Need good rum

jj123456789000 · Post by **jj123456789000** » Sun Feb 26, 2006 1:11 pm

Can someone post me a good and not realy expensive rum.I want it not realy expensive because Im starting in all those thing, so dont want to ruine my self for nothing. It doesnt matter if there like 1-5$ different between 2 receip. THX

Post by **Tater** » Sun Feb 26, 2006 2:43 pm

try a search on this sight and try readingover sights in my signature

canadianmoonshiner · Post by **canadianmoonshiner** » Sun Feb 26, 2006 11:32 pm

This is my recipe for 80 litres of rum wash:

13.5kg molasses $43.40
8kg golden yellow sugar $12.00
4kg white sugar $3.60
yeast $2.00
acid blend $1.00

Total cost is $62
Yield is 37 x 750ml bottles @ $1.68 each

$62 may seem like a lot but when broken down to cost per bottle it is about 1/12 the cost of the cheapest commercial bottle available.

Please don't harass me about what I pay for molasses... it's all I can get. I have written to the manufacturer about where to get larger packages which would certainly cost a lot less.

Captin Moron · Post by **Captin Moron** » Mon Feb 27, 2006 4:11 pm

canadianmoonshiner wrote:This is my recipe for 80 litres of rum wash:

13.5kg molasses $43.40
8kg golden yellow sugar $12.00
4kg white sugar $3.60
yeast $2.00
acid blend $1.00

Total cost is $62
Yield is 37 x 750ml bottles @ $1.68 each

$62 may seem like a lot but when broken down to cost per bottle it is about 1/12 the cost of the cheapest commercial bottle available.

Please don't harass me about what I pay for molasses... it's all I can get. I have written to the manufacturer about where to get larger packages which would certainly cost a lot less.

It seems expensive, but when you think about a wine kit cost over 60.00 and that only yeilds 30 bottles or less at 12% abv....

I finally found fancy mollasses for 8$ a gallon at my local IGA, I never noticed it before cuz its on the bottem shelf a few items away... How much does that weigh, Is 8$ a gallon a good price?

canadianmoonshiner · Post by **canadianmoonshiner** » Mon Feb 27, 2006 8:33 pm

Crosby's Molasses wrote:Hello, Thank you for your interest in our company, to answer on your question, unfortunately, we do not send the 5kg Fancy Molasses format in the BC area.

Regards,
Patricia Hurens
Secretary-receptionist/Secrétaire-réceptionniste
Crosby Molasses
P.O. Box 2240
Saint John, NB
E2L 3V4
Phone: (506) 634-7515
Toll Free: 1-800-561-2206
Web Site: http://www.crosbys.com onclick="window.open(this.href);return false;" rel="nofollow

Guess I'm stuck with what I've got ($2.17 per 675g) till I find an alternative.

jbrew9999 · Post by **jbrew9999** » Tue Feb 28, 2006 6:30 am

$8 / gal is a pretty good price.

The weight should be around 12 lbs I think but only count it as 6lbs of fermentable sugar.

possum · Post by **possum** » Tue Feb 28, 2006 6:54 am

Captian Moron, I found 1 gallon Blackstrap molassis at a German American ethnic foods bulk store for $6.95 a gallon. I think that you are getting a fair price for human grade molassis.

Agriculture is slowing down around here, so the custom grind feed mills are cutting back thier services, but I hope to try some animal feed molassis in a 5 galon pail. The price for animal feed grade should be closer to $1 or $2 per gallon.

1 or 2 days till my rum is ready to distill.

Good luck captian, molassis makes yeast so happy!

jj123456789000 · Post by **jj123456789000** » Tue Feb 28, 2006 10:10 am

thx but I read somewhere that I need to have a molasse with no anti-fermenting agent is that ok if I use it anyway because its cheaper than the bio one and easier to find
Iam noob in that so do I use beer yeast and I come from QC,Can so in our town there like a little place for homemade wine and beer. Is the acid blend should be the same for wine and rum.
And do white suger is in powder or normal suger (like in coffe) Sorry for that problem I usualy speak french.

pothead · Post by **pothead** » Tue Feb 28, 2006 11:52 am

Feed molasses is about $1-$2 a gallon.

