Home Distiller

The Chemist from Puerto Rico was Rafael Arroyo, he did great work.
search.php?keywords=Rafael+Arroyo

Howdy y'all, I'm re-reading Arroyo's circular 106 on Rum manufacturing by Boston apothecary For those that haven't read it... https://www.bostonapothecary.com/circular-106-rum-manufacture-rafael-arroyo-1938/ Specifically on the pretreatment of raw materials. He recommends making ...

... which I've resurrected, was the renowned laboratory analysis still of Rafael Arroyo. He died young and the design was lost for the last 60 years so it was never applied ...

... Anyone doubting step feeding is encouraged to start their research with Rafael Arroyo's work from the 40's and continue up to Lellemand's current recommended protocols. Also, ...

Take a look here: https://www.bostonapothecary.com/rafael ... rs-on-rum/
Cheers
Irish

Stephen at Boston Apothecary nails a good article from Rafael Arroyo Arroyo 1941: The “Tufo” (stink) of Crude Rum https://www.bostonapothecary.com/arroyo-1941-the-tufo-stink-of-crude-rum/" ...

Agreed with saltbush on this one. Rafael Arroyo wasn't using a pot still for his famous heavy rums. Lots of very flavorful rum has come out of ...

For some of the old PDF scans of things like Arroyo's "Lost Papers on Rum" are we ok posting the PDFs (not sure if ... if we were to lose papers also... Papers: https://www.bostonapothecary.com/rafael-arroyos-lost-papers-on-rum/" onclick="window.open(this.href);return ...

For some of the old PDF scans of things like Arroyo's "Lost Papers on Rum" are we ok posting the PDFs (not sure if ... bad if we were to lose papers also... Papers: https://www.bostonapothecary.com/rafael-arroyos-lost-papers-on-rum/" onclick="window.open(this.href);return ...

Badmo - Can you point me towards the source for your Arroyo reference? https://www.bostonapothecary.com/wp-content/uploads/2016/03/A-new-rum-distillation-process-Rafael-Arroyo.pdf" onclick="window.open(this.href);return false;" rel="nofollow ...

... rums are from the tropics. Need to replicate that environment. Rafael Arroyo does specify fermentation temps within his paper how ever. Just did a search for Rafael ...

The most recognizable rums are from the tropics. Need to replicate that environment.

Rafael Arroyo does specify fermentation temps within his paper how ever.

Sure thing, guys. Happy to help out.

Thank you, BB. Easier to read for my eyes.

Much obliged

... #2,386,924 entitled "Production of Heavy Rums" issued to Rafael Arroyo in 1943 floating around on the internet, but I have yet to find a copy in a computer-friendly ...

... Saccharobutyricum in order to develop the heavier rum flavors as per Arroyo. While actively fermenting, the bacteria in the mash work in unison ... to mention a fast ferment. Rum Cuts and Oils Investigating rum oils, Rafael Arroyo mentioned that the rum was separated into four fractions as ...

... type, which is used for lambic style beers. For specifically rum, Rafael Arroyo recommends a strain of Schizosaccharomyces yeast. As far as I know, this yeast is not ...

... let the rougher cuts smooth out. I used to do the 'rum oils' thing (see Arroyo & PugiRum below), but I don't anymore. To my taste most of the ... false;" rel="nofollow 'Production of Heavy Rum', by Rafael Arroyo (scroll down). http://distillers.tastylime.net/library/Listings2.htm#Articles%20Listings" ...

... let the rougher cuts smooth out. I used to do the 'rum oils' thing (see Arroyo & PugiRum below), but I don't anymore. To my taste most of the ... false;" rel="nofollow 'Production of Heavy Rum', by Rafael Arroyo (scroll down). http://distillers.tastylime.net/library/Listings2.htm#Articles%20Listings" ...

... comes over real late in the distilling, after the tails. If you look up Rafael Arroyo's rum studies in Puerto Rico, he suggests adding these fifth and sixth fractions that ...

... I would also like to thank Harry and his GGGD for there knowledge. And Rafael Arroyo for being the godfather of Rums. I try to keep this at about a 8 to 10% wash to minimise ...

could try Rafael Arroyo's cuts.
http://distillers.tastylime.net/library/" onclick="window.open(this.href);return false;" rel="nofollow

Look under 'Articles'. "Production of Heavy Rum" by Rafael Arroyo[/quote] Harry Id read this before.Now thats a process

... body to tails, but I usually switch at about 90 proof. You could try Rafael Arroyo's cuts. http://distillers.tastylime.net/library/" onclick="window.open(this.href);return ...