15753Re: [Distillers] Re: Treacle
- Nov 1, 2003Wow ! Thanks a million for that.
----- Original Message -----
From: "Murphy-Marsh, Leigh" <Leigh.Murphy-Marsh@...>
Sent: Sunday, November 02, 2003 4:34 PM
Subject: RE: [Distillers] Re: Treacle
No, not me mate. I'm more a bourbon drinker. But have read of a few people
who have done it.
I did make a rummie tasting beer without nutrients called Simha once (I
think it's Finnish) out of brown sugar but I digress.
I stole this in it's entirety (hope Tony doesn't mind) from
www.homedistiller.org but I'm not sure which Mike's recipe it is.
All credit belongs to others. Look under "Preparing the wash/sugar
The recipe according to me for CAPTAIN MORGAN SPICED RUM is (starting
6 kg brown sugar ,
100 gm (extremely good) yeast nutrient
2 packages (5gm per each) Lalvin-EC-1118 yeast. Make sure you bring the
yeast up to a good foam (1/2 hr @ 80 F (26C) in 150 ml of the wash).
Add yeast to wert and add heat band to keep fermentation to 74 degrees F
(23C) untill it reaches 0.998 specific gravity.
After that...you must filter the must through a wine filter(# 3 VINAMAT )
filter pad to get rid of as much yeast as possible before distilling.
Distill as per Tony's rules and collect in a big enough container to allow
the cut down with distilled water (as per Tony's calculators on his
website). Make sure the alcohol is 53%.
Add 1 Tbsp toasted (white American Oak chips) take that any way you
like....HA HA HA....,
1 tsp ground cinnamon,
1 tsp ground ginger,
You may add as much caramelized white sugar as you would like to deepen the
colour of the spiced rum
Let this soak for 1-2 weeks (or per taste or smell)
you mus t put the spiced rum through a coffee filter before you drink it
unless you like alot of stuff going down your throat that does not belong
The way I distill is I use 60 oz. bottles for the distillate. After the
first one is full I take a hydrometer reading. Same with the second and the
third and so on. I finish when the coloumn temp reaches 90 degrees C temp.
Then I take 2 minutes of tails for flavour and then I shut it down. Too much
more will give you brackish yuck flavour!! After the run is finished I
combine all the 60 oz. bottles and take a final gravity reading.Usually
around 85-92%. This is then split in half with distilled water (unless
making spiced rum which has to stay at 53% to get the vanillins out of the
oak chips). The spiced rum can be dilluted down to 40% but it is quite good
at 53%. By the way...I use brass scrubbers in the still because the don't
impart flavour like stainless ones do.
and then have a PARTY!!!!!!!
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