Pintoshine's Fast Fermenting Molasses Wash

[punkin]

I've understood that you're using this recipe for your neutrals, Pint. Do you just strip it once then run it through a column? Is there anything else that has to be done to remove flavours?

I can get mollasses free, and it sounds like it'll be a good source of sugar in a case like this, so long as the flavour doesn't come through

[pintoshine]

Yes because you will be much happier with the results if you do. Since I use two pot stills with doublers I get about a xxx with two runs as far as comparable taste is concerned. Believe me you will not lose any of the good stuff but will remove lots of the bad. This is providing you make good conservative cuts. You can find several stickies about cuts in the other forums.

[punkin]

Thanks, i'll go and see if i can learn some stuff about cuts

[alice]

Thanks, i'll go and see if i can learn some stuff about cuts

LOL!! Methinks Pint was answering Wilbl777's query re double distilling rather than you, Punkin.

[punkin]

Oh...











WasHeIgnoringMeThenPunkin

[pintoshine]

Punkin is definitely having a bit of fun with us. Strewth?

[punkin]

Punkin is in deadly eanest about the mollasses question. My mate told me at their last stocktake they were 3 tonnes over with the amount of mollasses they should have had stored.
They hate being over as much as under, so if i can get drums for nothing, it'd make a very good plan to use your recipe Pint, then reduce it by stripping in my potstill and then run it through my new Vapour Management column. Just wanting to know if it came out as neutral tasting and what else i'd have to do (assume the baking soda rest for the low wines).






NotThatI'veGotANeedForMuchNeutralPunkin

[alice]

Bloody hell! What's a tonne of molasses worth?

[HookLine]

IIRC, some commercial vodka distilleries use molasses as part of their feedstock.

[StabbyJoe]

Take it either way man!
I'm sure you can make a nice neutral, but if all else fails... think about the quantity of rum THAT MUCH molasses can make!
You'd have enough for you and your friends to drink rum until... well a bloody long time at least.
*drool*

Never fully understood the use of the word strewth

[pintoshine]

If I strip it first and then use my column well balanced and slow, I can make an exceptional neutral. It yields about 60% with the heads and tail taking the rest. I never use baking soda though. No need with the tight cuts. Hell even if it made a extra light rum, that mixes great with so many things.

[punkin]

Thanks Pint. Dunno exactly what i'll be using neutral for yet (aside from learning how to make it) but probably for macerations and for flavoured vodkas.

Just looking for cheap sources of sugar, and i think this one will work.

[ublong]

Hey Punkin if you cant use all that molassus I will bring the ute and trailer over and relieve you of a couple of drums LOL

[GreenEarth]

Your fast fermenting molasses wash, worked Great! Thanks!

[Mr Clean]

You will notice I mentioned rain water in this discussion a number of times. I have found that clean rain water has some sort of magical property about it that causes things to ferment frantically. It is slightly carbonated and mildly acidic once it sets in the barrel a day or two. It is very nice if you have a clean source because it requires no dechlorination and has no ground contaminants.

Perhaps the reason the rainwater is so helpful is because it usually contains acid, i.e. acid rain, which used to be loaded with sulphur dioxide unless they've managed to stop that phenomenon.

[chefbootleg15]

i have acesss to the scimings from a sugarcane cooking
can this be used in place of molases or in any other way to make rum?

[punkin]

i have acesss to the scimings from a sugarcane cooking
can this be used in place of molases or in any other way to make rum?

Is it sugar (is it secret is it safe){sorymadlordoftheringsmoment}, if so it is very usable and very vauable if it's free....

Just find a use for it...










MaybeSendItToMePunkin

[Julwit]

Since I'm totally new to this I need ask most likely very silly question:
Can I run this mash through reflux still or should I remove and copper pads from my column and run it as a pot still?
Julwit

[Tater]

Would depend on what your looking to make wouldn't it?Vodka or rum

[minime]

Can I run this mash through reflux still or should I remove and copper pads from my column and run it as a pot still?
Julwit

Molasses carries flavor quite nicely on a column, scrubbers or not. If you run it @95% from this recipe it will be highly flavored and an excellent base for blended rum or to serve as white rum. Both Pinto's recipe and Pugi's work beautifully on a packed column for high quality rum.

Good luck on your venture.

[Mr.Spooky]

i just gotta say,,, i love this recipe. even though i sub brown sugar for the molasses, i follow everything else to the T... it works well for me.
thanks

[Dyce51]

hey Pintoshine I am going to try this recipe looks like you got great results from it. You said you got 2.3 gallons finished of 100 proof. Did you lower the proof? and what was the proof before you did and how much water did you add?
I just collected about 20 gallons of rain water.

[ibfestus]

You said you use 2 carboys. Would it work putting the whole 13 gallons in a BOP and letting it work off or is that too much volume?

[Dnderhead]

it whould work "if " you have the head space as some wash foam and molasses is one.
a 20-25 gallon fermenter whould be a better choice

[ibfestus]

I put it all in Rubbermaid Brute 30+ gal waste bin. I followed the recipe (I believe to the letter) except I used untreated well water instead of rain water. I have big hopes for the results. Boy that paint stirrer sure does the job. I had trouble keeping my cheap assed drill at a low enough speed to keep molasses off the ceiling.

[ibfestus]

I understand that good hydrometer readings are hard to get from a molasses wash. I pitched the Red Star bakers yeast on Thursday afternoon. Within an hour it was already bubbling and for the next 36 hours or so it fermented like crazy. By Sunday the ferment had slowed a lot. Today it is still bubbling but very slowly. I used my new alcohol meter and the wash has a negative reading. I stuck my hydrometer in it and it reads 1.04. The wash doesn't taste bad and looks kinda like strong coffee with just a bit of creamer. I can neither smell nor taste alcohol or sweetness.

Any thoughts here??

[rad14701]

ibfestus, let it go until it completely stops... No need to rush... Should be done within a day or two...

[The Baker]

Take it either way man!

snip

Never fully understood the use of the word strewth

I have heard it is from the Cockney expression, Gawd's truth. Probably originally something like, 'Really? God's truth?!'

Common in older Australian idiom, we got a lot of stuff from the Cockneys; probably a lot of them amongst our original convict settlers.

As to the use of it, it is just an ejaculation, like 'Really? that's amazing!', 'You don't say!', and so on; only very much in the vernacular/slang.

Pronounced as an ejaculation, NOT a question

[HookLine]

Strewth is also used as a frustrated exclamation. Kinda equivalent to...

Oh for fuck's sake, you've got to be kidding me!

[The Baker]

Strewth is also used as a frustrated exclamation. Kinda equivalent to...

Oh for fuck's sake, you've got to be kidding me!

Like a lot of these sayings, the meaning varies pretty much with the way you say it!