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Video tags
Subtitles
Russian
00:00:00
Hello, dear friends, We have reached the00:00:02
final stage of creating our whiskey,00:00:04
I remind you: We sprouted malt from ordinary feed barley,00:00:07
then dried it.00:00:11
Then we saccharified this malt, that is, we heated it,00:00:14
found it to certain temperatures,00:00:16
amylase enzymes were activated in it,00:00:20
and these enzymes were made from starch,00:00:22
which is contained in large quantities.00:00:24
in our barley there is00:00:26
sugar, and to be precise, the main sugar00:00:29
of which is maltose, it is also00:00:33
called malt sugar. And it00:00:36
got its name As you understand from the word malt00:00:38
malt, then we added yeast here, the00:00:43
yeast ate all this sugar and, roughly00:00:46
speaking, broke it down into carbon dioxide and00:00:49
alcohol the carbon dioxide has safely00:00:52
evaporated; the alcohol remains in our marriage.00:00:55
Today we will get it out of there.00:00:58
So let's see what's00:01:00
going on with our mash. So that means00:01:03
today is not 8. Yes, we've been fermenting for more than a00:01:06
week in the past; for the00:01:11
sixth day00:01:13
not a single bubble has come out,00:01:19
now we have gone through the carbon00:01:22
dioxide, some residues are popping up, but it’s already00:01:25
brightening up, apparently it turned a00:01:26
long time ago, it tastes00:01:31
sour Bitterly Well, standard lamb00:01:34
Let’s look at the sugar00:01:37
what’s going on with us00:01:43
That’s what we were afraid of is happening00:01:46
Oh damn, 4 sugars are a lot of undiscarded00:01:50
Sugars, usually yes 4 sugars left is a00:01:53
bit too much Well, as much as we have,00:01:57
it means we have formed a lot of00:01:58
unextracted Sugars, as much as we have, we’ll00:02:01
drive it out, no big deal. So, I00:02:03
still have 35 liters of heart alcohol left from last year at00:02:06
35 degrees, yesterday I00:02:09
spied it,00:02:11
we’ll distill it there The green solo was00:02:13
dried here, let's put it all together00:02:15
because someone says that the00:02:18
green solo smells like grass or there00:02:21
will be something in the taste. Damn, well,00:02:25
the smell is normal, the smell is great, the grain00:02:27
distillate is so fresh, good, let's put it00:02:30
all together, we'll do the second distillation00:02:31
both raw alcohol Now I’ll turn on the heating00:02:36
Well, let’s go back and tell you what to do next,00:02:38
watch friends Well, I suspected00:02:41
that you can do this with a refractometer,00:02:43
otherwise the alcohol may be there because of this00:02:45
But usually it showed more or less ordinary00:02:47
sugar, it means it shows a float type00:02:52
less than one there 0 a little00:02:54
higher in short, generally excellent We have fermented00:02:58
and sugar, we have almost everything in short, it’s00:03:00
normal, one two when it’s00:03:04
normal,00:03:11
we’ll make whiskey, we’ll continue now, we’ll be back00:03:34
like that,00:03:48
all our friends have prepared our PVC, you can00:03:51
turn on the heating, so we turn on the heating00:03:55
on00:03:57
manual control, we’ll work, I’ll just00:04:00
bet one hundred percent00:04:05
ready and everything needs to close the hatch,00:04:15
now we'll be back, we'll talk in a couple of00:04:17
minutes Now I'll catch my breath And00:04:20
I'll tell you a bunch of interesting things So friends, Our00:04:23
task at this stage, that is, during the first00:04:25
distillation, is to heat our mash and make00:04:28
our alcohol evaporate; the evaporated00:04:31
alcohol vapor will begin to rise through our00:04:33
distillation unit here we will00:04:37
force cool it again, turn it into a liquid00:04:40
state and the raw alcohol will safely00:04:43
flow out of the pre-prepared container,00:04:45
that is, this bottle00:04:47
is 12 liters, we will collect 12 liters each00:04:50
and pour it further into the barrel, we will show how much00:04:52
we collect, that is, the main task00:04:55
now is to get all the alcohol out of the mash And00:04:58
everything else is scrap rinse down the drain00:05:01
and so on while our mash is warming up.00:05:04
Let's talk about what00:05:06
types of whiskey there are and how to00:05:09
easily distinguish them when buying them in00:05:11
a store right away. A small disclaimer about00:05:14
bourbon. But we don't know about00:05:16
American corn whiskey today. We wo00:05:18
n't talk about00:05:21
classic types of whiskey. So, friends, the00:05:23
first category This is single malt whiskey.00:05:27
It is in fact the most expensive whiskey,00:05:29
it sounds like single malt. Single malt if00:05:33
literally Yes, but in fact if you00:05:37
look at it. Whiskeys labeled as single single malt single00:05:39
malt and00:05:42
single malt pure single malt purs00:05:45
are not in fact00:05:47
single words. In the literal sense of this words00:05:49
in any case, this is a blend of different whiskeys00:05:55
produced at one distillery at00:05:58
one distillery00:06:00
pure single malts In the literal sense of the00:06:03
word it comes with the marking single CASCO00:06:06
it translates as from one barrel00:06:08
means single-barrel whiskey from one barrel00:06:12
there is another interesting expression00:06:14
I’ll tell you about it right away related with a barrel it means00:06:17
it sounds like a cask string this is translated00:06:21
literally Like the strength of a barrel the00:06:26
strength of a barrel the strength of a barrel This is whiskey not00:06:30
diluted with water at natural cask00:06:32
strength, that is, whiskey that, after00:06:34
aging in a barrel, has not been diluted with water. It00:06:36
also happens to be blended malt whiskey. This is00:06:39
single malt whiskey blended00:06:42
mixed from different distillates00:06:45
produced at two or more00:06:48
distilleries, distilleries, but they are also all00:06:50
single malt distillates, this is all whiskey that00:06:53
belongs to the first category, to the second00:06:55
category we have grain whiskey00:06:57
Green whiskey, this is whiskey that, in addition to00:07:00
barley malt, contains00:07:03
other grains Whiskey labeled single00:07:06
grain whiskey and single grain is one00:07:09
grain whiskey Yes, this is00:07:12
grain whiskey produced on one00:07:15
estate at one distillery, and if you00:07:18
see the marking blender whiskey, this00:07:21
means that this is grain whiskey00:07:23
produced on two or more estates00:07:26
So friends, and the third category is our00:07:28
blended whiskey mixed whiskey00:07:30
Blended whiskey this is a hodgepodge00:07:34
This is a product of mixing different types of00:07:37
whiskey from different farms, as well as sometimes00:07:40
neutral grain alcohols with dyes00:07:43
and flavors.00:07:45
As you understand, this is the cheapest00:07:47
most accessible whiskey and 90 percent of00:07:50
all Scotch whiskey is00:07:54
labeled blended whiskey. So, so that you do00:07:57
n’t get confused remember just a00:07:59
few words malt malt Green grain00:08:03
single Single cask cask and00:08:07
blended mixed blended there is00:08:11
one more word that you need to remember00:08:13
whiskey or whiskey in general as correct00:08:16
whiskey or Scotch whiskey only whiskey00:08:20
in all other countries whiskey or whatever00:08:24
in the media at all so that there is no disagreement00:08:26
misunderstandings in the print media, it is customary00:08:30
all over the world to consider both options correct,00:08:32
that is, they print both whiskey and whiskey,00:08:35
look at such things while00:08:39
our mash is heating up. Let's talk a few words about the00:08:42
distillation equipment on which00:08:43
we will00:08:45
carry out the distillation today. So00:08:47
whoever has seen the previous videos knows who00:08:50
hasn’t seen it, I’ll tell you that means the helmet we will00:08:53
do on a slow helmet distillation the helmet was00:08:55
given to me by the company Share of Angels00:08:58
this is one of the leading manufacturers00:09:01
in general it’s time for water boilers00:09:03
their main specialization is in the post-Soviet00:09:05
space yet but also Vinokur00:09:07
is not turnkey turnkey breweries huge00:09:10
distilleries are equipped by the guys Generally00:09:11
well done00:09:12
guys Hello again, thank you again, I’ll00:09:15
leave a link under the video to their website and00:09:19
they have a Youtube channel and you can go to their Youtube00:09:21
channel to check it out even00:09:23
if you buy nothing. Well,00:09:26
you’ll get aesthetic pleasure, go00:09:28
see it, you’ll like it, buy something.00:09:30
Well done guys. Hello guys, our helmet00:09:33
is called Kentucky really its volume I was00:09:36
not too lazy to measure it means with a swan00:09:39
neck exactly 42 liters someone will have00:09:42
a question Why copper means the principle of00:09:45
operation of00:09:46
the helmet is air deflection copper in00:09:51
fact the reasons are the main reasons00:09:53
only two the first reason is the huge00:09:56
thermal conductivity of copper the00:09:57
thermal conductivity of copper in four times00:10:00
better than iron and even better, gold is00:10:03
only slightly inferior to silver, which means the00:10:07
second reason copper very well00:10:10
absorbs sulfur compounds that00:10:12
are contained in our evaporating alcohol in00:10:15
steam, it00:10:16
collects sulfur compounds on itself,00:10:19
thereby purifying our final product.00:10:22
Why the helmet is so smart is precisely due to the00:10:25
large surface area helmet and00:10:27
volume, heat exchange occurs with the00:10:30
surrounding air and the rising00:10:33
alcohol vapors cool and00:10:36
flow smoothly back into the cube in the form of phlegm, and this00:10:38
happens time after time and only a small00:10:40
part of the vapor rises, the already purified00:10:43
vapor rises to the top and we00:10:45
condense them in the refrigerator again and00:10:47
collect00:10:48
this liquid cleaned here is the principle of00:10:52
operation of the helmet this is00:10:54
air reflux separate Hello I00:10:56
want to say to Alexey for his advice on00:11:00
working with the helmet he has been00:11:02
working with a copper helmet for many years he has a very00:11:05
worthy distillate Alexey hello to you00:11:07
And thank you00:11:09
So let's let off some extra steam00:11:18
and now we'll have a shirt work00:11:21
steadily, we are waiting for the first drops,00:11:23
well, this helmet is just starting to warm up,00:11:26
our temperature is 73 8 in the boiler is already 7300:11:31
8 So friends, we have the first drops00:11:34
and they are coming very abundantly, I am dropping in00:11:36
power00:11:37
by00:11:41
770 percent, I will set it00:11:43
now, I will look at the speed so that at an00:11:46
average speed take away I have00:11:47
nowhere to rush so that it doesn’t00:11:49
overheat00:11:51
I’ll tell you in the video about brandy so as not to00:11:54
overheat our mash I’ll slowly00:11:56
take it away at an average speed I’ll see00:11:59
if there is an00:12:00
intermittent stream in jerks it will still00:12:02
drop a little in power I’m00:12:05
collecting everything I think there’s no point in showing this whole00:12:07
thing now we’ll assemble it or00:12:09
We will show the end result by the amount of00:12:11
raw alcohol how much we managed to00:12:13
select, I will select to zero, I now put the00:12:18
04000:12:20
parrot alcohol meter right here, carefully00:12:23
insert it,00:12:32
then this one will jump. So we select to00:12:35
zero, straight to dryness, we select because there is a00:12:38
lot of labor involved, I want to take out the00:12:41
maximum amount of alcohol,00:12:43
make the maximum amount of whiskey from ours the show00:12:46
will come back Let's come back and show something else00:12:48
So friends, we have collected the first 12 liters of00:12:51
the distillate of our raw alcohol00:12:54
Let's00:13:02
actually pour it if I saw it, I did00:13:06
n't do it for the video And so, yes, I00:13:09
just wouldn't bother with the barrel, it would00:13:11
also flow onto the eye could determine00:13:13
how much displacement there is, but I need to clearly tell you00:13:21
the displacement, so I00:13:25
’m a little bothered by00:13:29
all these things. And how could it be like this?00:13:33
Let us collect another 12 liters. Let’s00:13:37
go back to the second distillation. I won’t00:13:39
waste your time, but I’ll00:13:42
tell you how many liters we collected00:13:45
we take the board dry, pour00:13:48
everything out the second distillation In a few00:13:51
days we will do it according to the schedule, I will look at the00:13:52
work in our own time, when we see you, you00:13:57
will definitely have it in this video00:14:03
So, friends, we have A few days passed00:14:06
after the first distillation, which means that we00:14:09
have 60 liters as a result of the first distillation00:14:11
raw alcohol 26 degrees, this is00:14:15
corrected for temperature,00:14:17
it means00:14:18
from this distillation and from last year of00:14:22
green malt. Who remembers making it? So,00:14:25
too, raw alcohol, I have it written here00:14:27
about00:14:28
35 liters from 04/27/22, more than a year has passed00:14:34
35 degrees strength, but I00:14:36
have now measured the strength there with the correction is00:14:38
about the same as here 26 Although00:14:41
here 26 is half There is something here with the00:14:44
correction Here we took it dry00:14:46
this time it’s three and a half that I was00:14:49
I turned it off it’s even more cloudy Yes there are more00:14:51
essential oils there than00:14:53
this one I stopped last year if00:14:56
my memory serves me right, around 1200:14:58
maybe 10 degrees in strength, that is, I didn’t00:15:01
take it all the way It’s much transparent00:15:03
now we’ll put it all together,00:15:05
pour the cube, turn on the heat and come back to00:15:09
you, we’ll tell you further what to do00:15:48
[applause]00:15:59
[applause]00:16:06
[applause ]00:16:07
[music]00:16:11
[applause]00:16:17
So I poured all the raw alcohol here, which means00:16:20
I added a little water, in theory, less than 3000:16:23
degrees when the strength of the fractions is so00:16:26
well separated, we can no longer dilute00:16:28
with water, but I didn’t have enough of it. I added00:16:30
a little water liters there, 25-30 liters of water here.00:16:33
daril stirred the whole thing turned on00:16:35
the heating to distill we will00:16:39
do the second distillation on our helmet also do the00:16:40
first thing on the helmet you know why there00:16:43
was new copper so that some kind of patina00:16:45
would form00:16:46
just start working on this equipment00:16:48
so I won’t be too smart about it00:16:51
I read a little bit of literature00:16:54
people advised something there from acquaintances00:16:56
who already work, but I’m not used to chasing the wind, I’ll00:17:00
work a little myself When there is00:17:03
some information to share, I00:17:04
can share from myself on working with this matter, and00:17:07
then I’ll share, well, in fact, we’ll00:17:10
take away the heads in a thin trickle and we’ll catching the00:17:13
alcohol shelf will level out I Well, I00:17:16
don’t know yet Well, how the neuromal worked one of the00:17:21
first distillations they did the patina there00:17:24
formed then cleaned it and then how to00:17:26
clean it while Studying the issue later I’ll00:17:28
definitely share this case00:17:31
Let’s come back, let’s talk about interesting00:17:35
points about whiskey, let’s talk in short00:17:36
Now I want to put 100 here00:17:38
Let’s come back soon, friends, many of you00:17:42
have heard when in Hollywood films00:17:44
some hero comes in and orders himself a00:17:48
scotch, pours him a glass of whiskey,00:17:51
I tell him where it came from, it means00:17:53
scotch, translated from English, it means00:17:55
Scottish and00:17:58
this is exactly a common noun00:18:01
when they call whiskey before scotch00:18:03
they want to emphasize their priority of00:18:05
creation of this drink, the Scots before00:18:07
the Irish And besides, this word is00:18:10
reserved scotch only for whiskey;00:18:12
all other products produced in00:18:15
Scotland are called Scottish, which means00:18:18
we figured it out. Yes, scotch is exactly a common00:18:20
noun for whiskey in Scotland, but in00:18:22
Russian it means00:18:25
scotch is also used as a common00:18:28
noun, but for a completely different subject,00:18:30
adhesive adhesive tape Yes, we call everything scotch tape,00:18:33
but not many people know that00:18:37
this name scotch tape was imposed on us in the00:18:40
late 80s and early nineties when the Americans00:18:42
brought us their American00:18:46
dream with jeans, there with powdered00:18:49
juices, chewing gum and the like,00:18:51
and today, except for Canada,00:18:54
America and post-Soviet space00:18:56
adhesive tape like adhesive tape Nobody knows,00:19:00
