Small wash yeild question

Guest · Post by **Guest** » Sat Mar 19, 2005 7:23 pm

Hey all, I was browsing around and found this really easy to do recipe for making rum and i wanted to know how much final product it would produce. The recipe is from http://www.dangerouslaboratories.org/moon1.html.Its pretty small scale and thats what got my attention sence this is a fairly new hobby of mine.

The Recipe:

The first thing to do is to get the yeast activated.
Pour two tablespoons of corn syrup or Sorghum Molasses into your measuring cup and add about a cup of water.
Add 1 packet of yeast and stir. Keep the cup at room temperature and wait until the mixture starts to ferment and foam up.

Pour the rest of the corn syrup or Sorghum Molasses into the empty milk jug and add water until it is about 2/3 full.
Use a nail to poke five holes into the cap of the jug

Add the yeast mixture and cap the jug.

Put a piece of napkin or paper towel over the cap and secure with the rubber band

Rickle · Post by **Rickle** » Sat Mar 19, 2005 9:32 pm

According to my calculations, if the wash ferments to 18% abv then after distilling you would end up with about 17 ounces of close to pure distillate.
Thats close to 200 proof so after cutting it to 100proof youd have 34 onces.

Thats if my math is right

Thast based on there being three quarts of wash.

Guest · Post by **Guest** » Sat Mar 19, 2005 9:50 pm

coolness, 34 ounces isnt too bad at all, allthough i doubt ill get 100 proof stuff with a pot still so i guess like close to 40 ounces mabye?. also do you think i should throw some sugar in there to when i do step two? i hear if you don't balance the molasses and sugar 50/50 you'll get a really strong rum.

Yttrium · Post by **Yttrium** » Sun Mar 20, 2005 6:57 am

What kind of yeast are you going to be using for this wash? If you are using a wine or distillers yeast, you might get 18% ABV, if you are using a bread yeast then 8-12% ABV is more likely.

Guest · Post by **Guest** » Sun Mar 20, 2005 8:29 pm

yeah, i was going to use bakers yeast, but does it matter if i only use molasses do i need to throw any sugar in?

knuklehead · Post by **knuklehead** » Sun Mar 20, 2005 8:34 pm

Adding sugar will increase the yeald. You don't need to add it if you are happy with the sugar content of the molasses itself.

Guest · Post by **Guest** » Mon Mar 21, 2005 5:27 am

Anonymous wrote:coolness, 34 ounces isnt too bad at all, allthough i doubt ill get 100 proof stuff with a pot still so i guess like close to 40 ounces mabye?. also do you think i should throw some sugar in there to when i do step two? i hear if you don't balance the molasses and sugar 50/50 you'll get a really strong rum.

why wouldn't you get 100 proof with a potstill?
I usually get from 120-140proof