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  1. For Sale: 53 gallon Stranahans Whiskey Barrels that have been filled 3 times with rum. We have 30 of these barrels available. $75.00/Each For Sale: 60 gallon Sutcliffe Vineyards Port, French Oak Barrels that previously held our 3 year old bourbon barrel aged rum. These were finishing barrels and only saw rum for 6 months. We have 8 of these barrels available. $100.00/each Contact: Gilles Huegi gilles@montanyadistillers.com
  2. Thanks for the help. I’ll cut my DAP and Fermaid K back even more and maybe give it a second charge at 12-15 hours in as this yeast seems to ferment fast. I did run this wash and I was pleasantly surprised by the flavors it produced. Heads were very fruity, a lot of pear aromas, hearts got more mollases funk, leathery with hints of that fruitiness, and tails stayed similar. I just need to figure out how I can get this yeast to attenuate further down. I will be making the same wash except with the SR yeast to see what happens and go from there.
  3. So a little update with RM. I’ve done two fermentation’s with this yeast. Both are 100% blackstrap mollases. First time I fermented at 86 degrees, added DAP and Fermaid K at the start of fermentation and then another charge at 36 hours. It took off like a rocket for 20 hours and went down from 1.075 to 1.033 and then completely stopped. After 48 hours of letting it sit and hoping it would go down more, it got a very nasty phenolic (band aid) smell to it. I ended up dumping it. Second fermentation was the same except I reduced DAP and Fermaid K charge in half, adding it at the beginning and at 20 hours. Once again, around 22-24 hours after pitching yeast it came down from 1.077 to 1.034 and then completely dropped out again. At around 25 hours it started getting a phenolic aroma again so I crashed the Ferm temp to 60 degrees and will be Distilling tomorrow. Also pH was at 5.32 before pitching yeast and actually went up to 5.59 after 24 hours. Does anyone have any idea what is going on here? I’m going to try this yeast with our cane sugar recipe and see what it does. I have a feeling it has to do with the blackstrap.
  4. I’m also wondering about pH on my 100% mollases wash. My pH came in at 5.74, but would love to be somewhere around 5.2-5.4. I am wanting to make a heavier and estery rum so not necessarily worried about staving off bacterial inoculation. Does anyone have a comparison in flavor profiles from using backset vs. lactic acid to lower their pH? Or is there no flavor difference?
  5. Awesome thanks guys. Would you say it’s got more character than say EC1118? I am wanting to make a heavier bodied rum with more of a ester profile than what EC1118 contributes.
  6. Just wondering if anyone has any experience with Distilamax RM or SR and what their results were with a mollases based rum? Or just experiences with any style rum. Thanks
  7. Hey everyone, I figured it was time to join this awesome community of industry professionals and spirit fanatics. I originally come from a Brewing background but as of 2 years ago I became the full time distiller for a rum distillery here in Colorado. I’ve been loving the transition and am head over heels for Spirits. I hope I can become a valuable asset around here as all of you have been to me in the past. Cheers, Gilles aka Backset
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