Rum Recipe Discussion

[Sam.]

Who ?

[Kimbo]

I think its about time this thread was changed to Mcrum :think:

I like your style of thinking there googe. :handgestures-thumbupleft:

[Hill]

So I just run a batch of this rum through my super reflux which I moded the cooling lines and took out the packing. The spirit smells great but will need another run. If I want to run it again should I just add it to the boiler at 40% and run with a small amount of reflux.

[Kimbo]

So I just run a batch of this rum through my super reflux which I moded the cooling lines and took out the packing. The spirit smells great but will need another run. If I want to run it again should I just add it to the boiler at 40% and runYou bet :handgestures-thumbupleft: with a small amount of reflux reflux is not necessary, it's purely optional.The more reflux you have, the lighter the flavour will be ;-) .

[Hill]

Thanks kimbo, this stuff smells amazing I'm just keen as to get it going again and clean it up, I wish I had a power controller I could turn down the boiler but this was just an experiment to see how the still ran detuned and to learn cuts.

[3draws]

Hi all made a batch of just molasses (stockfood) last week of 9lts and made up to 27lts and re-hydrated the yeast (CHO65) all went well, but now it has stalled i think as it measures 1070 didn't measure the start, gave it a stir yesterday and try to re activated still fizzy. Checked today little bit fizzy and measures 1062. Any help would be appreciated.

Cheers 3draws

[MacStill]

As long as its dry Id run it mate, gravity readings with molasses can be a fair bit out due to unfermentables in the wash :handgestures-thumbupleft:

[Divey]

Hi all made a batch of just molasses (stockfood) last week of 9lts and made up to 27lts and re-hydrated the yeast (CHO65) all went well, but now it has stalled i think as it measures 1070 didn't measure the start, gave it a stir yesterday and try to re activated still fizzy. Checked today little bit fizzy and measures 1062. Any help would be appreciated.

Cheers 3draws

I could be wrong, but, I reckon the yeast have thrown the towel in. They're not dead, they're just waiting for some assistance....feed them with some nutrient.

[kobold]

a quick update: i left my 3rd gen ferment in an unheated room for more than six weeks. upon my return it looked and smelled ok - still bubbling now and then actually - so i distilled it asap... (btw, i used coconut oil as surfactant and find it more effective than butter).

the 4th gen took three days to take off - i guess it was too cold at 22-24C. after pitching some more activated yeast and fitting a heater belt now it's bubbling every 10secs at 25-26C.

also wondering about the pH, must be acidic from all the dunder (but have no idea), was thinking to add some sodium bicarbonate, again, have no idea how much to a 28l ferment. i only have enough molasses left for one final generation, maybe i will get away with it anyway.

the rum itself is very peppery in taste with an almost wasabi-like nose :o but that's after only three-four days, given enough time and oak it will develop an amazing character i am sure.

[3draws]

As long as its dry Id run it mate, gravity readings with molasses can be a fair bit out due to unfermentables in the wash :handgestures-thumbupleft:

No probs, I had a taste(bloody terrible) no sweetness at all tasted bit like salty so i'm guessing it's all over ? Or do I need to feed them with some nutrient DAP?

Cheers 3draws

[Kimbo]

As long as its dry Id run it mate, gravity readings with molasses can be a fair bit out due to unfermentables in the wash :handgestures-thumbupleft:

No probs, I had a taste(bloody terrible) no sweetness at all tasted bit like salty so i'm guessing it's all over ? Or do I need to feed them with some nutrient DAP?

Cheers 3draws

If its not sweet, then its ready to run mate :handgestures-thumbupleft:
( all the sugar has been converted)

[3draws]

Thanks kimbo will do :handgestures-thumbupleft:

Cheers 3draws

[Kimbo]

a quick update: i left my 3rd gen ferment in an unheated room for more than six weeks. upon my return it looked and smelled ok - still bubbling now and then actually - so i distilled it asap... (btw, i used coconut oil as surfactant and find it more effective than butter).

the 4th gen took three days to take off - i guess it was too cold at 22-24C. after pitching some more activated yeast and fitting a heater belt now it's bubbling every 10secs at 25-26C.I ferment mine at 30deg +

also wondering about the pH, must be acidic from all the dunder (but have no idea), was thinking to add some sodium bicarbonate, again, have no idea how much to a 28l ferment. i only have enough molasses left for one final generation, maybe i will get away with it anyway.I would add a teaspoon of Epsom salts diluted in water.As for the Ph, I have never tested mine, but I only use a max of 5L dunder to a 25L wash

the rum itself is very peppery in taste with an almost wasabi-like nose Are you making cuts? :o but that's after only three-four days, given enough time and oak it will develop an amazing character i am sure.All in all, your washes seem to be taking a long time to fire up and finish, Maybe try making a yeast bomb ;-)

[kobold]

a quick update: i left my 3rd gen ferment in an unheated room for more than six weeks. upon my return it looked and smelled ok - still bubbling now and then actually - so i distilled it asap... (btw, i used coconut oil as surfactant and find it more effective than butter).

the 4th gen took three days to take off - i guess it was too cold at 22-24C. after pitching some more activated yeast and fitting a heater belt now it's bubbling every 10secs at 25-26C.I ferment mine at 30deg +

also wondering about the pH, must be acidic from all the dunder (but have no idea), was thinking to add some sodium bicarbonate, again, have no idea how much to a 28l ferment. i only have enough molasses left for one final generation, maybe i will get away with it anyway.I would add a teaspoon of Epsom salts diluted in water.As for the Ph, I have never tested mine, but I only use a max of 5L dunder to a 25L wash

the rum itself is very peppery in taste with an almost wasabi-like nose Are you making cuts? :o but that's after only three-four days, given enough time and oak it will develop an amazing character i am sure.All in all, your washes seem to be taking a long time to fire up and finish, Maybe try making a yeast bomb ;-)

thank you, i completely forgot about any yeast ferts even tho i have epsom salt and yeast bombs ready in the freezer. the heater belt brought it up to 30C in an afternoon, now its bubbling @7secs. the remaining generations will do with conservative cuts and age separately for taste/smell comparison :handgestures-thumbupleft:

[Hill]

Ran my batch of rum through for a spirit run yesterday and it tastes amazing, I am sold :handgestures-thumbupleft: , had a glass with coke mixed down to 40% and without ageing or wood chips it still tasted great, I took good cuts and I can see how you would want to blend a small amount of the tails in for flavour, I'm thinking I will do 3 batches with different blends 1 with just good spirit and 2 mixed with different levels of tails.

[bddoinit]

How long can I leave a second generation wash down for?. I put it down about 4 weeks ago and I don't know when I can strip it, the airlock has some water in it so it is sealed.

[MacStill]

How long can I leave a second generation wash down for?. I put it down about 4 weeks ago and I don't know when I can strip it, the airlock has some water in it so it is sealed.

As long as you keep it sealed and cool it'll last for months ;-)

[bddoinit]

Thanks for the good news mac, I have just got home from having my left lung removed two weeks ago, and I cannot lift a thing. To fkn sore and will be for a few weeks.

[Sam.]

Thanks for the good news mac, I have just got home from having my left lung removed two weeks ago, and I cannot lift a thing. To fkn sore and will be for a few weeks.

Fark, hope your all right mate

[Kimbo]

Thanks for the good news mac, I have just got home from having my left lung removed two weeks ago, and I cannot lift a thing. To fkn sore and will be for a few weeks.

Thats no small operation. Good to see your on the mend mate ;-)