Way too neutral (in a bad way), one note, thin, odd ester profile, obliterates molasses character.
Cut it all wide, threw it in 53s, stacked em in the back in hopes I forget about them. There is something to the profile that I think will age out nicely, but let’s see in a decade.
Hornindal maybe slightly nicer than Voss, but barely. Both are far more interesting with grain.
Voss would be great for neutral sugar runs I think. Balls out ferment at 100F and finish in 2 days.
@Smaug - I let the second half of this Voss run sit in the fermenter on Lees for 2 weeks in hopes it pushed chocolate. Zero chocolate.
Me too, that's why I tried. Voss was a flyer, as a result of Lallemand generously offering the yeast as part of the COVID program they did, so I decided to give it a second go.
Comments
Both Voss and Hornindal.
Way too neutral (in a bad way), one note, thin, odd ester profile, obliterates molasses character.
Cut it all wide, threw it in 53s, stacked em in the back in hopes I forget about them. There is something to the profile that I think will age out nicely, but let’s see in a decade.
Hornindal maybe slightly nicer than Voss, but barely. Both are far more interesting with grain.
Voss would be great for neutral sugar runs I think. Balls out ferment at 100F and finish in 2 days.
@Smaug - I let the second half of this Voss run sit in the fermenter on Lees for 2 weeks in hopes it pushed chocolate. Zero chocolate.
RM / 493 EDV is still king of rum in my book.
How old is what you're tasting? I've been following your adventures with this. I figured with the ester production in kviek it would be really good.
Yeah JVP said it was most definitely not the holy grail on multiple levels.
Thanks for the follow up.
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Interesting. I thought the hornindal would have produced some nice fruit esters.
I've made some great rum using SR. keen to try CN & C-70. Has anyone tried them?
Me too, that's why I tried. Voss was a flyer, as a result of Lallemand generously offering the yeast as part of the COVID program they did, so I decided to give it a second go.
Liking the idea of neutral sugar with kviek. Makes sense and I’m too lazy to mash all grain to “sacrifice” it for a neutral.
That’s going on my next things to try...
Well this has ruined my day, I was really hoping for something great with a Kviek rum...
Thanks for the hard work and saving us the effort.