How does this sound for easy rum?
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How does this sound for easy rum?
I have never seen a better fermenter thats for sure!
What do you think of this recipe? Looking for the best bang for the buck here, i.e. closest rum flavor w/o using all kinds of strange wacky ingredients.
Small trial run:
1 cup feed grade molasses
2 cups sugar
add to gallon jug, add about 3 quarts, or enough to bring SG to 1.09
i have a hybrid still, it does about 60-70% which is perfect i think for rum making no?
so what do you think of this recipe?
What do you think of this recipe? Looking for the best bang for the buck here, i.e. closest rum flavor w/o using all kinds of strange wacky ingredients.
Small trial run:
1 cup feed grade molasses
2 cups sugar
add to gallon jug, add about 3 quarts, or enough to bring SG to 1.09
i have a hybrid still, it does about 60-70% which is perfect i think for rum making no?
so what do you think of this recipe?
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- Trainee
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You would be better off to use brown sugar. Add a little lemon juice or some slices of lemon, this wakes the wash slightly acidic which keeps your yeasties happy. ....and make more than 1 gallon of wash, it's too hard to make proper cuts with such a small amount and besides that you'll only end up with a cup or 2 of drinkable spirit.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.
Sample run, and I've never had yeast more happy, I cant believe how fast they started or how vigorously it's going now. I've dont beer, wine, and in distilling, sugar washes and watermelon wine washes and this run is the most vigorous fermenter yet.
but yeah it's a sample run, i do them in 1 gallon sizes until i get a flavor that i want then i scale it up. since i dont do neutral spirits if i get a flavor that isnt quite optimal then it's not as big a deal.
but yeah it's a sample run, i do them in 1 gallon sizes until i get a flavor that i want then i scale it up. since i dont do neutral spirits if i get a flavor that isnt quite optimal then it's not as big a deal.
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- Master of Distillation
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Sounds similar to the one i've been doing that Possum posted..
Only difference really, besides the ratio, being that the sugar is inverted before the yeast is pitched.
I've been using raw sugar and the taste transfers well. Also using a Lavlin distillers yeast in all my brews called "Danstil 'C'". It's a specialty whiskey yeast, so not ideal for the rum washes, but still goes well.
Got three 500g sacks of it on run out for $15 a bag from a winery supplier, pretty good when i was paying $3 for a 5g package of Red Star Champagne Yeast before
Another thing that i've found makes a BIG difference in palatabilty in the end is spicing your rum while it's on oak blocks.
I put mine up in 1.5 litre lots, in 2litre bottles at 65% for a month or two with ...
40ml Sherry,
30ml Maple Syrup,
2 x Pinch of cloves,
Same of Cinnamon
8 drops vannilla essence
2 pepper corns.
Only difference really, besides the ratio, being that the sugar is inverted before the yeast is pitched.
I've been using raw sugar and the taste transfers well. Also using a Lavlin distillers yeast in all my brews called "Danstil 'C'". It's a specialty whiskey yeast, so not ideal for the rum washes, but still goes well.
Got three 500g sacks of it on run out for $15 a bag from a winery supplier, pretty good when i was paying $3 for a 5g package of Red Star Champagne Yeast before
Another thing that i've found makes a BIG difference in palatabilty in the end is spicing your rum while it's on oak blocks.
I put mine up in 1.5 litre lots, in 2litre bottles at 65% for a month or two with ...
40ml Sherry,
30ml Maple Syrup,
2 x Pinch of cloves,
Same of Cinnamon
8 drops vannilla essence
2 pepper corns.
2+ year old bulk bakers yeast that's been in the frig. I also have ec1118 however i am trying for frugal so wanted to see what it'd be like with the bulk yeast.Uncle Remus wrote:If your yeast is happy thats great. What kinda yeast did you use?
well, this was started last thursday, and by using the alcohol calculator on this site, the wash went from 1.09 to 1.03 already and is finally starting to slow down. I actually suspect the sg might be a little lower than 1.03, however due to the bubble action pushing the meter up. so anyway this puts it about 7-8% alcohol right now, I cant distil tomorrow, sometime tuesday will be good, and i estimate based on current action, the alcohol level to be around 10%.
punkin, no offense but the point of this is to make decent to good rum without adding all those strange ingrediants
just mollases and ferment (and sugar, cause my mollases is feed grade). My 1 concession if it comes out good, will be to bottle age the next batch with toasted oak flakes. but nothing fancy after that!!
i want pirate rum yarrrr.
Dan wrote:
punkin, no offense but the point of this is to make decent to good rum without adding all those strange ingrediants
That maybe the case, but if you are chasing a spiced rum.....all those ingredients aren't so strange. In fact, they are fairly common.
It is most absurdly said, in popular language, of any man, that he is disguised in liquor; for, on the contrary, most men are disguised by sobriety. ~Thomas de Quincy, Confessions of an English Opium-Eater, 1856
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- Master of Distillation
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Get ya mate, the fancy ingredients aren't part of the rum, it only has inverted raw sugar, mollasses, water and yeast. The fancy comes with aging and bottling, not a neccersary part of the rum, no offence taken.CoopsOz wrote:Dan wrote:
punkin, no offense but the point of this is to make decent to good rum without adding all those strange ingrediants
That maybe the case, but if you are chasing a spiced rum.....all those ingredients aren't so strange. In fact, they are fairly common.