Shot from the hip... might have missed
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Shot from the hip... might have missed
1 gallon feed grade molasses, 8 lbs white sugar, 2 tablespoons fermax. Water. 6 gallons total. The yeast and small amount of fermented wash from an all panela run before this one. It's fermenting, but not as fast as the panela. It does have some propionic acid in it. I'm using DADY
1. Will it take off soon?
2. Do you think it'll finish at all?
Opinions would be appreciated.
Thanks
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1. Will it take off soon?
2. Do you think it'll finish at all?
Opinions would be appreciated.
Thanks
Sent from my SM-S906L using Tapatalk
Re: Shot from the hip... might have missed
What was the OG?
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Re: Shot from the hip... might have missed
Having the right Temperature is important too. What is that at?
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- rgreen2002
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Re: Shot from the hip... might have missed
+1... That's a lot of sugar for a rum wash... I thinking your yeast may be a little overworked. In the future, try an all molly wash, it has produced the best rum I have ever made... getting ready for another run actually!!NZChris wrote:What was the OG?
I also think that we should put the propionic acid question to bed... Plenty of good threads on using Feed grade molly with PA and still getting great fermentation
+1 again Molasses likes a warm temp for fermentation. That's why it was so popular in the Caribbean! 70s to 80s F is a fine temp for a rum wash.OtisT wrote:Having the right Temperature is important too. What is that at?
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Re: Shot from the hip... might have missed
It's working well now. SG is not accurate with a hydrometer in a molasses wash. Keeping it at 75°F
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- still_stirrin
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Re: Shot from the hip... might have missed
Long lagtime due to the high OG. The yeast population has to multiply to begin fermentation and your extremely high gravity retards cell budding. Aggressive aeration will help jump start the growth, but the sugar content literally overwhelms much of the yeast (osmotic pressure).
A gallon of molly weighs around 12lb. (+/-), and with your added sugar you’re over 3# per gallon. I’d estimate your ferment to have a15%ABV potential or more, which is hard for the yeast to start in, although DADY is quite resillient in a high gravity wash. Next time reduce or eliminate the sugar at the start. Let it work a day or two and then feed it with the sugar syrup if you still want a high %ABV wash.
ss
A gallon of molly weighs around 12lb. (+/-), and with your added sugar you’re over 3# per gallon. I’d estimate your ferment to have a15%ABV potential or more, which is hard for the yeast to start in, although DADY is quite resillient in a high gravity wash. Next time reduce or eliminate the sugar at the start. Let it work a day or two and then feed it with the sugar syrup if you still want a high %ABV wash.
ss
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Re: Shot from the hip... might have missed
That is why I use a refractometer.Tazewell wrote:It's working well now. SG is not accurate with a hydrometer in a molasses wash. Keeping it at 75°F
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- Danespirit
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Re: Shot from the hip... might have missed
+1 Bushman
A refractometer is a reliable way to check a ferment with some unfermentable sugars in it (like molasses in rum).
They really aren't that expensive anymore.
I'd follow the advice given by Ss...if you dump all the sugar in at once you'll risk your ferment stalls.
The yeast can't handle the high sugar content, let alone an ABV over 12 % (for normal yeast).
That's why I never go higher than 10- max 12 %.
http://homedistiller.org/wash/ferment/high" onclick="window.open(this.href);return false;" rel="nofollow
The ideal conditions for yeast fermentation are:
Temperature 18 C - 24 C
Sugar (not more than 1 KG per 4.5 litres or 2 lb per gal)
Acid PH 3.5 - 5.5
Nutrients (Diamonium source of nitrogen)
Tannin (Correct amount)
Oxygen (The first part of fermentation needs oxygen for yeast replication). It's also called the aerobic phase.
Things that yeast do not like:
Exceeding any of the above.
Alcohol
Alcohol is a by-product of fermentation and inhibits the yeast, different strains of yeast can survive different levels of alcohol. Starting fermentation in the presence of alcohol is not good. Yeast gradually build up resistance to alcohol as it is produced and does not do well when fresh yeast is added to an existing brew. Alcohol destroys the enzymes in the yeast, which are vital for the process.
Rapidly fluctuating temperatures even within the above range.
Note: Some special yeast tolerates more alcohol content and/or lower/higher temperatures. I'll keep my mouth shut about the dreaded turbo yeast .
A refractometer is a reliable way to check a ferment with some unfermentable sugars in it (like molasses in rum).
They really aren't that expensive anymore.
I'd follow the advice given by Ss...if you dump all the sugar in at once you'll risk your ferment stalls.
The yeast can't handle the high sugar content, let alone an ABV over 12 % (for normal yeast).
That's why I never go higher than 10- max 12 %.
http://homedistiller.org/wash/ferment/high" onclick="window.open(this.href);return false;" rel="nofollow
The ideal conditions for yeast fermentation are:
Temperature 18 C - 24 C
Sugar (not more than 1 KG per 4.5 litres or 2 lb per gal)
Acid PH 3.5 - 5.5
Nutrients (Diamonium source of nitrogen)
Tannin (Correct amount)
Oxygen (The first part of fermentation needs oxygen for yeast replication). It's also called the aerobic phase.
Things that yeast do not like:
Exceeding any of the above.
Alcohol
Alcohol is a by-product of fermentation and inhibits the yeast, different strains of yeast can survive different levels of alcohol. Starting fermentation in the presence of alcohol is not good. Yeast gradually build up resistance to alcohol as it is produced and does not do well when fresh yeast is added to an existing brew. Alcohol destroys the enzymes in the yeast, which are vital for the process.
Rapidly fluctuating temperatures even within the above range.
Note: Some special yeast tolerates more alcohol content and/or lower/higher temperatures. I'll keep my mouth shut about the dreaded turbo yeast .
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Re: Shot from the hip... might have missed
It's currently working well, the airlock is bubbling rapidly 2-3 bubbles per second. I am however concerned about the aforementioned possibility of a stall. I'll look into a refractometer.
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Re: Shot from the hip... might have missed
Next time I will heed the advise of SS. He always seems to have useful advise. I thought I had read a recipe on here but after having finished aeration I looked and saw I had added 4 too many pounds of sugar. Fingers crossed...
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- still_stirrin
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Re: Shot from the hip... might have missed
Tazewell wrote:...Fingers crossed...
Tazewell wrote:...Sent from my SM-S906L using Tapatalk <-- can you turn this advert off for us please? It's in your device settings. There's a thread in every forum with instructions. Thx.
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My 5-grain Bourbon recipe: Special K
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My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
Re: Shot from the hip... might have missed
It is accurate for reading the SG, just not for the fermentable sugars, but the SG can tell you if the total of fermentables and non-fermentables is too high for the yeast to function efficiently, which is what you wanted to know. The drop in SG tells you the abv of the wash and, if you have calculated the expected drop in SG, it can tell you if the yeast has used up the all of the fermentables when it goes dead or stalls.Tazewell wrote:It's working well now. SG is not accurate with a hydrometer in a molasses wash. Keeping it at 75°F
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Re: Shot from the hip... might have missed
Simple math can can give you a pretty accurate abv with a hydrometer on a rum wash.
OG-FG×'s130= abv
It doesn't matter what the og is as you know there's unfermentable stuff in it but that equation will give you what you need to know for gravity.
You can split the ferment into 2 different batches to lower the gravity and it will run a bit better and also raise the temps up to 85+ as she'll run like hell.
Good luck, Shine0n
OG-FG×'s130= abv
It doesn't matter what the og is as you know there's unfermentable stuff in it but that equation will give you what you need to know for gravity.
You can split the ferment into 2 different batches to lower the gravity and it will run a bit better and also raise the temps up to 85+ as she'll run like hell.
Good luck, Shine0n