Home Distiller

Okay I have been searching and reading forever and can't seem to find any advise on MY EXACT SITUATION. I have a rum wash that is stuck at 2 brix. Can I still run it through it though the still? What are the risks and or changes to expect if i do. I am literally ready to start right now and noticed this. Im sitting waiting for responses so I can start or not. Thanks in advance for the advise.

Go for it . Shouldn't have any trouble your hydrometer could be off that much in a rum wash. Even if not don't push it hard and you should make a good run of rum.

can I expect any different end result from that of a dry wash? Thanks.

cant say i dont know your still

its a mini reflux still set up without the packing. I will distill the rum wash as a pot still set up. Im really just wondering if the extra residual sugar will have any effect at all.

even in a detuned reflux still i doubt it.

tater wrote:even in a detuned reflux still i doubt it.

Also read "how to unstick a fermentation"

http://www.yobrew.co.uk/stuck.php" onclick="window.open(this.href);return false;" rel="nofollow

Vino es Veritas,
Jim.

Good link, Jim. Thanks.

I've run rum washes that weren't finished fermenting and it all seemed fine. They aren't done aging so I don't know how the finished product turned out but all the cuts seemed normal. The main problem in this situation would be scorching the sugars that are still in the wash. If you're using fire/propane, or internal electric elements to heat your still, you may get some burnt taste in the rum from the burning sugars. I used an external electric hotplate and I didn't have any problems.

Thanks for the great advise. I ran the wash last night and all seems good. I ran the wash throught the refluxe still with the packing but no reflux ratio (valve wide open). Collected approx. 3/4 gallon out of a 6 gallon wash. Alc % was 75. The spirit carried a good flavor and there was no scorching at all.

Being a winemaker for years I understand fixing a stuck fermentation pretty well but now understand that with distilling I don't have to deal with the headache as long as the wash isn't for than 2 or 3 % residual sugar.

I added heavy toasted oak nuggets to the spirit and overnight picked up quite a nice color and aroma to the dark Jamacian style rum.

The wash consisted of 1 gallon of Brewhaus medium molassis, 6 pounds of natural brown sugar and 4 gallons of warm water. black label turbo yeast. It finished fermentatin (or got stuck at 2%) in 4 days. In my opinion this recipe for dark rum is excellent.

I hope this thread will help someone else in the same situation in the future and have to thank everyone for the usefull advise. CHEERS.