Ep 001 - Methanol Part 1 StillBehindTheBench 2020-05-28 | 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.Thanks for watching!Part 2 - youtu.be/_4DOSEkpzeg
Ep 041 - Tools and Equipment StillBehindTheBench 2022-05-14 | 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!
Ep 040 - Dissolved Oxygen StillBehindTheBench 2022-04-28 | 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!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26UAir Pressure at Altitude: omnicalculator.com/physics/air-pressure-at-altitudeDO at Temperature at Sea Level table: mega.nz/file/GcVBTLQB#n-g-d4-nEqSaI3QFo9FxKd5FzPh3N80dYOjgcr4-n3Y
Ep 039 - Tequila and Mezcal Tips StillBehindTheBench 2022-04-19 | 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.Have a great week!Bearded & Bored "How to Make Tequila w/ Agave Syrup!": youtube.com/watch?v=4Wl9GzZmKkMI found 2 sources of small packets of SafTeq Blue.moonshinedistiller.com/tequila-yeast-safteq-blue-25gandgrapeandgranary.com/safteq-blue-tequila-10-grams.html21 Missions links:Agave Syrups: 21missionsagave.com/beermeadwine.htmlAgave Terpenes: 21missionsagave.com/agave-terpenes.htmlHere is the Sauerkraut starter culture I intend on using, it's made by Caldwell's.amazon.ca/Caldwells-Starter-Culture-Fresh-Vegetables/dp/B00JQPO1F0Kluyveromyces marxianus culture (Kefir culture): getculture.com/Kefir-Type-C.htmlI also found a Kefir culture that includes a candida species, I might try this one in the future as well: yogurtbio.com/starter-cultures/kefir-starter-culture-5-foil-packetsThe 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".Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 038 - Finding New Information StillBehindTheBench 2022-04-13 | 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!Google Scholar: scholar.google.com scholar.google.ca Sci-Hub: https://sci-hub.se/libgen: https://libgen.is/Calibre Ebook Manager: calibre-ebook.comDilution of whisky: nature.com/articles/s41598-017-06423-5?dom=currents&src=syn#citeasThe Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma: onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.2011.tb00450.xExperimental Whisky Fermentations: Influence of Wort Pretreatments: mdpi.com/2304-8158/10/11/2755Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 036 - Krausen, Digestive Enzymes, and a Banana Experiment StillBehindTheBench 2022-04-03 | 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!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal One-Time Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 037 - POF+ Yeast and a better homemade Scotch? StillBehindTheBench 2022-03-28 | 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!POF+ Yeast List: mega.nz/file/uN0QGKiZ#-4ZFDuhETfTmvdTs48aJV0X_PKwH1uyTTHz-T7VyJqYCrush2Cellar CHR Viniflora Oenos: crush2cellar.com/chr-hansen-viniflora-oenos-vnfloenos?returnurl=%2fsearch%3fq%3dvinifloraThe Valley Vintner CHR Viniflora Oenos: http://valleyvintner.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=TVV&Product_Code=CH-15-3203&Category_Code=Want to help out the Channel? Check out the links below!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 035 - Flavourtown Part IIIb - Fischer esterification StillBehindTheBench 2022-03-14 | 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!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 034 - Flavourtown Part IIIa - Esters StillBehindTheBench 2022-03-14 | 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 acetateEat1 - Produce 50% of ethyl acetate, probably others Eeb1, Eht1 - Produce fatty acid ethyl estersImo32 - Produce acetate esters but not ethyl acetatePatreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 033 - Flavourtown Part 2 - Sulfur Flavours StillBehindTheBench 2022-03-07 | 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 week!Why do I need Copper in my Still? youtube.com/watch?v=tIzBiwF-pYUCopper Study Link: onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.2011.tb00450.xPatreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 032 - Amino Acids vs Ammonium (DAP) StillBehindTheBench 2022-02-28 | 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!