Sam. wrote:Welcome mate.
Not the most important thing but haven’t heard of too many using EC1118 for rum?
bluc wrote:Speaking of yeast I just switched to specialty rum yeast 493edv. , first lot finished last week. And I got a decent bump in hearts volume. Will know round christmas what taste is like..
bluc wrote:I know of people who spent years trying to copy bundy, doesn't happen. What you will get is an awesome full flavoured rum. I recommend mcrum with or without gens it's a good drop. If you like fruity rum(rum and raisen) then ferment hot 35-40 and only pitch like a tablespoon yeast into 60l...both those things will create esters(flavours) :handgestures-thumbupleft:
dans.brew wrote:Welcome Dick Jane! :handgestures-thumbupleft:
You've come to the right place for great advice.
A pic of your still would be great.
One thing to watch with your molasses is that it is free of preservatives.
bluc wrote:This forum dont do tapatalk :handgestures-thumbdown:
bluc wrote: I recommend mcrum with or without gens it's a good drop. :handgestures-thumbupleft:
bluc wrote:Yep the author mcstill is the founder of this site :handgestures-thumbupleft:
scythe wrote:Thats the one.
Dick Jane wrote:Sam. wrote:Welcome mate.
Not the most important thing but haven’t heard of too many using EC1118 for rum?
Yer, wasn't sure what to use and got a bit of an information overload so just ordered it in the end :))
What would you recommend?
Sam. wrote:Dick Jane wrote:Sam. wrote:Welcome mate.
Not the most important thing but haven’t heard of too many using EC1118 for rum?
Yer, wasn't sure what to use and got a bit of an information overload so just ordered it in the end :))
What would you recommend?
I’m not a big rum maker but many have had good success with good old bakers yeast.
Or you can go down the path of rum specific yeasts, you will find info with a quick search of the forum :handgestures-thumbupleft:
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