Ironmike
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Everything posted by Ironmike
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Filter down to 5 micron or so
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Whats the end goal or what are you trying to accomplish? Do you like the flavor of what you are making now? The flavor profile will change maybe better maybe worse. Molasses may change harvest to harvest or over the course of the year as it gets older. It depends on whats growing in it. I alter my methods depending on my molasses and how much ash content
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Gundog, First off go for it. Is your molasses clarified? This makes a big difference. On the yeast i would stick to a rum yeast first like rm or sr then move on to experimenting with yeasts. Youll want to remove the variables when starting out. I would also open up the plates on that still unless your looking for a light rum. 85 is the higher end for rum . 60-70 for fuller bodied rum. Best of luck
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Sugar washes crash. closer to 4 is better. Up the nutrients. There is hardly any in sugar. Something for the yeast to cling to helps like yeast hulls. agitate. Defiantly up the temp 85-90 range. Sugar washes will go slower then molasses they just poke along. More then twice as long as molasses in my experience. Im not spending a ton of money on nutrients though just enough to keep it healthly
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Isolate the wild yeast from the cane and develop it
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We have steam coils inside or pot still. Quite a bit of yeast will get baked on there and it a pain to remove. We coat the coils with a good grade grease which helps a lot. Has anybody out here used a product they like or have a similar problem? Thanks
