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Easy Moonshine Rum Recipe
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- Опубліковано 14 тра 2014
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/ wcemichael
Spices to use for flavoring rum
Vanilla *if real vanilla beans are too expensive, then use a couple drops of liquid extract
Orange peel
Cinnamon stick
Allspice berries
Cloves
Black peppercorns
Ground nutmeg
anise seed
ginger
my granddad had 6 girls and only one son with around 600 acres to work! times were made even more rough when his health went away having his first heart attack at 35yrs old. He was from black mtn N.C. and his farm was in Cumberland VA. and he paid for everything and raised his family with money from his small still he ran till he died at 56yrs old. I was 7. I am 53 now trying to learn what I wish he could have taught me- That's why I want to thank you west coast! every time I make a good jar I can feel him right beside me! thank you so much
That almost brings a tear to my eye. Thank you.
And you're absolutely right about checking your water to see if it'll allow your yeast to multiply. My town water for some reason killed the yeast (chlorine? Hardness?) I ended up using distiller water from the pharmacy and it worked really well. Thanks for all your help.
I used Molasses a lot a few years ago. Buddy has a bee farm and have been using his honey during this spring. After dist, I can taste the wild flowers from the bees collection. We add 1 tsp of honey to each quart and the whole qt turns into a prize!
Love the Molasses. Fresh mix started today. Will go throw in 1/2 gallon.
I do go crazy with the Turbo Yeast. I throw in 2 whole packs into 15 gallons of water. Add 40lbs sugar then anything else to flavor it up. The sugar displaces enough water to fill my fermenter.
Thanks for all your help and great info!!
I've been putting a chunk of charred sugar maple in my jars of home-made rum, about 7 days is good, and boy what a HUGE difference in drinkability. It takes on a golden color and a mellow sweetness.
#whiskyreview386
Holy shit. I've missed this comment until now. Good advice.
I also have some cool char-oak-aging barrels with corn shine, and brandy shine aging out that is coming along nice.also..
Could you tell me how much of everything you used to make the rum? I want to use the exact amount to make sure it'll end out to be good.
Wcemichael- I did try this recipe and really enjoy it. I was able to get a gal, of black tar molasses and I used 32 oz. of it in a five gale pale along with dehydrated sugar cane juice. 6 pounds of that along with bread yeast and just a teaspoon of super yest. Thanks again.
+thomas reddick Good job
😕😓only in to of post
fyi silver rum like bacardi is really aged in oak barrels and turns brown as dark rum. It is then carbon filtered to take out the color and some of the flavor profiles.but it does retain some of the flavors from the aging and makes is very smooth.
+robert petermeyer Well then Barcardi is the exception to the rule.
try using star anise or Licorice they taste quite similar and might give a christmasy taste like the cinnamon
Ha-i-ai ! am a ma-hi-an, of constant sorrow!...
I never grow tired of that tune :)
Great video, can't wait to try this next time. Seems the only issues I've been having is finding an aging process that cuts through the "moonshine bite" taste.. still working through those issues with more filtering, more copper scrubbers (using reflux), different water, better ingredients, etc... definitely is a trial and error process..lol.. but loving every minute of it.. thanks again for the great videos/information. .:-)
Try these...
Proper maintenance and making cuts
ua-cam.com/video/JZakPUSVVKo/v-deo.html
And 2 year aging in 2 days to 2 weeks
ua-cam.com/video/IOZJhlLAKLM/v-deo.html
(only keep your brew warm, never heat it to extreme temps)
I made tequila with blue agave nectar nectar from Walmart it comes in 23.5oz jars for around $6 each. I used 7 jars of the nectar and 4 gallons of distilled water and turbo yeast. It came out pretty good
Thank you! I am totally going to try that
Carlos Desierto
That's good to try, only people have repeatedly said turbo yeast leaves a chemical taste and smell. I typically only use 1 large tablespoon of TY to 2-4 large tablespoons of bread yeast, just like in the video. It's just to make sure I ferment all the sugar possible but not having the off taste and smell
WC is right...use a good bread yeast and it will give you a better taste without the "chemical taste" of the Turbo yeast. The Turbo will only raise the ABV slightly higher than the bread yeast...I'd take a little less better tasting spirit than more of one with an after taste.
