Rum in Winter - Are you Mad?

[Coastie]

Well... As the storey goes...

I met another Distiller who had some backset left over and a heard a tale about how Treacle makes a good "Spiced" rum so here we are:

60L Ferment

-6L Treacle or 7x0.850L CSR Treacle from woolies
-6KG Raw sugar
-10L Backset
-30g of SAF C-70 (Overpoured and ended up with about 40g)
- Topped it up to about 55L with water keeping it around 28 Degrees
-3x Oyster shells
-Pinch of Epsom Salts
-Tea Spoon DAP
-PH 5.4
-SG 1.702
-Hydrated Yeast and pitched

Wish me luck or watch me fail and burn!

Plan is strip about 3 ferments with the pot still gathering low wines then a spirit run and stick it in my badmo with a small amount of treacle similar to the Molasses mac rum style recipie.

Badmo will be a second fill from a previous Mac Rum ive had aging in it for nearly 2 years. Previously had a Heavy Toast and Char.

And Yes Rum in Winter ARE YOU MAD!!??
It has its heat belt on :))

[TheRealMrMessy]

Good on the local distiller giving you a leg up with the dunder :handgestures-thumbupleft:. 1.702... hope you meant 1.072 haha.

Doing all-molasses rum here right now myself to use up the remainder of a stash, but even though its getting close to winter it's still 28c days and 18c days where I am :D. Days will only drop a few more, nights might drop around 6 more - so I'll be busy through winter rather than roasting when looking outside!

Treacle is really no different to molasses, probably closer to blackstrap in taste and sugar volume terms. C-70 is a rather expensive option to ferment rum, but do let us know how it goes as I'm always looking for interesting esters. 40gm is what I normally chuck into a 60L batch so don't sweat the extra. Keep a close eye on your temps as rum tends to ferment very hot for the first 48-72hrs or so, after which they ought to drop off as the bulk of the ferment is largely done. C-70 I think tops out at 32c? Point a fan at the fermenter if you have to!

Looks like your recipe is a good start although I've no input on the nutrients C-70 wants - yeasts do vary in their needs. If your ambient temps are getting cool enough when all done, don't be afraid to let it sit a week or two to settle solids out - rum loves to scorch elements. edit: see you are on a pure distilling, so probably a 30L concealed element boiler? scorch is less of an issue with the concealed style but can still find the hot spots.

[RobMichelle]

So if I read this right, you got 55 ltrs in a 60ltr fermenter? If that’s right I hope it’s in an area that’s easy to clean :scared-eek:

[Coastie]

Morning

Good on the local distiller giving you a leg up with the dunder :handgestures-thumbupleft:. 1.702... hope you meant 1.072 haha.

Looks like your recipe is a good start although I've no input on the nutrients C-70 wants - yeasts do vary in their needs. If your ambient temps are getting cool enough when all done, don't be afraid to let it sit a week or two to settle solids out - rum loves to scorch elements. edit: see you are on a pure distilling, so probably a 30L concealed element boiler? scorch is less of an issue with the concealed style but can still find the hot spots.

Yes 1.072 my bad...
In the green on the hydrometer 8-}

I need to update the equipment list ive since added a 60L Digi Boil but yes concealed elements.
Im using the C-70 as it was also a gift from said distiller so good times all around. Plus it is advertised as a rum Yeast.
"Used extensively in the Caribbean and Central America for producing good quality potable alcohol and rums from sugar cane juice or molasses." SAF C-70 webpage somewhere on the internet.

So if I read this right, you got 55 ltrs in a 60ltr fermenter? If that’s right I hope it’s in an area that’s easy to clean :scared-eek:

Yea I would not want to be responsible for that clean up sticky yucky mess! Not my first rum wash though and the lid is DEFINATELY NOT SCREWED ON! ^:)^

[Coastie]

Over the weekend I had a chance to do a stripping run.
45L in the boiler and got about 10l of low wines.
Stored in one of my modified corny kegs and used my hot backseat to start a new generation.

Bubble bubble!
I stuffed up my temps, so this one will be a low temperature ferment (was about 22 degrees was aiming to keep it around 28) for generation 2 I’ll have to make up for it on gen 3 I might even keep this stripped batch aside
8-}

[Coastie]

Weekend just passed i did another stripping run and made generation 3 from the backset.

I could not get the yeast to generate from the original even after checking PH, SG and temp ensuring i did not pour hot mixture over the old slops so i had to re pitch the yeast. Bubble bubble and away she went.

Ill wait for this batch to finish fermenting and ill add generation 2 strip to the mix and do a spirit run. should be in the next week or so.
Wish me luck

Results pending

[bluc]

I dis some rum couple weeks back imho rum is fine in winter just "better" in summer. :handgestures-thumbupleft:

[Coastie]

Hey Bluc

Come on mate you gotta have a good line for the title yeah? :dance:

[Coastie]

For anyone thats following along... I did my Spirit Run over the weekend.
-19L of Low wines into the boiler
-5L of left over original Treacle Dunder
Left to sit over night
-Added treacle wash the next day up to 50L
***Make sure you add a chunk of butter !
Distill!

I was very happy with the result :happy-partydance:
Made cuts and found some apple taste in the late heads so added that into the barrel as im expecting to leave this to age for at least 1year.
The hearts were very fruity and flavourful, I was very happy with both the smells and the taste.
Added to the second fill Madmo barrel plus a tea spoon of Treacle.

Ive kept some of the left over spirit white and ill try that later as a white rum style. This was taken from the middle of the hearts cut.
Majority of heads and tails were discarded into the spare keg and will go into the pot with the next run.

Now back to a Mac Rum with the hot dunder and keep on rolling it over :obscene-drinkingchug: