Revival rum

Hello Williehrdale,

I didn't carry the idea forward, the shipping costs made the amphorae too expensive for the minimal gain that people said you are able to achieve. If you are thinking of using them, please let me know how you get on.

Screen wash antifreeze.

Thanks DeerHunter.

What is the "nickname" that you fermenting distillers in the US use for poeple selling spirits that don't go through the whole process that we do?

Many thanks Michael, It certainly sounds like a non starter!

Are vacuum pumps used in distilleries for transfering spirits into pressure rated vessels via filters? What would be the pros and cons of such a system?

Why not use water in a baine marie still?

Sugar and starch aren't much fun until a distiller gets hold of them.

Straight molasses rum fermentations BUT sodium matabisulphite accidentally used instead of DAP at 0.5mg/litre. A wretched smell in the early stages of fermentation but it cleared towards the end and the wash has attenuate well.

Apart from being particularly clean ferments 🥴 Are they salvageable?

I am based in the UK.

I am a start up distillery aiming to produce aged rum and apple brandy.

I will need to sell a percentage of the production straight off the still prior to barreling and maturation in my warehouse. To ensure sufficient cash flow for the first two years of operation. I would like advice on the accepted way of pricing this type of transaction.

Thanks for that Thatch.

What is the best way of slowly proofing down individual 190l barrels to bottling strenth.

@JustAndy I think I will buy a 350 litre clay amphora to asses the results.

@Silk City Distillers I have seen from my searches that you are well versed in de-colourising with carbon. All the extra processes worry me a bit, being a newbie. I am coming round to accepting the fact that that may be how I have to get a good saleable clear product though. I will appreciate any help available in getting it right, from the outset.

Thanks Kindred Spirits, and certainly a lot less money. Would you still get the oxidation without any colour?

I am wondering if using a clay ageing vessel will help the flavour of a molasses based rum without adding colour.

Only 6 years late. But how would absinthe botanicals in the 2nd retort of a double retort still perform?

https://www.ragus.co.uk/product/molasses/

Thank you Brewstilla, that link just gave me a very enjoyable and informative half an hour.

Thank you Mountain Brewer your post is very helpful. Just what I needed.

What is the procedure with heads in this system?

12 minutes ago, Silk City Distillers said:

High and low wines refer to tails cuts in this application, not heads.

1 hour ago, TuftedTurtle said:

Thumpers are an interesting piece of equipment.  In my experimentation, I've used thumpers quite a bit and still use them from time to time in small batches.

There is no good, "Here is exactly how you use them" answer.  I suppose I can answer the second part of your question.  The remaining liquid in the thumpers is waste.  Thumpers are a bit tricky to use if you don't have experience with them.  You should be able to find out how Jamaican distilleries use them if you do a bit of searching.

In the end, how well the Thumpers effect your product will largely be based on your skill.  I'd recommend getting a small set and experimenting with them before buying large scale equipment.
 

Turtle

I am definitely planning to acquire a small set as you quite rightly suggest.

I have seen some literature that says high and low wines are 2 cuts into the tails and some suggesting high wines are heads and low wines are tails. Are you able to answer that one for me?

A little off topic, but how does the cost per unit of alcohol compare with molasses in the U.S.?

Exactly how I see it too.