Home Distiller

Made up a yeast bomb out of 1 cup bakers yeast, 1/4 tsp citric acid, 1/4 tsp epsom salts, and a mixed container of goodness from a local brew supply shop (acid blend, nutrient blend and tanin) in a gallon of water.
On the stove a gallon of water, 5kg of black strap molasses, 2kg white sugar, heat up to help everything dissolve, almost a boil.
Into the exactly 5 gallon food safe bucket that is now a fermenter bucket.
Put in about half of the yeast bomb above, and topped up with cold water. As the bucket only holds 5 gallons to the lid, the mash is about 4 to 4 and a half gallons total.
Then a sort of cold water bath in the sink. Nice thing about a small bucket is that it fits great in the double sink.
When the temps finally got down to around 30C, added a packet of EC-1118, and stirred it up. I did vigorously stir it while trying to get the temps down so it was fairly well aired up.
Hydrometer read really high, so some got sacrificed for more cold water while the stirring cooling was going on.
Hydrometer at the end, when the yeast went in, still read 1.12 or so, bubbles everywhere from the mad stirring. Hoping that the molasses read high.
Repeated for bucket 2, using of course the other half of the bomb. When I say about half of the bomb up there, it's because apparently there was under a gallon of water so I must of have mixed up my litres and gallons along the way. Middle aged Canadian, foot and inches with grams and pounds, but everything is metric. I get lost in the kitchen a lot.
This all was Friday night. Both buckets started out slow, but have been bubbling away since Saturday morning all happily. Fermenting is taking place in the basement, so temps are sort of low, around 20C for the most part.
I have no idea what to expect, except is should end up as some sort of rum. Cane sugar and even brown sugar were above my wife's happy you're spending it limit, white sugar was on sale in the 4kg bag. Black strap is food grade, bulk food store, $12 a gallon if you buy 2 so that was a no brainer.

My kettle is a modified 5 gallon stainless steel pot, so it'll probably only hold 4 gallons or so safely anyway. Now I have to read all the recipes and multiply by 4/5 to get my ingredient lists.

Did you put 5kg molasses + 2kg of white sugar into EACH of the two 4.5 gallon fermenters? That would give you a really, really high starting gravity....I think you said you measured 1.120??? If so, that is extremely high and may produce some higher alcohols when fermenting, meaning it will increase your proportion of heads in the rum. But, the rapid onset of fermentation due to your yeast starter/yeast bomb will produce a lot of esters as well, which add a nice “fruity” complexity to a rum ferment.

However, often the non-fermentable components of black strap and feed grade molasses will attenuate well above FG 1.000, in fact I’ve seen them terminate at FG 1.040 before. So don’t be surprised if you finish high.

If you look through some of the rum recipes here, you’ll see that typically 10%ABV potential is a good OG to aim for. It would be around 1.074-1.080. Also, for a rum plain old fashioned bakers yeast is the “go to” by most here. It’ll ferment well in warmer temperatures (up to 30*C) quite nicely, producing a fruity, flavorful rum. But it won’t tolerate the high gravity must that you’ve prepared (osmotic pressure sensitivity).

All in all, you’ve “dived in” quite acceptably. And you’ll be rewarded with a “1st of many” products. Good luck as you progress.
ss

Yes - same recipe in both - 5kg of molasses and 2kg of plain sugar.
I thought of the bakers yeast but I have been told by my wife that fermenting is to happen in the basement, and with the current heat wave that’s be going on, the central air is running almost non stop meaning the basement is at most 21C. I read that 1118 will work fine in cooler temps so went with it.
I am hoping that my sg reading was off on the high side due to the molasses. As this is my first run ever, I'll be happy if I end up with really anything that is consumable to add to my future experiences. It's a lot harder than Tim and Tickle make is seem. kidding.

Sorry about the advertising Tapatalk, I hardly use that so didn't realize it was posting, until I sat down at my computer and edited it out.
My basement corner has one light bulb, with the only electrical outlet being for the sump pump. I will probably have to stick it out with 1118.
And I will definitely cut back on the molasses and sugar. I really was just going for what I had on hand. I was doing the math in my head, and it seems most recipes called for more, but then again I guess for a lot more volume. I will maybe try one gallon molasses across the two buckets and maybe the same 4kg sugar ?

Good to see you're off and running and getting good info from still_stirrin.
I still get excited starting a ferment like it's the first time, only now I'm pretty confident in the results.
This is all new territory for you and I can't wait for your finished product and tasting.
Keep on! And best wishes.

Billy, good man and well done. Next time don't cut down on molasses, just the sugar. In fact please look at tried and tested for Saltys SBB All Molasses Rum. This is very highly recommendable and NO sugar required. As for stirring, I have been that soldier like everyone else, going forward either use your power washer (like SBB) or buy a small aquarium aerator, and let the air stone in for 24 hours when pitching the yeast. 24 hours before hand is preferable but try it out yourself. Enjoy, learn and aim for a quality product. Jimy Dee