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I just mixxed a batch of rum to ferment.I added 10 lb sugar,1 gal good molasis and 4 gallon of water . I used rum turbo yeast form Brewhause but it is bubbling very slowly compared to the vodka I made in the past. I get about one bubble every other second. Is the yeast doing its job or do I need to speed it up somehow?
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What type of molasses did you use? If the molasses contain sulfur (to help stabilize), or if the molasses has undergone some changes to improve it for cooking (this happened to one distillery that we work with), then you will have problems with fermentation.
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"Also, most all feed grade mollasses has sorbatesadded as a preservative.
I wouldthink 10# sugar and a gallon of mollasses would have an extremely high OSG with only 4 gal. of water.
A good practice when makeing rum is to dilute the mollasses and boil it, then let it sit overnight so the unfermentable solids will settle out, then rack or filter off into your fermenter. Then add sugar in stages as simple syrup. SLOWLY! as the fermentation progresses."
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Also, did you aireate the wash heavely before and during pitching? Very important, esp. with a high OSG.
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I used fermenting molasses that I purchased from Brewhause. Maybe I was a little impatient because the airlock is bubbling more today. Hopefully it's just a little slower.
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Using our molasses you should not also be adding sugar to the wash. As noted on the recipe on the side of the jug, the molasses should be added to 5 gallons of water with no sugar addition. Any sugar addition or reduction in the dilution rate will create a wash that is too heavy for the yeast to ferment. Also, given your current mix, you will need to dilute in order to get the yeast to complete the fermentation, as a molasses wash cannot go above ~12%.
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Oh shoot! I didn't know there was a difference in mollases and I was using a different recipe. Should I just start over? If not, how much should I remove and how much water should I add? Thanks
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i didnt see any reply to the aeration question--its not too late any time to aerate befor it goes into anerobic fermentation
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You should be able to dilute at this point without any substantial issues.
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yes I did airate by stirring. How often should I do that? Thanks
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I would dilute till a SG no higher then 1080. Re aireate. But if there are preservatives in it, afraid it is doomed.
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