@dierslayer Any solder you use has got to be LEAD FREE. As far as aluminum goes, i don't advise using it, simply because the alcohol can cause the aluminum to pit and leech metals into your final product. Stainless steel or copper is best. Copper tubing is what I recommend as it improves the flavor of the final distillate tremendously. Also, DO NOT store what runs off of your still in PLASTIC JUGS. Use glass only as 190 proof alcohol will eat the plastics surface.
@dierslayer What a thump keg does is double distill your product. Steam from the still pushes the alcohol into the thump keg, which contains the backends from a previous run, and collects more alcohol along the way. It's just a way of stripping impurities and refining a product. A pot still is for leaving a more natural flavor, such as in traditional whiskies and rums.
@lsuftball1 I actually quit drinking...lol. Alcohol is an estrogenic substance and it was hurting my gains. But since you asked for a recipe and not a science lesson, here ya go! 20 lbs bag of sugar, LARGE can of tomato PASTE (not sauce) this keeps the vitamins and acidity levels up for the yeast, boil 3 lbs of potatoes and use the water you boiled them in to add to your mash. This converts the starches to sugars. Melt your sugar in a pot of water on the stove and add to your mash.
@lsuftball1 You will want to use ec-1118 champagne yeast. Activate it in a cup of warm water before adding it to the mash mixture. MAKE SURE that your sugar is fully dissolved and that everything is mixed well into your fementer BEFORE you stir in the yeast. Cover with a lid, but not air tight so as to let the gases escape. Stir everyday for the next 8-10 days, or until fermentation ceases. Put the mash in your boiler being careful to leave the solids behind. Distill, dilute to 50%, and enjoy!
@lsuftball1 BTW, all in all you will be using about 6- 6.5 gallons of water total and your mash should yield about 14-16% ABV. Once distilled you'll end up with about 2.5 liters or more of a rum tasting liquid.
what was in ur sour mash u was boilin i aint never made one of these.....plus if you have more mash, and really have it boilin, u have more steam. on good days for us it will come out quick, like a faucet almost. u did good, what does it taste like
@SuperJohncenarko Just sugar and turbo yeast. Made a decent rum. I know it looks like it was a hard boil, but it really wasn't. The temp at the top was a little over 180.
If there isn't hillbilly music....Then it isn't moonshine... :D Just be sure to give the devil the first glass, or he will slowly poison you......Methyl alcohol....I think they call it the "head"....But it's what I was always told.....
@ninjacatmagic This is a sugar based wash. Very little to no methanol will be produced. You don't have to toss the heads on a sugar wash because of methanol. You toss it because it tastes like shit!
@WildlifeSeriaLKiller Cool...Thanks for the info.....I've been wanting to make some coconut whiskey......Any advice or experience working with coconuts?.....
@ninjacatmagic How did you plan on making it? Since coconut isn't a grain, it wouldn't be considered a whiskey. As far as boiling the coconut down to convert it to a starch, that would work. You would end up with something more along the lines of a rum. Take the meat from the coconut, boil it down to mush like you would potatoes, put into fermenter, add 1 large can of tomato paste, 2 packs of EC-1118 yeast, you'll probably want to add some sugar. Let ferment, then distill. Toss the heads.
@WildlifeSeriaLKiller It's kinda like Tubu from the Philippines..I lived there for a while.....But I think they make it more like a wine....But I'm gonna try it...I'm into woodworking, but I want a side-hobby to get into when I'm waiting for my glue or finish to dry.....ha/ha.....I always think safety first.....This is why I drink while I opperate saws and power tools.... :D So I figure a good side-hobby would be to make my own hooch..... Thanks again!
@7421000 I did another one with corn flour, boiled potatoes, tomato paste, EC118 yeast and a multivitamin... Slap my ass and call me Sally. It was so damn good that I forgot what I did all week!... My wife has put a damper on another run for a while...lol
@MaJahBlak Thanks! I tried once before with dough and it was getting too much moisture. Wasn't air tight and kept falling apart. I was losing liquor with the dough which is why I did it this way.
@vv3r3vv0lf Actually it was around 198. 172 is too low doing it like this because I couldn't keep the temperature at a constant. Turned out just fine actually. I took jars two and three and tempered them together, added jar one back to the mash and reran it just for the sake of doing so. Turned out pretty good actually...lol
@kingjamesthafirst ???? How the hell did you manage that? Keep the heat extremely LOW and heat it SLOW. Do NOT try a glass still over an open fire or gas stove because it will break. Glass top stoves work great. If you keep your heat low you won't have any problems. If you try to cool it down too fast after a run, you're gonna break your jar. Doing it this way takes a lot of time and patience, but the results are EXCELLENT. NEVER let your mash get above 199 degrees.
@Beanhunter91 NO. I tried play doh and it leaked almost immediately on the second run because it gets too moist and drains down the side. Play doh sucks. A decent pottery clay would work wonders. I was working with what I had in my garage.
@lzwillis Bout 190. I played with the settings on my stove top and found that between 3 and 4 setting was perfect. Towards the end I would crank it up to 5 and put the ends back in the bucket with the rest of the wine and keep on going.
@PAID2BSAVAGE I used a dough base surrounded by lead free JB Weld Quik Fix. The tubing was actually fitted on with a nut and then sealed. The only problem doing it this way is that you can't store the still for long periods of time. But it's easy enough to put together another jar. The lid around the copper will start to rust.
@oomshnah1 Burned blue from start to finish. It looks like a hard boil but it really wasn't at all. I kept the temperature constant. Came out a very good rum.
I came across a full sized still while hunting in the wilds of West Virgina. I didn't stick around! Slowly backed up and beat feet the hell out of there! I was 15 at the time, when I got back to camp and told my dad he just laughed and asked why I hadn't brought any back. LOL
@dep92 HA! I've never run across one. I had one made out of an old one gallon wine bottle. Put too much water to it one time after a run before it was cool and it blew on me. Pickle jar works good though. Especially for an improvision.
@WildlifeSeriaLKiller Did you get inspired after watching all those popcorn videos? I've been wanting to try making some for a long time and just watched all the "This is the last dam run of likker I'm ever gonna make" videos and now I really wanna do it, have an old 16 gallon stainless keg I think I'm gonna make into a boiler
@DougMattison Nah, I just always wanted to make some liquor. Got a bunch info online, built a still with materials in my garage, and made some damn good rum out of it.
BOOM!!!
HHBstudios 3 days ago
you should try one with a crock-pot...they work nicely too
centervilletn 2 months ago in playlist watch
And is it safe to weld the seams or is that toxic?
dierslayer 2 months ago
@dierslayer Any solder you use has got to be LEAD FREE. As far as aluminum goes, i don't advise using it, simply because the alcohol can cause the aluminum to pit and leech metals into your final product. Stainless steel or copper is best. Copper tubing is what I recommend as it improves the flavor of the final distillate tremendously. Also, DO NOT store what runs off of your still in PLASTIC JUGS. Use glass only as 190 proof alcohol will eat the plastics surface.
WildlifeSeriaLKiller 2 months ago
@WildlifeSeriaLKiller what did you use to seal the top of the jar?
troyemiller 1 month ago
Can u use an alluminum still? I was plannin on usin a alluminum turkey deep fryer but makin a cone lid for it
dierslayer 2 months ago
@dierslayer you can't use alluminum it will put bad stuff in your shine use a stainless steel deep fryer instead
TheShlong86 1 month ago in playlist More videos from WildlifeSeriaLKiller
What's the point of a thump box? I see a lot of people these days don't use em
dierslayer 2 months ago
@dierslayer What a thump keg does is double distill your product. Steam from the still pushes the alcohol into the thump keg, which contains the backends from a previous run, and collects more alcohol along the way. It's just a way of stripping impurities and refining a product. A pot still is for leaving a more natural flavor, such as in traditional whiskies and rums.
WildlifeSeriaLKiller 2 months ago
what color is the flame when you burn some of it?
lightlearner 3 months ago
Do you mind giving me the recipe for your favorite batch? I have the same set up, but all of my stuff tastes like shit
lsuftball1 4 months ago
@lsuftball1 I actually quit drinking...lol. Alcohol is an estrogenic substance and it was hurting my gains. But since you asked for a recipe and not a science lesson, here ya go! 20 lbs bag of sugar, LARGE can of tomato PASTE (not sauce) this keeps the vitamins and acidity levels up for the yeast, boil 3 lbs of potatoes and use the water you boiled them in to add to your mash. This converts the starches to sugars. Melt your sugar in a pot of water on the stove and add to your mash.
WildlifeSeriaLKiller 4 months ago
@lsuftball1 You will want to use ec-1118 champagne yeast. Activate it in a cup of warm water before adding it to the mash mixture. MAKE SURE that your sugar is fully dissolved and that everything is mixed well into your fementer BEFORE you stir in the yeast. Cover with a lid, but not air tight so as to let the gases escape. Stir everyday for the next 8-10 days, or until fermentation ceases. Put the mash in your boiler being careful to leave the solids behind. Distill, dilute to 50%, and enjoy!
WildlifeSeriaLKiller 4 months ago
@lsuftball1 BTW, all in all you will be using about 6- 6.5 gallons of water total and your mash should yield about 14-16% ABV. Once distilled you'll end up with about 2.5 liters or more of a rum tasting liquid.
WildlifeSeriaLKiller 4 months ago
Comment removed
PyroChemicals2 4 months ago
what was in ur sour mash u was boilin i aint never made one of these.....plus if you have more mash, and really have it boilin, u have more steam. on good days for us it will come out quick, like a faucet almost. u did good, what does it taste like
SuperJohncenarko 5 months ago
@SuperJohncenarko Just sugar and turbo yeast. Made a decent rum. I know it looks like it was a hard boil, but it really wasn't. The temp at the top was a little over 180.
WildlifeSeriaLKiller 5 months ago
how slow did u have to heat up the glass? Im reallly not trying to break my glass full of flamable mash lol send me a message ASAP
TheSurvivalprepper 7 months ago
If there isn't hillbilly music....Then it isn't moonshine... :D Just be sure to give the devil the first glass, or he will slowly poison you......Methyl alcohol....I think they call it the "head"....But it's what I was always told.....
ninjacatmagic 7 months ago
@ninjacatmagic This is a sugar based wash. Very little to no methanol will be produced. You don't have to toss the heads on a sugar wash because of methanol. You toss it because it tastes like shit!
WildlifeSeriaLKiller 7 months ago
@WildlifeSeriaLKiller Cool...Thanks for the info.....I've been wanting to make some coconut whiskey......Any advice or experience working with coconuts?.....
ninjacatmagic 7 months ago
@ninjacatmagic How did you plan on making it? Since coconut isn't a grain, it wouldn't be considered a whiskey. As far as boiling the coconut down to convert it to a starch, that would work. You would end up with something more along the lines of a rum. Take the meat from the coconut, boil it down to mush like you would potatoes, put into fermenter, add 1 large can of tomato paste, 2 packs of EC-1118 yeast, you'll probably want to add some sugar. Let ferment, then distill. Toss the heads.
WildlifeSeriaLKiller 7 months ago
@WildlifeSeriaLKiller It's kinda like Tubu from the Philippines..I lived there for a while.....But I think they make it more like a wine....But I'm gonna try it...I'm into woodworking, but I want a side-hobby to get into when I'm waiting for my glue or finish to dry.....ha/ha.....I always think safety first.....This is why I drink while I opperate saws and power tools.... :D So I figure a good side-hobby would be to make my own hooch..... Thanks again!
ninjacatmagic 7 months ago
on your paste try rye flour with a little wheat brain mixed with it
7421000 8 months ago
@7421000 I did another one with corn flour, boiled potatoes, tomato paste, EC118 yeast and a multivitamin... Slap my ass and call me Sally. It was so damn good that I forgot what I did all week!... My wife has put a damper on another run for a while...lol
WildlifeSeriaLKiller 8 months ago
flour and water is all you need make it really thick a little thicker than pizza dough it will work perfect
MaJahBlak 9 months ago
@MaJahBlak Thanks! I tried once before with dough and it was getting too much moisture. Wasn't air tight and kept falling apart. I was losing liquor with the dough which is why I did it this way.
