Need A Rum Experts Advice

[Rain Distillate]

What a bunch of wimps. Just suck on the hose. You don't have to keep sucking til it's coming outta your nose. It isn't going to kill you if you if you get a taste and you should taste it before you put it in your wash anyway.

OVZ

It should always be noted that it can be dangerous to do it this way when transferring high proof alcohol.
I use a 1/2" ID PTFE tube and a 1/4" copper tube along with a damp cloth. (those are both safe for high proof)
Insert both tubes into container with the spirit, one of the tubes (the PTFE) must extend under the surface of the liquid while the other (in my case copper) stays above the surface.
(It works if it's below the surface but blowback can happen)
Seal up the entrance to the container with the damp cloth and blow into the container via the smaller tube.
The liquid should be forced out through the larger tube and once it forms a siphon you can let go of the smaller tube.
Pull out of the liquid once your transfer is done, or continue if you are moving all of it to another vessel.

One time of getting a blast of high proof alcohol to the throat will convince you it's a bad thing.

Not sure anyone was talking about siphoning more than 15-20%. Just mash/wash level proofs. Thanks for your concern though

[Rain Distillate]

rum stalled after 2-3 days. Guessing the culprit is a pH crash. I completely forgot the shells. New yeast and shells be okay to get it back going?

[NZChris]

It might be finished. Don't get confused by the non-fermentables that add to the SG.

[Rain Distillate]

finished after 2-3 days? Each bucket had 1/2 gallon of unsulphured blackstrap molasses and 6 pounds of ark brown sugar. (panela next time!) Will check the SG tomorrow and post results.

[Rain Distillate]

It might be finished. Don't get confused by the non-fermentables that add to the SG.

I have a refractometer coming in the mail. How can I accurately check it without false readings? If even possible.

[nerdybrewer]

It might be finished. Don't get confused by the non-fermentables that add to the SG.

I have a refractometer coming in the mail. How can I accurately check it without false readings? If even possible.

My refractomoter seemed to be confused by something in my wash.
Nope you will have to judge some how that it's done.
I know I pitched yeast again on my last wash and made sure my PH was above 4.5 and let it go a few more days at 85F.
It settled out for a week and I ran it and got the amount of alcohol out that I computed I should have.
Sometimes that's the only way you know for sure.
Rum is different.
My Whisky has always gone down to 0.99 or below FG but my rum doesn't care about my measurements.

[aceswired]

Just taste it. Is it sweet?

Sent from my SM-T320 using Tapatalk

[Oldvine Zin]

It might be finished. Don't get confused by the non-fermentables that add to the SG.

I have a refractometer coming in the mail. How can I accurately check it without false readings? If even possible.

I love my Refract, my hydrometer hasn't been out of it's protective tube since I started using the refract, that was at least 10 ferments ago. Taking samples only requires a few drops - quick and easy! You do need to use a calc once fermentation starts to compensate for the alcohol produced false readings. Also you NEED to do a reading before fermentation starts and use that number in the calc.

Here is an easy to use calc:
http://www.northernbrewer.com/learn/res ... alculator/" onclick="window.open(this.href);return false;" rel="nofollow

Good luck
OVZ

[cob]

I have read this thread in full at least 6 times, and while some of the questions asked made me wonder.

I have not been able to get around this statement.

I dont't like seeing my keg get red hot on bottom.

how the hell do you get your boiler red hot with a wash in it?

I've boiled water in a PAPER CUP on a campfire!!

stainless boiler red hot with a wash in it, not buying it.

[Rain Distillate]

I did over 10 leak checks with water because it's a modular still (I'm at around 10 pieces) lots of connections means lots of potential leaks. Hence so many water runs. When I did all these runs I played with the heat and got used to my propane burner. I found a spot on the burner where I thought i was heating fast enough as well as not making parts of the bottom of the keg glow red. Not wanting to repeatedly over heat my s.s. i must have created a sort of paranoia I guess you can call it. Ever since i have always heated low and slow. Don't look too deep you'll get lost.

[Oldvine Zin]

Don't look too deep you'll get lost.

too late for that

[Yummyrum]

stainless boiler red hot with a wash in it, not buying it.

Cob I think he's referring to the ring on the bottom of the keg rather than the Keg itself . The ring on my keg starts to glow too if I crank the gas enough .

Just taste it. Is it sweet?

Yup

[Rain Distillate]

stainless boiler red hot with a wash in it, not buying it.

Cob I think he's referring to the ring on the bottom of the keg rather than the Keg itself . The ring on my keg starts to glow too if I crank the gas enough .

yes

Just taste it. Is it sweet?

Yup

[Rain Distillate]

After popping my two rum buckets and tasting I came to the conclusion that they had fermented dry. 3 days...is that normal? Ambient Temps fluctuated between 65-84 degrees (in the kitchen. High during the day, low at night) but the buckets remained warm for the first 36 hrs (wrapped in sweatshirts) which is why they fermented hard at first. Ran it last night with 2 gallons if tails from first rum run. Got over a gallon of 165 proof. Only picked up a 1/4 of the amount of tails that I picked up on my last batch, thanks goes to cranky for the tip from my dephlegmator thread on reducing quantity of tails. When i finished collecting tails I shut her down and dumped the keg. Saving enough to top off my dunder pit. I removed the dunder from my bucket and installed a spigot for easier removal. Dumped the old dunder back in to the dunder bucket with spigot.(smelled amazing btw) and then added hot dunder to top it off and recapped it up.
If rum is already prone to pH problems I would think it would be difficult to use during fermentation due to acidity. Guess that's where the sea shells come in? Anyways overall a good rum run, well besides setting a jar of rum down on my hydrometer case on accident and it tilted over on my chest (Only 200 ml luckily). Thinking about using molasses and panela next time. Making majical apple pie today with my all bran sugar wash that's been sitting a few days. Will be postin the results on the what'd you make today thread.
Thanks for reading,
Rain
Rain

[Rain Distillate]

Also this last run still has a "tequila" type smell taste. Can anyone elaborate more on this?

[Hound Dog]

After popping my two rum buckets and tasting I came to the conclusion that they had fermented dry. 3 days...is that normal?

Yes.

[Rain Distillate]

After popping my two rum buckets and tasting I came to the conclusion that they had fermented dry. 3 days...is that normal?

Yes.

Wow. I would have thought bakers yeast would have taken longer than the distillers yeast I've been using for all my washes. I need to get a stockpile of different yeasts.what about the tequila smell/taste?

[Hound Dog]

After popping my two rum buckets and tasting I came to the conclusion that they had fermented dry. 3 days...is that normal?

Yes.

Wow. I would have thought bakers yeast would have taken longer than the distillers yeast I've been using for all my washes. I need to get a stockpile of different yeasts.what about the tequila smell/taste?

I don't get a tequila taste with anything but a straight sugar wash like Birdwatchers. I figure I must be doing something wrong with that wash but I get a great neutral from all Bran by going light on the cereal and keeping at 10% or less. Rum washes have never had the tequila taste. The panela or molasses way overpowers everything. Panela or molasses washes have been the fastest washes I have made.

[Rain Distillate]

I like using corn flakes for neutrals sometimes with a small handful of all-bran for nutrients and flavor. But ANYTIME I make rum it has a "tequila" taste smell according to my friends and family...am I doing something wrong?

[Coug95man2]

I like using corn flakes for neutrals sometimes with a small handful of all-bran for nutrients and flavor. But ANYTIME I make rum it has a "tequila" taste smell according to my friends and family...am I doing something wrong?

I'm no expert but I've done my fair share of rum. I've NEVER had anyone compare it to tequila. But that's such a judgement call. And if someone starts that, does it play with others minds and they start to THINK it tastes like tequila when in normal circumstances, it never would have entered their mind? I don't know but if your using molasses, I can't imagine how you'd ever get a product that resembles tequila. My .02 worth.

[Rain Distillate]

I like using corn flakes for neutrals sometimes with a small handful of all-bran for nutrients and flavor. But ANYTIME I make rum it has a "tequila" taste smell according to my friends and family...am I doing something wrong?

I'm no expert but I've done my fair share of rum. I've NEVER had anyone compare it to tequila. But that's such a judgement call. And if someone starts that, does it play with others minds and they start to THINK it tastes like tequila when in normal circumstances, it never would have entered their mind? I don't know but if your using molasses, I can't imagine how you'd ever get a product that resembles tequila. My .02 worth.

