Kettle Soured Rum

[Donny3000]

Hello all,

I was unable to find much on kettle souring of any kind of wash or mash specifically to be distilled, so I thought the best way to find an answer would be to test it. So heres my plan.

Follow Buccaneer Bob's steps for making the wash, but instead of adding yeast, I will lower the ph to about 4.5 and add l. planatarum (from a Mango Goodbelly drink) and keep it warm for about 24 hours. This should bring the ph down to about 3.4. At that point, I will bring the wash to a brief boil to kill off the lacto, cool it down, then pitch my yeast.

Im hoping this will produce some funky esters and replace the need for a dunder pit. If anyone has any suggestions on how I should alter my plan or has any input please shoot it my way. Will post updates for this project.