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Shine0n wrote:Boy oh boy did you get some serious alky there! lol
hpby98 wrote:Shine0n wrote:Boy oh boy did you get some serious alky there! lol
60-20% got me about 5 liters, or a gallon
I’m guessing rest didn’t ferment..
JohnsMyName wrote:Shine, is it possible for you to get fancy molasses by the gallon and try to see if you get same result?
I can find fancy at restaurant supply locally for $54 for case (4 gallons) and it has a lot more sugar than blackstrap, so no added sugar needed.
JohnsMyName wrote:hpby98 wrote:Shine0n wrote:Boy oh boy did you get some serious alky there! lol
60-20% got me about 5 liters, or a gallon
I’m guessing rest didn’t ferment..
Did you save the dunder? Add it back for sugar reclaiming!
distiller_dresden wrote:And Baker - Another way to make more diacetyl is to way overpitch the yeast, dry active yeast.
distiller_dresden wrote:Hey don't worry if it gets over 90, your yeast should/will survive, unless for some reason you're trying to stay within a narrow threshold? And fermentation does raise temps usually the most within the 24-48 hour period post pitching, totally normal, especially in rum ferments which are so 'sugar' heavy. I have my rum ferment right now 'set' at 90 and it peaked around 94 when the ferment was hitting stride, not a problem at all.
In fact, for getting the butter/diacetyl, this is ideal, hot and fast ferment conditions are necessary for getting the yeast to produce diacetyl. You want diacetyl in the wash if you're looking for the butter flavor.
And Baker - that study/paper found that yeast produce more diacetyl when they are pitched from dry active, which is why I think it's most recommended for achieving the most butter to pitch from dry, and if you rehydrate, only do the minimum, just rehydrate for 20 minutes in water, then pitch. Do not, repeat do NOT actually create a sugar/slurry and let the yeast reproduce and create a growth solution. Those yeast will produce much less diacetyl -- less butter in the wash, which is not what we're looking for in this rum. Another way to make more diacetyl is to way overpitch the yeast, dry active yeast.
Okay, not the same thing. G.
However, in any other circumstance, yes, a good way to make more yeast without buying more packs.
ShineonCrazyDiamond wrote:Where do you get your information that over pitching creates diacetyl? Please provide link.
This is why I want to know where anyone says that over pitching creates diacetyl.
Also, just a quick note on diacetyl pulled from a beer forum...
"People have different levels of tolerance for diacetyl, some easily pick it up making it very unpleasant for them, others like myself only notice it when it's very obvious, and some people never detect it...
Therefore, diacetyl sometimes depending on the person isn't always a problem.
For me personally it smells more like artificial movie theatre popcorn, and can sometimes be very slick on the palate almost like an olive oil finish."
Just thought to keep this in mind, and learn to recognize what it comes across as, from another viewer.
Verbelen et al. 62 observed over 10‐fold increases in beer diacetyl concentrations when pitching rate was increased several‐fold 62, 63. This can be explained by the fact that more α‐acetolactate was presumably produced and fermentation times were shorter at higher pitching rates, reducing the amount of α‐acetolactate spontaneously decarboxylated to diacetyl outside the cells during active fermentation in the rate‐limiting step of the diacetyl removal pathway, leading to increased post‐fermentation α‐acetolactate and eventually diacetyl concentrations.
Hoosier Shine9 wrote:I have been wanting to do a rum for a while.
I think I am going to give this a try as my FIRST rum.
In the past couple weeks I have gotten 3 gallons of Molasses & 16 Pounds of DB Sugar.
The guy behind me at the Grocery store asked me "what you going to make with all that Brown Sugar?"I replied "the women's group is doing some sort of cookie thing, The wife told me to get 16 pounds of Dark Brown Sugar". He said " uh OK". I Paid for it and went on my way.
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The only thing is I have a 6 plate Flute instead of a pot still. I guess I might be able to help answer the question if it will work with a flute.
I can disable any/all of the plates might only run 2 or 3 plates and see.
But someone posted that they had refluxed theirs and it worked.......will have to see.
JohnsMyName wrote:ShineOn, odd question, but your kettle that’s in direct contact with the wash while heating up, is it copper?
Zapata, same question to you?
Others who haven’t gotten it, what about you guys?
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