Aussiedistiller, Home Distilling, Moonshine, Home Brew

Well I ended up splitting it into 6 containers and adding different ingredients to each for it to age on. Just oak in 1 of them, then the others had varying amounts of oak, vanilla (paste and natural essence), cinnamon, sultanas etc. So now I just have to wait...

How long am I waiting again? I'm pretty impatient.

I couldn't wait very long and tasted some tonight after about 5 days 'ageing'. As expected, ordinary and smelt like shit.

Can this recipe be used to make a Bacardi-style white rum? Mrs busman wants me to make her some, is the only difference that white rum is aged in glass or stainless instead of oak?

Yep it can, so can the Pints Fast fermenter.

the difference being that white rum is run through a reflux still at 95+%..


Bloody beautiful.

Thanks 5Star, that'll be the next brew then :D

Is keeping and adding dunder as important in a white rum?

I don't believe so. I avoid it as it makes the fermentation easier and quicker and i don't think that thickness of flavour is desirable or nessercarily makes it through the rectification process. Others may have a different opinion.

One thing i do like in this is a tiny touch of late heads. Seems that little better a bit dirty, but that's a personal preference. 8-)

5Star wrote:Seems that little better a bit dirty

Isn't everything? :lol: :lol:

Thanks 5Star

You are very welcome to my opinion, fr what it's worth. :crazy:

i have completed my first srtipping run of this recipe. Should the low wines have a colour about them? My low wines has a light brown/ lemon colour about it. Should it be clear? Or will it clear up in the final spirit run? There is also a smell and taste about it, by no means a rum smell/taste and not really unlpeasent, just not what I was expecting. Got the 2nd generation down now.

I stripped it fast say 2.5L/hr.
My 2" pot still has only a short column section, say 10cm, with a 45deg bend, then a 90deg bend then reduced down to 1/2" into a worm.
Was thinking the colour/flavour was because of my short column length.

Any comments?

How full did you have your boiler....I'm thinking your still may have come very close to puking at one stage of the process. Basically the wash has frothed up and a tiny bit has got into your product. I could well be wrong, Im sure one of the more experienced members will have the answer.

SBB wrote:How full did you have your boiler....I'm thinking your still may have come very close to puking at one stage of the process. Basically the wash has frothed up and a tiny bit has got into your product. I could well be wrong, Im sure one of the more experienced members will have the answer.

I reckon you're onto it ;)

:dance: :dance: :dance: I must be learning something...... :laughing-rolling:

ok. So to get around that i have read you can add a dash of oil to the boiler to reduce the frothing? Or maybe i just not add so much wash to the boiler. I had a 20L wash in a 25L boiler.
Should I also consider reducing the power input?
or should i extend my column?

All distillate is clear, so as said it's puked or something in the still (wasp nest?) has carried over. Yes put less in or add some light oil or butter.
Also helps to reduce the heat or reduce the boiler charge.

You can also give the wash a good stir to release the absorbed gas (think boiling a freshly opened coke), pouring from one container to another a few times before starting to heat will also do a similar job.
Otherwise reduce the heat input just before the boiler reaches temp and hold at the lower input until the gases have been released before raising the input.
All of these methods will work.


Cheers.

Thanks. will do a combo of all....

well, my 2nd run worked, clear distilite, yay.
put in a teaspoon of butter and reduced the temp for the foreshots then turned it on flatout.
my elect temperature controller worked well :dance:

have completed my other two runs to get 4 lots of low wines to have 16L.
Did the spirit run last week and collected it in stubby bottles. collected 25 of them and 1.5L of fients.
Went thru my first session of doing a cut. Mixed bottles 3 - 15 and placed on some oak. kept the rest to run thru my Bok or maybe thru the pot still again?

Had a strong smell initially but that has since subsided. I must say i'm impressed already, can't wait till it ages. Can it get better? (I had to sample some)
Heaps more flavour than the brew shop essences. I mixed up another drink using one of my HB shop essesences. No comparison. now what to do with my HBS rum? Feed it to my mates....

it will definitely get better with time on some oak.

Running your feints through the boka is not a bad idea, you should end up with a lighter flavored rum that you can age white for a Bacardi or coconut styled rum.

Or you can tip in the boiler along with your next wash, even saving feints until you get enough to do a full boiler feints run can have excellent results..... sup to you what you do of course :lol:

I set my rum wash 5 days ago and it is still bubbling, my question is how long do you wait, after the fermentation is over, for the stripping run.

It's hard to imagine that this thing can clarify ...