pulsetech wrote:No you need to add fresh molasses and sugar each time. Use the Dunder to melt your sugar and molasses (well thin it out). I don't reuse the yeast or lees I just use the hot dunder then top up to my required level with tap water. add yeast @ 28 - 32 degrees c
That's very expensive for feed stock grade I pay $18 for 20L and I think the food grade stuff is around $20 for 13kg's
Whiskyaugogo wrote:2. I got a 3 lt of backstrap ( think that is what it is called) for around $27, is this around the cost of non feed product?
Most guys buy blackstrap for less than $1 per litre, and the top grade refinery molasses (which would be identical to that ibrew stuff) is $20 for 10L (14kg). 'Organic' would be the same as it's just unsulphured and had nothing added to it...
So the top food grade molasses should be $2 per litre, whereas that stuff is $12.56 per litre!!! :o :handgestures-thumbdown:
Whiskyaugogo wrote:So I put down my first Rum today (mac's recipe) and wow! :scared-eek: so much activity!
Looking forward to 5 weeks time and the final spirit run!!!!! :happy-partydance:
Sinerjee wrote:Whiskyaugogo wrote:So I put down my first Rum today (mac's recipe) and wow! :scared-eek: so much activity!
Looking forward to 5 weeks time and the final spirit run!!!!! :happy-partydance:
Looks like you have "so much room for activities" though...
Whiskyaugogo wrote:So I put down my first Rum today (mac's recipe) and wow! :scared-eek: so much activity!
Newbrew wrote:Powells is still good for supplys here in ACT so might be the way to go, spot on for location too Mac :text-+1:
Boc1971 wrote:Greetings all , just running this wash through my still for the first time , made some rum years ago with a different recipe , and was a little different , so this brings my questions
Has anyone added caramelized sugar to the final product to add flavor and colour ? Yes. its up to you if you do or not. people add all sorts of things
do you carbon filter the spirit ? nope
thanks
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