I made Rum

[@brandonn102]

Good content, especially diving into detail about your dunder process. Nice job man.

[@unOrigiNik]

Thank you 😊

[@jcloiseau]

Great stuff man! FYI the 40% AFAIK came from mendeleev who tinkered a lot with alcohol and from his 1865 doctoral dissertation was indeed titled “A discourse on the compounds of alcohol and water.” Mendeleev sought to learn about the interaction of molecules. Later he was involved in a Russian government commission dedicated to introducing an efficient excise tax on alcohol. That commission ended up establishing the by 1890s the 40/60 ratio which was then copied all over Europe and then by the 1910s in the USA.

[@unOrigiNik]

Thanks! I never knew that, it's very interesting. I also think (discoveries since making this video) that watering down the low wines for the spirit run results in higher abv, atleast in the heads.

[@Heythisisnotadrill]

Great video, well done! Please consider making more distilling videos, I think your style is unique and it's nice to follow along with someone who is openly learning rather than see guys who are already very experienced 😅 I'd love to see your Banana Rum recipe and method - perhaps there's already a video on that I'll go looking for it now

[@unOrigiNik]

Thank you! These are very niche videos, but they are really fun and fulfilling to make. I haven't committed to making a video about banana rum, but. I'm onto My 3rd itteration of the recipe, so might be due now to make one

[@Succumbed2Rum]

Great video! Buc Bob's recipe is overly complicated and some things about it make no sense such as the staged addition of sugar. Yeast produces more esters when it's stressed so starting with a high gravity would encourage more flavor rather than staging it throughout the fermentation. Another good tip is to add your tails from a prior run to the mash after it's fermented and wait a week at min. I have used banana brandy tails previously. This is a tip from BeaverFYI and it will also create esters in the wash. Keep the vids coming!

[@unOrigiNik]

Username checks out haha. Great tip about the tails into the wash, I normally only ever add them into the boiler for the stripping rum - or more likely save all the feints up to do a full "blended rum" distillation that ends up being a spiced rum batch, but I'll have to try that out.

[@johnsmith4542]

That was a lot of oak, IMO. That sharpness you tasted might be due to astringency from too much oak. Its hard to remove oakiness... But its easier to add more if youre a bit shy the first time around... Just my 2¢.

[@unOrigiNik]

I appreciate your input, and you are 100% correct. I could have halved it. When starting off, I was imagining the surface area of the inside of a little barrel when I planned out the oak. Since then I definitely scale it back. Now it's more like 2 5cm long staves that are 1.5cm thick and evenly charred.

[@roman9509]

Is It legal to home distill in NZ?

[@unOrigiNik]

For personal consumption, yes