Robyn, Got a source for Golden Barrel 1 Gallon Sulfur-Free Black strap Molasses for U$9.59 each. They have a quantity discount at 3 cases (4 bottles per case).
Funny , as I watched your video , I was in the middle of doing a rum with dates ,date syrup , candied pineapple , vanilla bean raisins , cinnamon stick , molasses coconut sugar , raw sugar and baby bananas .. My own experiment ! Wish me well ! Like your video!
I am a Hobby Beekeeper and use Honey in all my Brews, even the Beers I make for my Son and the Spirits I make for myself and as gifts. I use the Honey as either the main Sugar source or as an aid if I am making a Rum as then Molasses is the main Sugar. Since the Honey costs me nothing, but a little time and effort that I enjoy, I then also get to enjoy some delicious brews and Meads and Spirits. I get so many orders for Beer that I make using Honey instead of Glucose. Even I dislike my Honey Beer far less than retail Beer, I still wouldn't waste my time drinking Beer.
I know there are a ton of rum recipes out there using baking molasses mixed with things like blackstrap molasses and various sugars, but I like to use 100% molasses. This can get pricey with large batches, however, I think it's worth it in the end. Choose good, sulfur-free, baking-grade molasses and use good quality water. You really want to make sure the molasses is unsulfered. I stick with a recipe that uses 20 vol.% molasses, so for a 1000 L recipe that would be 200 L molasses and 800 L warm water. That should give you a starting specific gravity of around 1.090-1.095. If you want a higher ABV wash, you could push it to 25% (250 L) molasses. Use whatever yeast you prefer, but I find that distiller's yeast works well. When the fermentation slows, I'll usually add in yeast nutrient. For me, this could be a few days later or a full week later, but since you're doing a much larger batch than what I normally do, I think a dose of yeast nutrient 24-48 hours after you pitch the yeast will probably be best. I'll allow my batches to ferment for 3-4 weeks to ensure that all fermentation activity has stopped... again, this might be faster for your 1000 L batch. If you're looking for a cleaner rum, I'd say try to limit the amount of fermentation time as much as possible. If you want something with a little more funk (which I'm assuming you do since you brought up dunder), I'd let it sit for a few weeks. As far as distillation goes, your cuts will be dependent on your still and your palate. Assuming you're doing pot distillation, I would suggest collecting low wines down to about 35% ABV. Save the dunder after that run! And then trust your palate to make the proper cuts during the spirit run! Once you have a batch of dunder, replace some of the water with dunder. I'd recommend 30 vol.% dunder, so for a 1000 L batch that would be 200 L molasses, 300 L dunder, & 500 L water. This should impart some funky flavors without negatively impacting the fermentation. Let me know how this goes!!
Good Morning Robin David Randall here I talked with you about worms in my aged distillate months ago . I’m not trying to figure out how to treat my distillate after it’s finished. Meaning where I’m located I’m setting on top of a large underground water supply which I do not want to contaminate . I’ll be do thousand gallon batch’s . What I want to do is build two or three septic tanks and then a drain field to process my wait distillate and wash down water . Everyone I have contacted with distillery’s just dump the waist into the city system and are done with it. I’m in a remote area and do not have access to this form of disposal. I’m wondering with the wash down water on this small level of a distillery would the wash down water dilute the distillate down enough to not contaminate my ground water ? What say you ? Thank you in advance for any help you can give me .
Hi David! In all honesty, this is a bit outside my area of expertise, so I'd need to do more research before offering any solid advice. Have you reached out to other rum distillers nearby who might be dealing with similar challenges? It could be helpful to learn how they’re handling waste management in remote areas. Can you tell me a little more about your distillation process? Are you doing a single distillation on a pot still and primarily concerned about the stillage waste from your stripping run (dunder)? Or are you also doing a second distillation and need to manage that stillage waste too? I really commend you for thinking about sustainability and protecting your groundwater! It’s so important! While I can’t give a detailed answer without further research, diluting your stillage does sound like a good starting point. Some large rum distilleries do dilute a little bit of their dunder and use it as fertilizer for their cane fields, though they implement strict testing protocols to avoid any negative environmental impact. Your idea of using septic tanks and a drain field for pre-treatment seems like a solid plan. It would give the stillage time to break down before entering the soil. Just make sure to regularly test the groundwater and soil in the drain field to monitor any potential issues. You might also want to explore anaerobic digesters as another option for processing the waste. I hope this helps!
