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Good Morning Robin David Randall here I talked with you about worms in my aged distillate months ago . I’m not trying to figure out how to treat my distillate after it’s finished. Meaning where I’m located I’m setting on top of a large underground water supply which I do not want to contaminate . I’ll be do thousand gallon batch’s . What I want to do is build two or three septic tanks and then a drain field to process my wait distillate and wash down water . Everyone I have contacted with distillery’s just dump the waist into the city system and are done with it. I’m in a remote area and do not have access to this form of disposal. I’m wondering with the wash down water on this small level of a distillery would the wash down water dilute the distillate down enough to not contaminate my ground water ? What say you ? Thank you in advance for any help you can give me .

I really wish you were able to ship outside of California. This is similar to a recipe that I've used when I first started distilling, except I used unsulphered feed-grade blackstrap molasses straight from the sugar mill. The flavors at still strength were pretty funky and absolutely incredible. Once I added dunder back into my next washes, the flavor profile changed tremendously, but my yeast didn't like it much! Had to make a few adjustments, and oh man, it was so awesome!! I'd love to build my own brand around it, but kinda nervous to start that journey!

Could definitely listen to you talk about alcohol as a podcast keep it up ❤

Why is the boiler in a rubber tub?

What are you making?

So... I know weird. But. is it possible to use a microscope to confirm whether probiotics are active? I have seen a lot of debate online about whether probiotics are truly shelf stable and whether or not there’s any living bacteria in my probiotics I was wondering if there’s a way to make a wet mount slideof them?

Also something that I haven't tried with an air still, but the physics behind the principle saved some pizza and bread I was making a couple of times. I use a Dutch oven or a granite plate when baking because they hold on to that temperature. So, what if you use some ceramic balls or smooth stone in your wash when distilling in the air still? That would mean that if the power cuts off, the liquid inside is still touching hot stones and it will continue to evaporate. It's basically a buffer, just like in baking. Theoretically it should work, but practically it has to be tested to see if it doesn't throw the thermostat off so it keeps the power off for longer. Worth a try though. It keeps the whole easy to setup goal you have in mind.

Interesting question: Isn't the on/off feature kind of a reflux feature? Surely some vapor falls back down if it's not coming through at the dripping end.

To get 4 very different spoiled organism... The first suspect is obviously the 4 different yeast themself. It could be spores on the outside of the enveloppe (or inside) from the supplier or distributor. It could be just a very unlucky bad luck and it comes from different spores in the air or a mix between the two suspected causes. The flies surely could bring any kind of critters, even in the jar that you didn't suspect. Just one fly passing above the jar and some spores fall in and it could propagate if you are "lucky!" As an amateur microscopist 🔬 and former analytical chemistry technician, I would like to suggest more samples next time: ---Dilution 5:1 with water (to better isolate the organism, but keep the undiluted one as you did) ---Juice under the top crust and deep bottom. ---Solution of fresh yeast used for each batch (you probably have old picture of the original yeast. A side to side comparison in the video would be great). ---4 samples of Yeast + boiled and cooled down 15% sugar solution that you let fermented for the same amount of time (to know if you get the same problem). To help you with identification, you can isolate various bacteria in petri dish and isolate individual colonies and use stain (read on biosafety first!!!) 1:35 It seem like the first 3 jar has carbonation bubble on the top, but not the last one, isn't? You could have filter them and take the density to know if they all have alcool. Pro/lazy tip: You can put 2 samples on the same slide (2 cover slide): it's faster to do comparison and it's less cleaning too! We don't see a lot of video on this very niche subject, unfortunately. So, thank you again for sharing your experience with us!!!!

I only drink alcohol maybe once per year? I would love to taste your fun experiment! I'm also curious to know how good/bad theses yeast would be to make bread? Last year, I put bread yeast into a bottle of Welch Grape juice (for fun). As you would expect: it remove all the sugar, gives some light carbonation and a small alcohol taste. So I put more sugar and it taste not too bad actually! Ok, I wouldn't serve this to a first date.... or should I? Thank you for sharing this with us!

