Making Buccaneer Bob's Rum Wash : Home Distilling

[@barrybrum]

I enjoy your videos, Jesse. Please allow me to give you bit of info... Black Strap molasses contains less fermentable sugar than does cane sugar, cane syrup, or regular molasses. To obtain the common white table sugar, sugarcane is processed in 3 stages of boiling. The first boiling makes cane syrup, which has the highest sugar content and is the basis for white cane sugar. The second or continued boiling produces the darker molasses product, which still contains some sugar. And the third continued boiling leaves behind a refuse product, normally used in animal feed, known as Black Strap molasses. For the purpose of creating a fermentable mash, due to its very low sugar content, Black Strap molasses is the least favorable. Regular molasses will give you a higher sugar to alcohol ratio per pound, and still will add a nice cane flavor with out the burnt taste of Black Strap. Cheers!

[@BeardedBored]

I'm unreasonably excited by this experiment. Really looking forward to how it shakes out!

[@StillIt]

Haha me too mate

[@thedillestpickle]

I ended up dumping probably 150 grams of yeast into only 5 gallons of molasses wash at 90 degrees and I was shocked it had fermented completely in about 20 hours. It went from 1.100 down to 1.01 and I finished the stripping run by about 27 hours after initially pitching the yeast. Crazy! I'm happy to have a jumpstart on my live dunder pit and start the bigger ferment to use up the rest of the 5 gallons of molasses that I have. For the live dunder I pitched a few cups of the trub from an all grain rye whiskey wash that I made and had tossed in a white labs belgian sour mix vial into. The whiskey wash itself has a strong sour funk that comes from the bacteria present in the grain. I also added a scoop of molasses into the dunder to add back some sugars to boost the funky fermentation.

[@marydoherty9188]

put the molasis tub into a container filled with really warm water, this will help to get it out of the container (just as you would with honey) hope that helps xxx

[@jakubstaniak9124]

A piece od advise. Whenever you add bakers yeast as a nutrition to your wash, make sure you add them to hot water so that they die istantly. Otherwise by warming them gradualy you give them a chance to produce very unpleasant aromas which will be transfered to finished product. Keep up the good work!!!

[@StillIt]

Huh, thats interesting! Good tip thanks man :)

[@user-xg7ed9fy9f]

Just in case no one warned you, when you run this wash thru the still, only fill it to 2/3. Seriously! Rum washes puke worse than a baby with reflux! Use an anti-foaming agent, still conditioner or the good old knob of butter to break the surface tension and reduce foaming. Even so, still be prepared for the mother of all clean-ups if things go pear shaped (at least you won't be doing it in the kitchen like I did. Almost ended my marriage!) Keep up the awesome work brother =)

[@StillIt]

Thanks for the heads up my man. I had assumed it would be like that haha. Wow . . . .did you get put on cleaning duty for a year? haha I was planning on using a little butter. Although its only going to be about 30l in a 50l boiler when all is said and done.

[@user-xg7ed9fy9f]

Good plan! You don't want that goo caking up the inside of your condenser. And yes, there was copious apologizing, floor scrubbing and flower purchasing!

[@Driftsheep]

I never use an anti foam agent ever in any wash. I just find less is more. You definitely will end up with some brown residue in your still afterwards. I think you may even end up with a molasses scent that will stay with your still head for some time to come.

[@joshcasey8311]

i made my own recipe rum which on a 25 gal wash consisted of 4 gal black strap and 25 lb white cane sugar. after fermenting the wash i pulled 5 gal off that came from the bottom of my boiler/fermenter and set to the side. the remaining 20 gal i went ahead and run. the mistake, although not a disaster, i made was placing the spices (cloves, fresh ginger, cinnamon, star anise, sweet orange peel, green cardamon) into my thumper with about 1gal of water. needless to say the product was spicy. it tamed down over the following two weeks and was enjoyed despite the initial evaluations. still having the 5 gal of active wash i put it back into the 20 gal of dunder with 25 lb more sugar and reworked the whole thing. i figured it to be similar to a sour mash having never heard of dunder at that point. at the start of the run i collected the first 1/2 gal, set it to the side and collected the next 1 gal. the remainder was added to the first 1/2 gal. at the end of the day i ended up with 2 1/2 gal that proofed at 130 +/- and the 1 gal of the hearts that proofed at 151. i char - oaked the lot. the north Georgia 151 is awesome my friend!! to taste it is not unlike a spirit that has been tempered down to 90-100 proof. absolutely excellent for my first attempt. i am a rum drinker and will be making more in the near future. i am eagerly awaiting the small sugar cane harvest this fall in the southern portion of my state. i intend to acquire some cane juice to replace the granulated in my recipe. i apologize for being long winded but the rum was top notch as I'm sure yours will be. can't wait to see what you think of yours. store bought is for clowns

[@StillIt]

Nice mate. Pumped to hear you have something rather tasty there. I think I will have to dabble with spiced rum at some stage. But I think I will keep this one plane for now. Cheers,

[@patrickparmer1648]

I like the idea of homemade alcohol MAINLY for 2 reasons: custom flavor and its cheap as hell. And a tip, set the container of molasses in a pot of warm water to loosen it up for pouring

[@StillIt]

That's two pretty good reasons 😀🥃

[@shaknit]

Don't be afraid to experiment with wild yeast. People have been making alcoholic beverages and bread for thousands of years. Commercial yeast didn't arrive until the beginning of the 20th century. Wild yeast will give your product the characteristic of your own region instead of some sterilized everything is the same result. I've made beer, wine and spirits with wild yeast and it all turned out most excellent. Just like wine regions give different characteristics to wine so does the natural yeast of your own area.

[@chancekiki8488]

Steven Wanner how to you harvest wild yeast

[@StillIt]

I hear you my man. I'm sure I will get onto doing some wild yeast brews at some point. But right now I want to focus on predictable results.

[@StillIt]

@chane kiki Make a wash, leave it out haha. I would have a hunt around on homebrewing forums :)

[@shaknit]

Its pretty easy just put some wort in a container such as a 1pt mason jar the cover the with cheesecloth to keep bugs out. set it outside in an open area and just wait. Give it a couple of weeks. once you have it you can see the yeast at the bottom. Pour of the used wort and keep adding new wort. As it grows you can go to bigger container. If you have a microscope its cool to see how many different strains are in your local air. you can also use it to make your own sour dough starter.

[@DanRegueira]

Pro tips: 1. Definitely mix the molasses into the warm water directly to make your life easier with dissolving it. Also be sure the water is under 140°F since above there denatures molasses. 2. In the live dunder discussions on the forums it's generally accepted that you'll get more out of your esters if you simply add infected dunder to your low wines and/or spirit run instead of your ferment. That's up to you but I've found it gives it way more rummy esters. I then use fresh uninfected dunder in my ferments instead.

[@StillIt]

Yeah I will be adding the molasses second for sure from now on. What in the molasses denatures>?

[@DanRegueira]

Still It I forget what the compound is called but above about 140°F (googling around I'm just finding that molasses begins charring) apparently is where something in the molasses forms it and apparently it's pretty toxic for the yeasties.

[@elmerkrennitz3875]

Fun watching you work. 3 weeks ago I started a rum wash. I kind of hacked together a recipe from vids I'd seen. I used 7 pounds (3+ kg) of pure cane sugar and 10 cups (2.5 liter) of blackstrap molasses using rum yeast from Mile High Distilling here in the states. 5 gal batch. I did not like the tastes of the raw rum unless mixed with a fruit mixer, but I mixed up the black rum essence as recommended in Buccaneer Bob's recipe. I put 50mg of light oak and 175 ml of essence and 25ml sugar syrup in a jug with 3 liters of the rum. It is aging nicely. I have saved the trub and dunder from the run for the next try.

[@StillIt]

Awesome man!

