RumBumm Posted November 30, 2021 Share Posted November 30, 2021 IM still very new to this but in the process of taking the passion past the hobbyist aspect. i want to produce a full flavored rum in a pretty traditional way. i was looking to build a still where there are two thumpers coming off the pot still in parallel. has anyone ever tried this and what were your results? Link to comment Share on other sites More sharing options...
SlickFloss Posted November 30, 2021 Share Posted November 30, 2021 Just so we have this right, you want to run two separate Lyne arms into two separate thumpers and then back into the same condenser? Link to comment Share on other sites More sharing options...
Kindred Spirits Posted November 30, 2021 Share Posted November 30, 2021 7 hours ago, RumBumm said: IM still very new to this but in the process of taking the passion past the hobbyist aspect. i want to produce a full flavored rum in a pretty traditional way. i was looking to build a still where there are two thumpers coming off the pot still in parallel. has anyone ever tried this and what were your results? The traditional way to make rums is to have the thumpers in series. Were you thinking is to put different things in each thumper and then combine in the condenser? Or run two condensers? Link to comment Share on other sites More sharing options...
RumBumm Posted December 1, 2021 Author Share Posted December 1, 2021 they would combine in the condenser. I'm wondering what the flavour difference would be as each low/high wines will impart different flavours and then be smashed together in the condenser. Link to comment Share on other sites More sharing options...
SlickFloss Posted December 3, 2021 Share Posted December 3, 2021 Anything can be done I dare you to test your theory on a boka build Link to comment Share on other sites More sharing options...
navenjohnson Posted December 4, 2021 Share Posted December 4, 2021 We run a double retort system and won Double Gold at the SF world spirits competition for our rum. You have to learn how to use it but I don't believe there is a better distilling method to make a flavorful rum. We make a 50% molasses and 50% cane sugar wash. Fermented with a yeast blend. Rum beer in the first retort and finished rum in the second. The spirit is made in a Single-Pass Distillation cut into 5 gal Korney kegs 2-4 gal each. We use about 30 with a 55 gal drum collecting hearts when we know we are in there. Link to comment Share on other sites More sharing options...
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