I am a Mead maker. I use Eau De Vie yeast which is alcohol tolerant to just over 20% ABV. It usually give me a wine that is 18-19% ABV. I take this very strong wine and run it through my still to make brandy. There is a process that can be used that will get the ABV up to about 30% that involves freezing the wine and pouring off the alcohol but it tastes like shit. My apple flavored Mead is better than the best hard cider and it makes "smoking" Apple Brandy when I put it though my still.
Far from brandy which requires a still to make. All this does is makes hard cider in a hole in the ground. I personally make mine on a shelf in the shop.
@aboody006 first of all, Ethanol isn't poisonous, Methanol is poisonous in concentration. Secondly, methanol isn't produced by yeast fermenting sugar.. Thirdly, nearly all fermented fruit drinks (wine) contain methanol in small concentration. Hence a 'wine hangover' being different then a 'hard alcohol hangover'..
The only techical reason I can think of for burying the jars to maintain a constant temperature on the yeast. Most yeast "DO NOT" like verying temps or at least not very much variation. They cause rank smells and/or taste when the temps change over 10F during fermintation. Also, some yeast like cool temps and others (Ale yeast) like warm temps 68F-70F.
i like 2 mix good apple cider with sugar and yeast and let it sit for 4-7 days then distill it aka apple jack. you can also distill the apple wine which will turninto scherry a vigin form of brandy. cheers
@outofworkbum yes n no . if u r making harde cider ( like beer ) u need it pasteurised but u dont need it if u r distilling it. hard cider is good 2 its just like making a larger beer but a lil sour. but i luve making apple jack lol. its popular in nothern states n canada.
@datzfast its illegal only if u get caught lol but i think u can distill for personal use. farmers have been distilling corn liquor to use as fuel 4 years
All this is is wine I finished makeing my own wine last night for the first time all u need is sugar and water and yeast put them together and u get alcahol I don't see how putting them in the ground helps it will still work but it's kinda pointless
@outofworkbum I'll help you out here as 29065019555903 maybe doesn't understand? ANY wine yeast only has the potential to FERMENT to A MAXIMUM of 23% A.B.V then autolysis (DEATH) takes place through alcohol poisoning so wine from that point HAS TO be distilled to get a higher yield of alcohol...hope this explains it better?
@29065019555903 first of all that is not wine, second of all youre a dumbass if you drink fermented sugar because sugar water and yeast produces ALCOHOL+ETHANOL which is a really poisinous substance if you drink it. you need to distill it, and distilling is really hard to do at home. go for non distilled drinks.
But Brandy is distilled wine... what you are making is Peach Wine. I'm not seeing the logic in waiting 5 months, when you could just use some yeast and have a similar product in just over a week. Nevertheless, it's an interesting concept.
What you are making is, what is known in prison as " Buck ". The inmates would steal any kind of fruit they can get out of the chow hall and put it in a container with sugar and anything that might have yeast in it, also stolen from the chow hall. Then bury it on the recreation yard or hide it in the mop closet for some length of time. Then strain it through socks or t-shirts to get the pulp out.
I've found many containers over the years of this stuff and it stunk to high heaven.
Freeze it up to a broken partical ice then run thru a spinning lettuce basket line basket with cheese cloth pour ice in whind the shxt out of it in a bowl there`s your achohal all thats left is ice in basket works very well , It`s like a separator.
@outofworkbum Works good you know what buy a new pair of ladies nylon stocking socks put ice in that then spin it won`t waste your booze on the CLOTH will be real clean too . - Another great idea from the CAT. !
Freeze it up to a broken partical ice then run thru a spinning lettuce basket line basket with cheese cloth pour ice in wind the shxt out of it in a bowl there`s your achohal all thats left is ice in basket works very well , It`s like a separator.
@trentontrading canning jar lids are designed to allow air or in this case co out without the pressure building up. They are made of steel and will surely rust externally but would take years to rust through to the inside. I will be digging these up soon I just have not had a chance, and I will make a vid when I do. Thanks for commenting.
@mikeygeneral Not sure if burying them is for the darkness or the steady temp, but it's just the oldschool recipe I was following. Got a few months left to wait, and no I'm not a pirate I only play one on youtube.
No problem there, Captain Morgan. I once knew a guy who berried his juices only to find out that had Alzeimer's. Now he can't remember where the hell he berried his liqour. They call em sewers nowadays. Alright there berried treasure, Do you know why W.L. Whitney was frequently drunk on his transatlantic voyages?
Because he was quartered on the PORT side.
You be good there Captain Blythe and berry one for me.
@losthaze Supposedly there is enough natural yeast on the peels, that is the white stuff on grapes and blueberries, but who knows I guess we'll find out if I drop dead this spring.
Ummmm, you may come up with some apple wine, but it aint brandy by a long shot. Brandy is the product made through the distillation of wine, still a very interesting method though.
Won't they freeze? (Ironhead wouldn't have to worry about that where he is, but you're up Maine or Mass. way aren't you? I would like to try this, but I'm afraid my jars would burst from the contents freezing and expanding. . . Maybe the hole has to be a certain depth to avoid this? I just can't wait for winter so I can catch up and watch ALL of Ironhead41's vids. Well, I think I'll skip the possom caviar one. . . ; )
@Michigansnowpony lol I forgot about the possum caviar...haha. I burried mine 3 feet which should be ok for the freeze line here in NH. I was thinking there may be some heat generated in the process, similar to the compost pile, but all I have to lose is 7 qts of apple discards that would have gone to the chickens anyway, and maybe still will to give 'em a little buzz
To make brandy you will have to distill it or jack it, otherwise it will just be wine. Ironhead41 even alludes to it when he says "the next step will give you wings" send him a PM im sure hell explain further. anyway, IM loving your channel keep em coming!!
@NARCOPOLO76 I do remember him implying there was more to it but I guess I have 5 or 6 months to figure it out haha. Thanks and I'm glad you are liking my channel
do you need to add yeast
you5511 1 day ago
What's the recipe? How to make it? Wont the jars bust because of all the co2?
Bubbatheredneck1000 1 day ago
I am a Mead maker. I use Eau De Vie yeast which is alcohol tolerant to just over 20% ABV. It usually give me a wine that is 18-19% ABV. I take this very strong wine and run it through my still to make brandy. There is a process that can be used that will get the ABV up to about 30% that involves freezing the wine and pouring off the alcohol but it tastes like shit. My apple flavored Mead is better than the best hard cider and it makes "smoking" Apple Brandy when I put it though my still.
magicdaveable 3 weeks ago
This may be an apple drink but...
Brandy is DISTILLED.
yakyakyak69 3 weeks ago 2
@yakyakyak69 yes part 3 of this series was taken down but most people figure it out
outofworkbum 3 weeks ago
Where does the CO2 go during fermentation?
Sirchud68 1 month ago
@Sirchud68 stays in it, makes it carbonated like soda
soulevs 1 month ago
Far from brandy which requires a still to make. All this does is makes hard cider in a hole in the ground. I personally make mine on a shelf in the shop.
neo71665 1 month ago
Hi are you supposed to add yeast to the water and sugar solution or no j? Please let me know in detail
dbird209 2 months ago
Thanks for posting this. Can you post a link to Ironhead41's video? I can't find it.
lunarrn 2 months ago
@lunarrn
watch?v=mfHged5DTGo
watch?v=XutUsWfZB4U
three6619 2 months ago
when i was in the big house i fermented my wine in a collapsing plastic bottle stuck up my ass.
datzfast 2 months ago
@datzfast OKAY THAT I WOULD NOT HAVE TOLD PEOPLE JUST NASTY!!
rednecktalkshow 1 month ago
@aboody006 first of all, Ethanol isn't poisonous, Methanol is poisonous in concentration. Secondly, methanol isn't produced by yeast fermenting sugar.. Thirdly, nearly all fermented fruit drinks (wine) contain methanol in small concentration. Hence a 'wine hangover' being different then a 'hard alcohol hangover'..
ebaer88 3 months ago
that's some crude fermentation technique. Triple distillation is the next step..not a sock.
ZebbMassiv 3 months ago
fucking guy makes a hobbit hole :))) nice though
bord124 3 months ago
This is pruno not brandy, prison booze
Robbob9933 3 months ago
The only techical reason I can think of for burying the jars to maintain a constant temperature on the yeast. Most yeast "DO NOT" like verying temps or at least not very much variation. They cause rank smells and/or taste when the temps change over 10F during fermintation. Also, some yeast like cool temps and others (Ale yeast) like warm temps 68F-70F.
Engineer245 4 months ago
i like 2 mix good apple cider with sugar and yeast and let it sit for 4-7 days then distill it aka apple jack. you can also distill the apple wine which will turninto scherry a vigin form of brandy. cheers
seoulkidd1 4 months ago
@seoulkidd1 does it matter if the cider has been through the pasteurization process or not?
outofworkbum 4 months ago
@outofworkbum yes n no . if u r making harde cider ( like beer ) u need it pasteurised but u dont need it if u r distilling it. hard cider is good 2 its just like making a larger beer but a lil sour. but i luve making apple jack lol. its popular in nothern states n canada.
seoulkidd1 4 months ago
@seoulkidd1 but its illegal to distill anything in america without a license
datzfast 2 months ago
@datzfast its illegal only if u get caught lol but i think u can distill for personal use. farmers have been distilling corn liquor to use as fuel 4 years
seoulkidd1 2 months ago
All this is is wine I finished makeing my own wine last night for the first time all u need is sugar and water and yeast put them together and u get alcahol I don't see how putting them in the ground helps it will still work but it's kinda pointless
29065019555903 5 months ago
@29065019555903 it turns out there is a distilling step I was not able to show or mention in the vid, it kept getting pulled by youtube
outofworkbum 5 months ago
@outofworkbum I'll help you out here as 29065019555903 maybe doesn't understand? ANY wine yeast only has the potential to FERMENT to A MAXIMUM of 23% A.B.V then autolysis (DEATH) takes place through alcohol poisoning so wine from that point HAS TO be distilled to get a higher yield of alcohol...hope this explains it better?
halesworth01 1 month ago
@29065019555903 first of all that is not wine, second of all youre a dumbass if you drink fermented sugar because sugar water and yeast produces ALCOHOL+ETHANOL which is a really poisinous substance if you drink it. you need to distill it, and distilling is really hard to do at home. go for non distilled drinks.
aboody006 4 months ago
But Brandy is distilled wine... what you are making is Peach Wine. I'm not seeing the logic in waiting 5 months, when you could just use some yeast and have a similar product in just over a week. Nevertheless, it's an interesting concept.
backyardsounds 6 months ago
just peels and cores, eh?
Bpokorny1 7 months ago
nice video, but very is the recipe?
koekto74 7 months ago
What you are making is, what is known in prison as " Buck ". The inmates would steal any kind of fruit they can get out of the chow hall and put it in a container with sugar and anything that might have yeast in it, also stolen from the chow hall. Then bury it on the recreation yard or hide it in the mop closet for some length of time. Then strain it through socks or t-shirts to get the pulp out.
I've found many containers over the years of this stuff and it stunk to high heaven.
HWhit9000 7 months ago
@HWhit9000 I have a friend that is a prison guard and he say's they make this out of anything that will rot, lol
outofworkbum 7 months ago
@outofworkbum
Your friend is absolutely correct... But then again, that's what making wine is, a controled rot.
HWhit9000 7 months ago
how did this work out?
ThompsonInternation 7 months ago
@ThompsonInternation It turned out very good, I did a part 2 vid about a month ago if you cant find it let me know and I'll send you the link
outofworkbum 7 months ago
Freeze it up to a broken partical ice then run thru a spinning lettuce basket line basket with cheese cloth pour ice in whind the shxt out of it in a bowl there`s your achohal all thats left is ice in basket works very well , It`s like a separator.
MrMrtiki 8 months ago
@MrMrtiki interesting method, I'll have to find a lettuce spinner and try it.
outofworkbum 8 months ago
@outofworkbum Works good you know what buy a new pair of ladies nylon stocking socks put ice in that then spin it won`t waste your booze on the CLOTH will be real clean too . - Another great idea from the CAT. !
MrMrtiki 8 months ago
Freeze it up to a broken partical ice then run thru a spinning lettuce basket line basket with cheese cloth pour ice in wind the shxt out of it in a bowl there`s your achohal all thats left is ice in basket works very well , It`s like a separator.
