Distilling Our Very Own Rum: Part 1 Fermentation

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Book 1, Chapter 51- In this first episode of our three part series on making rum, we tackle the definition of rum, the overall process, the equipment we’ll need, and we study and execute through fermentation, getting ready for part two where we will distill the rum and begin the aging process!
Rum Recipe:
1 Gallon Molasses
Capsule B-Complex, capsule removed
Pinch of Epsom Salt
1 Gallon Dunder or Water, just off the boil
1/3 oz (wt) Yeast (DADY)
2-3 Gallons hot or cold water, to bring the temp to ~95°
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CREDITS
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Alexander Nakarada - The Wellerman - Royalty Free Cinematic Version
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original video: (link to original clip in our channel)

Опубликовано:

23 апр 2021

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Комментарии : 31

@dnfd737 Месяц назад

nice swig of tea lol I saw the bubbles on the bead

@ChrisandKellNowHere Месяц назад

Ya caught me!

@nicolaifuttrupjacobsen8142 Год назад

Heat those molasses jugs in hot water beforehand! The syrupy molasses should get quite like water to pour

@ChrisandKellNowHere Год назад

We ended up rinsing them out with hot water which did the trick!

@ProspectingMonkey 3 года назад

When you finally get sailing make sure to stock up in the D.R. with Brugal and of course when in Jamaica get a few bottles of jamaican over prrof white rum, dare u take a shot but don't smell it. It makes the best rum punch though. Honestly this video was a Beautiful idea. Keep on with your original ideas and you will kill it on RU-vid!

@ChrisandKellNowHere 3 года назад

Thanks! We've been wanting to do this for quite a while, so we can fill the larders before we set sail! Took a shot of overproof rum in college once, and couldn't talk for the rest of the night... For two reasons: Burning throat and muddled brain!

@kenschoenfelder6260 3 года назад

Mmmm I like rum

@ChrisandKellNowHere 3 года назад

You and me both!

@Retired-nohurry 3 года назад

I've thought about distilling but didn't think my liver would tolerate it.

@ChrisandKellNowHere 3 года назад

It appears to be feast or famine. A lot of patience and then you have a motherlode to consume!

@johnhopkins6731 9 месяцев назад

You know those "gas jugs" that cruisers strap to their deck? They are full of rum. When you run out of gas, cruisers drink rum.

@ChrisandKellNowHere 9 месяцев назад

Not a bad idea! Maybe we need a third color aboard 🤔

@davebrown7321 3 года назад

your Rum collection is missing the worlds best ( Bundaberg Rum) from Queensland Australia....taste like non other world wide!

@ChrisandKellNowHere 3 года назад

Can we get that here?! I've had their gingerbeer and guava soda. It's fantastic!

@davebrown7321 3 года назад

@@ChrisandKellNowHere its available in Canada apparently but no drama just sail down under n pick up a case! you won't regret it!

@ChrisandKellNowHere 3 года назад

Definitely on the agenda!

@davebrown7321 3 года назад

@@ChrisandKellNowHere better be sure to let me know & come to the Gold Coast Queensland

@trevhedges209 3 года назад

Beats the chit outta pineapple fritters 😂

@ChrisandKellNowHere 3 года назад

I agree, but don't tell Kelly

@danielbarbieri8199 8 месяцев назад

Why do you use a reflux condenser instead of a pot still ? As far as I know, making rum, you want as much as possible to extract flavors. Reflux condensers are better suited to neutral spirits like vodka. Is there a special reason ?

@ChrisandKellNowHere 8 месяцев назад

We just wanted to be able to use it for other things in the future, so removed the stuffing and used it as close to a pot still as we could for rum and whiskey. Then put it back when we made vodka.

@danielbarbieri8199 8 месяцев назад

@@ChrisandKellNowHere ok, thanks for your answer, that make sense 👍 I've watched the second video, and I wonder why you go into this complicated process before barrel aging ? I'm on the way to make my own rum too, but I want to make things simple, as it will be my first time. By the way, I will use my own organic cane juice. It's not the regular sugar cane, but a black one with a pinaple like flavor (named caña piña in Nicaragua). I absolutely don't know what to expect, especially during the fermentation. Maybe add some molasses, or unrefined sugar, because the sugar level of the raw juice is a tad lower than regular sugar cane. I've thought about checking the density after a week, and then add the necessary quantity if necessary. What do you think ?

@ChrisandKellNowHere 8 месяцев назад

That could definitely work. Would it be more like a cachaca? So you'd get a lighter flavor? What steps seemed unnecessarily complicated in our process? Quite frankly this was my first attempt at distilling, and we haven't tasted anything but the raw product while it ages, so ours could turn out is total crap lol

@danielbarbieri8199 8 месяцев назад

@@ChrisandKellNowHere Regarding the process, it seems to me that doing a first run, discarding the heads, then process a second run and discarding the tails should work. Saving everything discarded, then adding it to the next time not to waste too much and save labor and time. For the aging, I think that putting toasted oak spirals to infuse is cheaper and faster. Did you check/adjust your ph before fermentation ? Did you check density after fermentation ?

@matatooie Год назад

Okay, another comment from the comment king (still hoping this makes a difference) but its been a year and I don’t see a rum barrel on board! I’m starting to panic! RU-vid is dying to know what happened to the hooch!

@ChrisandKellNowHere Год назад

Worry not! We're 2 years into a 3-5 year aging... It's safe and sound in my parents' garage