This video is a demonstration of the operation of the Turbo 500 still from start to finish.
This video is a walk-through on how to make wine from frozen concentrates. We begin with cleaning and sanitizing equipment as well as describing useful hints and tips to improve success in wine making. We have 12 cans of frozen Cranberry concentrate, 10 LBS of sugar and a fastferment fermenter to brew in. We also discuss the difference between the value of table sugar -vs- corn sugar. This process is only complete when we bottle our wine after fermentation is complete in a few weeks.
There are many ways to filter spirits. These are just a few options . The most important thing is filtering in order to finish, polish and make your spirits taste clean and fresh.
Carbonating beer can sometimes be a challenge. We try to unmask the challenges and explain volumes of C02 in beer as well as how to achieve it. We also offer a tip to a visual clue to know when your beer is ready.
We try to explain the benefits of using copper in the vapor stream of a pot still. Stainless steel and copper are both acceptable but there is some data that supports the use of copper in order to remove sulfites in a spirit. Most sulfite production happens in fruitier washes as opposed to sugar or grain but nonetheless it is still a problem for some people. There are also people who will support the use of stainless steel exclusively for distilling. In the end it is up to the distiller. We have used both methods and are comfortable with either as opposed to selecting one over the other.
This video introduces the dual purpose still. You can run it as a reflux or as a pot still. We cover all it components as well as a few pointers about how to run it.
In this video we run the still but stop short of collecting the spirits. This step is long and straight forward. We hope you can gain a little knowledge and some tips on running your own regardless of how your still is designed.
We discuss barrels in general, their use, benefit , measurements and how to re-char them once they are neutral. We try to explain as much s we can in a short time to help you decide which barrel to chose as well as how to re-use them once you empty it. Although barrels are primarily used for spirits they also work well to mature wines. Hope you get something out of this video.
We made a peach wine from a box kit in the store. This wine is a mist so the ABV is lower than regular wines but much more flavorful. Increasing the ABV is very simple; simply add more fermentable sugars to the wine during fermentation. Please contact us before you do this so we can discuss the amount of sugar to use. We always recommend no more than 2.2 LBS or 1 KG, The process we used was directly from the written instructions in the box. No need to buy anything extra; this kit comes complete. We also used the fastferment to make this wine to highlight its use and simplicity. Check us out at www.barleyandhopsbrewing.com or like us on facebook.
We describe the wide usages and varieties of hops for brewing beer. We also explain the universal measurement system of AAUs (Alpha Acid Units) that brewers use when adding hops and the difference between that and IBUs (International bittering units).
We introduce and describe several wine making kits available from your local brew shop or on line. We also describe the different levels of kits as well as making wine from fresh fruits.
This is a step-by-step video as we made the Pinot Grigio wine kit by Cru Select. We used the fastferment but these instructions can easily work for buckets or carboys.
We explain the process of stabilizing wine. The reasons for stabilizing and follow that with clarifying and de-gasing wine. We spend time explaining the importance of each step as well as demonstrating our technique. We stress that there are many techniques and all work well. It is more personality driven.
This is an attempt to explain a very complex subject in the simplest way. We are demystifying the use of Amylase Enzyme and Beta Enzyme (gluco amylase). The alpha amylase cuts large sections of the starch molecule and the beta (gluco) snips the ends off making all fermentable sugars available for fermentation.
We use iodine in this video to confirm that the starch in our mash has converted to fermentable sugars. Alpha amylase is the enzyme that does this wonderful work for us but it does it a 155 degrees F. We typically just follow the directions and have no way of knowing if all our hard work has paid off. This is one way to verify that your starches are now sugar and your yeast will thrive. When iodine comes in contact with starch it will turn black, scientist call this blue-black. If no starch is present it will remain its own color on solids and dissipate in liquids. It is an amazing test and can be done right in your own home.
This is our technique for making a corn mash. We describe the method we use to steep our flaked corn (you can use corn meal) with 6 row barley to use the Barley's enzymes to convert the starches in the corn into fermentable sugars. After conversion we also demonstrate how to test your success in converting the starches. After all is done and tested we added it to our fastfermnet and finished up by adding the yeast nutrient and yeast.
This is a video that I re-posted since the first one was corrupted.
We tested the water flow regulator that was made for the Turbo 500 still. This regulator is amazing and will work in any combination with any still where water control is critical.
This is an example of how to dress up your wine bottles to give them that professional look and also a way to transfer or rack wine using a vacuum. Best part about this is that the vacuum also de-gasses your wine at the same time.
We take a step by step approach to making this time honored recipe. There are many techniques and this is only one of those that we use.
I tried hard to introduce several different styles of still and offer a few tips to maintenance and operation. Thanks to all those who have subscribed to our channel. We enjoy doing these and will keep it up. Send us ideas or questions and we will do the best we can to answer them.
We tested the induction cook top with stainless steel and aluminum pots. The results speak for themselves.
Cutting the spirit to a level that is acceptable is personality driven. Some people like it high proof and others like it low. Commercial standard is around 40% or 80 proof.
We used Kellogs corn flakes in this video to prove their value in a recipe.
Chasing gravity points and how to do it.
Staged fermentation and how it works.
In this video we try to explain the different scales used to measure the potential alcohol in a wash, wort or must.
Tips and tricks and all those grains and enzymes.
We tried to answer the one of the most difficult questions we get here. Separation of these distinct portions is a very complicated subject with many different answers. Our answer is not the only one but it is, at least, simplified so anyone can do it.
If you would like to place an order please call so we can talk and make sure you get exactly what you need and want.
Controlling temperature with a PID controller.
Running the TURBO 500 and making Brandy.
Green Apple delight is a wonderful mid-ABV wine that is perfect for almost any occasion.
We are pleased to provide you with this step by step guide for a concentrate wine recipe. In teh near future we will also post a fresh fruit wine recipe.
Please use caution when wiring your own PID controller. They can be found on google and are relatively inexpensive. This one cost me about $16 .
PART 1. The essential extractor pro series II. Opening the box and assembly in an easy step-by-step way. This is the most popular still sold by Brewhaus and distributed by Barley and Hops.
PART 2. This is a follow up and completion of the assembly with the water control system and heater band.
Using our still for more than just making spirits. This is a great additional use for around the house.
We sired the Inkbirb PID controller and constructed a PID box to store our controller in. This is a step-by-step guide to using and wiring the PID controller.
This is part 2 of the series that will walk through wiring and constructing the box.
We discuss the importance of anti foam agent and its use. It is not always required but it is a good additive just in case your surface tension is too high and your still burps or pukes on you. Easy to use and inexpensive.
We explore the phenomenon of mash turning to vinegar and how difficult that really is. This is an old tale told by many people who believe that their mash has turned to vinegar. There will be some people that will disagree with me and I am fine with that but you can't outsmart science.
We demonstrate how to clear a mash before distilling it by using available clearing agents.
We explore the world of corn and corn liker in America. This test teaches us much more than we thought we knew.
This is a slow step by step guide to cutting spirits and preparing them for aging plus using glycerine as a catalyst for flavoring.
We cut our spirit to 80 proof and then started the aging process.
This is the update from our test with some white oak sent in for us to try. Very pleased.
We describe everything we know about the hydrometer and the confusion of that and the alcoholometer. We also cover additional information on wines and beer.
We explore the proof and trale hydrometer and its uses plus so much more.
A new item available st Barley and Hops
We appreciate all your support and never forget that we are a community working together.
We introduce the TD 4 SNR controller and set up everything we need to assemble it in part 2 of the video.
We took a direct approach to making concentrate wine with Welch's 100% grape juice for this video. We also spend a great deal of time on PH and Acidity on wines, how to test them and adjust them.
The final of making wine from concentrate and testing acid levels as well as PH levels in wine.
This is the basics for how to test and resolve wine making problems. PH levels are important but hey are not the only data point needed to solve problems.
This is our bottling process after making the Welch's grape juice wine.
We replaced this video because it had some audio problems. Problem solved and here it is back up and running.
This was re-posted after we fixed an audio error.
Share us with someone else who is interested in brewing.
Another video describing some very good basic information on measuring the ABV of a mash.
Measuring the ABV in a mash, wort or wine must is always worthy of a review. This is a step-by-step guide to using the tools necessary to make us successful brewers.
3 Inch Combination Pot reflux still.
This is a follow on video from our 3 inch combination video.
Back to the basics of making beer.
We assemble the Mighty Mini pot/reflux still and discuss its many uses as well as heating options.
