It's not too bad yet. Maybe 5 to 8% of my total volume. But it was quite noticeable after the first night, and it's only had 24 hours of fermentation. I'm inexperienced, but I would have expected a volume increase during fermentation since the alcohol being produced is less dense than water. Perhaps the mass lost through the release of CO2 makes up for it.
I've thought of another possibility: perhaps the mixture was cooling and lost volume because of that? That would explain why one jug's liquid level decreased more than the other (it would have cooled more while the other was being poured).
Thanks for all the help.
~4% volume change from boiling to room temperature. It's not linear, though, so most of that change will occur pretty quickly after the boil.
However, the process to refine your fermentation outcomes through freezing is called condensing and is, as far as I know (for eisbock), in the legal limits.
Not sure though about the higher alcohols (above 12%) thus you might be considered to render high spirits?
Honestly, I would buy a bottle of goooood rum, start homebrewing, and use the rum in case you run out of homebrews.
~4% volume change from boiling to room temperature. It's not linear, though, so most of that change will occur pretty quickly after the boil.
The mixture was never that hot. It was only warm when I mixed it (about 102 degrees F). Either way, it seems to have slowed down a bit. If I am losing alcohol vapor through the balloon, it's probably a negligible volume.
Quote:
distilling rum is illegal.
However, the process to refine your fermentation outcomes through freezing is called condensing and is, as far as I know (for eisbock), in the legal limits.
Not sure though about the higher alcohols (above 12%) thus you might be considered to render high spirits?
I was planning on leaving this rum undistilled, as the yeast I am using yields a 40 proof product. I may, however, check my state laws concerning freeze distillation. If it is indeed legal, then maybe I'll try it on one of my batches.
I never measured the starting gravity. I guess that technically I am making sugar cane wine since I don't plan on distilling it. Other than that, though, I've followed the recipes reasonably accurately. And to be honest, I'll be satisfied as long as the product doesn't taste unbearably nasty or make me sick. After all, it's only a first attempt.
Why is turbo yeast discouraged? I've read elsewhere that it's a popular choice for impatient brewers.
Thanks again.
Its usually discouraged because of all of the nasty fermentation byproducts it puts off. Distillers sometimes use it to make their wash as high in alcohol as possible, so they have a lot to distill off. In wine/beer/cider making, it ferments so fast that it can leave some strange fusel alcohols and very funky flavors.
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Its usually discouraged because of all of the nasty fermentation byproducts it puts off. Distillers sometimes use it to make their wash as high in alcohol as possible, so they have a lot to distill off. In wine/beer/cider making, it ferments so fast that it can leave some strange fusel alcohols and very funky flavors.
I see. Can some of those byproducts be filtered out after fermentation?
I see. Can some of those byproducts be filtered out after fermentation?
Seems that if you used fining agents such as bentonite and Isinglass, you could make the byproducts precipitate to the bottom of the container, then rack into a new container with a auto siphon or siphon hose after two to three weeks, make sure to avoid the sediment at the bottom of the container.
I never measured the starting gravity. I guess that technically I am making sugar cane wine since I don't plan on distilling it. Other than that, though, I've followed the recipes reasonably accurately. And to be honest, I'll be satisfied as long as the product doesn't taste unbearably nasty or make me sick. After all, it's only a first attempt.
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