This recipe is for a 15.5 gal 2" keg potstill, I'll explain my recipe, fermentation and how I distill.
18lbs domino dark brown sugar
2 gal feed molasses
1/2 cup fleischmann's bread yeast
20 gal fermenter
- Heat up 5 gal of water to 150°f
- Add 2 gal of moll and dark brown sugar, I mix mine with a ss mortar mixer to aerate well.
- Once mixed thoroughly, the top off water to achieve 16 gallons.
- Take a temp reading, for me it's around 85-90°f
- Take .5 quart of wash and .5 quart water and pitch yeast in a gallon sized jug or equivalent, within 20 minutes it should've at least doubled in size.
- Pitch yeast into fermenter and give a gentle stir, put on the top and wait!!!
- At 90°f it should ferment dry in 3 to 5 days
- Since I run a thumper (15.5 gal) I'll normally run this in one run like a spirit run, I heat up pretty fast ( propane )
until things start moving along on their own, attach crossover to thumper and wait till I see some product flowing from the worm. I cut the hear down until I see a pencil lead sized stream flowing.
- I'll collect 1 pint of fores and early heads, then start collecting in small jars for the entirety of the run.
- Let your nose do the picking as yours and my taste may differ in what stays and is rerun later.
I hope someone will try this and see how it make a wonderful sipping rum either white or nuke aged or traditional aging.
I forgot to mention, I do large washes to accommodate my still and thumper.
If you decide to strip run this, it will produce 10 gal low wines at 35%
If you have some dunder (fresh or aged or infected) I suggest to add no more than 25% total volume for a spirit run unless you'd like to rerun it due to over funk!!!
Well that's my rum recipe, I hope to hear some feedback from anyone willing to share.
Shine0n
Comments
Love the funk, but I think your math is off. No way you can get 10 gallons of 35% from approximately 30 pounds of fermentable sugars. 6 gallons of 35% would be the ideal yield scenario, with real world falling probably closer to the 5 mark than the 6.
Or are you talking about somehow stripping through a loaded thumper? Which if loaded with the previous strip, would get closer to your total yield amount.
my math shows that a pound of sugar is about .1 proof-gallon and a pound of molasses (43 TSAI) is about 0.04 proof gallon potential...
that is 1.8 (18 * 0.1) and .96 (12lbs/gal * 2 gal * 0.04) = 2.76 Proof gallons
divided by 70 proof is 4 gallons of 35% ( 2.76 PG / 0.70 = 3.943)
***my actual example
a week ago we made our first wash run of rum on our pot still, fermentation was 20gal + 40LB:
20 gal molasses (12 * 20 * 0.04) = 9.6 40lb panela (40 * 0.1) = 4
Total of 13.6 proof gallons
what did I actually get? I got 15 gal of 87 proof, which is 13.17
the kicker is that does not count a liter of 100+ proof fores or the 1 gallon of late tails with what smells like has rum oils in them, there is a half proof gallon in those, so I am right on the money....
18 pounds of dark brown sugar - assume 100% fermentable, even though it's probably not
2 gallons of feed grade - 23 pounds - assume 50% fermentable (11.5lbs sugar equivalent), even though it's probably not.
That's 29.5 pounds of sugar in 16 gallons, 13% fully attenuated, so let's assume that although it's probably not the case.
16 gallons of 13% contains 2.08 gallons of pure alcohol. Stripping this at a final 35% would give you a highly optimistic 5.9 gallons of low wines - an unrealistic best best best case.
Even though it femented dry I'm sure that there is plenty of unfermentable sugars. When I said I get 10 gallons... that's diluted from 25 gal strip.
I fill my 15.5 gal boiler to 12.5 gal as I kow rum pukes like a girl on prom night. lol
And the same on my thumper which heats up a bit slower than the primary and even if it pukes it's just a strip run and will clear on the spirit.
Jeez. The longer I'm out of the USA the harder it is for me to reckon gallons and pounds!!
My conversion rate on raw cane sugar to 95% is something like 1.8-2kg to a liter output.
No idea how many proof gallons that is. Maybe .9?
1 liter is 0.264172 gallon
1 liter of 95%(190 proof ) is 0.264172 * 1.90 = 0.5019268
so you are at 4kg for a proof gallon, which is 8.8lb, I am saying 10lbs per proof gallon, you are saying 8.8... close enough for what we are doing.. but far off from the theoretical max...
chemically speaking:
The molecular mass of sucrose is 342.3 grams per mole (g/mol), so 1k g of sucrose is 02.9214440066693004 mol
1 mol sucrose yields 2 mol glucose which yields 4 mol EtOH, so 2.92 * 4 = 11.68 moles of ethanol
1 mol ethanol is 46.07g.. 11.68 moles is 538.1 grams of ethanol, which is 789g/l so 682ml ethanol per Kg sugar.
this is 1.47 kg per liter of 100%, or 1.39Kg per liter of 95%
bottom line - there are a lot of inefficiencies! not 100% sucrose, other alcohols being produced, evaporation of alcohol with the co2, sugars not being fermented, fores, tails, leaks...
Yes, 12.5 gal in boiler and 12.5 gal in thumper.
I mentioned that at the bottom of the post and not the top, sorry...
I said I make large washes to accommodate both boiler and thumper.
I have a wash ready to strip but the wife had a tooth extraction and I'm having to deal with her for now, maybe a shot or two of some peach brandy would make her fall out. lol
Then I could strip this rum and get another 2 infections going as I'd like to finish up this rum experiment before my apple season starts.
I've got everything I need but my apple chopper isn't ready yet, I have a piece of 10" ID 304 ss tube from work around 5' lg That was scrap and the owner said have at it sooooo I did.
I strip 25 gallons to retrieve 7 gal low wines then dilute down to get 10 gal at 35% then use 2.5 gal of infected dunder to get my 12.5 gal boiler charge.
I use no thumper in the spirit run although if I were a little more patient I could load both.
Since these are experiments with the dunder I wanna keep it at the volume mentioned and if they turn out as planned THEN I'll make a shit ton!!!
The original post is for rum without dunder and it make a fine sipper.
The dunder is for fun.
Shine0n