 Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
|
"Hello,
I'm trying to make my first rum. It's made solely from molasses (7 liters of molasses in 22 liter fermenter). I also put in some citric acid and DAP.
I pitched a couple of EC1118's in it and it was decently active for a couple of days. Then it really slowed down. I threw in another champagne yeast and it fizzed like crazy for an hour. Today, again, little to no activity.
Is it stuck?
It started at 16% potential alcohol, not sure what I'm looking for with regards to final gravity (?)
I don't think I can measure pH because it's so dark.
Thanks in advance for any advice.
Steve"
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 11/11/2009(UTC)
Posts: 35
|
did you add sugar? I made my first rum with 1 gal. molassas and 11 lbs brown sugar. I used a rum turbo yeast and it bubbled for 2 weeks. I think with molassas only 50% of it is used at a time. I'm no expert on the matter
|
|
|
|
|
|
 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
|
Dont toss it out yet....... I bet if you add 10 lbs of sugar (melted) it'll kick it in the azz and really take off. The nutrients you added will also make it get going. You may need some more yeast cause the other may be dead? It cant hurt to drop in more. I did some rum a while back and the recipe did call for sugar and mollasses - hope you get figgered out.
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
|
"It's likely done.
You fellers should be shooting for lower abvs with the rums. You'll get a better product.
Certain amount of unfermentables in molassas. Taste it. Is it dry?
You using fancy or blackstrap?
Save your dunder and use it on the next batch instead of water. keep recycling your dunder for a more full bodied rum.
And pay special attention to aerate very well prior to pitching.
3rd or 4th generation (or sooner) may need to check PH."
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
|
I didn't add any sugar. Sounds like I need to.
I'm using feed molasses. I'll also taste it. I'll let you know. Thanks!
Steve
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: steveb  I didn't add any sugar. Sounds like I need to.
I'm using feed molasses. I'll also taste it. I'll let you know. Thanks!
Steve Oops! Most feed mollasses have added chemicals to prevent mould, bacteria and such including yeasts. I so, twil kill your ferment every time. Can't rememver their names right now. An all mollasses wash gives the greatest flavor. The gravity though is really high which stresses the yeast. To by pass that, boil the wash for a bit and let sit and cool overnight. Many of the solids and slucge will settle and rack off the clean wash with the sugars and flavors. A TBS of epsom salts helps fermentation progress. LWTCS knows his stuff and is giveing good advice. He's a good one to ask about making a top notch rum."
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 3/11/2010(UTC)
Posts: 68
|
Oops is right. Oh well, there goes that time and money. I distinctly saw a recipe somewhere at homedistillers.org that referenced feed molasses. I was glad because molasses can get expensive in the store!
Thanks for showing me the error of my ways!
Steve
|
|
|
|
|
|
 Rank: Newbie Groups: Registered
Joined: 9/14/2010(UTC)
Posts: 1
|
Hi, I am a new member of forum. Would a newcomer be warmly welcome here? Good day you guys!!!
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
|
"Not all feed molassas are equal Steveb.
Gotta look for perservitives in the product info.
Find a new recipe perhaps?
Brown sugar and panela can also be used.
Hi Janet986w,
Of course you are welcome.
Do you have any comments or questions relating to this particular thread?"
|
|
|
|
|
|
Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
|
sounds like lack of oxygen may also be part of the ptoblem--when i pitch 1118 i use 1 liter of the must diluted wit 1 liter of water.. then i oxygenate the starter bottle for about 15 minutes--add 2 pks 1118 and give it about 3 hours to multiply a few times--during the last half hour of waiting for the starter bottle, oxygenath the main batch for that 30 minutes and then pitch the yeast and stir it in--do the pitching in about 3 stages 15 minutes apart just in case ther may be an eruption-- i also re oxygenate again after 3 days--- stir it only once a day for the first 3 days then 3 times a day untill you are ready to rack off lees and put the must under air lock. i asume you do a final fermentation under air lock--i never made rum
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
