Being able to recognize that your taste buds are just not as "tuned in" as they are normally is something I hadn't considered. That's really helpful dude! Great vid!
I am totally impressed by your ability to name a smell or taste. Many of which I have no reference point for. I am more like this for the un-namables: Yeah, I like (*). Oh man, I totally love this ( ***). Yes, but not 100% sure ( */? ). At a lost ( ?? ). Nope (X). No, No, No ( XX).
Thanks soo much for your info..im on my 3rd batch of blackstrap,used the cooked wort and oak chips for flavor and can't believe how amazing 120 proof smoothed out...thank you from Greeneville TENN..
Those gamey tails sound great. I love rums that have that hogo (haut goux) note. Appleton's 12yr has a nice bit of gameyness merging into leather on the bottom end. I like to blend in some Wray and Nephew overproof to get some more wildness and esters. Must be great to be able to decide the profile for yourself. Hope you get better soon.
Manaroa1, cheers! That sent me down a long Google path haha. I had not read anything describing it that way before. I went back and smelled the feints jar and now I regret not using a little more of it. But next time!
I had the same experience where I didn't find wet dog/cardboard in the tails. I ran to 202F at the column head and 30% abv. My highest proof was140. I didn't get any gamy tastes deep in my tails. Excellent video and content. I haven't blended mine yet. Gonna do another taste test.
Feel better Jesse! Hey it’s a good first start. It will be interesting once our pallet is back, how the safe blend and adventure blend match up with some to the sterile dunder. I know I know sick or not it’s exciting and you want to try it out. Heat a little and drink that you will feel better in no time!
Nice video Jesse,good effort,I live in the south east US,here rum is plenty full,I'm not a big rum drinker I would like it better if it were made in Scotland with peated barley LOL,but there are some very nice rums.If you ever get the chance to try Smith and Cross Jamaican rum do so,it is like the laphroaig of run but not peated of course,,it is bottled at cask strength or what they call navy strength.Keep up the great work
Looks like a lot of work! I was confused when your insert text said you thought you distilled a little too high an ABV (14:55). I think another way of phrasing this might be something like "I could have distilled longer during the spirit run, until reaching a lower ABV." (?)
Sorry for the confusion. What I meant was I should have run the pot still a little "dirtier". A little more power. Had the first jar come off at 75% not 80% for eg.
Interesting video. You felt you were off, and you had beginnings of cold or something as it turned out. Would you ever use fresh dunder for blending (like a tiny amount), or only use it in a 2nd run along with the tails? Is dark rum using more black strap molasses and aged with more charred oak compared to amber rum?
Fresh Goat? For a guy from Detroit that may be a bit hard to comprehend. Maybe I'll hit up a petting zoo and sniff around? That should go over well...lol Cheers!
Here is my story about tasting rum. I was in bar and order Bumbu rum. I like his taste. So i got one glass. BUT. Smell what i like so much was gone .... Just alcohol and almost nothing else. I was disappointed. But what happened next. In bar was something like 28°C maybe more, outside was 20°C or less? Outside all smells was back. OHH it was big difference. So my advice is to taste is in highly ventilated room with good temperature. ... I don't know what is the best temperature for rum its up to you find it ;)
It's a shame you were getting sick - you've been working for a while on this rum! I think we all have off days for tasting and nosing. Hopefully the blend turned out okay!
Hey Jessie. Have a question about the live dunder you cultured and used. Did you infect your wash with it and left it ferment out or did you add it to the wash just before you distilled it out. Just about to set down a molasses mix now and noticed that a bottle i had watered down some molasses has some mould floating on the top. Thinking about using this, maybe. Your thoughts???? Like your vids. Regards from Queensland, Australia.
Just went and re-watched your Live Dunder Rum video. What did the rum taste like that had the live dunder as compared to the other ones. Is is worthwhile using a dunder pit
I love this video and how you tried to power through, but you need to take care of yourself. I hope you can do a second take on tasting after you've managed to recover. That being said get some rest. As for the video content, I am so interested in the flavour profiles, and what pro rum distillers do to get that distinctive rumminess. Maybe it's there, and it's the cold that's messing with your taster, either way, I can't wait til the next video. OH, and I can't wait for Daniel and Rex to try your stuff. Awesome job, dude!
Cheers mate 🥃! Yeah it is interesting huh! I'm guessing a little suggar or wood will bring out flavours too. Can't wait for those guys to give me the honest answers haha.
