Mac Rum. Yeast floaties (3rd gen) and other rum questions

by **George.bryant.nz** » Wed Apr 16, 2014 11:06 am

Hi All,

Have got my 3rd generation of Mac Rum fermenting, lifted the lid to see if it had settled down yet so that I can run it on the weekend.

For some reason it looks like a few bits of yeast are floating at the top...

Should I be concerned?

I also have about 14L from the first couple of spirit runs, how many L do I require for a stripping run (do I do a stripping run through the reflux? or run it all through the pot head?).

George

by **Zak Griffin** » Wed Apr 16, 2014 11:14 am

Bits of yeast floating at the top may be an infection, but probably nothing to worry about...

Your terminology is on the piss as well, you've done 2 STRIP runs, your final run is called a SPIRIT run :) how much you need for a spirit run depends on the still... If you're running electric elements, the boiler has to be full enough to keep the elements covered at all times. On gas it doesn't really matter.

Run it slowly through your pot for a nice full rum. If you run if through the reflux you should end up with something like Bacardi.

by **George.bryant.nz** » Wed Apr 16, 2014 11:39 am

Infection *sigh*, hope not!

My Terminology is indeed on the piss, got the two mixed up while typing (please you know what I was talking about though.

I have a 30L boiler with 2 x 1000w elements (can be switched between 1000w or 2000w).

How many generations do you recommend before running them all?

by **Andy** » Wed Apr 16, 2014 12:09 pm

well for a 30L boiler you probably want to have 25L of low wines in there at under 40%.
so if u will probably have enough after the 3rd generation. plus since it looks like infection i would chuck out the dunder and start again. though i would use about 50% of the back-set to start the new lot off

by **OzKev** » Wed Apr 16, 2014 2:59 pm

Post a pic of the wash, sometimes yeast and also proteins can coagulate forming masses. Also have a taste test, if it taste ok, then it is ok.

by **tipsy** » Wed Apr 16, 2014 6:46 pm

George.bryant.nz wrote:Infection *sigh*, hope not!

I wouldn't be too concerned, yeast can look manky sometimes.

I'm with Kev. Post a pic if you can

by **Yummyrum** » Wed Apr 16, 2014 8:18 pm

If you suspect an infection then just strip it as soon as you can ....basically a Rum wash will ferment out in 3 days so Run it ASAP .

Start another batch with fresh yeast .The dunder will be fine as you will have boiled the fuck out of it anyway .The Generation comes from the Dunder not the yeast bed.

I used to reuse yeast bed but don't bother anymore ....Can't see the point in saving a few buck worth of yeast each batch

If you have to wait a while between stripping and starting a new batch then just reboil your Dunder to sterilize it

by **Urrazeb** » Wed Apr 16, 2014 9:06 pm

Yummyrum wrote:The Generation comes from the Dunder not the yeast bed.

I used to reuse yeast bed but don't bother anymore ....Can't see the point in saving a few buck worth of yeast each batch

Sorry YR got to disagree with you here.. The yeast will develop into it's own "house yeast" after a few gens, being exposed to the atmosphere, the lees tend to pick up wild yeast and other organisms that assist in the distinct flavour of a multi-gen wash, each being different from each household. I think some of the flavour can come from the yeast in generations, and this is why it is called generations.. because you are continuing the yeast onto another growth phase.

I agree that starting a wash with just dunder as the "generation" component will impart a lot of the flavour but also reckon that your skipping an integral step in the process by discarding the yeast from previous gens.

As for the OP I have kicked off previously infected washes before and had them go on for many gens with no problem, it's not about saving money at this stage but more so about possibly getting something that is unique in flavour (from the infection itself) if you like the flavour after you do the strip (have a nip during hearts) then you may be onto something special.

I doubt the lees are going to bunch up like dried yeast at 3 gens in, though pics would help.. I think a rum wash is perfect for good strong yeast activity and it has a definite chance of overcoming an infection.

I have had some good hootch come from an infected wash, sometimes down the drain is not always the best place.

EDIT: Even if you siphon off the wash and run that, add the hot dunder back to the lees to kill off the yeast (and possibly the infection) you can use this as a nutrient for the next gen. I believe this would be closer to generations than not using lees at all.

by **George.bryant.nz** » Fri Apr 18, 2014 11:16 am

by **George.bryant.nz** » Fri Apr 18, 2014 11:16 am

by **George.bryant.nz** » Fri Apr 18, 2014 11:19 am

There we go, sorry about the average pics. What do you guys think? Urrazeb I think I'll go with your suggestion about adding the hot dunder back to the lees.

by **P3T3rPan** » Fri Apr 18, 2014 12:03 pm

Nice selfie George

by **OzKev** » Fri Apr 18, 2014 12:24 pm

The blobs/clumps look ok, is there a film on the surface?

by **MacStill** » Fri Apr 18, 2014 12:37 pm

P3T3rPan wrote:Nice selfie George

Dont drop the fone :laughing-rolling:

by **George.bryant.nz** » Fri Apr 18, 2014 12:40 pm

No film on surface and it's in the still as I type this.

by **George.bryant.nz** » Fri Apr 18, 2014 12:41 pm

Probably would be utterly infected if I did drop the phone

by **Fed** » Fri Apr 18, 2014 5:54 pm

Urrazeb wrote:
Yummyrum wrote:The Generation comes from the Dunder not the yeast bed.

I used to reuse yeast bed but don't bother anymore ....Can't see the point in saving a few buck worth of yeast each batch

Sorry YR got to disagree with you here.. The yeast will develop into it's own "house yeast" after a few gens, being exposed to the atmosphere, the lees tend to pick up wild yeast and other organisms that assist in the distinct flavour of a multi-gen wash, each being different from each household. I think some of the flavour can come from the yeast in generations, and this is why it is called generations.. because you are continuing the yeast onto another growth phase.

I agree that starting a wash with just dunder as the "generation" component will impart a lot of the flavour but also reckon that your skipping an integral step in the process by discarding the yeast from previous gens.

As for the OP I have kicked off previously infected washes before and had them go on for many gens with no problem, it's not about saving money at this stage but more so about possibly getting something that is unique in flavour (from the infection itself) if you like the flavour after you do the strip (have a nip during hearts) then you may be onto something special.

I doubt the lees are going to bunch up like dried yeast at 3 gens in, though pics would help.. I think a rum wash is perfect for good strong yeast activity and it has a definite chance of overcoming an infection.

I have had some good hootch come from an infected wash, sometimes down the drain is not always the best place.

EDIT: Even if you siphon off the wash and run that, add the hot dunder back to the lees to kill off the yeast (and possibly the infection) you can use this as a nutrient for the next gen. I believe this would be closer to generations than not using lees at all.

This might explain what's happening with my third gen, i usually clean the wash bucket between gens, last week i didn't and have the ssme floaty bits, sso should i stop cleaning until i start the gens again.

by **twobottles** » Fri Apr 18, 2014 8:22 pm

Picture 2 really is a superb photo.