To start we recommend maximum dosage and after achieving good results, optimize the dosage by gradual reduction.
There are a number of factors which affect rum quality. These factors include:
– Sugar source (cane juice, can syrup, or molasses)
– Type of yeast
– Fermentation and distillation methods and practices
– The aging and maturation process
– Quality of water used in spirit dilution.
When a brick/bag is open, it is recommended to store it in the fridge and use the yeast in the next 3 days.
Some recommendations :
– use a yeast strain that is thermo-resistant
– use a yeast strain that has been adapted to the substrate you are using
– decrease initial density (gravity) of the medium you are fermenting
– use complex nutrients that is tailored for the substrate: some microelements (such as manganese) increases yeast’s resistance to stress factors including temperature.
The ideal temperature depends on what you would like to get out of the fermentation. High temperature results in fast fermentation kinetics but can cause the yeast stress and therefore affect the flavour profile (high fusel oils production). Low temperature results in slow fermentation kinetics and impacts flavour (presence of volatile compounds). Temperature should also depend on the robustness of the yeast being used.
Many rum fermentations are carried out between 32°C – 33°C.
This does require some work and equipment. One method is to distill and take a density reading, such as with laboratory glassware designed to provide the amount of distillate needed and then to add the exact amount of fermented mash.
Add the same amount of water rinsing out first container.
Distill off the initial volume exactly and measure the density of this sample. Be sure temperature is correct.
Another instrument which simplifies the process and can give good results is to use an ebulliometer.
Several parameters will influence your fermentation times:
- Temperature: cooler temperatures will typically be longer fermentations,
- Substrate / feedstock,
- pH: 3.6 – 5.3
- Agitation during fermentation: a moderate agitation will help,
- Choice of yeast: contact your local LBDS technical representative to receive advice on which DistilaMax strain is best for you according to the parameters and the distilled spirits you would like to produce,
- Adequate nutrition: this is a key factor to get healthy yeast and to get it working well and complete fermentation properly.
During fermentation, yeast need nitrogen, minerals and vitamins in order to function properly. The YAN (Yeast Assimilable Nitrogen) should be around 250 – 300 ppm. Often it is necessary to add some nutrients to ensure a proper end to the fermentation. More detailed information is available on the TDS “DistilaVite“.
In the process of producing dry yeast, water which was in the cell membrane is removed. Rehydration allows water molecules to return and wakes up the yeast allowing for more efficient and consistent fermentation.
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Lallemand Biofuels & Distilled Spirits