Rum Recipe Discussion

[Bumper]

Picked up 2 x 13L pales of castlereagh feed molasses yesterday. Can't seem to find much about it, but on special for $15 each figured it was worth a punt. Anyone used it? Looks like it is packaged by castlereagh but they are getting it from somewhere else.

[bayshine]

If it tastes sweet and not bitter then it should be fine mate :handgestures-thumbupleft:

[bluc]

If it tastes sweet and not bitter then it should be fine mate :handgestures-thumbupleft:

+1 bit like licorice :handgestures-thumbupleft:

[Bumper]

If it tastes sweet and not bitter then it should be fine mate :handgestures-thumbupleft:

Cheers mate, sweet and guessing good to go. tastes like the blackstrap molasses I use for making chilli bbq sauces.

[Bumper]

If it tastes sweet and not bitter then it should be fine mate :handgestures-thumbupleft:

+1 bit like licorice :handgestures-thumbupleft:

Definitely got some of this flavour too, looks like rum is in my near future, well.. after a 6 month ageing wait..

[bluc]

If it tastes sweet and not bitter then it should be fine mate :handgestures-thumbupleft:

Cheers mate, sweet and guessing good to go. tastes like the blackstrap molasses I use for making chilli bbq sauces.

Chilli bbq sauce sounds interesting :-B

[jacobraven]

Tried some 5 month old rum definitely improving

[brewman]

So Rum no. 2 is coming of age.

It was 6 generations to make almost 25 litres of final product and is now about 9 months old (from the final addition) with 12.5g / litre of light French Oak. It tastes pretty good at the moment but the question is do I need to start removing the oak or will it be ok to leave at this concentration.

20161014_212202.jpg

[bluc]

Have heard 15g\l up to 12months and 10g\l over 12months. Think its very much a personell thing how much you like but overoaking is a thing. Maybe wait for someone that contstantly does long term ageing to chime in. 14m is my record so far :oops:

[coffe addict]

Damn I admire your patience. I get around 20L a generation and rarely does it make it past six months :laughing-rolling:
I've never had over oaked rum. I use 6 sticks15cm by 1cmx1.5cm in 4L jars. Regular testing will help avoid over oaking but it allows the tide to go out lol.

[Bumper]

Put down 2 x 22l washes today. Both took off like a rocket and the garage smells like molasses even though it's in a fridge. Looks like the castlereigh molasses is good stuff. All going well doing a double strip and spirit tn exit weekend

[Bumper]

Spirit run. Stupid predictive text

[Clickeral]

So Rum no. 2 is coming of age.

It was 6 generations to make almost 25 litres of final product and is now about 9 months old (from the final addition) with 12.5g / litre of light French Oak. It tastes pretty good at the moment but the question is do I need to start removing the oak or will it be ok to leave at this concentration.

20161014_212202.jpg

I did 17g/L for 2years with good results :) anything more then that would probably be pushing it

My jar was only 3L however at 65-70% from memory

[Cheersbigears]

So if the molasses does taste bitter is that no good or will it have an off taste. Im off to taste the stuff I have

[bluc]

If bitter chance it has preservative and wont ferment, but it may be fine. Stuff i get tastes like licorice and have only had one batch fail but was due to infection..

[rumdidlydum]

Bitterness can be due to additives, the stuff I get locally for $1 a litre has preservatives, it works fine just be carefull with the amount of dunder you add, it may cause it to stall.

Today I put another all molasses wash down of the same stuff and its chufing away like a monkey on a cigerete in north korea. (Which I saw in the news the other day)

:laughing-rolling:

[EziTasting]

:laughing-rolling: rummy...

Still testing how I want to do my rum, what with all the variants out there... can't wait to put down a 200L batch and can't wait to do a ferment outside now that summer is back!!!

I'm so excited!
And I just can't hide it!
I'm about to loose control
And I think I like it!!! :wtf:

[Bumper]

3.5l hearts from 38l wash and spirit run. Smells and tastes awesome already. Put 1.5 American oak and 2 French oak dominos in, all medium toast. So now we wait.....

[rumsponge]

After I had great success with the Macrum recipe last season, its time for some experimenting:
these are the things I am currently considering to change:

-yeast: use 493EDV - a dedicated molasses yeast instead of bakers yeast
-dunder: I got some live dunder going in the moment from last season. plan is to add it to the wash just before fermenting ~~2 to 4L per 45L of wash.
-molasses: use 100% stock feed molasses, no added sugar.

Any thoughts, particularly the yeast strain ? Anyone used that before ?
I am very happy with the original recipe, just trying to get a bit more complexity this year.
Cheers, RS

[rumdidlydum]

I haven't used that yeast before so can't comment, when adding the dunder add it in portions and re take a ph reading. Dunder can be highly acidic and can cause your wash to stall. :-B

I have a couple more rum washes down at the moment with different ingredients. Yet to see how they turn out.but will keep.all informed :handgestures-thumbupleft: