Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey guys..

Thought I might start a thread on rum, being that it is my passion and what I put all my effort into. I understand there is a rum chat thread but I was hoping to get some very refined information on the wash, still preference, running technique, and owning preference for YOUR Rum? How do you like your finished rum and how do you achieve it?

Being relatively new into distilling my rum stocks are limited. I have 5 litres of 45% ageing on 25g french oak, 10 litres at 50% on 50g french oak, and 20l ageing on 100g American oak at 65% ABC. The French oak rum is true to macrum recipe. It is stripped and spirit ran through my detuned boka. I found the flavour nice rummy and sweet but perhaps a little bit light. The 65% stock i have ageing on American oak is an all mollases rum. 8kg mollases into a 30litre wash. I'm hoping this will produce a heavier rum once it gets some age under it..

Cheers

My equipment is a 50l boiler with one 2400 watt element. I run my copper boka detuned and my spirit charge is all mollases low wines watered to 40% with fresh all mollases wash. Due to having no voltage controller i have to control output slightly by the needle valve. I.worry at times that this could contribute to flavour loss but time will tell once this rum comes of age. I should also say that I don't carry through generations. Cheers

You will be getting a fair bit of passive reflux, more than you would get with a true pot.

My preferred method is on ice with a dash of coke

100% molasses, single run through three plates.
Definitely do generations and recycle the heads and tails.
Ferment hot and age in American oak barrel @65.

Time on oak is your friend!

Yum Yum more rum.

I now lean to 100% molasses - 25kg in a 200L fermenter. Bakers yeast.
Strip has much as I can collect in storage of low wines. With kids getting older - silly questions are getting asked. I'm running about 150kg of molasses a year.
Spirit run 3 or 4 plates and store at 65% with a mix or American and French oak - age for as long as possible 6 months is good. 12 is better.
Last night 60ml straight in a glass was awesome.

Soon when I can hide the $ I'll try 25kg Panela and see what the hype is.

My first effort was 50 percent molasses in a wbab wash. 25L @ 65% in a easy barrels sessile oak barrel. It's had about 4 months now and it's just starting to become drinkable. I'll probably do similar again, but try and push deep into some generations.

First, put your rum in a 5liter spray bottle. Then douse your cold car engine with it making sure to get into all those hidden nooks and crannies.
Leave for a couple of hours then rinse removing all those stubborn oil stains.
If there's still some grease remaining repeat cycle until the engine is nice and clean.
Caution: Use on a small hidden part of the engine first as rum has been known to eat some metal alloys. :laughing-rolling:

I did a buccaneer bobs rum a year or two ago and my mum still raves about it. Recipe sort of breaks a few rules here but can't argue with the results. Sort of a chocolatey sweet cocoa smell to it.
Will have to try again sometime to see if I can be converted into a rum drinker. Cant stand store bought rum.

viking wrote:Yum Yum more rum.

I now lean to 100% molasses - 25kg in a 200L fermenter. Bakers yeast.
Strip has much as I can collect in storage of low wines. With kids getting older - silly questions are getting asked. I'm running about 150kg of molasses a year.
Spirit run 3 or 4 plates and store at 65% with a mix or American and French oak - age for as long as possible 6 months is good. 12 is better.
Last night 60ml straight in a glass was awesome.

Soon when I can hide the $ I'll try 25kg Panela and see what the hype is.

Where about can you get 25KG Panela?

viking wrote:Yum Yum more rum.

I now lean to 100% molasses - 25kg in a 200L fermenter. Bakers yeast.
Strip has much as I can collect in storage of low wines. With kids getting older - silly questions are getting asked. I'm running about 150kg of molasses a year.
Spirit run 3 or 4 plates and store at 65% with a mix or American and French oak - age for as long as possible 6 months is good. 12 is better.
Last night 60ml straight in a glass was awesome..

What yield do you get from that, 25kg is tad under 18l. Does not seem like a lot of fermentables..
I am just interested is all aint saying its bad.. :-B

Run mine through a pot until I have 40 litres of stripped wash then do a spirit run found my best results were with harsh cuts then aged on American oak at 62% been around a year and a half with samples along the way and it’s only getting tastier

Ooops bluc,
sometimes I log on after drinking my rum...

2 x 25kg buckets of molasses per 200L fermenter.
I tried 75kg in a 200L fermenter - don't try it - too much. I had to split it.

VQ https://store.maretai.com.au/panela-sugar/

Lol i suffer from the same thing :laughing-rolling: yea I do 21l mol and 21kg white sugar in 180l :handgestures-thumbupleft:

I just finished my first 5 gen rum, 4 litres of molasses and 4kg raw sugar in 40 litres total volume for each gen. I Just started a 200 litre wash with 20 litres of molasses and 20kg raw sugar, hoping for good things :handgestures-thumbupleft:

My preferred method changes all the time from 100% molasses, 50/50 and all things in between.

Last one was the same as Plumbys but using T-58 yeast

Plumby wrote:I just finished my first 5 gen rum, 4 litres of molasses and 4kg raw sugar in 40 litres total volume for each gen.