StillSmart

Are you using coffee filters? Most filter papers are quite porous and will allow small particles through. I stuff (compress it good then wet it) cotton wool into the neck of a funnel when I want to filter out small particles. The liquid goes through by capillary action so the result is very clear.


Chuck

I think that my rum is a little too murky for this technique. Even the coffee filters get choked very quickly.

When I am ready for bottling I will pass it through coffee filters first and than give it a final polish using your method.

Thanks for the input

Brian

I use flat rolled cotton wool from the pharmacy and just lay a layer in my funnel. Crystal clear spirits everytime.

AM

I have tasted it, tested it, criticsed it but never drunk it - tonight that changed.

Crushed a tall glassful of ice, buried a slice of fresh lemon in it, trickled a good measure of white rum through it and topped it up with coke.

Life is very very good.

Brian

Oh! the joy!

And it really does taste better because you made it yourself.

Nice one!

AM

It's now three months later and any similarity between the Rum I made and the Rum that I have now, is purely accidental.

How the flavours have changed, How it has mellowed - It's now smooth and I am quite proud of it - I want to keep it, I want to share it, I want to drink it. I want to make lots more of it.

When I started this hobby one of my goals that I set myself was not to "Age" anything - but if it tastes like this after thee months what will it be like in a year?

Where are all those threads on barrels?

Doesn't everything improve with age. Just look at us

AM

For me, Rum has had the most amazing taste change over time. And the more blackstrap in it, the more amazing the change!

Chuck

I finally started a rum wash, finally. This started off like a rocket and has been going strong for 24 hours. I was going to try the Still Spirits Distillers Rum yeast; but, I thought I'd go with what I have.

For 20 liters:

1.9 L Fancy Molasses
1.8 kg Pure Cane Sugar
1 T DAP
1/8 t Epsom Salt
1 t Gluco-amylase
1/2 t Boiled yeast component
50 g Bread yeast

Add water to top up to 22 L

Process:

Invert sugar with an equal volume of water for 30 minutes
Add molasses from graduated pitcher to fermenter
Rinse molasses from pitcher using all the hot inverted sugar into fermenter
Rinse any remaining molasses with hot water from kettle
Top off fermenter with cold water, stir to thoroughly mix sugars and allow wash to cool to 95F/35C
Add boiled yeast component, DAP, epsom salt and gluco-amylase
Pitch bread yeast and aerate for 1 minute

Notes:

This should be a 10% wash yielding 20 L of clean wash.
This wash should result in a medium-bodied rum

Sounds good, but I don't understand what the Gluco-amylase is bringing to the party?

Hi Keystone,apart from the glucoamylase your wash is similar to mine other than i use black strap molasses
for 50ltrs i use.
10 ltrs blackstrap
6kg sugar
1tbs Dap
1tsp epsome salts
yeast bomb
200grm bread yeast
alan

Fancy grade molasses, by weight, is about 60% fermentable, where fermentable means simple sugars that yeast can easily consume to produce alcohol as a by-product. Some percentage of the weight is complex carbohydrates which can be converted to simple sugars by gluco-amylase or AG.

How much? That, I do not know. Ultimately, I was trying to replicate the SS Distillery Rum Yeast with AG without excessive unknown nutrients by using what I have. I have seen some anecdotal comments that the enzyme helped to increase ABV yield. This is what White Labs and SS claims.

Lot's of articles/adverts on using enzymes including glucoamylase for squeezing the most methanol (Edit - ethanol ) possible out of molasses for fuel production.

http://indizyme.com/products/brewery-al ... miser.html

YHB wrote:Lot's of articles/adverts on using enzymes including glucoamylase for squeezing the most methanol possible out of molasses for fuel production.

http://indizyme.com/products/brewery-al ... miser.html

Did you mean ethanol as opposed to methanol?

OOOPs