Homemade rum extract help?

[Websterman]

Does anybody on here know how to make a good strong flavored rum extract using a still or by any other means?

[junkyard dawg]

whats a rum extract?

[Websterman]

whats a rum extract?

Its basically a essence just like "Vanilla Essence" you buy to add to ingredience for its flavour. You can buy Vanilla essence or vanilla extract from most supermarkets, the only difference being that "essence" is usually an artificially created flavouring and vanilla "extract" is a high quality naturally developed flavour through soaking vanilla beens in pure vodka for 6 months.

I have some of my own ideas on how to do this, although I have not attemped anything yet because I thought somebody on this site might be able to save me the trouble of working this out? I don't want the artificially made rum essence, I want a strong natural pure extract from the real thing, and I would like to be able to make it myself.

ANYBODY....?????

[junkyard dawg]

Yeah, I would probably try making some rum first and then you could boil it down to reduce the alcohol out and concentrate the flavors that you are after. This works for all kinds of stocks and juices too. Demi-glace and frozen grape juice concentrate are two good examples. Take the real thing and boil it down till its concentrated. All you need to do is add water to get back to something that is almost as good as what you started with...

I hope you are getting my point.

Rum is about the easiest thing there is to make. Making an extract or essence is way more work for a second class product.

You're other posts lead me to think you are well on your way to making real rum. Why bother with extracts?

[Websterman]

Yeah, I would probably try making some rum first and then you could boil it down to reduce the alcohol out and concentrate the flavors that you are after. This works for all kinds of stocks and juices too. Demi-glace and frozen grape juice concentrate are two good examples. Take the real thing and boil it down till its concentrated. All you need to do is add water to get back to something that is almost as good as what you started with...

I hope you are getting my point.

Rum is about the easiest thing there is to make. Making an extract or essence is way more work for a second class product.

You're other posts lead me to think you are well on your way to making real rum. Why bother with extracts?

Well I have made a few batches of nuetral spirits. To do this I fermented white suger turbo wash and ran it through the still discarding the first cup full. It was 92% spot on. Then I diluted it with water 50% - 50% and ran it through again. I threw the first cup out again and then collected it @ 92% also in four 750ml bottles one after the other. The first 750ml bottle is a little headsy.. although the two middle cut 750ml bottles are extremely smooth & neutral. The last bottle is a bit tangy for my liking.Now seen I have around 5 litres of this nuetral smooth middle cut spirit @ 92% I would like to keep it seperate and flavour it to my liking. After going through the trouble to make the middle cuts, Im not to keen on throwing them back into another rum wash, or should I .. ? I thought maybe I could extract some of my own nice rum flavours quite easily instead.

[Husker]

There are all sorts of flavored drinks that can be made with good neutral.

Kahlua, amaretto, fruit macerations (panty droppers), etc. Dont use neutral to make a drink like rum, which that can be made SO much better by making it for real with a rum wash and a pot still. Make the real stuff, then use the neutral for what it is good for.

H.

[HookLine]

Agree that it is always better to make the real thing.

However, there are some essences that are reasonable. There is one rum essence available here in Oz that is not too bad at all. Can't remember the name ('Australian Gold'?), will check next time I go past the brew store.

Wouldn't recommend the 'vodka essence' though.

[Websterman]

Agree that it is always better to make the real thing.

However, there are some essences that are reasonable. There is one rum essence available here in Oz that is not too bad at all. Can't remember the name ('Australian Gold'?), will check next time I go past the brew store.

Wouldn't recommend the 'vodka essence' though.

Yeah im in oz also.. I tried a williams dark rum essence and was "extremely" dissapointed with it. Thats why I thought I could do alot better myself with essences, although thats only one of very many available I have tried. I will finish making this pot still and be ready for this wash of molasses in a week or so. I will do it the same way, distill it twice in the pot still discarding 250ml both times. First put it all through and than make my 750ml bottle cuts on the 2nd time round till she stops. I suppose I will have around 6 bottles..?? Will have to see how much comes out. I used to have a problem with chemical taste in my spirits but I think that was due to boiling live yeast and making no cuts. I have learnt so much in such a little time. My neutral spirits are absolutely smooth and pure neutral now, and without carbon filtering. I can't beleive the improvement I have made from reading things on this site. It only takes a small amount of live yeast getting into the distilling wash to stuff the batch, those things taste off when you cook them

Im already starting to think like Husky and leave the neutrals for liquers and stuff. There's quite a few liquers I like so I will leave it handy for just that.

[Websterman]

I will try that Australian Gold essence if I see it somewhere...???

As for the Vodka essence, you would think they would make something decent by now..!

[Husker]

I will try that Australian Gold essence if I see it somewhere...???

As for the Vodka essence, you would think they would make something decent by now..!

Yup, pretty good. A little mineral water, in an expensive tiny bottle, lol

H.

[plonker]

Hey Websterman, I have a couple of litres of 95% soaking with some chips from old rum barrels.. taste is amazing and I wont be adding anything else to it.

The wash was 6 kilo's raw suger and turbo... Distills out with a real banana taste in the hearts... banana fades but it tastes awesome... White sugar not so good but raw sugar!!

[Websterman]

Hey I think you have cracked it Husker, you could be in business..!!

Plonker I got a 35 - 40 (not exactly sure) litre plastic bin with 7 kilo of raw sugar. I previously racked off the turbo white sugar wash from this and left the yeast sediment in the bottom to try this raw sugar wash using the existing yeast. The alcohol meter is now sinking off the scale with just the little top clear bit bobbing. I will be using these bins from now on with glad wrap over the top and rubber bands tied together holding it on (no air-lock), as gas squeezes out and the wrap and it stays inflated till fermentation either slows to a crawl or acually stops.. (don't use the lids with the bin but they also work just fine sitting on top loosley with a towel drapped over the top. I also find they generate there own heat better in the bigger batch without overheating. I didn't use any nutrient so the raw sugar must have enough in it...??? I will be racking this off in a day or two to let it settle for a week. I can't beleive how quick & well it fermented from the old turbo yeast and with no added nutrient. Have you ever tried this..? As soon as I rack it off im going to do exactly the same thing with 7kg of raw and filling the bin a little over 3/4 full. I just got to be careful not to tip hot water on the yeast already in there..

Plonker do you use turbo clear for your racked off washes or just sit it out..? Also how long have those chips been in there and do you just follow the directions on the pack or add more than they say..?

[Websterman]

Forgot to say "I figured " the low alcohol produced from re - 7kilo of raw in 30 litres of water would leave the yeast hungry and waiting for more once they finished instead of having to much sugar and killing themselves. Does this sound correct...? On top of that this batch of raw has fermented as good as any and im thinking there may have been some nutrient left over from the last batch. Guess I will find out this next batch.

[junkyard dawg]

Websterman... try and get ahold of some different yeasts. Turbo is bred for fuel and it just won't ever taste as good as some that are bred for drinking. Even bread yeast tastes better.

Other than that, sounds like you are on your way... The tried and true recipes here may help you out too...

[HookLine]

I will be using these bins from now on with glad wrap over the top and rubber bands tied together holding it on (no air-lock), as gas squeezes out and the wrap and it stays inflated till fermentation either slows to a crawl or acually stops..

You put a small hole in the glad wrap to let the CO2 out? Only has to be a slit a few mm long.

[Websterman]

Websterman... try and get ahold of some different yeasts. Turbo is bred for fuel and it just won't ever taste as good as some that are bred for drinking. Even bread yeast tastes better.

Other than that, sounds like you are on your way... The tried and true recipes here may help you out too...

Yeah ive got two raw sugars & bakers yeast brewing in small 15lt buckets with gladrap on top.. I like using these for test runs as theres not much to lose. Both seem to be fermenting just fine without any extra nutrient. Might even have one ready tomorrow, will be interesting to see the difference in tastes when I eventually compare.

Hook, I have never had to put the slit in the gladwrap as it seems to puff up and seep out the sides without it. Although its probably not a bad idea to do this at its initial fast fermenting stage.

[HookLine]

Hook, I have never had to put the slit in the gladwrap as it seems to puff up and seep out the sides without it. Although its probably not a bad idea to do this at its initial fast fermenting stage.

Depends on how fast it ferments, and how well the glad wrap seals on the fermenter lip. I have never had any infection probs using a small slit, directly open to the air. But if it works for you without a hole, then no prob.

[Websterman]

Yep I agree.. These plastic bins I use don't seal as good as they could because of the moulded handles. But they do seal good enough to stay fully inflated. This raw sugar batch (pictured) fermented with left-over turbo yeast is just about done.

[HookLine]

A man after my own heart.

[Websterman]

Now thats getting fancy...!

[Websterman]

A man after my own heart.

Fermentor_Top (Old Cover).jpg

Can I ask whats in it, when you did it and how long you leave it for...?

[plonker]

Hey Websterman, I tried using turbo clear, at $6 Aus a pack and it did nothing. I also tried gelatine, which I occasionly use for beer... nothing... So now I toss them in as is..
Shouldn't be a problem with reusing the yeast cake, as long as your wash is well aerated. I do it with beer sometimes..

I do a lot of beer brewing, (I have five 23l fermenters) so I use a couple of them with sugar washes to build up my spirit stocks. they are standard home brew fermenters. I run about 21l in them because my still only takes 24 l at at time.

They have thermometers stuck to the side...
I put six kilos raw sugar in each one. i have been experimenting with yeasts, I got a bunch of still spirits turbo's given to me, so have been using them up. I have tried champagne and wine yeast as well. I'm struggling to force myself to test bread yeast as its such a bad thing to do if you are brewing beer. But I do intend to try it on the next wash.

OK. Champagne and wine yeast are not so good, lots of esters and off flavours that get in your product. I have found the turbo's to be good with raw sugar. I did a white sugar turbo last night and it was much nastier than the raw version. I do think that there is a fair bit of nutrients in raw sugar, not had any problems with stuck ferments, and I get about three litres of 95% from each wash..

Will test beer yeasts (coopers) and bread yeasts next.

[Websterman]

Plonker im glad to hear that about raw sugar and turbo as I have a 30l wash well on its way. Im not impressed with the turbo & white sugar wash at all. I got about 65l of raw sugar wash now waiting to be distilled, but im starting to wish I did that in raw. Initially I bought the yeast before coming to this site and now I was just using them up. My next 30l wash will be "Birdwatchers sugar wash recipe" with the tomatoe past. It seems to get rav reveiws from the more experienced on here. I just wanted to ask somebody with knowledge whether the epson salt is worth worrying about that some of you use in this wash..? I know it makes it frothy on top but whats behind the point of that...?
I have just been reading Huskers reply to a beginner about distilling which was a great help. I will use those tactics to try clean up the taste of these turbo white sugar washes. 4th post down on http://homedistiller.org/forum/viewtopic.php?t=5107

Thanks for all your info based on your experiences plonker. I think this tomatoe paste sugar wash will no doubt be a worthwhile experience. Does anybody know if raw sugar or white sugar is better for this recipe.?

[HookLine]

Can I ask whats in it, when you did it and how long you leave it for...?

Tomato paste for neutral. Usually finished fermenting in a week or so. One did take 6 weeks, didn't use much yeast, but turned out very clean.

[plonker]

Websterman, more than happy to give something back.. will post my experiences with the beer and bakers yeast..

Was going to have some results on my latest run, but I just managed to get some copper scrubbers yesterday, and while I cleaned them I didn't boil them... Soooo I have 2 1/2 litres of metallic product that I have just had to pour into the boiler to re-run.. guess what Im doing all night..

[Bootlegger+10]

Hey Guys,
By reading through postings regarding the subject matter, it looks as if there are just no way of producing a quick fix Rum flavouring essence.
Just this morning I came across a guy who was doing marketing for Rum at a place where I am doing some sales. He ensures me that he makes his own rum essence. I must still taste his rum, and if its worth anything, I will obviously report back. But I think it will be a bastard forcing the recipe out of him.
Lets see what comes up, I will keep you posted.
Regards
Bootlegger

[HDNB]

But I think it will be a bastard forcing the recipe out of him.
Bootlegger

we can send money, guns and lawyers.

[contrahead]

... I didn't use any nutrient so the raw sugar must have enough in it...??? I will be racking this off in a day or two to let it settle for a week. I can't beleive how quick & well it fermented from the old turbo yeast and with no added nutrient. Have you ever tried this..? ..

* In the process of making sugar, the cane is crushed and the juice is collected. The juice is boiled and condensed into syrup called 'first molasses' or 'light molasses'. Any crystallized sugar is then separated and becomes unrefined brown sugar. Then the syrup is boiled again, eventually yielding more sugar crystals and a 'second' or 'dark molasses'. If cooked a third time the leftover syrup now becomes the by-product called - 'black strap molasses' (from which most of the sucrose has been extracted - but not the vitamins and minerals).

Un-sulfured black strap molasses is about the best yeast nutrient you can get. In fact at laboratories where researchers work upon yeast - they will add a little molasses to the water in a petri dish for the benefit of the yeast under examination. No doubt this raw sugar of which you speak, is yet to have had all of its beneficial vitamins and minerals cooked or refined out of it.

[contrahead]

Whereas a few centuries back almost no one consumed sugar; nowadays almost everyone in an industrialized country eats about 53 lbs (33.1 kg) of the sweet yearly. Refined sugar (& high fructose corn syrup also) leaches vitamins and minerals from the body as you digest it. Sugar could be classified as a poison. Most processed, mass produced food products available in a grocery store (almost everything in the store except the vegetable isle) - contains sugar as a ingredient. Overindulgence in the consumption of refined sugar is to welcome cardiovascular disease, macular degeneration, bone weakening, tooth decay & diabetes.

< I left out grocery meat which is usually processed to a small degree, but often without sugar. We are obliged to buy shrink wrapped "wet aged" beef because proper "dry aged" beef is not available in normal stores. I'm gonna energetically rant about this topic somewhere else though.>

[iwine]

Buccaneer Bob makes his own essence for his RUM
Gold and Black Rum

Step 1) Make dark rum essence. a. Pour 250 ml of the heart-cut into the bottle that contains the 250 ml of fresh dunder. b. Set the bottle aside for a week or two to give some of the solids in the dunder time to settle to the bottom of the bottle. c. After most of the solids have settled, carefully siphon or decant the clarified dark rum essence into another bottle and use this to flavor and color the finished rum.

Step 2) While the dark rum essence is settling, drop the pieces of oak (or other suitable wood) into the jug with the heart-cut. The wood pieces may be natural or toasted according to taste. Monitor the oaking process and remove the oak pieces from the jug when they have imparted sufficient flavor and color.

Step 3) Dilute to drinking strength.

Step 4) Measure the volume of the diluted heart-cut. Add clarified dark rum essence to the heart-cut at a ratio of 30-60 ml of dark rum essence to 1000 ml of diluted heart-cut. Adding 30 ml of dark rum essence to 1000 ml of diluted heart-cut will yield a medium-bodied gold rum, while adding 60 ml of dark rum essence will yield a more robust black rum.

Step 5) The rum will be rather cloudy when first blended, so place the jug someplace out of the way and give it about a week to settle out. Once settled, the rum will still be dark, but it should be as clear as crystal. Carefully rack the rum into another jug and let it sit another week. If any more sediment settles out, rack the rum again. Otherwise, it is ready to bottle. There is no need to be greedy when racking, as any rum left behind with the sediment can either be settled once more in a smaller, narrower bottle or added to a future stripping run so that nothing is wasted.

Step 6) Bottle the rum and enjoy

Here is a link to his recipe and thread

http://homedistiller.org/forum/viewtopi ... 14&t=51286