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Butch’s initial adventure…
After getting my interest piqued by the rhums of the Caribbean, esp St.Lucia, I needed to try distilling for myself. Having lived in so many places overseas for so many years, I had not settled down long enough to acquire the equipment until my last job over yonder pond. A friend of mine was already making his own wine, so we got together on the project. The still was a 1 gallon air still, cooled by coils and a fan rather than water. We used turbo yeasts with white sugar (readily available) to start with, then began ordering molasses (blackstrap and sweet) as well as various types of sugars. We got a standard recipe down pat fairly quickly, but were always experimenting with something different. We started using a couple of different water filters for post-production filtering and that worked out real well for our needs. We started distilling the wines, too, with the best one being a cranberry recipe (I know…weird, right?). My favorite rhum recipe was super easy – pure mango in the wash and the still. It came out at 55% and was super smooth on the rocks. I’ll be making that one again soon once I figure out my new equipment – time to do some shopping and ready to research and open to all the help I can get.Cheers…Butch13
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3 Replies
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I really hope you’ve got some asbestos underwear! Those two lines are going get folks a little hot and flamey!Water filters are not recommended as the filter units and cartridges all contain plastics. If you must filter then you need to build a stainless carbon filter. If you search the forum you’ll find plans.But more importantly. If you stop using turbo yeast and chasing high abv washes (Which is the only reason for using turbo) then you get cleaner ferments. Make good cuts after distilling your cleaner ferments and you no longer need to filter your booze to make it drinkable!”I have a potstill that smears like a fresh plowed coon on the highway” – JimboA little spoon feeding *For New & Novice Distillers
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Thanks, Normandie! That was just what we had access to in what you might call a very austere location in a large sandbox. I am looking at Lallemand yeasts and going to have a stainless pipe with activated charcoal (or something similar) when I gear up again. Expecting lots of good stuff from you folks!!
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Welcome to HD! Make sure to check out and use the tried and true recipe section here, review the rules and take some time to read and research. If you’re after a neutral, Shady’s Sugar Shine is great and uses bakers yeast. Slow down, Make good cuts and no filtering required. Cheers,Jonny————i prefer my mash shaken, not stirred————
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