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no , i just dumped it. I tried to heat it to kill everything but it started to foam bad

I took a stab at watermelon wine and the 1st batch was a huge success heating it to 160 degrees then cooling. using 8 watermelons, 1 lb of raisins, sugar to 1.09 , lemon juice, yeast nutrient and energizer, and EC-1118 yeast and airating. I cooled it to 80 or a bit lower and it finished in less than...

after some searching i hit pay dirt. Distilleries will filter the rum right out of the still through carbon or charcoal to remove any bad flavours etc , age on wood for a year or two then filter it through charcoal to romove all colour but leaving alot of the rum flavour and the sweet oak barrel age...

Distilleries filter there amber rum to take out all colour and a bit of flavour leaving a nice clear white rum. I am going to start a trial on this using different amounts of carbon, maple charcoal , etc. Anyone had any experience filtering amber to make white rum?? thanks

does it take out any or all colour? I only want enough carbon to take out the colour and leave all the flavour. I would like to know how the distillery's make white rum.

I didnt use any ph buffers because ive never had a problem with any batch until i started using apples in my fermenting pail and the subsequent backset from that run.

i ran an apple and rye batch with about 10 apples cut up and 1 pound of rye and raised the BG to 1.08 or bit higher with EC-1118 yeast. When i ran it i saved the backset for my next run and used maybe 25% backset and ran the same 10 apples and 1 pound ofrye . This is were the problem started. The ma...

I used backset for and apple rye, sugar batch. The problem is the ferment is stuck at 1.06 on both . The ferment is so thick it wont ferment. Anyone had this problem. I would guess the pectin in the backset is doing this. darn

I am guessing you use the technique that Odin describes, same as I use. I wouldn't say I get a 6 year aging but it's a great kickstart before aging in the barrel. I add JD chips while giving it a bath. What is the size of your US machine? I like the 1/2 gallon one I bought on eBay. I bought it from...

FullySilenced wrote:thinkin that's maybe kinda what Tim Smith is doing... ? but who knows they are saying patent pending...

I seen the episode. Its probably the same thing but time will tell.

I just tried 4 - ten minute cycles in my new ultrasonic cleaner on a batch of whiskey . I kept a control bottle and the difference is incredible to say the least. I would dare say that the whiskey had a 6 year old smoothness. I had a bottle of 3 year old LCBO CC whiskey and it was smoother than it ...

greggn wrote:Was there a loss in the %ABV ?

no loss in ABV% I ran it up to 40 C in temp and it got a bit warmer by about 1 degree C

I just tried 4 - ten minute cycles in my new ultrasonic cleaner on a batch of whiskey . I kept a control bottle and the difference is incredible to say the least. I would dare say that the whiskey had a 6 year old smoothness. I had a bottle of 3 year old LCBO CC whiskey and it was smoother than it w...

When making any toasted american white oak does it need to be heart wood or can it also be sapwood? And the same for applewood, can you use both for toasting? ive heard you should only use heartwood. And i havent found anything in writing that says otherwise. thanks

I let my cooked whiskey using 80% corn, 12% rye and 8 % barley malt run for 4 days and its down to 1.02 and i run it. It never seems to get below this limit. Should it get down to just about 1.001?

Anyone experimented doing a cooked whiskey then using 20% backset every time and compared it too a cooked whiskey using NO backset? Just wondering if there is much difference in the flavour. cheers

i buy mine from bulk Barn and i pay $75 for a 5 gallon pail. Its very strong and you dont need much to get the job done.

No oak, by taking in and out of the freezer it breaks down the alcohol and gives you an aged product very fast. I love alot of tails in my rum because there is lots of flavour in them and freezer aging breaks them down down fast!! I had a party this week and one of my buddys drank half the bottle or...

take a tour of a distillery and they give you a taste test at the end. At Hiram Walkers they give you a 3 year which burns a little on the way down, the 6 year old burns alot less on the way down and the 12 year is no burn at all. Glennfiddich scotch is like drinking water and it well over the 12 ye...

yes, you guys are right , proper cuts makes a huge difference but with my ridgerunners rum i cut out all heads and leave 100% of the tails. I find the heads are harsh and hard to break down the bonds in the alcohol with distress aging but the tails are loaded with flavour and easier to break down. M...

Ive distressed aged a rumrunners rum for a week in and out of a freezer and it is so smooth it is very close to a 6 year old rum or older. Ive done the same with whiskey but im lucky if i get a 3 year old tasting whiskey in a week doing the same proces for 1 week. Just wondering if anyone has experi...

My thumper is from brewhaus at 3 litres. And my still is a PS II , 30 litres.

i usually run it at 7 to 8 out of ten on my 1800 watt stove top. I was under the impression that you run thumpers fast and hot. the stainless thumper is about 3 feet away.

ive just started using a stainless steel thumper and every time it runs down to a half cup of liquid even when i fill it 3/4 full. Any ideas. thanks ken from ontario

Ive started a ridgerunners white rum the only difference being in a traditional rum is that i put in a fresh off the stock 1 cob of fresh corn cut up of course off the cob. first batch i took off through a thumper tasted great, you could taste the rum and the sweetness of the corn. the only problem ...

I just ran a rum through my pot still and through a thumper and its colour is not clear, its rusty colour. I used backset from my last rum distill. I guess i shouldnt do that. The only thing is i used some of my low wines last time at about 11% and it came out clear. Any ideas thanks

I tried a small air pump for an aquarium with a 4" stone but nothing came out the stone. Maybe I need a bigger pump.

Im trying to set up a system of forced aging using a small aquarium pump into a 4" stone and let it airate for 10 days . It didn't work as the pressure wasn't enough. Anybody got any ideas on how to get it bubbling . maybe a bigger aquarium pump? I would like to hear what you have for this. thanks!

hound dog, I was thinking about turning the reflux ratio right off. This should let more flavour through. When I ran it I had a very low reflux ratio, just a trickle of water in the cooling tubes. What do you think , no reflux. I don't think the whiskey professionals use any reflux at all .

Im new to this. I collectied up 28 litres of 33% low corn wines and put it in my ps II reflux still. I loaded it up. heads were coming off at 40 ml per minute. My reflux ratio was very low. I started getting concerned after 3 litres the distillate was still coming out at over 90% I was waiting until...