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I'm curious on your yeast. Wich cachaça yeast you got? CA-11 or Canamax? Hey Jesse - It was the Cananmax, I actually got a sample pound bag before it was publicly or to distillery available in the US, before they launched it. Any cachaca yeast or wash discussions I've mentioned in any posts/history...

Okay, so first, if you're curious, this was is based on my heavy rum method, it's posted. Second, this was wash 2 with a different yeast from the granddaddy rum one, this was using a cachaca yeast, which preiously gavce me juicy fruit flavor and aromas, strongly, off half raw sugar, half panela, and...

Easiest approach to banana is through isopentyl acetates presence thru fishers via distilling. Make a high % molasses wash, about 15%, to encourage some methyl alcohols. Prepare a cane vinegar ahead of time or buy some. I have a thread around here about heavy high ester rum process. Then in your coo...

thewhiskyexchange for Worthy Park release Just ordered Hampden Angel is a 14-year-old Eau de Vie de Cidre, matured for eight month in casks that previously held Hampden Estate rum. Described as, "Aromas of vanilla, pineapple, green bananas and mangoes fill the nose. The palate offers notes of s...

Looks like they've named it CN for US; there is a location in MI you can call, setup a craft distiller account and order all kinds.

Thanks for feedback everyone; to answer the few questions, I haven't noticed much gypsum precipitate, but it's likely a component of the lees/muck at the bottom of my fermenter post distillation (and ferment). I usually distill it 'clean' which it always rests about 5-6 days post ferment prior to my...

Been a while. So this is my current high ester Jamaican rum production process. Several objective tasters have told me these 'heavy rums' from my 'heavy process' are indistinguishable from god Jamaican commercials. I feel really good about my current bill for contents and process, it centers on dund...

Hey Zin, I've found that the tails can be harsher/sour with EDV and panela, but the late foggy tails have good rum oils to reuse as feints in next pot cook, as well the late late tails, 20%, smooth out to be very 'juicyfruit' for me and I take a page from Arroyo and save them, age them on oak, and u...

Thanks s_s for getting this back to topic. Wasn't really the place, at all, but we all new once. I put a charred oak stick in the sweet corn shine and it's started to develop a little more toward a bourbon flavor, which I wasn't really shooting for, but it's retained the sweet corn/butter flavors as...

Hi Simpo - I've had better results with dosing washes lately at the beginning with 750mg each of several of the acids, or picking one and going in on it, like benzoic to get those vanilla notes. I like the blend of benzoic and heptanoic, which ethyl heptanoate makes peachy and cognac aromas, real co...

I better understand scumble now Cranky.
Your words are just fine!

Hey, everyone make sure not to call anything rum unless it's all molasses. We'll have to wear stars.

You win then? Have a participation trophy. Now participate; share your practices based on your own beliefs and experience. That's the only success to be had here, sharing knowledge and experience.

Please prove me wrong. This is just petty, There is, however, just one way to spell 'solera system'. I ALSO agree (with myself, thank you me!) that I hedged my best... I think you meant "bets" there. Not trying to be petty or demanding. You made no mention of the many times I said 'share/...

Looks like I have to monitor my wash PH. I the water is between 7.1 and 8.5 out of the tap. I can deal with the manipulating the PH, I have been brewing beer for 30+ years. + I got a buddy that has a brewery and can get what ever salts I need. So I will check and adjust the PH after sugars are diss...

Croweater that was downright helpful and you put your points very succinctly and clearly without anything unnecessary and with respect for someone else. Thank you. I don't know why that is difficult for people and threads turn into a debased fantasy in a pitch black underground skin club. I took tim...

This is about a ton, sometimes we do 1200 Lbs, sometimes more. I've got 440 Lbs just waiting for me to get the time to use it. So yeah, no real shade but hey if you see yourself as the expert you go ahead. Talk about making rum as relevant to my first post. No sugar source listed, no expertise clai...

Y'know, don't post if you hate the thread. It's about helping new people make estery rums; if you don't like it, don't come around. Don't take my thread off-topic. This is supposed to be a community, nobody is swinging swords around; I'm minding my own business. Yeah, that's what I've done so far. Y...

Hey Pfretz! I can help, I did some checking and for whole allspice berries you want to place them in alcohol that's 70-90% ABV for the best extraction of the key flavor compounds and oils. As with any 'tincture' type preparation you're soaking them in the alcohol for a length of time. Allspice leave...

I've also saw the posts on adding the fatty acids to your wash/thumper... takes the fun out of creating the dunder pits :p :old man shaking fist: Curse you kids, get off my lawn! What're ya doon trying to explore the hobby and spearminten' an' stuff! Thar's ONE WAY to do things, that's it. You kids...

Pesty wrote:They sold direct to me twice now. Told em i was a craft distiller running test recipies on some rum.

Yep; like I said, "as a distillery."

Yeah you're right I don't know shit about rum. Couldn't produce anything even half-decent if my life depended on it. Distiller_Dresden’s Maple Rum - 42% I had a chance to try a few glasses of DD’s Maple Rum last night and again today. Below are my tasting notes on this rum. DD asked for an honest op...

Well, it's cook day! I let it sit longer past fermenting so that the vanilla could really work through. So I mixed up half fresh wash with half fermented wash, then added 8oz of black cherry concentrate, and 6oz ea vanilla and cherry vodkas (to raise ABV in thumps), and 2 tblsp of madagascar vanilla...

Hello! If you're a new distiller then welcome to the right place. Here are concentrated all MY rules or guidelines for rum washes , and information about aging after you've made your product. If you're an experienced distiller, and hip to rum, please share and suggest so we can have this be a place ...

Ahh the adventures with rhum. Sounds like the panella was off as you said the molassas ran fine. The 493 is some good stuff and can be bought direct from lallemand out of their milwaukee location. 800-583-6484 Think a 500g brick was 48 delivered last time i bought it. Rum is fun so keep at it. You ...

My washes are either all molasses (if it's 'supreme' or 'baking' high quality molasses), blackstrap and an additional sugar (like coconut sugar, which adds nutty, and floral notes, or turbinado, or brown sugar, heck or panela), or panela. I have run several all panela washes lately, as I bought 55lb...

Hey Cranky! No, I liked it! It was very smooth - oh something I guess I should take from Otis - cuts/heads-tails comments. It was smooth and the cuts were great (and aging); as my own apple turned out quite different (and I only aged it in glass for about 2-3 months, oak and sugar maple) and had a s...

In the hazelnut rum thread Johnsmyname posted this 'review' that's more reaction, but still awesome: I tried some of this yesterday, full review to come, but OMG the smell of it. I don't know how DD got this smell. It literally smells the way a Buttered Popcorn Jelly Belly tastes and it isn't faint....

Fantastic words, thank you Otis - you have the best words, the very best words! I thought you were maybe confused and reviewing my Hazelnut Honeybutt first, as your notes RE panela -- this was 2 recipes, 2 batches, then let in a new badmo for 6 months after 1 month in glass on maplewood - did you pi...

ShineonCrazyDiamond wrote:Dresden, you are speaking uniformed.

Ah, no I didn't know that SCD, I'm sorry. I did assume, I mean kinda logically, that it was locked because it seemed to infer 'marijuana' due to similarity. My bad.
I'll have to pick up a uniform ( )

I don't understand why your original post/recipe was locked - did anyone read the post, or did they just read 'mamajuana' and think 'marijuana' and lock it? There is no mention or hint of marijuana or pot or any drugs in the recipe, and this drink sounds interesting. I'd like to know/hear more about...