Dwayne Akers Right and IF you're worried about how much alcohol you're going to get, a little extra water can make sure all your sugar gets used, and you can lower the heat when you distill to make up your proof afterward.
wcemichael Great info all around guys thnx, I've been using regular highly active baking yeast and it works great! I guess this tequila is going to be my long term project I wanna make it right
So I am guessing that the difference from sugar shine and rum is that sugar shine is just regular sugar based and that rum is molasses and brown sugar (which is just sugar and molasses anyway) based. Is that right? Btw, really like what you've been doing with your channel as of late.
Rum is made with either sugar cane or molasses. Sugar cane is completely unprocessed, and molasses is a by product of making sugar.
Take away the sweetness from sugar, which converting it alcohol does, and there is little taste left to it. But molasses has more taste to it, thereby giving you some flavor when distilled.
I wonder how it would taste freezer distilled
I made a rum wash using dark brown sugar & treacle, which I was told is the same as molasses. But it didn't have a rum flavour. It distilled out tasting more like whisky.
I've now got some rum yeast & 5ltrs of horse-feed molasses. So I'm going to try using glucose (dextrose monohydrate) instead of sugar & see if that gives a better flavour.
Ok, keep me posted
that was really helpful.we in India always make it with mollases.But never knew how to flavour it.
Hi Micheal, if you wanted to give the rum a coconut flavor, would you put freshly shaved coconut in the mash or could/would you add it to the end product and use coconut shavings instead of wood shavings to flavor it?
+C MD Both sound doable. although I think the shavings in place of wood would have a better taste. You lose a lot of flavor when distilling and most of your flavor is gained by what you do after distilling.
Very good and informative as usual. Thumbs up, why did some idiot give it a thumbs down? Don't like it? Don't do it...... I'm looking forward to your new ideas on rum or other moonshine recipes. Thanks
I think I got 1 or 2 idiots that don't like me from HHO videos. They KNOW it doesn't work (or so they think), but they won't test it, and all they do is wait to give my vids the thumbs down. I have had to boot off a few trouble makers, and I have toooooo many subscribers to try sit down and figure out who they are.
Piss on em if they can't move on!! I can handle it.
wcemichael
You can lead a jackass to knowledge...but you can't make him think! :) For the trollls of this page...get a life or post something of value.
pretty die-hard hobby distiller myself, I go all the way from malting my own grains, I have several nice recipes for my shine & brandys. this is one I've been very plezed with- 4 lbs cracked corn,2 lbs malted barley, 8 lbs of sugar- 5 gallons dist water, turbo yeast ready to run in 7 days- send through proofing- finish out at 100 proof..real nice!! keep them stills running !! be safe ya'll..
Ok I get it. I'll follow the pound for pound scenario. I must say you do excellent work and I will enjoy watching your videos and thank you for answering my question much appreciated
+stoloveje It's a simple ratio
1 pound of sugar (any type)
1 gal of water (doesn't have to be distilled or spring but not having too much extra crap in it like heavy iron or fluoride)
1 packet of activated yeast.
Awesome! im going to make this for my husband and save some money. he drinks rum like water lol
You do know that this needs to be ran through a still?
Just asking to make sure you know what is involved.
Yes he loves to make moonshine but doesn't make rum
Ah!! Check my other videos. I have a other things to try also.
Should have said thanks a while back. Great recipe made better because of your experience and clear explanations.
I’m a dark rum lover and people I know realize this so they gift me spiced rum which I completely dislike, personally I enjoy Lambs navy rum. Straightforward dark room not too sweet so no headaches the following morning
On a side note, I read that if you want to make lots of rum. Molasses at the market is kind of expensive, Local Co-op feed stores carry bulk boot strap molasses for a much more attractive price.
Good tip. Thank you.
*****
I can also get raw sugar there too
Hello Sir! thanks for sharing, i do have one question. When we distill the moonshine or rum, we need to cut off the heads, mainly it contains methanol which is harmful for us. Does that means i cannot drink the moonshine/rum without distilling it?
From what I understand, if you don't distill and drink it like a beer or wine than you do not have to worrie about it.. Concentration levels are very low... It's only when you distill that your concentrating the methanol and it will pretty much come off the still first because of its lower flash point. So the answear is no you don't have to worrie about drinking it. But if you do distill than YES.....
Why didn't you seal the fermentation airtight with a fermentation bubbler airlock? That's opening it up to the oxygen in the air for contamination otherwise.
Because you don't need one... CO2 is constantly pushing out the air. Go turn on a garden hose or sink and ask "why you don't have a one way valve on it?" Because there is no chance something is getting back in
Hello I was just wondering once you have the match fermenting are you allowed to open it up and give it a store or should you just leave it?
+stoloveje I'll give it a couple of stirs if I has something that constantly floats to the top for a couple of days. Pure liquids are fine by themselves. the bubbles will constantly keep it stirred
Looking forward to making this, just a question or two. Is that 2lbs of molasses, and approximately how much brown sugar? Also, do you have pressure relief such as an airlock on your container?
All types of sugar is sugar. Just treat them all the same as far as measuring and fermenting. And no, you don't need and air lock, just a vent hole/crack
@@wcemichael I make mead primarily, but have been watching videos with the aim of branching out, and I've finally convinced the wife to let me start working on a still
@@KhaotikGaming Just don't cheap out on the still parts. I mean, just don't use any old thing. Try to stick to stainless steel and copper, but you might need a couple extra parts that are not. I have a nice soup pot conversion video
@@wcemichael yeah, I've watched pretty much all the vids on your channel, hahaha
I'm 2 days into my rum mash and have a few questions. I used 7 lbs lite brown sugar, 4 lbs white sugar, and 24 oz Grandma's molasses in a 5 gal ferment bucket--way more sugar than the 1 lb per gal water you speak of. The triple scale hydrometer indicates about 17% PAV. The yeast combo I used was 3/4 oz dry active and 1/2 pkg turbo/amylase/nutrient combo advertised to survive up to 28% ABV ( 1 full pkg to 5 gal corn mash suggested ) and 1 Tbs wheat germ. At this point the yeast seems happy. Sound OK so far? Now comes the confusion----the slurry left at the bottom of the ferment ( dunder??) Should I reserve and add it as is in the next ferment? Stir it in and put in boiler? Use a 2 part clarifier and strain the residue out thru cheesecloth before boiling and discard? or use that in the next mash? This is my first attempt at rum so any advice will be greatly appreciated.
I followed your recipe for corn mash and got 4 jars out of it after discarding heads and reserving tails. Proofed out at 80, 92, 95, and 110. Run in 2 batches, tails added to second batch. Must be an acquired taste to appreciate straight up but makes a great mixer.
Keep up the good work and thanks, BobW
Let it settle. Don't stir it up. But I also don't worry about what little bit might be left and gets into the pot. Just wash it down the sink when your done
hi westcoast just to let you know how much i enjoy watching you make moonshine you are the best if my recipe dont turn out right i go back and watch you again to find out what i done worng i like the way you told mr smart ass off.if you have time may be you can tell me
what i am doing wrong i am using a 3GAL pot still out of the 3gal i get 3/4 of a gal of mash i
hate to throw out the rest of my wash can i use it over add it the next batch of wash i make?
i love the mango recipe and your rum.westcoast on your up grade still i use a over size pot lit i tap it on with a rubber mallet it have no steam leaks save time puting in more wash you just tap it off.thank you for all your tip keep on brewing popjohn 66 yrs old you make my day
John Rose Hey thanks. If you need some help, you can use the facebook link above and send me a personal message.
I put some molasses in a corn mash a couple of times and it turned out really good. Can't wait to try this one..great video as always. Look forward to the next one....
Working on this video got me thinking about doing that too.
It also got me thinking of a new experimental brandy recipe to try.
Oooo, I can't wait to see that!
now with what you put together there is good. I am trying the same recipe but a question about sugar, you did say brown sugar and i wonder if that would be enough molasses in the sugar or the extra should be added.
Using molasses as the only sugar source will give a smaller yield, due to a lot of unfermentable sugar components. So it's not a good idea...
