Rum yeasts

[googe]

Has anyone built there own style rum yeast?. Been wanting to try this for a long time, creating an individual yeast for my rums. I've had good success with Lees and fresh bakers yeast, doing Gens with Lees and reducing fresh amounts of bakers each ferment. I'd like to try growing a yeast base from Lees by adding fresh bakers and some small amounts of molasses, trying different temperatures and growth times. Something like a live yeast farm I can havest yeast from to do rum. Thoughts?.

[Swedish Pride]

Don't do rum so can't help you with rum specific stuff, but I did have to shell out for low temp yeast there the other day.
This Lager yeast i got work down to 9c so that is what I got to keep the ferments going.

Being cheep I'll ensure to make big starters and keep a good portion of the starter in the fridge to make an other starter when the next ferment is due, and so on and so forth.

Is this what you had in mind or are you thinking have it out and reproduce continuously and dip in to it whenever needed?

I would assume that the same logic applies as to whiskey yeast and how it's grown.
Only person I know for sure that has an inhouse yeast is woodshed, I may be miss quoting but his is a "bastard child of DADY".
Can't recall reading of it's emergence (was it with the introduction of wild juniper yeast ) but it might be here somewhere

I'm sure more experienced lads have a great idea to set you on your path.

Keep us posted on your progress

[googe]

Yep exactly swedeishpride, like a yeast bank, from my experiments, there's alot of different tastes in the final product from different yeast procedures involving rum. Priarypiss had some good info about a certain distillery that grows there own, completely different to how we do rum. Temps, food, time, conditions all affect it. I'm going to start 100ml of molasses with 30g of bakers yeast, 100ml water and try let it sit for a week, see what happens, add equal amounts every week if results look positive.

[Swedish Pride]

only problem with that is that if you dip in today to take the yeast you need for this ferment,it will be one- two weeks before you get to sample your rum after cuts

in this time the yeast will have moved on from where it was

But if you controll the environment and take vigorous notes there is no reason why you wouldn't be able to replicate it once you find the sweetspot

[Tater]

Most your baker yeasts are grown in a molasses medium Im sure Fleischmann's is. http://www.breadworld.com/education/History-of-Yeast" onclick="window.open(this.href);return false;" rel="nofollow

[Saltbush Bill]

Some of the beer brewing Forums have really good "how to's " on keeping your own strains of yeast alive Goo. Getting it washed and stored doesn't look to hard from the bit of reading Ive done.

[Secale]

I think for Rum I'm going to use Prestige Rum Distillers Yeast.

I haven't tried it yet. But I will this Summer. Check it out.

http://www.brewhaus.com/Turbo-Yeast-Prestige-Rum.aspx" onclick="window.open(this.href);return false;" rel="nofollow

Good Luck

[LWTCS]

Most your baker yeasts are grown in a molasses medium Im sure Fleischmann's is. http://www.breadworld.com/education/History-of-Yeast" onclick="window.open(this.href);return false;" rel="nofollow

+1. That is rum yeast.

I think for Rum I'm going to use Prestige Rum Distillers Yeast.

I haven't tried it yet. But I will this Summer. Check it out.

http://www.brewhaus.com/Turbo-Yeast-Prestige-Rum.aspx" onclick="window.open(this.href);return false;" rel="nofollow

Good Luck

Works just fine. But not any better than bakers yeast and the commensurate measure of off the shelf yeast nutes like Fermax or the like.

[Jimbo]

This is an interesting comment, from the yeast link just below....

"Due to the high osmotic pressure of molasses, it is not advised to ferment above 10-11% abv when using only diluted molasses."

[LWTCS]

This is an interesting comment, from the yeast link just below....

"Due to the high osmotic pressure of molasses, it is not advised to ferment above 10-11% abv when using only diluted molasses."

Yes it is. Any idea what that exactly is supposed to mean? Or are they taking something completely out of context?

[LWTCS]

Ah,,,,just means viscosity is dense on molasses not diluted to 15 -20 brix. Hard for the yeast to get to the sugar if not diluted.......duh.

[rad14701]

This is an interesting comment, from the yeast link just below....

"Due to the high osmotic pressure of molasses, it is not advised to ferment above 10-11% abv when using only diluted molasses."

That's pretty much the maximum you'd want for a flavored spirit wash anyway so it's not that brash of a statement... Keep the gravity down and the wash will ferment more completely and cleaner... It's not just a rule of thumb for molasses but it's odd to have it actually stated regarding yeast...

[LWTCS]

This is an interesting comment, from the yeast link just below....

"Due to the high osmotic pressure of molasses, it is not advised to ferment above 10-11% abv when using only diluted molasses."

That's pretty much the maximum you'd want for a flavored spirit wash anyway so it's not that brash of a statement... Keep the gravity down and the wash will ferment more completely and cleaner... It's not just a rule of thumb for molasses but it's odd to have it actually stated regarding yeast...

Not brash at all. More redundant to me it seems?

Below 10-12% is just a better rule of thumb across the board for any fermentation.

Perhaps the statement is made because lots of newbies are pushing their gravity when using the "TURBO" yeast in order to gain what they think is more yield?

[Jimbo]

Right, I thought it odd stated on a yeast instruction. This last batch of rum I just ran this weekend finished at 9.2%. I always keep it under 10. AG's Ive always done at 8% but the last batch of bourbon I pushed to 10% and fermented slow and cool with a very clean yeast (1272) and all turned out fine. Dont think Id ever go above 10 tho. Sugarheads I do at 12% per you (Rad) and all is fine if I have the right nutrients in there (fermax, epsom salt, some gypsum etc)

[NZChris]

This is an interesting comment, from the yeast link just below....

"Due to the high osmotic pressure of molasses, it is not advised to ferment above 10-11% abv when using only diluted molasses."

Yes it is. Any idea what that exactly is supposed to mean? Or are they taking something completely out of context?

Molasses has non-fermentables adding to the osmotic pressure, so even though someone might getting away with 14-16% abv worth of fermentables in their other types of wash, they're likely to be in for a nasty surprise aiming that high with molasses.
_______
I have thought about damaging some cane in my garden, then starting a culture from that, but I don't make rum often for it to be worth my while keeping the culture viable between runs.

I have used cultures collected from broken cane in dunder pits, but I've never been brave enough to put them in the wash. My current muck hole has just spent a few days at 32C and is bloody rank, but I hear my favorite commercial rum has a dunder pit that makes you wanna puke, so it might be ok. The cane vinegar to blend it with to make the essence is also infected from moldy cane and smells rather nice.

[googe]

Good stuff fellas, I'll have a good study of the links. Tried what I said, nothing happened . So added another 150ml water, it's sort of alive, not what I was wanting though, will have to re think this.