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Re: Cachaca Brazillian Rum

PostPosted: Mon Jul 29, 2019 10:44 am
by bluc
Georgio wrote:Yep. Was very low. I wasnt planning on adding 3kg raw. There was some stuff that just didnt want to dissolve, which I strained out, It fermented down to 1.05.

1.050 or 1.005? If it only went from 1.080 to 1.050 than it did not ferment well/stalled.. I did a 50/50 rapadura mollasses rum years back I dont remember it be a low yield.. :think: taste wise It kinda reminded me of the smell of brown sugar..

Re: Cachaca Brazillian Rum

PostPosted: Mon Jul 29, 2019 10:49 am
by Georgio
Sorry Bluc...juggling the young bloke at same time as msg.....
Meant 1.005.
I got some of my inspiration from a thread you were on a while back.
4 plates thru bubbler, the hearts were molases type rum tasting. I went deep into the tails where i got a lot of tropical fruit flavours......pineapple type flavours. I found the tails where actually real nice....well compared to malt whiskey tails anyway.

Re: Cachaca Brazillian Rum

PostPosted: Mon Jul 29, 2019 10:56 am
by bluc
Sounds good I will have to revisit it this time 100% rapadura :handgestures-thumbupleft:

Re: Cachaca Brazillian Rum

PostPosted: Mon Jul 29, 2019 11:00 am
by Georgio
I will be doing some soon as well. If find a better deal on some Rapadura I will let you know :handgestures-thumbupleft:

Re: Cachaca Brazillian Rum

PostPosted: Mon Jul 29, 2019 11:14 am
by bluc
Awesome cheers