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Classic Lloyd

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  1. Can't say whether or not yeast is your issue, but I would recommend trying other yeasts than bread yeasts. Some factors you might consider in choosing a yeast are attenuation, ester / flavor production (or lack thereof), and to a lesser extent strain origin (some yeasts were cultured off of whatever plant you're intending to ferment). Here's a helpful chart from White Labs: https://www.whitelabs.com/sites/default/files/distilling_guide.pdf But also experiment - I'm starting a fermentation today with White Labs Belgian Saison II This is a great yeast for starting out with - you can use it on pretty much anything, and it ferments relatively fast.
  2. I'm curious as to folks' techniques for blending in heads and tails into their final spirit. Our experience has been a bit mixed - heads and tails are definitely are your ticket to flavortown, but wilder rums (thinking Mexican charandas as an example) can get pretty funky and acetoney (sidetone - I actually like these funky rums). What are you guys looking for in your extended distillations to get that a developed rum?
  3. Classic Lloyd


    For those of you making brandies - I'm curious as to whether or not you're using pectinase or not. It seems like there's some potential to increase yield and make your wash significantly easier to deal with, but that comes with an increase in methanol production. If you're not using it, how do you deal with pectin heavy fruits. If you are, how are you approaching heads blending? Thanks!
  4. Howdy folks, we're considering sharing a space with a small, existing distillery, for a while we do product research as a way to minimize risk and learn the business landscape. While there's obviously a ton of benefits for both parties, this seems like the sort of thing that Fed / State laws could make really complicated. Does anyone have experience dealing with a sitiuation like this? (FWIW, we're in Texas) Thanks!
  5. Soap flavors can result from actual soap (salt of a fatty acid) forming - could be the water source for your fermentation and/or too high fermentation pH?
  6. It seems like I've come across a fair number of anecdotal accounts that suggest that adding lactic acid does affect the end flavors - it being a fatty carboxylic acid and all, but it still seems like some folks are using it. That said, from what I've seen, most folks are using gypsum, citric acid, or sulfuric acid (or some combo of these) along with lime to control pH. One learning since I posted this. The pH doesn't affect bacterial growth as much as it does yeast growth. The range you're in encourages a fast, clean fermentation. Lower pH's will ferment slower but seem to produce more flavors (for a number of reasons). Also, it takes a number of generations for your backset to become very acidic (well, actually just one really acidic batch). Think about it as a chemical environment that resembles what you're going to ferment in. Carrying batch to batch helps keep consistency there. So, I would definitely think about an acid additive.
  7. Y'ALL. Help the guy build his project and answer the damn survey. It doesn't matter if his customer is doing it wrong - he still needs a grade. Just imagine a hypothetical world where you're lautering after you ferment. That said - @UAHJoe - can you give us a little more information about what grains your customer is using and what the final product is?
  8. Thanks for sharing this - it's fantastic. We're currently running a series of fermentations with a culture cultivated from fresh-pressed sugarcane, which have over a few generations, has whittled down to one dominant yeast, with 1-2 other yeast species also in there. I'd assumed that the dominant species was S. cerevesiae, but this article makes me wonder if I'm not working with something different.
  9. Oh yeah - very much so, although probably less relevant to rum. (I use it mostly for protein-rich fermentations.) Really, I’m trying process all the great stuff in the thread. My original question was really “where do I find bacteria to produce butyric acid esters” and it’s evolved to “how do I create the most conducive environment for overall ester creation?” The shochu article has me wondering, specifically, “how I can utilize dunder to set up a successful fermentation?”
  10. Sort of relevant - a friend of mine using a mix of an enzymatic mold and yeast to create esters on quince: https://www.instagram.com/p/Bsss6e2AcHQ/
  11. Well, with koji-malted fermentations, the koji keeps producing enzymes even after the fermentation has started - mostly amylase, but also a whole host of other enzymes (lipase, protease, beta-glucanase) which dries out your fermentation and often raises attenuation above 100%. I'm thinking about loud, but maybe some dunder can have building blocks for chemical / enzymatic transformation, in addition to the bacteria and concentrated ingredients I'm familiar with reading about.
  12. I was just reading this paper today! It made me wonder what role enzymes play in the overall creation of esters and damascenone. Like - would prefermenting some of your ingredients to prep your main fermentation (a la the use of koji in shochu production) result in higher ester output, in addition to higher alcohol output?
  13. As a huge fan of mezcals, I'd love to see more distillers use this approach. It seems like it's been embraced whole-heartedly in the beer and wine worlds, but most distillers (folks on this thread excluded) have seem more focused on sourcing local to produce something mass-market than they are on trying to ferment local to produce something unique. In case anyone is wondering or hesitant to experiment, I will buy your weird, one-off spirit.
  14. I dig this. I've had a lot of luck producing extremely impactful and flavorful ferments that distill into complex spirits by utilizing spontaneous or hybrid-spontaneous ferments. The problem is that there's low consistency from batch-to-batch, and it's nigh impossible to capture whatever went into the ferment when 99% of the microbes probably die off early on. The challenge I'm working through right now is trying to understand how I might replicate a wild-like ferment using a multi-strain fermentation. One avenue - looking at a lot of this research, and following @bostonapothecary's work - assuming that many of these microbes come from the Jamaican terroir that you may get from a spontaneous ferment, and trying to construct something that way. The second is maybe sending off some sugar cane juice to a yeast lab, and having them identify fermentation friendly strains within the juice, and trying to run a ferment with those, similar to how Jester King brewery got started up. Regardless, I'm learning a lot from being attached to this conversatio SO KEEP TALKING PLEASE.
  15. 😂😂😂 I'm guessing that there's some technique on when you decide to introduce your bacteria into the fermentation, so it gets killed off by alcohol % before things get out of control?
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