SBB's All Molasses Rum Recipe

[Saltbush Bill]

I get that specific gravity readings are generally not great for an all molasses wash.

I decided to take my refractometer down to the garage and apparently, my wash is at 33% ABV.

A refractometer is not accurate once fermentation starts and alcohol is produced.
Throw both instruments over your shoulder and use other methods to tell when a Rum wash is done.
Eyes .....Look and watch, is the wash active in any way ......or completely still/ dead...........look very very carefully.
Ears .... hold an ear close , very close....can you hear it fizzing?
Taste......dip a finger in.......suck on finger.....does the wash taste at all sweet , or is it dry / tart/ sour to the taste?
In short learn to use your senses.
My gut feeling is that if it isn't finished its because the wash hasn't been kept warm enough.
What you have made is not this recipe, it is a hi bred Molasses/sugar concoction, for that reason your questions would be better asked elsewhere, in a thread of their own.

Edit Posted same time as Yummy

[Bradster68]

It's been a long time since iv made some Bills rum. Iv been trying to master some bourbon AGs. Now iv got a bunch of gallon aging on oak,it's time to turn back to what I actually got into this game to make. A really good RUM.
Don't get me wrong, bourbon is neck and neck with a good rum.
So iv been collecting. I picked up another 10 litres today. But unfortunately that's all they had was 1 jug so I ordered 2 more. So when all said and done I'll be making a wash from 40 litres of molasses.
Ib been collecting barrels which were previously filled with vanilla extract.
So this will be my first large batch ferment of Bills rum.
I had some 10 month old 2 litres which I drank with my son on a 1 week back packing trip.
I hated to do it but it was it my son and he loves the stuff.
So it's time to get a bunch aging.
Also in the beginning I was greedy and now know my cuts contained alot of heads. So this big batch should yeild big hearts collection. Next year for the annual canoe trip I should have something special.


Edited next morning while sober.

[Wildcats]

Sounds like a plan. Should be great. Let us know how it goes.

[Bradster68]

Sounds like a plan. Should be great. Let us know how it goes.

[higgins]

Sounds really good.

I hope you've considered the possibility of those barrels imparting TOO much vanilla to the rum.
I'd hesitate to commit a large amount to a vanilla barrel without some testing, as a little vanilla goes a long way.

[Bradster68]

Sounds really good.

I hope you've considered the possibility of those barrels imparting TOO much vanilla to the rum.
I'd hesitate to commit a large amount to a vanilla barrel without some testing, as a little vanilla goes a long way.

Yeah. You may be right. I guess I should have clarified. I meant their food safe. I'll be washing and sanitizing before use. Not sure how they will smell after washing, I'll have to wait and see

[Saltbush Bill]

I'd be tempted to knock up a smallish wash in an unwashed barrel to see what effect all of that vanilla might have, my guess is that its got a better chance of being good than it has of being bad.
Is there any Vanilla left in the bottom of them or only fumes and smell?

[Bradster68]

I'd be tempted to knock up a smallish wash in an unwashed barrel to see what effect all of that vanilla might have, my guess is that its got a better chance of being good than it has of being bad.
Is there any Vanilla left in the bottom of them or only fumes and smell?

I'd say a 1/8 cup maybe 1/4 at most. Iv got 9 of em so yeah.maybe a test. Iv added Vanilla before in smaller doses after bottling and was happy with the results.

[rolling]

It looks like my source of molasses has jumped in price. I wanted to make a run or two while it's hot. I'm searching for materials!

[Bradster68]

It looks like my source of molasses has jumped in price. I wanted to make a run or two while it's hot. I'm searching for materials!

I'm searching for time.... I'm pouring my concrete this year and in floor to boot. 24x40 concrete comes Monday . Can't wait to get back into things. Molasses is waiting

[JustinNZ]

I’ve been making SBB’s Rum using Bundaberg Refinery Molasses recently (used feedgrade in the past) and had my first ever problem. Turns out I needed to do better maths.

Anyway, the new molasses is 56% sugar compared to my usual 50%, and this meant 12% more sugar. Which was just enough to bother my bakers yeast, which gave up the ghost before the ferment was totally sour. So I dropped my molasses from 13L in 45L total volume to 10L for the next wash.

I stripped both and the second one produced slightly more total ethanol (and quite a nice tasting hearts shot).

Lesson learnt. I’m using the site calculators now. And keeping better records. Good times.

[Yummyrum]

I’ve been making SBB’s Rum using Bundaberg Refinery Molasses recently (used feedgrade in the past) and had my first ever problem. Turns out I needed to do better maths.

Anyway, the new molasses is 56% sugar compared to my usual 50%, and this meant 12% more sugar. Which was just enough to bother my bakers yeast, which gave up the ghost before the ferment was totally sour. So I dropped my molasses from 13L in 45L total volume to 10L for the next wash.

I stripped both and the second one produced slightly more total ethanol (and quite a nice tasting hearts shot).

Lesson learnt. I’m using the site calculators now. And keeping better records. Good times.

Funny you should post that Justin . I have had a couple of cubes of that hanging around for a couple of years and only just put some down last week . First time I've tried it too . I also used Bakers . I suspect I made have made a similar mistake . Mines still going but it’s taking its time .

I gotta say , I wouldn’t call that stuff Blackstrap . It’s more like across between Golden syrup and Treacle.

Still , keen to see how it turns out and hoping I don’t have finishing problems . Hmmm almost tempted to top it up with some more water now its settled down .

[NZChris]

I've only used Bundaberg once, it went dead on day three. Eight years on, it's not my best rum, but not the worst either. It does taste a bit like Golden Syrup, which spoils it a bit for me. I'm hoping more time on wood might help.

[Saltbush Bill]

I know of at least one pro distillery here in Au that buys in pallet loads of cubes of that Mollases to make Rum from.
It can't make a bad product because that Rum marches out the door at $100 au and more a bottle.
Sounds like you just need to cut back a bit on the Mollases or add more water.

[JustinNZ]

It’s a bloody tasty molasses, that’s for sure. I just needed to calm my farm and set things up for a 10% wash rather than the slightly crazy one I inadvertently put together.

[Yummyrum]

I’ve been twice to the Bundagurg distillery recently as it's just up the road…. a bit .On both occasions , they have given us a lick of their Molasses in a Paddlepop stick saying it is what they have in their big foaming manky looking Molasses storage tank . They call it Blackstrap .

Now , the Bundaburg Sugar refinery is right next door .
The Distillery was setup to get rid of the excess of Blackstrap .

So , I’m calling out Bundaberg Distillery . I don’t believe they actually use the sweet stuff that is in those Bundaburg Molasses cubes , but that is what they are giving us a taste of . There is way too much sugar in it and no Blackstrap backbone.
(If they gave folk a taste of real Blackstrap , most would most likely spit it .
Blackstrap is the stuff that comes out the arse end if a refinery .It is the reason that Rum Distilleries exist ….. even the Bundy tour will tell you the story of the Blokes down the Pub that came up with a good idea about how to deal with their Molasses problem .)

That is not good for hyping up the tour and getting them to buy a bottle or 6 on the way out made from that delicious sweet stuff they licked . …. which I am sure is the fancy stuff in the cubes sold as Bundaburg Molasses

I believe that it is taken mid processing but only in small quantities .
A Sugar refiners principal business is selling sugar . The fancy stuff is a side line .

[Saltbush Bill]

I agree Yummy......the stuff in the cubes is what they sell to bakers and for other food products, what most big distilleries use is nothing like that......it's simple blackstrap......same stuff that's fed to cows.

[Yummyrum]

I agree Yummy......the stuff in the cubes is what they sell to bakers and for other food products, what most big distilleries use is nothing like that......it's simple blackstrap......same stuff that's fed to cows.

Same stuff used in this Recipe …..It works .

[JustinNZ]

Good info Yummy.

And I’ll be grabbing my next tubs of Agrifeed Blackstrap as soon as I can. I was just curious to do a side by side with different molasses for educational reasons. Awesome school. If only…

And learnt not to mess with a TNT.

[Saltbush Bill]

I think either type of Mollases makes a good Rum, just slightly different.
I'd use which ever is easiest to get or which every gives you the taste you like best.

[Golly]

I filled my second 20L barrel with some rum yesterday using this recipe. I also have a 50L barrel that is maybe halfway full.
I'm still very new to distilling but on here reading everyday and learning as much as I can. Hopefully I haven't taken too wide a heads and tails cut as I was certainly eager to fill those barrels.

I've tried all sorts of silly things to try and increase the funky fun flavours over the last dozen or so ferments. Left it to sit with a lacto film on top for three weeks, threw 20L of Kombucha into a 300L ferment another time. Fingers crossed it all comes good in the end.

Having a sample from the first barrel I filled 2 months ago, it has a lot of whiskey flavour coming through from the barrel I used. I'm loving it. I know in a year or so, that will fade and the rum will come to the fore. Cant wait!~ Thanks everyone for the great advice.

[NZChris]

Sounds like you just need to cut back a bit on the Mollases or add more water.

I'm not sure how cutting back on molasses would help? Do you mean adding sugar to dilute the molasses flavor?

I aim for 8% ABV in the finished wash, how would adding more water help?

[Saltbush Bill]

If you don't understand that Chris, then I don't think I can help you. On the other hand if you scroll up far enough you might understand. You seem to have terrible trouble making resonable rum anyway.
Bad quality Molasses, washes that smell like poop, and Rums that only taste mediocre after years of aging are just some of the problems I've seen you complaining about.

[NZChris]

I've made a lot of good rum over the years. What I have learned is that I have trouble turning molasses that didn't taste great off my finger into nice rum.

You probably get a reasonably consistent molasses from one source, but I don't have that luxury. In NZ, it's not always from one source, not always from Australia and not always good enough to make a great rum, so consider yourself lucky.

[Archee72]

6 months aged on oak my batch is tasting very nice. Trying to build up stock to it can age even more but struggle to keep up and keep my mitts off it!!

[Saltbush Bill]

Glad your enjoying the fruits of your labour Archee.

[TwoSheds]

Mine has just hit 5 months and I proofed down a small bottle to enjoy with friends this weekend. It was good white with plenty of character, but turning into something special with some time and oak.

Great stuff SBB, thanks for the recipe!

[JustinNZ]

Just wait till you hit the one year mark! Just keeps getting better. Shared some with a proper whisky snob recently who was really impressed.

[NZChris]

One year is nothing for rum. I suggest that you quickly make yourselves some nice white dog or fast aged product for your drinks cabinets so that you are not stealing your best aging likker years before it's properly nice.

I just proofed myself a bottle of 2016 Bundy molasses rum. Time flies as I get older and it doesn't seem long ago that I made it.

[Bradster68]

I've collected what I need. Large batch of SBBs coming soon.
42 litres.
Plus my dunder that's over a year old and still smelling super creamy to Bill