1 00:00:05,906 --> 00:00:09,041 [narrator] this time on moonshiners... 2 00:00:09,043 --> 00:00:10,909 -[mark] now, them's happy cows. -[digger] well, hello, girls. 3 00:00:10,911 --> 00:00:12,778 Any of y'all got any whey? 4 00:00:12,813 --> 00:00:16,715 -[mark laughs] -mark he's been skeptical about making some milk liquor. 5 00:00:16,784 --> 00:00:20,019 But I think we might onto the next big thing for the liquor world. 6 00:00:20,087 --> 00:00:22,221 [mark] damn milk. God almighty. 7 00:00:22,289 --> 00:00:25,958 250, 250, 250. That's 750 gallons. 8 00:00:25,960 --> 00:00:28,060 Now that we have this sea-aging process, 9 00:00:28,128 --> 00:00:30,696 I want to do something that nobody's ever done before. 10 00:00:30,698 --> 00:00:32,331 I wanna do manglier tea whiskey. 11 00:00:32,399 --> 00:00:34,099 Can't let anything stick to this pot. 12 00:00:34,101 --> 00:00:36,301 You cannot scorch this. 13 00:00:36,303 --> 00:00:37,803 Man, are you serious? 14 00:00:37,805 --> 00:00:38,970 Ready, jerry? 15 00:00:38,972 --> 00:00:41,740 Just got a big order from a guy in south carolina. 16 00:00:41,742 --> 00:00:44,410 He wants 60 gallons of flavored-infused vodka. 17 00:00:44,412 --> 00:00:46,578 We've got alcohol now, jerry. 18 00:00:46,647 --> 00:00:47,746 We getting there. 19 00:00:47,748 --> 00:00:49,048 Whoo! 20 00:00:50,184 --> 00:00:51,150 There's something not right about it. 21 00:00:51,152 --> 00:00:52,551 [bleep] 22 00:00:53,854 --> 00:00:57,089 [man] this is how we make the moonshine! 23 00:01:03,064 --> 00:01:07,099 I can't imagine whatever gave you the idea that you can ferment milk. 24 00:01:07,134 --> 00:01:09,101 I read too much. 25 00:01:09,103 --> 00:01:10,569 [narrator] in cocke county, tennessee, 26 00:01:10,571 --> 00:01:13,972 After successfully convertin milk into alcohol, 27 00:01:13,974 --> 00:01:17,943 Mark and digger head out in search of more of the raw ingredient. 28 00:01:17,945 --> 00:01:19,311 What's the name of this place we're going? 29 00:01:19,313 --> 00:01:20,979 -Sweetwater valley-- -[digger] sweetwater valley-- 30 00:01:20,981 --> 00:01:22,681 -Dairy, -dairy. 31 00:01:22,683 --> 00:01:27,119 You know, digger and I, we learned that once you separate the curds from whey, 32 00:01:27,154 --> 00:01:30,089 That actually you can ferment milk whey. 33 00:01:30,124 --> 00:01:32,991 -The whey is where the sugar is still in, right? -Yep. 34 00:01:33,027 --> 00:01:35,694 We're gonna get it right down here, I do believe. 35 00:01:35,762 --> 00:01:39,698 If we're gonna upscale this, we're gonna have to have a whole lot more whey. 36 00:01:39,700 --> 00:01:43,602 So today, we're making a field trip to sweetwater valley farm. 37 00:01:43,604 --> 00:01:45,971 They've got a big cheesemaking factory. 38 00:01:45,973 --> 00:01:47,039 They'll have plenty of whey. 39 00:01:47,041 --> 00:01:50,209 Look at that damn outfit. Now, them's happy cows. 40 00:01:51,112 --> 00:01:52,311 [digger] well, hello, girls. 41 00:01:52,313 --> 00:01:53,979 Any of y'all got any whey? 42 00:01:53,981 --> 00:01:55,313 [cow mooing] 43 00:01:55,315 --> 00:01:58,750 -They're kind of like us, they're slick and fat. -[laughs] 44 00:01:58,785 --> 00:02:01,587 [digger] you know, we pulled in, there's cattl for days around here. 45 00:02:01,589 --> 00:02:04,957 If you're gonna be a dairy cow, you wanna be at this place. 46 00:02:04,959 --> 00:02:07,860 You got it going on if you get born into this tribe. 47 00:02:07,928 --> 00:02:10,095 -[john] what do you say, guys? -How you doing? 48 00:02:10,097 --> 00:02:12,097 -Well, hey, john. -[john] what're y'all into? 49 00:02:12,133 --> 00:02:13,866 Well, I've never met john. 50 00:02:13,868 --> 00:02:15,868 Digger has been here before 51 00:02:15,936 --> 00:02:19,271 He knows who we are and he... He knows what we do. 52 00:02:19,273 --> 00:02:20,806 You all make cheese here, don't you? 53 00:02:20,808 --> 00:02:21,974 We do. 54 00:02:21,976 --> 00:02:24,042 That means you got a bunch of whey, don't you? 55 00:02:24,044 --> 00:02:25,677 We've got a little bit of whey. 56 00:02:25,679 --> 00:02:27,279 Well, we'd like to have a little of it. 57 00:02:27,281 --> 00:02:29,548 You got hogs you're feeding or what? 58 00:02:29,616 --> 00:02:31,216 Yeah, let... Let's go with that. 59 00:02:31,285 --> 00:02:32,251 [mark laughs] 60 00:02:32,253 --> 00:02:33,318 How much whey are you needing? 61 00:02:33,354 --> 00:02:34,953 I don't know, depends. 62 00:02:35,022 --> 00:02:36,855 How much you produce a day? 63 00:02:36,857 --> 00:02:39,158 A semi-load. 50,000 pounds. 64 00:02:39,160 --> 00:02:40,759 [mark] 50,000 pounds? 65 00:02:40,761 --> 00:02:43,195 We were just thinking about maybe one of them totes full of it. 66 00:02:43,230 --> 00:02:45,898 -The plastic totes. -The big 275 gallon totes. 67 00:02:45,900 --> 00:02:48,133 You reckon you'd let a man talk you out of that much? 68 00:02:48,135 --> 00:02:49,201 We can do that probably. 69 00:02:49,236 --> 00:02:50,769 Let's go see what you need. 70 00:02:50,771 --> 00:02:52,037 All right, we'll follow you, john. 71 00:02:52,039 --> 00:02:53,372 Let's go up the road here. 72 00:02:53,741 --> 00:02:58,777 For making cheese, we'll produce about 4,800 gallons of whey. 73 00:02:58,779 --> 00:03:01,613 And we normally feed it bac to our animals 74 00:03:01,615 --> 00:03:04,316 Since it's a pretty good source of energy and protein. 75 00:03:04,318 --> 00:03:05,984 Why are you not using corn? 76 00:03:05,986 --> 00:03:08,387 Well, everybody uses corn. We wanna be different. 77 00:03:08,389 --> 00:03:09,655 Well, I've been reading a little bit. 78 00:03:09,657 --> 00:03:12,591 -There's a few places trying to make vodka. -That's right. 79 00:03:12,593 --> 00:03:15,093 They're actually making a vodka out of it over in europe. 80 00:03:15,095 --> 00:03:16,995 They're several places in... 81 00:03:17,064 --> 00:03:21,800 In the european nations that make a liquor out of whey. 82 00:03:21,802 --> 00:03:23,769 So, you know, people want something new. 83 00:03:23,804 --> 00:03:25,737 It may be the next big thing 84 00:03:25,739 --> 00:03:27,839 How many head of cattle do you milk in here? 85 00:03:27,841 --> 00:03:29,741 [john] we're milking about 1,600. 86 00:03:29,743 --> 00:03:31,109 -That's right smart. -1,600? 87 00:03:31,145 --> 00:03:32,978 -Wow. -[digger] that's a big deal. 88 00:03:33,013 --> 00:03:36,148 John says they're milking 1,600 head of cattle. 89 00:03:36,150 --> 00:03:39,384 That's a tremendous amount of whey, a few hundred gallons. 90 00:03:39,386 --> 00:03:41,153 That's not gonna tax him too bad. 91 00:03:41,155 --> 00:03:42,788 [john] come on in, guys. 92 00:03:42,856 --> 00:03:44,823 [digger] well, I can see this is where I need to be. 93 00:03:44,891 --> 00:03:47,326 [mark] wow, that's insane. 94 00:03:56,203 --> 00:03:57,970 Well, they're ready to get her maxed in. 95 00:03:57,972 --> 00:04:00,739 We're gonna cook some rye. 96 00:04:00,774 --> 00:04:02,808 [jerry] let's get to her and get her done. 97 00:04:02,810 --> 00:04:06,144 Me and jerry, we just got a big order from a guy in south carolina. 98 00:04:06,213 --> 00:04:08,814 He wants 60 gallons of flavored-infused vodka. 99 00:04:08,816 --> 00:04:11,049 Charleston gold rice. 100 00:04:11,051 --> 00:04:13,919 Basically, what we're doing is a flavored-infused vodka. 101 00:04:13,954 --> 00:04:15,754 He wants six different flavors, 102 00:04:15,756 --> 00:04:19,491 But he wants his base mash to be made out of this carolina gold rice. 103 00:04:19,559 --> 00:04:22,160 One of the first domesticated type of rices in this area. 104 00:04:22,229 --> 00:04:26,231 Maybe why he's want it so bad is this stuff here's got a lot of earth tones to it, 105 00:04:26,233 --> 00:04:27,699 -Kind of a nutty flavor. Yeah. -Nutty. Nutty flavor. 106 00:04:27,735 --> 00:04:29,935 You know, pretty much you can make a vodka out of anything. 107 00:04:29,937 --> 00:04:32,237 So this customer here, he said, even as a kid, 108 00:04:32,239 --> 00:04:34,072 That's he wanted the base mash made out of. 109 00:04:34,141 --> 00:04:35,941 Let's mash it in, son. 110 00:04:38,512 --> 00:04:40,912 We got her burning, bud. Come on, let's get her up there and get her hot. 111 00:04:40,914 --> 00:04:42,614 That's some cold ice water, buddy. 112 00:04:42,649 --> 00:04:44,149 Whoo. 113 00:04:44,151 --> 00:04:46,785 We gonna mash in six barrels of mash of the rice that we've got. 114 00:04:46,820 --> 00:04:48,486 That's two runs on this pot 115 00:04:48,488 --> 00:04:52,090 And that's gonna give us about 15 gallons per run, 30 gallon output 116 00:04:52,092 --> 00:04:55,160 By the time we temper it down, that's gonna give us our 60 gallons of product 117 00:04:55,228 --> 00:04:56,662 That we need to deliver to this guy. 118 00:04:56,697 --> 00:04:57,863 [mike] oh, [bleep]. 119 00:04:57,898 --> 00:04:59,698 We're gotta have a bigger stirring stick. 120 00:04:59,766 --> 00:05:01,767 I got the short end of the stick, jerry! 121 00:05:01,835 --> 00:05:04,703 When you're boiling down grains that's got starch in it, 122 00:05:04,771 --> 00:05:07,439 You can't just pour your gra in there and fill it up with water, yeast, and sugar 123 00:05:07,507 --> 00:05:08,773 You've gotta cook this stuff down. 124 00:05:08,775 --> 00:05:10,809 -I've got the bottom. You ready? -You've got her bottom. 125 00:05:10,811 --> 00:05:13,645 You gotta extract the starch out of this grain 126 00:05:13,647 --> 00:05:15,514 And turn it into a consumable sugar 127 00:05:15,582 --> 00:05:17,916 So you can ferment it and get all the flavors 128 00:05:17,918 --> 00:05:20,986 And all the natural sugars out of the grain that you're working with. 129 00:05:20,988 --> 00:05:22,554 We'll pour it into the filter. 