• Rum

  My First Rum-Spiked Recipe

  Posted by Cardsharp on February 18, 2007 at 1:06 am

  Alright. Im getting ready to make my first rum wash and just wanted to make sure I have a sound recipe here. I have a great supply of fancy molasses and brown sugar(friend owns a bakery). Im thinkin 4kg molasses and about 2kg of brown sugar topped to 20L. I dont have access to any fancy brewers yeast, just plain old bakers yeast. Is this fine?

  triggernum5 replied 17 years, 10 months ago 3 Members · 3 Replies
• 3 Replies

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  possum

  Member

  February 18, 2007 at 1:36 am

  Sounds about right.I use a squezed lemon in the water that I disolve the sugar products in, and 1 gallon of blackstrap molassas instead of the fancy (thats what I can get for a reasonable price), then top up to 20 liters.Yea, bakers yeast will work fine for the sugar content that you describe.Should work fine.Hey guys!!! Watch this…. OUCH!

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  Cardsharp

  Member

  February 18, 2007 at 3:27 am

  Thanks for the input. I’ll have to run out and get a couple lemmons tomorrow. I was prety sure I had everything in order, just wanted to get a seccond opinion from the experts!

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  triggernum5

  Member

  February 19, 2007 at 10:12 pm

  Some info you may have already read.. Since molasses contains alot of unattenuable sugars that can’t be converted but still add to the total sugar concentration the yeast membranes can handle before bursting, you can get a finished wash at a higher ABV by adding concentrated mollasses water over time.. On the otherhand the best rum comes from low ABV washes for this very reason.. (My novice recent attempts had results that tend to agree) but the production was roughly halved per unit of wash.. My best batch was almost an identical recipe, with the addition of boiled potato in a mesh sak + the water, but I only claimed about 160mL of ethanol/2L Wash compared to ~260+mL with more purer sugars (Inverted) and less molasses to start..

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