We've redesigned a spiced rum for a client and are running into issues with flocculation (white flakes) appearing in the bottle after 3-4 months on the store shelves. Wondering if anyone has seen/solved this issue before. Fabrication process: The base is a light rum (3 years in ex-bourbon) that has been used without issue in other products. We added our mixture of natural flavoring, real spice macerations (macerated in the same rum), liquid sugar and blackstrap molasses. Proofed to 35% ABV then rested in stainless for 3 weeks. Filtered through 0.45um before bottling. Product is all clean ..read more

I have carbon filtered by white rum with good results. I am running 300 litres through 4 plates a mix of 200 litres rum beer 11%  with low wines of 100 litres @ 50%  Collect around 92% throughout. heads around 20 litres, hearts around 40 litres, i continue to collect some tails but it's a long day so don't take it all.  I proof the white down to 50% repeat the process until I've 200 litres or so then carbon filter with an amazon filters 10" cart @ 5 micron on a loop for about a couple of hours at 4 litres per minute. The carbon filtering gives good results, it improves the nose ..read more

Hey folks,   I’m on a mission to make a rum that doesn’t just have hints of funk and fruit, but has those flavors clear and present. I’ve managed to get a fair grasp of “synthetic acidification” for the wash, though I’m feeling like I’m missing some of the organic chaos in the process. I’ve heard a lot of talk about open fermentation for whisky. And from the conversations here about Ph crashing in rum I can only gather some people are getting bacterial infections from open fermentation. Though I haven’t heard any open discussions on this (at least none that I could find). I’m used to ferm ..read more

I have fermented 2 x 275L washes and distilled them in pot still mode, collected 110L around 100 proof - giving me 54LPA I fermented a 3rd 250L of wash All fermented to around 11% abv (calculated from the stripping runs) I didnt bother with SG or FG I used dunder in all my ferments, didnt adjust for ph at all, was around 4.5 fairly consistent through the process. Ferments start at 30c, end at room temp, ferment dry in about a week I added the 110L strip + 200L of the fermented wash to a 300L (i know 110 + 200 isnt 300 ? still and collected through 4 8" bubble cap sections, collecting at 92% to ..read more

I’m experimenting with making a dunder that contains backsets and a balanced/controlled introduction of selected acids. My hope is to remove the more chaotic bacterial infection factor from the dunder acid production process. This should also help control Ph and flavor profile as I know exactly which acids are going to potentially transform into which esters during esterification.   I was wondering if anyone has experience sourcing and handling Butyric acid. I'd like to add it to my dunder to create ethyl butyrate (that funky pineapple note). Though I can only find products that are not r ..read more

For those of you who make white rum, how long do you air it out before bottling or flavoring it?   FC ..read more

Anyone have any experience with this yeast? Just got some and was perplexed to see that the ideal fermentation temp is 68-77F. Seems awful cool for a Caribbean style rum ferment.        ..read more

So I've been doing ferments in 1000l IBC totes and I'm looking at upgrading to a 3000l jacketed fermenter so I can get some control over the temperature and environment. Anyway, right now fill the tote with the right amount of molasses and some raw sugar to my recipe, and fill it up, and I have a drill attachment that agitates the product and thoroughly mixes it. How do you guys with real fermenters stir up the sugar and molasses to ensure its fully dissolved? If I want to adjust the pH etc and the fermenter doesn't have an agitator, how do you stir that in? Basically - what do I need to know ..read more

Hey Everyone My regular supplier of Panela is out of stock and I'm looking for another source.  Looking for full pallet quantities shipped to South Florida. Preferably granulated.  Any suggestions would be appreciated. Cheers ..read more

I was wondering if anyone had any experience with changing the pH of a wash before distillation. Either lower of higher and did this have an effect on the final product?   ..read more