Loading ...
Sorry, an error occurred while loading the content.

Re: Triple Distill MUM receipe

Expand Messages
  • rye_junkie1
    ... Eric, Glad to hear you want to try this. Please let me know how it turns out. You are correct. The strip constitutes the 1st run. For the second run,
    Message 1 of 31 , Jul 4, 2009
    • 0 Attachment
      --- In Distillers@yahoogroups.com, "eric_yendall" <eric_yendall@...> wrote:
      > Mason
      > I am intrigued by your technique to triple distill the MUM wash. I have about 90L of MUM wash enhanced with cornflakes and have started to strip it. I assume stripping constitutes the first distillation. Could you walk me through the next two runs. Are the cuts for middle-run taken at the same point (80%abv and 65%abv) in both second and third runs, or what? How do you do it? Thanks for your suggestions and advice
      > Eric

      > > Some people use the MUM wash as a Reflux only wash. Few realize though that triple distilled in a Pot Rig this stuff makes a whiskey that is near single malt quality. Try it.
      > > I have also made the same point that you have. 2 five gallon MUM washes are quicker and cleaner than most Turbos at a fraction of the price. Glad someone else has come to the same conclusion.
      > >
      > > Mason
      > >

      Glad to hear you want to try this. Please let me know how it turns out. You are correct. The strip constitutes the 1st run. For the second run, Toss anything the comes from the Still before 172F(78C) and then collect everything up to 203-204F(95C). On the 3rd run toss the first 50-100ml and then start collecting in containers and make your final cuts by smell and taste.
      When I do a triple pot distillation with the MUM wash these days I strip it to 212F(100C) using my boiler that has internal elements and the Still head that is a big mixing bowl on the boiler with 6" of 1" tube T'd to 3/4" over to the liebig. It is a true inefficient pot still. For the second run depending on the volume of the Low Wines I may switch to the Stock pot not fitted with elements and go to propane. Call me stupid but I dont like to dilute the still charge for pot stillin. And safety rules for Internal elements say cover the elements with water. Thats a little over a gallon in my boiler.

      The 3rd run is always with propane and I measure the still charge to the ml. There may only be a gallon or 2 in the boiler and it is now up in the 80% range. I feel comfortable with this as the arm on my rig is 3 feet long and the support for the arm is a 4'x4' sheet of plywood and the collection jar sits in a shallow baking pan with beach sand in it.
      For the 3rd run, run it low and slow. The lowest of flames will produce a nice trickle of a liter/hour at this point. Thats fine. I toss the first 50ml and then start collecting in jars. The first couple will be 300ml for heads then I up it to 500ml for a couple. The majority of the run stays around 175F and start looking for tails at about 181F. When I am done blending the overall ABV for diluting is usually 86-88%. I like to drink it "neat" at 47%. It reall is that good to me.

      Time to fire up the grill.
    • bo dimitric
      My alkoholometer have built in thermometer, because, in 15 degree celsius some alk. liquid have diferent % of alk. in comparasion with same situation with 20
      Message 31 of 31 , Jul 14, 2009
      • 0 Attachment
        My alkoholometer have built in thermometer, because, in 15 degree celsius some alk. liquid have diferent % of alk. in comparasion with same situation with 20 degree of celssius.
        But, everything is same.:)
        In Central and South-east of Europe, we (and me) have no problem about whiskey, burbon, or vodka, because we have traditional idea that all of them is low quality in comparation with fruit destilation, and most of them is from 43 to 51 % of alk.
        regards from last free destilation around country.

        --- On Tue, 7/14/09, jamesonbeam1 <jamesonbeam1@...> wrote:

        From: jamesonbeam1 <jamesonbeam1@...>
        Subject: [Distillers] Re: Triple Distill MUM receipe
        To: Distillers@yahoogroups.com
        Date: Tuesday, July 14, 2009, 7:41 AM

        Hey all,
        Let me pass this one by ya all and see if it has any merit.  Harry and I have had this discussion before as to why Bourbons that are sold in the US of A (ie. Jim Beam) have to be at least 40% (80 proof) by law.  Yet when sold in the UK and Austrailia, they are only around 37% - 37.5% ABV.  I tried sending an email to Jim Beam about this but got no response.
        Now after studying up some on the differences in hydrometer scales and how different countries measure proof and ABV over the years, i maybe think this might be an answer (a definite MAYBE- let me know what ya all think):
        The US has uses the Trailles scale (ABV as stated in percent) with hydrometers that are calibrated at 60F (15.556C).  This has been in effect since around 1913  I believe, and is a requirement by the US Customs Department.  These proof hydrometers (alcoholometers) had the inscription "SCALE FOR SPIRIT- US CUSTOMS HOUSE - 60F (like mine does).
        However, back in 1980 the UK changed their mesurment of spirits from the Sikes system for mesurment to the ABV mesurment similar to the US.  But,  all the European Union Nations also measure their ABV at 20C (68F) by law now.....
        This is why some proof hydrometers are calibrated at 60F and some are calibrated at 68F..  Now, if you look at the correction charts for a 60F degree US Customs House Hydromenter,  its (minus -4%) at 70F degrees.  At 68F degrees, it should aound minus -2.5% to -3.0%.
        Now my question is - could this somehow be causing the differences between 40% ABV and 37% - 37.5% ABV in European Nations (and Austrailia)? ????  Really seems off the wall to me that our Bourbon and Tennessee Whiskey makers would be selling 40% ABV booze here to us in the US and then sending it across sea and selling it as 37%-37.5% ABV stuff to you all abroad... :(:(:(.
        See Below.
        Vino es Veritas,
        Jim aka Waldo.

