Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just watching this thread.



Treacle (between Blackstrap and Golden) added to the white spirit is another option I've had the pleasure of tasting! Nearly has the taste of Bundy OP.

How did you go bluc? How much did you make? What was your start sg, and what yeast are you using?

Details, details :teasing-tease: :handgestures-thumbupleft:

rumdidlydum wrote:How did you go bluc? How much did you make? What was your start sg, and what yeast are you using?

Details, details :teasing-tease: :handgestures-thumbupleft:

:text-+1: :text-+1:

Made 6kg of the golden syrup(tastes more like toffee than golden syrup) and 6KG raw sugar in 60l. Didnt take sg. I used whiskey yeast but don't think it likes the high sugar not much activity so going to get some lowans yeast now..

Added some lowans now going flat stick :handgestures-thumbupleft:

Well lets hope some of those lovely toffee flavours cary over!

Good stuff bluc, :handgestures-thumbupleft:
is it wraped up to ptomote a high feementing temp or just open to ambient temp?

Just ambiant but is quite warm outside temp atm 26 atm outside

Will have to grab some old doonas :handgestures-thumbupleft:

bluc wrote:Will have to grab some old doonas :handgestures-thumbupleft:

LOL, just cuddle it and sing love songs... :laughing-rolling:


Our summer is coming slowly this year, but I'm looking forward to doing summer fermentation of Molasses for Rum...

now there a good idea :think: :laughing-rolling:

EziTasting wrote:

bluc wrote:Will have to grab some old doonas :handgestures-thumbupleft:

LOL, just cuddle it and sing love songs... :laughing-rolling:


Our summer is coming slowly this year, but I'm looking forward to doing summer fermentation of Molasses for Rum...

Hopefully my next adventure will be with agave syrup. Expensive at $10 kilo but ...

Whooo, how much do you need?

Gunna buy 20kg i figure it would be similar to molasses thinking 3l plus 2-3kg sugar per 30l or 6l per 30l. Have not found a better price yet..

:wtf: man-o-man be cheaper buying the Rum!

How is it different to molasses/raw sugar or even White sugar?

Agave is more inline with Tequila... Is that what you're after?

Yep tequilla/mezcal. Its blue agave so should be tequilla-ish

Not having much luck travelling off the beaten track. I think my wash has stalled. My ph is about 3 according to the paper but my gravity is way high at 1.12. I used 12kg sugar half of it inverted and caramelised in a 60l wash should I split off 20l from the 60l add 20l water. Then add 10l to the 20l I drain off in another fermenter making 90l in total? was reading 3-4 ph is ok but I though it was low and should be round 5.5? Perhaps I used to much citric acid when I made the caramelised sugar? :-B

Definitely give it a go bluc. I would hate to see all that effort go to waste :think:
Throw some more lowans in both to aid starting up again.

My guess would be that it doesn't have enough nutrients for the yeast as it's just all sugar,turning sugar to golden syrup won't add any nutritional value I wouldn't think,and raw sugar doesn't have much more. Add some dap or tomato paste. Also some calcium carbonate and try to raise the ph,and get up over 30 degrees c.

Bayshine im pot stilling you think tomato paste would carry over to end product? Will grab some calcium carbonate..

Edit im guessing it would will grab some dap instead, guessing it has no flavour? Never used it..