Rum Recipies wanted

Jaxom · Post by **Jaxom** » Mon Jan 17, 2005 5:25 am

Lil' lady and I drink alot of rum drinks. That's what sparked my interest in making a still in the first place. My pot still is a go now, so I'd like to experiment with a few different recipes. The home page talks about and gives recipies for rum, and spiced rum, but it also eludes to an "Indian"rum that uses vanilla. If anyone has this recipie, please post it.

tia,

Jaxx

Post by **Uncle Jesse** » Mon Jan 17, 2005 9:57 am

use high quality mollasses. it ferments rather easily and heavily.

swpeddle · Post by **swpeddle** » Mon Jan 17, 2005 10:27 am

I second that.......a gallon of fancy molasses and a 2kg bag of sugar give a pretty good tatsing product and a pretty good yeild.

Jaxom · Post by **Jaxom** » Tue Jan 18, 2005 6:30 am

Thanks mack! Wrote that down! Um, what should my ph be? Wonder what would happen if I substitued honey for sugar? I also understand, after doing more research yesterday, that the best rums are made from liquid sugar?

Jaxx

Jaxom · Post by **Jaxom** » Fri Jan 21, 2005 5:12 am

Well, guess I have to wait just one more week to get the ball rolling. Ran out of money yet again...

Well, on the brite side, I can get a few more details worked out.

Such as, the only molasses I can get in gallon bottles around here is backstrap. This isn't as sweet or contains as much sugar, how much more would I need to add? I'll be using lavin ec-1118 yeast.

If this was a regular sugar wash, I could use the calculator to estimate what my final output would be, but with molasses as part of the sugar content, not sure how to figure that out using the calculator on the home page.... what's your average yield with this recipie, mack?

tia,

Jaxx

Post by **Tater** » Fri Jan 21, 2005 7:00 am

I use black strap molasses most of the time . I figure 1 gallon = 5 lbs suger. I use 2 gallons + 20 lbs suger in a 13 gallon wash. Disolving the suger in boiling water before adding to molasses 1/2 cup lemon or lime juice.After stirring hell outta it to get air back in it I take 1 oz of distillers yeast prestart in 1/2 gallon of wash . I single run wash usally get 3 gallons of 110 proof rum per batch. Use 1 gallon molasses and 25 lb suger for lighter tasting rum.Usally age my rum on charred white oak wood strips that have been used once or litely charred oak strips. Then add carmilized suger ,vanilla, a little sherry to taste. Makes a dark rum thats great with coke cola.I leave mine at 110 so doesnt take as much as most store bought rum to get you where you want to be.

Jaxom · Post by **Jaxom** » Fri Jan 21, 2005 10:38 am

okay guys and gals, I'm getting confused again. One person is using 5lbs of sugar and 1 gallon of molasses per five gallon, another is using nearly double the sugar and about the same amont of molasses.

Solution, what brix readings are you all getting after you've mixed the sugar, molasses and water together? Would it be best to start with the 5-1 ratio and then add more sugar by the lb untill I get a brix of 16-18%?

tia,

Jaxx

Guest · Post by **Guest** » Fri Jan 21, 2005 2:34 pm

theholymackerel wrote:I use 5 lbs of sugar and a gallon fancy molassas to a 5 gallon wash.

My yeild is a gallon and a half of 80 proof.

You can use more sugar if ya want... it'll give a bigger yeild but have less of a "rum" taste and will take longer to ferment. Like everythin' else in life there are trade-offs.

I wish ya luck.

Where can ya get fancy molasses cheap by the gallon?
the only place I can find any molasses by the gallon is at the feedstores.

Post by **Tater** » Fri Jan 21, 2005 6:41 pm

T H M the fancy molasses would have what 1gallon = 8 to 10 lbs suger?

Post by **Tater** » Fri Jan 21, 2005 6:42 pm

Jaxom wrote:okay guys and gals, I'm getting confused again. One person is using 5lbs of sugar and 1 gallon of molasses per five gallon, another is using nearly double the sugar and about the same amont of molasses.

Solution, what brix readings are you all getting after you've mixed the sugar, molasses and water together? Would it be best to start with the 5-1 ratio and then add more sugar by the lb untill I get a brix of 16-18%?

tia,

Jaxx

T H M was using fancy molasses its got lots more suger in it then feed or black strap molasses. Feed molasses around here runs $1.20 a gallon

Yttrium · Post by **Yttrium** » Fri Jan 21, 2005 7:24 pm

Be careful with feed molasses. Some of it contains preservatives that are harmful to yeast, and there are no FDA requirements to list the chemicals in feed molasses. I'm not saying it would be harmful for you to eat it, but it may be harmful to our favorite fungus, yeast.

Post by **Fourway** » Fri Jan 21, 2005 7:33 pm

I do fancy molassas wash with two gallons fancy to five gallons water in a 7 gallon fermenter bucket.
I don't add sugar.

knuklehead · Post by **knuklehead** » Fri Jan 21, 2005 7:55 pm

@Jaxom, if you look on the container of your molasses it should state the sugar content so you can still use your calculations.

AkCoyote · Post by **AkCoyote** » Sat Jan 22, 2005 8:41 am

I haven't drank Rum in so many years I forgot how many years it was

Definitely something I would like to try again though.

When fermenting a whiskey wash, it should be ran right before it quits fermenting. Is there any improvement in a Rum wash if it is fermented for a longer time in a secondary fermenter? Or should it just be run when the primary fermentation is complete?

AkCoyote

Jaxom · Post by **Jaxom** » Sun Jan 23, 2005 7:24 am

So if I'm understanding this correctly, the more sugar, the higher ethonal content, but less flavor, even for a pot still? Well, good thing this hobby gives us flexablity! I can try the 5-1 ratio and if I don't like, reflux it!

About the molasses I bought. I purchased it at bulkfoods/resturant supply store. All it says is Blackstrap Molasses on the label. Comes from some farm in Mighigan, and that's it! Not a word on sugar content.

Hope this is good enough to do what I want. I have a short list of different rums that I wanna make.....

Spiced Rum (captain morgan style)
Spiced Rum (Indian Ocean vanilla style)
White Rum
Coconut Rum
151 (this will have to wait till I finish building my reflux)

When I go to make the coconut rum, can I do this by adding shredded coconut to my wash? Or coconut milk? If so, how much would I use?

tia,

Jaxx

Jaxom · Post by **Jaxom** » Sun Jan 23, 2005 7:57 am

Ah, finished reading the other forums and a few other questions came to mind. Mack... that gallon and half of 80 proof, is that before or after being cut? I'm trying to calculate how many batches I would need to make so I can fill a 5 gallon wooden keg after being cut.

Jaxx

Post by **Fourway** » Sun Jan 23, 2005 8:25 am

Jaxom wrote:Ah, finished reading the other forums and a few other questions came to mind. Mack... that gallon and half of 80 proof, is that before or after being cut? I'm trying to calculate how many batches I would need to make so I can fill a 5 gallon wooden keg after being cut.

Jaxx

80 is generally what you cut down to for drinking.

as a general rule you don't want to cut before barrel ageing.
spirits age best between 110 and 170 proof.

Post by **Tater** » Sun Jan 23, 2005 11:17 am

Jaxom wrote:So if I'm understanding this correctly, the more sugar, the higher ethonal content, but less flavor, even for a pot still? Well, good thing this hobby gives us flexablity! I can try the 5-1 ratio and if I don't like, reflux it!

About the molasses I bought. I purchased it at bulkfoods/resturant supply store. All it says is Blackstrap Molasses on the label. Comes from some farm in Mighigan, and that's it! Not a word on sugar content.

Hope this is good enough to do what I want. I have a short list of different rums that I wanna make.....

Spiced Rum (captain morgan style)
Spiced Rum (Indian Ocean vanilla style)
White Rum
Coconut Rum
151 (this will have to wait till I finish building my reflux)

When I go to make the coconut rum, can I do this by adding shredded coconut to my wash? Or coconut milk? If so, how much would I use?

tia,

Jaxx

Suger is not a bad thing . Suger has flavor.Hell molasses is just cooked down differnt kinds of suger cane juice. Some make their rum outta brown suger . Add molasses to white suger=brown suger.To me adding suger back to blackstrap make it taste similer to the fancy molasses. Id advise to try several mixes of molasses by itself .And or suger added till you find the taste that suites you.http://homedistiller.org/" onclick="window.open(this.href);return false;" rel="nofollow suger washes is some good reading on this subject. you can get the 151 by double distillin with a pot still.

Jaxom · Post by **Jaxom** » Mon Jan 24, 2005 6:29 am

I think I'm getting this now. Yes Tater, I've read the homepage MANY times! Heck, I re-read the molasses/rum/rum distilling pages for the umpteenth time last night. Where do ya think I come up with all these odd-ball questions???

Going by mack's recpie which I intend to use now. I would need to do (6) five gallon wash's, (double pot distilled) before ageing in a barrel. Yes?-No?

My next question would have to be then... Should I single distill each batch then once all 6 are done run them through my pot again? Or should I double distill as I go?

Jaxx

Guest · Post by **Guest** » Mon Jan 24, 2005 7:01 am

Jaxom wrote:My next question would have to be then... Should I single distill each batch then once all 6 are done run them through my pot again? Or should I double distill as I go?

Jaxx

If you were to run each 5 gallon run twice...by the time you got to the last 5 gallons of wash, there would be a greater chance of your wash getting contaminated.

I would run all of your wash through once(fast and dirty) then run all of the distilate from the first runs all together, (but nice and slow).

Jaxom · Post by **Jaxom** » Mon Jan 24, 2005 7:29 am

Ack!!! I wouldn't be fermenting all 6 batches at once!!! Don't have enough fermentors to do that!!!

Jaxx

Guest · Post by **Guest** » Mon Jan 24, 2005 9:14 am

Jaxom wrote:Ack!!! I wouldn't be fermenting all 6 batches at once!!! Don't have enough fermentors to do that!!!

Jaxx

I thought maybe you had a 30-50 gallon drum. I have been fermenting mine 15 gallons at a time.

Even so, If you really want to fill a wooden cask, I would still run all your batches, then put them all together and run them again..

Post by **Tater** » Mon Jan 24, 2005 2:00 pm

if i was happy with proof and taste on 1 run id do that .If was wanting to double run it id run all one time [keeping all head tails and backins ] then mix together and run agin [ making cuts on this run]. Mine starts off at 140 proof and i quit catchin at 80 proof this usally gives me a 110 to 120 proof rum as final proof . thats high enough to age on unless your after the 151

Josesillo · Post by **Josesillo** » Tue Jan 25, 2005 7:58 pm

for the coconut rum, you have to add the coconut shredding and let it sit for about two weeks it gives a soft coconut taste

we do this with store bought white rum and is very good i guess if we use a higher proff rum it will take more of the flavour in the coconut, try and tell me if you like it

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Rum Recipies wanted

Rum Recipies wanted

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