ChE_Troche

Hello everyone, First, thank you for such a great community you all have created here. I am a recent chemical engineering graduate with no experience in distilling spirits other than from school labs, and drinking the Puerto Rican moonshine "pitorro". I have been researching the rum making & history, and found Rafael Arroyo's papers, thanks to Boston Apothecary. Looking forward to start this learning journey researching Arroyo's heavy rum production technique. As of right now I own a SS 13 gal, 3 inch diameter packed (copper mesh) still. Will be working with local sugar cane molasses and will be researching the C. saccharobutyricum and possible other bacteria. Thank you for your time, I know there is a vast amount of information and research already done and I will appreciate any guidance your all can provide. ' Regards, Edgared