos and look forward to the distillation.

[@Yohrog]

Loving the cowboy stance at 9:12. Nice camera work :D

[@jackdeidolci]

I came for the speakers and now I'm addicted to your videos. Love you guys, both for the content as for the coolness of this father&son projects!

[@Heareaux]

He reads an entire book every night before bed while wearing neatly pressed pajamas.

[@WaylanEE]

When I grow up I wanna be like you...really. You are awesome and ... probably overwhelmed with my kind of admiration. I can only thumbs up once per video. How much do comments count? You are inspirational.

[@TechIngredients]

They count a great deal. Thanks!

[@username-rs4vf]

Where are you filming? Your backyard is beautiful!

[@TechIngredients]

New England

[@AdamBechtol]

@@TechIngredients Thanks

[@linmal2242]

@@TechIngredients Now I know why it is called that!

[@leehudson1384]

I could listen to this guy all day

[@SkatingSharif]

When you said liter I immediately pressed the thumb up. +1 for metric

[@marklinton4567]

I just discovered this channel a few weeks ago due to the Waragi video. I could watch these home-brew videos all day.

[@shanek6582]

Lol, there’s a typo in your description Part 2 “Coming Coon”

[@candicebeebe6688]

I have to admit you speak to me. I love all of you're videos.

[@steinarne79]

Why didn't my science teacher be like this :(

Just be happy that you have access to people like.. The Main Presenter. Back in my day.. ;)

[@additivealex4566]

@ yeah we're pretty fortunate to have access to so much information

[@rogermccaslin6750]

My chemistry teacher liked to blow stuff up. Not enough to be dangerous but it would get your attention. He did break a fluorescent light fixture with a paint can lid while demonstrating gas balancing. Whoops! 😳😄

[@simplethings3730]

Mine tended to show up drunk so I guess there's a link there somewhere.

[@leveljoe]

Because it is illegal activity....

[@forcivilizaton5021]

I love this channel!!! Please give this man more likes and shares people. He's top notch.

[@radiowallofsound]

I've allways wanted to try this! thanks for sharing :)

[@TechIngredients]

Sure!

[@KEVDOGK1M3]

As an avid whisky enthusiast, you have inspired me to begin brewing my own whisky. thank you very much

[@DrunkenHamster69]

In the U.S. distilling spirits without a permit is federally illegal. It does not matter if it is for personal consumption. There may also be state-level restrictions depending on your state.

[@underourrock]

Yeah, I wish he would address this.

[@DrunkenHamster69]

For more information: ttb.gov/spirits/home-distilling.shtml

[@DrunkenHamster69]

@@underourrock he may not know that this is illegal. Most people don't realize.

[@underourrock]

I think there is zero chance he doesn't know. That is why I want to know how he addresses this. If you've paid close attention to any of his videos, you'd see an extremely intelligent, well versed, and prepared fellow delivering college level and above dissertations on the topics he's explaining in a manner that is accessible to a wider variety of people. That is hard. That takes an inordinate amount of knowledge and wisdom to distill that information the way he presents it. If we were in Vegas I would bet you thousands of dollars that he knows exactly what he's doing, however what I'm not sure of is if he's just relying on being out in the middle of nowhere, or perhaps he's gone down the path of approvals.

[@underourrock]

I am well aware of my state and federal regulations involved. That is exactly why I said I wish he would have addressed this in his video.

[@MrTABUNKA]

I have been brewing off and on now for over 50 years now and I really enjoyed your your presentation and common sense approach. There are a couple of things I do differently though. I use a two or 3 stage mash where the temperature is first held at 115-120 for 30 minutes,this helps convert the proteins to starch so as to prevent protein haze in beer by converting the protein in your malt to starch with the added benefit of a higher yield. When you start out with the higher temperatures it kills off much of the beta-amylase enzyme first which happens at 130-140degrees F. The third stage is for the higher temperature alpha and beta enzymes do their work. I finish at 160 degrees F, that makes sure the starch conversion process is complete and polishes the wash. It is important to note that most malt you can buy today is under-modified making the protein conversion stage even more important. The old timers who brewed moonshine would malt/ sprout their grain until the sprout was 2" long. That's fully modified, where t the maximum amount of carbohydrate and fermentable sugars are available but will spoil very quickly and go downhill. Probably why some whiskey is called sour mash. I'd like to see the Teck man do one on malting. And hopefully in the methanol issue will not be left out.

[@TechIngredients]

Good advice. We'll be covering those other aspects in the future. It's a fractal hobby and you can improve many of the techniques I demonstrated, however I want to keep it as approchable as possible for those unfamiliar with the process.

[@nivelb]

I totally agree as a beer brewer. This will probably end up as somewhat of a "sour mash" since he didn't boil after sparging and anyone who has made a berliner weisse can attest to the souring bugs in barley hulls...maybe this is desirable in a whisky? I have always wondered how a whiskey made with all the care of a normal beer brewing process in adition to the distilling would taste when compared to the normal way they are made (which sometimes makes us beer brewers cringe).Would it be superior? inferior? or the same in which case the added time isn't worth it. A side by side tasting would be cool, maybe an idea for a future video!

[@x86cowboy]

What is the cat's name? :)

[@wladekwloszcz3803]

what an engaging way to tech chemistry to our, modern-day, young-ones!

[@wyldanimal2]

@15:30 Ha, As you Break the Seal on the Gallon of Water... This isn't really...... Ok I Believe you.... you made me laugh !

[@GrahamInSF]

Was going to comment the same thing...

[@oddjobbobb]

In various books I have read, often set in the late 1800s Prairie and Western USA I have seen the phrase barley water. Now I know what that is. Thank you.

[@DrivingWithJake]

Great videos! :D Wish it could be done all over without a license being needed :(

[@adammitchell3462]

Like I said before,I love the video! Your info,plus the technique in which you teach is top notch. It's just like shop class, and as a hobby distiller ,I very much appreciate

[@xeigen2]

Has it really been a year already since the last distillation video? Wow..

[@pappyman179]

Kudos to your son doing the camera work. I can't afford any of your projects, but I do love watching your videos.

[@TechIngredients]

Thanks, from both of us!

[@masterluu8]

Posted 4 hours ago. Do you know how long "a couple of days" are going to feel? 😄 Great video, as always!

[@StillIt]

Distilling the tends to teach patience haha

[@kylemcgrath84]

Good job dad!