The Secret To Distilling Just About Anything

Distilling recipes are awesome! But haven't you ever just wanted to pick up an ingredient and know how to get it ready for fermentation so you can distill it?
After watching this video you won't need a recipe anymore. You will know exactly when you need to boil, mash and add enzymes.
Make sure to get the downloadable decision tree/flow chart and cheat sheet here: chasethecraft.com/pages/how-t...
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Here is the other video that discusses a very similar set of ideas in a different way. It focuses more on ingredient types:
• How To Ferment & Disti...
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#distilling #homebrew #whiskey
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[@stevedessailly1469]

Thanks Jesse I’m 19 jars deep making a brandy I made out of fruits and jam’s and sugar I had around the house. It smells tropical 🤤

[@danieldanielson2650]

Jams are a bad source for alcohol, as the containing pectin is converted into methanol.

[@plinketharry7469]

Absolutely love the theory stuff, not sure how popular it is with everyone else but I'd love to see more

[@townsvillebowhunter]

fermentable sugar in molasses can range from 70% to 40% depending on the refinery and it's processes

[@kennetknudsen7042]

this hobby looks so fun in varius ways, shame i cant really do it denmark. other wise the chemistry and just the flavor chase looks so fun. if i move down under in a couple years might be something for me to look into. thx for making it look so fun of a craft to chase

[@danthemann]

Great video / subject! Might I suggest you state explicitly at the top of the flow chart - "LOOK at the NUTRITIONAL INFORMATION Label'. On it view 'Energy' (Much of the world) or 'Carbohydrates' (US). Here Starches and Sugars are listed. Starches need conversion. (A side note of how may SG points per gram of sugar would be useful, and a note that you won't get 'all' the starch)

[@skinnersmith6912]

Great video for new Distillers that have no real hands on knowledge yet. I'll add the flow chart to my group

[@eknuds]

Another thing would be the presence of preservatives. I was wondering how to break things down like Sodium Benzoate. Making mountain dew from Mountain Dew would be pretty awesome.

[@MultiTut69]

Great flow chart. Good reminders for experienced and an ice breaker for those new to the craft. Thank you for the effort that went into it. I see a lot of hours spent. Cheers!

[@racerothery2716]

Good stuff my brotha. I stayed up till 4:30 am and I’m glad I did. I just have 2-4 days left on the old mail until the rest of my parts for my custom still I designed will be here. There is almost no still parts on it. I engineered it on paper 4 different times and now I’m building it and it’s all because your videos creating excitement in me to learn this craft. Thanks bro

[@StillIt]

Ayyyyeeee, Well you have me beat! Its only 1:40 am here haha. Im pumped for you dude. Hope it all comes together well. Keep chasing!

[@racerothery2716]

Hey brother I know you are busy so if you can’t get back to me it’s ok but I want to know if or where I can send you my pictures when I put it all together. I don’t do social media. Thanks brotha

[@thegrootouders]

Thanks Bud, haven't watched the previous video, but this filled a few holes I've jumped over.

[@joeyreilly5312]

This vid uploaded 20 before I walked into work. Thank you for letting me start my Friday listen to this. And of course, thank you for every other piece of info you have given us. Keep up the good work bro.

[@The_Tic_Man]

Im making my own recipe for my first whiskey using a mash of 75% (1.5lbs per gal )corn, 17.5%(.25lb per gal) barley, .20lb brown sugar(1/5th pound per gal) the brown sugar I’m gonna try to use the molasses in it to try to add a bit of flavor and in going to age it w chard apple wood for smoking. IM SO EXCITED! By far you are the most comprehensive channel on KZbin for distilling, thank you!!

[@straight-hooked]

as somone new to grain and other aspects of brewing i like both videos but do prefer the format or the other one but realy love the tree it just makes it easy to look and make a chose on the fly without overthinking everything

[@BEERNBBQBYLARRY]

Great work on simplifying the understanding of distilling. So much in common with brewing. This could have just as well been a home brewing recipe design video topic.

[@xJestersx]

Thanks Jesse, this video was very helpful in helping me unpack some issues on why I've struggled to get certain carbohydrates and starches to ferment.

[@rickfickes4954]

I’m still new at making my own liquor it really helped me out that you very much you made it simple and easy thank you again

[@kb2vca]

This was a very helpful video for anyone who wants to distill but who doesn't have a solid idea about fermentation, the first step - the production of alcohol from fermentable sugars. As a wine maker, I would also suggest that it might be useful to add a coda to your excellent flow chart and that is to ask about the measurement of the density (AKA specific gravity) of the liquid you have produced just before you add the yeast as that will give you a good sense of the amount of alcohol as a percentage of volume potential you can potentially ferment: so for example, a density or specific gravity of 1.090 will produce a wash of 12% which means that you cannot produce more than about 1 pint ( 1/2 L) of distillate from every gallon (4 L) - I am ignoring heads and tails and just speaking of the ethanol in solution. If your starting gravity is 1.045 and the maximum amount of ethanol in solution is 1/4 L in every 4 L. To measure the density a wine making or brewing hydrometer is needed, not a proofing or tralles hydrometer.

[@christophermcdougal8771]

Sweet video. I love this chart. I wish I had it before I made my own recipe, I have stumbled a bit but making it through. I really think I stumbled on something with my very first run ,and I would love to have your input. I mashed in my horse feed, it is called wet cob. It has rolled barley, rolled corn, whole oats, molasses and like 3 different acids. Sorbic, benzoic, phosphoric. And a few other things " preservatives I think". I think if my horse eats it it shouldn't hurt me. I've tasted it and it is not bad but I didn't really know what I'm doing. I tried cornmeal the second time and it was better tasting to me. Less burny on the throat. My question for you is do I stop right away because the preservatives and acid are bad. Or have you done this as well and it's fine. Thanks Jessie.

[@agenticmark]

i just made rice liquor using a converted pressure cooker. your channel is one of my favorites these days! thanks

[@brennie80]

Welcome back Jesse! Hope you had a great time with your family looking forward to a great 2023

[@scottclay4253]

Excellent resource, thank you Jesse.

[@jbb3675]

I just learned so much! A million thank yous!!

[@micheal1066]

Very helpful, thank you. A whole world of new possibilities

[@slobberinrocco3247]

Thanks Jesse appreciate all the information it’s always good

[@stillworksandbrewing]

thanks for the video it always keeps us thinking cheers

[@StillIt]

Thanks mate :)

[@mustavertwang]

A marvellous video,deep respect.

[@HOMEBREW4LIFE]

Great video Jesse!

[@Se9n.]

This is awesome, thanks for putting this together! I'm going to print it and fraim it to make it informative art.

[@manicmedic6409]

My brain works in flow chart! LOVE THIS thank you 🙏

[@zacharyhottell8251]

Yes keep sampling! Thanks

[@andyn3532]

That does look like a handy chart to have for a new distiller 😊

[@Miata822]

Could you sometime do a detailed video discussing the use of bottle enzymes, along with the good vs.bad? Flow chart is great. Thanks!

[@CTP-bbq-HundHutte]

this is a great video. by far my favorite. thanks for the pdf

[@urbanblocks2698]

Thanks Jesse - think you may have missed a thing on your flow chart - your questions about yield should also include a ‘No’ bubble below it whereas you have the ‘yes’ going to Gluco - also do you think the gluco flow should connect to the fermenting bubble?

[@jiminsonandresquinchiam9783]

Buenos días. Muchas gracias por brindar todo ese conocimiento. Saludos desde Colombia 💪.

[@hipgnosis2]

This is fantastic!

[@epluribusunum6622]

This is how I cook! People always ask for the recipe and I never have one I say "a little of this a little of that"

[@DubstepMonkey42]

Hey Jesse dig the sticks! hard getting oak in nz as you know at a Good price! thanks for this 👍 got it toasted and in bourbon already.

[@stillfrugal6618]

Thanks Jessie

[@MsDemzon]

Awesome. Missing a could markers on the lower right quadrant. There are two types of people in this world though: those that can extrapolate for incomplete information.

[@shotgunfringe]

Experimenting with corn starch from the baking aisle. Just bought the store brand and used alpha and glucoamylase to breakdown the starch.

[@SyBernot]

I've been contemplating my next brewday and you just decided for me what I'm making. Lucky Charms Red IPA, with Citra, Idaho 7 and El Dorado.

[@michaelbackhaus7879]

Thanks Jesse

[@andersjjensen]

I don't know if I'm just ahead of the curve, but after watching like 10 random episodes I had this pegged down just from listening to Jesse's commentary. I don't even own a still, but I know that if the mash is a bit goopy a knob of butter will prevent if from barfing into your precious drops, but if you've made seriously sticky rye glue you need to distil in small batches. Etc, etc, etc. It probably helps that I'm a hobby chemist...

[@Thechemist626]

Great tool!!! What are your thoughts regarding including a preservative check here? If I take fruit juice through the tree, some will likely have some level of preservatives that slows or prevents fermentation.

[@cblimes]

Ace video thanks jesse

[@StillIt]

Cheers mate!

[@ericcadwell5193]

I really like this presentation. It may seem like a lot for a newcomer, but it wouldn't take long for a novice to figure it out.

[@ericenos1097]

I've always wanted to try a sugar beet recipe.

