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Posted: **Tue May 28, 2024 12:40 pm**

liquid_chris wrote: ↑Fri Apr 12, 2024 5:23 am One of the things I like best about this recipe is lack of scientific precision. I took no gravity readings, no pH readings. used a pinch of this and a handful of that, when my airlock stopped bubbling and the sweet was gone I ran it, and it made great rum. Every batch got better (I'm guessing the combo of dunder and feints). I'm a retired chemist who's done with precision and lab notebooks. Be safe. Have fun. Throw it at the wall and see if it sticks.

Couldn't agree more. Simply, and I mean simply, follow the recipe and you will be rewarded with a very fine rum (fine with aging). When tasting the brand new product off the still, be lenient, it's rum and cleans up nicely with age...

Posted: **Tue Jun 11, 2024 6:11 am**

Saltbush Bill wrote: ↑Fri Apr 12, 2024 4:02 am How about you just forget all the fancy gadgets, dip ya finger in that wash, then shove the same finger in ya mouth.
If it tastes bad enough that it makes ya face pucker then it's ready for the boiler.
Stop over thinking shit.

I couldn't agree more SBB. I've thoroughly enjoyed about five or six runs of this T&T Recipe and all I did was follow the steps you published. I'm right at six months and all I can say is wow!!! My son had a taste right from the barrel and said it's better than the Frigate Rum we've experienced. Can anybody suggest how long SBB's Rum can stay in a new five gallon barrel, no char, just medium toast. I thought about transferring it to another vessel with less wood. Thanks...

Posted: **Tue Jun 11, 2024 6:41 am**

I can't see why you couldn't just leave it in there permanently Dutch?
Maybe use it to start a solera system? Move a gallon from the barrel into glass with your choice of wood, replace with white as you go?

And I agree on the taste, with even relatively short aging on used bourbon oak staves, mine is now superb as a bold rum. Been really enjoying it lately with orange juice.

Posted: **Tue Jun 11, 2024 10:57 am**

Glad your enjoying the recipe and the Rum , Dutch.
These days mine goes through a series of barrels solera style.
Back when I only had the one barrel I just topped the barrel up with new make each time I drew some drinking stock from it.
That worked for me, but might not suit you......try it and see.

Posted: **Tue Jun 11, 2024 12:15 pm**

MooseMan wrote: ↑Tue Jun 11, 2024 6:41 am I can't see why you couldn't just leave it in there permanently Dutch?
Maybe use it to start a solera system? Move a gallon from the barrel into glass with your choice of wood, replace with white as you go?

And I agree on the taste, with even relatively short aging on used bourbon oak staves, mine is now superb as a bold rum. Been really enjoying it lately with orange juice.

Thank you for the feedback MooseMan. I was thinking the same, going to glass with a choice of wood.

Posted: **Tue Jun 11, 2024 12:18 pm**

Saltbush Bill wrote: ↑Tue Jun 11, 2024 10:57 am Glad your enjoying the recipe and the Rum , Dutch.
These days mine goes through a series of barrels solera style.
Back when I only had the one barrel I just topped the barrel up with new make each time I drew some drinking stock from it.
That worked for me, but might not suit you......try it and see.

Thank you for the feedback as always SaltBushBill, I'm loving your recipe and it's getting some really nice compliments. Your recipe has me going on this rum distilling for sure, everybody should try it, it's that great, in my opinion...

Posted: **Tue Jun 11, 2024 12:23 pm**

Dutch41 wrote: ↑Tue Jun 11, 2024 12:15 pm
MooseMan wrote: ↑Tue Jun 11, 2024 6:41 am I can't see why you couldn't just leave it in there permanently Dutch?
Maybe use it to start a solera system? Move a gallon from the barrel into glass with your choice of wood, replace with white as you go?

And I agree on the taste, with even relatively short aging on used bourbon oak staves, mine is now superb as a bold rum. Been really enjoying it lately with orange juice.
Thank you for the feedback MooseMan. I was thinking the same, going to glass with a choice of wood.

Very welcome man, I'm not gonna lie I'm basically jealous, I don't yet have a barrel and I sooo want one to start a solera.

Posted: **Thu Jun 27, 2024 8:44 am**

Hey Bill, I know we’re not in the same country but I was curious if there was something off the shelf you would consider close to what your end product is like. I’d like to get an idea of how far off my stuff is to alter it on the next go around.