My whole run smells like banana laffy taffy, except the very center quart which smells absolutely neutral. Not quite what I was going for but it's okay
I don't distill stuff, but I'm a competitive cyclist. It's interesting how when you're used to your body performing at a certain level (in your case your sense of taste and smell), you become able to notice things like "I'm getting sick" many days in advanced. In the future you'll be able to use that to your advantage and get extra rest, eat really healthy foods, and hopefully not get as sick!
Hi. Love your channel and I have an important question for you. This is my question and fear. How easy is it to get copper sulfate(blue shine)? I mean even if you dont see it? Im not worried about the forshots or any of that as I got that whole process down. Im just afraid that my wash will make some copper sulfate and I'll poison myself or someone else. I own a 8 gallon Electric Pot still from Mile Hi. Stainless Steel Boil Kettle with copper column and Copper Leibeg condenser. Ive i owned it for several years did a Vinegar cleaning run and a Sacrificial run but after that I never touched it again. Edit: Reading up a little more I hear its from the Wash being too high PH or people using Turbo Yeast and that causes Ammonium compunds that cause the blue shine? Do I have that right?
Yes, ammonium compounds will react with the copper if the ph is on the alkali side so never neutralise a wash with bicarb only use bicarb on 2nd spirit run when all of the crap is gone.
Soundzzz stupid - but if you blow your nose... more air goes into the sinus and it works for me... also doing a quick intense exercise will help. Sinus rince few days before D day also could help ! :)
Good question. I asked same question on a distilling forum, and most (80% or so) of the experienced distillers said it is good practice to get rid of the foreshots in EACH run. So, in theory, any methanol should be gone after the stripping run if you throw away the foreshots, BUT better safe than sorry when it comes to home distilling.
@@BW-pr8qr Careful of those forums, there full of idiots that have no idea of the science going on behind it. Take anything that is said on those things with a grain of salt!
Goat taste....you bet I've tasted and smelled that (I say that's why there's the myth of goats heads in the live dunder) It's off. What volume of spirits per cut do you collect? Get well soon.
Ps do you use an antifoam agent in your rum runs? I've read butter or tasteless oils works too, as a natural alternative. Rums foam HEAPS....messy bloody stuff. What do you clean your still tower with & how frequently?
You are smelling alot, the smell is like all the other sences they get use to it. Coffee bean, smelling them a few times resets the the smell. You can use after around every third glas. (Bad eng, hoping you can understand me 🤪)
Being able to recognize that your taste buds are just not as "tuned in" as they are normally is something I hadn't considered. That's really helpful dude! Great vid!
At least it wasn't all the rums fault.
I love watching these tastings, they provide so much good knowledge. Great blending advice too. Cheers!
Thanks mate 🥃
I recommend building yourself a giant turn table or ‘lazy Susan’ then you can put all your cuts in order and spin it round to find your cuts easier!
Ahhhhh. . . . How cool would that be! . . . . . Or a sushi train 🥃🤔
I am totally impressed by your ability to name a smell or taste. Many of which I have no reference point for. I am more like this for the un-namables: Yeah, I like (*). Oh man, I totally love this ( ***). Yes, but not 100% sure ( */? ). At a lost ( ?? ). Nope (X). No, No, No ( XX).
Thanks soo much for your info..im on my 3rd batch of blackstrap,used the cooked wort and oak chips for flavor and can't believe how amazing 120 proof smoothed out...thank you from Greeneville TENN..
Those gamey tails sound great. I love rums that have that hogo (haut goux) note. Appleton's 12yr has a nice bit of gameyness merging into leather on the bottom end. I like to blend in some Wray and Nephew overproof to get some more wildness and esters. Must be great to be able to decide the profile for yourself.
Hope you get better soon.
Manaroa1, cheers! That sent me down a long Google path haha. I had not read anything describing it that way before. I went back and smelled the feints jar and now I regret not using a little more of it. But next time!
Amazing how coming down sick 🤢 can effect us 😜 hope your feeling better Brother 😎👍💯🇺🇲🍺
How many liters of low wines went into the spirt run? How much product did you get?
I had the same experience where I didn't find wet dog/cardboard in the tails. I ran to 202F at the column head and 30% abv. My highest proof was140. I didn't get any gamy tastes deep in my tails.
Excellent video and content. I haven't blended mine yet. Gonna do another taste test.
Feel better Jesse! Hey it’s a good first start. It will be interesting once our pallet is back, how the safe blend and adventure blend match up with some to the sterile dunder.
I know I know sick or not it’s exciting and you want to try it out. Heat a little and drink that you will feel better in no time!
Yeah for sure! I guess I will sit down and taste both again when I get ready to oak it.
"the smell of a fresh goat" - that's a new one!
Nice video Jesse,good effort,I live in the south east US,here rum is plenty full,I'm not a big rum drinker I would like it better if it were made in Scotland with peated barley LOL,but there are some very nice rums.If you ever get the chance to try Smith and Cross Jamaican rum do so,it is like the laphroaig of run but not peated of course,,it is bottled at cask strength or what they call navy strength.Keep up the great work
Ah dude I have been hunting for Smith and cross! I really want to try it!! Cheers mate 🥃
Looks like a lot of work! I was confused when your insert text said you thought you distilled a little too high an ABV (14:55). I think another way of phrasing this might be something like "I could have distilled longer during the spirit run, until reaching a lower ABV." (?)
I agree the inserted text got me thinking also.
Sorry for the confusion. What I meant was I should have run the pot still a little "dirtier". A little more power. Had the first jar come off at 75% not 80% for eg.
thx for the note!
Have you considered a spiced rum ?
I wonder if you add some coffee and cocoa powder to the wash when it fermented if that would help add more of those flavors.
dew eet
Interesting video. You felt you were off, and you had beginnings of cold or something as it turned out. Would you ever use fresh dunder for blending (like a tiny amount), or only use it in a 2nd run along with the tails? Is dark rum using more black strap molasses and aged with more charred oak compared to amber rum?
Fresh Goat? For a guy from Detroit that may be a bit hard to comprehend. Maybe I'll hit up a petting zoo and sniff around? That should go over well...lol Cheers!
Ann Arbor here! Cheers bud!
Kind of similar to other game. Deer/venison
hello from northern michigan
@@StillIt I raised goats for 10 years and know the goat smells and flavors well. Deep tails , yeah that is bucky in rut. :D
Here is my story about tasting rum. I was in bar and order Bumbu rum. I like his taste. So i got one glass. BUT. Smell what i like so much was gone .... Just alcohol and almost nothing else. I was disappointed. But what happened next. In bar was something like 28°C maybe more, outside was 20°C or less? Outside all smells was back. OHH it was big difference. So my advice is to taste is in highly ventilated room with good temperature. ... I don't know what is the best temperature for rum its up to you find it ;)
It's a good point mate. It was not a super cold night, but it was not tropical that's for sure.
Interesting
@@StillIt Hi, did you taste it after some time? What i learned is: Rum MUST be aged. Aged = chemical processes inside.
Seat of the pants! That's how I domost things lol!
I have been hooked on your videos. How many gallon is your still? That looks like a big run.
It's a 50l keg :)
It's a shame you were getting sick - you've been working for a while on this rum! I think we all have off days for tasting and nosing. Hopefully the blend turned out okay!
Yeah I'm more happy now I have had another taste :)
Nice video dude!
Cheers mate 🥃
Hey Jessie. Have a question about the live dunder you cultured and used. Did you infect your wash with it and left it ferment out or did you add it to the wash just before you distilled it out. Just about to set down a molasses mix now and noticed that a bottle i had watered down some molasses has some mould floating on the top. Thinking about using this, maybe. Your thoughts???? Like your vids. Regards from Queensland, Australia.
You could use that to inoculate a dunder pit.
I added it to the low wines actually 😀
Just went and re-watched your Live Dunder Rum video. What did the rum taste like that had the live dunder as compared to the other ones. Is is worthwhile using a dunder pit
Goat meat? SICK! lol. Nice work though dude, thanks!
I approve this message.
I love this video and how you tried to power through, but you need to take care of yourself. I hope you can do a second take on tasting after you've managed to recover. That being said get some rest. As for the video content, I am so interested in the flavour profiles, and what pro rum distillers do to get that distinctive rumminess. Maybe it's there, and it's the cold that's messing with your taster, either way, I can't wait til the next video. OH, and I can't wait for Daniel and Rex to try your stuff. Awesome job, dude!
Cheers mate 🥃! Yeah it is interesting huh! I'm guessing a little suggar or wood will bring out flavours too. Can't wait for those guys to give me the honest answers haha.
