All language subtitles for Moonshiners-S15E10-HDTV-X264-NGP

This time on mood shiners.

I need the same liquors in those jokes.

Joey Arrington, he wants to break the land
speed record in a stock car.

Heck no!

This is a huge run for us.

And we've got Joey Stamp on it,
the pair.

Okay, it's coming out right now.

Kelly, what the hell?

All that hard work we did to mash these
peaches is strewn all over the ground.

Here we go.

What I'm going to do is make us a big net.

Hopefully these bears can't get to it.

This is the moment of truth.

Just don't kill me from above.

Peaches is good.

Moira is just good.

Why wouldn't they be good together?

Digger and I, we can use a payday.

You smell that?

What in the hell?

So products that.

It may have cost us a whole run of damn
liquor.

This is how we make the moonshine!

Keep your eyes open.

It's all we got to do.

You hear that, Liz?

That's the cops?

We are so f***ing.

In Polk County, North Carolina,
after fleeing his underground still sight

when a team of surveyors came too close
for comfort.

Josh returns to the
scene of the crime only

to discover law
enforcement dismantling him.

The decades worth of hard work.

We're taking my still memory.

Jim Tom will help me build that.

I'm telling you right now.

He couldn't give me $10,000 for that thing
to replace it.

Everything we've been through to build
this, put it all together, make it all

good to understand everything we have
here.

Everything I've built, go.

What's that happening?

Well, what's he got in his hand?

Oh, man, he got that cat.

Beautiful.

Yeah, man.

Yep.

I think the complete got it.

Nothing to do with it, huh?

Yeah, that's it.

Don't push swarms, clap.

They're fixing it out the marsh,
Henry.

Oh, man.

Henry, what are we going to do now?

Well, hey, what?

We're making holes, but we are out of
here.

We're going back to Virginia.

Yeah, man.

I'm looking.

I'm not in jail.

This law is still sight.

Lost my steel, my equipment.

Looks like we're on our way to Virginia,
where I know that I'm safe.

I'm not going to go to jail.

I'm going to lay low in Virginia until
thanks cool down.

We need to be gone.

So, the roll, come on.

So, we're there.

What you doing, put this?

Just sitting here, let's do that creek,
run.

You ready to make a little peach liquor?

In Cock County, Tennessee,
after extracting the

juice from 40 bushels
of hail damage peaches.

Hey, look at my car mashing up.

Oh, we got juice coming all over.

Mark and Digger returned to their backwood
still sight with plans to turn the free

juice into a top-selling peach brandy
recipe.

What do you say?

Well, we make some peach blueberry liquor.

Now, peaches is good.

Blueberry is good.

Why wouldn't they be good together?

Well, well.

A while back, we bought a bunch of these
blueberries.

You know, they've done been paid for them.

They were very expensive.

But I'ma think, and if we can enhance the
peach with these blueberries, it may be

good enough that it'll command the high
price.

I mean, these dehydrated blueberries,
taste how sweet they are.

Oh, I don't know.

They're lucky y'all are sweet.

I know what it is.

You know, we'll have to cook
them a little bit to rehydrate

them, but that's the last
sugar we'll have to use.

That's good if we're going to do it.

These are sweet and blueberries,
meaning they've got sugar in them.

You know, that sugar is going to come
through and it's going to make liquor.

You're out back there?

Yeah, hell, I'm going to take two days to
straighten back up.

And if we use high up to
sugar, that means we've kind of

lessened the blow of the
expense of those blueberries.

First thing we need to do is get some
water heat.

You know, we finally got everything milled
into the steel side.

We're going to make a whole tote full of
mache.

We got a steel pot full of
water heating up to melt the

sugar in the tote and steep
the peach juice and pulp.

And we have a smaller pot
of water heating up that we're

going to steep the blueberries
and to get them to rehydrate.

Peaches juice don't look sappet-ties and
we didn't get no water to be filled-ties,

then it does.

You know, that's going to be so good with
them blueberries.

Well, we can hope so.

These are very sweet peaches and the
blueberries are a little bit tart.

I think they'll complement each other very
well.

Damn, that smells good.

Moonshine has never turned down to any
ingredient if it's free no matter what it is.

Especially peaches, they're high-dollar.

You know, our profit margin is
slim, but sometimes you've got

to step it on the edge if you're
going to make a difference.

With any luckiest
blueberry peach brandy, it'll

turn out to be something
people really want.

We can put a little extra price tag on it.

Put it tight.

I know both of them make good liquor on
their own.

Maybe they'll make good liquor together.

So I can picture peaches and cream
moonshine over vanilla ice cream.

Yeah, if it sounds good to eat,
it'll probably be good in a drink.

100 miles southwest in Graham County,
North Carolina, a man named Kelly Hall,

their half of the same free peach juice
with different plans to concoct a

profitable peach moonshine recipe.

Peaches are one of my favorite ingredients
to make moonshine out of.

I like it.

Customers like it.

It's one of the best ingredients we can
get our hands on.

So heading to the still site for matching
this much peaches is very exciting.

So all these pretty peaches
and all this green should make

us some peaches and cream,
liquor, what you're saying.

Yeah, oats tend to lend a creamy mouthfeel
to whiskies.

You add your oats, cook them.

Yeah, the sugar, to sweeten them up,
and you add the peaches.

Oh, milk is actually a popular dairy
substitute.

It has the same creaminess and mouthfeel
as regular milk.

So we're going to use oats in our whiskey.

We could totally make
peaches and cream by adding

some kind of a dairy
product after distillation.

But that would give it a limited shelf
life.

We also have so many peaches.

It's enough to do several runs.

So I don't see why we can't play around
with some different ingredients diversify

a little bit and try to make a more
specialty recipe.

You got water coming.

I grew up eating oats when I was a kid
with sugar, any.

And my mama would treat me with strawberries
and peaches and pears and apples.

So anything that you can mix with cream
and oatmeal sounds good to me.

Oh, that's not catching.

Oh, my God.

Oat and barrel.

Oat and the barrel.

And then we'll just put the pump of hot
water over in.

The process of what
we're going to do to match

in today is cook the oats
with the boiling water.

And now you see the creaminess coming out.

Oh, it smells like oatmeal.

Melt our sugar that
we're adding to bump our

volume a little bit and add
the peach puree on top.

Oh, there you go.

Look at that.

So there's a lot of solids
going on this match with the

rolled oats, any peach
pits that might be left over.

So we're going to mash in outside of the
pot today in these barrels.

That way we can kind of just
siphon a mash off the top into

the pot and avoid any solids
going on top of the forebarn.

We got more free peaches than we know what
to do with.

They smell delicious.

Oh, yeah.

This mash while it's
cooking here, just the warm

aroma coming off of
it is smells incredible.

All that's left is to feed the little
yeast babies.

This is going to make an amazing alcohol
when it's all fermented off.

Cover these up and get out of here.

All my way to Virginia down lost my steel
side, lost my steel.

Me and Jim Tom built that steel together.

Me and the world took me, I would have
taken $10,000 for it.

Maybe my dad made the last round of liquor
we ever made together for.

He passed away on that steel.

He's been a hell of a season.

I think my best option is this is going to
Virginia with page and Henry and Tickle.

And just lay low, maybe make a little bit
of liquor with him or something.

And for the life of me, I can't figure out
how I'm not sitting in jail right now.

All I can figure is they must be building
the case against me.

Because why did they not wait for me to
come back?

My cousin Brandt used to
be on the sheriff's department,

so he's got a really good
relationship with everybody.

I think I'm going to call him.

Hello?

Hey.

Josh, what you have to do?

Because so much, I don't even know where
to start.

Did you hear about a bakery blowing up or
anything?

Or about a bunch of bakery equipment
flying through there?

No, I heard about a bakery getting shut
down, though.

I heard that bakery is really impressive.

That was a good one, man.

I hate hurting about the equipment or
anything, though.

Well, most importantly, they don't have
any idea who was running a bakery.

No.

Now, I just heard that we shut down.

They know who owns it.

The equipment's gone, though.

I do know that.

Do me a favor and
keep your eyes and ears

open and see what you
can come up with for me.

You know I'll call you if I hear anything.

Okay, buddy.

Appreciate it, cuz.

The good news is they don't have any idea
who's my still son.

Where am I lucky I didn't go to?

Josh, follow me.

Got a whole lot to do your son.

Time to rock a roll with it, buddy.

I'll just get up off of that truck.

Man, I know it's part of being an outlaw,
part of being a mother-shiner,

but don't make it no easier when you get
caught and you gotta pay the property.

You know what I mean?

I've lost so many still sites over the
years, but this is the second one I've

lost this year.

So it really hurts.

They took my favorite steal.

Right now, I'm just going to lay low in
Virginia, but I'm still worried the death

of the police are going to tie me to that
still site.

Good seeing you, boss.

You doing all right?

I don't know.

I wish I could tell you it was better.

You wouldn't believe all the **** this
happened.

They took the thumpers, they took the
worms.

They took everything.

God.

So what could I say here?

Because, uh, I'm going to put you to work.

I'm always ready to work.

