Tasting Home Made Rum & Making Rum Essence

[@jonharrison5275]

Another great vid Jesse. Glad you got over your disappointment after feeling unwell. I've finished my Rum using the Black strap and age Oaked for 3 days. Everyone loved it. I then added a couple of vanilla pods to a litre and that has turned out great too. At the moment I am fermenting a Rum wash using Jaggery/Panela and some additional Black strap. Looking forward to distilling in about 10 days. Keep up the good work👍

[@StillIt]

Ah dude that's awesome!

[@StillIt]

I could totally see the vanilla working well. Will have to give that a go me

[@jaredgreenwald3072]

I've watched all these rum videos at least twice.. some three times. Suffice to say I've become a bit obsessed. I need to try making some rum one of these days

[@lawrencestanley8989]

Here's a great way to take your rum to the beach. Take the zest of 1 lemon and 1 lime and put it into a mason jar with 1 cup of rum. Put that into the microwave until it just starts to boil, then turn it off, put a lid on it, and let it sit overnight extracting all of that tropical sunshine. The next day, strain the mixture and add it to your rum at about 50ml to the Liter, or, to taste. Just turn on some Jimmy Buffet music and you're all set! On a side note, if your rum has got a bit of a burn, the zest will actually help with that a bit. Hey, for round two, you need to make the rum with sorghum instead of molasses.

[@StillIt]

Yum sounds awesome

[@repentorperish1405]

...the idea of microwaving ethanol sounds like an adventure too. 🤪

[@rascalholden]

Loving your videos Jesse, I've got my second rum sugar wash fermenting right now and this video has helped me think about how I will do my cuts and I might add a bit of the was back into the final product for flavour. Cheers

[@repentorperish1405]

Cloves? Did you use Cloves in the mash/dunder ? That sounds like an idea. For some reason it turns on a light. Might experiment with just a few cloves as an adjunct in a dark ale /stout wort.

[@haydenholmberg6327]

Hey Jesse, happy new year mate! i have just stripped down my 1st rum and onto the spirit run. 20ltrs of molasses and 10ltrs of honey in a 160 ltr wash. And the flavors are insane!! Also just put done the 2nd 160ltr gen 2 rum with backset to see the difference. Once again love your videos!

[@94Vape]

Simple scaling of the figures of your recipe, your wash should be approximately.. approximately 8% abv. And 160 litres! I could be way off because you also said you use honey which, I sometimes make mead and I'd prefer to use honey for that when I can get quality honey, see what I mean, I wouldn't use quality honey for rum I'd use it for mead but to be fair I haven't had a drop of mead in months I've been drinking spirits and some beer, regardless, if I did an all cane sugar and derivatives wash but 74 litres in 4x20lt buckets and used 14kg of molasses at 55g/100g of sugar, I'd only need to spend $40 on a 14kg cube of it and then reduce batch size from 74lt to 52lt in 3x 20lt buckets or use 3kg extra of brown sugar that I can get in that quantity at a supermarket and keep it at 74 litres. At that size I'd never get thru it with my 4lt air still so I'd need to borrow my stepdads column still to get thru it all. Might be a project for when I'm more experienced with home distillation. Cheers

[@colwk]

Did you ever do the 3 mini still runs with different dunders? I can't find it

[@davidelourenco2537]

I'm finally at ease with the distilling process and confident to try to make a rum. Seen all this vídeos and have to give a big thanks to you man. (Also loved the connemara botle at the corner of this vídeo) xD

[@StillIt]

Gotta love it mate ;)

[@troymcdonald9086]

The Goat is from the goathead they threw in the Dunder pit!

[@philiptruitt]

Thanks Jesse!!

[@JethroCramp]

Hi Jesse, great vid. in #5 in the series "Planning Dunder Impact Test" you had a plan to do two small distillations. Did anything ever happen with those? Any results?

[@ClassicRyder1]

Can't wait to try this one. Never made a rum before

[@OBSERVER335]

Love your videos brother love from uk Liverpool

[@chadashton7029]

Forgive me for such a newb question...I really know little about distilling...but if the clear rum in this video is blackstrap...how does blackstrap I buy in the store get so so dark? Just coloring? I buy Cruzan Blackstrap rum from time to time and you can't even see light from a flashlight through it.

[@billpeterson3311]

Bob's recipe talks of aging on wood for a few days. Have you put any of your rum on wood?

[@hamodrabia8151]

Dear friends, I was not able to find black molasses in my area, however there is a plenty of dates molasses. Can I repace this molasses w2ith brown sugar to make a rum moonshine? Thank you

[@pedromejia4343]

Yes, you can, but it won’t be rum, it’s going to be date moonshine

[@kjdevault]

But sounds delicious!

[@dan8402]

Woot woot your sounding a lot better! So the wild cut with clean dunder is the winner. Good to know, although as many have said the tails add a lot complexity. Maybe a speed age in oak chips for a week? Then it will have had some time to settle.

[@StillIt]

I have yet to run those three tests against each other! I do need to do that soon. But yes that is what these ones are 😁

[@robertbeirman107]

Could one use non-stilled remaining fermentation as dunder? Or only that which has been cooked ? Second how and where to store dunder?

[@BeardedBored]

Second! This is the video I've been most excited about. This part of Bob's process seemed tricky, so it's awesome to see you go through it step by step. Glad your cold is gone, lol:-)>

[@StillIt]

Haha mate in quick today! Yeah was nice to actually taste it! Hahaha

[@StillDrew982]

Bob's recipe for essence is soo close to perfect. He just missed one very important part. For me it's a game changer 🥃

[@BeardedBored]

@@StillDrew982 Are you going to keep it a secret?

[@BeardedBored]

@@StillDrew982 I only got the message just now and it's gone, LoL:-) I saw the preview text in my notifications window and can see some of your comment and think I get the idea. Basically an essence of backset syrup to flavor the final product right?

[@StillDrew982]

@@BeardedBored yeah, was just messing around with the mission impossible style message... Make a candy apple caramel with the dry backset or dunder for a more interesting character (you can add a pinch of sea salt). The caramel will go from a sour note to plum) Dilute it with 70-80% ABV that you would drink (when not super heated. A little ethanol goes a long way). Let it sit for a few days and filter (especially if it's got muck/dunder in it). *Letting the beer/backset go dry with a yeast like Brett after the initial ferment or to the backset will ensure no sugars are left (takes a while). The molasses gum that's left gives a sweet impression without a sugar taste/feel. 😊

[@justsomeguy8951]

Glad to hear you're feeling better. At least now you'll be able to master that rum now. 🍻🍻

[@StillIt]

Master......hnmmm dunno. . . .. improve . . . Hell yes 😁🥃

[@justsomeguy8951]

Just giving you the benefit of the doubt 😂 still I'm sure it will be a good tasting rum for sure.

[@Snowynz]

I'm loving the playlists Jesse! By the way you've been a huge inspiration on my journey into distilling

[@niri7043]

Hi, great video again! Havent seen all of your awesome videos, so you may have talked about it as well, ut have you ever concerned about filtering your blends through charcoal or a tab-water filter? aaand, have you ever tried to add some glycerin to your blend, to give it some liquor mouthfeel? Sorry for my nescience and bad english ... go on with this awesome work. Thanks and greetings from germany! ;)

[@derrickjohnston7181]

yep rerun them tails with the next run or run them in the small still by the 6 th run you got sweet stuff a lot higher proof.used to do five five gallon buckets mix tails and( all )with the next by time was done had 3 one ⅓ of gal jugs 167 to 100 proof. And tails for the next run.After you run the same recipe you know how much you get where them cuts should be..And if a little tails gets in just have give to angels .A jar with ⅓ full ages real fast if you put in freezer after being in window for a day or two then if still funky keep changing the temps freezer to Window...just don't leave lid on after comes out of the freezer... bottles tend to in plode on them selfs... as always great video.

