Home Distiller

What is the objective of this recipe The main objective of this recipe is to create a Jamaican style rum, with a lot of esters, but easily replicable for us home distillers. So, we are not going to use cousin’s process or double retort still or any other hard to find ingredient for home distillers ...

Hello everybody, A quick post to share some informations with the numerous high ester fans out here. I recently bought the "Hampden 8 marks collection" (https://www.whisky.fr/en/hampden-coffret-8-marks-collection-eu-8-x-20cl-61760.html). And in it was the little gem linked below : A list o...

And here’s the interesting thing. I ran it to 15% coming off my parrot and tails never really materialized. That's interesting. Could it be linked to the fact you are using a Parrot ? It can blend the line between the different cuts, at least on a small scale batch (Still It had an interesting vide...

I have done something similar, but with dark muscovado and on a 21l batch, around 3.2kg sugar instead of 5+. For around 9% wash. Trying to keep bad congeners at bay. Yarr. Have yet to make a spirit run, but any month now! :) Keep us updated :) What exactly is your muscovado sugar ? Is it like brown...

Quick update : last batch was using Stalljen Kveik yeast from Kveik Yeastery. Combined with dark panela, it gives me a flavor bomb, with strong notes of apple (cooked, nearly apple pie) and spices (more Xmas spice : cinnamon, cloves...). As always with kveik, it'is on the expensive side if you dont ...

I used white labs Hornindal and am super excited to taste the results I've started with hornindal from white lab, and the result is amazing. If you like kveik yeast, I can also recommend the brand Kveik Yeastery. They have 4 strains, all producing very interesting esters. Never tried a continuous m...

Interesting write up. Thanks for taking the time to do so. I’m interested in what you gain by adding the feints from previous distillations to the wash before stripping? I normally take a generous fores/heads cut, then collect hearts until they get funky. Then collect the feints for the next spirit...

Thank you for sharing your experiments :) I don’t add any nutrients. I believe the Molasses in the Panela has sufficient nutrients to sustain healthy fermentation alone.. When using either dunder or prior run lees there’s even more available nutrients so again no need for them in my opinion. I agree...

Bradster68 wrote: ↑Fri Aug 25, 2023 2:37 am Welcome and . Check out the tried and true section. SBBs rum is one you should try if your a rum guy

Thank you It was the first one i tried a year ago. A solid recipe, especially as a beginner

Why use panela/raw sugar for making rum? The first reason is taste: panela usually makes a “lighter” rum. Not meaning here less flavorful, but with more subtle flavors. Compared to a full molasses rum, my panela rum tends to be more floral and fruity. Because the taste of the panela alone is less s...

Hi, I live in France. I'm from Burgundy, and currently living in the Paris region. I'm a rum enjoyer, got quite a large collection of bottle at home and it's why i've started distilling about a year ago. I've mostly distilled rum and fruits brandy, and i'm starting to experiment with scotch style wh...