Sailman wrote: ↑Sat Sep 17, 2022 7:27 am
I put 5 gallons of this recipe in a barrel on May 1st and I pulled the bung today to take a look and taste. The taste was good but not quite enough vanilla.
Five months is way too early for me for drawing off a bottle for the drinks cabinet.
Are you in a hurry? If you are, you could put an inch of vanilla bean in the barrel, but then you run the risk of having too much vanilla.
You could cheat by putting a few drops of vanilla essence in the bottle you have drawn off.
Sailman wrote: ↑Sat Sep 17, 2022 7:27 am
I put 5 gallons of this recipe in a barrel on May 1st and I pulled the bung today to take a look and taste. The taste was good but not quite enough vanilla.
Five months is way too early for me for drawing off a bottle for the drinks cabinet.
Are you in a hurry? If you are, you could put an inch of vanilla bean in the barrel, but then you run the risk of having too much vanilla.
You could cheat by putting a few drops of vanilla essence in the bottle you have drawn off.
I'm not in a hurry. I just figured since I had some free time I would check on it
Sailman wrote: ↑Sat Sep 17, 2022 7:27 am
I put 5 gallons of this recipe in a barrel on May 1st and I pulled the bung today to take a look and taste. The taste was good but not quite enough vanilla. Also I think it needs to be a little darker it's a it's a honey golden Brown color now. What do you guys think about the color? This was a second use barrel that had rye in it to start and then I followed it with this rum recipe. I was going to try and reuse the bung but it came apart when I tried to extract it.
Personally I like the look of it, like a light venezualan rum that is my favourite.
Taking a break while I get a new still completed....
Well it's time it's been almost 7 months and I've got to get it ready for the holidays. I would have never thought that a few extra months would have made such a big difference in this spirit. I'm gonna get started a whole lot earlier next year and maybe it can be even better.
Steve Broady wrote: ↑Mon Nov 21, 2022 7:59 am
Damn, those look nice!
Thanks, I'm still working on the correct temperature for the wax because I'm getting a lot of air bubbles. In case anybody over in the States is looking for bottles I just run across a deal at Hobby Lobby. They're having a sale on "craft glassware" it's 50% off. I picked up everything they had for 3.50 a bottle that's a whole lot cheaper than I had found them anywhere else. You still have to provide your own cork But still that's cheaper than the 5 to $7 I've been able to find elsewhere.
I took about a gallon and a 1/2 of white spirit and made it just like the recipe. The only difference that I made to some of this is I added coconut flavoring and made a pineapple coconut rum. I also added a little bit of caramelized sugar to add color.
Thanks for the post. My education is just beginning but the first few lessons have been incredible.
My question is about the yeast bomb. I have done them several times and used to keep one running for weeks at a time, always with good results. But i never boiled my yeast for fear of killing it. Does the yeast survive the boiling? If not, what is the purpose?
Thanks for the post. My education is just beginning but the first few lessons have been incredible.
My question is about the yeast bomb. I have done them several times and used to keep one running for weeks at a time, always with good results. But i never boiled my yeast for fear of killing it. Does the yeast survive the boiling? If not, what is the purpose?
Keep up your reading and by all means, read up on the phases yeast go through over the course of a normal ferment. (It is not ideal to interrupt yeasts' progression of producing alcohol or introduce more yeast once the aerobic phase has been surpassed). Homebrewing sites are good places to research this.
Pugi's 'yeast bomb' is an example of one member's take on a DIY nutrient. There are also commercial 'balanced' nutrients like Fermaid or Fermax that are popular with members.
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
Thanks for the post. My education is just beginning but the first few lessons have been incredible.
My question is about the yeast bomb. I have done them several times and used to keep one running for weeks at a time, always with good results. But i never boiled my yeast for fear of killing it. Does the yeast survive the boiling? If not, what is the purpose?
Fresh yeast killed by pasteurization is more nutritious than worn out trub or dunder.
Also, Pugi is no longer with us, but the knowledge he left is.
One follow up question...and, yes, I have searched for the "formula page" for the answer to this oft-asked question. And I ran a word search a dozen times with no success, so forgive the question. Is there a definitive chart for the grams of sugar per liter/kilogram/gallon for all of the standard sugar bearers? I have read way too much in the past few weeks and even my mathematically-oriented brain is getting overrun. Some inconsistencies in posts throws me off...a little too easily these days.
I have great access to the following and just want to know what the grams per liter/kilogram/gallon are of the follow:
Blackstrap Molasses
Sweet Table/Baker's Molasses
Dried Molasses
Pure Cane Juice
Raw Cane Sugar
Brown Sugar
White Sugar
Dude, I am gonna make a spreadsheet (well, add to the one I already have going) cuz I just gotta. It's how I do.
Wearing my asbestos panties, so fire away. Nice double entendre, yes?
Butch13 wrote: ↑Mon Apr 29, 2024 3:13 pm
Wearing my asbestos panties, so fire away. Nice double entendre, yes?
If you're making a spread sheet about the fermentability of different sugars and water to sugar ratios.
No flame proof panties are needed. If it gets too hot, I'll personally pull you out of the fire.
Maybe, leave the info here at Pugi's and also start a new post so it doesn't get lost inside this one.
NZChris wrote: ↑Mon Apr 29, 2024 6:29 pm
Pure cane juice, just chuck yeast in it.
Not to pick on Ya NZ
But what's the specific gravity and fermentability of "average" cane juice?
How does it compare with more refined sugar or the byproducts of making it?
I'm not sure either, that's why encouraging folks that take the time to research and share is good.
It is what it is depending on the variety, climate, harvest timing, skill of the grower etc.. I squeeze a drop onto my refractometer to see what I might expect. I don't get a very high Brix from cane in my garden, I'm too far south.
Thanks for the post. My education is just beginning but the first few lessons have been incredible.
My question is about the yeast bomb. I have done them several times and used to keep one running for weeks at a time, always with good results. But i never boiled my yeast for fear of killing it. Does the yeast survive the boiling? If not, what is the purpose?
Fresh yeast killed by pasteurization is more nutritious than worn out trub or dunder.
Also, Pugi is no longer with us, but the knowledge he left is.
It always makes me sad when I hear " he's no longer with us".
I drink so much now,on the back of my license it's a list of organs I need.
