How to Distill Rum: Molasses to Spirit. Muck and Dunder - Generational Wash

[@ZaraTanaka]

SO IN SHORT 1. Fermentation Equipment: 2. Distillation Equipment: - 30L fermenter with airlock - 65L Digi Boil boiler - Firmzilla fermenter (optional for visibility) - ALCO engine copper pot still head - Fermentation heater wrap - Distilling parrot (optional) - Temperature controller - Collection jars - pH meter - Alcohol meter - Mixing paddle - Distilling conditioner (optional) - Drill 3. Ingredients: - 8L molasses - 5L boiling water - Yeast (EC 1118) - Yeast nutrient - Additional molasses for 2nd gen (16L) - Water - Oak aging spheres (optional, for aging) Instructions: 1.Preparation for Fermentation: 1. Sanitize the 30L fermenter. 2. Add 8L of molasses to the fermenter. 3. Mix in 5L of boiling water. Stir with a drill and mixing paddle. 4. Allow the mixture to cool to around 30°C. 5. Add a tablespoon of yeast nutrient. 6. Pitch 15g of EC 1118 yeast. 7. Check pH level; aim for around 5.2. If needed, adjust pH. 8. Set up the fermentation heater wrap and temperature controller to maintain a temperature of about 30°C. 2. Fermentation: 1. Allow fermentation to proceed for about 8 days. 2. Monitor the airlock for bubbling, indicating active fermentation. 3. After 8 days, check the temperature and consistency of the wash. 3. Distillation (First Generation): 1. Prepare the 65L Digi Boil boiler with the ALCO engine pot still head. 2. Add the fermented wash to the boiler (about 24L of wash). 3. Heat the boiler to begin distillation, setting the power to 2000W. 4. Collect the distillate in jars, separating into four shots, heads, hearts, and tails. 5. Discard the first two jars (four shots). 6. Collect heads and hearts separately, evaluating alcohol percentage with an alcohol meter. 7. Set aside tails and any remaining faints for future runs. 4. Creating Dunder for Second Generation: 1. Combine the first-generation rum with the dunder (leftover wash) for the second generation. 2. Add additional molasses (16L) and water to the fermenter. 3. Use yeast from the previous fermentation and repeat the fermentation process. 4. After the second fermentation is complete, proceed to the next distillation. 5. Distillation (Second Generation): 1. Repeat the distillation process using the second-generation wash. 2. Collect the distillate in jars, making cuts as before. 3. Evaluate the hearts and tails for final quality. 4. Adjust alcohol strength as needed by diluting with water. 6. Aging: 1. For aging, add American oak spheres to the rum. Use 1 sphere per 5L for medium oak intensity. 2. Age the rum for at least 4 months. For a faster process, use ultrasonic aging. 3. Fill a jar with rum and add oak spheres. 4. Place in an ultrasonic bath for 30 minutes to accelerate aging. 7. Final Steps: 1. After aging, check the rum for flavor and clarity. 2. Bottle the rum and label it. 3. Store in a cool, dark place for further aging if desired.

[@AllTheGear-NoIdea]

Someone was paying more attention that the maker hahahahaha, there's also a recipe in description for more info :)

[@erlinghagendesign]

hi, i really like to see your joy. One thing: you are using your Ultrasonic device in the wrong way which will lead to the destruction of the transducers. 1. You need to degas your machine first for 10min with water filled up to the inner water level edge / rim. Never place your jar / beaker or anything else directly on the bottom of the machine. Always 1 inch ( 2.5cm ) above the bottom. This will reduce the noise and raise the Ultrasound waves to maximum capacity and insures proper usage of your machine and best extraction. Cheers.

[@KegLand]

Top video. Hope you enjoy using the gear! We have a whole lot more new distillation hardware on the horizon too.

[@aeynosarturii8053]

I will likely never try distilling, but I love following you on your endeavors. It is great to gain some knowledge through your narration and information sharing and your excitement is absolutely contagious. Love the work, and will eagerly await your next contributions to humanity.

[@robertmarks2379]

You should try making wine/beer or cider it's really satisfying plus you get drunk lol

[@scottsmanonahorse]

I didn't expect to see hydroponics man making Rum, but I guess this is a good addition to my project plans.

[@Cornz38]

I use 10kg soft, dark brown sugar and 5l of molasses (equestrian supplies, get unsluphered). Use a good yeast. Ferment, distill then i use really toasted English oak to let it mature for at least a couple of years. A deep, toffee, coffee, chocholate sailors rum is the result. Or untoasted oak for a gold, lighter rum...

[@DrWoodyII]

What a great education. Thanks for sharing this fantastic information.

[@midisoul1]

I've made Rum since 2010. Seeing your reaction to your first distillate took me right back to my own first taste. I'm totally with you on this. My only tip would be to use the best molasses and keep an eye on the dunder/pH levels.... BTW Chase that Craft.

[@hereslukas]

FYI- EC118 *can* introduce some more acrid flavours to your rum. Bakers yeast is a much closer match for rum making and some are actually grown on molasses.

[@connorperkins641]

Great video! Rum is a great way to learn new stuff when distilling. There are so many different processes that can totally change the end rum, even when you start with the same ingredients. Seeing as you know about jessie, i'm assuming you've seen badmotivator barrels. Those are a great story about a guy in a garage with an idea prototyping and refining his designs then giving his knowledge to the community.

[@s1k2k3m4]

You might be interested in my process, mainly talking aging in glass jars using many different types of aging woods, even tropical woods from where I live - coffee, cinnamon, water apple, guava, mango, cacao. As of now, August 2024, I have aged with 17 different woods. Also from trial and error I learned to make my hearts/tails cut by ABV. (Make sure you do a temperature adjustment!), consequently the cut is at 65%ABV. Heads/hearts cut is done manually by taste. I source my blackstrap molasses at the sugar factory. In the bottling process I add some liquid “tapa dulce” at a low level

[@phillipeharley8857]

I really enjoyed your video I lived in the Caribbean for nearly 15 years. I absolutely love rum. Can I recommend to you El Dorado 15 year old rum from Guyana probably my favourite rum other than 10 year old English Harbour rum from Antigua

[@georgebennell4490]

I also really love XM from Guyana

[@andrewmckay1675]

Great video. Highly recommend infecting your dunder by adding something like yakult or a probiotic tablet. The sour flavours from infected dunder are great. Also suggest doing a finishing age with some french after the us oak. Look forward to more of your videos!

[@lindengreen725]

I use the same gear as you demonstrated and can with confidence let you know that the parrot always reads at least 5% lower than then actual ABV. It does this because of the upward pressure on the alcometer created by the alcohol stream entering from underneath. You can easily test this by taking an ABV reading then redirecting the alcohol flow away from the top of the parrot then taking another reading.

[@AllTheGear-NoIdea]

I have since tested this and can confirm you are correct…

[@cuanham]

Fantastic video, thank you. I'm currently busy with a similar run(Molasses dates syrup and unprocessed dark brown sugar). then while Distilling i added a can of coconut milk and some coconut flakes in a gin basket. Hoping for a good multi generation coconut rum

[@exxzz13]

Киприловая и киприновая кислоты в кокосовом молоке дадут с этанолом ароматы ананаса

[@davidprice7546]

Someone I met started off with a mead he ran and added molases to the watered down, funky dunder. After several generations, its really good.

[@robertmarks2379]

Mead is awesome I have a batch of vikings blood that's near ready after aging. I'd love to taste them after run throw a still

[@benkincade5254]

Hoocho!!! Have enjoyed your backyard veggie growing vids for a long time, great to see you getting into this space, particularly the rum space and this SBB recipe.

[@benkincade5254]

Have you considered a 4" x 4-plate bubble cap & deflagmator setup yet? Might be an interesting comparison video to do and I suspect you might consider changing up afterwards. Lots of run to be had in this area.

[@robertmarks2379]

​@@benkincade5254is a bubble cap that same as bubble plates on a column still?

