Making Rum, Brazilian Style
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Uploader Comments (staticproductions)
All Comments (13)
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@joofire88 With the urge to get drunk :-)
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@staticproductions lol...
i must admiss it... it's truly kinda difficult to learn, but after learning it goeas pretty fine...
lol
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how did them mexicans get that nice of a still.
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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.
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its all the same process, I think the longer you let it sit, the stronger it gets
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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
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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!
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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
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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
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