Still Behind The Bench

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!