[@StillIt]

Thanks for the tips mate. Cheers 🥃

[@nateashe3140]

Great news that your better and able to taste again! And you probably explained this elsewhere, but when you say "clean dunder", does that mean that you sanitized/pasteurized it?

[@StillIt]

Nah I mean it only had the brewers yeast in it. There is a small chance that even boiling may not make it human safe (the funky stuff).

[@johnholdsworth7191]

Thanks for asking that question! I was wondering the exact same thing.

[@Richdudevids]

cool stuff and I am very glad you are keeping the show on the free side,,and thanks for sharing

[@StillIt]

Mate of course! That's the whole idea! Cheers man, see you next time 😁

[@constitutionknwsbest]

What is clean dunder? Wash that hasn't been fermented yet? Thanks

[@lordsigurdthorolf1202]

Thank your for your time, But where can we get the 'Clean Dunder you or using here or a reputable manufacturer of it?' Google does not list sales of it ;

[@StillIt]

Its the stuff thats left in the boiler after making the rum. Im saying its clean as I used the stuff pre dunder fermentation. You wont find in anywhere for sale I dont think.

[@RyanAbrey]

@@StillIt hey Jessie. So clean dunder comes straight of the still. Then the dirty dunder is the stuff thats in the pit rite or live dunder?

[@JavierMedinaImagery]

Glad you are feeling better bro.

[@StillIt]

Thanks mate :)

[@larrybarker1784]

Hey Jessy, love what your doing. Been researching this rum. Do you have a direct link to talk to you or ask you specific questions? Keep up the great work, love it all. Been watching you ever since George introduced you on his channel. Thank you

[@CICADA2059]

Try vanilla+black pepper and scotch wood ships you'll looooooooove it😂 big salute from Saudi Arabia

[@joshrawlings2621]

The Tails aspect in Rum, is that not much the same with most distillation’s…? Too much into the ethanol purge. Or have I confused myself…either way too Early or Late… Fuel don’t taste great…Heart’s Only I thought

[@MrSpiderdragon]

You should do a whiskey blended with that dark stuff

[@sageslarres]

a tip if you cant do it and dont have enough lids would be plastic wrap and rubber bands. quick easy and cheap fix

[@newzanadian-tom7996]

Looking forward to the whisky videos - coming soon or still a ways off?

[@StillIt]

Nah we are getting close mate! AG wash video out next week I hope!!!

[@markbader4942]

Shouldn't the dunder juice contain a bunch non-fermentable sugars that would add a sweetness?

[@StillIt]

Yeah, at the very least body.

[@paulh4691]

Cheers mate, another great vid. Can I ask, what is the benefit to using the dunder - Wouldn't it be better to just use a bit of molasses which would give you the colour, flavour and a bit of sweetness, without the possible bad stuff you mentioned.

[@chancekiki8488]

What’s your thought on a sweet feed wash. It’s 5 pounds sugar, 5 pounds sweet feed and 5 gal water. Put the sugar and sweet feed in a bucket add 2 gal of boiling water let sit for 30 min. Stir every 5 or ten min. Top off to temp and add yeast. The sweet feed mix you can get at a animal feed store. I heard it tastes really well. I also bet that making it a sour wash might add some nice flavor.

[@shaknit]

i wold think that you would still need to add malt or enzyme to covert the grain starches into sugar.

[@chancekiki8488]

Steven Wanner the sweet feed is just for flavor. The reason for boiling water is to steep it.

[@derrickjohnston7181]

+Steven Wanner works great both ways.on the sour don't do more the five fermentations...25% or less back wash

[@derrickjohnston7181]

+Steven Wanner works great both ways.on the sour don't do more then five fermentations...25% or less back sets

[@StillIt]

I have yet to try it mate. I would be Keen at some stage tho!

[@martin.m4306]

I would have fermented with brettanomyces to get a bit more of that funk.

[@StillIt]

Yeah that's a solid idea man. I'm thinking there is definitely some form of Brett in that dunder. I may use it to ferment out the I fermentables (after primary fermentation) next time.

[@fourdeadinohio8303]

i've been experimenting with the rum idea. this is my wash this time..... 20lbs. corn sugar...20 brown.. 2lbs. raisins... 2 pk. v1116 in 2~6gal. buckets. raisins for yeast nutes little extra sugar and they taste good in there. i beat the crap out of them and put them in little brew bags. i use constant comment tea for my flavoring and i char jdsc for aging.

[@StillIt]

Nice man, but no Molly?

[@StillIt]

Ah that's cool man. Haha yeah, I'll trade you half a goat head for three snakes?

[@fourdeadinohio8303]

2 snakes and i'll throw in my cat. is the molly you use is it sulfured or non? i use to grow hydro and plants love molly.

[@StillIt]

Nice man. Yeah no sulfured.

[@fourdeadinohio8303]

what ratio did you use for your wash? i'm on a limited scale IE 12 gals. molly runs about $6 usd per lb. can i do a combo of brown sugar and get close to a respectable ABV?

[@the_whiskeyshaman]

Great video.

[@StillIt]

Cheers mate :)

[@cpaddsy]

Are you still making rum, and if not, why not?

[@baddog7589]

Gday Jesse , Love your work . I have had an ongoing issue with making a molasses rum . 60 ltr wash consisting of 16 kgs raw sugar, 10 ltrs dunder , 3 ltrs blackstrap molasses , repitched yeast from previous batches and when required I add bread yeast and DAP . My problem is that thw starting sg is 1160 odd which drops to 1100 when done . I know that sg is way hi and contribute it to the masses of particulate in it . It is ink black before and after cooking off . I would like your thoughts on this please . Keep up the good work mate .

[@no-sway3709]

Sounds like your starting gravity is too high for your yeast (can rupture yeast cells due to osmotic pressure and stress the yeast). This is primarily because of your high raw sugar addition that you could probably cut in half if not more. You're also adding a good bit of dunder which has a significant amount of gravity. I would use a bit more molasses if you're missing flavor, but if flavor is fine then leave it be. I aim for 7-8% alcohol which is in line with distilleries' reported figures using about a 1:1 ratio of raw sugar to molasses and presume roughly half of the sugars in the molasses aren't fermentable. If you still want high alcohol, I would aim for an OG of 1.080 then add in the dissolved sugar 24-48 hours after fermentation kicks off (I think Buccaneer Bob references this progressive feeding technique). Check your pH to see if it's near the 5.2 sweet spot and see if that may be causing you issues as well.

[@baddog7589]

@@no-sway3709 thanks Jason . I have since realized I have been "over fuelling " the mash with too much sugar and dunder . I now put 13 kg raw sugar - 2 kg blackstrap and way less dunder . The sg is a little high at around 1100 and finishes at 1015 . George from barley and hops vids helped me out . Thanks george .

[@bradfordcustoms7588]

What’s the difference in love Dunder and not?

[@StillIt]

Live is the stuff that had all the wild bugs growing in it.

[@StillIt]

Check out my making dunder pit vids :)

[@douglasfell4199]

Rather than blend down, would you not be better to blend up. That is, I assume your original gravity was 14% and you extracted your hearts at 75%, you then blend down adding dunder and water to get 35% apv. Can you try a 6% Original Gravity with a first run hearts at 40% then add your additives comprising 50% Dunder and 50% mallasses in order to get a final mix of 30% apv, then add in a small amount of 75% to get to 35%-40%. By mixing up you might transfer more mallasses flavours, the higher the apv off the still the lower the flavour.

