Re: rum before aging
- Bacardi Silver is aged in oak casks (legal requirement) and then the
colour removed by activated carbon. Some white rums are not aged in
casks. Aging occurs in all spirits even without oakking due to minute
--- In Distillers@yahoogroups.com, "davewhitney1" <davewhitny@...> wrote:
> --- In Distillers@yahoogroups.com, Link D'Antoni <link2d@> wrote:
> > Dave,
> > If you are asking what the wash/wine taste like before distilling....
> > I start with a 84.1 Brix molasses cut back to produce a 14%
> potential wash. The 14% wine taste to me like diluted molasses
> (because it is). Since it is fermented it all the way out, as dry as
> possible to get all the alcohol possible, the wine has a little
> bitterness taste as would unsweet chocolate used in baking.
> Nope. Just wanted to see what it tasted like after distillation but
> before aging. Bacardi Silver I tasted and from what you two said that
> is pretty close to my needed answer.
>Some time ago I asked my molasses suppler if I could get unwashedluckily it's available in dry yeast form from White Labs:
>sugar cane stalks so I could try to propagate the sugar cane yeast
>but I live too far from the areas that grow it, but was good to hear
>that you liked it. I might have to try harder to get it now that I
>know its tasty as well.
Danstil EDV 493
Active dried yeast which was isolated and selected by INRA Guadeloupe on cane molasses. For use in beverage fermentations. Available in 400 gram package.
>Like I have mentioned previously aboutWell, we had a 1800 gallon pot still that we would load the wash into along with around 400 gallons of dunder. After the stripping run we would let the still cool overnight then pump off 400 gallons of dunder for the next run. We pumped it off from an outlet several feet from the bottom of the pot so no sediment. Cleaning out the pot still was quite a chore, there would be big chunks of cooked molasses solids the consistency of brownies, we would have to climb inside and hand out big sheets of this stuff. We called it Elvis' Colon. :^}
>bottling the dunder is it give the dunder time to settle out any
>sediments like yeast that had not settled out the fermented wash.
>Did you have a centrifuge where worked? I would love one but can't
>afford one so time is cheaper.
>Clarifying the molasses with hot water just drops any crap and sludgewe used only grade A molasses for human consumption, fresh from local sugar cane, really yummy stuff. After we diluted it with hot water to make it easier to transfer I would see the a tiny bit of the "metal shavings" at the bottom of the mixer you talk about, they would just stay at the bottom and not get sucked out into the fermenter.
>in the molasses, for me I get mainly get a sand like grit and metal
>filings. If your getting high quality molasses or high test
>One last thing Mike, can you please explain the paragraph below, I"> Also the redistillation of heads and tails and adding the center
>don't know what you mean about your method of cuts, but I would like
>to understand what you are saying.
cut back to the spirt run is as important if not more than dunder.
The best rum we ever made there was 50% center cut of a heads and
tails redistillation and 50% rum made with the wild sugar cane yeast.
A year and a half in a small barrel and it is phenomenal."
We would save all the heads and tails from the spirit runs, then once every several weeks we would take all the heads and tails (about 100 gallons), dilute them down a bit (to around 100 proof) then redistill them, discarding the heads and tails of this run. The hearts of this run are VERY intense flavored but need years of aging to become palatable. Normally we would just blend it back into future spirit runs but occasionally we would add a large amount into a barrel with another rum specifically for long term aging. None of that is available to the public yet, maybe in a few years.
Hope this helps. -m