About to start ny quest for a multitude of distillates for blending a rum suited to my palate

[Rumhead]

Hi guys,

Havent posted in a while but has been on the forum for around 4-8h/day since my recovery from being half paralyzed with a brainstem abcess is ongoing, so hence i hav used the time to study rum deeply, really deep, going thu all rum threads on here, Arroyos work and alot of other even older books, so i kind of feel well versed in the rum making process technically. Now it is time to turn that to practicality!

First off i would like to have many tips in this thread on yeasts people have used snd what they think it gives to the final product. I am going to make up to 10-15 different distillates.

1, Light, extremely light neutral made from cane sugar in my VM--E-ARC which will put out an azeotrope rum. Ofc very tasteless but i will use it to tame the more wilder distillates.

2. I have a fairly cheap muscovado source in ny town 5usd/kilo and i am looking at both take home jaggery and gur from india, and also molasses but te order hade to be about 50kg. Ill check the swedish forum for interest i a group buy.
This muscovado will be fermented 5,5kg/25L as it is around 90% sugar.
What would be a suitable yest for this that i hope will be fairly heavy?

3. I only have Liter of molasses at hand and it cost 12$ per lite here so gallon is very expensive, but i can order molasses DIRT cheap from India of i take 50kg
Whats the most used, and other types of yeast för this? Bread Yeast i know, im asking for those who's tested around a bit and not just stuck with it because it fermented fast. I ask because I want good yeast as i am trying to make top notch products.

4. Im going to order either sugar daddy's european business Panela for about 2,,3$
Problem is, India's gur that is the sme typo of product can i get for 1$ if i order 50kg. So panela in some way ill have in my hands in a month or two

5 Finally i am going to experiment with high ester rums/Grand arome rhum.
I guess this will be the hardest part for me, but i need it for blending.
I csn give sn example, I have Plantation xaymacs special dry(no sugar added)
and it is a 156/gL AA ester count rum with Volatiles at 312 G/LAA.

This that is nothing for a jaimacan rum is on the border of tho much esters, but i do need one for my blending work.
IT IS A REAL SHAME der wo isnt around longer so i could get his opinion this, hpw to go about and such.

For the above types of rum i would like you to tip me on a strain of yeast you know are good for just this.
Ec-1118 is s given for the light azeotrope "rum" that will be fot lightening up to heavy rums..

But what do you propose for the other categories? Edv 394/DistillamaxRM is hard to get but thats one i would like to try.

Dunder and such would be played with too.

My equipment:
30L beer can boiler with 2X 2" 50cm pieces with tri clamp connections, the outtake, 1X50cm headscolumn and a hammerhead on top.

I also have a pit still head in the making that can fit directly on the keg, or on top of a 50cm piece empty OR fully packed with spp och scouring pads, copper mesh i coming later on.

Im also building a LM head for making cleaner rum that the pot but not as clean as the ARC. I would like to build it RLM, for the stability in reflux but is that suited to rum making or is a ordinary LM better suited for stilling around 85-94%% distillates in the sprit run?

What does the rum master say? Im probably going to document my journey here and in my home country where the home distiller have seems to forget that rum exist.
I hope we can get an interesting conversation here. Im a novice rum distiller but im hell bent on making several different base rums to create blends of,. Just like tye do st the distilleries.

Thanks for your time!. I hope you'll answer if any of this it up your alley

Best regards

[Dougmatt]

I think experimentation like this is key to finding what you like. I’ve done SBB’s rum, and tried a number of different levels of molasses and sugars. I didn’t personally care as much for the heavy molasses based recipes especially those reliant on blackstrap.

I found the blend that I seem to prefer the most which is:

For a 6gallon wash:
32 ounces fancy molasses
8lbs Panela
1gallon of dunder (once you have it)
Bread yeast

I find this makes a well rounded base rum that contains citrus, banana and burnt sugar flavors with a nice buttery mouth feel. To me it is important to find the base spirit for your tastes, but the aging is also very critical to the final outcome.

Also I use sugar daddy’s Panela, though have sourced different brands as well for some small batches.

