Well, as for my experience, the more time you give to ferment, the more alcohol volume it is produced, if you leave it only 2-3 day you get a light spirit...that's how the puertorrican rum is fermented, for a good rum you should taste Bacardi or Bacardi 151, or Don Q, all puertorrican rums. Hope that I have enlightened you man!
In Puerto Rico, if you want a stronger taste rum you leave it to ferment for more time....5 to 8 days, if you want a lighter spirit you just need 3 days.
and the methanol -- ya it is toxic but it is taken out later once they ship the rum to the next stage. this is just a place where they make it, not refine it. idk
acctually to get rid of the methanol, its the first thing you take off of the spirit, basically the first stuff that comes off, becasue it has a lower boiling point than ethonol, and there are equations to figure out how much of the first part to take off, i just do 1 fl oz for every gallon of mash in the still to make sure im safe
It's "cachaça", not "cacaca"
o.O'
RomuloXK 1 year ago
@RomuloXK i didnt fee like writing it with all the accents. portuguese is so difficult to write x_X
staticproductions 1 year ago
@staticproductions lol...
i must admiss it... it's truly kinda difficult to learn, but after learning it goeas pretty fine...
lol
RomuloXK 1 year ago
how did them mexicans get that nice of a still.
joofire88 2 years ago
@joofire88 With the urge to get drunk :-)
calvinculpalt 10 months ago
I am puertorrican and here we make rum with mollasses and yeast...what is the difference between Puerto Rico and Brazil's rums? are they stronger?
viktorB52 3 years ago
caxaca is very strong. it is like about 50-70 % by volume by what i heard. maybe im wrong.
staticproductions 2 years ago
its all the same process, I think the longer you let it sit, the stronger it gets
PARRAVISION 2 years ago
Is your wash made from fermented sugarcane
and water with mollasses.How many days do
you ferment the wash?vallo3838
vallo3838 3 years ago
when i went there the owner said to ferment for about 2-4 days. i think thats wrong...im not sure. but im sure its over a day for that amount
staticproductions 3 years ago
Well, as for my experience, the more time you give to ferment, the more alcohol volume it is produced, if you leave it only 2-3 day you get a light spirit...that's how the puertorrican rum is fermented, for a good rum you should taste Bacardi or Bacardi 151, or Don Q, all puertorrican rums. Hope that I have enlightened you man!
viktorB52 2 years ago
In Puerto Rico, if you want a stronger taste rum you leave it to ferment for more time....5 to 8 days, if you want a lighter spirit you just need 3 days.
viktorB52 3 years ago
its with cornmeal and sugarcane juice
staticproductions 2 years ago
This video does not show anything that can
be harmful to the average person who does
not have knowledge of distilling alcohol.
Any alcoholic beverage cam be harmful.
Are you getting 190 percent on the finish.
Be careful with the methanol content of the
distilling process.
vallo3838 3 years ago
ah true. but you never know :|
staticproductions 3 years ago
and the methanol -- ya it is toxic but it is taken out later once they ship the rum to the next stage. this is just a place where they make it, not refine it. idk
staticproductions 2 years ago
acctually to get rid of the methanol, its the first thing you take off of the spirit, basically the first stuff that comes off, becasue it has a lower boiling point than ethonol, and there are equations to figure out how much of the first part to take off, i just do 1 fl oz for every gallon of mash in the still to make sure im safe
altoids18ROX 2 years ago
For a pot still 20ml per liter, and for a refractor 5ml per liter.
fact 2) there isnt enough methyls to kill you.
it hasnt happened since prohibition because back then people actually use to cut it higher with wood alcohols.
But remove it anyway. hangovers will be much less brutal.
samljer 2 years ago