Re: Simplified MUM
- View Source--- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...> wrote:
>Well said Riku and can we please abolish the 'cup' measure
> --- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@> wrote:
> > --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@>
> > wrote:
> > >
> > > 20 liters is of course 5 gallons, not 4 :)
> > >
> > > Cheers, Riku
> > >
> > snip
> > Hi, Riku and all.
> > In America, yes, more or less.
> > In Australia (also in Britain and some other countries) the four
> > gallons is not too far out.
> > (from Wikipedia:
> > 1 liquid U.S. gallon = 3.785 411 784 litres ¡Ö 0.833 Imperial
> > 1 Imperial gallon = 4.546 09 litres ¡Ö 1.201 liquid U.S. gallons )
> > Regards,
> > The Baker
> This is exactly the reason why we should consider using metric stuff,
> i.e. liters and kgs. They are the same everywhere and we DO have
> readers around the world.
> Cheers, Riku
- View SourceHi guys,
I was about to put on a couple of MUM washes and was after some feedback as to how this wash turned out.
I like the sound of leaving out the plant food...
Any feedback on fermentation, clearing, taste etc....
--- In Distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@...> wrote:
Posted this to new_distiller but I think the discussion really belongs
to this forum:
> Mason, based on my latest sour mash experiments I think we could
> simplify the MUM a bit:
> 25 liters total volume
> pH 6 water, add 10 grams of citric acid to pH 7 water or squeeze one
> 5kg sugar
> 1kg of gelatinized (rolled/boiled) grains - the type you use for
> 1-2 packets baker's yeast
> Comments, or is this RUM (Riku's Universal Mash) now ;)
> Slainte, Riku
Rolled oats it will be. Quaker oats are very easy to get and pretty
Give me a guideline on the amount of grain. I will be going for
Neutral with this and the Criteria should stay the same as the MUM
wash. Basic sugar wash. The grains are providing the nutrients
instead of the plant food.
So basically i am replacing the Plant food with Oats and the tomato
paste with fresh lemon juice. PH probably plays more of a role here
than we realize.
For the second run I might try boiling a quart of the trub and so on
through a couple more iterations. I like the idea of being able to
sour mash this but it's got to be relatively fast in the ferment
bucket. 5 days max. 10% potential for the wash is a good number for
me. I rarely go over that anyway.
Just need to figure how much grain to get the nutrients needed.
Oh. I will plan on using 2 gals of Backset per batch also. After the
first sweet mash of course.