Plain Talk from Skratchy: Know how to make babash?

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Know how to make babash? Yeast, (brown) sugar, molasses and water are mixed in a large 45 gallon oil drum and allowed to ferment. This may take between 5 to 15 days, according to the amount of sugar. During fermentation, the process is monitored by both the smell and the taste of the bubbles given off by the fermentation process. As the process nears completion, the mixture begins to clear and a sediment forms towards the bottom. The clear liquid is then decanted into another drum. This second drum is the one to which heat is applied, and out of which comes the bent 'goose neck' pipe which leads to the 'running pipe', which in turn leads to a coil immersed in a third drum filled with cold, stream water. It is in the coil that the vapour from the boiling water (the product of the fermentation) cools, and drips out into a container. Three distinct 'grades' of rum will drip into this container. The purest is that which is taken out first, and as such the strongest. It is always mixed with the weaker rums. The next strongest rum after which follows the weakest. The surest way of gauging the strength of the final product is a version of the original meaning of 'proof' - by throwing a small amount of the rum into the fire. If it burns, its OK; if it 'outs' the fire, it's not rum. The three grades of rum will be mixed and bottled. This is the finished product. PLEASE NOTE THIS INFORMATION IS FOR INFORMATIONAL PURPOSES ONLY. I do not support or promote breaking the law!!!! Skratchy at 11:32 AM Share

1 comment: Ras Skipper 9:57 AM, August 10, 2010 BABASH!!! Reply

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