The latest issue of Wired magazine (June 2017) contains an article (The Rum Accelerator) about a guy who makes commercial grade rum and whiskey in 6 days. He uses a three step process: heat the alcohol and charcoal, expose it to high intensity light, and then reheat. Attached below is a diagram of the steps from this article.
The guy claims to have money rolling in, has built a distillery, and has contracts from large distillers.
I could not find this article at the wired.com website (there is, but did find an earlier article about this guy's claim: https://www.wired.com/2015/04/lost-spirits/.
You can buy an entire issue of the Wired magazine to download for $6.99. Here is the webpage: https://www.magzter.com/US/Condé-Nast/W ... nce/223839.
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Guy claims to make 20 year old rum in 6 days
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lampshade
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Guy claims to make 20 year old rum in 6 days
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Liquor Quicker.pdf- (1 MiB) Downloaded 221 times
Last edited by lampshade on Fri May 26, 2017 11:20 am, edited 4 times in total.
In Flanders fields the poppies blow * Between the crosses, row on row, * We are the Dead. Short days ago * We lived, felt dawn, saw sunset glow, * Loved and were loved, and now we lie * In Flanders fields. -- from a WWI poem
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der wo
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Re: Guy claims to make 20 year old rum in 6 days
http://homedistiller.org/forum/viewtopi ... =4&t=66619
Too late, lampshade...
Edit: Your first post after 2 years and now such a disgrace...
Welcome back.
Too late, lampshade...
Edit: Your first post after 2 years and now such a disgrace...
Welcome back.
Last edited by der wo on Fri May 26, 2017 11:09 am, edited 1 time in total.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
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RedwoodHillBilly
Re: Guy claims to make 20 year old rum in 6 days
Ya, and I have some great oceanside property for sale in Tucson, AZ. It even comes with a bridge to Tokyo that has great revenue potential.
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LWTCS
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Re: Guy claims to make 20 year old rum in 6 days
Got some here.
Not sayin its the same as a 20 year old. But I kinda subscribe to Dnderhead's point of view that anything over 8 years old is just for braggin rights anyway. And even Brian"s own research confirms that carboxylic ester formation has pretty much played out after 7 or 8 years.
That Dnderhead knew his shit!!
Its good though. And at 61%,,,Brian stuffs a lot of alcohol in the bottle.
Not sayin its the same as a 20 year old. But I kinda subscribe to Dnderhead's point of view that anything over 8 years old is just for braggin rights anyway. And even Brian"s own research confirms that carboxylic ester formation has pretty much played out after 7 or 8 years.
That Dnderhead knew his shit!!
Its good though. And at 61%,,,Brian stuffs a lot of alcohol in the bottle.
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Trample the injured and hurdle the dead.
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TDick
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Re: Guy claims to make 20 year old rum in 6 days
I ran across the article and wanted to post the link to the 2017 article:
https://www.wired.com/2017/05/brian-dav ... -rum-fast/
It's entertaining reading and seems similar to a commercially scaled version of FullySilenced 's Nuclear thread.
https://www.wired.com/2017/05/brian-dav ... -rum-fast/
It's entertaining reading and seems similar to a commercially scaled version of FullySilenced 's Nuclear thread.
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Bushman
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Re: Guy claims to make 20 year old rum in 6 days
I didn't read anywhere about the amount given up to angels share, but seems to me with the heating process this might be a concern over time.TDick wrote:I ran across the article and wanted to post the link to the 2017 article:
https://www.wired.com/2017/05/brian-dav ... -rum-fast/
It's entertaining reading and seems similar to a commercially scaled version of FullySilenced 's Nuclear thread.
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Fills Jars Slowly
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Re: Guy claims to make 20 year old rum in 6 days
Here is the “mother thread” for this topic: viewtopic.php?f=44&t=55301
The answer to the Angel’s share question (based on the patents and articles), is that it is a non issue because the system is closed. In my real world, with a slightly open system, the loss is real but small. The rum I have processed this way is very good. I have 2 more batches, 4 gallons or so, in the works right now. My halogen light is cranking, and my sous vide pot is hot.
My current record for a “cane to glass fast aged” rum is 8 days. I can ferment a rum wash to dry in 48 hours at 100F using Flieshman’s bakers’ yeast without adding flavors I don’t want.
It is not the greatest rum I have ever had, but it is by far the best 8 day old flavored spirit I have had, and it is damn good rum.
The answer to the Angel’s share question (based on the patents and articles), is that it is a non issue because the system is closed. In my real world, with a slightly open system, the loss is real but small. The rum I have processed this way is very good. I have 2 more batches, 4 gallons or so, in the works right now. My halogen light is cranking, and my sous vide pot is hot.
My current record for a “cane to glass fast aged” rum is 8 days. I can ferment a rum wash to dry in 48 hours at 100F using Flieshman’s bakers’ yeast without adding flavors I don’t want.
It is not the greatest rum I have ever had, but it is by far the best 8 day old flavored spirit I have had, and it is damn good rum.