Julio Dale

Cool video! I haven’t yet gotten into Grande Arome rums but am interested. On the topic of 1423 S.B.S., just a couple days ago I ordered the Guyana PM and Jamaica WPH. Both unaged which should be super fun. Maybe I should try to find the Dominican Republic you reviewed here; I like the idea of more fruity notes vs. savory or grassy notes or musty notes.

Awesome vid. Really surprised that they dont use dunder in grande aromes. I always wondered if you could get anywhere close by using different kinds of champagne/wine yeast, but I’m pretty sure they were super selective on it and maybe even bred generations with certain influences

Oh yay, you broke into my goodies box!! Heh heh heh heh... 😈 Always happy to hear any talk of booze microbes and high-congener rums. (That said, I had a _tough_ time with the Dominican GA, the nail polish was just too much...)

Noob here... Does the yeast variety will impact the final taste? I know wine yeast will tolerate a higher alcool content Vs bread yeast. But does it bring/excrete flavors as well?

Congrat, you got the best bang for your buck setup: semi-pro (not a toy) microscope and phone adaptor. Lot of people don't know that a 100-300$ microscope camera are very bad. Phone + phone adaptor gives better results and is way cheaper! I have a SWIFT380B (150$ US or 203$ canadian, new/open box , next day shipping include from Amazon). The quality is amazing!!! I bought a 20x and a 60x(dry) objective (20$ canadian each or 15$ US, shipping incl). I don't use 100x with oil, 60x(dry) is a fair compromise. Have fun with your little critters! Love from Montréal

Herbert Trace

Well, it's 4 years later (almost 2025) and I finally purchased this for $14.99. I resisted it for as long as I could, but the cheap price finally got the best of me. I love finding a deal. I expected nothing from this, admittedly I wasn't too excited about my purchase (that is until I tried it.) Actually it's very good, very drinkable as a sipper, which I am. It has the perfect sweetness and some nice flavors, which I won't go into because everyone's pallet is a bit different. It goes down easy with nothing off putting about it. It's flavor is much better than the nose suggests. I'd buy this over some of the more pricey bourbons in a second ($25 to $35 dollar range.) I'd love to see this in some of the blind tastings and reviews.

Runte Landing

did you happen to lab analyze the heads cut? I'm curious about the contrasts quantified.

Why molasses and not cane syrup? Some of my favorite rums are made from cane syrup. What are the pros and cons of molasses and cane syrup? I'm full of video ideas. Also grats on the rum line. But seriously, cane syrup.

11:05 The coconut husk is called coir this sounds like an awesome rum brand tho too

I know I can't, But I can Smell that Rum...

Hy, Robin, very interesting images! Did you put anything into the under after taking it from the destillation? How long lasts the transformation with bacteria and yeasts? Did you cover the backset somehow? Thanks you for the details :-) Alexander

Awwwwwww we got some Dunder in the pot!

👍👍👍 keep up the great work

Did you end up drinking this with friends? Or how did it age?

Just took delivery of a bottle of this today and can’t wait to try it. I did crack it open to smell what’s inside the bottle and was hit with a nice melody of bananas and vanilla. Sadly(?) no feet cheese but maybe once it opens up in a glass…..

