Garfield wrote:This is unreal. Great commitment!
Regarding your wild ferment, will you yield the raw pressings from the cane direct to fermenter? Good idea to adjust nitrogen level and supplement with vitamins prior to fermentation - even wild ferment needs good health. Might be worth finding out the chemistry of sugar cane juice if you haven't considered before.
I can't wait to see how this plays out
Blinky wrote:Yea mate going to fire it up next weekend and put some rum through it. Bloody love it fast and flavourful!
Making a blend of 3/4 pot still and 1/4 column and that should be the end of the molasses rums I make for the rest of my life.
Payed $45 a drum for molasses few weeks ago, it was super thin. They expect the price to keep going up to!
The cane juice rum should be the go, 100% homemade start to finish, organically grown, wild fermented and pot stilled all the way!
Garfield wrote:Oh baby! When's harvest?
pistolknight79 wrote:Blinky wrote:Yea mate going to fire it up next weekend and put some rum through it. Bloody love it fast and flavourful!
Making a blend of 3/4 pot still and 1/4 column and that should be the end of the molasses rums I make for the rest of my life.
Payed $45 a drum for molasses few weeks ago, it was super thin. They expect the price to keep going up to!
The cane juice rum should be the go, 100% homemade start to finish, organically grown, wild fermented and pot stilled all the way!
yer mine seemed thin on my last batch of molly too :think:
Nathan02 wrote:Maybe their refining processes are improving. As a keen rum head as well as bluc and a few others I'm looking forward to this, if you could document the quote process from processing cane to ageing the final rum that would be fantastic.
bluc wrote:I wonder how hard it is to make molasses :think:
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