All Molasses Golden Rum
Вставка
- Опубліковано 14 сер 2022
- Today we are looking at rum. It going to be an all molasses rum using a famous proven recipe. Its going to be an estery golden rum, not spiced or flavoured with anything strange. No pirates, no historical recipes - just a really simple, easy to make, super pure smooth, flavourful golden rum.
The original recipe is from the home distiller's forum, and is called "SBB's All Molasses Rum" by Saltbush Bill.
homedistiller.org/forum/viewt...
The recipe in the description below is taken directly from Salty's instructions, and I will follow his advice to the letter in this video.
So to make a 27L first generation wash, you will need:
A 30L fermenter
8L of molasses
Contents of 1x vitamin B complex capsule or 1x ground up Vit B tablet.
1 good pinch Epsom Salts.
Lowens or other Bakers Yeast.
Boiling Water 4.5 L boiling or very hot water.
METHOD
• Start by putting the 8L/ 2.1Gal of molasses into the Fermenter.
• Tip the 5 L/1.3Gal of boiling water in on top and stir to fully dissolve the Molasses.
• Add cold water to around 25L/6.6 Gal mark and add Vitamin B and Epsom Salts. SBB uses a pressure washer to add the cold water as it really mixes everything up well. Sounds weird, but that’s what we are going to do.
• Add the Vit B in until this point too much heat may destroy the Vit B.
• Top fermenter up with cold water to the 27-28L/ 7.3 Gal mark.
• It should be around 35-38C at this point.
• Throw in a good handful of Lowans or other Bakers Yeast.
• Ferment until it stops fizzing (5-7 days at 30C)
IN ALL SUBSEQUENT WASHES REPLACE THE HOT WATER WITH 4.5L/ 1Gal OF VERY HOT DUNDER FROM THE LAST RUN.
Some thoughts on fermentation from reading the whole 14 page thread:
1. Don’t substitute an alternative yeast such as Lalvin EC-1118 - Do use baker's yeast. It prefers molasses.
2. Don’t substitute another yeast nutrient for the vit B and Epsom Salts.
3. Let it ferment hot - around 30C - if its too cold where you live, use a heat mat.
4. It should not make a huge krausen (foam on top of the wash) but do leave some headroom - 10 percent of the fermenter. It fizzes like coca-cola while its actively fermenting.
5. Don't worry about gravities. If you have blackstrap/animal food grade molasses it should take care of itself. You may need more if its agricultural fertiliser grade.
DISTILLATION
Salty recommends either:
• double distillation in Pot Still mode - Stripping run then Spirit Run.
• OR - reflux distillation, single run with 4 plates in the column
I am going to do a single slow run, with a 4 plated column. Make your cuts as you see fit, I am going to keep my hearts pure, avoiding too much heads and not digging into the tails. Discard your foreshots and keep your Feints in a rum-only feints jar, collecting until the distillate is cloudy, add this to the still on the next generation's spirit run.
OAKING AND AGEING.
This rum is pretty rough straight off the still, age it for as long as possible minimum three months, better 6 months, better again…..12 months and longer.
SBB recommends one 15cm stick of medium char oak per litre of spirit. Use your favourite. Better yet, get an oak barrel. I have ordered a 15L barrel for my rum. Which should be good for about 3 generations of rum, and keep my rum needs going for the foreseeable future.
Fascinating. Thanks for boiling that recipe down to a manageable size.
Another great video. I appreciate your attention to detail and your laid back presentation. You are a real benefit to the distilling community. I have recommended you to several beginners. Your early videos on building your boilers were brilliant and the techniques easily duplicated. I hope you continue creating content after you finish moving out of your brewery.
this is a great channel!!
amazing work sir.
Great video. Thank you . Mark , Barbados
Liked and subscribed!
Great content.
From Alex, Bundaberg (Rum Capital of Australia)
Cheers from America man,I happen to be experimenting with an all grain bourbon, mine is actually been oaking for 2 weeks as well,I'm not much of a bourbon guy but it's already got the barrel candy and other nice flavors
Yeah man, having the patience to age it longer is very hard. Simple answer keep making more than you can drink. Also hard. Sigh.
Love the way you simplify it , great video , ant recommended brands for animal food grade molasses in the uk 🇬🇧 ? Thanks
Hello there! Another great and friendly video, thanks for your time and effort, appreciated.
If may I respectfully suggest/request, recipes/methods for 3 classics from Spain: Anis, Orujo and Pacharan. Thanks again Lawrence.
Hello Jorge, well as I like all 3 of those, especially the pacharan, and as you ask nicely, I may give it a try.
Enjoying your content, can you give an update on how the againg of all the things you have made is going (whiskey, burbon, rum) ...
Nice job on the UA-cam vid Mate.
Thanks buddy.
Hi! Great video, no nonsense :)
I was just wondering if you could put up a link to the place where you bought the molasses? Would be great :)
Thx!
I've use distillers yeast but I used both equal but check your ph 5.2 5.5 optimum conditions I used reflux and make a great pineapple rum or caramel cheers
I like your videos but UA-cam’s algorithm seems to hate them as my searches hadn’t found you until today. I like your straight forward and knowledge-based approach. Seems like you’re no longer making videos but I hope you see this comment! By the way, a video topic I’d love to see is one on undesirable tastes in the distillate and likely causes.
10:14 I’ve been distilling gin for 40 batches. Having got a handle for how my reflux still works I was keen to have a crack at something else. Your video of how SBB’s recipe worked was fabulous (I loved the pressure washer). I’ve stripped my first ferment and am about to do my spirit run. How did your batch age. I hope some is still on wood,
Did you end up recording the follow up? Great video
Thanks for the video. As a side note though rum made from sugar cane juice is quite common and rum made from sugar cane syrup is less so. Syrup is cane juice that has some of the water boiled out of it. Maybe the most common rum made from sugar cane syrup is Zacapa which I think has a pretty wide distribution. Rums made from sugar cane juice are mostly from the French islands in the Caribbean but they only moved over to using juice once sugar from sugar beets destroyed the cane sugar markets.
Would you say that Zacapa tastes in the range of an rhum agricole?
I'm from a place,Romania,where i have my own vineyard,make wine,make spririts from grapes,plums,quinces,cherries and all other fruits,if necessary.
But on the market,you can't find much rhum agricole. So in my case,if needed could i eye out a bottle of Zacapa to get somewhat the feeling and taste of rhum agricole. I've heard that it tastes different than molasses one-matter in fact i drank cachaca in Brazil,but i can't remember the taste,to be honest.I mean it was ok,didn't realise it was rum related. I also drank sugar cane juice,which i found lovely. Could you feel some of that in the finishing rhum agricole?
Thanks for your time
@@alakhazom Zacapa is not rhum agricole nor does it taste like it. I was shocked when I found out that it's made from cane syrup (not cane juice) because it tastes exactly like a molasses based rum. Zacapa is very nice but if you're wanting to experience rhum agricole you will need to look further.
Clement is widely distributed and you may be able to get it shipped from another EU based online store.
@@GrantMcWilliamsThanks man, pity i didn't become more interested in rum,cause i had a job that took me all over the globe. Plus,i literally make 100's of rakia(or grapa) every year,and that stuff is really good...the homemade stuff is really nice,i never bothered to buy it from the store either. Plus it's expensive...
Maybe if i start travelling again,i will try in one of the French influenced countries if i can find some rhum agricole. I mean,i like rum,but i also like stuff that's fresher,and more pure...curious how's that going with the sugar cane product.
Have you heard about that rhum agricole River Antoine? It's from Grenada and they allegedly make it old fashioned way. It's drank unaged ,at over 70% ABV for comercial local use,and they bottle a few of them for 69% so you can carry on a plane.
Maybe i can find one of those in Europe.
Thanks and all the good luck.
@@alakhazom Are you referring to Renegade Rum? If so that's another Mark Reynier project. He's one of the people that brought Bruichladdich back to life. He then decided to get into terroir for whiskey and went to Ireland to start Waterford Distillery which focuses on terroir for barley. I was super excited about Renegade Rum because I've always liked Bruichladdich's products but then I went to Ireland this summer for distillery tours and tasted Waterford Irish Whiskey. Let's just say the only way it's going to set the world on fire is with a match. This has tempered my enthusiasm for trying Renegade Rum. I'll still try it but I'll do a tasting first before buying anything.
Be careful with the phrase "the old fashioned way" concerning rum because the old fashioned way is with molasses. Rum from sugar cane syrup didn't exist until the market for sugar cane sugar crashed due to the ability to process sugar beets. All rum was made from molasses because it was practically a free ingredient due to it being the throwaway byproduct of making sugar. You can't beat free.
Now companies producing sugar cane sugar can not compete so the majority of sugar cane factories in the Caribbean closed down and with them the distilleries making rum from molasses. The sugar plantations that are left have to sell to someone so they're selling direct to rum distillers as they can justify the cost. Rum agricole is literally the new way to make rum. Martinique is probably the most famous source for Rhum Agricole and even there Rhum traditionnel is from molasses.
Anyway, it's an interesting world for sure.
@@GrantMcWilliams Search for "River Antoine Rum" or "Rivers Royal Grenadian Rum". Apparently it still uses a water mill, very small concessions to technology, and even the raw material is cultivated by them.
I've looked online and found Clement, the blue cane variety. Have you ever tried it?
What do you know about Depaz? They hail from Martinique too,and they have a blue cane variety bottle too. Saw somebody mentioning it's better than Clement one. Maybe i can grab one of these two in my country...
Allegedly blue cane is something really nice,and rare.
But i saw that in Italy there is he possibility of grabbing that Rivers rum,which nobody seems to complain at all about.
Cheers!
How the rum doing at 3 months?
Thank you for great content. I will run 3 columns copper still to produce just white rum from Arenga sap.
Could you explain more details how did you run your column still to get 60-70% abv in single run?
And what abv did you get sir?
Right now I'm fermenting about 18 liters wash of borassus flabellifer sugar(really thick form of syrup, a bit thick than molasses)
And I'm going to run it using simple pot still which is the one only I have
i added 25 ml of backset to my rum shine and it is cloudy. ive added before and this is the first time. on note i left the % higher. will this settle down after some time?
Can one use sorghum molasses?
The pinch Epson salt ?
A two finger or three finger pinch 🤔
Where hve you gone
Great a fellow British distiller finally! Doesn't bread yeast die at around 3pc abv? also is it not good to boil the molasses to release the sugars?
Not come across that approach, most people just ferment as is.
Don't forget, it's a tried and proven recipe, hundreds of distillers have tried it. It works.
@@planetmoonshine6223 That's all i need thanks very much
Hi . Only just discovered you on you tube . Thanks for the great video on rum.If I am double distilling the rum in a pot still,is sunder better from stripping run or spirit run or do I keep both
Cheers
Sorry Meant dunder
Personally, I keep both.
Where can I buy this molasses?
Do you siphon out the solids or do you put everything in the still?
All in
What is your sg reading?
Bonjour avez vous une adresse pour les ingrédients svp
Hi guys and gals, newbie here, what type of wood do you put in the jar 😊
Most people use oak, but any kind will work. Different woods give different flavours.
Tails is generally where the 'rum oils' are found
True but it's also where the tails are found.
@planetmoonshine6223 where have you gone? Has the brewery closed?
you had me ROFL when you said the bourbon was smooth while caughing....
Inhaling whiskey will do that. Yeah I was laughing and choking at the same time. 😄
What is that syringe you use to grab the alcohol and where can I get one?
It's an automatic pipette. Super cheap on ali express. You need the biggest one 2-10ml. Avoid the small ones that measure in micro litres with the mu symbol. Just found this amazing item on AliExpress. Check it out! 19,78€ 35%OFF | Larksci Equipment Laboratory Pipette Single Channel Pipette Adjustable Micropipette For Pipettor Tips
a.aliexpress.com/_Ev4IORl
We need an update on the rum!
Beet rum is excellent, but you just have to age it enough.
Whats the difference in flavour using molasses vs crushed sugar cane water?
I have never used sugar cane, but there is a big difference. To find out, try buying a typical Barbados dark rum like Mount Gay which uses molasses, and compare with a cane sugar rum like zacapa from Guatemala, or Rhum JM from Martinique. Sweeter and smoother, brighter, less "antique shop character" IMO.
@@planetmoonshine6223 thanks. I'll have to give that a try
Can you teach us how to distill water for emergency purposes ..... I don't have 25 hundred dlls to spend on Water Distiller... thanks a million.
Not really my thing Ramon, but it is as simple as put dirty water in the still. Turn it on. Collect purified water. Done.
In my country melassa is expencive, withouth reason.my question is...If melassa is product of making sugar, that means that shugar is better than melassa? Thanks for aply
Taste some sugar, taste some molasses. All the flavour is in the molasses. With a fermented mixture of refined sugar and water, you will make alcohol, but not Rum. If you can get whole sugar cane, and can squeeze the juice out (I have seen people use a clothes washing mangle) you can make rum from that juice, it's how they make rum in Honduras and a few other places.
I know its alot more work, but could you also convert your measurements for us here in the usa??? Thanks!
Just a comment on the animal feed molasses I find they are sulphured which is not ideal
Thanks for this, I certainly didn't detect any sulphury aromas or tastes in the molasses I used, or in the final rum, but worth noting for sure.
Maybe so in your Country , very little if any in Australia contains any Sulphur.
Yes you do need to make sure your feed grade is unsulfated
I see your store front is closed down. When will you reopen?
Yeah, I am selling the brewery to another brewer. I have been moving all my distilling stuff home, but it's not set up yet.
Your still going to do the Moonshine stuff correct!!!!!!!
As a biped animal I can confirm that "animal grade" food products are optimal.
Note to self....remove soap containers from the pressure washer....
Can you make your own rum
Obviously, yes I can and do make my own Rum as it is legal for me to do so - I have a licence.
@@planetmoonshine6223 sorry man thought you were in the UK I would love to make my own rum
@@derekcollins4306 Yeah, I left UK in 2017, but I still know people in UK and US who operate their stills below the radar. I offer the following as info only: In general, although its is illegal to distill for your personal consumption, the authorities are not interested unless you are SELLING your product. I do not believe there has been a conviction for operating a still for personal use only in the UK in over 100 years. Just for clarity I am not inciting you to break the law.
@@planetmoonshine6223 I use to live In Jamaica where there is an ample of sugar cane juice to make rum, but they still use black strap anyhow I’ve taken up enough of your time,
Use the old dunder muck. You'll be fine 🤭
Lol!
Little note of concern. Do not use agricultural grade or tech grade molasses. They are not processed out as much as feed grade and food grade they still have a lot of heavy metals and things in it that you do not want
these arent freedom units, these are redneck units.. im from the US and even i dont know what the hell a knob of butter is.. i thought that was a british thing if anything.
Haha, Well since I am a Brit I will own that one! But imo anything non-metric is classed as a freedom unit ;-)
@@planetmoonshine6223
pics.me.me/space-in-the-metric-system-space-n-the-imperial-systen-24227919.png
ok joking aside their are 2 types of countries/systems those who have landed men on the moon, and ....
pics.me.me/imperial-system-metric-system-about-that-imperial-vs-metric-system-52661279.png
A knob of butter is about 2 tablespoons
@@planetmoonshine6223 When you asked your Alexa how grammes there were in a knob, my Alexa replied but didn't give a proper answer :-)