I use 1 gallon feed molasses (make sure it is unsulfered) - $1.20 gallon USD
5 lbs white granulated sugar - 1.50 USD
Red Star active dry bakers yeast (21 g)

Put molasses in fermenter, put sugar in fermenter, top to 5 gallons with HOT water, stir it up real good...let cool to about 75*F stir it up REAL GOOD again, add your yeast. and let it go.

canadianmoonshiner · Post by **canadianmoonshiner** » Tue Feb 28, 2006 12:42 pm

captin moron wrote:I finally found fancy mollasses for 8$ a gallon at my local IGA, I never noticed it before cuz its on the bottem shelf a few items away... How much does that weigh, Is 8$ a gallon a good price?

If it is Crosby's brand it is probably 5kg ( /.454 to convert to lbs = ) 11 lbs fancy molasses would be equivalent to 6.6 lbs sugar. That same amount costs me $16!!!

jbrew9999 wrote:$8 / gal is a pretty good price. The weight should be around 12 lbs I think but only count it as 6lbs of fermentable sugar.

Fancy molasses is usually 60% sugar. Mine says 12g sugar per 20g serving.

Post by **Tater** » Tue Feb 28, 2006 3:31 pm

I use feed molasses 2 gallons and cane sugar 20 lbs.This cost me around 12 dollors . !3 gallon wash and I get 3 gallons of 110 rum outta it.

jj123456789000 · Post by **jj123456789000** » Wed Mar 01, 2006 12:19 am

ok but because I speak french usualy what does FEED molase mean, does it for the regular one that u will puton you pancakes!!!

possum · Post by **possum** » Wed Mar 01, 2006 12:22 am

Es por la beuf. It is for animal food. Sorry JJ12345678900 I speak English and Spanish only.

Post by **Tater** » Wed Mar 01, 2006 6:18 am

found this maybe it will help. Understanding Molasses

Do you know the difference between types of molasses? We often hear the term "blackstrap molasses," but what does that mean?

The quality of molasses depends on the maturity of the sugar cane, the amount of sugar extracted, and the method of extraction. There are three major types of molasses: unsulphured, sulphured and blackstrap.

Unsulphured molasses is the finest quality. It is made from the juice of sun-ripened cane and the juice is clarified and concentrated.

Sulphured molasses is made from green sugar cane that has not matured long enough and treated with sulphur fumes during the sugar extracting process. Molasses from the first boiling is the finest grade because only a small amount of sugar has been removed. The second boil molasses takes on a darker color, is less sweet and has a more pronounced flavor.

Blackstrap molasses is from the third boil and only has a commercial value in the manufacture of cattle feed and other industrial uses.

(Editor's Note: We received this e-mail:
You should do a little research before making comments like you do about blackstrap molasses. It is used within the health industry because it is natural and high in Iron and other minerals with a very little sugar. It is what is left when molasses is made. Many fine HUMAN product contain blackstrap molasses. You do the industry harm by saying that it is used for animal feed only....

It was from Ron

We stand corrected. We do realize that many people use blackstrap molasses for the concentrated iron content. It has a very strong flavor. It is usually available at health food stores. The main use for the majority of blackstrap molasses is in the manufacturing of commercial cattle feed.

jj123456789000 · Post by **jj123456789000** » Wed Mar 01, 2006 11:08 am

thx that was helpfull

Captin Moron · Post by **Captin Moron** » Thu Mar 09, 2006 1:29 pm

canadianmoonshiner wrote:
captin moron wrote:I finally found fancy mollasses for 8$ a gallon at my local IGA, I never noticed it before cuz its on the bottem shelf a few items away... How much does that weigh, Is 8$ a gallon a good price?
If it is Crosby's brand it is probably 5kg ( /.454 to convert to lbs = ) 11 lbs fancy molasses would be equivalent to 6.6 lbs sugar. That same amount costs me $16!!!

