Rum Recipe Discussion

[The Stig]

Half the fun of the hobby is drinking mistakes and finding they are great :laughing-rolling:

[indenial]

Half the fun of the hobby is drinking mistakes and finding they are great :laughing-rolling:

regarding that...

somewhere a few pages back in this thread I had a rum wash with probably a brett infection. I almost tipped it out. Ended up stripping it and then spirit running it (thanks to bluc and clickeraal for the advice) along with first 2 generations. It's the best rum I've made so far.

Many factors changed in subsequent batches (yeast type, fermentation temp, molasses source/ratio etc), but I suspect that "disastrous infection" was ultimately the cause of my unwitting success. Dunder/muck additions to the boiler for spirit run haven't produced the same quality of fruity esters.

[Puk]

So i was worried that my third generation had not "taken off", ie that yeast hadn't started again, as there is no "froth" on the surface, and it just looks the colour of coca-cola. But on putting my ear to it and having a listen, it is fizzing away, and when i look closely, i can see that there are larger bubbles coming up and breaking as they hit the surface, compared to the first and second generation.

Is there any reason for this?
Also, i tasted the low wines from my second generation, and already they taste WAY more flavourful (and a lot more like rum) than the all-first-generation spirit run that i did when i had an air still, and that has been on oak for 6 weeks already.

Can't wait to see how much character it has when i get to the 5th gen. :dance:
Puk

[BigRig]

The ferments will become less violent and take longer as you progress through the generations. If its fizzing then you are fine leaving it.