47283Re: Rum Wash
- Nov 1, 2010Moss,
When adding that much old fermentation and 30% backset, your
fermentation will suffer from lack of disolved oxygen in the wash.
There is no available O2 in old fermentations or backset...
4 to 6 hours of aeration is usually required when doing a "sour mash"
type fermentation. Oxygen is reqired during the first 36 hours or so of
the exponential growth phase in a fermentation, otherwise it will suffer
from a low yeast cell population. This is the probable reason your
fermentations are taking so long.
Tis also a good idea to use the trub as soon as possible after the
previous fermentation has stopped or keep the trub refrigerated after
use. There is no need to add 20% old fermentation when the yeast cells
are only in the trub... Frankly I see no reason wasting 7 or 8 dollars
for a turbo yeast (that contains nutrients which will cause foaming if
added to an already fermenting wash) when making rum, which should never
ferment about 12 to 14% ABV.
--- In Distillers@yahoogroups.com, "MoSS" <zedrally@...> wrote:
> >I hydrated and proofed a tablespoon of distillers yeast and it foamed
>up so I add a second tablespoon.
> Now why is that?
> Mine did the same, although this time it hasn't started fermenting.
> Previously, I had saved 20% of the fermentation, added 30% of the
backset, topped up with molasses and sugar to the desired S.G.
> Generally it started off fermenting by itself.
> Not this time, so I added half a packet of Still spirits "Classic" and
it foamed over, horrible mess everywhere.
> 7 days on and there is no activity. In contrast a clear that I started
the same day has nearly finished.
> This is a worry to me as I've got a year old "mother" and it has been
developing it's own unique flavour. I really don't want to throw it out
and start again, it would put me a year behind.
> Any ideas?
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