Nothing Special Rum Recipe

[jamaica]

Nothing Special Rum Recipe

Nothing Special Rum Recipe

Fermentation Process:
Add 1/2 tsp DAP
Add tsp Citric Acid ( Ph Level )
Aerate wash with paddle for 5mins
Rack into fermentation vessel
Check and write down original gravity
add 50 grams yeast - WhiteStar D022
Seal with airlock
Ferment temp should be around 85 - 90 degrees
Fermentation Timeline: 7-9 Days
Once fermentation is complete wait 2 more days and then transfer wash into another bucket for 24 hours.
Check and write down final gravity
Wash calculation – final minus original gravity X 131.25 = % abv


Distilling – Expected ½ to ¾ gallon
Strippin Run:
Pour wash in pot still and run it quickly collecting everything making no cuts until the output drops to 20% abv
½ of left over wash from the pot from stipping run goes into dunder pit
Air strippin run overnight before spirt run

Spirit Run: - collect in multiple jars of 250ml
Measure strippin run to see if it’s at 80 proof or 40% ABV if not add water
Pour 40% ABV stripping run into still
Bring heat up and seal with flour paste
120 degree start watching pot and turn on water to condenser
146 degree you will start seeing product which is typically is methanol and acetone (first 250 ml discard)
168 degree temp should start getting heads
170-179 degree you should be start getting hearts
Collect the 40% ABV down to 20% ABV in separate container to reuse in next spirit run
Stop around 206 degree (tails 20% ABV) start tasting for cardboard taste
Collect dunder - the leftover in the still after a STRIPPING run about 2 gallons

20 And 5 Gallon Still

Muck/Dunder -My Muck pit is now 5 years from 2018 ( adding rotten Bananas to the pit every 6 months)

[subbrew]

Just my taste, but I like the flavors in the tails of rum so I would run the stripping run until I was in the single digits for abv at the spout. That would also lower the low wines overall abv. But it will make a rougher rum, at least until it has aged a couple of years. So it this is for drinking young or white then disregard.

[jamaica]

Typically, my aging process takes about six months. However, in the future, I plan to age for a longer duration. As suggested, when stripping to with for longer aging i will goto single digits.. I appreciate the feedback

[Saltbush Bill]

168 degree hold temp for 10 mins to remove all – Heads

170 degree continue to turn temp down to hold at 172

The wording of this seems a bit strange to me, you can not hold any one temp on a still boiler....
The wording its self could lead newbs to believe that you can.
I'll stick this link here for further reading for anyone who is confused on the subject, its an easy and simple explanation.
http://www.kelleybarts.com/PhotoXfer/Re ... gMyth.html

146 degree you will start seeing product which is methanol (first 250 ml discard)

This is not just methanol, what you are smelling is Acetone and other low boiling point components of the wash.
For what its worth methanol has little to no smell or taste.....I can tell you that with certainty because Ive tasted and smelled laboratory grade methanol.

[jamaica]

I completely agree that the word "hold" isn't the most appropriate choice. I'll make the necessary edits, as you suggested, since it might convey the impression that you can stop or hold a temperature.

I also agree its not only methanol and acetone, aldehyde volatile . i will edit

Thank you for the feedback

[Tōtōchtin]

I can see why you can't control evaporation temps as they change with the change in a washes mixture. But why do you think you can't hold a temperature at 148* to play with esters.
Tōtō