[@StillIt]

Yeah he blackstrap is going to be fairly full on I think. Not going to make a soft gentle rum haha

[@jimmabe2132]

Elmer Krennitz You're using simple syrup with it?

[@elmerkrennitz3875]

Yeah the 6 oz of black rum essence (250ml of heads with 250ml of dunder) was so bitter that I didn't think I would like it so I added 2 oz of sugar syrup (to almost 100 oz. of rum). Probably didn't need it, but I was wasn't patient enough to let it age.... :)

[@skeettoclawforte5586]

Really looking forward to seeing how you're rum turns out! Have fun with him

[@StillIt]

Me too mate! It's smelling amazing in there right now!

[@duderelduderino8370]

you can sour a wort by putting a handful of crushed pale malt in after it has cooled to 130 degrees f, put tin foil on the surface of the brew and leave out for a day with the lid securely fastened. re-boil and your mash is soured and ready for ferment

[@StillIt]

Yeah nice man. I need to re that some time

[@SPLASH1975]

Looks good i’ve been making rum for about three years now and I always get excited on each run. Try using a large whisk to push the molasses around And found it makes it less messy and great for aerating. As well as at the end to release the gases. Hope your lady and little one are doing well... from the UK Ashley and family. :-)

[@StillIt]

Yeah there is something fun about it eh? A whisk is a dang good idea my man! Yup everyone is doing great now thanks man.

[@Teddysad]

Stand the Molasses in hot water (in its container) for 15 to 20 minutes before pouring. It comes out far easier.

[@StillIt]

Thanks man! I used to do that with the kit and kilo beer kits . . . . don't know why I didn't think of it here!

[@chicoalarantianah75]

ever thought about using a power drill and paint mixer attachment ??

[@jasonking8907]

Hi Jesse! I love your videos. They've been extremely helpful to me. I have been reading tons on the HD forum and I now have all my equipment, I've completed my vinegar/water run and my sacrifical run. I'm a rum guy, so I plan to focus on just rum. I landed on Buccaneer Bob's recipe because it was the most natural rum recipe on the tried and true board. Today is day 4, which means last night I pitched the sugar. Funny thing is that I just watched your video the night before I pitched the sugar, and due to my inexperience, I didn't realize why you made a syrup. I think I do now. LOL. When you add granules or powder to a wash, if you're not super slow and careful, you get that elementary school science fair volcano effect. I'm assuming making the sugar into a syrup reduces or eliminates that. Anyway, thanks for the videos. It's cool watching your Buccaneer Bob's journey while I attempt it myself. Also one of the reasons I chose this recipe. Cheers man! I really appreciate your work!

[@rickschneider9019]

Looks great. A suggestion for your fridge you can reverse polarity on compressor to make it a hot box and control it.

[@StillIt]

Nice man. I didn't know kyou could do that! I have a heater inside the feidge. The stc1000 on top decides wether to turn on the fridge or heater based on the temp at the probe.

[@sgrasmick82]

Bigger batches (45 gallons in a 55 gallon container) make their own heat, open ferment in a 70 ish degree room with a cheese cloth cover to keep bugs out. Pitch premier cuvée at 90-110 degrees and come back in 5-7 days. I did this 5 gallon thing for a few years PITA! then became friends with a distiller and his own line of rum, learned a lot and learned I was wasting a lot of time with 5 gallon buckets. Goes along with the idea that a 5 gallon salt water tank is hard to keep fish alive, upgrade to a 60-70 plus gallon aquarium and it grows its own stable eco system

[@reesewawarosky1058]

I myself have never used any orange juice or lemon juice in a wash. I may have to try it one day. Good information.

[@StillIt]

Cheers mate. Here its just being used to alter PH.

[@kenstar2141]

@@StillIt use the citric juice to get a better PH level in the mid 5

[@joshdewees6390]

I love that you're doing buccaneer bob's recipe its a personal favorite and I add more molasses than you did but that's a personal preference! I have a recommendation, Irish Poitin since its the god father of Irish whiskey.