I haven't bought gov't taxed likker since I collected my first drip of likker out of my still.... maybe I should buy a small bottle of white rum and do a side by side comparison.

[NZChris]

I'd rather buy a bottle of Tequila for a side by side comparison

[moosemilk]

I only read the first few posts, don't have much time these days, so forgive me if anybody has said this. Just figured i'd post what I do. When I was doing rum on my pot still before thumper, I did 5 gallon ferments (because I have 5 gallon buckets) using the Hookrum recipe. I would strip either 4 or 5 of those, hard and fast, collect about 1 gallon of low wines per 5 gallons. I would then take 5 gallons of low wines and add to it 5 gallons of a fresh ferment and do one long slow spirit run. Never had any vinegar smell. Did smell strong of molasses/caramel. Very sweet, even the strips smelled like this with a bit of that cardboard tails smell. Always used bakers yeast for this. Aged on oak at 62% (ish . . . 60 - 65) for a couple weeks. Then aged on raisin and vanilla bean for a couple months. This is the way I still do it, except I run a thump now on the spirit.

[Coug95man2]

I only read the first few posts, don't have much time these days, so forgive me if anybody has said this. Just figured i'd post what I do. When I was doing rum on my pot still before thumper, I did 5 gallon ferments (because I have 5 gallon buckets) using the Hookrum recipe. I would strip either 4 or 5 of those, hard and fast, collect about 1 gallon of low wines per 5 gallons. I would then take 5 gallons of low wines and add to it 5 gallons of a fresh ferment and do one long slow spirit run. Never had any vinegar smell. Did smell strong of molasses/caramel. Very sweet, even the strips smelled like this with a bit of that cardboard tails smell. Always used bakers yeast for this. Aged on oak at 62% (ish . . . 60 - 65) for a couple weeks. Then aged on raisin and vanilla bean for a couple months. This is the way I still do it, except I run a thump now on the spirit.

Oh... raisins. That's intriguing. Give me more info? How many for how many gallons/liters, etc?

[Rain Distillate]

I'd rather buy a bottle of Tequila for a side by side comparison

LOL maybe I'll get a nip of both. just to be sure

[moosemilk]

I only read the first few posts, don't have much time these days, so forgive me if anybody has said this. Just figured i'd post what I do. When I was doing rum on my pot still before thumper, I did 5 gallon ferments (because I have 5 gallon buckets) using the Hookrum recipe. I would strip either 4 or 5 of those, hard and fast, collect about 1 gallon of low wines per 5 gallons. I would then take 5 gallons of low wines and add to it 5 gallons of a fresh ferment and do one long slow spirit run. Never had any vinegar smell. Did smell strong of molasses/caramel. Very sweet, even the strips smelled like this with a bit of that cardboard tails smell. Always used bakers yeast for this. Aged on oak at 62% (ish . . . 60 - 65) for a couple weeks. Then aged on raisin and vanilla bean for a couple months. This is the way I still do it, except I run a thump now on the spirit.

Oh... raisins. That's intriguing. Give me more info? How many for how many gallons/liters, etc?

I've never counted the raisins. Don't have that much time on my hands. Probably a thousand or so per gallon? Guess it also depends on the size of the raisins. My rabbit leaves perfect size ones.

Ok, just messing with ya. In all seriousness, I put about 4 or 5 cups to a gallon. That's the flavor I like. I use the "golden" raisins (just because it's what we most typically have in the house). Some rum is aged in old raisin wine barrels, which gives off that flavor, and i've also read elsewhere about aging a bit on raisins, so tried it. Not all that uncommon.

[Hound Dog]

My beagles have always liked rabbit raisins the best.

[NZChris]

I might consider putting raisins in my brandy, but my rum is supposed to be rum and my brandy is supposed to be brandy.

What I do when I have brain farts like this, is try blending the different spirits after the spirit runs, rather than risk messing up whole ferments of fruit and herbs by putting them all in together for the ferment.

[jimsgins]

Reading through the dunder chat a few pages back - whats the longest any of you have kept a dunder?

[Saltbush Bill]

I cant see any reason to add dried fruit, spices or anything else to well made Rum. Plenty of time on toasted American or French Oak is all that it needs.