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39056Re: RUM

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  • Harry
    Apr 2 6:16 AM
      --- In Distillers@yahoogroups.com, "Thomas Smith"
      <smiththomas9263@...> wrote:
      >
      > Acording to Smileys book you should never let the wash set but
      distill right away to avoid off flavors. is this just his opinion
      or have you found this not to be true?
      >
      > Tom


      It depends on what you're making, and what you're using as a
      substrate (sugar source). For most grain-based whiskys, it's normal
      to distil off as soon as the ferment is done. This is to avoid
      spoilage as it is common for grains to carry large colonies of
      bacteria. When the ferment is nearly complete, the more hardy (pH
      tolerant) of these can then have a chance to multiply. Sometimes
      this is actually desirable, most often not. Lactobacillus is one
      that is desirable for whisky, yet is a known producer of Diacetyl
      among other things.

      It depends on what style you're after. Remember there's well over
      4,000 different Scotch Malts & blends alone, not to mention the
      American & Irish contributions. This early distilling of whisky
      beers also accounts for the small amount of diacetyl commonly
      present (and tolerated) in the distillate, as there has been no
      diacetyl rest.

      The situation is different for molasses or sugar beers (used for
      rums & sometimes vodkas). Clarified molasses has almost no bacteria
      left in it. In fact a culture of bacteria obtained from cane
      bagasse (processed fibre) is often ADDED to the ferment to enhance
      the product flavours. Refined sugar has no bacteria. Both of these
      will produce beers (ferments) that can stand several weeks of
      settling or storage, PROVIDED the container seal has not been
      breached or opened to atmosphere as this WILL allow bacteria in and
      the result will be spoilt beer.

      In all cases, even your whiskys, if you find that your strain of
      yeast is producing a decidedly butterscotch overtone in your
      finished spirits, then you have to decide if this is what you want
      in your style of product. If you like it, then just continue as you
      normally do. If not, then you need to give your finished beer a
      diacetyl rest, which will reduce the amount via yeast reabsorption.

      For a very good description on Diacetyl, its formation & how to
      remove it, go here...
      http://beerme.com/diacetyl.shtml


      HTH
      Slainte!
      regards Harry
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