MBM30075
Well-Known Member
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!
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!