Butter Rum
Posted: Mon May 07, 2018 9:52 am
This is my process to making a very buttery rum.
This is for a 16ish gal ferment.
I run a 15.5 gal boiler and 15.5 gal thumper, with my setup I can do a one and done for this recipe. if running a potstill with no thumper I would recommend stripping this to low wines and do a spirit run.
Recipe is a simple wash with:
2 gal feed grade molasses
16lb dark brown sugar or turbinado sugar
1/2 cup bakers/bread yeast
Heat 5 gal of water to 150°f
While water is heating, add ingredients to fermenter.
Add 150°f water to fermenter and top off to 16ish gallons, I use a jet nozzle on a garden hose to aerate while filling.
Rehydrate yeast with 50/50 water and wash into a slurry and let it get going for 30 minutes.
Add yeast, stir and loosely cover
Ferment at 85-90°f until finished.
This is where I have to take an extra step but believe me it's well worth it!!!
Once finished, load the boiler with wash and heat to 135°f, hold 135 for 2 hours and cut off the heat and let the wash cool back down to room temp.
I know this may seem a bit strange BUT this is where the magic happens. I ain't no scientist so please don't go asking a bunch of sophisticated questions because I just don't have the answers. lol
The next day or however long it takes, heat up the wash and run as you would normally do. I run mine at a pencil lead sized stream, collect in pint sized jars, let you jars air out for 24 hours or longer if you like.
On white rum I keep very tight hearts cut but for anything going into a barrel I'll widen them a bit either side of the hearts.
I hope some of you will try this and post back your results.
Cheers, Shine0n
This is for a 16ish gal ferment.
I run a 15.5 gal boiler and 15.5 gal thumper, with my setup I can do a one and done for this recipe. if running a potstill with no thumper I would recommend stripping this to low wines and do a spirit run.
Recipe is a simple wash with:
2 gal feed grade molasses
16lb dark brown sugar or turbinado sugar
1/2 cup bakers/bread yeast
Heat 5 gal of water to 150°f
While water is heating, add ingredients to fermenter.
Add 150°f water to fermenter and top off to 16ish gallons, I use a jet nozzle on a garden hose to aerate while filling.
Rehydrate yeast with 50/50 water and wash into a slurry and let it get going for 30 minutes.
Add yeast, stir and loosely cover
Ferment at 85-90°f until finished.
This is where I have to take an extra step but believe me it's well worth it!!!
Once finished, load the boiler with wash and heat to 135°f, hold 135 for 2 hours and cut off the heat and let the wash cool back down to room temp.
I know this may seem a bit strange BUT this is where the magic happens. I ain't no scientist so please don't go asking a bunch of sophisticated questions because I just don't have the answers. lol
The next day or however long it takes, heat up the wash and run as you would normally do. I run mine at a pencil lead sized stream, collect in pint sized jars, let you jars air out for 24 hours or longer if you like.
On white rum I keep very tight hearts cut but for anything going into a barrel I'll widen them a bit either side of the hearts.
I hope some of you will try this and post back your results.
Cheers, Shine0n