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Old 08-19-2009, 02:30 AM   #1
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Default Homemade Rum

I've got several batches of beer going and am too lazy (without enough space) to brew any more beer at the moment.

So, I got a little crazy and decided to make homemade, non-distilled rum. Basically, I want to start with a crazy-high OG and ferment using a high alcohol yeast and see what happens.

Here's my recipe: (1 gallon)

2 lbs. dark brown sugar
2.75 lbs. demerera sugar
1 packet Lalvin EC-1118 champagne yeast

I did it tonight. I used too much water and ended up with about 1.2 gallons of "wort." OG was still 1.185. According to Beersmith, the following FGs correlate to the following ABV:

1.050 = 18.03%
1.040 = 19.37%
1.030 = 20.70%
1.020 = 22.04%
1.010 = 23.37%
1.000 = 24.71%
0.995 = 25.38%

Now, I'm not sure when to expect the Lalvin to poop out, but even if it gets to 1.050, I'll have a 36 proof "liquor" that will probably still be very sweet. It only gets better from there. Also, I liked the taste of the "wort" sample that I took for my gravity reading, so I'm not worried about it coming out too sweet or too dry. It's being made to be a mixer, anyway.

In any case, I was wondering whether anyone else has done crazy stuff like this and what results they might have obtained. It seems hard to find much info about stuff like this.

I repeat, by the way, that I AM NOT DISTILLING THIS ALCOHOLIC BEVERAGE. I am just trying to see whether you can make a liquor at home with basic ingredients.

Oh, yeah, total cost of 1 gallon of "rum" : about $8. If I went with straight brown sugar instead of the demerera (which was over $4) it would have been even less!

Who thinks this'll work? (By the way, for comparison, Malibu rum is 44 proof, or 22% alcohol, which I MIGHT achieve).

Thanks!

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Old 08-19-2009, 02:31 AM   #2
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Also, I know that using a still to distill alcohol at home is illegal, but what about freeze-distilling? If I remove water from alcohol that way, is it still illegal?

Thanks!

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Old 08-19-2009, 02:50 AM   #3
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Originally Posted by MBM30075 View Post
Also, I know that using a still to distill alcohol at home is illegal, but what about freeze-distilling? If I remove water from alcohol that way, is it still illegal?

Thanks!
freeze distillation is legal in many states, but there are limits.

I think EC-1118 would poop out at about 18% ABV.

You know that you might get an 18% ABV, but it will probably not taste very good, right?
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Old 08-19-2009, 03:00 AM   #4
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I think people usually use this stuff.



Alcotec 48-hour Turbo Yeast, 135 grams :: Midwest Supplies Homebrewing and Winemaking Supplies

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Old 08-19-2009, 03:06 AM   #5
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i have some of that stuff in my fridge. i was going to use it to make jungle juice.

instead of mixing vodka, with a bunch of koolaid and throwing beer into the mix(i know, college was fun wasnt it)

we did some math and figured out our juice was close to the alcohol potential of this turbo yeast.

we plan to try fermenting different juices, mixers, or just table sugar with water and mixing it with different juices and see what we come up with.

my predictions are bad tastes and even worse hangovers

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Old 08-19-2009, 06:45 AM   #6
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I used turbo yeast and the highest I have achieved is 18.5% and that was adding sugar little every day to fermenter BTW it tasted nasty and I poured it out
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Old 08-19-2009, 08:46 AM   #7
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Couldn't you go to a feed store and buy some molasses? By the way hydrometers are not accurate at those sugar levels, they will underestimate the sugar in solution.

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Old 08-19-2009, 10:45 AM   #8
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Well, considering that a feed store is probably selling backstrap molasses, why would I do that? I wanted a high quantity of QUALITY sugar.

Yooper, why would the taste be bad? I liked the taste of the sugar I used, that is, when I sampled the "wort", it was yummy! If the Lalvin poops out at about 18.5%, I'll be at an FG of about 1.045. Wouldn't that just be sweet? I'm not seeing why it would taste crappy.

Thanks!

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Old 08-19-2009, 12:11 PM   #9
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If you freeze distill, you not only increase the alcohol but also the sugar levels. I have done this with a honey wine and a blackberry wine with good results.

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Old 08-19-2009, 03:44 PM   #10
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Can anyone tell me why everyone's knee-jerk response to this experiment is:

"It'll taste awful!"

I'm not arguing, but I need a REASON why it will turn out poorly, not just conjecture. If I like the starting product, use a fairly non-flavor-inducing yeast and get up to 18% or higher, leaving residual sweetness, whence comes the bad flavor?

Thanks!

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