Bier Distillery Posted March 24, 2014 Share Posted March 24, 2014 What yeast and how much of it? Link to comment Share on other sites More sharing options...
1A Distilling Posted March 26, 2014 Share Posted March 26, 2014 Hey MtnMann, Just email me directly if you would like my contact for molasses. I seemed to have ticked some people of by my post about a molasses source. My post was deleted. My post was truthful and honest without mentioning any names. Sorry to offend anyone out there, if I did. Link to comment Share on other sites More sharing options...
Doogie Posted May 7, 2014 Share Posted May 7, 2014 Regarding the SG, not a professor or anything, but I usually start around 1.12/13 and finish about 1.02/03 - the molasses should have unfermentables in it that throw it off. also, for a rum to have residual sweetness in the flavor is desirable. I use blackstrap (feed) and boost to around 1.12/13 with white sugar ... add some nutrients (tomato paste) and let 'er rip. Ferments fast (about 72hrs +/-) with baker's yeast. Simple flavoring with vanilla bean only, with airing out for 24 hours of course (cuts dependant) Link to comment Share on other sites More sharing options...
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