[@jeffroach3722]

Great video from start to finish. Subbed

[@MrDonk]

Cheers. A joy to watch, love your passion. WOOF 🐶

[@CatHamster-wf5xs]

Nice 1 Mr Hoocho. Interesting process of the different blends

[@6AnAsianGuy9]

Great video! You just earned yourself a sub, love rum and love what you're doing

[@Nyubug]

Love these types of videos, keep it up!

[@ThailandThomas]

One of the better videos on rum making. But muck is way more than just old dunder. I was hoping to see you use a double retort still.

[@mmaylin]

a big yes!!!! I really enjoyed it. and thanks for posting the recipe👍

[@scruffo1405]

Great vid thanks fir sharing, Any chance you could let us know where you get the 10L glass containers from.

[@kimrachea2697]

Very good information indeed thanks you very much brother !!!🎉🎉🎉

[@_SurferGeek_]

Excellent video and an excellent job describing the process! As a kid, growing up in the South... I knew several moonshiners. Drinking their hooch was just as likely to make you blind as get you drunk! 😅

[@slyfoxcoffee9642]

Great work Hoocho

[@ARCSTREAMS]

i love spirits of all kind with their own unique history process and flavors , well made video mate i appreciate it good job but the distillation part was getting a bit confusing at least from my perception of what a sour mash is where you take a portion of the left over cast and use it to make more mash which is distilled twice and that is it, but you kept mixing your casts with more low wine and so on i got confused with the process perhaps different with rums than bourbon etc,, i made a banana brandy and used the left over cast for a sugar wash perhaps using inverted sugar i cant recall but after resting it for months at 40%and then doing a chill filtration the stuff was tasting like an amazing fruity flavored vodka or rum , i am now aging some of it on toasted oak strips and i hope it comes out lovely after maybe 6 mo

[@JUDE786]

Good explanation ❤😊

[@Johnnyyonnadam]

well done , thanks for sharing

[@Daviecrockett64]

try adding about 100 to 200 mls of dunder to 20 litres of 40% with some oak chips, leave it a few weeks, Strain chips out as you bottle it and let it age mature in the bottles over 12 months

[@stevemunroart]

Sweet video dude, keep at it 👏👏

[@Jimsmith656]

awesome vid. think this might take a bit of effort using the two air stills i have but definitely keen to give it a go

[@AllTheGear-NoIdea]

Google vevor water distiller… they’re $100 and you can run a couple at a time for the same price 😊

[@max200223]

as always great work mate! distilling is always something i've been keen to try never had the time. I'll happily live through you. if you ever need somone to help taste the product i'll be ready to offer my services!

[@LipovBog]

Very good stuff. Thanks for uploadin. A new subscriber here. Keep it up!

[@brewer13210]

Regarding the "oaker" oak balls, someone's math is way off. If the rum was in a wooden cask the size of your 10l container, the surface area of oak the rum would be in contact with would be FAR greater than the surface area of three oak balls. I'd guess you should have used 30 oak balls, not 3.

[@Dale44443]

Please do a link up with Jesse at Still It!

[@AllTheGear-NoIdea]

I’d love to haha

[@baijokull]

I have a 35l brewzilla and I have both the pot and reflux distilling heads for it. Running the pot still head at 500W gives slow but great results (I'm not really concerned with time/production capacity since I'm just distilling for my own use. I sometimes run a 1900W run with the pot still head to cut down volume and then a 500W as a spirit run. Now I really want to get some temperature probes that I can use to control the distillation run automatically. I have a big bucket of everything that I discard because I'm not 100% sure so all of that can go into a vodka distillation some day. I'd rather stay on the side of caution since I can brew more than I can drink anyway.

[@Rusty6450]

I have enjoyed Black Rum from Bacardi for decades. How would you create that?