WildlifeSeriaLKiller 9 months ago
This has been flagged as spam show
you got er too hot she's a burlin and ya don't need er a burlin, just warm about 172 degrees !!! ur a brewin poison boy LOL
vv3r3vv0lf 10 months ago
you got er too hot she's a burlin and ya don't need er a burlin, just warm about 172 degrees !!! ur a brewin poison boy LOL
vv3r3vv0lf 10 months ago
@vv3r3vv0lf Actually it was around 198. 172 is too low doing it like this because I couldn't keep the temperature at a constant. Turned out just fine actually. I took jars two and three and tempered them together, added jar one back to the mash and reran it just for the sake of doing so. Turned out pretty good actually...lol
WildlifeSeriaLKiller 10 months ago
@vv3r3vv0lf i just tried it with the big pickle jar and the glass blew up on me
kingjamesthafirst 10 months ago
@kingjamesthafirst ???? How the hell did you manage that? Keep the heat extremely LOW and heat it SLOW. Do NOT try a glass still over an open fire or gas stove because it will break. Glass top stoves work great. If you keep your heat low you won't have any problems. If you try to cool it down too fast after a run, you're gonna break your jar. Doing it this way takes a lot of time and patience, but the results are EXCELLENT. NEVER let your mash get above 199 degrees.
WildlifeSeriaLKiller 9 months ago
I think dried up play dough would work great as a seal instead of jb weld, that way you could avoid getting any chemicals involved
Beanhunter91 10 months ago
@Beanhunter91 NO. I tried play doh and it leaked almost immediately on the second run because it gets too moist and drains down the side. Play doh sucks. A decent pottery clay would work wonders. I was working with what I had in my garage.
WildlifeSeriaLKiller 10 months ago
How hot did you keep the beer? I've heard around 180F is about perfect, any truth to it?
lzwillis 1 year ago
@lzwillis Bout 190. I played with the settings on my stove top and found that between 3 and 4 setting was perfect. Towards the end I would crank it up to 5 and put the ends back in the bucket with the rest of the wine and keep on going.
WildlifeSeriaLKiller 1 year ago
what did you use to seal the top whole where the copper tubing goes into the jar?
PAID2BSAVAGE 1 year ago
@PAID2BSAVAGE I used a dough base surrounded by lead free JB Weld Quik Fix. The tubing was actually fitted on with a nut and then sealed. The only problem doing it this way is that you can't store the still for long periods of time. But it's easy enough to put together another jar. The lid around the copper will start to rust.
WildlifeSeriaLKiller 1 year ago
@WildlifeSeriaLKiller oh i see. i love your concept small and easy
PAID2BSAVAGE 1 year ago
Great song and great still except it looks like too strong a boil, how was that run?
oomshnah1 1 year ago
@oomshnah1 Burned blue from start to finish. It looks like a hard boil but it really wasn't at all. I kept the temperature constant. Came out a very good rum.
WildlifeSeriaLKiller 1 year ago
I came across a full sized still while hunting in the wilds of West Virgina. I didn't stick around! Slowly backed up and beat feet the hell out of there! I was 15 at the time, when I got back to camp and told my dad he just laughed and asked why I hadn't brought any back. LOL
dep92 1 year ago
@dep92 HA! I've never run across one. I had one made out of an old one gallon wine bottle. Put too much water to it one time after a run before it was cool and it blew on me. Pickle jar works good though. Especially for an improvision.
WildlifeSeriaLKiller 1 year ago
@WildlifeSeriaLKiller Did you get inspired after watching all those popcorn videos? I've been wanting to try making some for a long time and just watched all the "This is the last dam run of likker I'm ever gonna make" videos and now I really wanna do it, have an old 16 gallon stainless keg I think I'm gonna make into a boiler
DougMattison 10 months ago
@DougMattison Nah, I just always wanted to make some liquor. Got a bunch info online, built a still with materials in my garage, and made some damn good rum out of it.
WildlifeSeriaLKiller 10 months ago