It's been quite a journey to make our white rum here. Fine-tuning and improving the production process is always ongoing, so in some ways the journey never ends. Any who, excited to show everyone videos from the next distillery I went to in Manchester.
A technical orientated video. But Miss Brewbird explained this experimental process in layman terms. Which allows an amateur like myself to understand that experiments were necessary in order to achieve the final desirable result. This video reveals how Rum was made from molasses with the help of modern technology. Love it.
Hi! Well we are not making beer so there is no need to do a boil for sanitation. A boil is only done when brewing beer, because the %abv is so low and it can easily get contaminated. We don't worry about that in distilling since we are working with such a high %abv product.
I'm guessing the changes to the IStill effectively slowed the heating process...? I've read that agitation is only needed until you come up to temp (on home distillations), and that slowly heating also reduces scorching on electric elements when yeast, organics and/or unfermentable sugars are still present. I'll have to look for your other rum videos to find out how you approach developing a dunder pit.
I have made a little rum to, its 200 dollers cdn for close to 7 gals on amazon so i gomwith that . I like the i still its nice but i would use a dou ble thump keg design. I have been puting in work for years with this craft and i know im just as good as someone that runs a distillery. Ok brewbird .... yer good...
More Copper in the still the more the better use refinery grade molasses it has a higher sugar content, a 5 micron filter when transfering from fermenter to still, yeast is about 5 microns in size the least amount of yeast in the still the better , when heated they burst and add off flavours ,double distill comes out excillent
Just get a buchner funnel, if anything is cloudy you filter it and it will be clear, sometimes the essential oils look cloudy but its more like a rainbow spectrum that's emulsified. Like tide pods, which are also tasty
rum is tough to get right! you can always add brown sugar to the molasses to help the gravity and it gives a good flavor. But I do agree double distill it!
Mmm we always made sure to get all the yeast etc across from the washback to the still in the scotch whisky distillery where I worked. That was their reasoning for doing it.
Also, since you are not cleaning the molasses for ash content, may I suggest the use of our indirect heaters? Difference in taste vs. test trials on small alambics is not material related but size and cooking time related, if no ash-cleanse if performed on the base molasses. Again, if we can help out to enhance your success, we are here to be of assistance, Ms. Brewbird.
@@MissBrewbird This was one of the videos I watched on it. Haven't tried it (not a distiller, just watch videos because I'm curious on how its done). Beaver DIY is another interesting channel I watch. ruclips.net/video/enUL7fjph_s/видео.html
You should create more playlists, one for each journey into... You should update your about page (the Instagram and other links aren’t clickable) Add your LinkedIn to the about page (you are trying to promote yourself business wise) Get a website (even if it’s just links to social media and online CV) Mailing list (even if it’s just to notify people about new videos, the bell isn’t foolproof, also you never know who might join the list (potential employers)) Add all this in the description of every video at the end (not everyone knows to check about) Did I mention I worked in marketing?
Hey, thanks for the heads-up about the links not working. Good to know someone is checking these things out. Yeah, you are right about the other stuff. I have been meaning to do all of those things, I've just been dragging my feet on it. I'll get it done in the next few weeks. Thanks for caring 😊!
It's been quite a journey to make our white rum here. Fine-tuning and improving the production process is always ongoing, so in some ways the journey never ends. Any who, excited to show everyone videos from the next distillery I went to in Manchester.
I am glad I ran into your channel when you did the interview with jessy from stillit
Thanks for checking my other videos out ☺️
Congrats on your success! Please allow me to take your rum making to the next level, and do a single distillation approach!
I'm so glad you guys figured it out! I hope the next distillery is as forthcoming as I've enjoyed the insider peeks into this one.
For sure, the next distillery was all for being filmed.
Congrats on getting another position after this one! Looking forward to the content from the new place
Looking forward to seeing your next adventures 👍
Found it interesting that your larger batch had to have recipe refinement vs just scaling it up. Neat.
Nice work 👌
A technical orientated video. But Miss Brewbird explained this experimental process in layman terms. Which allows an amateur like myself to understand that experiments were necessary in order to achieve the final desirable result. This video reveals how Rum was made from molasses with the help of modern technology. Love it.
Brewbird, why did you guys not boil the wash for sanitation, and then chill it down to pitching temp?
Would that be helpful?
Hi! Well we are not making beer so there is no need to do a boil for sanitation. A boil is only done when brewing beer, because the %abv is so low and it can easily get contaminated. We don't worry about that in distilling since we are working with such a high %abv product.
Very interesting! Cheers
What about moving up your heating element? To sit higher
Unfortunately, the design of the still doesn't allow for the heating element to be moved.
Even ODIN is a fan! (well, why wouldnt he)
I'm guessing the changes to the IStill effectively slowed the heating process...? I've read that agitation is only needed until you come up to temp (on home distillations), and that slowly heating also reduces scorching on electric elements when yeast, organics and/or unfermentable sugars are still present.
I'll have to look for your other rum videos to find out how you approach developing a dunder pit.
We heated the iStill up pretty slowly to begin with, so it didn't look like that was the issue.
I have made a little rum to, its 200 dollers cdn for close to 7 gals on amazon so i gomwith that . I like the i still its nice but i would use a dou ble thump keg design. I have been puting in work for years with this craft and i know im just as good as someone that runs a distillery. Ok brewbird .... yer good...
More Copper in the still the more the better use refinery grade molasses it has a higher sugar content, a 5 micron filter when transfering from fermenter to still, yeast is about 5 microns in size the least amount of yeast in the still the better , when heated they burst and add off flavours ,double distill comes out excillent
Just get a buchner funnel, if anything is cloudy you filter it and it will be clear, sometimes the essential oils look cloudy but its more like a rainbow spectrum that's emulsified. Like tide pods, which are also tasty
rum is tough to get right! you can always add brown sugar to the molasses to help the gravity and it gives a good flavor. But I do agree double distill it!
Getting the solids out of the fermented rum wash before distilling will help stop the off flavors .
Yep, but you can get a higher alcohol yield if you distil with the yeast etc.
@@MissBrewbird I don’t think that is true ?
Mmm we always made sure to get all the yeast etc across from the washback to the still in the scotch whisky distillery where I worked. That was their reasoning for doing it.
You should try to use your dunder to use it in the next batch it gives a nice complex flavor
Try it on your small still you will find a nice flavor profile way more complex
Yeah that would have been a cool test, but they've already decided not to use dunder for the rum.
Also, since you are not cleaning the molasses for ash content, may I suggest the use of our indirect heaters? Difference in taste vs. test trials on small alambics is not material related but size and cooking time related, if no ash-cleanse if performed on the base molasses. Again, if we can help out to enhance your success, we are here to be of assistance, Ms. Brewbird.
I've read about lactic acid/milk being used to lower ph in rums. Could that make a difference compared to vitamin c?
Not sure, that's not something I have looked into.
@@MissBrewbird This was one of the videos I watched on it. Haven't tried it (not a distiller, just watch videos because I'm curious on how its done). Beaver DIY is another interesting channel I watch.
ruclips.net/video/enUL7fjph_s/видео.html
You should create more playlists, one for each journey into...
You should update your about page (the Instagram and other links aren’t clickable)
Add your LinkedIn to the about page (you are trying to promote yourself business wise)
Get a website (even if it’s just links to social media and online CV)
Mailing list (even if it’s just to notify people about new videos, the bell isn’t foolproof, also you never know who might join the list (potential employers))
Add all this in the description of every video at the end (not everyone knows to check about)
Did I mention I worked in marketing?
Hey, thanks for the heads-up about the links not working. Good to know someone is checking these things out. Yeah, you are right about the other stuff. I have been meaning to do all of those things, I've just been dragging my feet on it. I'll get it done in the next few weeks. Thanks for caring 😊!
You didn’t say but I guess the molasses you are useing is unsulfured ?
Yep unsulphured
Can Odin not give you some help with your settings to get it down to one distillation
We did discuss it with him later on. It might be down to 1 distillation now, it's been a while since I worked there.
Just between you and I, don't tell anyone:
I am extremely jealous that you get to do this as a job.
Haha 🤣 sure it'll be our secret