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?
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?
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?
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
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
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