[@StillIt]

Hows it Josh. Yeah, it looks good to me so far. Looks like I overestimated the fermentability of the molasses. So I may add another KG of sugar.

[@joshdewees6390]

Its tricky and even more tricky is every brand of molasses is just a little different in fermentability. Raw sugar was a good choice though, brown sugar depending on the additives can add odd or even unique flavors that aren't always bad or repeatable. Personally I don't like white sugar in my worts, but that's a personal choice. Good luck on the new family and rum! I look forward to seeing more!

[@Vstrati]

I cant wait to see the outcome of this one. I've only ever done Pugi-rum and then made my own veriations based on that.

[@StillIt]

Yeah nice mate! I'm looking forward to finding out how it is too, and drinking it of Course haha.

[@chuckdontknowdoya6100]

Their getting ready to harvest sugar cane around here going to give this one a try brother thanks for your help.

[@ironthistle2024]

could u use wash from lager beer instead as a dunder replacement on a first try?

[@racerothery2716]

I was taught that you don’t add the backset or “ DUNDER” until after the primary fermentation of the new wash is a day out from complete so as not to allow it much time to further infect and not right away in the pot where it can be cooked out and lose some flavor . Idk good shit tho brotha

[@logical_volcel]

i spilt mollasses in the boot of my car once, bought a 20L tub from the rum factory and it tipped over on the way home, is still in the carpet to this day

[@Ultrasuede1]

Ferment that bad boy hot mate! If your using bread yeast, I've had it up to 40 dungarees without stalling. The more heat, the more off flavours and a better rum

[@rickwoud4319]

you've been watching uncle bumblefuhk's canacistany vidjeos, havent you? ;D

[@AmaterasuJunia]

The algorithm just sent me back in time and, Jesse? Don't ever shave.

[@fuoggy]

I’m starting this recipe on the weekend!

[@StillIt]

Yeeeeeessssss! Awesome man :)

[@Josh-jr1dd]

Im gonna try putting raisins and cloves in my wash when i pull my finger out this week

[@downwindsalmon]

Been binge watching ur videos today sorry.... a few terms I don't know.... dunder warts & eaters. Can u explain. Thanks

[@StillIt]

How's it mate, Dunder - The stuff that is left in the boiler after distilling rum. It can be "infected" and fermented with microbes. Wort - what you are left with after mashing grains before fermenting . . . Not sure about eaters?

[@downwindsalmon]

@@StillIt sorry esters... stupid audio correct. It's in one of the comments

[@dfriendly1966]

I have an idea: Set the container/s of molasses in a warm water bath(hot water from the faucet) for 15 minutes to soften the molasses. What do you think?

[@grantgeorge6121]

Good day...thank so much for your videos, really wonderful...what is the danda?

[@StillIt]

Cheers, Dunder (depending on who you are talking to). Is either the stillage taken out of the boiler after the last run. Or it is the stillage (plus other things sometimes) that has been left to wild ferment with wild bacteria / yeast / fungi

[@Lixmathing]

if you cut your lemons the other direction they are easier to get the juice out

[@johnheath86]

Hey bro, where did you source your molasses from? I live in Blenheim so should be able to source from the same place as you. Cheers

[@thebeaglebeat3615]

store.nzfarmsource.co.nz/catalog/fil-blackstrap-molasses-5kg/213292

[@thebeaglebeat3615]

www.hbmalt.co.nz/index.php?route=product/product&product_id=889

[@katecoombes1000]

Another fantastic video Jessie. Rum is my favourite but I can’t do it in a T500 as it’s gotta be hotter and need a controller to set the temp higher. So it’s a white neutral spirit with some essence and using a TPW.

[@ozzybargainhunter2245]

Hey Jesse, what is the thing you strapped to the drum with the temp display... Is that an external thermometer?

[@StillIt]

Yup, a thermocouple. Its attached to the STC-1000 so I can set it at a temp I want and it will either turn on the fridge or a heater.

[@jasonburke4724]

G'day from Australia mate. Loving your videos. I do homebrew beer at home. Looking at doing spritis. I've actually never been a big spirit drinking until recently. Any suggestions on some good entry level whiskeys to try to learn more about flavors. Also a good website for build designs from start to finish. I'll be doing a keg boiler. Cheers.

[@StillIt]

Honestly mate builds are tricky as it's hard to find two stills that are exactly the same. Check out nzhomedistiller and homedistiller forums and /r/firewater. So whisky is your thing? Well in terms of what you are used to a"scotch" will be easiest. Basicly a beer without hops. Can go with golden promise or something like that + some peated malt (if you like peat). Just be aware that scotch is pretty harsh untill you age it a good while. Mine is now 9 months and just starting to turn. Bourbon is smoother faster (I think). But then you will need to deal with corn!

[@jasonburke4724]

Cheers mate, yeah mostly interested in whisky, rums and gins. So what kind of still do you suggest? Am i right in thinking a pot for whiskey and rum and a reflux for gin? Are they easily changed over? Thanks again.

[@StillIt]

Yep thats exactly right. You can make something similar to my still that is kind of a hybrid. At least that way you can try both and see what you enjoy making. Google CCVM still :)

[@HerrStaale]

Can you use 15 L Malassis? On a 25 L can

[@KnutSandaker]

Great stuff as usual! Just a thought; would it benefit the fermentation to boil the molasses with some acid to convert the sucrose in it, just like with plain white sugar?

[@michaelwheatley5127]

Good day I was wondering if you got an answer regarding boiling the Molasses first. Im starting my gen 1 BB Rum this weekend

[@KnutSandaker]

@@michaelwheatley5127 Hi, no I havnt got an answer, but I wonder if the refining process was boiling the h*ll out of it anyway (?)

[@the_whiskeyshaman]

Now I want some rum.

[@StillIt]

Yeah I know right!

[@inglishill4028]

It will be interesting to see how the lower temps work, traditionally rums are fermented at higher temps (like the temp of the tropics where it is made) in order to stress the yeast a little so it kicks out some funk.

[@StillIt]

Good point. I may kick it up a little at the end. Although its already gone through the lag period, so I guess most ester production is dialed in now.

[@MrMick1982]

What do people use if they don’t have the dunder or old birdwatchers wash?

[@StillIt]

Just run a batch without, next time around you have the backset/dunder. It improves over a few generations anyway 😀

[@thedanielm]

Nice choice on yeast. why wouldn't you ferment at higher temperature (vs refrigerated)? this would be more typical of a rum. Bring out the esters!

[@StillIt]

Yeah I probably will for the next few. I kinda wanted to do this one Fairly plain. First to act as a nursery for the yeast. Second to get a base line.......third🤔 honestly kinda forgot to go higher hahaha

[@michaleulrichjr283]

How much rum did you get from this?

[@roversolomont]

Angel yeast has some variety...which type used?

[@DancingDansHomebrew]

Hi Jessie, I looked at following the brew and joining you in brewing but have no dunder or anything close. Maybe next time. I have however brewed an excellent applepie moonshine though. My brother used a banana wash for his rum which tastes great

[@StillIt]

Gotta start somewhere with it mate. Just do one without, then use the backseat from that for the next. keep on keeping on my man! Glad the applepie turned out awesome!

[@sansin7948]

U hi by

[@sansin7948]

Nipj By

[@pieterfouche1617]

Why did you not put the molasses into the pot with everything else to get it dissolved easier? Keep up the good work!

[@StillIt]

Yeah the though crossed my mind! It made sense to me. But the of recipe does it that way, as I was not too sure if boiling would alter the molasses somehow I did it this way.

[@AngryParrotDistillery]

… or stick it under your arm for 10 minutes while you are abusing yourself out in your shed on your OTHER live feed, … that should get it toastie-pie warm. lol

[@StillIt]

Shhhhhhhhh not many around here would appreciate that live stream 😂😂

[@danhughes7676]

Hey jesse, ever thought using about a paint mixer on a drill?

