rum question?

gs_moonshine · Post by **gs_moonshine** » Wed Apr 18, 2007 10:34 am

Heres the recipe I used

42 oz of feed molasses (aprox 1/3 of a gallon)
12 pounds of white sugar
1 package of prestige turbo yeast( had it laying around)
topped the sugar and molasses up to make a 5 gallon mash

The wash turned out to be about 15%ABV after 10 days
ran this thru my pot still and got about a gallon of 130-140 proof

Now heres the question, I have never tried to make rum before only
corn whiskey. The flavor to me seems off. The only way to describe it would be that it has a thick after taste. It smells like a nice rum, but does anybody know what this "thick" after taste could be? Could be just me.

junkyard dawg · Post by **junkyard dawg** » Wed Apr 18, 2007 11:07 am

Could be the turbo yeast. Try that again with bakers yeast or ec 1118 and I bet it tastes better.

otdistillery · Post by **otdistillery** » Tue May 01, 2007 3:39 am

Try aging it on some untoasted oak for a few months. this might help mellow it. Or if you want to make a gold rum, add some molasses or caramel, then age on toasted oak.