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Very interresting.

If I get it correctly, you currently hae 3 plates. If more plates are added and tuned correctly, is it possible to have the top plate collect the head (methanol acetone etc...) and collect the etho from a second, lower plate.

One of the solutions injected during a chimo session has a lot of platinum in it and is notorious for leaving a metallic after taste.

name in haitian creole of this vine (Momordica charantia ) used to make a very bitter rum concoction. They say it's good for your liver...

Molasses and syrup are two different things. Molasses had sugar extracted from it already, it's not that sweet if you taste it. It still contains sugar and diluted with water it is used to make rum. Syrup is very sweet, and yes, you can make rum with it too (more sugar means more rum). If rum is not...

Have you tried panela from any hispanic store. I find it about $1.00 US a pound. It sounds the same as Sucralat but before drying they place it in a mold and sell it by the brick, not powdered. My recipe: Panela bricks, DAP, Epson Salt, Water and yeast. No corn. It ferments pretty fast in about 3 or...

I ferment from raw sugar instead of molasses which give less flavor, trying to emulate agtricole rum. Using this method I get more flavor than usual and still more refined rum than if using molasses. I get the best of both worlds.

Well I guess you're right, if you fill up the thumper with the same wash you get the same result in one go.

In what way is this similar to a thumper?

Wasn't thinking as high as 50/50. More like 20/80 or less, 20% wash and 80% stripped spirit.

The end result that I am looking for is more flavor than I can get from a 75% - 80% spirit run AND cleaner spirit than single run, careful cuts, 50% spirit.

I do a lot of rum that I usually double distill, stripping run then spirit run. Has anyone diluted the stripped run with a bit (just a little bit) of the leftover ferment for added flavor in the final run? Or is it better to skip the stripping run, make careful cut on the first distill and call it a...

You could try Panela from any spanish grocery store if you can find one, that's what I use. Panela is just evaporated sugar cane juice. I find that it give a nice flavorful rum without much off taste.

That was my first wash. Worked well. Wash itself was very tasty. Ran it slowly to 93% ABV and got a good tasteless vodka.

Now a days for sugar wash I use DAP - Water, sugar, DAP, 1 or 2 Multi Vitamins tabs, Epsum Salt, yeast and voila.

I found that without the salt it ferments really slowly.

Yes, I think I am done with gypsum. No more of that.

Definitely more yeast next time.

To be frank, 2 weeks is the best time I've had on a pure sugar wash but I guess I am now spoiled by 3 - 5 day ferment on molasses, raw sugar/panela, ujsm and the likes.

What was your starting SG? How much yeast did you use,and what size wash?What else did you use in the wash,and how much? I ask alot of questions. 110 liter wash. Starting SG 1.07 and got stuck at 1.005 when I ran it. My notes, memory are not that great for the amount of yeast used but I beleived th...

Hi asohosy! Do you have a recipe for that rum? Look up in the Proven Recipe section and also on the main site for good easy recipee. I do mine with 50 lbs raw sugar, 4Tbs DAP, 1 Tbs Epsom Salt, 25 Gal. water and about 1 1/2 once yeast. The stuff will ferment like there is no tomorrow. I have one go...

I have an nixon-stone still that I built 4 years ago. It's a good design but now there are better designs that are simpler to built. Check out the Bokakob in-line. You won't need all those fittings and your SS pipe can house the whole thing.

Did a 110 L wash, 4 28 L stripping runs, added 2Tbs salt for 1 spirit run. Collected 7.5 L at 93 abv, clean, no taste spirit. Cost: less than US $20.00. My only problem is that it took 2 weeks to ferment. The only thing I didn't do as stated in the recipe was to convert the white sugar. I merely add...

I admire and command the patience with which some people help newbies. Although I have been doing this for the past 3 years now, I am a newbie and am learning a lot on this site every day. But I also believe that answering certain basic questions while satisfying a newbie’s curiosity will not help t...

Some serious spoon feeding here.

Cmon...

Tis has been discussed extensively here:
http://homedistiller.org/forum/viewtopic.php?f=2&t=3342

If you put a ball valve or neddle valve it will blow up.

As Pikluk stated, you bought a nice looking potstill.

Interresting...

I am starting to believe that I am doing a pious act when sampling or enjoying my product.

Charcoal has a mellowing effect on the hootch. The longer on charcoal the mellower. I have let rum sit in charcoal for 2 or 3 weeks before and liked the result. Takes out the harshness if too much head got into the final product. Of course, make more conservative cuts and you solve the problem but I...

...et il dit que c'est le toubib qui le lui a dit

Southern France accent?

That's my point. It is rum; agricole rum.

If it's not too late... the Bokakob design is better and easier to build than Nixon-Stone.

My dream... except rum not vodka.

From http://www.whiskymag.com/magazine/issue60/12007519.html" onclick="window.open(this.href);return false;" rel="nofollow I got this: For example, is there a patron saint of distillers? I checked the Internet and came up with four possible answers. Firstly, the Virgin Mary seems...

Have you tried to make rum without essence? I think that it's easier than making vodka. The wash usually ferments very fast without adding much to it. It takes off almost as easily as a UJSM. The cost is very low as a little bit of molasses will go a long way. And you'll enjoy it that much more know...

The real challenge is to reproduce the sugar cane juice. I never tried with demera sugar but did try with panela which is basically dehydrated sugar cane juice. After carefull cuts and about 6 months in a closed bottle I had a very sweet smelling distillate that I cut down to 45%ABV. Delicious. Coul...