 Rank: Newbie Groups: Registered
Joined: 2/2/2013(UTC)
Posts: 9
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"hello everyone,
finally got around to do a couple of runs. First was a rum run that was basically a still cleaner. I ran my ps3 as a pot still. what I pulled was about 145 proof not sure how that reads on abv. tossed that run as recommended. the recipe was
7lbs sugar
one gallon black strap molasses
5 gallons of water.
turbo yeast
the second run was the same recipe but with white labs super high gravity yeast.
anyhow the starting gravity was 1.110 and before it went into the still it was 1.020
the ferment took about a week. ran the still as a pot style. no reflux no center section and a wad of copper mesh. ran the still for about 4-5 hours. tossed the first 150ml collected by the pint. started at 150 proof collected 10 pints. last 2 pints wetter about 95 proof. ( as per my hydrometer) the first points have that alcohol smell (burns the nose) and a slight sweet smell almost smokey. the smell gets stronger further down the run. my temps at the top ran about 70 -85c the last 2 jars smell the worst. like smoked dog I guess. not sure what's going on. after a couple days they all have that smell to some degree. did I screw this up, or anyone with wisdom in this press jump in.
thanx in advance"
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 Rank: Junior Member Groups: Registered
Joined: 2/17/2013(UTC)
Posts: 78
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Hi mate, is a pint about 500ml?,i collect in 150~200ml lots. I use bakers yeast, easy and cheap. How fast were you running it?.you might have got some smearing all over due to running it to fast. You have 4 stages in your run, fores (discard), heads (stronge alc smell and burns the nose like you say) , hearts (good stuff, less burn and more sweetness, generally cleaner taste), tails (contains alot of flavors and oils, wet dog smell). When you collect in small batches, numbering them helps when your learning to, leave it to air out with a paper towel or similar covering it for 48hrs or so. Go from the middle jar outwards, smelling and tasting (watered to 40% of coarse) . Just use a teaspoon or similar to taste.
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Rank: Newbie Groups: Registered
Joined: 2/2/2013(UTC)
Posts: 9
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j think a pint runs in the 300ml range.. I started about 7am and finished about noon. I did number them and wrote the proof on them. I didn't know about airing them out. does this kill some of the smells? I did take the middle jars and cut it down to about 85 proof and it is running through carbon right now. the first pint that came out of the carbon has a pleasant sweet smell. reminds me of caramel kinda
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Rank: Junior Member Groups: Registered
Joined: 2/17/2013(UTC)
Posts: 78
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Sorry, forgot most here use turbo stile yeasts, with my rum I use bakers yeast and let it air for a while just to let the nasties go to the angels. No need for carbon filtering. Wouldn't the carbon filter remote lots of flavor?. Sounds like you've got your collecting process sorted. Good luck mate.
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Rank: Newbie Groups: Registered
Joined: 2/2/2013(UTC)
Posts: 9
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I thought turbo yeast was frowned upon. I have some here, but kept reading that it imparted a more chemical taste. so I also have some white labs high gravity yeast and some lavlin ex-1118. any recommendations one over another?
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 Rank: Advanced Member Groups: Registered
Joined: 7/1/2012(UTC)
Posts: 162
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I've only used baker's yeast. Worked very well for me so far.
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