Icefever wrote:Can I say a big thanks to all you guys that have posted in this recipe for rum.....I started off with sugar washes as you do when you decide to have a go. Over the last 3 years sugar washes have been the main stay for us...as we like our vodka, then I read a recipe for rum using goldern syrup, so I thought lets give it a go... :o wow it was good.
I'm now into my 6th wash, I have one sat in the fermentation fridge right now....but and it's a big BUT, after reading the original recipe that started this thread, what have I been missing??? :angry-banghead:
I have saved 1 gall of dunder from the last run...that's in the fridge...but I've never re-used the bucket by just throwing more molasses in and letting it rip...I always start from fresh.
I can get feed molasses from the store about £7 @ gall..so for my next wash maybe this week, I'm going to follow the recipe word for word.. :handgestures-thumbupleft:
It's time to take a step up the ladder to the next level...cheers guys.. :text-thankyoublue:
rumdidlydum wrote:Its handy to have a ph meter when using dunder ect so the wash doesn't start too acidic and stall depending on your molasses :handgestures-thumbupleft:
Icefever wrote:First of all, Googe has to take the prize for this recipe.. :handgestures-thumbupleft:
The recipe is....4 items..
23/25ltr wash.
Around 5.5/6 kgs Golden syrup
100 grams of kale...simmered in enough water to cover it, for 5 mins.
75grams dried bakers yeast.
Water to 23/25/ltr mark.
I empty about 2/3 of a 7kg drum into the bucket....add around 7ltr of boiling water to thin the syrup.....stir...add water to hit 26/28c upto the 23ltr mark.
Drain the juice off the kale...press the cooked kale to extract all the juice....add to the bucket...take a SG reading, I aim for 1.070/1.080.
If high add a small amount of water, to lower the SG.....if low add more syrup.
Throw in the yeast and stand back.... :shock: it should take off like a rocket...
I run a single run through a pot...take the hearts, air it for 24hrs....you should find a great white rum with a vanilla back tone....oak on French oak for a few weeks and the vanilla will increase.
As for finding golden syrup in Aus???? from what I read it's like mega money. :scared-eek: sorry guys. :crying-blue:
Toddles wrote:Hey Bluc have you thought about making your own? Should be able to make it for the price of sugar and whatever heat source you are using.
Cheapest at woolworths is $3.39 for 500grams, so $6.78 a kg. Homebrand sugar can be had for 86 cents a kg so you could make it for around $1 per kg. Less than one sixth the price of the cheapest brand i could find.
Vidja- https://www.youtube.com/watch?v=ksIHlV9T17U
Zak Griffin wrote:I've split this Golden Syrup discussion from the molasses discussion lads, just to save confusion :handgestures-thumbupleft:
Gunna have to keep an eye out for cheap golden syrup!
bluc wrote:Ok i think the video is how its done as i said the extant to what the sugar is browned and how much browned sugar to raw table sugar is where the manufactures make unique blends lots of variables there. I think the only way to get it right is lots of experimenting and documenting the process on a small scale then scaling up. The lemon in the video i am guessing plays an important part, could prob sustitute it for citric acid..I will definately have to have a play :handgestures-thumbupleft:
TasSpirits wrote:I recently bought a 14kg drum of Bundy Golden syrup for $34 from a local food wholesaler, tried a Molasses/Golden Syrup Rum, and a Raw Sugar/Golden Syrup Rum they both turned out OK.
Icefever wrote:My next wash will have 25% molasses in it.....just to colour it up a smiggen. We're not into the dark stuff....tried a bottle of "Kraken Black Spiced Rum" a few weeks back, not for us.
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