Cotton Candy, Vibrant Pink, Vanilla & More Unusual Moonshines On Moonshiners!!
my son Bo will be getting married soon and uh his bride to be wants to meet with us I need your guys help how much you need the first thing comes out of a parents mind is well that’s more money I don’t need no money oh that’s a plus I want you guys to make a moonshine for mono’s wedding toast now it’s something a little more special than money Tater wants to have a special liquor let me ask you something is this a surprise for Bo does he yes so we don’t need don’t tell bone yeah we can make you some liquor you want a Ry
liquor that’s got a little spice to it no a good hearty corn liquor no I want it to be something completely different than what you guys have done uh if it’s a good drink of liquor Bow’s on board but you’ve got his bride to be you’ve got to satisfy do you have any idea what you want it to taste like something sweet you don’t taste like a wedding cake yeah right well we can make it taste like a wedding cake come on now of course we can she sounds a little bit skeptical to me if we can make it taste like wedding cake
you’ll be okay with that do you really think you can do that well yeah I mean it’s doable I’m with him he’s the M man if he says wedding cake liquor then we’ll try it wedding cake liquor it is okay bye guys smells good in here don’t smells like we’re in the right spot I’ve got a boy fixing to get married and uh they wanted special liquor for their reception toast so got thinking well what hadn’t been done I don’t know that anybody’s ever made liquor out of wedding cake how do ma’am howy we’re looking for wedding
cake we don’t want it for us it ain’t for us for what date U today I didn’t know that you had to order a wedding cake in advance we’re just looking for around 8 lbs of cake pounds yeah okay I’ve got some yesterday’s news in the back okay oh we’re all about yesterday’s news we ain’t had nothing fresh in their lives as long as they’re good and sweet look at at these little Fells those are cake balls we’ll take some of them all right you got cupcakes oh yeah we’ve done the math and we need about 8 lb of cake here’s what I have left from yesterday
you don’t have to separate it you can just put it all in the Box oh okay let me tell you something CRI right there they won’t hurt me will it no there’s mine right over there oh yeah that’s 8 lb of cake bye thank you by bye now comes the point we have to mash in and turn into some fine liquor what kind of liquor it will make if any we have no idea but you know we got some really good cakes people pays money to see dancing water like that looks just like that big pond out there in Las Vegas guys don’t it I don’t know I ain’t never
been here hold this and I’ll like that furnace damn you going to melt that sugar before you put the cake in it no we just put it all together this is going to be craziest D liquor we’ve ever made we found some just really sweet really good good cupcakes cake whatnot you want any of this before it goes quit eating all the damn cake and you know we probably gained about 8 PBS a piece in there just to sniffing and sampling and tasting there thank you if you get any more you going have to get it out there I want watch you st it
up look like a clown puke don’t it ohome taste that mother of pearl that’s delicious that’s the best taste in M I’ve ever tasted in my life let’s just put it in a jar like it is put a little liquor in there with you just add some liquor in it it can be the finest tasting Mash in the world but honestly till you put it in the steel and cook it up you know there’s no way of knowing if it will be good liquor or not we can’t leave this MCE the buyers can’t get in them totes but he’ll pick that up and dump it out lick at he split
let’s put it back in the truck and take it with us you know I can’t think of anything else that’d be a clear recipe for disaster than to leave this MH in here there’s a bar within 20 mi of here he’ll be here in a few hours oh damn don’t look special don’t it it does it’s potent I can smell it all the way up here you know this is something we’ve never done before we’ve never done anything with cake it’s kind of off the- wall idea ain’t it it’s roll the dice we don’t know it’s ready to run I say let’s put us a little liquor still
get we’re going to use one of the little Squatty Potty Steels as we call them this is a small run so we’re dragging one of her little Steels out here running in Yonder it comes you know we’ve made moonshine out of everything but not cakes you know this is a new ball game for us we know it’ll make liquor but we ain’t got no idea what it’ll be like it’s your turn to blow up ah this one I don’t think will blow us up you know we always teache each other and say whose time is it to blow up I said well it’s mine ain’t no way this going to
hurt me you could actually do it all yourself I’m going to go over here in a safe spot so you won’t blame me at any of this that goes wrong thought you said it wouldn’t do that well why wrong look at that these propane burners they’ll they’ll blow out on you every once in a while got to exercise caution this these things will hurt you oh look at that eybrows gone what eyebrows I think that I was opening the valve the wrong direction and I was feeling it underneath the Steel full of gas and when I let it could blue it well
