Mason, I owe you one.
I just finished a batch of your MUM wash, finally scaled to my keg-based potstill. I've got a new Rubbermaid Brute 32-gallon fermenter (on wheels, yet) which I used to produce 30 gallons of your hybrid MUM wash, using an even 2, 25-pound bags of sugar, which provided an even 2 stillsfull of wash. I know, I need headroom, but with its top, my keg actually holds about 16.5 gallons, and this stuff hardly foams at all.
Anyway, after 2 beerstrips and one spirit run with bicarbonate, holding the first gallon for heads, I ended up with about 4.5 gallons of 80% ABV. I attacked that with my angel blaster, and literally blew the shit out of, and cut the stuff to 40% ABV to use for Christmas gifts, neat, in Irish Cream, and in gin.
I passed some of the neat MUM wash spirit around, and everyone commented on how good it tasted, and that, as a vodka, they preferred it to vodka. I concur. It's sweet, has no lighter-fluid smell, and has a *very* delicate fruity note. Even when it was fermenting, even with "fertilizer" in it, people entering my garage would comment on how darned *good* the fermentation smelled.
I'm giving some of this *stuff* to vodka-drinking friends as vodka, but of course it's really not vodka; it's better than vodka. So what to call it on the label? I'm going to call it "MUM". I think I may convert some vodka drinkers, and this stuff works neat in a snifter.
By the way, what did MUM stand for? "Mason's Universal ummmm something"?
Thanks again, guy.
Zymurgy Bob, a simple potstiller
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