 Rank:: Junior Member Groups: Registered
Joined: 9/10/2011(UTC)
Posts: 14
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".... I did manage to get some proper yeast into the country...
Am fermenting rums as I write.... 80% set-up with a Pressure Cooker POT still...
How can I save my 'fermented stuff' that is left behind to use as a Yeast Starter for future?
I will run out of my NEW yeast packets at some point and do not want to return to the ""bakers"" !!
Thanks!!"
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 Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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Siphone off your wash and dump a bit of water over the remaining trub in the fermenter. Store in a cool place.
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Rank:: Junior Member Groups: Registered
Joined: 9/10/2011(UTC)
Posts: 14
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".... I understand that if the Alc. % gets high enuff it can kill the yeast.... Will enuff always be left to start the new batch?? Sorry for the NEWB ???'s......  "
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Use a racking cane . Also, Degas prior to racking to insure that all your yeasty beasts have dropped out of suspension.
8% will keep your yeast from stressing."
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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After you siphon off a second time from your racked wash you can add the solids (remaining yeast) back to the solids in your other vessel.
Had a chuckle a few years ago about a fella living over there and how he noted some of the men folk seem to take special interest quietly milling about the market areas that sell sugar, yeast and so forth...They seem to have that "cat that swallowed the canary" look on their faces while walking amongst the woman folk and perhaps noting the price of fermentable goods.... But dare not have an out loud discussion about prices and so forth.......Just had knowing looks for each other.
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Rank:: Junior Member Groups: Registered
Joined: 9/10/2011(UTC)
Posts: 14
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" Originally Posted by: LWTCS  ......Had a chuckle a few years ago about a fella living over there...... Walked into a small corner food/drink - shop/market and near the entrance on a pallet was large bags of coarse sugar - 20kg / 44 pounds.... didn't think too much then, but when I hit the aisle with the bakers yeast in 250g, 500g & BIGGER sizes.......... Oh yeah, I know what these guys are doing!!!!!!!!!!!!!!!!!!!!!!! The local 'sh_t' is called SADIKI (SADIK IS Arabic for friend) and it is strong, clear & foul!!!  "
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Foul!
Likely no cuts.
How many types of cane products are available over there?
Is the cane coming out of India?"
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Rank:: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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I bet its foul like --everything that comes out is added to the swillin jug. eeeekkkkkk, I can only imagine drinkin that s--t. they want every drop -to make every penny they can --or-- to forget where they have to live.
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Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Bakers yeast works just fine for sugar wash
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Rank:: Junior Member Groups: Registered
Joined: 9/10/2011(UTC)
Posts: 14
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" Originally Posted by: LWTCS Foul!
Likely no cuts.
How many types of cane products are available over there?
Is the cane coming out of India? Not sure of where the sugar comes from - it says ""cane"" sugar.... Just this morning I began a larger ferment: 18 liters water 3 kilos / 6` lbs fine sugar 500 grams DATE HONEY - (looks / smells like molasses) 2 tsp nutrient 1 package Red Star This will be a rum flavored SAUDI style (dates) I'll label it K.S.A. !!!  "
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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" Originally Posted by: ratflinger Bakers yeast works just fine for sugar wash +1 Rat. I have used that Red Star product before and felt it to be,,,,,,,,kinda slow and not much difference in flavor profile. I use Bakers yeast for all my rums and it does a good job."
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Rank:: Junior Member Groups: Registered
Joined: 9/10/2011(UTC)
Posts: 14
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"I have a 6 liter pressure cooker running about .7 to 1 meter into a 2.5 liter metal olive can (THUMPER) and then 1 meter into my condensor.
I was not able to include a thermometer (but my focus is rum and I've read that temp. measurements are suspect) so I am collecting in set amounts and tasting / smelling as I go.
I had a sugar wash (4kg sugar, 18 liters water, bakers yeast, 1 sliced grapefruit), I usually just drink this over ice or diluted with some coke?? I used this as my PRACTICE!
Simply put some wash into the thumper and began the heating of the pressure cooker.
About 15 minutes into the run I could see the thumper vibrate (heard it too), another 11 minutes and I had a flow out the condensor... turned down the heat, got it to drip....
Collected the 1st 100ml or so (cleaner??) Then collected in 4 stages. Turned off the heat and re-filled the still and did another partial run.
At one point I was getting a nice blue flame so I had good alcohol!
Actually, I was very impressed with the taste of ALL 4 collections???? The tastes were different.
Can't wait to run the RUM!!!"
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Yes, I use that technique also.
Some fruit can come over a bit green/medicinal tasting and some is just lovely. Can charge your thumper with orange zest or roasted down orange skins (roast to mitigate pithy bitterness) also.
The orange oils seem to allow for deeper collection tolerances into tails....Might be helpful with your smaller boiler.....And the drink is just sublime,,,,,,I just luv orange.
Also fruit nectars/juices do really well too."
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