Newbie Help please, pugirum recipe substitution

[BobbyIronsights]

Having tired of the taste of turbos, We're looking to make PugiRum recipe as our first foray into non-turbo's. Don't get me wrong, turbo's were good to us. Fast, cheap and strong, but it had a sour taste that could only be masked by drinking it at 160 proof or higher, and wasn't good for mixed drinks.

Pugirum calls for 20-0-0 fertilizer as part of the "yeast Bomb"

We cannot find 20-0-0 anywhere which is sad because all the other ingredients including five gallons of feed grade molasses are purchased and sitting forlornly in a corner.

Is there an alternative fertilizer available here in the snowy wastes of upper Canada which will fit the bill?

In anticipation, thank you for your assistance, and your time.

Bob

[Yummyrum]

The fertilizer is DAP or Di-Ammonium Phosphate
You can often buy it as DAP from home brew stores or alteratively you can buy wine yeast nutrient which is predominantly DAP but also contains Epsom salts ( Magnesiun Sulfate ) which is needed in Rum fermentations ..... as well as a cew other things yeast like .
Personally I'm not a big yeast bomb fan . If you use enough Mollases it will take off on its own with a bit of epsom salts and enough heat . Pugi's recipe is what it is though .

[fizzix]

His mother named him Yummyrum appropriately.
BobbyIronsights, I had a helluva time finding 20-0-0 except in 50lb sacks. Screw that.
A little research here, and I too found DAP worked great... of which I already had 2lbs
You can get it from brew shops in miniscule packages, or go Amazon.
Works great!
..and don't forget the PURE Epsom salt. (Not the floral stuff)

[The Baker]

fizzix said, '..and don't forget the PURE Epsom salt. (Not the floral stuff)...'

FLORAL epsom salts?

So when you go to the toilet it smells like flowers???

Geoff

[esxman]

Just a few words on rum from an old timer with plenty of time on his hands ... When you make up the wash with molasses,black sugar,demerara , whatever , please include some good honey ... thyme or pine , something that has a nose to it . Run your wash thru a pot still , once or twice , its up to you... you then have a white rum , better than bacardi , but not really rummy .Now infuse the white rum with orange peel, either sweet or bitter, nerangi (seville) . coriander,nutmeg,clove,cardamon, and spanish wood shavings , (liquorice) ,and some oak sticks, for a week or so , then put the lot back thru the still and you will have a tasty white rum , dilute to the abv of your choice, and bottle as a white rum. Now, if you want a black rum , like the overproof rums that the English Navy had , then take this white rum , adjust the abv to about 64% ... (this is a good figure to extract the good oils , any higher will produce bitter notes) , and infuse , again coriander,nutmeg,clove, cardamon,liquorice , orange and lemon and lime zests ,and a few sultanas , add some oak sticks into you mason jars , or carboys , and watch and taste your product ,the Brits had it about 54% ABV, maybe add a little black sugar or dunder to get that authentic dark rum look and taste .You will get a product that rivals the 10 year old stuff, I know because I bought a 10 year old rum , just to sniff , like wine sommalier, until I could replicate the authentic smell and taste of a good dark rum .
I use this rum I produce to make rum and raisin ice-cream , and the old rum babas . The liquorice seems to be a major influence, as does any of the citrus family , sweet and bitter orange, lemon ,lime , grapefruit. happy Runmmagin esxman