half assed funky rum

[Ben Stillin]

I was inspired by my buddys brewing of spontaneous sours, I was considering using a few of his beers that didn't prime right (over primed) as my starters.

So I made a rum wash
100# white
1 gallon of molasses
~40 gallons water
This came out to about ~1.10
Then I left it open to the air to cool, but then I thought lets do what he did and what we catch. I part covered the barrel and stuffed a brew bag in the crack to keep flies out.

After about 3 days there was a floating haze cloud on top, just below the surface, might just be particulate matter. After 7 days we had a feathery mold clinging to the side of the barrel right at the waterline. SG didn't move much but the smell was getting gross, sour, vomitish. The sugar was still there though.
For my yeast I chose K1v-1116 knowing that it should be able to kill or put everything in check in there eventually. I didn't want it to blow it out too quickly though so I under pitched a bit (30gm) bloomed. I also added dap (60g) and a handful of oyster shell for ph. Within a day it was sizzling like a soda. Still stank, and developed a serious sulfur component. By day 3 (day 10 total) it smelled like you would expect, cookies (not gonna taste it). By day 7 (14 total) some sour came back but it was very citrus like and shortly after we got nuances of pineapple and banana as SG dropped to 1.0. Its gone through the strip now and its quite fruity. I am making one more now, the same way right on top of the other lees but using 25% of the backset.

I will add to this photos of the new barrel and spirit run descriptions.

edited for spelling