White rum distillation

[saltdog]

Ive done so much reading that my eyes are starting to bleed but have not really found any info on what I would like to try.

I just started fermenting a molasses wash with the following,
90 liters total
2 gallons feed molasses
1 gallon fancy molasses
8kg of golden brown sugar

Used pugis yeast bomb. If my calculation are correct it should be about 9% when comlete.

I have two questions, the quick one is I tried clarifying my feed molasses diluted 2 parts water to one molasses and let sit overnight. When I racked it there was basically maybe 1mm of silt on the bottom and nothing else, Did I not wait long enough or is it just a good feed molasses.

Question 2
My goal with this wash is to make a light white rum, me and my friends like captain morgan white, which I would think is a light rum and I know most of you will say that its no good but I guess we all have our preferences.

Would it be possible to run a quick strip through my detuned boka and the run a kinda quick spirit run with some packing and aim for like 92-94%.

[Hound Dog]

Yes...

[Antler24]

That'll make you some nice light rum but it won't get you the white rum your after.

from my research to make captain Morgan white, lambs white, Bacardi white they just take the Amber rum and filter it to get the Colour out and lighten the flavour.

[saltdog]

Well I can say the yeast bomb works great, not even 48hrs later and the wash is getting close to be finished. Mine did not foam up bad like some people say.
MY basement has a lovely fermented molasses smell

[raketemensch]

MY basement has a lovely fermented molasses smell

I've gotten into the habit of opening the cellar door just to stick my head in and get a whiff a few times per day.

No smell like it in the world. Makes me happy every time.

[saltdog]

Finally got my rum passed thorough the still. I had my voltage controller kick the bucket so I needed to wait for a new one.

I ran the wash through as fast as I could first pass. The the second I ran it packed lightly with copper servers and ran the product out at 90% and it came out much better then I expected it would of, definitely a strong molasses taste but it's good.

Now I need to decide if I want to age it or keep it as is.
I will definitely be spicing some of it.

[Saltbush Bill]

If you want a light white rum your probably going to have to cut back on the molasses a bit and reflux it more.
Molasses has a tendency to come through as a strong flavor what ever you do.
As someone has already pointed out , at least some of the white rums on the market are oaked before they are carbon filtered to strip some of the flavor and all of the colour.

[vqstatesman]

Have a look here for info on white rum production: https://www.youtube.com/watch?v=7srgDTqh6nE" onclick="window.open(this.href);return false;" rel="nofollow

I mix 6 litres of white sugar with 6 litres stock feed molasses, a pinch of DAP and epsom salts and bakers yeast. I ferment at 30C for a week then a further week to let it settle. Letting it settle means I can reuse the yeast bed for the next generation.

I run mine through a 4 plate bubbler then age on oak dominos for min 6 months.

To make a white rum I take my oak aged rum and run it through a 2" 1.5 meter tall filter which is packed with coconut charcoal. It goes it very dark and comes out crystal clear.

[Saltbush Bill]

run it through a 2" 1.5 meter tall filter which is packed with coconut charcoal. It goes it very dark and comes out crystal clear.

Good information VQ

[Bushman]

I haven't used filters but I know Mash Rookie made one out of a glass tube (he was the glass expert) and this thread peaked my interest. I decided to try and do some research on designing and building one just out of curiousity. I watched part of 3 videos for filtering alcohol and all of them used some form of plastic from plastic buckets, bottles, plastic spigot, or plastic Brita filters. Made me sick that others would think this was good and do this but some of the building ideas were not bad if you modified the material used.

I don't have plans on building one at this point but design ideas always interest me that is why I usually follow cranky's builds as he does some very interesting projects.

[Saltbush Bill]

Stainless steel or copper pipe is the way to go for filter bodies.

[vqstatesman]

Stainless steel or copper pipe is the way to go for filter bodies.

+1

[shadylane]

Just a thought
Charcoal filtering Rum sounds sacrilegious to me.

[rad14701]

Just a thought
Charcoal filtering Rum sounds sacrilegious to me.

+1... That goes for anything but neutral spirits or vodka...

[shadylane]

+2
Bygolly, we agree on somethings

[Hound Dog]

Does charcoal filtering strip flavor the same as Activated Carbon? I thought the two were different and produced different results. I was under the impression that ll white rum was filtered through charcoal to get it clear.

[rad14701]

Does charcoal filtering strip flavor the same as Activated Carbon? I thought the two were different and produced different results. I was under the impression that ll white rum was filtered through charcoal to get it clear.

Carbon/Charcoal can't differentiate between components so it strips X amount of everything with each pass through the filter...

[saltdog]

Have a look here for info on white rum production: https://www.youtube.com/watch?v=7srgDTqh6nE" onclick="window.open(this.href);return false;" rel="nofollow

I mix 6 litres of white sugar with 6 litres stock feed molasses, a pinch of DAP and epsom salts and bakers yeast. I ferment at 30C for a week then a further week to let it settle. Letting it settle means I can reuse the yeast bed for the next generation.

I run mine through a 4 plate bubbler then age on oak dominos for min 6 months.

To make a white rum I take my oak aged rum and run it through a 2" 1.5 meter tall filter which is packed with coconut charcoal. It goes it very dark and comes out crystal clear.

Now what are oak Dominos? In New to this and have not heard of them before. I'm in Canada.

[NZChris]

Now what are oak Dominos? In New to this and have not heard of them before. I'm in Canada.

For me, they are American White Oak, split to fit through the neck of my aging jugs, 4" to 6" long, roasted to various temperatures and times that you will find here with a search, then charred over my BBQ. I get my oak from my firewood man and leave it out in the weather until I need it.

[Saltbush Bill]

Dominos are a commercially made product originally intended for use in the wine industry. They come in both American and French oak and in various toasts and char.
They are excellent for aging spirit on a hobby scale.
There are a few suppliers around who sell them in small enough quantities for us hobbyists.
A bit of searching around the net should find them.

[Bushman]

Here is a picture of some, they are also strung with SS to fit in carboys.

[Saltbush Bill]

If you have a look at the following link you will see some Dominoes, they are shaped like Dominoes and are marketed as such.
http://www.nadalie.com/oak-alternatives.php#" onclick="window.open(this.href);return false;" rel="nofollow

[saltdog]

I've got a got friend that works at a specialty saw mill. I can get small oak pieces for free, anyone have tips on how I can prepare them for aging. I'm not a serious rum drinker so I can have patience to age it for a while.

[Saltbush Bill]

This should get you headed in the right direction. http://homedistiller.org/forum/viewtopi ... asting+oak.
Dont be afraid to try different levels of Toast or Char. Some people prefer French oak over American. Its a personal thing that you will eventually work out for your self.