Aussiedistiller, Home Distilling, Moonshine, Home Brew

2nd gen started slow and is even slower now. It has been 7 days and is on 1.050. Don't know what it started at though but it is really slow bubbling. It is still fizzing lightly. Should i add anything to help? Temp is around 26 - 28. First gen was well finished by day 7.

Na mate, just let it go. The wash will slow as you progress through the gens

BigRig wrote:Na mate, just let it go. The wash will slow as you progress through the gens

Cheers and Merry Christmas to you

Just sampled my first macrum after 5 weeks on dominos. I know it’s recommended to age for at least 3 months but had to sample. I hope it improves. Not sure if I did something wrong or used the wrong molasses but at the moment it is very ordinary. I’ve read some guys drink it straight away.

Through a potty you gunna need 6mnths bare minimum imho. Through 4plates in a pinch is ok white but generally 3mnths on is good. I like it best round 8mnths when molasses is still the dominate flavour..give it more time :handgestures-thumbupleft:

bluc wrote:Through a potty you gunna need 6mnths bare minimum imho. Through 4plates in a pinch is ok white but generally 3mnths on is good. I like it best round 8mnths when molasses is still the dominate flavour..give it more time :handgestures-thumbupleft:

Thanks bluc. I was starting to worry all the effort I put in was going to be wasted.

Hey Guys just putting down my first Mac rum. Waiting for it to get under 30degrees to pitch the yeast. Got it sitting in my garage with temp controller and heating belt once it drop below 30c. What's the hottest I can let it get without killing the yeast?

I have pitched bakers in a 200l drum. Make sure you have plenty headroom molasses foams a lot..

Micky_ashman wrote:Hey Guys just putting down my first Mac rum. Waiting for it to get under 30degrees to pitch the yeast. Got it sitting in my garage with temp controller and heating belt once it drop below 30c. What's the hottest I can let it get without killing the yeast?

assuming it's bakers yeast, i pitch anywhere between 30-35C without problem.
the ferment will create its own heat usually, and mine have gone to 35-36C in the first couple of days, seemingly without any problem.
i have the heatband (via an inkbird) set to 30C minimum and the fridge to kick in at 37C.
it usually stops creating as much heat after a few days.
TBH i don't know what the max temp of my Lowans yeast is, it's hard to find any specs.

Missed the crucial bit of at 40c :laughing-rolling:

howard wrote:

Micky_ashman wrote:Hey Guys just putting down my first Mac rum. Waiting for it to get under 30degrees to pitch the yeast. Got it sitting in my garage with temp controller and heating belt once it drop below 30c. What's the hottest I can let it get without killing the yeast?

assuming it's bakers yeast, i pitch anywhere between 30-35C without problem.
the ferment will create its own heat usually, and mine have gone to 35-36C in the first couple of days, seemingly without any problem.
i have the heatband (via an inkbird) set to 30C minimum and the fridge to kick in at 37C.
it usually stops creating as much heat after a few days.
TBH i don't know what the max temp of my Lowans yeast is, it's hard to find any specs.

Ah perfect yeah lowans, I've got the fridge but was keen on using that for ujssm recipe need another inkbird

Bluc I was wondering how many you have had :))

Yeah i have had rum ferments regularly in high 30s no problem.

Rum has always been the most violent active ferments i have done. You will definitely get shit everywhere if you don't have enough headspace. Wife was not impressed :laughing-rolling:

BigRig wrote:Yeah i have had rum ferments regularly in high 30s no problem.

Rum has always been the most violent active ferments i have done. You will definitely get shit everywhere if you don't have enough headspace. Wife was not impressed :laughing-rolling:

Wifes they just dont understand :)) Awesome should be good temps all week so garage will work well. How many generations does everyone like to do sounds like 4 is good?

Each generation takes longer to get started, longer to finish and is more likely to stall. I won't go passed gen 5 anymore.

When you say they are violent fermenters your not kidding lol, my first ferment with only 20g yeast is going off! Glad I only half filled the fermenter, it’s like a rabid dog foaming in there.

Hey legends back again. I put down a wash Feb 20th only got to run it the other day. Poured 10L back into fermenter at 28 degrees 24hours later still no activity just wondering should I just pitch new yeast?

Micky_ashman wrote:Hey legends back again. I put down a wash Feb 20th only got to run it the other day. Poured 10L back into fermenter at 28 degrees 24hours later still no activity just wondering should I just pitch new yeast?

You talking about 10L backset ?
Did you add new molasses or sugar with it ?
This is gen 2 correct ? Each gen it will be less aggressive than the gen prior.

Are you sure its not active, the air lock is not always a good indication, particularly if the fermenter isnt sealed properly.

If you pitched new yeast, it wont hurt it.

BigRig wrote:

Micky_ashman wrote:Hey legends back again. I put down a wash Feb 20th only got to run it the other day. Poured 10L back into fermenter at 28 degrees 24hours later still no activity just wondering should I just pitch new yeast?

You talking about 10L backset ?
Did you add new molasses or sugar with it ?
This is gen 2 correct ? Each gen it will be less aggressive than the gen prior.

Are you sure its not active, the air lock is not always a good indication, particularly if the fermenter isnt sealed properly.

If you pitched new yeast, it wont hurt it.

Yeah added 3L molasses and 3kg sugar to it made sure it was under 30 degrees.
2nd gen. Wash it self is not really active not fizzing (hard to explain) like last time

Did you give it a good stir to get yeast back into suspension?

Actually one rum I've been contemplating is 5lt molasses, 8kg of raw sugar, 10lt of Dundar and 4 bottles of Bickfords Iced Coffee Syrup.
That stuff is the best ice coffee flavour I've tasted so I think it would blend in perfectly with a rum wash.
Top that up in a 40lt fermenter and I think it might be a winner.
It might be worth making some sugar caramel to add to it just to help bend the flavour profile together.