130 00:05:23,791 --> 00:05:25,557 Mmm! It puked on me. 131 00:05:25,625 --> 00:05:27,292 About ready to pour over. 132 00:05:27,294 --> 00:05:29,127 Let's do it to it, baby. 133 00:05:29,129 --> 00:05:32,664 Our customer, you know, he's a pretty big high-roller in a lot of different things. 134 00:05:32,666 --> 00:05:34,800 With these 60 gallons, if he's satisfied with it, 135 00:05:34,802 --> 00:05:37,102 He could be a potential big buyer for us 136 00:05:37,137 --> 00:05:39,137 And could keep us set for a long time. 137 00:05:39,139 --> 00:05:40,806 [mike] smoking! 138 00:05:40,874 --> 00:05:44,176 You know, around the end of the season last year, 139 00:05:44,211 --> 00:05:46,678 We had our stash house compromised. 140 00:05:46,680 --> 00:05:49,014 It's a risky move to be set up inside. 141 00:05:49,016 --> 00:05:51,983 But time is not on our side here anymore. 142 00:05:51,985 --> 00:05:54,753 We've gotta make a big run, put some money in our pocket, 143 00:05:54,821 --> 00:05:56,321 So we can set up for the winter. 144 00:05:56,323 --> 00:05:58,824 I'd say this pot is ready for damn sugar, don't you? 145 00:05:58,826 --> 00:06:00,625 It is ready for sugar. 146 00:06:00,627 --> 00:06:04,663 You know, we're gonna mix an extra 50 pounds of sugar to each barrel that we've got. 147 00:06:04,665 --> 00:06:08,500 We want as much alcohol by volume in these barrels that we can possibly use 148 00:06:08,502 --> 00:06:09,968 'cause we gotta have it to make this order. 149 00:06:09,970 --> 00:06:11,536 Tell you what, we ain't got no room for air. 150 00:06:11,538 --> 00:06:13,305 We're cutting it really damn close. 151 00:06:13,307 --> 00:06:16,808 We've mashed in just enough to do what this guy's asking for. 152 00:06:16,843 --> 00:06:18,210 That's all we can do. 153 00:06:18,245 --> 00:06:20,345 If we start screwing up and having a lot of issues-- 154 00:06:20,381 --> 00:06:21,646 -We're done. -...We're sunk. 155 00:06:21,648 --> 00:06:23,815 I tell you what, me and jerry's never done this before. 156 00:06:23,817 --> 00:06:26,251 We've got six different flavors to do at one time. 157 00:06:26,253 --> 00:06:29,087 That's a big order to fulfill but we intend to get it done. 158 00:06:29,089 --> 00:06:30,956 A lot of mash, ain't it, brother? 159 00:06:30,958 --> 00:06:33,191 That's 300 gallons worth of mash right there. 160 00:06:33,193 --> 00:06:35,260 Hurry up and wait, let it work off. 161 00:06:48,041 --> 00:06:50,175 [craig] how do you like my little spot right here? 162 00:06:50,177 --> 00:06:53,378 [richard] I love it, man, it's beautiful but where are we? 163 00:06:53,380 --> 00:06:54,846 [craig] in the middle of nowhere. 164 00:06:54,915 --> 00:06:57,783 [narrator] in iberia parish, louisiana 165 00:06:57,785 --> 00:07:00,886 Richard returns to a friend's houseboat 166 00:07:00,888 --> 00:07:03,555 Where he's sea-aging a barrel of prized liquor. 167 00:07:03,623 --> 00:07:04,689 [craig] that's it? 168 00:07:04,691 --> 00:07:07,092 [richard] in plain sight, hidden in plain sight. 169 00:07:07,094 --> 00:07:08,960 [craig] look like firewood, you had a log in front of it. 170 00:07:09,029 --> 00:07:10,929 There it is. 171 00:07:10,931 --> 00:07:14,166 A little while ago, I got the chance to go work with mark and digger. 172 00:07:14,168 --> 00:07:16,435 [mark] it oughta be really good liquor right about now. 173 00:07:16,437 --> 00:07:18,103 I did some cherry cognac with them. 174 00:07:18,272 --> 00:07:21,740 It was much lighter coming in here when it was just cherries and sugarcane. 175 00:07:21,742 --> 00:07:23,074 [mark] you ain't [bleep]. 176 00:07:23,076 --> 00:07:24,943 [richard] I brought some of that back with me. 177 00:07:24,978 --> 00:07:26,611 It's been sitting on a houseboat doing a sea-aging. 178 00:07:26,613 --> 00:07:28,780 I wanna taste this thing. 179 00:07:28,849 --> 00:07:31,817 It was a really good liquor before we put it in the barrel. 180 00:07:31,819 --> 00:07:34,386 And I'm anxious to see what it's like when we take it out of the barrel. 181 00:07:34,454 --> 00:07:35,854 Here, taste that. 182 00:07:35,856 --> 00:07:37,122 -Give it the first taste test. -Look at that color in the sun. 183 00:07:37,124 --> 00:07:38,723 [richard] nice amber color. 184 00:07:38,725 --> 00:07:40,926 In the past, we've used toasted oak chips 185 00:07:40,928 --> 00:07:43,695 And things like that to get a brown color in the liquor 186 00:07:43,763 --> 00:07:45,797 But this is the first time I've actually gone through 187 00:07:45,866 --> 00:07:48,033 A process of aging liquor in a barrel properly. 188 00:07:48,068 --> 00:07:49,601 [craig sniffs] I smell... 189 00:07:49,603 --> 00:07:51,069 Money. 190 00:07:51,071 --> 00:07:52,804 That first, number one. 191 00:07:52,806 --> 00:07:54,539 But I can smell the cherry. 192 00:07:56,677 --> 00:07:59,211 I expected to taste the cherry in this, definitely. 193 00:07:59,213 --> 00:08:02,848 But the notes of the barrel definitely come through 194 00:08:02,850 --> 00:08:04,649 Because it's different than when we put it in there. 195 00:08:04,651 --> 00:08:07,319 This is real, real, real good. 196 00:08:07,321 --> 00:08:11,723 Any whiskey, any brandy, has to sit up for three years, 197 00:08:11,791 --> 00:08:13,091 Four years, some five years. 198 00:08:13,093 --> 00:08:15,594 But mark and digger taught m about sea-aging, 199 00:08:15,596 --> 00:08:18,830 Putting a barrel on a vessel so it ages faster. 200 00:08:18,899 --> 00:08:21,199 This is what six months did? That big difference. 201 00:08:21,268 --> 00:08:23,835 Just those slow, repetitive movements. 202 00:08:23,837 --> 00:08:26,071 I never wanted to do any barrel-aging 203 00:08:26,106 --> 00:08:29,074 Because you have to wait so long and I get impatient. 204 00:08:29,142 --> 00:08:30,208 After a couple of years, I'm gonna be like, 205 00:08:30,210 --> 00:08:32,110 "no, man, we're drinking this right now." 206 00:08:32,112 --> 00:08:36,214 But I can give my customers the exact same results 207 00:08:36,250 --> 00:08:38,550 By putting it on a houseboa for six months. 208 00:08:38,552 --> 00:08:40,185 I can wait six months. 209 00:08:40,187 --> 00:08:43,788 I think we get $8,000 for that 30 gallons right there. 210 00:08:43,790 --> 00:08:46,024 Well, hell, if it's like that, we should make some of our own. 211 00:08:46,092 --> 00:08:48,960 We should, man. I've been thinking of doing something different, man. 212 00:08:49,029 --> 00:08:50,762 Well, what you been thinking about doing? 213 00:08:50,764 --> 00:08:53,164 About a year ago, we made a manglier tea moonshine 214 00:08:53,166 --> 00:08:55,267 And it's been one of our best sellers since then. 215 00:08:55,269 --> 00:08:57,102 All right, the moment of truth. 216 00:08:57,104 --> 00:08:58,837 Our winner is... 217 00:08:58,839 --> 00:09:00,071 Richard. 218 00:09:01,275 --> 00:09:04,109 -Congratulations, brother. -Wow. 219 00:09:04,144 --> 00:09:05,477 What did you use to make that? 220 00:09:05,545 --> 00:09:08,013 This is actually a tea, I fermented a tea. 221 00:09:08,015 --> 00:09:12,117 Manglier tea is an indigenous plant to my state, louisiana. 222 00:09:12,119 --> 00:09:14,886 It's delicate, it's floral, it's fruity. 223 00:09:14,888 --> 00:09:17,556 I love how it felt on my palette. 224 00:09:17,624 --> 00:09:19,791 I've been thinking about taking some of that manglier tea 225 00:09:19,793 --> 00:09:21,092 And that corn, 226 00:09:21,094 --> 00:09:23,862 And, man, mixing them two together and doing something. 227 00:09:23,864 --> 00:09:25,864 Oh, that would be awesome. 228 00:09:25,899 --> 00:09:27,499 I'm gonna take two really good recipes 229 00:09:27,501 --> 00:09:29,167 We're gonna merge them together. 230 00:09:29,169 --> 00:09:31,836 We're gonna put them into this barrel and come up with something special. 231 00:09:31,838 --> 00:09:34,272 Everybody's gonna love this 232 00:09:42,716 --> 00:09:46,051 [john] yeah, they're about finished with the first vat of the day. 233 00:09:46,053 --> 00:09:49,321 How many gallons of raw milk do you start with in this vat? 234 00:09:49,323 --> 00:09:51,623 -[john] 3,000 gallons. -[mark] 3,000 gallons. 235 00:09:51,625 --> 00:09:53,892 We end up with about 2,500 pounds of cheese. 236 00:09:53,894 --> 00:09:56,928 What do you actually do with your whey once you have it? 237 00:09:56,930 --> 00:10:02,100 [john] we send it all back to the barn and we feed young stock with it. 238 00:10:02,102 --> 00:10:06,204 Now, initially over here, you heat that raw milk and do you put some... 239 00:10:06,206 --> 00:10:10,475 -[john] we put cultures in it. -...Cultures in it to start the curdling process. 240 00:10:10,543 --> 00:10:14,379 And, uh, take it up to about 90 degrees fahrenheit. 241 00:10:14,414 --> 00:10:17,148 About 30 minutes after he puts the rennet in, it'll be set. 242 00:10:17,150 --> 00:10:18,917 It'll be a solid mass. 243 00:10:18,919 --> 00:10:20,752 -Kind of like your vinegar did. -The vinegar did, yeah. 244 00:10:20,754 --> 00:10:22,854 Cause it to coagulate. 245 00:10:22,856 --> 00:10:26,858 Now, right in here, this big heated tank holds 3,000 gallons of milk. 246 00:10:26,860 --> 00:10:29,928 Then, they'll dump some enzymes in there, 247 00:10:29,930 --> 00:10:34,399 Which start the coagulation of the fats and the solids to make the curds. 248 00:10:34,401 --> 00:10:36,568 Then after that, drain the whey off 249 00:10:36,636 --> 00:10:38,970 And it heads up to where we need to go get it at. 250 00:10:38,972 --> 00:10:42,140 -Kind of like walking into an operating room. -It is pretty much. 251 00:10:44,845 --> 00:10:46,243 [john] fellas, that's whey. 252 00:10:46,245 --> 00:10:48,647 And our curds are a little heavier so they're on the bottom. 253 00:10:48,715 --> 00:10:50,949 Today, we're at sweetwater valley farms. 