How to Make Rum: Stil setup and blend including 3 recipes for your RUM.

Ok So you have done a Rum Run and want to do some stuff with it, in this video I will be showing you how to take you Rum • Quick easy RUM recipe,... and change it into 2 liqueurs and one aged rum.
For the first aged and wood flavor, you will need this.
1 Heaped spoon of the Burnt Caramel Sugar syrup.
1 Stick of Un Toasted Oak
1 Stick of 120 Toast Oak
1 Stick of 220 Toast Oak
1 Charred Oak Stock
1 Karee Stick Medium toast from Prohibition Home Brew.
prohibitionhom...
750ml of 45% Rum.
Mix and let age.
Recipe 2 Coffee Liqueur
7.5ml of Vanilla essence
1 and a 1/2 Heaped spoons of the Caramel Syrup,
500ml boiling water
2 Heaped Table spoons of Coffee
500ml of Rum
Recipe 3 Chocolate Liqueur
7.5ml of Vanilla essence
1 Can of condensed milk
1 Cup of dark Chocolate Chips
1/4 Cup of Dark Cacao powder
1/2 cup of Water
2 Table Spoons of Chocolate Syrup
600ml of Rum
Remember these recipes can be change to your taste this is the way I like it, you can change it the way you feel.

[@BEAVERDIY]

Hi All, Here with is the Caramel recipe I use. 2 Cups Sugar 1/4 Cup of Water 1 TBSP Vanilla Essence 1/4 tsp salt Place Sugar in pot on low heat. Cook until sugar starts melting add a little water and keep stirring until sugar becomes grains again, Keep stirring until sugar melts and starts to brown once sugar is at the level you want add the water salt and Essence stir until it has a good syrup consistency. Allow to cool for a couple of minutes and transfer to jar.

[@mscappa]

For those trying to make his syrup, just wanted to share my experience. First let me say, it tastes friggin' awesome! I used some Rodelle Gourmet Vanilla Extract I got off Amazon, which is 100% worth the price. I also substituted 1/3 cup of pure cane sugar (light brown colored granules) to accompany the plain white stuff. However, mine initially turned into a 10oz solid block of rock candy in my mason jar. After doing a bit of research, I found that sugar syrup isn't always easy to make, and I'm sure it was user error. Although some say if it crystalizes, you need to toss it and start over, but I wasn't giving up because it was so delicious. Here's what I did to fix it: I boiled up 4 oz of water and poured it on top the candy block, and with a spoon I stirred and scraped and made my way a 1/3 of the way. Then by doing a combination of multiple nuking, scrapping, shaking, and more stirring, I eventually made it down to the bottom. I nuked it once more and got it all fully combined. And once it cooled, it turned into a delicious thick amber colored syrup! It's not quite as thick as Beaver's in the video, but it's definitely much thicker than normal simple sugar syrup. So I would suggest 1/2 cup water for 2 cups of sugar at the start, should help keep things fluid.

[@georgewilson60]

One way to avoid the sugar crystallizing is to gently swirl the pot, not actually using a utensil to stir with

[@marcelcrous1141]

You had me at 'Caramel'!

[@grahambeaton4803]

Hi Beaver, made some of your chocolate liquer. It is really Awesome!!!! While testing it together with an oranccello I made, I added about 2 teaspoons of oranccello to your chocolate liquer ( in a tall slim shot glass) WOW, it added a whole new dimension to it. Thanks again- going to try making the coffee liquer this afternoon

[@solocaretaker2034]

Amazing as always. Great video and very informative from your hard work, we in “the craft” will benefit from. Thanks Bev!

[@gettin-sendy]

Awesome video s always, for some reason i always thought the rum was aged with the wood before the sugar syrup is added and before the desired abv is set. I noticed syrup added and set to final abv then wood added, does it make much or any difference which way this is attacked?

[@dr.froghopper6711]

The leftover sediment is outstanding compost charger!

[@kobuskampman9122]

Hi. Can you post recipe for making thick the thick syrup?

[@knuckle47]

You’ve done some very cool things with your distillate.... enjoyed the show !!

[@BEAVERDIY]

Hi. Thank you still more coming. Stick around

[@erniestory7223]

Brilliant,, love the accent mate

[@BEAVERDIY]

Thank Ernie.

[@bodie488]

I love watching your video's,what type or kind of set up for a beginner for making rum would you recommend to start with.

[@jacoengelbrecht2420]

Dankie vir nog van hierdie goeie videos, en hierdie resepte is n defnitiewe MOET

[@BEAVERDIY]

Dankie Jaco.

[@okkietube2]

Love it! Gonna have to try all 3 recipes. Thanks, there was a lot of practical tips in there that will help.

[@BEAVERDIY]

Hi. Thank you let me know if you need more info will add them in next video.

[@minter1013]

hey Beaver, can you age the bannana rum to long ?, cheers, your a great help and a legend

[@BEAVERDIY]

Hi Minter, That depends on how much wood you add, and what kind of flavor you are going for.

[@paulvanzweel8287]

Thanks for sharing. Nice info.

[@minter1013]

hi, do you use raw sugar (granules) or refined sugar(white) cheers

[@BEAVERDIY]

Hi Minter. I prefer to use brown un bleached 100% cane sugar...

[@marcelcrous1141]

*YEAH* *BUDDY*

[@mscappa]

Great rum series! I've noticed in a few of your videos you age at low abv's and was curious as to why? I've read that with whiskey and brandies for example, the low 60's is where it does a good job of extracting more sweetness from the woods. Have you done both and prefer the lower end? Or is it just so you can have several different things aging in larger quantities all at once?

