Rum Recipe Discussion

[Zzpop]

I make mine to 25 litres mate pretty sure thats the recipe.Makes some good rum :handgestures-thumbupleft:

[Crusty]

I make mine to 25 litres mate pretty sure thats the recipe.Makes some good rum :handgestures-thumbupleft:

Awesome Zzpop, thanks heaps mate... :handgestures-thumbupleft:

I'm using a 50lt keg as a boiler & running it with gas until Mac gets those 100lt milk can boilers back in stock. I've got 2 x 2400w FSD elements to mount into one of the boilers & have the required parts to build my controller. I'm controlling both my elements.
What's the recommended volume to run to avoid puking, 30lt or so?

[Pete8686]

First time oaking a proper flavoured wash and can I ask if im on the right track? I used 2 dominoes cut in half at what I estimated at about 40grams (bought 200g and used less that 1/4). Soaking in 4.5l of 65% macrum. Ageing for 12 months but it has colored up very quickly, I put this on oak last tuesday 9/6 and this is the color it is already. I dont want to over oak my rum lol. So is it normal for the spirit being this color so quick? Thanks for any feedback :handgestures-thumbupleft:

[Sam.]

Yeah mate the dominoes will colour up quick compared to other oak I have tried :handgestures-thumbupleft:

Looking good to me, good luck with the year aging ;-)

[Pete8686]

Cheers Sam, much appreciated. I put a post up about the flavour of 'raw rum' and wasnt a fan of it. Even after a week on oak it is drinkable and I can see the potential, so a year may be difficult ;-) but got a few more gens almost ready for a spirit run so there'll be plenty ageing. Might keep the 60l fermenter for rums and buy another for my other washes :handgestures-thumbupleft:

[bluc]

Wondering will making the wash to 21l instead of 25l have any adverse effects? I made my first one to 21L instead of 25-30 and in the process of running it now..Second wash is 25l and almost finished fermenting :handgestures-thumbupleft:

[Sam.]

If you lower the volume and keep the same amount of sugar you will stress the yeast.

Ideally scale ingredients for wash size :handgestures-thumbupleft:

This is a tried and proven recipe for a reason, it's when people screw with the recipes they are risking problems :-B

[bluc]

ok thanks was not done intentionally was a mistake on my part. Just wondering of side effects cheers

[Sam.]

ok thanks was not done intentionally was a mistake on my part. Just wondering of side effects cheers

All good mate it's just that we see time and again guys asking why their wash has failed then after a 100 questions it turns out they did something real left field with a proven recipe.

I'm sure your rum will be fine especially being s first gen :handgestures-thumbupleft:

[bluc]

Cheers :handgestures-thumbupleft:

[Crusty]

I've just put my first Rum ferment down, scaled to a 30lt ferment & followed the recipe to the tee.
Pitched yeast @30deg & fermentation started within the hour. Airlock is chugging away quite rapidly & after the 3hr mark, no sign of the molasses monster trying to creep out of the fermenter ( heaps of head space, 60lt fermenter) The whole shed smells like the sugar mill.... :laughing-rolling:
I approached the old fella at the rural store & asked if he had any stock feed molasses. He looked me up & down & said "You making some rum are ya!
He was the most cow cocky old fella I've ever seen & he knew what I was doing with it. He told me he doesn't know anyone that comes in there to get it for their animals so it looks as though it's a popular pass time in this neck of the woods.

[Crusty]

30lt of Rum wash stripped on Saturday. I tossed 180mls of foreshots & collected everything else down to 20% abv. Collection started at the 75% mark. I ended up with 7.2lt of low wines @41% temp corrected. I dumped 5lt of dunder into my bucket, added molasses, sugar & Epsom salts. Let it cool to 30deg & poured it onto the lees in the fermenter. 5lt of water was added to the fermenter to keep the yeast happy whilst I was stripping the wash.
It took around 3hrs to get going but my 2nd gen Rum is fermenting away nicely.

[5 o'clock]

I've now got about 5 demijohns of rum ageing with the oldest being about 18 months. This recipe is great. I've used the American toasted dominoes from the group buy and French oak from Steve's offer a couple of years ago. I only lightly toasted the French and need to try a bit heavier toast but I think French is my preference at the moment.

I've recently been experimenting with spiced rum and have just made another 4 litres. Used the recipe listed somewhere here. Cinnamon sticks, vanilla bean paste, star of anise, ground nutmeg, peppercorns plus I added some raisins and toasted orange peel. This stuff is even better than plain rum and my friends keep wanting more.

I've been diluting to 40% prior to adding spices. Is that what everyone else does or do you spice prior to dilution?

I recently tried a bottle of "stolen" spiced rum. It was a bit sweet for me. On the bottle it mentions coffee beans, anyone tried coffee in rum?

Cheers,

Richard

[bluc]

I thought I would share my effort so far.. I put 1250ml in the bottle on 19/06/15 then a further 1950ml on 24/06/15 at 65% with some french oak chips at 10G/L is colouring up lovely and already the smell is fantastic see my pic 8-}

[Crusty]

Looks awesome blu..... :handgestures-thumbupleft:

[bluc]

Anyone know where to get bulk yeast? Can i go to the local bakery and buy? or stick with lowans?

[Zak Griffin]

Stick with Lowans for rum, mate :handgestures-thumbupleft:

[bluc]

ok cheers thanks

[Clickeral]

Hey All how much head space will I need in a 220L olive drum?

Cheers :)

[Andy]

Hey All how much head space will I need in a 220L olive drum?

Cheers :)

if your washes go like macs about 150L worth :D

i would say 3/4 full should be more than enough