Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi boys

Just thought Id add something I found today
Ive been prepping a setup to clarify rum
Im defiantly leaning toward the hot BASE/ACID method, however I believe a better product could be found with a floculation
Im going to attempt to use SAPP (Sodium Acid Pyrophosphate), I recently found that Ward's Backing powder is 50% SAPP and then bicarb mostly (http://www.mckenziesfoods.com.au/produc ... ing_Powder) - Suss the ingredients
Im also going to use some Sodium Alginate as a floculation aid at 25mg/L, I have also considered Chitosan, Isinglass and Alum
After skimming some journals Im thinking Sodium Alginate/Chitosan/SAPP combo but I'm just at the point of trying to figure what pH the flocks should be done at

Have a look at
THE MOLASSES
By Hubert OLBRICH

and
Preparation and Study of a Composite Flocculant
for Papermaking Wastewater Treatment (Alginate/chitosan)
www.scirp.org/journal/PaperDownload.aspx?paperID=16420

Ive just cut the top off a keg now for a boiler and Ill test in a few days, would appreciate some input

Do you have a reference for how to use SAPP yummy as I assume its going to work against the pH (or Lime + the bicarb in the backing soda)

Brendan wrote:

Yummyrum wrote:that yeild is also what Bundy say they aim for ....700mls per Liter of Mollases.

Just did the math after distilling 160L of all molasses wash this week...I'm getting 600ml of 40% per litre of molasses. Considering Bundy's cuts (or there lack of), I'll take that as a win :D

Res, I also went 7.5L molasses per 40L wash ie. 3/4 of a cube. Worked out at 7-8%abv :handgestures-thumbupleft:

Good stuff Brendan ....how does it compare through your bubbler compared to a macrum style sugar / mollasses wash?

Yummyrum wrote:how does it compare through your bubbler compared to a macrum style sugar / mollasses wash?

I'll have to tell you down the track a bit, I have my first MacRum/sugar wash down now for comparison :handgestures-thumbupleft: I'll tell you what though, the all molasses stuff is smelling amazing at 65%!

I'm doing single pass 4 plates, as well as double pot stilled stuff to compare after aging...like many commercial distilleries, I'm expecting to blend them at the end for a better flavour. And I've thrown a sugar wash batch down just to know the difference as well :-D

I should add...I've put down 12 washes over the last few weeks, with heaps of variations for my little experiments.

I've got:

- Single pass 4 plates vs. Double pot stilled
- Warmer ferment vs. cooler ferment
- 100% molasses vs. sugar wash
- Distiller's yeast vs. Baker's yeast
- Different power inputs for the bubbler (3000W - 3600W)
- A deeper cut on one batch to check longer term aging change

That should give me a good starting insight into rum! No better way than to see for yourself :-B

I forgot to add to the list:

- Dunder vs. no dunder :handgestures-thumbupleft:

Great variety of variables Brendan...should be a excellent learning curve for sure.
What Oaking are you using as I have found this had the most significant flavour impact.

Do you mean the abv it's oaked at, or the type and amount of oak?

I'm going at 65% on Mac's recommendation and few other's giving feedback that the sweeter vanillin notes come out at 65, which is what I want.

And using medium toast dominoes, which were charred and used to age bourbon (as most rums are...). Going the usual 1 domino to 2.25L (ie. 2x dominoes per 4.5L).

Bit off topic here but I wouldn't use charred oak for aging rum, plain toasted is the go :handgestures-thumbupleft:

Urrazeb wrote:Bit off topic here but I wouldn't use charred oak for aging rum, plain toasted is the go :handgestures-thumbupleft:

:text-+1: :text-imwithstupid:

havnt charred nothing for years, except my mo when re lighting a rolly :))

Urrazeb wrote:Bit off topic here but I wouldn't use charred oak for aging rum, plain toasted is the go :handgestures-thumbupleft:

We're talking about charred oak that was used to age bourbon for a year though...most of it's potency is long gone. This is exactly how most rums are made (in ex bourbon barrels used once...). I would completely understand for freshly charred. I also have a heap on new medium toast ones too though :D

I'm interested to hear of your results in 18 months time :handgestures-thumbupleft:

Brendan wrote:

Yummyrum wrote:that yeild is also what Bundy say they aim for ....700mls per Liter of Mollases.

Just did the math after distilling 160L of all molasses wash this week...I'm getting 600ml of 40% per litre of molasses. Considering Bundy's cuts (or there lack of), I'll take that as a win :D

Res, I also went 7.5L molasses per 40L wash ie. 3/4 of a cube. Worked out at 7-8%abv :handgestures-thumbupleft:

Thanks for the update mate :handgestures-thumbupleft:
I've had no time for the finer things lately, but hopefully I'll crack into my molasses soon.

Any early predictions on who might win best in show from all your variations? :think:

Best in show ?

I'll send you a sample of what everyone raves about that's 3yo now ;-)

res wrote:Any early predictions on who might win best in show from all your variations? :think:

Well it's hard to say a week in, as the worst may become the best from long term ageing...

I don't think it'd be any surprise to Mac, but my early favourite has been a warmer ferment where dunder was added and run single pass on 4 plates :handgestures-thumbupleft: Straight off the still it has carried a sweet cane juice aroma with it :D

I got a 205L drum of cane juice just waiting for me to ferment, just gotta get that slack bastard to drop it to GKR for it 6000km journey :crying-blue:

MacStill wrote:Best in show ?

I'll send you a sample of what everyone raves about that's 3yo now ;-)

I like the occasional odd turn of phrase :teasing-neener: Also fine aged elixir of course :handgestures-thumbupleft:
cheers mate.

Brendan wrote:

Yummyrum wrote:that yeild is also what Bundy say they aim for ....700mls per Liter of Mollases.

Brendan wrote:Just did the math after distilling 160L of all molasses wash this week...I'm getting 600ml of 40% per litre of molasses. Considering Bundy's cuts (or there lack of), I'll take that as a win :D

You know I reckon if my late night, post shift math is working I hit the exact same mark.
2ltr at 90.7% after cuts from 7.5ltr of molasses?
Next batch is going to a bit of a wildcard; going to use the yeast bed from a mates belgian ale. :wtf:

That's pretty much what I was getting res :handgestures-thumbupleft:

Slight variations, but was generally landing about 2.75L @ 65% from doing 40L boiler charges through the bubbler (7.5L of molasses). :-D

res wrote:going to use the yeast bed from a mates belgian ale. :wtf:

That should be real interesting res. Some of those Belgian yeast throw some real funky esters.
Might come out tasting of bananas :think: or cloves if you somehow kept it cool.

tipsy wrote:

res wrote:going to use the yeast bed from a mates belgian ale. :wtf:

That should be real interesting res. Some of those Belgian yeast throw some real funky esters.
Might come out tasting of bananas :think: or cloves if you somehow kept it cool.

I ferment in a temp controlled fridge, so any temp is possible. Not sure yet what temp to dial in; keep it on the low side as per the manufactures instructions, or turn it up and get some unpredictable results :scared-eek: