Vodka Challenge - Classic Turbo Yeast + 9 Tips & Tricks

[@BeardedBored]

This was a really solid expansion to the previous turbo vid. I think you did a great job highlighting the original recipe and process, and I like that you showed some easy stuff to do to make it even better. BTW, You need better staff. Those guys are a bit lippy on the set😂

[@jameshaulenbeek5931]

He should probably double their pay. I think they'd appreciate it.

[@drewchorlton342]

Dude the boom guy holding the broom killed me! Haha

[@andrewbonhomme8069]

As a newish distiller I quite like the subject of your videos to help me catch up and learn. You’ve a great idea on what to produce for your crowd

[@silveraven1]

Love the add in especially the sound guy, hahaha, freaking hilarious

[@StillIt]

That guys a dick haha

[@davidrogers6262]

Quite humorous mate! I laughed so much. I'm glad you gave Turbo a chance. Keep on delving into more yeast selections for different types of mashes. I love your vids!

[@StillIt]

Thanks! Will do!

[@steffenbrygg7907]

When I was reading about filtering, I see that many pref not too, since apparenly it makes ethanol more prone to oxidation and you can get some acetaldehyde taste. And filtering wont remove heads. So I found it best to filter low wines and get as much tails out of the low wines, then do a fast reflux run pushing 90-94% while also adding sodium carbonate to break up some of the heads, will also run high reflux in the start to bleed out some head. Then dilute it all down to 35% for a second run final run with normal cuts etc. lots of work, but it becomes very neutral.

[@davecooper3409]

Chief have just got in to the business of stilling at home. Videos like this are a wealth of help , they are providing guys like me some confidence of what's achievable and stepping it out. Literally was planning on doing this turbo workout later this week. Keep up the goodness.

[@The-JD]

Excellent vid Jesse, simple but comprehensive breakdown of the process and well polished!

[@StillIt]

Glad you liked it!

[@scottclay4253]

Great stuff, Jesse! Your really kicked it up to next level. Very, very well done! Chasing the Craft, stilling for sure, but you hit it out of the park on your Film Craft too.Entertaining and informative and great humor! Thank you!

[@StillIt]

Thanks a ton :)

[@torjones1701]

If you want to keep the yeast less stressed and still get a high ABV, try step feeding. It's a trick from the mead makers world where you start with a pound of honey and let it ferment, then add a pound of honey, and let it ferment, and keep repeating until you've reached either the yeast's tolerance or you've added all the honey/sugars your recipe calls for. Quite often this results in a much higher ABV than if you just included all the fermentables at the beginning, largely because you aren't stressing the yeast out with too much sugar all at once.

[@StillIt]

Yeah nice man. Keep the osmotic pressure down.

[@the_whiskeyshaman]

Instant classic. Love it bro.

[@wesleymccravy901]

I’ve been using the 24hr turbo yeast. This is my twist on it. I make it according to the packet, I then put just a pinch of sodium metabisulfite into the jug to stall it and I let it set over night. I then decant it off. From there I distill SLOWLY and I mean LOW AND SLOW… to come out with almost nothing but Ethanol and leave all the flavor I can behind. NEXT, I temper that down with a little bit of water, but mostly the juice from cans of pear halves. Once it is tempered down to about 100 - 120 proof, back into the still with it and I run it rather hot keeping the still head where it meets condenser at around 90-95C. I like as much water as will come over in that range because it has all that pear flavor. Jar it up with a slice of pear in the bottom. Should be about 35-40ABV, not too sweet, very crisp, hint of pear, smooth, and if it’s too hot just add a bit more water til you can drink it

[@Teddysad]

Would be also useful to see a cost and time breakdown comparison with say tpw or TFFV although I suspect this video’s sponsor may not like to see it there

[@StillIt]

On those metrics I would wager a fair amount of $$ that the TPW of FFV would win. But that's not the point of this video, il follow up more in the QnA (to lazy to type the whole thing out lol). But basically do you think someone who has 1 day of research can make TSFFV or TPW? Im guessing their success's rate is going to be a fair bit lower.

