I struggled to make my first gin this past year and Alan set me straight on a number of issues I was having. Your head should be much larger my friend. Thanks for helping all of us.
@the_whiskeyshaman
5 ай бұрын
Good stuff.
@rogerwilco59
5 ай бұрын
Luv the talking head videos. Note to everyone; I have bought both French Lick Bourbons at Total Wine and I highly recommend them.
@bluesfishes8491
5 ай бұрын
Wooo hooo! Thanks again for a great answer and fantastic info. And yes, I use both star anise and licorice along with 14 other botanicals. I will definetly be trying both the save the tails for the next batch and the much longer proofing down time. I will let you know how it goes! Love the Almanac. Got my copy last week. Lots of fun reading and great information too.
@terrybaldwin1182
5 ай бұрын
Great content as always, Love the idea of lower fermenting temps, Up north, Here in Michigan, We ride a roller coaster of outside temps.... Going to do a few experimenting ferments soon....
@ScottBryant-wi7gb
5 ай бұрын
I would love to see some content, if you haven't done it, on how to propagate yeast. How do you save yeast from a run and save it?
@tylerar87
5 ай бұрын
Thank you as always kind sir. You are greatly appreciated
@Nickolas7979
5 ай бұрын
I live down here in Florida now been down here for 15yrs I just recently got back into making liquor by buying a baby still I can't get water like up home in Kentucky. What is your advice on getting water in a state with no good water?
@MrJhchrist
5 ай бұрын
Distill and re-mineralize. Or reverse osmosis filtration is probably more cost effective at a certain volume.
@Grandpa_RLP
5 ай бұрын
So on day 1 with bread yeast is doable and what I do but the second day thing.... So you are pitching a different yeast strain into an already fermenting mash. So how do you know the second yeast will take over and dominate or are you not counting on one dominating the other or you are and don't care as long as the two are fermenting? Thanks for any clarity you can provide and for the ideas for future mashes.
@hipgnosis2
5 ай бұрын
The three strains pitched on day two are "competitive factor" strains. Basically starting the yeast in the cooker on day 2 and dumping it on day 1 shocks the bread yeast enough that with the competitive factor of the brandy strains they have no issue taking over.
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