We describe and assemble the Outback Model 8 gallon Pot/reflux still and explain the heating options available.
We ran this with all Mile High equipment and accessories and I must say I am very impressed. This is an exceptional piece of quality equipment.
We used the TD4 PID we assembled here in the shop.
Another back to the basics video.
Kegging from the Fast Fermenter.
Anatomy of a corny keg.
Cutting spirits is very easy and we walk through this very slow while measuring at every step.
Part 2 dives into the mix , measuring, conditioning and aging of moonshine.
The differences between the pot and reflux are slight but important.
Selecting a heat source can be challenging. Let's make this simple and explain how to use electricity to heat a kettle.
Explanation of where we are and what we are doing.
This video lays the ground work for many more to come. We explain what a PID is and what it does plus we lay out future videos for you to choose from.
This is a list and explanation of all the parts for your PID. You can google search all of these or purchase some locally at your Lowes or Home Depot. I use the MYPIN TA4 SSR controller. You will need a box - the one in the video was ordered through MCM electronics. You will also need the following: A Fotek 25DA Solid State Relay (SSR) A heat sink for the SSR K-type Thermo couple (probe with 2 wires to sense temperature) 20 Amp 120Volt switch (Lowes or Home Depot) 20 Amp 120Volt receptacle (Lowes or Home Depot) Some 14AWG wire to wire the circuit Optional 16 AWG wire for signaling and power for the PID A means to cutout holes in your project box (dremmel tool is great) Some basic tools like screw driver, needle-nose pliers, wire stripper, some electrical connectors (forked type). A little patience and the review of these videos. Good luck and have fun.
This video is a little long but necessary. An explanation of the workings of the 120 Volt circuit and some tips on assembly.
Now we walk slowly through every wire and every connection to make sure we get it right. At the end we will plug in our test light to test our controller.
Adding an AMP meter to the basic PID temperature controller. This is a step-by-step guide for the AMP meter. Make sure you watch wiring 120V PID video for instructions on how to wire the basic model first.
Next to last video for a 120V PID controller. All we have left is isolating the receptacle for the water pump. Remember, the Amp Meter and fan are optional for a 1500 watt heating element on a 15 Amp circuit. Hope this helps.
The final video on the 120V PID heater controller. This video is a culmination of several as we added more accessories to the base model to make it fit our needs. I hope you find this video and all the others helpful and have as much fun making your controller as we had putting this together for you. A complete list of materials and items needed can be found on the first video entitled "piece -by-piece description of PID components"
This video describes the Inkbird ITC 106VH PID and how to wire it for your system. There are many ways to wire these since they have many different function. This is the most basic method and will provide instant results right out of the box. No need to install this is a box, you can mount it on a board where it is easy to manipulate or change out components.
More time than not the turbo 500 will fail because of the boiler and not any other part of the still. When this happens you probably feel as though you need to spend hundreds on a new boiler. This video is a quick fix for when the boiler quits working.
This video shows how easy it is to make your own water flow control for the Turbo 500 or any other still that is sensitive to water flow.
Banjo cooker for your still.
This video covers evaluating a single heater element system to determine the total amps so you can ensure you are safe.
This video describe the difference when you have more than one element. The total amperage always goes up because the resistance goes down.
When faced with the selection of elements this will help you decide which one or combination will be safe and you will be successful.
This is a step by step guide on how to set your PID parameters to operate your process the way you want it to.
Running the mighty mini 3 gallon still with a PID controller and auto-tuning the controller for optimum efficiency.
Running the 3 inch column and getting set up is fairly easy. We try hard to keep this video as basic as we can. Follow along and be successful your first time through.
This is a simple gin process where we distill through juniper berries to produce a smooth and crisp gin.
Let's unlock the power of your hydrometer. This is an easy to follow video on how to read and interpret your hydrometer.
We experiment with potatoes to see what we can extract.
This video is specific in nature and describes the method for making a fruit based mash for distilling or a must for making wine. Both methods are the same accept for the use of yeast and a few other things for wine.
Mixture for cleaning: 500 grams water (aka 500 ml), 50 grams hydrogen peroxide (50 ml) and one ounce citric acid mixed well. Just used Georges recipe a few days ago and it cleans copper wonderfully. Giver some time to soak / circulate btw.
Pulse Width Modulation vs proportional, integral, derivative controllers
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.
This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.