Making Rumsky

[VLAGAVULVIN]

saved 4 for the spirit run

So, you'll be using the ferment, partially, for your final run

[corene1]

saved 4 for the spirit run

So, you'll be using the ferment, partially, for your final run

Yes. I will cut the low wines with fresh wort. My goal is to have an ABV of 20% for the boiler charge in the spirit run. My takeoff should be in the 65% to 70% range so less dilution before adjusting ABV for the barrel . It will also bring more flavor to the spirit.

[VLAGAVULVIN]

So interesting intentions but,,, won't the product have caught somewhat "cooked yeast" aroma? And what is your estimation on its aging: few months, a couple of years?

[StillerBoy]

Pulled off right at 3 gallons of low wines at 50% ABV.

Corene.. I'm assuming that the 50% abv is the overall average.. and if so, what was the reason for stopping the strip run at that level..

Loaded 14 gallons in the boiler and 4 in the thumper, saved 4 for the spirit run.

I understand saving some for the spirit and mixed with the low wine, but I missing to understand is what will be added to the thumper on your spirit, if you are going to use the thumper.. more wort or some backset..

Mars

[cayars]

Yes. I will cut the low wines with fresh wort. My goal is to have an ABV of 20% for the boiler charge in the spirit run. My takeoff should be in the 65% to 70% range so less dilution before adjusting ABV for the barrel . It will also bring more flavor to the spirit.

So interesting intentions but,,, won't the product have caught somewhat "cooked yeast" aroma? And what is your estimation on its aging: few months, a couple of years?

How much yeast makes it into the boiler will depend on how well you let the ferment clear before using it.
Corene1 is trying to avoid any dilution using water which will lighten the spirit. Instead the ferment is used to add more flavor back during the spirit run. By controller the ABV of the boiler charge, corene1 knows the approximate ending ABV before even running it and is targeting barrel proof to again avoid dilution by water. Corene1 is basically going for a full robust flavor.

[corene1]

Cayars pretty much hit the nail on the head about how I plan to make the runs.
Stiller boy, yes 50% is the combined average I quit collecting at 25%. At 25% the spirit is more like water that has been soaking in cardboard. Most all of the flavors had been pulled out at that point. The same mix of low wines and wort that is going into the boiler will go into the thumper. My reason being that the thumper will extend the hearts cut a bit and flavor profile should stay more consistent. Might even run it through the column with only 1 plate. I Haven't really made a big commitment on which still yet.
Vlagavulin, There should be no yeast taste since there was no yeast in the wort when I distilled it. The turb stays in the fermentation barrel only the cleared wort goes into the boiler and thumper. The aging will probably be at least 2 years and maybe more. George gave me some of his Rumsky that had been in a cask for 7 years , it was quite good. This is a once used barrel, it had bourbon in it for 3 years so my spirit shouldn't over oak to easily.

[StillerBoy]

Might even run it through the column with only 1 plate. I Haven't really made a big commitment on which still yet.

Thanks Corene..

As to which still you will you, just some thoughts on a process I been working at..

About 14 months back I did a number of batches of tugboat rye that I first stripped down to 35% overall, did one run using pot and thumper both having wort added to them, 16L in the boiler along with 8L of wort and 4L of wort only in thumper.. the other run I used the same boiler loading and mix with an overall load of 20L, I used the 2" x 20" column on a LM concentric packed with 11mm glass marble.. compressed the heads, then run the body section in a pot mode, then compress some of the early tails..

A week or so back, I sample the two of them, which were all oaked the same way on 4 sticks each per gal jug (filled with 3 1/4L @ 62% and 5/8" x 4" - 2 roasted at 380* for 2 hrs and 2 with the same roast but charred on 2 sides).. and the LM one was very good.. mind you both were nice, but the pot one need a little more time.. whereas the LM is almost there, nice mouth feel and flavour with no burn, with both reduced to 45% and aged for a few days..

So that the route I've been working towards of late.. much easier, much more control in the cut section and selection.. still need to work out the process that will allow me to use less water in reducing to 62.. off the top of head, and I would have to check my notes, the overall run average was around 72..

Mars

[corene1]

Might even run it through the column with only 1 plate. I Haven't really made a big commitment on which still yet.

Thanks Corene..

As to which still you will you, just some thoughts on a process I been working at..

About 14 months back I did a number of batches of tugboat rye that I first stripped down to 35% overall, did one run using pot and thumper both having wort added to them, 16L in the boiler along with 8L of wort and 4L of wort only in thumper.. the other run I used the same boiler loading and mix with an overall load of 20L, I used the 2" x 20" column on a LM concentric packed with 11mm glass marble.. compressed the heads, then run the body section in a pot mode, then compress some of the early tails..

A week or so back, I sample the two of them, which were all oaked the same way on 4 sticks each per gal jug (filled with 3 1/4L @ 62% and 5/8" x 4" - 2 roasted at 380* for 2 hrs and 2 with the same roast but charred on 2 sides).. and the LM one was very good.. mind you both were nice, but the pot one need a little more time.. whereas the LM is almost there, nice mouth feel and flavour with no burn, with both reduced to 45% and aged for a few days..