        United Kingdom

        Since 1 January 1980, the United Kingdom has used the ABV standard to measure alcohol content, as prescribed by the European Union nations.
        "In common with other EC countries, on 1st January, 1980, Britain adopted the system of measurement recommended by the International Organisation of Legal Metrology, a body with most major nations among its members. The OIML system measures alcoholic strength as a percentage of alcohol by volume at a temperature of 20°C. It replaced the Sikes system of measuring the proof strength of spirits, which had been used in Britain for over 160 years."[5]
          United States of America
        In the United States, alcohol content is measured in terms of the percentage of alcohol by volume, (ABV). The Code of Federal Regulations (27 CFR [4-1-03 Edition] §5.37 Alcohol content) requires that liquor labels must state the percentage of alcohol by volume. The regulation permits, but does not require, a statement of the proof provided that it is printed close to the ABV number.[3]
        Alcoholic proof is twice the percentage of alcohol by volume when measured at a temperature of 60°F (15.5°C). Consequently, 100-proof whiskey contains 50% alcohol by volume; 86-proof whiskey contains 43% alcohol.[4]
        The terminology used in the United States is "n proof," where n is a number — not "n degrees proof." The term "degrees proof" is not used.

        --- In Distillers@yahoogro ups.com, "tykjaw" <tykjaw@...> wrote:
        > Bombay Saphire is indeed 47% and the difference in duty compared to 37.5% will be 2.15 per litre or 1.50 per 70cl bottle, plus vat of course and your suggestion is quite possibly correct
        > --- In Distillers@yahoogro ups.com, "anthonyathawes" anthony.athawes@ wrote:
        > >
        > > Without being too cynical, I'd suggest in the UK they sell 37.5%ABV to keep the price within bounds, not because it tastes any better. I think Bombay gin may be about 47% and costs 3 or 4 pounds more for the same quantity.
        > >
        > >
        > >
        > >
        > >
        > >
        > > --- In Distillers@yahoogro ups.com, "tykjaw" <tykjaw@> wrote:
        > > >
        > > > I dont think Mason was suggesting drinking it undiluted lol
        > > >
        > > > I suppose really it should be termed sugarhead, Smirnoff do make 50% blue label vodka but most vodka is 37.5
        > > >
        > > > Watering the still charge further reduces any flavor, so thats not a problem. In fact Harry has an article about the advantages of dilution in his alcohol library
        > > >
        > > > http://distillers. tastylime. net/library/ Diluting_ the_still_ charge/index. htm
        > > >
        > > > Give it an overnight airing, dilute and enjoy
        > > >
        > > > cheers
        > > > tyk
        > > >
        > > > --- In Distillers@yahoogro ups.com, "eric_yendall" <eric_yendall@> wrote:
        > > > >
        > > > > Thanks for your comments, Derek. The reason I asked the question is because of Mason's original post which said in part".....Some people use the MUM wash as a Reflux only wash. Few realize though that triple distilled in a Pot Rig this stuff makes a whiskey that is near single malt quality. Try it."
        > > > > We'll have to ask Mason about the state of his stomach ;-)
        > > > >
        > > > > Eric
        > > > >
        > > > > --- In Distillers@yahoogro ups.com, Derek Hamlet <derekhamlet@> wrote:
        > > > > >
        > > > > > At 06:36 PM 7/12/2009, you wrote: What do I call it? Vodka? Whiskey?
        > > > > > White Lightning? or what? Do you age it on oak chips or leave it as it is?
        > > > > > Be free. Call it anything you like. You triple distilled a mum
        > > > > > recipe. That pretty much makes it neutral alcohol.
        > > > > > But, you can call it anything you desire, or.......... ... flavor it
        > > > > > and still call it what you want.
        > > > > > White lightning leaves it all to the consumer's imagination?
        > > > > > BTW, 47%abv is a tad stonger than traditional. There is a reason
        > > > > > that most alcohols are 40%. The stronger the alcohol content the
        > > > > > harder it is on the delicate tissues of the GI tract. If you really
        > > > > > want to scare yourself, take a small piece of raw steak and pour some
        > > > > > of the pure alcohol on it that comes out of your still. That's what
        > > > > > would happen to the tissues in your upper GI tract if you drank it straight.
        > > > > >
        > > > > >
        > > > > >
        > > > > > Derek
        > > > > > It's a dangerous business, Frodo, going out of your door!
        > > > > > Still round the corner there may wait
        > > > > > A new road or a secret gate,
        > > > > > And though I often have passed them by,
        > > > > > The days have come at last when
        > > > > > I take the hidden paths that run West of the Moon, East of the Sun
        > > > > >
        > > > >
        > > >
        > >

      Your message has been successfully submitted and would be delivered to recipients shortly.