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 031- Fusel Oils (Fusel alcohols) and the Ehrlich Pathway StillBehindTheBench 2022-02-21 | 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!Fusel Alcohol Table: mega.nz/file/6RlwQZbR#1MC-adwaWJ3d4CspZgF62dZA9g-MgBbUJKmG1YXy0GAVinolab: https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 30 - Ultrasonic Pretreatment StillBehindTheBench 2022-02-14 | 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 :DThanks, and have a great week!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U1. Ultrasound Enhanced Glucose Release From Corn in Ethanol: mega.nz/file/eRsSVSBJ#EuAbbH0QdkM-9qPSbs61naOF5nlKYiVEAw2451hLkGY2. Ultrasound Pretreatment of Cassava Chip Slurry to Enhance Sugar Release for Subsequent Ethanol Production mega.nz/file/GVsQAKyL#GXFMgFWkULVP4VI_a5i17fRyWkV4g_SfilThBBtDEI03. Ultrasound Improved Ethanol Fermentation from Cassava Chips in Cassava-based Ethanol Plants mega.nz/file/6Zl2UCQL#tBeL3cdtIXjL0SA-gwOfFOoEbK7tdpySsJozIJ7aawE4. Improvement of Bioethanol Production from Corn by Ultrasound and Microwave Pretreatments mega.nz/file/jE1AHAiR#SbbhU49-m5yzyRgqCzKAlenDnZlkNpPx63X7y_uJETA5. Ultrasonic Enhanced Liquefaction and Saccharification of Corn for Bio-Fuel Production mega.nz/file/rQ8GECLZ#mMgLrMR3gYwPTs3tSdYRBtDu393TBESxyFIOoKi5_5U6. Ultrasound Pretreatment of Corn Slurry for Saccharification - A Comparison of Batch and Continuous Systems mega.nz/file/CR10wYCR#9vRpZGp0WU5C1U2zUbE7JN9zFqpIDthRsJMBVJSukLA7. Ultrasound-assisted Production of Bioethanol by Simultaneous Saccharification and Fermentation of Corn Meal mega.nz/file/HNlwgKhL#CUxptHKmKUmZ-_5-wwd5FAoLScOVklHbE-wnS8DOEMM8. Simultaneous Saccharification and Fermentation and Economic Evaluation of Ultrasonic and Jet Cooking Pretreatments of Corn Slurry mega.nz/file/jVtg3IbJ#3Ok0hryvN4y8dLBe8I0zRID6Up4G2PXE8ixv7fKoZik
Ep 29 - Oleosaccharum StillBehindTheBench 2022-02-07 | 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!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 28 - Does 551 Cleaning Solution need Hydrogen Peroxide? StillBehindTheBench 2021-09-27 | 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.::::::::::::::::::::Music: Dreams - Bensoundbensound.comSupport by RFM - NCM: bit.ly/2xGHypM::::::::::::::::::::Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 27 - Fruit Mash, Grain Mashes, Cyanogenic glycosides, Glycosidic nitriles, and Ethyl carbamate StillBehindTheBench 2021-09-16 | Hello All,Time for another video to drop. This one is on Fruit mashes, Grain mashes, Cyanogenic glycosides, Glycosidic nitriles, and Ethyl carbamate.I hope you like it.Have a great week!Note: I screwed up the settings in the camera and recorded in Cinema 4k, which is 4096x2160, instead of 4k UHD which is 3840x2160, which is why there are black bars present.Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U00:00 Beginning00:29 Intro 02:05 What is a Cyanogenic glycoside/Glycosidic nitrile? 04:14 What plants contain them? 05:45 Stone Fruit 07:29 Pathway from Amygdalin to Ethyl carbamate 12:05 Cassava/Yuca/Tapioca 15:01 Sorghum17:42 Malt Barley 21:08 History of EC and GN 23:53 Why do plants create these compounds? 25:18 What happened to the Kudu?Amino Acid Leucine --- CYP79 +O2 +NADPH --- right-handed aldoximeright-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
