Distillation Recipes
Rum from molasses — set 25 l
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: Still Spirits — https://www.stillspirits.com/a/articles/distillers-range-dark-rum-recipe; opracowanie PAMEL
A distinctive molasses wash for aromatic distillation. Complete proportions, fermentation and oak finishing.
1. Dissolve the molasses in warm water, at approximately 50°C. Top up to 25 l and cool below 35°C. Use a fermenter of at least 30 l to leave room for foam.
2. Add the nutrient and yeast. Add the optional glucoamylase according to its instructions. Ferment at 20–34°C.
3. Fermentation usually takes 1–2 weeks. Confirm its completion with a stable hydrometer reading; the remaining molasses components may keep the reading above zero.
4. Wait 2–3 days, then rack off the sediment. Distill in a setup that preserves aroma, with limited rectification; control foaming and collect the fractions separately.
5. The resulting distillate is colorless. You will obtain color and oak notes during maturation on oak. Adjust the amount of wood to the actual volume of the product and control the intensity of maturation.
Working with PRD5
PRD5: the KOLUMNA probe (role 3) is used for stabilization, while the GŁOWICA probe (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation and that the apparatus is unobstructed. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The heads-stage time organizes the controller's operation; it is not a measurement of composition or a guarantee of methanol removal. Adjust the fraction separation and process completion to the raw material and apparatus. Valve and alarm settings remain the configuration of the specific installation. Recording the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-range-dark-rum-recipe
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Aromatic distillation
Stabilization: KOLUMNA, 78.8°C, range ±1°C, 5 min counted within the range.
Heads: 2 min.
Distillation: GŁOWICA, 81.5°C.
Controller: AUTO P; power 5–85%; Kp=6, Ki=0, Kd=0.
The temperatures are starting values for profile PAMEL; adjust them to the pressure, probe readings and characteristics of the apparatus. They are not fraction cut-off temperatures.
2. Add the nutrient and yeast. Add the optional glucoamylase according to its instructions. Ferment at 20–34°C.
3. Fermentation usually takes 1–2 weeks. Confirm its completion with a stable hydrometer reading; the remaining molasses components may keep the reading above zero.
4. Wait 2–3 days, then rack off the sediment. Distill in a setup that preserves aroma, with limited rectification; control foaming and collect the fractions separately.
5. The resulting distillate is colorless. You will obtain color and oak notes during maturation on oak. Adjust the amount of wood to the actual volume of the product and control the intensity of maturation.
Working with PRD5
PRD5: the KOLUMNA probe (role 3) is used for stabilization, while the GŁOWICA probe (role 0) is used for distillation. The stated temperatures apply to these probes, not to the liquid in the vessel. Before START, check the probe assignments, cooling operation and that the apparatus is unobstructed. Work without an open flame and with ventilation.
Collect the initial and final fractions separately. The heads-stage time organizes the controller's operation; it is not a measurement of composition or a guarantee of methanol removal. Adjust the fraction separation and process completion to the raw material and apparatus. Valve and alarm settings remain the configuration of the specific installation. Recording the settings does not start the process.
Recipe source: https://www.stillspirits.com/a/articles/distillers-range-dark-rum-recipe
Preparation and selection of the controller profile: PAMEL.
Process settings
PRD5 — Aromatic distillation
Stabilization: KOLUMNA, 78.8°C, range ±1°C, 5 min counted within the range.
Heads: 2 min.
Distillation: GŁOWICA, 81.5°C.
Controller: AUTO P; power 5–85%; Kp=6, Ki=0, Kd=0.
The temperatures are starting values for profile PAMEL; adjust them to the pressure, probe readings and characteristics of the apparatus. They are not fraction cut-off temperatures.
Ingredients & preparation
9,5 kg blackstrap cane molasses
Water to a final wash volume of 25 l
20 g Still Spirits Distiller’s Yeast Rum
50 g Still Spirits Distiller’s Nutrient Dark Spirits
Optional: 12 g Still Spirits Distiller’s Enzyme Glucoamylase
Medium-toast oak for maturation — dosage according to the manufacturer and the volume of the distillate obtained
Process & settings
PAMEL device used: PRD5 Product Centre ↗
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