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Rum mash

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  • waljaco
    There is plenty of information out there, but possibly in a not too user-friendly way? e.g. Rum Aroma Descriptive Analysis by Sabina Maza Gomez, 2002 It s in a
    Message 1 of 1 , Mar 26, 2009
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      There is plenty of information out there, but possibly in a not too user-friendly way?

      e.g. Rum Aroma Descriptive Analysis by Sabina Maza Gomez, 2002
      It's in a .pdf form but for a .html form see

      http://tinyurl.com/d979gx

      Some excerpts -

      Typical Rum Mash Composition prior to Fermentation

      Density (Brix)------------------15-17
      pH value------------------------5.5-5.8
      Total sugar content (g/100ml)--->15

      Fermentation Conditions

      A lower pH will yield relatively higher amounts of alcohol, while the production of good aroma is achieved between pH 5.5-5.8.
      The pH should not be much lower than 5.

      Yeast

      For the production of heavy aromatic rums Schizosaccharomyces strains, fission-type top yeasts are best suited, while the quick-fermenting budding type Saccharomyces strains are better for the production of light rums.
      Some 34 species of wild yeast have been isolated from molasses and cane juice.
      Most modern day distilleries use proprietary cultured yeasts. The yeast usually is a strain of S.cerevisiae although some rum distilleries use Schizosaccharomyces pombe for the production of heavy bodied spirits.

      wal
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