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Thread: Home distilled

  1. #201
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    Default Re: Home distilled

    Quote Originally Posted by Toxxyc View Post
    Toasted or charred? That looks like charred to me. Virgin oak or pre-used?
    Virgin oak, it came toasted but I added a char to it yes. Brings out the sweetness of the wood nicely
    2009 Suzuki GV 3.2
    ex : 2010 Suzuki GV 2.4 M/T
    ex : 2007 Audi A4 2.0T - RS4 rear suspension

  2. #202
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    Default Re: Home distilled

    It's funny that it only gives that small amount of colour, IMO. My piece (a 90gram piece of stave) turned this rum deep gold overnight...

  3. #203
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    Default Re: Home distilled

    Looking at your picture I think you charred your staves a bit more heavily than I did mine.
    2009 Suzuki GV 3.2
    ex : 2010 Suzuki GV 2.4 M/T
    ex : 2007 Audi A4 2.0T - RS4 rear suspension

  4. #204
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    Default Re: Home distilled

    Yes mine was charred all the way to "crocodile skin" like they call it. Literally burned to coal on the surface, and then rapidly watered down.

  5. #205
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  6. #206
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    Default Re: Home distilled

    Glad this thread popped up, I forgot about it a bit. I got a relatively strong wash for a member currently done fermenting and I'll be distilling it tomorrow. My own rum for the competition is coming along really, really nicely and I'm totally in love with that rum. I ended up including:

    New American Oak
    New French Oak, charred
    Ex-Bourbon cash Oak chips

    This was in the picture previously posted. To that I added:

    25ml of Glycerine, for the entire 6.5l batch
    9 Allspice berries
    A fat pinch of aniseed
    6 Whole cloves
    A knife's tip of cinnamon (really scared of cinnamon in my drinks)
    25ml of Bourbon Vanilla extract
    1 Tablespoon of Treacle #3 molasses
    3 Slivers of orange peel

    The spices and orange peel went into a hop bag, which was dumped into the rum for 5 days. After that time, the orange peel started to break down and completely clouded up my rum. I almost panicked but it still tasted really well, so I left it. Now it's coming along nicely and clearing up well. It's still at 70% ABV, still on the oak, and it's simply amazing now. I had a sample with Coke over the weekend and it's mindblowingly good for my own taste. It's almost exactly what I want from a rum, so I'm really happy. I'll be filtering it soon (to get rid of the orange peel gunk) and then I'll post a pic of how it looks...

  7. The Following User Says Thank You to Toxxyc For This Useful Post:

    WAJ

  8. #207
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    Default Re: Home distilled

    Hey, jy moet stook boet, minder klets op die forum
    Willem

    Ford Ranger 3.0Tdci Super Cab 4x4
    (workshop whore)


  9. #208
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    Default Re: Home distilled

    Quote Originally Posted by Toxxyc View Post
    Glad this thread popped up, I forgot about it a bit. I got a relatively strong wash for a member currently done fermenting and I'll be distilling it tomorrow. My own rum for the competition is coming along really, really nicely and I'm totally in love with that rum. I ended up including:

    New American Oak
    New French Oak, charred
    Ex-Bourbon cash Oak chips

    This was in the picture previously posted. To that I added:

    25ml of Glycerine, for the entire 6.5l batch
    9 Allspice berries
    A fat pinch of aniseed
    6 Whole cloves
    A knife's tip of cinnamon (really scared of cinnamon in my drinks)
    25ml of Bourbon Vanilla extract
    1 Tablespoon of Treacle #3 molasses
    3 Slivers of orange peel

    The spices and orange peel went into a hop bag, which was dumped into the rum for 5 days. After that time, the orange peel started to break down and completely clouded up my rum. I almost panicked but it still tasted really well, so I left it. Now it's coming along nicely and clearing up well. It's still at 70% ABV, still on the oak, and it's simply amazing now. I had a sample with Coke over the weekend and it's mindblowingly good for my own taste. It's almost exactly what I want from a rum, so I'm really happy. I'll be filtering it soon (to get rid of the orange peel gunk) and then I'll post a pic of how it looks...
    When you do your wash, do you get fancy by putting backset / stillage in with the fresh wash (or in at the point of distilling) or do you just do a clean wash every time (ie just sugar and mollasses).
    I know Riaan was very much into using stillage and even had started looking at using dunder or wild yeast, just wondering what others on here are doing.
    2009 Suzuki GV 3.2
    ex : 2010 Suzuki GV 2.4 M/T
    ex : 2007 Audi A4 2.0T - RS4 rear suspension

  10. #209
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    Default Re: Home distilled

    I have no interest in using wild yeast, specifically because you don't know how much of the sugar it'll convert to alcohol. You also risk infections that'll turn your precious alcohol into vinegar, or other stuff you don't want to drink. So I'll keep using regular baker's yeast or cheap brewer's yeast.

    Regarding using backset - not yet. I find saving it is a bit harder than I had hoped, but I have plans on using some backset from my current fermentation (WAJ's rum) to start my next batch of rum. I'll use about 30% of the volume as backset instead of water and I'll build on that from here on.

    I buffer the pH with Potassium Hydroxide so I'm not worried about the acidity.

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