I haven't fermented anything with molasses in it yet, but everything I have read thus far indicates that it doesn't appear to be possible to get it to ferment totally dry. I would imagine that some of the unfermentable sugars in a wash help to contribute to rums character?
Yeah there are some unfermentable sugars in molasses so it won’t ferment dry. And I’m not sure how/if those sugars directly contribute to rum flavors because they won’t make it through the distillation process, but there might be some aroma/flavor compounds produced if those sugars thermally break down during distillation! I’ll do some research and see if I find anything about this!
Great question! It depends on a lot of things like what type of yeast you're using and the environment, but about a week should do the trick. I typically let my fermentations sit for longer.
That's a good question that I don't know the answer to off the top of my head. But I think a 40 vol.% molasses wash would have too high of a specific gravity for the yeast. I'd say monitor the specific gravity as you are adding water to a wash and aim for something below 1.100 (around 13% potential alcohol or about 24 brix). Anything above that will be pushing it for the yeast. I hope that answers your question!
@This Blog's NEAT thanks! Yes I realized that all I have to do is read the initial gravity of my wash and then can adjust the levels accordingly. Still learning! Pun intended. Thankyou!
It's funny I started a fermentation 5 days ago at 1.080 and just stalled yesterday at 1.040. it's not 100% stalled but apparently the yeast isn't so happy at 20 celcius. I guess I'll leave it alone and see how it goes of the temp goes up again since I'm almost sure it's ok nutrientwise
Hopefully it's just slowing down due to the temp and not fully stalled out. If I think my fermentations are a little cold, I'll wrap them in a blanket/towel just to try and keep them insulated a bit and/or move them to a warmer spot in the house.
I use the brewzilla electric fermenter. Best thing I've invested in. You can set the temp you want to ferment at and it will keep the fermenter at that temp. I can mash out in dead of winter now no problem.
@@RobynSmithPhD it is easy to do instant coffee in the mash then I put the some mash in the thumper with more instant coffee grounds turns out great lots of coffee on the nose and taste
I'm in the UK abd molasses is really expensive snd not available in bulk really. I can get feed molasses quite cheap. Lots of people say its fine, some say its nowhere near as good. Classic internet:) Ill try it as i dont have an option really. Its also my first go at all this so have nothing to compare it to anyway!
I think going with molasses that is readily available to you is a great starting point! You can always experiment with other grades of molasses after you've got an idea of what kind of rum you can make using feed grade. I prefer the flavors that come from using baking-grade molasses, but it's also readily available to me. One thing I will emphasize is to make sure there is *no sulfur added*! Sulfur is often added as a preservative, and it will stall or inhibit fermentation. So avoid molasses with additives, especially sulfur! Let me know how your first run goes and if you have any questions!
You're totally right that it should be Epsom salt... I'm not sure where I read regular salt or if my brain only registered regular salt even though it said Epsom salt, but thank you for bringing this to my attention. I'll change it in the video description!
Robyn, Got a source for Golden Barrel 1 Gallon Sulfur-Free Black strap Molasses for U$9.59 each. They have a quantity discount at 3 cases (4 bottles per case).
Wow that's an awesome deal! Where did you find that? I've been ordering my molasses through Webstaurant. They have 1-gal jugs for $12.99 each.
Love your videos. I am back on my quest this week to get a distillers permit in Thailand to put it on the map for East Caribbean Rum.
That's amazing!! I know that takes a lot of work in the US... hopefully it's more straightforward in Thailand!
I love It! Where is the distilling video❤
Here you go!
ua-cam.com/video/UhIQWVAests/v-deo.htmlsi=VeVA5_ZJcQzSfDp0
Thank you so much dear !
Funny , as I watched your video , I was in the middle of doing a rum with dates ,date syrup , candied pineapple , vanilla bean raisins , cinnamon stick , molasses coconut sugar , raw sugar and baby bananas .. My own experiment ! Wish me well ! Like your video!
That sounds delicious!
How did it turn out ?
Might wanna try a honey/molasses combo. Interesting notes from mine as I used buckwheat honey, fruity, grassy notes were very prevalent.
That's a great idea! Honey spirits are so delightful!
I am a Hobby Beekeeper and use Honey in all my Brews, even the Beers I make for my Son and the Spirits I make for myself and as gifts.
I use the Honey as either the main Sugar source or as an aid if I am making a Rum as then Molasses is the main Sugar.
Since the Honey costs me nothing, but a little time and effort that I enjoy, I then also get to enjoy some delicious brews and Meads and Spirits.
I get so many orders for Beer that I make using Honey instead of Glucose.
Even I dislike my Honey Beer far less than retail Beer, I still wouldn't waste my time drinking Beer.
Try a fruit steamer juicer for getting more juice out of your fruits. The steam really helps extract the juice.
Thanks for the tip! I wonder how well it would work with the queen palm fruits. I guess there’s only one way to find out!
@@RobynSmithPhD not sure on the queen palm, but it should work. Works great on apples, pears, tomatoes, corn, sugar cane.
Damn this is great! Looks so much better than out mashes. Whish we could do tonnages though, lol
Thanks so much!
Robin looking for a all molasses rum recipe for a thousand liters of wash . Any ideas I have zero dunder at this time but will save from first batch 😊
I know there are a ton of rum recipes out there using baking molasses mixed with things like blackstrap molasses and various sugars, but I like to use 100% molasses. This can get pricey with large batches, however, I think it's worth it in the end. Choose good, sulfur-free, baking-grade molasses and use good quality water. You really want to make sure the molasses is unsulfered. I stick with a recipe that uses 20 vol.% molasses, so for a 1000 L recipe that would be 200 L molasses and 800 L warm water. That should give you a starting specific gravity of around 1.090-1.095. If you want a higher ABV wash, you could push it to 25% (250 L) molasses. Use whatever yeast you prefer, but I find that distiller's yeast works well. When the fermentation slows, I'll usually add in yeast nutrient. For me, this could be a few days later or a full week later, but since you're doing a much larger batch than what I normally do, I think a dose of yeast nutrient 24-48 hours after you pitch the yeast will probably be best. I'll allow my batches to ferment for 3-4 weeks to ensure that all fermentation activity has stopped... again, this might be faster for your 1000 L batch. If you're looking for a cleaner rum, I'd say try to limit the amount of fermentation time as much as possible. If you want something with a little more funk (which I'm assuming you do since you brought up dunder), I'd let it sit for a few weeks. As far as distillation goes, your cuts will be dependent on your still and your palate. Assuming you're doing pot distillation, I would suggest collecting low wines down to about 35% ABV. Save the dunder after that run! And then trust your palate to make the proper cuts during the spirit run! Once you have a batch of dunder, replace some of the water with dunder. I'd recommend 30 vol.% dunder, so for a 1000 L batch that would be 200 L molasses, 300 L dunder, & 500 L water. This should impart some funky flavors without negatively impacting the fermentation. Let me know how this goes!!
Thank you for the recipe I’m trying it today , wrote a reply to you on you tube but it came back ? Have a Rum Day 😊
@@davidrandall7708 oh amazing!! Can’t wait to hear how the rum turns out!
Good Morning Robin David Randall here I talked with you about worms in my aged distillate months ago . I’m not trying to figure out how to treat my distillate after it’s finished. Meaning where I’m located I’m setting on top of a large underground water supply which I do not want to contaminate . I’ll be do thousand gallon batch’s . What I want to do is build two or three septic tanks and then a drain field to process my wait distillate and wash down water . Everyone I have contacted with distillery’s just dump the waist into the city system and are done with it.
I’m in a remote area and do not have access to this form of disposal. I’m wondering with the wash down water on this small level of a distillery would the wash down water dilute the distillate down enough to not contaminate my ground water ? What say you ? Thank you in advance for any help you can give me .
Hi David! In all honesty, this is a bit outside my area of expertise, so I'd need to do more research before offering any solid advice. Have you reached out to other rum distillers nearby who might be dealing with similar challenges? It could be helpful to learn how they’re handling waste management in remote areas.
Can you tell me a little more about your distillation process? Are you doing a single distillation on a pot still and primarily concerned about the stillage waste from your stripping run (dunder)? Or are you also doing a second distillation and need to manage that stillage waste too?
I really commend you for thinking about sustainability and protecting your groundwater! It’s so important! While I can’t give a detailed answer without further research, diluting your stillage does sound like a good starting point. Some large rum distilleries do dilute a little bit of their dunder and use it as fertilizer for their cane fields, though they implement strict testing protocols to avoid any negative environmental impact.
Your idea of using septic tanks and a drain field for pre-treatment seems like a solid plan. It would give the stillage time to break down before entering the soil. Just make sure to regularly test the groundwater and soil in the drain field to monitor any potential issues. You might also want to explore anaerobic digesters as another option for processing the waste.
I hope this helps!
You mean you used those little orange like seed things on the palms ....or are they more like dates where you are
Yeah, they’re mostly seeds here too!
I haven't fermented anything with molasses in it yet, but everything I have read thus far indicates that it doesn't appear to be possible to get it to ferment totally dry. I would imagine that some of the unfermentable sugars in a wash help to contribute to rums character?
Yeah there are some unfermentable sugars in molasses so it won’t ferment dry. And I’m not sure how/if those sugars directly contribute to rum flavors because they won’t make it through the distillation process, but there might be some aroma/flavor compounds produced if those sugars thermally break down during distillation! I’ll do some research and see if I find anything about this!
How many days will it take for molasses to ferment
Great question! It depends on a lot of things like what type of yeast you're using and the environment, but about a week should do the trick. I typically let my fermentations sit for longer.
how much mollassis is too much for a rum? is 2 gallons per 5 gallon too much? dont worry, just a question at this point. thanks:
That's a good question that I don't know the answer to off the top of my head. But I think a 40 vol.% molasses wash would have too high of a specific gravity for the yeast. I'd say monitor the specific gravity as you are adding water to a wash and aim for something below 1.100 (around 13% potential alcohol or about 24 brix). Anything above that will be pushing it for the yeast. I hope that answers your question!
@This Blog's NEAT thanks! Yes I realized that all I have to do is read the initial gravity of my wash and then can adjust the levels accordingly.
Still learning! Pun intended.
Thankyou!
@@jsEMCsquared no problem! Learning is the fun part!
You sure that wasn’t epsom salt that they used in that other recipe?
You're totally right, it was! Someone else brought this error to my attention recently and I changed the recipe in the description hahaha
It's funny I started a fermentation 5 days ago at 1.080 and just stalled yesterday at 1.040. it's not 100% stalled but apparently the yeast isn't so happy at 20 celcius. I guess I'll leave it alone and see how it goes of the temp goes up again since I'm almost sure it's ok nutrientwise
Hopefully it's just slowing down due to the temp and not fully stalled out. If I think my fermentations are a little cold, I'll wrap them in a blanket/towel just to try and keep them insulated a bit and/or move them to a warmer spot in the house.
I use the brewzilla electric fermenter. Best thing I've invested in. You can set the temp you want to ferment at and it will keep the fermenter at that temp. I can mash out in dead of winter now no problem.
Just made a coffee rum everyone loves it came across you're channel going to try this rum now
That sounds delicious!
@@RobynSmithPhD it is easy to do instant coffee in the mash then I put the some mash in the thumper with more instant coffee grounds turns out great lots of coffee on the nose and taste
I'm in the UK abd molasses is really expensive snd not available in bulk really. I can get feed molasses quite cheap. Lots of people say its fine, some say its nowhere near as good. Classic internet:)
Ill try it as i dont have an option really. Its also my first go at all this so have nothing to compare it to anyway!
I think going with molasses that is readily available to you is a great starting point! You can always experiment with other grades of molasses after you've got an idea of what kind of rum you can make using feed grade. I prefer the flavors that come from using baking-grade molasses, but it's also readily available to me. One thing I will emphasize is to make sure there is *no sulfur added*! Sulfur is often added as a preservative, and it will stall or inhibit fermentation. So avoid molasses with additives, especially sulfur! Let me know how your first run goes and if you have any questions!
@RobynSmithPhD thanks Robyn! Yes I remembered the no sulphur bit 😂
@@RobynSmithPhD what about black treacle? I can't really seem to find out whether that is the same thing or not
Ok wash is in. 5kg black treacle and 20L water. 72g coobra rum yeast. It's bubbling away nicely. Day 3. Woop woop
YUM RUM
hello shiner good luck
Thanks!
You sure it not epsom salt you should add, not ordinary salt
You're totally right that it should be Epsom salt... I'm not sure where I read regular salt or if my brain only registered regular salt even though it said Epsom salt, but thank you for bringing this to my attention. I'll change it in the video description!
Thanks u beautiful😄
Love your videos and I subscribed, buuut Newsom has got to go.
Thanks for subscribing!!
All I see are traps... 😳 👍