More yeast=faster ferment??? (In winter)

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More yeast=faster ferment??? (In winter)

Postby Fishleg » Mon Jul 10, 2017 6:42 pm

Put down 150l rum wash today
-18kg sugar
-10l molasses
-15l dunder

Yeast bomb- all mixed in boiling water
-12 vitamin b tabs
- big pinch Epsom salts
-400g yeast
-1 jar tomato paste 400g

All mixed together with some hot water and top up with cold to level. 3x280g packs of lowans yeast pitched at 28*c

Last wash I did I used only 1x280g lowans yeast with the same recipe and it did not take off like a rocket (like it does in warmer weather) and took around 4 weeks to ferment dry

This one went off like a bomb and after an hour has already blown most of the water out the airlock, will the extra yeast make it finish more quickly?
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Re: More yeast=faster ferment??? (In winter)

Postby Kenster » Mon Jul 10, 2017 7:18 pm

Fish, my understanding is that you only want as much yeast as will properly consume all the sugars and no more, as the yeast itself, when spent and during the fermentation process can contribute to unwanted (off) flavours. Are you chasing a faster ferment (in winter) as this is not ideal.You should not rush a ferment unless u want bad shit to form.That being said, the whole temp of the wash and the environment you create to keep the yeast happy will give you the better result. Do you have a temp controller/heater of any sort? Low 20's seems to do it nicely for me as i just use a fishtank heater in an 85lit esky, not sure about your size unit though.The initial 'takeoff/explosion' by the yeast is not an indication of how it will finish, only that the start temps are OK and the yeast is happily munching away, you need to maintain temp as if it gets too cold (the wash) it wont matter if you put in a ton of yeast as it will not reproduce/grow/consume.
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Re: More yeast=faster ferment??? (In winter)

Postby Fishleg » Mon Jul 10, 2017 7:42 pm

Thx kenster. I do not ATM have any sort of heating or temp control, I had thought that larger sized washes given the right ingredients would take care of themselves temp wise (generate their own heat). I have also read somewhere that when it comes to brown spirits especially rum, the faster the ferment the better and with fruit washes low and slow is the go.
Where I read that I can't remember but it was somewhere on this forum.
The rest of my method has been derived from the "pugi rum" tried and true recipe where he says with his yeast bomb ferments out in 36 hours in overnight temps below zero.
You're probably right if I just open my wallet and sort out some kind of temp control I probably wouldn't have to worry about yeast bombs and all that crap.

I did wrap up my fermenter with a blanky!!
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Fishleg
 
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Re: More yeast=faster ferment??? (In winter)

Postby andybear » Mon Jul 10, 2017 9:29 pm

Mate, I got this off eBay for $10 and I haven't lost a wash since. Gold. :handgestures-thumbupleft: I did build the box it's in though.
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Re: More yeast=faster ferment??? (In winter)

Postby Fishleg » Tue Jul 11, 2017 6:20 am

Just checked my wash it's sitting on some plywood on the concrete floor of my shed, its minus 5 outside right now and it's going off like a frog in a sock! Almost blown all the water out of the airlock :-D :-D
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Re: More yeast=faster ferment??? (In winter)

Postby Huntsman96 » Tue Jul 11, 2017 9:16 am

Hey andy any chance of a link to the temp controller? I just use aquarium heaters right now so having that would be great :handgestures-thumbupleft:
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Re: More yeast=faster ferment??? (In winter)

Postby andybear » Tue Jul 11, 2017 9:35 pm

Huntsman96 wrote:Hey andy any chance of a link to the temp controller? I just use aquarium heaters right now so having that would be great :handgestures-thumbupleft:

http://www.ebay.com.au/itm/Durable-10A- ... Sw-0xYRh6P
This one uses 240v supply. There are others that use 12v dc but then you would have to use a power supply with it. I got the 240 v and use the same supply for the heaters to power the controller. It can switch up to 10 amps. I use two heat belts, about 0.3 amps.
Cheers
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Re: More yeast=faster ferment??? (In winter)

Postby Huntsman96 » Wed Jul 12, 2017 12:50 am

Thanks andy seems like a great addition to the heating gear :handgestures-thumbupleft:
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Re: More yeast=faster ferment??? (In winter)

Postby vqstatesman » Wed Jul 12, 2017 8:52 pm

Personally I would ditch the tomato paste and replace this with DAP. I have always been suspect that tomato paste created an aniseed like flavour. Having said that you could probably pass on the DAP and tomato paste altogether. The vitamin B and boiled yeast is probably enough.

The last batch that took 4 weeks, did you only use 15L dunder? If you used any more than this you might have crashed your ph.

Your comment regarding larger washes generating heat is correct. I also do 150L ferments and the temp is usually quite stable and actually tends to rise over the first 48 hours. Having said that my vessel is insulated quite well.

Regarding the yeast quantity even 280g is PLENTY enough. Keep in mind that over pitching WILL result in less good ester formation. This will result in a less flavourful product. Under pitching has it drawbacks too, you will need to find the right balance for your liking and conditions.

Regarding the temperature, most rum purists will encourage higher fermentation. I aim for 35C myself. Plenty go slightly higher. Once again low temps will result in less ester formation, lower flavour and body.

Good luck with the monster mashing :) You will have a huge stockpile in no time.
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Re: More yeast=faster ferment??? (In winter)

Postby Fishleg » Wed Jul 12, 2017 9:25 pm

Thx vq, it's been a bit over 48 hrs and the airlock has pretty much stopped bubbling just a little bit of pressure in there still. So think it's almost done. Haven't tasted wash yet will do so tomorrow. I know you guys are right probs pretty bad overkill on yeast, hope it turns out alright.
Fishleg
 
Posts: 286
Joined: Sun Mar 19, 2017 5:42 pm
Location: Canberra
equipment: Still spirits 25l reflux
Home made keg based 2 inch pot into 2 inch shotgun
2 inch by 1m column CM reflux w/2 inch shotty RC and PC.

Re: More yeast=faster ferment??? (In winter)

Postby vqstatesman » Fri Jul 14, 2017 9:32 pm

I have distilled a couple of hundred litres of rum over the past few years. Over pitched, under pitched, ph crashes all yield different quantities but nothing undrinkable.

Flavour wise the only bad batch was from hitting over 40C.
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Grainfather in the corner collecting dust


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