254 00:10:50,951 --> 00:10:52,951 They're a great, big dairy operation 255 00:10:53,019 --> 00:10:54,886 We want some whey to try to make liquor out of it. 256 00:10:54,921 --> 00:10:57,188 [john] all we're doing, we're cooking. 257 00:10:57,257 --> 00:11:02,160 So we take the temperature up, and that just makes the curds expel that much more whey. 258 00:11:02,228 --> 00:11:03,728 And that's what you want right there. 259 00:11:03,797 --> 00:11:05,130 -[mark] oh, yeah. -[digger] how about that? 260 00:11:05,198 --> 00:11:06,831 [mark] it's very tender, though, isn't it? 261 00:11:06,833 --> 00:11:08,266 [john] very tender. So they're fragile now. 262 00:11:08,334 --> 00:11:09,734 They'll just... They'll crush. 263 00:11:09,736 --> 00:11:11,936 [digger] so, you know, this big stirrer, 264 00:11:12,005 --> 00:11:15,040 It's coming around and it whips the curds up off the bottom 265 00:11:15,075 --> 00:11:16,141 Where they're heavy and sink 266 00:11:16,143 --> 00:11:18,109 And you can just reach in and get them. 267 00:11:18,145 --> 00:11:21,680 It's the same thing that we had produced on a smaller scale. 268 00:11:21,748 --> 00:11:23,314 John, we appreciate the grand tour. 269 00:11:23,316 --> 00:11:27,552 You know, we toured the farm and saw a lot. 270 00:11:27,554 --> 00:11:29,821 Now comes the $64,000 question. 271 00:11:29,823 --> 00:11:32,257 How do you feel about us maybe getting a tote of your whey? 272 00:11:32,259 --> 00:11:34,659 Well, I think we can work it out. 273 00:11:34,695 --> 00:11:36,628 I think we can trade on that a little bit. 274 00:11:36,630 --> 00:11:39,164 -Oh, ain't no doubt in my scientific mind. -Let's get it done. 275 00:11:39,232 --> 00:11:41,299 -We appreciate you. -All right, we got a deal. 276 00:11:41,301 --> 00:11:43,601 We'll send the young man down here to pick a tote up. 277 00:11:43,603 --> 00:11:46,004 -Thank you for your hospitality, sir. -You're welcome. 278 00:11:46,006 --> 00:11:49,307 The way it stands, you know, we're getting they whey for free. 279 00:11:49,375 --> 00:11:53,078 But, you know, we'd like to give a gift for a gift. 280 00:11:53,080 --> 00:11:55,213 So we'll give him a little sample of alcohol, as well. 281 00:11:55,248 --> 00:11:59,918 If the situation warrants it, and this liquor turns out good. 282 00:11:59,920 --> 00:12:02,287 We might have an ongoing friendship here, 283 00:12:02,289 --> 00:12:04,556 Coming and getting some whey out of his way. 284 00:12:14,401 --> 00:12:16,935 [richard] it's a lot of tea, man. 285 00:12:17,871 --> 00:12:19,738 Now that we have this sea-aging process, 286 00:12:19,740 --> 00:12:22,006 I wanna do something that nobody's ever done before. 287 00:12:22,075 --> 00:12:23,875 So I wanna do manglier tea whiskey. 288 00:12:23,877 --> 00:12:27,078 [craig] oh, man, why you gotta put so much? 289 00:12:27,147 --> 00:12:30,949 Manglier is a herb that grows wild around here. 290 00:12:30,984 --> 00:12:32,717 It's good for respiratory ailments and infection. 291 00:12:32,753 --> 00:12:35,954 [craig] I forgot how much hard work making moonshine is. 292 00:12:35,956 --> 00:12:39,157 [richard] yeah, but you're about to do it on another level today. 293 00:12:39,159 --> 00:12:42,827 We're gonna have to make 2,000 gallons of a manglier tea corn mash. 294 00:12:42,829 --> 00:12:44,496 I've never done anything like that before. 295 00:12:44,498 --> 00:12:47,766 We're gonna fill up this pot, we're gonna fill up these two tote tanks with mash. 296 00:12:47,768 --> 00:12:49,601 Every few days, we'll come in here, 297 00:12:49,603 --> 00:12:52,070 We'll do a mash, and we'll do a run. 298 00:12:52,105 --> 00:12:54,038 You're talking about two, three weeks here. 299 00:12:54,040 --> 00:12:56,007 [richard] yeah, it's gonna take a little while to do this, man. 300 00:12:56,009 --> 00:12:59,310 Filled about 25 gallons of run on our still. 301 00:12:59,312 --> 00:13:02,046 So we're gonna have to make 10 runs 302 00:13:02,115 --> 00:13:03,915 On a 250 gallon submarine still. 303 00:13:03,917 --> 00:13:04,816 Switching over. 304 00:13:04,884 --> 00:13:06,785 We can't waste no time today. 305 00:13:06,853 --> 00:13:10,155 Very first thing we gotta d is we gotta make this tea base. 306 00:13:10,223 --> 00:13:11,990 Let's start breaking up some manglier, man. 307 00:13:12,058 --> 00:13:14,726 Basically, this is a corn ru 308 00:13:14,794 --> 00:13:16,027 We're not gonna use water. 309 00:13:16,029 --> 00:13:17,762 We're gonna use our manglier tea. 310 00:13:17,764 --> 00:13:19,164 We can't just drop all that in there. 311 00:13:19,166 --> 00:13:20,765 We're gonna use this, craig. 312 00:13:20,767 --> 00:13:23,134 Oh, yeah. For the pots. I never thought of that. 313 00:13:23,203 --> 00:13:26,004 [richard] tell you what, we got some more of that screen material. 314 00:13:26,006 --> 00:13:27,272 We gotta make our tea bag. 315 00:13:29,242 --> 00:13:30,608 We're gonna go roll this up. 316 00:13:30,610 --> 00:13:32,276 This is our key ingredient right here, 317 00:13:32,278 --> 00:13:36,047 So we wanna make sure that this is really presented well within the drink. 318 00:13:36,049 --> 00:13:37,749 That's gonna be more than enough. 319 00:13:37,751 --> 00:13:39,017 You see the color of this water already? 320 00:13:39,019 --> 00:13:40,985 Now we can get to work on the rest of it. 321 00:13:40,987 --> 00:13:42,987 I'm gonna put these two colanders together. 322 00:13:42,989 --> 00:13:45,156 I'm gonna make this like a tea steeper. 323 00:13:45,158 --> 00:13:47,926 You know the little thing that, you know, takes the tea 324 00:13:47,928 --> 00:13:49,994 And picks up the tea and you can put it in the hot water? 325 00:13:49,996 --> 00:13:52,864 Well, we made something like that with some colander 326 00:13:52,866 --> 00:13:55,700 If you make moonshine, you're gonna have some good ideas in your head. 327 00:13:55,702 --> 00:13:58,102 Every last one of these things is gonna have one of these in it. 328 00:13:58,171 --> 00:14:00,205 [craig] oh, it's starting to steam a little bit. 329 00:14:00,207 --> 00:14:02,340 [richard] we're gonna start dumping some corn in there. 330 00:14:03,643 --> 00:14:06,878 Usually, you make a mash in water, just clean water. 331 00:14:06,946 --> 00:14:09,781 We're gonna use this manglier tea as our water. 332 00:14:09,783 --> 00:14:11,983 It's stirring good, make sure it ain't gonna burn. 333 00:14:12,051 --> 00:14:13,785 And we gotta get some corn in that big pot. 334 00:14:13,787 --> 00:14:15,787 You cannot scorch this. 335 00:14:15,789 --> 00:14:19,657 If you do, it will carryover to your final product 336 00:14:19,726 --> 00:14:21,559 And that's not something we wanna take the chance of doing. 337 00:14:21,594 --> 00:14:22,994 We're gonna drop a little bit of malted barley. 338 00:14:23,062 --> 00:14:25,630 We don't wanna drop a lot but I got a killer malted barley. 339 00:14:25,665 --> 00:14:27,732 Malted barley is the enzyme that we're gonna use 340 00:14:27,734 --> 00:14:31,102 To convert the starches that are within the corn to fermentable sugars 341 00:14:31,137 --> 00:14:33,104 All right, craig, I'm gonna drop some of that malted barley 342 00:14:33,106 --> 00:14:34,672 In on the big pot. 343 00:14:34,674 --> 00:14:37,041 You're gonna be tasked with the responsibility of stirring everything. 344 00:14:37,110 --> 00:14:38,977 -You're gonna have to move fast. -Yeah, yeah. 345 00:14:38,979 --> 00:14:40,478 But you gotta move out of my way, though. 346 00:14:42,916 --> 00:14:44,482 This is just madness. 347 00:14:44,484 --> 00:14:48,086 We've never worked with this large volume befor 348 00:14:48,088 --> 00:14:51,589 And we're trying to watch five pots at one time, a still. 349 00:14:51,591 --> 00:14:54,559 It's... It's just crazy. 350 00:14:54,627 --> 00:14:56,928 I didn't think scaling up would be this much worse. 351 00:14:56,930 --> 00:14:58,663 We can't let anything stick to this pot. 352 00:14:58,665 --> 00:15:01,566 [craig] it's just the volum that we have to put out. 353 00:15:01,634 --> 00:15:04,535 You're gonna bucket it out, we're gonna start dumping into these totes. 354 00:15:04,537 --> 00:15:07,972 Anything worth having is worth working for and waiting for. 355 00:15:07,974 --> 00:15:10,174 Why don't you get a bag and do those other two over there. 356 00:15:10,176 --> 00:15:11,042 Okay. 357 00:15:11,044 --> 00:15:12,944 And this recipe calls for just that. 358 00:15:13,012 --> 00:15:15,046 Working on it and waiting for it. 359 00:15:15,048 --> 00:15:20,285 250, 250, 250. That's 750 gallons we got already. 360 00:15:20,287 --> 00:15:22,587 Come on, we'll come back in a few days and run this [bleep], man. 361 00:15:22,589 --> 00:15:24,521 We'll get... Run this money. 362 00:15:24,523 --> 00:15:28,059 -That's what we're gonna do. -[craig] yeah. I still smell that manglier tea. 363 00:15:34,868 --> 00:15:36,668 [mike] I'll believe I'll just eat this damn watermelon. 364 00:15:36,670 --> 00:15:38,402 And the pineapple. 365 00:15:38,404 --> 00:15:41,873 [jerry] get this stuff cut up and get her fired up and ready to rock and roll. 366 00:15:41,875 --> 00:15:43,207 Got a customer who called me. 367 00:15:43,476 --> 00:15:46,611 He wanted six different flavors of a good high-end vodka. 368 00:15:46,613 --> 00:15:48,980 [mike] I'll tell you what, that's a pretty good array of flavors right there. 369 00:15:48,982 --> 00:15:51,916 We're gonna do 10 gallons of each fruit, 370 00:15:51,985 --> 00:15:55,553 Which is pineapple, cucumber, watermelon, 371 00:15:55,621 --> 00:15:58,156 Grapefruit, oranges, and lemons. 372 00:15:58,224 --> 00:16:00,758 Let's check this damn mash out and see what it looks like. 373 00:16:00,827 --> 00:16:02,193 So it looks like our damn big heater 374 00:16:02,195 --> 00:16:04,062 Done the job keeping that stuff warm. 375 00:16:04,064 --> 00:16:05,930 It's lighter than a damn feather, boy. 376 00:16:05,999 --> 00:16:07,165 Mmm! 377 00:16:07,233 --> 00:16:08,733 Stuff's good ain't it? 378 00:16:08,735 --> 00:16:10,168 They've got alcohol in there. 379 00:16:10,170 --> 00:16:12,904 It's ready to pump over into them pots. 380 00:16:12,972 --> 00:16:14,706 She's ready. Let her fly, jerry. 381 00:16:14,708 --> 00:16:16,574 -[jerry] coming at you. -[mike] whoo! 382 00:16:16,642 --> 00:16:21,079 Yeah, we've gotta run 5 gallons of high-proof flavored alcohol. 383 00:16:21,081 --> 00:16:24,916 Then, we gotta temper that down to an one-to-one ratio. 384 00:16:24,918 --> 00:16:28,519 So we'll have 10 gallons of each flavor to give this guy. 385 00:16:28,554 --> 00:16:29,554 [laughs] 386 00:16:29,556 --> 00:16:30,855 Lemonhead. 387 00:16:30,857 --> 00:16:33,157 -[jerry grimaces] -that take all the enamel off your teeth. 388 00:16:33,159 --> 00:16:35,259 [jerry] we decided to put the lemons in whole. 389 00:16:35,261 --> 00:16:37,161 You know, that's where most of your flavor's out anyway. 390 00:16:37,163 --> 00:16:37,929 Success! 391 00:16:37,931 --> 00:16:39,797 Only got one on here. 392 00:16:39,799 --> 00:16:43,901 Now just think, we only have to do this five more times. That's all. 393 00:16:43,903 --> 00:16:45,903 You know, we have to do all of this from ladders and on the ground, 394 00:16:45,905 --> 00:16:47,572 And it's a lot of work. 395 00:16:47,574 --> 00:16:49,774 -Mike, we're getting alcohol in this first jar. -[mike] all right. 396 00:16:49,809 --> 00:16:53,678 Time for about 5 good gallons of high-proof lemon vodka. 397 00:16:53,746 --> 00:16:55,013 Yeah, she's percolating, brother. 398 00:16:55,015 --> 00:16:57,915 Just a little more and she'll be to the top. 399 00:16:57,917 --> 00:17:01,552 -It's getting there, ain't it? -Well, it's kicking the hell out of them lemons. 400 00:17:01,621 --> 00:17:03,988 When the steam transfers to one of those jars, 401 00:17:04,057 --> 00:17:05,390 It's cooking those lemons down 402 00:17:05,392 --> 00:17:07,759 And it's drawing and bringing out the flavor 403 00:17:07,761 --> 00:17:11,963 And throwing it into the other jar and so on all the way up. 404 00:17:11,965 --> 00:17:13,698 It's getting up there to that last column now. 405 00:17:13,700 --> 00:17:14,766 It's starting to bubble. 406 00:17:14,834 --> 00:17:17,135 We better get us a damned bucket lined up. 407 00:17:17,170 --> 00:17:18,368 [jerry] we need to, won't be long now. 408 00:17:18,438 --> 00:17:20,204 It has to come off the stil at over 190 proof 409 00:17:20,206 --> 00:17:23,141 To get this stuff started to where we can actually really call it vodka. 410 00:17:23,176 --> 00:17:24,976 -[mike] there she comes! -[jerry] there it is. 411 00:17:25,044 --> 00:17:26,144 -Smelling good, ain't it? -[mike] yeah, buddy. 412 00:17:26,146 --> 00:17:28,146 Them damn lemons are in there. 413 00:17:28,148 --> 00:17:30,815 I think we're out of the heads already. 414 00:17:30,817 --> 00:17:32,183 [jerry] go and check it at the end. 415 00:17:32,185 --> 00:17:35,253 We let it run down and let the proof come down just a smidge. 416 00:17:35,255 --> 00:17:37,288 It's running in the bucket right now, 417 00:17:37,323 --> 00:17:38,790 And it's doing a damn good job. 418 00:17:38,792 --> 00:17:40,958 It's pure damn lemon. 419 00:17:44,764 --> 00:17:46,998 [chuckles] damn! It almost tastes like it's got sugar in it. 420 00:17:47,000 --> 00:17:48,566 By god, it's good, ain't it? 421 00:17:48,634 --> 00:17:49,867 Kill the fire. 422 00:17:49,869 --> 00:17:51,135 You know, now we've got our lemon run-off, 423 00:17:51,137 --> 00:17:53,104 We gotta move on to our second flavor. 424 00:17:53,106 --> 00:17:55,873 We gotta take the jars down dump them out, 425 00:17:55,875 --> 00:17:58,409 Pack them full of the next r we're gonna do. 426 00:17:58,411 --> 00:18:00,678 Fire it right back up and we're back in business. 427 00:18:00,680 --> 00:18:02,313 By god, they're percolating, ain't they, bubba? 428 00:18:02,381 --> 00:18:03,848 Tell you what, she's running good. 429 00:18:03,850 --> 00:18:05,950 You can smell damn pineapple in the air. 430 00:18:06,018 --> 00:18:09,120 When you start smelling the fruits that you've got in the jars, 431 00:18:09,122 --> 00:18:12,123 It's just a matter of time we're gonna have alcohol. 432 00:18:12,125 --> 00:18:15,026 -We're running her now, jerry. -[jerry] coming off there, huh? 433 00:18:15,028 --> 00:18:17,929 We've got to taste each and every damn one of these flavors 434 00:18:17,997 --> 00:18:19,130 To make sure they're right. 435 00:18:19,132 --> 00:18:20,932 I think we're out of the heads. 436 00:18:20,934 --> 00:18:22,333 [jerry] good deal. 437 00:18:23,837 --> 00:18:25,970 [spits] 438 00:18:25,972 --> 00:18:27,605 [jerry] tastes good but something's not right about it. 439 00:18:27,607 --> 00:18:28,940 There's lemon in it. 440 00:18:28,942 --> 00:18:30,441 That lemon and pineapples blended ain't it. 441 00:18:30,443 --> 00:18:31,409 [sighs] 442 00:18:31,411 --> 00:18:32,110 [bleeps] 443 00:18:32,178 --> 00:18:33,411 That ain't gonna work, man. 444 00:18:33,479 --> 00:18:36,214 -Dang it. -We cleaned all the damn jars out. 445 00:18:37,817 --> 00:18:40,985 You know them plates hold probably a half, three-quarters inch of liquid. 446 00:18:40,987 --> 00:18:44,856 We cleaned out all the jars but we also have plates, 447 00:18:44,858 --> 00:18:47,425 And there's lemon flavor all in the nooks and crannie 448 00:18:47,427 --> 00:18:48,726 We screwed up on this. 449 00:18:48,794 --> 00:18:51,262 The man don't want damn pineapple and lemon. 450 00:18:51,330 --> 00:18:52,763 [jerry] that means we're gonna have to stop it, 451 00:18:52,765 --> 00:18:55,199 Tear it all back down, clean it all up. 452 00:18:55,268 --> 00:18:59,237 I... I'm not taking all them damn columns loose and trying to... No. 453 00:18:59,272 --> 00:19:01,172 We ain't got that kind of damn time, jerry. 454 00:19:01,174 --> 00:19:03,975 -Well, we ain't have enough alcohol to do it to each run. -I know we don't. 455 00:19:04,043 --> 00:19:05,476 And every time we're taking them jars down, 456 00:19:05,478 --> 00:19:08,279 -We are losing some damn alcohol right there. -[jerry] oh, yeah. 457 00:19:08,281 --> 00:19:10,748 You know, we got just enough mash to make two runs out of this thing. 458 00:19:10,750 --> 00:19:12,350 We can't afford to waste any of it. 459 00:19:12,352 --> 00:19:15,019 Is there any damn way we can post-flavor this alcohol? 460 00:19:15,087 --> 00:19:16,854 It's not gonna be clear, we gotta have this stuff clear. 461 00:19:16,890 --> 00:19:18,155 [groans] oh, my god. 462 00:19:18,157 --> 00:19:21,125 We better cut it off right now and save the damn alcohol. 463 00:19:21,127 --> 00:19:23,194 We got figure something else out, and quick. 464 00:19:33,006 --> 00:19:34,539 [digger] what're you doing there, boone? 465 00:19:34,607 --> 00:19:37,241 I know I went and got a load of milk whey. 466 00:19:37,243 --> 00:19:40,545 And I know you're wanting to make liquor out of it or I wouldn't be here. 467 00:19:40,547 --> 00:19:43,314 Well, there are sugars in whey. 468 00:19:43,349 --> 00:19:47,018 You gotta treat them like you do fruit or grain with some enzymes. 469 00:19:47,020 --> 00:19:47,952 But it'll ferment. 470 00:19:48,020 --> 00:19:49,987 -And it makes liquor? -It makes liquor. 471 00:19:49,989 --> 00:19:54,859 I've never heard of anybody, um, making liquor out of milk whey. 472 00:19:54,861 --> 00:19:56,928 But I'm always up for something new. 473 00:19:56,963 --> 00:19:58,763 And with digger, nothing ever surprises me. 474 00:19:58,831 --> 00:20:00,565 Where's mark wayne at? 475 00:20:00,633 --> 00:20:06,003 Well, mark wayne has come up positive for the covid. 476 00:20:06,005 --> 00:20:07,772 -[daniel] is that right? -Yep. 477 00:20:07,774 --> 00:20:11,809 So, out of precaution, he's staying at home. 478 00:20:11,811 --> 00:20:14,011 There's a good reason mark's not with us. 479 00:20:14,013 --> 00:20:15,813 He's positive for covid. 480 00:20:15,815 --> 00:20:18,482 You know it's too cold to do [bleep] out here, 481 00:20:18,484 --> 00:20:20,952 So what're we gonna do? 482 00:20:21,921 --> 00:20:24,021 You sure don't wanna put it on the damn roof do you? 483 00:20:24,023 --> 00:20:25,856 Come down one level. 484 00:20:25,858 --> 00:20:27,291 [daniel] oh, on the top floor, huh? 485 00:20:27,293 --> 00:20:28,926 [both laugh] 486 00:20:28,928 --> 00:20:29,927 [digger] may take us a little while 487 00:20:29,996 --> 00:20:31,862 But we can pump it up there. 488 00:20:31,931 --> 00:20:33,931 Do you want me to pull over and get a little closer? 489 00:20:33,933 --> 00:20:35,066 I think you ought to. 490 00:20:35,068 --> 00:20:36,466 Let's get with it. 491 00:20:36,468 --> 00:20:37,935 -We ain't gonna get done if we don't get started. -All right. 492 00:20:38,004 --> 00:20:39,804 The fact that it's wintertime around here, 493 00:20:39,806 --> 00:20:41,072 We're gonna go inside 494 00:20:41,074 --> 00:20:42,974 And we're gonna work a little bit. 495 00:20:42,976 --> 00:20:44,075 All right, we're primed, baby. 496 00:20:44,143 --> 00:20:45,910 Anybody that's ever made any liquor knows 497 00:20:45,945 --> 00:20:48,145 You gotta have a little warmth to make the yeast happy. 498 00:20:48,214 --> 00:20:50,214 -All right, you ready, boone? -[daniel] send it. 499 00:20:50,283 --> 00:20:53,951 [digger] at the end of the day, 275 gallons, 500 00:20:54,020 --> 00:20:56,420 That's nearly 6 full 55-gallon drums. 501 00:20:56,422 --> 00:20:57,588 It's too heavy. 502 00:20:57,590 --> 00:20:59,257 Away we go! 503 00:20:59,292 --> 00:21:00,024 Bring it! 504 00:21:01,194 --> 00:21:02,960 Daniel will stay downstairs 505 00:21:02,962 --> 00:21:04,428 He'll run the pump, 506 00:21:04,430 --> 00:21:06,130 Make sure it's doing what it's supposed to, 507 00:21:06,132 --> 00:21:07,231 Not overheating. 508 00:21:07,433 --> 00:21:09,800 And I'll be on the hose, filling these barrels up. 509 00:21:09,802 --> 00:21:12,103 Once we get all this pumped up, 510 00:21:12,105 --> 00:21:15,273 We're gonna get that burner and move it over here, 511 00:21:15,308 --> 00:21:17,174 Put a pot of water on it. 512 00:21:17,243 --> 00:21:19,277 We're gonna fire up the hillbilly water heater, 513 00:21:19,279 --> 00:21:20,811 Put it in each one of these 514 00:21:20,813 --> 00:21:22,980 Till we get it to about 75 degrees. 515 00:21:23,049 --> 00:21:24,215 We're gonna pitch some yeast 516 00:21:24,217 --> 00:21:26,050 And let it work like hell, we hope. 517 00:21:26,052 --> 00:21:28,686 When it comes to this milk whey mash, 518 00:21:28,688 --> 00:21:30,888 What we're after is the smoothness, 519 00:21:30,923 --> 00:21:33,991 The buttery texture of the mouth feel. 520 00:21:33,993 --> 00:21:37,061 If we can get a little bit of those profiles 521 00:21:37,063 --> 00:21:38,896 To come through in a distillation, 522 00:21:38,898 --> 00:21:40,831 We might be onto the next big thing 523 00:21:40,900 --> 00:21:41,932 For the liquor world. 524 00:21:42,001 --> 00:21:43,000 Hey, daniel? 525 00:21:43,169 --> 00:21:44,802 You'll just cut that spigot off. 526 00:21:44,870 --> 00:21:45,936 Yes, sir! 527 00:21:45,938 --> 00:21:48,406 [digger] I'll get started on the lactase. 528 00:21:48,408 --> 00:21:50,574 What this lactase does, 529 00:21:50,643 --> 00:21:52,877 It breaks the milk sugars down 530 00:21:52,879 --> 00:21:54,779 Into a fermentable sugar. 531 00:21:54,781 --> 00:21:57,782 The way they are as they sta when they come in here, 532 00:21:57,784 --> 00:21:58,883 They won't firm yet. 533 00:21:58,885 --> 00:22:00,151 They're bonded together, 534 00:22:00,153 --> 00:22:01,819 Which yeast can't get a hold of. 535 00:22:01,821 --> 00:22:03,587 Oh, you're just in time. 536 00:22:03,589 --> 00:22:05,890 You can stir while I pour in this lactase. 537 00:22:05,892 --> 00:22:08,559 Well, that oughta help keep me warm, won't it? 538 00:22:08,627 --> 00:22:10,861 Yeah, it will. It'll build up your energy. 539 00:22:10,863 --> 00:22:13,364 When you've got a molecule of lactose, 540 00:22:13,399 --> 00:22:15,933 What you have is this right here. 541 00:22:15,935 --> 00:22:19,870 It is a disaccharide, which is two molecules, 542 00:22:19,872 --> 00:22:22,306 Different molecules bonded together to make one. 543 00:22:22,308 --> 00:22:25,776 That's them fart-killing pills for people lactose intolerant. 544 00:22:25,845 --> 00:22:28,012 -It is. -That's what it is. 545 00:22:28,047 --> 00:22:30,915 Now, when you use this lactose intolerant medicine 546 00:22:30,983 --> 00:22:32,149 To break that down, 547 00:22:32,151 --> 00:22:35,853 It breaks it down into a glucose sugar molecule 548 00:22:35,855 --> 00:22:38,389 And a galactose molecule of sugar. 549 00:22:38,391 --> 00:22:40,157 Galactose will not ferment. 550 00:22:40,159 --> 00:22:42,026 Glucose will, 551 00:22:42,028 --> 00:22:43,227 And that's what we're after. 552 00:22:43,229 --> 00:22:46,197 Then I'll set this in this barrel here, 553 00:22:46,199 --> 00:22:48,532 Just so it'll stand up on its own. 554 00:22:50,603 --> 00:22:52,770 Now, can you smell what I'm cooking here? 555 00:22:52,772 --> 00:22:54,004 [daniel] yeah. 556 00:22:54,073 --> 00:22:55,706 The next issue we face here 557 00:22:55,708 --> 00:22:58,943 Is this whey is about 35 degrees. 558 00:22:59,011 --> 00:22:59,944 We're gonna have to heat that up 559 00:22:59,946 --> 00:23:01,278 To make the yeast work. 560 00:23:01,280 --> 00:23:03,180 [digger] oh, it's warming right up. Oh, yeah. 561 00:23:03,249 --> 00:23:05,049 We're ready to move this one over one. 562 00:23:05,051 --> 00:23:07,084 We got a kettle of boiling water. 563 00:23:07,153 --> 00:23:09,954 Hot water will circulate from the pump into the coil, 564 00:23:09,956 --> 00:23:11,222 Heat that mash up, 565 00:23:11,224 --> 00:23:13,858 Come back into the pot to get reheated again. 566 00:23:13,860 --> 00:23:15,126 We'll give it a good, healthy dose. 567 00:23:15,161 --> 00:23:17,094 You can't never pitch too much yeast. 568 00:23:17,096 --> 00:23:18,929 [daniel] you know, I'm real skeptical, 569 00:23:18,931 --> 00:23:23,033 But milk has a good, sweet, and smooth taste. 570 00:23:23,035 --> 00:23:25,836 If we can incorporate that into some alcohol, 571 00:23:25,838 --> 00:23:27,104 It could be some of the best stuff 572 00:23:27,106 --> 00:23:28,572 That you ever put in your mouth. 573 00:23:28,641 --> 00:23:31,175 We're gonna put some of this barley in here 574 00:23:31,210 --> 00:23:33,177 And it's not gonna give anything to the mash. 575 00:23:33,179 --> 00:23:35,546 It's there simply to build a cap. 576 00:23:35,615 --> 00:23:36,881 When all that sugar's gone, 577 00:23:36,883 --> 00:23:37,815 The gravity's out of it, 578 00:23:37,817 --> 00:23:39,316 Boom, it goes to the bottom. 579 00:23:39,318 --> 00:23:40,951 That shows your fermentation's done. 580 00:23:40,953 --> 00:23:42,686 This is all of it, daniel. 581 00:23:42,688 --> 00:23:44,088 [daniel] this is it right here. 582 00:23:44,090 --> 00:23:46,257 We're gonna keep a little heat running on these rascals 583 00:23:46,259 --> 00:23:49,160 And we're gonna wrap them up in moving blankets, 584 00:23:49,162 --> 00:23:51,162 And hopefully we'll have some liquor here 585 00:23:51,197 --> 00:23:52,596 In six to eight days. 586 00:23:52,598 --> 00:23:54,365 -Let's get out of here and call it a day. -[daniel] say we did. 587 00:23:54,367 --> 00:23:56,066 [digger] appreciate you helping me out, brother. 588 00:23:56,068 --> 00:23:57,268 [daniel] yes, sir. 589 00:24:06,145 --> 00:24:07,978 [craig] why you tuck your shirt and your pants 590 00:24:07,980 --> 00:24:10,080 When we in the woods over here at work? 591 00:24:10,082 --> 00:24:12,583 'cause this is my job. This is my uniform. 592 00:24:12,585 --> 00:24:14,151 I take pride in my work. 593 00:24:14,220 --> 00:24:15,953 I'm bringing these barrels in here 594 00:24:16,021 --> 00:24:17,021 So I can recreate what I tasted 595 00:24:17,089 --> 00:24:18,022 Out of this cherry cognac. 596 00:24:18,090 --> 00:24:20,324 With our manglier tea whiske 597 00:24:20,326 --> 00:24:22,693 I got some barrels from a distillery that's taken them 598 00:24:22,761 --> 00:24:24,562 Out of service in their situation, 599 00:24:24,630 --> 00:24:26,130 But we're gonna put them in service in ours. 600 00:24:26,132 --> 00:24:28,365 They should have some reall interesting flavors in them 601 00:24:28,367 --> 00:24:30,000 Man, these things are heavy. 602 00:24:30,970 --> 00:24:32,303 [craig] 200 gallons right here. 603 00:24:32,305 --> 00:24:33,704 [richard] that's a lot of money. 604 00:24:33,706 --> 00:24:35,172 [craig] we'll get to running and we can start filling them up. 605 00:24:35,174 --> 00:24:37,107 [richard] let's fill these barrels. 606 00:24:37,109 --> 00:24:39,543 All right, we gonna fire this thing up. 607 00:24:41,047 --> 00:24:42,880 We got liquor ready to run today, 608 00:24:42,882 --> 00:24:43,981 We're gonna run it today. 609 00:24:43,983 --> 00:24:45,716 This is getting hot fast. 610 00:24:45,718 --> 00:24:48,185 This the first run we're making of 10 runs. 611 00:24:48,187 --> 00:24:50,020 We've never done anything like this. 612 00:24:50,022 --> 00:24:51,355 So we gotta run this, 613 00:24:51,357 --> 00:24:53,090 Pump something out of here, 614 00:24:53,092 --> 00:24:54,525 Mash again... 615 00:24:54,593 --> 00:24:57,194 See that? That's menthol alcohol coming out of there. 616 00:24:57,196 --> 00:25:00,030 We gonna stop this right now, 'cause we losing alcohol. 617 00:25:00,066 --> 00:25:01,765 You got my paste? 618 00:25:01,767 --> 00:25:03,200 [craig] yeah, that's it right there. 619 00:25:04,070 --> 00:25:06,604 Man, this look like a dough, man. 620 00:25:06,606 --> 00:25:10,040 This allows steam not to evaporate from your still. 621 00:25:10,042 --> 00:25:12,910 I mean, any way it leaks, that's money leaking out. 622 00:25:12,912 --> 00:25:14,979 -Is it getting hot? -Yeah, it's getting hot. 623 00:25:15,014 --> 00:25:17,047 -Ah, yeah. -It's hot all the way over here. 624 00:25:17,116 --> 00:25:18,682 We gotta do it a bunch more times, 625 00:25:18,684 --> 00:25:19,683 But I'm excited. 626 00:25:19,685 --> 00:25:21,785 We never ran nothing like this before. 627 00:25:21,820 --> 00:25:23,988 I'm still nervous about what this could taste like. 628 00:25:23,990 --> 00:25:26,657 I'm worried about this big sheer volume. 629 00:25:26,725 --> 00:25:28,926 Can we pull this off? 630 00:25:28,928 --> 00:25:30,728 [richard] we're about to find out right now. 631 00:25:30,730 --> 00:25:32,897 We gotta fill four barrels with this stuff. 632 00:25:32,965 --> 00:25:35,966 That's a lot of work we got in front of us. 633 00:25:36,035 --> 00:25:37,401 Hey, come here, man. It's running. 634 00:25:38,170 --> 00:25:39,236 This is the moment of truth. 635 00:25:39,305 --> 00:25:40,237 [richard] aw, when it starts running, 636 00:25:40,239 --> 00:25:41,805 I mean, I'm just anxious. 637 00:25:41,807 --> 00:25:42,640 I almost wanna put my mouth underneath 638 00:25:42,642 --> 00:25:44,308 And start tasting it. 639 00:25:44,310 --> 00:25:46,744 -Man, look how pretty that is. -Right, that's what I've been waiting for. 640 00:25:46,746 --> 00:25:49,246 -That's clear clear. -All right, let's see. 641 00:25:49,248 --> 00:25:52,149 You know, it still smells so much like manglier tea. 642 00:25:52,151 --> 00:25:53,117 Yeah, it still smells like tea. 643 00:25:53,185 --> 00:25:55,286 It's like you wanna see green in here. 644 00:25:55,288 --> 00:25:57,555 Yeah, but I smell a lot of corn liquor, too. 645 00:25:58,190 --> 00:26:00,791 It's exactly 130. 