Rum Recipe Discussion

[Yummyrum]

Mattcoff...3kg of sugar but the mollasses also contains around 50% fermentable sugar and lots of flavour :handgestures-thumbupleft:

Regarding cuts...hard to be exact as some use double potstilling some use bubblers..
I double potstill and around a third was good to keep. The rest of the heads and tails I stick in the reflux still to make a bacardi

[Redux]

with regards to stripping and spirit runs....

pot for stripping and 4 plate with no packed section for the spirit run??

[Zak Griffin]

Just go a single pass through 4 plates, no packed section.

I was supposed to edit the original recipe post, but forgot.

[Redux]

Just go a single pass through 4 plates, no packed section.

I was supposed to edit the original recipe post, but forgot.

and @65% that goes directly to oak??

[Brendan]

Just go a single pass through 4 plates, no packed section.

I was supposed to edit the original recipe post, but forgot.

and @65% that goes directly to oak??

Yeah mate :handgestures-thumbupleft:

:text-+1: To what Zak said. I've done a batch of double distilled pot stuff for comparison, but if you've got a plated column, the single pass stuff is amazing.

[Sinerjee]

If doing generations with a bubbler, do you still do a single pass but store the low wines until you've got enough generations mixed up? Or have I read the generationing incorrectly.

[BIG D]

If doing generations with a bubbler, do you still do a single pass but store the low wines until you've got enough generations mixed up? Or have I read the generationing incorrectly.

Hey bud as single pass you will do cuts each time and keep the good stuff put it on oak and after you have gone your generations you could blend if you like , so each run is a spirit run. ;-)

[mattcoffs]

So is rum like a whiskey, in that a lot of the flavours come through with the tails?

[Zak Griffin]

People keep saying that flavour is in the tails, but i personally leave anything that tastes anything like tails out of my hearts...

[MacStill]

you wont find any tails in my rums, or heads for that matter...... doesnt get to bad a review compared to others either ;-)

[Yummyrum]

People keep saying that flavour is in the tails, but i personally leave anything that tastes anything like tails out of my hearts...

:text-+1:

[Zak Griffin]

I think Sam can vouch for my rum... I've still got the heads and tails from my first and only rum run, they'll be going in on top of the spirit run this weekend :)

[SBB]

It turns out there is a truck operator who is buying the product from Harwood Mill and distributing it to various local produce outlets. That is how Pullens get their product, and it seems that Norco in Grafton are purchasing their molasses from the same truck operator.

From what Ive been told by my local supplier, the same bloke has all molasses deliveries to all produce stores in the our area tied up. He has a contract to buy all the molasses from all the mills from the QLD border down to Harwood, which is the most Southern Mill on the East Coast. Condong and Broadwater Mills being the other two. Until a couple of years ago anyone with a tanker big or small could buy from the same mills. Going back a few years before that you could turn up with your own 44Gal drum and get it filled straight from the Mills Molasses tank.

[Sam.]

I think Sam can vouch for my rum... I've still got the heads and tails from my first and only rum run, they'll be going in on top of the spirit run this weekend :)

Sure can :D

When I finally get around to doing a rum I hope I get the same quality :handgestures-thumbupleft:

But you might be hard pressed to beat the bottle I brought back from the WABS ;-)

[Zak Griffin]

Like I said, that WAS my first rum... Only 5ish months old when I bottled it too :handgestures-thumbupleft:

[Stoney]

I notice the start of the tails (2/3 of the way through) from the first pot still run have a slight oil sheen on top and if you let it sit overnight in the jar the entire jar goes slightly cloudy. my first gen it was very noticeable and I wondered if my jars were clean. these were cloudy off the still.
second run not so much but it was visible next day.

might do my third gen run shortly, should be ready to go i think. OG was 1.102 and it was at 1.022 last night.
I measured pH at 4.7 again and this time added a good couple of tablespoons of bicarb soda, didnt measure it, should have. after stirring in it brought the pH up to 5.8. next day I think it had restarted but not a lot, so I added more yeast and this ones done and dusted in only 3 days instead of 5 so it likes the pH upped a bit I think.

measured dunder from the last gens at 4.7 as well.

also .. never noticed it said raw sugar before, been using white sugar the whole time.

[Zak Griffin]

I think variations in molasses supply will change the taste more than using white instead of raw sugar :handgestures-thumbupleft:

[Stoney]

can't edit last post, FG was 1.032 not 1.022, so it was finished in 2 days I think !
going to keep that pH up from now on, depending on taste of this batch running now.


and just into the hearts now I reckon, it appears to taste a bit better though its a bit hard to tell till its cooler, last batches have an almost licorice taste to them. this one seems a bit more neutral.

[mattcoffs]

So i stripped my first gen of Macrum on Sunday night and i had a few interesting observations...

I was just going to see what happens, but in the meantime might ask.

It was a macrum to the letter, when running temp seemed to rise very quickly from 60ish and held at 90/91 where I pulled 4l (in litre mason jars, no foreshot cut) off - it was a 25l ferment.
Being that the temp rose so rapidly i thought perhaps the ferment had actually stalled on me - but the next day when everything was at 20C i measured 1/65% 2/60% 3/55% 4/50% so i possibly could've pulled more. I'm a little puzzled by it.

Secondly, the left over dunder smells more like rum than the collected low wines... Is this normal for a first gen strip?

I thought i was getting my head around everything, and then this rum caper knocked me right back down on my arse :laughing-rolling:

[BIG D]

So i stripped my first gen of Macrum on Sunday night and i had a few interesting observations...

I was just going to see what happens, but in the meantime might ask.

It was a macrum to the letter, when running temp seemed to rise very quickly from 60ish and held at 90/91 where I pulled 4l (in litre mason jars, no foreshot cut) off - it was a 25l ferment.
Being that the temp rose so rapidly i thought perhaps the ferment had actually stalled on me - but the next day when everything was at 20C i measured 1/65% 2/60% 3/55% 4/50% so i possibly could've pulled more. I'm a little puzzled by it.

Secondly, the left over dunder smells more like rum than the collected low wines... Is this normal for a first gen strip?

I thought i was getting my head around everything, and then this rum caper knocked me right back down on my arse :laughing-rolling:

Ok now I know its hard to let go sometimes but you gotta ditch the thermometer when your running a pot still. ;-)