PA_JoeDistiller Posted December 9, 2015 Share Posted December 9, 2015 Hey everyone, I've been reading and browsing, and can't seem to find any definitive guide on DAP use. We have experimented, but each time it seems we add way too little DAP (maybe out of fear of killing the yeast with too much). Does anyone have a happy medium of DAP to add that seems to kick off fermentation? Be it a pound per x amount of gallons/liters/or brix With both our blackstrap molasses and raw sugar ferments we start off around 17-19 brix, and the ferments can take upwards of 11-15 days. Thanks for any help! Link to comment Share on other sites More sharing options...
ebstauffer Posted December 9, 2015 Share Posted December 9, 2015 are you controlling fermentation temps? what does your pH look like? Link to comment Share on other sites More sharing options...
ebstauffer Posted December 9, 2015 Share Posted December 9, 2015 This is what we use for each 100 gallons of rum wash: DAP - 230 grams B Vitamins - 30 grams MgSO4 - 2 grams Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted December 9, 2015 Author Share Posted December 9, 2015 are you controlling fermentation temps? what does your pH look like? Ph is starting around 5.6 and dropping to around 4.3 within the next two days and holding there. Temp is controlled to 33C, Start at 30, caps at 33, then back down to 30 by the time the fermentation is done. This is what we use for each 100 gallons of rum wash: DAP - 230 grams B Vitamins - 30 grams MgSO4 - 2 grams How long do your ferments normally take? Thanks for the info and help! Link to comment Share on other sites More sharing options...
ebstauffer Posted December 10, 2015 Share Posted December 10, 2015 We normally go dry (which is above 1.000) in 5 - 7 days. Link to comment Share on other sites More sharing options...
Humulus Posted December 10, 2015 Share Posted December 10, 2015 Maybe drop your PH(with citric)to 5-5.2. Make a yeast starter and oxygenate. What's your lag time? Link to comment Share on other sites More sharing options...
ebstauffer Posted December 10, 2015 Share Posted December 10, 2015 I should add we make our molasses wash then make a starter with about two gallons of that wash (what the hell is a molasses "mash" called??) and our yeast. Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted December 15, 2015 Author Share Posted December 15, 2015 Thanks EB and Humulus Once we do our next run I'll post back in here on how the ferment went! Link to comment Share on other sites More sharing options...
JustCallMeRabbit Posted February 19, 2016 Share Posted February 19, 2016 Thanks EB and Humulus Once we do our next run I'll post back in here on how the ferment went! I was wondering if you found the answer you were looking for. How did the fermentation go? Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted April 5, 2016 Author Share Posted April 5, 2016 Actually havn't done a repeat rum yet, but I will be sure to post here with any knowledge I find. Link to comment Share on other sites More sharing options...
whaleShark Posted July 5, 2016 Share Posted July 5, 2016 I've had good luck with DAP @ 1g/L but I'm using grade-A molasses & MW yeast, starting brix around 16 with temp around 33. Link to comment Share on other sites More sharing options...
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