Posted: **Thu Jun 27, 2024 4:18 pm**

Nothing off the shelf is this good! Sorry to stick my nose in but I think the best way to ‘alter’ this recipe is to wait longer before drinking it. Rum is like a child’s life: the first year is really exciting cos everything changes so fast, but they just keep developing after that - usually for the better. And one can have quite meaningful conversations with a five year old.

Posted: **Thu Jun 27, 2024 4:23 pm**

JustinNZ wrote: ↑Thu Jun 27, 2024 4:18 pm Nothing off the shelf is this good! Sorry to stick my nose in but I think the best way to ‘alter’ this recipe is to wait longer before drinking it. Rum is like a child’s life: the first year is really exciting cos everything changes so fast, but they just keep developing after that - usually for the better. And one can have quite meaningful conversations with a five year old.

At what point would you consider it drinkable?

Mines only been on Oak for a couple months, but it is still nearly unbearable to drink. So much perfume, overwhelming flavor. I did notice putting a ton of oak with some char in made one jar better than the “light” rum jar with less oak and no char.

I Believe you nothing on the shelf is that good. If you make it right… Was just hoping for a ballpark to get an idea of the style.

Thinking of doing another batch and running it through eight plates this time.

Posted: **Thu Jun 27, 2024 4:29 pm**

I’ve found at 3 months it’s drinkable, but as said it just gets better the longer you age it.
Re the amount of oak, I just followed Salty’s advice and he’s spot on.

Posted: **Thu Jun 27, 2024 5:06 pm**

fiery creations wrote: ↑Thu Jun 27, 2024 4:23 pm Mines only been on Oak for a couple months, but it is still nearly unbearable to drink. So much perfume, overwhelming flavor. I

fiery creations wrote: ↑Thu Jun 27, 2024 8:44 am . I’d like to get an idea of how far off my stuff is to alter it on the next go around.

If it's unbearable to drink then I think you've done something wrong, sure the new make can be a bit rough and funky, but I would describe it as "unbearable "
If it's that bad maybe your cuts are not up to scratch.
I tend to agree with the person who pointed out in one of your posts a while back that you might be trying to do to many things at one time and expecting to much to soon.
If I give people a sample in a blind test against 5 or 6 other rums ....without those sampling knowing what rum is what, mine usually comes around middle of the pack when scored 0 to 10.
When I get time I'll include a photo of the different rums used in the testing.
EDIT

I'm not about to say any of those rums is best, I will say they are all different in some way.
If mine can be judged as somewhere in the middle of that lot then I'm happy.

Posted: **Thu Jun 27, 2024 5:22 pm**

Bill’s being a bit modest there - betcha those are pretty flash rums he’s going up against. And there they are! Nice pic.

Fiery, I age at about 60%abv with new (but seasoned) med toast us oak dominoes at the rate of 10g per litre. In glass or stainless, with a tiny bit of airflow. That’s less than many, but it works for my tastes. And oaking is the part where you have the big influence on the final product after cuts.

The flowery taste/smell can turn up but goes away after 12 months in my experience.

Cuts are tricky but very loosely I keep about 50% of the (potential) ethanol. Typically that means 15-25% heads and the rest tails. But my potstill is different to yours and my low wines are different etc. so that’s not a guide - just an example.

I believe - nah, know - that one year is the big step where it becomes a sipper and super-mixer with most of the rough edges smoothed off and when the vanilla and hint of seeetness and prune/date aromas and flavours take over from the woodyness.

The two-year old though is richer and mellower and tastier - totally worth waiting for.

There we go. I know it’s hard to make good cuts cos you want to keep heaps, right, but knowing those feints will go into the next spirit run - as per the recipe - should help.

Posted: **Thu Jun 27, 2024 9:25 pm**

Saltbush Bill wrote: ↑Thu Jun 27, 2024 5:06 pm
fiery creations wrote: ↑Thu Jun 27, 2024 4:23 pm Mines only been on Oak for a couple months, but it is still nearly unbearable to drink. So much perfume, overwhelming flavor. I
fiery creations wrote: ↑Thu Jun 27, 2024 8:44 am . I’d like to get an idea of how far off my stuff is to alter it on the next go around.
If it's unbearable to drink then I think you've done something wrong, sure the new make can be a bit rough and funky, but I would describe it as "unbearable "
If it's that bad maybe your cuts are not up to scratch.
I tend to agree with the person who pointed out in one of your posts a while back that you might be trying to do to many things at one time and expecting to much to soon.
If I give people a sample in a blind test against 5 or 6 other rums ....without those sampling knowing what rum is what, mine usually comes around middle of the pack when scored 0 to 10.
When I get time I'll include a photo of the different rums used in the testing.
EDIT
20240628_105838~2.jpg
I'm not about to say any of those rums is best, I will say they are all different in some way.
If mine can be judged as somewhere in the middle of that lot then I'm happy.

Appreciate the reply and pic. Couldn’t find any of them locally. Only one that rang a bell was Appleton (not reserve) which has been my go to for a while now.

Man do I wish it shared one thing in common with that.

I’ll probably do another split run. One through 4 plates and another through 8 and see if I messed something up. I know the magic oak works. But I’ve never had something taste so foul of the spout that turned good later. Not throwing away a gallon of it so I guess only time will tell.

JustinNZ wrote: ↑Thu Jun 27, 2024 5:22 pm Bill’s being a bit modest there - betcha those are pretty flash rums he’s going up against. And there they are! Nice pic.

Fiery, I age at about 60%abv with new (but seasoned) med toast us oak dominoes at the rate of 10g per litre. In glass or stainless, with a tiny bit of airflow. That’s less than many, but it works for my tastes. And oaking is the part where you have the big influence on the final product after cuts.

The flowery taste/smell can turn up but goes away after 12 months in my experience.

Cuts are tricky but very loosely I keep about 50% of the (potential) ethanol. Typically that means 15-25% heads and the rest tails. But my potstill is different to yours and my low wines are different etc. so that’s not a guide - just an example.

I believe - nah, know - that one year is the big step where it becomes a sipper and super-mixer with most of the rough edges smoothed off and when the vanilla and hint of seeetness and prune/date aromas and flavours take over from the woodyness.

The two-year old though is richer and mellower and tastier - totally worth waiting for.

There we go. I know it’s hard to make good cuts cos you want to keep heaps, right, but knowing those feints will go into the next spirit run - as per the recipe - should help.

Dang man. I’ve never kept 50% of anything. I definitely need to widen out my hearts it people are keeping 50%.

Really doubt it was my cuts. I ended up with one gallon from 80 gallons of wash. The hearts were strong enough. Didn’t want to get anywhere near tails or heads.

Posted: **Thu Jun 27, 2024 9:30 pm**

4 plates should be enough, that's the most I've ever used.

Posted: **Thu Jun 27, 2024 9:32 pm**

Saltbush Bill wrote: ↑Thu Jun 27, 2024 9:30 pm 4 plates should be enough, that's the most I've ever used.

If you were trying to go for something a bit more light like white rum, would you still use this recipe? Or do you got for a lot less molasses?

I’d like a good dark flavorful sipper, and a lighter white. This one definitely has the flavor down even with 4 plates

Posted: **Thu Jun 27, 2024 10:50 pm**

You can easily do more than one style of cut from a run if you are using a pot still. I suspect that it might be a bit more difficult if running a plater, but getting easier as you learn how to use it.

Posted: **Thu Jun 27, 2024 11:25 pm**

“I ended up with one gallon from 80 gallons of wash.”

Fiery, if those numbers are correct that’s a very small return for a helluva lot of wash. Just doing loose head-maths, that’s about 4L kept from 320L of wash. Even if I kept a very tight third of my spirit run as hearts I’d expect at least three or four times as much, depending on the day.

Something strange going on. Your hearts cut should have been pretty nice-flavoured. And bigger.

Posted: **Thu Jun 27, 2024 11:45 pm**

“I ended up with one gallon from 80 gallons of wash.”

I would expect well over six gallons of heart cut at barrel proof from 80 gallons of wash, and I get higher yields than most forum members post here.

Posted: **Fri Jun 28, 2024 8:30 am**

NZChris wrote: ↑Thu Jun 27, 2024 11:45 pm “I ended up with one gallon from 80 gallons of wash.”

I would expect well over six gallons of heart cut at barrel proof from 80 gallons of wash, and I get higher yields than most forum members post here.

I definitely screwed up and that’s why I’m worried even my “hearts cut“ isn’t right.

Best I could figure out the first time I did a spirit run on my platter. I ran it incorrectly and got a lot of smearing. So I reran a very wide smeared hearts cut once more diluting it a bit. I’m sure I wasted a lot in the stuff I chucked since it was smeared.

Still can’t figure out why that would cause the second spirit run to be so bad. The cuts seemed clean. The hearts just seemed overbearing. Ah well. Only way to get an idea is do it again now that I know my set up far better and then compare.

Luckily molasses is on the cheap side of ingredients.

Posted: **Sun Jul 14, 2024 11:32 am**

Hi Bill
I'm running an 80L wash on your all molasses Rum recipe using a 120L fermentation tub....the yeast (DADY) is going crazy, temperature is in the 30-35 degree range. I've noticed the wash is foaming up....is this typical???....please let me know your thoughts.....many thanks....Dirksy

Posted: **Sun Jul 14, 2024 12:21 pm**

Foaming for the first few days of the ferment is quite normal.
Some molasses foams more than others.
I've never used DADY, so can't comment on that.

Posted: **Mon Jul 15, 2024 5:44 pm**

Hi Bill
The wash has calmed down alot.....Temp has cooled down from yesterday's 34 - 35C ....the DADY yeast likes the molasses. Trying to keep the temperature around 30C .....Is there a preferred temp you typically use ???...thank you for getting back to me, looking forward to running this .....my first attempt at Rum....many thx Dirksy

Posted: **Mon Jul 15, 2024 9:17 pm**

In the middle of my “annual” rum run here. Temp’s over 80 in the “shed” so good rum weather. Not so much for carbon based life forms. My version of crow’s is an 7-8 gal spring water run with 1 gallon of good black strap plus 1 pint in the thumper for extra flavor. Around 8 lb of turbinado to feed the li’l demons. After the run, I’ll add 1/4 cup of American oak chips and a burnt piece of oak, about an inch an a half, two inches. 4 times, one after another an I’m good. After a year, you best believe it’s a blue ribbon winner. Heck of a sip. Soon as the boilers clean, its filled with a UJ Rye or my 6 row all grain for another month. My tastebuds are happy. My liver, not so much.

Posted: **Wed Aug 07, 2024 5:02 am**

Hi SBB
Just stripped a 60+ liter wash......when I emptied my pot I discovered some scorching on the bottom of the pot. Not entirely sure if my strip is ruined......regardless.....I ran my spirit aprox 17 liters. When tasting as I ran it was sweet tasting ....but now it kind has a off taste between raw molasses and rubber. I have never experienced scorching so looking for some insite as to if this run is ruined.....pls advise....thx Dirksy

Posted: **Wed Aug 07, 2024 11:47 am**

Dirksy wrote: ↑Wed Aug 07, 2024 5:02 am Hi SBB
Just stripped a 60+ liter wash......when I emptied my pot I discovered some scorching on the bottom of the pot. Not entirely sure if my strip is ruined......regardless.....I ran my spirit aprox 17 liters. When tasting as I ran it was sweet tasting ....but now it kind has a off taste between raw molasses and rubber. I have never experienced scorching so looking for some insite as to if this run is ruined.....pls advise....thx Dirksy

Rubber is a weird taste. Usually scorch has a distinctive taste. Like burnt Stinky. Everyone has their own opinion. I would carry on and age on some oak before scraping it

Posted: **Wed Aug 07, 2024 12:54 pm**

Thx Bill.....will keep you posted....Dirksy

Posted: **Wed Aug 07, 2024 1:38 pm**

Dirksy wrote: ↑Wed Aug 07, 2024 12:54 pm Thx Bill.....will keep you posted....Dirksy

That wasn't me.
I've never scorched a rum wash so have no idea what it might smell or taste like.
Not sure how or why it scorched.
Electric or direct heat to bottom of boiler?
Was the wash 100% fininished fermenting?
To much trub in the boiler with the wash maybe?

Posted: **Wed Aug 07, 2024 4:15 pm**

Saltbush Bill wrote: ↑Wed Aug 07, 2024 1:38 pm
Dirksy wrote: ↑Wed Aug 07, 2024 12:54 pm Thx Bill.....will keep you posted....Dirksy
That wasn't me.
I've never scorched a rum wash so have no idea what it might smell or taste like.
Not sure how or why it scorched.
Electric or direct heat to bottom of boiler?
Was the wash 100% fininished fermenting?
To much trub in the boiler with the wash maybe?

SBB or Bradster68 kinda the same if you been sipping.

Posted: **Wed Aug 07, 2024 5:03 pm**

Yeast autolysis smells a bit like burned rubber, but I’ve only tasted it in beer, never in rum wash.

It is possible to get some scorching by letting trub settle onto the bottom or the element for a while before applying the heat.

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