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david

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About david

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  1. I just ordered a sample from Scott labs. That is going to be my next step. Nice to hear a voice supporting what we are thinking... Thanks for the input.
  2. I am doing trials for an Organic Cranberry Liqueur and I'm having some issues with gelatinization occurring overnight after blending the juice and Neutral Cane spirit. It is happening randomly to some samples while others seem to be fine. I am boiling down the cranberries myself, sweetening (with sugar and raw honey) and filtering the juice prior to blending with the Cane spirit base (which I am proofing down to 120 proof before blending). I assume that the pectins in the cranberries (and subsequent juice) are reacting with the alcohol over time after blending. As I said, I am filteri
  3. david

    Spiced Rum

    Agreed. Use fresh spices to make an outstanding and different product. Show it to your customers on tours and really go the extra mile to differentiate yourself from those that are doing the bare minimum (and calling it craft (and/or premium).
  4. david

    Spiced Rum

    I macerate for 3 weeks at 115 proof. And yes, use small amounts of spices with small mason jars and blend the tinctures accordingly to achieve your flavor profile. Then, do a trial maceration with all of your spices together and go from there.
  5. david

    molasse question

    I buy grade 645 Molasses from Malt Products. The spec sheet on the molasses gives you the total sugars. If you use the weight of the molasses (at 11.34 lbs/ gal x .67 sugar content by weight) and the weight of water (8.27 lbs/ gal), it is pretty easy to calculate your desired brix (sugar %). I use 620 lbs of molasses for a 250 gallon (total volume) fermentation. This is nice, because a 275 gallon tote will yield exactly 5 fermentations. This ratio is closer to 3.5 gallons H2O to a gallon of molasses, but I do get a brix reading right around 20. I have open top/ variable capacity fer
  6. I finally got a solid answer from a contact who has done this type of testing with some of the big boys (Diageo, etc,) He says that 3 months at 100 degrees is roughly equivalent to a year in the market. If my rum looks/ tastes good after close to 3 months in the box, I'll be more than happy.
  7. I came up with a similar cold liquor recirculation loop in our new distillery. The idea was to pump cold water (32 degrees) from one cold tank through the dephlegmator and condenser and return it to the other tank. During our first run, Sherman (who was on site to install the Vendome touchscreen) suggested that we return the water back to the original cold tank instead of the empty tank. Town water is T'd into the system, so we figured that if the water from the first tank got too hot, we could run town water through the dephlegmator/ condenser and return it to the other (empty) tank to fini
  8. No no, you misunderstand my initial post. The spices have already steeped in the rum for 2 weeks and were then removed. The spiced rum was then blended with white rum, sweetened and watered back to bottle proof (94 proof). I then filtered through the 2 micron pads. A bottle was then placed in the incubator. The force aging that I am trying to simulate is 'bottled product shelf life'. I want to see if, over time, this product will throw sediment or haze or will even lose it's flavor profile. So what I am wondering is, if a bottled product spends 1 month in the forcebox at 94 degrees
  9. You're welcome to come out to the tip of Cape Cod and check out our new operation. We started making Rum in July 2013. Nothing on the shelf, but barrel samples and spiced rum bench trials are available. South Hollow Spirits in North Truro MA. Let me know if you make it this far east.
  10. actually the temperature did go up a bit more, but seems to now be static at 94-95 degrees.
  11. I am 'force aging' a spiced rum in an incubator to simulate the aging process on a store shelf for a year or so. Does anyone have a formula for time and temperature of force aging and how it translates to real life conditions. the spiced rum was filtered through a home wine making, 3 sheet plate & frame filter through 2 micron pads. This is an approximation of what I will do prior to bottling (my real filter uses 2.5 or 1.5 micron sheets). The temperature inside the incubator has leveled off @ 90 degrees F. The question is "how long should I leave it in there to simulate a year in the
  12. I am 'force aging' a spiced rum in an incubator to simulate the aging process on a store shelf for a year or so. Does anyone have a formula for time and temperature of force aging and how it translates to real life conditions. the spiced rum was filtered through a home wine making, 3 sheet plate & frame filter through 2 micron pads. This is an approximation of what I will do prior to bottling (my real filter uses 2.5 or 1.5 micron sheets). The temperature inside the incubator has leveled off @ 90 degrees F. The question is "how long should I leave it in there to simulate a year in the
  13. They make heaters for tropical fish tanks. I use them for my Cane Sugar fermentations (don't need to for molasses). I just hang 'em submerged in a 1000 litre tank and they hold the heat nicely. They're inexpensive and work quite well. We also use them in 800 gallon tanks for Malo-lactic fermentation in red wines and they do the trick (although ML doesn't need to be quite as warm). Hope this helps. David
  14. david

    Rum fermentation

    The pH did crash hard (all 3 tanks below 3.00). I used Potassium Bicabonate to bring them all back up to the 4.5 - 5.0 range but they are STILL taking their sweet time. Next time, definitely no acidification and I'll watch the pH carefully during fermentation. Thanks for the input so far, anyone else got any more info?... Again, thanks. Dave
  15. What is the rate of citric (ie how many g/litre to change the pH from 5.5 to 4)? Also, is the reaction to citric the same for Evaporated Cane Sugar Juice as it is for molasses? I have found that you need MUCH less tartaric acid to drop the pH of ECJ than you need to drop Molasses.
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