Rumrunner74

I agree with Jake, Keep your chin up, you will take some punches but passion is what will get you through. Your brewing background will serve you better than you think. The great thing about us brewers is that we tend to think outside the box when it comes to distilled spirits. It does draw criticism from traditionalists but just like with home/craft brewing breaking with tradition can be the catalyst for breakthroughs.

Congrats!

Sorry SmoogDog, I forgot to subscribe and just seen your post. were using a Louisiana sourced black strap. Unfortunately, we haven't launched the brand, distributor or supplier just yet. we do have a good relationship with our sugar supplier so I'm looking forward to this years harvest. I have lots of ideas for that. J

It comes down to your raw materials, what your planned fermentation schedule is and how well the ester formation plays with your raw material base flavor. I just finished testing for our new rum using locally sourced materials. Yeast strains tested were. V-1116, EDV-493, EDV-46, Saf-whiskey M-1 strain, I believe, and a specially formulated yeast meant for a 50/50 blend of molasses and sugars, Still Spirits brand, with enzymes and nutrients already added. I have used the Saf-whiskey Strain before with great success however with the raw materials it didn't pan out. V-1116 to fruity for the raw materials. EDV-46 (obtained from sugar beets in Europe I believe) was better than the other two. The Still Spirits 50/50 blend was also nice but not sure of availability plus not chance of propagation as the enzymes and nutrents would be spent on the first run. We also settled on the EDV-493. Just the right amount of esters for our planned fermentation temp and schedule. played well with the raw materials. Just my 2 cents worth.

Alex my friend, sorry I'm a bit behind the ball on the forums of late. Welcome!

I've tried a fresh wine barrel with some interesting results. I'm using used bourbon barrels for primary aging, but i am also using rum aged in different types of barrels and wood to use as flavor enhancers/ finishing during blending. Getting great result so far. Good Luck

Yes, one is plastic the other is glass. We usually use the plastic ones for checking proof.

Is there a standard sized cylinder for hydrometers? I usually use the same cylinder for checking proof but I had something else in it and decided to use a different sized cylinder. Went from a 750ml to a 1000ml. The proof went higher in the larger cylinder. I thought it was odd so when I emptied the cylinder I usually use, I drew off back to back samples and checked them side by side. They read about 1.5 proof off from each other. Thoughts? Jeff

Hello Bobcat, We use glycol as well. a small heat exchanger on our cold liqiour tank chills our cooling water, that is recycled into our recovery tank and is then used to mash in the next batch as well as for cleaning. Our fermenters are also also glycol jacketed. As stated earlier, fermentation control is a lovely thing. I know a lot of distilleries just allow them to free rise, I even know a group that adds a heater. I have a brewing background and I just prefer more control and think there are more options to explore as far as what i can do with my fermentations. I think The thought of using it as A/C is a great idea. Good Luck!

Hello All, Jeff at Privateer Rum checking in From Ipswich, MA. Nice to meet you!