646 00:26:00,793 --> 00:26:03,427 This the first manglier tea corn moonshine 647 00:26:03,429 --> 00:26:04,929 Ever made in the world. 648 00:26:04,997 --> 00:26:06,130 And ever tasted. 649 00:26:13,773 --> 00:26:15,139 It's pretty damn smooth. 650 00:26:15,708 --> 00:26:17,274 Oh, goddamn. That's good. 651 00:26:18,945 --> 00:26:21,078 I can't believe we pulled this off. 652 00:26:21,080 --> 00:26:23,213 This is a real good whiskey 653 00:26:23,282 --> 00:26:25,249 Aging this is only gonna do it better. 654 00:26:25,251 --> 00:26:27,551 That warmed me down all the way to my stomach. 655 00:26:27,553 --> 00:26:29,053 I know, it's still warming me right now. 656 00:26:29,055 --> 00:26:31,922 Man, we finally get to enjoy this damn liquor, I mean... 657 00:26:31,924 --> 00:26:33,557 And it's good! 658 00:26:33,626 --> 00:26:36,860 I'm looking forward now to doing all of this work. 659 00:26:36,862 --> 00:26:38,896 The first five gallons going in. 660 00:26:38,898 --> 00:26:40,230 -First of many here. -Yep. 661 00:26:40,299 --> 00:26:43,067 We gotta do this 40 times. 662 00:26:43,069 --> 00:26:44,768 We'll keep this process going 663 00:26:44,837 --> 00:26:46,870 Until we fill all four of those barrels. 664 00:26:46,872 --> 00:26:47,805 It's gonna be worth it though, 665 00:26:47,807 --> 00:26:48,973 'cause it's a really good drink. 666 00:26:48,975 --> 00:26:51,442 We doing it big. We could make some money with this. 667 00:26:53,179 --> 00:26:56,847 [narrator] on the season finale of moonshiners... 668 00:26:56,849 --> 00:26:58,949 [digger] we got all this liquor bottled up, 669 00:26:58,985 --> 00:27:00,551 200 gallons worth. 670 00:27:00,586 --> 00:27:02,186 [sirens approaching] 671 00:27:02,254 --> 00:27:04,188 -Oh, no. -[sighs] 672 00:27:04,657 --> 00:27:06,090 [mark] god almighty. 673 00:27:06,158 --> 00:27:08,892 [man] so, mezcal de pechuga has a turkey breast. 674 00:27:08,894 --> 00:27:12,129 [tim] the vapor of the mezca is boiling through the meat 675 00:27:12,131 --> 00:27:13,764 So when it turns back into a liquor, 676 00:27:13,799 --> 00:27:14,798 You got that flavor. 677 00:27:14,800 --> 00:27:16,700 I feel like we killed that flavor of corn 678 00:27:16,702 --> 00:27:18,135 With too much of the oak. 679 00:27:18,137 --> 00:27:20,337 -[rogers] you ain't taste too much corn there. -No, no corn. 680 00:27:20,339 --> 00:27:21,939 I feel like it might be ruined. 681 00:27:30,016 --> 00:27:31,615 [mike] I ain't about shutting that bastard down 682 00:27:31,651 --> 00:27:33,117 And reloading it six different times. 683 00:27:33,119 --> 00:27:35,285 [jerry] it's just, that would be too much of a damn headache. 684 00:27:35,354 --> 00:27:36,987 We've got a order for six flavors 685 00:27:36,989 --> 00:27:38,055 Of infused vodka here. 686 00:27:38,123 --> 00:27:40,190 This rig, it's got plates, 687 00:27:40,192 --> 00:27:44,795 And the plates are holding the leftover lemon flavor 688 00:27:44,863 --> 00:27:46,563 That was in the previous run. 689 00:27:46,599 --> 00:27:48,132 So we've gotta come up with another solution 690 00:27:48,134 --> 00:27:49,500 To do this run. 691 00:27:49,502 --> 00:27:51,135 [jerry] I got an idea that might work. 692 00:27:51,937 --> 00:27:54,571 My thought is if we can actually post flavor, 693 00:27:54,607 --> 00:27:56,774 We'll temper with the flavored water, per se. 694 00:27:56,776 --> 00:27:58,242 [mike] that'll be hunky-dory with me. 695 00:27:58,310 --> 00:28:00,110 I mean, how are we gonna separate the old 696 00:28:00,112 --> 00:28:02,079 From the water, the flavored water? 697 00:28:02,081 --> 00:28:04,281 You know, when you're steaming off fruits 698 00:28:04,349 --> 00:28:06,183 Or stuff with a lot of rind, 699 00:28:06,218 --> 00:28:07,851 It's gonna give off an aura 700 00:28:07,853 --> 00:28:09,953 It makes it cloudy or the color of the fruit 701 00:28:09,955 --> 00:28:11,321 That you're mixing with it. 702 00:28:11,323 --> 00:28:14,058 And this guy wants a good, clean, clear alcohol 703 00:28:14,060 --> 00:28:14,958 [jerry] here's an idea, though. 704 00:28:15,026 --> 00:28:16,760 You ever heard of an essential oil still? 705 00:28:16,762 --> 00:28:21,131 [mike] I know people make them oils from fruits and lemons and stuff. 706 00:28:21,167 --> 00:28:22,633 [jerry] so what we're more after 707 00:28:22,635 --> 00:28:24,201 Is actually the hydrosol, 708 00:28:24,203 --> 00:28:26,336 Which is good, clean, and rich flavored water. 709 00:28:26,338 --> 00:28:27,571 I think it's gonna behoove us 710 00:28:27,639 --> 00:28:29,973 To actually build this essential oil still. 711 00:28:29,975 --> 00:28:31,308 Five-gallon will be plenty big enough, 712 00:28:31,310 --> 00:28:32,843 Basically, we'll just have, like, a little grate 713 00:28:32,845 --> 00:28:34,144 That'll sit right here like this. 714 00:28:34,146 --> 00:28:35,245 And then we'll pack this thing right here 715 00:28:35,247 --> 00:28:37,815 Full of all different botanicals and stuff. 716 00:28:37,817 --> 00:28:39,550 That steam will just rise up through all that 717 00:28:39,585 --> 00:28:40,918 And then come around the condenser. 718 00:28:40,920 --> 00:28:41,819 All of our oils and waters 719 00:28:41,821 --> 00:28:43,687 Just gonna travel right around. 720 00:28:43,689 --> 00:28:45,055 It's gonna drip right here in a oil separator. 721 00:28:45,124 --> 00:28:46,523 We know oil's lighter than water. 722 00:28:46,525 --> 00:28:48,158 It's gonna float to the top, and then we'll catch our hydrosol 723 00:28:48,160 --> 00:28:49,393 Right here in a different container. 724 00:28:49,395 --> 00:28:50,961 -Well, that looks simple enough, don't it? -Yeah. 725 00:28:50,963 --> 00:28:53,597 [mike] we ain't got but one more damn thing to do. 726 00:28:53,599 --> 00:28:55,966 Let's get that picture, turn it into something, get it built. 727 00:28:56,001 --> 00:28:59,103 [jerry] let's get to cutting some material. We'll be good. 728 00:28:59,105 --> 00:29:01,605 We don't have a lot of time to get this fulfilled. 729 00:29:01,607 --> 00:29:03,207 You know, it's getting late in the season. 730 00:29:03,209 --> 00:29:04,875 This customer's wanting his alcohol. 731 00:29:04,877 --> 00:29:06,777 Guess it looks like we're gonna be somewhere 732 00:29:06,779 --> 00:29:08,345 In the neighborhood of about 12-inch diameter 733 00:29:08,347 --> 00:29:10,581 And it's gonna be 10-and-a-half inches tall. 734 00:29:10,583 --> 00:29:11,982 It's just gonna look so cute. 735 00:29:11,984 --> 00:29:13,050 Of course it is. 736 00:29:13,052 --> 00:29:14,785 We're gonna use a smaller still 737 00:29:14,787 --> 00:29:16,153 To be able to strip the flavor out. 738 00:29:16,221 --> 00:29:18,122 We're gonna pack this thing full of fruits and vegetable 739 00:29:18,157 --> 00:29:20,891 That water afterwards is where all of our flavor's gonna be, 740 00:29:20,893 --> 00:29:23,260 And we'll use that to temper our alcohol with. 741 00:29:23,262 --> 00:29:25,796 We can fire this thing up while we're actually running. 742 00:29:25,798 --> 00:29:27,598 -We'll put this on a little side burner. -Mmm-hmm. 743 00:29:27,600 --> 00:29:29,700 Jerry's idea is to use two stills, 744 00:29:29,768 --> 00:29:31,935 Instead of one, to create these flavors. 745 00:29:31,937 --> 00:29:36,073 We'll use our column still to run the rice-based vodka 746 00:29:36,075 --> 00:29:38,208 And then build a separate still 747 00:29:38,277 --> 00:29:40,310 And just making a flavored water 748 00:29:40,379 --> 00:29:42,346 To temper our alcohol down with. 749 00:29:43,182 --> 00:29:44,815 -I like it. -I like it. 750 00:29:44,817 --> 00:29:49,119 If it works, there's endless possibilities with this little rig. 751 00:29:49,188 --> 00:29:51,054 The essential oils and hydrosol comes off. 752 00:29:51,056 --> 00:29:52,756 It'll go into our tube right here. 753 00:29:52,825 --> 00:29:54,591 -Mmm-hmm. -As the oils build up, the oils' wax will 754 00:29:54,660 --> 00:29:56,260 Float on top of the hydrosol. 755 00:29:56,262 --> 00:29:58,195 This actually gives it time to separate from the water. 756 00:29:58,263 --> 00:30:01,131 I ain't never run a damn pot before without any alcohol in it. 757 00:30:01,133 --> 00:30:02,966 -It is kinda weird, ain't it? -It is. 758 00:30:03,002 --> 00:30:05,035 I'm ready to see this bad boy percolate. 759 00:30:05,037 --> 00:30:07,070 We got work to do, brother. 760 00:30:15,681 --> 00:30:17,614 [richard] it's been a crazy ride, man. 761 00:30:17,616 --> 00:30:21,051 It sure is. It's even better to be on the last run. 762 00:30:21,086 --> 00:30:23,220 This is our last run of this manglier tea whiskey. 763 00:30:23,222 --> 00:30:25,122 We been doing this day and night. 764 00:30:25,124 --> 00:30:26,056 We'll fill that barrel up, 765 00:30:26,091 --> 00:30:27,257 We'll load them on the trailer. 766 00:30:27,293 --> 00:30:28,992 We're gonna run this to the houseboat tonight 767 00:30:28,994 --> 00:30:30,027 And get it over with, man. 768 00:30:30,029 --> 00:30:31,195 It's been a long journey. 769 00:30:31,197 --> 00:30:33,330 Waste none of that good stuff, man. 770 00:30:33,332 --> 00:30:35,899 We have been mashing in and mashing in, 771 00:30:35,968 --> 00:30:38,001 And running, and running, and running. 772 00:30:38,003 --> 00:30:40,204 It seems like it would never stop. 773 00:30:40,239 --> 00:30:42,005 [richard] that's it. It's all in there. 774 00:30:42,608 --> 00:30:45,108 We just gotta cap this up, 775 00:30:45,110 --> 00:30:49,713 And then we can get these barrels out of here, buddy. 776 00:30:49,748 --> 00:30:51,148 [craig] sure that's nice and tight? 777 00:30:51,150 --> 00:30:52,583 -Man, that's good, man. -It's cold? 778 00:30:52,585 --> 00:30:56,954 One, two, three, four barrels. 779 00:30:56,956 --> 00:30:59,623 Manglier tea whiskey, 200 gallons. 