Aussiedistiller, Home Distilling, Moonshine, Home Brew

Interesting thread mate. Good to hear you got a product your happy with. Cant ask for much more than that

Prob off topic for here but wondering what would happen if you aged the rum then rather than filter it you redistilled it through a pot still no thumper just a straight run with cuts through the pot.
Would the oak notes carry over?

I doubt it. Many of the flavours that are created during the ageing have substantially higher boiling points than alcohol or even water.
For example vanillin (formed during the ageing on oak), has a boiling point of 285 C.
Give it a try ?

evaporation can still occur to a small degree

rumsponge wrote:I doubt it. Many of the flavours that are created during the ageing have substantially higher boiling points than alcohol or even water.
For example vanillin (formed during the ageing on oak), has a boiling point of 285 C.
Give it a try ?

Yea will give it a go sometime and see and report back :handgestures-thumbupleft:

rumsponge wrote:I doubt it. Many of the flavours that are created during the ageing have substantially higher boiling points than alcohol or even water.
For example vanillin (formed during the ageing on oak), has a boiling point of 285 C.
Give it a try ?

Won't this mean that you lose those flavours when you re distill the rum?

Any of the desirable flavours that have a boiling point higher than 100 degrees will definitely dissappear from your product as it stays in the boiler.

Just my thoughts,

Richard

No idea but will try :handgestures-thumbupleft:
Through a reflux i bet everything would get stripped but through a pot my money is on something being left behind flavour wise
As soon as i have some to play with will give it a try :handgestures-thumbupleft:

Cheers U.
Gonna give this a go. :mrgreen:

Ok, so a good amount of time has passed since last using my filter...

I normally age my rum on charred American oak dominos, I love this flavour.

About 20 months ago I decided to age about 30 litres on heavy toasted French oak. I have sampled it every couple of months but just never really liked it. It is still rather rough and the oak flavour is to bold. It's not overloaded. And just to clarify the rum wasn't a bad batch, correct cuts were made etc. A portion was put on American oak and turned out great.

So back to the filter topic.... I decided to put my not so tasty Fresh oaked rum though the coconut carbon filter. OMG wow this hands down beats the shit out of my American oak filtered rum. Taste is amazing and way much more like Bacardi. Nor quite as fruity as Bacardi but my oaked rum isn't overly fruity to start with, think this comes down to lack of dunder pit or yeast strain.

Anyway I just wanted to share my update for anyone else looking for a good white rum (Bacardi style).

So are you saying that you over oaked it then filtered it to get a better taste back?

Sorry stupid autocorrect...

"It's not overloaded" Should have read It's not over oaked .