hey tim...have you found an essence yet that comes close to
bundy?....I too have it in my alkihole stream...oops I meant blood,
I have started making my own spirits and am tryn to find the right
I am also making my first mollasses/sugar wash to try and make my
own rum and age it in a barrel, I think they use white american oak
at the distillery.Anyway if you have any info you could pass on from
your experiences pls contact me at bundaberg_kid@...
ps.....i also use a reflux still........dextrose IS a load of w*&k
coz I get a good quality yield with sugar and I run it thru a carbon
filter after soaking it for about 72 hrs with activated carbon.
--- In firstname.lastname@example.org
, "Tim" <bundy_rum98@h...>
> Harry, thanks very much for your input. I am using a reflux still
not a pot still. Would this change your response? I figured you
> may have interpreted me wrong, dunno. Anyway it's all good, the
yields weren't that different at all. I am just producing straight
> ethanol then using flavouring as required. Not to mention the use
of many and varied oak barrels! 8-)
> And by the way, I grew up where the stuff is made. It almost runs
through my blood! 8-)
> Your handle is 'bundy_rum'. If that is indeed what you are trying
> to make, then dextrose is a 'NO-NO'. Rum of any description is
> from sugar cane or its by-products. Dextrose is GRAIN-BASED
> the substrate used for whiskys. I'm not surprised you don't get
> quality or yield you envisage. You wanna make rum, you use sugar
> cane or its derivatives. You wanna make brandies , schnappses
> you use grapes, fruits or their derivatives. You wanna make
> whiskies, you use grain based sweets, eg maltose, dextrose etc.
> You can't make a silk purse out of a sow's ear.
> regards Harry
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