Townsville, Queensland Australia. Hello and help.

[BrianB82]

My goal is to make good quality rum and scotch.

I want to make it in a way that if possible without the aid of essence bought from a store, if possible.

I have bought a pot still. The typical type with the 60drg corner 35L

I have made a dextrose wash for my first run following the directions given to me by the brew shop. This served the function of cleaning and learning my gear.

I ran this still on low power removing the foreshots. Then started collecting all the alcohol until the temperature on the thermometer read 92.5deg
I took a sample and the ABV it was 60%.

I feel like there is som much more alcohol to go, but my directions where to stop

I then discarded the remainder of the still.

I currently have a molasses wash in the fermenter. The entire wash fits In the still.
I have watched so many videos on making rum I have gained some insight from the “still it” YouTube but I’m a little lost.

My original plan was to run as previously, but now I’m not sure as everyone talks about double distillation.

My new plan is to

-run the still until I get everything out of it down to 5/10% abv. Via a sample

-Collect the Dunder and set aside.
- refill the still with the low wines adding water to bring at 40%abv.
- begin still to remove 4 shots.
- collect jars from heads to ? When tails finish
- now I’m lost. When do I stop ? How will I know ?

Thanks in advance.