Aussiedistiller, Home Distilling, Moonshine, Home Brew

Micky_ashman wrote:

BigRig wrote:

Micky_ashman wrote:Hey legends back again. I put down a wash Feb 20th only got to run it the other day. Poured 10L back into fermenter at 28 degrees 24hours later still no activity just wondering should I just pitch new yeast?

You talking about 10L backset ?
Did you add new molasses or sugar with it ?
This is gen 2 correct ? Each gen it will be less aggressive than the gen prior.

Are you sure its not active, the air lock is not always a good indication, particularly if the fermenter isnt sealed properly.

If you pitched new yeast, it wont hurt it.

Yeah added 3L molasses and 3kg sugar to it made sure it was under 30 degrees.
2nd gen. Wash it self is not really active not fizzing (hard to explain) like last time

FYI, for rum i usually pitch between 34-40c. It goes off like a fire cracker without a problem.

Maybe your yeasties have cold feet

Micky_ashman wrote:

BigRig wrote:

Micky_ashman wrote:Hey legends back again. I put down a wash Feb 20th only got to run it the other day. Poured 10L back into fermenter at 28 degrees 24hours later still no activity just wondering should I just pitch new yeast?

You talking about 10L backset ?
Did you add new molasses or sugar with it ?
This is gen 2 correct ? Each gen it will be less aggressive than the gen prior.

Are you sure its not active, the air lock is not always a good indication, particularly if the fermenter isnt sealed properly.

If you pitched new yeast, it wont hurt it.

Yeah added 3L molasses and 3kg sugar to it made sure it was under 30 degrees.
2nd gen. Wash it self is not really active not fizzing (hard to explain) like last time

10l of dunder is a lot, did you check the PH?
i keep mine to 5l of dunder in a 25l wash.

I check the pH, but I do a 45lt wash for rum, it's a fairly big still.

Bob9863 wrote:I check the pH, but I do a 45lt wash for rum, it's a fairly big still.

the question was for mickey. :handgestures-thumbupleft:
10l dunder in 45l wash should be ok.

I can't say for sure how much is too much, after a few different people mentioned using 100% dunder, i gave it a try.
Ran a load through the plater, put the whole lot in fermenter plus some sugar n molly - took a while to finish (sitting outside) got what i put in back as booze, so it seemed to work just fine. Following lot i jumped fermenter size so only 50%, still fermenting (its cold lols - in shed now but not heated), have a bag of shell grit to cope with ph. Ymmv

Dunder or Backset?

I know technically they don't call it back set for rum but you can definitely re-mash what's left in the still just fine.
I've done that usually 3 runs in a row without problem, I do adjust my PH but I've also done it without doing that in years gone by.
My dunder on the other hand has been growing for about 4 years now and is a truly funky looking affair. I wouldn't want to make a 100% mash out of it.

Most do use the terms interchangeably and would specify infected dunder/muck pit if that was whats going in. An aged muck put is a source of pride for many

And yeah I have a small infected dunder pit about 2yo and there is no way id just throw molly at that :puke-huge:
Its a great people repellant too, just lightly covered next to the door, a gentle tap has most needing to be somewhere else suddenly lols

Yes I don't know who came up with the idea, but they must have been desperate to make some grog to try it out in the 1st place.
But then some of the best spirit making ideas started out as accidents.

Made this recipe few weeks back and stopped bubbling few days ago and FG around 1020 , have about 25l and going to run through alembic dome on turbo 500 and do a strip run . Be ok to run the lot or should I expect a mess ?

Morning pisshead
I am not sure how big the turbo 500 is, I suspect 25 - 30 litre capacity, if that is the case I would expect a big mess. Rums are notorious for foaming up. Just what I have heard as I have never brewed one yet, so I would suggest you are far better off splitting the batch. Am sure someone will correct me if I have misled you mate but always better safe than sorry

You can add bit butter to stop foaming or there is defoamers available. Some swear by vegetable oil. I only did it once with bran oil flavour carried over and ruined it.
I personally use a defoamer as flavour doesnt carry over.

Or as welsy said run less. 2/3 full should be enough. Heat up gently helps too..

I've just found 4x 3L cliptop jars in the shed that are 9 months old with a variant of this recipe (i had more molasses overall).
When i first made it i made my cuts way too wide (total newb, first spirit run was rum, bit of a learning curve!), and so it was undrinkable white, or at 3-6months.

Just tried it again this week and suddenly it has turned a corner and is smoother than any commercial rum I've tried, even the back-sweetened fake-spice rubbish!

Amazing what oak and time can do.

I know I'm was onto something cos i made the missus try it (she's not a rum drinker) and she said that's really nice, bottle it up for some dark'n'stormy's this summer!

Kicking myself I haven't done more rum in the meantime cos these 4 jars won't last long!

bluc wrote:You can add bit butter to stop foaming or there is defoamers available. Some swear by vegetable oil. I only did it once with bran oil flavour carried over and ruined it.
I personally use a defoamer as flavour doesnt carry over.

Or as welsy said run less. 2/3 full should be enough. Heat up gently helps too..

How about a bit of coconut oil.
Might give it a bit of Malibu flavour.

Just did a strip run on my rum batch and was nice and clear till the end but went cloudy at the end , is it still ok to use for a spirit run using the power controller ?

Pisshead74 wrote:Just did a strip run on my rum batch and was nice and clear till the end but went cloudy at the end , is it still ok to use for a spirit run using the power controller ?

Yeah mate. Just means you went deep in the run and brought over some of the oils.

BE-134 yeast anyone?
I've recently tasted my cuts from a spirit run where I used Safale BE-134 belgian saison yeast. I only did 2 generations.
Early hearts (and heads) has what I can best describe as rockmelon with a hint of pineapple. Confusing at first but the heads cut is quite distinct on 2nd tasting. Middle and end of hearts is standard molasses-y goodness. I'm not sure what this all means for the final product after some time on oak. Time will tell.
Anyone tried different yeasts with this recipe?

Hello ,

Since I have been on this forum I have made 2 versions of the "rum recipe" which I and the missus have gratefully drank with hardly a hangover then when we ran out of homebrew rum.
I in my wisdom of 65 years on this planet decided to buy a 1 litre bottle of Kraken Spiced rum and now I have one of the worst hangovers that I can remember.
Do any of you people that make stuff from scratch have any spiced rum recipes that I may try and polish my homemade rum to perfection.

suffering in near silence your faithful convert,
steve

used this recipe

tried a few times and the results seemed terrible let it got 9 months and its great

anyone struggling with it just give it more time i thought it was my method or the molasses

Clean up on aisle 5.

Thats a good idea to contain the spills.