Seasonal apple rum.

[yakattack]

For those of you who follow, I've processed a good deal of apples this year. Instead of doing a traditional sugar piggy back on the pulp, I decided to approach this as a rum.

Process as follows.

Take 10 gallons of single pressed apple pulp, rehydrate and allow to settle for one week sealed up in a cool environment. Natural yeast to convert the remaining potential 3 -4 percent alcohol.

After the week, press apple pulp and recover remaining juice.

Allow 2 days for any final conversion. This allows for 2 10 gallon batches. To each ten gallon batch I added 32 oz of blackstrap and 32 ounces of fancy and 4 lbs (ish) of dark brown sugar.

This brought the starting gravity (of added sugars) to 4 %potential alcohol. Allowing for a percent or two of play due to the mollases.

One ferment is going to be completed with the wild yeast from the apples. The other is being fermented with traditional bakers yeast.

A second edition of brown sugar and molasses to be added as sg drops to up total potential alcohol to around 10 percent.

Thinking of doing 3 single runs. 6 gallons of the bakers run on its own. 6 gallons of the wild, and the remaining wash combined for a blended run. Yeast sample of the wild will be saved in case I really like it.

It's been fermenting all day. My basement smells amazing, I think I will have to have a rum going all the time.

I think I may be using Buckner bobs blending protical, or at least my own version of it.

Thoughts, suggestions, criticism?

Yak

[Bushman]

Rehydrating, Fermenting and then repressing is surely a different method. Will be really interested in your results.

[cranky]

Makes me wish I had a bigger fermenter or more fermenters, and bigger equipment so I could try this, right now my composter is completely full and I have quite a few more buckets full of spent pulp that are destined to be spread over my garden in a fer more months.

[yakattack]

Rehydrating, Fermenting and then repressing is surely a different method. Will be really interested in your results.

The first pressing wasn't as complete as it should have been.. So rehydrated with hot water, and allowed to ferment dirty. Then pressed again.

I'm really hoping this turns out well. The cider was good already, and the additional mollases and sugar, some may get drunk as a dark cider.

Yak

[bitter]

darn thats sounds yummy might have to goto the apple orchard and get some apples!

B

[wtfdskin]

Subscribed. I love rum and I have apples to press.

[yakattack]

The Barrel that used the natural yeast is already done. I cant believe how incediably fast this yeast chewed through the available sugar. I am tempted to run this tonight instead of upping the sugar content again. Ill be going to family dinner <thanksgiving here in canada> so if i do get to it will be later tonight.

Any advice or thoughts.

I didnt check the sg of the other barrel as it still has a very active fermentation at this moment.

This will be a single run through my potstill.


yak

[yakattack]

First run done.

This is interesting. It's still to early to call it anything really. The run was hard to judge based on my normal running procedures.

7 ish gallons of low wines.

Wild yeast ferment. Racked what should have been a cleared wash only to find out it caught a lacto infection.
Cuts are going to be tricky as this was completely different then any other alcohol that I've run.

Smaller yield than I expected, but may be due to a jar running over and draining into my slop bin. Drains into feints jug.

My bakers yeast wash doesn't have an infection so its going to be really different. I'll be adding more dark brown sugar to it tho to bring up the potential to around 9%.aybe a bit higher. I may add some of the fresh dunder (500ml) to the mash to change it a bit, or maybe not. Not sure. Airing out of tonight. Blend tomorrow.


Thoughts. Advice?

[cranky]

Interesting, I just filled up my 12 gallon fermenter with plum wine must now I kind of wish I had started an apple rum wash instead.

[wtfdskin]

Its on my to do list. As soon as I get done pressing. Thinking of substituting the water in my rum recipe with the pressed cider. Shouldn't need a drop of sugar then.

[yakattack]

I used second pressing juice (rehydrate first, allow to ferment dirty and press again. Then add mollases and brown sugar too.

[shadylane]

I have the theory, never throw away the remains of a fruit ferment.
Add sugar and ferment it again. It's not true brandy, but it's good for blending.