I'm on my 1st gen of this recipe and I'll not be going as far as "live" dunder for the run after but looking forward to trying all these flavours
Awesome man. Yeah it's a fun one for sure
My whole run smells like banana laffy taffy, except the very center quart which smells absolutely neutral. Not quite what I was going for but it's okay
You had to do what you had to do. Sucked that you were sick but hey this good be the best tasting rum ever.
Yeah pretty much man. Hahaha
Hopefully you're feeling better and the teast buds are back up and running like they should be ha. Oh and I meant to say could not good haha.
I don't distill stuff, but I'm a competitive cyclist. It's interesting how when you're used to your body performing at a certain level (in your case your sense of taste and smell), you become able to notice things like "I'm getting sick" many days in advanced. In the future you'll be able to use that to your advantage and get extra rest, eat really healthy foods, and hopefully not get as sick!
Hi. Love your channel and I have an important question for you. This is my question and fear. How easy is it to get copper sulfate(blue shine)? I mean even if you dont see it? Im not worried about the forshots or any of that as I got that whole process down. Im just afraid that my wash will make some copper sulfate and I'll poison myself or someone else. I own a 8 gallon Electric Pot still from Mile Hi. Stainless Steel Boil Kettle with copper column and Copper Leibeg condenser. Ive i owned it for several years did a Vinegar cleaning run and a Sacrificial run but after that I never touched it again. Edit: Reading up a little more I hear its from the Wash being too high PH or people using Turbo Yeast and that causes Ammonium compunds that cause the blue shine? Do I have that right?
Yes, ammonium compounds will react with the copper if the ph is on the alkali side so never neutralise a wash with bicarb only use bicarb on 2nd spirit run when all of the crap is gone.
Soundzzz stupid - but if you blow your nose... more air goes into the sinus and it works for me... also doing a quick intense exercise will help.
Sinus rince few days before D day also could help !
:)
Thanks man :) Apreciate the tips.
I definitly know that giving a good hard nose blow helps for me.
None of my taste testers can ever tell that a spirit is Rum or from molasses when I allow them to taste test it. 🤷♂
can you list out your recipes in your comments? some of the info is in the video, but there are some missing steps, like amounts.
I saw the thumbnail and thought wth is count dankula doing with a still?
Can some one tell me why y fist run on rum smells like grapper
Quick question: Once you have done your stripping run, and you re-distill without the 4 shots, will you get 4 shots again?
how can you? how can there be something in there that was removed before?
Good question. I asked same question on a distilling forum, and most (80% or so) of the experienced distillers said it is good practice to get rid of the foreshots in EACH run. So, in theory, any methanol should be gone after the stripping run if you throw away the foreshots, BUT better safe than sorry when it comes to home distilling.
I guess that would depend on how you do your stripping run. A stripping run is a low ABV wash (
@@BW-pr8qr Careful of those forums, there full of idiots that have no idea of the science going on behind it. Take anything that is said on those things with a grain of salt!
@@markellis7961 Thanks for the tips and info!
How much for you to build me a still ??
Goat taste....you bet I've tasted and smelled that (I say that's why there's the myth of goats heads in the live dunder) It's off.
What volume of spirits per cut do you collect?
Get well soon.
Ps do you use an antifoam agent in your rum runs? I've read butter or tasteless oils works too, as a natural alternative. Rums foam HEAPS....messy bloody stuff.
What do you clean your still tower with & how frequently?
Huh true I never thought of hat conection. These are 500ml.
Yeah I used a little butter for all the stripping runs.
16:21 smell of a fresh goat??? 🤣😂 wtf does that smell like?
You have not smelled a goat? Your missing out mate! 😂😂
You are smelling alot, the smell is like all the other sences they get use to it. Coffee bean, smelling them a few times resets the the smell. You can use after around every third glas. (Bad eng, hoping you can understand me 🤪)
Yeah thats a solid point may. I use the "smell the back of your hand" trick a lot. But I have nott tried coffee beans.
other than that you will be sipping a lot of rum
Haha for sure
The whole time I'm thinking when's he going to do the dancing spoon trick.
Spoon jar, jar spoon.
ruclips.net/video/cc3u9bVV6s4/видео.html
Oh snap. . . . I gotta learn that hahaha
50 tastes = pissed
Wait. >.> Did you have covid in 2018?
Soft, velvety mouthfeel in the heads territory = methanol. Tread carefully, brother!
Not when he has discarded the foreshots as he always does
Mmmmmm spit bucket shots. 🤢