Small Scale Production of Rum 2: Distillation

2021-04-12

Small Scale Production of Rum 2: Distillation

Alcoholic beverages are created by fermenting glucose into ethanol using yeast. They fall into two categories: distilled and undistilled. Wine, beer, and makgeolli are examples of undistilled beverages, while soju, vodka, and rum are distilled.

Fermentation is the initial process where yeast converts sugars into alcohol. 

Distillation follows, concentrating the alcohol by separating it from water and other components.

The liquid from the fermentor was transferred to a cylinder and the Specific Gravity was measured with a hydrometer. The fermented molasses was added to a round bottom flask, which was then placed on a Bunsen burner with a boiling stone. The distilling glassware was connected with a condenser and thermometer. A flask was placed under the condenser’s output to collect the distillate.

Spirit between 70°C and 82°C: head

Spirit between 82°C and 95°C: heart

Spirit between 95°C and 100°C: tail

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