bluc wrote:What ratio was your molasses bomb and what is amounts on light rum. Have not done much all molasses rum but want to try this season :handgestures-thumbupleft:
Guyross wrote:bluc wrote:What ratio was your molasses bomb and what is amounts on light rum. Have not done much all molasses rum but want to try this season :handgestures-thumbupleft:
Hi bluc - first run was 50 litre ferment, used 6 litres food grade molasses, 3 kg raw, 3 kg brown. Heavy, heavy molasses flavour - delicious.
This time wanted to lighten it up a bit. 50 litre ferment, 6 litres molasses 3 kg raw, 3 kg white. So kept molasses the same, from the recipe, and droped the brown and substituted white for 3 kg raw. As said, I wanted it lighter. And looks like I got what I wanted! Gotta be careful about that!
RC Al wrote:Maybe add a little molasses when bottling to taste?
Would give white dog some colour straight up too
Guyross wrote:Wanted a gentler rum, so am maybe getting what I asked for.
dans.brew wrote:Guyross wrote:Wanted a gentler rum, so am maybe getting what I asked for.
Just a thought... have you tried getting a little sample of your first rum and blending it with a bit of neutral. You can slowly dilute it down and who knows, you may get what your after that way with a lot less trial and error. :think:
Good work on getting the stronger flavoured rum though.. thats what ive been aiming for.
I've been wondering about trying food grade as all ive used to date is stock feed.
Guyross wrote:Am thinking of dropping down to 3 plates, from 4, to see if that changes up the flavour a bit. Will lose some ABV but may gain some extra molasses tones.
Nathan02 wrote:Max you could be adding some dunder pit at distillation time on your spirit run for extra funk :handgestures-thumbupleft:
Maxxx wrote:Started one from remains of last strip :handgestures-thumbupleft:
How much aged dunder do you normally include in each spirit run.
Scubadriver wrote:Can’t wait to get a couple of plates going and see what the difference is from pure pot still
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