Rush006 wrote:If one of my runs are absolutely shit i keep the product and let it air a bit with a loose lid and add it to my feints run and get what ever i can out of it. My last feints run produced quite a lot of half decent rum. double distilling all the shit gives you some good stuff to drink :shock: :D and i run it slow to get as clean as i can with good separation.
Hmmm this sounds interesting! I will certainly keep track of this nugget.
bluc wrote:Are you adjustiing ph ezi?
Usually I do, but my pH meter pooped itself so I'm currently flying blind. What I know ( :)) ) the molasses seems acidic (stripped the chrome off the pump tube), I know it dissolved an oyster shell completely, I know it doesn't ferment regularly - some don't seem to want to ferment at all and I've had stripping runs that START @ 15%ABV :scared-eek:
Rush006 wrote:Don't worry I've had a run of bad luck with my rum as well. I think it is the molasses. will source some good stuff from down south and see how it goes. Ive just put down a 50/50 rum and a 100% rum both boiled to kill any bad bacteria in this bad molasses. My theory, and this is only a theory is that if you take the clarification to boiling it kills off any of the bad bacteria and you get a cleaner ferment. the last few runs were not boiled and there were next to no hearts. some of the best rum i have made has been from boiling the molasses in the clarification process. these next two runs will at least give me an idea if I'm going in the right direction with my theory. The mixture definitely tasted better after the boil.Before boil it had a sharp earthy taste and after boil back to sweet molasses. hopefully that follows through to the final product. I have about a litre left of that 1 run that has made the best rum I have made and if i could make it again ill be a very happy man. :dance:
This is what I'm going thru right now and seems to fit in with my results. Unfortunately I'm rather busy with work at the moment so am unable to do anything about it, but I'm hoping that in 2 weekends time I'll be able to do just as you've suggested, boil it. It is unfortunate that I can't take the pH right now as I'm sure it will complete the picture, but boiling it I will even IF it is only to kill off any bacteria in the wash (by that it will also kill the yeasty-beasties and that'll just be more nutrients!). This will also dilute the existing wash (molasses and Dunder) to a more manageable liquidity (for want of a better word) as that has been mentioned that that might also affect the yeast... I don't know I just want to make something I will enjoy!
bluc wrote:While i am here can i ask what you like about iridium is it fruity, molasses'y, or rummy?
Where do I start?!?! First of all it is unbelievably smooth. I compared it to Ord River (Hoochery) Rum as being almost the same, but they aren't! Not that I did't enjoy the Hoochery Rum but they are NOT close!
I.m not certain I understand what you mean about Molassesy or Rummy - I don't have that much experience, but if we take Bundaberg Rum as tasting Molassesy, then NO it isn't like that. I do get a strong sense of caramel and it is distinctly a Rum but it is soo very lovely! Damn, I wish I had some now - I drink it neat because I don't want to taint the flavour with any of the mixers! I'd sip it like an expensive Whisky. At $70/ bottle it is definitely one of the most underrated drinks on the market! It's a nugget!