Rum Recipe Discussion

[EziTasting]

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

Liked it so much I added it! :handgestures-thumbupleft:

[Azza76]

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;
3kg brown sugar
3lt molasses
1/4 teaspoon e salts
2) Temperatures at each step (certainly when adding the yeast);
Mixed up sugar dunder as it came out of boiler put in fridge over night set at 28 deg
3) temperature of where the FV is staying during the fermentation;
Ferment fridge set at 30 deg its fucking hot out here at the moment
4) staring gravity, end gravity;
Did not measure as most people say rum don't worry about it
5) pH of the wash, initially (pre yeast or just after) and perhaps end;
No meter
6) what water you used (rain, distilled, tap, fish pond, etc);
Filtered water
7) qty of dunder/ backseat added and pH of that;
About 10 Ltr
8) :angry-banghead: :angry-banghead: :angry-banghead:

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:

[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) Size of your FV and/or boiler; (Thx Azza)
9) ...?

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:

[Azza76]

30 lt fermenterx2
50 lt keg boiler

[Azza76]

Might run 5 lt dunder on the next generation see if it makes a difference

[EziTasting]

30 lt fermenterx2
50 lt keg boiler

Did you put 10L of Dunder in each FV? That's 30%... that's quite a bit and could be the issue.... as has been said, it quite acidic and is very often the reason why ferments stall...

[coffe addict]

Since owning a ph meter I've not had a failed wash.
Being one of the laziest hard worker's you're ever going to meet I don't worry about temp or many of the other variables. I just put my hand into the wash if it's quite a bit hotter than me I'll leave it till the next day.
Rum washes are pretty forgiving but very prone to ph crashing and therefore stalling

[bluc]

Where do you get the ph buffer from?

[Azza76]

Once your done stripping the wash of alcohol you want to keep the dunder (slops from boiler) and add about 10L of this to a big bucket, add molasses and sugar to it and place aside for cooling. Once cooled to about 40C add some water to it then tip it back into the original fermenter on top of the sludge, top up with water and put your lid on. This is the process of doing generations to create a unique flavor, and I usually do 5 generations.

I was just following the recipe since I don't have ph testing gear should I be putting less dunder in half or less?

[coffe addict]

Bluc the last cpl runs I've been using a dozen oyster shells cleaned up per 209L drum. Keeps the ph at high 4 low 5 as they dissolve below 5.5
Haven't noticed any flavours or smells just a consistently good ph.
They have done three ferments now and only about half dissolved.

Azza gens are excellent so too is rum oils the combo seams to really help build a flavour profile. As for lowering the dunder I have no idea as without knowing what the ph is of the dunder there's no way of even guessing.
You could try the pinch of bicarb into the wash to see how aggressive it reacts.
A ph tester is invaluable for rum.

[Gavhancox]

It's interesting when using backset, and it's anything from 10 to 30 % I haven't counted but it was about 10 gens old I don't really have a problem with the ferment ( I now have to start again since I buggered this ferment) .

When the ph is low I just use less backset the next wash, adjust it to to 5-5.3 ph, then the following ferment I might up the % again. Soon as I add the dunder I run into dramas, I can't seem to adjust the ph as much as well

Does anyone else have these issues.

[bluc]

Coffe how you get the smell / taste outta the oysters shell?

[Gavhancox]

Azza gens are excellent so too is rum oils the combo seams to really help build a flavour profile.

Coffe what are rum oils and what sort of flavour profile to they add?

[bluc]

Rum oils are late tails collect into deep tails from when distalate goes cloudy till it clears..

[coffe addict]

A really good scrub and then into the oven for an hour or so. After they have cooled I put them into a siplock bag for a few days just to test they don't have any smell left.

[bluc]

Thanks :handgestures-thumbupleft:

[kyranr]

I had a go at clarifying some molasses by heating up to 80C and letting it settle. I didn't get back to it for 2 weeks and found this bit of mould on the top. Should I throw some yeast at it or tip it out?

[EziTasting]

Never seen anything like that! How much was there? if thats all that was then I'd be tempted to have a go ... fermenting it will/should produce plenty of Co2 which would reduce/stop bacteria and mould from continuing to grow... but they usually compete, at least initially, with the yeast for the resources of the wash.

Some washes are infected on purpose for that certain flavour profile...

[kyranr]

Thanks Ezi. That was the only bit in there but it was very strange looking. It's fairly firm and I just picked it up with my fingers and it stayed intact. It's fermenting well so hopefully it just like the stuff that forms in dunder pits and gives flavor and no nasties!

[ultrasuede]

My Dunder is blowing bubbles. Is this normal? It smells fruity