Found this Rum article from the 1800

[Bushman]

Little history on rum in Jamaica.
https://www.bostonapothecary.com/distil ... ills-1821/

[Ben]

It's interesting how things change in time, I wonder if you could find makers in Jamaica still following these same protocols.

[LWTCS]

It's interesting how things change in time, I wonder if you could find makers in Jamaica still following these same protocols.

See now I was thinking the more things change, the more things remain the same.


"By passing it through a quill into a cullender standing over and two feet above a large tub to catch or receive it, to remove again into the puncheon, you make rum six weeks old equal to three of four years i.e. one year to every shifting or discharging it. A similar mode to purify water, is used in the British Navy, by allowing the air to act on every particle."

[Hillbilly Popstar]

"By passing it through a quill into a cullender standing over and two feet above a large tub to catch or receive it, to remove again into the puncheon, you make rum six weeks old equal to three of four years i.e. one year to every shifting or discharging it. A similar mode to purify water, is used in the British Navy, by allowing the air to act on every particle."

See... now I know I can age my rum by vigorously mixing it with a high rpm paint mixer.

[EdGrog]

Very interesting i love finding out how spirits were made back in the day thanks Bushman

[NormandieStill]

One tweak I have thought about doing on the original recipe is recommending a bit of shaking on the silver rum. The gold and black rum don't need it because they go through a couple extra steps, including racking. But the silver rum doesn't go through those steps, so it benefits from a few good shakes of the bottles over the first few days.

There's something about those bottle shakes that opens up the flavor of the silver rum. Of course, if you can wait a couple weeks, the oxidation will occur naturally over time. It's just that my wife and her sister are always waiting with their glasses ready for the next batch of silver rum, so I have to rush it with a few bottle shakes.

[MereCashmere]

One tweak I have thought about doing on the original recipe is recommending a bit of shaking on the silver rum. The gold and black rum don't need it because they go through a couple extra steps, including racking. But the silver rum doesn't go through those steps, so it benefits from a few good shakes of the bottles over the first few days.

There's something about those bottle shakes that opens up the flavor of the silver rum. Of course, if you can wait a couple weeks, the oxidation will occur naturally over time. It's just that my wife and her sister are always waiting with their glasses ready for the next batch of silver rum, so I have to rush it with a few bottle shakes.

Now that’s interesting. Bearded n bored did an experiment with an aquarium aerator and it all but ruined the whiskey, but that was just with one experiment. I wonder if there’s more to be done with em.

[LWTCS]

Well it is totally possible to over do it.

A simple transfer from one vessel to the next, poured from a distance works well at the hobby scale.

I recall pint-o-shine (certainly a qualified opinion) railing against aeration. His assertion being that doing so simply wastes alcohol. I have no idea if he still maintains that point of view? Certainly my point of view on things has evolved over the years. And context matters.

I do know that I enjoy the spirit poured from a half full bottle more than I enjoy spirit from a freshly opened bottle.

[LWTCS]

Speaking of context mattering, Odin could have certainly avoided one of the shellackings he took if he would have simply framed his assertion about kettle dimensions a bit more precisely.
His inability to argue with specificity left his qualifications in question.

"Stills should be made fat or squat, to afford the action of fire, on as great a surface as possible, and to force up vapour or spirit in the perpendicular line it rises. This idea I suggested in 1789—sent out for a still of 1600 gallons on my own plan in 1790, and hung it in 1791. Before it was made and exposed to view in Bristol. I verily believe, flat stills were not thought of. Experience has since proved their superiority; as also of copper goose neck to the head, instead of pewter. The head to be one.-third the contents or size of the still. My still is three times the diameter of its depth."

[NormandieStill]

"Stills should be made fat or squat, to afford the action of fire, on as great a surface as possible, and to force up vapour or spirit in the perpendicular line it rises. This idea I suggested in 1789—sent out for a still of 1600 gallons on my own plan in 1790, and hung it in 1791. Before it was made and exposed to view in Bristol. I verily believe, flat stills were not thought of. Experience has since proved their superiority; as also of copper goose neck to the head, instead of pewter. The head to be one.-third the contents or size of the still. My still is three times the diameter of its depth."

Suddenly I don't feel quite so bad about my 30L keg boiler! Except that it's electric and internal elements seem to favour a tall boiler to give maximum depth above the element, and minimum below.

[LWTCS]

Yes, in this instance laying a keg on its side ( as Odin implied) makes no difference in heat up time.

BTUs in is the determining factor.

[Yummyrum]

Pewter goose neck

And here’s us worrying about a little lead in a lead free brass coupling

[MereCashmere]

Pewter goose neck

And here’s us worrying about a little lead in a lead free brass coupling

that’ll wake you up eh?


Wonder what our progeny will be laughing at us about in 200 years… PTFE maybe?

Just kidding dont stone me!

[HDNB]

I do know that I enjoy the spirit poured from a half full bottle more than I enjoy spirit from a freshly opened bottle.

everything tastes good after the first half bottle!

[LWTCS]

I do know that I enjoy the spirit poured from a half full bottle more than I enjoy spirit from a freshly opened bottle.

everything tastes good after the first half bottle!

Doh!!
I'm not sure me and yew are talkin about the same thing hahaha