Aussiedistiller, Home Distilling, Moonshine, Home Brew

I done a few batches of this around christmas time ending up with 5L ageing on some toasted french oak ex wine barrel. The first month or two i wasnt a massive fan mainly because of how heavy and mollasy it was still but now after nearly 6 months its great and i wish i had more. It tastes less like mollases and more like a full bodied rum if that makes sense. I will definatly be doing more soon.

This thread has been started for any one wishing to discuss the making of Pugirum. The original Tried and Proven recipe can be found in the Tried and Proven section of the forum or by clicking HERE

That's the funny thing about rum, it seems to need a lot more age than bourbon to come good.

Hi
I was wondering at what temperature your still sits at in the beginning and what temperatures your noticing the heads change to hearts and tails etc. I know every still is different but it would be good to have an idea around when to really pay attention during the run?
Thanks

andrew wrote:Hi
I was wondering at what temperature your still sits at in the beginning and what temperatures your noticing the heads change to hearts and tails etc. I know every still is different but it would be good to have an idea around when to really pay attention during the run?
Thanks

Mate , running this through a pot still, there really is no need to be taking temperature readings. For me, and you will find pretty much everyone on this forum, I don't make my cuts until I have aired my spirit for 24-48 hours, I find my hooch mellows quite a bit with some air. I guess once you have a few runs of this particular recipe under your belt you might be able to predict where your cuts are going to be but remember, any little change in the recipe (take note the ph of your dunder will change as you increase generations) will change where your cuts are goings to be. It would take a whole lot of experience to be able to make good cuts on the fly. I suggest collecting the whole spirit run from go to whoa in 250-350ml jars, covering with a cloth or paper towel and then leave for a day or two. And take a look here: Guide To Cuts

Also it would be good if you could drop into the intro section, say hello and let us know what your about.

I know what you mean about mop my laundry was coated in black shit :laughing-rolling: mrs freaked out :laughing-rolling: but I had to clean :angry-banghead:

ozybottler wrote:I know what you mean about mop my laundry was coated in black shit :laughing-rolling: mrs freaked out :laughing-rolling: but I had to clean :angry-banghead:

:laughing-rolling: :laughing-rolling: Another one bites the dust! :teasing-nutkick:

i still got a fine drop :happy-partydance: very good :music-deathmetal:

Lots of interesting stuff in this recipe. Especially the bit about the rum oils :handgestures-thumbupleft:

Am I assuming correctly from reading the recipe that this is run through a pot still?

nuddy wrote:Am I assuming correctly from reading the recipe that this is run through a pot still?

I wouldn't think that that would affect the flavour too much. Pot still you'd distill it twice, bubbler you would do it once ... Different tools for different methods...

Would DAP be an suitable replacement for the 20-0-0 agricultural fertilizer?

Think dap is 20-0-0 :-B

Ag fertilizer is definitely different, it's usually brown. Probably has other shit in it.

The DAP for wine/beer etc from a HBS is white.

Ah ha! Found a post on this one:

https://homedistiller.org/forum/viewtopic.php?t=66887

One other question about sweetening please, as I'm a newbie when it comes to rum! The recipe states:

"To the full strength spirt run distillant I add:
One slice of pinapple per gallon
2 cloves per gallon
1/2 ounce of raisens per gallon
leave for a month shaking every now and then.
Cut to proof
I use home made carmalized sugar to color. Do not burn the camalized sugar but do make sure it colors up good. I have tried molasses but prefer the carmelized sugar"

I've read that the effect of even 1g of sugar per litre of rum is quite significant. I like the idea of a slice of pineapple as per recipe but note that caramelised sugar is also used as a colouring agent. Doesn't this make the rum *really* sweet? i.e. too sweet to feel any burn at all. (I will of course experiment myself, but I've just got time for 1 rum batch in time for my big birthday bash, so I'd like to make a decent show of it to my mates!) :D