A quick note on yeast, I’ve used Dady, ec1118, and bread yeast. I feel that bread yeast lets the flavors shine through the most. I don’t personally use it because it’s “fast”, rather because I like the product, and it’s consistent. I have not experimented with rum specialty yeasts (yet) because I’m happy with what I get from bread yeast. Ec1118 will strip flavors so that probably a good choice for your planned light rum if that is your goal…. It isn’t something I would personally like.

Aging then becomes a big differentiator. I’ve aged in single prior use American oak bourbon barrels, a medium toast no char american oak badmo, glass with toasted French oak (and a few others, and a Hungarian oak spent red wine barrel.

The same recipe in all the above aging mediums, is a completely different product. I’ve done side by sides on these with people recently, Al from the same recipe, made “about” the same time (the red wine barrel was just put into service) and everyone has thought they were all different recipes. Just sharing this so you consider your aging process as I believe that’s very important to your results and I don’t see much on that part in your post.

My first rum is now 3 years old, and my Panela rums are approaching 9 months so I’m still in the early part of my learnings here. Take it with a grain of salt, but I’m sharing what I’ve learned from making about 20 gallons of finished product over the last 3 years.

All the best and enjoy the learning journey. I hope you are healing well! .

[malt_lover]

Try to get some fresh sugarcane juice with some fresh lemon juice, let the natural yeast ferment it off like rocket. After a day of fermentation, add Gur. You’ll have it ready in less than 4-5 days, depending on ambient temperature. Natural yeast will ferment it dry and give nice aroma. Make a tiny batch with a Litre or so and see.

[Rumhead]

I think experimentation like this is key to finding what you like. I’ve done SBB’s rum, and tried a number of different levels of molasses and sugars. I didn’t personally care as much for the heavy molasses based recipes especially those reliant on blackstrap.

I found the blend that I seem to prefer the most which is:

For a 6gallon wash:
32 ounces fancy molasses
8lbs Panela
1gallon of dunder (once you have it)
Bread yeast

I find this makes a well rounded base rum that contains citrus, banana and burnt sugar flavors with a nice buttery mouth feel. To me it is important to find the base spirit for your tastes, but the aging is also very critical to the final outcome.

Also I use sugar daddy’s Panela, though have sourced different brands as well for some small batches.

A quick note on yeast, I’ve used Dady, ec1118, and bread yeast. I feel that bread yeast lets the flavors shine through the most. I don’t personally use it because it’s “fast”, rather because I like the product, and it’s consistent. I have not experimented with rum specialty yeasts (yet) because I’m happy with what I get from bread yeast. Ec1118 will strip flavors so that probably a good choice for your planned light rum if that is your goal…. It isn’t something I would personally like.

Aging then becomes a big differentiator. I’ve aged in single prior use American oak bourbon barrels, a medium toast no char american oak badmo, glass with toasted French oak (and a few others, and a Hungarian oak spent red wine barrel.

The same recipe in all the above aging mediums, is a completely different product. I’ve done side by sides on these with people recently, Al from the same recipe, made “about” the same time (the red wine barrel was just put into service) and everyone has thought they were all different recipes. Just sharing this so you consider your aging process as I believe that’s very important to your results and I don’t see much on that part in your post.

My first rum is now 3 years old, and my Panela rums are approaching 9 months so I’m still in the early part of my learnings here. Take it with a grain of salt, but I’m sharing what I’ve learned from making about 20 gallons of finished product over the last 3 years.

All the best and enjoy the learning journey. I hope you are healing well! .

Hi,
Ill write that recipe down in my book for everything rum.

I think ill be a bit like you, i think a pure feed molasses rum might be a bit heavy for my taste. But i am ofcourse going to try it. But it might not be the first thing ill try.

Your right, ageing is alot of the final result. I have tried with the only barrelmaker in my country to try and buy seasoned american, swedish and french oak but he said no. So, well today i cut down a large oak and a part of that will go to making boards for making a badmo barrel. Ill keep on searching for american and french oak, but i think it will be hard to find here.. swedish oak should be more like french, but a bit more spicy and peppery. Maybe, could work for rum?
Well se that in some years time Badmo barrels was my go to ageing practise but when i cant get hold of the proper species of wood seasoned, it kinda fails on its own.

So what to do? Well, im going to order a 100g amount of all stilldragons varieties and try them out on the same distilate to find which of then i prefer most and what they might be more suited to. Will probably do this with a light rum, maybe even an azeo "rum" to see more clearly what the wood brings.

I also have a 1,5m carbon filter set up, with different flow rates, might come handy as i do not like a strong wood taste in my rum. I very much like what it csn do to rum, but i do not want a woody rum.
So i think new american oak and charred oak is not for mee.

Im also going to experiment with port and sherry, maybe other vines, which ill let cubes soak in for some time, might boil the cubes a few times to draw rhe tannins out and then dry really well and then soak in the various liquids. Hopefully it might work a bit like the big boys do it. Maybe not

Much fun to experiment with in the future!

Soon its time to tap som birch trees for their sap. Got some ideas for that im going to try too.

And liqeurs, and this and that.. i think ill have plenty o azeotrope alcohol to try make every liqeur i want to. Have written up plenty of recipes. It is good to have a wide stock of liqeurs with rum. I am a fan of drinks and they require liqeurs.

[Rumhead]

So, something new to post.

I can get hold of DistilaMax RM so i will try that one out for shure, bakers yeast too, probably a kveik and a belgian ale yeast.


That should provide good enough possibilities when it comes to the yeast part. I have been researching esters lately, and when i looked at AEB's product catalogue i found yeasts and yeast nutrients with L-ascorbic acid added specifically to produce the esters i am after, the tropical ones. Anyone tried this? These products are for wine, for fruity wines to better display their tropical fruity ness.

Should work for a rum wash too i think?

One more thing im going to try are longer fermentations, or rather ageing the wash for some time on the lees. Read a white paper that tried this and it produces more esters

Lallemand discourage the use of dunder as it is hard to duplicate the result and that is a good point..
I do want reproducible recipes, so ill probably dabble a bit with dunder but maybe not rely on it being reproducible with regard to the recipe used? What are your thoughts on dunder and it being reliable for continued use, to produce the same product over and over again?

[Stilljoy McFlavour]

I also got sucked down the rum rabbit hole - it's a fantastic product to get a drinkable result without much effort. The number of things to tweak and change is numerous and lot's of fun to play with. Having said that; note that I only have about 10 generations or so under my belt.

Some of my observations;
Reproducability; very difficult if not impossible at our (hobby) scale. Each and every batch will taste different due to different cuts, fermentation temps, quality of the yeast, airation duration, fermentation duration, ambient temp, nutrients, speed of stilling run(s), ambient temp while stilling (reflux) and any other number of parameters you can (and cannot) think of, not to mention dunder, muck, and thumpers.
Also, rum without dunder is dringable but not mighty interesting - there is a significant improvement in flavour and quality once you pass the third or forth generation

Yeast; I tried Turbo (I know..), bread and ale. I like simple dry bread yeast the best for the flavors that it brings.

Ingredients; I experimented with fancy- and blackstrap molasses and raw sugar cane sugar.
So far I like the combination of fancy molasses and raw sugar the best (3 parts fancy, 1 part sugar); it provides a smooth, sweet, white rum that really tickles my pickle

Fermentation
Vit B complex and epsom salt as per SBB's Tried and True

Dunder/Muck
I do use some dunder, but probably less then most. approximately 1/5 of total mash volume
I do have a very nasty muck pit and I may or may not add a very small amount (2-4%) to the mash

Patience
- I found that slow fermentations generate a product that suits me better - I try to keep the temp around 22 C.
- After fermentation is complete; I leave the mash sit for at least one month. (some brett or lacto infection may show up)
- When doing the spirit run; boil the mash for 15 minutes and shutdown the still (I use a reflux condensor to send everything back into the boiler. Do your spirit run the next day; it brings additional complexity and makes a more interesting drink (found this out by accident and read in later threats that it enhances estherification)

Aging
I do use some Dark Rum Essence sometimes as per Buckaneer Bob's Tried and True; but I find that half a teaspoon per liter (or less) before aging already goes a long way.
Other then that, unfortunately, inspite of everything, I often drink my rum before I can do proper long term aging (although I do have a 10 liter barrel winking at me every day now)

Only using potstill mode (except for the "spirit run boil").

Leaving the floor to the more experiences rumsters now

[Rumhead]

I also got sucked down the rum rabbit hole - it's a fantastic product to get a drinkable result without much effort. The number of things to tweak and change is numerous and lot's of fun to play with. Having said that; note that I only have about 10 generations or so under my belt.

Some of my observations;
Reproducability; very difficult if not impossible at our (hobby) scale. Each and every batch will taste different due to different cuts, fermentation temps, quality of the yeast, airation duration, fermentation duration, ambient temp, nutrients, speed of stilling run(s), ambient temp while stilling (reflux) and any other number of parameters you can (and cannot) think of, not to mention dunder, muck, and thumpers.
Also, rum without dunder is dringable but not mighty interesting - there is a significant improvement in flavour and quality once you pass the third or forth generation

Yeast; I tried Turbo (I know..), bread and ale. I like simple dry bread yeast the best for the flavors that it brings.

Ingredients; I experimented with fancy- and blackstrap molasses and raw sugar cane sugar.
So far I like the combination of fancy molasses and raw sugar the best (3 parts fancy, 1 part sugar); it provides a smooth, sweet, white rum that really tickles my pickle

Fermentation
Vit B complex and epsom salt as per SBB's Tried and True

Dunder/Muck
I do use some dunder, but probably less then most. approximately 1/5 of total mash volume
I do have a very nasty muck pit and I may or may not add a very small amount (2-4%) to the mash

Patience
- I found that slow fermentations generate a product that suits me better - I try to keep the temp around 22 C.
- After fermentation is complete; I leave the mash sit for at least one month. (some brett or lacto infection may show up)
- When doing the spirit run; boil the mash for 15 minutes and shutdown the still (I use a reflux condensor to send everything back into the boiler. Do your spirit run the next day; it brings additional complexity and makes a more interesting drink (found this out by accident and read in later threats that it enhances estherification)

Aging
I do use some Dark Rum Essence sometimes as per Buckaneer Bob's Tried and True; but I find that half a teaspoon per liter (or less) before aging already goes a long way.
Other then that, unfortunately, inspite of everything, I often drink my rum before I can do proper long term aging (although I do have a 10 liter barrel winking at me every day now)

Only using potstill mode (except for the "spirit run boil").

Leaving the floor to the more experiences rumsters now

Yes, i do get that it might be difficult to reproduce the same product over and over, but it is something i would like to be able to do.
So, first step towards that will be a heat controlled fermenting system. Not particularly hard or expensive to impose, if one looks past the no plastic rule on here. Aquarium heaters, but be shure to use appropriate plastic ie PP or HDPP. Thats ehat my fermenters are made of anyway. Glass/steel fermenters costs what a VM still cost to build if you plan to have a pair of them so, HDPP it is for me.
With one of those lcd temperature stickers on the side of the bucket i should be able to keep it stable. Otherwise ill implement a stc-100 to drive it. Not difficult either so ofc ill have that.
I might even make one of my huge wardrobes a fermenting chamber so i can ferment multiple buckets in controlled temp

I also always weigh what i put in in form of yeast, nutrients etc on my 0,00g scale. I weigh or measure the water/sugar/molasses and all this is written down on a special form paper i have created and are constantly tweaking to be better. That goes together with another paper that is for the deistilling part. And with those two papers comes another one with regards of the aging of the product.
This goes in to a filing system of mine, and stays there.

I think this is obligatory if you want to develop your own recipes, otherwise you are just haphazardly guessing your way to a recipe suited for you.

As i plan to do what a very good rum is made up of, a blend of different distilates, this becomes even more important. Im thinking of the blending sheet should be, but wont be finished before i am at the blending stage.

I also have been looking into what sugar i have and what i can get.
So, the sugar that is the cheapest unrefined i can get cost 5$/kg, can get it for 4,5$/kg if i buy 20kg at once. This is a unrefined sugar as panela is, but it is light brown and as such doesnt have much molasses in it, 8% from what i have found. I can also for a 8$/Kg cet a darker more mollassesholding sugar, also unrefined. This is a dark miscovado sugar. The cheaper one are a thai brown sugar which is what can also be called a light muscovado, they taste exactly the same the thai brown and light muscovado.

