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  1. #141
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    Default Re: Home distilling rum

    Quote Originally Posted by Uys View Post
    I also used Buccaneer Bob's recipe. It stood for 10 days and I started stripping it this morning. I almost did not bubble at all - a bit the first day. I did not have Dunder or Trab to start with so I didn't have much hope for it other than getting Dunder and Trab.

    The ABV is a bit on the low side, but man: the taste is fantastic! So today and tomorrow I'll be running 40l 4 liter at a time through the still in a stripping run. Then mix it 50/50 with Dunder and pass it through again.

    Yesterday and this morning I stripped this wash. I got 10l out at give or take 45% ABV

    Then I added mixed that 50/50 with stillage and just started the first stilling run. I just poured the first 250ml heads into the storage container at 74% ABV, but: the taste is amazing! SWAMBO recons it would be a sin to spice this batch. Can't wait for the heads, I am only at 83C now.
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  2. #142
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    Default Re: Home distilling rum

    Quote Originally Posted by Uys View Post
    Two more topics for discussion:

    1. Oxygen - do we allow it in or not?
      • Most of use bubbling as a measure of fermentation - therefor the airlock. But form all I've read oxygen entering the wash for spirits is not an issue - only for beer.
      • Also, CO2 forming is not a accurate measure of fermentation.
      • But if you open and stir the wash daily it does bubble more and longer, so it must be some indication of something that is happening.......

    2. Water level of the airlock - does it have an effect on fermentation if the pressure inside vessel is higher?
    I reckon that by stirring the wash every few days what its doing is just helping the yeast find the unconverted sugars "quicker", so it makes the bubbling seem to be more active, but if wash is left alone it
    will eventually get there all by itself anyway.

    The level of the water level on the airlock is there to guide you, if its over maximum when the bubbles start it might spoeg out the top, or if you have to remove the lid it might suck back into
    the wash, but from a pressure point of view it makes no difference / wont prevent bubbles escaping.

    The bubbling through the airlock is just a general indicator that there is still conversion happening, but the only way to be sure you have converted all sugars at the end of the day is a hydrometer.
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  3. #143
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    Default Re: Home distilling rum

    What kind of money is this rum costing per litre

    like 500 + or 100

    excluding equipment costs of course

  4. #144
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    Default Re: Home distilling rum

    Quote Originally Posted by RossJ View Post
    What kind of money is this rum costing per litre

    like 500 + or 100

    excluding equipment costs of course
    So say for a 10L wash you get 1L of like solid good quality alcohol, you looking at 2.5KG of sugar and maybe 3 sachets of yeast so under R100 for the consumables.
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  5. #145
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    Default Re: Home distilling rum

    Quote Originally Posted by RossJ View Post
    What kind of money is this rum costing per litre

    like 500 + or 100

    excluding equipment costs of course
    So it depends on your recipe.

    Sugar is around R20/kg depending on how much and where you buy. White sugar is usually more expensive than bulk dark sugar.

    Molasses can be expensive, food grade molasses is around R80/kg.

    2kg of plain white sugar should give you 10L of wash at around 12% alcohol.

    That will be around 2.5L @ 90%+ once run through a reflux still.

    Water that down to drinking level of 43% will mean around 5.5L of shine.

    With yeast, nutrients, gas/electricity costs, let's say around R10/L?
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  6. #146
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    Default Re: Home distilling rum

    Even at 30 a litre its damn good

    Reading this thread on and off I see that the still is absoloutley NOT a pressure vessel at any point in the process

    Thinking of putting together a kit for sale on the interweb

  7. #147
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    Default Re: Home distilling rum

    Quote Originally Posted by RossJ View Post
    Even at 30 a litre its damn good

    Reading this thread on and off I see that the still is absoloutley NOT a pressure vessel at any point in the process

    Thinking of putting together a kit for sale on the interweb
    I am wondering what would be a good size urn/still to start with.?How many liters of wash is a good easy to handle vs reward to start with.

    Using a geyser like many guys do seems very cumbersome.
    I guess making your own stuff isnt cheap but the reward is priceless.
    Thats if you dont go blind in the process.

  8. #148
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    Default Re: Home distilling rum

    Quote Originally Posted by Uys View Post
    Jy gaan daai pype moet colour code! Iewers langs die pad gaan die verkoelings water in die ketel beland!

    Well done, geniet hom.
    I learnt quickly with the previous much less intricate setup to check, double check and then before the heat is switched on to stop and check again that everything is where it should be
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  9. #149
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    Default Re: Home distilling rum

    While pouring the Blonde's licorice stuff for her, I noticed it has has a lovely colour to it.
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  11. #150
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    Default Re: Home distilling rum

    Quote Originally Posted by plunger View Post
    I am wondering what would be a good size urn/still to start with.?How many liters of wash is a good easy to handle vs reward to start with.

    Using a geyser like many guys do seems very cumbersome.
    I guess making your own stuff isnt cheap but the reward is priceless.
    Thats if you dont go blind in the process.
    You wont go blind, dont stress just throw away your foreshots.
    The average fermentation bucket is around 25L which can be had for under R100.
    If you doing a sugar wash you really can go big quite easily, all you doing is dissolving sugar in water at the end of the day.
    Even if you do a 200L wash and have a 20L still just do 10 stripping runs and then do necessary spirit runs, yes its a bit more time consuming but whatever your setup is just make the best of it.
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  12. #151
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    Default Re: Home distilling rum

    Yesterday two batches was done, stuff with yeast and only mollasses. Running Knersus on full "reflux" on the spirit run resulted in a 71% on my mates meter.

    I tried a teaspoon of cooking oil in the one stripping run ( to try and see if this method helps with the excessive foaming that some batches just do) but got some weird flavour, like burnt rubber which has never happened before. As I was rushed I also didn't filter the wash but took care not to get any off the lees in the still. Won't be doing that again as Knersus doesn't like it.

    Coming weekend is time for the no added yeast two week ferments, can't wait as that stuff is yumm.
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  13. #152
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    Default Re: Home distilling rum

    There is an anti-foaming compound that is sold.
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