Stumped on Hook Rum fermentation

[Red Rum]

Oh wise and all knowing 'stillers

Shrank the Hook Rum recipe down to a 4 gal batch from the original 16 and fermentation is slow. I had to substitute some ingredients due to lack of availability (I am currently under 2ft of snow and getting out isn't an option), which could be causing me problems. Can anyone see where I'd be going wrong?

4 gal recipe;
2.75 lbs sugar
7.2 cups fancy food grade molasses
2 tsp tomato paste
1000 mg of vitamin C pills (ascorbic acid main ingredient)
15 grams 1118 yeast
1 tbl mirclegrow for added nitrogen.
No dunder to add, used tap water
topped to 4 gal with water and mixed thoroughly


temps are in the low 70's (hence why I used 1118 yeast over the called for bakers)
using a vapor lock
wash was aerated before pitching
pitching was done under optimal temps
wash was cooled to 70 when pitching

I'd like to call out she is fermenting but not at the 48 hour rate at which it claims. At this rate its looking like a 10 day ferment.

Anyone help me save her, molasses is to expensive to waste.

[bellybuster]

The lower temps are gonna slow things down considerably. Either wait it out (I would) or warm it up

[Hawk_]

It may take a while. 1118 is a slow ferment yeast from my experience. My ferments for hook have taken up to a month and it is way worth it.

For a 8 gallon run I use,
10 pounds of sugar,
1/2 gallon fancy molasis
4 vit c pills
4 tsp yeast neutrients
4 tbs bakers yeast.

even at 72-75 it takes a while. Just be patient. 2 day ferments just cant be all that good.

[Rivver]

My rum washes are taking 7-10 days to ferment out too RR, but not too worry, they tasted great coming off the still head.

[Red Rum]

Thanks guys!

Any advice for a month long ferment? need to aerate? or other info?

[bellybuster]

as a great song writer once said "Let it Be"

[Hawk_]

as a great song writer once said "Let it Be"

Yep, just let it be. Warmer temps will help but if you dont have that option, just be patient. It will do its thing and you will thank yourself later.

[Stainless dude]

Maybe try an electric blanket..

[wannab]

did you check the p h of your water? once i used hard water( my well water with low salt in the softener) and had a slow to stall on the ferment. i look for the 5. to 5.4 area good luck

[beelah]

I have only every done Puggi Rum and I used Fleishman's yeast, the yeast bomb and they were always done in a week 10 days.

[UtahViking]

I just put up my hook rum this morning

5 gallon ferment
4lb light brown sugar
1/2 gallon blackstrap
1 tsp citric acid
3/4 tsp tomato paste
Pinch of vitamin c powder
50 grams dried bakers yeast

Pitched yeast at about 85°

I have a fishtank heater in my ferment bucket. Set it at 80° and in about an hour it was bubbling away. I'm hoping fir a 7 day ferment but it might be sooner.

I recommend the fishtank heater to anyone who ferments in the colder temps

[Red Rum]

@ viking; good call I always wondered if that can be done

She is going strong now, so no worries

I picked up fleishmans yeast at walmart and didn't read the label to carefully. It is for bread machines, will this stuff work or do I need to take it back?

[armstrong]

I always use baking yeast with my rum washes , never have good results with 1118 with molasses

[rad14701]

I picked up fleishmans yeast at walmart and didn't read the label to carefully. It is for bread machines, will this stuff work or do I need to take it back?

From the Fleischmann's website...

Same as Instant and RapidRise Yeast

So, essentially, all of their bakers yeast is the same regardless of packaging... The only major difference would be whether the yeast has ascorbic acid added or not...

[STILL WORKIN]

I wonder the condition of my Hook wash?
12lt blackstrap
1.5 tbls DAP
.5 tbls citric
7kg (15.43lb) demerara
200gm red star dady
fill to 20 gals

Mixed and all good. PH 5.68 Temp 82.9 6pm last night.

Today at 1pm wash temp 98f

This is about my 20th batch with this fermentor for WPO and hook however my first Hook with dady. All others were with fleischmann's.

My question is about what I have done to my yeast? and can I repair the damage or just toss it?

[Sporacle]

Is it still fermenting? Not to sure what you have done to your yeast.
Bakers will tolerate that type of temp.
If you have a lid or cover then maybe take it off, or direct a fan onto or into the fermentor

[STILL WORKIN]

i have takin the lid off and i put a small fan in the vessel that contains my formentor . I know why it got hot .I just don't know about the yeast?

[Saltbush Bill]

Is it still fermenting?

[Yummyrum]

98f is a bit over 36°C . Sure , its a few degrees hotter than the recommended upper of 32°C for , but it won’t kill it .
If yoy are worried and have some bread yeast in the kitchen , throw some of that in there . It will easily handle up to 40°C

[shadylane]

My question is about what I have done to my yeast? and can I repair the damage or just toss it?

Wait, Don't toss it.
Rum ferments are often done hot and fast.
Did you take any SG measurements?

[STILL WORKIN]

sg 1.02 now. did not take osg temp 78.4 f. ph 4.7 . It is still kicking. Just worried. I have read "Dont stress the Yeast"

It looks like its doin ok?

Thanks for the assistance with my panic. Cheers!

[Dougmatt]

sg 1.02 now. did not take osg temp 78.4 f. ph 4.7 . It is still kicking. Just worried. I have read "Dont stress the Yeast"

It looks like its doin ok?

Thanks for the assistance with my panic. Cheers!

Dady is rated to 90F but I’ve pitched higher and had temps run higher. If there were any issues I couldn't taste them. Relax and don’t stress. It will be fine.