I'm impressed by the way you are able to pick up all those flavors! I have done my first rum a month ago and the smells and tastes where so strong, it was hard to make cuts. In the end it came out very well, might be the best thing I have made so far. Took a bottle to a BBQ with some friends and it did not last very long 😂
This could not have come at a better time to get me pumped. I just started my first rum wash last night. I MAY have gone a little heavy, and I hope my yeast can handle it!
koorbloh yeast are hearty little critters if you take good care of them. Nutrients, Temperature and PH being ideal will let you ferment out any semi sane gravity wash. If you want to go very high like 15%+, you can add half your sugar/fermentables at first, let it go a few days, then add the rest. It'll let your yeast kick butt and multiply without being swamped in sugar. When adding the rest, be really careful to not move your temperature or PH too much and you'll be golden!
Full credit for the Spit vs Swallow chat. At the end of the day we can't get complacent when running a still. I have a personal rule of never drink while running mine. I have broken that rule a couple times and once had a really nasty accident. Safety is No Accident! I fully respect what you're doing brother.
For your temp issue at 10:30: Buy a refractometer for measuring ABV. They only require 2-3 drops of distillate so it very quickly comes to room temp, no adjustment for temp needed. They are ~20USD on ebay/Amazon One caveat, they only measure up to 80%ABV, so don't throw out your alcometer for high proof measurements. But the spectrometer is hard to beat for taking measurements of dropping alcohol content as a run progresses. Just wave it under the output stream, collect a few drops and hold it up to the light.
A refractometer is a problem in distilling. It can be used effectively in beer because it is measuring a difference between OG before alcohol and FG in a given volume. Unlike beer though, distilling is separating the alcohol from the given volume. Also, a refractometer is distorted once alcohol is present as it reflects light differently with the alcohol, and requires you to calculate the "Measured" value to get the "True" value. For beer, it will be in the ballpark, for distilling, it isn't usually in the same zip code. If you think it works for you, go for it, but I suggest comparing it to a freshly dumped parrot with glass meter and you'll see it isn't even close.
What an awesome freaking idea, adding a little dunder to the finished product. I have generation one and two stripped and ready for the spirit run this weekend. Thank you so very much for your videos and inspiration. 👍👍
Still It I'd like to see a video fro. You showing the whole process. No matter how long of a video. Its difficult sometimes for newbies like my self to try and follow along with playlist because we dont always know which video should come next when making alcohol be it vodka whiskey or whatever. If you would do that I'd appreciate it and I'm sure other would. Keep up the good work
Doing a rum now. 12lb black strap in 5 gal. 1.088 Orig Grav. My question to you is: what wood toast level and or charred staves should I use if shooting for a Mt. Gay style?
Dude, I love your channel so much. Since distilling is illegal here in America, you should do some Applejack experiments. (Freeze distilling) I’d love to see what other recipes could be applied to freeze distilling. I suggest watching Bearded’s Applejack video. DON’T STOP!!! This channel feeds my distilling itch! XD
Still It Yeah?! I’ve been making some too recently. I have a brown sugar batch just done today and a white sugar batch about to be distilled. Thought about trying spices, charcoal filtering, smoking it etc.. so much fun. I DO wonder if making some sort of sugar wash and freeze distilling it would turn out like a white spirit from a still, since all that would be in it is some residual sugar, alcohol, water and a little CO2... Do you have any idea if that would work?!
There you go dude. That is the tasting vid: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UTnJ_Ytz_ds.html Hmmm honestly I dont know. It could be fun to try it for sure.
I noticed the orange on my run also but I blame the lemons, I got similar flavors from a gin I used to make from lemon peel and juice and I am glad they are present
Jesse when I've seen jamacain distilleries they all seem to use a thumper style process. Do they out the dumder in the thumper ? As a secondary flavoring component ?
Jesse, maybe a question for the vid where you made the wash, but if you were following Buccaneer Bob's method, how did you get a SG on this? He adds the raw sugar after a couple days, so if you take an SG at the beginning, then add more sugar, do you take a second gravity then? I made this wash back in the fall, and didn't take any gravities because I couldn't figure out how to get an accurate number.
@@danny84gee I've fermented apple juice into cider. It ferments very dry without a lot of flavour. Not sure adding it to the fermentation would make a lot of difference. Even adding to the distilling mash... distillers have said that distilled apple cider (brandy) doesn't have a lot of taste unless you put it though a thumper or something equivalent.
Just wanted to ask: can you use two of three different yeasts to get the desired flavour profile? Start with a yeast then once it stops producing alcohol, bung in another stronger yeast, which can also eat the remaining dead yeast and molasses. Just wondering what your thoughts were about this? Looking at creating some interesting rums this year, as the gin market here in Scotland is saturated, with over 200 gins! David
Late to the comments, looking to your advice - is there any reason you couldn't make Dunder for other types of alcohol? For example Chinese Baiju always leaves some or returns the left over to the fermentation pits ... And it contributes a heap to the flavour. Just wondering if you could do it for other types of spirits, and if you've ever thought about this haha
good day to you sir. I wish to add you (along with Barley And Hops George) into shedding light on to my rum related question .I have been making rum and taking heads/tails cuts chasing a distinct flavour. Then adding the finished product into one large vessel. i add these back into the following spirit run. My question is... am i wasting my time chasing this flavour by simply reintroducing these heads/tails back into the next spirit run? Should i collect a heap of heads/tails runs and do a one off run and call this a separate rum altogether?
No expert here, but I add the heads/tails back into the next spirit run, as it will still contain some hearts as per the image linked bellow, which you can extract in the next run, but it does mean you'll get more heads and tails in the next run also. www.google.com/search?q=taking+cuts+distilling&sxsrf=ALeKk01c8t2Lo61clBnXLBreFD1RwDWDGQ:1610275343829&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiowO-Ol5HuAhUB4HMBHXXnAP84ChD8BSgBegQIBBAD&biw=1600&bih=764#imgrc=2CW6rEnxh-mtkM
Hey Jesse, Just curious. If I have done 4x 20 litre washes and stripped them, kept all the low wines and want to do a 20 litre spirit run. Do I have to discard 4 litres as fore shots and heads?
4 litres is a lot to just get rid of. I tend to do it by flavor and smell. But if you drop 500ml as "fores" then do the heads by sense you will be golden. Just dont get greedy and try to squeeze more volume out of it :)
Hows it mate. Welcome then :) Its going to be different on every run. Thats why I go on taste and smell not numbers. Hard to go wrong that way, just dont get greedy ;)
Dude, I need help. Not sure what I did wrong but my rum tastes like a cheap ass perfume at 140 proof. I cut to 100 and its not much better. Any ideas? No crazy stuff added just brown sugar and molasses, 12 day ferment, 12%wash.
Almost like popuri? My rum was like that fresh off the still too. Give it a little time, my stuff is getting better and better even without wood. Also remember that pot stilling and going after flavour is VERY different to 95% of the commercial rum you may find in a store.
@@StillIt yes, that could be it. you say it goes away with time. maybe jar it up and give it lots of head room for oxidation, and come back to it in a month?
Hey man love your channel I subscribed to you. Of course I'm playing. Let me tell you a story, I had made a little distiller out of 3/8 gas copper pipe feed through a 1inch PVC pipe capped at both sides, used a 40 ounce beer bottle heated in a pot with cooking oil. I used a Ford Taurus windshield wiper reservoir ( i spliced a two pos switch.) Used a spark plug boot for a Honda as a adapter to connect the condenser to the bottle. ( they are high temp chemical resistant) So my friend throws a party and I help them clean up the following morning and found a lot open full beers. So i pour them all into 5 gal jug, take it home and start distilling it. So I got 3 layers the first was booze which made up about 10% then water 85% then this last layer at the bottom that wouldn't boil off. It was thick viscous oily.but thin clear sweet tasting liquid that was very consistent with ethylene glycol. Try it next time you throw a party and see if you can recreate the same results.
This is what I was thinking it could have been the sweetener for the wine coolers I that I poured in. But that doesn't account for the consistency of this liquid that remained. The hot plate I was using was for coffee so it would only so far. Anyways that was a real shocker, the beer of choice there was Budweiser, but there were many more types and brands. See if you can recreate these results next you throw a party.
People will argue the exact definition. But basicly it is what is left in the boiler after distilling a run. It is often re fermented with a bunch of different yeast and bacteria that can ferment the "unfermentable" sugars left over. It gets super SUPER funky and is then added back into the next run of rum.