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  1. Adam

    Rhum Agricole

    I agree with Odin's comments on pH. Bring it up to between 4.0 and 5.2 (maybe shoot for 4.5). Yeast may re-start on it's own or you may need to re-pitch (for a faster finish). Sugar ferments lack the buffering effects of grain and tend to drop into low pH ranges that are intolerable for yeast. Check pH daily and you'll see this trend, may require a second bump up in pH later.
  2. I would recommend them. Knowledgeable, professional, and affordable.
  3. 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.
  4. Adam

    Hops or hop extract

    I've heard of it, no direct experience. I believe a sales-rep posted on this forum a while back. According to the manufacturer's website https://betatechopproducts.com/spirits/ these extracts are non-volatile and do not make it thru the still. My understanding is that these extracts are not the regular hop oil that a brewer might use but some specific compounds isolated to target bacteria (lacto, pedio, etc.).
  5. You might not be doing as bad as you think, if you factor for the volume displaced by corn in your still. In other words, if you were to separate your corn (not fun) from your mash prior to distillation you might find that you have around only 60 gallons (rough guess) of 6.56% distiller's beer. If you have the time/fermenter space, you could increase your yield by letting your fermentation go another week or so. If your enzymes (gluco) are doing their job and with the proper yeast pitch rate it is possible to finish at .990-.995 specific gravity. Hope that's helpful.
  6. I agree with Scrounge. No need to heat to 190 as flaked corn is fully gelatinized. Cracked corn and corn flour must be heated to 190 to gelatinize, hence the lower cost per pound. Silk is also correct. Adding HTAA on the heat up is very helpful, maybe around 130 degrees. But that depends on the specific temp range of your enzyme, best to get a hold of the temp and pH ranges of your HTAA and Glucoamylase. There are several good discussions on this forum about enzyme mashing, this is one I ran into And yes, corn is still a bitch to work with no matter what,
  7. Another thread discussing anti-foam http://adiforums.com/index.php?showtopic=37&hl=%2Banti+%2Bfoam#entry89 this thread sights some CFRs related to the use of chemicals in fermcap , I believe the same active chems as what you are using. My understanding is that fermcap is great for beer because it all settles out in the yeast/trub and is left behind when you rack off, not usually so in distilling. That being said I know a lot of people use it in distilling, but natural soap or oil might be a better option.
  8. Are you using a foam inhibitor in your ferment? Ferm-cap and other similar anti foaming agents can cause a metalic looking coat on your copper.
  9. Can anyone with experience tell me if it is legal to aquire a new 100 gal still before filing any paperwork with the ttb? I will be filling paperwork in april or may but would like to have the equipment in hand to avoid delays. Nothing will be set up or taken out of shipping crates in advance of filing but ttb laws seem so convoluted and contradictory I cant quite figure if this is legal. Suggestions and experiences appreciated.
  10. Adam

    Hops in Whiskey

    If you haven't read it already you should read the book "Alt Whiskey". Some good info on different techniques using hops in whiskey.
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