Rum Chat

[MacStill]

Hey macca, thanks for the boost of confidence.. :handgestures-thumbupleft:

So do you consider your rum undrinkable straight from the still?

Yeah pretty much, but I dont have a need to do that ;-) if I was hard up for choice I'd reckon it was perfect :))

[spit'n'shine]

:))

[Scales82]

onto gen 2 now with my rum. Stripping run has yielded about 6-7L and im down to about 30%. sound about right?

[Zak Griffin]

Sounds about right to me mate :handgestures-thumbupleft:

[Scales82]

groovy, now i just need to buy some grass seeds seeing as i just killed the lawn with hot cooling water while i wasnt paying attention....

[Shadily]

I put my batch of McRum™ on 5 days ago and only today got a chance to get some epsom salts. Should I put some in or just run this batch and add it to the next? There's not much activity until I stir it then I get some foam on the top.

[Yummyrum]

I'd say its all finished .Probably CO2 you are releasing when you stir.

The Epsom salts is needed by the yeast during their growth stage at the start of the fermentation so no point putting it in now anyway .
If you got a good full fermentation without it then good ...sounds like your Molasses is very nutritious

[Shadily]

sounds like your Molasses is very nutritious

Well the cows seem to like it :laughing-rolling:

[Sam.]

McRum™

:))

[spit'n'shine]

Hey macca, thanks for the boost of confidence.. :handgestures-thumbupleft:

So do you consider your rum undrinkable straight from the still?

Yeah pretty much, but I dont have a need to do that ;-) if I was hard up for choice I'd reckon it was perfect :))

Big news! So my doubts are diminishing.. I compared some of the rum that I put on oak 3 days ago with some that was still un-Oaked and some dramatic changes have taken place!! I can't believe the difference! Still not drinkable but really starting to get the flavours I'm after. :dance:
I've put the rest on oak now that I'm feeling better about it.

[7evan]

Hey macca, thanks for the boost of confidence.. :handgestures-thumbupleft:

So do you consider your rum undrinkable straight from the still?

Yeah pretty much, but I dont have a need to do that ;-) if I was hard up for choice I'd reckon it was perfect :))

Big news! So my doubts are diminishing.. I compared some of the rum that I put on oak 3 days ago with some that was still un-Oaked and some dramatic changes have taken place!! I can't believe the difference! Still not drinkable but really starting to get the flavours I'm after. :dance:
I've put the rest on oak now that I'm feeling better about it.

You won't be disappointed.

Be patient grasshopper. :shifty:

[Shadily]

McRum™

:))

Well I couldn't decide between McRum© or McRum® so I went with McRum™...

[Cols15]

Hi all,

I'm keen to put a batch of this rum down.
Is there a certain brand of Molasses I should looking to purchase? (Are we allowed to name specific brands on this forum?)

[Zak Griffin]

No specific brand needed mate, just whatever you've got available :D

[Cols15]

Thanks Zak for the prompt reply.

Also is there any advantage to clarifying molasses? I assume there is as commercial distilleries do it.

If I was to clarify the molasses would the wash lose some rum flavor? And would it leave less dunder to use for future generations?

I don't mind spending time preping the wash if the result is a better quality spirit.

[Yummyrum]

Thanks Zak for the prompt reply.

Also is there any advantage to clarifying molasses? I assume there is as commercial distilleries do it.

If I was to clarify the molasses would the wash lose some rum flavor? And would it leave less dunder to use for future generations?

I don't mind spending time preping the wash if the result is a better quality spirit.

AKAIK the commercials do it to stop fouling of the continuous stripping columns ...I have tried a few methods but are coming to the conclusion that its not worth the bother .I did find a more stable ferment with no foam up but the taste did not end up as I had hoped..It was not doe to loosing flavours because of the clarifying removing stuff but more to do with residual flavours added as a result of the acids and alkalies added .

I am tending to go back to my original simple boil clarification method which for me is more a steralize or pasturizing method as if yopu have seen my Dunder ,its rather active ;-) .

You won't loose any Dunder due to clarifying as the clarifying is done before fermenting...You will have more Dunder than you need per wash anyway .

[Urrazeb]

Hi all,

I'm keen to put a batch of this rum down.
Is there a certain brand of Molasses I should looking to purchase? (Are we allowed to name specific brands on this forum?)

Just regular stockfeed is fine mate, be sure to ask if it has added sulphites (as a preservative) as this could affect the ferment or product :handgestures-thumbupleft:

[TheMechwarrior]

And...be careful not to burn it in some crazy half assed attempt at clarifying...
Only to then think hmm...smoky scotch is good...lets make a smoky rum out of this 8-} I have 9.5L of this on oak lets see what it's like come Christmas.

I still have quite a bit of the smoky molasses but it can stay there until Christmas, if this stuff is drinkable I'll put some more on, if not I'll use it as the base for a neutral.

[MacStill]

I still have quite a bit of the smoky molasses but it can stay there until Christmas, if this stuff is drinkable I'll put some more on, if not I'll use it as the base for a neutral.

at best you'll get a light smoky molasses vodka, it's one of those flavours that's near on impossible to distill out ;-)

[TheMechwarrior]

I figured as much, will have to carefully consider it's use.
The tight-ass in me just can't bring myself to throwing 2 pails of molasses out!