Greetings all, This is my first video, Part 1 of 2, and it is about how methanol is formed, and possible ways to stifle it's production. Audio might be a bit wonky, still working out the kinks of microphone placement.
Greetings all, This is my first video, Part 2 of 2, and it is about what happens to methanol when it is distilled. Audio might be a bit wonky, still working out the kinks of microphone placement. Thanks for watching!
Greetings all, This video is describing how hydrometers work at a fundamental level, with a demonstration at the end. I forgot to mention it during the theory portion, but less dense compounds will make water less dense when mixed into solution, and more dense compounds will make water more dense when mixed into solution. So sugar increases density, and ethanol decreases density. Hope this helps.
Greetings all, In this video I touch on Specific Gravity, how its measured, and how to do some math with SG to figure what your SG is going to be. Hope you like it!
Greetings all, This video is about osmotic stress, and generally all parts of osmosis. I also included an interesting practical experiment with an egg showing osmotic flow. I also eventually tried putting the egg in distilled water, but not much happened, it increased in mass as one would expect, but even after 12h it wasn't up to it's original mass. Here is the DOI for the study I referenced on osmotolerance and osmoadaptation. If you are having trouble locating an accessible copy of the study, let me know. DOI: 10.1111/j.1574-6976.2007.00076.x Have a great week!
Hello All, In this video I give a basic, pun intended, description of what pH is and why you want to measure and control it, as well as a simplistic method of controlling it.
Hello all, In this math heavy video, I show you how you can calculate how much of an acid or alkaline you should add to change the pH of your wash!
Hey All, In this episode I touch on some AC Power concepts, including split phase power, what is RMS, and how to calculate how much power you need. You can rearrange Ohms Law (V = I * R or V = R * I) to solve for Current (I) or Resistance (R) as follows. I = V/R and R = V/I You can then rearrange the Power Law (P = V * I or P = I * V) to solve for Voltage (V) or Current (I) as follows. V = P / I and I = P / V Then you can subsitute Ohms law into the Power law like so P = V * (V / R) = V^2 / R and P = I * (I * R) = I^2 * R Have a great week p.s. If I do make a mistake, or say something in error. Please feel free to point it out in the comments.
Hello everyone, This video is on power control methods, namely SSVRs and PIDs. How they work internally, and then a bit at the end on why you would want one over the other. Here is the link to the SSVR I use, and showed in the video. Mine is the 220V 150A closed loop negative feedback version. Finglai SSVR: https://www.finglai.com/products/relays/solid-state-relays/single-phase-AC-solid-state-voltage-regulator/ Closed loop just means it has internal circuitry that measures the output to make sure it's always providing the same power, even under load when the voltage can drop if the load is really high. Have a great week! p.s. Again, if you see that I said something in error, or wrong, please feel free to correct me in the comments.
Hello all, In this video I talk about the process of fermentation. Possibly some things you didn't know about what the yeast does. I go over pre-glycolysis, glycolysis, and post-glycolysis processes. Have a great week! This is a 2 part video, and I had intended to upload the second part right after this first part, but as I went to edit the second video, I found out the cameras lens was knocked out of focus, and so it will be delayed by a day. I hope to get it out tomorrow or Tuesday. Sorry about that.
