by Maximus_Moonshine » Mon Aug 20, 2018 11:01 am
Having achieved marvelous results from TPW, with great neutral even just on the stripping runs, I took the next step and tried making the first generation of MacRum. I used the Fremantle Molasses, which I note others on the forum use with good results. Recipe and method exactly as in Tried & Proven with the following exceptions;
1/. I added 2tsp DAP and 1/2tsp Citric Acid, as I noted others do in the comments here.
2/. I mixed the yeast up in luke warm water and then added it (should I have sprinkled it on the surface and then stirred it in? I didn't think this would make much difference, but am prepared to be corrected)
3/. I didn't have a temp controlling system at the time and where I live gets very cold overnight, so it is hard to keep the wash warm. The wash dropped to around 20 overnight, before warming up again during the day to around 26 most days.
It fizzed away well enough first few days but no real krausen developed to speak of. Smelt OK. Nice and molassey. I left it for two weeks until I was sure the ferment had stopped and hopefully the sediment had settled (impossible to see for sure in that inky blackness). I'm pretty sure all the fermentable sugar was gone judging by touch and taste.
Stripped it yesterday in a Turbo 500 kettle with the alembic pot head on it. Reasonably hard run - I have a voltage controller, but only tweaked it back a little once product started. Water flat out throughout (very cold water here). Coolant water was exiting at around 30 degrees or less (estimated by touch). First drips came out when the top of condenser temp was around 45 degrees. Threw out 200ml Foreshots. Once a continuous flow of product was achieved, the temp at the top of condenser moved from around 80 degrees to about 90 degrees over a couple of hours. Collected 4.5 litres in total - starting at around 60ABV and ending at a little over 20. Whole lot measures 45ABV mixed together.
Second generation now on (this time with temp controller at 30 degrees and two heat belts, which it is holding nicely) but the ferment still seems slow. After overnight, I have put the lid on and getting a bloop though the airlock every 2 seconds. Haven't measured pH - must get something to do that!
Result of first gen strip: Raw off the still - wouldn't drink it as is. Has a kind of strong yeasty / burnt molasses odour. I note it has improved significantly overnight, but still not as rummy as I would like and these other tones, while not entirely awful, are not desirable to my taste. Am I expecting too much straight up for a raw 1st gen without aging on wood? I read other's results and they describe much better. Was my ferment too cool and slow? Thought I'd see how the 2nd gen goes and if it's not very good, I might start again.
Appreciate any and all advice (and yes, I already know I should get a bubbler).
Cheers