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Moonshiners Season 10 Episode 13
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00:00this time on moonshiners hate to drive all over East Tennessee trying to find jars a jar shortage
00:13to a moonshiner is about as desperate as it gets we've committed to it now 1,500 jars of expired
00:20mayonnaise sure as a world this is the messiest that I've ever fooled with in my life boom this
00:27ain't fishing we've got to come up with another plan thinking of something new 400 years ago this
00:32guy Thorpe he made the first whiskey in North America he's talking about the first alcohol
00:37that was distilled in America I want to recreate what he did 400 years ago this is something
00:43special it's an expedition back in history what would be a chance you have tomato paste and lemon
00:48juice yeah what the hell do we need down tomato paste and lemon juice for I've heard of this
00:52recipe called bird watchers an old-time recipe slicing the miters splatter me
00:59this is how we make the moonshine
01:05you don't got it you have any idea when oh my lord okay then all right I appreciate it in cock
01:21county Tennessee no luck puss mark and digger are reeling after a nationwide run on glass jars has
01:29left them high and dry the pandemic has apparently affected the jar business as well what you found
01:36you found some hey yeah I found a $59 a dozen and the name of sense there's always you know an
01:44overstock of jars and that's when you get your bargains it's not the case anymore people are buying
01:48things up just to have them apparently this is insane 12 pack ball 32 ounce wide mouth lid 48 99
01:59I've already looked that place all over we're just going to ride around see if any of these little
02:03old country stores and where's good if we get a box here and a box there we may have drive over
02:08another county let's do it on the move that won't hurt as bad as sitting here worrying about it you know
02:15I've been doing this for probably a little over 35 years I've never seen a jar shortage we can't be in
02:21the liquor business if we don't have something to put a liquor in you ain't got no jars have you no we don't
02:27everyone's looking for jars I know there's none to be had everybody's manufacturing is at bottom levels
02:33right now wasting a lot of time we could be making liquor and then we just have to leave you sitting in barrels or
02:40somebody bring you a jar and dip you somehow we've always used jars in our world that's the way we
02:46were brought up in our neck of the woods if we show up with a gallon milk jug of water they'd run us out
02:52of town on the rail you ain't got abort jars have you all we got is the little minis we got to find
02:57glass jars I hate to drive all over East Tennessee trying to find jars and just wasting gas and we
03:04ain't had to buy no jar in two months because we had we had enough we've made a lot of liquor this
03:10year and what point do you stop manufacturing if you don't have no way to distribute I mean if you
03:16could protect we got old killer bees talk to us killer hey buddy how you doing killer bees he's
03:24bootlegging some for us he has been on the hunt for jars as well it serves him well as much as us
03:30I have found jars in Chattanooga hot dog you can have them for free if you'll come get them y'all this
03:39is great except for one thing a thousand of the jars have mandarin oranges in them and then the other
03:471500 have expired mayonnaise in them you know you don't want to look a gift horse in the mouth
03:56it's free supplies all you got to do is pour the mayonnaise out it'll pour out easy oh will it now
04:03yeah I can't imagine yet how much work it'll be to get them clean what do you think bus well we ain't
04:09got no choice it's a better option anything we got honestly we're at the point right now killer we don't
04:15have no choice go ahead and commit us to them what do you do with 1500 jars of mayonnaise where do you
04:22even dump it out at love you mean it guys I love you more thank you bees well that was a stroke of
04:29luck I'm telling you I don't know it might be 1500 jars of damn mayonnaise that's gonna be a mess to
04:37clean up there's a guy doing a u-turn in a mother root driving to the yard crazy in Franklin County
04:57Virginia Tim is bringing a jar of his new single malt shine to share with Henry and Kenny you know me and
05:04Chuck made this 100% malted barley here I think it's really good and I just want to show it to
05:09Henry and Kenny let them taste it we come up with something new we always pass it around first
05:14yeah how you doing damn good see you man yeah y'all relaxing what have you got there
05:21that nice and pretty that is pretty malted barley I didn't smell it never did a malted barley before
05:26malted barley you're kidding malted barley let's see what you got nothing else I think you got
05:33something here I've never seen anything like it the taste is so different it's like opening up a bag
05:37of malted barley I'll give you that jar that's one of my first jars so when they come out on the market
05:42you say well I got the first jar hell I gotta think about what else to do when you're in the legal
05:46business you gotta up your game you gotta come out with something new you gotta be researching