[@ailkenllib]

Don't think you were disingenuous at all. Really, this was a way to see what the base recipe turned out like and to see if you could improve the base recipe. Betting if you did all your tips n tricks on another batch, but leave out the grain addition, and filter it, I'm betting you'll have a pretty badass spirit. I think the grain addition made it YOUR spirit, but not necessarily one everyone would like. Great video though, looking forward to watching the next!

[@jamesgrey8093]

Exellent vidio, props to the new sound guy.

[@StillIt]

Dude, dont take his side!!!! lol

[@robsalvv5853]

According to George, turbo yeast is DADY with added nutrients. Still Spirits may have a particularly high ABV tolerant DADY in their packet, and they would need to as their instructions/package targets a 20% ABV wash. An ABV that high is going to stress any yeast with potential to create some funky flavours. That's why you need AC in the wash and to AC filter the spirit to bring it back to neutral. But it's a system that maximises spirit production and it has its place.

[@robsalvv5853]

PS. I love the malting tip in between distillations. Definitely adding that to the arsenal.

[@vtbn53]

@@robsalvv5853 What malting tip? (Did you mean the macerating tip?)

[@robsalvv5853]

@@vtbn53 - yep. I was being a bit efficient with my wording.

[@vtbn53]

@@robsalvv5853 No worries, but it's just that malting has completely different meaning ha ha.

[@1shagg420]

Are you sure about that voltage tip? The only difference between 120v and 240v will be current. The same wattage and energy will be used. So for 240v if it draws 4 amps the 120v will draw 8.

[@JavierMedinaImagery]

So funny dude! Loved this video.

[@geraldpitts74]

Just a thought but I watch the video on bearded and board and he used sodium carbonate just like the sodium bicarbonate but this was sodium carbonate and he distilled vodka once and then he distilled it again and use the carbonate the sodium carbonate and it was virtually taste like water he said water had more taste than it did but it had a high-proof you might check that out with that turbo 500 just a thought thank you for thank you for your video

[@lordsqueak]

I can already tell the turbo yeast worked because I'm seeing double!

[@psychedelicmonkey55]

As the still is just a resistive load, mains voltage does not actually change the power output as the current draw will increase to compensate the lower voltage

[@belo2999]

Isn't racking-off before de-gassing and clearing one of the steps?

[@jek__]

Lol I liked your bit, the fake you team is funny :P, I liked the broomstick mic joke, totally got me

[@rogerwilco59]

I want to see Jesse on Moonshiners: Master Distiller

[@StillIt]

May be hard from NZ lol

[@henrykrinkle1576]

Nicely produced video! I won't be using any of these products but I found it interesting nonetheless.

[@StillIt]

Yeah, agreed. Its not for everyone. Cheers mate

[@keith2880]

Good fair test this time🙄. I have had a t500 for 18 months and have carried out 12 spirit runs using a variety of turbo, classic and pure, PTW and black beauty yeasts, here in NZ. A few comments on your tips. Leaving the wash for a week after adding the turbo clear produces the same result as cold crashing. The peg to control the water is genius, I have the still spirits water supply tank and it is still very sensitive. I stabilise the column for 15 min by adjusting the reflux flow to keep the temp around 40 degrees C. Instead of running to a temperature I control the production rate to around 10cc per min. Over a period of several hours you end up reducing the water flow and as a result he temperature increases. I take off the first 200 cc as feints the next 400cc I keep as a seperate cut ( this cut ends up with a sweeter smell and taste, it needs to be filtered separately) all the rest until the temperature reaches 60 deg is fine. I stop then as the tails come through. Dilute to 40% and add contact carbon at 10 gms per litre, leave for 7 days then filter through activated carbon. All but the first cut ends up with absolutely no odour it’s a great consistent base to experiment with flavouring.

[@woofnstuff]

have a look for "Big Red" in some of the brew shops, 1 pack i put into a 55L and add extra tomato paste, works a treat

[@somerandomguy32]

Dont wory about the length of a video ...we'll still watch..lol good job

[@lank_asif]

I love that J hangs out with his old lecturer hahahaha What a legend!!!

[@StillIt]

Hang out? Not as often as I would like. Catch up for a beer / coffee when we can? Definitely!

[@lank_asif]

@@StillIt lol, fine then, I love that vibe that you defined :)

[@hatchmaster20]

Hey Jesse! Talking about experiments, have you tried aging your hodge podge vodka with charred oak? You Don’t need to make a video on it, but the aged spirit is better than the vodka. I can tell you from experience! ;)

[@benfuller3073]

I'm a long time brewer and decided to give distilling a go. I bought at T500 and this was by far the best intro video i've seen. Great work mate, this (and the whole channel) is awesome.

[@top6ear]

This is a great video. Must save.

[@StillIt]

Cheers mate :)

[@paulswan1965]

Hi Jesse, I have been using the Turbo 8 kit/pack, it has everything in it, & running it with a PureDistilling still, at the 3.45m mark you are adding the Tubo Sugar, & what might the black looking pepper seeds be? I have never seen them before. I do now as well run a Birdwatchers mix, to play more. Cheer from across the ditch.

[@aldreds]

Much better mate.

[@glleon80517]

Hmm. I do not have a T500. The idea of putting carbon mud into the fermenter suggests that the Turbo yeast does some nasty stuff that needs to be cleared out. Obviously it works, but why not make a clean ferment in the first place? I don’t get it. Following the instructions, you don’t have a way to cut the Heads, but you later suggest that. I do get charcoal filtering the final spirit, but you lose volume. My hat is off to you for giving this a go.

[@vtbn53]

You have to clear ALL ferments for best results - there are different ways to do it though.

[@kevinbaxter2578]

I had to watch several times to make sure I was seeing it right. Well and the wife wanted help with dinner so there was that. Lol... Jesse, is there carbon in that Stillspirits sugar? It seems to make Turbo nice you have to add a whole bunch of other Turbo products to clean it up. Cheeky marketing guys!

[@keithgray7361]

I am a novice at spirits but did a fair bit of beer and mead brewing... I think the carbon is supposed to eat the yeast flavours, not much else. I remember the homely smell of beer yeast and bread baking... none of these from the turbo kit.

[@kevinbaxter2578]

Oh I agree. It just stuck me as odd. I'm actually interested in trying the Sodium Carbonate trick that Bearded and Bored did on his pot still vodka vid. Sounds interesting.

[@BitcoinNoddy]

great stuff, much appreciated :)

[@StillIt]

Pleasure :)

[@keithgray7361]

If I had to guess, I would give Ian a double distilled... clean, sharp, spirit... I think that's what he likes in a vodka. Somebody taught me that "good vodka has no taste (flavour)"... it is Russian for "water". Aquavita comes to mind!

[@CICADA2059]

😂😂😂😂😂 big salute from Saudi Arabia 🇸🇦 i hope you include my country on your shipping lists

[@Still_Shining]

well i like turbo clear , I only have a problem with the price. i used turbo clear when it first hit the market and now i find it to pricey. If u use the clarifier agent , carbon agent the overall cost to me is too high. I use various products now not hooked on any. But i like my vodka clean crisp and no smell and little flavor. keep it in freezer pour over ice with a lime or lemon work for me . thats my take on it. MOONSTILL SHINING.

[@blast3613]

Have you tried bentonite? Some people swear by it but it never worked for me.

[@Teddysad]

Bentonite does work but has to be “prepped” ie hydrated for 8+ hours before addition to the wash for efficiency

[@blast3613]

@@Teddysad ok thanks. :)

[@top6ear]

Making rum from mash made 8 months ago. Might need to double distill lol

[@quarlow1215]

Great video Jesse. Wondering what your thoughts are to just doing a full turbo wash but with adding rolled oats in to the ferment? I'm a turbo guy but this is something I've been pondering for a while just to add some smoothness.

