Rum Recipe Discussion

This area is for recipes that are not yet proven, use this area for experiments, recipe research and development of your own variations. Once a recipe is accepted as being good by the consensus it will be moved to the proven section.

Re: Rum Recipe Discussion

Postby Rush006 » Mon Nov 19, 2018 11:23 pm

If bakers yeast, and you are following the recipe in the tried and proven just throw it in on top of mash and stir it in. I use Distilamax RM 493 and rehydrate it for 15min at 40 deg C. I have never tried to rehydrate Bakers yeast but can't see why it would not work the same. Might just need to keep the temp a little lower for rehydration
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Re: Rum Recipe Discussion

Postby Dick Jane » Tue Nov 20, 2018 6:39 am

Rush006 wrote:If bakers yeast, and you are following the recipe in the tried and proven just throw it in on top of mash and stir it in. I use Distilamax RM 493 and rehydrate it for 15min at 40 deg C. I have never tried to rehydrate Bakers yeast but can't see why it would not work the same. Might just need to keep the temp a little lower for rehydration


Gday mate.
I have got a batch on the go with bakers yeast and just did it as you describe, I just wasn't sure what to do and how much to use when I get a batch going with EC-118 :handgestures-thumbupleft:
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Re: Rum Recipe Discussion

Postby Sam. » Tue Nov 20, 2018 7:04 am

EC-1118 ferments clean mate, most people want esters in their rum wash that’s why they use bakers yeast at high temp :handgestures-thumbupleft:
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Re: Rum Recipe Discussion

Postby Dick Jane » Tue Nov 20, 2018 8:37 am

Sam. wrote:EC-1118 ferments clean mate, most people want esters in their rum wash that’s why they use bakers yeast at high temp :handgestures-thumbupleft:


Thanks mate.
I saw someone else on here say that they used it and decided to do a batch each way just to see how it goes.
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Re: Rum Recipe Discussion

Postby Rock » Tue Nov 27, 2018 2:29 pm

Question about getting a 130lt rum wash going again?
It's a gen 5 rum wash standard mix, 2.5lt dunder for each 25lt mix ( i mixed them separately and tipped in big fermenter, same one I'd used before ) it started fine and chugged away for 2 days then slowed to stall at 1040. Have reheated it decanted it and re oxengented it adjusted the PH up a little it got to 3.2.All to no avail, Pretty sure that's why it stopped.
I'm thinking as my water is about 8 PH , so if i mix it and decant say 15 ltr add a bit of sugar and get it going that way, would hope the water get it back into zone , it'll be alot of bugger around, ,could do one and see if ok , and then perhaps split it in half and do as above, I have 3 160 ltr fermenters amd 5 30lt which normally do beer.
Appreciate opinions :handgestures-thumbupleft:
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Re: Rum Recipe Discussion

Postby r1zzla » Tue Nov 27, 2018 6:23 pm

I used to use Calcium Carbonate to lower the PH, but it was a bit 'volatile' if added too late and expensive if not bought in bulk. BUT someone on here put me on to Shell Grit (from pet feed /fodder store) - brilliant - put a few cupfulls in a nylon bag and throw it in with the yeast if all gets eaten up, put some more in the bag.
Last edited by r1zzla on Tue Nov 27, 2018 6:24 pm, edited 1 time in total.
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Re: Rum Recipe Discussion

Postby gad » Wed Nov 28, 2018 1:21 pm

Pretty sure Calcium Carbonate raises the PH, not lowers it !
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Re: Rum Recipe Discussion

Postby bluc » Wed Nov 28, 2018 1:32 pm

Yea pretty sure he meant acidity not ph..
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Re: Rum Recipe Discussion

Postby dazzerthemighty » Wed Nov 28, 2018 1:37 pm

gad wrote:Pretty sure Calcium Carbonate raises the PH, not lowers it !

yes Calcium Carbonate raises the PH, but using the shell grit in a bag is called for when running as a buffer in a system to keep it stable
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Re: Rum Recipe Discussion

Postby Rock » Wed Nov 28, 2018 7:15 pm

I haven't done anything yet, but will get a small batch of diluted wash.
Will update
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Re: Rum Recipe Discussion

Postby orcy » Thu Nov 29, 2018 12:12 pm

All I managed to do was make vinegar when I tried to dilute stalled wash and add more sugar. Remember any oxygen after about 1/3 sugar break is a bad thing. Yeast do not make alcohol in the presence if oxygen. And acetobacter definitely make vinegar with it.
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Re: Rum Recipe Discussion

Postby Rock » Mon Dec 03, 2018 3:30 pm

Update on my attempt to get a stalled wash going gen 5 rum ,
No luck at getting small batches going, i tried using 33% old wash and a new mix of sugar and molasses, no luck also tried repitch new yeast, it smells bitter but sweet to taste.
About to throw it on the garden and get started again, probably stick to 50 ltr washes, and keep a eye on ph at start of wash.
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Re: Rum Recipe Discussion

Postby Beerswimmer » Thu Dec 06, 2018 5:09 am

130 liters... :crying-blue:



I'm doing my spirit run today. Friday I'll be making some wide cuts and filling a 5 gallon used Balcones French oak barrel....my first barrel :handgestures-thumbupleft:
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Re: Rum Recipe Discussion

Postby orcy » Fri Dec 07, 2018 8:12 am

38 degrees In the shade. Shed not much better. Time to start 100L of rum.
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Re: Rum Recipe Discussion

Postby Gavhancox » Sat Dec 08, 2018 4:58 pm

Question about getting a 130lt rum wash going again?
It's a gen 5 rum wash standard mix, 2.5lt dunder for each 25lt mix ( i mixed them separately and tipped in big fermenter, same one I'd used before ) it started fine and chugged away for 2 days then slowed to stall at 1040. Have reheated it decanted it and re oxengented it adjusted the PH up a little it got to 3.2.All to no avail, Pretty sure that's why it stopped.
I'm thinking as my water is about 8 PH , so if i mix it and decant say 15 ltr add a bit of sugar and get it going that way, would hope the water get it back into zone , it'll be alot of bugger around, ,could do one and see if ok , and then perhaps split it in half and do as above, I have 3 160 ltr fermenters amd 5 30lt which normally do beer.
Appreciate opinions :handgestures-thumbupleft:

Rock, Yonks ago I was having issues with my ferment stalling, so I mucked around with the ph thinking that was the drama, in short I stopped using cal carbonate for ph adjustment, problem fixed. Each ferment hangs anywhere between 3.8 to 4.4 with no issues. I’m up to gen 19 at the moment.

The other thing I stopped was using Dunder as I had issues with stalling at around 4 gens as well as infections. Still not sure if that was the total problem or not but I haven’t had an infection since.

I also put a heater at 32 degrees in the 200lt ferment after I have mixed the yeast in, whether it’s summer or winter, except jan feb as it’s consistently warm enough anyway. put the lid on it, the next time I check it in 3-4 weeks it is around 1030. (Starts at around 1100) from that I get about 50 lt from a stripping run. Don’t muck around with it let it do its thing 19 runs with no issues is good for me

Hope that helps
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Re: Rum Recipe Discussion

Postby Beerswimmer » Sun Dec 09, 2018 11:04 am

I needed one more strip before I did my strip run :doh: One gallon short of my goal.
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Re: Rum Recipe Discussion

Postby orcy » Mon Dec 10, 2018 3:48 pm

7kg molasses and 6kg raw sugar in 55L down to 1006 in 3 days. Gotta love hot days for rum. Now I gotta find time to strip it.
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Re: Rum Recipe Discussion

Postby Rock » Fri Dec 14, 2018 3:36 pm

Thanks Gavhancox , I've been away for 3 week's. Gunna check it then again, pretty sure it be same ,but i appreciate your view on things. Love this rum through 4 plates. :D
Also love the time people put into helping other's.
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Re: Rum Recipe Discussion

Postby Gavhancox » Fri Dec 14, 2018 4:27 pm

Mate wait to you are able to leave it for a year or so mmmmm.
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Re: Rum Recipe Discussion

Postby orcy » Fri Dec 14, 2018 7:25 pm

Stripped the first of 2 60l hot ferments today. The middle of The run was good straight off the still. I have a good feeling about this rum. Spirit run just after christmas hope.
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