it means since we already started this topic I’ll finish the00:19:03
topic of adhesive tape for myself I started in the forest started00:19:06
reading it became interesting initially glue00:19:09
When they came up with adhesive tape it was applied00:19:11
only along the edges of the adhesive tape in the middle there00:19:14
was no glue that’s why the Americans called it00:19:17
scotch tape means Scottish Yes,00:19:20
I’ll repeat it again because at that time00:19:24
the Americans considered everyone Scottish,00:19:26
now they consider I don’t know all the Scots to be00:19:28
specific tight ends And at that time there were00:19:31
legends and anecdotes And Scottish00:19:34
stinginess was therefore called Scotch tape00:19:36
in Great Britain, but00:19:39
scotch tape is called sila tape, this is the name of the00:19:42
local manufacturer of00:19:44
scotch tape Yes and Great Britain imposed00:19:48
this name on another two dozen countries; there,00:19:51
half of Europe and Asia are called they know00:19:54
they don’t know what adhesive tape is, they know00:19:56
adhesive tape under the word strength tape. But00:19:59
in Germany, where they invented in 1882, in00:20:03
general, adhesive tape, it was00:20:05
then called leukoplast00:20:08
today it is called either00:20:10
leukoplast also or klebe bow adhesive00:20:13
tape, in principle, a slight00:20:16
departure from the topic of whiskey But it will slip00:20:19
through, we talked We'll be back soon00:20:24
So, friends, our00:20:26
heads have gone in a thin trickle, we are taking away00:20:28
no drop-by-drop selection from me, you00:20:31
won’t wait long, which means it’s returnable I’m00:20:35
very I like how the helmet works, it’s00:20:36
going well, the phlegm of the massive is00:20:39
returning en masse. The phlegm is coming back, which00:20:41
means the heads are moving away. We have 8283 in00:20:45
strength, we’ll take about two liters,00:20:49
closer to two liters, we’ll00:20:51
look at the palmar sample as soon as there are no more of00:20:53
these stony smells, a00:20:55
normal aromatic distillate will go, so00:20:58
we’ll change the container and we will select the body that is00:21:01
already in the barrel, we will pour whiskey into the barrel,00:21:02
we will press to select, we have selected a little more than00:21:04
two and a half liters of heads, the smell is already00:21:06
coming from a normal distillate. How to00:21:08
understand this, I will show you, I usually everyone knows Well,00:21:11
I will show you again, a couple of drops, grind and00:21:14
sniff, there is no acetone, there is no smell00:21:16
already bread like this Well, the grain00:21:20
distillate is already on its way,00:21:21
we’re changing the container. I’ve already00:21:24
raised everything, it was already 27 percent of00:21:27
the power, I took the head, I set it to 3700:21:29
percent, nominally a little faster, we’ll00:21:31
take it at speed, we take it up to 6000:21:34
percent in the stream of strength. So then I00:21:37
’ll change the container before 55, I’ll see if there are00:21:40
no tails It’s ok so as not to00:21:43
catch up with the reserve, I’ll also add it to00:21:45
the stage Let’s go back now the00:21:47
selection is stabilizing and at about00:21:50
one strength00:21:52
the strength will slowly decrease and so we select everything,00:21:54
nothing complicated, we are still00:21:56
selecting 12 liters in total, they took it away, it’s boring00:21:59
to sit with the operator, we’ll sit Let’s see how00:22:00
it is flowing thinks something grass I'll00:22:02
tell you something interesting means about the00:22:05
entertaining history of00:22:07
Irish whiskey Tell one00:22:09
life story it was a fact So in00:22:12
1875 on June 1800:22:16
there was a big whiskey fire it's00:22:19
called another way it's called00:22:21
Irish00:22:24
explain what it means on the night of On00:22:26
June 18,00:22:27
in the Liberty district, the Liberty district is in00:22:31
Dublin. Yes, in Ireland, that means00:22:33
two warehouses caught fire, now a00:22:35
warehouse with whiskey caught fire and next to it, a customs warehouse was00:22:37
also packed to capacity for the export of00:22:39
whiskey, both warehouses caught fire, no one now00:22:42
