whiskeytango

Rhum Agricole

32 posts in this topic

18 minutes ago, nabtastic said:

Or are you starting from syrup?

Syrup.  Not all of us live in Hawaii where cane grows on every corner.  lol  

 

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If you are doing a evaporated cane wash just dilute in 120ish degree water to 1.09 SG adjust the ph and add yeast at the appropriate pitch temp and volume. It should fly, You may need to adjust temp as well though as rum likes it hotter than whiskey.

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1 hour ago, Dsking416 said:

If you are doing a evaporated cane wash just dilute in 120ish degree water to 1.09 SG adjust the ph and add yeast at the appropriate pitch temp and volume. It should fly, You may need to adjust temp as well though as rum likes it hotter than whiskey.

yeah thats what people keep telling me but its taking weeks to ferment out. 

 

 

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3 hours ago, whiskeytango said:

Syrup.  Not all of us live in Hawaii where cane grows on every corner.  lol  

 

Haha touche.  There's actually not a lot of it since HC&S closed down.  I think we're now one of the biggest sugarcane farms in Hawaii at 20~ acres!

 

Syrup and molasses (IMHO) should be treated more-or-less the same in this regards.  Both have been extensively heat treated and stored in exceptionally high osmotic conditions.  Few organisms *should* pose much of a threat as long as your ferm requirements are met.  It may or may not be handy to test for FAN content (probably less of an issue for y'all since the syrup will contain more consistent field and harvest conditions)

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what's your pH throughout your ferm?

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46 minutes ago, nabtastic said:

what's your pH throughout your ferm?

Starts out at about 6 and ends down around 3.8. 

 

 

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To recap,

you start a ferment at 14 brix from sugarcane syrup (steens? I buy their canned stuff for home lol)

pitch yeast at 80F after rehydrating in ______ water, add ____ amount of Fermaid (O or K) to the wash after the yeast has blended in

7 days later... 0.998 SG at 3.6-3.8pH?

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