well we couldn’t call it a Brazilian what we call it Hill billion Hill billion down bikini wax here I no longer have any hire on this arm and I think all but a couple of my eyelashes are gone n it’s burning right I I can’t see so good out of this eye no more huh how me fingers my hold up is you sad that s a sad I’m just cooked if you see what I’d see You’d Be Sad liquor matrimonial moonshine moonshine I don’t know what it’ll taste like but I know one thing I guarantee it’ll get them drunk oh yeah now some liquor just show
up just a waiting game ain’t it y right there that’s running slow but no more liquer than we’re going to make I think that’s perfect we’re going to run it as slow as we possibly can I mean it just has to drip out the slower you run it the less it burns your gozel out and the better liquor it is oh yeah it’s good liquor there there a little bit of a Nutty flavor there from them nuts that was in that one cake I’d drink that all day long it tastes just like cake it’s unreal there at the front there’s coconut and at the very back
there’s just a little finish with some of the walnuts that were in one of those cakes it’s not too sweet but uh we’ll serup it up we already have the crucial component in I’ll drink we have the spice rum with all our flavors in it today we’re going to start mashing in our Bananas Foster part of it we’re going to mash in some bananas and some sugar cane together and we can get our bananas fosted out of the steel as quick as possible feel like Donkey Kong man hey man I got the sugar cane whoa what the hell I’m just trying to make some
good shine boy man that’s a lot of bananas man I want to just get the machete and start whacking we got to take the tops off and the bottom off and I mean that’s a long process it doesn’t take long to peel one banana but think could peeling 300 lb of bananas some new guys man these guys got money this New Orleans man yeah it’s a lot of high rollers out there yeah man you got to be a high roller you asking somebody to make a Bananas Foster moonshine a gon te we have a lot of tried and true recipes that we know make money this is
something new to us so the upside for this is if we impress our buyer in New Orleans this can open up a whole new market for us so when we finish with all these what we going to do next we’re going to bot them down add the sugar cane to it everything that we’ve needed to achieve as far as taking out things we don’t want in it it’ll be done I think this is the end of the line right here man oh see how heavy that is come on pick it up let’s go over there that’s a couple hundred lb of bananas that’s what it feels like now that we have our pot
full of bananas we’re going to start adding some water light our burner bring it to a boil you know what we got to bring to the pado now we got to chop up some sugar can oh yeah getting a little bit ahead ourselves the thing about cane sugars are they’re very very very sugary they have a real high sup roast content to them so we don’t need a whole lot of this stuff just enough clean sugar to bring a real true taste through yeah I think it’s ready man let’s pour in and cool it down now we have a sweet banana with its own sugars and these can
suggars that we provided to it once we pitch our yeast in it they’re going to have a fi day this thing is going to blow up all right Craig we’re cool enough man ready for the yeast yeah let’s pitch that just what we have right now is a base is awesome we’re starting out with a solid foundation you see this vanilla right here it’s going to give a nice pleasant flavor just that little bit of vanilla you would think would not be enough to do anything well so you would be sadly mistaken I could take this banana mash right now and just put it
straight on top of a bowl of ice cream and you’ll think you had one of the most awesome banana desserts ever all right we’ll come back in a few days we’ll caramelize the nut man look at that thing man you can hug this thing look at that it’s nice that’s when you got a good Mash I can see the vapors coming off of there today we’re back at the Ste site and this Mash is working I mean it’s really bubbling it’s real hot yeah that’s a thick cap this thing has a huge cap and it’s probably 6 8 in and you know it’s not typical you see a big huge
cap like that in a ferment this will probably be ready in the day man look at that vanilla bean vanilla bean while we’re letting this work off we’ll go ahead and uh mate our nuts soak them in our B Spirit that’s a real good alcohol if we were just going for that right there we’d be good in a Banana Foster dessert it calls for nuts to be used so we’re going to caramelize those today and we’re going to add them into our spice rum and we’re going to let them sit we got Acorn my favorite walnuts I’m going to go with armas mix