Ep 026 - Why do some spirits burn StillBehindTheBench 2021-08-27 | 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.Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U----------------------------Taste Receptor: en.wikipedia.org/wiki/Taste_receptorTRPA1 Receptor: en.wikipedia.org/wiki/TRPA1TRPV Receptor:en.wikipedia.org/wiki/TRPV1Deletion of vanilloid receptor (TRPV1) in mice alters behavioral effects of ethanol:ncbi.nlm.nih.gov/pmc/articles/PMC2775500Involvement of TRPV1 Channels in Energy Homeostasis:frontiersin.org/articles/10.3389/fendo.2018.00420/fullOral somatosensory awareness:sciencedirect.com/science/article/pii/S0149763414002425Does sugar make your alcoholic drink less dangerous?:sciencedaily.com/releases/2016/11/161107190844.htmActivation of planarian TRPA1 by reactive oxygen species reveals a conserved mechanism for nociception:doi:10.1038/s41593-017-0005-0Infrared Snake Eyes: TRPA1 and the Thermal Sensitivity of the Snake Pit Organ:pubmed.ncbi.nlm.nih.gov/20571127Mechanisms involved in potentiation of transient receptor potential vanilloid 1 responses by ethanol:pubmed.ncbi.nlm.nih.gov/17826200MINOR CONSTITUENTS OF WHISKY FUSEL OILS:researchgate.net/publication/230075640_MINOR_CONSTITUENTS_OF_WHISKY_FUSEL_OILSNew natural agonists of the transient receptor potential Ankyrin 1 (TRPA1) channel:pubmed.ncbi.nlm.nih.gov/32641724Noxious Cold Ion Channel TRPA1 Is Activated by Pungent Compounds and Bradykinin:pubmed.ncbi.nlm.nih.gov/15046718Divalent cations potentiate TRPV1 channel by lowering the heat activation threshold:pubmed.ncbi.nlm.nih.gov/24344247Ethanol inhibits cold-menthol receptor TRPM8 by modulating its interaction with membrane phosphatidylinositol 4,5-bisphosphate:pubmed.ncbi.nlm.nih.gov/17074062Chemical Activation of Sensory TRP Channelsresearchgate.net/publication/299975908_Chemical_Activation_of_Sensory_TRP_ChannelsPrimary alcohols activate human TRPA1 channel in a carbonchain length-dependent manner:pubmed.ncbi.nlm.nih.gov/22222967/#:~:text=We%20conclude%20that%20primary%20and,and%20nasal%20irritation%20in%20human.Hot and Cold TRP Ion Channels:science.sciencemag.org/content/295/5563/2228Transient receptor potential A1 mediates acetaldehyde-evoked pain sensation:pubmed.ncbi.nlm.nih.gov/17970723Transient Receptor Potential Channels as Targets for Phytochemicals:pubmed.ncbi.nlm.nih.gov/24926802TRP channels as cellular sensors:nature.com/articles/nature02196TRPV1 and TRPA1 Function and Modulation Are Target Tissue Dependent:pubmed.ncbi.nlm.nih.gov/21775597Distilling.com 3 part series on 80 years of Rapid Maturation Studies:If you are having trouble reading all 3, due to the article limit they placed, just disable cookies for "distilling.com", and it should work.Part 1: distilling.com/distillermagazine/80-years-of-rapid-maturation-studies-why-are-we-there-yetPart 2: distilling.com/distillermagazine/eighty-years-of-rapid-maturation-studies-why-are-we-not-there-yetPart 3: distilling.com/distillermagazine/eighty-years-of-rapid-maturation-studiesCongener Development in Bourbon Whisky Matured at Various Proofs for Twelve Years:academic.oup.com/jaoac/article-abstract/57/4/940/5711407Acute Alcohol Action and Desensitization of Ligand-Gated Ion Channels:pubmed.ncbi.nlm.nih.gov/19270242Deletion of vanilloid receptor (TRPV1) in mice alters behavioral effects of ethanol:pubmed.ncbi.nlm.nih.gov/19705551Effect of impurity compounds on ethanol hydration:sciencedirect.com/science/article/abs/pii/S0167732210001431#:~:text=Impurities%20enhance%20the%20water%20component,implying%20an%20enhanced%20hydrophobic%20effect.&text=The%20results%20suggest%20that%20impurities,watery%20taste%20in%20alcoholic%20beverages.Effects of Salts, Acids, and Phenols on the Hydrogen-Bonding Structure of Water-Ethanol Mixtures:pubs.acs.org/doi/abs/10.1021/jp0308312Hydrogen Bonding of Water–Ethanol in Alcoholic Beverages:pubmed.ncbi.nlm.nih.gov/17116572Identification of compounds that contribute to trigeminal burn in aqueous ethanol solutions:pubmed.ncbi.nlm.nih.gov/27283693Interaction between water and ethanol via hydrogen bonding in alcoholic beverages:researchgate.net/publication/286608894_Interaction_between_water_and_ethanol_via_hydrogen_bonding_in_alcoholic_beveragesUnfortunately, there were too many, and I couldn't include them all.