[@brianmckibben2300]

Temps vary by elevation where you are. I'm at 1500 ft. above sea level and those temps don't work here. Filter it and add glycerin to make it drinkable. I see the production budget was minimal this time. Good show but pay them in booze.

[@Lumbeelegend]

That D-bag boom mic guy, was the worst. Thanks for telling him off.

[@gmonkman]

1:38 lol, that shouldn't work, but certainly got a chuckle out of me.

[@woofnstuff]

how long do you (or dont you) let the product stand / rest after you distil a batch, or proof it down or do a botanical run?

[@StillIt]

Generaly "the longer the better" but I would say you get diminishing returns pretty quickly after about 1 week.

[@tinkmarshino]

This is just so hilarious I had to watch it twice.. I just couldn't hear everything said the first time I was laughing so hard..

[@patrickh6579]

Didn’t you do a video using an Anvil Foundry 10 gallon brew pot to distill?

[@PexiTheBuilder]

Just commenting how nicely your beard grows! Much respect for beard-brother!

[@jimnz17]

hey jessie, on filtering, why not filter the 90% product then add water as to speed it up?

[@bartweres]

Hi Jesse, when You are making neutral spirit, how you get rid off the Amyl Alcohol (fruity smell)? The problem is, it is releasing thru all process of distilling . After two Reflux Distilling I have 96.5% of Alcohol but fruity smell is still present.No matter how much Heads are removed, it is still slightly fruity. I think only activated carbon can kill it. I heard about 2.5 distilling

[@bryanjohnston6676]

Hi, quick question Jesse...... can freeze refraction give a similar outcome to distilling

[@jordanhindes769]

Jesse would you do a video of just crushed wheat with the yellow packet yeast and see if you can go to whiskey using just plain old wheat ? Wish we could do this in my country

[@puddingwar5110]

If your talking angle yellow lable yeast then yes you can. I didn't do a straight wheat mash bill but corn oats barley and wheat all unmalted and it chews through it great just keep on eye on pH if you go with 3lbs of grain to gal of water or higher.

[@evandikaagastya742]

Hello sir. My hobby is making homebrew wine and now i'm interested in distillation. I have a question, in this video you distilled the wash until you got around 90% abv then dilute it with water to get 40% (am i right?). The question is: do i need to get high percentage abv then dilute it with water, or can i just distilling it until i get the percentage abv i desired? Thanks.

[@M4ST_]

How does is stack up next to Teddys FFV?

[@StillIt]

The first version? Not even close. The second? actually pretty similar, a different flavour of course as it was different grains. Personally, I would prefer to make the FFV again. Its just as simple once you have the base knowledge for it. But it's going to take a while to build that up (nurturing a ferment more etc). Once you are there its going to be cheaper (don't need al the extra ingredients etc). And its still a nicer for my taste.

[@M4ST_]

@@StillIt I've been making the FFV for around 6 months. Goes down a treat in my circles. Thanks for putting me onto it. Next I'm getting into all grain peated whiskies :o

[@marvinadn]

So if you had a temperature controlled conical fermenter, you’d be pretty set?

[@boharris8179]

A wine yeast specifically a dry wine will go below 0. Dady will not get there from my experience

[@d28picker]

Funny...I don't remember ever using sanitizer when helping dad and grandpop in the North Carolina woods. Some of the most sought after liquor in those hills! Its great to see this art being carried on though. Love your content!

[@dudetapedtoafridge3073]

Why does the water flow through the condenser have to be so precise?

[@daro9582]

Because that’s how you control both the reflux and product condenser on this still and that flow rate is the recommended one to balance the reflux and product off take speed

[@fernandor3854]

Greeting from Mexico. I subscribed because I'm in the tequila capital of the world and had a crazy idea the other day, I would like to distill pulque. I'd like to send you some stuff some time for content on your videos!

