Aussiedistiller, Home Distilling, Moonshine, Home Brew

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?

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!!

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

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:

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.

I found that too! I do, however like the 2 step ferment!

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.

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.

Why would you put whiskey dunder in rum?

The only reason is because I'm doing a whiskey run now. I have the pot out already to start heating

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:

Its on and bubbleing away with water

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..

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

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:

:laughing-rolling:


:text-+1: ... but I'm with Rummy & Sam!

:teasing-neener: Thats got a few comments

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?!?

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:

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?