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PA_JoeDistiller

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PA_JoeDistiller last won the day on February 5 2016

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About PA_JoeDistiller

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    Active Contributor

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  • Gender
    Male
  • Location
    Pottstown, PA
  • Interests
    Rum, Dunder, Esters, Organic Chem, Sailing

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  1. PA_JoeDistiller

    Vatting and Bottle Shock

    Many people and books talk about bottle shock, and how 3 months in the bottle greatly improve the spirit as it gets its initial oxidation, rest, and mingling of chemical components. The ADI book Distiller's Guide to Rum suggest the greater part of 3 months for storage after bottling before selling, and we have definitely noticed a marked improvement in our spirits from the day they went in the bottle till a few months later. With that being said, does anyone have experience in the time of vatting making a real improvement? Example. If we have to release a product in 3 months, will it be more beneficial to blend and vat the barrels for 3 months, then bottle and sell immediately; blend and vat for 1 month then bottle and allow rest; or allow equal vat and bottle times? Eg. Does the best mellowing happen from blending in the steel vat or resting in a bottle? Thanks for the help!
  2. PA_JoeDistiller

    Best still design for rum?

    Drinking lots of different rum! Great intro reads to rum are the arroyo patent, ADI Distillers Guide to Rum, the 1800's Jamaican sugar plantation experiment papers, and lots of google fu. There was a fantastic resource called Boston Apothecary, but sadly it looks like his entire site and vast amount of knowledge has disappeared. A single pot run will be very slow, but result in extremely rich and heavy flavors, and almost definitely need barrel ageing unless you have a light yeast and cool ferment. Double Pot Run will be cleaner but still rich and heavy. Column to Pot is a good middle ground, more on the light side then the heavy side. Column single/column double is going to be extremely light, almost like a rummy vodka then rum. Pot and Thumper is another very heavy distillation style, and a great one if you have the setup, though its very hard to get any real cuts and will need alot of ageing.
  3. PA_JoeDistiller

    Oxidation of spirit add ins?

    Robert thanks. And Sam that's great to know, thanks for the good info
  4. PA_JoeDistiller

    Oxidation of sweet/oily add-ins to spirit

    Thanks for the link!
  5. PA_JoeDistiller

    Oxidation of spirit add ins?

    Pete, EXACTLY the info I needed. Thank you for that. Feeling much more confident pushing forward
  6. PA_JoeDistiller

    Oxidation of sweet/oily add-ins to spirit

    Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  7. PA_JoeDistiller

    Oxidation of spirit add ins?

    Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality?
  8. PA_JoeDistiller

    Best still design for rum?

    Beyond that, what is the "Traditional Caribbean approach"? Are we talking British style pot and thumper style as depicted above? French pot still brandy style distillations? Spanish style column distillations? Guayanese wooden column still demerara style? The whole point of Rum is there is no traditional style or traditional ingredients. Cane juice, molasses, panela, raw sugar, white sugar, a mix of all of these? Still rum. One of the above mentioned stills, a mix of them? Still rum, still traditional. That being said it's all about the flavors and textures you want. Heavy high ester rums will do better with the least refined ingredients, and single or double pot still runs. Adding a column will make it softer and lighter, as will moving more towards the refined end of the sugar spectrum.
  9. PA_JoeDistiller

    Frozen Cane Juice

    Thanks again Sorghumrunner! Great details. We'll have to see what the cost/feasibility is of a shipping refrigerated up to PA, but its good to know it is possible to some degree.
  10. PA_JoeDistiller

    Non-centrifugal cane sugar

    Thanks Sorghumrunner! Ill be ordering some ASAP to do a test batch. I'd love to taste that agricole when its comes out!
  11. PA_JoeDistiller

    Rhum Agricole/Cachaca Yeast?

    Does anyone here have a specific yeast they use/suggest that stands out in creating the flavor profile of a classic grassy agricole or cachaca?
  12. PA_JoeDistiller

    Non-centrifugal cane sugar

    Similar to my post on cane juice, I am seeking a sugar source for rum fermentation as un-refined as possible. The least heat treatment, least separation, etc etc. There's the obvious thread about panela in the forum, but what about other cultural un-refined sugars? Muscovado, Sucanat, Rapadura, Demerara, and Turbinado come to mind. Does anyone (either on the sugar side or distilling side) have experience with these and Panela? How do they differ? Extending from that, I know sugar daddy is big here for panela, does he or anyone else stock Sucanat and Muscovado?
  13. PA_JoeDistiller

    Frozen Cane Juice

    So I would love to make an agricole style rhum, but know that cane juice is basically only stable for a few hours, with all the agricole producers essentially situated on cane plantations. That being said I feel like I have heard of frozen cane juice, and was wondering if anyone knew if it was viable to get a shipment of cane juice essentially flash frozen at the source, which could then be quickly melted down and pitched for a fermentation? On a similar vein, is it possible to get a shipment of cane itself and press it in house for the juice? (Though that sounds like more trouble then it's worth)
  14. PA_JoeDistiller

    DAP and Molasses

    Actually havn't done a repeat rum yet, but I will be sure to post here with any knowledge I find.
  15. PA_JoeDistiller

    WTB one pallet of 375ml flasks with tin color metal full thread caps

    I would be wary of using the exact same bottling as another distillery with a bottle that isn't generic. Obviously Kings County is not Diageo, but I would run by them your proposed labeling on the bottle to make sure they approve. You dont want to face legal issues after you have a couple thousand bottles
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