I'm fixin to do a spirit run on some rum but I have this idea which may be awesome or it may not, ya'll can be the judges.
So I'm thinking of refluxing the product but only to compress the heads cut. Once I have the head cut off i'm thinking of just shutting down the dephlegmator and letting things smear down to early tails. I know a lot of rummy goodness exists in the tails so getting a little in my product might not be the worst thing. Is this a good idea or am I smoking from the pipe of foolishness?
An approach to rum?
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- Alchemist75
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An approach to rum?
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Re: An approach to rum?
That's what I usually do.
- Alchemist75
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Re: An approach to rum?
Lol, but only one of those is the way mom used to make it.LWTCS wrote:150 ways to make chicken soup.
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Re: An approach to rum?
The quality of your sugar source may determine which way you decide.
Heavier, more modern black strap ( less sucrose) renders a very over bearing molasses taste. A higher degree of rectification may be preferable for the heavy stuff.
Heavier, more modern black strap ( less sucrose) renders a very over bearing molasses taste. A higher degree of rectification may be preferable for the heavy stuff.
Trample the injured and hurdle the dead.
Re: An approach to rum?
I agree it is more in the recipe than the how you run it but having said that I believe a good top shelf takes both.
- Alchemist75
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Re: An approach to rum?
Black strap was the molasses used and I'm assuming cane sugar. I didn't ferment this one. I ran it last night with the idea being that I'd try the new procedure but after I cut the head off I noticed that the flavor was really distinct even at high reflux so i held it slow and steady all the way through. I ran into early tails anyway, very sweet. The low wines had a very heavy molasses aroma, more than usual. I think typically he uses Grandma's molasses which gives a lighter product. In the end it came off nice and smooth with flavor for days.
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