Rum Recipe Discussion

[EziTasting]

Have been reading that a lot of fans like to use 493EDV.

Once I'v got my MacRum process down to the way I like it, it will be one of the first things I want to try!

Been using Dunder in my gens and it really hit the mark from Gen3! Have recently been testing adding Dunder to the low wines as the first time I did that the resulting Rum was sweet and deightlfully aromatic! But I have not been able to replicate that as yet... so that probably has more to do with Gens than the Dunder...
MacRum and Buccaneer Bobs Rum use the same ingredients, but mac chucks it all in and I find it ferments out in 3-4 days, BB ferments the Molasses first then adds the sugar component after. This then takes over a week to complete... I'm acing the BBs rum on oak to see if theres a big difference to the Gen1 in comparison...

I would think the 2 step fermentation would be less stressful to the yeast, but if theres no other benefit then it just takes more time!

Haven't done an all-molasses ferment as yet.

[rumsponge]

thanks guys,

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.

Sorry my mistake, should have been more clear: the plan is to add leftover stillage (dead dunder from previous gens) to the ferment, but the live (aged) dunder only just before distilling.
Havent had issues with low pH upon dunder addition yet. All me 5 generations with varying amount of dunder added (5-30% of total wash) have finished within 3-4 days.

Cheers RS

[TasSpirits]

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

Im not a fan of the yeast, maybe got a bad batch, it fermented quite slow :think: I believe bakers yeast is cultured on molasses and used that for about 30 Rum washes last season with no dramas. :handgestures-thumbupleft:

[bayshine]

:text-+1:
Lowens bakers yeast for me....makes fantastic rum :handgestures-thumbupleft:

[xcvator]

My 1st rum wash :-D
Feed grade molasses 5kg's
3kg of raw sugar
80gms bakers yeast

Seemed to ferment ok, I kept it at about 30c to 35c for 4 or 5 days until fermentation stopped.
Left for about 10 days to settle

So now I have 25 litres of muddy (black) wash with about 5mm of clear liquid on top :scared-eek:

Is this normal or have I stuffed up somewhere ?
Should I just run it as is or dump it, just hate to waste the time and gas to run it if it's stuffed
cheers Keith

[Zak Griffin]

I let a rum wash sit for 6 months once and it was still at murky and black as ever. You're good to go :handgestures-thumbupleft:

[Boardy62]

MACRUM Needing confirmation of method not sure it's as good as it could be!

I have just racked my wash off into the boiler and done some calculations and it works out at 7.3% ABV for the wash going by starting gravity and finished I know rum is apparently hard to get specific gravity correct because of density is this correct?
The wash was;
Sugar. 11 kg
Molasses 11 litres
Dap 6 tspn
Water 95 litres
Yeast 140 Gm in a starter took off well

Og. 1075. Fg. 1018
Ph 5.5

Wash temp stayed around 33deg Celsius after 3 days slowed right down
14 days later running the wash

Any tips happily welcomed :-B

[rumdidlydum]

A bit shy on the molasses and sugar, compared to how much water there is :-B
The original recipe calls for 3ltrs molasses and 3kg raw sugar for 25 to 30 ltrs.

[Boardy62]

A bit shy on the molasses and sugar, compared to how much water there is :-B
The original recipe calls for 3ltrs molasses and 3kg raw sugar for 25 to 30 ltrs.

Thanks rum but that makes the ratio of sugar and molasses 12 kg/ ltrs with 100 to 120 litres so that works out to very close if not perfect? Yes/ no ;-)

[rumdidlydum]

Yeah good point.. 8-}
It just seems like bugger all for that size of a wash :think:
At the moment I have been running 10ltrs of molasses for 30litres.

[Boardy62]

Yeah good point.. 8-}
It just seems like bugger all for that size of a wash :think:
At the moment I have been running 10ltrs of molasses for 30litres.

how much sugar?

I agree I have been looking at my washes for a while and seeing low start gravity and wondering how others seem to easily achieve 1080/90 and wondered if I just add more sugar to raise OG? How does yours go that 10 ltrs is 3 times recipee?

[rumdidlydum]

Na mate no sugar, 100%molasses for a 30lt wash.
I have done several different ratios, but have yet to come to a conclusion which ones I like over the rest.

I only ever do 30lt washes at the moment, easier to handel and good to keep trying different things untill I stumble across a winner.

The other week I had a wash trial with coffee beans, just because I can. No idea what its going to turn out like way to early to tell.

Try a ratio of 5lts molasses and 1.5kg of raw sugar to every 30ltrs. Its a slighly higher ratio, but the molasses can have various amounts of fermentable sugars in it.

[bluc]

Is that feed store rum? 10l sure will make a strong flavoured rum personally found 6l to ott.. :D :-B

[CyBaThUg]

What do ppl use to lower ph levels as my rum constantly stalled when I get to gen 3 So I only kept doing two gens tasted bloody good after aging for six months but if I could get more gens to work would b better

[Boardy62]

What do ppl use to lower ph levels as my rum constantly stalled when I get to gen 3 So I only kept doing two gens tasted bloody good after aging for six months but if I could get more gens to work would b better

Is it low PH or High PH it usually gets lower as generations progress? ;-)

[bluc]

What do ppl use to lower ph levels as my rum constantly stalled when I get to gen 3 So I only kept doing two gens tasted bloody good after aging for six months but if I could get more gens to work would b better

How much dunder you using? per batch also batch size.

[CyBaThUg]

Oh yeah sorry my bad it was low

[CyBaThUg]

I used what ever macs recipe says to use made it over 1 year ago and still drinking it

[Boardy62]

As the generations go on using same amount of Dunder may decrease ph by a heap you can use from 10 % to 20% of Dunder there is no rule lots of things can change your water you are using for instance can be a different ph than mine so you have to experiment! :handgestures-thumbupleft:

[TasSpirits]

Got my first Rum of the season going, 1st gen 25L, 7L Molasses(4.9kg fermentable sugars approx.). I plan on alternating Molasses/Molasses and sugar, going to try stretch it out to 8 gens this time, will also be adding 1L aged dunder to each strip run and starting each new gen with 5L fresh dunder. Whats the most gens you guys have done? :handgestures-thumbupleft: