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Dajcie napisy w języku polskim,

Did you make that video?

This is me mentally preparing for the Great Moment where shtf!

Having issues with links and website.

Its not just this channel its several others as well. I feel like every answer to every question is so vague and not helpful

Dude…..that’s way too complicated for gen z or millennials.

The best …. Old school…. Wish I could go and learn … 6 months who’s this legend…. Oooh amazing .

5 minutes of gum bumping before getting to the point of the vid that is only 8 minutes long. SMH

I use fore shots to clean my AK after range day😅

Nothing like finding gems on RUclips I could listen to the professor all day

Am unsuccessfully attempting to find Part 2. Can you kindly post a link here. Thanks in advance.

Great job sir. Thanks a million. Learning a lot from this channel.

I've heard baking soda works as well in a pinch.

That is a nice little still. What do they call it?

So the recipe was for a 6 gallon mash. Did you double it up for the 15 gallon capacity?

I was thinking about making and selling some of these. Can’t really compete with 30 bucks.

Yes please show me how to make moonshine from nature using everything natural thanks sir Jim

Thank you for the info !!!!

Thanks for dispelling these myths. I think what a lot of people think is methanol is actually mixed low molecular weight esters, ketones (acetone) and other solvent smelling components.

I watched the first video, then this one. I'm buying one! I will be grinding corn and oats for my old horses who can't chew any more. Senior horse feed is too expensive and contains too much wheat chaff and soy. Thank you SO much for helping me decide!

Yessir

Thanks Cyrus, very informative...

I recently bought a vevor still, the vevor website is a Mexican company

Just finished doing this. It was actually a lot easier than I thought it would be. Thank you so much for sharing this.

Good job!

I got a question. I’m new to moonshining but I have figured out the basics. But can you mash in and let ferment I your pot and when done just run it?

Will this work using everclear instead of moonshine?

This is nonsense.....I'm gonna run this by Alan Bishop, and find the truth. I saw buddy's video, and he solely bases this on ONE paper that flies in the face of ALL conventional knowledge of the subject. If this were true the whole distilling industry would be flipped upside down, and due to safety concerns would be shut completely until new safety protocols were developed. Also....where are all the dead and blind people, from home and commercial distillations, due to being "wrong" over the past several centuries? Yeah.....exactly.

I NEW IT........😂😂

I go top to bottom ,my whisky is gorgeous.😊

Great vid!

Hey Cyrus. Have you ever tried using still flavoured mineral water too proof down and add flavour to your moonshine ? South Wales UK.

How should I run my arm from the pot cap to the thumper, going up to the thumper or running down or just straight across like the ones from other still companies? I'm building my first 60 gallon copper still and this is the last step I have left is how should I run my pot arm.

I had forgotten about the temp adjust chart you made! It's easier than finding the calculator. Thanks!

Excellent little video for a second year newbie like me. My pH was 2.78 I didn't have any potassium bicarbonate but I used baking soda and it worked well the yeast are going crazy again. It's about time I'm running low hehe.

Well done Cyrus, great alternative and as you rightly say there's no rinsing after, The one I have is chemsan its exactly the same as star san, as you say its quite expensive, bought mine on eBay. South Wales UK.

I see that the guy you and your wife insisted was an ID10T on MeWe invented the world's first open source smart still controller system. Totally debunks everything that you and her said about him. 😅😂😅😂

Where is this glass company located

Thank you my man!!!!! I'm gonna swing by and see you this week and get your help on a sacrificial run!

For beginners: start with fruit... when starting off you're doing small batches anyway so its not that much more expensive. For a mash simply get 1lb of fruit per gallon of water and 1 lbs of sugar per gallon of water. I use frozen fruit from Walmart (7lbs) and 6 to 8 lbs of sugar depending on the sugar content of the fruit i choose. Then i just boil the water to melt the sugar (2 to 3 gallons of water), pour that on top of the fruit and mush that up with a mashed tater smasher 😂... add peptic enzymes when temp is right then add yeast when temp is right... wiat for a week and bingo perfect mash every single time... i use an 8 galoon pot still and get 1.5 gallons proofed to 80 or 90 per run

What about city water with cloren

Thanks!

Yeah I need more ph packs

Lotta good information, Cyrus, thanks man

Instead of using wild yeast, can you use distillers yeast?

What is the wild yeast?

Never ask a question in a forum without knowing your starting gravity and final gravity. Always like your videos Cyrus.

Why. Can I. Not. See. The. Video. It is all black

I'm just starting out an trying to find somebody to learn from,this video made me subscibe,thanks for the info👍