MrMrtiki 8 months ago
wouldn't the fermentation cause the jars to explode ? Also what metal are those lids made out of ? Hopefully they wont rust.
trentontrading 8 months ago
@trentontrading canning jar lids are designed to allow air or in this case co out without the pressure building up. They are made of steel and will surely rust externally but would take years to rust through to the inside. I will be digging these up soon I just have not had a chance, and I will make a vid when I do. Thanks for commenting.
outofworkbum 8 months ago
Is it done? I want to try this.
timeickschen 9 months ago
@timeickschen its ready to be dug up but I have not had a chance yet. I may do it this weekend.
outofworkbum 9 months ago
@outofworkbum
And? :P
pauluminous 8 months ago
Is it done yet?
michiganmadmax 10 months ago
How did this turn out? I need to know. lol
chesterzelda 11 months ago
@chesterzelda Still cookin in the yard. The ground is just stating to thaw so I'll be digging them up in the next couple of weeks
outofworkbum 11 months ago
Why did you berry them? You are not a Pirate Sir.
mikeygeneral 1 year ago
@mikeygeneral Not sure if burying them is for the darkness or the steady temp, but it's just the oldschool recipe I was following. Got a few months left to wait, and no I'm not a pirate I only play one on youtube.
outofworkbum 1 year ago
@outofworkbum
No problem there, Captain Morgan. I once knew a guy who berried his juices only to find out that had Alzeimer's. Now he can't remember where the hell he berried his liqour. They call em sewers nowadays. Alright there berried treasure, Do you know why W.L. Whitney was frequently drunk on his transatlantic voyages?
Because he was quartered on the PORT side.
You be good there Captain Blythe and berry one for me.
mikeygeneral 1 year ago
@outofworkbum so you didn't add any yeast? r u sure those bubble are from fermentation and not decomposition?
losthaze 1 year ago
@losthaze Supposedly there is enough natural yeast on the peels, that is the white stuff on grapes and blueberries, but who knows I guess we'll find out if I drop dead this spring.
outofworkbum 1 year ago
I wondered if this was in the dirt...and yes it is......that is just too crazy for me! I'm gonna buy my booze for a while ;)
jihadacadien 1 year ago
Ummmm, you may come up with some apple wine, but it aint brandy by a long shot. Brandy is the product made through the distillation of wine, still a very interesting method though.
sirtom68 1 year ago
@sirtom68 Yes, it seems there is a part 2 of the vid I was originally watching, it's ok distilling has been another thing I've been wanting to try
outofworkbum 1 year ago
It occurs to me -- I don't know whether Ironhead is a good or a bad influence on all of us. LOL. Maybe a little of both, eh?
Michigansnowpony 1 year ago
Won't they freeze? (Ironhead wouldn't have to worry about that where he is, but you're up Maine or Mass. way aren't you? I would like to try this, but I'm afraid my jars would burst from the contents freezing and expanding. . . Maybe the hole has to be a certain depth to avoid this? I just can't wait for winter so I can catch up and watch ALL of Ironhead41's vids. Well, I think I'll skip the possom caviar one. . . ; )
Michigansnowpony 1 year ago
@Michigansnowpony lol I forgot about the possum caviar...haha. I burried mine 3 feet which should be ok for the freeze line here in NH. I was thinking there may be some heat generated in the process, similar to the compost pile, but all I have to lose is 7 qts of apple discards that would have gone to the chickens anyway, and maybe still will to give 'em a little buzz
outofworkbum 1 year ago
hope you can find them again
garryentropy 1 year ago
that would be a thing to try good vid
TheVTHILLBILLY 1 year ago
Will be cool to see how that goes.
omegahpla 1 year ago
@omegahpla I think it's magic
outofworkbum 1 year ago
To make brandy you will have to distill it or jack it, otherwise it will just be wine. Ironhead41 even alludes to it when he says "the next step will give you wings" send him a PM im sure hell explain further. anyway, IM loving your channel keep em coming!!
NARCOPOLO76 1 year ago
@NARCOPOLO76 I do remember him implying there was more to it but I guess I have 5 or 6 months to figure it out haha. Thanks and I'm glad you are liking my channel
outofworkbum 1 year ago
@outofworkbum I have been wanting to try this myself, good luck brother, and let us know what happens with it in the spring!!
NARCOPOLO76 1 year ago
Comment removed
happygalmarried 1 year ago