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Working on a brown sugar based rum... the brown sugar is 20% food grade molasses, has a great flavor and is very soft and sticky..
I made up a wash of 40 pounds of brown sugar and water to make up 25 gallon .... a 11% wash... I am using a Still Spirits rum yeast specifically for rum... nutes at one tablespoon to each 5 gallons of wash and 2 tablespoons of pickling lime added at 24 hours.
It is fermenting very well has now dropped 45 points in 2 days.
My question what configuration should i run this wash with...?
I have a 4" Dash with up to 7 plates using standard SD bubble caps...
So for you Rumsters... what would your starting set up be? How would you take the product off?