cuban rum

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dukethebeagle120
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cuban rum

Post by dukethebeagle120 »

hey all.i just returned from holguin cuba from a vacation at the beach.
while we were at the resort there was a bartender there and everytime he was working the
were six bottles out on the bar.
one day i asked him about them
guess what,yup he is a shiner
his bottles were home brew rum.the clear one was a sugar shine
that was the first.the last was an all molasses with a dunder mix like buc bobs.
the last one was also very smooth and had a nice sweetness.it was quite dark almost black
he told me his apprx mixing ratio of molasses to water etc.
well when i got home i gave her a try.
i just used feed grade molasses to keep the recipe cheap seeing i never tryed this one before
anyhow the bubbling has stopped but its still at 1.030.is poor grade molsses going to to ferment all the way
or is there residuals that will keep it from going down to 1.000
Last edited by dukethebeagle120 on Mon Sep 12, 2016 3:57 pm, edited 1 time in total.
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
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nerdybrewer
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Re: cuban rum

Post by nerdybrewer »

Mine never has gone down to much less than 1.030.
I make my wash pretty heavy though and always get out the right amount of rum so you're right on about the unfermentables IMHO.
Good luck and keep us posted about your progress!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975

Time and Oak will sort it out.
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rgreen2002
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Re: cuban rum

Post by rgreen2002 »

Feed grade molly also has unfermentable sugars in it that will throw off the gravity too. Can't hurt to leave it a little while longer to be sure you're yeast are done but historically molasses finishes fast!

I have really loved the cuban rums...HAvana club 7 year is fine and the 12 year is better but I really love sipping the Santiago de Cuba....12 year minimum!! I really hope we hurry up and get this damn USA/Cuba thing done so I can buy some here!!! I don't see me going back any time soon!
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dukethebeagle120
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Re: cuban rum

Post by dukethebeagle120 »

rgreen im with you.santiago de cuba rum is top notch.the locals there say santiago is the
choice of the people.a friend went to santiago de cuba and the locals had a bottle of matusalem rum
how they got it who knows but they say matusalem is the best even though it is no longer made in cuba
though the original recipe and brewer are cubans who fled during the 50s
for me havana club is to commercial.and it lacks that little sweetness.
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Re: cuban rum

Post by Yummyrum »

dukethebeagle120 wrote: i just used feed grade molasses to keep the recipe cheap seeing i never tryed this one before
anyhow the bubbling has stopped but its still at 1.030.is poor grade molsses going to to ferment all the way
or is there residuals that will keep it from going down to 1.000
Yup thats pretty normal . If you add Dunder to your next run , you will probably find its finishing around 1.050 -1.060 .....that's Rum :thumbup:

Trick is to taste the wash . If its bitter , its done . If its still got a background sweetness then something failed .....or its not done .
Trick with All Molasses washes is run them hot like around 35-38 DegC ....just like it it in Areas that make Rum ...like Aussie or Cuba
They will happen fast and furious for about 36-48 hours then finish
dukethebeagle120
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Re: cuban rum

Post by dukethebeagle120 »

well.i am running my wash right now.on 9 gallons i have collected one gallon so far at 120 proof.
i run a thumper on my strip runs.
now its coming at 100 proof.
not bad i think.stripping is going well.
gonna take it down to 40 proof and cut her off.
tasted at 120 proof and 100 proof and had the mild sweet taste and molasses taste i like.
cant wait to oak this and give it a try.
been distilling for 1 year and it is alot of fun
thnx all
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Re: cuban rum

Post by nerdybrewer »

dukethebeagle120 wrote:well.i am running my wash right now.on 9 gallons i have collected one gallon so far at 120 proof.
i run a thumper on my strip runs.
now its coming at 100 proof.
not bad i think.stripping is going well.
gonna take it down to 40 proof and cut her off.
tasted at 120 proof and 100 proof and had the mild sweet taste and molasses taste i like.
cant wait to oak this and give it a try.
been distilling for 1 year and it is alot of fun
thnx all
Don't quit too soon, there are flavors that come over during tails that really make a rum mor complex and tasty. I always go down at leasts to 30% if not 20 - 25% keeping in separate containers of course.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975

Time and Oak will sort it out.
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Re: cuban rum

Post by dukethebeagle120 »

oh yeh.got all night.anyway it all goes in the same jug.
spirit run is next saturday
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Re: cuban rum

Post by aquavita »

Huge fan of the Havanna Club...

My go to is the 7 with a pref for older.

In-Laws live in France - one of the best and less expensive options in the south is Havanna Club.

Working the budget to get 100lbs from Sugar Daddy - should lay up nearly 5 gals in some nice Balcones Oak.
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Re: cuban rum

Post by Saltbush Bill »

nerdybrewer wrote: I always go down at leasts to 30% if not 20 - 25% keeping in separate containers of course.
If its a stripping run keep going till it gets cloudy looking, even better .
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Re: cuban rum

Post by dukethebeagle120 »

well fellers,done my cuban style rum.at least the way the cuban guy told me.
turned out not to bad.double distilled.was gonna carbon filter it like bacardi but you
know i liked the taste so i dilluted it and bottled.gonna leave it a while and see how well
it smoothes out.i have learned one thing over my laste year of distilling.you can make a far smoother
drink at home then you can buy in the stores.must be tighter cuts.
i mixed this up at 80 proof and found it weak.
sure it will even out over time but at 130 proof it was still smoother then thwt cheap S£@T you buy at the store
put jack chips in a 1-3 gallon for some amber.
are jack chips to aggresive for rum.imput please
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nerdybrewer
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Re: cuban rum

Post by nerdybrewer »

That depends on how much of the chips per how much of the rum.
Aging on wood is better at 130 proof though, lower and you get tea.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975

Time and Oak will sort it out.
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Re: cuban rum

Post by dukethebeagle120 »

i got the rum aging on jack chips.added caramelized sugar the other night.
i like the taste but how long would you guys leave it on wood before pulling the chips.
i got a good amount of chips in there.
when should i dilute also.now or let age and dilute it at the end.
i was thinking of leaving it without the chip for a couple months.
then diluting and adding caramelized sugar again the get the flavor i want
hhmmmmmmmmm
input please
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Re: cuban rum

Post by nerdybrewer »

dukethebeagle120 wrote:i got the rum aging on jack chips.added caramelized sugar the other night.
i like the taste but how long would you guys leave it on wood before pulling the chips.
i got a good amount of chips in there.
when should i dilute also.now or let age and dilute it at the end.
i was thinking of leaving it without the chip for a couple months.
then diluting and adding caramelized sugar again the get the flavor i want
hhmmmmmmmmm
input please
While aging with wood I think it should be above 60%.
After removing wood you can keep aging without tempering, for myself I temper it with spring water when I'm ready to drink it.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975

Time and Oak will sort it out.
dukethebeagle120
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Re: cuban rum

Post by dukethebeagle120 »

just got back from holguin cuba.
i tried s?&t loads of rum.
of all the 7 year santiago de cuba is the best.
havana club maestro i tried and could taste heads in it
i tried upper end caney,santtero,havanna club,santiago,varadero
and by far the santiago is the best.
even the cubans say its the best.
damn its smooth.
i could be missing some but anyhow.
what a trip
the people are so nice
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JoeyZR1
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Re: cuban rum

Post by JoeyZR1 »

Go to masters of malt web site. You can purchase samples of rum.
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