Home Distiller

welly wrote: ↑Fri Aug 25, 2023 8:43 am How do we feel about a 1.111 original gravity using DADY yeast? I think it's possibly a touch high but not beyond the realms of possibility! I was using Black Treacle rather than molasses and it turns out black treacle has a lot more sugar in than molasses.

Hi Welly, if you check through some of the previous posts, a 1.111 original gravity isn't out of the ordinary. There are a lot of unfermentable solids on every form of molasses. Check your final gravity after the first stage fermentation is done, and plug that into a calculator. Based on that, you could make some adjustments to the sugar in the second stage of fermentation if needed.

Buccaneer Bob wrote: ↑Mon Aug 28, 2023 1:41 am

welly wrote: ↑Fri Aug 25, 2023 8:43 am How do we feel about a 1.111 original gravity using DADY yeast? I think it's possibly a touch high but not beyond the realms of possibility! I was using Black Treacle rather than molasses and it turns out black treacle has a lot more sugar in than molasses.

Hi Welly, if you check through some of the previous posts, a 1.111 original gravity isn't out of the ordinary. There are a lot of unfermentable solids on every form of molasses. Check your final gravity after the first stage fermentation is done, and plug that into a calculator. Based on that, you could make some adjustments to the sugar in the second stage of fermentation if needed.

Cheers! I'm going to do that. I do tend to read this particular recipe post fairly regularly as I've been having some success with it but tend to only read what I'm looking for at the time!

Thanks BB!

Just started this recipe myself and have just completed my first stripping run ...so far so good .. loving the results

Sure thing, Welly.

And awesome, TrailerDan. Let us know how it turns out.

The PDF version of this INCREDIBLE rum recipe is undeniably the best version of rum a home distiller can make. Thank you so much for sharing this recipe, I followed it exactly as it is written, and after only a month in an old whiskey barrel, it became the best spirit I have ever created. Bourbon and whiskey are my number one choice to create, but this rum recipe rivals anything I have ever made. I'm not a cuts type of guy, I toss my foreshots, and always double distill for a spirit run, otherwise I believe that aging in good white oak will help me keep the small batches I make with a higher percentage. Right or wrong, this is my way. After only one month in the barrel, the light, sweet, full flavor of this recipe exploded! I kept it otherwise silver, and clean. If I wasn't such a southern Ohio guy, with bourbon in my veins, this would easily be the best recipe I have ever used. Again, Thank you. I do not know anyone here personally, but I have learned so much from all of you. This "review" is from the heart, and after a pint of the best rum a man can possibly make at home on his own.

It's also the recipe I followed, thanks a lot Buccaneer Bob. It took me some time to understand what dunder was, but now I have plenty of it.
Beside being a good recipe, it's one of the more precise, the more detailed recipe on this forum. Congratulations on that.

Hi Winteran, Hi Garouda, thanks so much.

I'm really glad y'all are liking the recipe.

Now that I look back at it, I probably would have done a few things differently with the recipe. I definitely should have factored in the pH of the water. I think I fixed that later in one of my posts, but it's still not reflected in the original recipe.

And I'm sure I've made a few other missteps along the way.

But I do think that it's helped at least a few people make some nice rum, and I'm glad y'all are included.

Cheers!

Since you've just posted in your thread Bob, I would like to give thanks to you.

I would never have tried adding dunder back to a finished rum unless I'd read what you do for your black rum.

As part of my rum armoury, I now have a bottle of your dunder essence that I use to make up a couple of blends for drinking with coke, as I find the robust flavour of the essence really works well with it.
My sister is now completely in love with my black rum! Thanks Bob!

Moose

Bob,
I finished distilling my first batch over the weekend, I’d never done separate stripping/spirit runs before, but I’m a believer now, seeing how the spirit improved. I have the hearts on some lightly toasted oak and really like what day two has to offer. My question is this, I’m excited to be starting my second batch with live dunder and trib from my first batch. When I settle the wash for two hours to get rid of the sediment from the molasses, won’t I also loose a considerable part of the sediments from the yeast trub?

Dave

Hi MooseMan, I'm glad to hear the recipe suits you (and your sister). Cheers.

Hi Superdave71, about the only thing that settles out is "ash". If you research molasses, they often refer to it having an "ash content". I'm not sure if they are referring to wood ash from a fire that heated the cane syrup, or what exactly, but I do know that what settles out is bitter, and removing it is helpful.

Not sure about elsewhere , but here in Australia , they still burn the cane fields before harvest . ( I love the smell)
Removes a pile of dry leaves . Probably also moved on a lot of snakes before the cane cutters came through .

Seems to be less cane fields getting burned these days . Maybe EPA has stepped in . Mechanical harvesters are pretty much immune to snake bites .

And the amount of sugar cane mulch for sale seems to be getting more .