bluc wrote:Interesting thread. Wondering has anyone tried re acidifying the mollasses with dunder? What happens if you re distill dunder does it further concentrate the acid? Also what sort of acid is produced during ethanol production?
Epipsychidion wrote:Started my first rum today (actually my first anything, truth be told) and decided to go all in and try an all molasses rum. Used the following:
6 Litres of molasses (Black strap, approx 50% sugar)
Approx 15g Epsom salts
Approx 5g DAP
14g Tandaco Bakers Yeast
Made up to 23L, and wowzers is it working fast! Can't wait to see how this turns out... Will keep everyone posted
rumdidlydum wrote:Noo don't do it.... ~x(
Not in a wash that size any way, if your keen to experiment try it in a smaller batch. If you don't like it its not a huge waste.
Rum is far too precious to waste like that :teasing-tease:
Sam. wrote:Yeah why fuck up a good whisky backset by putting it into rum? :teasing-tease:
rumdidlydum wrote:The problem is that the molasses varies so much in sugar content, so unfortunately assuming it's 50% sugar then doubling the recipe, it will increase the ABV of the wash to such a high level that will stress the yeast. :think:
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