Moonshiners Season 10 Episode 14

Cinema Series US Film

Moonshiners Season 10 Episode 14  #CinemaSeriesUSFilm   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00this time on moonshiners this distillation process totally different from what we do

00:12apple jack is a form of apple brandy but instead of using a heating distillation process we use a

00:20freeze distillation process I ain't never in my life thought I'd be making liquor with a hammer

00:25to jelly we ain't got nothing else to pick and harvest we'll just go back to the damn old-timers

00:30way make some damn birch bark liquor we've tried to source all of our ingredients as cheap as we

00:39could so if we can turn these oranges into liquor then we're still further ahead of the game it's

00:45obviously it's working but it ain't working much you think it's stalled this is something that's

00:50never posed itself before this is how we make the moonshine you know they're out of date but I mean

01:01they don't smell they look like little pig embryos in cock County Tennessee facing a nationwide shortage

01:09of mason jars mark and digger acquired 2,500 jars of expired mandarin oranges and mayonnaise yeah

01:17you're good problem is what to do with the contents some mandarin oranges will ferment and make any

01:23nice one I mean we got a thousand and eighty jars of it it don't get no cheaper than this these oranges

01:30they were free you know everybody's having hard times right now and we figured that if we could save

01:36our customers some money good but I ain't never heard of anybody ever making orange moonshine mandarin or

01:42otherwise they're not bad I think the color is all it's off on here let me fish you one out there and

01:48you can eat it well they don't taste bad what I'm telling you they're all right you know people lose

01:54their damn mind over expiration dates back in the day when we was kids you smelled of it if it stunk you

02:01didn't need it if it tastes bad you spit it out I mean it they're mushy you don't want them to be

02:06mushy that's what it is it's just the texture the syrup on these it's not really sweet it's probably just a

02:11natural juice with a little extra water maybe some glycerin so we'll add just a little bit of

02:16sugars in it I'll pour a little water in here and get that corn sugar dissolved keep on you break the jar

02:23see that's what I think that's they don't because they just turn into nothing this right here it'll

02:33make anything ferment it'll take off in a couple hours this yeast is more useful with grapes that's

02:38what it's generated for its wine yeast it's more for an acidic nature than more of a basic nature

02:44I'll put her over here in this window it'll catch that morning sun and warm up hey I believe it'll

02:49work for us over the years we've used fruit cocktail we've used canned peaches but this is something

02:55that's never posed itself before I'm gonna say it's gonna have a hell of a cap on it all them

03:00little sperm pockets that that juice comes in well they call them things on a citrus I don't know

03:06pulp yeah oh yeah yeah well that didn't sound like a sperm party

03:12when we got to small still that we're gonna be working with but I think we'll have some time to

03:26do another little project in Franklin County Virginia tickle in the laws need to figure out

03:32what to do with too much of a good thing we've got to figure out exactly what we're gonna do with all

03:38these apples that Josh has brought us I've had apples coming out my ears I just figured I'd hook

03:42you boys up our new steel site is too small for this great big steamer rig that we've got because

03:49let's face it without our steamer rig we can't run these apples taking y'all up here to see a friend

03:53of mine name is Skip and he's been fooling with this distillation process totally different what we do

04:00we're gonna use the coal to our advantage use the coal to our advantage a whole different operation

04:04a friend of mine called me a while back he started telling me about this way to distill alcohol

04:09without boiling it he's talking about freezing it you've been doing good oh yeah I'm doing better

04:14than I should this is my brew house guys what we got here you got some stuff working off yeah I do

04:21I got a lot of stuff working off Skip this guy's great I mean he's very knowledgeable very intelligent

04:27you've been doing a long time haven't you seven years I'm a mad scientist that said he likes to mess

04:33around a whole lot he likes to raise a little hell and what's this freeze thing you're talking

04:36about to start with this is a disinfectant sterilization you can get bacteria real easy

04:43so everything you touch stir sticks no matter what you do you need to sterilize everything

04:49sterilization is very important if we were cooking it off it would kill any bacteria that might form in

04:55here but being as we're freezing it the bacteria could still possibly stay alive we could come up with

05:00an inferior product now what I've got going here this is just standard mash five gallons of water

05:06five and a half pounds of sugar turbo yeast right you can take this and infuse anything these are

