stillwagon wrote:Arroyo stated the use of clostridium saccharobutyricum bacteria during the fermentation of rum produces several desirable esters improving the flavor profile. I am interested in trying this. It sounds pretty straight forward. Introduce the culture 6-12 hours into the ferment, bacteria and yeast co-ferment the wash actually speeding up the ferment some, the abv at the end of the ferment kills the bacteria leaving behind the desired esters and of course the ethanol. So what do you guys think?
Yummyrum wrote:Where do you find this bacteria
MacStill wrote:Yummyrum wrote:Where do you find this bacteria
I think it's the stuff found in an aged dunder pit :think:
stillwagon wrote:The bacteria is available through ATCC labs for a little under $400 for the culture.
sam_and_liv wrote:stillwagon wrote:The bacteria is available through ATCC labs for a little under $400 for the culture.
Is that price a typo? :scared-eek:
stillwagon wrote: An interesting side note is that this bacteria is also sold as a probiotic in capsule form, for the regulation of normal gut activities and to help control diarrhea. It is non-pathogenic and is a normal inhabitant of the human gut in the mid intestinal region.
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