Aussiedistiller, Home Distilling, Moonshine, Home Brew

Dr Daniel Jackson wrote:what can i use to make the ph lower or higher

Citric acid to will lower your ph
Calcium Carbonate will raise your ph

Any tips for making white rum with this recipe? I have made a batch, and it has a very strong smell and taste as white dog rum. Does it need to air out? Should I use less molasses for white rum?

Some use a reflux colum others filter colour out. Using less molasses would prob work to :handgestures-thumbupleft:

bluc wrote:Some use a reflux colum others filter colour out. Using less molasses would prob work to :handgestures-thumbupleft:

Hey bluc, you've done a lot of experiments for this... what was the 'lightest' Rum you've made?
Just brown/raw sugar or golden syrup... ? As in without molasses!


Ultimately, ultrasuede, white rum is matured rum that has been filtered thru an active carbon filter to strip the colour and some of the flavor out of it. Anytime you use fresh rum off the still it's 'white-dog' rum...
Having said that, you can also affect the "strength" of the flavour of the rum you make by what ingredients you use to make the rum!

Hope that is of some assistance...

I havnt really tried to make a light rum. So not much help. My big thing was trying to get rid of the mankyness. Food grade molasses achieves this but lacks the complexity of feed store down the track in my opinion..

I made a dark muscavado/brown sugar Rum, it was quite light in flavour but still very drinkable, also made a macrum with half the molasses that was quite light.
:handgestures-thumbupleft:

Doubleuj wrote:

Dr Daniel Jackson wrote:what can i use to make the ph lower or higher

Citric acid to will lower your ph
Calcium Carbonate will raise your ph

Was gonna say the search function :laughing-rolling:

Dig Brinker wrote:

Doubleuj wrote:

Dr Daniel Jackson wrote:what can i use to make the ph lower or higher

Citric acid to will lower your ph
Calcium Carbonate will raise your ph

Was gonna say the search function :laughing-rolling:

thanks guys ill check it out. do you rekin theres any chance of salvaging my brew or should i just start again?

Have seen a few posts of people altering ph mid ferment. But from what i have seen it seldom ends well.

bluc wrote:Have seen a few posts of people altering ph mid ferment. But from what i have seen it seldom ends well.

hey sorry mate not sure what you mean when you say( But from what i have seen it seldom ends well)

Usually people muck round getting it to start but get poor yield. I cant remember anyone getting it going and saying they got good quantity or quality spirit.

bluc wrote:Usually people muck round getting it to start but get poor yield. I cant remember anyone getting it going and saying they got good quantity or quality spirit.

oh ok to easy mate thaks heaps. ill chuck it out and start again. hey also iv been googling Calcium Carbonate and where i can get it from and not really having much luck. is there a name of a product you can tell me about? or else ill look on ebay
thanks again

Dr Daniel Jackson wrote:oh ok to easy mate thaks heaps. ill chuck it out and start again. hey also iv been googling Calcium Carbonate and where i can get it from and not really having much luck. is there a name of a product you can tell me about? or else ill look on ebay
thanks again

Easy Tigre! If you gonna chuck it, why not have a play with it? What have you got to loose? It's all learning!!!

Bottling some MacRum that was on American oak for 10 months, then Port soaked American oak for another 4 months, the same Rum that was put on French oak at the same time. Got 5L of the same batch still on American oak. Will post some tasting note later tonight. :handgestures-thumbupleft:

please do ! i just started soaking some french oak in port wine (any idea for how long is good enough ?) and will try to double oak some rum from last year.

:text-+1: tas. Even at only a week on oak boy its good to have some real rum again. I have some on oak at 78% i reakon is going to be awesome..

Just thought i would add at 78% with dash of coke after a week mank is there but not as in ya face as normal also a lot of fruit, raisens prunes etc there also burnt sugar/toffee flavours. No caramel or vanilla though :handgestures-thumbupleft:
78% 30g/l 75%american 25% french. :handgestures-thumbupleft:

Had to dump my Dunder pit last week. Got too funky (even for Me) and lost that sweet fruity smell. Started a fresh one and have a great crust growing on top already. That sweet smell is back to. :handgestures-thumbupleft: I have 2 washes of 100% molasses finished and ready to run. looking forward to seeing how they turn out. Also coming to the conclusion that less oak is better over time. :shock:

Port Aged Rum is very good, fruity with vanilla and oak notes, a hint port in the background. I don't really like the French Oak Rum, I found it to have astringent notes like a few Whisky's I have tried. The American Oak dominoes had been soaking in Penfold Club Port for over 12 months. :handgestures-thumbupleft:

:text-+1: on the port and rum combo. I have found six months is adequate and the port can be reused a cpl times, then run into neutral.