new guy, help please, would this work?

Jolly_Rodger · Post by **Jolly_Rodger** » Sat Apr 29, 2006 9:09 am

hey everyone,
ive been reading around these forums, homedistiller.org, and other sites for a while now trying to learn how to make some rum. Some things have become quite obvious, but other things are a little hard for me to figure out. So i'm going to list how i would go about making some rum with the knowledge that i have right now, and i was wondering if you guys could tell me what im doing wrong, or forgetting. thanks

ok so the mash first, something like
1 gallon molasses
5 pounds sugar (white or brown i dont know)
mix those with a gallon of boiling water
then mix in enough cold water to make it all total 5 gallons
then add yeast (not sure what kind and how much)

then just let that sit (in a bucket?) for a week

next distill, i dont quite understand reflux stills well enough to make or use one, so i will use a pot still, probably similar to the teakettle still.

i run the mash throught the still (i kinda understand this, most of my questions are about the mash and fermenting) and discard the first little bit to come through it.

would i have to run it through the still twice?

then there is the possibilty of aging and flavouring. this is a recipe i got for making spiced rum:

2 tsp pure vanilla extract
3/4 cup brown sugar
1/3 or less skin of medium orange
¼ or less skin of lemon
Small pinch of nutmeg
Smaller pinch of cinnamon
2 cloves

it says to put all that in the rum for about a month

thats all i have, thanks in advance for help,
i mostly curious about what im doing wrong, what i left out, and my questions in parenthases

thanks again

junkyard dawg · Post by **junkyard dawg** » Sun Apr 30, 2006 6:55 am

If you want to know what your doing wrong, Id say your on the right track, but you need to figure out a still before you do much else. A simple potstill is what you want, but not a teakettle. Keep reading and keep planning.

knuklehead · Post by **knuklehead** » Sun Apr 30, 2006 7:24 pm

The yeast to use for rum is really a matter of oppinion. I use Lavlin EC-1118 yeast for making my rum. As for how much depends on your experience and what kind of yeast you are using. I have done 120 liters on 10 grams in a starter using EC-1118.

possum · Post by **possum** » Mon May 01, 2006 8:20 am

It is not absouloutly required, but a fermentation container with a bubble lock or baloon or somthing to keep unwanted bacteria or wild organisms out can be helpfull.

Jolly_Rodger · Post by **Jolly_Rodger** » Mon May 01, 2006 10:08 am

would a paper towel or something like that work to keep out bacteria and stuff but still let the gasses escape?

stoker · Post by **stoker** » Mon May 01, 2006 10:32 am

dust yes, bacteria no (but that's not bad if you have a quick fermentation with a good yeast)
and yes, gasses still can go thrue the towel

possum · Post by **possum** » Mon May 01, 2006 11:24 am

Some people, myself included sometimes, will put a sheet of plastic over the top of the fermenter, and tie it on with loose fitting string.The escaping CO2 gas can still push out of the fermenter, but the organisms in the air can't work thier way in easily.

fifteen men on a dead man's chest...yo ho ho and a bottle of rum

suggest you check out the thread "I love molassis"---here in the mash ferment and distill section.

Good luck with your still construction. Pot stills are not too hard to build.