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Has anyone used Palo Brasil - Haematoxylum brasiletto? I'm not sure if it's the same tree used in Mamajuana, as I also found Palo Brasil (Brazilwood) (Caesalpinia echinata).
The second one is unavailable, but I can still get the first one. I'm not sure if I should be interested in it.
Kamil

The juice contains about 14g of sugar per 100g, so it’s easier to sweeten the juice with molasses than to try diluting the molasses with juice. Unless you add a significant amount of water.

However, I think panela/jaggery would be a better option for the juice.

Kamil

I’ve seen these barrels, but that’s not what I’m looking for. In Poland, there’s something similar that the guys call a “pipe-barrel”(we say "rurobeczka") because it’s usually a large-diameter pipe with lids on both ends.

Kamil

Has anyone come across a barrel made from sugar maple wood? I'm looking for one for aging rum and also to sell in my shop. Do you know of any manufacturers or places to contact? The challenge is shipping it to Poland.

Kamil

Do they offer shipping to Europe?

Barrels and wood for cachaça.
http://www.tanoariamesacaza.com.br/

Very sorry for illegibility.
No translate google, but other .
I will try to improve post.

Set is finishing work on the brown syrup. I had great eggs with them. Since I gave them at the beginning bayanusy. But the fermentation slowly approached. Later I strengthened altarpieces with yeast cobra to the rum, and also a lime tree. Next I added vodka yeast. And improvements lack. But on one's...

I was a problem. I used yeast to the wort bayanus G995 . I set the kind of worked , but BLG failed to drop . So I decided to add yeast to rum - rum cobra . ; )

I bought two kinds of agave syrup , with a view to redo them to mezcal . : D ( Bright already waited a long time ) I used a dark syrup ( raw) , ~ 1200g , 1500g ~ light syrup and glucose 1200g . Setting value went dark syrup 550g of glucose. And for a focus on light syrup 650g of glucose. BLG around ...

That it was teqila it must be blue agave syrup . Otherwise, it will be a mezcal .
But waiting for the results .
I bought a little syrup adjusting to do.
Regards
Kamil

Experimented with yeast. I used bakery dedicated bayanusów, and now I'm waiting for the wild from Spain.
Bakery sometimes feel in the distillate, coobra rum (dedicated) give sharp distillate, bayanusy fared best.

To the next setting, add dunder. Rum will be more aromatic. (Decoction of distillation)

Baker's yeast, there are not good to rum. Although increase on molasses.
As get yeast, the i'll write.

That would be the best.

Welcome

http://m.youtube.com/watch?v=aontL2XUiQY" onclick="window.open(this.href);return false;" rel="nofollow
http://m.youtube.com/watch?v=CX8esaEL-3k" onclick="window.open(this.href);return false;" rel="nofollow

Lime of lemons they have a richer flavor.

Maybe someone has contact with people from Jamaica, Cuba, the Dominican Republic, or some other countries with warm climates? I'm looking for someone who could to send wild yeast to Polish. Me and my colleagues from Polish, very dependent on these yeast. Very please, about any help. :-) Regards Kami...

Good protection before scorches there is coat water/oil.

Welcome and Marry Christmas

Regards
Kamil

Welcome

Welcome

On the forum alkohole domowe, someone once did brandi from bananas. I read that supposedly distillate nice smells bananas.

I don't have interesting photos of equipment :-(

Many thanks for the links.
I have some experience in the distillation, so I'd rather not ask stupid questions.

Maybe orients, how is the price of the supply of molasses to Polish?
http://www.dbl-s.com/store/index.php?ap ... =471-100-5" onclick="window.open(this.href);return false;" rel="nofollow

Because I have not received e-mail response. :-(

My name is Kamil, and I live in Poland.

Regards
Kamil