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Alexdistills

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Everything posted by Alexdistills

  1. Thank you stillwagon. I have been using organic sulfur free black strap molasses. My last ferment I used a Belgian strong ale and distiller yeast blend plus yeast nutrient fermaid. Starting ph 4.5 fermentation temp 80-77 degrees down to 60 degrees.
  2. So I’m not getting those higher numbers, so I feel when I go to do my spirit run I’m not going to be able to reach that 80%. Is that a fair assessment? And I should prob try a second feeding of the fermentation with bigger ferments?
  3. Hi stonecrest, yes it’s 25.5 proof so 12.25 percent at the end of my stripping runs. Does that sound appropriate or can I get a bigger yield?
  4. Hello stillwagon, thanks for the reply. What do you mean by cooking? Cooking the wort? Justandy, you are correct! Totally forgot that. The last ferment was 225 gallons, honesty I tried to just hit a target of 10 Brix at 225 gallons then ferment down to 0-1 Brix. Which I did. And that was my yield of 60 gallons @ 25.5 proof. I did start a new fermentation this one is at 15 Brix 175 gallons. Gravity of wash was 1.0553. Potential alcohol around 7.53% ? Cheers,
  5. Hello, I’m in the process of distilling a %100 blackstrap molasses rum. I’ve done a lot of small 30 gallon fermentations and seemed very successfull. Using backseat(dunder) and infected fermentation or muck pits? Infected backset. My biggest questions are what’s the most important? Brix level? Or starting gravity, amount of sugar? Is it the ph level? 4.5-5 to start? My goal is to ferment for 3 weeks. Then strip and spirit run. I am using a 100 gallon pot still. My last ferment yielded 60 gallons at 25.5 proof. Does this sound right? Can I be doing something more efficiently? Thank you cheers.
  6. Hello, wanted to introduce myself. My name is Alejandro Myers and I’m the head distiller for Big Gin (captive spirits) located in Seattle, Wa. If anyone has any questions pertaining to gin and our production method please ask. Otherwise I will be learning a lot from you all. Cheers!
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