It's been quite a journey to make our white rum here. Fine-tuning and improving the production process is always ongoing, so in some ways the journey never ends. Any who, excited to show everyone videos from the next distillery I went to in Manchester.
I have made a little rum to, its 200 dollers cdn for close to 7 gals on amazon so i gomwith that . I like the i still its nice but i would use a dou ble thump keg design. I have been puting in work for years with this craft and i know im just as good as someone that runs a distillery. Ok brewbird .... yer good...
More Copper in the still the more the better use refinery grade molasses it has a higher sugar content, a 5 micron filter when transfering from fermenter to still, yeast is about 5 microns in size the least amount of yeast in the still the better , when heated they burst and add off flavours ,double distill comes out excillent
You should create more playlists, one for each journey into... You should update your about page (the Instagram and other links aren’t clickable) Add your LinkedIn to the about page (you are trying to promote yourself business wise) Get a website (even if it’s just links to social media and online CV) Mailing list (even if it’s just to notify people about new videos, the bell isn’t foolproof, also you never know who might join the list (potential employers)) Add all this in the description of every video at the end (not everyone knows to check about) Did I mention I worked in marketing?
Hey, thanks for the heads-up about the links not working. Good to know someone is checking these things out. Yeah, you are right about the other stuff. I have been meaning to do all of those things, I've just been dragging my feet on it. I'll get it done in the next few weeks. Thanks for caring 😊!
Hi! Well we are not making beer so there is no need to do a boil for sanitation. A boil is only done when brewing beer, because the %abv is so low and it can easily get contaminated. We don't worry about that in distilling since we are working with such a high %abv product.
A technical orientated video. But Miss Brewbird explained this experimental process in layman terms. Which allows an amateur like myself to understand that experiments were necessary in order to achieve the final desirable result. This video reveals how Rum was made from molasses with the help of modern technology. Love it.
Just get a buchner funnel, if anything is cloudy you filter it and it will be clear, sometimes the essential oils look cloudy but its more like a rainbow spectrum that's emulsified. Like tide pods, which are also tasty
rum is tough to get right! you can always add brown sugar to the molasses to help the gravity and it gives a good flavor. But I do agree double distill it!
I'm guessing the changes to the IStill effectively slowed the heating process...? I've read that agitation is only needed until you come up to temp (on home distillations), and that slowly heating also reduces scorching on electric elements when yeast, organics and/or unfermentable sugars are still present. I'll have to look for your other rum videos to find out how you approach developing a dunder pit.
Mmm we always made sure to get all the yeast etc across from the washback to the still in the scotch whisky distillery where I worked. That was their reasoning for doing it.
Also, since you are not cleaning the molasses for ash content, may I suggest the use of our indirect heaters? Difference in taste vs. test trials on small alambics is not material related but size and cooking time related, if no ash-cleanse if performed on the base molasses. Again, if we can help out to enhance your success, we are here to be of assistance, Ms. Brewbird.
@@MissBrewbird This was one of the videos I watched on it. Haven't tried it (not a distiller, just watch videos because I'm curious on how its done). Beaver DIY is another interesting channel I watch. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-enUL7fjph_s.html
