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Re: Rum Recipe Discussion
Posted:
Sat Oct 03, 2015 6:50 amby Sam.
sp0rk wrote:I
I'm using Subert Lefort dominoes from the bulk buy, I gave them a 10 minute soak in boiling water first to rinse off any nasties before chucking them in
If your putting them in 60+ % ABV nasties won't be a worry.
I would be more concerned about how much about you ripped from the oak with your pre soaking :?
Re: Rum Recipe Discussion
Posted:
Sat Oct 03, 2015 8:18 amby Zak Griffin
:text-+1: you've probably just taken 6 months out of the oak...
Re: Rum Recipe Discussion
Posted:
Sat Oct 03, 2015 8:23 amby sp0rk
actually now I think about it, I might not have soaked those ones
I think I soaked some I had in my first batch of CFW, which I ended up redistilling because I added too much heads, then used new dominoes
Re: Rum Recipe Discussion
Posted:
Sat Oct 03, 2015 3:30 pmby bluc
Rush006 wrote:Just put down my first Rum wash using Dunder from the dunder pit its a mac rum with 7lt of fresh dunder and 2 lt from pit. the dunder from pit smells a lot nicer and rummy'er than the fresh stuff. SG of 1.104 and a PH of 5.7. I was to scared to put all Dunder from pit on my first try. :o . I also put in DAP and VIT B
This is also the first wash I have played with PH. I figure it should drop during ferment. Is this a good starting point for Rum?
I have only put pit dunder in boiler with wash before and it was definitely a stronger rum flavour but won't know for sure of the flavour for a few months.
Fingers crossed this works. If so ill start using more Dunder from pit in the next one.
Ive been still'n for about 10 months now and have made some ordinary rum and some bloody beautiful stuff. currently got about 60l ageing on oak. Its hard to keep up with my drinking/ tasting habits.I made quite a lot of demi's of all different flavours like raisins, vanilla, orange peel, cinnamon, caramel and strong oak. while each one is a little to strong by themselves, I've found blending them in different ratios has made some really complex flavours in my rum. I drink my rum straight as a sipper and am very happy with what I'm drinking now. Hopefully the Dunder Pit just adds another dimension to my rum. will post results of this first wash once distilled and again in a few months.
cheers Rush
Sounds great :handgestures-thumbupleft: im just about to start playing with dunder and generations myself and am interested to see how yours turns out. Not a fan of spiced rum so i drink mine with nothing added except sometimes some gonger beer or coke. I quite like it straight also :handgestures-thumbupleft:
Re: Rum Recipe Discussion
Posted:
Sun Oct 04, 2015 9:57 pmby Rush006
The 3 runs i have done with aged under definitely taste and smell better than without. My Dunder pits are not really old as I read an article somewhere that said dunder starts producing the right esters and acids from 14 to 21 days. I did drop a little inner health plus into the first pit to get it started and it smells so good. Down the track I will try to source a few other recomended bacteria. Touch wood so far all good.
At first I was a little worried about the bacteria and drinking it but Alcohol kills bacteria once over 7 or 8% so it really is just the flavours coming through.Even in the mash half way through the ferment the bacteria should be killed off and just leave those yummy flavours. I don't think any bacteria will survive 92 to 93% from the still. If i am wrong or misread anything please let me know. So far i have been trusting my nose. if it smells good and rummy it must be good. It all tasted great so far. :handgestures-thumbupleft:
Re: Rum Recipe Discussion
Posted:
Sun Oct 04, 2015 10:05 pmby Rush006
My first mash with aged Dunder is chugging away nicely and getting very close to finishing. a couple of days to settle then ill run it through the still. Not sure if ill throw a little more aged Dunder in for distilling or just see how strong this turns out first.
Re: Rum Recipe Discussion
Posted:
Sun Oct 04, 2015 10:12 pmby TasSpirits
Hi all, just wondering what brand of Molasses people are using? Ive got up a fair stock of Whisky and am thinking about giving Rum ago. My local stockfeed joint sells Fremantle, is this O.K?
Cheers
Re: Rum Recipe Discussion
Posted:
Sun Oct 04, 2015 10:20 pmby Rush006
The stuff I use does not have a brand it is from a stock feed place down the road.it comes in a IBC. I just fill up my 20l plastic jerry for about $22.00. I have got it from a few different places and its all been good. I have noticed low yields from the refills when the ICB is almost empty. but that could be something I'm doing wrong. :D
Re: Rum Recipe Discussion
Posted:
Mon Oct 05, 2015 11:47 amby tipsy
TasSpirits wrote:. My local stockfeed joint sells Fremantle, is this O.K?
Cheers
That's what I use. Makes nice rum imho.
Re: Rum Recipe Discussion
Posted:
Mon Oct 05, 2015 8:48 pmby bluc
Rusg006 do you have any good reading on setting up and using a dunder pit?
