chinookpilot77 Posted March 26, 2013 Share Posted March 26, 2013 I have watched several youtube videos of various craft distillers and how they go about producing their wash. I've seen very black strap/ huge amounts of white sugar washes. I've seen all table grade molasses washes...and everything in between. My question isn't so much about ingredients, but as to what ABV you are shooting for. I realize this is yeast dependent to a great degree, but I have seen a video from a New England distiller saying they use ale yeast and go to 5-6% to guys like (I think it was dogfish head, not sure) pushing it up to 17-19%. I realize with yeast stress comes off flavors and fusels, but for business plan purposes (the phase I'm in now) I have been using 10% ABV washes as my planning, but if I could push that to 15%, it would increase my theoretical production by 50%. (15% chosen for illustration purposes) So, whats a good number to shoot for, say, using EC-118 or something in the same family. I can't afford the time or the space to use an ale yeast, I already know that! Link to comment Share on other sites More sharing options...
paul@mbroland.com Posted March 26, 2013 Share Posted March 26, 2013 What do you plan to make? Link to comment Share on other sites More sharing options...
Roger Posted March 26, 2013 Share Posted March 26, 2013 I have not done a rum mash, but I have researched the process in depth, and my take on the process is that it is much like the old saying in computer programming "GIGO". Garbage in, garbage out. It appears that unlike grain and fruit mash production, wherein your "sugar content" is basically just a function of the quality / ripeness / starch content of the raw product that goes into the eventual mash, rum production is instead based on ingredients that have in a lot of cases been virtually stripped of their sugar. In fact I read somewhere that sugar producers have become so adept at removing the sugar from their cane juice, that they are having to pay people to haul away what is essentially now worthless molasses, which was once the life blood of the rum industry. I.e. the molasses you put in, will directly relate to the ABV you get out. This of course will change to some degree with yeast differences, and temperature control of your fermenters, but someone who knows more about it than me can probably fill you in on those variables. So my guess on your question would be that "it depends" on how much you are willing to pay, for any given Brix content of what you are putting in. It would seem like you would then balance that variable materials cost with the cost of time and energy to produce your end product from said Brix. But hopefully a rum expert will chime in. Link to comment Share on other sites More sharing options...
Mash Posted March 26, 2013 Share Posted March 26, 2013 Go conservative, I did a spread sheet using the 10% to 20% range. I am at the 10% to 12% in our current production phase, but looking to improve production while keeping a consistent flavor. Sound the War Horns!! 32nd Signal Corp Mash Link to comment Share on other sites More sharing options...
chinookpilot77 Posted March 26, 2013 Author Share Posted March 26, 2013 Mash, are you a member of steelsoldiers.com by any chance? I built one heck of a deuce and half a couple years ago. ;-) Link to comment Share on other sites More sharing options...
chinookpilot77 Posted March 26, 2013 Author Share Posted March 26, 2013 What do you plan to make? This process will be used for rum only. A dark, white and spiced would be ideal. Link to comment Share on other sites More sharing options...
pressure9pa Posted March 26, 2013 Share Posted March 26, 2013 I would shoot for about 14%. Higher is possible, but it can stretch the yeast, and make the fermentation time noticably longer. The main variable is the yeast. If you're purchasing a yeast, I would get their input as well. Link to comment Share on other sites More sharing options...
chinookpilot77 Posted March 27, 2013 Author Share Posted March 27, 2013 Got it. Bottom line, I am just looking for numbers to use for my business plan that I can assure are the optimal level of wash ABV so as to have the maximum production with minimal off flavors. I realize this is yeast dependent. 14% is in line with other figures I have read. Link to comment Share on other sites More sharing options...
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