Homemade RUM!!!!! The best summer ever

**Mule** · 26th August 11, 07:07 PM

How are you proofing it? I know the old timers did shine by the clarity and bubbles when shaken... Did I mention I'm from Western Kentucky and had a grandfather with friends that made it????

**piperdbh** · 26th August 11, 08:23 PM

Have you tried using sorghum molasses instead of road tar, ..., er, I mean blackstrap? It might eliminate the harshness, since there's no harshness in the molasses. Blackstrap is only fit for tolling in flies that you intend to swat, and that's unfair to the flies.

**Teufel Hunden** · 26th August 11, 08:28 PM

Originally Posted by Mule

How are you proofing it? I know the old timers did shine by the clarity and bubbles when shaken... Did I mention I'm from Western Kentucky and had a grandfather with friends that made it????

I've got a little gauge, similar to the ones for wine and beer.

Originally Posted by piperdbh

Have you tried using sorghum molasses instead of road tar, ..., er, I mean blackstrap? It might eliminate the harshness, since there's no harshness in the molasses. Blackstrap is only fit for tolling in flies that you intend to swat, and that's unfair to the flies.

I've actually never used blackstrap.

The more harsh recipe doesn't use molasses at all in its separate form.

**Mule** · 28th August 11, 04:13 PM

OK, you got me. What is Blackstrap?
My family use to make Molasses... LOVE IT...

Are you using a Hydrometer?

**Teufel Hunden** · 28th August 11, 06:29 PM

Originally Posted by Mule

OK, you got me. What is Blackstrap?
My family use to make Molasses... LOVE IT...

Are you using a Hydrometer?

Blackstrap is the thickest and most bitter molasses you can get. Very little sugar, but most of the nutrients remain after the cane has been boiled multiple times.

I use lighter molasses that still contains most of the sugar, that has the consistency of a table syrup.

Yes I'm using a hydrometer. I had a brain fart in my last post and couldn't remember what the darn thing was called.

**Teufel Hunden** · 5th October 11, 09:30 PM

It just looks so darn good in this decanter....

I'm about ready to produce this in mass quantities. All I need now is.... a means of mass production.

**J_Mimbs** · 6th October 11, 03:57 AM

That looks amazing. Count me in for a bottle or three when you start selling it.

**Meadcrafter** · 6th October 11, 04:49 AM

How about a picture of the still?

**crash** · 16th October 11, 01:48 PM

Teufel,
This is really cool stuff. I hope it works out for you. I for one enjoy rum, maybe more than I should. There are about 8 different rums in my house at this time. As for rum making knowledge I believe there is a history of rum making in Nova Scotia, Cape Breton mostly but I suppose those folks aren't likely to give up their secrets easily as fortifying alcohol by distillation is still illegal on an amateur basis I think. Have you tried double or triple distilling yet?

crash

**Teufel Hunden** · 29th February 12, 06:42 PM

RESURRECTED!!!!!!!!!!!!!

Since the wedding rum batch so many months ago, which was quite successful, I have perfected it. It's slightly darker now, with a nice background of vanilla. I also dropped the proof further down from 85 to 80... the result is dangerously smooth.

One of my friends is a photographer and snapped this shot.

Presently, I'm jumping through the many hoops to get the licenses required to mass produce and sell it. This summer I might see about staging a kilt night to let the local rabble have a taste.