Rum Recipe Discussion

[EziTasting]

:text-+1: on the port and rum combo. I have found six months is adequate and the port can be reused a cpl times, then run into neutral.

or drunk ... just saying...

[prawnz]

The American Oak dominoes had been soaking in Penfold Club Port for over 12 months. :handgestures-thumbupleft:

Bloody nora , this sounds like a very good idea . I'm tempted to do this then oak some neutral with the doms .

[rumsponge]

great thanks all.
have just started to soak some american medium toast dominoes. will compare to french and get back to you in a year :wave:

[coffe addict]

@ezitasting yes if used just once and the only a small amount of oak in a litre of port.
I had oak staves cut to fit into a 500ml jar and poured port over a jar of oak. The port was undrinkable but was still able to use it again.
The rum barrel had port in it for six months beforehand and the port was delicious.

[EziTasting]

@ezitasting yes if used just once and the only a small amount of oak in a litre of port.
I had oak staves cut to fit into a 500ml jar and poured port over a jar of oak. The port was undrinkable but was still able to use it again.
The rum barrel had port in it for six months beforehand and the port was delicious.

Hahahaha Barrel = 1, staves = 0! :dance:

Me, I can't afford a barrel yet, so I will have to reread clllllll the posts on Rum and fish out all the nuggets I have read but since forgotten! Ah, too much alcohol - its killed my photographic memory ... :obscene-drinkingdrunk:

[Gavhancox]

I am pretty sure I have had my first dud rum ferment, although I have had an infextion before, this is different.

It's the standard rum recipe started off at 1100 and ended the same, I was not real concerned about this because previous generations with a heap of backset have always ended high. It tastes and looks like it's done so I run the first lot through on a stripping run and it started off at 20% instead of the usual 60-70%.

I know it's been hot over the last several weeks especially in a locked up shed, so I'm not sure what has happened any ideas?

I repitched the yeast just in case last night but noticed nothing tonight. The only difference to the usual is I used the lees this time and could only get the ph up to 4.9 at the start

[bluc]

I had the same thing happen never did work out what went wrong..

[Gavhancox]

It's where I tip the 180 litres is the trick

[bluc]

Ouch thats gunna hurt.180l x_x . Mine was only 30 and hurt enough. I try and put everything i can down the sewerage. Keeps smell down. My advice bucket or pump it down nearest drain..

[Woodsy71]

You sure it's buggered?

In hot weather. rum wash's can run dry in 3 days. Brings some great flavours over.

[bluc]

He stripped some super low abv 20% i normally turn mine off there..

[Woodsy71]

Cheers bluc, curse my skim reading :smile:

Only thing i can think of is that temperature can play havoc with a large volume rum wash :think: I had a 200l wash go astray a few years back.

I now only use 30l fermenters. Haven't skipped a beat since :smile:

[Gavhancox]

I like my 180 lt washes, I do 4-5 stripping runs through the week which gives me around 40lt of low wines then one spirit run on the weekend. By the following week it's all Oaked up in demijohns, nice and quick.mthen it's the long wait to drink the stuff. I put down another wash pretty much straight away so I have the end product out every 4-6weeks.

I've left all my stuff for 1 year, my first drinking batch is ready in April. I found waiting for the amount of low wines to accumulate out of 30 lt ferments just too hard

I'm going to have to do a heap of trips to the toilet to dump this stuff, preferablY when the missus is out

[coffe addict]

I've had two fail one was crap molasses the other low ph.
So I know your pain of dumping 180L, if you don't have a ph meter I'd highly suggest getting one. I haven't had one fail since.
Love the smell you get from180L rum fermenting...

[Azza76]

What ph meters are you blokes using for rum?

[hillzabilly]

I use one like this,available from HBS, aquarium supplies,or hydroponic store,cost about $50 bucks.Get some buffer solution so ya can test and calibrate the meter as well.cheers hillzabilly ;-)

[coffe addict]

I was told that if you don't have a ph tester you can throw a pinch of bicarb into the wash and if it sinks and then fizzes it's ok but if it has an aggressive bubbling/fizzing it'll be too low... Not very scientific but may give you an idea.

[Azza76]

Just wondering because I had my 2nd gen wash stall would not start up after 1/2 a day so I pitched some more yeast took a while but is going strong now I still can't work out why the original yeast would not start left the dunder mix overnight with sugar molasses then tipped into fermenters 2 x 30 lt and nothing :think:

[EziTasting]

It's funny but I don't think we include sufficient information!
I see a lot of "Can someone help me? My wash has stalled..."

Every time I ask or see this question asked there is so much other info that is requested to help out solve the issue...
Not meaning to have a go, but there are so many variables that could be the culprit!

Those that 'actually' know what they're doing, please add/amend the following
Info needed:
1) ingredients, with weights;
2) Temperatures at each step (certainly when adding the yeast);
3) temperature of where the FV is staying during the fermentation;
4) staring gravity, end gravity;
5) pH of the wash, initially (pre yeast or just after) and perhaps end;
6) what water you used (rain, distilled, tap, fish pond, etc);
7) qty of dunder/ backseat added and pH of that;
8) ...?

This info will not only give factual data to solve the potential problem but it will give us some good data that would benefit us all!! :-B

But, hey, I just want your data so I can improve my stuffing grog! :obscene-birdiedoublered:

[rumdidlydum]

The amount of dunder or backset can have a huge affect. It's generally quite acidic:-B