Getting high ester ppm with first wash?
Posted: Sat Sep 06, 2025 3:15 pm
I have a "do you" question, in the context of (hopefully) procuring a high ester ppm count within the first molasses mash fermentation, when dunder or bacterial influences are not available.
Well..... the term "high" is actually a misnomer, as 200ppm isn't exactly a high ppm ester count, but is supposedly obtainable with specific fermentation parameters.
In this article, https://cocktailwonk.com/2016/03/days-o ... dient.html;
it is stated that;
"All of the other Jamaican distilleries we visited told us that they don’t use muck. Instead, they produce their higher ester count rum via a very long (weeks) fermentation process."
Elsewhere, I have read that a fermented rum wash held for at least one week, can produce desirable esters in the 200ppm range.
Ok, so how is this done /achieved?
What are the fermentation and post fermentation parameters that must be met?
A long slow wash fermentation? If so, at what temps?
We already know that bakers yeast ferments well at 90-110 deg F, but "slow" it isn't.
What PH? Will the optimal 5-ish PH that favours bakers yeast help produce or hinder ester production? Maybe a low 3-ish PH promotes esters??
Any thoughts?
Thanks for you input.
I have no dunder (yet).
Well..... the term "high" is actually a misnomer, as 200ppm isn't exactly a high ppm ester count, but is supposedly obtainable with specific fermentation parameters.
In this article, https://cocktailwonk.com/2016/03/days-o ... dient.html;
it is stated that;
"All of the other Jamaican distilleries we visited told us that they don’t use muck. Instead, they produce their higher ester count rum via a very long (weeks) fermentation process."
Elsewhere, I have read that a fermented rum wash held for at least one week, can produce desirable esters in the 200ppm range.
Ok, so how is this done /achieved?
What are the fermentation and post fermentation parameters that must be met?
A long slow wash fermentation? If so, at what temps?
We already know that bakers yeast ferments well at 90-110 deg F, but "slow" it isn't.
What PH? Will the optimal 5-ish PH that favours bakers yeast help produce or hinder ester production? Maybe a low 3-ish PH promotes esters??
Any thoughts?
Thanks for you input.
I have no dunder (yet).