How to Make Rum with Mile Hi Distilling

Today, we make a rum...kind of. We had some errors in the recipe, but we're only human, so why not publish our mistake into a video that can be forever remembered through the internet? We still made a rum, technically! Learn how to make rum by watching this rum recipe video.
#distilling #distillery #liquor #rum

[@barbaraa3280]

I love you Boo! You're amazing at your job

[@milehidistilling1]

Thank you, I try to be!

[@jfcasebere]

When using your hygrometer, use the specific gravity scale both before and after fermentation. It's a bit more informative and accurate. Did you check your ph prior to pitching the turbo yeast? Also when using molasses it helpful to aerate or oxygenate the wash before pitching. Thanks for the video and keep on distilling!

[@milehidistilling1]

Hey man. Thanks, I did check both my SG and FG. I'm not familiar with any reason to check pH on a rum wash, so I didn't. Maybe I missed something. Thanks for the tip on molasses! I'll give that a shot next time! We appreciate you so much for watching, brother.

[@dougnichol205]

Ph of wash before pitching needed to checked & adjusted to 5.4, right?

[@milehidistilling1]

Yes, typically. We're in Colorado and our water is some of the cleanest in North America so I've never once had to worry about adjusting pH. It's a really easy detail for me miss mentioning in my videos for this reason. Thanks for asking for clarification!

[@johnholdsworth7191]

You’re the answer to almost all of my questions. 4:08

[@milehidistilling1]

That's great to hear, my man! We're always striving to help.

[@DansBuddhaBodega]

Can you use sorghum molasses? I've used It for Abe Lincoln's whiskey recipe and the taste is amazing. Rum has always been daunting to me because of how close you need to monitor the ph level.

[@milehidistilling1]

Hey there! Yeah I think that'd be an awesome base! I would just make sure it's non-iodized. We're luckily in Colorado, so pH isn't too much of an issue here for us since our water is so clean. pH is usually pretty easy to adjust using baking soda to increase and citric acid to decrease. I hope you give it a shot!

[@wldtrky38]

Question for you, is that a Mile Hi 8 gallon fermenter? I bought a gallon of molasses at least a year ago, still waiting for time to ferment... Between other stuff, corn and Single Malt, for my barrels, I just havent done a Rum yet. Time's getting close though. Thanks, always interesting 👍👍

[@milehidistilling1]

Hey man! Yeah, it was. I don't think molasses expires for years, so take your time and get a run under your belt when you're ready. I hope you enjoy yours, my man.

[@wldtrky38]

@@milehidistilling1 Thanks Bro, i need to get a bigger fermenter. I agree, i think the stuff stays good for quite awhile, but rum is gonna happen soon 😉

[@milehidistilling1]

@@wldtrky38 I can get you any size you're looking for in stainless steel or polyethylene material all the way up to 30BBL. If you're interested just send me a quick email at [e-mail] and let me know the size you need. Thanks, Boo

[@gump1005]

I like a really dark earthy rum.

[@terrybaldwin1182]

Another Great Video... My recipe is 12 # Molasses & 4 # dark brown sugar, Nutrients, Yeast and a Yeast Energizer, my SG is almost always 1.080

[@milehidistilling1]

Cool, appreciate the recipe, Terry! I'll try one in the future using regular distiller's yeast and brown sugar, I bet yours taste sweeter than what ours will come out like.

[@terrybaldwin1182]

@@milehidistilling1 Guys, It is smooth even at 172 proof, Made in Your 8 Gallon 3 inch Torpedo Pro Setup....

[@terrybaldwin1182]

@@milehidistilling1 P.S. Bread yeast is my favorite so far... SAF-Instant is brand I use...

[@milehidistilling1]

@@terrybaldwin1182 Always been hesitant to try bread yeast due to its low yield, but I know that flavor is amazing for it. Maybe I'm too greedy with my yield...

[@terrybaldwin1182]

@@milehidistilling1 Add in a gallon of good corn feints for added proof, & surprisingly good outcome...

[@allenhilley]

I like to spiced rum done

[@garrymcgaw4745]

Hi Boo, I did not no that Still Spirits Rum yeast doesn't need nutrients, now I'm wondering does their Whisky & Vodka yeasts not need nutrients either?. Thanks for another informative video mate 👍.