[@scottchaney4573]

I’m a bicycle mechanic of over fourty five years and this is like post work beers, no bottle openers allowed and can’t use the same tool twice

[@chadspurling7411]

Hey Jesse, this is kind of off the subject of this video, but one thing I'm seeing is a lack of info on doing Sour Mash's with Angel Yeast Yellow Label. I've been doing some with Straight barley doing an unmalted Angel Yeast Poitin, and just replacing half the grain and adding sugar in the sour Mash and then adding about a half rate of Angel Yeast Yellow and it seems to be doing fine. Although there seems to be little info out there on this. Since you've done some sour mash videos and also done some Angel Yeast Yellow videos I thought this might be topical. Thanks.

[@Swordzilla]

Great content! Can you make a step by step video like this but for the still? Assuming the viewer doesn't know what any of the parts do, their porpoise or impact on the process. I'm excited to get into the hobby!

[@TheKumaDono]

You know now you are going to have to make a meme spirit by fermenting bread?

[@mushroomman1856]

The best thing i ever did was buy an air distiller. I actually bought 2. The Vevor has a PID that i can control. I can carry lots of flavors over. First half pint is 160 140. Depends on abv obviously. Thanks man we have fun with it. My cleanup time is nill.

[@rayallen6200]

Can rice bran be used for distillation? Or has it been stripped of everything you could've used?

[@andyh7537]

Great flowchart! A niggling issue, but spelling is little off. "Dose" -> Does... etc. 😁

[@StillIt]

You would get on well with my wife.....🤣🤣🤣

[@icommandoi145]

Great video, thanks. Where does fruit fall into this chart in regards to what enzymes to add? I've heard of pectin or pectinase but it's not on your chart. Ie. Do you just need to boil the crap out of peaches or plums to break down the fruit "cell walls" and don't have to bother with pectinase, then just pitch in Glucoamylase at the right temp etc...?

[@MostlyInteresting]

Can you use Koji for something other than converting rice?

[@willhelmx8388]

Hi, nice channel, back in the days we always used Crushed tomatoes or tomato paste and sugar, that worked out well, how does this translate into fermentable or not? Keep up the nice work / Andy

[@jschreiweis]

Hi Jesse, I had a look for your flow chart via the link you gave, but I can't see it anywhere on the chase the craft website. I'm viewing via smartphone, maybe that's why. I did check in desktop view without any luck.

[@ThePaulSIN]

*NEWB QUESTION* Can you substitute liquid malt extract for barley, to provide the enzymes needed for a good fermentation?

[@roytelling6540]

the first recipe I had for my first pressure cooker still, Treacle, white sugar, yeast nutrients, one lemon (rind and juices) water. BUT what I would say to anyone wanting to start distilling, start making some wine first, as you can distill and make Brandies... Start with beers first, as you can distill and make whisky. ONCE you have learned the basic of brewing you can't go wrong, NOW you can start learning how to use a still and you will know that you low wines/wash is OK I only have a small still (10 litres) so I make 20-25 litres of wine (just made a plum wine) bottle 10 litres-ish then I distilled 10 litres to make a plum brandy

[@robfen4044]

I'm new to all of this I can only afford the t500 boiler and the Still Spirits Pot Still Copper Condensor will this be ok to make the rum and whisks

[@Jellybean_191]

Can you distill pasteurized apple cider. Looking at getting a mophorn air distiller.

[@s1k2k3m4]

as i understand it, blackstrap molasses contains 55%"sugar", not sure if that's sucrose or what, but in my experience, fermenting a mixture of 22% molasses and 78% water/dunder, the lowest ending point of specific gravity will be over 1.025

[@cobusdavids898]

Thanks for the great video again Jessie. Please please please can you bring back the dilution calculator on chase the craft, I use that calculator religiously and have not found any calculator close to as good as the one you had on your site.

[@danielbird4134]

You can use c1v1=c2v2 C=concentration, V=volume C1 is concentration you have (80% or whatever) and V1 is volume of 80% you have (say 0.750L), then c2 is the concentration you want in %abv so 40%. Using (c1 x v1) / c2 = v2 V2 is the volume you can make it up to total with water to the desired concentration. Example: (80% x 0.5L )/40% = v2 Therefore 40/ 40% = 1L So make it up to 1L total by adding 0.5L water. Hope this helps

[@cobusdavids898]

@@danielbird4134 thanks that does help

[@cobusdavids898]

@@danielbird4134 took me a while but thank you. This helped much more than you can think. I made an excel file if anyone reading is interested.

[@C123Martins]

Instead of using table sugar for a safety net I use dried malt extract (made from barley)for a grain taste instead of a harsh sugar taste. It is a little bit of a cheat to raise the gravity of a mash that missed the mark. Get it at your brew store. You’re welcome.

[@dopstjom701]

I made a Brut IPA not too long ago using amyloglucosidase and it fermented out dry dry dry. Wonder what a rum would taste like if I added that to the wash 🤔? Something for you to maybe tinker with...

