Old Glory Distilling Co. Posted October 17, 2016 Share Posted October 17, 2016 Question for everyone using molasses for rum: What are you finding your ending gravity reading to be? For some background, our SG is 1.065 and we're finding that ours has been stalling around 1.020. I know molasses has some unfermentables in it ... but that seems like an awful lot of unfermentables. Before we pitch the yeast, we're adding a little less than a gram of DAP per gallon of wash. Right now we're using 100% molasses, but we may start experimenting with backing down the molasses % and using granulated sugar to make up the difference. I'm open to any and all comments and suggestions. Thanks. Link to comment Share on other sites More sharing options...
indyspirits Posted October 17, 2016 Share Posted October 17, 2016 That's sounds about right. It depends on the TSAI of the molasses. Our vendor provides a fairly wide range of 56 - 71% TSAI. In addition to DAP we use a B vitamin complex and deactivated yeast hulls. I've never been a fan of the flavor profile from granulated sugar and would encourage you to continue down the molasses path. Link to comment Share on other sites More sharing options...
Old Glory Distilling Co. Posted October 17, 2016 Author Share Posted October 17, 2016 Good to hear. Thanks, Indy. Link to comment Share on other sites More sharing options...
Lassiter Distilling Co Posted October 31, 2016 Share Posted October 31, 2016 Our starting gravity is over 1.1 and we usually finish between 1.016 and 1.02. Link to comment Share on other sites More sharing options...
HamBone Posted November 8, 2016 Share Posted November 8, 2016 Yes. sounds like a good yield to me. Molasses can have up to 50% unfermentables, so you are doing well my friend. Link to comment Share on other sites More sharing options...
Adam Posted November 9, 2016 Share Posted November 9, 2016 Has anyone tried using a glucoamylase enzyme in rum ferments? Would that work to convert the unfermentable sugars in molasses? I have no experience with it, but I would think it would help to lower the finishing gravity and boost the overall yield. Link to comment Share on other sites More sharing options...
Lassiter Distilling Co Posted November 10, 2016 Share Posted November 10, 2016 My understanding is that the unfermentables aren't carbohydrate based. Rather, that they consist of ash, mud, various minerals from the refining process and other came solids that aren't convertible to fermentable sugars. However, I don't know for sure. Perhaps someone more in the know can weigh in. Link to comment Share on other sites More sharing options...
Coriolis Posted December 19, 2016 Share Posted December 19, 2016 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% 1 Link to comment Share on other sites More sharing options...
Silk City Distillers Posted December 22, 2016 Share Posted December 22, 2016 On 11/9/2016 at 5:38 PM, Adam said: Has anyone tried using a glucoamylase enzyme in rum ferments? Would that work to convert the unfermentable sugars in molasses? I have no experience with it, but I would think it would help to lower the finishing gravity and boost the overall yield. The journal literature says there may be some benefit in increased fermentatibility utilizing glucoamylase, dextrinases, cellulases, etc etc. Your mileage will probably vary. Whether or not there is a realistic ROI needs to be looked at, as the benefits are not astronomical. https://www.worldwidejournals.com/indian-journal-of-applied-research-(IJAR)/file.php?val=August_2016_1470034210__86.pdf https://www.researchgate.net/publication/253643971_Enzymatic_hydrolysis_of_sugarcane_molasses_as_pre-treatment_for_bioethanol_production Enymatic_Hydrolysis_Molasses.pdf Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now