Honey rum

[Jafa5]

It's my second run but first time I documented it... first time was just too gung-ho:)

2kg molasses (feed grade)
2kg honey
5kg dextrose

1.5 litre fients in the stripping run

1 pack of rum yeast which I understand is a turbo pack of some sort with yeast nutrient etc.

I didn't take a gravity reading which is a little annoying now but fermented out in 3 weeks at 16 degrees c
Tasted the ferment and nice and dry, was actually pretty good.

Distilling now for a stripping run and on the last leg but it has a salty finish at the end of the palate.
Anyone know what that could be?

I'll use bread yeast next time and add some extra food nutrient for yeast growth and health.
This one will give me my first dunder which is quite exciting!
Following Buccaneer Bob's notes just a different recipe this time, next I'll use his recipe too.

Tastes good apart from the salty finish
100ml foreshore
250 ml heads
5.5 litres hearts

and it's still running

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[Still Life]

Hey, Jafa.
Check this short thread on salty molasses ---specifically the answer by Walking Wolf.

[Jafa5]

Hey, Jafa.
Check this short thread on salty molasses ---specifically the answer by Walking Wolf.

Thanks still life

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[Jafa5]

I'll boil up the molasses next time and let it settle out, that was in Buccaneer Bob's directions too but I didn't have them before I put this one down.
Thanks for that Still Life, really appreciated

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[NZChris]

Distilling now for a stripping run and on the last leg but it has a salty finish at the end of the palate.
Anyone know what that could be?

Not a clue, I seldom bother tasting stripping runs. Probably did when I first started, but the novelty soon wears off.

BTW, there are no feints, heads, or hearts in a stripping run.