StillSmart

Re: ARRRRR Rumsters

2016-05-23T14:20:57+00:00

This wash is now completed and settled mostly ... hydrometer floating in it says .988 or .989 one of the lowest readings i have ever gotten from a wash... Kale being the closest..

happy stillin,

FS

Statistics: Posted by FullySilenced — Mon May 23, 2016 2:20 pm

Re: ARRRRR Rumsters

2016-05-20T11:26:02+00:00

FullySilenced wrote:
Working on a brown sugar based rum... the brown sugar is 20% food grade molasses, has a great flavor and is very soft and sticky..

I made up a wash of 40 pounds of brown sugar and water to make up 25 gallon .... a 11% wash... I am using a Still Spirits rum yeast specifically for rum... nutes at one tablespoon to each 5 gallons of wash and 2 tablespoons of pickling lime added at 24 hours.

It is fermenting very well has now dropped about 60 points in 3 days. (1.015 currently)

My question what configuration should i run this wash with...?

I have a 4" DASH with up to 7 plates using standard SD bubble caps...

So for you Rumsters... what would your starting set up be? How would you take the product off?

happy stillin,

FS

6 plates seems to be quite a sweet flavour combination. It allows you to take the hearts at a consistent product ABV. Drop a plate or two and the flavour increases but you loose the consistent output. Your product ABV will drop over the duration of the run. Both work.

For lighter flavoured spirits I would run 6 plates. Grappa, white rum etc. For a stronger flavour probably 3 or 4 plates.

Statistics: Posted by Myles — Fri May 20, 2016 11:26 am

Re: ARRRRR Rumsters

2016-05-20T02:28:17+00:00

I am working with a new sugar and am letting it work off ... no rush busy anyways... earliest distill time is sunday... so am curious just how low it will go... as a standard...

I have enough of this brown sugar for several identical ferments so am trying to get a plan of action in place and a product that i like...

happy stillin,

FS

Statistics: Posted by FullySilenced — Fri May 20, 2016 2:28 am

Re: ARRRRR Rumsters

2016-05-20T00:32:22+00:00

When I get to that sort of bubble rate, I feel the need to help the wash by weaning it from it's parent by racking it off.
If I waited for the last few Yeasties to die in the sludge, I would be able to grow a beard in the wasted time.
Just my view

Robert

Statistics: Posted by Easydrinker — Fri May 20, 2016 12:32 am

Re: ARRRRR Rumsters

2016-05-19T19:40:26+00:00

Rum Wash: .994 today still working but no longer sweet. Almost done

Statistics: Posted by FullySilenced — Thu May 19, 2016 7:40 pm

Re: ARRRRR Rumsters

2016-05-19T01:10:29+00:00

Wash is down to .998 and still falling...

Statistics: Posted by FullySilenced — Thu May 19, 2016 1:10 am

Re: ARRRRR Rumsters

2016-05-18T16:01:09+00:00

@Devon is from a US sugar mill... not sure if your stateside

Statistics: Posted by FullySilenced — Wed May 18, 2016 4:01 pm

Re: ARRRRR Rumsters

2016-05-18T10:52:46+00:00

Out of interest where did you get that sugar/ molasses from?

Statistics: Posted by Devon — Wed May 18, 2016 10:52 am

Re: ARRRRR Rumsters

2016-05-18T06:36:17+00:00

@fs: I didn't mean that to sound like a criticism

Statistics: Posted by Capt-Cudellez — Wed May 18, 2016 6:36 am

Re: ARRRRR Rumsters

2016-05-18T01:44:25+00:00

@Capt.C: I posted the same thread on all the forums I visit... to see the variances as well as the common trends...

Statistics: Posted by FullySilenced — Wed May 18, 2016 1:44 am

Re: ARRRRR Rumsters

2016-05-17T22:19:07+00:00

Hi Fully Silenced

I've made rum using 6 plates for the spirit run, from already stripped low wines at 30%

I aged it on oak before putting it though my Essencia Filter to remove the colour, it still kept a nice rum flavour and made a perfectly drinkable white rum.

My setup was 6 inline procaps in a baby CD setup, Ideally I would like to use 4 x 4" plates for my next batch, I only have three 4" plates (2x procap + 1 standard cap) but I'm going to get one more standard cap plate next month.

I've also heard of adding some wash to low wines to add more flavour to the spirit run but I've never tried that myself.

Statistics: Posted by Anavrin — Tue May 17, 2016 10:19 pm

Re: ARRRRR Rumsters

2016-05-17T19:53:16+00:00

I already posted on this over at artisan, so having just got back into making rum myself, thought I'd ask more about your wash - for the next gen are you planning on using backset or just using fresh water each time?

I've just finished my 6th gen of horse feed wash - 14kg horse molasses + 3.5kg of molasses sugar made up to 50L. After the first one I use 10 liters of backset/dunder in the next wash - I found if i used more I had to adjust up the pH to avoid a stall.

Now moving on to using treacle (or I think you guys call it fancy molasses over the pond) so will be able to do a side by side comparison so see what I prefer.

I've also been eyeing up some evaporated cane juice or Rapadura Sugar, but it's just soo expensive here - it would have to make a very good rum.

Statistics: Posted by Capt-Cudellez — Tue May 17, 2016 7:53 pm

ARRRRR Rumsters

2016-05-17T13:20:36+00:00

Working on a brown sugar based rum... the brown sugar is 20% food grade molasses, has a great flavor and is very soft and sticky..

I made up a wash of 40 pounds of brown sugar and water to make up 25 gallon .... a 11% wash... I am using a Still Spirits rum yeast specifically for rum... nutes at one tablespoon to each 5 gallons of wash and 2 tablespoons of pickling lime added at 24 hours.

It is fermenting very well has now dropped about 60 points in 3 days. (1.015 currently)

My question what configuration should i run this wash with...?

I have a 4" DASH with up to 7 plates using standard SD bubble caps...

So for you Rumsters... what would your starting set up be? How would you take the product off?

happy stillin,

FS

Statistics: Posted by FullySilenced — Tue May 17, 2016 1:20 pm