My plan on first batch. Comments?

[leafjerky]

As a programmer, I have learned to do a write-up before everything I do. I have been doing a lot of research and I'm very eager to start this wonderful hobby or art as some of you would call it. This is the part where I show you my plan and ask that you wise old sages bless it haha. Ok so here we go.

ITEMS:
1. Molasses (1:1 Ratio with water)
2. Pot still (friend is letting me borrow his)
3. Ferment tank (still looking for one w/ airlock)
4. Yeast
5. BOTTLES!

6. Flavorings
1 Vanilla bean
1 (3-inch) slice Orange peel, white pith removed
1 Cinnamon stick
2 Allspice berries
4 Cloves
6 Black peppercorns
pinch Ground nutmeg
1 slice Fresh ginger, about the size of a quarter


STEPS:
1. Heat molasses and water together until a nice dark mixture is there.
2. Cool to about 70 degrees, add packet of yeast.
3. Place in ferment tank for 1 week.
4. Put wash into still
5. Once heated, everything I collect from 69-72 degrees(methanol), I will discard.
6. Since this is just a simple rum batch I am not worried about dark or light so I will collect everything from 72-90 degrees.
7. Repeat until finished distilling.
8. Once I have the rum, I will get flavorings and let them stand for 2-3 days.
9. Once complete I will remove flavorings.
10. Filter final product into glass bottles with corks, apply label, drink.

[Prairiepiss]

You need a better recipe. There are some good rum recipes in the tried and true recipe section. That you should find and use. Your recipe lacks needed nutrients.

And you have a lot more to research about running a still. Temps don't make a flip on a pot still.

Please take the time to properly research what you are about to do. Start in the must read new distiller reading lounge.

And please step over to the welcome center and give us a proper intro.

[leafjerky]

What am I missing as far as my distilling goes? I've looked around on this site and from what I've learned its all about the temperature. My friends still has a thermometer on it so I should be able to keep track of it that way, no?

[brazenheadbeer]

Don't make the same mistake I did and jump right into anything but a simple recipe for your first few runs. Stick with something like a Uncle Jesse sugar wash and learn a few things 1st.

Actually my 1st spirit run was an old Apfelwine I made a few years ago. That came out good....my 2nd run, not so much and I'm a very experienced homebrewer.

[leafjerky]

Does my distillation process look good? I keep reading mixed things. Some say to be safe discard the first 50-100ml, others say do it by temp, and others say use your smell. I understand roughly how distilling works, I just need to know what to keep and what to toss.

[Prairiepiss]

Either you are not understanding what you are reading. Or you are mixing info you have read elsewhere up with info you have found here. Or you are mixing info related to a reflux still up with info for a pot still.

Please head over to the new distiller reading lounge. And read it. Pay close attention to the threads about boiler temps and thermometers in pot stills. Novice guide to cuts needs to be read multiple times.

[Coyote]

Read Read read and take god notes

Then Read some more

You have a confusion going. You can't and shouldn't
try to run a pot still by temp.

Slow down you'll get a more harmonious out come.

Speed and Greed have no place in this hobby.

You are attempting to run before your ready to crawl, and
that just never turns out well. . . I know it can seem like there
is a lot of conflicting information - If it seems conflicting you have not
read enough - yet.

Take a deep breath and another month before you charge a still

Good Luck

Coyote

[Prairiepiss]

What kind of yeast were you planning to use?

[leafjerky]

Actually, I read that you will get a better flavor using regular baking yeast when making rum. I may have mixed up a few things regarding pot and reflux. Just to clarify, I am not trying to get really specific and perfect with my cuts and all just yet. I just want to remove the methanol, collect whats drinkable, and make something simple. I will advance the more I make.

[Prairiepiss]

Well you seem to think making cuts is done with temp. And it is not. And we are trying to tell you. That it is not. Methanol if present will be removed with a proper foreshots cut. And personaly I wouldn't consider heads and it tails drinkable. So cuts are needed. Unless you just want to make crap. And if you want to do that. It's cheaper at the store.

[stillin]

Take the advice you are being given and pay attention . There is literally thousands of years of experience on this forum, there is no need to get info. anywhere else but here. Try some recipes in the TnT section. You can't go wrong that's why they're called tried and true. Get some experience with them(and running your still) and then experiment with other recipes. That way when something goes wrong with your run or your "experimental" recipe you'll know what to do to remedy the situation.