Ep 025 - Diacetyl and Other Buttery Compounds StillBehindTheBench 2021-07-07 | 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!Diacetyl Acetoin Oxidation Study Link: mega.nz/file/qd0iAQST#y_RbYCbrgSIH4wcWtl9gtynNu4NzXwC9nX4T4ngCoV0Ep 010 - Fermentation part 1 link: youtube.com/watch?v=hZiH4JFt5VII added a card for the Fermentation link, but it isn't showing up for me.Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U00:00 Intro00:29 Pronounciation02:55 Other Major Compounds03:46 Taste Thresholds05:15 Diacetyl Production07:54 Patrons!08:12 Acetolactate decarboxylase enzyme08:52 L-valine and L-leucine09:33 Other Control Methods09:50 Oxygenation and Pitching Rate10:55 Fermentation Time and Flocculation Type (incl. Clarifying and Filtering)12:45 Temperature 14:25 pH16:04 High Diacetyl Plan16:31 Low Diacetyl Plan17:02 Outro
Ep 024 - Activated Carbon (Filtering and Polishing) StillBehindTheBench 2021-06-19 | Hello All!,Time for a new video. This one is on Activated Carbon. How it works, how to use it, etc...Mesh Comparison Table: en.wikipedia.org/wiki/Mesh_(scale)To find Gert Strands Book just search for "gert strand activated carbon book"Here are the content chapters:00:00 Intro00:20 Beginning00:45 How Does It Work01:17 Chemical Polarity02:17 London Dispersion Forces04:02 Carbon composition05:12 Special Video Clip05:26 Types of Pores05:35 Transport Pores05:59 Adsorption Pores07:00 Pore System08:07 Size Comparison09:10 Product Types10:35 Mesh Sizes12:12 Grading Mesh Sizes13:00 Choosing Size14:01 Source Materials14:11 Coal Rant15:26 Recommended Materials16:21 How to use PAC16:46 How to use GAC17:24 Reverse Flow Method19:20 Pre-wetting20:40 Pre-wetting Compound22:20 Regeneration (or not)23:26 Fixing Tannin/Aging Problems24:29 OutroAlso, don't forget to check out the Patreon, Merch Store, or Paypal Donation link.Thanks, And Have a Great Week!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 023 - Proofing (Diluting and Fortifying) StillBehindTheBench 2021-06-02 | 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.Link: canada.ca/en/revenue-agency/services/tax/technical-information/excise-act-2001-technical-information/canadian-alcoholometric-laboratory-table-1996.htmlHave a Great Week!Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comPaypal Donation Link (Don't need an Account): paypal.com/donate?hosted_button_id=QCR5VMNQ5S26U
Ep 022 - Magic Boiling Myth, Vapour Pressure, Boiling, and Evaporation StillBehindTheBench 2021-05-24 | 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.Here are the links to the studies I reference in the video:Cider Study: mega.nz/file/qN1GhYDA#RugUPRBysaCaa0xgzZ2Rt9_6DvkDBhfam9idFvwjDTsVolatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit: jstage.jst.go.jp/article/fstr/20/2/20_283/_articleHere is the Paypal Donation Link: paypal.com/donate?hosted_button_id=QCR5VMNQ5S26UYou don't need a Paypal account to donate.Patreon: patreon.com/stillbehindthebenchMerch Store: still-behind-the-bench.creator-spring.comThanks, and have a great week!