780 00:30:59,691 --> 00:31:02,359 This feels awesome to be finished with this finally, 781 00:31:02,394 --> 00:31:04,228 Getting this in barrels and getting this to the houseboat. 782 00:31:04,630 --> 00:31:05,662 [groans] 783 00:31:05,965 --> 00:31:07,831 I'mma just tie it up till we get those on here. 784 00:31:07,867 --> 00:31:10,734 We're moving these barrels and these barrels are heavy. 785 00:31:10,736 --> 00:31:12,336 I mean, we gotta push this through the woods, 786 00:31:12,338 --> 00:31:14,671 We gotta cross over cypress knees and stumps. 787 00:31:14,740 --> 00:31:16,139 We're sweating doing this. 788 00:31:16,208 --> 00:31:18,609 We got 200 gallons of alcoho on the trailer. 789 00:31:18,611 --> 00:31:19,643 That's a felony. 790 00:31:19,711 --> 00:31:20,911 It's starting to feel real now. 791 00:31:20,946 --> 00:31:22,746 We had the safety and security of the still site, 792 00:31:22,748 --> 00:31:25,082 But we're moving into uncharted territory 793 00:31:25,084 --> 00:31:27,117 Going to bring this liquor where it's gotta age, 794 00:31:27,119 --> 00:31:28,552 So we gotta watch ourselves. 795 00:31:31,290 --> 00:31:33,257 Man, this gonna be some wor 796 00:31:33,259 --> 00:31:34,858 Getting this stuff out of here. 797 00:31:34,860 --> 00:31:36,126 So we get to the houseboat, 798 00:31:36,161 --> 00:31:37,895 Look, make sure nobody's around. 799 00:31:37,897 --> 00:31:39,830 Now the hard part starts. 800 00:31:39,832 --> 00:31:42,966 Oh, if I let this rope go, it's all hell gonna break loose. 801 00:31:43,001 --> 00:31:44,101 Pull that one barrel. 802 00:31:44,103 --> 00:31:47,004 I'm truly nervous that this can go wrong. 803 00:31:47,006 --> 00:31:48,839 We're on a deck the size of the barrel itsel 804 00:31:48,841 --> 00:31:50,240 There's no room for error here. 805 00:31:50,309 --> 00:31:52,075 We have to do this the right way. 806 00:31:52,077 --> 00:31:53,944 What is this on the ground? 807 00:31:54,280 --> 00:31:56,546 Oh, [bleep]. 808 00:31:56,615 --> 00:31:58,482 -That's liquor. -No. 809 00:31:59,818 --> 00:32:01,118 That's liquor, man. 810 00:32:01,754 --> 00:32:03,186 Damn it, it's spilling. 811 00:32:03,188 --> 00:32:04,855 We get three barrels loaded up. 812 00:32:04,923 --> 00:32:07,124 We get to the fourth barrel and it's leaking. 813 00:32:07,126 --> 00:32:08,926 I see liquid all over the ground 814 00:32:08,994 --> 00:32:10,193 And I can smell alcohol. 815 00:32:10,262 --> 00:32:12,162 Man, are you serious? 816 00:32:12,164 --> 00:32:14,164 Oh, we got a piece missing out the bottom, man. 817 00:32:14,166 --> 00:32:16,700 How in the hell did this happen? 818 00:32:16,702 --> 00:32:19,102 Look, a whole chunk's missing out of this thing, man. 819 00:32:19,138 --> 00:32:20,938 [craig] I thought you beat it in there good. 820 00:32:20,940 --> 00:32:23,307 [richard] we done lost two-thirds of this, at least, man. 821 00:32:23,375 --> 00:32:25,142 I can move the barrel around. 822 00:32:25,144 --> 00:32:28,011 My suspicions are that when we were rolling it through the woods, 823 00:32:28,013 --> 00:32:29,880 Probably hit a stump or something on the ground. 824 00:32:29,948 --> 00:32:32,582 It's gone now, so there's nothing I can do about it. 825 00:32:32,584 --> 00:32:37,154 -And that was about $1,500, $1,800 worth of alcohol. -That was a lot of money, man, 826 00:32:37,156 --> 00:32:39,089 That we just let go down the road. 827 00:32:39,091 --> 00:32:41,058 Man, let's just get this thing on the boat, man. 828 00:32:41,060 --> 00:32:42,592 -All right, let's go. -Let's go. 829 00:32:42,628 --> 00:32:45,662 All we can do now is just continue on, 830 00:32:45,698 --> 00:32:49,099 Roll it on the deck, and just let it sit and age with the rest. 831 00:32:49,101 --> 00:32:50,701 [richard] so we got all four barrels loaded up, 832 00:32:50,703 --> 00:32:51,835 We'll come back in a few months, 833 00:32:51,837 --> 00:32:54,104 And we'll check on our manglier aged whiskey. 834 00:32:54,106 --> 00:32:55,872 Let's get out of here, man. 835 00:32:55,941 --> 00:32:58,008 Phew, I could sleep right here. 836 00:33:06,018 --> 00:33:07,284 [mark] what's up, girls? 837 00:33:07,319 --> 00:33:09,019 [daniel] what you think about this, digger? 838 00:33:09,021 --> 00:33:10,654 Well, how about that? 839 00:33:10,722 --> 00:33:12,956 -We were just talking about you. -Where's your mask? 840 00:33:12,958 --> 00:33:14,791 -Where's your rubber gloves? -[mark] hey, listen, listen, listen. 841 00:33:14,793 --> 00:33:17,661 I just got my second negative test. 842 00:33:17,663 --> 00:33:19,796 I'm clear as a damn sewing machine. 843 00:33:19,798 --> 00:33:22,232 Lo and behold, here comes mark wayne ramsey 844 00:33:22,234 --> 00:33:25,135 With a brand-new negative test in his hip pocket. 845 00:33:25,137 --> 00:33:27,070 -You're ready for action. -I am. 846 00:33:27,072 --> 00:33:29,039 You get me started. Show me what we want. 847 00:33:29,074 --> 00:33:30,140 [daniel] well, let's get it. 848 00:33:30,142 --> 00:33:32,142 All right, we gotta get this in the house first. 849 00:33:32,210 --> 00:33:33,343 [daniel] I'mma shut this door. 850 00:33:33,345 --> 00:33:34,478 Well, today's the day. 851 00:33:34,480 --> 00:33:36,279 Our hope is we're gonna get at least two runs 852 00:33:36,281 --> 00:33:37,814 Of this liquor done today. 853 00:33:37,816 --> 00:33:39,149 We got a 50-gallon still. 854 00:33:39,217 --> 00:33:40,984 Time to run some milk whey. 855 00:33:41,053 --> 00:33:42,953 [mark] I wanna see what that mash looks like. 856 00:33:42,955 --> 00:33:45,355 Damn milk. God almighty. 857 00:33:45,424 --> 00:33:47,891 Mark and daniel, they're a little skeptical about this, 858 00:33:47,893 --> 00:33:50,994 But I'm pretty stoked up about making some milk liquo 859 00:33:50,996 --> 00:33:53,296 I'm kinda curious as to how it's gonna taste. 860 00:33:53,298 --> 00:33:55,766 Look here, deader than last year's calendar. 861 00:33:55,834 --> 00:33:58,135 All the caps dropped and fell back in. 862 00:33:58,170 --> 00:33:59,936 There ain't no sugar in it though, right? 863 00:33:59,938 --> 00:34:02,672 Nope, nothing but what carried through in that whey 864 00:34:02,674 --> 00:34:04,641 When we pulled the fat out of it. 865 00:34:04,709 --> 00:34:07,244 -Now, let's get with it. -All right, show me what you want me to do. 866 00:34:07,312 --> 00:34:10,414 Digger chose to see if we could ferment the whey 867 00:34:10,416 --> 00:34:12,649 Without adding sugar to it. 868 00:34:12,651 --> 00:34:14,317 That looked pretty good, don't it? 869 00:34:14,386 --> 00:34:16,553 We're gonna see what it turns out on its own merits. 870 00:34:17,256 --> 00:34:18,388 [digger] here she come. 871 00:34:18,824 --> 00:34:19,623 Nailed it. 872 00:34:20,959 --> 00:34:21,758 You know what I hope? 873 00:34:21,760 --> 00:34:22,793 All my heart, 874 00:34:22,795 --> 00:34:24,728 That this milk liquor tastes like liquor. 875 00:34:24,730 --> 00:34:28,565 Milk's good, but it ain't no count for liquor if it tastes like milk. 876 00:34:28,567 --> 00:34:32,102 Wouldn't it be something if it come out tasting like french vanilla clear liquor? 877 00:34:32,104 --> 00:34:36,139 [mark] I don't know if it come out of a french vanilla cow or not. 878 00:34:37,810 --> 00:34:39,943 Well, we're gonna put the flame to this batch. 879 00:34:40,011 --> 00:34:41,311 We're gonna see what we can get out of it. 880 00:34:41,313 --> 00:34:42,245 Hopefully, we get a good yield. 881 00:34:42,247 --> 00:34:44,114 Come on here, liquor. 882 00:34:44,182 --> 00:34:46,583 If we can carry through just some of the characteristic 883 00:34:46,585 --> 00:34:48,118 Of a milk-based product, 884 00:34:48,120 --> 00:34:50,153 You know, I think that's our goal. 885 00:34:50,155 --> 00:34:53,190 But honestly, I don't have a clue what it'll taste like. 886 00:34:54,393 --> 00:34:57,260 Woo-hoo! We got liquor out there now. 887 00:34:57,830 --> 00:34:58,995 [coughs] 888 00:34:59,665 --> 00:35:01,331 Yeah, it's fixing to time. 889 00:35:01,333 --> 00:35:04,201 We'll know in a few minutes what liquor we're drinking. 890 00:35:04,203 --> 00:35:06,303 There it comes. There you go. 891 00:35:07,606 --> 00:35:09,906 Boy, don't know if you do this 10,000 times 892 00:35:09,975 --> 00:35:11,875 It's always exciting when it starts coming out. 893 00:35:11,877 --> 00:35:13,844 -Every time. -Every time. 894 00:35:13,846 --> 00:35:15,612 Catch that glass full of it there. 895 00:35:16,181 --> 00:35:18,215 -Pretty clear for heads. -Yep. 896 00:35:18,250 --> 00:35:19,082 [digger] you couldn't have asked 897 00:35:19,151 --> 00:35:20,717 For better-looking liquor. 898 00:35:20,719 --> 00:35:23,053 [daniel] popcorn always said, "you gotta get it to the top of that a." 899 00:35:23,055 --> 00:35:24,654 That's one gallon exactly. 900 00:35:24,656 --> 00:35:26,189 I thought he was full of crap, 901 00:35:26,191 --> 00:35:28,959 But you pour it out in four quart jars, and it's right. 902 00:35:29,027 --> 00:35:30,127 -[daniel] fill her up. -Yeah. 903 00:35:30,129 --> 00:35:32,329 But he still filled his on up. 904 00:35:32,331 --> 00:35:34,431 He said, "you gotta give them a good, honest measure." 905 00:35:34,499 --> 00:35:39,102 Man buys a jar of liquor from me, he gets a full measure. 906 00:35:39,104 --> 00:35:42,172 He said, "they'll never say nothing if you give them an extra drink, 907 00:35:42,240 --> 00:35:43,940 But they'll raise all kinds of hell 908 00:35:43,942 --> 00:35:44,875 If you cheat them out of one." 909 00:35:44,877 --> 00:35:47,043 [all chuckle] 910 00:35:47,045 --> 00:35:49,946 That's a good-looking jug of liquor, ain't it? 911 00:35:49,948 --> 00:35:52,282 We're getting into this second jug of liquor 912 00:35:52,350 --> 00:35:54,050 And the proof's coming down. 913 00:35:54,119 --> 00:35:56,953 -Smells so good. -It does. It's got a... 914 00:35:57,823 --> 00:36:00,991 ...Caramel nose on it, real pleasant. 