Rum YeastYeast Rum Raw Sugar Cane
Posted 01 May 2012 - 01:54 AM
Posted 01 May 2012 - 09:46 AM
It would be hard to say, seeing I don't know what flavor profile you want in your end rum. The best thing to do is to try many things and see what floats your boat flavor wise. Try to innovate, not duplicate.
Posted 01 May 2012 - 11:28 PM
Posted 02 May 2012 - 09:23 AM
I've done some experimentation with DanstilL EDV 493, it makes a terrible white rum, but fantastic aged Navy rum, but it does need to age in the barrel longer than a rum made with ec1118.
I've tried different wine yeast variants, and they all work with differing levels of success.
Posted 02 May 2012 - 10:31 PM
Posted 02 August 2012 - 04:22 PM
Posted 28 August 2012 - 04:18 PM
Posted 05 September 2012 - 12:25 AM
Posted 09 September 2012 - 11:43 AM
Posted 10 September 2012 - 09:05 AM
Higher temperatures will drive the yeast harder, but it can also create some off flavors. you must be using a more temperature tolerant yeast to minimize the impact.
I raised the temperature on my last fermentation from 70 degrees to 85 degrees and it shaved two days off of the cycle. I can't say it had a huge impact on the flavor. I might actually prefer the slower fermented iteration. It had a sweeter finish.
Posted 10 September 2012 - 11:39 PM
Posted 25 September 2012 - 12:12 AM
Posted 27 September 2012 - 09:54 AM
Posted 06 October 2012 - 11:00 PM
24 hr = 7.6 x 10 to 6th cells/ml
48 hr = 8.2 x 10 to 6th cells/ml
72 hr = 4.8 x 10 to 6th cells/ml
96 hr = 6.5 x 10 to 6th cells/ml
120 hr = 5.6 x 10 to 5th cells/ml
144 hr = 7.5 x 10 to 5th cells/ml
168 hr = 3.3 x 10 to 5th cells/ml
I am going to distill the stuff tomorrow, but my initial reaction great. The wine smells really nice. Not yeasty or sour like I've had with other yeasts. Even tastes okay. If this works, I can get exclusive use of this yeast that was isolated by a laboratory for a different purpose, but I will have to pay a small royalty. Is it worth all of this to have a native Hawaiian yeast?
Posted 07 October 2012 - 01:01 AM
She had a Native Hawaiian yeast once.
A quick trip to Longs and seven days later it was gone.
fyi, it did not smell nice & I was too afraid to taste it.
Posted 07 October 2012 - 01:03 PM
Posted 21 October 2012 - 02:50 PM
I am racking my sugar cane wine today, but the fermentation hasn't stopped. My fermentation lock is still bubbling very slowly. SG is just about 0.990 now. Today is the 10th day. Has anyone ever seen a 10 day fermentation cycle?
I actually ran one for 21 days and it was still going. Flavor was pretty decent.
Posted 22 October 2012 - 08:10 AM
could be secondary bacterial fermentation maybe?