[@StillIt]

Welcome to the channel mate :) Unfortunately its almost impossible to privately sent any plant material into NZ unless its a vacuum sealed commercial product:(

[@fernandor3854]

@@StillIt well pulque is a drink, an actual alcoholic bevarage. I imagine I could send it bottled with its fermentation stopped. There's also its precursor sort of speak, called aguamiel. Its just boiled down honey (think agave honey) that comes from the juices inside of a maguey plant, sealed and packaged. They're interesting stuff, and not a lot of this has been distilled

[@superdupermax]

my comment made it to the pop pop pop screen XD . interesting enough in my part of the world (PNW), my T500 does not produce unless it is over 64C... wonder if there is a nice chart they can make ...

[@StillIt]

pop pop screen? Not sure what you mean sorry mate haha. Yeah, good point man should have included that! Atmospheric pressure is going to mess with those numbers! Do you have some altitude?

[@superdupermax]

@@StillIt the sound effect of screen caps going up 🤣 we are right about sea level here... maybe 60 meters up. How high was the area in NZ where they design these stills? Sounds like it is higher pressure here needing a higher boiling point.

[@jeffreyfreeborn6879]

when I saw a dude "in the dark" I thought it was George! Damn, it'll be so freaking cool to have him as a final boss sometime

[@vtbn53]

It would, but a long way for him to travel.

[@jeffreyfreeborn6879]

@@vtbn53 shit! I think it's gonna worth it!

[@vtbn53]

@@jeffreyfreeborn6879 LOL when was the last time you spent 20+ hours on a plane (one way)? And who is going to pay for it? But yeah, it would be great.

[@vlagavulvin3847]

In Soviet Russia, we normally use 6% H2O2 to make the beard even mooooarrrr bushy, man. Was just kiddin. It's almost the rockets fuel oxidizer so, be careful to clean the stuff, not the beard with hydrogen peroxide.

[@DanielJAudette]

Did the turbo yeast do a good job. Taste good or was it a yeastie taste

[@StillIt]

I cant say for certain. But my take on it is the "potatoey" taste Ian mentioned is the nutrients not the yeast itself.

[@shveylien7401]

Your preference in vodka is the same reasons I like sake.

[@luketurner1940]

What is the advantages/disadvantages of different storage containers? Glass (brown and clear) vs stainless vs plastic vs wood etc

[@gmonkman]

Err whats going on with that thermostat?! You shouldn't be getting any product at 50C-60C. You wont be getting any significant liquid ethanol volume out until the liquid hits the high 80's.

[@mickybox1]

Picked up on that one as well 👍

[@asdfas3432523dsd]

The T-500 has the thermometer in a weird place. It is NOT at the top of the column. It is at the output of the water on the product condenser.

[@gmonkman]

@@asdfas3432523dsd Ta for that. As the vid is kinda aimed at newish distillers, seems a bit of an oversight for this not to have been qualified.

[@ahdennis]

Thought something was weird with that, my t500 came with a very basic column that does have the thermometer at the top, I did my first run ever with it the other day and it sat at pretty much 77.7c for the majority of the run, I stopped it at 78.7 because the guy at the shop said when it went one degree higher to stop but I didn't get a very good yield... I also got a bit worried about hitting 82c because that when other compounds start evaporating, is there an actual issue running it until you've got the expected quantity of ethanol regardless of the temp increase?? I lost about 30% of what I should've got but it was 97% or so and after charcoal filtering 3x it's delicious and has no off tastes.

[@asdfas3432523dsd]

As far as I am aware the early T-500 did use a thermometer at the top. The person that told me this implied it was many years ago. Which is a bit weird when you imply you brought it new. Don't worry though, my still is two generations before the T-500. It's all about knowing your equipment and using it well. 'I stopped it at 78.7'. I hope you mean the hearts, and not stopped the still. When the temp rises, still collect, but collect in a different container. This is the tails. You put that into the next run of the still, or collect a few heads and tails and do a separate run with just those components. I stop my still when I get somewhere between 92c and 95c. Up until now I have been basing my cuts on temp. However, Jesse has inspired me to collect everything in small jars and make decisions based on taste. Filtering is another whole thing. I assume you are using Turbo yeast, and distilling once, so yeah filtering is probably required. People say using other yeast gives a cleaner wash, so filtering is not required. People give Turbo shit, but it makes things starting off for the new distiller much easier. The other thing is temp control for fermentation. This can also help by not stressing the yeast. Too cold yeast will die, too hot and off flavours are going to come through in the wash.

[@The7thSonSteve-O]

You really should put a disclaimer about sing star scan as a beard product

[@brucemcnee4818]

"something between licorice and wheatbix".

[@Joshua-hk6bu]

How come you never explained what the final boss Ian had tasted? As in what was A B and C in the taste test...?

[@owen9255]

sheeeeeeeeeeeeeeeeeeeeeeeeeeee

[@chicoalarantianah75]

give that sound man a payrise..

[@sonnyjim7579]

Im confused. Should you not have told us which was the preferred vodka? How did the turbo classic yeast fair? Just seemed anti-climatic with no real conclusion.

[@normalizedaudio2481]

I just put some Turbo + rice leaven in with a rice mash. We shall see.... mistake?

[@vtbn53]

There are no mistakes, just experiences.

[@Miiksen]

i honestly feel that you could hide your clip mic in your beard at this point

[@StillIt]

Or use the mic as the beard tie . . . .

[@Miiksen]

@@StillIt 2 birds with 1 stone xD

[@TheFXofNewton]

Does your beard ever itch?

[@Dayday888.]

Turbo clear is made from crabs, I believe, which makes it non-vegan and non-kosher.

[@mustavertwang]

Still encouraging people to kick donkeys, don`t fret I turn off the sound at that point then turn it back on for the good content.

[@vtbn53]

Yeah he should be reported to the RSPCA. Although, at least he doesn't actually SAY it.

[@jaymcbakerk]

It makes me lol just how much unnecessary shit Still Spirits makes people buy

[@156JTS]

This was like a Still Spirits Ad

[@rogerwilco59]

Guess I'm a dufus what turned it black?

[@vtbn53]

liquid carbon

[@jay71512]

Turbo yeast is awful if you follow the instructions! It's like paint stripper. I didn't make a good wash until I discovered TPWs. Then i realised good quality alcohol was achievable at home.

[@mattharris2018]

What’s TPW’s for those of us scratching our heads currently ?

[@tonysmith5192]

@@mattharris2018 Tomato Paste Wash. Basically sugar, water, yeast( bakers yeast) and tomato paste is added as a yeast nutrient. Just google it. Plenty of variations on the recipe out ther.

[@trevtreloar1449]

Yep your turbo yeast episode and general attitude to t500 was the reason I unsubscribed. Might come back, we'll see.

[@horrorhotel1999]

I tought NZ law did not allow you to share your product with other people. Have I misunderstood this? Have I been lied to? Has the law changed? Or is Jesse a criminal?

[@woofnstuff]

friends can drink it, but you cant sell or trade (or technically supply)

[@ScyrexCore]

At the beginning of the video, sanitize sanitize sanitize, @5:34 sucks on the end of a siphon hose.

[@abisheikamalraj2930]

Fan from 🇮🇳 india Making these things illegal here...and only government can cook vodka, whiskey n brandy...

Sheesh! That phoney intro was brutal. Just sad.

[@StillIt]

Eh?

[@BillMcGirr]

@@StillIt Lol... don’t feed the trolls. He’s probably just repeating what every woman he’s ever met said to him.🤣👍🥃

[@onehappynegro]

instead of mixing in less sugar in to turbo yeast i'd probably just use tpw, bw or a kale wash.

[@thespacecowboy420]

You are totally nuts to waste fresh water for cooling, MAKE ICE BRUH! My freezer easily makes enough ice blocks for a 6 hour 5 gallon pot distillation, in the winter I just freeze 5 gallon buckets full of water outside overnight.

[@little_tinker]

Can't believe you made Ian stand around in the dark for 15mins :)

[@hamishmartens4361]

I'd double check the voltage comment on the boiler element. The element is a 2000watt load regardless of the supply. It will just pull more current at the lower voltage (without some kind of controller in the circuit). Love the channel (jealous of the facial hair)

[@punkdigerati]

They sell different models for the different markets, and heating elements do change wattage on voltage change, and non-linearly. The same element driven at half the voltage would produce one quarter the power.

[@rwhitenz]

Products sold for different voltages will have different elements and practicalities may limit current like standard outlet maximum current. Here it is 230V 10A for most outlets but to get the same power on 115V you need twice the current so a 20A socket which I havre no idea if its a common socketbut thats a limit in mass marketed equipment where consumers don't want to modify their house wireing so say 115v 15A is common then devices will have max 1720W they can be designed to use.

[@ardnfast]

16:16 "Some say..." 🤣

[@kilU713]

I follow instructions with the Turbo packs... The clearing agent has worked 3 out of 6 times? I got ZERO taste difference??

[@theworldisastage1984]

Jesse, have you checked out Odin's easy whiskey recipe? He runs whiskey at full reflux collecting up to 190 proof, keeps only the tightest cuts, and recycles all his feints into the next wash. 1.5? Kinda. I haven't received my new 53 plate 8" copper column try so I haven't tried it but he swears it produces a very rich, cool flavored whiskey even at that percentage. I would love to see you do a video on that

[@StillIt]

I have seen a lot of people talk about it. I have not tried it yet. Its something I need to try for sure.

[@theworldisastage1984]

@@StillIt I'll be doing it this autumn. 5 grain. Going to be exciting

[@josephkordinak1591]

Thanks Jessie, i picked up a used turbo 500 with all the still spirits stuff(turbo, carbon, clear, etc) I was wondering what to expect.

[@dack4545]

I can't believe he didn't actually rate them from out of something 1-10 🤔

[@StillIt]

Interesting to hear you say this. I have been thinking about adding something like that to vids. Unfortunitly all of this stuff is very VERY subjective. Both in taste and also in "what the hell are we actually mesuring". Good to see some feedback on it though. Il do some more thinking.

[@kenrickman6697]

Hey Jesse! I hope you're having a kick-ass week! Just going through a bunch of your videos because.. well, why not, they're all freaking awesome! You said something here which caught my attention, because it touched on something I've been thinking about for a little while now. You mentioned macerating grain in the "low wines" from the first run and then redistilling. I've been wondering what would happen if you did exactly that with fruit. I know it's not vodka related, but what about taking something like UJSSM that has some strong butterscotch notes and macerating apples or peaches in it? Would the finished product carry some of that fresh fruit flavor over? How would it compare to a brandy made from the same fruit?

[@mackemsruleFTM]

long overdue an update on your dunder pit and a Rum video lol

[@bmt9998]

Let's see more of the sound and camera guy alter egos!

[@kilU713]

George is a fukin legend!!

[@kilU713]

Barley and hops brewing

[@bibaru7207]

Why proof down to below 40% before redistilling? Sry maybe it's obvious but I just started distilling and only did the birdwatchers till now.

[@marty8583]

Alex ... it is a safety issue ... 40% + is very flammable .... personally I go to 30% as I find my still more controllable at 30% than 40% (less sensitive to power and water flow changes)

[@bibaru7207]

@@marty8583 ok thanks it's always nice to learn something new.

[@Lars-bg9xt]

Hi mate, new to the Channel , are you Kiwi?

[@StillIt]

I am indeed :) You just made it into the QnA on the latest vid about to go out haha.