Please someone shed light on my issue or maybe not really an issue
35 gallon overall wash
9 gallons of 50% sugar blackstrap molasses
Ph was good
Dap added
Vitamin b added
Premier cuvée yeast
Epsomsalt added
Sg 1.114 (15.2%) premier cuvée is good to 18%
90degree wash
First 6 days it was running like wildfire. Day 7 it has stalled at 1.034
I’ve ready that wine goes through a primary and secondary fermentation and the secondary fermentation tends to slow down and take a while to finish out.
I’ve made many washes in the 12-13% range SG and always had luck with finishing out on day 7/8
Current visible signs are tons of smaller bubbles (yeast is still working) but I’m seeing no drop in gravity. Is this as a result of non fermentable sugars in the molasses? Been 5 years since I ran a wash but my recollection is that it never slowed down this much before finishing Atleast closer to 1.010. I do realize it’s hard to get accurate readings with molasses because on the unfermentable sugars.
Thanks for the help!!
It is most likely done. Molasses washes have a higher final SG due to alcohol & unfermentables. I’m going to try to beat Salt Bush Bill and tell you to stick a finger in it. If its not sweet its done. Relax and run it. You are probably at 9-10% vs the 15% you think.
.......that's exactly where this was going until you beat me to it 8ball.
Fishing........molasses washes have to much rubbish in them to get accurate gravity readings.
Wait till the wash is dead still..........no tiny bubbles..........then taste............should be dry / sour/ tart to taste.
My guess is that it's almost done now.
Thanks guys. Kind of thought it’s pretty close to done. Used to do a smaller molasses bill and more sugar. This is my first all blackstrap run so my hydrometer readings with all molasses are new to me. Maybe I’ll give another day or 2 to see if bubbles subside and run it.
It’s pretty dry and tastes like alcohol and room smells like a brewery.
1.030 sounds pretty right for the wash you’ve made .
If you add Dunder from this wash bach to your next Rum wash, it will end even higher . After a few generations you can expect start gravity to be around 1.120 or higher and finish around 1.060ish . Its just what they do .
And if you add dunder don’t exceed 10% of final volume or you’ll have problems .My recommended goto .
https://homedistiller.org/wiki/index.ph ... ion_Theory
THANKS TO ALL you guys rock! Blackstrap wash imo is the only way to go. Whether your shooting for “rum” or a backwoods moonshine. It yields the best overall flavor base to begin with
Did some quick calculations against this recipe , viewtopic.php?t=71293.
By my calculations your very close,having said that its morning here, Ive only had one cup of coffee so brain might not be engaged properly just yet.
My advice would be,to be happy with what your getting, chasing high abv in washes is rarely of benefit in the long run.
Your name on here makes sense now, I’ve seen your recipe all over the web! Thanks, I’ll follow your recommendations on the next wash. A friend of mine owns a distillery and does his signature rum and I follow his recipe pretty closely. I see in your pictures that you still use airlocks on big runs. Is there an advantage vs open fermenting which is what I’ve always done. I’m in a climate controlled clean room and have always had luck with open fermenting but have the ability to utilize an airlock if recommended.
I think the photos you are referring to are actually Youtube vids that are at the beginning of my Rum recipe thread. On that occasion I just happened to be doing it that way ........normally my Rum washes are between 150 and 180L and done in the steel drum/ vessel in the vids below.
No airlock on that one......just a loose fitting lid made from plywood covered in industrial strength cling film to keep critters out.
I think the photos you are referring to are actually Youtube vids that are at the beginning of my Rum recipe thread. On that occasion I just happened to be doing it that way ........normally my Rum washes are between 150 and 180L and done in the steel drum/ vessel in the vids below.
No airlock on that one......just a loose fitting lid made from plywood covered in industrial strength cling film to keep critters out.
Great thanks! Is there a specific Lowens yeast you use? Never had any issues with premier cuvée but open to new ideas
LOWENS is just the bread yeast commonly available at supermarkets in Au.
Any bread yeast is fine.........or a dedicated rum yeast if you wish to get fancy.
SBB, just wondering how long is the longest you have let a rum wash sit? I have one that is a little over three weeks, and not dead still yet. I have an earlier one this year that ended up becoming infected, so I am a bit leery about sticking a finger in it to taste it.
I have also swirled it to get some CO2 out.....seems to be lots of fizz in there.
Don’t wizz it to get the CO2 out if you intend to keep it a while before distilling . The CO2 will form a protective layer over the top .
The act of pouring it into the still is usually enough yi degas it anyway .My recommended goto .
https://homedistiller.org/wiki/index.ph ... ion_Theory
if they are an open ferment or in a container with a loose fitting lid I try to get them done fairly soon after they finish....a few days to a week.
If they are under an airlock Ive kept them for 6 months or more.
Post time 2022-11-1 18:30:47
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