 Rank: Newbie Groups: Registered
Joined: 11/21/2009(UTC)
Posts: 2
|
I have been reading through many posts over the past month or so, I just got my EE pro II, I have ran a few batches of sugar washes with a simple still that I had made, and now I want to try my first rum batch. I would have thought that it would have been best to distill traditional vs. reflux for rum, but I hear many people on here say they use reflux. In the manual it mentions using copper mesh in pot still for refinement and sulfur removal, and then in another part of the manual it mentions not using the copper mesh. I was just hoping that a few people with far more know how than myself might shed some light on how they prefer to distill their rum.
|
|
|
|
|
|
 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: blackbird  I have been reading through many posts over the past month or so, I just got my EE pro II, I have ran a few batches of sugar washes with a simple still that I had made, and now I want to try my first rum batch. I would have thought that it would have been best to distill traditional vs. reflux for rum, but I hear many people on here say they use reflux. In the manual it mentions using copper mesh in pot still for refinement and sulfur removal, and then in another part of the manual it mentions not using the copper mesh. I was just hoping that a few people with far more know how than myself might shed some light on how they prefer to distill their rum. Quality of tastes in rums are a big issue depending on what you want. Some strive for a 150 proof white almost neutral rum, others want a full flavored rum, and that requires the addition of spent distillate (dunder) back onto the lees or fresh yeasts. Some require the distillation and then tossing tails down near the 20% and collecting the tastes there. However, as to your question, I have and others will do a single pass, one reflux tube only for a minimum amount of reflux, with only a single roll of copper and some packing around the reflux tube for a minimum amount of reflux. This will do in one pass, what could be achieved with several pot distilllations. Cuts are critical, and suggest collecting into small increments at the cuts range. Air dry with coffee filters for at least 36 hours, tast and smell and mix to a mild or harsh beginning. Then age on oak chips with occasional breath of fresh air. There are so many types of rum flavors and types, you have to know what you want before you start. I am not a rum drinker, so others could perhaps give you better advice."
|
|
|
|
|
|
Rank: Newbie Groups: Registered
Joined: 11/21/2009(UTC)
Posts: 2
|
Thank you very much for the advice! That is exactly what I needed. I really prefer the full flavor of rum, so in leu of your input, I will use the reflux with single copper coil and collect in small increments, I didn't really think of what that would accomplish in one pass as you had mentioned, versus multiple pot passes. Thank you.
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
