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+1 to SBB on removing flavor. That said, it won't remove all the flavor and if you want a white rum, you probably have to filter it. Not sure how else you'd remove any of the harsh flavors. If you're after the dark rum, filtering it is just removing some of the awesomeness you've created during all ...

I have a 1 Liter barrel I got as a gift and in 73 days I lost 330 ML. Way too much. If getting a 20L barrel isn't an option for ya, I would consider breaking down that barrel, storing your spirit in a glass jar and add the staves to age your product. If the outside of the barrel was varnished, you'd...

Just tried this on my first ever attempt at blending. I would just like you say that you guys are awesome. I tried a middle jar, sure to be hearts, and no burn. Worked my way towards the heads and holy moly! It was night and day. Very helpful for someone who hasn't tasted the difference before. Than...

Was it supposed to be 0.7g/l? I used their recommended 0.5g/l. It was a slow starter in the bub ferment but I ignored that warning and went ahead and pitched it anyway. *** does face palm *** I've spirit run it and put it on oak. Hopefully, the esters that give it it's bouquet of human excrement wi...

Was it supposed to be 0.7g/l? I used their recommended 0.5g/l. It was a slow starter in the bub ferment but I ignored that warning and went ahead and pitched it anyway. *** does face palm *** I've spirit run it and put it on oak. Hopefully, the esters that give it it's bouquet of human excrement wi...

Thanks Chris! I'm gonna dump the trub and dunder. Interesting comment about the yeast. I may try the cheap stuff first then. That way I'm only changing one variable at a time.

Hi Rum Runners! I did a batch of Buccaneer Bob's this summer and it didn't turn out quite the way I had hoped. That was all on me. It had this after taste that was off. I think that may have been due to using low qual molasses (deer feed grade from Tractor Supply) and cheap Fleischman's baker's yeas...

I made Buccaneer Bob's silver rum. I made some rookie mistakes, so I need to give it another go. Plus, now I have dunder. Thanks for the insights guys!

Thank you guys! My rum is smelling much better after four days. I'm gonna give it a month. We'll see! Either way I get to drink some rum. Thanks again!

What do y'all make of this? I have been purchasing this "Rum" for years and infusing it with my own blend of spices. My goal is to be able distill my own rum and infuse it with my spices. I just did my first rum and it smelled nothing like this. I know there's a ton of possible differences...

Totally. I'm going to make a syrup next time. I'm still laughing at myself for that one. Thanks again!

Mars, Thank you so much. That is very helpful. You're totally right about the wash size. I thought it was 20 liters. I added way too much water. I was going to try a different recipe next time like pergi's. Now I think I should try this again the right way. Either way, your last response was helpful...

Mars, I'm not sure what exactly I didn't do according to the directions. Here's what is says in the PDF: Stage 5: Spirit Run (6-8 hours mixed work and waiting) Step 1) Charge still with low wines and any tails left over from the previous spirit run. Step 2) Add 5 liters of water to the still to dilu...

Hi All, Well, the rum is now aging in glass. I hope aging it does wonders because it doesn't smell like rum. Of course, I've never smelled rum directly from the still, so maybe it does. My yield from a 20 liter wash (which is what Buccaneer Bob's recipe is set at) was 2,750 ml at 39% ABV. According ...

I’ve always made a high gravity syrup with the sugar before adding back to the ferment as a “step feed”. It won’t kick up the dissolved CO2 this way. The dry (crystalline) sugar granules are nucleation points for the CO2 molecules to form a bubble, which then collects with other bubbles to build th...

verything was going great. My molasses was fermenting for about 3 days and it came time to add the sugar on day 3 (just now). I just started to pour the sugar in after stirring a little to knock loose any suspended CO2 and the first cup of sugar sent this wash into volcano mode. Failure to understa...

Thanks again guys. I'll report back on my sugar shock post when it's all said and done.

Gotcha. Thanks Mars. I was pretty sure it wasn't done because it dropped, but what I really wanted to know is if I could figure out potential ABV. Now I know I can't. Thanks to everyone again. I really appreciate the help!

Sorry for the confusion. I only used the sugar suggested in the recipe. I didn't add any above and beyond that. The sugar isn't added to the wash right away. The molasses ferments for a few days, then you add the sugar. I'm trying to figure out if you add the potential ABV calc before the sugar to t...

Hi all. I'm trying this recipe for the first time and it's also my first attempt at anything after my sacrificial run of course. I can't go by taste yet because I have no frame of reference. I've been taking SG and I've come up with a question for which I cannot seem to find a previously posted topi...

Hi guys. Here's an update: PH is at 4.54. SG is at 1.058. This wash is supposed to come out at 14% ABV per Buccaneer Bob. The directions say to ferment out the molasses for three days and then add the sugar. So here's my next question: Molasses OG was 1.105 SG right before adding sugar was 1.060. Af...

You guys rock! I tasted it, it was sweet. I plan to taste it again tomorrow (Saturday) based on what Bill suggested. I appreciate the help everyone. I will report back on how it went.

NZChris and Saltbush Bill, I was freaking out last night when this happened. You guys helped me so much! I cannot thank you enough. I will absolutely pay this forward. Hopefully someday I know enough to be able to help people like you guys helped me. Thank you!

Saltbush Bill wrote: ↑Mon Jul 18, 2022 7:40 pm Personally I couldn't care less about gravity readings......whats does it look like ....is it fermenting again.....is it fizzing on the surface.

Hey Bill, yes, It is fizzing on the surface again.

Thanks guys. I really appreciate the advice. So, for now, no need to add more yeast as long as the SG keeps dropping? Again, thank you!

Just now it was 1.108 (corrected). It was 1.106 at 80 degrees and my hydrometer is calibrated at 60 degrees. This morning it was 1.061 (corrected). The OG Friday night was 1.105 (corrected). Like I said, I just dumped 5.5 lbs of sugar into it, so I expected it to go back up. I do see some fizzing ag...

Hi All, I am sorry if this topic/answer is out there somewhere. I've been looking for about an hour now, and I can't find an answer and I desperately need some quick help. I had a 5 gallon (20 Liter) batch of Buccaneer Bob's wash going. I followed the recipe and instructions exactly. Everything was ...

I completed the sacrificial run on my still last night. Overall, it went very well. I get why it's called a sacrificial run, but it could also be called an educational run. I have been reading and reading and reading some more and I appreciate all I've learned from the great folks on this site. Just...

Thanks for the advice everyone. I was about to go even smaller than 5 gallons because this is something i want to do more than a couple times a year. Based on what you're all saying, it sounds like I'm overestimating the yield from the wash. I'm off to do some more reading and learning. Thanks again!

Hey there everyone. I'm from Wisconsin and I'm interested in learning to distill my own rum. I've been purchasing a cheap rum and infusing it with my own blend of spices for well over a decade now, and everyone who tries it loves it. My hope is to be able to make a rum from scratch that has the same...