Hi everyone.
So i put my first rum down and its bubbling away slowly after a fast 3 days.
I got a recipe from a guy on a distilling FB group, he gave me the ok to share it.
I have tweaked it to my liking but I wouldn't mind some thoughts and feedback.
Here is My spin on it and I will post the Original underneath.
Gold Digger Rum
3.4kg raw sugar
1.666kg Dark brown sugar
2.5kg Molasses
2.55kg Golden Syrup
5 tbls Lowans Bread Yeast
1/2 tsp Epsom salts
1 tbls D.A.P
10g Yeast Food
10L Dunder (not live dunder, backset from the boiler)
50L Water
I followed this recipe for my generation 1 with the only exception being the dunder, I got 4ish litres from the guru around the corner from his Gen 3 rum. Just something to give my first generation a bit of a push in the flavor department.
Here is the version of the recipe I got
So this is my generational rum recipe I call it Toms Aussie Gold Digger
For this recipe I built it up and made it for 30litres it is my own recipe I use a pot still with thumper I only do spirit runs no stripping so i get full flavours I don’t add any out side essences or flavours to the finished product just what the mash produces fermentation is 7-10 days depending on weather 
2kg Bundaberg raw sugar
1kg Dark brown sugar
1.5kg Molasses
1.5kg Bundaberg Golden Syrup
2.5tbls Lowans Bread Yeast
.5tsp EC1118
1/4 tsp Epsom salts
.5tsp D.A.P
PH I start it 4.8-5.1
SG- 1.115
FG- 1.010
Yeast goes in 26.5*c
Add 10-20% backset back into ferment for next generation I also add 2.5litres of Dunder once it’s about to be distilled I run it down to 55% and after that I shut it down (that’s my way yours may be different and that’s fine everyone is different so make it work for you) but as I said at top this is multi generational after about the 3rd generation it’s really good and its even better by 5th generation I’ve made 6 and couldn’t be happier anyways enjoy the recipe happy distilling
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