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Mixing Rum
1.75G TSC EVH Molasses (Evolved Habitats or any basic feed store blackstrap)
4# Turbinado sugar
1# dark brown sugar
1.5G cold dunder
Juice 2 limes, 1 orange
1/2 citric acid
2 teaspoons gypsum
2 tablespoons Fermax - optional
1 multi vitamin, 1 B-complex, 1 teaspoon epsom salts
60 ml coconut extract
15 g bakers yeast made into a starter.
Oyster shells, couple handfuls
1 tablespoon spoon calcium carbonate

Heat molly, sugars, and citrus juice up to 185F.
Add cold dunder.
Cool down to 120F.
Dump into fermenter.
Top off to 7.5G at 85F.
Add nutes and aerate with aquarium pump 10 minutes.
Pitch yeast starter.
Total 8G @ 4.7 pH & 85F

When it is done fermenting, Reserve 1G wash and strip the rest out as low wines. Mix the low wines & reserve (aka1.5 spirit) and do a slow spirit. I make a generous fores/heads cut and collect hearts down to 60-55% in the parrot. I age on used white & french oak.

Just to be clear, this is the molasses you are talking about, right?

https://www.tractorsupply.com/tsc/produ ... l-evo21396

Thanks!

max99 wrote: ↑Wed Jul 12, 2023 10:40 pm Just to be clear, this is the molasses you are talking about, right?

https://www.tractorsupply.com/tsc/produ ... l-evo21396

Thanks!

Yep, that is the right stuff.

Thank you!

Not to be negative Nancy but I looked at this stuff on my last run for cracked corn and it looks like they’re adding sulfuric acid in addition to propionic acid now? Would we still consider this safe to use?

For my rum I just pay double and get the food grade

Stay safe
OVZ

Stags wrote: ↑Wed Aug 02, 2023 4:24 pm Not to be negative Nancy but I looked at this stuff on my last run for cracked corn and it looks like they’re adding sulfuric acid in addition to propionic acid now? Would we still consider this safe to use?

Used as preservatives and sanitizing solutions. I’m not worried.

https://www.echemi.com/cms/603804.html# ... a%20growth.

8Ball wrote: ↑Wed Aug 02, 2023 5:27 pm

Stags wrote: ↑Wed Aug 02, 2023 4:24 pm Not to be negative Nancy but I looked at this stuff on my last run for cracked corn and it looks like they’re adding sulfuric acid in addition to propionic acid now? Would we still consider this safe to use?

Used as preservatives and sanitizing solutions. I’m not worried.

https://www.echemi.com/cms/603804.html# ... a%20growth.

Yea and from that abstract it is used as a preservative, so the yeasties might not like that
Stay safe
OVZ

Oldvine Zin wrote: ↑Thu Aug 03, 2023 6:58 pm Yea and from that abstract it is used as a preservative, so the yeasties might not like that
Stay safe
OVZ

My ‘yeasties’ love it. Over a dozen washes, probably more, finished nice & dry with it. No issues with this feed store blackstrap.

8Ball wrote: ↑Thu Aug 03, 2023 7:27 pm

My ‘yeasties’ love it. Over a dozen washes, probably more, finished nice & dry with it. No issues with this feed store blackstrap.

Good to know and glad you are having good results with it. This is one thing I read - "Food grade sulfuric acid is a food additive that the FDA and USDA approved. It helps preserve food and inhibit the growth of bacteria, yeast, molds, or other microorganisms in food."
I'll still use food grade

Stay safe
OVZ

Oddly, I just replied to a thread on backset in regards to pH.

As far as I see it, all the acid additions to the molasses would be doing is preventing micro growth by keeping a low pH environment.
Buffered back to yeast friendly levels, no problem.

MooseMan wrote: ↑Thu Aug 03, 2023 11:12 pm Oddly, I just replied to a thread on backset in regards to pH.

As far as I see it, all the acid additions to the molasses would be doing is preventing micro growth by keeping a low pH environment.
Buffered back to yeast friendly levels, no problem.

I've been using sulfuric acid in rum for a bit over thirty years, sometimes in the wash, sometimes in the Low Wines, now I use it when liberating esters from Lime Salts.

If I'd had Phosphoric acid, I would have tried it in the ferments, but I've never found any.

A low pH environment might not be helpful if you want to encourage bacteria to create esters for your rum. For flavor development, I often let mine rest for a few days after they go dead.

Oldvine Zin wrote: ↑Thu Aug 03, 2023 9:31 pm "Food grade sulfuric acid is a food additive that the FDA and USDA approved.

Id be interested to know what the difference between Sulfuric Acid and Food Grade Sulfuric Acid is.
Can someone please enlighten me ?

Rite that is funny... I would never think food grade when talking about Sulfuric acid. I used to buy 98*/* reagent grade Sulfuric acid back in the 90's . That's some mean stuff. Never heard of it being referred to as food grade though. But I'm no chemist....