RC Al wrote::laughing-rolling: yup welcome to rum :teasing-tease:
Definitely different from the 50/50 rums i have run in the past.
I reckon i might do a few more all molly runs then blend the 2 varieties.
RC Al wrote::laughing-rolling: yup welcome to rum :teasing-tease:
BigRig wrote:1st gen rum wash always goes mental, it will calm down soon.
The wash will also be less violent as you go through gens.
Hick1960 wrote:I just completed 2 x 22 ltr stripping runs from my first macrum wash. Started with 45 litre in a 60 litre fermenter. After discarding the first 300ml of foreshots on each run I ended up with 8.6 litres of low wines at 42% abv. Does this amount seem around ball park figures? I let both runs go down to about 20%. I used about 10 litres of Dunder from the first run to mix another batch of sugar and molasses to start another generation as stated on the original recipe. It hasn’t fired up yet but I read it does take a while for the 2nd generation to kick in. From memory of reading through this thread, there is no need to add more yeast. Is this correct?
Thanks guys. Really appreciate the feed back this forum is providing. :handgestures-thumbupleft:
howard wrote:Hick1960 wrote:I just completed 2 x 22 ltr stripping runs from my first macrum wash. Started with 45 litre in a 60 litre fermenter. After discarding the first 300ml of foreshots on each run I ended up with 8.6 litres of low wines at 42% abv. Does this amount seem around ball park figures? I let both runs go down to about 20%. I used about 10 litres of Dunder from the first run to mix another batch of sugar and molasses to start another generation as stated on the original recipe. It hasn’t fired up yet but I read it does take a while for the 2nd generation to kick in. From memory of reading through this thread, there is no need to add more yeast. Is this correct?
Thanks guys. Really appreciate the feed back this forum is providing. :handgestures-thumbupleft:
i suppose it depends on how you treated the trub after you emptied the 45 litre wash.
the sludge in the bottom is where the yeast is usually, some add a little warm water to keep them happyish, while they mix the hot dunder/sugar/water in a separate container, wait for it to cool to about 30c, then add it to the trub, using the old yeast.
others pour boiling water onto the trub, kill the yeast(nutrients for next wash), mix the mol/sugar etc, wait for it to cool to pitching temp and use fresh yeast.
if you are using trub and dunder, it would probably be a good idea to to check the PH.
Hick1960 wrote:Thanks Howard. I just added the mix back to the fermenter at around 30 C without adding anything else. I guess I’ll see what happens. If nothing fires up, is it just a matter of pitching more yeast to get it going?
Hick1960 wrote:I just completed 2 x 22 ltr stripping runs from my first macrum wash. Started with 45 litre in a 60 litre fermenter. After discarding the first 300ml of foreshots on each run I ended up with 8.6 litres of low wines at 42% abv. Does this amount seem around ball park figures? I let both runs go down to about 20%. I used about 10 litres of Dunder from the first run to mix another batch of sugar and molasses to start another generation as stated on the original recipe. It hasn’t fired up yet but I read it does take a while for the 2nd generation to kick in. From memory of reading through this thread, there is no need to add more yeast. Is this correct?
Thanks guys. Really appreciate the feed back this forum is providing. :handgestures-thumbupleft:
Hick1960 wrote:My 2nd gen took a good 12 hours before it started fizzing. The 3rd over 24 hours. Once they started they were fine but I did have the temp up over 30 deg.
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