StillSmart

Fermenting a rum wash.
6- 1lb tins T&L Black Treacle
3kg- dark Muscovado sugar.
20lts tap water @30 c.
nutrients 4tsp D.A.P.
3 tsp dead yeast.
Pitched 50g bakers yeast at 30 c
6.30on 6th April, OG 1092.
Checked gravity 9th at 1pm 1008
PH 5.4.
Is that possible in 4 days.
within 15 mins thick cap on wash.
Smell fantastic, bucket lid bulging
I will check gravity again Sunday 10th.

Forgot to mention.
under airlock, heat belt on and steady
temp @26 c.
still has the look of Brent crude but the
smell of xmas (sorry to use the "x" word).

You said a bad word....into the stocks with him....


4 days is feasible...that's if the hydro is correct??

Is the hydro set to read accurate at 20°? Might need to adjust for that?
It could well be close though, Robert gets some fast ferments I think 4 or 5 days so it's certainly possible

Thanks Beniot not in a rush, want to get it
right. Will check hydro tomorrow if no change
may rack on Monday.
As said "looks like Brent crude" do you think
i should cold stand for a couple of days or so,
or add some fineings.

Sorry about the "x" word Icefever puts a
chill up my spine to.
Ho Ho and all that Sh&&% !!!

Input your numbers into this whojemaflip, does the hard work for you!
http://www.brewersfriend.com/hydrometer-temp/

I've never used that much treacle in anything so I'm not really qualified to say, some molasses washes I've seen in threads with pics note quite a distinct colour change but I think there are too many variables to say if that's going to happen to you, any rum guys out there that can help?!

I just put the numbers in, temperature adjustment is negligible (can't you tell I've never bothered! ). Looks like you struck black gold & hit a fast fermenting wash!

Benoit wrote:Input your numbers into this whojemaflip,

Hold up...we've had malarkey t'other week......now we have "whojemaflip"....where's all this going to end up??

The Cambridge Dictionaries defines "whojemaflip"

Like thingamabob or whatchamacallit, oojamaflip (also spelled whojamaflip, hoojamaflip, etc.) is a word used to refer to something a person doesn’t know the name of, or doesn’t wish to specify precisely. The earliest evidence researchers have found for the word so far is from 1969, in a pair of advertisements for a product whose precise nature is (appropriately) unclear:

What do you guys think?? do we find Benoit guilty??...and he has to send us all a bottle of his best??

I rest my case my lord....

@ Gaza: I look for and expect a 30 point drop in SG for at least the first 3 days. A good healthy ferment is quite vigorous. You seem to have achieved that

Take your first reading prior to pitching the yeast. After pitching, leave it alone. Do not stir - as many on here like to do.

With the sugar you used, along with treacle, you could have got away without adding dead yeast and DAP.

You might actually find the DAP will leave a taste

Its not my usual nutrient I was given
it along with DJ's and various other
bits and bobs.Usual is raisins, yeasties
like them so do I.
Will take another raeding today and if
its lower will leave and check in a couple
of days.

@John
As a rule I do just that ,fit airlock
and leave alone.
This one took off quick, like 15mins.
Top bulged up(my spare fermenter)and
fantastic smell. No activatey on day
four so took reading.
Took your advise on the bakers yeast
and a lot of the guys say it likes to be
warm so upped temp to 26 normally I stick
to about 20 .

Meh! What with the BT and all the other elements in the mix, a fast ferment isn't a great surprise.

If anything, the limiting factor is the bakers yeast. It will go to the 12-14% area depending on the mixture and method.

How much further down it will drop is anyone's guess. Meads made as a bochet (burned/caramelised honey) don't seem to get as low as traditional (unmodified) meads. It seems that the heating process changes some of the sugars to an unfermentable form, so instead of getting readings below 1.000 you often end up finishing slightly above 1.000

Oh, and while RJ says about not stirring post-pitch, I can't say for his method/technique but yeast development needs some O2. Whether you aerate the bejesus out of the must before pitching and hope there's enough O2 or whether you aerate down to about the 1/3rd sugar break before setting lid/airlock is individual choice.........

Well same hydro reading today. think i might rack off
and let stand for a couple of days, then degas,
then add some finings should be ok to Airstill
next weekend.
Might run in 3 ltr charges cnditioner and rocks.
Don't want puking, should I put a knob of butter in as well???