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Otto Distilling

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  1. Otto Distilling
    Yeah I did heat it up and mixed with agitator
  2. Otto Distilling
    Thanks for the tips. Adjusting my recipe with the aim to get a dryer fermentation. After ferment I cracked the bottom valve of the fermenter to let out some cloudy sediment. Was slightly more viscous than the rest of the wash. I'd say that the molasses is generally still in suspension. Perhaps I next time I need to let out more and give the finished ferment more time to "rack".
  3. Otto Distilling
    The still is heated with a steam jacket. I had an agitator running during the run. And yes there was a bit of residue after the still was drained.
  4. Otto Distilling
    Hi All, I just distilled distilled my first batch of rum. I was doing the stripping run and noticed a smell (not so much taste) of burnt sugar. Wasn't the sweet smell of caramelization. My molasses based batch fermented to 1.016 and I and wondering if there were too many sugars left over from the ferment which caused this. Another possibility is that I heated the still too fast and the sugars burnt. I wondering if anyone else has dealt with this before and any suggestions people might have. Thanks in advance.
  5. Otto Distilling
    Thanks Adam
  6. Otto Distilling
    Thank you all for the help!
  7. Otto Distilling
    For measuring the ABV after adding sugar. But I've done more research and realized the digital meters don't account for sugar either. Found this thread in the ADI Forums and it basically summed up what I need to know. http://adiforums.com/topic/9644-proofing-spirits-proofed-with-sugars/ My only remaining question.. Is there a ballpark figure for calculating the ABV accounting for the sugar added on a much smaller scale? Ex if I were to add 2 oz simple syrup (38g sugar) to one .75ML bottle of 40ABV, how much would the ABV decrease?
  8. Otto Distilling
    Thanks Stillwagon. Have you used a digital alcohol meter before? If so is there one you recommend?
  9. Otto Distilling
    I've been experimenting with adding spices and sugar to my rums. The problem I'm running into is that after I add the sugar (simple syrup or cane spirit caramel) the ABV reading on my alcohol hydrometer drops significantly. Obviously the small amount of water in the syrup would lower the ABV, and I've read that sugar lowers the ABV as well, but I don't think by the amount I'm reading on my hydrometer. My question is, how do you determine the correct ABV of the rum after back sweetening? What are the alternatives to using a hydrometer?
  10. Otto Distilling
    Going about making my first dunder mash. Have read that 20-35% of next mash should be composed of dunder. Should same ratio of molasses / gws / H2O / yeast from original mash recipe be used or does it need tweaking in some fashion? Wondering what others have found. Thank you!
  11. Otto Distilling
    Very interesting, thanks for sharing. What was the ABV of the heads/apple juice before fermentation and then again after fermentation? I was under the impression that any sort of alcoholic mash would make it difficult for the yeast to thrive and could produce off putting congeners.
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