[@corwinwhitehorn7759]

For those who like bananas, Tech Ingredients did a video about banana alcohol a few years ago (Ugandan Waragi)

[@lancer2204]

If you ever decide to do another batch and oak age I can whole heartedly recommend the 10L casks from Seppeltsfield in the Barossa. The 10L casks are made on site at their cooperage. They're not cheap but you DO get what you pay for, my two have never leaked despite multiple batches of mead and port through both. NOTE: No connection other than a happy customer.

[@Braddy_Daddy]

Great video bro!

[@RobertPorterNZ]

You said you would hook a kiwi up and so you have, legend Hoocho

[@chriskatsou5483]

Love this video!!!!

[@RobertHamm-u7c]

You could use the electrolysis method that’ll speed up the aging process. 24 hours = 3 to 4 years in a barrel.

[@HenryKlausEsq.]

You've got a sweet setup across both your channels. Kind of my dream to live near the NSW/QLD border, have chickens, grow veggies and fruit, brew beer and other bevs, live off rain water and solar and muck around with gadgets that support those endeavours. I need to get my shit together.

[@rtwg605]

Ever tried Newfoundland screech?

[@charlesdeshler202]

Nice video. Shouldn't be sweet after ferment...should be stale beer/wine. I think discovered that. LOL

[@richarddunstall5870]

Hey mate, loved the video. Helped me choose Kegland for a lot of my gear. Just wondering if you had a link for where you got your oak balls from? Thanks for the videos.

[@hereslukas]

You can swap out distilling conditioner for some coconut oil l/MCT oil to limit the foaming on top.

[@AllTheGear-NoIdea]

I’ve been using butter ever since this. Coconut oil is a good one though 👌🏻

[@hereslukas]

@@AllTheGear-NoIdea Genius idea dude! I think it’s just a case of having some kind of food safe oil or fat and you’re golden.

[@rw-xf4cb]

Are you going to do an episode about how you can legally do it? Looked it up the licensing when you mentioned it thought one had to be a giant producer but doesn't look too onerous. Be interested in more about your Hinterland Distillery - guess just have to wait and see...

[@AllTheGear-NoIdea]

That’s next!

[@alexanderhorn2919]

Hi, I like your video, and will try to do this gerat stuff. I am wondering where you took the yeast from the old ferment? It looks like a milky substance in the measuring cup you presented. Also, the "old" dunder you put into the spirit run was somehow infected? And how old was it? Thanks, Alexander

[@Succumbed2Rum]

Fun video. There's no way you could ever produce anything molasses based on your little still that would come close to what can be done on a double retort. You can't use the Cousin's process to develop a proper ester profile for a funky run. Try using Panela or Jaggery for a great white rum instead.

[@robertmarks2379]

Sorry for the random question but since there will be people that have home stills, has anyone ever made proper applejack (freeze distilled) then ran what you get throw a still?

[@joebrodie]

Makes me want to try with whisky

[@Astroponicist]

Astroponics is the study of farming in space. In large colonies which SpaceX intends to establish on the moon and Mars, a much wider variety of products will be desired as the population in these areas increase. In order to provide these wide array of products logistics and economics will drive local production. In the case of the production of rum; sugar cane and oak will need to be produced locally as well as a variety of yeasts for the different types of alcohol expected by a diverse and large population.

[@rw-xf4cb]

Can see some collaboration events with Jesse Still-It

[@pascaljeanne2718]

Well done mate. although I need to understand something. How can you be producing such good rum that can be drunk neat, but yet Bundaberg with their industrial stills can't do it?

[@AllTheGear-NoIdea]

🤣

[@Myvillagevlog587]

Once i bought bundaberg rum in bahrain

[@garrymcgaw4745]

On the second and third generation did you adjust the Ph to 4.5 or there abouts?. Great vid mate Cheers from Adelaide 🦘👍.

[@AidITSupport]

Sugarcane originated up the road a bit in PNG and had reached the middle east before 0 BC

[@scottbuckle4195]

Hi great video. I’m using this recipe which I got all the ingredients from kegland. I made this recipe exactly but got a SG of 1.120. Is this to high? Will it affect the ferment? Cheers

[@AllTheGear-NoIdea]

It’s hard to get an accurate original gravity reading for a molasses wash which is why I didn’t do it in this video. It should be fine mate.

[@Rubberduck-tx2bh]

I've been at this for about 4 years now. Never done a rum, so forgive my ignorance on this question: why are you making cuts on the stripping run? Just keep everything. Cuts are done on spirit run. And if you're triple distilling, keep everything from 1st & 2nd? It's a hotly debated topic on HD site, but silicon tubing is not recommended in the collection side of home distilling. High ABV alcohol is a solvent, which leaches nasties out of silicon. PTFE tubing is acceptable, but hard to find. I would not recommend reprocessing feints (heads/tails) stored in a plastic jug! As far as the dunder part: I admire your efforts here. Never seen those oak balls before. Do you have a link? Staves, spirals, cubes, chips is all I've seen!

[@AllTheGear-NoIdea]

I mentioned in the video… about the cuts on the first run, It was my first time using the still so I was just getting used to it. I put it all back through it was just an exercise for my own benefit. www.kegland.com.au/products/xoakers-american-oak-medium-plus-toast-5-spheres The tubing I used was all from Kegland and meets Australian standards. This is actually double distilled, I used the first distilled to create the Dunder. I added the full first run back into the second run. The first was just to create the Dunder for the second (first distilled) then a second distillation was done. Cheers

[@Moronicsmurf]

What are those timelapse cameras?

[@tomasdibattista]

Hows the aging going?

[@pgprentice]

Does this taste like real rum or that Bundy stuff? I hate Bundy rum but love a good Caribbean rum.

[@AllTheGear-NoIdea]

This is proper Caribbean rum cultured rum.

[@botakfishing]

That's cool man

[@someaussiebloke4487]

Ballsy, not scared of AFP? I mean love ya work, I just thought here in aus we use the still to get pure water 😉

[@AllTheGear-NoIdea]

Got a licence from the ato 👌🏻 it’s all legit.

[@someaussiebloke4487]

@@AllTheGear-NoIdea ok now THAT is an original video we all need. Do not spare any detail, you going to do a video on it? Cos EVERYONE on the aus (water) distilling pages is effin confused about how to go about it

[@ferengiprofiteer9145]

Sailor Jerry's, the alpha and omega.

[@exxzz13]

Часть барды после перегона нужно просто оставить на жаре чтобы заразилась бактериями, которые создадут кучу карбоновых кислот, которые при этерификации с этанолом создадут букет рома.

[@barcaisbest10]

🔥🔥🔥🔥🔥

[@AllTheGear-NoIdea]

❤️

[@southerndime333]

his totes pissed

[@Scrambles7]

BIG DOG!! lets fucking go!

[@Louzahsol]

I can’t believe they charge 62 dollars for captain.

[@lerycahyadi6807]

Only 2shot you already drung that mean how strong rum you make😅😅😅😅

[@lancehahn4701]

At very least the name is correct. Could just shorten it to “no idea”.

[@AllTheGear-NoIdea]

And you could shorten this comment to: “ “

[@Deano155]

Hehehehe You Betcha!

[@mutantryeff]

!!!

[@rw-xf4cb]

4weeks?????

[@johnoberto2659]

Mad bastard. Great video. Its illegal to distill where i am. Id be nervous id go blind

[@AllTheGear-NoIdea]

The blindness is a tale the tax man tells the working man to scare him away from making his own liquid gold.

[@rw-xf4cb]

@@AllTheGear-NoIdea Apparently for methanol blindness they give you ethanol to solve it but there's not much there if using effectively sugar - bit more from fruits etc. Distillation doesn't make it just evaporates various fluids at different temperatures to eventually it's just pulling near pure water out of the wash.

[@scottsmanonahorse]

@@rw-xf4cb yeah, it's not often pharm gets a script for vodka, but it does happen. I heard one time they didn't have any so they sent someone to the LC for a few bottles.

[@ekulda]

One truth; i have worked with a large spirits company, and they inducted me and trained me. I learnt they don't have time to brew or age, or else they would stay behind in the market. So they have labs. These labs use patented colours, flavours and age chemicals which are not healthy. This practice is what keeps them producing so much alcohol. Ok where do they buy ethyl alcohol in bulk? From the government. Ethyl alcohol is also part of the fossil fuel industry and the sugar industry. These spirits companies buy this ALCOHOL from the government at a few cents a litre. Then they add the flavouring and colouring and age chemicals. And they all look standard. If a company is brewing naturally, then you will find inconsistencies in flavour and colour. That is the natural way and a healthier way. Hope this helps.

[@frog8220]

This is a 30min ad

[@CalebSemalion]

The Pee-Hache

[@workhardplayhard801]

You be scared of what my muck looks like 😂 so was my wife . I take from beneath the thick carpeted surface and the contributions it offers are fruity & funky . Apple, banana , pineapple, and a dash of what can only be described as B.O. . As for the ultrasound 🤷‍♂️ been there done that. As much as we want to speed up the maturation of the spirt and the marriage with the wood nothing but time can get er done proper 👌. It really is worth the wait if you are patient. I would highly recommend at least a 6 months to a year sitting on previously used wood, I often use bourbon wood. 👌 especially for banana 🍌 rum . Makes the best egg nog I've tried. That 🍌rum combined with my lambanog (a Filipino shine made from coconut tree sap) which I proof down with coconut water and coconut milk then back sweeten with generous amount of coconut sugar make what I call "Filipina coladas" dangerously delicious . Pretty much fat ass in a glass.😂

[@sublimal2]

Kids, remember you need an excise manufacturers licence and proper record keeping otherwise the ATO will be in touch.

[@dack4545]

Fuck the ATO

[@smyers820gm]

Not if you don’t make KZbin videos and run around telling everybody you meet 🤷‍♂️😉

[@Louzahsol]

What the ATO don’t know, won’t hurt em

[@SargMithuman]

Or just live in MO, where you can make up to 500 gallons a year for personal use/non-sale.

[@Louzahsol]

@@SargMithuman currently live in IA. MO keeps looking better and better. They got weed and you can grow your own

[@lisaprince1313]

you make it look so difficult, why???

[@samellem1973]

dude open a window, ur getting high off the fumes

[@stuartpinder3807]

I'm pretty sure this is defrauding the government of tax

[@AllTheGear-NoIdea]

It is if you haven’t got an excise licence and don’t report the alcohol you make. But that’s outside the scope of this video. My licence allows me to make as much alcohol as I like.

[@satishpadmule6238]

​@@AllTheGear-NoIdea❤❤❤

[@madaxe79]

It’s just such a shame hoocho couldn’t leave his politics behind closed doors. I just can’t watch his stuff anymore. Such a shame, he makes good content. And from someone who used to make legit rum and barrel age it for years, I’d probably like this video, but I just can’t watch him. I blacklist anyone that preaches either religion or politics to me, I have my opinions, they’re mine, I won’t tell you what they are, and I expect the same in return. Such a shame he had to ruin perfectly good content by preaching election crap.

[@AllTheGear-NoIdea]

What bro? Thanks for telling us your opinion.

[@madaxe79]

@@AllTheGear-NoIdea remember when you had that awesome gardening channel, then you decided to spew out your political crap and said in a comment that anyone who doesn’t vote like you can stop watching your stuff? I remember… Such a shame, I really liked your content, we actually have very similar interests, sense of humour, and we live close by one another, we’d probably get along fine if you didn’t preach to me.

[@AllTheGear-NoIdea]

You could quietly stop watching, but you needed me to know. I’m sorry you needed that. People have different opinions on things. You can like someone for something without writing them off for another thing. It’s a lonely world when you can’t tolerate minor differences in opinion.

[@wizrom3046]

Lol, using ingredients youve never used before, to make a product youve never made before, on equipment youve never used before, with a process youve never done before... 🤔

[@WeirdScience365SciFiStories]

Is it safe to age the rum in a plastic container?