StillSmart

Filtering Rum

2009-04-29T22:15:31+00:00

Key part is going to be how you distill - I would highly recommend using a few containers and swapping them over every so often, run the still quite far down percentage wise and then see which smell/taste right to put into a \'good\' bottle and which can go back into the next batch. You can use the calculator to work out some decent \'slice\' sizes depending on the strength that is coming out of the spout (purity).

Statistics: Posted by Jimmy — Wed Apr 29, 2009 10:15 pm

Filtering Rum

2009-04-29T12:09:48+00:00

Thanks for the replies, i\'ll give a go and let you know how it goes.

Statistics: Posted by Surfer — Wed Apr 29, 2009 12:09 pm

Filtering Rum

2009-04-29T01:17:07+00:00

don\'t forget, for \"real\" rum, it\'s normally gonna come out virtually clear anyway, they get the colour/flavour from barrels and molasses.
When I went to visit the Mount Gay factory in Barbados, the guide explained that when it comes out of the still it\'s at 95.6% ABV and completely clear. And hence they add the \"flavour\" later......
Even if it looks very dark when mixed as a wash, once it\'s been through the still, it\'ll be just about clear anyway so it\'s up to you......

Statistics: Posted by Phantom — Wed Apr 29, 2009 1:17 am

Filtering Rum

2009-04-28T16:25:37+00:00

Hi

If you filter it, it will take all the flavour out so for a rum or whisky filtering is not an option.
Your best bet is to distil it using no filter, if it taste pap you can always filter it at a later date for a vodka type drink so nothing lost experimenting.

Statistics: Posted by bluecap — Tue Apr 28, 2009 4:25 pm

Filtering Rum

2009-04-28T07:38:19+00:00

I plan on trying out a molasses and brown sugar wash for dark rum, problem is, after distilling do i filter it with carbon or will that remove the flavour?

Statistics: Posted by Surfer — Tue Apr 28, 2009 7:38 am