I have also at hand ~8L of A+ grade blackstrap molasses ie the best grade of blackstrap. This i can buy in 1L pack for 6$. Im waiting for a reply on their 10L pail as i know the importer has them as i ordered mine directly from the importer in 2017 when i was into organic growing. For you in europe, this is Agriton molasses. Pretty widely available and of the highest blackstrap classification. Used for producing/growing EM, efficient microorganisms that you can ferment shit with and apply to your soil/manure/plant for a healthier whatever you put it on.
For the record, i might try to put a bit of EM in a white sugar wash to see what happens.. might be something like a muckpit? Who knows... Might come some interesting from it. These microbes in EM is completely fine to ingest and is often ingested.

I ofc also have different grades of "raw" sugar from almost plain white to more tinted varieties, for 3-4$/Kg. The whitest one is the one i plan to make azeotrope "rum" from in my VM-E-ARC. Just to have something very light to thin out heavier distillates.

I dont know if dunder is something ill use often.. ill have to see for myself. I like the lighter rums. I do like the Jamaican funk, but in low ester variants for ex Plantation Xaymaca at 156g/hplaa. That is okay but higher than that isn't for me i believe. But i need to make some higher ester rums as i think i need it in my stock for blending purpose.
I have studied esters in rum for some time now and i find it a very interesting subject but my palate doesnt

So, i think i have the fermenting part good covered. Documentation part covered too. Mashing procedure documentable, and heat will be controlled.

So i do have the prerequisite for being able to produce with a reliable result. Hopefully it will be so too in action

The tip about increasing the esters by heating it up prior to the distillation is something ill be trying out, also the part of aging on the lees. This thing i read in AEB's product brochure about ascorbic acid creating tropical esters in wine, is certainly i need to try out too. If it works with yeast in a wine fermentation it should also work in a rum fermentation i hope.. unless it is because the ascorbic acid reacts with something in the must a rumwash hasnt. I need to contact AEB and see what they say. I have te ability to buy their products and have as yeast nutrient. Several of their 500g packs of yeast seems interesting for rum too. AEB seems to be a legit big corp in the wine industry i never heard of until i googled around for yeast nutrients.

Interesting you say you like a colder ferment more. What is it that makes you like it more than a hotter? This is with bread yeast?

The bread yeast we have here in sweden is only one brand widely available, i guess it was a state company way back. It is used to make whiskey at Mackmyra distillerie. For sugar washes it work very good, notice only a minor difference from EC-1118, so it ferments pretty clean and way faster than EC-1118 so it became what i used most before my now soon one year long break up from the love of my life, distilling.

Peace, for now

[Rumhead]

I think i forgot to add ill be using a air pump for a aquarium with a steel airstone to both test with mash oxygenation and also on the finished product as it works good on smoothening out neutral/vodka.

Lots to try!

For nutrients i have:
Fermaid K. (soon out, but will use Integrauteur instead as it is way way cheaper)
Fermoplus Integratuer
Pure DAP
Epsom salt
B-vitamin complex tablets
Magnesium tablets(possibly to try change the Calcium/Mg ratio)

Crushed oystergrit (that dont work with my heating element so i bought Calcium Hydroxide instead)
Citric acid for lowering the PH

Well, that should be all for now. Might be a while still untill i start fermenting. Still doesn't have everything for the ARC but i do for the pot still, just need time in the garage which usually is only one evening every week..

Soon come..

[LordL]

I think i forgot to add ill be using a air pump for a aquarium with a steel airstone to both test with mash oxygenation and also on the finished product as it works good on smoothening out neutral/vodka.

Lots to try!

For nutrients i have:
Fermaid K. (soon out, but will use Integrauteur instead as it is way way cheaper)
Fermoplus Integratuer
Pure DAP
Epsom salt
B-vitamin complex tablets
Magnesium tablets(possibly to try change the Calcium/Mg ratio)

Crushed oystergrit (that dont work with my heating element so i bought Calcium Hydroxide instead)
Citric acid for lowering the PH

Well, that should be all for now. Might be a while still untill i start fermenting. Still doesn't have everything for the ARC but i do for the pot still, just need time in the garage which usually is only one evening every week..

Soon come..

Would you say your bread yeast worked in room temp as well?
And did you use dry or fresh, red or blue?

[Rumhead]

Here in Sweden we only have one yeast producing company who does fresh yeast and two different dry yeasts, one for normal dough(Bread etc) and one for sweet dough(Cookies etc).

Mackmyra for example use yeast from Kronjäst(The company name = Crown yeast, gives a clue to that we have only state owned alcohol sales, earlier on all distilleries were crown owned)

The sweet dry yeast is the one i use. When fermenting a normal sugarwash at around 1.070sg, I can barely nut just barely notice any difference against EC-1118 so it is a pretty xlean fermenting yeast, and thats why I am getting DistilaMax RM(edv-493) soon. Might also get the CN, which is also for fermenting cane, it is a cleaner fermenter than the RM.

Might get both as the freight is 100% and the yeast cost 50% each, dom dumb to not get the double amount of yeast, and get one more strain thats widely used by rum distilleries.

It comes in a yellow packet btw

[Rumhead]

Stripped my first proper rumwash yesterday. Will probably be quite rummy. It is a wash consisting of:
1L Molasses
4 kg Thai Muscovado sugar
Low yeast pitch
Low amounts of nutes

It laid on its lees for about 5 weeks.

Have put two more washes going and one more later today

2 X Muscovado
5 Kg Thai Mudcovado, its a light muscovado.
0,55 sweet dry yeast
0,25 Fermoplus
0,25 DAP
0,1 Epsom

1 X Turbinado
4,5Kg barely coloured sugar
0,5 Kg golden coloured sugar.
1,1 sweet dry yeast that had expired 10/22
0,5 Fermoplus
0,5 DAP
0,1 Epsom

One of the muscovados is going now, temp controlled to 34-35°. I think ill wait for it to be ready until i mash the other one, would like them all to be the most alike. These two differ against the first in that the first hade 1L molasses in it, its replaced by Muscovado in these.

These all three will be run a second time together.
The Turbinado is a real test, it the cheapest cane sugar i can get here at 3$ per Kilo.
My hopes for this one is something drinkable straight, more a moonshine with some rummy notes. It will be the sugar source when ill make neutral azeotrope rum, which will be a cane spirit.
It will be used as the lightest component for blending.

I have taken a pause in ARC/still building, needed that and only distill after focusing on the ARC for a year straight.

Well, another long reply, and this one is neon blue and cyan, can you see that LordL?
If not, I would advise going to specsavers as i think you are from my part of the world. Right? ;)

My order of wood( not that kind of wood LordL) is arriving next week.

Ordered all types ow wood for longer aging, and not all American and one french did i also not order. Hoping the ones meant for fast aging probsbly works well for long term aging too, in smaller amounts?
Not after fast aging.. after proper good spirits.

[LordL]

Stripped my first proper rumwash yesterday. Will probably be quite rummy. It is a wash consisting of:
1L Molasses
4 kg Thai Muscovado sugar
Low yeast pitch
Low amounts of nutes

It laid on its lees for about 5 weeks.

Have put two more washes going and one more later today

2 X Muscovado
5 Kg Thai Mudcovado, its a light muscovado.
0,55 sweet dry yeast
0,25 Fermoplus
0,25 DAP
0,1 Epsom

1 X Turbinado
4,5Kg barely coloured sugar
0,5 Kg golden coloured sugar.
1,1 sweet dry yeast that had expired 10/22
0,5 Fermoplus
0,5 DAP
0,1 Epsom

One of the muscovados is going now, temp controlled to 34-35°. I think ill wait for it to be ready until i mash the other one, would like them all to be the most alike. These two differ against the first in that the first hade 1L molasses in it, its replaced by Muscovado in these.

These all three will be run a second time together.
The Turbinado is a real test, it the cheapest cane sugar i can get here at 3$ per Kilo.
My hopes for this one is something drinkable straight, more a moonshine with some rummy notes. It will be the sugar source when ill make neutral azeotrope rum, which will be a cane spirit.
It will be used as the lightest component for blending.

I have taken a pause in ARC/still building, needed that and only distill after focusing on the ARC for a year straight.

Well, another long reply, and this one is neon blue and cyan, can you see that LordL?
If not, I would advise going to specsavers as i think you are from my part of the world. Right?

My order of wood( not that kind of wood LordL) is arriving next week.

Ordered all types ow wood for longer aging, and not all American and one french did i also not order. Hoping the ones meant for fast aging probsbly works well for long term aging too, in smaller amounts?
Not after fast aging.. after proper good spirits.

Will be really interesting to follow your process and results. I'm thinking all in dark muscovado here.

To simplify, im just going to use dark muscovado, some bakers yeast, nutrients, and then add like 1/7th of the volume of the <s>mash</s> wash in dunder for the next run. The dark musco is like 93% sugar, the rest ought to be water and molasses..

Oh, and I think I'm going to save the feints for the next gen as well..

[Brewfiend]

Hi guys,

Havent posted in a while but has been on the forum for around 4-8h/day since my recovery from being half paralyzed with a brainstem abcess is ongoing, so hence i hav used the time to study rum deeply, really deep, going thu all rum threads on here, Arroyos work and alot of other even older books, so i kind of feel well versed in the rum making process technically. Now it is time to turn that to practicality!

First off i would like to have many tips in this thread on yeasts people have used snd what they think it gives to the final product. I am going to make up to 10-15 different distillates.

1, Light, extremely light neutral made from cane sugar in my VM--E-ARC which will put out an azeotrope rum. Ofc very tasteless but i will use it to tame the more wilder distillates.

2. I have a fairly cheap muscovado source in ny town 5usd/kilo and i am looking at both take home jaggery and gur from india, and also molasses but te order hade to be about 50kg. Ill check the swedish forum for interest i a group buy.
This muscovado will be fermented 5,5kg/25L as it is around 90% sugar.
What would be a suitable yest for this that i hope will be fairly heavy?

3. I only have Liter of molasses at hand and it cost 12$ per lite here so gallon is very expensive, but i can order molasses DIRT cheap from India of i take 50kg
Whats the most used, and other types of yeast för this? Bread Yeast i know, im asking for those who's tested around a bit and not just stuck with it because it fermented fast. I ask because I want good yeast as i am trying to make top notch products.

4. Im going to order either sugar daddy's european business Panela for about 2,,3$
Problem is, India's gur that is the sme typo of product can i get for 1$ if i order 50kg. So panela in some way ill have in my hands in a month or two

5 Finally i am going to experiment with high ester rums/Grand arome rhum.
I guess this will be the hardest part for me, but i need it for blending.
I csn give sn example, I have Plantation xaymacs special dry(no sugar added)
and it is a 156/gL AA ester count rum with Volatiles at 312 G/LAA.

This that is nothing for a jaimacan rum is on the border of tho much esters, but i do need one for my blending work.
IT IS A REAL SHAME der wo isnt around longer so i could get his opinion this, hpw to go about and such.

For the above types of rum i would like you to tip me on a strain of yeast you know are good for just this.
Ec-1118 is s given for the light azeotrope "rum" that will be fot lightening up to heavy rums..

But what do you propose for the other categories? Edv 394/DistillamaxRM is hard to get but thats one i would like to try.

Dunder and such would be played with too.

My equipment:
30L beer can boiler with 2X 2" 50cm pieces with tri clamp connections, the outtake, 1X50cm headscolumn and a hammerhead on top.

I also have a pit still head in the making that can fit directly on the keg, or on top of a 50cm piece empty OR fully packed with spp och scouring pads, copper mesh i coming later on.

Im also building a LM head for making cleaner rum that the pot but not as clean as the ARC. I would like to build it RLM, for the stability in reflux but is that suited to rum making or is a ordinary LM better suited for stilling around 85-94%% distillates in the sprit run?

What does the rum master say? Im probably going to document my journey here and in my home country where the home distiller have seems to forget that rum exist.
I hope we can get an interesting conversation here. Im a novice rum distiller but im hell bent on making several different base rums to create blends of,. Just like tye do st the distilleries.

Thanks for your time!. I hope you'll answer if any of this it up your alley

Best regards

Sounds cool. I've made rum quite a lot. The rum recipe I adapted was a traditional one so you added dunder and feints back into the subsequent generation of wash. 2-4 litres of mollases and however much sugar to bring the abv to 8 percent. It also had boiled raisins an orange and a lemon in it. After several generations it builds up this crazy flavour profile that has this really complex but janky flavour. Then you oak it and leave it where temperature changes the most.

I've used all kinds of yeasts... But I'm not sure i paid very close attention to the difference in flavors... They were all good. I buy a distillers yeast which is actually quite cheap when you consider the low dosing rate. I've wanted to experiment with yeasts that produce different flavors. I'd like to try a fruity ale yeast