DesNaz

Hi all:

Sorry for the long silence... I finally tried DM water and that appears to have solved the precipitation problem :-)

Thanks all, for the inputs...

[i've made rums from molasses wash and just let it ferment until most of the yeast had settled out. Then distilled it in a 60 gallon direct fire pot still. I didn't worry about some of the yeast getting into the still. The rums came out excellent.

Molasses based rum is a bit stronger flavored than 'light white rum', more like unaged cachaca... however, will give your thought a shot! Thanks, Jonathan!

To change the subject, you talk “light rum from sugarcane juice”, are you talking about white rum? Or Rum made through the use of dunder and aged on oak then filtere the colour / favor out?

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Light white rum, Marc... thanks for the input :-)

Hi all!

Plan to try making a light cane "rum" from sugarcane juice...

Basic question: What are the pros and cons of letting the yeast from the fermentation vessel into the primary potstill process (first distillation)?

This question would have general applicability to all double-distillation situations, right?

Any comments based on experience, or general principles, will be most welcome.

Thanks in advance!

First off, are you with a PET bottle maker (AMCOR)? If so I would be curious what ballpark pricing would be for a suitable liquor PET bottle.

Hi Joe, I'm not with any manufacturer... just checking out perceptions and reactions... thanks for yours!

Hi all:

With the risk of sounding sacrilegious in a forum of micro-distillers (who I presume pay a lot of attention to packaging), can I ask those of you who have strong opinions on the pros and cons of using high quality, customised designed PET bottles for packaging spirits, liqueurs and cocktail mixes, to share them with us?

While on the subject of PET, does anyone know of simple techniques that could be used to achieve a 'frosted effect' on a PET bottle?

Thanks in advance!

My experience is with fine precipitate at the bottom of the bottle, not cloudiness.

My experience of cloudiness is the kind of reaction of say, Cointreau, to ice cubes -- when the entire body of the liqueur turns cloudy (essential oils separating out all over at lower temperatures, I presume).

Thanks for pushing me to try out DM, Charles :-)

Brad, only essential oil extracts...

Thanks much, Charles and DD :-)

I was planning to try that swap... will update when done...

I'm a little surprised to read that the sugar concentration will not impact precipitation. Anyway, will find out shortly!

I'm sure LB will weigh in as well with results from experiments!

Cheers!

Hi all:

I am trying out liqueur preparation using essential oils extracted from fruits, seeds, etc.

After dissolving the oils in ENA and adding clear sugar syrup and mineral water, the liqueur looks nice and clear for a few days. Then I notice a very fine powdery dispersion at the bottom of the bottle, which redissolves with some shaking.

Aside from decanting, is there something else I could do?

Is there an upper limit to the the concentration of sugar syrup that will guarantee NO precipitation in the alcohol/essectial oils/sugar/water mix at room temperature (say 20 deg C)?

Will using only DM water help?

Would appreciate your thoughts and experiences :-)

Cheers!

Des

PS. Sorry about the 'Hoe to avaoi..' in the topic line... not sure how it happened... if the moderator can correct it to 'How to avoid..', I'd be most grateful :-)