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Re: [Distillers] Re: Molasses for Rum

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  • Allan Goldsmith
    Thanks for answering my questions. I appreciate it cheers Allan ... From: Brandon Lee To: Distillers@yahoogroups.com Sent: Monday, June 30, 2003 9:23 AM
    Message 1 of 23 , Jun 30, 2003
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      Thanks for answering my questions. I appreciate it
      cheers
      Allan
      ----- Original Message -----
      Sent: Monday, June 30, 2003 9:23 AM
      Subject: RE: [Distillers] Re: Molasses for Rum

      try burnt apricots--burnt black--takes a lot of the undeirables out
      Blueflame456

      "Ackland, Tony (CALNZAS)" <Tony.Ackland@...> wrote:
      >.What is the caramel (where from). Do you make it yourself from sugar?

      Yes, just 1/2 cup of brown sugar into a small saucepan or briekie (sp?), and heat it over moderate heat until it melts, then starts to darken.  How dark is up to you.  Once right, CAREFULLY add some water to it - take care - that sugar is hot and you dont want it on you, and adding the water will cause it to boil & bubble.  The water is just to help dissolve it - you can just use it as is - but that means pouring it hot into the alcohol.

      >What yeast are you using without nutrients?

      The cheapest beer or ale yeast i can  find.  The molasses must already have enough nitrogen available in it, but it can still end up being a slow ferment.

      > Are you using a pot or reflux still?

      Reflux, full packed 1.5m column.  I run it under total reflux to begin with, for 10-15min to concentrate up the foreshots, then remove about 50-80mL of them one drip at a time.  Then just open it up really fast and collect at a temperature of around 82-84 C.  Things sometimes get a little out of control and maybe hit 90C for a few minutes now and then, but mostly around 82C if i can.  I'm after a lot of flavour, so keep all the heads & tails in there.  Finish when i cant really keep it under 86 or so with a fair bit of reflux.  It finishes up around 75% purity and an odour ready to strip paint.  Aging, caramel, oak and a dried apricot help it out, as does leaving the cap off overnight, or loosely corking it.  If you dont like you rum to bite you back, then maybe dont take the final cut so late, and keep the purity a bit higher during the run.

      Tony


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