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First Bootleg Delivery
Now that I have pretty sorted my column out I figured it was time to start making something worthwhile, I put down a Molasses/Sugar wash for to make some rum and I ran the first stripping run today in pot still configurationIt came of quick and clean with the first jars came off at about 75% and I stopped at about 25% as it was getting very slow and quite cloudy.I ended up with 5lt at 53% abv, it doesn’t really taste very rummy to me thoughThanks for all the help and support along the way[utube][/utube]
I’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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15 Replies
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Stopping with 53% low wines, I’m not surprised it isn’t very rummy. You need to start doing your homework before you run the still.Your recipe might account for it too, especially if you added a lot of sugar.
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As Chris said you stopped to early.I don’t know when I stop in regard to ABV at the spout but it’s when my total ABV is under 30.TBH I don’t even check the ABV nowadays I just know how my low wines look as a whole.” you can pick your nose and you can pick your friends; but you can’t always wipe your friends off on your saddle” sage advice from Kinky Friedman
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Thanks you, I will take the next batch way down lowerI’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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Hey man. You should read some threads in the rum section, but just quickly…Cloudy is normal in a stripping run. It’s all good. The strip won’t taste much like rum – but probably smells good at certain stages.You should strip so your final (in the pot) abv is lower than 40%. Most rum makers go for about 30% abv or less. Your spirit run is where the good stuff comes out and you decide what to keep. Even this might not taste much like you expect rum to, but don’t worry, with a bit of time and oak it will get there.Keep at it. But do a bit more research, eh. Good luck out there.I can’t sing, but I sing.
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No dramas, mine looks cloudy as a whole and a bit oily.Sometimes has a slight puke tinge, one of the many habits of rum washes” you can pick your nose and you can pick your friends; but you can’t always wipe your friends off on your saddle” sage advice from Kinky Friedman
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Thanks Justin,Research – I have read and re-read so many different threads it’s not funny, the thread about the recipe I chose alone has 125 pages, the original recipe says to stop at 20%, I stopped at 23, so not far off as per those instructions. I could keep reading and researching and never run a drop through the still.At some point one has to make some mistakes to learn.Just like the very first time I ran the still, made heaps of mistakes, got some good advice here, went back and corrected myself, I really do appreciate all the help I get hereI’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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“At some point one has to make some mistakes to learn.Just like the very first time I ran the still, made heaps of mistakes, got some good advice here, went back and corrected myself,”[/quote]You are 100% correct!! Reading is a must, but you really don’t learn anything until you jump-in with both feet and make mistakes.
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Hi Mark I’ll also shame bash you that you didn’t stripLow enough . No biggy ……. You’re here for the journey . Anyway Here you are . Crossroads Two main paths .You can Pot still mode that strip and make a flavoursomeRum which will require a year or so on Oak to become a really nice Rum Or you can use the power of your reflux still to make a Damn fine Light Rum ( think Bacardi ) which you can drink almost immediately .My recommended goto .wiki/index.ph … ion_Theory
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Make another ferment with molasses only (sugar dilutes the “rum” flavor you’re after). And run it through your potstill twice (strip + spirit) and then BLEND it back with your “light rum”. Nobody says that any product must stay “virginal”, that is, blending will add character to an otherwise un-characteristic product.ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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Okay, so I made up a second generation of this wash on the same day I did the original stripping run.I got to strip that wash today, I ended up with 7.5lt (give or take at 40%abv, the last 300ml jar I took off came out at about 2%, so pretty sure I went about as far as I could.That leaves me with low wines at a total of 12.5lt @ 45.2%abvHopefully I can make the time to do a spirit run in the next day or soI’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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Going to be hard to get much out of a boiler charge of that size IMO.Strip a couple more washes then load that boiler up.
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Thanks you, I will put down some more wash to ferment out first, going to use your recipe moving forward.Can I ask why, not being funny, trying to learnI’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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It’s just much easier to get a decent hearts cut out of a larger boiler charge imo.I’ve always found it harder / more fiddley to work with smaller amountsSome people might disagree but that’s what I find.
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Thank youI’m just here to make mistakes and feed the ego’s of the haters,50mm CCVM, 1.0mt Column, Gas fired Keg
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Hello fellow Rum newbie!I started with rum. Combined the 2 or 3 recipes here – Pugi, SBB, and Capt Jack’s Scurvey Waters.1st run was grandma’s fancy molasses and turbinado. DELICIOUS! RIght off the still! Put it on oak spirals but did not last long LOL. Great in Mojitos or neat. Very floral aromas.2nd run was pretty close to capt jacks, using blackstrap (food grade) and turbinado. He mixes in some fresh dunder after the spirit run. BUT I did three batches, stripping each one and putting the dunder in a cloth covered bucket in the yard to infect. About 30% dunder boiled with the water before adding to the molasses/sugar. By the last run the dunder had been in the yard for a good 30 days of 95 degree days. I HIGHLY recommend doing that! The dunder smells great and after boiling for the next batch I tasted it and it tastes great. AMAZING! Carob, chocolate, ,molasses flavor. It’s been on oak spirals 4 months now and keeps changing. I drink it neat. (I also mixed in a bit of fresh dunder after the spirit run).I’ve enjoyed drinking this stuff as it ages to experience the changes it goes through. Neither batch tastes very “rummy” but I will soon do a three stage all molasses batch with infected dunder again and put it up on oak for a year before drinking. Mason jars, open every week or so for fresh air, give a good shake. I hope for more “rummy” flavors but dont care – it’s great either way!Rum is a good starter project because it’s EASY (no mashing grains) and you get very high yields because you are starting with such a high sugar content. My washes were close to 16% ABV!I did Bourbon – pain in the A dealing with corn and tasted pretty musty at first, but getting pretty good now after 4 months on oak.Next will be single malt. Expect it not to taste great at first but have faith in time.But I recommend rum when you want to make something you can drink right away.
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