Indium Gold (Indian Rum)
Posted: Mon Sep 03, 2018 3:52 pmHey guys,
Just thought I'd share an interesting recipe I made up that turned REALLY friggin' good!
At your local Indian supermarket, they will sell 'Jaggery', which is a dried molasses product...
This, with 'Tamarind" (also from the Indian supermarket) is what started this experiment. :-B
Get all of these ingredients (for 120L wash):
10kg Brown Sugar
10kg Jaggery
6kg Tamarind
4kg Dark Brown Sugar
Boil until everything dissolved.
This results in a pH of around 2.5, so also used nearly a kilo of Potassium Bicarbonate to bring it back up to about 5.5-6 pH.
Also used an over-abundance of pectinase to chew up anything it can before pitching the SN9 yeast & ample DAP.
It's one of the most active ferments I've ever seen, & stinks like a sewer... and worse, tastes like an ashtray after spirit runs.
BUT!
Let it age on NEW heavy charred, toasted, American oak @ 50g per litre for 30 days - And everything changes, trust me!
Next run I'm going to try out adding sterilised dunder, say, 10L per 100L wash?
Oh and using Mangrove Jack’s M05 Mead yeast - as this is advertised as a ‘high ester producing yeast’.
I'd also recommend NOT using any sodium carbonate or bicarbonate for adjusting the pH, there's enough salt in the wash from the tamarind - you don't need to add more - use potassium bicarbonate. (just be careful - it explodes when you add it to the mash - start with adding 1/2 a teaspoon at a time & stirring well before adding larger volumes)
Let me know if anyone tries it, I'm keen to know how you guys rate it. :smile:
Just thought I'd share an interesting recipe I made up that turned REALLY friggin' good!
At your local Indian supermarket, they will sell 'Jaggery', which is a dried molasses product...
This, with 'Tamarind" (also from the Indian supermarket) is what started this experiment. :-B
Get all of these ingredients (for 120L wash):
10kg Brown Sugar
10kg Jaggery
6kg Tamarind
4kg Dark Brown Sugar
Boil until everything dissolved.
This results in a pH of around 2.5, so also used nearly a kilo of Potassium Bicarbonate to bring it back up to about 5.5-6 pH.
Also used an over-abundance of pectinase to chew up anything it can before pitching the SN9 yeast & ample DAP.
It's one of the most active ferments I've ever seen, & stinks like a sewer... and worse, tastes like an ashtray after spirit runs.
BUT!
Let it age on NEW heavy charred, toasted, American oak @ 50g per litre for 30 days - And everything changes, trust me!
Next run I'm going to try out adding sterilised dunder, say, 10L per 100L wash?
Oh and using Mangrove Jack’s M05 Mead yeast - as this is advertised as a ‘high ester producing yeast’.
I'd also recommend NOT using any sodium carbonate or bicarbonate for adjusting the pH, there's enough salt in the wash from the tamarind - you don't need to add more - use potassium bicarbonate. (just be careful - it explodes when you add it to the mash - start with adding 1/2 a teaspoon at a time & stirring well before adding larger volumes)
Let me know if anyone tries it, I'm keen to know how you guys rate it. :smile: