StillSmart

Hi everyone,

Now that I've gotten all grain done and dusted, I'm moving on to try a basic rum recipe in the air still.

Based on what I've read here, I've done the following:

Boiled up 1 litre of molasses and added 4 kg of sugar into it. This was all boiled in 8 litres of water to keep it thin and easy to stir. My thinking on boiling the molasses is that I don't know if it's preservative free or not, and I want to minimise the risk of infection. The molasses I've used is actually mixed with canola oil to keep it runny for the purpose of stock feed (where I imagine it must be mixed with grains). The msds indicates that it is quite mineral rich and also contains protein so the yeast ought to be happy. The energy levels in it should be close to an equivalent 900g of sugar per litre (one litre is about 1.4kg total)

Haven't pitched yeast yet because it's still a touch warm but it will be the still spirits rum yeast.

I'll keep everyone posted on the progress.

I used stock feed molasses. You are right to dilute it with some sugar. Neat I found it a bit strong flavoured. Ferments well I think you will be pleased.

Make hard cuts, you wont lose the flavour.

Cheers Mash. Still waiting for it to cool so I can pitch. It's very warm here at the moment so the fermenter is sitting in the bath with an inch or so of cold water around it, wrapped in wet towels. It's dropping temperature much quicker now.

Wow what a vigorous ferment. Went fast for a few hours, then when absolutely ballistic for a day until it slowed to a crawl. The temperature here was about 37 Celsius but it's dropped a bit now. Sadly I have no way to cool the fermenter so I just try to keep it in a well aired passage that catches the breeze.

Now there are no obvious signs of fermentation but gravity reads 1010. I'm going to leave it another day or so and check it again. I suspect it's done or very close because with the solids in the molasses I don't see the gravity dropping much more. Will report back in a few days.

A way of keeping a fermenter cool if the days are hot...stand it in a large bowl, cover the bucket with an old T shirt..like it's wearing it...then take a jug or 2 of cold water and soak the shirt. Keep the bowl half full of water..and make sure the bottom of the shirt is in the water..trust me it works.

......... and if you want a bit more, just point a desk fan at it.

Learning curve time again... What is "Hard cuts"??

I was thinking, don't be shy... Hmmm, thats no better.

It has a lot of flavour, so don't worry if you heads and tails cuts are too far into the hearts. You will get a smoother drink and there is flavour by the bucket load.

Does that make sense? marks out of 10 ?

no not you Robert

So basically allow for more wastage on this to get a better product?

I assume it's the same way as with normal washes? Strip then polish?

Yes, the same process. Just be more conservative / less greedy when making cuts. If you collect the start and end in small bottles you can always add it back. Taking them out after the fact requires another run.

Chuck

Mash wrote:I was thinking, don't be shy... Hmmm, thats no better.

It has a lot of flavour, so don't worry if you heads and tails cuts are too far into the hearts. You will get a smoother drink and there is flavour by the bucket load.

Does that make sense? marks out of 10 ?

no not you Robert

Well, I was gonna give 99 out of a hundred!
Damn near perfect!

Robert.

@ Spirits4BB, Mash and chill sorted you there.
And @ Ice and Mash, I am looking forward to needing to cool a fermenter down!

Robert.

I love where this has ended up.

Tonight I'm checking fg and if it's the same, I'm running it. Might taste it first to see if it's dry but it's started clearing as the weather has cooled so it's nearly time. Smells amazing right now.

Easydrinker wrote:@ Spirits4BB, Mash and chill sorted you there.
And @ Ice and Mash, I am looking forward to needing to cool a fermenter down!

Robert.

They sure have, I needed a good sorting...

Love this hobby....

S4BB

Spirits4BB wrote: I am looking forward to needing to cool a fermenter down!

You and me both. I have to say I can't remember EVER having to go to those extremes - shame really.