Ep 021 - Chlorine and Chloramine StillBehindTheBench 2021-01-30 | 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!
Ep 020 - Why do I need Copper in my Still? StillBehindTheBench 2021-01-18 | 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!Study Link: onlinelibrary.wiley.com/doi/epdf/10.1002/j.2050-0416.2011.tb00450.x
Ep 019 - Developing a Recipe Part 3 (Rum) StillBehindTheBench 2021-01-09 | 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. Links discussed in the video are below.Homedistiller: homedistiller.org/forum/viewtopic.php?f=101&t=72419Homedistiller Video: youtu.be/6lOHzyK5uDQ/u/stillin-denial55 reddit thread: reddit.com/r/firewater/comments/c8tgck/started_a_muck_bucket_for_rum_in_february_finallyEFSN Molasses Composition Table: mega.nz/file/6B1xlC4I#t47jQENRmEYpeS6BtsnZGFs3501OYfoA6wDxIVbHH24VinoCalc (Put the value in Dissolved Sugar): https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19
Ep 017 - Developing a Recipe Part 1 (General & All Grains) StillBehindTheBench 2020-10-08 | 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!Here are the links to the content I described in the video. If I have forgotten anything, or the links stop working, don't hesitate to let me know!US: ttb.gov/images/pdfs/spirits_bam/chapter4.pdf ttb.gov/distilled-spirits/beverage-alcohol-manual EU: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32008R0110&from=enCA: laws-lois.justice.gc.ca/eng/regulations/c.r.c.,_c._870/FullText.html#h-569708AU: http://australiandistillers.org.au/wp-content/uploads/2017/02/ADA-Guidance-Summary.pdfVinoCalc: https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19Briess Malt Spec Sheets: http://www.brewingwithbriess.com/Distilling/products_malt_pale.htmBulk Density links:https://www.powderhandling.com.au/bulk-density-chart/ http://allendavistech.squarespace.com/bulk-density-chart/2014/9/8/bulk-density-chart.htmlreade.com/bulk-density-chart2http://www.anval.net/Downloads/Bulk%20Density%20Chart.pdfhapman.com/news-and-knowledge/bulk-material-density-guideStrike Water Temperature Calculation: mega.nz/file/aIFTASRa#jXUVjz3cZC8d8_dpBiS306YOhxvOH5BgRO06Q-S7lyU
Ep 016 - Inulin, Starch, Mashing, and the Iodine Test StillBehindTheBench 2020-09-22 | 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!
Micro - 002 - Diastatic Power StillBehindTheBench 2020-09-20 | 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 + adjunct89-107WK for self, 226WK for self + adjunctL = (16 + WK) / 3.5WK = (3.5 * L) - 16Have a Great Week.
Ep 015 - Tannins and Over-oaking StillBehindTheBench 2020-09-11 | 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!Congener Study: mega.nz/file/fRUxnYLS#8b6MzuwF3PQgAu7WhlNTQAx9XLXaVCr0YTt8Fw2sNKcAnother Interesting Study involving Tannins, on aging Cachaca (pot stilled sugar wash) for 180 days: DOI 10.1002/jib.165
Micro - 001 - Testing Heating Elements StillBehindTheBench 2020-09-03 | 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!
Ep 014 - Buffers StillBehindTheBench 2020-08-28 | 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!Weak Acid pKa List: mega.nz/file/qNUhyYzB#P5rVlQvM2Qg3hoYnNPtUJ4_wJdv5CReQYdDy-KAcQhY
Ep 013 - VLE, Reflux, Plates, Packing, and Potential Output StillBehindTheBench 2020-08-22 | 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!Abs VLE Chart: mega.nz/file/ictHxDhD#SE35eXhJ80iZ9gOaLm1hPH2WV597EkWAbScP8eCNgh4Rounded VLE Chart: mega.nz/file/bV0lBLjS#nsztE5QS_2zBrmb5YViO0KJ7hWoO23lJ-ay-Iw69bpUIt seems the website I purchased the CSST from, doesn't sell it anymore, it was houzz.com. So you'll need to track down another source if you want to use CSST as a reflux condenser. You want one that is bare stainless steel on the outside, lots of them come coated.
Bonus Video 002 - Materials StillBehindTheBench 2020-08-21 | 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: 10.3109/09637486.2014.937801If you need help getting the study, just leave a comment, or contact me on reddit.Have a great week!
Bonus Video 003 - Pressure and Seals StillBehindTheBench 2020-08-21 | 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!
Bonus Video 001 - PPE and Chemical Handling StillBehindTheBench 2020-08-21 | 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!
Ep 012 - Blue Distillate?? (Copper Salts!) StillBehindTheBench 2020-08-21 | 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!Copper Salts file: mega.nz/file/iEcWkSiB#wh3A1icpAaHWPAU8omEIvUtPYsOv3-z_9fKHUetso3M
Ep 011 - Enzymes StillBehindTheBench 2020-07-17 | Hello all,This next video is all about enzymes, what they are, what they do, cofactors, and ideal enviroment.Here is the list of most of the enzymes discussed:Invertase: Sucrose to Glucose & FructoseNo CofactorpH: 4.0 – 6.0Temp: 50C/122F (DN 75C/167F)Maltase: Maltose/Maltotriose to GlucoseNo CofactorpH: 4.5 to 5.5Temp: 40C/104F (DN 55C/131F)Alpha-Amylase: Amylose/Amylopectin to Glucose, Maltose, Maltotriose, Limit-DextrinCalcium Ion (Ca2+) CofactorpH: 5.0 to 5.5Temp: 65C-72C or 150F-162F (DN 76C/168F)Beta-Amylase: Amylose/Amylopectin to Maltose, Limit-DextrinCalcium Ion (Ca2+) CofactorpH: 5.0 - 5.5Temp 55C-65C or 131F-149F (DN 70C/158F)Gluco-Amylase: Amylose/Amylopectin to Glucose, Amylose/AmylopectinNo CofactorpH: 4.0 - 5.0Temp: 55C-60C or 131F-140F (DN 70C/158F)Beta-glucanase: b-1,3 Beta-glucans to GlucosePossible Zinc (Zn2+) CofactorpH: 3.0 to 6.0Temp: 35C-45C to 95F-113F (DN 47C/131F)
Ep 010 - Fermentation Part 2 StillBehindTheBench 2020-07-07 | 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: en.wikipedia.org/wiki/Amino_acid#/media/File:Amino_Acids.svgVino Calc: https://www.vinolab.hr/calculator/gravity-density-sugar-conversions-en19
Ep 010 - Fermentation Part 1 StillBehindTheBench 2020-07-06 | 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.
Ep 009 - Power Control StillBehindTheBench 2020-07-01 | 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: finglai.com/products/relays/solid-state-relays/single-phase-AC-solid-state-voltage-regulatorClosed 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.
Ep 008 - AC Power StillBehindTheBench 2020-06-30 | 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/IYou 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 / VThen you can subsitute Ohms law into the Power law like soP = V * (V / R) = V^2 / R and P = I * (I * R) = I^2 * RHave a great weekp.s. If I do make a mistake, or say something in error. Please feel free to point it out in the comments.
Ep 007 - Adjusting pH StillBehindTheBench 2020-06-19 | 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!
Ep 006 - What is pH? StillBehindTheBench 2020-06-19 | 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.
Ep 005 - Osmotic Stress StillBehindTheBench 2020-06-06 | 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.xHave a great week!
Ep 004 - Specific Gravity StillBehindTheBench 2020-06-06 | 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!
Ep 003 - Hydrometers StillBehindTheBench 2020-05-29 | 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.Have a good week!.
Ep 002 Methanol Part 2 StillBehindTheBench 2020-05-29 | 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!Part 1 - youtu.be/mN1YLRuw92E