Yep thats the stuff I get here in 5kg jugs... heres the web link http://www.molasses.ca/site/index.php?id=3

You can even view the documentation... They use no sulfites! 100% pure fancy molassas.

jj123456789000 · Post by **jj123456789000** » Tue Apr 11, 2006 3:12 pm

It took me a long time to do it because I needed to improve my still but now Iam ready to do it and got 3 question. Is white sugar mean white granulated sugar or corn sugar(if it doesnt matter tell me which one is the best one). Question number 2. Is Gold yellow sugar mean brown sugar but very light. And finally question number 3. I found some granulated sugar cane and wanted to know if I can change a ingredient with it( If the taste will be better).

Thx all.

Don Ventura · Post by **Don Ventura** » Wed Apr 12, 2006 5:51 pm

Dont know if you got your answer but I'll do my best sence no one else answered.

jj123456789000 wrote:Is white sugar mean white granulated sugar or corn sugar(if it doesnt matter tell me which one is the best one).

Yes - White sugar is granulated sugar
Sugar can be made from four things: Sugar Cane (best), Sugar Beets (good - what most sugar in the store is made of, unless it says "Cane Sugar"), Corn Sugar (fair), and Agave sugar/syrup (rare - hard to find)
Types of sugar: Glucose, Dextrose, Lactose, Maltose, Sucrose Annnnd Fructose. Most Store bought sugar is a combination of Sucrose and/or Fructose/Dextrose/Glucose - Doesn't really matter all that much unless you are diabetic.

Question number 2. Is Gold yellow sugar mean brown sugar but very light.

Yes, gold sugar is light brown sugar; which also comes in regluar and Dark brown. Difference is in the amount of refining that has gone into the production of the sugar to process out the impurities and other particles which inturn go into mollasses. The darker the sugar the less refining has gone into it.

question number 3. I found some granulated sugar cane and wanted to know if I can change a ingredient with it( If the taste will be better).

I think I answered this in my first response but as for the taste - I think granuated white sugar cane gives you a funky citrus taste. I have a pure white corn sugar batch (Dextrose) fermenting now and I'll let you know in a week. As for white sugar cane tasting better or worse, well with all the refining and processing that goes into making it white, I dont think you will notice that much of a difference in the two. It will still not taste terribly bad nor terribly great. If you want great rum, start with unsulffered or raw sugar cane Mollasses (not sugar).

Edit: I left out sorhgum (SP?) I guess. I'm not familar with it and we didnt cover it in school so I would be talking out my ass if I tried to include it.

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DAMN LONG REPLIES!!!

TEC · Post by **TEC** » Wed Apr 12, 2006 6:11 pm

What about fructose?

Don Ventura · Post by **Don Ventura** » Wed Apr 12, 2006 6:41 pm

HAHAHAH I was just coming back to edit cuz I forgot that one. BUSTED!

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DAMN EDITS!!!

jj123456789000 · Post by **jj123456789000** » Wed Apr 12, 2006 7:15 pm

If I use granulated sugar cane do I use the same amount and also for the corn sugar do I use the same amount or not.

Don Ventura · Post by **Don Ventura** » Wed Apr 12, 2006 7:20 pm

yeah I would use the same amounts for each.
1 kg cane sugar = 1 kg corn sugar.

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DAMN EQUATIONS!!!

possum · Post by **possum** » Thu Apr 13, 2006 7:14 am

I found that a 5 galon wash does nice with a recipee like the one that pothead gives earlier.

