Jake Foster: Yes 175 is right about were you want to run but yes if you run at exactly
175 it will take hours n hours to run just 1 gallon I just don't let it get
over boiling point of water some people disagree but I get good product
from the stuff I distill n no one complains about the taste at all I do re
distill it 3 times n run thru a charcoal filter 5 times ....it's always a
learning curve trial n Era ....n yes I love my shine I do taste every run n
I do get drunk
Megan Welsh: just curious cause ima build my own here soon. I got a few ideas and know
how to make the still no problem now but the first alcohol you make do you
pour out or keep it? and where did you get your mash recipe
wolfwarrior1371: Hey jake awesome vid. Just wondering if your thermometer goes right into
your mash while distilling or just measuring the temp of the steam? Also
could you make a vid of the inside workings of your still like how the
copper and thermo are connected
John Kugelfischer: Dood!! You are SOOOOOOO STONNNNEEEDDD in this vid!! I'm dying laughing
Piano Man42: I heard somewhere when making hard liquor, your first few ounces are either
methanol or acetone. How does that happen? It is what scares me from
making Vodka's and stuff. I saw on thousand ways to die; some home brewers
were celebrating their first batch and gulped down pure methanol (went
blind and died). How can this happen?
Emily Gregory: what kind of temp gage and where can u get one?
AndysGeneral: Aluminum is fine. Look it up. More important that you didn't mention to
discard the first little bit because it is poisonous and tastes bad anyway
blackacidoverdrive: hey man what kind of proof you getting with this rig? cool vid...
Logan Shephard: 2 3 drips per second.....control speed with temp. Setting
Buckhunter32: How did you connect the copper pipe to the pressure cooker? u slide it
right over that piece that comes with the cooker?
Ryan Hunter: The shine you get from wine is called grappa.
christopaterakis: i heard that cooper makes poisonous moonshine if its not coated with a
specific mixture to clean it from cooper corosion (that blue-green thing )
so is cooper tube safe ?
Buckhunter32: Good evening bud, of all the YouTube videos this has been the most helpful
and clearest video on how to make a still. Is there anyway you can list
where you got all the parts? I know u mentioned wal mart but did U buy them
Lee Hazlett: "its not a system that... ya know... you can make millions of dollars on"
... however millions of dollars have been made on such a system.
Gray Au: Aluminum in exrtemely, almost unnoticeable bits will be inside of whatever
you drink/cook from it. Aluminum is stored in the body similarly to led, it
freaks you up and makes you dumber, increases chances of Alzheimer, etc.
Aluminum is toxic to the human body. If u have any aluminum cookware stop
Aaron Moffitt: You can use a copper still
mikie harrington: what size corks did you use?
Madame B: Great
Charles Cousins: 3:55 HEY! knock it off!
John Ross: how much alcohol can you get from one fill and how long does it take
Nicholas Pamperin: what size pressure cooker do you need? 8 quart? or bigger than that?
Jonathon D: You can use aluminum , there are companies that make brew pots out of
aluminum kegs and guys are brewing their beer in them . Aluminum is
perfectly safe for you to use
Davey O: Were did you get the temp gauge for your PC?
רומי גולדהמר: How to build a homemade moonshine still
Joshua Alan: You do not have to throw out the first 2 oz... I have never heard of that..
Ive made shine for over ten years now.. What comes out first is strongest,
but perfectly fine to drink.
Bill S: you can use aluminum people just fear that the alcohol will eat at it and
cause it to pit. some say it happens other guys say they've used aluminum
for years with no problems. stainless is far superior though
vem invested: some people say this first 2oz..???? i even heard the first cup.... does it
matter the size of the still?? does bigger stills have to toss out more...
and is there a way to know when to toss and when to start keeping...(smell,
newj90: No poison. Just throw out the first 4 ounces and your ok. Just keep the
temp below the boiling point of water. Alcohol has a lower boiling point,
you want alcohol to evaporate out and the water to stay in the still. The
lower the temp the smoother the shine. I live in the blue ridge mountains
in NC and have seen shine made the right way and the wrong way for years.
newj90: They quit making aluminum kegs in 1987. They are all stainless steel now.
Carl Gibson: I was taught that the head(methanol) consist of the first 10 ml per gallon
distilled. I usually take a little more to be on the safe side. It'll be
the same color but will smell a little more like acetone. You'll be fine
using these measurements but if your still worried just take a little more
you'll still get plenty of whiskey
newj90: I started with a little still like that. I have a 15 gallon keg still now.
I use a 55 gallon barrel for mash, it makes about 5 gallons of good shine.
I use a little pressure cooker like you have for a thump keg. I use the
cracked corn from Tractor Supply. 5 lbs of corn and 5 lbs of sugar for
every 5 gallons of water. I cook the corn to soften it. I bring it to
temprature then cut it back a bit, the temp will adjust it's self, when it
starts rising on it's own the alcohol is gone.
Tim"s Brew"s: kegs r stainless
tj kyle: What do u do to clean tha copper tubing out between uses
Zeke Ortiz: I have nearly the exact same setup. Something I found that works better
than just ice in the cool station is a lot of ice, mixed with water and
salt. Salt allows the majority of the Ice to turn back into water as it
lowers the freezing point of water. This allows the cold to touch every
part the tubing and cools off more ethanol at a faster rate. Also I would
turn down the heat on the pressure cooker. At 210 Degrees F, much of the
water can still turn into a gas and expell.
Carl Gibson: I've gotten 125-135 proof several times with a very similar setup.
Jake Foster: 25ft I used .....my new still has 20ft both work great
Zeke Ortiz: Since Ethanol boils at 173 °F you don't need the heat that high and frankly
- you shouldn't have the heat that high. Water will still boil at 210°F and
you'll be left with a lot of hard work for nothing. I recommend 180°F or
185°F. This gets hot enough to boil the Ethanol, while leaving the water in
the pressure cooker.
fdagfdga dfgadfgfd: the speed of the process is a lot less on the copper tubing and more on the
heat of the mash
MrJimanderz1: Some kegs are stainless steel those are the ones you want
Jake Foster: Just flush it with water use no cleaning chemicals at all once I flush I
then just blow air thur it so nothing is sitting in the piping till my next
garfieldwithissuez: Forgive my ignorance, but I take it you are either no in the US, or have an
"if I'm not selling it it's no one else's business attitude? Or am I
mistaken about current US laws regarding distillation for home use?
Glen Ledbetter: i heard you say that your not suppose tp use alum,why are there several
people selling keg stills
eric goins: Nice dude understand a bit better
Jake Foster: Idk why your not suppose to use aluminum just heard its bad
seidson45: How long was your copper tubing?
How to build a homemade moonshine still4.3
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