Yo, there are many things you could do in order to only use molasses; you could add some enzymes, like those that cleave long chain carbohydrates or you could even do a boil and adjust the pH to invert some of the sugars.
Sucrose isn't actually an ideal sugar to use for fermentation, so if you really were that interested in yeast metabolic health and fermentation efficiency you could replace the sucrose with dextrose which would yield a cleaner ferment. (less off flavours and yeast waste products as they wouldn't have to work as hard to break down all the sucrose)
There isn't really anything stopping you from using entirely molasses.
Also, avoid Turbo Yeasts,
they are efficient but they produce heaps of biproducts that are really undesirable at the expense of taking less time and having a higher alcohol tolerance.
Alexander Hamilton Besides the enzymes for molasses, you got another good point there. Unexperienced distillers/brewers, may be tempted to use turbo yeast because it gives a fast result and a higher yield. However, unless one ferments for fuel production etc, turbo yeast is the worst yest to use, cause to the reasons you mentioned. Also, it's more expensive than plain bakers yeast. So there is really no good reasons for using this stuff, if one likes to produce a quality product.
For the molasses part..if one would go for a more complicated ferment and produce rum, the unfermentable sugars actually adds to the flavor of the product.
Did you open top the barrel or air lock it ??
How many liters do you get of raw rum, (80% or better) from this brew ??
Quick question wcemichael. What does it mean when distilling and the shine is clear. But over night it turns foggy?
+stoloveje Honestly I have no idea. Never heard of that before. I did a quick read on it and arcstreams may be right. I'll also question the container you're putting it in.Assuming that's normal...hmmmm....distill at a slightly lower temp
I have wanted to try this hope for the best I'll let you know thanks...
do you have to worry about methanol in your mash or just when you distill it?
Just when you distill it. I have a safety video on making the proper cuts.
wcemichael i have a question, ive done done a cheaper easier wash like this before exept maybe with a few wines. i made this yesterday, but im not realy having much action going on inside my bucket. had a lil atfirst, but nothing realy now. what should i do? more yeast or sugar?
Jonathan Palmer
Taste it. If there is no sweetness left in it, then all the sugars have been converted.
wcemichael ok thanks and what is that video called?
Bryson Raber
ua-cam.com/video/JZakPUSVVKo/v-deo.html
Hi Again, You say a general rule of thumb 1lb sugar per 1 gal water. Based on just that alone for a 5 gallon wash, what roughly should the yield be?
Is it based on the alcohol generated during fermentation? Ex. 15% wash yields 15% of the total wash volume.
I tried the rum recipe, turned out really well, Thanks for that!
Your 15 percent estimate is correct.
I always get around 1/2 gallon of whiskey at around 100 proof or more. It's based on actually getting that over and over again, visually
Hello Sir Rum Chef, a fantastic informational vlog on the process of brewing rum. Thank you :)
i have a question, ive done done a cheaper easier wash like this before exept maybe with a few wines. i made this yesterday, but im not realy having much action going on inside my bucket. had a lil atfirst, but nothing realy now. what should i do? more yeast or sugar?
hey wcemichael;
Loved your Video, Would you happen to know how to make Captain Morgans TATTOO Rum ? I have been hunting for a recipie for a long time ? Thanks Again !
Roberto Pechenino Hmmmm...Tattoo rum you say... Let me look that up quickTattoo - An extra-dark, lower-proof rum with fruit flavours described as berry or citrus, introduced to compete with @wiki/J%C3%A4germeister for market share. Unavailable in Canada. @wiki/Alcoholic_proofOther than that. I have nothing really to go on. Extra dark so it must have extra aging, and fruit flavors so they must blend in something extra like artificial flavoring, and I saw something else saying it has hot spices too.I'm not familiar with this product so I really have nothing else to go on, but I'll keep it in back of my mind for a possible future project. All I can say is experiment with stuff. Some of those "special" flavors are top secret. I tried to recreate Midnight Moon strawberry flavor, and I couldn't come close.
Love it....good to see you...your the best on UA-cam
Thanks Michael, you've inspired me to make a still, and I'm Tea total. However I look forward to making lots of spirit and giving it away as gifts. Thanks once again :-)
You're most welcome. I tend to give away what I don't drink, and I only really make enough to prove the recipe worthy of posting
I can imagine your kitchen and home are an Aladins cave of secret concoctions and recipes :-) If I ever come up with anything worthy, i'll let you know. Have a great day Sir. :-)
Hoshi Wakefield
Suprisingly no, Except for a couple of 5 gal containers for fermenting, which also hold water in case of power lose, everything gets put away, till I pull it out for a video. My kitchen looks quite normal.
thanks i made it and it worked out great love it thanks again
you are my new favorite person lmao
Well done.
2 questions
1. approximately how much product to get in a 5 gallon wash distallation?
2. What do you usually temper it down to?
Thanks
I believe he said in the video that he gets about 1 gallon of shine for 5 gallons of wash
What are the list of spices please?
Uou never. Showed or. Said a thing on the stiil process?
all separate videos.
Hi Mike,great video. This will sound like a silly question since I've never made rum.Did I correctly hear u say that after 2 weeks of fermentation the rum was ok to drink before distilling?
Any fermentation can be drank before distillation. We normally call these things beer and wine.
Thanks for the video works great! I want to try the spiced rum Will you give me the things to use thanks...
+Doodles Pachesco
1 vanilla bean, split lengthwise3 whole cloves1 cinnamon stick, broken into pieces5 whole allspice berries5 whole black peppercorns1/2 piece star anise1/8 tsp fresh-grated nutmeg3 quarter-size pieces fresh ginger2 3-inch strips fresh orange zest, white pith removed
This is something I just took off the web. You can look up other spices used, and I personally never used the exact listing. I used vanilla extract and the only fresh thing that was fresh was the orange zest.
how do you go about distilling the mixture ?????
By the way, I am using freeze disilling.
HI, great video was wondering how much molasses did you use for the rum? I live in Scotland and was wondering if black treacle would do the same?
There is a basic ratio of 1 part sugar, 5 parts water. I have a ratios video explaining it. I don't know what black treacle is but if it is sweet then try fermenting 1 gal to see if it works.
What can I do with my extra mash if I am not ready to still it ?
Gilbert Ehret Keep it in the fridge
after watching your vid I made a run of rum. whooo doggy. Used your hickory chip aging trick... added some distillers caramel and wow. Just like the black navy rums that I love so much. Thanks for the info.
distillers caramel, what is that?
wcemichael Not that I am an expert in Rum by any means but some sources that I found online mentioned that the way the eEnglish got thier rums to be so black is they used burnt caramel. So I started researching burnt caramel and discovered it is widely used in distilling. Black rum has to have caramel, but it is used in whiskeys as well. Some consider use in whiskey a blasphemy but has deep roots. mile high distilling is where I get my supplies from. Thay have a nice distiller's caramel at a respectable price.
Pacific NorthWest
Interesting.
Greate vid! What spices do you use? All the best from Sweden!
They are listed above the comments section. Hit "show more"
Thanks a lot =)
so every time you make a mash you never use exact measurements?? Measurements would be super helpful for me. If you could be so kind please. I'm using a 5 gal jug. Thank you in advance.
P.S. Your work is great!
+stoloveje it's not like baking a cake where if you add too much milk or flour, will ruin it
I use ratios.
1 lb of any sugar for every 1 gal of water.
If your mash has a little less sugar. it won't matter much
If your mash has a little too much sugar, it won't matter much.
If you use way too little sugar you just will get less alcohol, or lower proof alcohol.
If you use way too much sugar, the extra sugar will just be wasted.
Every type of yeast will produce a slightly different percentage of alcohol so you could drive yourself crazy trying to fine tune everything to a specific yeast.
Is it neccessary to loudly smack the sugar on the table every time I move it around? Is that how rum is made? Or is that purely to ensure hearing loss for your viewers maxing out the pinhole microphone in the potato you are using to record this?
Loudly smack??? Are you listening through a 1,000 watt stereo with bass boost???? First time I've heard this complaint after 90,000 views.
I'm going to have to try that rum . what do you use to clean your worm to get that green out? I have nothing
to run up the worm to clean it out .
Right here.
ua-cam.com/video/JZakPUSVVKo/v-deo.html
Thank you I'm gonna try the bread yeast
Thank you for your answer . you were right .i apologize for using those words ( nasty smel , awfull test ! ) it was´nt really that bad .i never ment your products . thanks again .you the best my man .
Oh no, I know exactly what you were talking about. No apology needed
How big was the jar of Molasses you used?
you don't need an exact recipe... You just need to understand the basics of what to used. There is a video to help understand the ratios used.
I tried this wash out and after 7 days it stopped bubbling. I took it to the still and what I got out of it has a funky odor. Smells almost like over powered wine. My wife describes it as something just being rotten. Any items?
Still a fun was to make. Smells great when your putting it together.
Maybe your equipment was not clean enough and bacteria or something was growing. Do you have any experience fermenting, if not then try making wine from juice concentrate. Surely you'd know if you had something good there
Bleach water? Or something organic?
I just use hot soapy water
That's what I used. Brand new fermenter too. Would a bleach water solution work better for be that 100% sure. And if so would it leave any funky flavors in my wash?
Well see, I can't smell what you have. There is always a little funk, it's mostly the yeast.
It might smell funky to you but normal to me. I can't be sure. All I can say is try again, and do everything to get germ free fermentation, including the beaching. See if that changes things.
hey there just wondering if I used fancy blackstrap molasses 1325g how much water and yeast should I use?
+Adam Simms 1 part (any type) sugar to 4 parts water. The "parts" can be what ever measurement you want, cups, gallons, 1/2 gallons, 5 gallons, teaspoons, 50 gallon drums, whatever. And I generally use 2 or 3 small packets for a 5 gal run. So 1 pack for every 1 or 2 gallons.
I am at a loss I made a 1 gallon mash of corn meal in a 1 gallon jug and, after a 2 or 3 days it stopped fermenting, so I put it into a 5 gallon jug added, more sugar, water, and, yeast, and now I get no fermenting how do I get it to ferment again?
Or what did I do wrong? Is the 5 gallon jug to big for a 2 gallon mash?
Gilbert Ehret You don't have that much to begin with...but maybe your water is not the best. try again with some bottled water.
You should be able to taste some alcohol in the mash you made
How long will mash last after it's quit bubbling before it spoils
There are a lot of to take into consideration to give an exact time. Sitting in my 5 gal tub, about 3-4 weeks before mold will start growing on top. Tightly sealed and stored like wine, a little longer. In the fridge, nearly as long as you like.
What type of Hydrometer are using it looks like the Hydrometer sucked the shine up into it.
It's a proof meter. Ordered on ebay
If I don't want to distill could I just add this to coke in a 50/50 mix and drink it. How would that taste?
I freeze distilled mine when I first started then I'd mix it with Coke 50/50 and by the third glass I was drunk
Should the mash be kept warm during the fermentation period? if so, how?
+Nathaniel Gonzalez Yes.. I put mine in an insulated container or wrap my coat or blanket around it, and put it next to a heat register.
These two choices of yeast, why?
Hi! Awesome! Can i have quantity of the ingredient?? I wanna do It but i'm scares about quantity
It doesn't have to be exact. You just gotta have a basic concept of the ratios. There is a video on that.
hello! great video..
what type of yeast did you use?
Most of the time it is normal bread yeast.
What do u use to sanitize your fermenter? IOstar? C-Brite?
Dish soap, water, elbow grease and a good rinse with hot water.
The difference I have noticed to your video's versus others. When you have you mash sitting for the proper time, you don't have a airlock, but others do. Can you help me understand the different tactics?
The CO2 gas that builds up just needs to vent out, that's all, and you also need to keep bugs and other things out. All you need is a loose lid. I have also used a plastic bag with rubbers bands to watch the gas build up in the bag. That way I something to measure.
People think that without an airlock, air will magically get back in. Well that's nearly impossible because CO2 is constantly being produced. It would be like a soda pop coming up a straw *at the same time as* your blowing into it. They just want you to buy extra stuff to put money in their pockets. People have been fermenting alcohol long before the invention of the airlock
wcemichael great answer and I thank you!!
When do you use the vanilla extract? I didnt see you use it.
Hmmmm....Not sure that I did. It was a while ago but I had it out just as an example of what can be used.