[@BEAVERDIY]

Hi MSC. Awesome question check out the video I did on ABV and aging please let me know and I will send you the link

[@mscappa]

@@BEAVERDIY first, so glad you did the collab w/ Bearded so I could come across your channel. Great stuff! So was it the one where you experimented with 0, 20, 40, 60, 80? Seemed like you enjoyed the 60 the best and were curious about aging longer term on 80. So why are you aging the rum on 40? To pull more sweetness?

[@stillworksandbrewing]

cool great vid.

[@BEAVERDIY]

Hi Thank you

[@marvinharms1891]

Thanx bru👍 Where did you get the copper mesh from?

[@BEAVERDIY]

Hi Marvin, I ordered it from a guy on facebook.

[@raymondhook4812]

Do a google search for brew or homebrew shops there are plenty of places which supply it weather or not they have stock is another story

[@mikedupreez8716]

Hi Beaver ek hoop jy het n lekker aand ek is besig met n rum gis jou resep met n angle het klaper by gesit by gese gebruik net bakers heast

[@dewaldmaritz4165]

Fantastiese video maat, ek hou van die likeur wat jy maak, gaan dit verseker probeer.

[@BEAVERDIY]

Dankie. Die choc is super awesome

[@johanpretorius3759]

Excellent video! Why did you paint your column black except for the "James Bond" look ;-)

[@BEAVERDIY]

Hi Bud. Keeping the copper clean was a hell of a job so went matt black. I am Batman hahaha

[@marcelcrous1141]

Death by Chocolate liquor... 🤤 #WhatAWayToGo

[@andrefourie1970]

Goeie dag Beaver , asb verduidelik my net bietjie meer jou metode om die foreshot en head in mekaar te cramp in 250ml

[@BEAVERDIY]

HI Andre, Ek gebruik my reflux om dit te doen, sodra eerste druppels afkom maak ek my reflux heel oop en dan kom niks deur nie, dan hou ek dit daar vir so 20min dit compress die heads baie goed en kry n mooi "clean"cut tussen die heads en harts.

[@andrefourie1970]

Great dankie ,Begin jy met jou reflux oop of eerst na die eerste paar druppels

[@andrefourie1970]

BEAVER DIY Hoe groot is jou boiler ? Ek het n 35 liter urn

[@FrancoisRedelinghuys]

Dankie vir jou videos. Hoe maak jy die karamelstroop?

[@BEAVERDIY]

Hi I have pinned the recipe... Thanks

[@mikedupreez8716]

Hi ek het n perske stroop gemaak vir my perske mampoer dit is vaal hoe kry ek hom skoon

[@BEAVERDIY]

Hi Mike, As jy praat van stroop het jy sap afgekook tot stroop.

[@mikedupreez8716]

Hi nee ek het die perskes op gesny en suiker daar oor gestrooi

[@phillippotgieter7366]

Goeie dag Ek gaan more my rum wash distille en ek will net hoor oor die bitter smaak van die wash is dit hoe dit moet wees????

[@BEAVERDIY]

Hi Phillip, Jou rum moet bitter wees voor jy stook, bitter beteken die yeast het al die suiker geeet, die beste manier is om met Hydrometer te meet en te sien of hy reg is.

[@phillippotgieter7366]

@@BEAVERDIY ek het vanoggend weer getoets met die hydrometer en hy staan op 1.075. Ek dink ekt teveel molasses in gesit. Ekt omtrend 360L wash gemaak met met 75L molasses

[@djshaman11]

Gee asb jou caramel resep waarvan jy gepraat het. Dit lyk lekker

[@BEAVERDIY]

Hi, I have pinned the recipe Thanks

[@djshaman11]

@@BEAVERDIY awesome thanks!

[@mikedupreez8716]

Hi bever ek nou n klomp turksvye vinied gekry die goed is stroop soet gaan kyk wat gebeer

[@option4wdsouthafrica249]

Enige opinie oor n CCVM en hoekom jy jou tipe reflux still gemaak het?

[@BEAVERDIY]

Hi Paul. CCVM is baie nice. Sal nog een wil bou. Maar die een van my werk baie lekker.

[@option4wdsouthafrica249]

@@BEAVERDIY Ek het n identical CCVM gebou soos Jesse van Still it, behalwe dat my boiler 30L en een 2kw element. Nog nie gehardloop nie. Ek stoei nog met n idee hoe om die element te beheer. Moet een of ander power controller kry of alternatief n PID

[@BEAVERDIY]

@@option4wdsouthafrica249 hi Paul. Ek gebruik speed controller van a polisher vir die controller. Werk soos n bom en is cheap

[@option4wdsouthafrica249]

@@BEAVERDIY Ok. Ek sal bietjie gaan navorsing doen oor hoe ek dit kan maak werk. Dit moet dan ook n 2000w speed controller wees of groter?

[@bennjanse]

Het hulp nodig asseblief, kan ek n sugar wash op 1020 run of gaan dit kakkerig proe ? Baie dankie 🍺🍺🍺

[@francoismorkel]

Waar het hy begin? Abv? Ek het al 2 batches gin gemaak wat in daai orde geeindig het, so om en by 9-10%. Heel suksesvol.

[@BEAVERDIY]

Hi op wat het jy begin. SG gewys

[@bennjanse]

@@BEAVERDIY dankie , 1070

[@bennjanse]

Dankie mense, het op 1070 begin, sorry nog erg stupid 🍺🍺🍺

[@jpkruger6333]

Hi, watse ding control jy element mee? Kan jy dalk link post na so iets toe asb

[@BEAVERDIY]

Hi JP, Speed control van n Polisher, by Powertool repair plek gekoop

[@jpkruger6333]

@@BEAVERDIY ek het vandag pid gekoop hoop die ding sterk genoeg vir my element

[@grahambeaton4803]

Both were straight from the freezer