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[/quote] Yes you can rerun it. I wouldn't use unfermented wash as it foams and adds little. Let it ferment out and the use it to dilute your previous cuts. Sometimes refered to as 1.5 runs. [/quote] Thx, this was a 1.5 run. Still getting used to my new rig... I just made another milk can boiler but ...

Messed up my cuts and got too tailsy product... can I rerun it but instead of using water to bring the abv down can I use a fresh unfermented wash? In my case it's jaggery, would it carry over some taste?

If you have access to Madras thorn/ Camachile try it... A beautiful color and lots of natural sweetness

I'm guessing your jaggery is made traditionally over fire, not industrially under vacuum... I thought jaggery or panela is always made that way, i.e. in big steel pots over fire and no vacuum. In Brasil we call "rapadura" instead of panela, always boiled over fire, tradicionally wide copp...

Thx, I had read your cachaca thread already! :) I will be sure to try without adding yeast You can start a small batch with 1030 og just to grow more yeast doing 2 or more 3 propagations, then you put these yeast to ferment your bigger batch in one shot, you can achieve full fermentation within 18h...

NZChris wrote: ↑Mon Oct 05, 2020 9:54 pm
I'm guessing your jaggery is made traditionally over fire, not industrially under vacuum...

I thought jaggery or panela is always made that way, i.e. in big steel pots over fire and no vacuum.

NZChris wrote: ↑Mon Oct 05, 2020 9:54 pm
I'm guessing your jaggery is made traditionally over fire, not industrially under vacuum, in which case I envy you.

Yes it is made in huge steel wok like things and the fire is fueled with the sugarcane waste.
Am running the 1.5 spirit run now

Just finished a stripping run of an all jaggery ferment. What was special for me this time was that the yeast used was a wild yeast that I harvested from some pieces of cane I picked up from the farm where I get the jaggery! It worked beautifully. I just split the cane, threw some in the blender and...

Wow, will try next time. May seek your help/advice when the time comes.

Thx, I had read your cachaca thread already! :) I will be sure to try without adding yeast next time, though I would be a bit worried as it also very humid here and would not want the juice souring due to long fermentation time with the natural yeast. With the bakers yeast it took about 32 hours and...

Was wondering if anyone had tried the butter treatment on an all panela wash? I tried 3 times and did not manage to get that in your face butter smell, though it definitely had an improved effect on the smell, slight hints of butter? I may have been constrained by my methods as I use gas and could o...

Thx, the 80% is from what I gathered on HD, the label says carbohydrates 98.96gms of which total sugars 98.13gms per 100. Am trying without nutrients for the panela. The fresh juice was hit with bakers yeast only. Have to wait 10 months for next years fresh sugarcane juice, until then this awesome d...

I have the good fortune of living in the tropics and have a friend that grows sugarcane and they make their own organic jaggery. So I have made numerous very small batches and absolutely love the stuff! It ferments dry in under 48 hours using bakers yeast with a bit of dap and a B complex tab, temps...

Jaggery/panela rum. Tried the ShineOn butter treatment for the second time but I couldn't quite get that butter flavor to shine, gonna keep trying. I use only jaggery and bakers yeast in my rum no molasses but in the butter rum thread I believe someone got the butter flavor on some sort of whiskey r...

the angels fly

Thank you! Am enjoying every bit.

Hello all, my interest in this started a long time ago upon seeing my wife's grandma making vodka in Ukraine...fast forward 10 years and that interest is now a reality. A friend pointed me to this site and I have not stopped reading and reading... there are lifetimes of knowledge in these 'halls'. B...