StillSmart

Re: AirStill Rum

2013-04-30T23:24:49+00:00

I am really enjoying the RoboRum,, so I am on the way to making 2 batches to get ready for the summer,,sad thing is that i really wanted to let it age a bit longer,,and i think I will try some different blending..and even save the heads.

This is a great experiment and i like the outcome,, but i had SWMBO try some different samples one was Capt Morgans's and two different blending of t he RoboRum,, she liked the roborum better,, she said it was alot smoother,,

Statistics: Posted by KerryW — Tue Apr 30, 2013 11:24 pm

Re: AirStill Rum

2013-04-06T10:21:03+00:00

Stand those tins in hot water for half an hour before using and 99% of the treacle will pour out easily

AM

Statistics: Posted by Almanac — Sat Apr 06, 2013 10:21 am

Re: AirStill Rum

2013-04-06T10:10:35+00:00

Have been tempted by this for a while. Great deal at Tescos 3 for 2 for black syrup, so I stocked up with 18 tins at only 58p each.

Small wash started in a 5 litre demijohn with two 454g tins and 700g sugar, baking yeast and a bit of nutrient. Now bubbling away like billy-o.

The plan is to make 2 litres of dunder from the airstill to go into a larger 23 litre wash. But it will be an interesting experiment all the same trying the first run. Love rum me.

A word of warning about the T&L black syrup tins. Do not be tempted to fill with hot water and put the lid on and shake to get the last bit out. Try it and see, if your kitchen needs some colour.

Statistics: Posted by Moondog — Sat Apr 06, 2013 10:10 am

Re: AirStill Rum

2013-03-30T16:12:54+00:00

Am doing the stripping runs now,, I hope it goes well,, will know after the first one
Edit 6 hours later The stripping runs got fouled up but managed to do 2, just enough to do a spirit rum
So I tasted the hearts and am very pleased,it has a nice taste to it.
I think I will do this again,,

Statistics: Posted by KerryW — Sat Mar 30, 2013 4:12 pm

Re: AirStill Rum

2013-03-15T17:24:41+00:00

checked the SG 2 days ago it was at 1010 so i am letting it sit to clear ,,I am not going to be able to run this one off for a few weeks so this is a good thing, really though I can't wait to see how it turns out.

Statistics: Posted by KerryW — Fri Mar 15, 2013 5:24 pm

Re: AirStill Rum

2013-03-05T20:17:00+00:00

Yes, my first batch finished about 1.012 iirc. My free time is very sporadic, sometimes my batches sit for weeks before I have time to start stripping, so I often don't check OG, as I can be confident it's fermented out. A quick taste usually confirms it.

Statistics: Posted by RoboStill — Tue Mar 05, 2013 8:17 pm

Re: AirStill Rum

2013-03-05T18:10:55+00:00

+1, my rums usually finish around the 1.030 mark with the proportions of molasses and dunder that I use. If I use less dunder it will finish lower.

My rums shut off really quickly and there is no sweetness to it, if I try stirring or messing with it before its dry, it just explodes and spews about a gallon of wash out of the fermenter.

Statistics: Posted by Capt-Cudellez — Tue Mar 05, 2013 6:10 pm

Re: AirStill Rum

2013-03-05T17:12:30+00:00

Right. Molasses. I almost never use a hydrometer so I was not thinking about that. I doubt that a hydrometer will be of much use in a wash with a significant portion of molasses. The hydrometer just measures relative densities and there is a lot of unfermentable material in molasses. Even when all the sugar has been consumed you will likely still get a high reading. You will need to wait until it stops bubbling and starts to "clear" (really get darker as the light coloured yeast drops to the bottom). When the hydrometer shows no change for a few days it should be done. Or stuck. :-)

Chuck

Statistics: Posted by chill — Tue Mar 05, 2013 5:12 pm

Re: AirStill Rum

2013-03-05T14:36:52+00:00

My first batch came in at about 1.120, it was high. It really depends on the molasses, as to the sugar content (fermentables vs. nonfermentables). I tend to have a lot of brew projects on the go, so I didn't mind waiting for it to ferment out.

My most recent batch came in around 1.095.

I find the brewbelt on glass with a towel to insulate works well, ups the temp by at least +5 deg C. It's been extremely cold here lately, and I've been traveling (empty house = low thermostat) so this batch is still fermenting slowly (been almost 2 weeks), hopefully it will be ready for stripping this weekend.

-RoboStill

Statistics: Posted by RoboStill — Tue Mar 05, 2013 2:36 pm

Re: AirStill Rum

2013-03-05T03:27:01+00:00

I bought a 100 watt heater, good for 2-15 gallon tanks, works to 25C
at 1/3 the price of the brew belt it looks like a good buy.
The RoboRum is bubbling good now,, Without the aquarium heater, so far maybe the change in location worked,,,

Statistics: Posted by KerryW — Tue Mar 05, 2013 3:27 am

Re: AirStill Rum

2013-03-05T03:18:29+00:00

I have found the brew belts to be not effective. Maybe they do better on glass than plastic. A 50W aquarium heater produced much better results for me. Just be careful to not cook your yeast. They like warm but not hot.

Chuck

Statistics: Posted by chill — Tue Mar 05, 2013 3:18 am

Re: AirStill Rum

2013-03-05T00:56:18+00:00

RoboStill's rum aka Roborum is frementing with a starting SG was 1.114 is this too high, but based on the it seems ok how was yours Robo?

secondly, the temp in the house is still cool at about 19-22 (winter here and heating oil is too dammed expensive) so should i use a brew belt of aquarium heater?

Statistics: Posted by KerryW — Tue Mar 05, 2013 12:56 am

Re: AirStill Rum

2013-03-02T21:04:33+00:00

I am making Robostill's rum this weekend,, Wish me luck,, and CHEERS
I will let you know how it is an a few weeks

Statistics: Posted by KerryW — Sat Mar 02, 2013 9:04 pm

Re: AirStill Rum

2013-02-21T05:09:53+00:00

Yes, it is sour. If you add too much, the ph is to low for the yeast. I don't know if rotted dunder is sour, no way that is going in my mouth raw!

I have no idea on whether the acidity causes more ester formation or not.

Chuck

Statistics: Posted by chill — Thu Feb 21, 2013 5:09 am

Re: AirStill Rum

2013-02-21T02:27:00+00:00

I've read a lot of different stories about leaving it outside to "rot". Sounds really interesting. Also, that the high acidity causes more esters to form during the stripping run boil (due to the heat)?

I'm surprised only 2L of dunder into a 5 gal batch. Based on the yield from my last batch, I will end up with plenty of dunder. Why such a small amount? Based on flavor and experience? Is that 2L "sour" as you describe?

Statistics: Posted by RoboStill — Thu Feb 21, 2013 2:27 am