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stillwagon last won the day on September 1 2016

stillwagon had the most liked content!

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About stillwagon

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  • Birthday 07/02/1965

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    Charleston OR
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    Hunting, Fishing, Martial Arts

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  1. My wife says I am... But no, my fermentations are as they should be. The temperature helps the yeast create the esters that we find desirable.
  2. I understand. In order to get an accurate proof, it has to be distilled to measure the amount of alcohol in the product. If you do not have a lab grade distillation apparatus, you will need to send it to a lab like Enartis Vinquiry for analysis.
  3. I send my products to a lab for proof testing by distillation.
  4. I do molasses/sugar fermentations using Fermaid yeast supplements, DAP, and a calcium Buffer against pH crashing. I do a second supplement/DAP/calcium/molasses/sugar/water addition at 1/3 sugar depletion of the original start. My fermentations will finish in 3-4 days at 90f, 4-5 days at 80f. You really shouldn't need or want to aerate after fermentation begins as oxygen introduced will reduce your yield because the yeast will use that for other efforts than ethanol production. I would be curious as to what the pH is now, and the quality of the supplements as a sugar wash is nutrient poor.
  5. I make deep cuts on the heads, and cut tails early, so when I notice more of a bite it is usually from running a little too fast. Slower runs seem to come out smoother regardless of where I make my cuts.
  6. Hi Odin, I am always interested in things with great history and of course, a story. I would like to visit more.
  7. Hmmm. I wonder what you are doing at fermentation. What are you fermenting? Molasses, what grade? Panela? Cane sugar? What temps are you fermenting at? Do you use nutrients? These all have an effect on flavor. Lower grades of molasses can give bitter off flavors. Do you strip first or do a single run? How much are you collecting for heads? My rum is sweet and with a slight fruit finish. I cut the heads deep, and the tails very early to keep it very clean, so to me your cuts sound about right for the tails.
  8. I could be wrong, but I believe dunder is rum specific. Backset I have heard mostly referred to in whiskey settings, and stillage is pretty generic.
  9. I would start by visiting a few of your local distilleries and visit with them. I have found most to be very welcoming.
  10. I do a combination of cane sugar and molasses. You will need to monitor pH, it will crash. I buffer with calcium to prevent the pH from crashing. You need the nutrients because the sugar wash is nutrient poor. I do an initial dosing at the beginning of fermentation, then a second dose at 1/3 sugar depletion with an addition of sugar, molasses, and calcium. I achieve a very strong fermentation "boil."
  11. We are experimenting with it as an herbicide. The EPA here granted a permit for experimenting with it for this purpose. I am also building a system to recycle the water from the spent wash. It has a series of components that it runs through similar to a "Living Machine."
  12. I use black strap molasses in my fermentation with no issues. I also add molasses to my black spiced rum with no settling issues. It does require filtering for solids that precipitate out though.
  13. I do a black spiced rum and have problem with the molasses settling, but I also filter it several times.
  14. Arroyo's patent isn't too difficult to follow with some extrapolation and adjustments in method, ingredients, scale, equipment. I am going to be using a variation on his patent very soon, as the results are exciting and worth the effort.
  15. I use solid spices, making my own extracts. It is challenging to remain consistent, but the results are far superior.