So that the route I've been working towards of late.. much easier, much more control in the cut section and selection.. still need to work out the process that will allow me to use less water in reducing to 62.. off the top of head, and I would have to check my notes, the overall run average was around 72..

Mars

When I built my thumper and pot column my thought was to use it for stripping only 22 gallon boiler and 15 gallon thumper. I thought it would be a great time saver when doing corn whiskies. There always seems to be some slurry that won't clear in these types of mashes. That is where the thumper comes in. Being able to strip these safely without fear of scorching.
On this stripping run with the thumper inline, I was collecting late heads through early tails from 70% down to 65% I think this is why my average ABV was at 50%. Once I hit tails it dropped ABV very quickly as well as flavor. Might have been a better idea to strip in pot only mode to lower the low wines ABV. But I really like the safety of the thumper to prevent scorching. I may try running a single plate on the next mash as a strip run and compare flavors and ABV of the low wines. I know it will stretch out the hearts and the tails can go in a feints jug. Maybe push my take off vapor temps to 185 or so. That is the joy as well as the frustration of distilling. There are so many ways to get to a finished product and all have pros and cons to them.

[StillerBoy]

That is the joy as well as the frustration of distilling. There are so many ways to get to a finished product and all have pros and cons to them.

No disagreement from me on that statement..

After so many years at this hobby, I still have a bucket list of ideals that others have done or tried, or I may incorporate into my process or equipment.. but I'm slowly realizing that the best avenue, in large part cause I'm running out of time, is to focus on one or two process, and develop that process to the best level that can be achieved..

That's what, in a sense, have done with sugar wash for neutral.. but with all grains, it's a total different ball game..

Mars

[VLAGAVULVIN]

There should be no yeast taste since there was no yeast in the wort when I distilled it. The turb stays in the fermentation barrel only the cleared wort goes into the boiler and thumper.
... ... ...
The aging will probably be at least 2 years and maybe more. George gave me some of his Rumsky that had been in a cask for 7 years , it was quite good. This is a once used barrel, it had bourbon in it for 3 years so my spirit shouldn't over oak to easily.

But it's not like that profound filtration stuff all those lagerbeer boys normally use, was it? I used a couple of hillbilly methods only:
a) bentonite (for sugar-based) and
b) kick the wifie in the cold (for grains).
Both work but some suspension remains, anyways... what was your clearing manner/skill?
... ... ...
Once upon a time I over-oaked my bread-ish distillate and was forced out to re-distill it. The oak tea had gone then. But kinda peppery and spicy stuff was added. I dropped the fair amount of "used and retired" oak chips in and started to wait. Not sure yet, but seems to my nose I "added a year" to my product by that run. Would such a heat cheer the oxidation of all those "parquets" up?

[DSmith78]

Rumskey.... sounds familiar....

[corene1]

There should be no yeast taste since there was no yeast in the wort when I distilled it. The turb stays in the fermentation barrel only the cleared wort goes into the boiler and thumper.
... ... ...
The aging will probably be at least 2 years and maybe more. George gave me some of his Rumsky that had been in a cask for 7 years , it was quite good. This is a once used barrel, it had bourbon in it for 3 years so my spirit shouldn't over oak to easily.

But it's not like that profound filtration stuff all those lagerbeer boys normally use, was it? I used a couple of hillbilly methods only:
a) bentonite (for sugar-based) and
b) kick the wifie in the cold (for grains).
Both work but some suspension remains, anyways... what was your clearing manner/skill?
... ... ...
Once upon a time I over-oaked my bread-ish distillate and was forced out to re-distill it. The oak tea had gone then. But kinda peppery and spicy stuff was added. I dropped the fair amount of "used and retired" oak chips in and started to wait. Not sure yet, but seems to my nose I "added a year" to my product by that run. Would such a heat cheer the oxidation of all those "parquets" up?

I don't do anything special. Just let the wort settle in the cold and pull off the top . The last few gallons goes into another barrel to re settle any turb that gets sucked into the pump, then pull the cleared wort off of that barrel. Never had any type of a yeast taste in my spirits.

[cayars]

On this stripping run with the thumper inline, I was collecting late heads through early tails from 70% down to 65% I think this is why my average ABV was at 50%. Once I hit tails it dropped ABV very quickly as well as flavor. Might have been a better idea to strip in pot only mode to lower the low wines ABV.

Holdback some mash/wash to mix in with the 50% stripped to lower it and keep flavor perhaps? Sort of like what was already mentioned?

[T-Pee]

Rumskey.... sounds familiar....

Sweet feed aka corn, oats, barley and molasses for horses.

tp

[corene1]

Rumskey.... sounds familiar....

Sweet feed aka corn, oats, barley and molasses for horses.

tp

Only better, corn, white wheat, malted red wheat and malted barley with a gallon of fancy molasses.