Re: Rum Recipe Discussion
Posted:
Tue Oct 06, 2015 6:39 pmby Rush006
Re: Rum Recipe Discussion
Posted:
Tue Oct 06, 2015 7:25 pmby Rush006
I found all this through this forum and another. hope the links work for you.
Re: Rum Recipe Discussion
Posted:
Tue Oct 06, 2015 8:31 pmby bluc
Cheers thanks :handgestures-thumbupleft:
Re: Rum Recipe Discussion
Posted:
Tue Oct 06, 2015 8:56 pmby Rush006
bluc wrote:Rush006 wrote:Just put down my first Rum wash using Dunder from the dunder pit its a mac rum with 7lt of fresh dunder and 2 lt from pit. the dunder from pit smells a lot nicer and rummy'er than the fresh stuff. SG of 1.104 and a PH of 5.7. I was to scared to put all Dunder from pit on my first try. :o . I also put in DAP and VIT B
This is also the first wash I have played with PH. I figure it should drop during ferment. Is this a good starting point for Rum?
I have only put pit dunder in boiler with wash before and it was definitely a stronger rum flavour but won't know for sure of the flavour for a few months.
Fingers crossed this works. If so ill start using more Dunder from pit in the next one.
Ive been still'n for about 10 months now and have made some ordinary rum and some bloody beautiful stuff. currently got about 60l ageing on oak. Its hard to keep up with my drinking/ tasting habits.I made quite a lot of demi's of all different flavours like raisins, vanilla, orange peel, cinnamon, caramel and strong oak. while each one is a little to strong by themselves, I've found blending them in different ratios has made some really complex flavours in my rum. I drink my rum straight as a sipper and am very happy with what I'm drinking now. Hopefully the Dunder Pit just adds another dimension to my rum. will post results of this first wash once distilled and again in a few months.
cheers Rush
Sounds great :handgestures-thumbupleft: im just about to start playing with dunder and generations myself and am interested to see how yours turns out. Not a fan of spiced rum so i drink mine with nothing added except sometimes some gonger beer or coke. I quite like it straight also :handgestures-thumbupleft:
well its defiantly finished SG is 1.026 and PH of 5.2. and smells good. will run it in the next few days. :D
Re: Rum Recipe Discussion
Posted:
Sat Oct 10, 2015 7:34 pmby Rush006
Ran my Rum the other day and it tastes better than anything else straight of the still. So the aged Dunder is doing something good to my rum. will know in a few months. my 2 Dunder pits are starting to get really funky now with a good growth of mold over the top. :handgestures-thumbupleft:
Re: Rum Recipe Discussion
Posted:
Sat Oct 10, 2015 9:07 pmby bluc
Rush006 wrote:Ran my Rum the other day and it tastes better than anything else straight of the still. So the aged Dunder is doing something good to my rum. will know in a few months. my 2 Dunder pits are starting to get really funky now with a good growth of mold over the top. :handgestures-thumbupleft:
Can you pinpoint any particular flavours? Toffee caramels etc, or is it just a stronger overall fuller flavour?
Re: Rum Recipe Discussion
Posted:
Sun Oct 11, 2015 9:08 pmby Rush006
as raw rum it is really hard to describe. the only thing i can say is it is more rummy and smoother than anything else from still. it could be partly because I'm learning to run my still better or the dunder is adding another dimension to the taste. the pits smell is getting stronger so I'm guessing the next run should be stronger. will post some photos of pit when i get a chance.
Re: Rum Recipe Discussion
Posted:
Sat Oct 24, 2015 1:29 pmby stattonb
have had this sitting on qoak for 3 weeks and had a sample of it water down to 40% not to much flavour atm is this normal ???
Re: Rum Recipe Discussion
Posted:
Sat Oct 24, 2015 2:43 pmby Rush006
stattonb wrote:have had this sitting on qoak for 3 weeks and had a sample of it water down to 40% not to much flavour atm is this normal ???
If its a first generation rum I would say yes. it will get more rummy from the oak in 3 months or so. Ive been doing only Rum for almost a year and it is only now getting really rummy. Im doing rum oils, aged Dunder and generations to get as strong as i can get.
Re: Rum Recipe Discussion
Posted:
Sat Oct 24, 2015 8:48 pmby xcvator
Please be gentle with me as I'm an old age pensioner :teasing-neener:
I've read through this entire thread and only once have I found a passing mention to what I would like to know :? What sort of result could I expect if I just used brown sugar ( no molasses, no other sugar ) I'm asking this as I can get brown sugar at wholesale prices in 15kg bags and this would save me fucking around trying to get good molasses :think:
Sowhadayathink :handgestures-thumbupleft: or :handgestures-thumbdown: