Home Distiller

So I'm starting wposw over my last rum run tou know the yeast and gunk you dont want in the still and the little alcohol left in there with it.just wondering has anyone ever done this? Hows it turn out or am I just making a c and h cane sugar rum someone chime in cos its happening now regardless

Durhommer.. what the shit are you saying.. I'm to old for your shorthand..

Mars

104f waiting for pitch temp

I guess I started a wineos wash on rum trub wondering how it will be or am I in uncharted waters

Forget what the trub was, follow the process as if it was a sugar wash, which it is.. simple..

Check the Ph at pitching time and at the appropriate times after, and ferment it at the mid range of the yeast being used, and there should be no issues..

Mars

Thanks mars

You cracked me up StillerBoy.

Homer

HomerD wrote: ↑Mon Aug 17, 2020 3:53 pm You cracked me up StillerBoy.

I've corresponded with this young man.. good learner and experimenter..

It's just these young ones, and their cell phone shorthand, an't any good to me.. to old for that shit..

Mars

StillerBoy wrote: ↑Mon Aug 17, 2020 4:17 pm

HomerD wrote: ↑Mon Aug 17, 2020 3:53 pm You cracked me up StillerBoy.

I've corresponded with this young man.. good learner and experimenter..

It's just these young ones, and their cell phone shorthand, an't any good to me.. to old for that shit..

Mars

I completely understand. I don’t have a clue what any of that stuff is. I have to ask my wife or nephews.

Homer

Agree with both of you.

I was just thankful to get a teacher like mars hes why I never gave up on the hobby. I'll have you all know the wash is working off wonderfully

So the wash is down to 1020 and smells like the rum wash did wonder what it will taste like it's been almost a week I figure a couple more days

Durhommer wrote: ↑Sat Aug 22, 2020 7:20 am So the wash is down to 1020 and smells like the rum wash did wonder what it will taste like it's been almost a week I figure a couple more days

6 days in and at 1020.. what was the fermenting temp.. any Ph adjustment, as the trub/dunker should have been on the acidic side.. the amount of sugar added.. the cane sugar should provide the rum flavor.. plus the using of the dunker should give some good flavor..

Mars

I didnt check ph I'm fermenting in my basement where its always cool like 70 degrees I added some oysters shell in the beginning like a textbook wineos run did I do something wrong? I thought a week was good for this wash I'm expecting it to hit 1000 prolly by monday

Durhommer wrote: ↑Sat Aug 22, 2020 3:50 pm I'm fermenting in my basement where its always cool like 70 degrees

No.. but 70*F is really to cold for baker's, if that what was used.. that would explain why it on the slow side.. otherwise all is good..

Doing a rum wash or plain sugar wash are all the same.. difference in name only so that we can communicate what is being done..

Mars

I used dady on it being the only yeast on hand thanks for the info about the washes being close to the same. I can put a heat belt on it to finish out if needed.