Home Distiller

Hi I have been making my own coconut milk for breakfast smoothies and the like. As a result I had to plates with the gorund up flesh of two coconuts sat in the fridge. As result of the process of squeezing out the coconut to make milk most of the fat has also gone. Also after about a week in the fridge if its spread out thin across a plate the dry air of the fridge drys out the coconut.
I have been tossing it on salads and it still holds some flavour so i got to thinking.
I found a recipe for coconut wine and adapted it to add to a rum wash. Heres what I did.
Boiled some water (enough to well cover rice) and added around 500g of white rice and boiled for a further 3-4 minutes then strained the water into another pan containing the dried coconut. I then boiled the coconut for around 15- 20 minutes and poured into the bottom of my fermenter along with 5 litres of rum dunder (from previous pugi rum 2nd gen). I left this mixture to cool and then skimed off the remaining solidified oil deposits from the coconut ( there was very little).
I then took ten small tins of fancy molasses around 4.5 kilos in weight or three litres and brought it to the boil in a large pan added the juice of one lemon and then poured it into the fermenter along with the coconut mixture. I also added around 5 or 6 teaspoons of boiled yeast with aound 6 teaspoons of 20.20.20 a 1/4 teaspoon epsom salts and a vitamin B complex tablet. Topped up with cold water to around 27 litres.
I waited till the mixture hit around 30c and pitched in around a 100g of brewers yeast.
Although I know you can't get an acurate reading with molasses it measured between 1.070 and 1.060
It seems to be going great guns this morning so am keen to see if any different flavours carry over.

If you aren't sure how to make coconut milk to leave you with the coconut flesh its simple. Drain the coconut water out of the coconuts (usually do two at a time) into a blender (check its sweet as sometime you can get one thats off). Then extract all off the flesh from the coconuts cut into small pieces and gradually add to the blender as you blend adding water as neccessary. When its all blended nicely strain and squeeze as much the liquid as is possible out of the coconut mixture using mesh bag (used in jam making etc) or muslin.
Put the milk into the fridge and use as you want its delicious. Then spread out the coconut flesh thinly onto plates and put into the fridge and leave to dry out (around a week or so). Simple.
Will let you know how it turns out.
All the best S H

I've infused some rum post distillation with both fresh and dried coconut, had better results with dried, I'm ashamed to say. The one with fresh had a bit of a dishwashing liquid soap smell to it... The stuff louches a lot as well. I'll be really interested to see how it comes out for you!

Thanks Kiwi
I know what you mean about the soapy taste of the coconut. I have made bread with this stuff mixing it 50/50 with rye flour and it comes across in that although in the bread I didn't mind it too much.
Im hoping that after sqeezing all of the fats out along with a lot of the flavour then boiling it for a while has taken that element out and will only impart a delicate flavour. Only time will tell. Will keep you posted.
All the best S H

Just to update. I noticed that my rum had slowed down considerably so upon investigation I took off the lid and tasted the wash. it was pretty much dry. I didn't add any sugar to the wash as the last batch of rum i made using the fancy grade molasses went tits up as I didn't account for the 24% more sugar it had compared to the feed grade stuff I was used to.
I know from all of my previous washes they usualy run for around two weeks. So the only thing I had to hand was sround 400g of icing sugar. Now the icing sugar is added she is off bubbling happily away again.
So recipe now updated 400g icing sugar.

Yummy i love Malibu so how did this turn out?

Hi Morgana-rose
Have just got back from winter contract abroad and haven't run this stuff yet so its been maturing. I have given it a quick sniff and still smells ok so any time soon its going through.
Keep you posted.
All the best SH

Hi there, sorry ive not been on here for quite sometime, life got rather busy. so i am now posting, How did your coco rum turn out? was it yummy? i hope so

Hi Morgana
Ironically i have also been away working for a while and have just got back. so i haven't been on here for a long time.
Believe it or not the rum is still in the ferment bucket waiting to go through the still. I smelt it yesterday and it still smells good so hopefully after some minor repairs to my still it will be finally distilled.
I will let you know the results.
All the best S H

Please do. Thanks so much for posting your experience.

A friend brought us some hootch from MS that's the finest coconut flavored liquor I've ever tasted. Full aroma, great taste without the dreaded soapy aftertaste and clear appearance. The maker declined to describe his recipie and I'm trying to reverse engineer it. Thanks for the thread, watching with interest.

At a get together yesterday the host breaks out a flask and asked me to try it. He says it is "cocnut moonshine" that he picked up in Tennessee. It was good. Nice coconut flavor with a hint of sweetness. The liquor seemed to have decent cuts. I wouldn't mind putting something like this together.

This was simply a random coincidence as he is not aware of my distilling endeavors.

Hi Guys
It's been sat for a long time but I finally repaired my still and ran the coco rum.
I collected 150ml fores, 300ml heads put them to one side and went on to collect another eleven 200ml jars form 80% down to 60%.
I wasn't sure how it would turn out having been sat in the fermenting bucket for the best part of two years but it is fine and smells great. The one thing I would say is that a lot of solids fell to the bottom of the fermenting bin which probably helped the wash a little in the still.
I have now left the still to cool and am going to chuck in some rum oils form a previous batch along with some rum i messed up along the way and re-run it so i can do a better job of blending it this time.
I'll post again when I've blended and tasted the coco rum.
All the Best SH

I read a funny recipe about!

Hole a coconut, empty the water inside, and substitute it with rum. Plug, wait for few months, and serve. Obviously by the nut!

Nice one Marco Sounds like a good way to age a little bit of home made rum instead of oak. I think you have just given me an idea!

Hi Guys
so I blended today and took my time to.
So after tasting all and mixing them up I found The heads were a little nasty in the first two jars so I ditched them into the feints jar along with jar three for good measure. I then saved all except jar 11 which i threw half into the feints jar and half in my with my saved stuff. There were some really nice flavours coming through at the back end as it went into the tails.
I cut it down to 41% and stuck it in a demijohn with some oak. It seems to be taste ok at the moment so im looking forward to get my lips round it when it's matured a little.
I'll keep you posted after i've tried some properly.
All the Best SH

Just a quick update to say. I have bottled two litres away to age and put the 400ml left over for a treat. Im drinking it right now and it's smooth and tasty.
I have another 12 jars of 200ml breathing in the garage so i think my rum stocks are doing fine.
All the best SH