Cachaca Brazillian Rum

[Georgio]

Hi all,
Just wondering if anyone has made or knows how to make a sugar wash version of Cachaca Rum? I know the wash comes from cold pressed sugar cane.
I was thinking of buying some freshly pressed sugar cane juice then boosting SG with some unrefined cane sugar and then doing a few gens. Any of your advice or thoughts would be appreciated :handgestures-thumbupleft:

[bluc]

Pretty hard stuff to get hold of cane juice.. been interested in trying it myself..cant see why it wouldnt work not sure if they sour mash(gens) it..

[Georgio]

Can get fresh pressed cane juice but its $15 for 2litres bloody pricey. I also found a comment on another site that didnt look very reputable but........they were still using molases (instead of cane juice) but at reduced ratio. 1kg molases to 4kg sugar for 20L. Bluc what would you advise for rum....thru the pot or bubbler? I plan on leaving the rum white.

[bluc]

I prefer bubbler rum, My pot rum was manky early on but I dont mind it straight off bubbler..I use 4 plates :handgestures-thumbupleft:

[The Stig]

I agree with Bluc, I do my rum with 4 plates and I like it white and only single gen.

[Georgio]

Copy that mate.....I have set course for 4 plates :handgestures-thumbupleft: Stig I will talk to your twin brother in less than a fortnight. :teasing-neener:

[The Stig]

That’s not what I was sayin G but ok :laughing-rolling:

[Georgio]

Haha just pokin fun at ya mate :teasing-tease: . I would have already grabbed the other 3 if the minister of finance wasnt so thorough :naughty:

[The Stig]

:violence-stickwhack: :text-lol:

[Georgio]

What yeast would you recommend for a light rum? I was thinking ec118.

[Georgio]

Ok scratch the ec118 just checked specs on it, i cant keep temp below 25c for ferment this time of the year..

[The Stig]

I use bakers yeast for my rums (the gold now)

[Georgio]

Hi everyone.

I have finished running the first 40L of my attempt at Cachaca rum through the bubbler (4 plates). The keep cut was 2.3L at 89%. The distillate is most definitely a light & fruity rum. I plan on keeping it white.

I have never made rum so am wondering how (if any) of you age your white rum? I have proofed it down to 65%, in a demi with filter paper over the top of the bottle to allow airing. I am now thinking I shouldn't have proofed down but am a little uncomfortable leaving super high proof spirit open to the elements.

Any advice would be appreciated. :text-thankyoublue:

[woodduck]

I think white rum is rum that is aged on oak then carbon filtered to make it clear and lighter in flavor.

[Georgio]

Thanks Woodduck.

I just found some info on the net (pasted below). It is already fairly light and fruity, I would hate to strip more flavour from it. I think I will just let it rest for a few weeks as is.

Classifications
Cachaça is classified by the way it is stored before it's bottled. Cachaça that is not stored in wood after distillation, or just stands in stainless steel containers before bottling, is labeled branca (white). Same goes for cachaça that rests in woods that do not release any color (such as peanut, jequitibá, and freijó). White cachaça is also sometimes called clássica (classic), tradicional (traditional) or prata (silver).

Amarela or yellow cachaça is stored or aged in wood, which causes a substancial change in its color. Producers may call these ouro (gold) or envelhecida (aged). It's also worthwhile to note the difference between stored and aged cachaça. Stored cachaça is kept in wooden barrels of any size for a non-specified period of time. Meanwhile, aged cachaça must contain over 50 percent of a spirit that is at least one year old and rested in barrels of up to 700 liters.

Aged cachaça is then divided into "Premium" (aged for a period not shorter than one year) and "Extra Premium" (for a period not shorter than three years). In both case, 100 percent of the cachaça needs to be aged in suitable barrels.

[Georgio]

Hi All,

This Cachaca was recently sampled at a family bbq. My better half's side of the family are Brazillian. The feedback I got was that it was identical to Cachaca rum from the motherland only far smoother. By the end of the afternoon 2L had gone. All in all a pretty good drop. Thought I would share the recipe for those that may be interested. As the traditional recipe calls for sugar can juice I had to substitute, although the main ingredient is quite expensive, it pays to look around. I managed to substitute cane juice for Rapadura sugar, I got a bulk 25kg pack shipped for $150.

Cachaca Rum
25kgs Rapadura sugar
Added 3kgs raw sugar (to get SG to around 1.080)
60L fermenter
80gms saf gold yeast

Dissolved sugar in water, did 5kgs at a time in about 5L water. Topped up to 60L. Pitched yeast dry at 30 degrees. Took about 2 weeks to ferment at ambient temps then let it sit for 2 weeks as I just didnt have time to run it.
After running it I proofed down to 65% and let sit and breathe for a couple more weeks. Finally proofed down to 42% and bottled. Very nice on the rocks with a slice of lime or in a traditional Caipirinha.

[Georgio]

A quick note...
It may seem like a lot of Rapadura sugar for ferment size, however as it is essentially unrefined evaporated can juice, sugar content is lower than refined sugar. Plenty of mineral matter in it, which makes for a strong ferment.

[bluc]

Did you put 25kg in 60l?(plus 3kg extra) only had a gravity of 1.080 :think:

[Georgio]

Yep. Was very low. I wasnt planning on adding 3kg raw. There was some stuff that just didnt want to dissolve, which I strained out, It fermented down to 1.05.

[Georgio]

Was actually hoping to get 120L of wash but didnt get the sg i wanted after the first 12.5kg.