Hello All, Here is the second part of the fermentation video. Got it all finished today. I talk mostly about what is needed for a healthy fermentation, and what can caused a stalled fermentation, with a specific focus on nutrients. Have a great week! Amino Acid chart: https://en.wikipedia.org/wiki/Amino_acid# Vino Calc: https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19
Here is the list of most of the enzymes discussed: Invertase: Sucrose to Glucose & Fructose No Cofactor pH: 4.0 – 6.0 Temp: 50C/122F (DN 75C/167F) Maltase: Maltose/Maltotriose to Glucose No Cofactor pH: 4.5 to 5.5 Temp: 40C/104F (DN 55C/131F) Alpha-Amylase: Amylose/Amylopectin to Glucose, Maltose, Maltotriose, Limit-Dextrin Calcium Ion (Ca2+) Cofactor pH: 5.0 to 5.5 Temp: 65C-72C or 150F-162F (DN 76C/168F) Beta-Amylase: Amylose/Amylopectin to Maltose, Limit-Dextrin Calcium Ion (Ca2+) Cofactor pH: 5.0 - 5.5 Temp 55C-65C or 131F-149F (DN 70C/158F) Gluco-Amylase: Amylose/Amylopectin to Glucose, Amylose/Amylopectin No Cofactor pH: 4.0 - 5.0 Temp: 55C-60C or 131F-140F (DN 70C/158F) Beta-glucanase: b-1,3 Beta-glucans to Glucose Possible Zinc (Zn2+) Cofactor pH: 3.0 to 6.0 Temp: 35C-45C to 95F-113F (DN 47C/131F)
Greetings all, Been a while since my last video, I was sick (not COVID), and COVID has been eating away at my savings so I've been doing some side hussles to keep the money flowing. I'll be posting the next episode tomorrow though, just need to finish editing it. I'm also posting 3 other videos that I made a long time ago, around the same time as the methanol videos. I just found them, so I figured why not make up for lost time. Have a great week!
Hello all, In this video I attempt to describe vapour liquid equilibrium, reflux (passive and active), as well as the functions of plates, packing materials, and how to calculate potential output. Enjoy. And have a great week!
Hello all, Here is the video about buffers that I promised all those weeks ago. I show some math, and then I show an example of a buffer in action. Enjoy the video, and have a great week!
Greetings all, Here is my latest video, this one is on Tannins and Over-oaking, and what I consider to be the nuclear option for if you've hit the point where you are considering just pouring the spirit down the drain. Below is a link to the study I talk about in the video, as well as the DOI for another study. Enjoy! Another Interesting Study involving Tannins, on aging Cachaca (pot stilled sugar wash) for 180 days: DOI 10.1002/jib.165
Greetings all, Here's a video on what Inulin and Starch are, and how to deal with them, including regular ol' mashing. Finishing with how the iodine test works to know when mashing is finished. Hope you enjoy it. Have a great week!
Greetings all, After recording (and re-recording) this video, I am finally ready to release it. It's about mathematically developing a recipe (aka modelling a recipe), to make sure you have everything you need. This specific video focuses on all grains for the example. But the beginning gives general steps for developing any sort of recipe. I'll be making 2 or 3 more videos in this series, depending on their lengths, on a Sugar Wash Vodka, an Apricot Brandy, and a Rum. They should all be shorter, since there is less you need to do, but still informative! Have a great week!
Hey all, It's been a long while. Finally got my computer fixed, and here is the video that should have been posted in late October sometime. So I should be posting videos regularly from now on. It's the last video for developing a recipe, it's specifically talking about making a rum.
Greetings all, Here is a new video on why you should put copper in your still, and what can possibly happen if you do not. I also give some recommendations for people who have stainless steel stills like myself. Below is the link to the study I reference in this video, it is free for anyone to access. Have a great week!
Greetings all, Here is a video on Chlorine, Chloramine, what issues it can cause, and how to deal with it. There is a part where I am talking about granulated activated carbon, and I just sorta skip over some of the stuff written on the whiteboard. I did that because I decided I was skipping over a lot of the info behind activated carbon, and I thought I would just do an entire video on it instead. Thanks, Have a great week!
Hey all, Time for another video to drop! Sorry it's been so long, I'm hoping to be able to get back into the groove of things and get back to a more regular schedule. This video is trying to address the Magic Boiling Myth, by explaining Vapour Pressure, Boiling, and Evaporation, plus more.
Hello All!, Time for another video. This one is on Proofing, and specifically on Diluting spirits and Fortifying spirits. Hope you all like it. This is the 2nd time I uploaded the video, because Youtube was choking on the first version I uploaded, it wouldn't render the HD versions, and would only do 360p. But problem solved! Here is the link for the Canadian Alcoholometric Laboratory Table 1996, the zipped text file is at the bottom.
