Golden Syrup Rum

[Icefever]

Can I say a big thanks to all you guys that have posted in this recipe for rum.....I started off with sugar washes as you do when you decide to have a go. Over the last 3 years sugar washes have been the main stay for us...as we like our vodka, then I read a recipe for rum using goldern syrup, so I thought lets give it a go... :o wow it was good.

I'm now into my 6th wash, I have one sat in the fermentation fridge right now....but and it's a big BUT, after reading the original recipe that started this thread, what have I been missing??? :angry-banghead:

I have saved 1 gall of dunder from the last run...that's in the fridge...but I've never re-used the bucket by just throwing more molasses in and letting it rip...I always start from fresh.

I can get feed molasses from the store about £7 @ gall..so for my next wash maybe this week, I'm going to follow the recipe word for word.. :handgestures-thumbupleft:

It's time to take a step up the ladder to the next level...cheers guys.. :text-thankyoublue:

[rumdidlydum]

Can I say a big thanks to all you guys that have posted in this recipe for rum.....I started off with sugar washes as you do when you decide to have a go. Over the last 3 years sugar washes have been the main stay for us...as we like our vodka, then I read a recipe for rum using goldern syrup, so I thought lets give it a go... :o wow it was good.

I'm now into my 6th wash, I have one sat in the fermentation fridge right now....but and it's a big BUT, after reading the original recipe that started this thread, what have I been missing??? :angry-banghead:

I have saved 1 gall of dunder from the last run...that's in the fridge...but I've never re-used the bucket by just throwing more molasses in and letting it rip...I always start from fresh.

I can get feed molasses from the store about £7 @ gall..so for my next wash maybe this week, I'm going to follow the recipe word for word.. :handgestures-thumbupleft:

It's time to take a step up the ladder to the next level...cheers guys.. :text-thankyoublue:

Its handy to have a ph meter when using dunder ect so the wash doesn't start too acidic and stall depending on your molasses :handgestures-thumbupleft:

[bluc]

Can you share your golden syrup rum recipe?would be interested to try it :handgestures-thumbupleft: do you know somewhere to get golden syrup in bulk?

[Icefever]

First of all, Googe has to take the prize for this recipe.. :handgestures-thumbupleft:
The recipe is....4 items..

23/25ltr wash.

Around 5.5/6 kgs Golden syrup
100 grams of kale...simmered in enough water to cover it, for 5 mins.
75grams dried bakers yeast.
Water to 23/25/ltr mark.

I empty about 2/3 of a 7kg drum into the bucket....add around 7ltr of boiling water to thin the syrup.....stir...add water to hit 26/28c upto the 23ltr mark.

Drain the juice off the kale...press the cooked kale to extract all the juice....add to the bucket...take a SG reading, I aim for 1.070/1.080.
If high add a small amount of water, to lower the SG.....if low add more syrup.

Throw in the yeast and stand back.... :shock: it should take off like a rocket...

I run a single run through a pot...take the hearts, air it for 24hrs....you should find a great white rum with a vanilla back tone....oak on French oak for a few weeks and the vanilla will increase.


As for finding golden syrup in Aus???? from what I read it's like mega money. :scared-eek: sorry guys. :crying-blue:

[Icefever]

Its handy to have a ph meter when using dunder ect so the wash doesn't start too acidic and stall depending on your molasses :handgestures-thumbupleft:

Cheers....I do have a ph meter...I keep an eye on the ph.

[bluc]

First of all, Googe has to take the prize for this recipe.. :handgestures-thumbupleft:
The recipe is....4 items..

23/25ltr wash.

Around 5.5/6 kgs Golden syrup
100 grams of kale...simmered in enough water to cover it, for 5 mins.
75grams dried bakers yeast.
Water to 23/25/ltr mark.

I empty about 2/3 of a 7kg drum into the bucket....add around 7ltr of boiling water to thin the syrup.....stir...add water to hit 26/28c upto the 23ltr mark.

Drain the juice off the kale...press the cooked kale to extract all the juice....add to the bucket...take a SG reading, I aim for 1.070/1.080.
If high add a small amount of water, to lower the SG.....if low add more syrup.

Throw in the yeast and stand back.... :shock: it should take off like a rocket...

I run a single run through a pot...take the hearts, air it for 24hrs....you should find a great white rum with a vanilla back tone....oak on French oak for a few weeks and the vanilla will increase.


As for finding golden syrup in Aus???? from what I read it's like mega money. :scared-eek: sorry guys. :crying-blue:

Sweet will check that out at some stage for sure. Will have to see if i can find bulk golden syrup anywhere..

[Toddles]

Hey Bluc have you thought about making your own? Should be able to make it for the price of sugar and whatever heat source you are using.

Cheapest at woolworths is $3.39 for 500grams, so $6.78 a kg. Homebrand sugar can be had for 86 cents a kg so you could make it for around $1 per kg. Less than one sixth the price of the cheapest brand i could find.

Vidja- https://www.youtube.com/watch?v=ksIHlV9T17U

[Zak Griffin]

I've split this Golden Syrup discussion from the molasses discussion lads, just to save confusion :handgestures-thumbupleft:

Gunna have to keep an eye out for cheap golden syrup!

[bluc]

Hey Bluc have you thought about making your own? Should be able to make it for the price of sugar and whatever heat source you are using.

Cheapest at woolworths is $3.39 for 500grams, so $6.78 a kg. Homebrand sugar can be had for 86 cents a kg so you could make it for around $1 per kg. Less than one sixth the price of the cheapest brand i could find.

Vidja- https://www.youtube.com/watch?v=ksIHlV9T17U

Good idea but geeting the taste right would be the hard bit sugar ratios and caramelization amount lots of variables. I did similar in a rum wash but have never used it for whole wash..This is definately worth a try methinks :handgestures-thumbupleft:

[Toddles]

I've split this Golden Syrup discussion from the molasses discussion lads, just to save confusion :handgestures-thumbupleft:

Gunna have to keep an eye out for cheap golden syrup!

Good job broski.

[Doubleuj]

I know it's not really golden syrup but thinking the caramelised sugar would be a good replica?

[Icefever]

i've been down this road guys...to the point It nearly sent me 8-} ....the following are bits from my posts on another forum about making Golden syrup.

white sugar is quote ...

"Sucrose is actually two simpler sugars stuck together: fructose and glucose. In recipes, a little bit of acid (for example, some lemon juice or cream of tartar) will cause sucrose to break down into these two components".
By inverting white sugar we get the above, which I've always thought was an easier route for the yeast to take as they don't have to do the work.

The following is further info I've gleaned from the internet...

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

An equivalent golden syrup product may be made from beet sugar by processing the clarified, partially evaporated beet juice to break down (invert) most of the disaccharide sucrose into its constituents monosaccharides glucose and fructose. In this process none of the sucrose is ever crystallized from the beet juice. Inversion may be done by acid hydrolysis or by adding an enzyme, invertase."

I even emailed Tate & Lyle asking them what the difference is....lets see if they spill the beans....I'm amazed that Tate & Lyle replied with the following...The first paragraph is the advert...but the 2nd as made me think that maybe we're not that far off.



"Thank you for your email.
How is Lyle's Golden Syrup made?

Lyle's Golden Syrup remains unchanged since 1883 and is still made the same way it was all those years ago. The secret to Lyle's is the perfect blend of sugar molecules, which are continually refined throughout the process. This ensures that the highest quality sweet glistening syrup still a favourite today.

For those of you who like the geeky bit… the sucrose molecule splits in half to give glucose and fructose sugars. This inverted syrup is blended back with the original syrup to give a partially inverted syrup. The secret of Lyle's Golden Syrup is the final blend of sucrose, glucose and fructose, which allows the syrup to be so thick and velvety without crystallizing.


Kind regards


Diane
Tate and Lyle customer care advisor


The interesting part was...I think...that they say golden syrup is a mix of 3 types of sugar. Now my next question is... if you got hold of sucrose to add to the Inverted sugar that one can make....do we have golden syrup ??

This is like searching for the holy grail...I've read so much on golden syrup but I can't get away from the fact that at the start, sugar is inverted, Tate & Lyle have said so.

Now everyone knows how to invert sugar.....so lets put that to one side. T& L say that after invertion it's then added back to basic sucrose...everything you read about sucrose is that's it's table sugar...so where am I going wrong.

Is it then...that the makers of GS have a secret process they don't want anyone to know about???

Quote Wiki...

"Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) "washed" of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never crystallize again."

I wish I could ask a food scientist....do we have one in the room??? . I've watched loads of videos on making GS....I've tried it but mine went a little over so was darker than the GS...I will use it in a wash at some time just for the hell of it....see what comes out of it.

That's all I have for now, make of it what you will.. :-D I've read that Golden syrup is available in NZ, but for Aus it like mega bucks....make you wonder why??

[bluc]

Ok i think the video is how its done as i said the extant to what the sugar is browned and how much browned sugar to raw table sugar is where the manufactures make unique blends lots of variables there. I think the only way to get it right is lots of experimenting and documenting the process on a small scale then scaling up. The lemon in the video i am guessing plays an important part, could prob sustitute it for citric acid..I will definately have to have a play :handgestures-thumbupleft:

[Toddles]

Ok i think the video is how its done as i said the extant to what the sugar is browned and how much browned sugar to raw table sugar is where the manufactures make unique blends lots of variables there. I think the only way to get it right is lots of experimenting and documenting the process on a small scale then scaling up. The lemon in the video i am guessing plays an important part, could prob sustitute it for citric acid..I will definately have to have a play :handgestures-thumbupleft:

You can use *any acid. It is for inverting the sugar.

Lemon juice is used primarily for the flavour it imparts apparantly.

[bluc]

Cool ok will stick to lemon rather than citric

[Icefever]

If it's possible to crack this, it would be great for all of us that want to use it for rum.

[TasSpirits]

I recently bought a 14kg drum of Bundy Golden syrup for $34 from a local food wholesaler, tried a Molasses/Golden Syrup Rum, and a Raw Sugar/Golden Syrup Rum they both turned out OK.

[Icefever]

My next wash will have 25% molasses in it.....just to colour it up a smiggen. We're not into the dark stuff....tried a bottle of "Kraken Black Spiced Rum" a few weeks back, not for us.

[bluc]

I recently bought a 14kg drum of Bundy Golden syrup for $34 from a local food wholesaler, tried a Molasses/Golden Syrup Rum, and a Raw Sugar/Golden Syrup Rum they both turned out OK.

You mind if i ask who from? Was it southern foods?
Edit. I see they have it actually southern cross foods. They are good to deal with :handgestures-thumbupleft:

[bluc]

My next wash will have 25% molasses in it.....just to colour it up a smiggen. We're not into the dark stuff....tried a bottle of "Kraken Black Spiced Rum" a few weeks back, not for us.

You going to add it afterwards? Spiced rum is a very polarising drink love it or hate it.. if you havnt yet try some oaked mcrum very nice stuff..