Re: [Distillers] Re: Rum
- I have done a number of rum distillations.
I have gone from using 10kg feed grade molasses which was a total mistake.
The fermentation stalled and the final yield was very low. I read on a
distillery site that they pasteurise their raw molasses before fermenting it
which kills any bad yeasts etc. Unfortunately I can't do this.
The best way I have found is to use 5kg of white sugar and 2kg of black
strap molasses.(the 2kg equates to about 1kg sugar) Per 21lt brew. Use a
standard turbo and ferment as normal.
I use a 'Spirits Unlimited' 21lt pot still and get 4 litres at 55% of
pretty good rum. I still carbon it and leave it on toasted oak chips, this
is most important! I have started to caramelise sugar to add colour but the
toasted oak chips gives it a nice gold hue.
It comes out almost identical to 'Mount Gay' Carribean rum all with no
And the Mrs likes it!
----- Original Message -----
From: "Gil Hardwick" <gruagach@...>
Sent: Tuesday, December 03, 2002 8:48 PM
Subject: Re: [Distillers] Re: Rum
> At 04:42 AM 25/11/02 +0000, Dan wrote:
> >--- In Distillers@y..., "monkey jones" <monkeyjones00@h...> wrote:
> > >
> > > Hey Jake,
> >I recently made two batches of rum from feed grade molasses and it
> >was a mistake. The sugar content of what I used was quite low (35%)
> >so the output was also low. But the biggest problem was the flavor of
> >the final product. There were some strong unpleasent flavors that
> >made me redistill to a high abv and then I had to charcoal it to
> >clean it up to where it could be used.
> >I would suggest caution. If I were to do it again I would make sure
> >the sugar content was higher and the flavor of the molasses was very
> >clean and palatable before I fermented it.
> Have sourced a supply of black strap molasses for human consumption
> through our local supermarket at $54.00/25Kg retail. That is still only
> $2.16/Kg, or about the same as most of the non-generic sugars, where
> honey retails for between $4-4.50/Kg.
> It seems that most health food suppliers will stock it.
> Thought I might have a go at some rum using Smudge's recipe, since
> I have all the other material here at hand anyway.
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- I have no idea where to get Clostridia bacteria, so I just add Indonesian ragi and Chinese jiuqu rice yeasts which are available to me in Chinese grocery stores. These provide wild tropical yeasts and bacteria.
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
> Beverages, AH Varnam & JM Sutherland
> Rum, pages 418-421 (free!)