Hello from NZ

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Hello from NZ

Postby Jafa5 » Fri Aug 11, 2017 5:36 pm

Hey guys,

Quick hello from New Zealand.

New to distilling and just running my third batch, rum this time using honey and molasses.
Lots of questions :)

Brewer for 20 years and own a 120 litre brewery.
Still is a 50 litre unit bought off a friend, seems to work well just not sure how I can make it better

Cheers
Liam
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Re: Hello from NZ

Postby NZChris » Fri Aug 11, 2017 8:12 pm

Welcome to the forum Liam.
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Re: Hello from NZ

Postby OtisT » Fri Aug 11, 2017 8:32 pm

Welcome Liam. You came to the right place to learn. Before asking your questions be sure to check out a post named Cranky's Spoon feeding, and follow/read all the links in it. It will answer a lot of your questions before you have to ask them. The link is in my signature. Enjoy! Otis
Cranky's spoonfeeding:
viewtopic.php?t=52975
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Re: Hello from NZ

Postby NZChris » Fri Aug 11, 2017 10:49 pm

Jafa5 wrote:Brewer for 20 years and own a 120 litre brewery.


The brewery sounds real handy for doing all grain whiskeys. Have you tried that yet?

What type of still is it? pot? reflux? Meccano?
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Re: Hello from NZ

Postby Jafa5 » Sat Aug 12, 2017 5:29 pm

Thanks guys and yes i'lol check out the post.

Hey Chris, yes very good for all grain mashes for whiskey, looking to make one this arvo but might be running out of time today.
I'very made a corn mash bourbon on it and a whiskey, both turned out really nice.

I started using my neighbours little pot still, not sure of the name, 23 litre job from the brew shop.

I have no idea what my still is, just picked it up off a mate before he left to live in Fiji. I'll post some photos so I can get some advice on how best to use it.

We just ran the first rum from it yesterday and have 6 litres of hearts ranging from 83% to 62% and a litre of tails which it still pretty good but not as nice as the first stuff. I was hoping for a lower percentage and more flavour so took out all the copper from the column but it's about the same, either way I have a good base line. The product tastes good, very creamy and rounded. About to take the first sample and put it on the oak before adding the flavour.

Where about are you in NZ Chris?
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Re: Hello from NZ

Postby NZChris » Sat Aug 12, 2017 6:19 pm

Bay of Plenty.

I'm probably not much help with running an HBS still unless it's a simple pot, but I can say that copper is a good thing in most areas of a still as it takes out sulfides, improving the flavor.
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Re: Hello from NZ

Postby Still Life » Sat Aug 12, 2017 8:18 pm

Welcome, Jafa.
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Re: Hello from NZ

Postby bilgriss » Mon Aug 14, 2017 3:19 am

Welcome!
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Re: Hello from NZ

Postby Jafa5 » Tue Aug 15, 2017 1:11 pm

Thanks guys :)

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Re: Hello from NZ

Postby Jafa5 » Tue Aug 15, 2017 1:13 pm

NZChris wrote:Bay of Plenty.

I'm probably not much help with running an HBS still unless it's a simple pot, but I can say that copper is a good thing in most areas of a still as it takes out sulfides, improving the flavor.
I'm just using it like a pot still with no scrubbers. Talked to my local brewery yesterday and got the low down on copper so I'm all set for batch 2!
Love it down the BOP, used to spend a lot of time in Whakatane, nice place and mean fishing

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