Capt. Jack's Scurvy Waters

[ScurvyWaters]

My journey to rum making led me to this process that I use to make my rum that closely resembles Zacapa Solera 23.

You may think it is too involved, or has unnecessary steps. It certainly is unusual in some aspects. But it works well for me. I post it to share my experience; maybe someone will find it helpful, or at least interesting.

Here's the back story on the name: Two of my grandkids were playing a pirate game my granddaughter made up that she called "Scurvy Waters." My grandson, Jack, wanted to be Captain. She told him he could only be First Mate. So I made him Captain by naming the rum Captain Jack's Scurvy Waters.

Recipe
8 liters blackstrap molasses (I get mine direct from sugar cane processing plant)

2 liters dunder from dunder “pit” Boiled and while hot, used to thin the molasses
Juice of 3 limes (I use Rangur limes from my trees)

I small can of tomato paste
8 liters backset from previous rum distillation (or plain water if you don’t have any backset)

2 packets of Lavin EC-1118 yeast (I know this is unusual, but after years of making fruit based schnaps, I have lots of this on hand and I’m very familiar with it. Also I was hoping to achieve a higher final ABV as it can tolerate up to 18%. You'll see why later.)

1 Tbsp yeast nutrient (because I have it on hand, but you could use spent yeast from previous fermentation)


This will be a vigorous rapid fermentation. After about 4 days once fermentation has slowed but still active, stir wash to knock out excess CO2 (Timing will depend on the temperature. Here in Costa Rica, our temps range from overnight to daytime 60F-75F—perfect for EC-1118)
Add 2.5 kg raw sugar
Top up bucket to 26 liters with fresh, aerated water
Add 1Tbsp yeast nutrient again (if using)
Cover again and allow fermentation to complete.

Age for 6 months as is. Yes—age now—not after distillation.
This is a great trick I learned from a German schnaps master to pull as much depth of flavor from whatever you're fermenting . You can only do it if ABV is over 16% (and why I use the EC-1118) to prevent long term degradation. However, aging it now allows much more flavor development

After 6 months, siphon off the mash into the boiler, leaving dead yeast/sludge behind.
Heat to 135F and hold for 2 hours then allow to cool overnight.

The next day do a slow single run in a pot still. Takes me about 6-7 hours once it’s up to temp. Reserve 150 ml of backset.
Toss the first 150 ml of distillate
Do 350 ml cuts down to 30%
Let sit covered overnight
Dilute a tasting sample of each cut to 40% for blend evaluation.
Blend hearts with whatever late heads and early tails are tasty. (Some of the best, different flavors are found in the heads and a bit added can really change the profile. I often find very floral notes that are lost in the hearts.)
Blending more than just center hearts leads to more complex flavor profile. (Throw the unused distillates into your feints jar for future use.)

To the undiluted blend add:
One 3/4”x3/4” x 4 inch cherry wood and one 3/4”x3/4” x 4 inch apple wood both toasted at 520F for 10 minutes
Two 3/4”x3/4” x 4 inch apple wood toasted at 520F for 16 minutes. Then take one of these and char it well all over with a torch.
One 3/4”x3/4” x 4 inch un-toasted

Place them all in the blend along with:

1 dried apricot half

1 slice of pineapple
2 whole cloves, and

15 gms of raisins
Heat to 150F once a day and allow to cool. Repeat for 3 days more.
After fourth day remove wood and fruit. Dilute to 40% ABV
Add 30 ml of reserved backset per liter of the 40% dilution
Add 1 Tbsp high quality vanilla extract
Back sweeten just a little with 20 gms sugar/l using unsulphured light molasses

It's fully ready to drink now (due to the previous 6 months age) but will improve as it ages further.

Prost!

[Steve Broady]

I’m intrigued by aging the wash. May have to try that.

Have you tried a double pot distillation and found a single run better?

[ScurvyWaters]

I’m intrigued by aging the wash. May have to try that.

Have you tried a double pot distillation and found a single run better?

Yes, and I find there is definitely more flavor retained with a slow single run. My time spent with a single slow run is about the same as doing a stripping run, cleaning up, and later doing a spirit run, so I prefer the single.

[Wildcats]

Nice recipe Scurvy Waters. Thanks for taking the time to put this together. Look like a straight forward recipe. I was surprised that you let the ferment sit that long before running. Interesting. There is a lot of Rum guys here. I'm sure they will be interested in this recipe as well. Thank again man.

[Dougmatt]

This is a great trick I learned from a German schnaps master to pull as much depth of flavor from whatever you're fermenting . You can only do it if ABV is over 16% (and why I use the EC-1118) to prevent long term degradation. However, aging it now allows much more flavor development

As long as you minimize air exposure (ie. Keep the container topped up and under an airlock) you should be able to age lower proof for extended periods as well.

[Saltbush Bill]

I've heard of at least one low abv rum that sat sealed up for around 4 years.
Myles was the proud owner of that one.....it was fine when he ran it apparently.

[ScurvyWaters]

[/quote]

As long as you minimize air exposure (ie. Keep the container topped up and under an airlock) you should be able to age lower proof for extended periods as well.
[/quote]

You can, but after more than a few months it can start to develop some distasteful flavors at low ABV