![]() And yes.I use brown sugar because what is it is cheap($3.89 per 2kg Canadian) and it is white sugar laced with pure molasses. This is guarranteed to ferment a 6kg brown sugar plus 50g Supervit yeast nutrient plus 10g Lalvin EC-1118 yeast ,wash (with a starting gravity of 1.100) down to 1.002 in just 7 (yes that is seven) days (just did it.I am not kidding!!!). If temp is Too high.put the airlock in and wait about 8-10 hours.then add hydrated yeast. Fill up your carboy (check the temp before adding yeast).Plug this BAD BOY in to the outlet. If you dont know what I mean by pipe heating cable.check out the cable that you put on your roof to prevent ice dams in the winter. I put an old plug (off an old clothes iron) on the end,wrap this around a SMOOTH WALL glass carboy and then wrap packing tape (you know.the clear pain in the butt stuff) around it about 5 to 6 times to seal it good and tight. I use 10 feet of Pipe heating cable (this stuff is self regulating in watts,therefore controls the temp to keep it at an ambient temp of 75-78 degrees F) like your typical room temperature. I thought that I would tell you how I keep my primary fermentor at about 78 degrees F. Oh.and yes.when I say TOP OFF THE BOTTLE.I mean,top it off with filtered or distilled WATER!!! I find this version BETTER! (only my opinion!). I know that the Captain Morgan Rum is 3% less in alcohol.and it is much sweeter. O After this.you must top off the bottle (SORRY) to the top!!! This will give you about 38% alc/vol.which is perfect for this type of rum. O After this.you must run your (YUMMY-STUFF) through a coffee filter 2 (TWO) times at least (more filtering.clearer product!!!). (let's the spices and stuff impart an even stronger flavour). ![]() If you want an even fuller flavour.leave the bottle (or bottles ) to macerate (soak) for another week. SHAKE-THE-CRAP-OUTTA-THIS-BOTTLE-EVERY-DAY for the whole week (make's the flavours blend incredibly well). O Now.after all this CRAP.let this stuff macerate in a 60 oz (1.7L) bottle (plastic or glass.your choice) for at least 7 (SEVEN) DAY'S (PLEASE!!!). O 1-Tbsp-Toasted White Oak Chips (Check your local wine shop as this is a popular addition to Red Wine !) O 1-tsp-Crosby's Cooking Molasses (Blackstrap will do !) ![]() 10gm Ec-1118 yeast from Lalvin (ferments HIGH ALCOHOL!!!) Run this stuff through a good reflux coloumn. O 800 mL 80% rum (fermented from 6kg brown sugar, 25gm citric acid, 25gm Supervit (Italian) yeast nutrient. Update ! - Mike has a new improved recipe. By the way.I use brass scrubbers in the still because the don't impart flavour like stainless ones do. The spiced rum can be dilluted down to 40% but it is quite good at 53%. This is then split in half with distilled water (unless making spiced rum which has to stay at 53% to get the vanillins out of the oak chips). bottles and take a final gravity reading.Usually around 85-92%. Too much more will give you brackish yuck flavour!! After the run is finished I combine all the 60 oz. ![]() Then I take 2 minutes of tails for flavour and then I shut it down. I finish when the coloumn temp reaches 90 degrees C temp. Same with the second and the third and so on. After the first one is full I take a hydrometer reading. O you mus t put the spiced rum through a coffee filter before you drink it unless you like alot of stuff going down your throat that does not belong there. O Let this soak for 1-2 weeks (or per taste or smell) O You may add as much caramelized white sugar as you would like to deepen the colour of the spiced rum O Add 1 Tbsp toasted (white American Oak chips) take that any way you like.HA HA HA., O Distill as per Tony's rules and collect in a big enough container to allow the cut down with distilled water (as per Tony's calculators on his website). O After that.you must filter the must through a wine filter(# 3 VINAMAT ) filter pad to get rid of as much yeast as possible before distilling. O Add yeast to wert and add heat band to keep fermentation to 74 degrees F (23C) untill it reaches 0.998 specific gravity. Make sure you bring the yeast up to a good foam (1/2 hr 80 F (26C) in 150 ml of the wash). O 2 packages (5gm per each) Lalvin-EC-1118 yeast. The recipe according to me for CAPTAIN MORGAN SPICED RUM is (starting batch).
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