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This recipe came from Pint o shine on Artisan Distiller and is posted in full here http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=58
It is a perfect recipe for a white rum run through 5-6 plates or a navy rum run through 3-5 plates. If making a white rum, leave out the dunder.
I would like to contribute a recipe for a really vigorous fermenter with a very good taste. Best of all no long cook time.
I mix all my stuff in a large 25 gallon pot.
First I add 6.5 gallons rain water (important ingredient, no chlorine). I then measure up the wall to twice the height to know when to stop adding water. I add 3 gallons of GFS (Gordon’s Food Service) Black Strap Molasses.
In a separate pot, on the stove, I put one gallon of rain water. To this I add 4 one a day style multi-vitamins that I have crushed thoroughly in mortar. I then add 13 teaspoons of DAP (one tsp per gallon of wash). I then add one cup (from GFS 2 pound bag) of Red Star active dry baking yeast. I bring this to a boil and simmer for 15 minutes.
Add the contents from the small pot to the large container. Add another cup of dry yeast. Top up with water to the mark. Stir everything thoroughly. I use a paint stirrer and a drill and aerate well.
This gets split between two 6.5 gallon carboys. The first time I tried this I had to drill out the holes in the fermentation locks to keep them from coming off the bottles. This stuff generates a bit of heat so I don’t have to supply any in a 68 degree F room. The last time I made this it fermented completely in 36 hours. This is pretty good for bakers yeast.
After this is distilled (I use a pot still with a glass doubler) this is a fine drink. Despite the aggressive taste of the molasses, it comes off really smooth for white rum. The vigorous and fast fermentation along with the rain water keep the off tastes to a minimum.
I usually get 2.3 gallons of 100P. I usually hit my expected yield.
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