How to Make Rum with Ballmer Peak Distillery
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- čas přidán 9. 11. 2023
- Today, we'll be distilling a rum that we fermented a few weeks ago. You can find the video on how to make rum here: • How to Make Rum with M...
The recipe we used for this batch was:
1.25 gallons of unsulfured black-strap molasses
4 LB. sugar
1 packet of Still Spirits Rum yeast (or a packet of your choosing)
5.5 gallons of water
It's easy to make rum, and even easier to distill rum. Come check out just what we mean with this handy video where we'll be taking you through a rum batch start to finish.
#rum #distilling #distillery #moonshine #liquor #alcohol #molasses
I've been waiting on this video. Thanks. It's getting me in the mood to re-acquaint myself with my former hobby. Haven't done it in years. I'm really interested when you take your "dunder" and let it set and make your next batch. With some careful planning, maybe you can make a premium rum that is really special. Wishing you the best.
Thanks so much for the kind words, brother. I hope you re-enter the craft and make some amazing spirits.
I just did a Filipino style shine called, Lambanog, basically a rum but made with coconut palm sugar, this is gradeA+ liquor, truly spectacular shine . Highly recommended 👌
Dude, sounds amazing! Shine on!
I do 3 pounds of molasses to 6 pounds of pure cane sugar. I use DADY yeast mostly, but I’m about to experiment with some whiskey yeasts. I’ve been making Spiced Rum using Celestial Seasons Fireside Vanilla and Bengal Spice herbal teas ( no actual tea in tea bags). It makes a tasty spiced rum that’s not overly sweet.
Right on! I'm curious to see how the whiskey yeast brings out the congeners in the rum. I'm going to have to check out those spice blends, I haven't thought about using tea bags as botanicals! Cool stuff!
That was a real good yield considering not all the molasses is fermental, I remember when you made the wash you said the SG was a bit 'all over the place' but it still came out fine.
Note to self: 'Don't drink rum from the Caribbean' (goats heads? W T actual F 🤢) . I'd like to see a vid on vodka and A C filtering.
On a side note, My girlfriend's from San Diego.... she listened to your voice and couldn't pick your accent, what state do you hail from?.
Another great vid mate 👍.
Thanks as always, my man! Yeah, surprised on the yield and happy with it!
I do have a video on vodka and filtering planned on my schedule, so hope to bring those out some time in early December or beginning of 2024!
I'm from beautiful Colorado, born and raised.
🤣👍 my muck pit is wicked ugly but it smells fantastic. Like a puree of apples and bananas wife caught me skimming a few maggots out just before I added some to a batch, she was freaked out by this, I told her not to worry, I got em before the bastards could drink it all . 🤣
🤣@@workhardplayhard801
Back during the colonial period in the Caribbean they used to put s**t in the fermentations to keep the slaves from drinking the alcohol before they could distill it. I would imagine that they had to strip the holy hell out of it to get rid off that taste.
As always, great video. Any chance of doing a video on how to use a Mile High flute still as a pot still?
Much appreciated! Thanks so much for watching! You know what, that's an excellent idea! Thanks for the idea! Video will be coming out soon. I already have our video scheduled booked until mid-December but this seems like a fun video so I might squeeze it in before that.
I do Rum and use: 4 cups Strap Molasses and 4Lbs Pure Cane Sugar (Sugar in the Raw), 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1Tabs Angel Yellow starter yeast (I even use it for Makgeolli, a Korean rice wine) and mix with a drill and paint stirrer for 2 min then put 6 gal in the first run. I get about 14% ABV and I only put in 6 gal in my 8 gal still. (Edit/Add) - I do NOT like "Puking" so when the kettle's reaches 185*F I turn off the gas and let my home made BrewBoss controler take over. I keep the "Head temp at 70*F for a few minutes and checking my site glass every few minutus for fluctuations and raise it 5*F ever 5 min or so until it reaches 148*F. I keep it there until I get 59ml in a small container then I change to a larger container. (The methane I get is saved to light the charcoal for my Korean BBQ). and increase the head temp to 173*F for an hour, then I change to a large gal container and increase the head temp to 187*F for 10 to 12 hours or when the drips stop. I turn the heat off and let it cool down. The next morning I drain about 3gal into the keg this batch came from and fill the kettle up to 6 gal from the next keg and do it again until all kegs are used (one day at a time). I ferment in my 5 gal kegs so I only put in 4.5 gal in each one. When I finish a "Pot Still run" the next morning I drain 3 gal off into the keg it came from then add about 1.5 gal of water, 4lbs sugar, 1Tabs 5.2, 1Tabs Acid Blend, 1Tabs Citric Acid and 1tabs Angel Yellow starter yeast. Wait 2 weeks and do it again. Happy brewing ;
PS. I have a 8 gal Stainless Kettle with a 2" Stainless tower similer to the 8 Gallon with 2"Stainless Dual Purpose Pro-Still Kit but I bought the parts separately, the 2" site glass above the riser is good for spices. My controler monitors the (top) "Head temperature and adjusts the heater from that. The water flow stays the same. (edit/add): Spiced Rum Recipe for the heated Ultrasound for 3 hrs:
o 25.4 oz 750 ml Rum or Spirits
o 1.0 tsp 4.20 g Vanilla Extract or 1 Vanilla Bean
o 0.5 tsp 3.7 g Ground Cinnamon or 2x1” Cinnamon Stick
o 1 ??.? g Orange Peel (2in * 1in)
o 4 4.50 g Whole Cloves
o 6 0.32 g Black Peppercorn
o 1 1.60 g Star Anise
o 1/8 tsp 0.31 g Nutmeg
o Handfull 50.0 g Oak Wood Chips
I keep 4 kegs going all the time and I get about 50 to 65 % ABV then 750ml, Per container, goes in two quart container for 3 hours in heated 66c ultrasound with a muslim bag of spices and 50g Oak wood chips for 3 hrs then add distilled water to bring it to 30+ ABV and run it through my EZ Filter and bottle it and share. 30 ABV is grate to have it on the “Rocks” you want to tast the brew NOT a cocktail!!! Happy brewing ;
Im new to controllers and I have trouble getting temp dialed correct. Im using a PID controller but I think I may switch to an scr
I really prefer SCR, honestly. I prefer the hands-on stuff. Feel free to email me at milehidistilling@yahoo.com or call me at 303-987-3955 and we can troubleshoot that PID. I have a couple of helpful tips but just need to know more info on the controller and your distilling practices.
Hi there.
Great video.
I read the recipe for rum in Mile High's How to Make Rum Wash and Distillation. .
In the distillation section, it says to do two runs.
It says to save the contents of the still left over from the first run to use in the second run for flavor. Then dilute the distillate by 20% and then add it to the contents of the still and do the second run.
My question is do you add the distillate to the entire contents leftover from the first run for the second run, or do you use just part of it?
If you use just part of it, how much do you keep to use?
In the comments section after the recipe, several people have asked the same question, but there was never an answer.
I was hoping that you would be able to clear this up.
Thank you,
Ed Kozelka
Hi, Ed. To be quite honest, that recipe was written by our web developer and he didn't have quite all the knowledge of the craft. He meant well, but I occasionally find inconsistencies on our recipes that he wrote. I'll have to edit that article on our site. He meant to save the contents of what's distilled to run again, not save the contents inside the still. So, basically, he's just talking about doing a few stripping runs, saving the contents of those runs, and then coming back for a spirit run.
I just started an 8 1/2 gallon wash. This is my third time, and I want to make it as good as possible. Practice makes perfect.
I enjoyed your video and thank you for your response.
So, really you would just do a stripping run and then a spirit run.
Should you use some of the leftover contents of the still to dilute your stripping run for flavor in your spirit run, or just use distilled water?
Thanks again,
Ed
Your water cooling is faulty! There should not be any air bubbles in the tubing. It is hard to discern from your video, but the water should be entering the bottom of the condensing neck and exiting from the top of the column.
Yep, that's how we're hooked up. I'll look into it, thanks!