[@jibba0202]

There appears to be lots of diferent enzymens avalible that do diferent things. How do you use each one?

[@johnunderbrink-re6np]

Does malted barley replace both amylase or just the alpha?

[@micheal1066]

Where can I find and down load the flow chart?

[@leftybrew]

Okay next time I won't wrote the recipe... Hehehe thank u for share Jesse...

[@skepticfucker280]

The hardware store by me is selling jack Daniels and crown royal barrel chunks for smoking, would that be a suitable option for oaking? I can't find white oak anywhere in my area, homebrew shop only has woodchips for oaking wine.... If the barrel chunks are a decent option, do they need to be toasted and charred again? Thanks for your time and much love to all. :)

[@leapy99]

Yes, they would be great. I'm aging some rum with red wine barrel staves, which is working a treat. Just follow Jesse's toasting guide first.

[@racerothery2716]

I had no clue how much money I was going to end up investing in this but it would have been way more if I didn’t design and build my own still that’s for damn sure

[@jasesandy6325]

Hi Jessie, I have been enjoying your videos. Have you heard of putting sodium carbonate into your faint's. Apparently it reduces the amount of head's and tail's and gives you more Hearts !

[@robfen4044]

Can I use an aluminium keg

[@zakoudakou9047]

Hello, I keep seeing that you mention that the fermentation of a sugar wash take’s a week or 2 but when I do it it takes a whole months to ferment dry. (Im new to this and only did sugar wash yet) ( I use bread making starch). I would be really nice if someone could enlighten me.

[@zakoudakou9047]

I use bread making yeast. Sorry for the confusion

[@csarpad]

Hey. Thank you. But the link to the chart takes you somewhere else. The title is there but the content is something else

[@OLDx666]

So now I need an easy blueprint

[@danroberts2055]

I just ran some blackstrap with 1lb brown sugar, about about 10% wont ferment in the solution even with good nutrient and perfect/good acid

[@gregorhzaczek2405]

Is there an easy way to emulate the Canadian whiskey with a single mash and distillation

[@russellfye1033]

Hey all, I clicked the link but couldn't see the flow chart. Has it disappeared or have I not explored far enough?

[@colahandyman67]

The flow chart has disappeared from the CTC website

[@denisdendrinos4538]

......I'm a whisky man so love the video. But.... for the brandy guys? You didn't cover fruit mate. A lemon vs a grape sugar etc.

[@guitfidle]

So as a Kiwi, have you tried fermenting kiwis? Apparently they grow really well here in Oregon, thought about growing some....

[@racerothery2716]

I live in Oregon City and I would love to try growing Kiwi

[@guitfidle]

@@racerothery2716 my friend’s neighbor in Newberg has a couple plants. They fill grocery bags with fruit. It grows very similar to grape vines, and I know for sure there’s a vineyard in New Zealand that makes kiwi wine.

[@racerothery2716]

That’s bad ass. I’m gonna try my hand on it

[@guitfidle]

@@racerothery2716 just so ya know, I’ve tried twice, but our heat waves killed them off before they got established.

[@constitutionknwsbest]

Where does preservatives land in this flow chart? Let's say preservatives are in the bread, do we disregard this through this thought process?

[@mushroomman1856]

Forgot to mention spirits can be had in 30 min depends on wash temp could be sooner.

[@clarabisson7299]

You said you thought potatoes contain lots of starch, and that things can be confirmed by a quick search. I thought potatoes have lots of starch cause you can buy potato starch. So I looked it up and potatoes are 80 percent water but of that 20 percent dry matter 80 percent is starch. So I was just wondering if you meant that it was mostly water or something else, I'm not a potato expert

[@mulletjocks]

“Dude, it’s easy! Now, distill the flour mash!”

[@zacharyhottell8251]

Can you make a good beer out of bread?

[@edwardbrown7571]

Thanks... And... Where in the hell have you been~?!!

[@jacobcottier4006]

Can you please make a vodka out of avocados!?!

[@soverysleepy]

make lucky charms brandy

[@0ndem]

If you need a meme spirit might I suggest yeast and water only

[@sidneycook3196]

I have a challenge for you Im a subscriber and i would like you to make peanut butter wiskey like skrewball i know you can do it i have faith sir.

[@normalizedaudio2481]

Try canned beans.

[@brandonspurlock8059]

I appreceate the video, it just had me missing 1 thing... can it ferment. Chocolate has tons of what I assume to be simple sugars, but I think some additives may stop fermentation

[@drsrwise]

So the secret to distilling anything is in fact fermenting anything

[@nellynelson965]

Noice.

[@henrybarker1159]

Plum season = plum schnaps

[@Kroiznacher]

But the question is Will Surströmming still?

[@Obi_too_kenobi]

😂😂😂😂