Rum Recipe Discussion

[Clickeral]

Put down 50L of all molasses rum the other week, just realized last night I only put 7L of molasses instead of 14L for the double batch

Dropped 6kg of raw sugar into it yesterday so should get 12% wash out of it

[EziTasting]

I've done this a couple of times (on purpose) fermented the molasses and then added the dissolved raw sugar once it stops bubbling. Makes for a much longer fermentation but it seems to come up better (my opinion) then chucking it all in at the same time and it ferment out in 3-4 days... can't see you having any problems.

[vqstatesman]

Has anyone ever fermented at 40-41C?

The temperature in my last batch got a little away from me :?

I'm running the still right now and it has a sorta funky smell you would associate with tails :oops:

I would hate to have to pour it down the drain especially considering it was a 150L batch too.

[bluc]

Rum likes it hot! Should be plenty of flavour.

[vqstatesman]

Rum likes it hot! Should be plenty of flavour.

I normally stick to around 35 push it to 38 sometimes. But never 41.

Have you personally gone over 40?

It's mostly the tailsy smell that is coming through the entire run I'm concerned about.

[bluc]

I quite often add yeast at 40 i ferment in a garden shed, in middle of summer in qld, guessing I would have hit 45 more than once.. :-B prob not the right thing to do but get some mighty tasty rum..

[vqstatesman]

I quite often add yeast at 40 i ferment in a garden shed, in middle of summer in qld, guessing I would have hit 45 more than once.. :-B prob not the right thing to do but get some mighty tasty rum..

Thanks for the input Bluc. I pitched mine at around 37 however it climbed to 41 and stayed over 40 for the whole ferment. Guess that's the price I pay for having and insulated fermenter.

I might age this batch separately and see how it turns out.

[bluc]

You get lots esters on a hot ferment which for rum is a good thing, lots flavour! Whiskey it pays to do cooler ferments...

[scythe]

Also the more straight sugar you have in the wash the more the temp will rise.

[EziTasting]

Learning heaps right now!

Time to set up a Rum, I think!

[vossy]

Hello fellow rum heads,
bout to put my first batch down. Have a quick question, How much head space is needed? I have a few 25L fermenters and one 60L.
Was hoping to do a 50L batch in the 60L fermenter, is that going to be enough head space??
Cheers Vossy

[bluc]

In my hbs 60l fermenter i do a full 60l :handgestures-thumbupleft:

[vossy]

Sweet thanks,
Next question is I only have a hbs 25l still atm how much per stripping run?

[TasSpirits]

Sweet thanks,
Next question is I only have a hbs 25l still atm how much per stripping run?

I wouldn't go above 20L in a boiler that size :handgestures-thumbupleft:

[bluc]

As in t500 boiler? In mine i found in summer if i let it sit longer 2-3 weeks as opposed to 5days, i can strip flatout without puke with full 25l charge but if your in a hurry and dont wanna let it sit dont go above 20l even then i got lots puking..

[vossy]

Not the t500 they where not around back then... got the essencia I think bout 2004 model, in the process of building a new one but a man needs rum to work....

[bluc]

Aint that the truth :clap:

I run a pot still btw your mileage may vary if you run it through a reflux still..

[Rush006]

For any of you that run Dunder pits, I've come to the conclusion that for my rum making the most reliable way for me with reliable output has been to put 1 to 2 l of Dunder into fermenter a day or 2 before you intend to run it through the still. (so well after ferment finished). This seams to be enough time to get the flavours into my wash without affecting the ferment. When ever i put aged Dunder into the ferment my output varied too much. The hearts were always good but sometimes very small. I'm no scientist so take everything i say as info from a novice that has no chemistry background. I am happy with the difference the Dunder makes doing it this way. Some of the best flavours have come from Dunder as young as 14days old. then there seams to be a little flat spot until you get a good crust on top of your Dunder pit. When you start smelling strong fruit smells like banana then its good to go again. Ive been doing little test samples and stress ageing to see how they would turn out. Im getting there. nothing compares to simple time ageing though. Patience is the key to good rum. so for me the Dunder pit is worth doing and will continue to put it in my rum. hope this helps.

[bluc]

Awesome info rush :handgestures-thumbupleft:

[Rush006]

Awesome info rush :handgestures-thumbupleft:

cheers Mate.