by Rock » Wed May 01, 2019 9:08 pm
Thanks for your views on the plates, I've been running a UJSSM generation alongside my rum ferments, and wasn't to sure about changing flavor .
I don't mind breaking down the still to basic pot mode for stripping, i weigh up time taking cuts and then select for blending, v strip and store them do a 6 hr run with 3 strips.
But saying this i done last 2 as 80% wash and some 20% of feints and was done in 4 hrs.
Tasting off the still is improving, this also will improve / slash time from above senario.
Looks like I'm into the ujssm tomorrow as a wash , probably 25 lt and 10 ltr of stripped low wines. X 2 runs. Should be a happy shinner.
Any view's on oak type, was going to go with a American oak with light char.