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makin rum

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  • sonum norbu
    When making rum is it necessary to boil the Molasses and sugar to fix/unfix the proteins as when using malt? I can t find any reference to it in tony s book
    Message 1 of 1 , Jul 21, 2005
      When making rum is it necessary to boil the Molasses and sugar to
      'fix/unfix' the proteins as when using malt? I can't find any reference
      to it in tony's book but it may be one of those things that everybody
      just knows. blanikdog

      ----- Original Message -----
      From: Mark
      To: new_distillers@yahoogroups.com
      Subject: [new_distillers] Re: feedback on still design
      Date: Thu, 21 Jul 2005 03:25:24 -0000

      In my vain attempt to improve my distillation process, I've spent 3
      years and built over 18 different types of columns (counting all
      variations).

      I'm back where I started. One 19gal primary still (Alex's SR
      design) and one 7gal secondary still (N/S design).


      --- In new_distillers@yahoogroups.com, "bjm267" <bjm267@y...> wrote:
      > hello all.
      >
      > a question you all no doubt have heard before,
      >
      > i have all the components required to build my first still, i have
      > opted for a reflux design, but am hearing conflicting opinions on:
      > 1. flow direction (ie: input, lower column, upper column,
      condeser,
      > discharge)
      > 2: placement of cooling tubes in column, i have heard it is
      > pointless having cooling tubes in the lower portion of the column,
      > should i run two cooling tubes through the upper portion of the
      > column, or two up the top and one down the bottom
      > 3: column packing, im probably going to opt with pot scrubbers as
      > the seem the most common used
      >
      > im wishing to get the optimum design for what i have to work with,
      >
      > all and any feedback will be appreciciated, concidered, and
      > incorperated into my design
      >
      > many reguards,
      > Brendan Moon.




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