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yeast type and effect on final yield
Posted: Sun Feb 24, 2019 11:58 am
by essen
Relatively new here. Have been reading a lot but never posted other than an introduction. I've run into something that I'd greatly appreciate some feedback on from those who are more experienced.
I started out fermenting rum (hook recipe) using bakers yeast. The last two times, I've used EC1118. The ferment has produced the same results, a final abv of just under 11% with both the bakers yeast and ec1118.
What's different though is the amount of product I end up with off the still. I'm doing a stripping run followed by a spirit run. On the spirit run I'm running it down to 20% abv. When I was using the bakers yeast, I'd end up with 7.2 litres. Now, with ec1118, I'm ending up with 10.2 litres. And of this, I'm getting a greater portion of hearts.
My question is, if my fermented abv is the same, and I'm using the same still and process, why do I end up with so much more?
Re: yeast type and effect on final yield
Posted: Sun Feb 24, 2019 1:05 pm
by NZChris
I have no idea. There is too much missing information.
Re: yeast type and effect on final yield
Posted: Sun Feb 24, 2019 3:50 pm
by kiwi Bruce
Nubee...but we welcome your ilk ...look at your notes (you keep good notes right) Right then...what was your wash volume...what was your starting gravity and final gravity...did you use back-set (it's a rum so, dunder in or no?), heads and tails from the last run into this run...if so what was the ABV of that? What was the temp of the washes as they were fermenting, anything out of the ordinary with the wash, beer run, spirit run that would make you take note...
I know it seems a lot of info...until you've done this more times than you can remember...don't give up, give us some ideas and maybe one of us will be able to help you...or not, if aliens or angels are messing with you, then probable not...
Re: yeast type and effect on final yield
Posted: Sun Feb 24, 2019 3:59 pm
by Saltbush Bill
essen wrote: Now, with ec1118, I'm ending up with 10.2 litres. And of this, I'm getting a greater portion of hearts.
I would suggest that maybe because you are getting less flavour from the ec1118 that you are confusing less flavour with more hearts. Could well be wrong,just guessing.
Re: yeast type and effect on final yield
Posted: Sun Feb 24, 2019 4:59 pm
by kiwi Bruce
Saltbush Bill wrote:I would suggest that maybe because you are getting less flavour from the ec1118 that you are confusing less flavour with more hearts. Could well be wrong,just guessing.
Good call Salt bush!...that's something I hadn't even considered, I was thinking along the lines of Nubee error or misreading the equipment...but flavor in the cuts makes a hell of a lot of sense!
So sorry...no aliens or angels.
Re: yeast type and effect on final yield
Posted: Sun Feb 24, 2019 6:22 pm
by essen
Thanks guys. I've got tons of notes and data. Will get that all on here as soon as I have a little time and can look it up.
The tasting comment is interesting. The cuts were much more obvious when using the bakers yeast. Much less so when using the ec1118. But the difference in the amount of hearts isn't huge. My main question was about the total volume collected. But I'll get my data on here and you can go from there.
Re: yeast type and effect on final yield
Posted: Tue Feb 26, 2019 5:54 am
by essen
Here are all of the specifics I have.
Wash Recipe
Brown Sugar ( raw sugar) – 6 lbs
Molasses – .75 gallons unsulphured blackstrap molasses
DAP ( Diammonium Phosphate) – 1 tsp
2 grams of calcium carbonate
2 gallons dunder
Water to bring volume to 6.25 gallons
This recipe has remained the same for all of my washes.
Ferment 1 data (2 batches) using bakers yeast
Both ferments were stripped and then combined for the spirit run. To the spirit run, I added 1.5 l of tails from a previous run. Water was added to reduce abv to 40%.
Spirit run data
Re: yeast type and effect on final yield
Posted: Tue Feb 26, 2019 6:01 am
by essen
And here's the data for the ferments and spririt run using ec1118. Wash recipe exactly the same. Stripping/Spirit run process exactly the same.
Ferment 2 (ec1118)
Spirit run data
So again, my question for those who have been doing this longer, is there any explanation as to why I'm collecting so much more? I recognize that there could be something in the process that I'm not recognizing or capturing with my measurements that may have changed. I'm just curious if anyone else has ever experienced this. If the answer is no, I'm cool with that. I can live with angels or aliens. Just struggle with not knowing.
Thanks much.
Re: yeast type and effect on final yield
Posted: Tue Dec 14, 2021 11:51 am
by larsend
essen wrote: ↑Sun Feb 24, 2019 11:58 am
Relatively new here. Have been reading a lot but never posted other than an introduction. I've run into something that I'd greatly appreciate some feedback on from those who are more experienced.
I started out fermenting rum (hook recipe) using bakers yeast. The last two times, I've used EC1118. The ferment has produced the same results, a final abv of just under 11% with both the bakers yeast and ec1118.
What's different though is the amount of product I end up with off the still. I'm doing a stripping run followed by a spirit run. On the spirit run I'm running it down to 20% abv. When I was using the bakers yeast, I'd end up with 7.2 litres. Now, with ec1118, I'm ending up with 10.2 litres. And of this, I'm getting a greater portion of hearts.
My question is, if my fermented abv is the same, and I'm using the same still and process, why do I end up with so much more?
I'm reading old threads and thought I would take a guess at the reason.
1. Bakers yeast heads and tails were recyled into the spirit run of the ec-1118 spirit run
Or
2. Something changed with the column between the 2 runs causing more reflux in the one run leading to higher alcohol % being pulled off in the spirit run. Spreadsheet is blurry so I can't read if the total proof gallons is the same