Aussiedistiller, Home Distilling, Moonshine, Home Brew

Should not load a still above 40% . I take 300mls as fores per 25l wash(200 during strip than further 100mls in spirit run). Using a pot still.
Even taking 300mls i ditch some more as heads. But that goes into cut jars to weed out later..

Cool thanks Bluc, i might just set aside 2 L of fores for this run to be sure

Quick question how much yield do you guys normally get from a 45 L low wines spirit run at 40%. I have currently collected 2L fores and 33 500ml jars (16.5 L) now at 82 c and 77%, just wondering how much further as only have 10 more glass cups left in the house, already used my 30 collecting jars

I normally collect down to 70. Some will be tails though

Cheers Bluc

bline wrote:Quick question how much yield do you guys normally get from a 45 L low wines spirit run at 40%. I have currently collected 2L fores and 33 500ml jars (16.5 L) now at 82 c and 77%, just wondering how much further as only have 10 more glass cups left in the house, already used my 30 collecting jars

As bluc said make your hearts cut some time soon. But get a bigger container and keep Collecting your tails for re use in either feints run or in your next spirit run. Don't waste it!!

I usually have a 5L demi and once I'm certain I'm in hearts switch to the demi. When the demi is full back to 500mm jars and once into tails another 5L demi to run them out! I always rerun the tails and the rum oils which are between 40% down to 20%.

Just did my cuts from my spirit run, which might i add was very difficult to determine for the first time. 45L low wines mcrum 40% , (4 strip gens 45L no fores removed) 2L fores 4.5 head 11.5 heart 6 tails, does this sound about right. I could have gone further into tails but ran low on gas.

Does tha sound about right?

Has anyone aged bwko then used the same Domino's for a mcrum dunno if it would do anything so thought I'd ask

Someone off the forum gave me a keg with about 2kg of rum soaked dominos in it, he reckoned I could use them for ageing BWKO :think:
They were a nightmare to fish out but I got them all in the end, have not done spirit run yet to find out how they will go. :handgestures-thumbupleft:

CyBaThUg wrote:Has anyone aged bwko then used the same Domino's for a mcrum dunno if it would do anything so thought I'd ask

I age UJSSM, then use the dominos for aging other stuff, not much apart from Bourbon is aged on virgin wood these days. :handgestures-thumbupleft:

Does the taste alter

Thats the idea Thug.

I should have said does it alter In a good way

I find it to be a bit smoother, the oak is a little more mellow IMHO. I mainly use American oak, haven't tried it with French yet. :handgestures-thumbupleft:

Hi,
I made up a brew close to this Recipe and macs method
Using 60l fermenter barrel
40 l total wash
3.5kg raw sugar
3 litres molasses
Level teaspoon of fermade - dap etc
Lowans bakers yeast 90 GSM
Pitched lowans bakers yeast at 35 degrees after putting wash outside in 2 deg C to get it cool
Waited for the violent action nothing really. Put cap on after 8 hours- with airlock. Vigorous bubbling in airlock for 36 hours
Then quiet , no bubbles. Wrapped in blanket and it stayed around 28deg for 24-36 hours. Looks like flat coke.
OSG was 1.066
SG now is 1.014

Tastes molassesy, not sweet. Smells a bit dry and like alcohol. Thought it may be stuck so put 15 grams of Elvin 118 in a 50 brew 50 water big glass and it's not frothing so I suspect it's finished , but seems way to short. 36 hours?

Does this seem correct or is there a major problem.???

rum ferments really fast - 2 days not unusual in hot weather.
your recipe may be a bit low on sugar, for a 45L wash I use 5L molasses and 5 kg sugar. nothing wrong with yours, but your abv will be lowish and the yeast is starving now...probably explains why it fermented so quickly.
PS: gravity measurements dont work reliably with rum washes.

Gravity wont be "accurate" but you can still use fg as indicator of finished ferment by testing over 2/3 days.. :handgestures-thumbupleft:

rumsponge wrote:rum ferments really fast - 2 days not unusual in hot weather.
your recipe may be a bit low on sugar, for a 45L wash I use 5L molasses and 5 kg sugar. nothing wrong with yours, but your abv will be lowish and the yeast is starving now...probably explains why it fermented so quickly.
PS: gravity measurements dont work reliably with rum washes.

Thanks I tried to take Macs suggestion of 25-30l wash and move it to 40l wash . So do I add another kg - kg 1.5 to the wash?
:sad:

bluc wrote:Gravity wont be "accurate" but you can still use fg as indicator of finished ferment by testing over 2/3 days.. :handgestures-thumbupleft:

Yep I see it's just thicker in the test tube