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Yeast Rum Raw Sugar Cane

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#1 mendodistilling

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Posted 01 May 2012 - 01:54 AM

Has anyone worked with any Yeast companies to try and find what works favorably? What have been your results? What type of yeast strains do you use, beer? If so, what types have you used and your results?

#2 Panoscape

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Posted 01 May 2012 - 09:46 AM

You can start your research here: http://homedistiller.org/forum/

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.

#3 mendodistilling

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Posted 01 May 2012 - 11:28 PM

Just learning, trying to absorb experience to use as a base for my personal ideas. Trying to get conversation started on the subject.

#4 ViolentBlue

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Posted 02 May 2012 - 09:23 AM

you'll need to do some test batches and find what gives you the profile you want. many rum producers use ec1118- champagne yeast, but there are many other yeasts out there that can change the character of the spirit significantly.
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.

#5 mendodistilling

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Posted 02 May 2012 - 10:31 PM

Have you played with any beer yeast or only the higher tolerant alcohol yeasts?

#6 Rich Morgan

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Posted 02 May 2012 - 10:35 PM

Lallemand has several cane/molasses specific yeasts for Rum production. I have used Distilamax RM 493 with great results. See http://www.ethanolte...rage/yeast.html

#7 smoogdog

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Posted 02 August 2012 - 04:22 PM

Done several experiments lately. The EC-1118 is fantastic if you want a clean spirit. My work has all been with cane juice, not molasses. I can say I agree with ViolentBlue on the 493. It was almost sour tasting. Barrel aging some now. I say just go for it with various yeasts and see what you get. I am about to test some yeasts that probably have never been used for rum before. Will keep you posted.

#8 mendodistilling

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Posted 28 August 2012 - 04:18 PM

Do you guys ever try and raise the fermentation temp to try and draw out more fruity flavors? I was thinking about the rums ive had and most are a bit more on the wild side than whiskeys, etc. Kind of like mezcals, they all seem to have more natural flavor, i was curious what would come of a higher fermentation like some wineries do for red wines.



#9 smoogdog

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Posted 05 September 2012 - 12:25 AM

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.

#10 winchester

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Posted 09 September 2012 - 11:43 AM

Agree with smoogdog that EC 1118 is a good rum yeast, fairly neutral, suitable for clean, white rums. I also like it as a "first" yeast for a new recipe as it tends not to interfere if that makes sense.

#11 ViolentBlue

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Posted 10 September 2012 - 09:05 AM

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.

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.

#12 smoogdog

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Posted 10 September 2012 - 11:39 PM

Great success on my first effort with a very unusual yeast isolated here in Hawaii. I have some more testing to do, and I need to be sure I can create a repeatable process to propagate the yeast cultures in larger quantities, but I might have stumbled into an interesting find. Will tell you more as I test the alcohol tolerance in a 20 Brix solution next time.

#13 smaug

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Posted 11 September 2012 - 05:56 PM

Subscibed

#14 smoogdog

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Posted 25 September 2012 - 12:12 AM

Testing my new yeast against a control using EC-118. Hope to have a starting Brix at 20 and see where we end up. Will post an update later in the week.

#15 Jonathan Forester

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Posted 27 September 2012 - 09:54 AM

I've used the Lallemand rum specific yeast 493 EDV, with good results on a very light white rum. Very creamy flavors, with herbaceous hints, and some light spice notes. Also as mentioned, the Lalvin EC-1118 is nice for its neutrality. I have had amazing results with several wine yeasts, Lalvin 71B is one I remember very well.

#16 smoogdog

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Posted 06 October 2012 - 11:00 PM

I kept 14 liters of my sugar cane juice at 72 degrees for the experiment with the new yeast. My SG was 1.078 to start. After a full 7 days of fairly constant fermentation, the final SG is .992. I took daily samples and had a lab do a count. This is what they got:

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?

#17 daveflintstone

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Posted 07 October 2012 - 01:01 AM

I once knew a girl named Leilani.
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.

#18 smoogdog

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Posted 07 October 2012 - 01:03 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?

#19 GeekSpirits

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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.

#20 Artisan Still Design

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Posted 22 October 2012 - 08:10 AM

I've seen some long fermentation cycles in colder climates. but rarely in warm.
could be secondary bacterial fermentation maybe?




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