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Spirits Recipes
Spirits Recipes
Spirits Recipes
Rum
Rum is usually the spirit first recommended to the new distiller. It
is the easiest to produce with ingredients locally available to
everyone. Rum is the distilled fermentation of molasses.
Molasses is the by product of refining sugar cane into white
granulated sugar. Molasses still contains sugar ranging from 40%
sugar content in blackstrap molasses to as high as 55% in light
table molasses. While it can be argued that the best rum comes
from a fermentation of pure table molasses and water, the
quantity of molasses required for such becomes very expensive
for the hobby distiller. Brown sugar is white sugar with a coating
of molasses (use only Cane sugar, if the package doesnt say
Cane Sugar then it is beet sugar). Brown sugar (use the dark
variety) can produce very tasty rum at far less expense than
using pure molasses. Be aware that we are using two pounds of
brown sugar per gallon. If you have access to reasonable cost
unsulphered table molasses the recipe could be altered to
substitute two 12 oz jars of molasses per pound of the sugar. Do
not use more than three 12 oz jars of molasses per gallon as the
osmotic pressure due to the density of molasses will be too high
for fermentation. One could also use a combination of white
granulated sugar and table molasses (say 10 jars of molasses
and 5 pounds of white sugar).
Ingredients:
10 lbs of pure cane dark brown sugar
4 gallons (approximate) of prepared water (see other distilling
information)
1 sacket of Gert Strand Rum Yeast (for substitution see other
distilling information)
Procedure:
Heat 2 to 3 gallons of the water to approximately 130 F (hot
enough to dissolve the sugar but not boiling) in a large stock pot.
Dissolve the brown sugar in the water. Pour the sugar water into
your fermentation vessel. Top off with cool water to a total volume
of 5 gallons. Let cool to 80 F. Sprinkle yeast across surface, allow
to stand for 15 20 minutes and then stir in. Ferment for 5 to 7
days (as long as fermentation continues). Siphon into your still
boiler keeping as much of the yeast sediment from entering the
still as possible. Distill per still instructions. Age for 30 days at
distilled strength shaking once a day. Dilute with aerated distilled
water to 80 proof. Enjoy!
your spirits taste like a bakery roll. Turbo yeasts already include
the nutrients (no additional nutrients required) that aid in
fermentation and can be used with most any type of spirit. Gert
Strand Prestige turbo yeasts are perhaps the best known and are
of high quality. They also have specific yeasts for each of
whiskey, rum, and fruit fermentations. Generic distillers yeast
works well in any grain mash but requires added nutrients in
sugar type mashes. Wine yeast is often obtainable rather
economically (try Lalvin EC-118) and will also require added
nutrients in sugar mashes. Wine yeasts are sold in small sackets
so you will need one for every 2 gallons of wash. Homebrew
beer yeasts can be used for grain mashes but they are typically
not used very often for distilling purposes as they are limited to
about 9% alcohol fermentations and develop flavor profiles which
while desired in beer are usually avoided in whiskey. For yeast
nutrients you will find that homebrew and wine making shops
sell a variety. You will need one that includes both
vitamins/minerals and DAP (diammonium phosphate) or buy the
two separately. If nothing else is available to you at least throw a
few raisins into your wash to add nutrients.
Fermentation Temperature: Yeast works in a very narrow
temperature range. Most all yeasts will die at high temperatures
(above 85 F) and work very slowly (if at all) at low temperatures
(below 65 F). Keep your ferment around normal room
temperature (70 to 74 F) for optimum results. Be aware that the
fermentation process itself generates some heat particularly with
large batches. It may be necessary to keep your fermentation
vessel in a cooler place than your desired temperature especially
for the first few days.
Fermentation Time: Complete fermentation can take from 5
days to two weeks depending on the ingredients, the yeast being
used, and the temperature of the fermentation. Rigorous
fermentation will be obvious during the 2 nd and 3rd days after
tossing your yeast but will become much more subtle after that.
The best way to tell when fermentation has ceased is to use a
fermentation vessel with an air lock. That way you will see when
the air lock stops bubbling entirely. Generally speaking it is OK to
leave a wash sealed in the fermentation vessel for an extra day
or two if needed before you distill.
Recipes you may want to use with your Moonshine Still Pro still.
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