915 00:36:00,993 --> 00:36:03,193 It's time to taste this and see what we got. 916 00:36:03,228 --> 00:36:06,129 You know, anybody that's ever tried milk, 917 00:36:06,165 --> 00:36:08,398 You know, sometimes it tastes good, 918 00:36:08,400 --> 00:36:11,935 Sometimes it tastes just like funky water. 919 00:36:23,081 --> 00:36:24,314 [mark] look at this. 920 00:36:24,316 --> 00:36:26,883 There's been somebody here, sometime. 921 00:36:26,952 --> 00:36:28,919 A damn old blue jar. 922 00:36:28,921 --> 00:36:31,855 -Look at it. -Uh, that's a '40s era jar there. 923 00:36:31,857 --> 00:36:33,823 [mark] my own perfect mason. 924 00:36:33,825 --> 00:36:35,692 Oh, hell no. Uh-uh. 925 00:36:35,694 --> 00:36:38,061 -It's a 13. -[digger] so what? 926 00:36:38,129 --> 00:36:41,198 [mark] no, you don't fool with a damn 13 jar. 927 00:36:41,233 --> 00:36:42,666 -That don't mean nothing. -It does. 928 00:36:42,701 --> 00:36:45,302 You know, the damn liquor people back in the day 929 00:36:45,337 --> 00:36:47,204 Would not put liquor in a number 13 jar. 930 00:36:47,206 --> 00:36:51,174 -[digger] I'm taking it. -You ain't a bit superstitious about nothing, are you? 931 00:36:51,176 --> 00:36:54,077 I got bad luck all the time. It don't affect me no how. 932 00:36:54,079 --> 00:36:56,079 [mark] you know how superstitious I am? 933 00:36:56,081 --> 00:36:58,215 [digger] I know it. Damn black cat, broke mirrors. 934 00:36:58,283 --> 00:36:59,416 [both laugh] 935 00:37:01,453 --> 00:37:03,320 [mark] and it smells good. 936 00:37:07,593 --> 00:37:08,758 Pretty nice. 937 00:37:08,760 --> 00:37:10,126 That mouth feel's totally different 938 00:37:10,162 --> 00:37:12,195 Than anything I've ever made in my life. 939 00:37:12,264 --> 00:37:13,897 -[mark] it's smooth, buttery. -[digger] yeah. 940 00:37:13,899 --> 00:37:15,265 It is soft on the palette. 941 00:37:15,267 --> 00:37:18,034 -Velvety. -Yeah, that's the word. 942 00:37:18,036 --> 00:37:20,203 -Yeah. -Velvety. 943 00:37:20,272 --> 00:37:20,937 Man, it's wonderful. 944 00:37:20,973 --> 00:37:22,939 It really surprised me. 945 00:37:22,941 --> 00:37:26,009 I didn't expect this good a taste out of this liquor. 946 00:37:26,011 --> 00:37:28,011 Of course, you know, it's first time. 947 00:37:28,013 --> 00:37:29,045 We don't know what to expect. 948 00:37:29,114 --> 00:37:31,781 I'd have never thought in a million years 949 00:37:31,783 --> 00:37:33,750 That you could make doggone liquor out of milk. 950 00:37:33,752 --> 00:37:35,252 [mark] man, that's good. 951 00:37:35,320 --> 00:37:38,555 It's a nice, even sensation from the front to the back. 952 00:37:38,557 --> 00:37:40,924 I think it's got potential. 953 00:37:40,926 --> 00:37:45,328 Time we temper it, we're gonna have two, two-and-a-quarter gallons. 954 00:37:45,397 --> 00:37:47,764 [mark] it's gonna be 2 gallons, around. 955 00:37:47,766 --> 00:37:50,233 2, 4, 6, make 12 gallon. 956 00:37:50,235 --> 00:37:53,136 Honestly, I think it's a success, 957 00:37:53,138 --> 00:37:54,804 But it ain't a big yield. 958 00:37:54,806 --> 00:37:57,240 But there's no reason for it to be a big yield. 959 00:37:57,242 --> 00:37:58,608 We didn't put no sugar in it. 960 00:37:58,677 --> 00:38:01,811 [digger] if we had added sugar to this, 961 00:38:01,813 --> 00:38:07,484 Then we wouldn't know what the true flavor of that lactose alcohol is. 962 00:38:07,552 --> 00:38:09,853 For it being as good as it is, 963 00:38:09,855 --> 00:38:13,023 And all a man has to do is put yeast and stuff in to make it, 964 00:38:13,025 --> 00:38:14,724 It'd probably be worth fooling with. 965 00:38:14,726 --> 00:38:19,663 Need to amp the abv up on the mash. 966 00:38:19,698 --> 00:38:22,766 It's low yield, but if we can find maybe corn sugar 967 00:38:22,768 --> 00:38:24,100 That won't take away from that flavor 968 00:38:24,102 --> 00:38:25,902 But just boost the alcohol, 969 00:38:25,970 --> 00:38:27,871 We might very well be onto something. 970 00:38:27,873 --> 00:38:30,607 What is it that you call that beer that they make it out of? 971 00:38:30,609 --> 00:38:33,009 -It's a milk stout. -Well, that's pretty damn stout. 972 00:38:33,011 --> 00:38:34,577 That's liquor stout right there. 973 00:38:34,646 --> 00:38:36,713 Our milk's stouter than theirs, I bet. 974 00:38:36,715 --> 00:38:37,981 -[all laugh] -yeah. 975 00:38:37,983 --> 00:38:39,716 This right here give you four-wheel drive. 976 00:38:39,718 --> 00:38:43,820 Nobody ever accomplishes anything if they stay static. 977 00:38:43,855 --> 00:38:46,389 If you don't take chances and try new things, 978 00:38:46,391 --> 00:38:48,291 Nothing new ever comes of it. 979 00:38:48,293 --> 00:38:51,361 Let's cut this water off and jar up this liquor. 980 00:38:51,363 --> 00:38:52,529 Call it a night. 981 00:38:52,698 --> 00:38:54,264 [mark] all right. 982 00:39:01,707 --> 00:39:04,107 -[mike] that didn't take too damn long to build. -I told you it wouldn't. 983 00:39:04,142 --> 00:39:06,076 We've got our essential oil still built. 984 00:39:06,144 --> 00:39:07,344 We're gonna pack it full of fruit 985 00:39:07,412 --> 00:39:09,278 And see if it solves our problem. 986 00:39:09,280 --> 00:39:12,215 I'm just anxious to see how it's gonna separate those oils from the hydrosol 987 00:39:12,217 --> 00:39:15,151 All of our alcohol's gonna be made on the column still 988 00:39:15,153 --> 00:39:16,820 And all of our flavors gonna be made 989 00:39:16,822 --> 00:39:18,288 On the essential oil still. 990 00:39:18,290 --> 00:39:19,789 [jerry] this'll actually work out pretty good 991 00:39:19,858 --> 00:39:20,990 Being a five-gallon pot. 992 00:39:20,992 --> 00:39:22,859 We can run it all the way down till about dry. 993 00:39:22,927 --> 00:39:25,295 We're only running five gallons per flavor 994 00:39:25,363 --> 00:39:27,464 And we're gonna temper our alcohol down with it. 995 00:39:27,499 --> 00:39:29,032 I hope it works. 996 00:39:29,034 --> 00:39:31,801 You know, we've got to make this order turn out really well. 997 00:39:31,803 --> 00:39:32,902 This is one of the biggest orders 998 00:39:32,904 --> 00:39:35,171 We've had in a long time here. 999 00:39:35,173 --> 00:39:37,374 -Check this out. -Good old hydrosol, baby. 1000 00:39:41,947 --> 00:39:43,613 My gosh. 1001 00:39:43,615 --> 00:39:46,249 -Tastes like damn pineapples, don't it? -It sure does. 1002 00:39:46,317 --> 00:39:48,785 There's no pulp. There's no oil. 1003 00:39:48,787 --> 00:39:49,919 It's clear as a bell. 1004 00:39:49,921 --> 00:39:51,254 This is gonna be some good water 1005 00:39:51,256 --> 00:39:52,889 To cut our alcohol down with. 1006 00:39:52,957 --> 00:39:54,591 You can tell right there on top, 1007 00:39:54,593 --> 00:39:57,093 There's a little bit of discoloration. 1008 00:39:57,129 --> 00:40:00,196 But that's okay. That's what this oil separator is for. 1009 00:40:00,198 --> 00:40:01,931 [mike] oh, crap. The still's running. 1010 00:40:01,933 --> 00:40:05,001 [jerry] here she comes. All right, fool! 1011 00:40:05,069 --> 00:40:06,903 [mike] we got alcohol now, jerry. 1012 00:40:06,971 --> 00:40:08,905 We getting there. Whoo! 1013 00:40:08,973 --> 00:40:12,008 I think we out of the heads already. 1014 00:40:12,010 --> 00:40:14,611 -Wow. -That ain't that alcohol, son. 1015 00:40:14,613 --> 00:40:18,214 Wow! Just good, clean, clear vodka right there, son. 1016 00:40:18,216 --> 00:40:20,316 All we gotta do is take this 190 proof 1017 00:40:20,318 --> 00:40:22,252 And take this hydrosol that we made up 1018 00:40:22,320 --> 00:40:23,987 And we're just gonna use it to temper it down 1019 00:40:23,989 --> 00:40:25,255 To a good 80 proof drinking proof. 1020 00:40:25,257 --> 00:40:28,024 You got the water and I got the 190. 1021 00:40:28,026 --> 00:40:29,993 -A high proof. -A high proof. 1022 00:40:29,995 --> 00:40:31,428 We're gonna temper our vodka down, 1023 00:40:31,430 --> 00:40:37,100 1-1 ratio, so we'll have 10 gallons of each flavor to give this guy. 1024 00:40:37,702 --> 00:40:39,335 -Moment of truth, brother. -Moment of truth. 1025 00:40:40,972 --> 00:40:43,406 You know, this is a big test here. It's gotta work. 1026 00:40:45,177 --> 00:40:47,177 -That's it, son. -Man, perfect. 1027 00:40:47,179 --> 00:40:50,814 -That is pineapple alcohol. -We couldn't have asked for no better flavor. 1028 00:40:50,882 --> 00:40:53,349 -That's an infused vodka, I mean... -That's infused. 1029 00:40:53,351 --> 00:40:55,118 So that tells me that other four flavors, 1030 00:40:55,120 --> 00:40:56,286 All we gotta do is get them chopped up. 1031 00:40:56,354 --> 00:40:57,554 We'll just move on. 1032 00:40:57,589 --> 00:40:58,822 If we get the rest of our flavors 1033 00:40:58,824 --> 00:41:00,089 To turn out this way, 1034 00:41:00,091 --> 00:41:02,725 We have got a satisfied customer. 1035 00:41:02,727 --> 00:41:04,060 Ready to rock and roll. 1036 00:41:04,062 --> 00:41:05,995 We've got it all figured out 1037 00:41:05,997 --> 00:41:08,565 We can run our alcohol, we c infuse it with our flavors, 1038 00:41:08,633 --> 00:41:10,066 And we've got it. 1039 00:41:10,068 --> 00:41:11,901 That's about all we need. That's the end of the run. 1040 00:41:11,903 --> 00:41:13,570 -That's it. -Let her fly. 1041 00:41:14,806 --> 00:41:16,739 Time for a payday, ain't it, brother? 1042 00:41:16,808 --> 00:41:17,941 We got 10 gallons each flavor. 1043 00:41:17,943 --> 00:41:19,843 60 gallons right there for him. 1044 00:41:19,845 --> 00:41:22,045 You know, this could open up a lot of doors for us 1045 00:41:22,080 --> 00:41:24,347 If we could do small-batch infusions like this. 1046 00:41:24,349 --> 00:41:26,816 All we gotta do is set this little 5-gallon rig up, 1047 00:41:26,885 --> 00:41:28,251 Make the flavor they want, 1048 00:41:28,253 --> 00:41:29,385 And send them on their way.