If I'm going to be up here, I might as
well make myself useful.

Go to work.

And I'd rather be working than stewing
about everything that I've lost.

I'm sure you've heard of Buddy Aaron.

The race car's over?

Yeah.

You know, he used to bootleg for us years
ago.

His son, Joey resacked us.

Come on back.

Doing a little project.

Oh, yeah?

Virginia native Buddy
Aaronton was one of the last

professional stock car racers
with true outlaw moonshine rules.

He built his own race cars the hard way by
farming tobacco, selling used cars,

and bootlegging moonshine.

Through the 1970s and 80s, with no factory
backing or big money sponsors,

Buddy raced in his number
$67, earning 103 top 10

finishes, and over a million
dollars in prize money.

Proof that with Backwood Spirit and a
little tax-free ingenuity, a bootlegger

could still hold his own with the best
drivers in the world.

Man or not.

How the heck could it not be throw with
him?

Yeah, let's do it.

You know, this year
we really hadn't made

any sales, and we got
to make us some money.

It's time to go see Joey.

And see exactly what he's talking about.

All right, Josh.

Don't wet your pants before you go.

You never know rolling into Joey's.

It's your rolling into some stock car led
to this place.

It's just an old shop of mouth.

He should be running here, y'all.

We're thinking about these Josh and my ass
that hurt my alley.

It doesn't look like your typical garage.

I can't believe they build motors for
stock car racing here.

All right, Joey.

Henry.

It's called old buddy.

Been a while.

Yeah, trying to keep it all straight.

Seeing Henry and Joey together,
it's like time never passed.

And they immediately went and tell the
stories about their dads.

Is there got pulled off
a load of liquor that we'd

loaded in a vehicle that was
run about 180 miles an hour?

You know, I was just a
young man when buddy Aaron

just started coming and
buying liquor off my dad.

Here they are discussing,
and I guess when

you can see they're
all licking the back seat.

Matter of fact, I loaded him that night.

He got caught with it 240 gallons head to
the damble.

You know, we're going to Cape Canaveral,
January 2nd.

And we're going to break the land speed
record.

For a stock car.

I need you to replicate the same liquor as
in those jokes back in 1971, so I can

carry with me to Cape Canaveral with
Florida.

I know what that recipe is.

It's a wheat-based liquor.

This is a very special order.

He wants to go down and he wants to break
the land speed record in a stock car.

He wants the same liquor that his daddy
was loaded down with when he got busted

when he breaks the land speed record.

Can we do something to this liquor or
something special to it?

So I can sort of put my check mark on it.

Look at that some fruit to it.

What kind of fruit do you like?

Whatever makes sense.

You guys, you know, personally,
I like pear.

Pear would be good, man.

But if I was paying, she's got some pear
trees up there right there.

I know a buddy of mine has got some pear
tree.

Hopefully we can get the pear as we need.

We're going to take a wheat and add a
little bit of pear to it.

I think we could have been a good price on
y'all.

I think so.

What about maybe... what?

Maybe $60 a gallon around $15 grand.

You're going to be okay with that?

You know, I'd much rather just... you got
to sponsor it and just give it to him.

Give it to him.

Give it to him.

That's how it works.

Right.

Well, I would do that
because of buddy, but

I don't know if other
boys go along with it.

Hey, $15,000 is nothing when we set that
record.

All right.

Knowing what Joey's going to do with his
liquor, beat that land speed record,

and celebrate the recognition of his
father.

It's no better feeling.

Let's roll along with it.

Now it's time for us to get to work.

What do you think, Josh?

I don't like the kid in the candy store
here.

So this was an old lugner.

That they logged this whole area.

I don't see it.

There's not a lot of old growth here.

Yeah.

It's a long... Kelly.

What the hell?

There's not a single mash barrel standing
up right now.

Are you freaking kidding me?

We just pull up to the still sight and
there's something seriously wrong.

Cute.

Unbelievable.

All that hard work we did to mash these
peaches is strewn all over the ground.

This mash is gone.

I don't even know what to do at this
point.

We've got these game cameras so we might
as well check some footage.

Let me get this pulled up here.

Ah, here we go.

That's a really big barrel.

And he just spilled a mash barrel.

He literally is got it by the mouth
dragging it around.

We put cameras all around our still sight.

Sure enough, we call them red-handed.

Dude, I don't even want to watch this to
be honest with you.

It's just making me angry.

I mean, it is ridiculous.

I mean, it's like they call the whole
family in for a dead-blank bar party.

At least they ain't bothered to steal.

They don't look like they've told anything
else up.

No, I know.

We have to figure out a way to make it
work.

