StillSmart

Just set 3 batches of BT rum.
Standard wash for me, 2kg BT and 4.5kg
demarara sugar. Had two Coopra Rum Yeast
in stock so used them, other one 50g
bakers yeast. All started between
1092 and 1094 OG, all at about 25C.
That was yesterday, today all three
singing away to that bubbly tune.
Will post findings at end of fermentation.

The taste as a wine (before strip) will be different. But it will be interesting even more to see the difference after the spirit run.

Hi Mash, probably wont know that one,
cause all 3 washes striped then combined
for one big spirit run.
On day 3 all bubbling nicely, the smell
is fantastic
Not quite sure if the rum yeast is a turbo
or not. Bakers given vit C, dead cells and
Epsom salts for nutrients.
Should produce a nice rum for my birthday.

Sorry we have disconnected somehow. If they are still bubbling, I thought you could taste them before stripping?

PS I don't think of Epson salt as a nutrient, more a water treatment.

It is mentioned quite a lot with
bakers yeast,which I have only started
experimenting with.
So by that you mean like a PH buffer??
The washes are still fermenting like
mad, there is something about BT which
just makes everything explode into
action.

I am watching this post 'cos I think your recipe could make a good base for kraken. BT and molasses are both stuffed with nutrients that yeast like. They should always take off well.

Epsom salts are magnesium which is generally used to assist with lowering PH. But also a trace element for yeast...but that shouldn't be lacking in your wash.

I did a bit of research & experimentation with ph and have decided (for me) it ain't broke so I don't need to fix it until it is broke

I read somewhere that if your kettle
furrs up PH should not be a problem.
We have hard water here, kettle is descaled
once a month at least.
Have done this one before it does make a
very tasty rum Mash.

Might have to give it a go. In between a few beer runs.


Same here my water is hard as proverbial nails

Great for bitter none better than
London water

Day 4 fermentation on rum yeast slowed
but bakers still active, will leave for another
day and check gravities.

Mash wrote:Epsom salts are magnesium which is generally used to assist with lowering PH. But also a trace element for yeast...but that shouldn't be lacking in your wash.

I did a bit of research & experimentation with ph and have decided (for me) it ain't broke so I don't need to fix it until it is broke

I routinely add a teaspoon of Magnesium Sulphate (Epsom Salts) to my neutral brews, along with a teaspoon of DAP, even when adding minced raisins as a food source to complement the lentils or split peas.
All are cheap as chips.

I do not have an issue with starting Ph, but for the next 3 days throw in two teaspoons of Bicarbonate of Soda.
Day 5 or 6 it has stopped fermenting and it is racked off.
Depending upon available time it is then racked into the still for a strip,anywhere from day 7.

Robert.

Different folks. Different strokes. Different water.

I think I'm very lucky with my water.

Day 6 bins 1&2 (rum yeast) down to
1000 and 1002 no activity bin 3 (bakers)
still 1010 bubbling once a min.
racking other 2 will run fri & sat.
Yield on 1&2 about 12% happy with that.
Mash the smell is yummm!!!
I love rum

Nothing wrong with my water.
Simple optimisation is all.

Robert.