[@milehidistilling1]

What's up, Garry? Thanks for watching, my brother. They have a proprietary blend of nutrients already inside the packet, so no excess nutrients needed. The nutrient blend they use is common stuff like diammonium phosphate and natural vitamins.

[@garrymcgaw4745]

Thanks for that bro, and thanks for taking the time to reply to me, I hope your/our rum turns out alright. P S you've got the bestest job in the world ... hands down 👍👍 ..@@milehidistilling1

[@milehidistilling1]

Always, Garry. Thanks for watching and being a cool customer. I think the rum will turn out just fine, it was just the inexperience on measuring ingredients that caused a little bit of issues on the recipe. We'll distill it out clean and make a good rum regardless. I'm very grateful to have the job I do, man.

[@IceglacierArnar]

Good day "Maestro"! I have a question for you about Rum and aging? Wikipedia says this: "Many countries require rum to be aged for at least one year. This ageing is commonly performed in used bourbon casks, but may also be performed in other types of wooden casks or stainless-steel tanks. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark, whereas rum aged in stainless steel tanks remains virtually colourless." So the question is about stainless steel tanks: How does it help to use stainless steel tanks for aging? The Rum is not absorb the oak barrel flavour. Storing in the steel tanks and waiting in a year, has a effect? My best greetings from Iceland

[@milehidistilling1]

Good day, my brother! To be completely honest, I don't know much about the stainless steel aging process but I believe what they're referring to is people adding oak sticks/chips into the stainless boiler as an alternative to barrel aging. A lot of the time, they'll have a heating device plumbed into the stainless boiler, add the oak aging media, then heat up the solution which is said to flash age it when this happens. I could definitely be wrong. You are correct in the assumption that stainless steel by itself will not do anything in the aging process.

[@IceglacierArnar]

@@milehidistilling1 no problem I think is about letting oxygen into the rum in the stainless steel storage, I saw it somewhere.

[@jamesligon5732]

what kind of molasses? sulphured or unsulphured?

[@milehidistilling1]

Unsulphured

[@marshallmerriam1548]

i have never tried to make rum before but i will have to try that now

[@milehidistilling1]

Give it a shot, brother! Stay tuned for a later video where we distill it to see how it turns out.

[@allenhilley]

Iv allways wanted to do a banana spiced rum

[@milehidistilling1]

Sounds delicious man! We did a pumpkin spiced rum for the holidays and it was pretty easy. You could probably do the same with banana. The only difference would be that bananas are very starchy so you'd have to cook them first. All we did was sprinkle pumpkin slices up with cinnamon and all spice, then baked the pumpkin until it was soft enough for a fork to penetrate it easily. We already had our rum run once before we did this, so the rum was ready to go. From there, we just added that baked pumpkin into an infusion basket into our still and ran our rum again through the still

[@chadrohrbaugh1]

Keep in mind that co2 will cause a false reading on a hydrometer. If your checking gravity after fermentation is started, it best to degas first.

[@milehidistilling1]

Ah, good point! Thanks!

[@gump1005]

I would have liked to have seen it all the way through to the end.

[@milehidistilling1]

Hi, Gump. Are you talking about actually seeing it distilled? That will happen in a later video, I promise. There's nothing more to the recipe not shown, so you should be in good shape to follow the recipe shown.

[@gump1005]

@@milehidistilling1 Well, before I try it, I'd like to know the end result. I'm funny that way. Thanks for replying.

[@milehidistilling1]

@@gump1005 No worries, I've got you covered! The video where we distill this rum should come out on November 10th and give you some answers.

[@danielmanly4793]

Anyone else wondering why the refrigerator doors open the wrong direction given it is against a wall?

[@bradywalton1357]

The wall prevents the door from opening all the way if you do the hinges on the same side as it

[@danielmanly4793]

@@bradywalton1357 What is the matter with a fully opening door?

[@trichard5106]

Sux !!

[@milehidistilling1]

:(

[@colahandyman67]

This was so painfull to watch, was that a Proof and Tralles hydrometer you were using, if it was, its the wrong tool for the job, you needed a beer and wine hydrometer which normally have coloured bands to read the sugar content to give you a potential alcohol reading

[@barbaraa3280]

Try spelling "painful" correctly

[@barbaraa3280]

You know so much how about you make your own youtube channel

[@milehidistilling1]

I wouldn't have gotten a reading on the meter if it was just an alcoholmeter. Thanks for watching regardless though! Appreciate the view!