Making Rum
Posted: Sat May 19, 2007 6:19 pm
For quite a while I have made beer, plenty of wine (no kits) and lots of
vodka. For my drinking, I either have vodka and water or I buy whisky
essence (Top Shelf) and flavor it that way with pepsi.
I always wanted to make rum but never had the time or knowledge.
So now I have plenty of time and made my first rum mash thanks to
this forum.
I made my first mash with this recipe....
5 kg Crosby's Fancy Molassas
3 kg Lantic Brilliant Yellow Sugar
2 Sliced Oranges
2 tsp yeast nutrient
22 liters water
15 gm EC1118 yeast
It took 2 weeks to drop from SG=1.110 to 1.000
Then I let it sit for 1 week to clear, racked the liquid off and distilled.
These are the results of the distill process with 1125 watts of heat.....
0 min..........first drips.....................54.0 C
10 min........dribble.........................85.0 C
15 min........200 ml foreshots done...87.1 C
25 min........collected 400 ml heads..87.6 C....70%
50 min........collected 750 ml heart...88.7 C....68%
1.5 hr.........collected 750 ml heart...89.8 C....65%
2 hr............collected 750 ml heart...90.9 C....61%
2.5 hr.........collected 700 ml heart...92.3 C....56%
3 hr............collected 750 ml heart...94.0 C....49%
3.5 hr.........collected 1000 ml tails...96.0 C....38%
(last bottle was cloudy)
I will put the heads and tails in my next distill.
With these cuts the results were excellent in my opinion. I was very satisfied with it.
When the hearts are mixed together and cut to 40% it is a very smooth
rum with a definite molassas taste and smell.
A much better drink than the Top Shelf / Vodka mix.
Several people have agreed.
I took a branch of apple from a tree that blew down.....
and I sawed it up on a table saw to small blocks about 3/8" x 1" x 2".
I toasted some of these in the oven at 200 C for 2 hrs (ones on the right).
I soaked half my rum (at about 65%) on 6 of these toasted apple blocks.
After 1 day the rum was amber color, after 2 days I removed the apple and finished the rum.
Next time I will leave it longer but I just wanted to slowly see what happens.
This is the 40% rum, with and without 2 day toasted apple.
I did not save the dunder or keep any backset. May do this later when I am more committed.
Now I put on two more identical batches. On one mash I pitched 6 tsp of
fermipan bakers yeast and the other with the same 15 gm of EC-1118.
I want to see the difference.
After about 6 hr, both batches are working quite vigorously.
I will keep you posted.
ps: I have seen several recipies and procedures on various "panty removers" or liqueurs.
I also make these, this is my Triple Sec on the go.
It's just my opinion, but I find the vodka gets all the flavor
it needs after macerating for only 2-3 weeks.
Then add the sugar syrup and let settle for 2-3 weeks.
It seems to me that 6 months is more than needed.
vodka. For my drinking, I either have vodka and water or I buy whisky
essence (Top Shelf) and flavor it that way with pepsi.
I always wanted to make rum but never had the time or knowledge.
So now I have plenty of time and made my first rum mash thanks to
this forum.
I made my first mash with this recipe....
5 kg Crosby's Fancy Molassas
3 kg Lantic Brilliant Yellow Sugar
2 Sliced Oranges
2 tsp yeast nutrient
22 liters water
15 gm EC1118 yeast
It took 2 weeks to drop from SG=1.110 to 1.000
Then I let it sit for 1 week to clear, racked the liquid off and distilled.
These are the results of the distill process with 1125 watts of heat.....
0 min..........first drips.....................54.0 C
10 min........dribble.........................85.0 C
15 min........200 ml foreshots done...87.1 C
25 min........collected 400 ml heads..87.6 C....70%
50 min........collected 750 ml heart...88.7 C....68%
1.5 hr.........collected 750 ml heart...89.8 C....65%
2 hr............collected 750 ml heart...90.9 C....61%
2.5 hr.........collected 700 ml heart...92.3 C....56%
3 hr............collected 750 ml heart...94.0 C....49%
3.5 hr.........collected 1000 ml tails...96.0 C....38%
(last bottle was cloudy)
I will put the heads and tails in my next distill.
With these cuts the results were excellent in my opinion. I was very satisfied with it.
When the hearts are mixed together and cut to 40% it is a very smooth
rum with a definite molassas taste and smell.
A much better drink than the Top Shelf / Vodka mix.
Several people have agreed.
I took a branch of apple from a tree that blew down.....
and I sawed it up on a table saw to small blocks about 3/8" x 1" x 2".
I toasted some of these in the oven at 200 C for 2 hrs (ones on the right).
I soaked half my rum (at about 65%) on 6 of these toasted apple blocks.
After 1 day the rum was amber color, after 2 days I removed the apple and finished the rum.
Next time I will leave it longer but I just wanted to slowly see what happens.
This is the 40% rum, with and without 2 day toasted apple.
I did not save the dunder or keep any backset. May do this later when I am more committed.
Now I put on two more identical batches. On one mash I pitched 6 tsp of
fermipan bakers yeast and the other with the same 15 gm of EC-1118.
I want to see the difference.
After about 6 hr, both batches are working quite vigorously.
I will keep you posted.
ps: I have seen several recipies and procedures on various "panty removers" or liqueurs.
I also make these, this is my Triple Sec on the go.
It's just my opinion, but I find the vodka gets all the flavor
it needs after macerating for only 2-3 weeks.
Then add the sugar syrup and let settle for 2-3 weeks.
It seems to me that 6 months is more than needed.