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I'm wanting to try to do a batch of Capt Morgan Rum. I have the easy still. Anybody got any advice recipes for this?
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thanks! I tried to pull up that site but couldnt get it. My question is do I put the added ingredients while it is fermenting or after?
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"Hey guys, this is one of many I'm sure.....but make your rum first. And then its flavored to make Capt. Morgan.
60 ounces of finished rum - and then the ingrediants......
1 Tablespoon toasted white american oak chips
1 teaspoon ground cinnamon
1teaspoon ground ginger
2 cloves
Add the ingred.s then put in the freezer at night and take out during the day for 7 days then strain and see what cha got."
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Thanks Heeler. Gonna start a batch this weekend.
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I have a hydrometer but not sure what it is supposed to tell me. Can anyone please explain this to me in simple terms? Thanks
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Originally Posted by: heeler  Hey guys, this is one of many I'm sure.....but make your rum first. And then its flavored to make Capt. Morgan.
60 ounces of finished rum - and then the ingrediants......
1 Tablespoon toasted white american oak chips
1 teaspoon ground cinnamon
1teaspoon ground ginger
2 cloves
Add the ingred.s then put in the freezer at night and take out during the day for 7 days then strain and see what cha got. Heeler is this for a 750ml batch? Thanks rum is on my near horizon and I love spiced rum. OOPS sorry, just saw the 60 0z.
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Has anyone made that Captain Morgan Rum yet???? How did it come out???
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" Originally Posted by: mikelklsnr I have a hydrometer but not sure what it is supposed to tell me. Can anyone please explain this to me in simple terms? Thanks The hydrometer is used to measure sugar in the water (wort/wash/etc.). Plain water is 1.000, typical non-turbo wort/wash should be 1.070-1.080 area, this will put you in the 8% ABV area which is the approx. limit of beer/baker yeast. I forgot the exact formula but after your fermentation period take the OG (Original Gravity) - the FG (Final gravity) X 1000= potential ABV (Alcohol By Volume). Now where this gets into some approximation is where you have un-fermentable or residual sugar. When you get into Turbo yeast or 1118 champagne wine yeast you can get between 14-20% ABV as the yeast is more alcohol tollerant (beer yeast dies around 8-12 depending on specific yeast). A hydrometer will not measure alcohol directly but your alcohol meter will. There is also a Brix meter that uses light but you have to do a conversion to get to Specific Gravity, unless you have one that has both scales."
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"Ya know it really dosent matter if its TOTALLY done fermenting in a likker mash. Of course you want as much alcohol as you can get but.......of course you want to know when its done and ready to run but that can be estimated by looking at the airlock. When the airlock stops bubbleing give it a few more days to finish fermenting and settle. ( it should be done then )
Now if you want to use your beer hydrometer right ---- BEFORE you pitch your yeast take a reading with your hydrometer - make a mental note or write it down and when the airlock stops or a few days after take another reading, on consecative days if the reading does not change its done. But if the bubbler is not working you can estimate its finale.
Let it go until it stops and then a few days to finish and settle. BINGO...."
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