knows the reason, the very fact that the00:22:45
barrels began to explode and 800,000 liters of00:22:48
blazing whiskey poured out on the street of the00:22:51
Liberty district in Dublin, which means the00:22:55
first thing people saw was running, burning,00:22:59
there at the beginning there were geese running, Oral loons, there were00:23:04
ducks behind them, there were cows and pigs, the most00:23:09
slow pigs were blazing from the fire,00:23:13
so that all the pigs were burning they screamed,00:23:15
ran through the streets and behind them00:23:18
whiskey poured like burning lava, people when they00:23:21
immediately saw it started shouting that this was00:23:24
real Irish hell, but when they realized00:23:28
that it was whiskey. And then a simple person00:23:30
could not afford aged whiskey in an00:23:32
Oak barrel, which was all exported00:23:34
to money couldn’t afford them with00:23:38
pots and pans, I don’t know00:23:40
who, what was boots, they scooped up this lava,00:23:43
they tried to put out this burning whiskey,00:23:46
they tried to drink it, and other people started00:23:49
shouting that this was a real Irish paradise,00:23:53
and to this day, this great whiskey00:23:55
fire entered a story like Irish and00:23:59
Gray and Paradise at the same time, this is a real00:24:02
story and in 2014, with a reference to those00:24:06
events of 875, they released00:24:10
burning pig whiskey called or something00:24:13
like that, I’ll write the name here and00:24:15
write the translation Here’s an interesting story,00:24:18
look, about 18 liters of heart were taken away00:24:23
now it’s on 63 degrees for 10 years, but with a00:24:26
temperature correction of 60, it00:24:28
still doesn’t even smell like tails, that is, a00:24:30
very good worthy distillate comes out with00:24:32
tails a little, if00:24:35
you pick up the aroma just a little, it’s even00:24:37
normal for a barrel. Well, that is, they00:24:40
can even be said to be mandatory. You can catch a little bit.00:24:41
But so that Don’t miss, I00:24:45
’ll just change it to another container00:24:47
Let it flow here, that is, 18 liters of these00:24:50
We have it little by little, we’ll select00:24:52
degrees up to 55, I’ll00:24:55
look palm by palm by smell, be guided by00:24:59
your own experience, to your taste, organ00:25:02
sculpting, let’s sum up, we got 2000:25:06
with half a liter of 69-degree distillate,00:25:09
corrected for the strength of 66-plus00:25:12
degrees, we will dilute it to00:25:15
55 degrees and pour it into a barrel. Last00:25:18
time I did this with distillate and I00:25:20
liked the output. I got00:25:23
46 degrees of final strength, I didn’t dilute it with water.00:25:27
I didn’t make it in its pure00:25:29
form as it is in Amber, we00:25:31
used it with pleasure and it still00:25:33
exists. We also continue to use00:25:37
two words now and we will end our video in00:25:40
Scotland, a small cylindrical glass00:25:43
with a thick bottom is called Dream,00:25:46
it is from these glasses that the00:25:49
Scots prefer to drink whiskey, but Personally to me I00:25:52
prefer square glasses that are00:25:54
a little bit larger,00:25:57
but00:25:58
dream is also a portion of00:26:03
Scotch whiskey when ordering That is, if you00:26:06
Order Dream at the bar, they will00:26:10
pour you a little whiskey00:26:13
on the bottom of the glass, which translates as a sip But00:26:17
if you say gudren Order, they will pour you pour they will pour you00:26:23
pour00:26:26
whiskey00:26:35
not less than three fingers00:26:37
one glass I want to raise this glass to00:26:41
real friends with a real friend you don’t00:26:45
have to spend all evenings00:26:47
or drink alcohol every Friday a00:26:50
real friend can live a thousand00:26:53
kilometers away from you but you will know and00:26:55
feel that in any difficult00:26:58
difficult moment he will always be there stand behind00:27:02
your back and in moments of joy and00:27:05
happiness, and even more so will be next to you00:27:07
in general, the quality of the00:27:09
people around us00:27:11
manifests itself precisely in difficult moments00:27:14
when fate prepares fierce trials for us,00:27:18
presents cruel trials, many of00:27:21
our surroundings turn away, but not00:27:24
because they are bad, no And due to the00:27:28
fact that they are Weak and they all have00:27:31
enough of their own problems and worries, and as00:27:33
soon as a Man appears on the horizon00:27:35
with his difficulties and difficulties00:27:38
in life, he becomes toxic for them00:27:40
and this happens at the00:27:42
subconscious level with such people You can’t be00:27:44
offended And even more so stop00:27:47
communicating with them anymore, you just have to draw your own00:27:49
conclusions, but there are people who00:27:52
come to you for a second and say Brother,00:27:55
I don’t know how I can help you, I don’t know00:27:58
if I can help you, but know that I’m00:28:01
always there and my shoulder is always there with00:28:04
your shoulder, it is precisely such people who00:28:06
are called the word friend and if you00:28:09
have at least one such person in your life, you are00:28:11
very lucky, and if not,00:28:14
look for it. If you are a decent person, you will00:28:16
definitely find yourself a true00:28:18
friend, we choose our friends ourselves, and00:28:22
time leaves the best ones for you, brotherDescription:
Приготовление виски. (полный технологический цикл производства). Ранее мы прорастили солод, высушили его на сделанной нами сушилке, и сварили сусло для виски. В этом ролике мы "сварим" виски, и зальем его в дубовую бочку. А так же вы узнаете как различать разновидности виски при покупке в магазине, и занимательные факты из истории виски, и много другой полезной информации. Приятного просмотра. мой канал в Яндекс Дзен https://dzen.ru/id/6204df048fad4313de67888c мой канал в Telegram https://t.me/kramartelegram чат в Telegram https://t.me/kramarchat вопросы (по технологии приготовления тех или иных напитков) задавайте здесь! почта для связи [email protected] (только для коммерческих запросов) _______________________ ДОЛЯ АНГЕЛОВ __________________________ официальный сайт компании "ДОЛЯ АНГЕЛОВ" https://dolya-angelov.ru/ ютуб-канал компании "ДОЛЯ АНГЕЛОВ" https://www.youtube.com/@Dolya-angelovRu/featured _________________________________________________________________________ Так-же смотри по ссылке: ВИСКИ - от зерна до стакана! часть1(ПРОРАЩИВАНИЕ СОЛОДА) https://www.youtube.com/watch?v=4aDfTUKP3Yg ОБЗОР МОЕЙ ВИНОКУРНИ https://www.youtube.com/watch?v=HC2YjMMJRec ВИСКИ - от зерна до стакана! часть2 (ВАРИМ СУСЛО) https://www.youtube.com/watch?v=hWs07mm9I20 ВИСКИ - от зерна до стакана! часть3 (ПЕРВАЯ ПЕРЕГОНКА) https://www.youtube.com/watch?v=phSHm-DaSes ВИСКИ - от ЗЕРНА до СТАКАНА! (ПРОДОЛЖЕНИЕ ЭКСПЕРИМЕНТА) https://www.youtube.com/watch?v=ZEgRVQXEOik ОФОРМЛЕНИЕ ВИНА (розлив, укупорка, этикетка) https://www.youtube.com/watch?v=gv54a14b5vc ОФОРМЛЕНИЕ ДОМАШНИХ НАПИТКОВ (розлив, укупорка, этикетка) https://www.youtube.com/watch?v=RvAhCldRsi8 ШАМПАНСКОЕ - технология приготовления в домашних условиях (часть1). https://www.youtube.com/watch?v=orLmNcgwgfc ШАМПАНСКОЕ - технология приготовления в домашних условиях (часть2) https://www.youtube.com/watch?v=pPJSzAnmKmc ШАМПАНСКОЕ - технология приготовления в домашних условиях (часть3 - завершение) + САБРАЖ! https://www.youtube.com/watch?v=cDZsj6G7S_c ДРОЖЖИ – "клонирование" дорогих штаммов в домашних условиях. https://www.youtube.com/watch?v=SM3YtKZCgLM САМОГОН ИЗ РИСА.ТРИ ВИДА. 600 ЛИТРОВ БРАГИ (СОЛОД, КОДЗИ, ФЕРМЕНТЫ) ЧАСТЬ 1 https://www.youtube.com/watch?v=UmxAxUUi9f0 КОНЬЯК - технология приготовления в домашних условиях. https://www.youtube.com/watch?v=YOKIQ9_dZKk ЧАЧА - технология приготовления самогона на виноградных выжимках https://www.youtube.com/watch?v=wfwGvoyYXZ0 ВИНО из 1 тонны винограда (часть 1) https://www.youtube.com/watch?v=E3M1DoSMNHY ВИНО из 1 тонны винограда (часть 2) https://www.youtube.com/watch?v=bi9Q3k-Z-6A ВИНО - снятие с осадка (часть 3) https://www.youtube.com/watch?v=YhqSHNrNy7c САМОГОН ИЗ КУКУРУЗЫ - осахаривание солодом. БУРБОН. АМЕРИКАНСКИЙ ВИСКИ. ЧАСТЬ1 AMERICAN WHISKEY. https://www.youtube.com/watch?v=QvuAYztZWAM обзор на Steyr AUG (Armee Universal Gewehr -армейская универсальная винтовка от Steyr-Mannlicher) https://www.youtube.com/watch?v=HyvufJa9iOQ обзор ППШ (пистолет-пулемёт Шпагина), он же "ПаПаШа" https://www.youtube.com/watch?v=frxc2UHEmH0
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