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Hi Guys,
Thanks so much for having this forum. It is quite inciteful. So should rum taste like tequilla after 3 days?

guedojas wrote:...It is quite inciteful. ...

That's why there are moderators.

So should rum taste like tequilla after 3 days?

I'm having difficulty making rum taste like rum after 8 months

Welcome to HD.

blind drunk wrote:So should rum taste like tequilla after 3 days?

I'm having difficulty making rum taste like rum after 8 months

Funny as Hell BD.

Don't be to critical of your rum too early on......Guedojas.

Tell us what you did.

guedojas wrote:So should rum taste like tequilla after 3 days?

Does it make the woman's clothes fall off too?
Sory couldn't help myself with that one. And can't help you with your question either. But welcome aboard Flight HD we will be serving lots and lots of good reading for you. Enjoy!

Well here is what i did and mind you very primitive and backwoods finding of parts and pieces. So starting with wash my recipe was 1 pint brier rabbit full flavour 1 bag sugar in the raw 3 tablespoons yeast (turbo power) 3 pints hot water fill the rest of a 60oz pickle jar. 7 day ferment. then the beginnings of a pot still, 4qt pressure pot 25' 1/4od copper about 4 foot to condenser coils dripped into a whiskey bottle. ran first then threw out first few ounces and muddled thru until the drip almost stopped at a very low temp on stove. did some abv reads along the way about 40 to 50% then switch pot to smaller pot and did second run and got a 78% read. I am down to half a bottle of 151 proof so i dilute (spring water) to a full bottle of 40%. first day taste very molassesy(sp) and tasted molasses all day at work the next . 2nd day i filter thru activated carbon and noted the smell coming out of my bottle is very similiar to tequilla so i put a shot in a glass of coke and it tasted like tequilla and coke (btw not my cup of tea). and thats about where i sit now.

ditch the turbos,when running a pot still the yeast will make a big difference.
git a bigger still,with such a small still it is hard to make cuts.almost impossible. (dont see where you made any?)
ditch the activated carbon,it strips out flavor not unwanted alcohols.
cant really tell about your recipe.dont know what a bag is,a pound? or 2? -40? .here small bags 2lb witch whould be
to much for 60oz?

when making up recipes you need to figure ALL SUGERS from ALL ingreadeants including molasses/fruit/grains or any
thing added for flayvor. dont know how you got so much from so little.

it was just under a pound on the sugar and as for yeast its the brand name turboyeast (the stuff that has the nutrients added) which I purchased before I found this great forum was sold to me when I asked for a good yeast for rum. I know better now / as for bigger still man, i am on a very very tight budget so stuck doing mini batches( very mini). my bottle size is 750ml(1/5th) so half(375ml) at 75%abv is about what i expected from 60oz of wash. So lets get me back to basics and start with new batch?

go to "tried and true" or "recipe development" you also should/need to make cuts or you could end up with some funky stuff.