Re: [Distillers] Re: Raw Spirit - was Glengoyne tour
Agreed. I know that 18% wash goes against
traditional. I was first told to use beer yeast and
ferment to 5%ish to have max flavor. I didn't like
I am getting commercial grade 84 Brix molasses. My
next try was for 14% wash using Red Star wine yeast.
I found that the molasses only fermented down to about
7%. I then added sugars in to bring the wash up to
14%... well, it fermented up to 17.5% and 18%. My
guess is that is the limit of wine yeast that was
used. The result was/is quite nice. Store shelf
molasses is added back (1 TBS / gallon) for additional
There again I'll be trying the Schnapps yeast to see
what comes of it.
--- toddk63 <toddk63@...> wrote:
> Thanks for the info. So I'll plan a similar wash as__________________________________________________
> last time, 2:1
> sugar/molasses, 10%abv. Strip one one night, then
> spirit run another.
> I tried molasses in the final spirit to finish, but
> didn't like it. I
> prefer carmelized sugar. I've also done lots of
> wood experiments.
> Med. toast oak by itself can be bit astringent.
> Jack Daniels chips
> are devine. A mixture of the two is perfection.
> Your pot stilling of a 18% abv wash goes against
> traditional advice,
> but you seem to like the results, no?
> Todd K.
> --- In Distillers@yahoogroups.com, Link D'Antoni
> <link2d@...> wrote:
> > Todd,
> > I run Rum (molasses) pot still.
> > I have have a supply of 84 Brix molasses which is
> > in the 24" column (non reflux). I have previously
> > used Red Star wine yeast. I cut the molasses to
> > alc (one gallon molasses : 4 gallons water). It
> > usually ferments to approx 7ish% then add white
> > bring the Potential upward to 17.5 -18%. This
> > all to ferment out. The first few times I made my
> > cuts to late. I was greedy and had to re-run more
> > last third. But practice and patience makes
> > and experience is the best teacher and other
> > I like dark rums so I add one tablespoon per
> > store bought molasses for aging on charred oak. I
> > the color and taste desired.
> > I'm playing/experimenting with various woods for
> > aging that I will try with some of the next yeild.
> > I'll give 1st results (1st week) of the wood
> > experimenting this Sunday.
> > I'm setting setting up a 75 gallon wash next
> > I'll be trying Prestige Schnapps Yeast with that
> > molasses.
> > Link
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