05:12pecans and this this is coffee so you taste like coffee so you put the flavors in with the mash you

05:18don't wait and infuse it later you want to put it in there from the beginning so when it bubbles it

05:24bubbles through that I said we were used to distill it after that point going to distill and fire it up

05:28baby skip mashed in the exact same way that we normally mash in but we've got to put a whole

05:34lot more in our mash to get the flavor to carry over or he don't have to put that much in there

05:40well this is still working but what you do is you put it in our freezer what temperature do you set

05:46this freezer at 18 to 22 seems to work really well now if you want to see a picture of what it

05:52looks like I'll show you let me sit here all right let's see if I can find this picture

05:56what are you doing with all those naked women you got there oh that's your wife my wife

06:02here's what it looks like see I got a bucket here in the sink and it's draining down in there

06:09there's a lot of similarities and differences between regular distillation and freeze distillation

06:15see the ice when we regular distill we boil the alcohol let it steam over and separate without

06:22boiling the water to go along with it in freeze distillation the object is to freeze the water

06:29and condense the alcohol in it without freezing any of the alcohol if you keep freezing it over and over

06:35again you're going to get more alcohol content the average is going to be 45 to 50 proof it's exactly

06:43the same but 100 percent opposite now how many gallons do you get per five gallons you'll get

06:48gallon three quarter that ain't bad that's right good turnout that's right good turnout

06:52freeze distillation I think it's something worth looking into tastes a little bit of it

06:57for one the flavor combinations are immeasurable it tastes good and two we've had to downsize

07:03our still site this freeze distillation it's going to help us keep our output about the same

07:09well you know how much we appreciate this well hey listen I appreciate you guys coming by I really

07:14do it is great we're really not as dumb as you look

07:17it's cold weather man we ain't got nothing else to pick and harvest yeah I mean everything's gone

07:30we'll just go back to the damn old timers way take some damn birch bark liquor 250 miles southwest in

07:37severe County Tennessee Mike and Jerry look to the forest for a low-cost ingredient that produces high

07:44quality shine Jerry what we're looking for is a black birch it's wintertime and there's there's nothing

07:50else to really pick and harvest out here in the woods you know but we've got to come up with

07:53something to minimize our cost for people to buy for product for a smaller price so why not just go

08:00back to a traditional thing to do birch bark whiskey see this one right here peel that bark

08:05tell me what you think on that one oh my god you tell that damn smell that's good enough to eat right

08:12there I told you you'd know it when you walked up on it I could put it in my mouth like a piece of

08:15chewing gum you can chew it that's gonna make some damn good liquor right there you just would not

08:19believe the flavor that's packed in that little limb it's almost like a root beer barrel candy or a

08:26sassafras yeah boy well we got our birchies boy let's go get the bark off that yeah get her stripped

08:43down a little strippy yeah baby we're not gonna chip anything up we're not gonna use the whole log

08:49you know we're just stripping the bark off the sap that's in it that's where your flavor is at in

08:55between the meat of the tree and the outer layer of the bark that dark dark dark brown looking stuff

09:00that's where all the flavor is and we cook that out and extract that out into that water are you ready

09:06to get some damn skinning on you kill me I'll have to maybe use them make furniture that over get done

09:11it shouldn't be too hard to skin a damn log should it that right there see that little dark stuff

09:17yeah oh boy smell of that it's kind of hard to be smelling I got it in my mouth it's all about finding a rhythm

09:24isn't it yep I ain't real the only downside of this man is being humped over the way we are

09:29ever heard of the hump back in Notre Dame yeah that's what I'm gonna be talking about these over with

09:34I'm telling you them old timers had it rough didn't doing this to every every log every board to build

09:41houses with and stuff I'm gonna tell you what son a kid of this this day and age come up doing this

09:47stuff right here yeah they'd be different people wouldn't they'd die yeah if ain't some heritage this

09:51right here there ain't nothing nothing gonna be that's right

09:54that's a pretty log you got there well thank you Mike shut up damn I put my mouth every time I say

10:06something don't smell coming off this is just absolutely incredible makes me just want to be

10:11like a beaver and just eat me a big old chunk of this wood off got a mighty boy I'm gonna tell you

10:14Jerry I won't be scared to say this might be our best run of the damn year right here if it turns out

10:19as far as a flavor profile this is gonna be damn good we got plenty enough to make three barrels

10:24don't we sure do well birch bark it packs a lot of flavor in it I'm gonna go ahead and go add some

10:29water in on this and cap it we want to keep that flavor it's why we're soaking it overnight in water

10:34to keep it from drying out until we can reach the point of getting it mashed in we've got three five

10:39gallon buckets get back in here tomorrow and mash this stuff in and save all the flavor we can and

10:44potentially have a good liquor whoo I know one thing we need to do that kind of stuff more often

10:50my damn arms feel like damn spaghetti noodles let's get out of here and do this a sandwich coming up

10:57damn no wonder they couldn't sell these you gotta understand digger is the mash guru I don't know a

11:05lot about the acidity and base but digger seems to have a firm grasp on it and you whoop them up like

11:11that mandarin orange it smells a lot like a fart don't they no that fart smells a lot like a fart

11:17let's go over here and see what this orange did looks like beer it looks like it looks like orange

11:24beer one of them tangerine beers you know this season's been particularly hard on a lot of people

11:30so we've tried to sell our product to people cheaper smells a bit like beer so if we can turn

11:37these oranges into liquor as well we're still further ahead of the game because all we actually

11:42have invested is sugar and yeast it's sweet as syrup yeah it shouldn't be that sweet puss well it's

11:49obviously it's working but it ain't working much do you think it's stalled let's see where we're at

11:55with it it's way too sweet it's about half worked off it didn't do what it was supposed to it

12:02fermented a little bit that little bit of corn sugar we used in there fermented out I feel certain but

12:07uh we're back to square one on this deal now what are you doing I'm gonna check that p you got another

12:12new toy see what this does what's that checking now checks if it's acidic or if it's alkaline meaning

12:20acid or basic yeah it's 3.21 well you just well told me that in damn german you gotta understand

12:27digger is the mash guru I don't know a lot about acidity and base but digger seems to have a firm

12:35grasp on it it's funny how acid works if it's if it's a little number it's high acid if it's a big

12:41number it's no acid but I think that's why the yeast is stalled you know my only theory of this right

12:46now is it was too acidic it needed to be a little more basic a little more alkaline so I think if we

12:52make a bigger run of this sugar it up good and heavy adjust that pH to where it's more in the five to

12:57five to range I believe we'll see a little better fermentation just gonna dump a minute damn we can

13:05open the damn things up damn hell no wonder they couldn't sell these mighty damn son of a bitch

13:15hope I can get them open bingo that syrup ain't heavy is it no

13:24when you wipe them up like that mandarin orange it smells a lot like a fart don't they

13:34no that fart smells a lot like a fart you just couldn't hear it over this drill

13:40well usually our rule of thumb is we use a pound of sugar per gallon of water but we're going to use a

13:47whole entire 50 pound bag if it ferments it'll make a little more alcohol yeah that is three two

13:57so we got to raise it up two points yeah basic yeah and you do that with that baking soda this baking

14:04soda you get your whopper ready you know yeast they like a little bit of an acidic atmosphere but when

14:10it gets below 4.5 around in there then it starts stressing them a little bit to raise the pH up a

14:17little bit you got to tinker with them and it involves putting a little baking soda in there and

14:21stirring it up oh god 5.22 leave it alone well we're gonna put a little yeast nutrient beat that up

14:34real good we adjust the pH the yeast they'll take off again just like a rocket I feel certain but we

14:42need to see if the liquor is going to taste good if it ferments that's just half the battle if it

14:46makes liquor that don't taste good you've accomplished nothing well you've learned me something today puss

15:04all right hold on let me lay it back there you go perfect perfect in the woods of central virginia

15:13with a windfall of apples at their disposal smell good don't it tickle and the laws mash in for their

15:20first ever freeze distillation you want to grab his grinder over here can you yeah I ain't never seen

15:25one like that before ain't gonna lie to you I thought it was a leaf mulch or something like that

15:29Josh brought us a whole lot of apples when he come to help us build our steel site all right turn

15:35him on so we're gonna make us an apple jack apple jack is a form of apple brandy but instead of using

15:42a heating distillation process we use a freeze distillation process hold on unplug it yeah

15:50look at that that's an apple sauce that's good too that's the finest leaf blower I've ever seen in

15:56my life see that right there'll work off quick I've got a grinder that I normally use to grind up my

16:01apples but it leaves bigger chunks so I found this grinder it grinds it up real fine like apple sauce

16:07and I'm hoping by doing that we'll extract more flavor out of it damn that looks good man apple jack baby

16:13apple jack

16:16apple jack referred to as America's first spirit has a history older than the country itself first

16:24produced in 1689 by William Laird a Scottish immigrant who settled in colonial New Jersey

16:31apple jack became so popular that George Washington lobbied the Laird family to provide their homebrew to the

16:39troops of the Revolutionary War Robert Laird William Laird's great-grandson served under Washington and

16:46the Continental Army and went on to incorporate Laird's and company creating the first commercial

16:53distillery in American history remarkably George Washington is not the only American president

16:59associated with Applejack in the 1830s Abraham Lincoln long before he became a politician served it as a

17:08tavern keeper in Illinois all right let's get this water bottle with this Applejack our mash bill is

17:15it is exactly the same as we always do as far as Apple brand it usually do a cold mash but we're gonna

17:21heat this water up so we get the apples up to about 90 degrees if it don't then it'll never kick off it'll

17:25never start working these apples they're notorious for taking a long time to work off they're in the

17:31middle of the summer when it's nice and hot it takes at least three weeks in the winter time

17:35or it's gonna take a month or even longer I'll let it settle you know it works off then we'll be

17:41ready to put it in the freezer got a huge walk-in freezer what's that right commercial put it on

17:46the pallet roll roll right up in there be done with let's get this done yeah let's get this done

17:51oh man that is some good smelling stuff me and Jerry we think to get this birch bark mashed in

18:05we've let it sit overnight it's been soaking in its water and keeping all the saps in where it won't dry

18:10out so all we gotta do is mash this stuff in and get it ready to go the first thing I've got to do here

18:15just boil all this down and get all that good sweet sap out of here and then lay the sugar water

18:22and yeast to it once we boil all the birch bark down you'll notice that water that tea is just brown

18:30that's where all the flavor is look at that damn water right there it does that's like sweet tea

18:37got the smell to it don't it that's gonna be some good stuff buddy the water's up to temperature

18:44just starting to boil on us and man the aroma coming off there it's like a good root beer candy

18:48or a piece of sassafras it's just amazing it's like grandma's green beans cooking on the stove

18:53you know what Jerry I'm thinking a little bit on this oh yeah we want to keep all the flavor and

18:58everything that we possibly can oh yeah I'm not I'm not worried so much about a real damn high proof

19:03so I figured why don't we cut back on our sugar just a little bit say maybe go to three bags

19:08instead of four bags a bar yeah that wouldn't be bad we don't really want to over alcohol this stuff

19:13because we want we want the flavor the taste profiles what we're really after so we're gonna

19:17back it down to three bags of sugar instead of four you know when we modify that stale down to run this

19:22I want a good tasteful liquor that people knows exactly where it come from we're doing right the

19:27opposite we're not making a vodka here well birch bark is a pretty strong bark it packs a lot of flavor

19:33in it lookie by lookie by it roughly takes about a half to three quarters of a five gallon bucket of

19:39bark for one 50 gallon barrel of mash but that's all it takes to get that flavor you don't want to

19:45overdo it and that be all you taste and it's you want to spit it out you got to find that happy

19:51medium that's what all the old timers told me to do and that's the approach that I'm taking and hope

19:55and pray it turns out right now it is hot ain't it all right buddy round three you know we got all

20:01three of these barrels mashed in man it's smelling amazing we're gonna get this thing packed back up

20:06with hay get her covered up keep all the moisture and stuff off of it and let this stuff rock and

20:11roll that went good didn't it brother I'll tell you what I'll dance to make some fine liquor right

20:16there me and you both oh we got here Henry oh I tell you what good to mail one she's worked off

20:28with this one that's been strong too in Franklin County Virginia with 85 gallons of the apple mash

20:36fermented tickle and the laws begin a low-cost process for turning it into brandy we've got to be

20:42really careful with this stuff if we were making a normal apple brandy it wouldn't really matter how

20:48sterile these barrels are but being as we're not actually heating this up to distill it to kill off

20:55any bacteria these barrels have got to be very clean good thing about this sterilizing stuff is

21:01you can use it over and over again yeah now what we've got to do is we're gonna separate all of

21:06the solids from the liquids we're gonna strain this out through a bucket that's got some holes in it

21:11I think what we'll do is dip it out of here and run it through the filter bucket so we don't get

21:15any of these uh big chunks and stuff in it we're trying to do this freeze extraction on a large scale

21:20you know Skip he showed us how to do it on a smaller scale the problem with that is we got to have big

21:24freezers so I've talked to a buddy of mine and he's got a store but the problem with that is the store is

21:29open for business Henry you say you got a buddy with a walk-in freezer he gonna just let us roll these

21:36things right up in there I mean it's there in the middle of the day we're gonna have to go in out the

21:39store closes down so we're gonna get there after dark after the customers are gone well you know

21:45us moonshiners we do it in the dark you know that's why she likes it in the dark that's right

21:49well why don't we get us a bite to eat or something that sounds real good you cook us anything

21:54I don't have to cook her with me

21:57come on back all right whoa slow slow easy easy easy two foot

22:19all right oh that's good right

22:23easy here now all right all right who can you do to that all right

22:34don't know if that pallet jack gonna fit through that door is it yes it is all right you got him

22:42yes sir let's get the other one oh yeah

22:47heavy than you think it is yes it is damn right it's heavy than you think that liquid gets heavy

22:55don't it walk-in freezer he's got right here it is the perfect size for two barrels I'm gonna have

23:02to say that maybe overnight we come back and check this stuff I really think we're gonna see some good

23:07results you got you right here's a chisel in the bar let's see what we got going on here you go

23:16yeah she's froze she's rose yeah let's take us out froze solid all right pretty good yes sir

23:26she's froze up pretty good yeah look that one's even fuller didn't damn attempt to go

23:30ain't but one way to find out right get to c4

23:32we've got to get the ice off of the top of this stuff and about the only thing we know to do

23:40is just start breaking it and pulling it out oh man I got a bite you got a bite go out and go on

23:46ice fishing huh Alaska fishing yes sir taste this one tastes better does it seriously taste that apple

23:53we got to extract this ice throw it to the side because that's water now we got the alcohol and

24:01you can tell right away the alcohol is there but it's not as strong we're gonna have a totally

24:05different market with this soft freeze extraction you know what Kenny yeah man I ain't never in my

24:09life thought I'd be making liquor with a hammer and a jizzling totally opposite all right God knows that's

24:15cold we're on the right path here now this is just the first freezing the time we do it a couple

24:20more times we'll get more alcohol out of it we'll have less yield because we're gonna get more

24:25water out of each time each and every time but it'll be stronger and stronger and that's what we're

24:29looking for we can really see that the apple is concentrating it's got a really good flavor to

24:35it I think if we freeze this stuff a couple more times we're gonna have a good finished product

24:40maybe it's cold in here

24:43one thing for sure she's frozen ain't she pretty solid ain't it yeah

24:52there we go dude in your mind finally we've got about two inches of ice all the way on the top I'm

25:00noticing that there's a solid two inches of ice all the way around the outside of the barrel this is

25:06looking even better one more time might get it well about all we can do is throw it back in the freezer

25:11and say I tell you what before we do that you know let's get us a little sample we draw off a couple

25:19of jars looky there and that looks good yeah it's looking pretty good looking pretty good beautiful I

25:24brought several jars sounds good all right sounds good all right this is amazing you know I never never

25:28dreamed of doing a freeze extraction I mean freeze the water get rid of it what have you got left your

25:32alcohol it's amazing and I can't wait to get this thing and see what people gonna think of it so far

25:37you know I'm loving it you get some of them lids off I'm gonna get this rascal in here you got you

25:53some juice I got the juice in Cock County Tennessee while their 25 gallons of mandarin orange mash

26:00ferments Mark and Digger test their sanitized mayonnaise jars as containers for high proof corn

26:07liquor I ain't the realest mostest fan in the world of these plastic jars but it's all we got at least

26:13they ain't got damn mayonnaise in them no more you know this crazy jar shortage same time we got this

26:19pallet of mandarin oranges we got two pallets of expired mayonnaise too and I'm gonna hit you with a

26:26little liquor we've got enough clean now we're gonna jar up about 20 cases we're gradually cleaning

26:32them got some help with that well here we go we're gonna see if he likes it yeah damn it's Easter to

26:40him ain't it do you like about 25 times more than what we got in that barrel down there hell I paid it

26:46to you the only hitch is we need them cleaned up so we can reuse them jars I'm gonna tell you I

26:52wasn't a clean 1500 of these damn things but we found it used for the mayonnaise and made tater a

26:58few dollars yeah you know there's no residue there's no greasy film inside of them they're

27:04clean as a houndstooth and they'll be fine I think that all of them yeah that's all we got up here we

27:14still got liquor but that's all we got clean so we've got all this tempered liquor jarred up

27:19now we need to see if the liquor is going to taste good how we doing back there steering wheel

27:24our jar shortage is temporarily solved puss

27:28oh man

27:35real smooth damn I'm just tickled it you make it home with his

27:41you ready to drink before we got home

27:45down right I said them women would love that

27:50Tickle what's up man what y'all fellers drinking on

27:53drinking this great apple jack

27:54I would not drink that

27:57what do you mean I would not drink it

27:59I got the worst hangover I've ever had in my life off of that

28:03from drinking the apple jack

28:05he didn't have a pint son how could you have a hangover

28:07I didn't even finish the whole pint Henry

28:09and I'm telling you

28:11if you tried to sell this to a customer they'd only buy one jar and that's it

28:14and you didn't drink anything else

28:16no that's it didn't mix it with nothing else

28:17no just this

28:18yeah that don't sound good damn that don't sound good at all

28:21no

28:21it's got to be the methanol

28:24well what do you reckon we're going to do about it

28:26tonight we need to just go on over

28:29get what's what we got over there bring it out

28:32and then figure out what we're going to do with them there

28:34all right fellas

28:43see what we can't do with this stuff

28:45what do you reckon Henry

28:49being as we can't get the ice out of the barrel

28:51you want to take your liquid out

28:52that's what I'm thinking that pump we got

28:53our apple jack boy it spent plenty of time in the freezer

28:57but we got one problem with this stuff

28:59we got to figure out how to get the methanol out of this thing

29:01that's the stuff that's going to give you a hangover

29:03going to kind of make you feel sick the next day

29:06plan here is to take this little pump

29:08hopefully we can suck all the apple jack out

29:11and leave most of the ice behind

29:12you ready?

29:13yeah I'm ready

29:14hang on there baby

29:14well there we go

29:15got a good color to it don't it?

29:17smells good too man

29:18yes sir

29:19apple jack baby

29:20so we'll take that steel that we got down in the river

29:23heat until we get all the methanol

29:25that's right

29:26okay

29:26then you shut it off

29:27it should take care of our problem

29:29oh yeah

29:29it should take care of it yeah

29:30well you know we got to be careful with that temperature right there

29:33absolutely

29:34we want to cook the methanol off

29:35but we don't want to be cooking the ethanol out of it

29:37you got that right

29:38absolutely

29:38we want to stay right dead on it

29:40we got a little sub down at the river

29:41fire it up in no time at all

29:43we can burn all that methanol off

29:45we can keep the temperature regulated the way it's supposed to be

29:47that way we won't get into the ethanol

29:49now let's get out of here

29:50yeah yeah let's do it

29:51boiling off is a method for removing lethal methanol

29:55from a batch of distilled alcohol

29:57it achieves the same end as throwing away the first few ounces of a run known as pitching

30:03the heads

30:04methanol has a boiling point of 148 degrees fahrenheit while ethanol the drinkable stuff

30:11boils at 173 Fahrenheit by heating the liquor to a temperature between the two boiling points

30:18and holding it there for a few minutes the methanol will evaporate as a gas leaving behind

30:24alcohol that's safe to drink

30:26we got 115 right now

30:34115

30:34all right getting close to it now tickles

30:37in normal distillation i want to cook the ethanol off and capture it

30:41but the way we're doing this here

30:42there is no cap on here

30:44if i get it hot enough to boil the ethanol off

30:47it's just going up in the air and that's dollars going right up into the atmosphere

30:53145 148 148 perfect all of them right on off

30:59beautiful

31:00so uh how long we got to hold it right here

31:02let's say about another 10 minutes

31:04you'll see in a minute no matter what you adjust the temperature that temperature is going to shoot up

31:08that's one where another methanol is off

31:10mm-hmm

31:11well you can see it coming out of that

31:12get your old methanol out baby that's what we want

31:15turn it down

31:16i can't go a whole lot alone

31:17that's what i'm saying it's still at 160

31:19and it's rising

31:21that tells me the methanol is off

31:23i'll say she's about got it

31:25beautiful

31:26oh baby it's hot

31:27i'm gonna show it

31:33a bit milder

31:34seems like

31:35smoother too

31:36not quite of a bite to it

31:37i think we got a winner right here

31:38you're going to test it tonight

31:40ah well if i wake up being able to

31:43through a screen door in the morning i'll know it ain't no good

31:45you know when we distill we end up with about 10 percent of what we put in our mash pot

31:51and with this freeze distillation we wound up with much much more we wound up with 20 gallons at about 40 proof

31:58now it is a lower proof but along with that lower proof comes a flavor profile that's just out of this world

32:04i think this is going to open up a whole new market for us

32:07it's a cold rainy day like this i might just go home and drink some of this stuff hot

32:11you know it might be better warm

32:21let's get some mash in here buddy i feel like it's done it's got to be done it's had enough time to

32:26work over twice i believe nice

32:31oh boy look at that

32:32that's had some damn co2 gas in it boy you know in order to run this birch bart liquor that we're

32:41wanting to do we don't want to take a chance and run it through our column and stripping it all out

32:45because we know it'll do it strips everything out so we're going to have to take this column

32:48down take it apart got it yep stack it down where all we got is just a simple cap a crossover

32:53arm into the condenser and it just takes a little bit of time oh watch yourself now all these sections

32:59to the column still to fit their self a very very tip top a fit on the top of the pot got to get

33:04her lined up that way we're just basically using a pot still without a thump keg

33:09there it is look at there pretty daggum good on this design be a multi-pass multi-purpose

33:14i say i say you did you're doing a damn good job but don't break your down back patting yourself now

33:19well i've got to because you ain't going to there you go bud thank you you've done a good job jerry

33:25we haven't used the steel this way yet and i'm excited to watch it run all we got to do is modify

33:30another arm to it and we're done that looks good there don't it jerry we are ready to pump over some

33:36birch bark mash baby we've got all of our fittings soldered in got the arm in she looks so little

33:42looks good with that damn miyagi cap on there don't it do the flamingo

33:49there it is we're pumping this stuff over the smell is phenomenal oh my god it smells like a

34:04damn big bark troop beer over here the root beer smell that's coming out of this i just know it's

34:08going to be a good liquor grab that torch brother let's get this thing fired up get down on your knees

34:13now put your face down the butt up oh the butt i ain't heard to it there we go this pot is no

34:21different than what it was as far as size goes it looks a lot bigger and more beefier with all

34:26them columns up this is still a 150 gallon pot man i'm looking at water

34:43the cat's bathing their self at my feet it is the new normal this is henry's cat this is a

34:52specially trained cat this cat not only knows how to make moonshine this cat is very advanced at

35:01alerting us to when the law comes and i tell you what if we really need to we can stand back and this

35:08cat will fight the police and keep them away from us long enough for us to get away and let's face it

35:14who's ever want to fight with a cat

35:15i mean really if you want to test this theory out give one a bath

35:25you know i was beginning to think this hay was our best friend but it turned out to be our damn worst

35:48enemy well we we were dumb asses for putting hay up under the down burner in the first place wasn't we

35:53well i think a lot of got kicked under there we got to have this straw on site we just got to be a

35:57little more precautious about it i'm going to kind of pull it away from the burner so we don't have

36:00any problems with it and uh we'll just move on with this with this run fire it back up we got to keep

36:04her down my eyes peeled on that damn

36:12yeah baby see if you can hold it hell yes you know this thing's heating up very nicely we've got to

36:19fill in our pipes it's kind of amazing how fast it's actually working than what it would if it had

36:23the tower on it there she comes all right baby well i like that stream too it's pretty you can smell

36:28it coming out of there can't you if that ain't birch barky i don't know what is baby it's about

36:35can't help you don't want to lick your fingers i know it but not right now all right man we're running

36:40liquor we're not gonna be greedy we're gonna let these heads hit the ground i'll believe that's ready

36:44about you yeah holy damn 150 proof hey that's good brother i can taste it now

36:55oh my god god almighty me and jerry we ain't never made no birch spark liquor but i must have took

37:00really good notes on these old timers because i'm gonna tell you what what we're running here right

37:04now the way it tastes it tastes just as damn good if not better than what i've drank in the past

37:09well done i don't want to waste them ready go with it there we go we've got our fourth bucket

37:16under here we're working on 20 gallons and proofs coming on down so once we blend this alcohol

37:21together we're looking roughly around the 115 120 proofs mark i couldn't ask to do no damn better brother

37:29wait a minute you've done that wrong

37:33let's get this damn liquor out of here i'm about to freeze to death brother let's go dream up something

37:37else to make you know grains and fruits they cost money to try new stuff we've done a tomato paste

37:42run done this birch and it's turned out fantastic so i think we're going to venture into doing a lot

37:46more crazy ideas at a low cost for people to afford it we don't know where it's going to end up taking

37:51us i'm tickled buddy i'll tell you what we get ash wouldn't know better yeah

37:55thatty boy i can smell mash from here maybe you've done something right but in cock county tennessee

38:09seven days after mashing in 160 jars of expired manrin oranges mark and digger crack open the barrel

38:17to see if their low cost experiment will pay off in high proof brandy you can get you a little more in

38:22your belly with this now that right there's some damn high proof beer let's check the gravity of it

38:29now what's this supposed to be i don't understand what does gravity mean 1.00 is water so we're sitting

38:36on 0.990 which we're so now we're a little bit thinner in water because alcohol is thinner obviously

38:43the ph and the yeast energizer has worked i mean we've got mash and we're ready to run this liquor and see

38:48if we've made good liquor or something that we're going to turn out and wash your feet in it's plumbing

38:54i mean it's half empty yeah that's half full you're an eternal optimist nope i'm a realist

39:02i don't think about the glass being half full don't think about the glass being half empty i think about

39:07the glass as a son of a bitch really anything that we do for the first time we just do in small batches so

39:15there's no sense in and carrying this stuff into the woods so we're going to do it here in our

39:20building i still can't get over did not work at all in that test jar and you put a damn thimble full

39:26of bacon soda in it and turned it in some of the best working mash that we've had the hell we might

39:31need to just start doing things a little more modern on our mashes all together oh it running yeah boy

39:41that's enough heads for that here i'll tell you what red man i still do i brew it's 150 yeah it's

39:49140 150 right now but i'm gonna tell you on that back end orange you get orange i'm not a hater of

39:55oranges at all i as i got older they get it gives me heartburn more i stay away from them but i love

40:00the taste that's the beauty of a brandy you know you get the alcohol then you get all the complex flavors

40:05that you go through and pick up then on that very end you find out what fruit that was fermented off

40:10of in this case it's mandarin oranges ain't a damn thing wrong with that

40:21no it's pretty good ain't it that's a damn fine liquor right there this is definitely worth us taking

40:27the chance to scale it up we've got it why not i mean it's here you know get all we can get out of it

40:33we've got about they're counting the yeast and it thirty dollars in that jug of liquor

40:37ain't nothing wrong with that that's i'd take that the rest of my boring days that's gonna be good

40:43next time on moonshiners oh now this is the still site richard here is very good with fruit

40:50these guys right here when it comes to a brandy it don't get no better figure we need to get everybody

40:54together these guys are making a strawberry brandy this strawberry needs a compliment ever thought

40:59about mixing that with something i'll tell you something boys it's a hell of a day these damn

41:04old widow makers the best fella's head here she comes boys

41:14this is it right here we're gonna make a steal out of it we're gonna make a steal out of that

41:18it's actually gonna get me back to 1600s back then george thorpe and the native americans

41:23they use some kind of pottery this is right up my alley right here tim i took pottery in school

41:28if we can just shape it and design it a little bit more to make it into a steal matter of fact i think

41:33i got a f in that class

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