[@StillIt]

Yeah, but I want a stainless one. They tend to be rather expensive around here. Have had my eye out for a while.

[@chuckdontknowdoya6100]

Drill your airlock hole in the center of your lid then you can run the shaft of your mixer though the hole attach it to the drill lock the lid down and you can mix at high speeds with no mess.

[@gregmonk9037]

Sit the molasses tub in warm water, get it moving :)

[@nasty.nick.p]

You can also use a 60watt light bulb in the fridge as a heat source

[@StillIt]

That would be he smart option 😉🥃

[@crossbowsniper]

Feckin A!!! My man, that's some good Shit!!! making some for Christmas after giving this recipe a try! Keep it up.

[@StillIt]

Yeah dude, I'm sipping on some of the pineapple infusion version right now. I have a bottle put away for Xmas! The other two infusions are better actually haha.

[@peterhermansson5109]

Btw, Thank’s alot for your kick ass videos! 🤠👍

[@StillIt]

My pleasure my man :)

[@chancekiki8488]

Did the molasses have a preservative

[@Woodartdentist]

What should be the gravity of must at the beginning of fermentation ?

[@brentb9823]

Another awesome video. Have you ever made Pusser’s Rum? Or have a recipe for this?

[@StillIt]

Nope this is the first rum I have mate. I did have a look at it when we were talking about what recipe to go with though.

[@Richdudevids]

ok stop the mule,,must have missed a show the box at the end you put your wash in it, how does that work,,did you make it, hey the rum looks fun, cant wait for more

[@Vstrati]

Hi Richard, not sure if he ever did a show about it, but i think it's just a beer fridge with a temperature controller (maybe an STC-1000 or something). Pretty common with beer guys, not as much with home distillers. Basically it just turns on or off your heating or cooling device according to the temp that you have it set to. Pretty cool and cheap to make

[@Richdudevids]

hey thanks good info

[@StillIt]

Looks like you already have the answer 😉. Vincenzo is onto it. A fridge with a heater in it driven by a stc1000.

[@nasty.nick.p]

You can also use a 60 watt bulb as a heat source connected to an STC-1000

[@pieterfouche1617]

nicholas power dude! The yeast needs to sleep as well!

[@xflyyer61]

hey I am wanting to try this but I don't have dunder or anything like you used. Can I just skip that step?

[@StillIt]

Yeah can skip it for sure. Save the backset from that run to make some dunder.

[@xflyyer61]

@@StillIt one more question. For the yeast trub i should be able to use the trub from my whiskey the first time right?

[@chuckdontknowdoya6100]

Both the same mate

[@nellynelson965]

Ive just started my 1st ever Bourbon wash, and literally had the doorbell go and 15L of molasses has turned up which is great and all, but I cant get the bastard Bourbon to a low enough temp so the rum is going to have to wait till after the summer at this rate. Been stuck in isolation for 3 bloody weeks so cant even go out and get some ice. Going to be gutted if I have to chuck the wash

[@jacoenslin9403]

Dont you kill the yeast if you boil it

[@nateashe3140]

Haha! Did you finally take the spoon out?

[@StillIt]

Haha, yeah I got it out in the end 😉

[@mikesmicroshop4385]

Just an FYI, but you should be using unsulphured Blackstrap Molasses!! As Sulfur is going to give off tastes no matter what you are making it is best to not add extra by using sulphured Molasses.

[@StillIt]

Yup this stuff is :)

[@robertvillis5411]

Could somebody please help me, when doing a spirit run with 40% ABV going into kettle, when finished do you throw what's left, or put into all feints collection ??????

[@robbiejamesevans3809]

I like the new look on you I was like who the fuck is that when I first watched your older videos. The beard suits you

[@CookwithNate]

Where I'm from, home distillation is illegal. I just wanted to know if rum can be consumed without distillation. You know like a wine?

