Hook Rum

colin-1984 · Post by **colin-1984** » Wed May 08, 2013 7:22 am

i did a batch of this on Saturday after, I've just checked it and it seems to have either stalled or finished fermenting?? would it ferment in 4 days? and if not why would it have stalled, the temp has been kept at 26 degrees constant.

crazyk78 · Post by **crazyk78** » Sat Jun 22, 2013 2:35 am

Thanks for the great thread.

I decided to give the rum a shot... To tell you the truth I e never had rum before so have no idea what it should taste like.

Anyway I did a batch today but still tonight it's not bubbling much at all.
I did forget the citric acid. Do you think this is why?
If so can I still add it now or do I need to repurchase the yeast ?

I'm doing a 25l wash

Thanks

frozenthunderbolt · Post by **frozenthunderbolt** » Sat Jun 22, 2013 3:08 am

crazyk78 wrote:Thanks for the great thread.

I decided to give the rum a shot... To tell you the truth I e never had rum before so have no idea what it should taste like.

Anyway I did a batch today but still tonight it's not bubbling much at all.
I did forget the citric acid. Do you think this is why?
If so can I still add it now or do I need to repurchase the yeast ?

I'm doing a 25l wash

Thanks

Add 1/2 to 1 teaspoon. It will be fine. depending on how much yeast you pitched, the type of yeast, and the temperature of the brew it may be too early to have it really take off on you too.

crazyk78 · Post by **crazyk78** » Sat Jun 22, 2013 3:31 am

Cool thanks.

Yeast is lowans bakers yeast pitched 60grams at 75deg F
Current wash has a heater set at 25c

Thanks again

Post by **LWTCS** » Sat Jun 22, 2013 5:50 am

75 is a bit cool for it to kick very hard....At least by any tropical standard.

crazyk78 · Post by **crazyk78** » Sat Jun 22, 2013 10:15 pm

Yep she started bubbling overnight.

I pitched the citric acid and it kicked it along a little more so we will wait till it's finished.

Can't wait to run it. The garage smells so sweet

crazyk78 · Post by **crazyk78** » Mon Jun 24, 2013 4:11 am

Oh I just realised you guys use raw sugar...I used normal sugar..is this going to matter? It's fermenting away but what diff would I expect?

Cheers

bcboyz86 · Post by **bcboyz86** » Tue Jun 25, 2013 6:35 am

Processed white sugar needs to be converted back to the two usuable sugars. So the yeast are trying to convert the sugars into something they can use...taking more time and energy. Eventually it will all settle out and be fine, but it will just take longer than if you used unprocessed sugar. Usually at Wal-Mart its about the same price. The only kinda down side is if your going for a neutral it would.have a slight rum flavor. But for rum its awesome. If you think about it sugar and molasses come from sugar cane juice. So instead of using the two by-produts, just use the original sugar they both came from Instead of the white stuff. It's ganna take less energy to convert....like say no energy at all... And it would be a more true "rum" flavor. Cuz back in the day I doubt the pirates took the time to squeeze out molasses from thief cane juice, then add it back in with the white sugar crystals to make rum.... But I al not a historian. They may very well have done just that.

crazyk78 · Post by **crazyk78** » Tue Jun 25, 2013 1:06 pm

Great thanks for the reply. First run anyways so ill see how it goes

crazyk78 · Post by **crazyk78** » Fri Jun 28, 2013 4:35 pm

Ok I just checked the sg and after a week it's still 1.02. Should I pitch more yeast?

I thought I read somewhere that you can't use the hydrometer with molasses wash.

Cheers

Post by **Stainless dude** » Fri Jun 28, 2013 6:25 pm

If your airlock has stopped bubbling and it has settled I would go ahead and run it. At first I thought I added to much tails, but after four months the rum has a very nice flavor that I really enjoy. I think that you will really like this rum...

crazyk78 · Post by **crazyk78** » Fri Jun 28, 2013 6:29 pm

The air lock blurps every now and then.

I think I'll add a little more to just see

Post by **Stainless dude** » Fri Jun 28, 2013 7:25 pm

You didn't say what temp that you kept the fermentor at. If it is still burping I would leave it alone til it's done. Adding more yeast at this point won't make any difference in my humble opinion. If It was at a higher sg them maybe but not now..
cheers

crazyk78 · Post by **crazyk78** » Fri Jun 28, 2013 7:29 pm

Oh it around 25c

crazyk78 · Post by **crazyk78** » Mon Jul 15, 2013 2:47 am

Ok so I'm on my second generation now.

First gen ran ok. Got about 3 l of spirit from a 25 l wash before I started to get heavy flavours. I finished it up at about 55%

Now tell me if I'm weird but the initial fores are very flowery smelling and sweet tasting with a bit of bite. I kinda like it but I know it's a no no.

Can't wait to run my second batch.

Black Eye · Post by **Black Eye** » Mon Jul 15, 2013 4:01 am

I thought the same thing. The fores smelled a lot more fragrant than the fores I get off grain.

I forget who was posting about how they wanted to trap that flavor over into their heats. I understood exactly what they were saying when I could smell everything heating up right before my still started spitting rum out.

PhatKat · Post by **PhatKat** » Mon Jul 15, 2013 7:00 am

Hi there.

Have been reading a while, but first time posting.
First distilled when I was 15 with a copper wok and a stock pot. made some rough schnapps-like kidney killer back then. Let the hobby go for a few years and haven't done anything for about a year. Reading the forum has been a real eye-opener. So much info for someone with very little experience.

Anyway, I have only done neutral spirits for the last year, and this is my first rum. I have some concerns regarding fermentation time. Its been 3 days now and its dropped right down. Only one bubble every 15 secs. With my sugar washes, its still takes a few days before this happens. Would use hydrometer except it broke and I'm waiting for the new one to arrive.

Does this recipe run this fast with anyone else? Using Lowans Bakers Yeast.
If this is unusual, my guess is that I may not have added enough DAP.

Any info is much appreciated.

Black Eye · Post by **Black Eye** » Mon Jul 15, 2013 7:44 am

How much yeast are you using and whats the temp? I have a rum ferment going now and my airlocks look like they are boiling. From what I've read and my own experiences bakers yeast likes it warm. Mines running in the High 70's low 80's right now. I usually throw a little extra in for rum washes to get it moving quicker. usually in 7 days or less it's fermented out and cleared. I take some of the wash and get my yeast started before I pitch it. I was actually going to video it this morning cause the movement in my airlocks looked like my fermenter was boiling.

crazyk78 · Post by **crazyk78** » Mon Jul 15, 2013 12:47 pm

Yes BE that's exactly what I'm talking about. I thought WOW when I tasted those fores but the taste didn't last long.

Black Eye · Post by **Black Eye** » Mon Jul 15, 2013 12:51 pm

probably shouldn't be drinking fores, there's nothing good thats going to come of that. usually the smell alone is enough to keep them away from your mouth.

everytime the old lady does her nails I ask her when did she fired up the still.

PhatKat · Post by **PhatKat** » Mon Jul 15, 2013 2:03 pm

I'm using 100g yeast for a 30 litre wash. Running consistently at 82°F/28°C.

crazyk78 · Post by **crazyk78** » Tue Jul 16, 2013 1:07 am

Oh I'm not drinking them !! They just smell sweet

Post by **googe** » Tue Jul 16, 2013 1:25 am

Phatcat, if you take the lid off and have a close look, is it fizzing like soft drink does?. I don't use an airlock so cant comment on that.

PhatKat · Post by **PhatKat** » Tue Jul 16, 2013 2:06 am

googe wrote:Phatcat, if you take the lid off and have a close look, is it fizzing like soft drink does?. I don't use an airlock so cant comment on that.

Took off the lid and it seemed pretty "flat" so I gently stirred it a bit. There was quite a lot of co2 rising up. Put the lid back on and it seems to be going OK. Rate of airlock bubbles picked up again and hasn't dropped very much today. Probably didn't give it enough oxygen at the start? Who knows.
We will see soon enough I guess.

crazyk78 · Post by **crazyk78** » Wed Jul 17, 2013 2:36 am

Does anyone measure the final SG on their Hook Rum wash?

Black Eye · Post by **Black Eye** » Wed Jul 17, 2013 3:42 am

Last time I ran a rum wash I let it go till the little cups on my airlock a stopped and started to sink back down.
4 days to ferment another 2 to clear and cups to settle. Never bothered with taking readings because I thought they read false with molasses.

crazyk78 · Post by **crazyk78** » Wed Jul 17, 2013 4:51 am

Yes that's what I thought too. Just double checking

Post by **Saltbush Bill** » Fri Jul 19, 2013 4:03 pm

There are to many impurities in a molasses wash to get an accurate reading with a hydrometer.
Taste it, if its no longer sweet it should be right to run.

crazyk78 · Post by **crazyk78** » Fri Jul 19, 2013 4:07 pm

Ok cool. Thanks

Black Eye · Post by **Black Eye** » Fri Jul 19, 2013 4:16 pm

Let the bubbles stop and you can let it sit a few days after that. It'll give it a little more time for anything solid to settle out too.

Can't go wrong with rum. It's a fantastic home brew experience... From ferment to glass.

Home Distiller

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