05:51something looking ahead I just know it's so competitive out there on the legal side you know
05:56you gotta stay ahead of the game someone has always got something going on you gotta be thinking at the
06:01next step Tim he's always talking about something different to do he's always wanting to stay ahead
06:05of the game and as he's talking it's sort of reminding me that I've got something on my mind
06:09something different well you're staying ahead of the game with that man I'll tell you what I was
06:12thinking about you the other day like 400 years ago yeah 1620 the college came to this course here in
06:20Virginia this guy Thorpe smart smart Englishman he was a big distiller in England and then we got
06:25here he made the first whiskey in North America right here in Virginia how about that in 1620
06:31wrote a buddy of his back in England and told him that he came up with a drink that he thought was
06:35better than anything he produced in England I have no idea who George Thorpe is but it's real
06:41interesting 400 years this year our individual came from England he made the first American whiskey
06:47that might be something you know 400 anniversary make an anniversary run yeah it's all about timing
06:52you know right now I think it's a great idea to jump on it I'd love to just be the one to recreate
06:57this recipe and if it goes good then I think we can go like commercial with it it's something different
07:02and if I can do something though that somebody did 400 years ago man I could put my name on it Tim
07:07did this 400 years later I've heard people talk about recreate and say George Washington right you know
07:13that's that's like 200 years ago but when you go 400 years back this is something special back 1620
07:19they probably didn't have the same kind of steel we got now then I got a research what kind of mass it
07:24made what kind of steel the head how to had it ran it this is a lot to research well y'all want to help me
07:30put it together then get a bachelor I don't know man we've been off busy tickling maybe he could help
07:35tickle I'm pretty sure he likes history and he would love to get in on it hey tickle I'm over here
07:42with Henry and Kenny talking to them about a new project I got going on you know and I'm gonna need
07:48a little help Henry just told me about it it's a great idea I'm thinking about making some moonshine
07:53from 400 years back yeah yeah the reason that I took a break a week or so with Henry and Kenny
08:02is just you know you're such a way I'm kind of a newly married guy you know I really need to spend
08:08that time with Carol you done got in the dog house already ain't you that's what happened
08:12I think she pretty well calls the shots anyway you know when I call tickle he's too busy with
08:23the wife he's in the dog house yeah yeah I know Howard he's eager to learn he's eager to help
08:29he's got a strong back and a weak man I call Howard then all right okay okay all right I got to get
08:39some research done you know we'll be on expedition try to recreate the first corn whiskey made you know
08:45in Virginia I'm gonna find out who this Thorpe guy is how'd he do it I think this is special and
08:50you know 400 years that's a long time all right all right Tim see you guys
08:53well you late again as damn usual what in the center you got going on here in between runs when I'm not
09:14making alcohol I might as well clean up rearrange some stuff and be able to start back over put
09:19sticky finger in all my stuff now don't start down digging man you come up with a whole damn roll of
09:25copper I did I didn't even know I had it in there I could use some of that no can I have this no you
09:30can't have that Jerry down put that stuff down we got down work to do Jerry oh by the way man uh
09:36oh Tim give me a call Tim who Tim the one that owns the damn diner down there in town his diner's going
09:42out of business his little restaurant over there man that sucks yeah it's just uh all this damn
09:47pandemic and everything going around but anyway he's got 400 pounds of sugar over there he's willing
09:51to get rid of for cheap yeah he's just trying to get cleaned out you know before he has to shut the
09:55doors for good and maybe we can help him in return you let me have his roll of copper hell no you ain't
10:00taking my copper now let's go get some sugar brother Tim's got sugar here man and we desperately
10:12need it I'm sorry that he's going through what he's going through but there's no need in watching
10:17it go to the dumpster anything that me and Jerry can do to help him out what's going on Tim all right
10:25buddy you're coming after a little sugar I'm coming after some sugar brother we appreciate
10:29you helping us out like this man I appreciate you getting it off my hands I hate to hear you going
10:34out of business like you are I'm everybody's suffering you got that right but on the other
10:39hand like you know I gotta say I'm I'm glad you're able to help us out too it ain't doing no good there
10:43so somebody can use it what do you think on on price I what is there's about I think there's about
10:48400 pounds there 16 I mean six seven bucks a bag ought to do it well there's you some money right
10:54there that'll take care of you for sure appreciate it yes sir we appreciate you while we're here that
11:01that tomato paste any good it's still good yeah what'd be a chance you have some lemon juice lemon
11:07yeah I got some lemon juice yeah what the hell do we need down tomato paste and lemon juice for
11:12there's an old recipe that you can use tomato paste and lemon juice with yeast and it's kind of a
11:18kind of a nutrient for it it helps it work off better and faster and it makes the alcohol even
11:23smoother he's got to get rid of it we might as well take it off his hands you know I've been
11:27done a little bit of research this recipe called bird watchers pretty simple I mean sugar tomato
11:32paste lemon juice and Epsom salts and then of course you just put your natural regular bread
11:36yeast into it it's going to come out vodka I ain't never heard of making no damn mater liquor what's
11:40going on what this is going to do is this is going to feed the yeast you help keep them working and
11:45the lemon juice just gives an acidic base to work out of instead of buying these real high fancy
11:49yeast you know they just use regular old bread yeast and it works off good that saves on ingredients
11:54and stuff and yeast and what have you we'll try it see what it does hell I don't mind trying it
11:59everything once just some stuff you know that I've tried I won't admit but I'll try it once you know
12:05what I mean having a good strong yeast I mean that's that's the whole name of the game the cold
12:09weather is coming and hopefully turn us out some good liquor a lot quicker and we can do it cheaper and
12:14resource things more naturally oh I'll tell you what Tim this right here gonna help me and Jerry out
12:18something tremendous well that little bitch you gave me is gonna help me out too yeah buddy come
12:23out here to Tim's tonight was a plus for both those it's helped me a mock out to accomplish our season
12:28goal and you know we was able to help him out a little bit give him a little bit of cash for
12:31some of the stuff that he had for us and we're good to go well the only thing we can do now we got it
12:35loaded in the truck we're gonna get this stuff mashed in see how this bird watches vodka turn out
12:40well dude I think it's pretty successful what do you think oh absolutely man I really really want to
12:46learn how to make this shine this guy George Thorpe was actually a priest he was a moonshining preacher
12:52who would have ever thought you gotta go to Chattanooga to get a glass jaw well if you don't find any place else we're gonna be going to Arkansas or Iowa before long
13:08he didn't go into a lot of detail did he no because he probably don't know a lot of detail
13:13killer bees he's found us 2,500 quart sized jars bad news is they're full of expired mayonnaise and
13:20mandarin oranges how nasty is that I mean I ain't worried about the oranges they'll dump right out
13:27yeah mayonnaise it's just gonna sit there and be nasty yeah gooey you know the upside is these jars are free
13:35we're living proof that the good Lord looks after some idiots ain't we right
13:39well there she blows we get to the warehouse and yep there it is extra light syrup mandarin oranges
13:48a thousand and eight jars I know it's a win situation for the warehouse guy because he would have to pay
13:57money to dump this stuff out yeah you're good and we're hoping it's a win for us as well we've done
14:03started thinking the mandarin oranges might ferment yeah that's a damn side of mash right there thank
14:09you man we've committed to it now mayonnaise sure is a whirl it's plastic oh no friggin plastic jars are you
14:26me we don't like plastic you can clean glass really easy but I don't know about this plastic
14:34whoa damn I wouldn't want to eat it well let's see what these others are the mandarin oranges they're
14:43glass but they're 20 ounce glass jars you know we always use mason jars but that's not the case this
14:48time can't have a 32 you might as well get you a 20 and it's free the juice is good they don't they're
14:55okay ain't a lot of sugar in it they sugar yeah I believe we can get that to ferment these jars
15:02present way more questions than they do solutions yeah we can wash the jars but what are we going to do
15:08with the mayonnaise feel like I'm hauling my ex-girlfriend around well if we can get out of
15:14Chattanooga get on the river there we can work on these if we want to the damn mayonnaise is our ultimate
15:21problem right now we can't just throw it out on the ground I don't really know where to start with
15:26this the only thing we can do just start dumping mayonnaise we just gotta get get started ain't it
15:31yeah well we're gonna go to our little place just up on the river just because it's easy in and out
15:36we're gonna start dumping this mayonnaise in a barrel this is the messiest that I've ever fooled with in my
15:45life you know this damn pandemic's got me doing I never thought I'd be a doing this ain't time
15:52efficient or cost efficient it ain't no good at all it's going to take more time to deal with these
15:59jars than it takes to make the liquor we've got to come up with another plan probably the only thing it
16:05would want it would be a hog Tater's got that big old hog Luther and he might want it we can offer
16:12Tater or this mayonnaise for his hogs if he'll want to clean the jars up I'm all for it because
16:17I'm tired of doing this we've got these jars free so why can't we just source it out to somebody else
16:23to clean these jars up we'll still have a bargain in jars but we didn't have to fool with the mess
16:27a hog would eat that like it wasn't no tomorrow the old hog is fattened up and mayonnaise certainly
16:35has plenty of calories in it I'm sure let's go get us a damn club sandwich with extra mayonnaise yeah I
16:42want all the damn man yeah I wanted elbows that hell all we could do is rub it on their arms there's
16:47plenty of mayonnaise I want to see Howard coming in I see a truck coming I want to recreate the ways
17:00that they made alcohol 400 years ago I'm gonna need a little bit of help so I called Howard to
17:05help me out on his project Tim what's up old buddy I see this thing man they all jacked up man I got
17:10to get in there out the woods don't it how's it been doing old buddy oh busy man busy let me show
17:14the steel in there yeah you know me and how we go way back working at the mattress company then
17:19how was a great guy and it looks like he's been working with tickle a little bit got a little bit
17:24experience my god Tim this is one hell of an operation here old buddy a little bit bigger than the
17:28woods I guess you could drown in the condenser yeah I mean it's eight foot deep you know me and
17:34Tim go back 10 12 years we used to work together in mattress factory when I walked in the distillery
17:37with him it's like heaven's gate opening up I mean oh I've never seen anything like this before I
17:42mean what I'm working with is micro steels compared to him 2500 gallons so a mash one time holy smokes man
17:49well that's a 4,000 gallon steel over there golly well look how it 400 years ago this year this guy
17:56named George Thorpe he's the first guy to make whiskey in America I want to recreate what he did
18:02400 years ago but we need to go talk to somebody we need to go back to where you know where all this
18:07happened and we got to research you know like the steel the ingredients the process you know we got to
18:15figure all of this stuff out you know Tim's talking about making some 400 year old liquor that was ran
18:191620 there's an opportunity for success here I hope you brought your lunch right right before I got
18:25here old buddy I know how it is when I get with you okay we'll make it in we're going down to
18:30Charles City we're going to this Berkley plantation first and we're trying to find out some information
18:34about George Thorpe and actually where he made the first run of alcohol right on this plantation I'm
18:40glad you came I'm glad to see you man I ain't seen you forever been a long time so far I've researched
18:46that this guy was sent from England London over here to the to Virginia and this guy George Thorpe
18:53was actually a priest so he was trying to convert everyone over to being a Christian he was a
18:59moonshining preacher a moonshining preacher
19:02Reverend George Thorpe was an English colonist and evangelist who came to America in 1620
19:12his primary mission was to convert the Native Americans to Christianity but as an experienced
19:19distiller his next goal was experimenting with new world grains to make alcohol this didn't conflict
19:27with his principles as alcohol was seen as a gift from the creator and was used in many religious
19:32ceremonies in fact during this period consumption of alcohol was so common and the belief in its benefits
19:40so widely held that one life insurance company even imposed a premium on policy holders that
19:47abstained while George Thorpe's work as a missionary faltered he had great success making alcohol and
19:54is credited as being the first person to distill whiskey in America I really really want to learn
20:00how to make this shine well that's where we're going we're gonna see if we can meet somebody and find
20:03some documentation you know to get this recipe to go back to 1620 you know I do have my doubts you
20:10know how much information do they have at the Berkley plantation we may have to go look at a rock and
20:15see some kind of etching of what was what so we're playing a little bit of Magnum PI and on the way we
20:22investigate a little bit but it's more like an expedition you know like Indiana Jones did
20:26it's pretty down here so which way we go from here I don't know oh yeah Berkley right I ain't lost
20:32nothing down there west over all right we're gonna do something the sun was in my face I couldn't
20:36even see that thing man I guess this was the first colonial turnpike colonial turnpike yeah look at
20:44this place now what a spread boy I think this must be the play let's go see what's happening
20:49I'm gonna follow your lead this place is amazing go knock on the door all right look how big this
20:56door is I mean look that's a four-foot door George Thorpe might have been a big man
20:59all right here we go hello hello how are y'all doing good how are you in southeast Virginia Tim and
21:09Howard are on a quest to uncover the secrets behind the first whiskey ever made in America
21:15George Thorpe is credited with inventing what we now call American whiskey
21:19I want to replicate what he did 400 years ago this Berkeley plantation this is actually where
21:24George Thorpe landed this is where he hung out this was like his headquarters this is a letter from
21:29George Thorpe we have found a way to make so good drink of Indian corn as I attest I have diverse
21:34times refused to drink good strong English beer and chosen to drink that it was Indian corn
21:40Indian corn is not something you eat every day so you know we're owned or something here we're at
21:44the spot where 400 years ago the first alcohol that was the steels in America is right here so I'm
21:51excited about this this is where all the alcohol is stored and here we have the painting that depicts
21:59the original distillation that's a steel that is a steel cast iron pot you know that looks like a piece of wood on top of it maybe they had a little hole drilled in it and the steam come out and went down and that's like the condenser it looks like a black pot so we definitely know it's not a copper pot it doesn't have a
22:18a doubler we know that I mean this is a period of time of 400 years ago they hadn't got to that point
22:23yet what's this right here that's probably how they cool it down he's throwing some wood on it this right
22:28here maybe he's got a dipper to dip the water in it do you think they ladle water onto it to cool it
22:32down it ain't had no water pump now the condenser is not the regular you know copper coil worm it's just a
22:39straight pipe laying in like a trough like a watering trough where they had put water in it to actually cool
22:45it I think this George thought this is my interpretation he knew how to distill alcohol
22:50over in England and he had been doing it with something else yeah so he didn't have the same
22:54ingredients over here that he had over there when he came over here he had a I had some different
22:59ingredients let me try this and he came out better than it was over there because that's what it said
23:03in that book it was better than than the ale so the different mash is where it started I'm getting a
23:09whole lot out of this picture right here and I'm thinking if I can just get down to the recipe
23:13this is what I need to know hey y'all this is Jamie hello gentlemen his family's owned the property
23:20since 1907 what can I help you with we've been learning a whole lot about George Thorpe here
23:25yeah this is really uh someone's interpretation I guess what the steel look like what about this
23:31black pot here I mean it looks like to me like it's cast iron or something it could very well be
23:36ceramic because the Indians had knew how to make the pottery because that's what they're more than likely
23:40to have rather than cast iron now Jamie's talking maybe George Thorpe had a lot of interaction with
23:45the Indians they possibly used a pottery ceramic type steel so you know another key point here
23:52so you're saying this is George Thorpe this guy standing oh yeah that that's a picture of him
23:55he's the master distiller this fellow over here is the one that tries it out when he falls falls down we
24:01know it's right there you go let's tickle over there definitely tickle I'm I'm thinking we need to find
24:07any corn is there any corn on the plantation we had some we grew I've got several boxes of it we held
24:13back from 1620 well they want that old but it's it's it's in a direct lineage well this gets us even
24:20closer we got direct lineage to that type of corn from back then he's got corn he's got the clues he's
24:26got all the information we need but he's about to take us up here and see what this corn is all about
24:30this is a one-stop shop yeah here we go boy Gary I tell you I ask what this damn snow come a little
24:43bit unexpected didn't it damn winter time has hit us wide open all of a sudden we're on that
24:49threshold crossing the line so to speak we've got a few good weeks we can do some winterizing man and
24:54and potentially have a few more good runs for this season
24:56good thing I seen you out of the corner of my eye you know one thing that we got to do is we got to
25:03get our fermentation barrels insulated good cheap way of doing that would be to use straw after we
25:08get them all stacked with hay and stuff we'll kind of just start decomposing a little bit too decomposing
25:13goes through its heat it'll keep them down barrels warm absolutely when it gets really cold and the
25:18temperatures start to drop that's when the yeast goes dormant but there's ways around that keep that
25:22mash warm so that yeast can work and you just keep right on running I believe we got a damn hay cabin
25:26here son we can get mashed in and run every four or five days that's two runs sitting right there for
25:31this old bad baby pot we got a good barrier around it but if we don't get that stuff stuffed in there
25:35and get rid of all that airspace in there cold air get to it won't we get all them air spaces closed up
25:40yep you know it's time for me and Jerry to mash in now get this damn sugar down there Jerry's actually
25:45been doing all the research on this bird watchers vodka recipe it's an inexpensive way to making a
25:51good clean clear pure vodka coming that way yeah we got it you know this this bird watchers recipe
25:57ready what it's designed to do is we provide the nutrients and keep our our yeast active and keep
26:02it really working and that's what we need you know moving into this cold weather so I'll check
26:06the pH of our water first I mean we can't ask for a better day at 7.0 it's not acidic and it's not alkaline
26:12it's kind of the neutral of what we want our intake to be Jerry he's the one been doing the
26:18homework on it I'm here to learn this on a 50 gallon wash mm-hmm we're gonna need 100 pounds of
26:23sugar which you've already got in there it's in there so the pace we're gonna need 56.9 ounces
26:27what are these cans I think they're like 111 ounces so basically almost a half a can half a can all right
26:33here we go splatter me or us I think a little more a little more yeah so this is putting the nutrients
26:41right this is gonna be it's what we're gonna use for the nutrients tenfold so that's good I'm gonna
26:46stir this in because that's thick well I mean I understand what you're doing with the tomato paste
26:51but I mean the lemon juice what's that it's that's 100% damn acid I know that lemon juice you know it
26:57creates an acidic environment for that yeast to thrive in you got your citric acid in it what
27:01that does it actually excites that yeast and gets it really working I look like a damn bloody
27:06Mary yes hell I'm sitting here thinking all I need to stock the celery right now and I'll have
27:11me a good stiff drink well that being stirred up good all it is that little Epsom salt here too so
27:16all we need here is about a teaspoon and then the Epsom salt kind of magnesium phosphate in it which
27:21keeps the yeast excited and working and keeps them moving so one cup of yeast that's fair it's looking
27:28thereabouts ain't it we need stir it in see if she'll go to working we'll start another one now that we've got all
27:34this figured out we can move on with the next five barrels get this mash in done this mash here that
27:43we're making is totally different than what we normally used to see and it's got a red tint with
27:47clumps all in it but it's a natural product the tomato paste is so it'll break down it'll give
27:52something for the yeast to eat I'm gonna stack them up and once we run it we've got so many filtration
27:56systems in this column seal but it's going to come out a good clean pure alcohol now looky here
28:02that's good all right Jerry that ought to keep her good and dry now hit well we'll come back and
28:08check her in a few days see how it looks
28:10well this is back up in here Howard yeah we didn't cut it feels like we've been on this road for a while
28:21along the James River in eastern Virginia Tim and Howard are one step closer to recreating America's
28:28first spirit Jamie Jamison he is the owner of Berkley plantation I'm looking for Indian corn Jamie says
28:35you know follow me I'm gonna take you to where I have it stored I'm glad that we didn't walk over here
28:39we've never made it we'd have to like pack our bags see a roof this is a long cabin before they built
28:46the big house hey Tim I think I might have some stored up up in the top of this place this corn is
28:55hopefully the same corn has been planted over and over even probably from 1600s might be enough for
29:01you that's what we're looking for huh this is it this is the original stuff here look at that ha how
29:07you got so many different kinds it just comes up like that it's not hybrid corn it's just a regular
29:12Indian corn I ain't never seen no corn look like that before in my life so much like it's been
29:15died Jamie I think you hit it on the head right here well I hope that'd be some use to you it's
29:20like every color you can think about from yellows greens reds purples even black every cob is totally
29:27different I couldn't find one that was identical it's not a hybrid it's a straight Indian corn the
29:31same ones they used back in 1600s but then George Thorpe had another idea he'd take it same corn
29:37beer and make alcohol well I think what probably happened you know these things happen by accident
29:41I think somebody had something they'd left next thing you know it was frightening ferment yeah made
29:47a strong beer so you think somebody could have been malted corn and then somebody just made a beer
29:51that it just rotted in the water just rotted in the water and they and they could smell it that's sour
29:56yeah they knew they had some strong alcohol left gonna make some strong stuff out of it well that
30:02should have a unique flavor I guarantee there won't be none other like it no thanks not 400
30:07years not 400 years it'd be the first anybody's done it probably well let's get it in the truck
30:11hell I think I got something in the truck for you too well the next step here is a test batch to get
30:18the right taste profile and making sure can we do this larger scale all right this trip has actually
30:25come out really good you know I'm just glad that we found the Berkley plantation we've learned a lot
30:30of information here all right look at I got some over here so now we've got some Indian corn that
30:34we can make a mash all right I got three three bottles well that's that's my climax moonshine
30:38now when you run this batch you're gonna let me have a taste a little taste of it sure it will
30:42because it's gonna be different from anything else it's gonna be totally different the biggest
30:47question is how do we make a steel how do we get a steel and what is that interpretation of what
30:52that steel is gonna be like all right thank you thank you sir good to meet you good evening old buddy
30:56all right man I got this but can I recreate it
31:00you ever seen old Luther he's a damn monster he's got a set of nuts like two footballs in a sack
31:15I'm telling you our buddy Tater he's got an old big hog named Luther yeah that's his barn right there
31:22I'm keeping my fingers crossed that Luther will eat the hell out of this mayonnaise because if he
31:28will we might have solved our problem with what to do with this mayonnaise under he sits what's up
31:35Tater well hey what's the world done up in here I got lost did you yeah we thought a Luther might be
31:45hungry well how are you Mark good to see you best we got about that much of something in the bottom of
31:52that barrel for you and we need rid of it a ton of mayonnaise mayonnaise yep yeah out of date expired
31:58mayonnaise it's all right though Mark eat a spoonful of it and all it did give him the crippling
32:03oh Mark didn't eat none of it well now it might be good for you in a way like that every once in a while
32:09the man is bound up Tater he's a country boy he's been around hogs his whole life he said he's raised
32:15them a long time well I guess they kind of raised each other but you know that's another story we
32:21started out there's about 1,500 jars of it that'll be enough there to think he's gonna want it or not
32:26I mean if he don't want it there ain't no need to going no further with it no huh I hope he loves
32:31it how old is old Luther I don't know I guess nine or ten years no yeah need to feed them a little
32:38of it it'll bring him along kind of watch he's feisty well that's all right well that's what dogs
32:45are supposed to be the dog likes the mayonnaise wish I felt as good as that damn dog we end up tripping
32:52me and I'll have mayonnaise all over me mayonnaise and mud he'd lick the hell out of you digger if
32:58Luther likes it we might be able to talk Tater into cleaning the rest of these jars out but if he
33:08doesn't choose to go forward with it I don't know what the answer is we got to have jars immediately
33:12is our only cure come on little fella so we
33:22oh look at this cat right here might get a little intel here no I bet he knows everything around
33:30here he is a big black cat what up pretty Tom are you a friendly cat yeah next thing you know he's
33:36gonna like wow look at him pause he's black he's a fat little joker too ain't he oh look he hears
33:44something you see something you're looking at something he's on the prowl look at them eyes
33:49getting tight then you got some eyes look at them eyes I'm flexing in and out look at where they
33:54yeah split down the middle man he's an American cat are you American cat I don't think he's from
34:01around these parts Tim let's see if I can get a picture of his eyes oh hey man
34:04so we come here little fella where my little pig at oh he's lazy this morning well he ain't lazy
34:25hell look what he's hauling come on we need rid of this mayonnaise and if old Luther takes a shine to
34:32it hopefully tater will take us up on this offer he needs a damn double tar wheel bar just to haul
34:38them nuts around in what you doing there Luther how far your ears would make a meal
34:42I got he's a man ain't he oh here we go we're gonna see if he likes it well he's going for it
34:52before it gets in the trough he'll eat that mud where it's at yeah damn it's Easter to him ain't
34:57it well you know I don't know much about facial expressions on pigs but there ain't no doubt that
35:04what's going through Luther's face right now is pure joy I think he likes it boy he ain't never had
35:10nothing like that before has he he'll chew his own damn ear off if he can get to it yeah he's
35:16eating that buddy hey Mark uh while that mayonnaise got his attention run back there and slap him in
35:21one of them big old nuts no I'll give you a dollar no I'll give you 10 I'll give you 20
35:28no I might like it I guarantee he won't he's gentle as a dog hell he's getting tired have you ever got
35:36too much mayonnaise on a sandwich I don't know how'd you like about 25 times more than what we
35:42got in that barrel down there hell I think the only hitch is it's still in jars it is yeah we don't
35:49see it go to waste I mean it'll fatten these hogs up like nobody's business yeah but we need them
35:54cleaned up so we can reuse them jars hmm the second phase of our plan that's talking uh tatering
36:00cleaning these jars out I believe that's gonna help me and you both out all right then oh buddy
36:06we're gonna be able to hook you up he said thank you boys your culinary track will thank us we'll head
36:14on out we'll show you where this stuff's at and you can get it as you need it we stashed our trailer
36:18in little old shed that we've got access to we load old tater up show him where they're at well
36:23you can see here brother what we've got good lord you ever see so much damn mayonnaise in all your
36:29life not never ever right here's what you're contending with tater right there we didn't know
36:35what to do with it you know how mountain people are we don't like to waste nothing no you don't
36:39waste nothing period I mean I ain't gonna eat it but now we're inclined to pay you a quarter a jar
