Spoofing my bro and shameless clickbait

Madness

Some people have done that. I don't think it would match a proper liquor still, but it would definitely improve it.

Big Clive

If you moded the heating circuitry, say introduced an MCU with a decently accurate sensor to control the temperature, could one select an appropriate temperature, say around 78deg? Would the distiller your using lend itself to such controlling?

He should wrap himself up in 12v led neon tape and glitter!

Michael Gilchrest

You can get surprisingly complicated stills online these days if it turns into a hobby.

Big Clive

Not yet.

Big Clive

No tit-for-tat response from the Bothy as yet?

Phil in the kitchen

Well this video got me on to Patreon. I am not looking down the local tat lists for an old pressure cooker which I shall join to some copper heating pipe left over from an antenna experiment that went less well than anticipated, and I shall build a co-op whiskey still. Thanks for the inspiration! (I say sitting next to a wooden fan box with a face mask on top to see what they filter out of the air here in the basement)...

Yes, but it's OK. He won't appreciate them.

Big Clive

The Reverend James beer had its colour tested with a spectrophotometry machine. They would adjusted the beer to what was considered the correct colour (all because of marketing) In the early 1990s a friend of mine gave me a tour of Crown Buckley brewery in Llanelli Carmarthenshire Wales before Brains brewery bought it and closed it down. He showed me how they used the spectrophotometry equipment. Sad days closing breweries back then. It took a couple of months for them to produce the same flavour. COVID-19 will probably close even more ;-((

John Harrison

So Ralf ended up with 2 bottles of free grog!!!

Belgrath

The caramelled vodka would pass as dark rum.

Big Clive

If the result was what Glen Kella tasted like then I'd have found it very acceptable.

Big Clive

a little alton brown on Gin and Tonic Background https://www.youtube.com/watch?v=oXFfgK38npU&t=155s

Scott Traynor

That's funny, because I drink it to Glenn Miller!

Michael Thompson

If the clickbait works then YouTube will pay for those bottles of liquor. I believe it's called misuse of the platform.

Big Clive

feels like an april fools prank on your brother.

Michael Gilchrest

That is how they made Glen Kella, it takes all the stuff that gets put into the whisky out, the colour of whisky is due to caramel being added to the distilled spirit :( Ralphs verdict on Glen Kella was the lack of whisky taist, in the same way that an audiofile can hear the difference between different brands of 79 strand cable if they know they are not the famouse brand :(

Should have your brother do a blind taste test to see if he could figure out the 2 bottles.

Cleveland Prescott

It's hard to 100% alchohol, it forms a azeotrope with water. I always wondered about distilling whiskey, seeing how it tastes, them mixing the residue with a clear alchohol and seeing what it tastes like.

Cleveland Prescott

"The sugary caramel stuff that's used to colour the whiskey". I'm going to repeat this line to my whisky snob friends.

If the heat input is low enough, the latent energy needed for the various grades should limit the temperature in the same way a pan of boiling water never goes over 100. So I guess the trick is to keep power low and monitor temperature in order to select the desired grade(s) of alcohol.

Mike Page

Nice to see the Patreon contributions are being put to good use! Cheers!

Malcolm J Bannister

Hey dude, isn't that illegal!! Pennies are property of the crown and defacing them is an offence :-)

Gordo

I used to do a bit of home wine making. It was mostly successful, but one time I made a small quantity (just a gallon) of parnsip wine, which was disgusting. So I decided to distill it and improvised a still from a pressure cooker and an 8mm microbore copper tube inside a 3/4" pipe, with pennies soldered at the ends for sealing. I got a 500ml Grolsch bottle's worth of spirit out of it which I clumsily measured at around 80%. It was like drinking fire, not liquid. So I stuck it in a cupboard and forgot about it. Six months later I had another sip and it had improved enough to share with friends.

Mike Page

I wonder if you switched them in the bottles. (whisky colored vodka in the whisky bottle and the clear whisky in the vodka bottle) If you could trick people into thinking it was vodka/whisky just because their brain was telling them its the correct color and bottle so it must be correct. I think some blind taste test are in order.

Matt Larson

I was thinking that colourings and flavourings might have been the very last to go across. The end result is good though.

Big Clive

I think it was.

Big Clive

If it's 40%, surely you'd only want to distill the 1st 40% of the contents. After the percentage alcohol, you'd just be transferring the water and additives.

evilution

Ah.. experiments with booze seem to be as interesting as with electronics. Somehow I thought that the transformation will all go horribly wrong at the last moment. Almost like in the original The Fly movie.

Normunds Gavars

hmmm, when you said disney hat.. i was expecting mouse ears ;)

Scott Traynor

Whatever the flavorings are they must have a reached their boiling point, if you could distill it and keep the temperature lower you might have more luck. However if you keep it as low as around 78 degrees C you would probably just take out the 37% spirit leaving zero alcohol whiskey!

Mike Hanley

I found myself chuckling all the way through! Very Funny!

Mike Hughes

Please film Rafy's reaction. it will be hilarious for sure.. lol

Richard Boyce

I'm off to find Ralphy's channel now!

Dr Andy Hill

I loved the Manx white whiskey although been around 25years since I last had any. Wast I called Glen kella ?

Peter Burrows

What happens if you distill whoofle juice?

Ymir the Frost Giant

It's an eBay special. But VERY Disney.

Big Clive

Was that hat made out of an 80s duvet cover?

Raven Luni

A most pleasant summer libation is offered for all the brothers and sisters suffering the pain and agony of yet another summer's warm weather... The Bloody Sabor-8, One, 12 oz. can of V8 juice straight from the fridge. 2 to not more than 3 ozs. of Vodka (I do prefer Luksusowa Polish potato Vodka). Very much to the individual's taste, 10 to as much as 15 drops Texas Pete "Sabor" hot sauce. Add a goodly pinch of salt and pepper and a drop or three of lime juice. Mix thoroughly, and enjoy a very unique twist on the old Bloody-Mary! "Texas Pete Sabor" is a product of Garner Foods, Winston Salem, North Carolina and may be found through any of your trusted interweb search engines. You are however cautioned, 1 of these is too much and 6 ain't not near enough! As an aside, Sabor is, IMHO, destined to become the goto mild hot sauce for everything Tex, Mex and a shite'load in between those two. It's damn sure got THE flavor without a million/billion Scoville units of palette and intestine destroying useless heat!!! Enjoy!

Mustafa's Fleas

When distilling to produce vodka/pure spirit, it's re-distilled a number of times, and probably in a column still that effectively turns it into a huge number of re-distillations. The whiskey flavour compounds make it through the first distillation (at least most of them) but they will gradually decrease with each repetition. I don't know if your water still would do any better if you ran it through - it may be running too hot, since it's optimized for water, which has a higher boiling point than ethanol.

Charles

You should tell Ralph you found a really good vodka to confuse him.

Peter Stevens

You forgot your magnifying glass and malt mention :-P

Peter Stevens

I need to check out the whiskey channel. Whiskey is yummy

Simon Deards VK3FSPD

So many things you need to put through that still, it should have it's own series

The Tinkering Shed

Hi Ralfy. I don't remember joining your Patreon, but liking the beard you grew out. Looks good!

Adam Christensen

the 'Alky' channel, lol

Now that's a proper clickbait thumbnail. You even got the Soy Face with no teeth exposed.

Gordon Chin

The volatile and non-volatile organics that came across in the distillation are called azeotropes. They're a pain to separate by fractional distillation, and so it's not surprising that they came over using that distillation apparatus.

Witold Witkowski

I think you need to try it a few more times

adrian

... and yet we love you more the more!

Michael Thompson