Aussiedistiller, Home Distilling, Moonshine, Home Brew

Don't have a barrle sam, thanks divey, good read =).

How are you aging your rum, you don't need a barrel it's quicker to use chips, sticks (staves) or dominos

Yeah havnt been able to stop drinking it to save some to oak yet :laughing-rolling: Have got a bit of stock now after the weekend so will do now, thanks.

Ha fair nuff mate

Oak sticks in a demijohn.

googe wrote:Yeah havnt been able to stop drinking it to save some to oak yet :laughing-rolling: Have got a bit of stock now after the weekend so will do now, thanks.

Ya ain;t the lone ranger there mate :laughing-rolling: was interstate for a month and have come back to shit all except 50 odd ltrs of fig rakia :idea: hey anyone want to swap 8-)

got 4l of my first feed molasses rum sitting on a toasted plum wood stick in a glass demi, been there nearly 3months, just sneaked a taste and Holy Fritha :o its RUM!
The plum wood was from a old branch I pruned from a plum tree. I split it into quarters then force dried by fire place and toasted in oven as an experiment.
Really happy with how its turning out!
The demi is corked with a wine cork for a little breathing room,
I have to post a pick or two I am proud of this brew, i know it needs a little more colour but its RUM!! and I made it!!! from stock feed!! and bakers yeast!!!

Well done Kiwi, And it will only get better :handgestures-thumbupleft:

Dont worry too much about color, as long as it tastes good it doesn't matter.

It looks good to me :D

yes I have heard that a lot of commercial rum gets that dark colour not by oaking but by adding caramel
very sneaky

Might be a reason why most commercial rum tastes like shit :whistle: :puke-huge:

i know dark rum is aged in once used bourbon barrels, but have no bourbon to break in a new 10l white oak scc barrel. will rum do well as first (and second) charge? thinking to age each for about 3 months and blend them aftewards. scotch would be the third fill, letting it age somewhat longer, until it's ready. next i would supplement the spent wood with dominoes for a lighter panela rum fill.

House mate has been making a 92% abv neutral in the old CM then water down to 65% adding Sam Willards Classic essense. It has an itinial bite to it that's not normal for a rum I'm told.

I beleieve its inherrant in the wash TPW clone with some mollasses added.

Any thoughts on how best to take the edge of this in quick time...I'm thinking raw oak strips and some caramel. Like to hear for essense users about how they go.

cheers
bt1 for the rum drinker.

Hi guys maybe my question is premature but I set a gallon of about 65 % on chips/ charred sticks combo few days ago and it smells nice but when drinking it it just lacks body of the rum it has a bite of alcohol but that's about it. Is this will be "fix" after it will age or I have to add something to it. It is first gen and second gen is almost ready for strip run.

It has very nice colour and smell already ...

Fist gen will always be abit light on , aging will help but if your not happy with it after awhile on oak maybe try blending it with your subsequent generations :handgestures-thumbupleft:

Thanks, next week I will have about the same amount of second gen and will see if that will be any different I might also try using fancy molasses instead of blackstrap to see if that makes product any different from what I have right now.

Yet another resurrection of an old thread.

Most of the rum makers here appear to be ageing their rum with oak, toasted or charred.

I have read that rum is traditionally aged in bourbon barrels. If that is the case, is there any benefit to reusing oak sticks that have been used to age bourbon? And if so, does anything need to be done to the oak, drying out? Retoasting or recharring? Or just swapping into new aging container?

Has anyone tried this? If so, what was the outcome?

@ Lupus- I aged my first batch of rum in two bottles most of it on toasted plum wood and some in another bottle on some old HBS bourbon oak chunks that I had used a couple of times already for bourbon.
Result was the HBS bourbon oak chunks were better and ready for drinking sooner. :handgestures-thumbupleft:

Greg you should strip 5 gens then spirit run these blended low wines, thats the go, apparently not the same when separate spirit runs are blended together. :handgestures-thumbupleft: