What happens to whiskey in a CENTRIFUGE?

Curiosity got the better of us, and we put some whiskey in a centrifuge and spun it at 4,100 RPM. With the help of the beard-iest beardsman that ever bearded, you'll see something interesting pulled out of the barrel-born spirit.
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outro song by, DJ Quads - Millionaire

[@Kyle0307]

Need a stronger centrifuge and vials instead of free flowing around in there. Lots of lab classes (I’m a neuroscience student at Johns Hopkins) have shown me that sometimes you really need to crank up the rpm for good separation. Lab quality not food quality and you might get more exciting results! Great episode though, just an idea for next time!

[@RickTCPB]

I love the new "Whisky Tribe" sign - it brings a legitimacy to the science-ing afoot!

[@canadianwhiskysmith6453]

It hearkens back to the original "SUBSCRIBE" sign

[@_I_K_I_G_A_I_]

I just discovered this channel and the Whiskey Vault through the Modern Rogue's video and I've watched nothing on KZbin but these two amazing gentlemen for the past 2 days, Love the amount of energy this community has!! Just Amazing !

[@surfacingcom]

When this thing hits 88 miles per hour you're going to see some serious shit.

[@arlisbartlett403]

I just watched back to the future in the hotel room

[@ARCSTREAMS]

hahahahahaha

[@Mac_Kuualoha]

Nothing like going down the rabbit hole of multiple tribe vids with a whisky and cigar👌🏽

[@jimbo8220]

Was that a Foil, Arms and Hog sketch I heard there (10:00)? Nice to see they've made it across the pond!

[@jimbo8220]

kzbin.info/www/bejne/iYesi2SQi7-FgKc

[@iepeulas]

Distillation will separate components in solution. Centerfuging will separate out multiphase liquids, suspensions, emulsions, colloids, etc.

[@thisguy5254]

To make high proof spirits, re-distill low proof whiskey to desired proof. Calculation is ((Starting proof * Volume)/desired proof)*0.94 Then boil off the remaining liquid. Use the distilled spirit to dissolve the remaining solids/syrup. It legit works! Careful with scotch that has added coloring, cause that stuff can burn, but bourbon works perfectly

[@ianverno1866]

I really want you guys to try this

[@christopherbastas934]

I wonder what I could do with the 12 bottles of 132 proof Blanton's I have. Maybe turn them all into one bottle of hazmat Blanton's SFTB for the fuck of it..lol

[@user-zz6iv2ou6f]

All the beard talk has me thinking....next bet Rex loses, full baby face.

[@christopherdomalewski773]

In my time working as a doctoral candidate, and trying this on "normal" (hehe) things like blood and emulsions, the dissolved solid parts need to be on a micro scale. although ethanol has lignins and conjingers and other things, they are all dissolved way too well together and way too small (on a pico/nano meter scale) to be separated. Maybe with a super industrial grade 1,000,000+ RPM centrifuge, but those are rare on this earth.

[@redneckchemist6506]

A general rule of thumb is that if the parent mixture isn't opaque (i.e. doesn't contain insoluble particles large enough to scatter visible light, which entails bigger than 700 nm), then you cannot separate them by centrifugation.

[@thedude7726]

@@redneckchemist6506 thank you

[@appalachianexploration5714]

No their not rare ever here of the cannabis industry? Lololol we have to have those to test every damn batch or we can't sell it.

[@redneckchemist6506]

@@appalachianexploration5714 Considering the centrifuges used to separate the isotopes of uranium for nuclear enrichment only operate at ~90,000 RPM, no, the centrifuges used in the cannabis industry don't operate anywhere remotely close to the millions of RPM.

[@christopherdomalewski773]

@@appalachianexploration5714 and that is exactly why I said "industrial grade" ie the medical, cancer research, commercial, or in your case, cannabis industries. I doubt that any centrifuge for personal use exists that would get the job done hahaha

[@FSAS]

Ah yes cetrifugally-powered shenanigans, truly a cut above mere non-centrifugally-powered shenanigans. 😏 Cheers 🥃 - Patrick

[@moonpresence3112]

You guys should do a video tasting whiskeys in different sodas, I just started drinking whisky and started with Elijah Craig, but I find I like it with cheerwine soda, because the cherry in the soda compliments cherry notes in the whiskey, as well as balances out it's smoke

[@curtishoffmann6956]

I like this new guy. He should take over the channel and put a new spin on it.

[@slickstrings]

Zing.

[@jessetheunending9357]

I hate you so much right now....

[@Christopher_Wheeler]

Man... If I ever get to Texas, I am hitting the tasting room up!

[@timshulepov]

When I saw Rex talk with one eye closed, I'd realized he makes a great pirate impression. ;) Maybe the eagle mascot could be replaced by a parrot?

[@kopasedik]

The new ad verbiage on Balcones website for True Blue: "Ahh, that's terrible!" - Daniel Whittington, Crowded Barrel

[@thijsvandervoort8261]

Do you have a link? For some reason I can not seem to find it.

[@NateTheBrewer]

Still watching the video so they may explain this but fining agents tend to encapsulate what the settle out, so while they will make things like protein and tannins settle out, if you drink what settled out, it’s covered in the fining agent so while concentrating the elements in solution they do dull their impact on taste buds. Think if it as placing chocolate powder on your tongue versus mixing it with milk then tasting it.

[@petelarobardiere2543]

Rex and his “blind” tasting. He ends up hurt more trying to hurt Daniel. Thanks for the laughs.

[@phillipt4800]

I vote for an entire episode dedicated to "Rex playing with unknown technology" based shenanigans!

[@mikemitchell9157]

Well played at the end

[@bradfordcustoms7588]

Pulling the body from the spirit :O

[@rossfudd256]

Good morning Gentlemen.

[@BobPapadopoulos]

You should try taking the stuff that you spun out of the Balcones (and maybe do the same thing with some other heavier whiskeys) and try adding it to really bland, simple mass market whiskeys or new makes and see if it could pass as a more upscale whiskey.

[@SparkysKayaks]

Love the channel guys keep up the good work 😊 I'd love to see you guys trying out bushmills 21 year old whiskey 🥃🥃

[@FirstPhilWhisky]

I think the new guy out-bearded all of us 😮 #goals

[@leightonbagley7169]

I love my spinzall. I would check out modernist pantry to get some pectin-x as well for hot sauce maybe. They also have the chitosan and kieselsol on that site. Awesome video as always

[@TheD3adlysin]

Rex Sciencing again... Oh Lord. Yet again I fear for my life.

[@Reyain94]

New intro roll is on point

[@digitalinker4311]

I don't drink, but I love this channel XD

[@jjengelbert]

THIS is what I was thinking you should have done with the Brita filtered whiskey. (To avoid drinking all the carbon bits...)

[@AtlasRandGaming]

You guys didn’t use use enough drops of the chemicals guys, when I did this at home I had way more residue... and I did tell you that the residue was the main thing you want to keep... the liquid from the whiskey you can dump! - Sir Gene

[@j7a7m77]

I got a tums ad on this video, felt justified

[@grouchypseudopod354]

This episode is just strengthening all of the reasons I'm skeptical of chill filtered whisk(e)y

[@slimbob8913]

Have you guys tried Lifted Spirits' Wheat Whiskey? It's a small distillery out of Kansas City, and they make some amazing stuff. I encourage you to check them out.

[@blueckaym]

Interesting what model is this centrifuge. What I'm quite sure is if you want good separation you shouldn't just turn it off and pour it out. Sure the heaviest particles might have stuck to the walls, but there's no guarantee - they're filtered by weight not by stickiness :) Normally filtering centrifuge should allow the fluid to flow over some edge (or a lip, or a ridge, whatever you want to call it), in a way that only the light-most fluid reaches it. The pollutants and heavy particles would stay inside. But when you turn it off everything inside the drum would flow back down and would mix again. When you do that it looks to me like you're doing it wrong :) PS. actually I think this model also works like that (flowing over the top edge). You can see that the drum is spinning inside a container with a lead out for the filtered (ie the lightest) fluid. But you need to pour enough fluid to fill the side-volume of the drum (when spinning it "up" is to the sides), and then to flow over the top edge - it'll be collected by the outer container and would flow out the spout. Btw as you might have guessed to extract the trapped (useful) fluid from that side-volume to the sides of the top edge you can use something heavier to displace the fluid. Just be careful if you're adding something that chemically bonds with the fluid. For example water is heavier than alcohol, but it makes Hydrogen bonds with alcohol and then it can't be separated (w/o distillation or salting out for example)

[@Chzydawg]

It's called a spinzall, it was invented by Dave Arnold (Booker & Dax). The guy is a genius of cocktail mixology, his book Liquid Intelligence has won a James Beard award. Basically he was tired of how a lab centrifuge costs upwards of $10k per unit and required very strict operational use with correct balancing to prevent catastrophe (lab centrifuges are known for going off like bombs when used incorrectly). He wanted one small enough to fit in a bar in NYC that could operate in the same territory and cost a fraction of the price. The 2.0 just finished presale. It's meant for clarifying liquid like juices into justino's or into their own form. It's under a grand for a unit. and takes up about 1/10th of the space and is self balancing (so won't go ka-boom).

[@Crazt]

First minute thoughts: oh, they're back to social distancing. 1:30 ah they have a special guest that's going to be between them.

[@FightStealDrink]

Rona Tested prior to shooting.

[@denimnicholas1176]

Thats interesting.......u know whats more interesting is top 10 whisky of Daniel and rex 😁

[@crashtfa]

Soylent is made from people!!!!

[@frankdavis313]

The oil in the hot sauce is the capsaicin that's exactly what capsaicin extract looks like

[@ndcaynor]

Dave's is great, especially in food, not used as a dipper, unless you are a hardcore sauce head.

Yup. It adds great flavor when you're cooking. Don't use it as a sauce or dip. Just...don't.

[@anthonylambert4523]

Help. Requested to join the Whiskey Tribe FB page (and newsletter) but accidentally clicked join without answering the questions.What do I do now ? I want to answer the questions so my request doesn't get refused !!

[@MartinPittBradley]

I haven’t been in chemistry class for 20 years, but I thought test tubes were standard in centrifuges. Once it’s done, you have a tube with different strata to measure. This machine just makes a mess.

[@TheRonSwe]

Have you m8s tryed any of the swedish whisky mackmyra ?

[@unclemikiesworld]

Paint Mixer put whiskey in (not sure how long you can run one) and do a AB comparison to see if there was a difference

[@NateTheBrewer]

I’m not totally versed in centrifuges but I think you are supposed to have them on a very stable platform, so a folding table might not be best?

[@allyw7405]

Even if you don’t spin the whisky, 30hrs later, the air alone should fuck it up.

[@j.m.verlaat9449]

Waking up early on a Saturday has some benefits

[@appalachianexploration5714]

Early?

[@6SpeedSpeed6]

@@appalachianexploration5714 Time zones exist...

[@Lord.Kiltridge]

You blinded me, WITH SCIENCE!

[@chicagoted1019]

can you use a reverse osmosis filter to pull out just water and concentrate whiskey?

[@stevenr7003]

Gee Mr Wizard nothing like Texas Mad Scientist at work ! LOL

[@matthewdollinger4616]

Science question for you guys...Electricity can be run through water to break it into hydrogen and oxygen, right? So, what happens when you do that to a pre-distilled 'mash', and what about a distilled spirit? Would it be safe afterwards? Would it break apart the water and leave the alcohol? hmmm...

[@Olordrin]

This question needs to be answered, preferably in a video.

[@unclemikiesworld]

you should make a play list called the Whiskey Lab

[@giaorhpal1804]

Now you should have taken those centrifuged residues and mix them up with a budget whiskey to age it up magically...

[@333fux8]

You should try and freeze dry different whiskys

[@johnbarg2326]

is there any kind of standard when it comes to the water used to proof down a whiskey? it seems like it could potentially make a pretty big difference flavour wise

[@thomasjackson1075]

I think they use the same source of water for proofing down as they do for the mash.

[@ForOdin]

I looked down for a second and thought it somehow switched over to a TJHunt video

[@simon_the_akita]

The centrifuge wasn't going fast enough to do anything.

[@DasGav]

ITM Sir Gene Naftulyev, Earl of Austin, Baron de Marriot, Sheriff of Texas

[@HarlequinTiefling]

You...washed that thing between takes right? Right?!

[@mattalward3777]

Really does sound like every lab I’ve worked in. Half of science in innovating ways to do your job without the proper tools that management won’t pay for. Lol!

[@matthewp9217]

looks more like a food processor than a legitimate centrifuge that'll work well

[@runawayrick2461]

I would love to do my garage walls like your backdrop.

[@THR33STEP]

LMAO!!! These guys are crazy!!! 🤣🤣🤣

[@fartzinacan]

I wonder what happens if you add a flocculant to whiskey like AquaTabs? Would that cause anything to fall out of solution?

[@higravity4544]

As a real chemist I am crying. Please reach out as a real chemist, I could blow your mind.

[@ciderfan823]

Why didn't you use the Jim Beam for the second test?

[@ibate9833]

Surely the 24hrs waiting with the chemicals changed the drinks more than anything

[@CapableFox64]

Y’all want to see what a 100,000xg spin would do? Lmk

[@FaceIntoKeyboard]

7:10 Yarrrr, 'tis Pirate Rex!

[@thestonemason2171]

Robot helmet Rex is my favourite Rex

[@dansnow7]

Rex gets the spun whiskey on the tip of his finger but goes 3 knuckles deep to lick it off. ROFL

[@FightStealDrink]

Every last inch 😂

[@justinlewis1609]

imagine if you took the residue (body) of one type of whiskey and added it to another type of whiskeys seperated liquid after going through the centrifuge? if you could somehow combine the different flavors that would be amazing. like talk about blended whiskeys?!

[@kjdevault]

Centrifuge a Texas single malt and a scotch as well. Then swap the spirit with the settlement.

[@spencerdrake2575]

Have you guys sorted out shipping or distribution to canada? I cant find any good whiskeys with little to no bite and more sweet notes but stores and even distilleries near me in ontario dont care, I went in to buy moonshine and whiskey today and the clerk read me the God damn bottle. So I bought what I've tried before and left. I've been waiting to try your different ones for so long

[@whirledpeaz5758]

"Everyone, We're stable" Umm That's debatable.

[@rodimateus]

I dream of what it would be to centrifuge in the barrel and then let it rest

[@JoeGo89]

Gene!!!!

[@pyotrilyichtchaikovsky3733]

the fact that rex drinks nestle water dissapoints me

[@19stojkovic93]

Call Batman to remove centrifuge from REX and send him to Arkham Asylum....

[@MawoDuffer]

Ketosol and chitosan clump on positive and negative particles

[@leonardorvm]

Posted exactly at midday Brazil time

[@j.m.verlaat9449]

Bom dia

[@leonardorvm]

Boa tarde

[@Sandalwoodrk]

I haven't even watched the video yet but I have to say I have ALWAYS thought you were calling him Gene of Tulyev...

[@breandankerin2885]

Would the flavour have changed because of being in the centrifuge? Since its spinning, is there oxygen being Introduced and just becoming super oxidised?

[@NAYG89]

Did anyone else get super uncomfortable when they saw Daniel licking things off of his knife?

[@jessetheunending9357]

Nope, why?

[@kaleiohu]

could have kept a control of the whiskey with the chemical additive before the centrifuge to compare with.

[@robertstowe2003]

OMG, watch out for the lignins!!!!

[@jj9363]

Daniel, what pocket knife do you carry?

[@kbarnes0]

Rex would not make it on Hot Ones. 😂

[@jestucker2268]

Whisk(e)y... 'nuff said

[@billypilgrim2046]

Cosmic Bunghole!!!!

[@kylecavitt6696]

I want to find that one whiskey/bourbon that I can say I would like to have over and over again and really enjoy. The closest thing I can say i like to drink neat is Bumbu Rum The Original. Do you know of any bourbons/whiskey/scotch really anything in whiskey that is similar or on a similar track as a taste like the Bumbu?

[@DJCH3F]

Can you guys try drinking whiskey through IV?

[@anneonymous6006]

So... you source a lot of MGP products and age them yourself, right? Well, what if you got a bunch of either barrels or spirit from various places around the U.S. to mix and match a whiskey? For instance, get a newmake from Missouri and a sherry cask from Scotland, or just get a fully aged spirit + barrel from Maine, and then finish it in Texas? Also, I want to see you guys at (preferably craft) distilleries around the U.S. for the Vault channel, whenever you can actually do that. Just... uh... don't bring the centrifuge with you.

[@ascendedvegeta]

Use the little balls from the last tribe episode to try to increase the proof of a whiskey and then use the centrifuge to attempt to remove anything the little balls added

[@lockguy2652]

HOLA AMIGOS>>>>

[@alexxconroy]

I miss the outside stuff

[@callumpowell7394]

best vid on the channel hahahahaha

[@spencerrice1867]

start with the 300,000 scoville unit hot sauce to destroy the pallet then start tasting things.... science.

[@ElijsDima]

Can you churn butter out of whiskey?

[@johnmcelwain5884]

Got here late. Made it

[@XianHaos]

Am I drunk or am I watching Jonathan Frakes and Jeff Bridges talk about booze?