The real challenge is to be last.
Why all nort american distillers use sugar??it is better than pure molasses?
No. I've made a pure white sugar shine. Taste like crap. I've stopped using white sugar in everything and use raw or brown sugars.
Do you ABSOLUTELY NEED turbo yeast??
I read on a comment at : clawhammersupply.com about rum, that adding 4 oz of tomato paste buffers the yeast to keep up another week of etoh making. what have u heard?
Hmmm..... I do know that yeast does work better with the proper nutrients added. A friend of mine has a wheat germ recipe that he says blows the top off his bubbler. There may be some truth to this.
does it actually taste like rum...im not wize in making my own alcohol, to me it looks like moon shine...
I'm not big on rum, but yes it does. It does taste much better than white sugar shine. I've stopped using white sugar in all my recipes and started using rum sugars instead.
What did you do to turn the mixture white?
You mean clear? Nothing. color does not transfer through a still. At least not with the stuff we are using
could you drink the rum dark or do you have to run it through a still
You could drink that dark liquid from the fermenter, but it's not considered rum until it's distilled. You'd basically be drinking a flat molasses beer.
+Shawn Byron Beckett That is basically correct, or you could call it a molasses wine
I found that letting it age sure makes it better to Thanks ...
+Doodles Pachesco You're welcome
curious about your cut method. Did your sugar shine and the results were very good many compliments from my other more experiences than myself big scale distillers, BUT...I got a bit over 2 quarts of middles. (I stopped middles cut at 90 proof) saved the heads and tails cuts to prime my thumper next run...Is 2 quarts of middles a good number for a 5 gallon run?
Bamasuave When I add extra sugar, say to juice or corn mash, the max I get is about 2 quarts. Seeing that this is all sugars of some type I just use a standard 20%/80% sugar/water concentration. If you can find yeast that will live above 20% alcohol concentration, then you can expect to get a little more, but I haven't seen any
thx
+Jim Bo Everyone I know that has tried TWE recipes has been satisfied with the results.
Your comment about fancy molasses is misleading.
Blackstrap contains upwards around 60% fermentable sugar while other types of molasses can have less (edit: vitamins and minerals the yeast can use ) Clearly, TWE is using Blackstrap molasses... so your point is moot.
What you call a detriment to the hobby is actually doing more for the Hobby than you are, since he has so many videos that explain all the details the beginner would ever need.
Where is YOUR video, instructions, and details? ... You have none, so STFU and sit down.
Jim Bo lol. still assuming you know enough to be dangerous. Pfft.
Jim Bo I see your still assuming you know anything.. Guess you need the internet to get your research.. come back when you have enough knowledge and I'll compare notes with you. lol
hey I interested in the spices you used?
Look up spices used for rum on the internet
thanks I took your advise
How much molasses and brown sugar do you recommend to use for a 5 gallon wash?
+magicbbman32 You use a pound of sugar to 5 gallons of water. You can translate that into whatever type of sugar you can.
+wcemichael Thanks for the reply, Usually when I do a sugar wash I use 13 pounds of sugar to 5 gallons of water, and end up with about 4 or 5 mason jars at about 192 proof. I was curious on how much molasses and brown sugar you used in this video.
magicbbman32 13 pounds of sugar? I think your wasting a lot of sugar. Excuse me, I use *5 lbs of sugar* to 5 gallons of water. I was thinking 1 bag of sugar to 5 gal of water.
You translate that volume of sugar into an equal amount of volume for any other type of sugar including molasses
1 part any type of sugar to 5 parts water.
Receitas descritas e dosagens corretas ficaria fácil !
1 pound of sugar for every 1 gal of water you want to make. even if that sugar is brown sugar or molasses. and just a little bit of yeast.
Obrigado ! vou iniciar as minhas experiencias noticias em breve.abços
Dairo Silva
Keep it warm. Only warm, not hot.
What do you mean by Distll?
Distill. To run through a still. To purify. A process of evaporating liquid in a pot and recondencing it. It removes impurities and gives you greater proof.
wcemichael I am considering constructing a still and am wondering if I can use epoxy to seal joints. If not, can I use solder?
