What's Everyone Doing Today? Me, First Rum

[Still Life]

Days ago I found a rum recipe so deep and old here on the forums while researching yeast, I can't even find it again.
I think it was under an EC-1118 thread somewhere, and the author had good results with it.

Good thing I copied it:

5-lbs. sugar (inverted)
5-lbs. brown sugar
60-oz. molasses
Juice of 1 lemon
2-oz. Bakers' yeast (the author was stating his point over not using EC-1118 in a rum)
5 gallons water

That's what I'm doing. You?

[nerdybrewer]

Hi Still Life,
I may get out to the shed and see what the science experiment in my ferment tank has been up to.
If it looks and smells ok I might just add 100# Panela and some hot water and bakers yeast to it.
Also have a bunch of Japanese probiotics to add in.
That's if it hasn't taken a bad turn out there, if it has then I'll be cleaning a lot in the shed and that's probably all I'll get done today.

[GrassHopper]

Just filled a 20 liter barrel today from a spirit run I did yesterday of stripped panella runs. Really nice and smooth rum. Have another 12 gals of strip runs that I will do a spirit run tomorrow.

[Still Life]

Got the lawn cut, and came in to the sweet smell of molasses from a rapidly bubbling fermenter.
The other 2 fermenters are going with Honey Bear Bourbon.
Sitting here watching 3 bubblers like a caveman at a campfire, so I got that going for me.

Good luck with the Japanese probiotics, nerdy, and the spirit run, GrassHopper.

[Truckinbutch]

Just finished a straight corn AG spirit run . Got 48 half pints airing right now .

[nerdybrewer]

Well I did some cleaning, then some chores, then put 100# Panela in a 25 gallon pot of hot water and dissolved it all.
The fermenter smelled nice and fruity just like I hoped, it's had dunder and live yogurt culture and sourdough in there for a few months.
I put the dissolved Panela in and added water to bring the whole thing up to about 55 gallons and added my probiotics.
The whole thing is still a little on the cool side, only 72F so I've got the aquarium heater going and once it reaches about 85F I'll pitch my yeast.
Should be an interesting batch!

[jedneck]

I cut and wrapped a steer that dressed 973lbs. Gonna be eaten good.

[Still Life]

I cut and wrapped a steer that dressed 973lbs. Gonna be eaten good.

That'd clog a whale's arteries. I thought my butcher was good on cuts.

[panikry83]

I cut and wrapped a steer that dressed 973lbs. Gonna be eaten good.

mmm. Can't wait! 1/4 of that bessie is mine!

[nerdybrewer]

My rum ferment is sitting at 82F and has CO2 crackling and popping on the surface.
Smells great, I didn't even really need to open the vessel once I stepped into the shed I could smell it and knew I had a good ferment going.
Now as long as nothing stupid happens I'll have rum next weekend!

[wtfdskin]

Finally a nice day in PA. Cooked another batch of Booners, took the bike for a short ride. Now im having a beer, smoking some ribs and watching the race.

[Still Life]

My rum ferment is sitting at 82F and has CO2 crackling and popping on the surface.
Smells great, I didn't even really need to open the vessel once I stepped into the shed I could smell it and knew I had a good ferment going.
Now as long as nothing stupid happens I'll have rum next weekend!

Mine's at about 79° --cool basement and heater belts-- bubbling and smelling good as well.
Always nervous with a first. Did I do it right.. warm enough.. will it finish dry...
So far so good, though.

[shadylane]

My baby sister just bought a house and 40 acres down the road from me.
So I spent the day using my diesel powered man toys on her new property.

[yakattack]

My baby sister just bought a house and 40 acres down the road from me.
So I spent the day using my diesel powered man toys on her new property.

So you spent the day ploughing her fields *wink wink* pictures or it didn't happen :p

[WillytheScotchman]

Sounds great! I bet it smells freaking awesome!!! I want some lol

[MidniteOne51]

Pumped 14.5 gallons of gerber that'd been fermenting in the basement for 4 weeks, and some low wines in to the keg boiler at 9am ... put up 100 feet of fence to corall the puppy in the yard now that the snow is finally almost gone. Built a gate and door in the garage door opening so said puppy doesnt bail out of the garage when i open the door. All whilst staring at the still working its magic. Come 4pm, i had enough of all of it. Ended up with a little over a gallon of some decent product at various proofs and cuts, a corall, a new gate i have to climb over when the dog is out, then fired up the BBQ grill for dinner. All on the first full day back home from a weeks vacation in Jamacia... productive, frustrating, but all in all, a good day!

-MidniteOne51

[Still Life]

Pumped 14.5 gallons of gerber that'd been fermenting in the basement for 4 weeks, and some low wines in to the keg boiler at 9am ... put up 100 feet of fence to corall the puppy in the yard now that the snow is finally almost gone. Built a gate and door in the garage door opening so said puppy doesnt bail out of the garage when i open the door. All whilst staring at the still working its magic. Come 4pm, i had enough of all of it. Ended up with a little over a gallon of some decent product at various proofs and cuts, a corall, a new gate i have to climb over when the dog is out, then fired up the BBQ grill for dinner. All on the first full day back home from a weeks vacation in Jamacia... productive, frustrating, but all in all, a good day!

-MidniteOne51

Well that officially makes me a slacker.

[Still Life]

This is the recipe for anyone wishing to make a simple rum.

Comes out white in case you're wondering (I did. The wash is dark as midnight.)
And it has a flavor like the bass in good music. Just a nice bottom to it.
If molasses was a little cheaper, this would be in my regular rotation.

Give it a shot, you rum lurkers.

[nerdybrewer]

Sounds good!
I checked mine last night, still fizzing away in the fermenter at 82F.
Guess I'll plan to run it next weekend.
Maybe I'll check the SG today, but I've got a lot planned this weekend so - hold on it's only Saturday!
Yeah I'll get out there and check the SG today. I'm not worried about it since it's had the fizzing of CO2 bubbles all week.

[dieselduo]

running a single malt and bottling some bourbon that's been on oak for a little over a year

[Grappa-Gringo]

3 1/2 litres of gin...averaging 45%

[Hank Reardon]

Mashing another of Bent's Oat/Wheat/Rye

[OtisT]

Well, today is tax day in the US so naturally, I filed for an extension so I could distill 15 gallons of Birdwatchers Sugar Wash ( thanks Tater ) into 5 gallons of 48% low wines.

This is the first half:

[nerdybrewer]

Well, today is tax day in the US so naturally, I filed for an extension so I could distill 15 gallons of Birdwatchers Sugar Wash ( thanks Tater ) into 5 gallons of 48% low wines.

This is the first half:

Actually since it (tax day) happened on the weekend they've given us until Tuesday.

[yakattack]

Vodka. Simple sugar wash to get some flavoring stock but using the 4 inch column on the new boiler. Life is good.

[OtisT]

Today I finished my Spirit run that started from a 15g Birdwatchers Sugar Wash. A little over 7 quarts produced. I will air these before deciding what to keep. Just smelling things now, seems like there is very little heads or tails to this recipe

[still_stirrin]

[OtisT]

Today, I am doing some un-fucking. I fucked up a gallon neutral hearts with a bad cut on the bottom side, so I am doing another spirit run to un-fuck it.

[yakattack]

Btdt.

Running 30 gallons of molly rum wash. Currently it's in full reflux as I just hit tails. I'll reflux until it's just below azeo and pull off 500mls for a molasses vodka with just a hint of the molasses flavor and sweetness. Rest of run wad hybrid mode to get to barrel strength from the wash.

Didn't feel like setting the flute up for a single run when the packed section with shot gun rc will run in hybrid all day long and the scoria will help filter out lots of the oils. Should be a cleaner rum. Will be blending as per buccaneer bobs protical . Looking forward to the vodka for tonight.

Yak

[OtisT]

Today, I learned how to shuck oysters. I need the shells to add to the ferment of my first batch of Honey Bear Bourbon.