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Re: Rum Recipe Discussion

PostPosted: Sat Dec 15, 2018 2:49 pm
by bluc
I just tasted my first batch rum with the edv493 yeast. It has crazy amount of honey ester in it not sure what that's about :think: Not sure if good or bad yet..

Re: Rum Recipe Discussion

PostPosted: Mon Jan 14, 2019 10:19 pm
by effque
Hey i have got 60L of gen 2 and 80L of gen 3 to strip its taken me until now to notice that i need to use raw sugar in the recipe instead of white how does using white affect the wash as opposed to raw some one told me raw adds a sweeter flavour is this the only thing different

I just bought a freshly made 25L french oak barrel made out of ex muscat barrel for my rums
would you guys wait for some further gens to start filling it up or just start working my way up from where im at

after gen 3 i will be continuing the gens with raw sugar


i plan on leaving the barrel for a year

also just read the whole thread as usual with most threads on this site great info

Cheers

Re: Rum Recipe Discussion

PostPosted: Tue Jan 15, 2019 7:50 am
by coffe addict
Why ec1118?
2x7gm packet's should do it. Rehydrate and pitch.

Re: Rum Recipe Discussion

PostPosted: Fri Jan 25, 2019 11:04 pm
by TBird61
Just done my first generation, I used some still spirits "Rum" yeast that came with my still, it fermented like a train and was done in about 60 hours. I did a stripping run yesterday and it tasted and smelt surprisingly good. I put 5 litres of warm water with 1/2 KG of raw sugar on the old yeast while I rad the still and then after filling up with fresh molasses/ sugar and backwash it was fermenting like a train again within an hour. I assume all is going well, I can't get over how fast the fermentation is going, we normally wait about 2 weeks for it to finish when cooking fruit wines

Re: Rum Recipe Discussion

PostPosted: Mon Jan 28, 2019 8:46 pm
by TBird61
After the first run I dropped the temperature of the ferment down to 22-24C to try and slow it down a little but just the same, 60 hours and it was all over. Just doing the stripping run on that one now as I type, the low wine has a slight yellow tinge to it and has a strong smell of the molasses, the hearts area tasted good, I'm growing hopeful that it might actually turn out OK in the end.

Re: Rum Recipe Discussion

PostPosted: Tue Jan 29, 2019 7:01 am
by coffe addict
That yellow tinge is from very slight puking. It won't hurt anything and will clean up nicely on the spirit run :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Tue Jan 29, 2019 6:59 pm
by TBird61
Thanks, I thought that later on, I did hear some slight gurgling noises later on in the run but nothing earlier on. I did use some olive oil in the wash to try and stop it, should I use a little more on the next run? I have some ceramic saddles that came with the still in the bottom, would it help any to put some copper discs in the bottom instead?

The generation 3 ferment is going well now, not quite as vigorous as the first two, it has the occasional half a second break in the bubbles every now and then :laughing-rolling: Lovely smell coming from the fermenter

Another question, I'm tempted at the very end to brew a sixth generation using maybe all the dunder from the still and 6 Kg of raw sugar for a 25L wash (I have no more available mollasses after gen 5), is there any merit in doing that or will I be just lowering the finished quality?

Re: Rum Recipe Discussion

PostPosted: Tue Jan 29, 2019 7:41 pm
by bluc
Keep it seperate to see if you like it and want to add it.. There are a few doing all dunder washs on here somewhere..

Re: Rum Recipe Discussion

PostPosted: Tue Jan 29, 2019 8:05 pm
by hillzabilly
TBird61 wrote:Thanks, I thought that later on, I did hear some slight gurgling noises later on in the run but nothing earlier on. I did use some olive oil in the wash to try and stop it, should I use a little more on the next run? I have some ceramic saddles that came with the still in the bottom, would it help any to put some copper discs in the bottom instead?

The generation 3 ferment is going well now, not quite as vigorous as the first two, it has the occasional half a second break in the bubbles every now and then :laughing-rolling: Lovely smell coming from the fermenter

Another question, I'm tempted at the very end to brew a sixth generation using maybe all the dunder from the still and 6 Kg of raw sugar for a 25L wash (I have no more available mollasses after gen 5), is there any merit in doing that or will I be just lowering the finished quality?

