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Do you guys find that your (pot)still has a distinct flavor character? I've been cooking up a fair amount of rums and whiskeys in my potstill, and it seems that it yields a very definitive flavor profile. In the whiskeys (wheat germ recipe by DeathWish), I haven't mucked around with the ingredients ...

Thanks Hawke, that's the one. I had never seen the beginning of it before. pretty good show.

if anybody's up and / or reading, check out the History Channel (Pacific Time)

Hey guys, I've been looking at this thread and wondering a few things...... I understand what the Soduim carb or bi-carb is doing, would the addition of NaCl to the low wines not accomplish the same thing, albeit with the production of Chlorine and Nitrogen? (or am I just waaaay wrong?) Isn't the io...

Snip < ... Pugirum: Strip this as fast as the still can go and I mean FAST. We are forcing the flavors through. Make the wash again and pour on to the yeast left in the fermenter. Then strip again. Add the 2 stripped washes into still with equal amount of dunder that you have saved and the RUM OILS(...

In *that* instance you could use a pump that flowed like 10GPH, because it isn't working against any head pressure, so the 'rated' flow would be very close to the actual flow. FWIW, I use my home water supply, but with 750watts and an 18" Leibeg condenser it only requires just a trickle of wate...

Pint, is that really just the doubler??? as in the thumper, or is that the actual potstill?

Awesome Pugi, thanks for the recipe. I'll be using this on my next go round. My rums have good to great flavor, but they're lacking in body. Looks like you might be on to something here.

Rummer

I've come to like the rum that I make quite a bit. I keep messing around a little here and there with the ingredients and yeasts as well as the aging and flavoring. Some I like a lot, some I rerun and try again all part of the enjoyment AFAIC!

I just ran off 20 gal. of rum wash that I had to let sit a couple weeks after it was done fermenting (damn job gettin in the way of my hobby again). After the fermentation process pretty much finished up (2 weeks or so) I racked it all off into 5 gal carboys and then had to let it sit another 2 week...

I filled my first Gibbs 2 gal. charred barrel right around New Years with DWWG. After only 2 months it is really dark, too oakey but still has that 'white dog' bite to it. I think I'm going to buy a med. toast as well and double up the recipe next time. I like the color from the charred barrel, but ...

..... Tha Bacardi, a cuban rum, and the Appleton's a jamacan rum have very different profiles. FWIW, Bacardi is not a Cuban Rum. While the family started making rum in Cuba in 1862, they have not produced a drop of Rum in Cuba for decades. Havana Club, on the other hand is still produced in Cuba. F...

Thanks for the observations and opinions guys. Ginger, thanks for the info from Compleat distiller. Looks like @ 50%abv the max should be around 44ml/minute, or 1.5 US oz./min. I currently run between .75-1 oz./min @ 50-60% abv. so I guess the setup is operating pretty efficiently. I run on a 750wat...

OK guys, I've been running my "hybrid" pot with an 18" X 3/4" 'column'. This is connected to a 5 gal. pot with a 750 watt electric element under it. (45 deg. down Leiberg condenser @ 18") The pot, lid and column are all insulated, and it makes a rum and whiskey product that ...

Hey Radical, I know the post is a little old, but I run a 5 gal. pot, 18" X 3/4" column and an 18"X1/2"X3/4" leibierg. With 750watts under the pot, it takes just a mere trickle of 60 deg. F water to keep things cool. I think if I wasn't concerned about the H2O usage I could ...

Here's an idea of what I run. 5 gal potstill on a 750W plate, FYI



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I run a "hybrid" pot, it has an 18" vertical column above the pot into a 40 deg. leiberg condenser. I've found that in my pot, a second distillation of 'low wines' produces significantly less flavor in the product....like what you were saying; 1 run for heavy, 2 for medium, and 3 for ...

GMan, that's absolutely beautiful work. I wish I had the time to learn a skill like that. As it is my profession has taken most of my time thus far, but beleive me when I say I, and probably most of us here on the board, are envious of such a skill. Cheers!

...I can see about an 1" of sediment on the bottom but by no means is it clear. Will this eventually clear up completely? ER, If you've got another 1" on the bottom, you might want to rack it off again, and/or put is someplace nice and chilly. The colder it is the quicker the yeasties wil...

Having fermented 3 X 5 gal washes of DWWG using bakers(red star) yeast....and having started 3 more with the same yeast, I've got a question for you guys. What is it that makes the DWWG wash so 'heady'? I've only fermented a few batches of brown sugar/molasses rum washes so far. Some using lalvin 11...

Thanks guys. Silly mistake. Seems I forgot the most important ingredient of all, patience! I was just a little surprised by the lull in yeast activity with the cane sugar and toasted germ. The brown sugar batch took right off. the Cane just needed some time to get settled in I suppose. I just got do...

Hey guys, I put together a DDWG mash last night using brown sugar instead of pure cane. Man it smells good in the fermenter, and the ceiling now has a pretty brown spot on it too! ( I know I know, it was late and I forgot about NOT putting the airlock on it!). She's frothing away smoothly now. This ...

I like the rum I've been making with a splash of Pepsi just fine. My all time favorite drink would have to be Havana Club Anjeo Reserva (the 5 year old) with pepsi, but in Chilean fashion....... pour a glass full of rum with about 3 ice cubes and serve with a bottle of Coke-a-Cola. Man I miss Santia...

So I have been cycling two batches of my molasses/ brown sugar product in and out of the fridge for the last 2 days. The distillate is in quart jars that I cover with napkins while on the counter and left uncovered in the fridge. I had never thought about it before but discovered that my fridge recy...

Hey Pint, did you ever make the back to back tests? I'm quite interested in this topic, and of your results.

If you poured half of the wash into the first carboy and then the remainder into the second carboy, you didn't actually achieve parity between the carboys. The first carboy has the best half of the wash, while the second has all of the sediment (nonfermentable sugars). When you cooled your wash, th...

Hookline, it's been a while, but yeah, that's the series I was talking about. I didn't realize there were like 5 episodes, going to have to go looking for all of them now.

I also collect rain water. This stuff ferments stuff as if it were magic. It will cause corn meal to to crazy if you mix the two. It makes great sourdough. It will ferment molasses with nothing else added and no cooking. If you have a gutter downspout, get a barrel. You will be a very happy ferment...

Nothin for nothin, but last week I was making up 10 gal. of a molasses and white sugar wash. I used 4 packets of EC1118. I only have 5 gallon carboys so I have to split the wash in half. I make up the wash in a kettle on the stove to 4 gal total volume including the molasses and sugar, cool it and t...

I've got about 20 gallons of different molasses and brown sugar washes in the fermenters right now: 10 gal wash of of 15lbs molasses and 15lbs. white sugar, with EC1118 4.5 gal made up of 5 lb white and 4 lbs dark brown sugar, with EC1118 5 gal made up of 10 lbs dark brown sugar on red * bakers yeas...