The latest experiment in progress is a mash-up of the queen palm brandy that I made and a molasses based rum!
The queen palm/molasses fermentation recipe:
1 gal queen palm fruit juice*
1 gal molasses
4.4 gal water
2 tsp distillers yeast
~2 tbsp Epsom salt (*in the video I say salt, but it should be Epsom salt)
OSG = 1.087 (with temp correction)
Starting temp = 100 degF
Starting pH = ~4.2
*Extracted from 4 gal of queen palm fruits cooked down for multiple hours with enough water to cover the fruits. After the fruits cooled, pectic enzyme and some sugar was added and they sat overnight before
Day 10: SG = 1.042 and activity stalled
+ 2 tbsp yeast nutrient
(Wrapped in a towel for insulation)
Day 14: SG = 1.009 (~10% ABV)
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