hillzabilly wrote::text-+1: I added a couple to a 150lt Macrum wash ,and yes it added an extra fruity smell for sure,the amalyse did give a small increase in yeild,with another month on oak I will compare the taste with standard lowans bread yeast Macrum.Early tasteings so far show a very small increase in fruity flavour complexity,but then I donot like strongly flavoured rum and use a 50/50 mix of french and american medium char oak .Price is not cheap either but if ya want to give an axtra flavour and smell profile of fruit, I think useing it for 20% of yeast weight is worth a go,and I do like a little variety now and again but realize flavour is a personal thing. cheers hillzabilly ;-)
bluc wrote:Didn't know molasses had starch for amylse to convert. Guess you learn something new everyday. :-B
hillzabilly wrote:Sorry peeps I said amylase a mistake on my behalf.It contains amyloglucosidase enzyme for breaking down longer chain sugars (like gluecose and other invert sugars in mollasses) wich is not fermentable by yeast,not the same thing ya use for starch breakdown with grain washs .cheers hillzabilly ;-)
coffe addict wrote:Tas which yeast and are you going to try to grow them up or just add some packets? My rum is getting good but without the bad heads it lacks in the lighter fruitier notes.
coffe addict wrote:Hey wynnum do you use the white Labs version? If so where do you source it and is it worth the extra coin?
I've only found a few places(lazyhalfarsedlook) selling it and they were in the states and out of stock.
$35 usd plus shipping...
Users browsing this forum: No registered users and 11 guests