Rum smell - was Re: Fw: [Distillers] Being banished ..
> My current corn mash is exuding that horribleI used 100% organic molasses. 6.5kg made up to 25L. The 6.5kg was
> yeastie/sulfury smell... usually indicates that the
> yeast is under stress.
> I have heard that is quite common with rum washes as
> What was your recipe/additives.?
chosen as it made a wash with a SG of 1.074 - apparently the highest
that yeast can cope with molasses easily (I read that somewhere,
wrote it down, but can't find where now!).
Anyway, the process was - Steralise the 30L fermenter. I then added
the 6.5kg molasses to the bottom, and then 10L of boiling Brisbane
tap water. I chose boiling water so that the molasses would be
steralised and dissolved all at once. After about 20 minutes of
stirring, I topped the whole thing up with just cold Brisbane tap
water. This then went into a 4 degree fridge for 2 hours, and got
airated the whole time from a pump inside the fridge, so cold air.
After the 2 or so hours, the temp was down to 21 degrees C, so I then
pitched the yeast. I used 2 sachets of EC-1118 champagne yeast,
which was rehydrated for 15 minutes in 100mL water at 41 degrees C as
per the instructions on the pack. This was then just dumped in the
wash, stirred for about 5 minutes, then the fermenter went into a 20
degree constant temp room.
After about 12 hours it was bubbling furiously, and I then have
stirred it every 24 hours (about five minutes stirring). After each
stirr session, the whole thing has frothed up a fair bit, filling the
5 - 7L headspace in the top of the fermenter.
After 2 days, I attempted adding more mollasses, to increase the
yield - I added about 0.5 - 1.0kg. The whole thing foamed like a
coke bottle shaken up and opened on a hot day! I lost around 1 - 1.5
L of the wash over the top of the fermenter and onto the floor.
I didn't try that again.
Its now day 13 of the ferment, and I have just stirred it up again.
The S.G. has sat on 1.023 for the past 3 days, but it is bubbling
slowly still at 1 bubble every 15 seconds. I plan on leaving it
until the bubble rate is lower than 1 every 45 seconds, then the
whole thing will go into a 4 degree fridge to settle for a couple of
days. Then I will transfer the liquid into another fermenter,
leaving the settled muck, and again leave it 2 days in 4 degrees to
settle. Then, it will be time to distill!
I'm trying to get as much suspended stuff out as possible, as I am
going to distill it in my Nixon Stone design still, which has an
internal element - I want to decrease the amount of stuff that can
burn onto the element.
OK - I thinks thats it for now! Hope that helps...
P.S. I have a breakdown of the molasses that I got from the
supplier - it has all the sugar types, main components etc - I'll
post in a message after this.