Rum Recipe Discussion

[RuddyCrazy]

No scorching here :laughing-rolling: as I use my BD burner for heating although after that rum project I did give the inside of the keg boiler a good scrub with a scourer so the neutral run wouldn't get tainted.

[bluc]

Whew, did the first all-molasses strip run, even after cold crashing for a week the level of scorch on my elements was crazy. Taste didn't seem to suffer from the few sneaky samples so probably just unfermentable sugars stuck to it while climbing to the boil rather than yeast. Just given the elements an overnight soak in strong PBW, today they'll get the acid. I'd prefer oxalic but damned if I can find my container... citric will have to do.

So what's the lesson... I can temp control both elements... might take a couple hours to get to the boil but 1200w on each might reduce the chance of scorch? Next boiler upgrade is gonna be a jacketed one. Time to sell a kidney.

Sounds like you need a stripper :D

[TheRealMrMessy]

Sounds like you need a stripper :D

Be cheaper than a jacketed boiler. :laughing-rolling:

[RuddyCrazy]

Sounds like you need a stripper :D

Be cheaper than a jacketed boiler. :laughing-rolling:

Only problem is after the Stripper is done you will be too tired to run the still :laughing-rolling: :laughing-rolling: :laughing-rolling:

[Wellsy]

Sounds like you need a stripper :D

Be cheaper than a jacketed boiler. :laughing-rolling:

You might find out the stripper ends up costing a lot more in the long run. The cheapest is not always the best option, I would definitely go the jacketted boiler :)

[TheRealMrMessy]

Alright, pending either a jacketed boiler or chance to hire a stripper, second 60L batch of the rum now in the fridge. This one managed 1.107 > 1.030, even higher FG than the first one. Definitely try a slow heat process and balance the elements at boil rather than power one full and control the other. See if it makes a difference :think:.

[RobMichelle]

Alright, pending either a jacketed boiler or chance to hire a stripper, second 60L batch of the rum now in the fridge. This one managed 1.107 > 1.030, even higher FG than the first one. Definitely try a slow heat process and balance the elements at boil rather than power one full and control the other. See if it makes a difference :think:.

So after a gin & a whiskey that still dropped 70 points but gee it seems a high sg , my last 2 rum wash’s have been bang on 1080 sg at 8ltrs of molasses & 4 kg raw sugar about 60 ltrs water and dunder etc

[TheRealMrMessy]

Yeah these have been 60L, 20kg molasses, 4L of dunder from last year's macrum batch (gen 4 or 5 can't remember).

Probably its just volume of molasses unfermentables. The gravity shift is roughly right for 11ish kilos of sugar. Think my molasses is 55% sugar. Might have pushed it a little hard and next time do more strip runs.

[TheRealMrMessy]

Finished the all-molasses run and damn, the white dog tastes fantastic, even better than macrum as I ran through it's generations (not to say it was bad at all of course!).

Ended up with 13L at 90%, so despite FG numbers there was full conversion in line with the sugar content of the molasses. Got a new and an old badmo barrel to toss some in, rest will age in glass.

[RobMichelle]

I was amazed at the taste of white dog from last spirit run I’m hoping a year on dominoes finishes it of nicely.
Doing spirit run on gen 3&4 lowines now, and put down gen 5 wash.

[howard]

Finished the all-molasses run and damn, the white dog tastes fantastic, even better than macrum as I ran through it's generations (not to say it was bad at all of course!).

Ended up with 13L at 90%, so despite FG numbers there was full conversion in line with the sugar content of the molasses. Got a new and an old badmo barrel to toss some in, rest will age in glass.

to get 90%, was it a pot stiil run or a reflux run of low wines?

[TheRealMrMessy]

to get 90%, was it a pot stiil run or a reflux run of low wines?

4 plate bubbler, 2x60L stripped batches (15L each) mixed into a 30L wash.

Edit: Total amateur with a pot still except for strip runs. I'll have to change that someday I suppose. Oh and I did read on here the best method was to compress heads with the bubbler, turn off the RC and run as a pot still. That's how I'll try it eventually :handgestures-thumbupleft: .

[howard]

to get 90%, was it a pot stiil run or a reflux run of low wines?

4 plate bubbler, 2x60L stripped batches (15L each) mixed into a 30L wash.

Edit: Total amateur with a pot still except for strip runs. I'll have to change that someday I suppose. Oh and I did read on here the best method was to compress heads with the bubbler, turn off the RC and run as a pot still. That's how I'll try it eventually :handgestures-thumbupleft: .

i'm totally confused with your methods TBO :smile:
i'm not sure if you're trying to make a dark jamaican type rum or a light bacardi type?
bubblers/compressed heads/90%/pot still/ reflux.
maybe it's just me

[TheRealMrMessy]

Hahaha I'll try and explain that one. The rum I did was just 4 plate bubbler reflux all the way. I know pot still is supposed to be better for flavour, and one of these days I should pop the cherry.

What I probably didn't explain well is the idea I read here that makes a lot of sense to me on the pot still front, and that it will probably be how I try pot stilling when the time comes. That method is to use the bubbler in reflux mode until you make the hearts cut and turn off the reflux condenser so it just runs like a pot still. Makes sense to me in theory, but supposedly gives a wider hearts cut???

[howard]

Hahaha I'll try and explain that one. The rum I did was just 4 plate bubbler reflux all the way. I know pot still is supposed to be better for flavour, and one of these days I should pop the cherry.

What I probably didn't explain well is the idea I read here that makes a lot of sense to me on the pot still front, and that it will probably be how I try pot stilling when the time comes. That method is to use the bubbler in reflux mode until you make the hearts cut and turn off the reflux condenser so it just runs like a pot still. Makes sense to me in theory, but supposedly gives a wider hearts cut???

i think i've stated my method before.....
i used to pot still my rum washes for my barrels, then reflux the feints for a light bacardi type rum.
but then, because i started using dunder, muck & rum oils in the pot still spirit run... the feints were unsuitable for a feints run.
so i do a completely separate rum ferment and reflux run, without muck and rum oils for a light bacardi rum.

i do use the reflux condenser for the pot still spirit run, but only so i can boil the charge for a while without losing vapor, and is not intended to affect the hearts cut. there isn't any packing in the column for this boil.