my rum

[googe]

Not sure this is in the right spot?.

2.5L refinery molasses
1 kg white sugar
2 kg raw sugar
90 g bakers yeast

Stick it all in the fermenter, fill with about 8litres of 30~40c water, stir the hell out of it till it's all mixed and no lumps of anything then top up to 25L. It's even better with generations.

[chill]

Is refinery molasses the same as blackstrap, or something else?

[googe]

Its a confusing subject cause there named differently depending what country your in!. In aus, we have stock feed molasses, which is what I think you call black strap. From what I understand, refinery molasses is the second refining process, cane syrup first, refinery molasses second and stock feed or black strap last. Please someone correct me if I'm wrong. I use the refinery stuff cause its got less flavor and I like my rum not to sweet like the stock feed stuff does.

[chill]

That sounds like what we call Cooking or Fancy molasses. I also don't like the blackstrap/feed molasses taste. Though I have some that is getting old and I am warming to it as a very dark rum taste.

Chuck

[Capt-Cudellez]

The blackstrap or feed molasses works great if you column run the rum to get white rum. The funkier and more bitter the wash better, It means you get a very flavourful white rum if you run it quickly shooting for 93-94% with lots of flavour carry over.

If I try pot stilling that same wash, even with double distilling, it takes a good 4-6 months on wood before the flavours all come together and it stops tasting like the wash.
I guess the sweeter molasses would produce a more refined drink in a shorter time - but I haven't pot stilled that, only column ran it, and it produced a very light white rum.

Mmmmm, its not good thinking about rum this early in the morning

[googe]

Yep thats its chil, fancy!. I did some aged stuff a while ago and do agree it was nice!, I cant seem to keep a reliable stock up though to age it long enough, keep drinking it lol. Ive read a few times about running it through a reflux once or twice to get a lighter one capt, I want to try that with my plated column. I do like white rum. My still makes a beautiful rum compared to the old pot still, the flavors that come over are beautiful and at 90%. I usually reflux for about 20-30mins, might try it for 3/4- an hour and see what I get. Any time is a good time to be thinking about rum capt lol.

[chill]

I am still running an AirStill (pot still) so LOTS of flavour comes over. I have a couple of jugs of blackstrap/feed molasses rum aging. It might be good given enough time, but it has not had enough of that. For my everyday drinking rum, my recipe is very similar to Googe's.

Chuck

[KerryW]

is filtering required after the spirit run for this type of rum? I have 2 washes on the go and want to know if filtering will remove some of the flavours. I am goinng to try the nuking process on a jar to see how it will do..

[FullySilenced]

JD chips and its really good per MINIME... cherry chips very good per MINIME and several people have confirmed both... using the Nuclear cycle just as with the whiskey

FS

[chill]

Do NOT carbon filter it. That will take 98+% of the flavour away. I did that once with one that was way too black strap-y for me. Ended up close to vodka.

[KerryW]

thanks I will try to get the good cuts so i can blend it to get the best,, blending is always the difficult part

[chill]

I don't like a lot of heads or tails in my rum, others seem to. I have noticed that rum changes a LOT during aging. What tastes nasty off of the still can be quite delicious after 3-6 months of wood contact.

Chuck

[googe]

Yeah filtering it is not the go, might as well do a neutral wash lol. Totally agree with the aging chill, even the shortest time is good. I like a very tiny touch of tails some times when its fresh off the still and I'm thirsty .

[emptyglass]

Hey Googe,
If you dont add much backset, and cut back on the sugar, it will help keep the intensity under control (takes longer to ferment out though.
Henceforth, you won't need to reflux as long. Plated colums can strip a lot of flavor out, but if you don't want it, you don't need to put it in.
I'm like you, I like a light rum. Heavy rums are not me. Some like a bold rum though.

Blackstrap is ok if used sparingly. Fancy costs a bit.

[googe]

Hey empty, good points.mate, I've only used backset once, didn't like it. I think I want to start trying to back off with the molasses a bit, maybe more raw sugar or brown?. I do want a lighter rum. fancy is dearer, only just though, I like it more, it doesn't have that sickly sweet finish like sticklers stuff does. Just got another drum.Thursday and it looks heaps darker but still thick as tar, so.looking forward to.see how these taste.