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Rebellion Rum Co

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Everything posted by Rebellion Rum Co

  1. So I've been doing ferments in 1000l IBC totes and I'm looking at upgrading to a 3000l jacketed fermenter so I can get some control over the temperature and environment. Anyway, right now fill the tote with the right amount of molasses and some raw sugar to my recipe, and fill it up, and I have a drill attachment that agitates the product and thoroughly mixes it. How do you guys with real fermenters stir up the sugar and molasses to ensure its fully dissolved? If I want to adjust the pH etc and the fermenter doesn't have an agitator, how do you stir that in? Basically - what do I need to know, and should I buy it or just stick to my totes?
  2. So a bit of a weird post. I can't seem to smell juniper anymore. I used to get a really strong sense on juniper, and the first time I smelt fresh juniper berries i was like "Yeah! thats gin!" Its not just for my spirits either - I can't seem to discern it in other commercial spirits. Now don't get me wrong - I can smell. I had deviated septum surgery about 2 years back and suddenly all sorts of strong smells like the meat section at the supermarket and I discovered zoos didn't smell all that pleasant either. I can smell gins, but not to the level I used to be able to. For example a cardamom forward gin I can pick up no problem. Roku I could easily detect the piney note and a pepper finish - but I just can't smell juniper. Is this just because my nose is now blind to it, or is it something else? Maybe its a hang over from when I had covid the first time back in January. Has anyone else noticed something similar?
  3. We probably let that one rest for 1 to 3 days afterwards. Mostly to let the caramel meld in. The flavour seems to start appearing after about 2 weeks in the bottle though. I have a new batch im running today which uses a new source of molasses, no dunder, and no feints from previous runs. I'll see if that still has the issue then it might be the recipe or some other part of the process.
  4. He have some unaged rum that is lightly oaked, then some caramel added (just burnt sugar) which goes out the door cheaply. We have noticed an astringent aftertaste that develops AFTER bottling. The start on the palate is good, but has a terrible finish that wasn't there on the day of packaging. We had one customer who bought some back from a batch and their flavour had developed enormously (within 2 weeks) compared to the bottles left in the store. All 6 of their bottles had the same character, but the bottles we had here had far less, though still some, of the offensive flavour. I would describe it as reminiscent of what I understand ethyl acetate to taste like - kind of green applely, nail polishy, but not in any way thats good. Now that I am on the hunt for it I can detect it slightly in new distillate. Has anyone else had any similar issues and if so what did you do to troubleshoot it?
  5. Thanks for your help guys. Ive just placed an order to upgrade all my hoses and pump connections to triclamps with a butterfly valve on each end. My stills all have tri clamps on the drains so it makes sense to run it the whole way through
  6. Thanks everyone, yeah I don't have any valves on my hoses. I've been using camlocks as my connection method, but they don't seem to have any obvious valve setup (I'll go talk to my pump place) but what connectors are you using? Re in floor drainage - I'm just renting the premises at the moment so can't start ripping up the floors, so mopping for now!
  7. Hi all, this seems like the most elementary question, but I'm so frustrated I must be doing something wrong. Every time I pump anything anywhere I make a mess. It's all well and good getting the pump going, but when it comes to disconnecting the pump I will spill wash all over the ground. I mostly do rum, so it's a real pain to clean. I have tried flushing the host with water so at least I'm only spilling water, but it's still a laborious task and always requires a bunch of mopping - hurting my productivity. I fantasize about a pump that sits above your head, sucks from one vessel and moves it into another vessels, or in the case of a drain I cant let it gravity feed where I am because the drain starts about 15cm above the ground. So I need a pump that can clean the line otherwise I'm making a mess. What's the right equipment here? My still is too large and not a single unit so I cant wheel it over to the drain. I'm quite happy to install "permanent hoses" or pipes but again what is the right pump, especially for draining?
  8. Hi All, Just got fully licenced, so time to come out of the shadows! To be honest I don't know what I am doing really - been doing hobby distilling for about 7 years but I'm a professional app developer by trade so its time for a change of pace and learning on the job is half the fun. Anyway im kicking off doing Gin, Rum, & Vodka. My distillery is based in Yatala, Australia. Of course in Aus, Rum is only something thats been aged two years, so will also be doing a cheeky cane sugar spirit in the meantime. My first question to the forums though is how you guys manage dunder on a commercial scale / where you store it when you have limited space and customers need to be "kept away from the gross" but I will ask that in the appropriate category. Anyway Hello!
  9. Interested in this too, would love to know what others are doing to manage feints
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