Simplifying the Cousins process

[Bolverk]

Howdy all,

I'm hoping you can help me understand and simplify the Cousins process. I've read all the threads I can find but I still have some unanswered questions.

(This is all predicated on the idea that you have a wash with all the precursors and biodiversity from the use of dunder and muck... ie just the Cousins process. )

So as I understand it:

1. Take the lees ei: left overs from the retorts.

2. Add lime (Calcium hydroxide) which turns the fatty acids into salts that are no longer volatile.

Add Calcium hydroxide until the pH is 8 or 10 is what I've read?
Should the salts fall out of solution?
What am I looking for to happen?

4. Boil the lees/lime solution to reduce it's volume down. Should Be dry like powder.

5. Add this concentrate with a high abv spirit (heads?) and re-acidify this with sulfuric acid. Let it rest for a few days stirring occasionally.

Ive read pH of 3, is this right?
What kind/strength sulfuric acid should I be looking to buy?

6. Filter the "concoction" and add to the retort for a spirit run.

As I understand the contents of the retort "should" be 75% abv high tails, but how much of the concentrate do I add to how much spirit: 1ml:1l?

7. The product of this run "should" be super high ester rum and used to blend with regular rum.

Do i have all this right?

PPE:
I assume goggles and gloves, anything else?

Thanks in advance!

Edit: post will be edited as questions get answered/clarified

[NZChris]

1. Do not use dunder from the wash.

2. I filter mine and only dehydrate clear liquid.

4. Dehydrate by any means until it's a powder.

5. Whatever you can get.

6. Put the results from 5 in the last retort.

[Bolverk]

2. I filter mine and only dehydrate clear liquid.

Thanks Chris,

can you expand on this? I'm not sure what you mean.

[NZChris]

You'll find out when you do it.

[Saltbush Bill]

Bolverk, just a couple of questions if i may?
It seem to me going back through your posts that you haven't really made any Rum prior to this. You seem to be trying to jump into this at the very deep end.
Would it not make sense to learn how to make a simple Rum using easier methods before going further. There are many things to learn about Rum before going down more complicated paths IMO.
How do you know that a simple Rum made from Molasses or Panela Sugar and put through a pot still wont have all of the flavour that you want or need?
Or maybe it might even have to much.
If you don't try doing that first , and also aging it for an appropriate period of time in a barrel what are you going to use as a control to compere your more complicated experiments to?
Seems to me that you are trying to run before you have even learned to walk.

[shadylane]

It pains me when I hear folks taking extremes in the name of esters.
Even more so, when they talk about using sulfuric acid in the process.
How about making Rum with simplicity and happy yeast.

[Bolverk]

Bill,

I've made a few rum batches using basicly your recipe, they have all turned out good with no issues. And yes, I'm pretty new to all of this, I've only been at it for about a year, but that inexperience doesn't stop the curiosity to learn more and experiment.

I may not be ready to try my hand at the Cousins process today or even next month, but it will happen sooner rather than later. In the meantime I'm trying to learn everything I can about it.

[Oatmeal]

I think pure acids and ester production is the go to thread, if you haven't read it.

One limitation would be collecting the "salts" from multiple batches, and having enough feints.

I'll be trying a higher ester run in a bit using feints from my rum cycle to get a couple of jars.

I'd like to try the method that Chris uses of reusing the lees from a spirit run in the ferment to build more flavor...

[Bolverk]

Thanks Oatmeal, I'll reread that one.