E154 Rum 6 Ways

Today here at Still Works and Brewing we are going to make Rum 6 ways

[@jfixits1]

Love your passion Randy. Keep it goin!

[@stillworksandbrewing]

I appreciate that!

[@mikew.1902]

Well this is very fortuitous. I just put a run of your American single malt on oak yesterday and was deciding what I might make next and decided on a rum. So perfect timing. Congrats on your shout out from Jessie at Still It.

[@stillworksandbrewing]

That is awesome and thanks cheers my friend

[@mr.m.o.g.o.m.]

Jessy.... I learned what little I know (I am a newb) from you & this channel. You guys are great.... Semper Fi

[@BEAVERDIY]

Super interesting concept

[@stillworksandbrewing]

thanks so much

[@stillegal-boganbrewery2924]

Perfect timing! Rum is my favourite!

[@kevinhoban4416]

I like the way you always tell the ingredients how much ingredients you're starting gravity and then gravity and all about it I really like your videos

[@stillworksandbrewing]

Hey thanks Kevin

[@hillbillyhooch2052]

Great video pal, definitely going to try that dark rum. Turkey baster might be a good idea for transferring your rum to check the proof, that's what I use.

[@stillworksandbrewing]

that's a idea thanks

[@frankromig]

Thanks for the video. I like the content. I will be trying the spiced rum after my next rum run. Looking forward to trying this recipe👍

[@stillworksandbrewing]

Thanks for watching!

[@jacob106106]

Good Job! Thx for sharing. You should try a spiced rum by doing a botanical run with your still using Gin Basket.

[@stillworksandbrewing]

Great idea!

[@kevinpadoa4011]

Hey Jacob, absolutely agree - botanical rum/run thru a vapor path is the next 'gin' craze. The girls love it.

[@gregproffit2455]

Love the show Randy Did a rum a few month back. Black strap and golden syrup , equal measures. Came out lovely. Think I’ll try your back set adage to dark rum on my next run. Keep it coming buddy. Greg … United Kingdom 👍🏻

[@stillworksandbrewing]

will be letting all know how it came out but what i have tasted so far yum

[@Crazy8Moonshiners]

Those refractometers are awesome 😎

[@stillworksandbrewing]

I think so too!

[@rockyrdc]

Been brewing beer and wine for about 5 years just getting into distilling

[@stillworksandbrewing]

welcome to the club Cheers!!

[@RobynSmithPhD]

Thanks for the video! I’m interested to see how the citrus rum turns out!

[@stillworksandbrewing]

Me too I'll let you know.

[@AdamSteidl]

Don't need a different jar, just need a turkey baster

[@deanwilson6988]

Hi Randy, please keep the community updated with your recipe's, could they be tweaked to make a better spirit, and what would you change. Maybe we may have the answer, who knows. Look forward to next video, many thanks.

[@stillworksandbrewing]

Noted!

[@BigEdsGuns]

Randy,,,, In my best Captain Jack Sparrow: "Why is the Rhum Gone!?" ..... ;)

[@stillworksandbrewing]

Hey BigEdsGuns hope all is well. glad to hear from you Cheers my Friend

[@kaydencrooks2790]

What was the OG gravity or Brix?

[@Grandpa_RLP]

I enjoy your videos. I have commented on a few but never get a response. Hope I get one this time. You did not go over the recipe for the mash. I got 5lbs Blackstrap, 4 lbs sugar in the raw, and Dady but you put some powder in there and I didn't catch what it was. Could you add the mash recipe in the description or here in response to me? What was your starting gravity? I am about to start my first Rum and just trying to get a good place to start. Thanks for you work.

[@stillworksandbrewing]

Hi RPTV, sorry about not a comment what i did add was yeast nutrient 6 TSP check the package use what it say SG was 1.083 that is about as high as you want cheers my Friend

[@Grandpa_RLP]

@@stillworksandbrewing thanks. I guess I should have known that was nutrient. Not trashing you about the comments. I realize keeping up with what everybody is saying and asking is difficult.

[@colintrail]

Randy where do you get your bottles for your whiskey.

[@stillworksandbrewing]

berlin packaging last time I checked all out of stock need some my self

[@yerrysherry135]

Great video, thx a lot!!! Why do you use dried fruit and not fresh fruit?

[@andyn3532]

It imparts richer more floral flavours when it's been dried if you taste dried peel or fruit compared to fresh it's a totaly different flavour more of a rich dark smoky candied flavour. Also it's less sloppy and messy.

[@stillworksandbrewing]

and I had on hand Cheers

[@mr.m.o.g.o.m.]

I use cane juice.

[@stillworksandbrewing]

where do you get cane juice

[@mr.m.o.g.o.m.]

@@stillworksandbrewing I am in San Diego. Walmart if it's in stock. Or try Amazon... I use it as a last resort. Search around. Some rum makers use crystalized cane juice. I am on my 5th rum mash. Learned a lot from you. Semper Fi

[@mr.m.o.g.o.m.]

@@stillworksandbrewing Also, I use cane juice to augment. 15%-20% of total liquid volume. It is rather expensive.

[@mr.m.o.g.o.m.]

I forgot to mention a type of brown cane sugar I have used with tasty results is Turbinado sugar. It is moderately priced and easily available. Take a look at this sugar. I use it in place of white sugar for all of my cooking.

[@dirtybayfishing]

I have the same still. How long did it take before you had the top temp you was looking for? It's took over 4 hours. I was around 180 degree F overheads but it never tasted good. I know aging should help but O don't know if it was a hood run. It came out around 140 proof mainly and we cut

[@stillworksandbrewing]

Most of the time at head temp less than a hour are you using precondenser ?

[@kenchiasson2250]

Can we use flaked oats or wheat or rye or flaked whatever in our mash, Ken

[@stillworksandbrewing]

Yes you sure can just remember that you don’t need to cook if flaked

[@kenchiasson2250]

It would be nice if you could make a video using flakes in whisky, Thanks....Ken

[@stillworksandbrewing]

@@kenchiasson2250 noted cheers

[@perrypaddon6611]

Mite have missed this but what did u add after checking the starting gravity

[@stillworksandbrewing]

Yeast nutrients

[@kevinhoban4416]

Do you keep your yeast in the refrigerator

[@stillworksandbrewing]

Yes I do the DADY yeast I put in a masons jar in fridge

[@craigtonkin437]

Hey not sure of the jar size for the ratio

[@stillworksandbrewing]

One quart jars

[@timbjork2098]

i see a cinnamon stick on the table did you forget to put that in the spiced rum.

[@stillworksandbrewing]

I did but it go in thanks

[@kimsutton2268]

Why do you want to proof down.a good.rum

[@stillworksandbrewing]

I like my sprits 80-90 proof Cheers