one of the most serious components of this drink is that the caramelization factor is there and you can taste it we can dump some brown sugar in here a little bit more look at that give you that whole shot right there go that’s good right there when this dessert was made at first in the 1950s in New Orleans it was prepared with brown sugar butter cinnamon banana laor Spiced Rum it was flambay tableside by a chef can you taste it in the in the sauce I cream ize cream all these things have to be done in proportion and that’s
what we do we make sure that everything is proportionate so our flavors balanc and don’t kill each other that’s what this drink deserves so we going to let this simmer a little bit cook down we’ll get a bucket and put that in and we’ll start fresh again every step of this drink is amazing we could have stopped a very long time ago with this process look about done man caramelized and everything this Foundation we know is drilled to bedrock and it will not go nowhere that’s what we do when we make alcohol we make sure that our foundation
is so solid that it cannot be moved there we go look like a banana sunny day good alcohol we went for a real low alcohol content in this banana mash we didn’t want to clash with the other room that we had so we didn’t use a yeast that produced a real high alcohol by volume all right that’s damn near it man that’s almost all of it so this thing should be around 12 to 14 which is what we need to get in here that should give us a nice 90 95 hopefully of a real good spirit we’re going to light up we going to get
some heat under here good deal that’s not for looks that’s for Effective we have the pot lit and it’s going to take a little while to get the temperature and it’s all playing together perfect I think we’re on the right track it’s hot yeah we about right here it’s getting there it’s going to take a little while so this is still under pressure a little bit but it’s starting to do a second form of distillation here now when this heats up and gets under pressure and builds up enough steam to start carrying over now
we got a serious situation on our hands yeah it’s down here here we go about right there it’s almost in the thumper oh yeah we in the thumper already yeah we should start running here oh yeah I can smell it coming through here man though I need a bucket see I get you a bucket no give me a jar I can start to smell things coming out of the worm now it’s getting close the Banana’s definitely coming out it smells like the Caribbean in here I mean you can even get the hint of the SP spices coming out of here all right we
got a nice little drip here man we’re going to throw these heads off of here man there’s plenty enough heads don’t kill all that poison avvy right there going just let it run low and slow like that that’s perfect man everything’s working is dripping we have so many different components in one steel cooking right now uh-uh this ain’t right what the hell you mean it’s not right no man something wrong cut that burn off we’re sipping on the drink and we’re trying to figure out what we’re missing we can see that we have the creaminess
we realize we don’t have the vanilla flavor with this creaminess this is the good stuff Madagascar vanilla beans I didn’t put enough into it so we’re going to do this as quick as possible try to hurry up and get this into the thumper and that should change it that should give us what we need as far as a vanilla taste I want all of it in here now that we charge the thumper we have to nail this there no going back we have to get this right oh yeah she’s spitting again oh we running thought the last time was a moment of truth but this is a real
Moment of Truth Now it taste vanilla I told you boy that’s it mhm that’s it it’s good too it’s what we’ve been waiting for that’s what we wanted that’s a relief I mean vanilla is definitely here now now this is the true Bananas Foster now we got a bayou Buffet going on now we got a true louisan a delicacy we just did me and Jerry we want to make Top Chef high dollar premium alcohol that’s our goal for this season you know less alcohol but for a higher price that’s what we’re trying to do yeah get you a snort up
what’s it taste like tastes pretty good oh my God Son it is ready holy oh my God that is fine that’s good enough drink C just like it is when you mash in fruit in for a minute it turns into wine it’s a semi sweet dry dry yeah oh my God it’s good this blueberry Mash this is some of the finest looking wine a man could ever lay his eyes on whatever we’ve done by God we done something right let’s get this stuff skimmed over here and get in a pot got a nice thick cake on the top of it really really pretty real deep dark in color it
smells great tastes damn good too get some of that fine blueberry wine pour in here that’s about full cap her off let me get this started and you can tap that cap a little the pasteles cap tasteless cap fire it up son tell you what let’s go over and dip us off a little bit of that wine that’ be good you know I’ve bought a lot of wine in my life I’ve made a lot of wine at home in my life but this is some of the best stuff I believe I’ve ever put in my mouth that’s too good not to drink man I’m telling you well you know who would love this
