So heres my story; this whole thing kinda started as a joke, but now it has evolved and is getting pretty serious. That aside, I'm going to try to make some rum form a pot still im putting together. I'm going to follow one of the recipies I found on the site, but I'm not to sure about the yeast and nutrients . I was reading one thing that said that you can add molasses for a nutrient; but since the recipe calls for molasses, do I not need to add any more nutrients? If i do, i was thinking of poping in some vitamin b1 capsules, is that enough?
Also, how do you know how much heat to put on the still when your actually in the distillation process? I see all this info about the head temp, but im not sure how much heat to add to the bottom of the still.
any info would be great,
Thanks.
ok, im totaly new and some things i dont understand.
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BeatFarmer
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TRANSPLANTED HILLBILLY
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Big J
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Re: ok, im totaly new and some things i dont understand.
If you are using molasses then you don't really need any other nutrients. Your yeast will be fine. Maybe when you start to fine tune your recipe in the future you may try adding some nutrients for more nitrogen, but don't worry about it for now.
How much heat to put in? That depends on a number of factors. Read through the section on using a pot still ( http://homedistiller.org/distill/dtw/use_pot" onclick="window.open(this.href);return false;" rel="nofollow ) and the rest of that site (make doubly sure you've read the safety section and fully understand about removing methanol). Then its basically up to you to experiment and find what is best for your still, your product, and your taste buds. Rule of thumb to help you start - put in enough heat so there is a steady drip/very small stream of product coming out. Then tinker from there. Good luck.
Another tip about rum: squeeze in a lemon or add 1 tsp of citric acid to 20 liter wash before fermenting. It improves the flavor.
Cheers,
J
How much heat to put in? That depends on a number of factors. Read through the section on using a pot still ( http://homedistiller.org/distill/dtw/use_pot" onclick="window.open(this.href);return false;" rel="nofollow ) and the rest of that site (make doubly sure you've read the safety section and fully understand about removing methanol). Then its basically up to you to experiment and find what is best for your still, your product, and your taste buds. Rule of thumb to help you start - put in enough heat so there is a steady drip/very small stream of product coming out. Then tinker from there. Good luck.
Another tip about rum: squeeze in a lemon or add 1 tsp of citric acid to 20 liter wash before fermenting. It improves the flavor.
Cheers,
J
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Hackers
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Temperatures
All the basics are covered on the mother site "homedistiller.org" 
Never do tomorrow what you can do today because if you like what you do today you can do it AGAIN tomorrow!
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OzarkWhiskey
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Rather I am making wine or whiskey I use "Yeast Nutrient" which contains Urea and Ammonium Phosphate. As for the heat you would be very surprised how "Little" heat it takes to run a wash. I start mine slow, very slow in fact, no need to hurry ya know, and just keep it low a possible. Just try to keep enough heat to claim about 1 drop per second, if you have a proper still.
Thats my opinion.
Thats my opinion.