From Muscovado to Molasses Rum (3)!

Today, we are finishing the Muscovado Rum in the iStill 100. We already took the heads, and are now in the process of collecting hearts. Impressions? A nice light rum in the making!

Muscovado Rum finishing run …

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So, what’s next? I’ll tell you right now! With a tote of molasses from South America that taste like heaven, we decided to whip up a new fermentation. Molasses, for a heavier, more complex rum.

Amazingly tasty molasses …

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And the yeast certainly seems motivated to work on our next batch of rum. The moment we put the water lock on, it started fermenting!

Molasse fermentation, 1, 2, 3 … go!

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Making Muscovado Rum (2)!

The fermentation finished in five days, which is pretty impressive, because it is basically a sugar ferment. Yesterday, we put 90 to 95 liters in an iStill 100 and performed a stripping run. The yield was 22 liters at 38%. That is 8,36 pure alcohol liters. 8.36 divided by the 90 to 95 liter boiler charge, results in a fermentation strength of 9%. Pretty much spot on. Conclusion? iFeed helps improve fermentation time and yield.

Still close to 100 liter of muscovado wine left …

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As mentioned above, the stripping run resulted in 22 liters at 38%. The low wines are slightly cloudy and have a nice, light rum aroma.

What’s next? Well, probably tomorrow already, we are going to put the low wines back in the boiler of the iStill 100 (after cleaning it out first). We’ll then top-up with the remaining fermentation (some 75 liters) and do a slower finishing run, making cuts for heads, hearts, and tails.

On Friday, we’ll do some tests with back sugaring to finalize a nice, drinkable recipe. If you follow the iStill Blog, we’ll keep you posted!

Stripping the muscovado rum wine into low wines …

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Making Muscovado Rum (part 1)!

Introduction

So we are having a dab at making rum. Not just any rum, but muscovado rum? What it is? Well, it is a rum made from muscovado. Let’s dive in deeper!

What is rum?

Rum is an alcoholic beverage made from sugar cane byproducts. Sugar cane is a plant that grows in the tropics and contains (the name gives it away …) high levels of sugar.

By pressing the juice out of the sugar cane stalks, a sugary liquid is obtained. When that liquid is boiled, a brown, dark sugar (sometimes called muscovado or panella) can be made.

By further refining this raw sugar, the molasses (brown, tasty) and actual sugars (whiter and sweeter) can be separated. Sugar is used, well, to sweeten up basically anything, while the molasses are a great as table top syrup, animal stock feed, or base for rum production.

The more refined the sugar gets, the more heavy the resulting molasses will be. Heavy C-grade and blackstrap molasses create heavy style rums, where the use of muscovado or panella (the original non-refined reduced sugar cane juice) creates a better yield at lower taste intensity levels. Muscovado, to conclude this paragraph, should make for a great light rum. Molasses are better for the heavier styles.

Muscovado sugar …

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Making Muscovado Rum Wine

The first batch we are making – until we get in bigger quantities – is in a simple plastic fermenter. In order to make 200 liter of rum wine (scalable):

  • Add around 150 liter of 35 degrees Celsius water;
  • Then add 34 kilo’s of muscovado sugar and stir it in;
  • Top-up with cold water to achieve a total of 200 liters;
  • Now add the appropriate amount of iFeed (iStill’s new yeast feed and fermentation stabilizer);
  • Sprinkle 125 grams of dried granulated baker’s yeast on top;
  • Close the fermenter and add the water lock;
  • Fermentation starts in a matter of hours and will take around 4 days;
  • You’ll end up with around 200 liters of 9% rum wines.

Interested in seeing how we distill it into a rum? Stay tuned. The follow up iStill Blog post will probably be up in a day or two.

Fermentation has started …

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Shipping Huge iStill Distilleries!

We are seeing more and more orders. Not just for individual (multi-role) stills, but for complete distillery set-ups as well. Here are pictures of an order (pre-packaging) of an iStill 5000 and an iFermenter 5000. That’s 5000 liter of total mashing capacity, 10.000 liter of fermentation capacity, and 5000 liter of distilling capacity. On a weekly basis, applied to whiskey production, this set-up can produce 6 1/2 barrels (55 gallon each) of 120 proof New Make per week …

Wanna design your own distillery? Here you go: https://www.istill.com/products/distilleries

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Building More iStills Nano!

We are currently building a batch of 36 iStills Nano. The iStill Nano is the one liter gin school still that you can order in batches of six. Interested in setting up a gin school to intensify your distillery’s customer experience, please read this thread:

https://istillblog.com/2019/06/07/the-all-new-istill-nano/

And here is a picture of us building them little boilers …

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Learn all about distilling!

Learn all about distilling at the Complete and Certified Distilling Training. We’ll cover:

  • Mashing;
  • Fermenting;
  • Distilling;
  • Aging.

You will be making:

  • Brandy;
  • Vodka;
  • Whisky;
  • Gin;
  • Liqueur.

An amazing combination of innovative, in-house developed theories and practical on-the-distilling-floor operation, where you learn how to design your own recipes and distill the spirits of your choice.

The oncoming courses take place in the Netherlands (September 2 – 5th) and Denver, CO (October 21 – 24th) and are given by some of the most knowledgeable distillers in the world:

  • Sebastiaan Smit (Course Leader, Manager iDrinks Recipe Development);
  • William Vermeulen (Manager Distillery/Assembly);
  • Willem Brakenhof (Chemist, Laboratory Manager);
  • Paul Hoogsteder (Craft Distiller);
  • Odin (CEO of iStill).

The Complete and Certified Distilling Training is considered the best distilling course in the industry. Students rate it at 9.8 out of 10, and rave about the theoretical insight shared, combined with hands-on training on actual iStills.

Some feedback? Please check this out: https://istillblog.com/2019/06/10/tom-grzelinsky/

Do you want to learn more? Do you want to participate? Please reach out to Veronika@iStillmail.com.

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