Rum Recipe Discussion

[Dominator]

Where do ya all get the big fermenter s from and are all plastic drums ok to use

You want to use HDPE (High Density Polyethylene). Feed stores wil have plastic drums, otherwise you can try any bulk food suppliers or manufacturers. I know there is a soft drink company near me thst get their syrup in plastic 200L drums. Oh and they get their sugar in 1 Tonne bags. That would last me a while. :))

[greenguy]

Well with all this rum chat i went on a mission today
New 60ltr fermenter some dap and some black gold
For the life of me i couldn't find any molasses today and i was going to put a rum down no matter what so 4kg of Treacle was all that was on the shelf damn it so grabbed that and headed to the next supper market no Treacle damn o well so i now have 6kgs brown sugar and 4kg of treacle and 2kg of golden syrup :laughing-rolling: all has no preservatives and they have a 76gram per 100gram of sugar so
here we go :handgestures-thumbupleft:

[Lowndsey]

. Oh and they get their sugar in 1 Tonne bags. That would last me a while. :))

Be a bitch carrying that into the shed out of the car...

[greenguy]

So the rum is bubbling away nicely :happy-partydance:
Recipe was a bit shody 6kg's of treacle & Golden syrup 6kgs of white sugar two teaspoons of dap 150 grams of yeast but 30 grams as a starter toped it up to 40 litres in the fermenter wondering if i add another 10 litres now SG was 1080

[Lowndsey]

SSG was 1080

Doubt that reading would be correct with treacle in the wash

[Smbjk]

I've got 20lt of molasses and am going to put a rum down. After seeing mac's pic/problems :laughing-rolling: I'm a little worried. As I ferment inside or on my patio if that were to happen to me my wife would kill me and them distroy all my stills :laughing-rolling: I have a 70lt fermenter how much wash would you put in there I'm thinking 40-50.

I will be putting it down before I go on holidays and the mother inlaw is looking after the house. Could you imagine her look of surprise is anything happened :scared-eek:

[Dominator]

I would make 60L in a 70L fermenter, don't stress about it puking. Mac does his different to the original McRum recipe and they are super vigorous, I have never had one of mine overflow and I do a 55L wash in a 60L fermenter using the normal recipe.

[Smbjk]

Great didnt want to :puke-huge: :puke-huge:

[MacStill]

I would make 60L in a 70L fermenter, don't stress about it puking. Mac does his different to the original McRum recipe and they are super vigorous, I have never had one of mine overflow and I do a 55L wash in a 60L fermenter using the normal recipe.

Only thing I really do different to the original is add DAP, citric to invert sugar, vitamin B pills and a little dog spit :))

[JayD]

please forgive me for going off the subject at hand while I report our progress to all lovers of Rumbo...

update....one week into our secondary aging on our MacRumbo and the difference is like chalk and cheese, what we thought was good at 4 weeks is now like rum...we thought was not too foul at the time, a week ago after the 4week initial ageing is ok and a little hot...now a week later... it's nice smooth warmth with body with nice spicey notes and has taste the same as much more fully matured good rum. Will report more as it ages further... :handgestures-thumbupleft:

[MacStill]

Forsure J,
once your rum loses that ugly raw stinky mank smell it matures a lot quicker, I reckon Docs aerating process could even speed the rum aging up considerably.... although I have no reason to try it as I have rum going on 36 months old now :dance:

I find the hardest/fastest/warmest ferments produce the best esters for my rums, after a few months on oak I get these real chocolate notes and a fair amount of vanilla behind it, most guys here who try my rum reckon it's so smooth it's dangerous but that's how I like it.

Enjoy :handgestures-thumbupleft:

[Smbjk]

Dog spit :laughing-rolling: can i use kids spit I have 3 boys and they slobber heaps :laughing-rolling:

[MacStill]

Dog spit :laughing-rolling: can i use kids spit I have 3 boys and they slobber heaps :laughing-rolling:

No not quite the same, the enzymes in dog spit is the key ingredient.... they're very powerful compared to human enzymes. :whistle: :shifty: :liar:

[Smbjk]

Hmmm guess I need to start harvesting then :))

[Lowndsey]

Forsure J,
once your rum loses that ugly raw stinky mank smell it matures a lot quicker, I reckon Docs aerating process could even speed the rum aging up considerably.... although I have no reason to try it as I have rum going on 36 months old now :dance:

I find the hardest/fastest/warmest ferments produce the best esters for my rums, after a few months on oak I get these real chocolate notes and a fair amount of vanilla behind it, most guys here who try my rum reckon it's so smooth it's dangerous but that's how I like it.

Enjoy :handgestures-thumbupleft:

That's my next thing to try as soon as I source a stainless airstone. I have been experimenting with the microwave method and it seems to skip that raw manky smell totally after doing that. Still not mature of course. Still not aged with those notes you are talking about but so far it seems to jump forward 3 or 4 weeks which in my experience is about the minimum time it takes to get rid of that manky shit smell. Be interesting in 6 months whether it is still further ahead than a normally aged 6 month rum or whether the normal rum catches up.
I know a lot of the traditionalists probably cringe at the thought of stress aging and not being patient etc but as far as i am concerned progressing and experimenting and moving forward with new ideas and methods is a lot of the fun.

[Tsv Stiller]

Hey Guys,

Just stripping my first batch of this recipe now, i am at about 5 litres and its still reading about 30% but the stuff im collecting now is starting to be a bit cloudy almost milky colour to it?

Any ideas should i just stop now?

Cheers :think:

[MacStill]

tails will do that once you get deep into them.

how'd the new controller go?

[Tsv Stiller]

Cheers mac i will take a bit more then call it quits.

Controller works a treat mate but im just going flat out at the moment.

There is no way im waiting for multiple gens of this stuff before i drink it, i have 50 litres im gonna strip then spirit run it, the following gens can be aged longer ;-)

So the only other flavour that goes into this stuff is the oak correct?

[Tsv Stiller]

Having an issue with getting my 2nd Gen to start fermenting, i wasn't able to add the new molasses and sugar until the morning after i finished my strip run. Problem is it hasnt started to bubble and i waited about 4 hrs and then added two tablespoons of yeast but still no action.

Should i add more yeast or is the wash fooked?

[Lowndsey]

I usually chuck a jug or 2 of cool water onto the lees after I drain all the wash out of the fermenter into the boiler. Will keep your yeast happy until you are ready to put your next batch on. Most times though I just dump the lees and use fresh yeast each batch. I find the flavour from the generations of backset is enough without worrying about the lees but that's just me.