Hello All!, Time for a new video. This one is on Activated Carbon. How it works, how to use it, etc... To find Gert Strands Book just search for "gert strand activated carbon book"
Hello All!, Time for another video to drop. This time it is a topic recommended by one of you viewers. It's on Diacetyl and Other Buttery Compounds, how to pronounce them, what they are, how they are created, and how to control Diacetyl production in your process. I hope you like the video, and don't forget you can help this channel via Patreon, buying Merch at the Merch Store, or making a one time Paypal donation. Have a great week!
Hello All, Time for a new video, this one took a long time to research. But below are all the links I referenced in the video, as well as some other links/studies I used as references, in no specific order.
Hello All, Time for another video to drop. This one is on Fruit mashes, Grain mashes, Cyanogenic glycosides, Glycosidic nitriles, and Ethyl carbamate. Amino Acid Leucine -- CYP79 +O2 +NADPH -- right-handed aldoxime right-handed aldoxime -- CYP71 (flips hydroxyl) -- left-handed aldoxime left-handed aldoxime -- CYP71 +NADPH +hydroxyl -- nitrile nitrile -- CYP71 + O2 + NADPH -- hydroxynitrile hydroxynitrile -- UDP glucuronosyltransferase -- Epiheterodendrin (Acrospires of malted barley) Epiheterodendrin -- yeast beta-glucosidase -- Isobutyraldehyde cyanohydrin Isobutyraldehyde cyanohydrin -- Thermal decomposition -- Isobutyraldehyde + HCN HCN + H2O + O2 + heat --- ethyl carbamate
Hello all, Time for a new video, this is one based on a post I saw on reddit. The post was about the commonly known 551 cleaning solution of 500mL of water, 50mL of hydrogen peroxide (H2O2), and 1oz (28g) of citric acid. It is primarily used to clean copper of oxidation, or the development of other salts. I myself have never thought that hydrogen peroxide would be adding anything to this recipe, I don't understand why it is there. So I decided to do an experiment, and make it into a video at the same time. I'd like to thank all my Patreons for helping the channel out. If you want to check out the Patreon page, the link is below. Have a great week.
Hello everyone, This video used to be a part of the exclusive content I was making for Patreons, but I've decided to change things around and make everything available to everyone. The only difference now will be that Patreons get early access, instead of exclusive access. There will be a couple more videos like this that I have already produced, and I also wrote up some information for them, which I will turn into videos as well. So this is a video on Oleosaccharum, a flavoured syrup you can make at home to add to any beverage you want. Intro is a bit different, I made it even shorter for EC. Don't forget to click Like and Subscribe if you want to see more content like this! Thanks, and have a great week!
Hello All, New video time! This one is about Ultrasonic pretreatment of your Feedstock. A bit esoteric, and experimental, but from what I've read, the results are very, very, interesting. Links to those studies are are below. Also note, everything is slightly out of focus, lol. That's what I get for trusting autofocus for my first video after coming back. So sorry about that, hopefully won't happen again. But if you watch it at 1080p, but don't make it full screen, you can barely notice :D Thanks, and have a great week!
Hello All, This video is on the creation of fusel oils (fusel alcohols), and the ehrlich pathway to make them. Kinda complex, but not that bad. I've included a link to Vinolab, and to the Fusel Alcohol table I showed in the video. Enjoy, and have a great week!
Hello All, This video is on how yeast treats the 2 different kinds of nitrogen sources you are most likely to add, and why they trigger certain things to happen. Have a great week!
Hello All, Time to learn about those stinky, awful tasting, sulfur based flavour compounds, where they come from, when they are produced, and maybe even how you can prevent them, or get rid of them. Have a great wee
Hello All, Time for a new video, another in the flavourtown series. This time it is on the well know flavour compounds, esters. There is an addendum video this, Part IIIb, on the Fischer esterification reaction process. You don't need to understand it to know why esters are being produced. So the video isn't necessary to watch, I just made it to explain why I think that process isn't making any esters in the wort/must, fermented wash, low-wines, or spirit distillate. Thanks, Have a great week! Some metrics I picked up on the various ester enzymes: Atf1, Atf2 - Produce 50% of ethyl acetate, 100% isoamyl acetate, other volatile acetate esters like propyl acetate 50%, isobutyl acetate 40%, also produce pentyl acetate, hexyl acetate, heptyl acetate, octyl acetate, and phenylethyl acetate Eat1 - Produce 50% of ethyl acetate, probably others Eeb1, Eht1 - Produce fatty acid ethyl esters Imo32 - Produce acetate esters but not ethyl acetate
Hello All, Here is the addendum video to the Esters video, this one on fischer esterification. You don't need to watch this video to understand why esters are being produced in your fermentation/distillation. So the video isn't necessary to watch, I just made it to explain why I think that process isn't making any esters in the wort/must, fermented wash, low-wines, or spirit distillate. Thanks, Have a great week!
Hello All, This video is about POF+ Yeast, or Phenolic Off Flavour Positive Yeast, and how you can use them, along with some compatriots, to make a more peaty reminiscent, high phenol, "Scotch" whisky. Have a great week!
Hello All, This video is about Krausen, Barm, Fruit Cap, whatever you want to call it, that foam that forms on the top. I also talk about the digestive enzymes you can buy from the pharmacy, or online, and how they might be able to help you deal with it and possibly deal with other issues related to mashing, and then I also show an experiment I did with some Bananas to see what exactly the digestive enzymes would do. Have a great week!
Greetings all, Time for a new video, this is recorded from my computer, and I go over how I find new information from various sources, old books, new books, patents, old and new research studies, etc... Hope you enjoy it. Have a great week!
Greetings all, Time for a new video, this one is on some tips for making Tequila or Mezcal, 2 spirits that aren't easy to make at a hobbyist level and have them taste like legit Tequila or Mezcal. This video is an addendum to Bearded and Boreds video, which I have linked too below. The Brown Rice Protein Isolate I'm going to use is made by "North Coast Naturals", and it's called "Organic Sprouted Raw Brown Rice Protein Powder" The Inulin I will be doing tests with is made by a company called "Now" (orange and white bottle), and the product is "Organic Inulin". Have a great week!
Hello All, Time for a new video. This one is about dissolved oxgygen, how much your yeast need, how much is available at your elevation, and how much you can dissolve with certain methods. Have a great week!
Hello all, For this video I decided I would show some of the tools and equipment I use, and have laying about, for when I make a new batch of spirits. If you have any questions, feel free to ask. Have a great week!
Hello all, Found this and the 2 other videos on a spare drive I thought was empty. I thought I had lost them, I made them around the same time as the methanol videos. This one is about PPE and Chemicals/handling. They were off the cuff, so I didn't recall what I had said, was angry at the loss, and decided to just move on. Enjoy. I'll be posting the other 2 tomorrow. Have a great week!
Hello all, Found this and the 2 other videos on a spare drive I thought was empty. I thought I had lost them, I made them around the same time as the methanol videos. This one is about Materials. They were off the cuff, so I didn't recall what I had said, was angry at the loss, and decided to just move on. Enjoy. Aluminum study DOI: 10.3109/09637486.2014.937801 If you need help getting the study, just leave a comment, or contact me on reddit. Have a great week!
Hello all, Found this and the 2 other videos on a spare drive I thought was empty. I thought I had lost them, I made them around the same time as the methanol videos. They were off the cuff, so I didn't recall what I had said, was angry at the loss, and decided to just move on. This one is about Pressure and Seals. Enjoy. Have a great week!
Hello all, I received a new heating element in the mail yesterday, so I figured I would create a quick video on how I tested it to make sure it was the element I needed. Have a great week!
Greetings all, Just a quick video about Diastatic Power. So you know the definition and the rules of thumb. 30-35L for self, 70L for self + adjunct 89-107WK for self, 226WK for self + adjunct L = (16 + WK) / 3.5 WK = (3.5 * L) - 16 Have a Great Week.