Guillaume D

Hi Aislin, If you do a double run distillation you can put your heads and tails on the first run.

Thanks TuftedTurtle !

Thank you Lokesh !

Thank you Silk ! Indeed, 2 years ago we scorch our still with the wash... I'll be careful for the rum 😉

Hi Silk ! Yes we are double distilling, and we are direct heat. Cognac style. For the residual sugar, in the lab with micro fermentation we did'nt have any residual sugar, we'll see with the real volume later. For the molasses sediment I don't know yet, have to speak about it with the oenologist ! Do you know if rum is bad for the copperstill ? I mean, as we make brandy and whisky in there, could rum give bad taste even with a good cleaning ? I heard that but I'm not sure. In any case thank you !

Dear distillers, As we gonna try to distillate rum for the first time, I need some advices. For the first run i don't know what kind of heat is the best. We are working with a big copper pot (100Hl/2641 gallons). And for the second run it's only 25Hl (660 gallons). When we distill wine, we start at the maximun power, and reduce the power when the swan neck temperature comes to 71 degree celsius (1 hour to decrease). And when the heads are finish we increase the power in for 4 steps. When we distill wash, we do a more progressive heat. We reduce the power when the swan neck comes to 45 (2 hours and 45mn to decrease), then it stays at the same power untill the heads are over. And it increases in 2 steps but more slowly than the wine. So, for the rum i want to go like a wash run. Is it a good solution ? Is there better curves to do ? I hope it was clear, I've got to improve my technical english and skills ^^

My pleasure too Cosmic.Distiller !

Hi Foreshot, thank you ! I will ask, and thank you for the link !

Hi everybody, I'm Guillaume, I'm from Cognac, France. I work in a little distillery placed in Jarnac near Cognac. We make Cognac, Brandy, Whisky and soon we'll going to make some Rum. And I have some questions about this alcool that i'll asked in an other topic. Ho and sorry, I have to improve my professional english so i apologize for the futur mistakes... Cheers