Aussiedistiller, Home Distilling, Moonshine, Home Brew

yep. thats what i do. about 50/50 with tap water in a large pot, bring to boil (or 95C) while stirring occasionally, then let it cool/settle for a couple of hours. decant and discard the bottom sludge.

Cool thanks :handgestures-thumbupleft:

Ok cheers
I don't boil the molasses but I at least double the amount of boiling water to the amount of molasses in my fermenter. Than add the sugar if doing a 50/50 etc. This one I'm putting down is in a 200lt so about the 170 lt to start with (about 4in down from top) and after the yeast settle down top up to the 180ltr (2in down).
So in went 30lt of molasses(.75x30=22.5 of sugar) and about 75-80lt of boiling water a few pinches of salt and trir sit for a bit and add 12kgs of raw sugar stir sit again. Than a few ice blocks to cool some add about 3/4 of a tin of yeast. Stirring in the bubbles a few times.
I leave 3in or so in the bottom so I don't get the heavy shit in the boiler and run it at about the 2100-2200lts an hour.
Sometimes I put in 1/2 a teaspoon of citric acid but not all the time. I have only tried a second gen once and it stalled so I just start new every time.

Hey rumsponge you reakon clarifying makes much difference?

Wondering when clarify the molasses. Do you add full amount clarified or do you clarify the exact amount for the recipe then just add that minus the sludge of course..

not sure, yet, bluc. ask in me again in a couple of weeks.
it seems to reduce the puking and makes the cleanup a bit easier (just my observations not scientifically tested).

Ok will do :handgestures-thumbupleft:

Running tonight through 4 plates
10l low wines single gen
5L feints from last spirit run
3l aged Dunder, in all its manky glory, 7 months under the grape vines!
Topped up to 40ish litre mark with gen 2 wash.
I'm pretty excited about this one! :D

bluc wrote:Where do you get the ph buffer from?

Jaycar sell it mate. not cheap, but will last you ages.

Weeeeeell, it's D-Day for this bloody molasses only rum of mine!

Diluted it 40/60 and boiled it (to kill off any infection) and have prepped holding containers by washing and stereo using them. Getting a 60L FV to use, and will still have another lot to go... the way the dilution is expanding the whole volume.

Re measured the pH with a new calibrated meter and AFTER dilutions treads 3.1! :scared-eek: so will be bringing that up with some carbonate tonight!
Re pitch yeast tomorrow once it has settled... God willing, it will now work!

Hmmm afta tasting it, it's got a definite vinegar flavour!

Anyone up for some molasses based vinegar? Going cheap!


Back to the drawing room! Will be clarifying the matter lasses from now on AND checking the pH before I spend anymore time and yeast on it... must have gotten a really bad batch!

All learning, right!?!?

if you are learning, what did you do wrong???? :think:

Dig Brinker wrote:if you are learning, what did you do wrong???? :think:

Too much dunder.
Not checking and adjusting pH.
Putting fermenter in a position where it is subjected to sunlight & too much heat.
Oyster shells can maintain pH but needs to be in sufficient qty!
If 1 oyster shell is completely dissolved go back to second point above.
If you're trying something new, eliminate as many variables as possible so if it goes wrong there's less to analyse.
**Most importantly** stick to one recipe until you got it!
Keep notes!

Ezi, don't beat yourself up. its probably not you. I think its the WA molasses. the mill up north shut down a while back and they have been importing from overseas and the main use of molasses is for spraying on dusty roads up north so you can bet they have imported the cheapest shit they can find. I have made some fucking terrific rum in the past and now the last 6 ferments are all shit.All molasses form different suppliers. I recon the last import is just total shit. I can only make heads and tails with the shit. seriously thinking of getting a IBC sent over from QLD. Ive tried everything from boiling to clarifying and different amounts in the mash and nothing is working. My next test is to make a light rum with just brown sugar and at least try to get something i can drink. stock is low. Its a great time for this to happen. Ive got 3 25l barrels to fill and can't make a drop to put in them :angry-banghead: Anyone out there in WA got a good molasses supply PM me please.

G'Day Rush,
Thanx for the potential 'relief' :D depending on cost, let me know if you're going down the IBC path, I might take some of your hand and I know someone in K-town who may also be interested...

But if I have no joy with the rest of my drum, then I'll give it break and see if that changes...

Ive just found a supplier local that imports his ICB from QLD so will try that first. If this is no good then an import from QLD will be on the cards. Ill do some testing before i name the supplier.

No better way to chuck a sicky stripping a rum and drinking bwko

well I picked up my molasses today and on the IBC it says Manufactured in Australia so I'm really hoping its good stuff. it smells good and tastes good so already fully sterilised everything and put down a wash. will know by next week if its good to go. smells way better than all the other shit i have bought. Im really hoping this is the end of my bad run.

Good luck!

Let us know...

Smelling really good and has a nice clean foam on top. Not like the other shit I've been using. the foam looked toxic. fingers crossed. :cool:

Doing first mcrum spirit run today, quicck 1uestion how much foreshots do people get from spirit run with none taken from from 4 strip washes 36 L topped up to 45 L at 42%