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53,243 Views ā¢ Nov 13, 2023 ā¢ Click to toggle off description
Click here to see how I made the vodka:
Ā Ā Ā ā¢Ā HowĀ ToĀ MakeĀ AĀ Fruity,Ā SilkyĀ VodkaĀ Ā
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Popular Series
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Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all-grain mashes with a safety net and minimal equipment:
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Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!
Ā Ā Ā ā¢Ā Don'tĀ DrinkĀ TheĀ Kool-AidĀ .Ā .Ā .Ā Fermen...Ā Ā
Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?
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CTC Glencairn Glasses
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Check out Badmo's Awesome Wood And Stainless Barrels In The USA:
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CTC Maturation Sticks
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Yeast
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Refractometer - Sugar
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Refractometer - alcohol %
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IR Thermometer
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Induction Heater
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Fruit Press
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Some Cool Distilling Stuff On Amazon:
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My Watch:
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Canon R6
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Views : 53,243
Genre: Howto & Style
Date of upload: Nov 13, 2023 ^^
Rating : 4.983 (10/2,357 LTDR)
RYD date created : 2024-04-23T07:16:05.087349Z
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YouTube Comments - 241 Comments
Top Comments of this video!! :3
Hey Jesse, I'm sure you've thought about this but it may be that the reason it seems off towards the end is because of the increasing temperature causing a reaction between the oils in the peanuts and the ethanol. I would be curious to see the same test done with a vacuum distillation set up rather than a boiler (if you have access to such a thing). I love your content in general and the meme spirits specifically because you try and learn something new every time.
20 |
Maybe make a strong essence with vodka where you only take the good parts and then flavor the whiskey or other spirit with it. That way you can make the cuts you want on both without loosing too much.
9 |
You could always use a neutral vodka to distill a flavor bomb that you can then add to other spirits as a blend when you go to age them. Just take the first half the flavor bomb run, no worries about āwastingā half that base neutral spirit as you didnāt have any time/energy in it. But the flavor bomb could add that essence into a project as a blend for aging.
9 |
This looks like a great way to make peanut essence without needing to worry about the oil content (assuming you're happy to lose more than half your starting spirit...). I'd use this in brewing, for sure, blend with a porter or brown ale to get some good peanut flavours in there without needing to worry about the oils mucking up head retention or making your finished beer "slick". Probablky get a lot more control of the overall flavour than just making up a tincture as well.
4 |
That's what I love about this channel - learning things that I didn't know I wanted to learn. Lol! I'm looking forward to what you come up with next.
7 |
Ok now that Iāve watched the whole video. I wonder if the fermentation process would clean up that nasty off peanut flavor. I often find that the yeast will chew up off flavors and replace with their own character. Or even a lacto fermented/pickling of the peanuts may keep the overall flavor but again clean it up to be used in a mash.
39 |
In a more voluminous run, you can cold-press to extract the unsaturated oils without losing character.
From the description that could be amazing in a bourbon cocktail.
3 |
I love these experiments! I donāt have room to dabble with a ton of different recipes but love the process of trying something wild. Thanks for all the great content my dude! You inspired me to keep experimenting with this process and the fun stuff we get at the end!
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Totally cool buddy. Thank you for doing the work!
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Love your channel and I am new to the craft. I tried Montreal Steak spice about half a cup and stilled it. Makes a awesome Caesar!!! Thanks I have learned a lot from your videos Thank you so much.
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Love the Ag Day photo of the kids and the lambs. So cool.
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For the extra peanuts:
Peanut Brittle
Per batch:
1 cup sugar
1/2 cup white corn syrup
1/4 cup water
1 cup peanuts (raw spanish peanuts are best, but dry roasted can work if they aren't too salty)
1 tsp. baking soda
(I normally make about 4 batches at a time, which makes about 3 large cookie sheets worth)
Combine sugar, syrup, and water in a large pot and bring to a boil while stirring
Heat until 280Ā°F, then add peanuts
Continue heating to 305Ā°F, then remove from heat and add baking soda while stirring rapidly.
Pour out on cookie sheets (silicon sheets are best, but parchment paper is also good)
Spread out with a spoon while hot.
2 |
That second pull sounds like it could be useful for cooking as well.
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The second good flavor profile sounds like soft boiled peanuts, which is super popular as a roadside/street food here in the southern US. Normally with heavy salt and Cajun spices. If you can get that flavor in a drink, Southerners would love it.
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Very interesting research. I love peanuts very much so it's interesting when things like skrewball uses it extensively in their whiskey and it tastes great with the oils and all seemingly. š
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It would be awesome to see this done with pecans!!!!
3 |
I live in an area that has easy access to pecans. I really need to experiment with some pecans and see what kind of flavors I can pull out of the pecans
2 |
Theres only one thing for it. You have to still some peanut butter next. See if the refinement of the flavors refines the flavors of the stilling.
Very cool video. Thank you.
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This is completely off topic but i think you have my dream beard š¤£š That length+volume with the cool tie at the end its awesome
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@Trizza84
6 months ago
Interesting! I wonder what would happen if you used a peanut flour instead, like PB2 - those have most of the oils already removed
90 |