36:44how's that I'm sold that that suit me just fine I'm really happy for me and digger I'm happy for
36:53Luther I hope that that don't put old Luther in hog heaven literally no now them them
36:59mandarin oranges we're gonna we're gonna try something with them we're gonna hang on them
37:03time being if they don't work you're welcome to take them but if it if it does what we're
37:07wanting it to do we we'll take care of it I gotta hope this is ready to rock and roll buddy I feel
37:22like it's done it's gotta be done look at that stain coming up me and Mike's pulling this tarp off we
37:27notice it you know you can almost see the heat signature come out front of this thing the
37:30hay's good and warm and it's just kind of moist which is what we want oh damn that's berry son
37:37you can get drunk off in barrels right down now this hay's doing its job this stuff is ready to pump
37:43there we go prime and ready to rock and roll now ready to fire it up oh yeah let's fire it up let's do
37:51it there we go another run in there baby damn hands Jerry them damn jars are still awful cool man you
38:00might kind of notice the pots good and warm first couple jars are warm but we're losing our heat
38:04bigger damn heat she'll put up and they help direct some of this heat upwards yeah that heat up go up the
38:10side of those jars start heating everything up and faster it heats up faster to run right we just
38:13got to make sure the rest of these jars don't get too cold on us because they'll condense too fast
38:17and when that happens it'll just stop everything up and we'll have a dang kicking bomb here yeah
38:22what go ahead grab us well that's all right you can't handle your one well they're gonna always be
38:28there Mike you gotta you gotta learn to work without me a little bit I know you ain't gonna always be
38:32here for them there we go I think we're good buddy okay them jars are starting to drip a little bit
38:37buddy good yeah you can see it's see it's sweating there it's starting to move on up a little bit
38:42ain't it see yeah it's hot it won't be long for about 15 minutes yeah well I'm gonna want to ask this
38:48down jacket I'm getting warm over here by this pot standing in this pot I agree man this thing's just
38:53working right everything all the jars are starting to percolate and we can actually start to see it
38:57it's starting to move through we can see the first jar is a little dingy and then the second jar has got a
39:01little bit more clearness to it and just as it works up we can see the filtration actually
39:05happening it's fixing the run there it is Jerry oh that's by god ready to go so they let a lot of
39:15that run out though yeah I think so get that clean everything out well we're running now and we're
39:20gonna let these heads and stuff hit the ground it's just as clear as it can be we're gonna put
39:25this parrot on here brother we've got good damn clean vodka right there we've got all the heads out
39:30it's nice and clean it's time to drop the hydromeda in and see what proof we're at
39:33whoo took you there 190 on the damn dot baby we'll taste her out damn boy that's got a sweet a sweet
39:42taste to it don't it pure clean clean taste less but it's got a sweet note and now that we know what
39:48we got going on no problem to do no we know how to mash it in we know how to keep it warm I'm gonna
39:54back this heat down just a little bit hey if it ain't broke don't fix it Jerry it is if you kill it
39:59it ain't gonna run it off once that alcohol gets warm it don't take much you gotta hold a lighter in it
40:03I hope so look let me explain something you try to run that stuff too fast you're gonna build up
40:07too much pressure in that pot regardless whether it's got alcohol or anything we got we got 20 or 25
40:12points of pressure points the critical thing we got about this system here is when you turn up the heat
40:16too high it can blow up on us at any time it's doing a good job though oh yeah tell you what
40:21this bird watcher recipe that Jerry come up with look at there yeah boy it's worked phenomenally
40:26oh that's good that's so pretty you know now that we're almost the end of our third bucket right now
40:32so we've got good 15 gallons of good high proof alcohol let's get this up in the truck get out of
40:38here we made vodka that tastes delicious and our customers are gonna love it we can give it to
40:42them for a cheaper price did you need me to cook that other bucket oh no I got it okay
40:46I just carry you all the time anyway so I'm used to it I didn't want you to cry on me or not whatever
40:51next time on moonshiners we ain't got nothing else to pick and harvest we'll just go back to the
41:00damn old-timers way make some damn birch bark liquor oh this distillation process totally different
41:07what we do apple jack is a form of apple brandy but instead of using a heating distillation process
41:13we use a freeze distillation process I ain't never thought I'd be making liquor with a hammer and a
41:19juice we've tried to source all of our ingredients as cheap as we could if we can turn these oranges
41:26into liquor then we're still further ahead of the game it ain't working much do you think it's
41:31stalled this is something that's never posed itself before
41:34you
41:39you
41:43you
41:45you
41:47you
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