I hope you have a PH meter ,as the gens go on this can slow things down a bit,the larger amount of backset ya use will push this along too so ifn ya going for a lot of gens consider dropping the amount or face having to adjust PH.And look after the yeast and sediment wich will build up to thru the gens as well wich could also be regulated.I store 5lts of it in the fridge for future runs .cheers hillzabilly :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Tue Jan 29, 2019 10:14 pm
by TBird61
Thanks, I'll give it a go, I have kept my very end tails from the stripping runs seperate, I might get 5ltrs by the end of the 5 gens, maybe I could add those to the low wines from the 6th gen?

We do have a pH meter we use on the fishtank but I haven't tested the wash at all, what would be the ideal for it? Would I be raising the pH with baking soda?

Re: Rum Recipe Discussion

PostPosted: Wed Jan 30, 2019 9:30 am
by bayshine
I’d advoid baking soda mate, and get some calcium carbonate (gypsum) :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Wed Jan 30, 2019 6:54 pm
by TBird61
Thanks, easy, again we have some for the fish tank :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Wed Jan 30, 2019 7:08 pm
by hillzabilly
TBird61 wrote:Thanks, I'll give it a go, I have kept my very end tails from the stripping runs seperate, I might get 5ltrs by the end of the 5 gens, maybe I could add those to the low wines from the 6th gen?

We do have a pH meter we use on the fishtank but I haven't tested the wash at all, what would be the ideal for it? Would I be raising the pH with baking soda?

Between 4-5 PH would be a ballpark figure .cheers hillzabilly :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Thu Jan 31, 2019 4:20 am
by TBird61
Thanks, I'll have a measure once this generation has finished fermenting and adjust for the next gen, if it's a bit off I'll split the dose over a couple of days so I don't cause too much stress to the yeast

Re: Rum Recipe Discussion

PostPosted: Thu Jan 31, 2019 10:45 pm
by effque
Hey i have got 60L of gen 2 and 80L of gen 3 to strip its taken me until now to notice that i need to use raw sugar in the recipe instead of white

I just bought a new 25L french oak barrel made out of ex muscat barrel for my rums
would you guys wait for some further gens made from raw sugar to start filling it up or just start filling it up with the washes i did with white sugar ?

how serious is the effect of using white sugar instead of raw? some one told me raw adds a sweeter flavour is this the only thing different

Re: Rum Recipe Discussion

PostPosted: Fri Feb 01, 2019 12:43 am
by JayTee
TBird61 wrote:We do have a pH meter we use on the fishtank but I haven't tested the wash at all, what would be the ideal for it? Would I be raising the pH with baking soda?


Personally I'd go with Potassium Carbonate. It's way better than Calcium carbonate. I started with Calcium carbonate and it doesn't dissolve so easily and you need more of it to raise the pH

Re: Rum Recipe Discussion

PostPosted: Fri Feb 01, 2019 12:45 am
by JayTee
effque wrote:how serious is the effect of using white sugar instead of raw? some one told me raw adds a sweeter flavour is this the only thing different


White sugar adds no flavour to the rum. The sweetness will be consumed by the yeast. I'd always use Raw cane sugar in preference

Re: Rum Recipe Discussion

PostPosted: Fri Feb 01, 2019 2:34 pm
by effque
JayTee wrote:
effque wrote:how serious is the effect of using white sugar instead of raw? some one told me raw adds a sweeter flavour is this the only thing different


White sugar adds no flavour to the rum. The sweetness will be consumed by the yeast. I'd always use Raw cane sugar in preference

yeh i've started using raw sugar now but will 40L of low wines (expecting maybe ~8L after spirit run) that i have atm from white sugar be worth putting in an oak barrel or should i just keep it aside and oak it in glass they are also gen 2 & 3

i want to age the 25L barrel for a year and dont want to wait that long if its just gunna turn out shit can some one give me opinions on whether its saveable for barrel aging or whether i keep it seperate in glass demi's and get a few months aged and drink it early

Re: Rum Recipe Discussion

PostPosted: Fri Feb 01, 2019 3:29 pm
by bluc
I started on raw. I now use white and like it better I age in a oak barrel.. I reakon it's awesome :handgestures-thumbupleft:

Re: Rum Recipe Discussion

PostPosted: Fri Feb 01, 2019 3:31 pm
by bluc
After or before the barrel I like to let it sit with some French oak. It ups the sweetness and enhances the flavour imo. Just depends what I have going on if it goes in before or after the American oak barrel..