I do mine in a 6.5 gallon fermenter
1 gallon (3.8liters) blackstrap molassis
5 pounds white cane sugar (2.3kilo)-brown sugar can substitute for the white
1 big lemon cut in 1/2 and squezed

put lemon and juice in pot with water, boil, take out lemon rind
add sugar and stir untill well disolved
add molassis keep heating untill the stuff comes to a low boil, foamy stuff will come to the top.The foaming will eventually stop. (don't touch this hot stuff with your finger---IT WILL BURN YOU BADLY).

Add whole mix to cold water and top up to 5 gallon. Put some in a clean 1 gallon jug 1/2 full, screw on lid, and shake 5 min, and pour back into fermenter.
Put the rehydrated yeast in...bakers yeast is ok, but distillers can get up to a higher %abv.

After ferment subsides, since I use a powerfull distillers yeast, I take 5 more pounds of sugar disolve in boiling lemon water, and add to my fermenter after it cools ( I store it in a 1 gallon jug untill the fermenter is ready for more sugar). When you re-feed, be slow about pouring the sugar water in. Fast pouring can give you a volcano of molassis.

I taste my wash to find out when it is running out of sugars.

possum · Post by **possum** » Thu Apr 13, 2006 7:23 am

I did a corn sugar wash, and it was pretty bland. It costs me 2x the money. I would use cane in rum, as rum in it's various forms is traditionally made from various sugar cane products...straight juice, molassis, or sugar of various degrees of refinement.

Cane sugar mixed with molassis is fine for rum..in my opinion. I just would avoid using it for brewing beer. I have used the cane for sugaring up my homemade wine without any trouble.

Good luck gentlemen, I'm new to rum, started in january with the molassis, but I have liked everything about the stuff.

Brett · Post by **Brett** » Thu Apr 13, 2006 7:48 am

just gettin a 5 gallon batch ready to ferment only the shop ran out of mollasses

... im using 5 * 1/2 kg bags of billingtons natural unrefined moalsses cane sugar and 5 * 1kg bags of billingtons natural unrefined golden granulated sugar.

(http://www.billingtons.co.uk onclick="window.open(this.href);return false;" rel="nofollow for those who are interested)

will use a brewers yeast and have got good tastin results from my one gallon ferments of this before, just upping the scale

possum · Post by **possum** » Thu Apr 13, 2006 7:56 am

I suggest that you might want to add the sugar in 2 stages. Reducing osmotic stress. What is your yeast ? I've only seen one ale (whitelabs #WLP025---25%max) yeast that goes over 15% . But I'm sure that others exist.

jj123456789000 · Post by **jj123456789000** » Fri Apr 14, 2006 8:24 am

thx guy

jj123456789000 · Post by **jj123456789000** » Wed Apr 19, 2006 7:05 pm

Question 1 : should i use canadianmoonshiner's wash but replace 4kg sugar granulated with 4kg granulated sugar cane or possum's recipe with real lemon.

Question 2: how long should the distillation last for a 5 liter for top quality rum make with a pot still on the oven.

question 3: is there a specific temperature for rum distillation or the same as the other alcools

knuklehead · Post by **knuklehead** » Thu Apr 20, 2006 3:00 pm

jj123456789000 wrote:Question 1 : should i use canadianmoonshiner's wash but replace 4kg sugar granulated with 4kg granulated sugar cane or possum's recipe with real lemon.

Question 2: how long should the distillation last for a 5 liter for top quality rum make with a pot still on the oven.

question 3: is there a specific temperature for rum distillation or the same as the other alcools

Question 1 is a matter of oppinion
Question 2 depends on heat input
Question 3 depends on the rum you are making.

Stangas · Post by **Stangas** » Tue Apr 25, 2006 3:47 pm

Hey guys... can you use twice as much molasses and no sugar? i can get it real cheap...

Otherwise i was gonna use..

5kg molasses
2.5kg dextrose
distillers yeast
make to 20L

nutrient aint needed due to the molasses.. is this correct?