rum through the boka

Reflux still design and discussion

rum through the boka

Postby Nathan02 » Wed Nov 01, 2017 8:49 pm

hey guys, usually still in my garage with the door up for a bit of light general wind breeze. last macrum spiit run i began pulling hearts at 70% really thin stream. this afternoon i shut the door half way as it was day time ( people around) hearts started coming off at 80% and collected a 6l of hearts before where i even normally start taking hearts. both runs are detuned. both runs are insulated column. whats changing for me?
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Re: rum through the boka

Postby Woodsy71 » Wed Nov 01, 2017 9:10 pm

Look at your process from go to woah. Did you change your wash? Ingredients? ratio's? Look at the whole process and identify if there are any variables from this run that differ to others times you've run this recipe :handgestures-thumbupleft:
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Re: rum through the boka

Postby Nathan02 » Thu Nov 02, 2017 10:35 am

two differences.. first spirit run was strictly first gen. second spirit run was 1st and second gen low wines with the second gen being 1 litre less mollases and 2kg more raw sugar. would this be enough to doit or do you think its got more to do with stable column/operation temp of the bok
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Re: rum through the boka

Postby Sam. » Thu Nov 02, 2017 11:29 am

The higher starting ABV in your boiler will produce a higher ABV output.

This is a big reason to run a pot still twice.

If environment conditions such as wind are affecting output it will usually cause fluctuations in output.
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Re: rum through the boka

Postby bluc » Thu Nov 02, 2017 3:30 pm

You would think abv would be higher in wind passive reflux. Not with door closed :think:
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Re: rum through the boka

Postby crow » Thu Nov 02, 2017 6:19 pm

Rum at 70% is gonna be damn thin, at 80% it will be wafer thin. It will be more like high proof cachaca than rum, fine if that's what ya chasing otherwise look into making a pot still.
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Re: rum through the boka

Postby bluc » Thu Nov 02, 2017 6:22 pm

I do rum at 75% age at 65% maybe I have been doing it wrong all this time.. never tried anyone elses though.. :-B
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Re: rum through the boka

Postby crow » Thu Nov 02, 2017 6:29 pm

bluc wrote:I do rum at 75% age at 65% maybe I have been doing it wrong all this time.. never tried anyone elses though.. :-B

In one pass? So do I and even higher but with plates that allow for entrainment , you ain't getting that with a detuned bokka unless you are thrashing it and then ya smearing.
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Re: rum through the boka

Postby bluc » Thu Nov 02, 2017 6:33 pm

crow wrote:
bluc wrote:I do rum at 75% age at 65% maybe I have been doing it wrong all this time.. never tried anyone elses though.. :-B

In one pass? So do I and even higher but with plates that allow for entrainment , you ain't getting that with a detuned bokka unless you are thrashing it and then ya smearing.

sorry know with two passes :angry-banghead: what do you mean by thrashing it? running fast would give lower abv. no? unless of course you had some relux happening..
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equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
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Re: rum through the boka

Postby bluc » Thu Nov 02, 2017 6:51 pm

Now i will take my foot out of my mouth. "Thrashing it" as in blasting past the reflux :angry-banghead: :oops:
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Re: rum through the boka

Postby crow » Thu Nov 02, 2017 8:04 pm

No it will be lower I mean you won't get a full flavour carry over running like a reflux because you will still get some reflux even detuned, at 80% in a single pass you are getting a fair darn amount of reflux. The product yo get will not be a typical rum.
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Re: rum through the boka

Postby Nathan02 » Thu Nov 02, 2017 9:00 pm

sorry guys should state it was a spirit run after a strip. im now keen to try rum off a true pot because my spirit has heaps of flavour so worried if i might be misding out on something
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