Hey guys I have read the main site fairly thoroughly but I still am a little confused about the source of the flavoring when making spirits. Right now I am fermenting 5 gallons of a rum recipe I got on the site and I plan on using a pot still to make a 40% ABV rum.
Here's my question:
Is the RUM flavor and color of the rum spirit caused by the speical fusel oils that are unique to only rum fermentation? For example. If i were to use a reflux still that achieves 95% purity and stop collecting when it hit 92 deg (and dilited it with water to 40%) would the end product be the same thing if I were to use a pot still that makes 40% purity and stop at 92deg?
Slighly Confused About The Source Of Spirit Tastes
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jtatarin
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theholymackerel
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The (many) flavors that make booze "rum" come across not just in the tails, but in the whole run.
If all ya have is a reflux column, go ahead and make some rum. It'll be a hassle and ya run a good chance of not makin' yer proper cut even if ya got a good nose and are familiar with yer rig, but you'll have made rum.
If ya have a pot still and start off with a good rum wash it's almost impossible to mess it up.
I wish ya luck.
If all ya have is a reflux column, go ahead and make some rum. It'll be a hassle and ya run a good chance of not makin' yer proper cut even if ya got a good nose and are familiar with yer rig, but you'll have made rum.
If ya have a pot still and start off with a good rum wash it's almost impossible to mess it up.
I wish ya luck.