High Wine Guy, couple questions, what brand of distillers yeast do you use?
What is the flavor like before carbon treatment?
I ask because I have a brewhaus still too. I recently distilled 75 litres of my rum mash and after a single pass through using only the 1 column I had 16.5 litres of very clean 70%ABV spirit that was almost too clean for me.
The only difference between my recipe and yours is I am using pretty much all molasses (20kg with 6kg brown sugar) and use Ec-1118 with fermaid K as a nutrient.
Need good rum
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madscientist
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Let me throw another dog into the fight.
Went to the feed store the other day and the only thing that they had was dried cane molasses in the bag with 30% invert sugar.
Can I just dilute to 15% sg and go or will I need to neutralize the acid also?
Did see any info on the bag about urea. Took a picture of the label with my cell phone that I will post later.
But can I use dry molasses and just dilute out?
Later,
Madscientist
Went to the feed store the other day and the only thing that they had was dried cane molasses in the bag with 30% invert sugar.
Can I just dilute to 15% sg and go or will I need to neutralize the acid also?
Did see any info on the bag about urea. Took a picture of the label with my cell phone that I will post later.
But can I use dry molasses and just dilute out?
Later,
Madscientist
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High_Wine_Guy
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- Location: St. Clairsville, Ohio
I'm using the distillers yeast from E.C Kraus (http://www.eckraus.com/WINEMAKING/Wine_ ... DY110.html" onclick="window.open(this.href);return false;" rel="nofollow) and it leaves plenty of flavor after a single pass. Even with tight cuts I still can run it through the carbon (two times) and have a very nice rum. I'm not sure why we have any difference - you're using a lot more molasses then I am.AfricaUnite wrote:High Wine Guy, couple questions, what brand of distillers yeast do you use?
What is the flavor like before carbon treatment?
I ask because I have a brewhaus still too. I recently distilled 75 litres of my rum mash and after a single pass through using only the 1 column I had 16.5 litres of very clean 70%ABV spirit that was almost too clean for me.
The only difference between my recipe and yours is I am using pretty much all molasses (20kg with 6kg brown sugar) and use Ec-1118 with fermaid K as a nutrient.
I'm going to double distill my next batch(s) this weekend, first a stripping run through the pot still and then a spirit run. I'll let you know how it turns out.
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High_Wine_Guy
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- Location: St. Clairsville, Ohio
Good question, I have know idea. It's odd that a feed store wouldn't carry regular molasses though. I go to a feed store in northern WV and they carry just about everything - I'd call around and try to find the real thing but if you can't give it a shot - just let us know how it goes.madscientist wrote:Let me throw another dog into the fight.
Went to the feed store the other day and the only thing that they had was dried cane molasses in the bag with 30% invert sugar.
Can I just dilute to 15% sg and go or will I need to neutralize the acid also?
Did see any info on the bag about urea. Took a picture of the label with my cell phone that I will post later.
But can I use dry molasses and just dilute out?
Later,
Madscientist
Regarding the dry molasses.
I have read many post, mostly negative about dry molasses. I could not resist buying some at our local feed store, $10 for 50lbs. (the liquid molasses listed natural and artificial flavor??). I found out that dry molasses is molasses that has been sprayed onto soy or wheat hulls or sugar beet pulp. The bag I got has a grain smell, must be wheat hulls.
What I did was pour a gallon of dry into a gallon of water and brought to a boil. Poured through a strainer reserving the liquid. There will be lots of pulp. Put the pulp back into a fresh gallon of water, simmer again and strain. Throw the pulp to the birds. You now have almost two gallons of mollases water with lots of flavor and arroma but it will need sugar added, I used brown sugar. Mix this with a couple gallons of dunder if you have it and off you go.
I found that the grain residue allowed me to cut back on the nutrients. I still added lemon, multivitamin and dead yeast. It ferminted fine although it was foamy. Made a nice rum.
As a beginner, I am trying what ever I find in an effort to formulate my own recipes.
IMHO, use the best molasses you can find and afford. I probably will not go out and buy another bag when it is used up, but if dry is all you can find, I have found a way to make it work.
I have read many post, mostly negative about dry molasses. I could not resist buying some at our local feed store, $10 for 50lbs. (the liquid molasses listed natural and artificial flavor??). I found out that dry molasses is molasses that has been sprayed onto soy or wheat hulls or sugar beet pulp. The bag I got has a grain smell, must be wheat hulls.
What I did was pour a gallon of dry into a gallon of water and brought to a boil. Poured through a strainer reserving the liquid. There will be lots of pulp. Put the pulp back into a fresh gallon of water, simmer again and strain. Throw the pulp to the birds. You now have almost two gallons of mollases water with lots of flavor and arroma but it will need sugar added, I used brown sugar. Mix this with a couple gallons of dunder if you have it and off you go.
I found that the grain residue allowed me to cut back on the nutrients. I still added lemon, multivitamin and dead yeast. It ferminted fine although it was foamy. Made a nice rum.
As a beginner, I am trying what ever I find in an effort to formulate my own recipes.
IMHO, use the best molasses you can find and afford. I probably will not go out and buy another bag when it is used up, but if dry is all you can find, I have found a way to make it work.