Aussiedistiller, Home Distilling, Moonshine, Home Brew

Gavhancox wrote:I currently have Oaked rums aging from April this year right through the September, almost one ever month. They are all oaked on 65 % and around 10 g/l.

They are very light coloured, especially when you knock a bit down to 40%. How do you make them a lot darker.

Some french oak will add a lot more colour I do 1/3rd french oak for colour and flavours it adds :handgestures-thumbupleft:

Thanks blue, I'll track some down. Does chared oak colour the rum up or just impart flavour

Gavhancox wrote:Thanks blue, I'll track some down. Does chared oak colour the rum up or just impart flavour

Charred american adds a bit of colour but mostly taste.

hillzabilly wrote:Just wanted ta check with the rum guru's,at the end of my stripping runs when the ABV is getting close to 20% ,I am getting some small brown greasy particles comeing thru ,is this normal for a rum wash ?.Or is it wise ta stop befor this happens.cheers hillzabilly

Im no expert but it could be rum oils. is your take a cloudy colour as well. when I run that low to get down to rum oils my distillate is a milky colour.

What, if any, is the advantage of putting on subsequent generations on top of the old yeast bed?

Is it just a matter of cost? Lowens isn't especially expensive...

Have heard yeast gets used to what your fermenting by using the same bed which can give higher yield. But with lowans cultured on molasses i dont know if it applies..

Novae wrote:What, if any, is the advantage of putting on subsequent generations on top of the old yeast bed?

Is it just a matter of cost? Lowens isn't especially expensive...

Flavour is improved each gen. :handgestures-thumbupleft:

Isnt that more because of dunder tas?

I think it all contributes to the end product, no single thing by its self. The yeast mutate through out the process to a point where the flavour starts to deteriorate, so there must be some benefit from reusing the yeast bed :think: These are just my own thoughts, I'm quite possibly wrong. :handgestures-thumbupleft:

Interesting, reusing a yeast bed contradicts some people's idea that is where off flavour comes from say in cider making, but in red wine making they like to stir up the lees periodically, not sure where that leaves a sugar wash , maybe different to a rum wash , ?

With cider tho you are chasing a single flavour, apples, so anything that does not produce this flavour is unwanted.
Rum and other spirits however this is desirable as it will give your spirit "complexity" , and who doesnt like pineapple or banana notes in their rum, whiskey or even wine?

Some guys start a new gen by dumping hot dunder onto the yeast bed (killing the yeast) and repitching fresh yeast. The dead yeast acts as the nutrient.

With rum, I think the dunder has more to do with flavor than the yeast bed. Whiskey is different because the grains break down over time.

I'm about to come into 7kg of honey. Has anyone added honey to the boiler in the spirit run?

Been wondering about nuts in a rum, hazlenut/macadamia/brazil nuts. What would be best way maceration or during fermentation? :-B Been wondering about honey in the boiler myself just haven't got round to it. I reckon it will foam up and puke so run gently.. :D

So half a kg of honey in the spirit run of a 50% 5litre strip is a winner! The tails smell amazing. Can't wait for some age to see how it develops

What do you mean by 50% 5l strip?

5 litres of low wines ready for a spirit run

I in-invertently made white rum. I was just trying to filter out the molasses I added after ageing to make kamakaze rum. After running through some charcoal, it's clear! Wasn't what I was after, but okay!

ultrasuede wrote:5 litres of low wines ready for a spirit run

If you are charging you still with 50% alcohol, you are playing with fire, a max of 40% is recommended.

ultrasuede wrote:I in-invertently made white rum. I was just trying to filter out the molasses I added after ageing to make kamakaze rum. After running through some charcoal, it's clear! Wasn't what I was after, but okay!

Where did ya get that glass funnel from ?