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Classic Lloyd

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  1. Classic Lloyd

    Mash Separation Senior Design Project

    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?
  2. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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.
  3. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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?”
  4. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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/
  5. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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.
  6. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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?
  7. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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.
  8. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    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.
  9. Classic Lloyd

    Sourcing bacterial strains for rum fermentations

    😂😂😂 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?
  10. For those that are using bacteria to increase acid production in their rums, where are you sourcing your bacteria from? House strains from aged dunder? From a lab? I've been looking into C. saccharobutyricum, but there doesn't seem to be a reliable source selling any samples. Thanks!
  11. Classic Lloyd

    pH levels during fermentation

    I’m trying to get a sense on how I should be adjusting pH during my rum fermentations. I currently add acid to a 4.6 pH and this ferments fine, but I’ve read of folks going lower and higher (presumably to encourage or discourage bacterial growth?) How do you guys adjust your pH in your rum fermentations? thanks!
  12. Classic Lloyd

    EDV 493 - where to buy?

    Thanks everyone!
  13. Classic Lloyd

    EDV 493 - where to buy?

    Hey folks, I'm looking for a reseller in the USA that sells Danstil EDV 493 / Distillimax RM yeast. The only resellers I've found are in AUS and NZ, and I'm no wild about the delay and the shipping costs. Thanks, -ll