I remember when those first distillery bottles hit the market. The HLCF was 8 years old but it's now 4. I still love it though. Quite clearly a marketing ploy to get folk to buy more of 46% offer. I live in England for most of the year and have been extremely fortunate to have had access to great rums for many years. We were able to buy excellent independently bottled rum even when the distilleries weren't offering anything. When whisky started to blow up, about ten years ago, folk started to hear about cask strength, naturally presented, rum being bottled by the whisky independents. Luckily for me, only a small handful of the whisky geeks paid any interest to rum. However, I had friends in the States and Canada pulling their hair out because they just couldn't get their hands on the stuff. Nearly all of it was sent to the U.K, France and Italy. It took a while for the penny to drop but, eventually, distilleries like Foursquare and Hampden realised that folk really rated their whisky when presented this way. Plenty of excellent reviews of their rum but none if it bottled by them. I have some of those old Kill Devil Hampdens and the funk is off the scale. They're single casks though, so I'm very pleased that Hampden bottle their own and they are generally available. Anyway, that's enough of the history. I just found your channel and it rocks. Of course, I have to sub to anyone that loves Hampden and your review is really excellent. I've had Hampden aged in all kinds of casks but the base spirit is never compromised: Over ripe/rotting/fermenting bananas and pineapples, paw-paw (papaya) and a kind a kind of steaming tropical vegetal mulch. Yummy. Oddly enough, I find that Rum Fire has a purity (nail varnish stuff - I'm a bloke so it's all the same). It's as though oak fires up the funkiness. I know this from the single casks and those individual casks (usually bourbon) can really ramp up the funk. By the way, I had my doubts about Pagos when I first opened it but I really like it now. It improves with some age and oxygen too. I like what the sherry influence brings to the table. It's well made. I've always had a bit of an issue with Great House and the price. It's too expensive. I have to give a couple of shout outs to folk you may well know but, if not, I think you will enjoy their rum (especially) and whisky content. Whisky Journey who is reviewing amazing rum; Chris Goodrum at the Good Dram Show how has a lot of good rum reviews including the two Hampdens when they came out and Scott over at Different Spirits. The most incredible rum review library is at Whisky Fun by Serge. I'm sure you know all of this anyway but it's great to meet a fellow rum enthusiast. Love the cat. I'm a cat guy Got two. WT

You took one for us. (Dang, I wish I had that box.) Your room must be be ponging of the ever present funk. It's funny how 'muck' and rotting fruit in a tropical swamp can be so appealing but to Hampden fans it's irresistible.

Was bored and researching how alcohol is made and it kept mentioning “specific gravity” this video was very helpful in understanding what that actually meant.

No dunder?

@Robyn, Its Golden Barrel Mo from your source. golden-barrel-1-gallon-sulfur-free-blackstrap-molasses-case/125BLKSTP4X1.html

Thanks!

Robyn, Got a source for Golden Barrel 1 Gallon Sulfur-Free Black strap Molasses for U$9.59 each. They have a quantity discount at 3 cases (4 bottles per case).

So where would a person find your rum or is it even available?

It looks good

So always aged. Got it lol.

🎉 🥂🎉

👍🥂

I bet it smells absolutely amazing in there!

Opisala si sve a sve to su ukusi u kojima i uživam❤

I have the base model and yes cuts are in the 2-10ml quantity sometimes. Having ran several batches through it they are usually quick dirty cuts but you do get a feel for it.

ruclips.net/video/eg6WiSigwxw/видео.htmlsi=pTUqX7E9QJ5MxlQ9

I've only had a puke once i was trying to distill on grain and had it full. Cleaned it out and dropped total fluid to 2L not the 4L fill line and it worked just fine

For ideas for your new vevor water still you might check out Jessie's channel over on Stillit. He has put some crazy things in his and has never had an issue with scorching. His Meme spirits and gin test episodes use an air still he has also played with the air still pro if you are interested on some good usage info.

I love this rum. Quite funny to tell people I have a rum that taste like sweet baby rays! It’s one of those bottles I have fun with when I do rum tastings with friends not familiar with rum who are adventurous. What do you think the grande arome processes do to make such complex flavors? Is it the variation of dunder/muk practices, the long ferment, etc?

temperature control needs to turn off and off thats what thermostats do ....if you want to do a stripping run just turn the temperature up it wont cycle them and function the same as the non temperature controlled unit....running a variac will be a pita as it will also slow the fan down ..ask me how I know???

Is your vapor tube actually sealed to the lid? Meaning the little 10mm or so condenser tube. Mine is just poked through a hole in the lid, it's tight, but obviously not vapor tight. Doesn't seem to actually leak much, but it looks like a pretty bad design flaw to me when the factor robot could've welded that connection in 2 seconds. FWIW I have the non temp controlled one.