right here who Jenna my fiance me and Jenna we’ve been together now for seven years we’ve actually been engaged for basically seven years we finally made a date to get married GNA go ahead and put the last nail in the coffin so to speak does she like stuff like that damn she loves a good wine man should be over here with a damn straw sucking the bottom out of this damn thing you know the the the blueberry Brandy is real damn good oh yeah this has got whole different whole different tast complexity to it I’m going to throw one
at you something I ain’t never even done I ain’t even attempted to do one that you know how I like bubbly oh you like bubbly all right I like to make a champagne sparkling wine something like that out of this a shine pain I believe it’s cleared up quite a lot it has looks like it anyway this wine we’ve let it set let the settlements go to the bottom we’re going to siphon again and leave the settlement behind in the first vessels that we’re pulling from you ready there we go let a roll another time or two by that you’ll
be right won’t it baby right it’s rain son man this wine is beautiful I mean it’s got that blueberry color almost like a beet juice so to speak a deep red mahogany color you actually look right here and you actually see see all the floaties and stuff right here close to the bottom yes sir I see it yeah that’s what we don’t want to get into we don’t want to lose the color and the good flavor of this wine by racking it a thousand times that was done well let’s rack another but if we don’t get all the yeast out racked off can create hydrogen
Sofi which is that rotten egg smell and nobody wants to drink a damn fart I’ll tell you what they wasn’t kidding this say it’s a timely process yeah it takes a long DN time to do all this don’t it just racking it off taking enough time if you want it to be right I guess we got to take our time and do it right right that’s right right right right son let’s get these washed out last year everything come to a screaming Hulk this year everything’s blowing up going wide open people can now afford a good high-end product this is going to be
something different that people are going to want to get their hands on this is a fine sh pain we’ll just check these and see exactly what we got going on champagne should be right around 12% alcohol by volume but the wine itself needs to be about 10% cuz the second fermentation that makes our bubbles we only create two more per of ABV when we mashed in all these blueberries we wasn’t really concerned about the alcohol content because we was going to run this through and make a Brandy out of it what you say proof mhm St to
say no here well looks like about about 8 about 8 yeah I reckon you’re right you know 8% is a lot downn closer to the 10% we need to be at but still I don’t know what in the hell we’re going to do to make it work we got good flavor across the board all we got to do is have a little fortification juice here have her ready to rock and roll where she needs to be Jerry comes up with the idea of putting some Brandy that we’ve already run off of these blueberries into this wine to bring it up to the 10% Mark so what we’re doing
here is we’re actually adding our our blueberry Brandy to our blueberry wine we’re actually bringing the ABV up on our wine so it’ll be like a normal champagne ABV would be you know I’m not wild about about putting the Brandy in the champagne cuz if we sold the Brandy in the champagne separately that’s more money in our pockets but because this wine turned out so good this gives me and Jerry a unique opportunity oh look at that pretty stuff we’re going to bring something very special and highend to the market showing about 10 11 that’s what
we’re looking for a’t it we’ve got it just right you know me and Jerry we don’t want to serve weak champagne we don’t want people say you know that’s good but it’s awful sweet and ain’t no alcohol there that’s hard to get her done right here Darry we want to give them a good little punch when they take that swaller out that glass that’s blueberry champagne with a good kick of alcohol cap that bad boy off Let Them Sit let them settle we’re ready for bottling next step we got to do our second fermentation we got to put our
champagne yeast in each bottle a little extra sugar that brings the ABV up a little bit more and creates the Bubbles as well take how long to do does it no just a few seconds and it’s full modern day inventions huh how many mountain Shiner made champagne beer your head no I don’t think many people has we’ve got 48 bottles of this champagne bottled up and now we’ve got to put our champagne yeast and a little bit of more sugar in each bottle and cap them off with a bottle Capper then it can ferment Under Pressure which can uh
creates your bubble effect inside of the wine a/4 of a teaspoon of sugar qu of a teaspoon of champagne yeast to each bottle if it’s not the right amount it could not do anything at all it could come out perfect or you can start exploding bottles the cork on bottle of champagne that bubble it it comes out that pressurizes it that’s the carbon dioxide that’s the result of the yeast eating the sugar creating the carbon dioxide gas can’t wait to see these damn bottles Bubble Up you know these camps that we’re putting on this is just strictly to be