[@superstar10155]

Just did 1st stripping run of bobs rum and 2nd gen now bubbling away!!! The stripping run smells amazing really strong ripe banana at the start then to a cookie dough caramel then cookie dough and red apple ( was trying to do cuts even though it was just stripping) can't wait for next 1 to be ready and get all the low wines together. Superb vid Jesse

[@StillIt]

Awesome man! Glad you are having fun with it. Also, cookie dough is a awesome descriptor!

[@adammitchell3462]

Wow man,I've been doing 100% blackstrap washes and did it to my absolute best ability and my finish product just tastes of flavorless ethanol

[@nextlevelstreetgames5148]

Can you cold crash the essence to clear it?

[@StillIt]

Yep 💯 % 👍🙂

[@thepolishbaron7052]

Why do people think that vodka is flavorless?

[@StillIt]

Because compared to run it is😂. . . . .but yeah I agree with what you mean. You will see me say about as much all through the FFV videos. Pretty crazy the flavour that comes through with a 95% wheat vodka!

[@zedbandigo2700]

what's your day job bro?

[@StillIt]

Marketing and digital communications manager for a dog food company. Little place right now. But I'm hoping it's going to take off soon haha. Why's that mate?

[@TallLongGuy]

I’m glad he asked too, and it’s probably just curiosity. It would been hysterical if you had come back with school bus driver, clergy, AA coach, or digital marketi.... uh, never mind. 😁

[@dulcinedsouza746]

When distilling the fermented liquid first won't the water also get distilled along with it so how does it become stronger ? And at what temperature should you boil it ? And how will you know when all the alchohol is done distilling ? (Sorry just a beginner here)

[@StillIt]

It turns out that the chemicals with the lowest boiling points will evaporate first. Lukily for us alcohol and water have fairly different boiling points. So the alcohol comes off first. In reality this is kind of a messy thing. So you really get a little if every at any one time. Just a percentage of the more volitile stuff. You can't really choose a temp to boil at as it will be different every time (and change throughout he run). Just like you can't choose what temp to boil water at and adding salt to it will change that temp. The abv of the spirit coming off the still will drop over the course of the run. So use a alcometer to track that :)

[@dulcinedsouza746]

@@StillIt thank you so much

[@StillIt]

No probs mate 🥃

[@dirtydirkssweeps]

Fantastic videos gives you all the info you need to get started could of done with these back in 14/15 when I started . kzbin.info/www/bejne/r2KcYaB7gadoaLM My little homemade still shhhh not legal in the uk. I started out with a AIR STILL running about 5 lt at a time using dextrose wash and turbo yeast in 30lt bins Finishing around 20/24% by volume nasty stuff needed to be carbon filtered before adding still spirits flavouring sachets, but soon moved on to TATE&LYLE cane sugar and some tins of treacle as food grade molasses was hard to find at a cheep price. It never occurred to me to use the backset although I did bottle a some demijohns of wash and used them to sweeten my rum then aged them with extra toasted JD barbecue wood chips. The local villagers got quite a taste for it, but life sometimes gets in the way of your projects and the last of it was sipped last night watching your videos, Time to start up again and run buccaneer bobs against my own recipe

[@turksvy01]

Mmmmmmm rum

[@StillIt]

Haha it is indeed a tasty beverage.

[@rickschneider9019]

I'm a subscriber I didn't like the email I got what we do is not legal in all states to many questions

[@StillIt]

Pretty easy answer to that one mate. . . . . Don't awnser them :) haha. Feel free to in sub from the email list of you want, no hard feelings here :)

[@turksvy01]

To smooth the raw alcohol taste from a still, read up on glycerine

[@derrickjohnston7181]

so that's why they add it good to know

[@turksvy01]

@@derrickjohnston7181 and it has a sweet taste

[@loresanchez2513]

To much talking

[@StillIt]

I do humbly apologize, refunds at the gate. But only if you have your receipt!