How We Make Our Rum With Molasses (Final Journey Into Rum)| Shakespeare Distillery
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- เผยแพร่เมื่อ 10 ธ.ค. 2024
- Sad to say goodbye, but now it's time for the sixth and final journey into rum video.
In this video, we fine-tune the production process for how we make our white rum here at the Shakespeare Distillery. After our first distillation, we decided to only clean the fermenter with water from a pressure washer, and to omit the addition of citric acid (which was used to lower the pH of the molasses wort). In the distillation in the iStill 250, we adjusted the settings on the iStill and added more copper to the still. Did we manage to decrease the number of distillations on the iStill from two to one? Well, you'll have to watch the video to find out. This is also the final video from the Shakespeare Distillery.
#istill #rum #distillingrum
Link to Part 1 : • Attempting to Make Rum...
Link to Part 2 : • Cleaning the iStill 20...
Link to Part 3 : • The Molasses Wort Ferm...
Link to Part 4: • Distilling Rum (Journe...
Link to Part 5: • Spiced Rum Recipe Deve...
Link to Part 6: • How We Make Our Rum Wi...
Read about it instead: missbrewbird.c...
Since the Shakespeare Distillery opened in 2015 we have been making gin here. However, we have recently started attempting to produce rum using blackstrap molasses. This new series documents our trials and errors as we try to produce our first batch of white rum using our iStill 500 and our new 2000L iStill fermenter. As of this video's publishing, the rum is still not on the market yet. So follow along as we bumble our way through making white rum.
I'm Miss Brewbird, a Canadian girl training to be a distiller in England. I'm also tickled pink that you've found your way here. If you are interested in learning more about the drinks industry this is the channel for you. Hit that subscribe button for more videos about distilling, spirits, and distillery life. Cheers!
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It's been quite a journey to make our white rum here. Fine-tuning and improving the production process is always ongoing, so in some ways the journey never ends. Any who, excited to show everyone videos from the next distillery I went to in Manchester.
I am glad I ran into your channel when you did the interview with jessy from stillit
Thanks for checking my other videos out ☺️
I'm so glad you guys figured it out! I hope the next distillery is as forthcoming as I've enjoyed the insider peeks into this one.
For sure, the next distillery was all for being filmed.
Congrats on getting another position after this one! Looking forward to the content from the new place
Congrats on your success! Please allow me to take your rum making to the next level, and do a single distillation approach!
Looking forward to seeing your next adventures 👍
Nice work 👌
A technical orientated video. But Miss Brewbird explained this experimental process in layman terms. Which allows an amateur like myself to understand that experiments were necessary in order to achieve the final desirable result. This video reveals how Rum was made from molasses with the help of modern technology. Love it.
Found it interesting that your larger batch had to have recipe refinement vs just scaling it up. Neat.
Very interesting! Cheers
Even ODIN is a fan! (well, why wouldnt he)
rum is tough to get right! you can always add brown sugar to the molasses to help the gravity and it gives a good flavor. But I do agree double distill it!
I'm guessing the changes to the IStill effectively slowed the heating process...? I've read that agitation is only needed until you come up to temp (on home distillations), and that slowly heating also reduces scorching on electric elements when yeast, organics and/or unfermentable sugars are still present.
I'll have to look for your other rum videos to find out how you approach developing a dunder pit.
We heated the iStill up pretty slowly to begin with, so it didn't look like that was the issue.
Just get a buchner funnel, if anything is cloudy you filter it and it will be clear, sometimes the essential oils look cloudy but its more like a rainbow spectrum that's emulsified. Like tide pods, which are also tasty
Getting the solids out of the fermented rum wash before distilling will help stop the off flavors .
Yep, but you can get a higher alcohol yield if you distil with the yeast etc.
@@MissBrewbird I don’t think that is true ?
Mmm we always made sure to get all the yeast etc across from the washback to the still in the scotch whisky distillery where I worked. That was their reasoning for doing it.
More Copper in the still the more the better use refinery grade molasses it has a higher sugar content, a 5 micron filter when transfering from fermenter to still, yeast is about 5 microns in size the least amount of yeast in the still the better , when heated they burst and add off flavours ,double distill comes out excillent
I have made a little rum to, its 200 dollers cdn for close to 7 gals on amazon so i gomwith that . I like the i still its nice but i would use a dou ble thump keg design. I have been puting in work for years with this craft and i know im just as good as someone that runs a distillery. Ok brewbird .... yer good...
Brewbird, why did you guys not boil the wash for sanitation, and then chill it down to pitching temp?
Would that be helpful?
Hi! Well we are not making beer so there is no need to do a boil for sanitation. A boil is only done when brewing beer, because the %abv is so low and it can easily get contaminated. We don't worry about that in distilling since we are working with such a high %abv product.
Also, since you are not cleaning the molasses for ash content, may I suggest the use of our indirect heaters? Difference in taste vs. test trials on small alambics is not material related but size and cooking time related, if no ash-cleanse if performed on the base molasses. Again, if we can help out to enhance your success, we are here to be of assistance, Ms. Brewbird.
What about moving up your heating element? To sit higher
Unfortunately, the design of the still doesn't allow for the heating element to be moved.
You should try to use your dunder to use it in the next batch it gives a nice complex flavor
Try it on your small still you will find a nice flavor profile way more complex
Yeah that would have been a cool test, but they've already decided not to use dunder for the rum.
You should create more playlists, one for each journey into...
You should update your about page (the Instagram and other links aren’t clickable)
Add your LinkedIn to the about page (you are trying to promote yourself business wise)
Get a website (even if it’s just links to social media and online CV)
Mailing list (even if it’s just to notify people about new videos, the bell isn’t foolproof, also you never know who might join the list (potential employers))
Add all this in the description of every video at the end (not everyone knows to check about)
Did I mention I worked in marketing?
Hey, thanks for the heads-up about the links not working. Good to know someone is checking these things out. Yeah, you are right about the other stuff. I have been meaning to do all of those things, I've just been dragging my feet on it. I'll get it done in the next few weeks. Thanks for caring 😊!
I've read about lactic acid/milk being used to lower ph in rums. Could that make a difference compared to vitamin c?
Not sure, that's not something I have looked into.
@@MissBrewbird This was one of the videos I watched on it. Haven't tried it (not a distiller, just watch videos because I'm curious on how its done). Beaver DIY is another interesting channel I watch.
th-cam.com/video/enUL7fjph_s/w-d-xo.html
You didn’t say but I guess the molasses you are useing is unsulfured ?
Yep unsulphured
Can Odin not give you some help with your settings to get it down to one distillation
We did discuss it with him later on. It might be down to 1 distillation now, it's been a while since I worked there.
Just between you and I, don't tell anyone:
I am extremely jealous that you get to do this as a job.
Haha 🤣 sure it'll be our secret