BigRig wrote:Read about a method where you can get a thick rich buttery rum by slowly warming up the wash to 135f / 58c then holding it there for 2 hours before switching off and letting it cool to room temp. Next day run the still as normal. Supposed to be awesome for oaked and white dog.
How do i do this on an electric boiler ? Power controller maybe ? Would think even with the power controller it would still get to boiling temp and be too hot ?
Anyone tried this and had good results ?
The Stig wrote:You would need a thermostatically controlled heater
howard wrote:BigRig wrote:Read about a method where you can get a thick rich buttery rum by slowly warming up the wash to 135f / 58c then holding it there for 2 hours before switching off and letting it cool to room temp. Next day run the still as normal. Supposed to be awesome for oaked and white dog.
How do i do this on an electric boiler ? Power controller maybe ? Would think even with the power controller it would still get to boiling temp and be too hot ?
Anyone tried this and had good results ?
not tried that, but my brewzilla could do that automatically i suppose.
why i'm interested is, my next rum spirit run, i was going to hold the wash in 'reflux' for an hour, before continuing in pot still mode.
apparently this releases more esters?
so are we talking about the same effect?
(when i say reflux, i mean just have the usual 3 rolls of copper mesh in the 2" SS column, but have the RC running without the full 1.1m of packing that i use for neutrals. then turn the RC off)
bluc wrote::text-+1:
Diecytl butter rum is done for a spefic ester.
Full reflux cool re heat promotes "esters" flavours and balance of rlavours will depend on balance of acids. Different acids when boiled in prescence of alcohol create different esters. More of a lucky dip..
Tip: if you do a whiskey/rum and the mash/wash smells of puke reflux 20-40mins depending on severity of infection and it will change to a pineapple flavour which mellows with age. Much better then puke burbon/rum or tossing it out.. :handgestures-thumbupleft:
Chocko6969 wrote:...so I'm first time at trying a Rum and have accidentally forgotten to buy more molasses.
I've just stripped 2nd gen and was about to use backset to dissolve the raw sugar and molasses when I realised my stuff up, thinking I had some on the shelf.
My question is if I've dropped a few litres of filtered water into the fermenter to keep the yeast happy, will this last, and would the backset still be OK to be allowed to cool and kept airtight for about 48hrs until I can get some more molasses?
Cheers,
Chocko
howard wrote:Chocko6969 wrote:...so I'm first time at trying a Rum and have accidentally forgotten to buy more molasses.
I've just stripped 2nd gen and was about to use backset to dissolve the raw sugar and molasses when I realised my stuff up, thinking I had some on the shelf.
My question is if I've dropped a few litres of filtered water into the fermenter to keep the yeast happy, will this last, and would the backset still be OK to be allowed to cool and kept airtight for about 48hrs until I can get some more molasses?
Cheers,
Chocko
the dunder will be fine, i keep mine for weeks in airtight cubes.
by saying you were keeping the yeast happy, i assume you were going to re-pitch the old yeast.
i'm guessing a yeast infection would be your biggest threat.
i would at least be putting the yeast trub in a clean airtight container with little or no air. (maybe keep it coldish/cool?)
worst case is that you will have to pitch new yeast and/or add the old trub to the hot water you will dissolve the sugar/molasses.
maybe someone will have a better idea regarding the yeast.
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