Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey guys just a few pics of my new cane patch that will be made into Agricol Rum.
It’s a mix of 3 varieties, 1 rows about 180m long and the other is about 100m long.
Plenty of water and sunshine! Can just about watch them grow.

Should end up with a few tones of cane judging buy my other patch (about 15kgs a square meter)
Just need a decent juicer!

That's going to be awesome mate. Can't wait to hear about it as it progresses. Still running the 6" column?

Yea mate going to fire it up next weekend and put some rum through it. Bloody love it fast and flavourful!
Making a blend of 3/4 pot still and 1/4 column and that should be the end of the molasses rums I make for the rest of my life.
Payed $45 a drum for molasses few weeks ago, it was super thin. They expect the price to keep going up to!

The cane juice rum should be the go, 100% homemade start to finish, organically grown, wild fermented and pot stilled all the way!

Living the dream mate :handgestures-thumbupleft:

Wow, legendary stuff mate.

This is unreal. Great commitment!

Regarding your wild ferment, will you yield the raw pressings from the cane direct to fermenter? Good idea to adjust nitrogen level and supplement with vitamins prior to fermentation - even wild ferment needs good health. Might be worth finding out the chemistry of sugar cane juice if you haven't considered before.

I can't wait to see how this plays out

Garfield wrote:This is unreal. Great commitment!

Regarding your wild ferment, will you yield the raw pressings from the cane direct to fermenter? Good idea to adjust nitrogen level and supplement with vitamins prior to fermentation - even wild ferment needs good health. Might be worth finding out the chemistry of sugar cane juice if you haven't considered before.

I can't wait to see how this plays out

G’day Garfield
Yes juice will be fermented straight from the mill. Before I start cutting I will run a test batch of juice on stir plates and culture some to make sure I have a good ferment. Another option I have is taking a sample to the wine lab I deal with for analysis and they may be able to fill me in on some unknowns.

I will more then likely give the wash yeast nutrients if needed but I’ve go around 16 months to figure it all out.

Epic step up :handgestures-thumbupleft:

You're own personal wine lab at your service huh? Game changer.

A basic analysis in year 1 would give you a good basis to go from in future harvests. Free so2, free nitrogen, thiamine and magnesium would be the minimum to ask for plus anything else that takes your fancy. Wine makers don't need much adjustment as they're blessed with a fruit that tends to yeild healthy amounts of all these. You won't be so lucky with sugar cane (not known for nutrition according to Grandma)

I don't suppose anyone has developed a yeast strain that favours the sugar cane profile... An very developed rum distillery perhaps?

Good afternoon all.
Just a little update on how they are getting along.

Oh baby! When's harvest?

Blinky wrote:Yea mate going to fire it up next weekend and put some rum through it. Bloody love it fast and flavourful!
Making a blend of 3/4 pot still and 1/4 column and that should be the end of the molasses rums I make for the rest of my life.
Payed $45 a drum for molasses few weeks ago, it was super thin. They expect the price to keep going up to!

The cane juice rum should be the go, 100% homemade start to finish, organically grown, wild fermented and pot stilled all the way!

yer mine seemed thin on my last batch of molly too :think:

Maybe their refining processes are improving. As a keen rum head as well as bluc and a few others I'm looking forward to this, if you could document the quote process from processing cane to ageing the final rum that would be fantastic.

Garfield wrote:Oh baby! When's harvest?

Ahhhh I think July next year but can’t say 100%. When the canes long, fat and sweet I will start chopping it.

pistolknight79 wrote:

Blinky wrote:Yea mate going to fire it up next weekend and put some rum through it. Bloody love it fast and flavourful!
Making a blend of 3/4 pot still and 1/4 column and that should be the end of the molasses rums I make for the rest of my life.
Payed $45 a drum for molasses few weeks ago, it was super thin. They expect the price to keep going up to!

The cane juice rum should be the go, 100% homemade start to finish, organically grown, wild fermented and pot stilled all the way!

yer mine seemed thin on my last batch of molly too :think:

Still got about same yield in spirit so who knows

Nathan02 wrote:Maybe their refining processes are improving. As a keen rum head as well as bluc and a few others I'm looking forward to this, if you could document the quote process from processing cane to ageing the final rum that would be fantastic.

I sure will mate.
You guys have given so much over the years I will do my best at adding what knowledge I can back. :handgestures-thumbupleft:

I wonder how hard it is to make molasses :think:

bluc wrote:I wonder how hard it is to make molasses :think:

Doing a quick bit of research this

https://www.thespruceeats.com/molasses- ... te-1388891

could make for a nice dunder pit and add a bit of honey for that funky flavour to develop over time :scared-eek:

Now for the amount Blinky needs to do a much bigger setup will be needed.

Hello all! Little update on the cane.
Don’t realise how fast they grow until I look at photos

Looks delicious!!

Early harvest batch on the cards lol