molasses with propiotic acid

[smokeskrene4207]

I just stripped 9.5 gallons of this. I discarded 200 ml at the start and ran it down to about 20%abv. My temp gage hit 209 degrees and I cut it off. I ended up with 2 gallons of low wines at 45%abv. I'll run 2 more charges and use dunder to get it to 25abv for a spirit run. Anyway that's it I'm off to clarify another 2.5 gallons of molasses.

[S-Cackalacky]

Smoke, how are you clarifying the molasses? Are you using the salt technique referenced earlier in this thread? Sounds like you got it dialed in.

[smokeskrene4207]

Yes I did use the salt tech worked great. But others say you don't need to worry about it so I just got done heating the other 2.5 gallon of molasses in 5 gallon water without adding non iodized salt just to see for myself. I figure if after a couple hours I don't see any activity I can just convert it then. Might take more time but at least I'll know. I'll wash the wash ready by tomorrow evening.
P.s s-cackalacky I only got this far cuz you pointed me in the right direction.

[thecroweater]

Problem with adding salt is after a couple of generations ya dunder won't be worth two squirts of goats piss, acid in a finished wash might take care of lye

[smokeskrene4207]

Thanks croweater I'll keep that in mind for the future. I'm not concerned with saving dunder at this point as this wash is really to test my new pot still before it gets too cold to run for the season.

[still_stirrin]

...I'm not concerned with saving dunder at this point as this wash is really to test my new pot still before it gets too cold to run for the season.

And....to use up some free molasses that was given to you, right? Trial and experience...learn as you go.

But Crow's point is that most rum makers do save dunder because of it's generational benefits for flavoring the rum. And "doctoring" the wash can and will have cummulative effects in the dunder.
ss

[smokeskrene4207]

I get what hes saying. I'm actually planning on a dunder pit in spring. Nothing big. I can get a 30 gallon food grade barrel for $20. By that time I'll use lye instead of salt. I didn't want to use lye because at the time I didn't have a way to test pH. Now I've got litmus paper I can adjust to my(the yeasts) liking. Im also getting ready to do ujssm in a 55 gallon barrel in spring. I have the barrel and 50 lbs cracked corn and 50 lbs of sugar already. I'll try to hoard sugar and corn so I can run all spring and summer.lol.

[still_stirrin]

...that time I'll use lye instead of salt....

Just remember that lye is sodium hydroxide, which in the presence of an acid will produce a salt too.

But you're braver than me...I would never add such a powerful caustic into something that would eventually end up in my drinking glass. I think there are better ways to buffer an acidic backset than using lye. I've seen what it does to that slimy stuff in my shower and sink drains...yuk!
ss

[smokeskrene4207]

From what I've been reading you don't use much lye to convert the propiotic acid. You use the same amount of non iodized salt as lye for the conversion. On a seven gallon clarifying process that's 2tablespoons plus 1 teaspoon of either. But like I said I just cleared my molasses last night. No salt or lye. If it work just as good I'll skip lye/salt from now on and just clarify by heating and sitting till morning. I'll find out soon. The suns peaking over the trees. Just waiting for my daughter to wake up so momma can't yell at me for waking her lol.

[smokeskrene4207]

So I added the clarified molasses to the sediment in the bottom of my fermenters and heated another 7 gallons of water with 12 lbs of brown sugar to 200 degrees to try to prevent infection(I use stream water so I like to make sure). I'm currently waiting for the sugar water to cool. I also saved some time by adding the yeast bomb ingredients to the sugar water.

For all following this thread this 15 gallons I just prepped out did not have the propiotic acid converted. All I did was add 2.5 gallons molasses to 5 gallons of water and heated until at 200 degrees. I let cool over night outside til morning and syphoned off the sludge into the yeast bed of my fermenters. I'm still waiting for the brown sugar yeast bomb water I heated to cool but I have activity in my airlock already which tells me that converting is not necessary but you should clarify it by boiling just to get the unfermentables to drop out over night.

[smokeskrene4207]

3 5 gallon buckets filled full. Well full enough that it won't go all Pompeii on me in the kitchen. Waiting for that machine gun bubble to start up. SG is 1.095 again. I'll post when airlock wars start up.

[S-Cackalacky]

Sounds like you're getting it dialed in. Keep us posted.

[still_stirrin]

+1.

[smokeskrene4207]

S-cackalack all airlock are in full force bubble. Adding the salt or lye appears to be a waste of time from a physical standpoint but I've read the salt affects flavor in a big way ie more flavors come through. I'll see soon tho. I'll run 2 buckets together from this batch and I have one bucket from the previous wash I'll run with the extra from this wash. If the salt makes a flavor difference then all three low wine runs should taste slightly different from each other since one run is salted one run is natural and one will be a combo of both runs. Of course once I do a spirit run then they all combine into a unique flavor anyways but atleast I'll know if there's a difference.

[shadylane]

Thanks shadylane BTW what's your avatar? Reminds me off Emmett Brown for some reason.

Sounds like your on the right path for making Rum.
Yes, my avatar is Emmett Brown. In real life I'm a 280 pound, uglier version of him.

[still_stirrin]

...once I do a spirit run then they all combine into a unique flavor anyways but at least I'll know if there's a difference.

Me thinks they will all taste of molasses! A little salt taste will be deeply buried below the flavor and aroma of molasses distillate. But know this...the molasses is not sweet in the flavor. It is dry but definitely molly. You'll see....

[smokeskrene4207]

I just check my SG again this morning its at 1.045 just eating through that sugar. But right off the bat there are noticeable differences between the two washes. The first wash had a really strong smell and flavor but its cap that formed was thick and fat like. The second wash flavor isn't as strong to me and it smells great not that the first one smelled bad or anything. The second washes cap is light airy bubbly and doesn't have a fat like look feel to it at all. The two washes are exactly the same except for the salt addition to the first wash and salt omition in the second wash.

[BourbonStreet]

...once I do a spirit run then they all combine into a unique flavor anyways but at least I'll know if there's a difference.

Me thinks they will all taste of molasses! A little salt taste will be deeply buried below the flavor and aroma of molasses distillate. But know this...the molasses is not sweet in the flavor. It is dry but definitely molly. You'll see....

Every run of rum I do is slightly different. They all have the molasses taste. Some are sweeter, (especially first gen) while others can be darker, richer, almost chocolatey. I blend some of all together and get a solid rum.

[thecroweater]

You will get more flavour from dunder that salt will cause, if you don't need it don't use it

[smokeskrene4207]

To me both washs have a fruity burnt coffee slight Carmel smell. They taste bitter and weird. Not in a bad way either just a taste I'm not used to. The first 2 gallons of low wine came out tasting very good to me which is cool since all I did was discard 200 ml of fores and collect down to about 20%. Its cloudy heady and tailsy but still has a good taste not that I'm drinking it but I need to know what's up. I'm really excited about this. Do you guys collect low wine and let them air for a few days before a spirit run? My first 2 gallons of low wines is cloudy and after a few days all the oils settled at the top. Plus its taste opened up quite a bit from sitting in my carboy with a paper towel rubber banded over it.

[smokeskrene4207]

Just checked my SG again 1.033. This ferment is slower than the last but I'm unsure if its because I didn't convert the propiotic acid or since for the last 2 days its been warm enough to not have heat on during the day. The first ferments room temp was 80+ inside since I heat with wood. This ferments room temp is 65-70 since I didn't need to light a fire. That 10-15 degree temp difference could be affecting my ferment? My clear fermenter has yeast fights(That's my slang for the yeast bubbling and the liquid swirling to the top and falling down over and over) so I know its still going strong. Airlock are at a constant bubble.

[smokeskrene4207]

It got below 65 in my house today so I lit the fire and the temp went up. Temp rising increased the activity in my clear fermenter quite a bit. Ferment should end by morning so hopefully I can run on or before Sunday(its supposed to be 20-30 mph wind till then) I'll let you know how the runs go. And I'll keep you posted on the spirit run also.

[smokeskrene4207]

I'm doing another strip run right now. Got another 9 gallons to run after this one SG was 1.020 this morning so I set up. I'll run the other this afternoon and if there's enough time today I'll do a spirit run.

[smokeskrene4207]

Fores started about 35 min after startup and its 20mph wind

[smokeskrene4207]

OK I have bad luck. Wind knocked out the power. Had to shut down due to no water flow. Will the wash be okay in my still for a night or two?

[raketemensch]

Yup, it'll be fine, it's not really any different from sitting in your fermenter. I usually remove the column and seal up the hole with Saran Wrap to prevent infection.

[smokeskrene4207]

Awesome raketemensch but I just got power back. Now I know. And knowing is half the battle. G.I. Joe.

[smokeskrene4207]

OK 2.5 gallons more of low wines. I shut down at 209 again. This run was a nightmare. I had a power outage at the beginning and because I left the tank out overnight and its cold and windy today I froze the propane in the tank and regulator. Luckily I always have a tank in the house.

[S-Cackalacky]

Smoke, you need to get that thang wired for electric and move it into the house. Once you go lectric, you'll never go back.

[smokeskrene4207]

S-cackalack I was saying the same thing like 20 minutes ago. But alas I'm not able to for a while. Wife says I spent to much money already. How many watts you think I need to run at about 3 gallons an hours? That's what I'm pulling with my burner for strip runs. I've been looking for elements(free) but all I've came across that works is a 1500w which of course I saved.

OK so I just stripped my last ten gallons(and all my propane lol) and got 2 gallons of low wines that I'll have to run in a week or two(got to kiss the wife's ass to get more. Jk I only have enough propane to fry my turkey) but all together I have 7 gallonsish of low wine for a spirit run.