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Hi all,
I am back for another season. I kinda just disappeared in the spring. We got 32" on snow on April 5th and I thought spring would never get here and then it did and i was crazy busy. I have been canning like crazy this summer (garden did great). I actually didn't get to strip all my HBB so I have 15 gal of that I need to strip; one of them has some kind of infection (white stuff on top and smells like cheese )

I just ordered 5 gal of Golden Barrel molasses and can't wait to start SBBs all molasses rum

I hope all has been well with everyone,
It's GREAT to be back!!

Welcome back, wondered where you'd got to.

Good to have you back Sadie, your enthusiasm was infections, but not in the same way as your HBB ferments by the sound of it! Haha

You might find that infected one is the best once you strip it.
Or it might have no alcohol left...

Hi Sadie - it's been a slow summer here as well, although I did some proofing recently of a couple jugs aging in the attic. I tend to have more time for such things when the garden slows down.

Hi Sadie. I'm looking forward to hearing how your rum run goes, I think that's my next thing to try.

Welcome back. I think many of us let your stills gather dust over the summer. I think I am still a couple of weeks out before I start grinding grain, but soon.

MooseMan wrote: ↑Tue Oct 15, 2024 9:58 pm Good to have you back Sadie, your enthusiasm was infections, but not in the same way as your HBB ferments by the sound of it! Haha

You might find that infected one is the best once you strip it.
Or it might have no alcohol left...

When I found out it was infected I came here and did some research and I read that a lot of people said they loved it. So I'll try it and see what I get.

Rusty Ole Bucket wrote: ↑Wed Oct 16, 2024 4:39 am Hi Sadie. I'm looking forward to hearing how your rum run goes, I think that's my next thing to try.

I gotta say making rum is my favorite. I don't know if it's the smell (like molasses cookies in the oven) or what, but it is my fav and you should def give it a go!

sadie33 wrote: ↑Wed Oct 16, 2024 11:32 amI gotta say making rum is my favorite. I don't know if it's the smell (like molasses cookies in the oven) or what, but it is my fav and you should def give it a go!

A nice dark rum is one of my favorites to sip over ice, I'm definitely gonna give it a try!

Rusty

Welcome Back Sadie, I was also wondering where you wandered off to. Glad to hear you were just too busy to get on the forum.
Funny that you mention SBB. I just finished stripping my last ferment of mine yesterday. All together I did 18 gallons of molasses in 3 ferments and canned 3 gallons of hot dunder for the next time. I did 14 gallons of feed grade, and 4 gallons of Golden. I think going forward I'm just going to do all Golden molasses.
That should keep me in rum for a good long while once I do the spirit run on this last batch and blend all 3 generations together.

Deplorable wrote: ↑Wed Oct 16, 2024 1:46 pm Welcome Back Sadie, I was also wondering where you wandered off to. Glad to hear you were just too busy to get on the forum.
Funny that you mention SBB. I just finished stripping my last ferment of mine yesterday. All together I did 18 gallons of molasses in 3 ferments and canned 3 gallons of hot dunder for the next time. I did 14 gallons of feed grade, and 4 gallons of Golden. I think going forward I'm just going to do all Golden molasses.
That should keep me in rum for a good long while once I do the spirit run on this last batch and blend all 3 generations together.

I saw the SBB thread and was happy to see you finally made the plunge my first batch was with feed grade. It is really good, but I just tried my second batch made with Golden Barrel (aged 5 months on oak) and it was soooo much smoother. It could be I made better cuts, could be my new still, but I think I am sticking with the Golden Barrel.

Enjoy!!

Welcome back. I certainly know how life gets in the way. IV got a bunch of low wines waiting to be run. Winter is coming here fast, time to play catch-up

sadie33 wrote: ↑Wed Oct 16, 2024 3:42 pm
I saw the SBB thread and was happy to see you finally made the plunge my first batch was with feed grade. It is really good, but I just tried my second batch made with Golden Barrel (aged 5 months on oak) and it was soooo much smoother. It could be I made better cuts, could be my new still, but I think I am sticking with the Golden Barrel.

Enjoy!!

My first generation was all feed grade, the 2nd two generations were a mixture of feed grade and Golden. the blend of the first and 2nd generations is a littler smoother than gen 1 by itself. As a new white spirit, I don't care for it straight, but mixed with coke it's pretty damned good. The molasses really shines in coke. Once I get the last spirit run done this week, Ill blend them all together and get in on wood. Im sure there will be more trips to Restaurant Depot in the future for molasses.

sadie33 wrote: ↑Wed Oct 16, 2024 11:32 amit is my fav and you should def give it a go!

I used my lunch break today to chase down 4 gallons of molasses and 12 pounds of panela. I going to drop a rum wash this weekend. Thanks for the inspiration guys!

Rusty