BigKahuna said:The evolution of this drink has happened for a reason. Rum...as bad as it is, is still better than the Molasses wine that it's made from. I have a 1.5 liter test batch in the basement...It is going to be drinkable...someday...But I don't think it will ever be good.
NurseNan said:I've done it. I fermented Barbados Molasses, with a little honey, a vanilla bean, using turbo yeast. It's quite interesting! I kept feeding the brew with molasses until I had pushed the fermentation to its tolerance. The area I stored my one gallon test batch was in a warm place, and the esters it developed were kinda 'banana'. I had to let it mellow a little, and then something terrible happened. I put a bottle out to chill in the snow, and it froze. I salvaged what I could (about half the liquid). Now it tastes like Banana's foster.
Fusorfodder said:I noticed some conversation about rum in here, and I had to stop in. 10 Cane while called rum is really closer to cahaca, except it isn't made in Brazil. 10 Cane is made from sugar cane juice (as is cahaca) instead of molasses. It isn't bad though my preference is for darker rums. Ron Anejo Pampero rum has been my favorite rum for quite a while. Bacardi is swill, and most bars don't know it. Head to the liquor store and look the rum in the leather pouch. Some other good rum not quite as pricey as the Pampero:
Flor de Cana 5 year
Appleton Estate
Pussers (bit harsher than some others, but with rum and coke or rum and rootbeer, a distinct sugar cane flavor comes through which is really good)
If you're on a budget and need something the same price as bacardi, try Castillo or Cruzan instead.
Dark rums tend to be smoother and more flavorful than light rums. I only pick up a light rum if I'm making zombies or something.
So sorry to derail this thread! Umm yeah, my lhbs sells "water purifying stills" that you should run your molasses wine through.
rattler_mt said:the wife has been asking if i could add molasses to a brew to give it more of a rum like flavor.
Revvy said:Someone posted a thread about using bayleafs in beer...It got me thinking about bay rum....
Iordz said:Anyone tried Stroh? The best Austrian rum!
skou said:Um, bay rum isn't a drinkable beverage. It is used as a face (and hair) tonic. I personally like the smell, and use it as after-shave. I also put it in my home-made moustache wax. (Yes, I'm sporting a Handlebar.)
steve
I prefer Mount Gay Rum. Great for the $$ and way better than Bacardi.
I prefer Mount Gay Rum. Great for the $$ and way better than Bacardi.
Pusser's Navy Rum is good.
I also drink the Cruzan Dark when I am broke.
Pampero is well worth its cost, and bacardi is fittingly cheap and nasty.
I'm not really much of a hard alcohol drinker, because pretty much all of it tastes gross and like lighter fluid to me. Oh well, more for you guys, less for me.
That's why MikeFlynn's mom's nickname is Bacardi.
How does lighter fluid taste anyway?
I thought I would drop in and add my two cents.
I posted an inquiry and a 1st time mead (?) formula I used. I hesitate to call it a recipe because I was just guessing. I didn't have enough honey and I added the molasses from the cupboard with a little lime juice I had left and some cinnamon. What the heck, something to do. I have making beer with a Mr. Beer kit and I thought about venturing into Mead making and I had been thinking about it too long and finally decided to get off the dime. Problem was I didn't do my ingredient gathering. anyway after three weeks I transferred it from my suntea making jug (1 gallon) to a 1 gallon apple juice bottle with a stopper and a airlock. I tasted it prior to transfer and it is potent. Mead making veterans have assured me it will mello. Anyway I thought I would add this to the original posting topic about brewing with molasses. Did you know George washington made beer from molasses(wikipedia)? They evidently didn't have much grain/malt to brew beer.
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