Rum Recipe Discussion

[TheRealMrMessy]

Haha your mileage may vary mate - might just be my barrel batch. New dominoes have done no such thing, and I never noticed that piney-ness in any other new barrel.

Suggest you age the stuff you wanna spice, too.

[RuddyCrazy]

Well at 9.20am this morning fired up the boiler for the Rum spirit run :handgestures-thumbupleft: took an hour to heatup and took 14.6 litres down to 30% :handgestures-thumbupleft:

[Wellsy]

Wow Bryan
You run your spirit run so much faster than I do mate.
Is rum better off running it fast ?
I struggle to do my stripping runs at 7 litres an hour. Looks like gas really is much better at boiling fast.

[RuddyCrazy]

Wellsy for the spirit run I did turn the gas down to about 5psi and I do suppose with a 4" pot still the collection rate is pretty good :handgestures-thumbupleft:

Now although the forum did a time stamp of just after midday it was just after 1pm when I shutdown the still :handgestures-thumbupleft:

[RuddyCrazy]

Wellsy just looked at the notes I made while doing the run and it was around 5 litres an hour flow, now the first 9 litres was to 75% and I made plenty of cuts as the ABV went down so it will be interesting going thru the tails tomorrow and I reckon the first litre will endup being the head cut :handgestures-thumbupleft:

Cheers Bryan

[Wellsy]

Thanks Bryan
Looks like you do your spirit run at twice my speed lol.
Lucky I love my shed time :laughing-rolling:

[RuddyCrazy]

Well it does make sense to go grab another 25Kg bucket of molasses and do the treatment for each ferment so the rum can happen afterall we do this hard work to make it then we leave for 2 years as a standard.

With the big cut I do in the morning I will be lucky to get 10 litres, so as I do want to improve and make spiced rum and by using the feints on each strip run the yield will be much much better with the next 25Kg of molasses as doing the fix is so easy.

So about $50 for another 25kg tub then quite a few brown sugars later be ready to do another spirit run next month as when this stuff is processed 4 days should be the norm for the ferment.

For me never made Rum before but with feints it can only get better as each batch goes thru

Well once I get this inverter fixed so my TIG welder can work the oyster is just starting to open.

Cheers Bryan

[RuddyCrazy]

Well been reading threads on Rum over the last few days and the Hook Rum was a good read where I read heating up the molasses to 85C does clarify where I do heat to 80C to get rid of the Sodium Metabisulphide :handgestures-thumbupleft:

Anyway I setup my 4 plate tree and I'll give this Rum a run thru @40% to finish it off :handgestures-thumbupleft:

[TheRealMrMessy]

Good if that works Bryan, but wouldn't the peroxide step still be easier than heating all that sticky goop??

[RuddyCrazy]

Messy I use mt beer keg mash tun where about 30 litres of water is preheated to about 40C, now the plastic tub the molasses is in is left in the sun all morning so it pours easily and if one is careful no mess. One the process is done I just use a seajet pump to transfer the wash to the fermenter. Once the ferment is done use the same pump to transfer to the boiler. :handgestures-thumbupleft:

[RuddyCrazy]

Well ran that rum over 4 plates today around 2.5 litre an hour so nice and slow and got 10 litres @92% :handgestures-thumbupleft: also took 2 moccona jars for feints to add to another run.

Now watering it down to 65% for aging will take just over 4 liters of water so lined 3 off 5 litre glass vessels to age it :handgestures-thumbupleft:

[TheRealMrMessy]

Good result mate! Still a couple months to my all-molasses run - just the single gen but will use my stored dunder from last year. Since I'm also going to redistill the barrel batch I'm gonna make an extra 30L run just so when I dilute it for distillation I'm using stuff that'll add or at least maintain flavours, rather than water. Should have both runs done in June.

That barrel... definitely the oak wasn't seasoned nearly enough for all that pine resin crap coming out of the wood. 25L US Oak out of Adelaide Wine Barrels - no real shade on them more whoever their supplier is. Will stick to second use barrels for all the big ones going forward so I don't risk that happening again. Not 100% sure I'll reuse the barrel but now that I've already got most of the resins out I'm thinking to fill it with water and metabisulphite for a few months to soak up any more that'll come out, then refill it with the rum and add ~10 good oak dominoes. :think:

[RobMichelle]

How deep is the yeast bed of a rum wash, or how low do you go when siphoning wash out as I can’t see trub as such and want to drain as much as possible but leave enough for generations?

[TheRealMrMessy]

Pretty much TPW equivalent Rob, really just a fairly thin yeast cake, maybe half a cm on the bottom with my 60L fermenters. Get a lot more if you can cold crash it, but you'll still have stacks available even without.

Tempted as I was, I never tried reusing the yeast in my generations, look forward to any feedback on it for when I do the bulk rum in a couple years again :handgestures-thumbupleft: .

[RobMichelle]

Yeh ok thanks, I use stainless steel fermenters they 100 ltrs so I’m guessing abit I left about 2 inches in bottom and started next gen but only had 4 ltrs of molasses left so dropped it to about 30ltr total liquid plus molasses and 3kg sugar.
I add new yeast each time with the molasses wash I reckon it cops a fair hiding so may as well add fresh yeast not sure if this the right way but it’s what I’m doing lol :whistle: