All Mollases Rum (no sugar added)

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Re: All Mollases Rum (no sugar added)

Postby bluc » Tue Nov 15, 2016 8:29 pm

Interesting thread. Wondering has anyone tried re acidifying the mollasses with dunder? What happens if you re distill dunder does it further concentrate the acid? Also what sort of acid is produced during ethanol production?
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Re: All Mollases Rum (no sugar added)

Postby Bumper » Tue Nov 15, 2016 9:07 pm

bluc wrote:Interesting thread. Wondering has anyone tried re acidifying the mollasses with dunder? What happens if you re distill dunder does it further concentrate the acid? Also what sort of acid is produced during ethanol production?


And Brendan needs to post results!!
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Re: All Mollases Rum (no sugar added)

Postby Epipsychidion » Sat Dec 10, 2016 12:28 am

Started my first rum today (actually my first anything, truth be told) and decided to go all in and try an all molasses rum. Used the following:
6 Litres of molasses (Black strap, approx 50% sugar)
Approx 15g Epsom salts
Approx 5g DAP
14g Tandaco Bakers Yeast

Made up to 23L, and wowzers is it working fast! Can't wait to see how this turns out... Will keep everyone posted
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Re: All Mollases Rum (no sugar added)

Postby rumdidlydum » Sat Dec 10, 2016 7:31 am

Epipsychidion wrote:Started my first rum today (actually my first anything, truth be told) and decided to go all in and try an all molasses rum. Used the following:
6 Litres of molasses (Black strap, approx 50% sugar)
Approx 15g Epsom salts
Approx 5g DAP
14g Tandaco Bakers Yeast

Made up to 23L, and wowzers is it working fast! Can't wait to see how this turns out... Will keep everyone posted


Pop into the welcome area and introduce yourself :handgestures-thumbupleft:
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Re: All Mollases Rum (no sugar added)

Postby warramungas » Sat Dec 10, 2016 7:43 am

Not sure but I did a buccaneer bobs rum (x2) and the smell of that was amazing. He clarifies it but doesn't add alkalines into it. Just mixes, stirs and syphon's clear wash off the sediment. And there was a fair bit of sediment in mine.
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Re: All Mollases Rum (no sugar added)

Postby EziTasting » Sat Dec 10, 2016 4:22 pm

I found that too! I do, however like the 2 step ferment!
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Re: All Mollases Rum (no sugar added)

Postby Cheersbigears » Tue Dec 13, 2016 2:08 pm

Hey All
I'm about to put down a 120lt wash. Loved the 50/50 stuff so trying this now and see.
Thinking off
24-25lt of Molasses
About 60g epson salt
60g of DAP
About half can of yeast
Thinking of using the whisky dunder Im running now so not sure if I should or not.
Has anyone put some critric acid in this.
And see how that goes.
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Re: All Mollases Rum (no sugar added)

Postby coffe addict » Tue Dec 13, 2016 3:35 pm

No idea about the whisky backset. do you have a ph meter? If so then check and use citric to adjust to around 5.5 if not then your going to need to add some citric acid just add five times the amount mentioned on any tried and proven rum recipe.
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Re: All Mollases Rum (no sugar added)

Postby bluc » Tue Dec 13, 2016 4:13 pm

Why would you put whiskey dunder in rum?
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Re: All Mollases Rum (no sugar added)

Postby Cheersbigears » Tue Dec 13, 2016 4:45 pm

The only reason is because I'm doing a whiskey run now. I have the pot out already to start heating
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Re: All Mollases Rum (no sugar added)

Postby rumdidlydum » Tue Dec 13, 2016 8:15 pm

Noo don't do it.... ~x(
Not in a wash that size any way, if your keen to experiment try it in a smaller batch. If you don't like it its not a huge waste.
Rum is far too precious to waste like that :teasing-tease:
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Re: All Mollases Rum (no sugar added)

Postby Cheersbigears » Tue Dec 13, 2016 8:36 pm

Its on and bubbleing away with water
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Re: All Mollases Rum (no sugar added)

Postby bluc » Tue Dec 13, 2016 8:41 pm

rumdidlydum wrote:Noo don't do it.... ~x(
Not in a wash that size any way, if your keen to experiment try it in a smaller batch. If you don't like it its not a huge waste.
Rum is far too precious to waste like that :teasing-tease:

Whiskey backset in rum is sacrilege. I agree with rummy try a small batch first..
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Re: All Mollases Rum (no sugar added)

Postby Sam. » Tue Dec 13, 2016 8:58 pm

Yeah why fuck up a good whisky backset by putting it into rum? :teasing-tease:
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Re: All Mollases Rum (no sugar added)

Postby rumdidlydum » Tue Dec 13, 2016 9:02 pm

Sam. wrote:Yeah why fuck up a good whisky backset by putting it into rum? :teasing-tease:

:laughing-rolling: I was thinking the opposite :teasing-tease:
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Re: All Mollases Rum (no sugar added)

Postby EziTasting » Tue Dec 13, 2016 9:08 pm

:laughing-rolling:


:text-+1: ... but I'm with Rummy & Sam!
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Re: All Mollases Rum (no sugar added)

Postby Cheersbigears » Thu Dec 15, 2016 12:30 pm

:teasing-neener: Thats got a few comments
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Re: All Mollases Rum (no sugar added)

Postby EziTasting » Sat Dec 17, 2016 2:49 pm

I understand that making an All Molasses Rum will make a stronger flavoured Rum, as opposed to say MacRum. But something that's been bouncing around in my mind is the question: "Is it a straight swap, molasses for sugar?"
Taking the MacRum recipe, 6L molasses & 6Kg war sugar, if we make it all molasses (Molasses being maximum 50% useable sugars), would we replace the 6Kg sugar with 12L of molasses?

That would make it 18L of molasses, working with the MacRum recipe... any fedback?!?
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Re: All Mollases Rum (no sugar added)

Postby rumdidlydum » Sun Dec 18, 2016 7:48 am

The problem is that the molasses varies so much in sugar content, so unfortunately assuming it's 50% sugar then doubling the recipe, it will increase the ABV of the wash to such a high level that will stress the yeast. :think:
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Re: All Mollases Rum (no sugar added)

Postby EziTasting » Sun Dec 18, 2016 8:27 am

rumdidlydum wrote:The problem is that the molasses varies so much in sugar content, so unfortunately assuming it's 50% sugar then doubling the recipe, it will increase the ABV of the wash to such a high level that will stress the yeast. :think:


Ok, so what would be your suggestion? I've done a Buccaneer Bob style ferment (2stepped ferment) would that be the solution or would I be better off not doubling it, to be safe?
Is there another way? Perhaps take the SG (even for a stepped ferment) although not totally accurate because of the viscosity of the Molasses, but it would give an approximate ... ? Then where would I stop?
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