The reason why you get more flavour by adding the alcohol to the wash and allowing some 'reaction time' is likely the formation of ethyl esters in the presence of an acidic wash. Carboxylic acids react with alcohols in the presence of acids to form esters, which are organic compounds comonly present as the flavour aspect in fruits and flavourants.
I have a banana brandy that's ready to run. I'm going to add the feints from that to my next rum wash once it's finished fermenting. Thanks for the tip Beaver!
I've used roughly your sugars. (Treacle 3, from pick n pay.,R60 for 500ml!😢) it is the best thing I've distilled by far.I put my low wines of about 40abv into my wash. This is my first rum run. Beaver, this thing tastes so good man! Even as a young spirit.
Hey Beaver, used your Banana Rum recipe, best thing I ever did. Any advice on my next run of Rum using ground Almonds !!!!. My cousin sells fruit & Veg so always has an ample supply of over ripe bananas. A little harder to make the mash as fermentation is super active. Unfortunately I have finished it off. I wish I had Kept a bottle, so will have to do it again. Family tasted and said it was almost perfect. Thanks Andy, In Kent, England.
Just did a rum run today, then saw this. I'll have to put another mash together. I was trying to figure out how to use backset with my next batch. I have a lot of flavor in this current one. It was really smooth at 143.
Happy new year bru! Thanks for all your teachings and techniques. Wish you and your family all the best for 2024. Looking forward to an exciting new year. 🍻
As a distiller of over 40 years I was/am very interested in putting this recipe into practice. In Australia we have a "spiced" rum made by the famous Bundaberg Distillery and I am thinking that your rum will be along the same lines. I have also heard the "old fellas" talk about a Pineapple Rum but I can not get a recipe for it as no one seems to make anymore. Thanks for the video.
Hi Ian, I am busy with some trails on the Pineapple rum, once I have a good recipe I will make a video, have tried 5 recipes so far busy tweaking to get the flavor I want. Cheers
Pineapple Rum sounds amazing, I am just about to start a Rum Infused with Ground Almonds & Maple Syrup, will record the recipe (as always) and let all know how it turns out.......As yourself, I cannot find a recipe for Almond Rum......
That was cool I just got some molasses in the other day and I wasn’t quite sure how I was gonna do it, i’m definitely gonna give that a try. thanks so much
Same thing with apple brandy. I like to strip 1/2 then combine low wines & remaining cider saving some cider for the thumper adding cider to thump after the heads and run for spirit 👍 yummy yum also good for rum.😀
Very interesting I've a rum wash nearly ready to distil so I might have to give your way of making it a go. I used some panela blocks in the last rum I made which was on sale in a local supermarket amd its turned out rather interesting it's really tasty and slightly floral.
Interesting video and very interesting the effect of adding some wash to the low wines, I gather the ABVs might be relevant although you didn't say, I guess the wash was around 10% and the low wines around 60% so about 40% when mixed, just right for the spirit run, will have to give it a try.
Hey I don't know if you've ever drank Wray & Nephew Jamaican Rum But That's My Favourite & Have Never Found A Recipe How To Make It , If You Could Recreate That That Would Be Awesome
Interesting, I would really like to try this! I have two batches of low wines mellowing with some live dunder that has been sitting for quite a while. But it would be really interesting to do a comparison of using wash vs live dunder . If the wash version comes out as nice as the live dunder version it would be awesome because then you wouldn´t have to go through the hazzle of live dunder.
Hi! Yes, this is it. Spirits "incorporate" flavors inside. Wine - have only 5-15% ABV and there is no "power" to cache flavor - flavor is like second part of drink - one part is alcohol and second part is flavor. In traditional medicine we use 70% ABV spirit and put inside our medicine - dried stuff like chamomile/ mint/ lavender etc. 🥂
hello beaver. please answer my question. could i use just brown sugar to make this recipe? because I can't find molasses in the markets. thank you very much.
Haven’t started distilling yet and doing my research, your videos are great. Do I not have to discard the first couple of ounces that comes out of the stil?
I was thinking Beaver's treacle sugar was what we'd call dark brown sugar (as opposed to regular brown sugar). Looking at Beaver's "brown sugar", it looked like what I'd call raw sugar (in Aus) - certainly not brown.
Hi PG, Sounds like the Drop has the answer, using Jaggery can hurt but I think it is closer to the brown sugar I used than it is to the treacle. Suggest trying the dark brown as state below. Cheers
Thanks to incompetency in our energy sector, our homeboy turns a 'mediocre' wash to a Rum. No dunder. No muck, about. Brother, quinoa and pink salt is scratched off the shopping list.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
The reason why you get more flavour by adding the alcohol to the wash and allowing some 'reaction time' is likely the formation of ethyl esters in the presence of an acidic wash. Carboxylic acids react with alcohols in the presence of acids to form esters, which are organic compounds comonly present as the flavour aspect in fruits and flavourants.
I have a banana brandy that's ready to run. I'm going to add the feints from that to my next rum wash once it's finished fermenting. Thanks for the tip Beaver!
Love 1 1/2 run. So much flavor comes through. Love it brother keep it up.
Hey Beaver, good to see you back! Awesome video, will try, and add to comments 👍🙏😊
Good informative video,
Few ideas to play with.
I've used roughly your sugars. (Treacle 3, from pick n pay.,R60 for 500ml!😢) it is the best thing I've distilled by far.I put my low wines of about 40abv into my wash. This is my first rum run. Beaver, this thing tastes so good man! Even as a young spirit.
Nice work Beav..... imma give it a go. Thanks for the tips
Hey Beaver, used your Banana Rum recipe, best thing I ever did. Any advice on my next run of Rum using ground Almonds !!!!. My cousin sells fruit & Veg so always has an ample supply of over ripe bananas. A little harder to make the mash as fermentation is super active. Unfortunately I have finished it off. I wish I had Kept a bottle, so will have to do it again. Family tasted and said it was almost perfect. Thanks Andy, In Kent, England.
Just did a rum run today, then saw this. I'll have to put another mash together. I was trying to figure out how to use backset with my next batch. I have a lot of flavor in this current one. It was really smooth at 143.
Happy new year bru! Thanks for all your teachings and techniques. Wish you and your family all the best for 2024. Looking forward to an exciting new year. 🍻
As a distiller of over 40 years I was/am very interested in putting this recipe into practice. In Australia we have a "spiced" rum made by the famous Bundaberg Distillery and I am thinking that your rum will be along the same lines. I have also heard the "old fellas" talk about a Pineapple Rum but I can not get a recipe for it as no one seems to make anymore. Thanks for the video.
Hi Ian,
I am busy with some trails on the Pineapple rum, once I have a good recipe I will make a video, have tried 5 recipes so far busy tweaking to get the flavor I want.
Cheers
Pineapple Rum sounds amazing, I am just about to start a Rum Infused with Ground Almonds & Maple Syrup, will record the recipe (as always) and let all know how it turns out.......As yourself, I cannot find a recipe for Almond Rum......
Bearded & Bored has a pineapple rum I believe
That was cool I just got some molasses in the other day and I wasn’t quite sure how I was gonna do it, i’m definitely gonna give that a try. thanks so much
Awesome, hope to get some feedback
Same thing with apple brandy. I like to strip 1/2 then combine low wines & remaining cider saving some cider for the thumper adding cider to thump after the heads and run for spirit 👍 yummy yum also good for rum.😀
Love your content and information.thank you.
You are so welcome! Thank you.
Very interesting I've a rum wash nearly ready to distil so I might have to give your way of making it a go. I used some panela blocks in the last rum I made which was on sale in a local supermarket amd its turned out rather interesting it's really tasty and slightly floral.
That sound amazing I love the floral note Busy building a dunder pit to see if I can't develop so funk.
Interesting video and very interesting the effect of adding some wash to the low wines, I gather the ABVs might be relevant although you didn't say, I guess the wash was around 10% and the low wines around 60% so about 40% when mixed, just right for the spirit run, will have to give it a try.
Interesting recipe Beaver, one to go on the list, careful with the knife your looking short of fingers. Thanks for the video.
Hey I don't know if you've ever drank Wray & Nephew Jamaican Rum But That's My Favourite & Have Never Found A Recipe How To Make It , If You Could Recreate That That Would Be Awesome
Interesting, I would really like to try this! I have two batches of low wines mellowing with some live dunder that has been sitting for quite a while. But it would be really interesting to do a comparison of using wash vs live dunder . If the wash version comes out as nice as the live dunder version it would be awesome because then you wouldn´t have to go through the hazzle of live dunder.
Hi! Yes, this is it. Spirits "incorporate" flavors inside. Wine - have only 5-15% ABV and there is no "power" to cache flavor - flavor is like second part of drink - one part is alcohol and second part is flavor. In traditional medicine we use 70% ABV spirit and put inside our medicine - dried stuff like chamomile/ mint/ lavender etc. 🥂
hello beaver. please answer my question. could i use just brown sugar to make this recipe? because I can't find molasses in the markets. thank you very much.
Haven’t started distilling yet and doing my research, your videos are great. Do I not have to discard the first couple of ounces that comes out of the stil?
On the stripping run no, keep it all. On the spirit run yes you’ll be throwing out quite a bit, until it stops tasting like shit
thanks
As we can't get treacle sugar in Australia can we substitute jaggery? Cheers
I was thinking Beaver's treacle sugar was what we'd call dark brown sugar (as opposed to regular brown sugar). Looking at Beaver's "brown sugar", it looked like what I'd call raw sugar (in Aus) - certainly not brown.
@@Denis_v1.0_beta You are probably right. I have an Indian shop down the road and will look at jaggery when I am in there next. Cheers
Yeah I think they just have different names, I thought the same thing, brown sugar is raw sugar, and treacle sugar is brown sugar here
Hi PG,
Sounds like the Drop has the answer, using Jaggery can hurt but I think it is closer to the brown sugar I used than it is to the treacle.
Suggest trying the dark brown as state below.
Cheers
Thanks to incompetency in our energy sector, our homeboy turns a 'mediocre' wash to a Rum. No dunder. No muck, about. Brother, quinoa and pink salt is scratched off the shopping list.
Mate, whats happened? We miss you!
Good information but why you wearing a dress?
'promosm'