[@Morgan-cv8bf]

that would taste unimaginably bad, either distil discreetly and buy online or have a shot at brewing, you can make some great wines and beers at home :)

[@sgtshultz13]

Would regular molasses be better than black strap? Black strap is only 45% sugar vs 70% of baking molasses. It is not as sweet and can be bitter.

[@sgtshultz13]

Went with the Black strap. More residual flavor.

[@peterhermansson5109]

What does it smell when you destill it? I tried both feed and food grade melass and it smells like horseshit during distillation.

[@StillIt]

Can't say it smelt like that. Def a touch farm yard for the second half though.

[@StillIt]

Hmmm it certainly didnt smell like shit. It did give off a fair bit of barnyard/horse blanket near the end of the run though.

[@chuckdontknowdoya6100]

Your molasses might have had sulfur in it makes sure that you use unsulfured molasses.

[@roversolomont]

Starting gravity?

[@sgrasmick82]

Boiling the yeast????? Doesn’t that kill it

[@chuckdontknowdoya6100]

Blackstrap is full of unfermentables why not use first run light golden which has more sugars and less crap.

[@jimdawn6]

what was the ph on that?

[@StillIt]

Didn't even check haha! Slack as I know. I need to get some strips, or calibration fluid for my meter!

[@gloriayoung392]

Can you use A Crock pot????🙏✌️

[@StillIt]

For which part mate?

[@nonyabusiness9747]

Is buckerneer bobs rum anything like captian Morgan-and or Don q crystal?

[@nonyabusiness9747]

I think you lost me at malasis

[@tjans1979]

Stuff you find that the backset in this smelled like soy sauce?

[@Donald-fg2ew]

Wow Jesse looks so much different without a man's beard

[@beautyfox6683]

Are u stirring with tongs? You are very strange, awsome mate I'm not the only one who does shit like that. 😉

[@soupcan203]

Pro tip . Long wooden spoon and a cordless drill.

[@shaknit]

Anyone know how I can set up to get an email when someone replies to one of my comments. thanks

[@StillIt]

Yeah it sux huh!

[@dylanwoods6643]

Hi guys im a total noob to distilling (im building my first still as we speak) rum is my preferred drop of choice and i want to give this recipe a go pretty much straight up after a couple experimental sugar wash runs, my question is will this work without the dunda?

[@mikethompson7436]

I'm not sure if these are how to videos or how not to

[@StillIt]

What changes would you suggest Mike?

[@SamwiseOutdoors]

It's so weird seeing Jesse with minimal face fuzz.

[@MichasRichter]

Heheh, one comment and tip: Blow-off tube!

[@StillIt]

haha yeah man. This was . . . . . lively

[@deppedyDogg]

Speaking as the American I am, WTF is a dunder?

[@JohnnyBGood-bl9tx]

Do you have, like, a job?

[@StillIt]

Full time job, KZbin channel and 3 kids 🤪

[@mubeenamjad3619]

Looks tasty mash...just an update from my rum. The end product through pot still was really not tasty at all. I almost puked

[@StillIt]

Wow.... Really?! What was so bad about it??

[@mubeenamjad3619]

Taste was really off. I will try to re distill it twice to get the shake it off. Waiting to see you distill and review it

[@mubeenamjad3619]

For record i did 3kg molases and 5kg sugar mash.

[@StillIt]

Hmmm interesting. What did the off flavour taste like>?

[@mubeenamjad3619]

Mm i am on work now..will go home and let you know after tasting it again 😉

[@MrButterpantz]

White balance is off bro...

[@StillIt]

Way freaking off.

[@StillIt]

Call me lazy! Haha. I have super yellow tungstans all through the shed. And the video lights are a weird cool-magenta. I gave up. Need to switch out he she'd lights and get some gells.

[@MrButterpantz]

Mixed lighting temps sucks!

[@StillIt]

Yeah dude haha. Im kinda disappointed in the color temp of the lumcubes. They are kinda weird! Just cool is ok.

[@matthewmcsorley9789]

17 people do not understand metric