able to do our fermentation process under pressure we’re going to get rid of those caps then we’ll put our regular Cork and our wire cage around it keep the cork in place and then it’s ready to drink that’ll be ready hello sweetheart hey baby what are you doing um I’ve been looking online at a few dresses and I think I found me to um I think I need some help deciding though okay well it’s whatever you want baby girl and I found a few caters I think you know that’ll give us a really good deal that’s cool that is great in New
Iberia Louisiana while waiting for the copper sheets to arrive for their new submarine still Richard and his brother Craig are on their way to procure ingredients for a nostalgic take on rum the smallest dealer give us the opportunity to experiment with some things so we’re going to go ahead and make a cotton candy room hey Miss Ronda how you doing we’re looking for some cotton candy today please tell me you have some oh you in luck my little brother knows this lady that makes this cotton candy at her snow conb Factory
how many you got I have seven pink vanel bags we’ll take all we’ll take all of them okay here in south Louisiana times are tough we just kind of want to lighten the mood for everybody right now cotton candy is something that everyone enjoys it the first people to ever do this I’ve never seen anybody do this yeah well maybe it’s a reason Nobody Does it we about to findly out right now we about to findly out we like to be the first to do things so we do a small five gallon run of that and see what we get out of it we’ll be good to go this will
be a good room 17 bags of cotton candy I can’t wait for everyone to taste this I just I can’t wait this is going to be awesome come on you feel like driving if you don’t I guess I will we’re going to mash in some brown sugar and some cotton candy and we’ve never done anything like it before so Roland came down with us my scientist my brother-in-law he’s here with us also we got all our cotton candy ready to go we got our brown sugar here we’re going to start a cotton candy room today not typical that we’d have to start a fire
here especially in Louisiana to warm up this water com from a natural spring and mait Springs Texas Texas Roland he found a spring in Texas they have a real good water it stays at a constant pH for us this area right here has a lot of problems with calcium and fluoride additives that they put in water around here it’s real hard to deal with this water when making alcohol it’s worth the effort of having to bring some water from Texas to have a real good product we got 17 bags of cotton candy so we’ll go 6 and2 lbs of brown sugar and 6 and
1/2 lb of cotton candy that’ll give you to 13 lb that’ll be the 13 lb in a normal Mass we just be working with fruits we might be working with a grain or something like that in this cotton cany there are 20 different kinds of chemicals we don’t want any of these chemicals to carry over into the flavor of our moonshine we can take them out we can boil them they have boiling points what we want is the flavor of cotton candy and the flavor of this brown sugar that we’re putting in it so that’s where our chemistry comes in that’s where
Rolland comes in whenever they tell me what they’re doing I just start doing a little research with all the ingredients that’s involved and kind of try to break it down to a science cuz although I know they make a good product what we want to do now is try to figure out how to make it consistent the main thing is just to keep those temperatures align so that we get out what we need and keep what we need to maintain that flavor that we’re looking for that’s the main thing we’re going to use some brown sugar some
complex sugars we’re going to see if we can make these sugars complement with the sugars that are already in this cotton candy and come out with something different man this smells so good I can’t wait to smell this in a mason jar when the water is warm enough and you just drop some cotton candy in it it just starts to melt it’s oozing this sugary caramelly substance look at that look at the color in the pot starting to turning a nice dark burgundy yeah temperature rising how quick that goes we going to get rid of all of those things that
don’t need to be there make sure that we could get the the acetone out of here during the process you can smell the chemicals coming out I’m starting to get the smells now you start to smell the acetone and that’s something I definitely don’t want to carry over into the Moonshine this the last bag gentlemen look like we coming up on temp let’s go ahead and drop this in in there and be done with it on temperature this is what we need stick this is this is what we want that’s what we want we’re going to control this we’re going to
watch this so we’re going to be playing with balling water at the time but we’re more concerned with balling acetone out of here we need the acetone gone we don’t want to bring it over into the ferment managing that temperature is going to be crucial managing the temperature is serious we’re going to have to make sure we keep it right in there oh yeah look at that color and I don’t smell any more chemicals y’all yeah I think we burned them all out yeah they out of there I think it’s about ready pick it up bro we use a blender yeast that we do
ourselves it’s kind of proprietary oh yeah yeah that looks good that’s perfect right there looks good to me yeah that’s what we looking for supposed to look we’ve got all our bad chemicals out we’re going to sit inside firm in a few days come back and cook it later good right there watch your step we’re cooking cotton candy rum today it’s time to put a new flavor in in town I want to be known as a bag of jelly beans with so many flavors people never get tired I want to go past the corns I want to go past the grains I want to go past the
scotches and the rise and all that still here man Mash is still here everyone loves cotton candy everyone’s going to love this oh yes oh yeah that smells so nice we never pump straight from the fermentor we always filter we use cheese cloth to make sure that we don’t have anything at the bottom of our pot that can burn it’ll turn over into the flavors and that’s just not good this is our cooling system this is how we bring water from the Bayou we’re able to take this water from the Bayou and cool down our condenser this is a cold cold water
it’s perfect for what we need that old murky buou water but I promise you it’s cold all right it’s a waiting game now I’m going to make a paste this is going to close up any cracks that we might have in our system where leaks occur money leaks out it’s also flammable highly flammable you can never have too much of safety in place I don’t have to worry about my little brother having to explain to his wife how he’s got thir degree burns and he can’t bring no money in the house look at the steam coming out of here see right now what’s coming
out of here is the heads this is where the methyl alcohol is this is the bad stuff this is the alcohols that we don’t want in our drink that’s the heads this is the first time we’re doing cotton candy moonshine but I think we’re going to have a good product to share with everybody like we looking nice and tight around our fits it’s good we roll it l slow I don’t like it to run real fast so I figured a little less than 4 hours we ought to be drinking cotton candy moonshine a little less than 4 hours ought to be tips it cuz I can’t wait to
taste that stuff hey you hear that you hear that what is it it’s a airplane sound like an airboat watch something coming down get down get down get down get down get down he we going to have to build something right here we going to have to build something that was a bar so these guys Co you know I’m getting old man these guys are not out having fun they actually have a job to do so they they going to just keep moving that’s some good old boys right there we can give them some liquor they’ll keep their mouth quiet people around here are
generally okay but we’re stuck we’re out here we’re running now I mean that’s the way you go to jail right there we starting to drip yeah here it is it’s coming yeah that’s what I wanted right there pink cotton candy man that’s a good cotton candy flavor right there C candy right there that drip comes out there’s a pleasant smell I could taste instantly real good alcohol coming out it’s like nostalgic you know it’s going to take everybody back to their child hood man take a sip of that man smells like cotton candy
tastes like cotton candy it’s real hot it tastes just like cotton candy it has a little bite but I think as it flows on it’s going to mellow out a little bit you know it’s hard times right now everybody ain’t got no money right now you know everybody wants to enjoy something different it’s like Nostalgia with the cotton candy and on the flip side it’s like I’m on a roller coaster ride up and down I promise you this is 150 what can I bet you let me see I promise you 1 15 1 15 you don’t bet with me because you
know hell you got every damn skep nine in the state of Alabama a’t you and part of the Florida handh handle too brother you know we finished a little run for bees that he dubbed Ambrosia and the scump NES come through great now we want to make a scut n cognac there’s a ton of sugar in there ain’t it and these are just right you scored on these conac is a high-end liquor there’s no reason ours can’t be a high-end liquor and command a big price as well people are working again they willing to pay good money for
a top quality product to be a true conac bees you have to distill it twice so we do a stripping run in big sloppy and get the alcohol all out of the MH then we have to redistill the alcohol and the spirit R okay then we Barrel AG it cognac is double the steel number one to up the proof and concentrate the flavors we’re using big sloppy on this run because right now it’s the biggest steel we’ve got that’s functional in our stable and she makes fine liquor I think this will make some killer conac hey let’s call it killer conac there’s
probably few hundred lb of scut nines here if we were going to stomp every one of these we’re looking at two days work we don’t have the time to dedicate to that so I brought my chipper shredder that we used to shred whole corn well if it’ll run through a cob of corn the grape ain’t going to be no problem at all man that is great right there that is I told you more smell how good it smells yeah now that’s to getting all the damn juice and the gritty well I am so tickled you got this sucker this pulled our ass out of the
fire a couple of times well we’ll be done with this in no time yes we will I love this you know it don’t matter how hard it work you still have to have some fun doing it and they ain’t nothing any more fun than pranking bees any chance that we get what’ you do to it this thing just quit it didn’t lock up it just power went away and it stopped generator run out gas no it’s full I filled it up PO cranked it yeah we ain’t even halfway done yet you know in the Moonshiners World there is something always that goes south on it and this is
something that bees hadn’t been around enough yet to learn I don’t see anything in there I’m going to say all this juice is Bow the motor up you think it would be sealed though wouldn’t it for bees you know what that means um I do get them shoes off okay and they look like they should be on a damn hobit be thinks man I’m going to save the day right here and I’m going to be a hero and he’s all in head down wide open all right let’s see how this works good Lord man I’m not happy enough to smush these good boys if anybody sees
us doing this crap right here we’ll be black ball from the world a damn liquor I just want y’all to know this is terrible this sucks it don’t look so bad you’re missing some yeah I know well my feet ain’t fat like y’all’s man this is so slippery that’s crazy them feet look like they belong on little mouse don’t they they don’t they really you know we know in our mind that they ain’t no way we’re going to have him stomp on all these grap but he doesn’t know that we can just push a joke so far we got to get the work done I’m G get us over here
for you a handle thank you oh perfect man thanks wow you fixed it you think it overheated maybe or could be that Mark unplugged it are you kidding me this proved Beyond a doubt what you’re willing to do for us you know it’s really a good thing that this turned out to be just a prank because we’d be here for 3 days if we were waiting on bees to Stomp all these grapes little bitty feet right well that’s a lot of GRA juice I have never been this proud in my entire life to me this is as gorgeous as a brand new newborn baby we got to gently
lift them right up no kidding all right here we go wow we got all these grapes shed up now we got to heat a little water up so we can melt a little sugar in there and get started on making this MH all right boys let’s get that scup n in the pot here we go we’re almost there guys looking good boys looking good Keep It Coming Love look at that what do you want to do eat that oh that’s sweet is Dam too below honey you know to say there’s a little bit of flavor in there that’s an understatement it’s some of the most
flavorful grapes I’ve ever seen in my life de SC under great yeast Nutri and some good champagne yeast what do you think killer well I think it’s going to be great that’s what I’m thinking we’re ready to rock and roll we got to wait about 7 or 10 days for this to get fermented then we’re ready to make some conac well it’s still here man there’s alcohol in it and it’s still got plenty of grap FL you know what this means don’t you boy we’re going to have some fine liquor let’s just get going you know our scut n
Mash is ready it’s ready to go we’re going to run it today here goes nothing we have two Steels here we’re going to do the stripping run to take the alcohol from the MH on big sloppy then we’ll go straight to the small steel with that spirit and do the spirit run which is the second distillation nice we’ve decided we’re not using a thumper since it has to be redistilled anyway we just simply want all the volume we can get out of it in the shorter time as we can do it bees I’ll have to say old buddy you turning into an
outstanding liquor man I’m enjoying seeing this whole process cuz like I said it’s my first double distillation to do the reason KAC is more of a premium liquor is the fact that it’s double distilled and it’s Barrel AED now the double distillation that brings more of the Flor floral flavors the fruit to the front hey look look at that I got a pecker you don’t know which ends up on that little rascal see it looks like it’s working it’s what she never said all right boys all we got time now won’t you kick it far up just a DA that can
run a little harder oh hell man blow the pecker out no what in the hell it’s blue God dang it what causes that I don’t know uh all of our disant blue that’s all you can say about it it’s not clear it blue when you look in you see your Liquors turning blue that’s where you didn’t clean your copper good and of course that sends mark off the rails because his fores the copper so that being said we’ve dropped the ball here and so it’s from I don’t know what it’s from I got a pretty good idea though it’s just canker
that come it’s it’s tarnish that gets on copper copper damn it you’re cleaning solution and fill it up that’s what it comes out looking like so in this instant our dam scup n conac liquor is the cleaning solution