Even if we try to come
and mash back in,

they're just going to
return all barrels again.

We drove all the way to South Carolina to
get these free peaches.

We've already crushed all these peaches
with a back-o, so if we don't mash them in

soon and make some
alcohol out of them pretty

fast, we're going to
lose the whole batch.

There's just no time for us to set up a
whole nother still sight before these

peaches go bad, so we've got to figure out
a different solution.

Well, amen.

You know what you do when you're camping
to keep your stuff by approved?

Do you hang it?

Right.

We hang our mash.

When you're by approving something,
if you're in the backwoods and there's any

by our activity, you don't keep any food
with you on you, near you, or anything else.

Okay, I can see hanging like a backpack.

What's the spin for mash barrels in the
air?

Let me think, Alec.

This right here is going to be one of
them.

Redneck ingenuity, engine air and
problems.

I guess I'll mash back in when you figure
that out at least.

Now at least half our peaches are totally
destroyed.

Gone to the bears.

The least is very little options to play
around and do different runs with the

peaches, but I'm determined to stick with
the peaches and cream recipe.

I know the combination of the
peaches with the oats is going

to be a premium product that's
going to fetch us good money.

There's one saving grace.

We've still got peaches.

If we made any of my ice, we'll probably
make a little liquor.

Well, I'll dig on myself when
we're headed into the woods now

to do a run of our peach
blueberry that we've got my stand.

And, you know, we're really counting on it
to be a showstopper.

It's better anything.

If you've got alcohol, we've got a tube
before to sit this purple.

I've got an absolute there, everything we
need.

This has been a very, very slim season so
far for us.

We can kill it.

We worked really hard to make this match.

Fingers crossed that it's an outstanding
rank, because honestly, a digger now,

we can use a payday.

You know, them dead gym blueberries are so
expensive.

We spend a lot of money, even though we've
got the peaches free.

But if it's a really
good product, it'll

demand a bigger price
than just peach granny.

You know, personally, I've got a lot
riding on this.

Well, we'd be having liquor shortly.

I thought maybe to do something different
and make us stand out a little more.

Nobody said, I know what
was ever done in peach

blueberry brandy, and
we certainly haven't.

Patty, you smell that?

A little bit.

I believe we've got a gas leak.

Propane around the liquor steel,
the leak, and ain't good.

Seeing no bubbles are you?

No.

You don't play your cards right,
it's a recipe for disaster.

But I smell it, it smells so free,
don't you?

Yeah, it does.

It's your nose here.

What in the hell?

Soil for it.

I mean, what accounts that?

Then blueberries will dehydrate it,
but they don't preserve nothing with them.

Soil for do it.

Yeah, soil for dark side.

We've used dehydrated
fruits in the past, but we've

never had a problem
with the soil for dark side.

Keeping mine, these dried blueberries came
from the source we've never used before.

Now, I'm all bad that there was some type
of a soil for a soil for gas that had been

pumped into them blueberries to keep them
from molding.

Apparently molding it magnifies it.

So, man, my bright blueberry idea may have
cost us a whole runnin' down liquor.

They don't matter.

We got a runnin'.

We got to see what we got.

Yeah, we can't stop right there.

Whether it's worth a s*** or not.

Right now, I'm sold on
the fact that there's soil

for dark side, preserved
it on these blueberries.

It's come out near the cook.

All right, comes.

Oh, yeah.

Style.

Yeah, it's style.

This soil for it's not dangerous.

It just ain't real pleasant.

I hope it all comes out in them heads.

I think nothing comes easy, but hard time.

We're just grasping straws here,
really.

We're going to let a whole lot of heads
run off.

Hopefully, that'll eliminate the rest of
this odor and smell.

Really, it's just kind of a slap in the
face.

Especially for me,
because I'm the one that

taught vigor into goin'
with the blueberries.

Yeah, they plenty of flavor in there.

We're lookin' poor.

Then that odd flavor comes in.

That damn rotten egg shell for comes in.

If we're going to salvage this run,
it all.

We've got to try to figure out some way to
remove it.

My question is, is there any way to take
the sulfides out of it after it's been run?

Are there several things that we run that
comes to mind right off the bat?

We can aerate it.

That brings some of it out there,
guys.

I'll charcoal, filter it.

The last effort that we'll throw into it's
rerun.

Well, I say that we run it as far as we
can.

Get all the liquor out of that mess.

Start fixing it.

Yeah.

Can't make no sales.

You ain't got no liquor.

So we ain't got no choice but to run this.

It's pretty and clear, though.

That's a plus.

I think if we incorporate all the
corrections, we know.

I think we might very well just come away
with clean liquor.

Keep our fingers crouched.

Here to move on.

Let's go take your gold.

We got a really big order.

240 gallons of liquor for Joey Arrington.

He's the son of legendary stock car racer,
but he Arrington.

Thanks.

Now, he wants the same amount of liquor
that his dad got busted with when he heads

down south to break the stock car land
speed record.

1,600 gallons worth of steel right there.

Bring in these 2,800 gallon pots of
setting up where our steam rig is.

It's darn near impossible.

I'm afraid these things
would float right out of

the bed of the truck as
we're going out the river.

So we're going to set up at a total
different steel site.

Flash spot right here, putting an end to
end.

We'll double them up and he's back and
back.

This steel site is great.

And I'm lucky to be back here with tickle
page and he'll be here.

Right now, I'm just going to lay low in
Virginia until I'm sure I ain't going to

get busted for that steel site back and
work out a lot of them.

Hey, last time I was in Virginia,
was it a wheelchair?

And now I'm toteing block.

I've been pretty torn up since the wall
busted.

It took almost stuff.

I'm just going to make this whiskey,
make the money, get back into action.

She looks good.

Let's do it.

These things might stand above.

We should have our product right now.

But instead, we're coming back to mashing
over again.

So we're back in here getting ready to
mash in this stuff.

We're going to mash
in right on this palette

and lift this baby up
and hold for the best.

It's like this bad boy up and get her
second mash going.

We just used all the end of our peaches to
make this mash in.

So whatever Kelly has planned has got to
work.

Otherwise, we've grown
a lot of our time and all the

money that we can make and
wasted a truckload of peaches.

So what I'm going to do here is make us a
big net on this palette.

The plan on this thing is we've got a
bunch of ratchet straps.

We've got a pulley system.

We've got the winch on the Jeep.

Basically, we're going to pull this thing
up in the air.

And we're going to just leave our hanging
right there out of reach of the buyers.

Well, the trees are going to support the
way.

Well, the trees will bow
in a little bit, but I mean,

just don't kill me from
above while you're up there.

It'll be fine.

I am left with the task now of mashing in
again.

More peaches and more oats.

One way or another, we were going to have
peaches and cream.

On this thing, we've got to create a strap
hanging from one tree to the other so that

we can be out in the middle of where the
buyers can't reach.

I'm pretty sure this is going to work,
Amanda.

Well, I certainly hope so.

And then we're going
to create basically a

basket with this pilot
and the barrels and strap.

Well, you get that one and hold it up
mid-barrel.

We're going to strap these barrels
together then strap them to the pilot.

Get everything contained of where it can't
get loose.

And we're just going
to hang it in the air

and hopefully these
buyers can't get to it.

This is going to be a heavy-pilot.

Yeah.

So, now it's time to get
the Jeep around here

where we can make the
winch go where we want it.

And we're going to see if we can't pull
this thing in air.

This is the moment of truth.

This thing's really heavy.

It's a couple thousand pounds we're
dealing with.

You know, hopefully we should be able to
pull this mesh up with the Jeep winch and

just work it like an elevator,
let it up and down as we please.

Oh, yeah, baby.

Now we have hundreds of gallons of mass.

She's spending from the trees above our
soil site.

I really hope this works and the bears
can't get to it now.

If I come back to our masses mess up the
time, I'm not going to be a happy camper.

We finally got this thing up where it
needs to be.

Now I've got to get it loose from the
winch on the Jeep and tie it off to the

strap so that it'll hang out while we're
going.

I hope that's bear proof for now.

Well, we'll give it about a week and come
back and check it's all I know to do.

That's all we can do.

I'm just hoping that it's still hanging
here when we come back.

I tell you what, it's
going to take an awful

lot of payers to make
240 gallons of liquor.

This is not like we can
just go to the grocery store

and grab a few bags of
payers and be done with this.

We've got a great big order for some white
liquor with a henna pair, 240 gallons.

For a world-renowned engine manufacturer
and former stock car racer, Joey Arrington.

Henry says he knows the guy that's got a
pear tree.

Let's just hope there's enough payers on it
to mash in for 240 gallons worth of liquor.

If there's no payers, one more we're going
to do.

Oh, I can say as I hope payers are even
ripe at your moment.

It's not like we've got weeks for months
to fulfill this order.

Joey needs this run in the next couple
days.

If we can't find these payers
and make this match to make

this, we're going to be leaving
a lot of money on the table.

Hot dog pickles.

You run it by shit.

I'd say it's the right time of the year,
wouldn't you?

I'm going to say you're right.

First thing we do is taste one.

And you want to believe how juicy and
sweet they are.

Mm, well, that's good.

Let's get this barrel out of you.

I'm going to say you're right.

Let's start getting some of these off of
the ground first.

Then we'll get the ones up there in the
tree.

This tree is so slantful of payers.

It looks like the lamps are about to break
on it.

We hit them other low.

This baby is loaded.

I quickly realized this shaking the tree
works much better.

And the payers start falling off like
crazy.

Come on, pickles get some payers.

Yeah, well, I don't know.

That's a good idea.

This tree here is loaded down with payers.

I see you know what?

I'm smarter than this.

I'm going to go around to the other side.

What possibly could go wrong?

That chimney's got me right now.

Yeah, that might leave the mark.

Where are you going?

Where are you down to where I am?

I'm glad I want my fault.

I'm going to blame you any day,
how you doing?

That's how it's got me good, baby boy.

Boy, I want the size of a
bowling bowl, come down from

the very tip top of the tree,
busting me right in there.

Look at me.

Didn't take my eye completely out of my
head.

I can see it right now.

I got home in the old ladies going to ask
me who I got in the fight with.

And I got to tell her a freaking payer.

I got paired.

I got paired.

Go ahead, you're doing that without me
under that tree this time.

Got home money.

Well, I believe that's about it,
buddy.

God, I hope so.

If there were two payer trees out,
I don't know that.

I'd live through it.

Josh and I, we wind up with almost a
completely full 55 gallon barrel of payers.

Let's roll on.

Henry's waiting.

We got to get back as quick as we can and
get mashed in.

Definitely got a couple hundred pounds
there.

Ooh, boy, she's struggling up quick.

Yo,

think about that.

That was quick enough.

What I'm talking about.

Oh, yeah.

These things look good.

We got a 240 gallon order of wheat
whiskey.

Joey Arrington.

He's a son of Buddy Arrington,
famous stock car racer and bootlegger.

There you go.

Joey's wanting the same whiskey that his
daddy got busted with, back in 1971,

which is wheat whiskey.

But Joey wants to put his own twist on
him.

He wants a hand of pear.

Check this out.

I'm not looking to overwhelm the flavor of
the wheat.

Oh, easy.

All we're trying to do is add just a touch
of pear to it.

I guess enough at first barrel.

Keep on going.

Let's roll.

It's just a little touch different.

And that's the thing that's what Joey's
looking for.

And I think a couple barrels should be
able to do the trick.

If I need to, what's it look like over
there?

Nothing in this one.

Let's get it loaded up and get it to the
steel site.

Now that we've got all our pears ground
up, we're going to run to our steel site.

We're going to get this grain liquor
mashed in, and this pears.

Whoa!

Whoa!

We'll get the water in the steels.

35 to it.

You know, this is huge at this order.

All right, I'm going to crank it.

All right, you know, it's on.

And being able to work
with Joey Arrington, his dad

and my dad all goes back
years and years and years.

It means a lot to me, man.

We're getting it down, and
then to be able to get it done, and

knowing it money's not waiting
on us, that means even more to me.

There it goes.

Home steel is a full.

It's good.

Now it's good to get that fire in this
bag.

All right.

It's going to take a little time for that
to heat up, so let's get the pears off and

get the water in them, because we're going
to do a cold mash.

Mice and then fruits weigh different
mashing in grains.

When you're mashing in grains,
you've got to heat the grains up and

convert those starches into sugars with
fruit.

You don't have to
heat up those fruits to

bring that out, so
sugars are already there.

Nice.

Also, heating the fruit up sometimes
releases like a bitter flavor.

You don't want that in the mash.

She's boiling it all.

Let's get that grain and get this baby
cooked in.

Doing a cold mash is going to preserve the
flavor of the fruit.

That's going to transfer over into the
liquid.

Let's start starting yelling.

Yeah, let's do it.

Now with this grain, we're going to cook
this in.

What that does is take the starches that's
in these grains and convert them over into

sugars, and that's what the yeast can use
to make our alcohol and our flavor.

Giggle, brother.

A little ripped out here.

Oh!

We've got the pears and the grain mashed
in.

All we've got to do
now is wait for all this

stuff to work off,
and then we'll run it.

One more step closer to pay that job.

We'll do.

There's a lot riding on this front.

So hopefully this works.

Oh, yeah, they're still hanging up,
Amanda.

This is a good sign.

Come into the still sight.

I can see the mashed barrels are hanging
right where we left them.

They don't want the stirb, so I guess it
worked.

No sign of bears.

Yeah, here we go.

A little giddy.

Spinning it.

And after dark.

I almost feel bad for him, but I don't.

But then I don't.

Just a sheer amount of
bear traffic alone, seeing how

many bears will come try
to get this mashed is crazy.

Clearly moving forward, we
just have to keep hanging our

barrels for the rest of the
season, because it works.

You got a good insurance policy,
Kelly.

I mean, you're like surfing up there now.

So this is basically like a
peach brandy, but we mix

some oats in there, give it
like a peaches and cream.

Oats kind of can give a nice creamy
mouthfeel.

And to buffer the peaches a little bit,
since we had such a struggle with mashing

back in several times, and oats help to
extend our ingredients.

But I think they're going to taste really
good with the peaches.

That's good.

That's sour.

Let's get to part five of the generator in
it and start pumping this in.

We're finally getting the mash in the pot,
and that feels really good.

If you've had a lot of hurdles this year,
I mean, one thing after another.

But if we can get some
good spirit coming out of the

still today, I'm going to
feel a lot better about it.

There we go.

I really hope this run
comes out pretty good,

because this has been
a lot of effort spent.

But in the end, when we get it out,
it's worth it.

Now, this is starting to run.

All right.

All right.

I can smell the peaches right here.

I've got that fruit in us.

This liquor starting to run.

It's smelling really, really good.

Amanda has hit.

Nail on the head on the scent of this
stuff.

If it tastes anything like it smells,
it's going to be delicious.

Oh, yeah.

I really like that.

Super fruiting.

You smell that.

It's got like a sweetness to it,
too.

The peaches came through.

They're nice and sweet and floral,
and it's that nice creamy oatmeal.

It's peaches and cream in a jar.

I love it.

No peaches and cream for the bears this
time.

I'm tasting this.

I just keep thinking
back to that story of

Goldilocks and the
three little bears, right?

Where it's not perfect, and it gets messed
up.

And then it's just right, right?

So, like, our peaches and cream,
it's just right.

And the three little bears, they're not
going to get any of this.

Now, well, I hope we can clean this liquor
up, personally.

We ran this peach glubery mash,
but the preservatives from the bloobery is

added just really punch up unsavory,
smell, and flavor like sulfur.

Yeah.

Still, we've got that smell.

Yeah, this right here,
this is what we're going

to get started to finance
the rest of the season.

Now, here we're getting toward the end of
season, and we're going to make this any

bigger than the bottom of a five-gallon
bucket.

Yeah, it'd be just about right.

So, here we are today.

We're going to aerate this.

We're going to get it charcoal filter.

We're going to run it again.

As then, bubbles come
through that liquor, it's

going to pick up some
of that sulfur dioxide.

We're going to make a real quick little
bill out of copper tubing and holes in it

and simply attach it to a little portable
iron compressor.

And we'll let it aerate an hour or so.

Let's just let that take and run for me at
jump tube.

Pumping this iron into it and
the sulfur molecules will attach

theirself to them, and then
they'll evaporate into the iron.

You know, that's the first step.

Then we'll pour it over charcoal to try to
filter it even further.

Yeah, I can tell.

That rotten egg of room was done a lot
less puncture.

Non-existent beyond this.

Charcoal's an age old purifier.

People filter their water over aquariums.

They take the ammonia's out, so fish don't
get stressed.

And all it is is burnt.

Why do?

Hopefully this cleans it up.

We've done all we know to do.

We're lighting the pot.

We're going to do the spirit right here.

This redistylation process, this final
step in the correction.

So it's now and ever and honestly,
I'm a little nervous about it.

Well, we've got to lit up.

Oh, what was it you called that?

Like lactobacillus.

To where you get that little fruity floral
note from.

Look at that.

Take a little bite of it.

No, sir.

Every other time that I run liquor,
the mash had a little lacto in it.

Late tooth.

It made a final liquor.

That's not a deal killer.

Look at here, Puss.

Well, I'm telling you.

That's crazy, ain't it?

Man, show up with the boogerboard contest
with a chunk of that.

He'd be a shoe in it.

Well, it's a little like it too.

I tell you, look, for the world,
I can test it once you clean the mouth.

I got that to dandy.

That ain't a bit of crack for me.

Well,

I hope this fixes out.

I mean, we got to get rid of that salmon.

Rotten eggs.

So, you know, every step of the process
we're hoping takes a little more of this

soil for a week.

Well, I'm going to get the fruits.

You know, the things
that really hurt you

on the spirit, you
lose a lot of the flavor.

When it strips the bad out, it strips good
as well.

So, we're going to put fresh peaches and
more blueberries into the thumper.

Let's see what they put in here to
preserve these things.

One dry pot, don't let's see a thing,
isn't there?

