 Rank: Junior Member Groups: Registered
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"Good day All.I just stumbled onto this forum while looking for a wheat germ recipe.Found it and I am going to be cooking that up today.It is now 8 am on a rainy Friday morning.
Earlier in the week,I distilled my Rum wash (20 liters),using my pot still and ended up with 3 liters very drinkable beverage with a 30% ABV.
Although I built my first still nearly two years ago,I did not do any distilling until this year.
First still was a L M then this year I built a V M and also the pot still.The V M has undergone some modifications since discussing it with my good friend Mike Nixon,from New Zealand ,who co-authored the book The Compleat Distiller.I have not yet used the V M in it's present configuration.
anyhow,as I am very inexperienced at 'stilling,I hope to learn from you guys on the Forum."
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 Rank: Senior Member Groups: Registered, Moderator
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Rank: Senior Member Groups: Registered
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Welcome! Lots of good information here! |
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Rank: Junior Member Groups: Registered
Joined: 11/13/2012(UTC)
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Hi Nomampoer from North Carolina!
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
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Interesting name
The Americans call it 'moonshine', to the warm-blooded Irish it is 'Poteen' and the Swiss call it 'Kirsch'. In South Africa, it is 'Witblits' in the Cape and to Transvalers it is just 'Mampoer'. Mampoer and the variety of names given to it are the names of strong, homemade distilled brandy made from fruit.
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Rank: Junior Member Groups: Registered
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Originally Posted by: scotty  Interesting name
The Americans call it 'moonshine', to the warm-blooded Irish it is 'Poteen' and the Swiss call it 'Kirsch'. In South Africa, it is 'Witblits' in the Cape and to Transvalers it is just 'Mampoer'. Mampoer and the variety of names given to it are the names of strong, homemade distilled brandy made from fruit. Quite correct Scotty:)You sound as if you could be an ex South African.I live in the Western Cape and will be making Witblits when the Grape season is in full swing.The wine used for Brandy 'stilling is called "Rabat Wyn" and sells for less than us$0-50 cents per liter and it is allready fermented out to between 11% to 13% ABV.
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Rank: Junior Member Groups: Registered
Joined: 10/31/2013(UTC)
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[COLOR="#000080"]Thanks for the Welcomes[/COLOR].By the way,the reason why I do not do "mampoer" is because fruit produces too much Pectin which produces too much Methanol.I think that is why mampoer tastes like  mixed with diesel fuel:)
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Rank: Senior Member Groups: Registered, Moderator
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What about using pectinase in the process. I do it with wine made from certain types of grape juice.
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Rank: Junior Member Groups: Registered
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I don't think that I will bother with fruits other than using the "Rabat wine" when I can get my hands on some in season.That is January to February.In the interim I will just stick with sugar washes and sometimes use Molasses for a rum wash.Then go for neutral and flavor after.
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: nomampoer [COLOR=""#000080""]Thanks for the Welcomes[/COLOR].By the way,the reason why I do not do ""mampoer"" is because fruit produces too much Pectin which produces too much Methanol.I think that is why mampoer tastes like mixed with diesel fuel:) Quite right about the fruit alcohols......but if you throw all that away and collect in small jars until the end it dosent really matter how much it produces. Remember when you run your still....dont put one big jug under the collection tube and just letter go, make proper cuts and all that other nasty stuff will be tossed out anyway. Good luck."
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