 Rank: Newbie Groups: Registered
Joined: 3/24/2011(UTC)
Posts: 9
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I have a question about fermentation time?
I made a batch and its going on 4 weeks and still fermenting.
Here"s the set up 2 gallon primary with:
~1 Gallon Spring Water
~48oz Backstrap Molasses
~36oz Robust Molasses
~1.5 pound brown sugar
~1 Packet "SuperYeast Mini" distillers yeast
I was not able to get the SG because my hydrometeor was dropped and broke while mixing everything.
I made a yeast starter with 2 tablespoons brown sugar; 12oz warm water, and let it set for about 2 hours before pitching it and then aerated for about 60 seconds with a drill mounted stirring whip at low speed.
It took about 4 days before I noticed any action in the airlock and that was about 1 burp every 5 minuets or so slowly increasing to 1 burp about every 4 seconds that was 8 days ago it has sense slowed to 1 burp about every 7 seconds and has been at this rate for the last 2 days now. It is slowing at last.
The fomenter is kept at about 72"F constant temp.
My questions are these?
1) Is it normal for such a slow start
2) How long does it normally take for a 1.75 gallon batch to ferment out on average?
I"m getting thirsty here!
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
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"Well.. thats alot of fermentables in 1 gallon of water.
Is that yeast a turbo? (if not you need yeast nutrients) Although all that mollasess is fermentable theres no real yeast food.
What temp does the yeast pack advise to work with?
If you added the yeast whilst it was still too warm you might have killed some of your yeast and then it would take awhile to get going again.
As for the length of time to finish... if the wort is too cold as per instructions on the yeast pack (72F seems a little cool) that would slow it down some, and with no real nutrients in there it would have to multiply and multiply and then remultiply before the airlock would start showing signs.
2 hours seems kinda short for a real good starter, Ive read 12 to 24 hours for a starter to be ready.
I'm no expert but just some things to think about."
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Rank: Newbie Groups: Registered
Joined: 3/24/2011(UTC)
Posts: 9
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"HEELER:
The nutrients are contained in the same packet as the yeast and the temp is right about middle of suggersted temp range. After mixing in the sugar and molasses with the one gallon of water it nearly filled up a 2 gallon fermentor. The temp at the time I pitched the yeast was 75'F
As I said this is my first attempt at Rum and just wanted to know if the time was taking to long. I dont have a hydrometer so I cant check the Gravity."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
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"Well gravity is not all that critical really. Its fun to know and its good to tell when its finished but not crucial for a mash.
With nutrients in the yeast it sounds like a Turbo yeast.
Theres really only a few reasons why it wouldn't start.....
nutrition, or the lack there of --- temp ( too hot or cold) -- or dead yeast. Or was your water chlorinated?
You said you made a starter ---- was it fully grown??? It should have quadrupled in size at least??
Keep reading and learning and you'll get it figgered out."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
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"Oh and yes ---4 days is a long time to start. Again thats why I asked about the temp and nutrients.
Ive never done a mash that small,( I only do 5 gallons) but depending on the yeast I use it takes anywhere from 5 days to 15 days to finish and settle.
With Turbos it finishes in 12 to 14 days and I always leave it 5 or 6 more days to settle.
And with brewers yeast it takes 6 to 8 days to finish and again I leave it some more to settle.
It wont hurt it to sit for a while after its done so dont worry that its gonna spoil especially at the temps you mentioned. Let it sit so it can finish and settle.
Good luck."
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Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
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"Are you sure ALL your sugars were disolved and ready for fermentation??
I think it takes pretty hot water to melt all that mollasess and sugar -- are sure ALL the goodies were disolved and ready to be fermented??
Again just thinking at the keyboard.........."
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Rank: Newbie Groups: Registered
Joined: 3/24/2011(UTC)
Posts: 9
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"The sugar was desolved in at 150'F and the Molasses was softened in simmering water for about 10 minuets and then poured in to be dissolved in 212'F water and it was all allowed to cool to 75'F before I pitched the yeast.
I used unclorinated bottled spring water as opposed to tap like I do for other washes. I normally do 5 gallon batches of sugar wash; this was my first attempt at rum, and that seems to go off with out any hitches; about 12 to 15 days before making the runs.
For this wash; as all of them in the winter months I use a brew belt to keep the temp stable. Since Im using a 2 gallon fermernter I have the belt wrapped around the bucket with a 1 gallon jug full of hot water beside it to keep the belt in place."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"What kinda molassas did you use?
Perservatives in your molassas can slow/stop fermenting..
Check for sulfer (or the like)."
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Rank: Newbie Groups: Registered
Joined: 3/24/2011(UTC)
Posts: 9
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"LWTCS:
It was a combination of two types by the same supplier.
48oz Grandma's Backstrap
36oz Gerandma's Robust"
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