Now, these blueberries we're using today,
they're fresh.

They're not preserved.

No chance anything in these blueberries
causes this any grief.

Oh, we get hot up here.

If this don't remove our problem and take
this egg, smell, sulfur away, there's

nothing else that we could humanly done to
have done it.

So, we're doing everything that we know to
do.

Look at you.

Oh, there's liquor.

You know, this is our most important
endeavor right now.

I have one run that we can legitimately
sell without any problems.

That's why we're going to these pains.

I mean, we don't have time to make any
more of my ice.

We don't have a health lot of money to
finance any more of my ice.

We're going to make some money.

It's gin clear.

Let's see what you think.

That liquor's good enough to sell now in
it.

Yeah, we can sell it.

We got a good strong peach with a handful
of blueberries.

This is what a good brandy is.

It's not overpowering through.

The main thing here is we got no more
sulfur rotten eggs, smell or taste.

Here we go.

You know, me and Mark finally
get the point we're finally going

to make a little money and
maybe get things back to normal.

It's pretty good feeling my world right
now.

We didn't take it out of the damn way down
there.

It didn't help.

See what we got here, Henry.

This pear looks good.

We've got a great big order for Joey
Arrington.

Joey's daddy, buddy Arrington, got
busted with 240 gallons of wheat liquor.

Is she good and bitter?

Oh, yeah, man.

Oh, yeah.

Joey wants the same liquor, but he wants
pears in it.

And that's the exact amount of liquor that
Joey wants to take.

Try to break the land speed record for a
stock car.

It's time to run this liquor and actually
get to this payday.

You know, with that wheat, that wheat's
got a mild flavor.

This tastes cool right on through.

You think, Henry?

We'll find out.

We've got these pots fired up and we're
heating up our grain mash right now.

Now's the time.

Start loading these pears over in there.

So everything will get good and heated up
together.

We're going to bring back
some history right here and

a big sell on top of that
big bucks in our pocket.

To get this 240 gallon run and get it as
quickly as we possibly can, we're going to

run both 800 gallon pots at one time.

We're going to neck them over
both of them into one doubler,

and then come out with one
pipe, go over into our condenser.

We can run all of this one shot.

Just blowing up there.

Oh, yeah, we're good.

Aren't you glad that you decided to come
and help us with this?

This is so legendary.

There wasn't no way to say no.

It's almost by riding a motorcycle again.

I'll tell you what, Josh, you can't feel
that good again.

What do you mean?

I can get on that motorcycle and ride.

Just tell her where your money's buried.

She's warm.

She's warm.

Oh, yeah, it's coming out right now.

You know, Joey wants us to replicate this
240 gallons of liquor, and I tell you what.

I know we run on big
submarine pots and everything

up there and we generally
make a lot of liquor.

It's running good.

Well, I don't swap that bucket out.

But with the season we've had,
it's time to make some damn money.

Got a roma.

And it's sort of smoke, good.

It's from our pair.

You know, you can go a lot by that smell.

In this case, you don't know where it's
going to come out to be.

That's good stuff.

Joey wanted to pair whiskey.

And that's pair whiskey that Joey's going
to get.

I think he's going to
be proud to take this

whiskey down there to
be in honor of his dad.

Well, look, we got him pairs at a cost,
though.

If that black eye is the
worst thing can happen to

us, then this whole damn
deal, we're doing great.

Now, look, it's easy for you to say,
Pass me that, Joey.

I don't sure how.

Boo!

Look at that.

This liquor right here, I tell you,
I can taste the weed in it.

I can taste the pair in it.

It's got good high-proof on it.

These are all the hallmarks that Joey
wanted us to hit.

I'll tell you, well, let's shut this thing
down.

God, that's good.

He's going to love that.

This is the best of both worlds.

We got one recipe,
which was the same liquor

that Joey's daddy,
but he got busted with.

And we've got Joey's stamp on it,
the pair.

The only thing we got to do is get it
jugged up and get it to Joey anchor.

Let's get these steels cleaned out and get
the hell out of here.

That's what I say.

We know where the steels at.

We just got to figure out where,
when, and how we're going to intercept it.

I like to think about it as my steel being
tortoise reds for building the decoy.

There's change of plans here.

The law is going to be here in a second.

I'm about some nice hard sellster.

It's like 10%.

And then Joey definitely
don't want Ken to know

that we don't know
how to do a hard sellster.

Let's roll with it.

Please don't blow up on me.

Yes, moat lager's on the 150 gallon.

Delivering two weeks.

Yeah, Father, he's not locked on the
liquor.

They're the most important buyer right
here.

This might be sick.