by Puk » Sat Feb 24, 2024 9:05 am
Got an early start this morning and ran my second generation of MacRum through my 2" pot still. I took about 6 litres down to 20%.
I had put 5 litres of water with about half a cup of the raw sugar that would be going into this next generation on the trub to keep the yeast happy, and when i had finished the stripping run, i put 5 litres of VERY hot dunder into a spare fermenter with the rest of the raw sugar and molasses, stirred it all in and then added rain water (which is acidic, so i have to be careful with Ph) and cooled it down to 31 degrees.
Over in my original fermenter, the yeast in the trub had already started to fizz a little with the raw sugar i had thrown in there, which was nice to see.
After a calcium carbonate "bomb", (2 teaspoons mixed in 600 ml of water) was added i checked Ph again, threw a few oyster shells into the trub, and a capful or two of yeast nutrient, and added the new "wash" from the other fermenter that i had mixed up.
Starting temp was 31 degrees, and starting Ph was 5.25, so i am hopeful that it won' take too long to start fizzing away.
My only issue was that i forgot i had thrown 5 litres of water on the trub, so i still mixed up 25l in the new fermenter.
My 30l fermenter is pretty full, and could make a mess if it foams.
It is sitting in an old fibreglass esky, partially for heat retention and partially for mess retention.
Happy days, on to the next gen.
If i can't get any more oyster shells, is it worth hanging a stocking in the next wash with about a cup of shell grit in it s a Ph buffer? (After i adjust the starting Ph?)
Puk
Last edited by
Puk on Sat Feb 24, 2024 9:06 am, edited 1 time in total.