The Daily Intelligence Don't use epoxy, it will melt when you lines get hot. You can use solder but only lead free solder, and lead free fittings
Thanks. I have lead free solder, will use that. I know brass has a small lead content, but alot of people on the internet say its nothing to worry about. Can I do brass fittings or do they need to be copper or stainless?
To be safe, I'd use copper or stainless. Just for the reason that as the lines get hotter and more vapour comes into contact with it, it can actually draw some lead into your product. I'm not an expert and I don't claim to be, but if you try a run with the brass, you can try the "burn test" with your distillate. if you see red or anything close to it, that means there's lead in it. I can't see that small amount of lead in brass causing that however. if you can't get copper fittings that fit completely snug, don't worry too much, you can use a mix of flour and oats to cover it, as the lines heat up it will solidify and seal the vapours in, it works for me. Hope some of this helps, you can try the distillation forums but by god they are a load of senior elitists.
Alright thank you. All the brass I would be using would be one union between the boiler and the coil. I will check for any red discoloring. Thanks for the help!
I don't think you can solder stainless steel
molasses is actually the byproduct of the cane sugar in the rum making process
Without looking, I think that is correct.
Do you distill the whole cooler at once, or is your still too small to do that. The still you have on your videos looks very small.
Jim Beshears I usually have to do 2 runs, because you need to leave some space at the top of the still
YOU SAID THAT YOU'LL CUT DOWN ON THE SUCRE NEXT TIME, ISN'T POSSIBLE TO MAKE FERMENT MORE SOMEHOW TO PRODUCE MORE ALCOHOL INSTEAD, PLZ REPLY
Slow down. What exactly are you talking about??
i mean instead o cutting down on the Sucre, would adding more yeast solve the problem and convert the Sucre to alcohol...
Thank you for a great video , love the easy way you make Moonshine .with all respect , sir you should use Carbon clear in your mash ! it will help to take away all nasty smell and awfull tast . belive me i have tryde both metods.thanks again for good job .
I never get a nasty smell or awful taste in my products. Maybe you're using the wrong products that would require carbon clean??? I know these companies that sell moonshine supplies try to sell people way more stuff than is actually required.
Do you have to be that careful with the quantity measurements?
Charles Jurceka For what, making the wash or making final proof?
The answer is no in either case. I just prefer making one set proof for something and sticking with it. I like 100p just so you know it didn't come off just any old store shelf, but still isn't over powerful. I've made a special brew for average company and proofed it down further to about 60 to 70p
Charles Jurceka Well yea, I deeply understand the ratios involved so it's a little more refined than how I actually make it look, but my final cut is as perfect as I can make it.
I'm looking for a peach pie moonshine recipe, can you help?
Susan Ehret Hmmmm.....
Not sure about peach pie... Still tweeking an apple pie recipe.
However you could go for a straight peach brandy and then experiment with added spices
once i make the moonshine rum am i able to drink it or do i have to distill it?
+XxthesurviviorofchaosxX lol Oh yea, you can drink anything after you ferment it. You basically have a prison hootch
wcemichael nice
wcemichael i have one more question can you use any kind of sugar? I got the juice Nd the yeast but i dont have enough regular sugar but i have plenty of powderd sugar would that work?
XxthesurviviorofchaosxX lol Powder sugar is just regular sugar that has been ground to dust. So yes, but it won't be rum or as good as rum
wcemichael alright
HELLO NAMASTE FROM NEPAL
Ok I've been wondering this for awhile now, I see agave nectar in the store and I know that stuff is sweet. I was wondering if it can be a shortcut to making some tequila?
I answered that one already
The answer is in the comment section
Oh sorry man, got tired of seeing ppl trolling you so I eventually stopped going to the comments lol love your vids
Carlos Desierto Well normally I would repeat the answer because of so many comments that you'd have to check, but this time there was only a few, so I knew you could find it if I pointed in the right direction. No hard feelings at all
do you need to distil the rum or no?
I was waiting for that part also
Yes. Distilling is a separate video
i cant find the distilling video, can you post it here
ua-cam.com/video/JZakPUSVVKo/v-deo.html
How you cook that ?
With the still shown in another video
wcemichael is trouble direct me
@@SuperRobyd Watch more videos