Wheated bourbon pt 3| proofing and tasting

This bourbon is probably the best bourbon I've made to date. If you're a fan of bourbon you should absolutely try this recipe.
Wheated bourbon ingredients kit from STC
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Wheated bourbon pt. 1
• all grain wheated bour...
Wheated bourbon pt. 2
• All Grain Wheated Bour...
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[@user-pb7et7yn7q]

Great teacher and I appreciate you taking the time to do this for all of us in the hobby. Philip

[@StillnTheClear]

Man it means a lot to me to hear you say that. It's my pleasure. Thanks for the comment.

[@tommaxwell8787]

Had me drooling!!

[@StillnTheClear]

Yeah, It's already almost gone. 😂😒

[@charlesmoravec7895]

You are absolutely awesome…thanks for all the information…a lot of people wouldn’t take the time and effort to explain the secrets and methods to distilling…you are a master of your craft and everyone who watches your videos definitely appreciates what you do…thank you

[@StillnTheClear]

Wow, thank you for the kind words. It makes me happy that you enjoy my content. Shine on.

[@Schaefman2009]

I really appreciate your videos and style. Totally dig the non condescending delivery, graphics, links and participation with viewers. Stay cool and God bless.

[@cowdough94]

I've recently added a jar inline on my still acting as a thumper to save me from having to run twice, and I gotta say, I don't think I can go back. I've also been using flaked wheat and some malted oats in my mash with fantastic results. I'll be going down to my cabin in the next week or 2 and I'll stop in and let you try what I turned out. I think it's pretty amazing. it all started with your recipe and advice though. thank you!

[@glleon80517]

Cyrus, this is a great 3 part series! Very thorough, step-by-step and easy to follow! Spirit hydrometers are calibrated to 60 degrees F so for spirits at room temperature you would correct down about 3-4% ABV. The hobby hydrometers usually come with a correction chart. Thanks for a great video series!

[@FullDottle]

I'm loving your channel! I've been making shine for a little over a decade from a recipe I found while reading "Possum Living" by Dolly Freed and have just recently began oaking, cutting, and finishing my liquor. Happy 'stillin and God Bless brother.

[@StillnTheClear]

That is awesome! I'm so glad you're loving the channel. Keep on shining.

[@pooppy87]

Very cool it turned out so 👌. Happy distilling

[@barrygiddey9139]

Great video,I'm new to the channel and I'm loving it and you're style, thanks for sharing

[@StillnTheClear]

Thank you so much!!

[@RoxanaRandomStuff11]

You make a video and I will watch it. You are a big reason I will be taking up this hobby

[@StillnTheClear]

That is so awesome! Thank you for watching.

[@brians9022]

I use 3lbs per gallon of water. I add in oak staves that have been roasted in the oven and leave it set for 8 months. This produces an awesome whiskey.

[@StillnTheClear]

Awesome! thanks for sharing. Do you do a one and done run or double distill?

[@knightmare1015]

Here's the dilution formula. Alcohol meter reading divided by required ABV multiplied by total liquid volume minus the total liquid volume equals amount of water needed. It's also best to use milliliters and liters for better accuracy.

[@TimSlowey]

I use a 70% corn (1/2 malted), 10% Rye, 10% Oats and 10% Malted wheat and run it through a single plate reflux still. Run it straight and with 25% sour mash. Both are excellent!

[@StillnTheClear]

That sounds like it would be great!

[@ozziedudemike]

Thanks for the great 3 part. I have been struggling with sparging etc in a grainfather, and wondering if I should just ferment on grain. I expect there is more flavour (even more if I distill on grain?) and way less effort. Speaking of less effort, and since you are using ml. If you change from proof to abv, then 1.5x 56.5% gives you total alcohol @ 100%... .8475 litres. If you divide this number by whatever your target abv is, with decimal point in front, ie, .42 for 84 proof will give you total volume. Just add water to that volume. 😁 2.018l. Add .517 litres.

[@StillnTheClear]

@@ozziedudemike I certainly prefer on the grain fermenting. Thanks for the proofing tip.

[@Rubberduck-tx2bh]

When I first started with my Airstill, the 1.5 technique was my go-to process. Odin's Rye Bread recipe on HD Tried & True was one that did well with that method.

[@StillnTheClear]

Good stuff!

[@jamesvredenburg4503]

Great show Love Wheated Bourbon Was curious why you decided to proof down to 85?

[@r.davidvaughan8887]

may i ask if you have a knob creek recipe??? offer up a mash kit and ill be first buyer!!

[@StillnTheClear]

Yes, sir. The knob creek mash bill is 75% corn, 13% rye, and 12% barley. I was even thinking of doing a Knob Creek clone kit.

[@r.davidvaughan8887]

@@StillnTheClear knob Creek is great tasting bourbon, worth every penny I pay for it here in Virginia, like to try my hand at recreating it, so I enjoy drinking it, n self satisfaction I can do it

[@bryanderian8276]

Appreciate all your information... I'd like to know ur feeling on turbo yeast, yeast nutrients..thank u..

[@teleandtwin65]

I am definitely interested in a vid of the 1 and a half run

[@StillnTheClear]

Cool, I'll probably doing one soon.

[@slobberinrocco3247]

Another good one, thanks again

[@StillnTheClear]

Glad you enjoyed it

[@timchapman6702]

I definitely would like to see a video of the 1.5 run. My fermentation bucket holds 3 times more than I can run in one run so I usually do 2 then put it all in on the last one.

[@MultiTut69]

I agree.

[@StillnTheClear]

Looks like I'm getting enough requests for the 1.5 run to do it.

[@Mychannel-fw5mb]

Great stuff, this is Chad, the one that asked you about the sugar maple charcoal earlier this week. Good 💩 sir

[@StillnTheClear]

Right on! I'm glad you're enjoying it. How's the sugar maple chase going?

[@Mychannel-fw5mb]

@@StillnTheClear just found a bag of it on Amazon!…ordered it today! Will keep you updated…Ohio’s version of TN whisky at its finest is on the way 🥃

[@EpicValleysStill]

Cyrus, i did a 1.5 run and here is what i noticed. 1, volume was of course thru the roof. 2, the seperation of heads, hearts and tail was a brick wall. funky heads to clean hearts withing 2 pulses of my element. clean hearts to complete ass of tails just as fast. Every set up is different we know, but i know i have to be vigilent when i do it or i can ruin a half gallon quick.

[@PoppaLongroach]

I run a pot still with a slobber box. My 1.5 runs are same as your runs. Very distinct cut points.

[@EpicValleysStill]

@@PoppaLongroach Im on an electric keg kettle with a 5' column. It caught me off guard to say the least.

[@titechaintrappers2492]

Is it a breakdown chart for proof down so i can understand . How much water for proof you are wanting. Thanks

[@sfisch56]

New moonshiner question: I know this is irrelevant to the video but can anyone tell me what you put in a thumper? Some people I see say its for flavoring, others say for increasing proof, and some say you can just put water in it! Can someone please explain this to me? P.S. Your content is great, Cyrus. I've learned a lot so far from your channel!

[@StillnTheClear]

I'm glad our content is helping you. As far as the thumper goes, all of those uses will work. It really depends on why your using your thumper. It can be used to impart a bit more flavor. It can be used just to clean up the alcohol with a second distillation. It can also be used to increase proof. Also, a thumper can be used as a temperature regulator. Maybe I should do a video just about thumpers?

[@sfisch56]

@@StillnTheClearThat would make a great video that I think would be helpful to lots of people!

[@basicems24]

Is polishing with a carbon water filter quicker and more effective than the coffee filters?

[@stackem_high8314]

There are so many different sweet feeds out there, what should I be looking for in the ingredients? Are there ingredients you want to avoid?

[@StillnTheClear]

Most sweet feeds are very similar, but some contain pellets comprised mostly of vitamins and minerals. Be sure to avoid the ones with pellets, otherwise they're all good.

[@RunIt615]

NICE

[@asdtexas1700]

Outstanding video. I make similar recipe but without added enzymes. I have ph issues despite Adding oyster shells and checking with strips. Do you have any of these issues and does anyone have a good solution?

[@StillnTheClear]

I don't typically have pH issues with all grain unless I'm shooting for a higher starting gravity.

[@charlessiems5100]

Cyrus, do you always ferment on the grain? If we ferment off the grains does it make that much difference? I have 2 of your kits.

[@StillnTheClear]

I almost always ferment on the grain. the 2 reasons are- 1. I just find it easier. 2. It seems to me to have more flavor when I do.

[@knightmare1015]

56.5 divided by 42.5 equals 1.329 multipled by 1500 minus 1500 equals 494 ML's of water.

[@abrad3061]

Hey man, please show me the little organization thing you have in the corner or what looks to be an organization thing. My area is a hot mess, and I hate it

[@michaelrendas5137]

Cyrus, I have to ask, but did you do a stripping run followed by a spirit run for this whiskey? Every time I try a one-n-done, it still has too much smearing of tails in the hearts.

[@markcox9339]

Do you only use your oak one time?

[@Jmb-zz1qw]

Great video I think you have something

[@StillnTheClear]

Thank you. It sure does taste great.

[@michaeldeal3868]

How about a sour mash run?

[@StillnTheClear]

Great Idea. I haven't done a sour mash video yet. Thanks for the content suggestion.

[@bullithedjames937]

Comment for the algorithm