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Thanks Bama1981... Quick Question... When you read on bottles of Vodka, it sometimes says "Distilled 6 times" etc. And I've heard that Bourbon in KY is often distilled 3 times. I know that this is done to get rid of impurities. And that each time you run it through the still, more and more...

So, I understand how a pot still works. And a reflux still is just a pot still with a long column, with "something:" rocks, perforated discs, copper webbing, etc. in the column so that the water "sticks" to the material and drips back into the still, and a more pure ethyl alcohol...

As Dnderhead advised, there isn't any more additional starch contributed by the cornstarch than could be present in some apples... Most cornstarch has 5% or less cornstarch added to avoid clumping so 2 pounds of powdered sugar would contain ~1.5 ounces of cornstarch at most... Dry tart apples could...

I use backset with virtually all my AG's and aged dunder with my rums. ...backset is fairly acidic so you need to keep that in mind. Personally I'm planning on building a thumper just for running brandies and experimenting with different charges in the thumper to see how they affect flavor during m...

I have a 5 gallon bucket in my kitchen with 20lbs of grated apples that I picked myself from an Apple Orchard in North Carolina... 3 gallons of raw/unpasteurized apple juice/cider, 1.5 lb of brown sugar, 12 oz of orange blossom honey, and a 2 lb. bag of powdered sugar. I was basically using up all t...

I have been reading a lot on making Rum from molasses and various other cane-based sugars (panela, turbanado, demerara, et cetera). Those recipes say that after you distill the fermented molasses/sugar solution to make a run of Rum, it is important to save the remaining "dunder" liquid tha...

I thought that Dunder was the left overs from distillation of a fermented sugar solution; be it molasses, panela, or what have you. After the sugars have been converted to ethanol and then the ethanol extracted by the fermentation process, the mineral-rich, by product "dirty" water is reta...

I just bought some panela made in El Salvador from a local Mexican market here in Texas. It was $2.08 for a 24oz bar wrapped in a dried bandanna leaf (or corn husk) I also picked up some Grandmas brand molasses Hey whiskeytripping... Could you do me a favor? I am very interested in doing a taste te...

Okay... This is all very good. Here is the recipe that I am assembling for this first run of Rum. Please comment all the pros and cons you see with my recipe. Batch Size: 5 Gallon Mash #1 Sugar Source: 1 Gallon unsulphored baker's molasses #2 Sugar Source: 2 lbs. Raw Turbanado Sugar ( Sugar in the R...

I definitely want to talk about yeast. I've been told by basically everyone that yeast is the dark horse, that few pay close enough attention to, but can make or break your flavor. I've seen that some high quality distilleries like "Labbot & Graham" that make Woodford Reserves Bourbon ...

That is what the South American's would refer to as Panela, piloncillo. Can be had for as cheap as $1.18 in my area. But usually a $1.53,,,,,,,lately. LWTCS... this is exactly what I am talking about!!! Thank you. You and I are not that far apart geographically. Where are you getting it for $1.18? ...

Myles... Most definitely. Living in the United States, it is easy to forget that this forum is very international. I lived in Europe from age 20 - 27, and I am definitely aware of the myriad of choices when it comes to different sugars. In the US we have a pale version of Turbinado sugar sold under ...

Couple things... When I said that any recipe that uses brown sugar is under-researched, or however I phrased it exactly... I didn't think about how that might be taken as a slight jab at anyone who uses brown sugar in their bill. What I meant was, white table sugar costs less than .70 cents per poun...

Believe me, I completely understand. I am certainly no advocate for spending $300 to produce $100 worth of rum. I too am interested in making as inexpensive a product as possible. At the same time, I want to make the best possible product I can within that budget. So if white sugar makes a flavorles...

I have been making fruit brandies, honey-based, and grain runs for several years, and I have gotten very good at it. Now I would like to try to make a premium Rum, using a 3 in. reflux still at a small 5 gallon mash batch size. I am confident that I have all the information I need regarding which ye...

I have made a few different kinds of distilled spirits in my life. Maybe 5 or 6 years ago, I got ahold of a couple of garbage cans full of organic apples of all different kinds. I cored them and ran them through an industrial juicer, and threw the skins and pulp back in to ferment. I also added 5 or...