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Coriolis

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About Coriolis

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  • Birthday 02/07/1975

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    New Zealand
  1. Schizosaccharomyces pombe

    @Ironton thanks for your thoughts. At this stage its more of a professional curiosity than a serious endeavor. To my mind, it's one of the great things about the relatively unregulated world of Rum - so many avenues to explore. One of the reasons I was asking is that Arroyo specifically mentions it in his texts as being preferable to S.Cervisiae and I thought it strange that it wasn't in wider use if someone as respected as Arroyo believed in it. From my limited research, it would seem that it has similar alcohol yield properties but greater Maybe as you say, it's purely a function of the improvement in the S.Cervisiae strains available to us today. With respect to the point on Dunder - I do use it but not sure whether it has significant affect on the production of the rum oils we're all so keen on. Now, if your talking about using dunder in a proper muck pit....that's a whole other discussion!
  2. Barrel Agitation, new product idea

    @hertzbier have you got any further with your efforts? Nothing heard for a while and i don't see any updates on your website. Are you still pursuing the idea?
  3. WARNING: Oak Wood Barrel Co.

    Have these guys now changed their name to DirtCheapBarrels.com? I found them online a while ago and requested some pricing. Got a reply email that I have just realised is exactly the same (format, pricing etc...) as the one posted above by @fending Bullet dodged I think!
  4. Schizosaccharomyces pombe

    Thanks for the info fellas. Interesting stuff. I'm not quite sure I'm at a stage where i can get into this as a project just yet but it's definitely on the 'must try" list. To my mind, one of the big problems is just like S.Cerivisiae different strains have different characteristics and are suitable for different types of fermentation. With little to no public information (that I can find) on strains used in Rum ferments I'd imagine I'd have to take developing a decent performing strain on myself - that's definitely outside of my pay grade!!
  5. Schizosaccharomyces pombe

    And from what I can see, not many strains dedicated to distillers fermentation needs. Might have to go in the "too hard" basket for the meantime unless anyone on here has any better ideas!
  6. Schizosaccharomyces pombe

    Anyone had any experience using Schizosaccharomyces pombe? Anyone know where to source it? I'm curious to try a few experiments!
  7. Stripping Run Question

    Foaming on a molasses wash is pretty bad. I use a silicon anti foam which really seems to help. I'm assured that none of it passes through to the distillate. My understanding is that it's pretty common practice in larger distilleries even if they don't admit to it.
  8. Disposal of spent molasses, again

    If you do use it as animal fodder - don't feed it to sheep! They're sensitive to copper and you could poison them.
  9. Dunder vs Backset vs Stillage

    So here's a question...do you add the dunder (or whatever you want to call it) at the start of the fermentation or towards the end after the yeast have done their thing in terms of alcohol production but still leaving time for esterification? I would of thought that this might of reduced the risk of poor yield but still give the funky flavours we're after.
  10. Ending Gravity for Molasses Wash

    Pretty sure that adding enzymes to a rum ferment is a waste of time. The sugars in molasses (mainly sucrose with some glucose) are readily convertible by the yeast and don't need to be broken down. As Lassiter said, molasses has a high percentage if unfermentables that are not sugars. A example of typical blackstrap might be: Sucrose 35% Glucose plus fructose 15% Water 20% Plant material 20% Inorganic salts (ash) 10%
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