Not enough yeast

[DFitz]

I made a 30 gallon wash last night. heated the water, added 5 gallons rum, wash last night. When I pulled out my yeast bags (typically rather than use the remainder of an older bag I'll use in in a yeast bomb). Anyway, I realized what I thought to be 3 lbs of yeast were only about 2. In short, after making up my yeast bomb I only had slightly more than 1 1/2 cups of yeast to add to a recipe that would call for three times that.

It started out with a slightly foamy head and now is fermenting with a sort of effervescent look or champagne type ferment. Will this gain momentum or will I need more yeast. I have some Nottingham but really wanted to save this for another project.

[Prairiepiss]

Just let it work. If a cup and a half ain't enough yeast. You have other problems.

[DFitz]

Yeah, she's young yet. The bomb just wasn't bombin like I expected. Measuring 11% on the hydro at 70* so I'm sure it'll be fine. I'm in no rush. After the holidays I have to leave for 11 days so I won't run it till then.

Thanks! and Happy T-Day!!

[DFitz]

Yep things have progressed just fine. Once the yeast got it's momentum the wash turned & burned since Thurs evening though the whole weekend. Another question, I held these wash bins in a warmed contained area due to our colder climate. For that second fermentation should I just let nature take its course (it was 27F) last night or continue to keeps this wash warmer say in the 70's until I run it?

[Prairiepiss]

Actually the cold would be good for it. Cold crash it to help it clear faster.

[DFitz]

Thank you sir. I'll let it finish fermenting then turn off the heat and run it when I return.
That works out in my favor. I'll be just an hour from Gibbs Bros. so I'll be stopping by there & have a nice med light toasted barrel to being back with me.

[DFitz]

Just a bump to show this project's progression. I ran a triple distilled heavy rum bringing forth a light bodied spirit. Officially two years old now and barrel aged (toasted no char), today's sample found a very smooth 120 proof rum with a light body, an up front nutty taste, drifting to a slight vanilla anise undertone. Shown neat but this rum was fantastic on the rocks .



I'll bottle this rum now and let it mellow another couple years tasting occasionally along the way. I'm sure it'll get much better over time. I'll likely spice a few gallons using vanilla, a couple using a pineapple spice, and maybe try my hand at Sailor Jerry's & Capt Morgan. So many options here.

Happy Birthday Rum!

[Brutal]

Love to see a two year follow up like that. You need any help drinkin' that bud you let ol brutal know alright?