Rum by MacStill

[Moonshyner]

I altered the ingredients a bit and hope all will be OK (I had these on hand).

I used:-
2kg raw sugar
1kg dark brown sugar
4.5kg Bundaberg Food-Grade molasses (= 3 litres...I think)
1 Still Spirits Rum Yeast
1 Pinch of epsom salts
3 oyster shells in a suspended basket

I made it up to be 27 litres total.
SG = 1.094
PH = 7+

Q's:-
Q1) Is the food grade molasses a bit of overkill? (I prefer a quality end product over saving a few cents)

Q2) The statement, "Run your first lot pretty hard through a pot still and take as much alcohol as you can getting rid of foreshots only, take it down to about 20% ABV this is your stripping run".

Is that 20% ABV at the outlet spout as it's dripping OR the total spirit collected?

Cheers,

[RC Al]

Total collected, broadly speaking a strip down to 10 off the spout will result in low wines around 30% or so.

So the instructions are saying to strip very deep to pull as much flavour over as possible.

What ph is that yeast comfortable at?

Never tried the good molly myself, farm grade seems to work just fine for me

[Moonshyner]

Total collected, broadly speaking a strip down to 10 off the spout will result in low wines around 30% or so.

So the instructions are saying to strip very deep to pull as much flavour over as possible.

What ph is that yeast comfortable at?

Never tried the good molly myself, farm grade seems to work just fine for me

Thanks for the info.

Don't know about the PH tolerances but after 64 hours there's still plenty of activity.

[bluc]

I use to collect down to 20% off the spout which = 40% low wines.. :think: